Almond Raisin Pecan Cookies

9/20/2014 0 Comments

Tonight for dessert we enjoyed Almond Raisin Pecan Cookies! The almonds create a buttery like texture. They include many treasured ingredients for a new favorite cookie! Better yet they are gluten-free, vegan, oil-free and refined-sugar free with only 105 calories per cookie. Who doesn't love a homemade warm cookie right out of the oven? Almonds, raisins, pecans and cinnamon are swirled together to create a cookie that begs to be enjoyed.

The cinnamon spice creates a warm feeling that fall is in the air. The dates bring memories of our summer harvest and sweeten the cookies. The mashed bananas are just the right oil replacement. Plump raisins and golden pecans are folded in for a delicious one of a kind cookie.

Preheat oven to 350 degrees F.
Combine the dry ingredients together in a bowl and mix well.
Take 1/2 cup of dates with 2 tbsp hot water and pulse in a food processor until it forms date paste.
Combine the date paste, mashed banana and vanilla in a small bowl and mix well.
Mix the wet and dry ingredients together until combined well and gently fold in the raisins and pecans.
Place on a pre-greased cookie sheet or a cookie sheet lined with parchment paper. Bake 8-12 minutes or until the edges are golden / desired consistency. ENJOY!

This recipe was modified for an oil-free - syrup-free batch from Curius CaveManda's recipe! With out her genius base, these cookies would not exist. Thank you CaveManda!

With love,
Christa

Update 2015 - We had the nicest act of kindness from the manager where we live. Gerald suggested cookies! We gave him a couple as we were leaving to say thank you and let him know they were free of oil, refined sugar and dairy. When we returned he said he could hardly believe it. "The most delicious treat yet no oil or sugar? How could this be?" This recipe is an older one but still stands tall!

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Tofu Ginger Broccoli Rice For a Vegan It's Everything Nice!

9/19/2014 0 Comments

In San Diego there is a little cafe in a strip mall that is our favorite vegan restaurant with the most tantalizing dishes. Whether it be date night, a birthday or meeting a friend we really enjoy the atmosphere and of the course the food. His sons even liked the vegan fusion meals! Tonight's dinner was inspired by Sipz Vegetarian Fuzion Cafe!

Onions, Garlic, Carrots, Bell Peppers and a Serrano Pepper are wok fried in a Spicy House Sauce served with Marinated Baked Tofu, Steamed Broccoli and Brown Rice.

Gerald came up with he clever name of Tofu Ginger Broccoli Rice For a Vegan It's Everything Nice! I couldn't agree more, this meal is everything nice for a vegan filled with wholesome grains, fresh vegetables and 13 grams of protein.

The smells are enough to drive you wild while the meal is cooking. I did my best to mimic the one of a kind BIG bowls from Sipz filled with goodness. Their sauces are to die for so I did my best to do them justice!

To make this sensation meal you will need the following:

To make the Spicy House Sauce mix the soy sauce, apple cider vinegar, minced garlic, ginger and red pepper flakes together in a medium sized bowl.
Take 1 extra firm block of tofu, drain the liquid and dab it with a paper towel or clean kitchen towel to remove the excess liquid. Slice into bit sized cubes.
Place the tofu in the Spicy House Sauce and let marinade for 10+ minutes.
Preheat oven to 400 degrees and prepare a cookie sheet with parchment paper and a little drizzle of oil.
Meanwhile, prepare the vegetables. Grab a wok and a medium sized pan to steam the broccoli. Set aside.
Carefully place the tofu on the prepared cookie sheet, saving the excess liquid for the vegetable stir fry. Place the tofu in the oven and bake at 400 degrees F for 30 minutes, flipping halfway through.
While the tofu bakes, heat sesame oil in the wok. Add onions and garlic and stir-fry until slightly soft about 3 minutes. Add the carrots, celery, Serrano pepper and bell pepper and saute for another 2 minutes. Add the balance of the Spicy House Sauce leftover from the marinade to give the vegetables a flavor boost! Saute until desired consistency.
Simultaneously place enough water to cover the bottom of a pan, place the broccoli in the pan and saute for 5-8 minutes until bright green and tender.
Place the Veggie Stir Fry in the bottom of a bowl, take 1/2 cup of pre-cooked brown rice and place on the side, surround with steamed broccoli and top with baked tofu. Enjoy!!!

From our kitchen to yours!

Have a great weekend!!
Christa
xox

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World Fusion Tofu Scramble with House Fries

9/18/2014 0 Comments

Hello friends,

I have a new fun meal for you all to try. World Fusion Tofu Scramble infused with turmeric, curry and cayenne for an unexpected Indian spice. We served the Tofu Scramble in-between Gluten-Free “Bisquick” Biscuits for a breakfast sandwich with home fries.

Spices from around the world are fused together to create a meal to remember.

The Tofu scramble was modified and inspired from my favorite cookbook “Vegan Fusion World Cuisine”!

To make the tofu scramble all you will need are:

Heat broth over medium high heat, sauté the onion, garlic and bell peppers until soft. About 5 minutes. Stir frequently.
Add the drained and crumbled tofu, sauté for another 5 minutes. Stir frequently.
Add balance of ingredients (except for the potaotes) and sauté for another 5 minutes. Serve hot!

For the House Fries

Take 3 small potatoes, slice into wedges. Shake in a bag with salt, pepper and red pepper flakes (opt). Place on a cookie sheet and bake at 450 degrees for 30+ minutes. Flip after 15 minutes, bake another 15 minutes or until golden brown.

Click here for the recipe for Gluten-Free “Bisquick” Biscuits!

With 2 Biscuits the meal is 524 calories, and worth every bite!

Today brings more good news. Gerald's friends and fans are showering him with support! He received another donation from a friend and fan from the very beginning! We are taken aback by the generosity and unexpected gifts of support from his friends and fans. David is an extremely talented artist of fine art, please take a look and support his art at UHL STUDIOS. He even created "Eye of Providence" inspired by ancient symbols. Read all about it here. His support will further help fuel our Colloidal Silver and Gold production as well as Gerald's mission for humanity! Thank you from the bottom of our heart David.

With love,
Christa
xo

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Colloidal Silver Benefits!

9/17/2014 0 Comments

When we mix ingredients to form a new end result, we are experiencing an alchemical transformation. Alchemy is the "power or process of transforming something common into something special." Each time we cook we experience alchemy. In our lives we experience Alchemy.

Alchemy is "a medieval chemical science and speculative philosophy aiming to achieve the transmutation of the base metals into gold, the discovery of a universal cure for disease, and the discovery of a means of indefinitely prolonging life."

Colloidal Silver is one of our biggest discoveries and we believe it really could be a universal cure for disease. Gerald and I are making Colloidal Silver with the talk of Ebola as well as flu season coming on. We want to provide an empowering solution for a healthy non-chemical vegan alternative. We have both tested it and are really pleased with the results! I can’t tell you how much calmer I feel having it around, from cleaning, sanitizing, sore throats, mouth rinse and more!

Gerald recently shared a video on his Facebook page that is a MUST watch on Colloidal Silver. If you haven't seen it we both highly recommend it. It is very empowering. It inspired me so much I'm writing you about it! *Note: This posting used to provide a link to the video but YouTube has since removed this video. A shame. :( If I find it I will re-post.*

The video lists numerous independent studies at accredited universities that show colloidal silver can heal:

eye infections
ear infections
urinary infections
sore throats
abdominal pain
diarrhea
MRSA
STD’s such as gonorrhea and herpes
Malaria
Yeast Infections
Candida
SARS
Anthrax
Tuberculosis
Hemorrhagic Fevers *ie: Ebola
The Bubonic Plague and more.

It could be a cure for Ebola! Why isn't it being tested more? I shared it with my mom and she got SO excited wondering why everyone didn't know about it and why it wasn't featured on Good Morning America!

If everyone knew they could have a cure for their kids it would be so empowering. Less toxins, less chemicals, less testing and more health, more empowerment, more hope to cure ailments that were otherwise deemed incurable.

It is growing more popular!

Fight Off Germs
Gwyneth uses colloidal silver spray to fight bacteria. In low doses, silver is nontoxic and is considered an environmentally friendly antimicrobial. In fact, colloidal silver was used as a bactericide by hospitals for years before the prevalence of antibiotics. Consisting of particles of silver suspended in liquid, this spray is available in health stores and online.

Gerald and I are pleased to announce we packaged our first 20 PPM solution. We are celebrating things both big and small today! We received our VERY FIRST DONATION from TWO separate people on the same day! It was completely unexpected. They are huge fans from the very beginning, really honoring and supporting Gerald’s message and our missions. It was a shock, surprise and huge blessing! A nice nudge to keep it up.

One donation was from our dear friends and fans Joe and Jeanie who run a beautiful winery in Texas ~ Junction Rivers Winery! With the most uplifting and kind note: "Just wanted to let you both know how valuable your presence and work is at this time!"

The other was from a long time fan Phil in Florida! He lifts Gerald up in unique ways at unexpected times with such kindness. He shared Luke 6:23 to Gerald "Rejoice in that day and leap for joy, because great is your reward in heaven. For that is how their ancestors treated the prophets."

We were both speechless and SO grateful! We are going to use the donations to fuel our mission further putting the donations towards getting the Colloidal Silver to market with professional labels and tamper seals. That random act of kindness put the spring we needed in our step.

Thank you to ALL of our fans, you are our friends and we appreciate you more than you'll ever know.
With lots of love,
Christa

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Vegan MiSo Want MYstrone Soup with Gluten-Free "Bisquick" Biscuits

9/16/2014 0 Comments

Sometimes all you want is a BIG bowl of homemade soup with some homemade biscuits to go with it. Today was such a day. We had carrots, celery, potatoes and deep dark vegetable broth begging to be used. I began chopping to create garden vegetable soup.

I felt inclined to add noodles, so I listened to my inner voice, added brown-rice macaroni noodles and it brought the soup to the next level. I love to follow my heart in the kitchen to create an alchemical creation such as this. Do you ever add surprise ingredients on a whim?

My husband asked what I'd be having to eat haha and suggested the smiley face lay out! I LOVE meals that make him happy.

It ended up reminding us of miso and ministrone soup. Gerald came up the witty name of Vegan MiSo Want MYstrone Soup because you will want it all to yourself it is SO good!

The meal was absolutely delicious! My husband gave it 10 stars!!! 10! :) It is the perfect go to meal for the fall. Filled with nutrition and cold-busting ingredients to build your immunity such as garlic, onions, fresh ginger, herbs and more!

We served ours with homemade gluten-free biscuits. Quite frankly, the best I've made yet! The first batch I made featured in the smiley were really good but not quite as fluffy as I was hoping for. I modified the recipe ever so slightly, tried again this evening and nailed it!

To make this soup you will need:

Prepare all of the ingredients.
Place everything except for the noodles and the fresh herbs in a large covered pot over medium-high heat. Once at a boil, reduce heat and allow to simmer for 30 minutes.
While the soup is cooking make the biscuits (recipe below) and prepare the noodles in a separate pot according to package, drain and set aside.
Add the cooked noodles and fresh herbs to the soup, salt and pepper to taste and serve hot with fresh biscuits!

Gluten-Free "Bisquick" Biscuits are made with only 4 ingredients. They are so quick and easy and have become my new go-to superstar recipe! They are big enough to cut in half and have with jam. To make these simple yet ever so satisfying biscuits all you will need are the following ingredients:

Preheat oven to 450 degrees Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the Cashew milk (or your favorite non dairy milk)
Stir until a soft dough forms. Kneed 10 times.
Lightly flour a surface and roll the dough out until it is 1/2" thick. Take a 2 1/2" cutter (I used a mason jar lid) and cut 5-6 large biscuits.
Place on an ungreased cookie sheet and bake 8 minutes until golden.

My favorite gluten-free flour mix is Sarah's Gluten Free Flour Blend. I absolutely love it! The flour works well in bread, pizza, rolls and whatever else your heart can dream up.

“A full stomach makes a happy heart”. – Spanish Proverb

En Español: “Barriga llena, corazón contento”. (Full stomach, happy heart.)
Lots of love,

Christa
xo

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Apple Pie Oatmeal - In A Rice Cooker!

9/15/2014 0 Comments

Warm oats are cooked in cashew milk with apple pie spices, diced apple, ripe banana, sweetened with stevia and dates served with banana slices on top!

We usually start each morning with a smoothie but I broke the tradition this morning. I awoke with a burst of energy and a desire to try something new.

I started combining ingredients to create an apple pie like experience that was nourishing and satisfying. With complete success it tasted so good we ate it all. Fortunately I made it with two large healthy servings in mind for a wholesome start to our week!

Oats and Apples and warm oatmeal remind me of the fall, of yummy warm oatmeal varieties at home with my family, of the Quaker packets I would have at work in the morning and enjoy in my cubicle with a cup of black hazelnut coffee. Now I can enjoy it with my sweetheart filled with wholesome ingredients and served with a cup of our favorite coffee. Yum!

Oats are popular all over the world! With apples in season it makes a meal to be enjoyed across the world! To create this satisfying meal you will need:

Place all of the ingredients except for one of the bananas in a rice cooker. Press cook and let the rice cooker do the work!
Stir a couple times while it is cooking and serve hot with sliced bananas on top!

Options:

Use a gluten-free oat variety for a gluten-free breakfast
Use a different plant based milk
Opt for only cinnamon if you don't have the other spices around
Use a syrup instead of stevia
Use raisins instead of dates

I hope you enjoy this breakfast as much as we did!

For week 3 of Vegan MoFo 2014 expect World Fusion Vegan Cuisine from me! Inspiration for the theme came from my most favorite cookbook:

I have yet to try a recipe I didn't absolutely drool over, it will have you feeling like a top grade chef! The pictures are so beautiful, the recipes are very creative and it is filled with inspirational quotes. The book is very high quality with each recipe hand crafted. My book is very worn out and I'm so happy to have a copy.

I may have told the story once before but for those who haven't heard it hear is how I stumbled upon this book....

I was working in a corporate environment in San Diego. The woman who sat behind me was once a vegan but was no longer practicing that lifestyle. She was intrigued and we'd often share life, as you do in such close circumstances. She mentioned she had a cookbook that they no longer used. She surprised me with it and it was the "Blossoming Lotus" cookbook! I was shocked and started telling her all about how Gerald spent time in Kauai learning Structural Integration and his favorite restaurant while he was living there was none other than The Blossoming Lotus Cafe! He would eat there daily if he could and even treated his fellow classmates to a meal there he loved it so much. He raved about it to me and now I held their cookbook via a synchronicity! The very first recipe I tried was a smashing success. Acorn Squash with Wild Rice Pilaf covered in Avalon's Magic Mushroom Gravy! Doesn't that sound good? I love their creative names.

One of our favorite meals I ever made was Sat Cit Ananda's Chana Masala with Mahatma's Mung Dahl and Mango Chutney! I gave it 10 stars "Best Ever", it tasted like we went out to an Indian restaurant but maybe better! :)

I highly recommend this cookbook to vegans and non-vegans alike! YUM!
To a great new week!
Christa

PS - I was so stoked to start the week with good news! The Blueberry Nicecream enjoyed last week was featured in Vegan MoFo 2014 – Sunday Round Up

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Vibrant Fall Chopped Salad + Vegan Mofo Week 2 Recipe Round-Up!

9/14/2014 0 Comments

This weeks theme was Alchemical Cleanse and Detox featuring some must-have new recipes!

Day 1: Mayan Raspberry Dream

Day 2: Star Berry Elixir of Love

Day 3: Zen Chakra Salad with Asparagus

Day 4: Magical Immune Booster

Day 5: BBQ Baked Beans

Day 6: Blueberry Nicecream

Featured on Vegan MoFo 2014 – Sunday Round Up!!!

"Finally, although I realize that some parts of the world are basking in cool luxury, San Diego is experiencing its hottest weather of the YEAR. YEAR, folks! Let’s empathize with us poor Californians and gaze longingly at this colorful, and I am sure spectacular, frozen treat from Artistic Vegan, Blueberry Nicecream. With two ingredients, it is perfectly doable!"

Day 7: Vibrant Fall Chopped Salad For Two

Tonight we enjoyed a Vibrant Fall Chopped Salad filled with shades of red and orange to call in the new season.

Place cabbage in a food processor and pulse until finely diced. Place on the bottom of a bowl.
Rinse the food processor and pulse the roma tomato and red bell pepper. Use a spoon to place around the outer edges of the cabbage.
Rinse and place a peeled carrot in the food processor and pulse. Use a spoon to place the carrot next to the tomato and bell pepper mix.
Place 1/3 cup of cooked white northern beans in the center.
Take 1/4 cup chopped white onion and place on the outer right and left sides.
Slice the cucumber in half and place one piece in each corner of the salad.
Cut the ends of a beet off, peel and carefully cut in the shape of a heart. Squeeze fresh lime juice on top.
Season it with your favorite dressing and spices! We seasoned ours with red pepper flakes, black pepper, a dash of cayenne pepper and a herb seeded blend topped with Italian dressing and sriracha sauce.

I hope you enjoy the new recipes as much as we did. :) I'm really looking forward to Week Three: World Fusion Vegan Cuisine! Until tomorrow...

Love & Light!
Christa
xo

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Blueberry Nicecream

9/13/2014 0 Comments

Ice Cream for breakfast? Why, I don't mind if I do! My husband LOVES it when I make nice-cream for breakfast. He reminded me he likes his carbs in the morning. I do too!

Ever since I discovered nice-cream I have been hooked! It is so easy, so delicious and nutritious! I can't help but eat every last bight each time and feel completely satisfied afterwards. Gerald agrees saying "Yummy honey!"

2 ingredients are all that are needed to enjoy blueberry bliss.

Pulse until combined, using a spatula to press sides to center as needed.
Serve with a spoon and dig in!

May your weekend bring yummy food, smiles, love and laughter!
Christa
xo

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BBQ Baked Beans

9/12/2014 0 Comments

One of the first homemade meals I made while living on my own was BBQ Baked Beans. I got the recipe from a co-worker and was delighted to try it. Back then it was loaded with bacon, sugar and even Busch's baked beans. Fast forward years later to our vegan lifestyle and we've never made baked beans. Say what? I honestly don't know how that is possible! We both loved baked beans growing up. They remind me of family, friends, good eatin' and BBQ's on a hot summer day.

We had some black beans around so I decided to whip some up! It required a little extra effort as I didn't have BBQ sauce, so I decided to make my own! The meal was lick your bowl "is there any more?" good. Whether you pair this meal with french fries...

cornbread or greens...

it is sure to please. I thought they were even better the next day after marinating in all the flavors.

BBQ Baked beans, organic salad and Asparagus!

How do you make them? Start with BBQ Sauce:

Combine all of the ingredients in a small pot on the stove.
Bring to a simmer and simmer for 15 minutes up to one hour until desired consistency. I simmered ours for 10-20 minutes.
Remove from burner, set aside for use in the baked beans. Makes about 1 cup.

Options:

Skip this step and use your favorite BBQ Sauce.
Use a Vegan Worcester Sauce vs. Soy Sauce
Leave out the srirarcha for a less spicy version
Start with 1/2 of the amount of apple cider vinegar and add more slowly until acquired taste.

Preheat the oven to 350 degrees Fahrenheit.
Chop the onion, bell pepper and garlic. I used our food processor for a quick and easy chop.
Heat the vegetable broth in a large pan over medium - medium-high heat and saute the onion, bell pepper and garlic until soft. About 3-5 minutes. Turn off stove, set aside mixture.
In an oiled baking dish combine 3 cups of pre-cooked black beans (or two 16 oz cans) the cooked onion, garlic and bell pepper mixture, homemade BBQ sauce and the balance of the ingredients.
Stir to combine well. Bake at 350 degrees for approximately 1 hour, removing to stir as it bakes about 3-5 times.

Options:

Use 1 cup of your favorite BBQ sauce vs. the homemade BBQ sauce.
Use your favorite beans, kidney, pinto etc.
Leave out the Cayenne pepper for a less spicy version.
Add some maple syrup for a sweeter version.

I served ours with french fries the first night:

and then re-heated them on the stove and served with a fresh salad and steamed asparagus the next day. The salad was full of leafy greens, lime juice, peeled carrot slices, cucumber, red cabbage, white onion and jicama. The Asparagus was steamed in vegetable broth and lime juice, seasoned with black pepper, garlic powder, red pepper flakes, a dash of cayenne and a dash of turmeric for a different spin.

For french fries I simply sliced 2 potatoes, laid them in a single layer on a pan, sprinkled with salt and pepper, flipping halfway. I placed the pan next to the beans for an easy meal. No oil and absolutely delicious!

I hope you enjoy this meal as much as we did! We don't have ANY leftovers, they were the first to go in our house. They taste BETTER than the ones I used to make with bacon and are much healthier too! We both were so happy with how good they were. "Tastes like baked beans" said by husband with a smile. Success!

Wishing you all a fabulous weekend and lots of love!

From our kitchen to yours!
Christa
xoxoxo

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Homemade BBQ Sauce

9/12/2014 0 Comments

Homemade BBQ Sauce with much less sugar than the original and still loaded with flavor. We had ours with baked beans. One of the first homemade meals I made while living on my own was BBQ Baked Beans. I got the recipe from a co-worker and was delighted to try it. Back then it was loaded with bacon, sugar and even Busch's baked beans. Fast forward years later to our vegan lifestyle and we've never made baked beans. Say what? I honestly don't know how that is possible! We both loved baked beans growing up. They remind me of family, friends, good eatin' and BBQ's on a hot summer day.

These taste BETTER than the ones I used to make with bacon and are much healthier too! We both were so happy with how good they were. "Tastes like baked beans" said by husband with a smile. Success! The secret? This Homemade BBQ Sauce and LOVE!

Wishing you all a fabulous weekend and lots of love!

From our kitchen to yours!
Christa
xoxoxo

Directions:

Combine all of the ingredients in a small pot on the stove.
Bring to a simmer and simmer for 15 minutes up to one hour until desired consistency. I simmered ours for 10-20 minutes.
Remove from burner, set aside for use in the baked beans. Makes about 1 cup.

Options:

Skip this step and use your favorite BBQ Sauce.
Use a Vegan Worcester Sauce vs. Soy Sauce
Leave out the srirarcha for a less spicy version
Start with 1/2 of the amount of apple cider vinegar and add more slowly until acquired taste.

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Almond Raisin Pecan Cookies

Tofu Ginger Broccoli Rice For a Vegan It's Everything Nice!

World Fusion Tofu Scramble with House Fries

Colloidal Silver Benefits!

Vegan MiSo Want MYstrone Soup with Gluten-Free "Bisquick" Biscuits

Apple Pie Oatmeal - In A Rice Cooker!

Vibrant Fall Chopped Salad + Vegan Mofo Week 2 Recipe Round-Up!

Blueberry Nicecream

BBQ Baked Beans

Homemade BBQ Sauce

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