Banana Cream Oatmeal

9/29/2015 1 Comment

My husband and I have a serious love for bananas! They are so versatile, creamy, sweet and tasty! This oatmeal honors our love for bananas with a serious amount of bananas creating a creamy oatmeal to make again and again. We've already enjoyed this recipe over 5 times and again this morning! Some mornings call for a nice, warm, hearty start to the day, this meal meets the requirements. You can choose the level of oats for how big of a breakfast you are seeking. This is so yummy and a big favorite of ours, especially when you add extra toppings for fun and beauty!

Creamy
Warming
Comforting
Naturally Sweet

Banana Cream Oatmeal

2/3 Cup Oats
1 1/2 Cup Dairy Free Milk
Pinch Sea Salt
2 tsp Cinnamon
3/4 Cup Raisins, Divided
1 tsp Stevia (Homemade version in eBook)
1 Heaping Cup Banana Slices + 1 Banana Sliced
Pinch of coconut flakes

Directions

Combine ingredients in a rice cooker less 1/4 cup raisins, 1 banana sliced and coconut flakes, reserving for toppings. Press cook.
Once done take a spoon and mix everything together. Mash the bananas to create a very creamy oatmeal.
Divide into two bowls, top with banana slices and raisins. I placed bananas on one side and raisins on the other with a pinch of coconut flakes.

Tips

This can also be made on the stove.
For a lighter breakfast modify the above recipe with 1/3 Cup Oats and 3/4 Cup Dairy Free Milk.
Try topping with fresh berries, opt to add a drizzle of agave or a pinch of coconut sugar.
Use Bob's Red Mill Gluten-Free Oats for a Gluten-Free Variety (or your favorite brand)

1 Comment

2 Ingredient Blackberry Soft Serve Ice Cream that is good for you! + Video How To

9/27/2015 0 Comments

We went on a drive this weekend to a cute mountain town and found berries for sale on the side of the road! They were fresh and tasted like they were just picked and washed that morning and the price was incredibly affordable. Neither of us had seen such huge, sweet berries and were so pleased we picked up a little extra on our way back home. I offered a list of dessert ideas to my husband and he picked ice cream! I thought I'd make a quick video so you can see how I make it. Now you can enjoy healthy, vegan, raw, refined sugar & gluten-free ice cream too!

A few pictures of our drive...

We went out to eat a Chinese Restaurant and were able to get a big arrangement of vegan food with some to take home. It goes to show you can be vegan on the road!

Back to the ice cream, watch this video to see how to make it or see below!

Ingredients

3 Cups Frozen Banana Slices (1/2 - 1" pieces)
1 Heaping Cup Frozen Blackberries

Peaceful Preparation

Pulse, scrape, pulse, scrape, pulse, pulse, pulse, scrape.
Blend on level 1, scrape, repeat until it swirls together. Scoop and serve! Opt to top with extra berries!

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Peach-Sauce with Cinnamon Covered Peaches

9/13/2015 0 Comments

Peach-Sauce & Cinnamon Peaches

5 Peaches
2 tsp Cinnamon
1/4 Cup Apple Cider Vinegar
1/4 Cup Water

Peaceful Preparation

Prepare the peaches by pitting, peeling and cutting into bite size pieces.
Combine the ingredients in a pot over medium-low heat for 25-30 minutes until the peaches are soft.
Blend part of the mixture until you have 1 cup of peach puree. Feel free to puree the entire batch or reserve the remaining peaches to be eaten, placed on top of pancakes, waffles or nice-cream, used in recipes like Peach Muffins or as you please!

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Moist Peach Muffins infused with Peach-Sauce + eBook Announcement!

9/13/2015 1 Comment

Local peaches were available at the market this last week and I was so thrilled to have some around. We first enjoyed them on our pancakes with apples and cinnamon and a scoop of banana ice cream. I made single serve pancakes by cutting down the recipe, banana ice cream from about 1-2 cups of frozen bananas, and heated peaches and apples with cinnamon until soft and placed them on top. What a tasty treat and a great way to avoid syrup.

With extra peaches to enjoy I decided to make peach sauce and replace it in my applesauce muffin recipe adding extra peach chunks!

I am so glad I followed the idea to fruition and created these juicy peach muffins. You take a bite and are warmly greeted with big chunks of fresh, warm, moist peaches. These muffins are wonderful because they are sweetened with the peaches and raisins naturally verses using refined sugar. I hope you love these moist muffins!

Peach-Sauce & Cinnamon Peaches

5 Peaches
2 tsp Cinnamon
1/4 Cup Apple Cider Vinegar
1/4 Cup Water

Prepare the peaches by pitting, peeling and cutting into bite size pieces. Combine the ingredients in a pot over medium-low heat for 25-30 minutes until the peaches are soft. Blend part of the mixture until you have 1 cup of peach puree. Save the remaining peaches.

Peach Muffins

1/4 Cup Warm Water
1 Tbsp. Flax Meal
1 Cup Oats
3/4 Cup All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 tsp Salt
1 Cup Peach-Sauce
1/2 Cup Almond Milk
2 1/2 Tbsp. Avocado Oil (Olive, Coconut, Vegetable)
1 Cup Raisins
1 1/4 Cup Peaches

Peaceful Preparation

Preheat the oven to 375 degrees. Place 12 muffin liners in a muffin tin.
Mix 1/4 cup warm water with 1 Tbsp. flax meal in a small bowl or coffee cup and set aside to congeal.
Mix the oats, flour, baking powder, baking soda, cinnamon and salt in a large bowl. Mix the peach-sauce, almond milk, oil, and congealed flax mixture together in a small bowl.
Combine the wet to the dry and fold in the raisins and peach chunks.
Evenly distribute the batter between 12 muffin liners and bake for 25-40 minutes until a knife or toothpick comes out clean and the muffins are still moist. I took mine about 40 minutes as the peach chunks made them extra moist.

Notes:

I accidentally purchased all purpose flour the other day so I used it in this recipe, for a gluten-free option use Bob's Red Mill Gluten-Free Oats and an All Purpose Flour Baking Blend that is Gluten-Free, either pre-made or homemade.
For oil-free use coconut butter, earth balance butter or pass completely!
These freeze wonderfully, freeze any extras. I like to freeze 6 or more so I don't eat them all at once.
These would be great in packed lunches or an after school snack!
For nut-free use your favorite non-dairy milk such as soy, oat, rice etc.

I'm excited to announce my new cookbook is now available as a PDF! You can buy it from me here! We are getting ready for my husband's upcoming conference, The Anunnaki Realm of the Maya Ascension Symposium held at the beautiful Hacienda Chichen Itza just in time for the September events and Equinox! We hope to see you there! Any last minute people that wish to attend may still buy tickets, information is here: https://www.geraldclark77.com/ascension-symposium.html.

Have a wonderful day!!!

Shine Bright!
Christa

1 Comment

Thai Chili Lime Vegetable Stir Fry with Rice

9/7/2015 0 Comments

Thai Red Chili Hot Sauce surrounds a bounty of vegetables that have been stir-fried in a wok with a touch of coconut oil. We've enjoyed this meal three times already since creating it. I love serving it knowing it has cups upon cups of vegetables. The Thai Red Chili Peppers are surprisingly good for you too! Chilis have been shown to help burn fat, lower blood sugar levels, boost circulation, help thin the blood helping to prevent strokes, reduce inflammation, provide pain relief, clear congestion, stop the spread of prostate cancer and more.

Pass me a plate, I'm taking care of myself with a big serving of vegetables, rice and chilis that will make me feel full yet fabulous! You can too! Here is the anticipated recipe, this was very popular on instagram!

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (White, Brown, Black..)
3 Cups Water
1 batch Thai Red Chili Hot Sauce
1-2 Tbsp. Coconut Oil
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
6 Slices Cucumber
Handful Fresh Cilantro

Peaceful Preparation:

Combine the rice and water in a rice cooker, press cook. You may also prepare on the stove.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
When the rice is done, set aside and keep warm.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, adding the additional coconut oil if needed. Saute the vegetables for 2-3 minutes, add 1/4 cup of Thai Red Chili Hot Sauce, fresh cilantro and mix well. Leave on for a flavor infusion for 1-2 minutes. It will be done when the sweet peas, carrots and broccoli are easy to eat yet still a touch crisp and vibrant. Taste testing is a fun way to see!
Pack 3/4 cups of rice in a measuring cup. Thwack the end of the measuring cup to release the rice into the bowl. Surround with the vegetable stir fry and serve with a few slices of cucumber. Repeat for the second bowl. I'll often give my husband 1 cup of rice and me 1/2 cup. Tip: Save the balance of the rice for vegetable fried rice, recipe coming next. Enjoy!!

I hope you all enjoy this delicious new recipe!!

Love,
Christa

PS - My new cookbook is now for sale on Amazon and is selling, hooray! I'd love it if were in your kitchen! I'm working on the e-version now! :)

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The Artistic Vegan Cookbook: An Alchemical Transformation - Available on Amazon!

9/2/2015 0 Comments

Hi Everyone!

I'm thrilled to announce The Artistic Vegan Cookbook: An Alchemical Transformation is now available on Amazon.com! I couldn't be happier with how it turned out! With full color pictures of each meal you can find over 150 Vegan & Gluten-Free Recipes. It also has a 3 Day Meal Plan as well as my vegan journey detailing how this website and lifestyle came to fruition. With food ranging from vegan carne asada, an Ascension Salad, Chakra Cheesecake, Detox Elixirs, an extra large dessert section with a grand selection of cheesecake and chocolate due to my love for both. You can find easy recipes from fluffy pancakes, to new concepts like a 7 layered rice-wrap and more challenging meals like an enchilada casserole. There are a variety of vegan cheeses to be found in this book, when I said goodbye to cheese originally I was sad to see it go, now I love enjoying many vegan varieties. The front section has information on why one may want to go vegan for those who are just starting out, information on GMO's and a detailed listing of additives to look out for while grocery shopping. I'd love to see a copy in your home, tag #artisticvegancookbook or #artisticvegan on Instagram with the book or what you make! E-version(s) will be next!

I'm so excited to see that it is already selling! Get your copy today and you may even get yours before mine as we are on travel and it may be a week or more before mine arrives! My husband is hosting a conference at Chichen Itza and that is where you can find me! We'd LOVE it if you could attend!!
Thank you all for following, subscribing, and for your support!!!

With love,
Christa

These recipes and many more are included! It is my sister's birthday today, wouldn't these treats be divine? :) Join me in wishing her a bright birthday!

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Kao Pad Thai Fried Rice

9/2/2015 0 Comments

Take your senses to Thailand over a big steaming bowl of Kao Pad Thai Fried Rice. Perhaps you envision the tropical beaches that look like they are out of a movie, or that you are dining at a large royal palace, visiting a temple afterwards and seeing the many Buddha figures. Maybe you envision this meal in the fast paced city at a styling restaurant. Or maybe reality will sink in that you are just at home in your comfy clothes enjoying a dish of homemade Kao Pad Thai Fried Rice. At least for the duration of the meal you can try to envision being swept away, if only for a moment. The savory flavors whirled together had my husband and I both eating every last bite and I can only hope the same for you.

Cups of fresh vegetables are stir-fried in a wok with rice and covered in a homemade Thai Red Chili Hot Sauce, served with cucumber slices on the side. "Gin khao yung" - Have you eaten yet? :)

This recipe is almost exactly like the Thai Chili Lime Vegetable Stir Fry with Rice, the only difference is how it is prepared and presented. I like to make the Thai Chili Lime Vegetable Stir Fry and follow up with the Kao Pad Thai Fried Rice the following day.

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (Pre-cooked, cold from fridge)
1 batch Thai Red Chili Hot Sauce
2 Tbsp. Coconut Oil or preferred
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
1 Roma Tomato Chopped
Handful Fresh Cilantro
6 Slices Cucumber
Few slices of lime for garnish

Peaceful Preparation:

Prepare the rice one day in advance.Cold rice will provide a less sticky stir-fry.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, saute for 2-3 minutes. Add additional coconut oil if needed and add the cold rice. Saute for 2 minutes, add the batch of Thai Red Chili Hot Sauce, fresh tomatoes and cilantro and mix well.
Serve with a few slices of cucumber and lime.

I hope you all enjoy this recipe and have a great week! My cookbook arrived Friday and I'm so excited with how it turned out! Watch this short video to see more.

Gerald even took me out to celebrate!

Best wishes for a wonderful new vibrant week!
Christa

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Thai Red Chili Hot Sauce – 4 Ingredients

9/1/2015 0 Comments

Thai Red Chili Hot Sauce is a keeper in our home! Ever since I met my husband I've yet to see him order a '10' in spice level and have it be hot enough, or go out and order salsa and chips and have the salsa or surrounding hot sauces suitable or his palette. I found these little dried red chili peppers at the market and they provide just the right spice I was looking for. These little peppers are packed with some serious heat! If you aren't drinking enough water, you will be after this recipe! It took me a while to share as I kept having to make it with less peppers for it to be consumable by the masses. Not everyone craves the same amount of heat as my husband. I started with a whopping 24 peppers, with instant sweat, a burning tongue, lots of glasses of water, cucumber slices to cool off I thought I may want to go for 12. Meanwhile, my husband was licking the edges enticed by the spiciness and pleased that someone met and potentially exceeded his threshold. We tried it again at 24 but with rice, we still really enjoyed it but still too hot for the common household. I didn't measure any the next batch, bad idea! It was the bottom of the bag and all the red pepper flakes made it into our sauce, that was actually kind of painful and we ate plain rice to cool off our hot mouths. Finally I decided I better cut this in half. I made it with 12 peppers and still found that it was too hot for the average person. My tongue was burning, I instantly started sweating with my nose running. Alas, just yesterday I trimmed it down to 3 peppers. This leaves enough spice to get your attention, leave a tingly sensation that is slightly hot on your tongue and doesn't overpower the other flavors in this sauce. I don't know what spice level you prefer so I recommend starting with 1 and working your way up, taste a little and see how your tongue responds, if you like it stop, if you want it hotter, keep going. Maybe you are like my husband who felt the general public would like 3 peppers but he'd like a touch more and even happily consumed 12 and up to 24! He is my brave taste tester who goes through the sampling process with me. I hope you enjoy this delightful fusion of 4 very simple flavors. Garlic, soy, lime and red chili peppers come together to make a sauce worthy of keeping and making again and again! New recipes coming in the next post!

Thai Red Chili Hot Sauce

1-3+ Thai Red Chili Peppers - Whole, Dried
1 Tbps. Minced Garlic - Fresh
1/4 Cup Tamari or Soy Sauce
1/4 Cup Lime Juice - Freshly Squeezed

Peaceful Preparation

Pulse in a food processor, adding 1 pepper at a time.
Taste, adjust accordingly. Three peppers is a nice spice level, my husband likes it even hotter! Make to your preference.