Sweet Potato Latte + Video

10/31/2015 0 Comments

Enjoy your vegetables in the morning with a quick + easy sweet potato latte! With only 5 ingredients you can make a sweet foaming latte and feel like you went out to a Coffee Shop all in the comfort of your home. I love how easy this recipe is and how good it is for you! Watch the 2 minute video or see below for the simple recipe. My husband thought it was the perfect amount of sweet and very delicious, I hope you do too!

Ingredients:

1/2 Batch Strong Hot Coffee or Desired Shot(s) of Espresso
2 Cups Dairy Free Milk (I used Almond, imagine coconut! Opt to save foam for decoration)
2 Tbsp. Agave
1/4 Cup Mashed Sweet Potato (cooked)
1 tsp Cinnamon

Peaceful Preparation:

Make a fresh strong batch of coffee, half the amount is okay as little is used.
Add the agave, mashed sweet potato and cinnamon in a blender.
Heat the dairy free milk in a pot over low heat until steaming hot yet removing from heat before boiling or simmering.
Pour the dairy free milk into the blender with the other ingredients. Blend on Juice setting or high for 50 seconds until very foamy and frothy.
Pour the hot coffee or shots of espresso in your coffee cup. I fill each cup a little less than 1/2 full. Pour the foaming sweet potato mixture on top. Opt to add the foam from the fresh almond or cashew milk if desired for added color. Sometimes I draw fun shapes, today I just tossed it on top. Serve hot and enjoy this delicious and sweet coffee treat!

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Creamy Potato Soup with Black Beans and Roasted Potatoes [Vegan + Oil & Gluten-Free]

10/29/2015 0 Comments

"This is some of the best potato soup I've ever had, baby!" exclaimed my husband after finishing his bowl of soup. Creamy, lush, silky potato base with soft potatoes, black beans and roasted potatoes on top. My husband especially loved the roasted potatoes on top as it was like having fries with your soup stating it reminded him of what you would get at Marie Calendar's giving it a 10 out of 10! I agree, this soup is amazing, incredible, hearty, warming, filling, superb, a winner, vegan comfort food that will leave you satisfied. OMGosh it is good!

It almost reminded me of how creamy clam chowder soup is yet with soft potatoes instead of clams. :0) This soup was made with very few ingredients as I had very few on hand. The result? Potato perfection! I really don't like missing out on things, and I feel like you'd be missing out if you didn't join me in making this soup! I am thankful for the inspiration to create this recipe, yum! Enjoy!

Makes 4 Bowls

Ingredients:

14 Mini Potatoes - Quartered (or 1 Heaping Cup+ Quartered Potatoes)
Salt and Dill to taste
2 Large White Potatoes - Diced (or 3 Cups)
3 Cups Dairy Free Milk
2 Large Garlic Cloves - Minced
2 Tbsp Minced Onion
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 Cup Cashews, Soaked for 4 hours
1 1/2 Cups Cooked Black Beans (1 can or homemade)

Peaceful Preparation:

Soak the cashews ahead of time. You can also soak them in hot water while preparing the soup, I did both with success.
Preheat the oven to 400 degrees F. Place 14 quartered mini potatoes in a pot, cover with water and bring to a boil. Boil 2-3 minutes until a fork can pierce through without much resistance, about 1/2 way done. Drain and bake on a lightly greased pan, sprinkle with salt and dill. Bake for 30 minutes, flipping halfway through.
Once the mini potatoes are in the oven, start the soup. Place remaining ingredients, less the cashews and black beans, in a pot. Bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the large diced potatoes are soft and easy to eat. Turn off the burner, remove from heat.
Allow to cool for a few minutes, blend 2 cups of the soup with the soaked and drained cashews. Keep the lid cracked, I practically removed the lid as it didn't splatter and released the heat. I did use a heat-approved blender, an immersion blender is another option. Blend on soup setting or on high for 90 seconds until silky smooth. This can also be used as an Alfredo sauce, yum!
Pour the silky mixture back into the pot with the soup. Add the cooked black beans. Stir and allow to heat for one to two minutes.
Remove the roasted mini potatoes from the oven. Dish the soup into 4 bowls and top with roasted mini potatoes. We enjoyed two servings and had amazing leftovers the following day.

In honor of National Cat Day, meet Sunny! Our little kitten and helper!

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Sparkling Autumn Salad

10/28/2015 0 Comments

Cool autumn weather brings crisp greens and beautiful bouquets of spinach, romaine, bok choy and lots of fresh beautiful berries! Combine the two together and you get one heck of a salad. This salad is a delightful array of colors and textures. Each bite is exciting bursting with flavor with a new dimension of crunch, crisp, sweet, spicy with a little tang. Add balsamic vinaigrette and stand back as flavors unite harmoniously! I made us this salad early on this month and keep going back for more as it's so delicious and it makes you feel fantastic! Light yet filling to make you feel bright, light, refreshed and ready for the next part of your day. Harmonize your body, mind and pH levels as you eat to your vibrant health so you may shine forth and sparkle from the inside out!

Total Time: 15 Minutes | Servings: 2

Ingredients:

3 Cups Dark Leafy Greens - Chopped
2 Button Mushrooms
1/4 Cup Diced Onion
1/4 Cup Diced Bell Pepper (color of choice)
1/4 Cup Diced Carrot
1/2 Jalapeno - Sliced or diced
6 Tbsp Diced Cucumber
1 Tbsp Fresh Cilantro - Chopped Fine
1/4 Cup Cranberries
4 Strawberries - Sliced
Opt to add extra blueberries, blackberries, stuffed green olives, and nuts or seeds!

Peaceful Preparation:

Chop the vegetables and place in the bowl one at a time in the order listed.
Serve with Balsamic Vinaigrette or your favorite dressing.

Modifications:

Use what you have on hand. Tomatoes, figs, apples, orange slices are also delicious! Each time I make it slightly different. :)
Add chia seeds and/or puffed amaranth for added protein and health!
Sometimes I add fresh oregano or other herbs, very tasty!

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Blackberry Cobbler - Vegan, Oil & Gluten-Free Opt

10/25/2015 0 Comments

It has been a wet and windy weekend for us. Oolong tea, Shanghai Soup, Shepard's Pie (both from my new book) along with Blackberry Cobbler have been keeping us warm and well. October is already coming to an end and I have just the ticket to bring this month to a delicious close. Warm blackberry cobbler with multiple options to suit your dessert and dietary needs. This is a very simple dessert with little effort required, mix, dump and bake in a cast iron skillet until warm perfection comes oozing out an hour later. The pieces surprisingly hold together well while hot and cool. With a little vanilla nice cream or your favorite blend this dessert is near perfect. My husband was a big fan. It reminded us of our mom's and instantly brought us back home. The versatility mixed with the simplicity make this recipe a winner and a keeper in our home.

The first time I made it with an all purpose flour, not gluten-free, but flaky, mom-like, delicious, fabulous, perfect, flaky bottom, cake like, amazing, 100% spot on, holds together wonderfully and looks as good as it tastes.

The second time I made it with oat flour, tasty, warm, berry-licious, healthier vibe, gluten-free option via gluten-free oats, more sponge-like consistency as the oat flour absorbs it more vs. it being more flaky and cake like, holds together hot and cool, the flavor is great, very yummy and more guilt-free. A keeper!

The third time I tried it with corn flour, a thicker batter, with a little extra agave to overcome the corn flour taste, it had somewhat of a flaky crust in parts yet not all of it. It didn't hold together as well as the others, it was still very yummy. I decided I may do this in a pinch but not as my first choice. The fourth and final time I tried it was with almond flour. Absolutely incredible flavor brought forth from the almonds and berries with cinnamon. The downfall, it was not the right consistency. It was fragile not holding together as well. The flavor and taste was delicious but the texture was too soft and nothing like the first or second attempt.

I would like to try a few new mixtures as well as an all purpose gluten-free flour. Before I loose my summer physique and try it 3 more ways, I'll share it with y'all and you can choose what consistency you'd like! I recommend the first (all purpose flour or or all purpose gluten-free flour) or the second, oat flour.

This dessert is

Like Pie
Full of berries in each bite
Moist
Warm
Delicious
Mom-Like
Comforting
Versatile
Simple

Ingredients:

6 Tbsp. Coconut Butter
1 Cup All Purpose Flour (regular or Gluten-Free)
1 1/2 Tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1/4 Cup Agave
1/2 Cup Dairy Free Milk
1/4 Cup Coconut Milk
3 Cups Blackberries

Peaceful Preparation:

Preheat the oven to 325 degrees F. Place 6 Tbsp. of Coconut Butter in a cast iron skillet and place it in the oven. Allow the coconut butter to melt why you prepare the balance.
Mix together the dry ingredients. Add the wet. Stir together. It will be like pancake batter.
Dump into the skillet with the melted coconut butter. Don't stir to spread, just dump and tilt if needed.
Dump, toss or place the berries on the cobbler.
Bake for 1 hour. Enjoy!!!

Options

Use nearly any flour. Oat Flour ( Gluten-Free Oats for gluten-free), Almond Flour or Corn Flour. Keep in mind the above commentary. :)
Note update 2017: My Gluten-Free All Purpose Flour has been tested and approved.
Use your favorite berry or fruit! Raspberries, strawberries, blueberries, mixed berries, peaches, apples, and the list goes on!
Use your favorite sweetener like coconut sugar, maple syrup, brown rice syrup etc. and feel free to go up to 1/2 cup.
Use your favorite non-dairy butter, like earth balance or vegetable oil.

Adapted and Inspired from The Lazy Homesteader

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Simple & Delicious Cinnamon Raisin Oatmeal (or cranberry) + How To Video

10/15/2015 0 Comments

Learn one of our favorite recipes for a cool morning. It's so simple you toss ingredients in a rice cooker, press cook and then breakfast is ready! I love a healthy start to the day and that is what you will find with no dairy, refined sugar and if you use gluten-free oats - no gluten. Oatmeal is a rich source of fiber which can help reduce your cholesterol level, boost your immune system, improve digestion and stabilize glycemic levels, learn more here. Enjoy this breakfast, one of my husband's favorites!

Total Time: 20 Minutes | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Servings: 2 Bowls

First, I like to make homemade nut milk. For this recipe I did almond milk, simply because that is what we had on hand.

Homemade Almond Milk

1/3 Cups Almonds
3 1/2 Cups Water

Blend on high speed for 50 seconds or on Juice Setting. Filter and store for other recipes. Reserve 1 1/2 cups unfiltered as well as the almond mash, use in the recipe below.

Cinnamon Raisin Oatmeal

2/3 Cups Oats
1 1/2 Cups Almond Milk (or dairy free milk)
3/4 Cup Raisins or Cranberries
Opt: Almond Mash (leftover from Almond Milk if making)
1/2 Tbsp. Cinnamon
Dash of Ginger and Allspice
1/8 tsp Salt
+ Your favorite toppings

Directions:

Place everything but the toppings in the rice cooker.
Stir well. Press cook and relax as breakfast is made.
Once it click's and is done, stir, place in bowls and top. I used cranberries, coconut flakes, banana coins and a drizzle of agave for the video. I've also used a number of other combinations. This morning I added a little almond milk on top and it was even better! I recommend this step! :)

Variations:

Cook on the stove. Combine ingredients in a pot, stir frequently and cook until desired consistency. About 15-20 minutes.
Use Gluten-Free Oats for Gluten-Free
Use Oat, Rice, Seed or Coconut milk for Nut-Free.
Add pumpkin spice, cloves, nutmeg and or cinnamon sticks for more spice.
Top with fresh berries and/or fresh fruit!

Note: Gluten-Free Oats are not recommended for those with a severe allergy to Gluten such as Celiac disease.

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Tomato Vegetable Medley Soup + How to Video

10/11/2015 0 Comments

Tomato Vegetable Soup is loaded with savory flavors. The onions, garlic and mushrooms are sauteed until the aroma fills the kitchen. Tomatoes and heaping handfuls of fresh oregano are added for an unforgettable experience. I made this soup on a creative inspired thought. What if I took my homemade pasta sauce and created a soup version? That is essentially what happened in the kitchen. I love following those "what if" ideas to fruition as they usually stem in a one of a kind creation. I could absolutely see serving this to others with a smile, it's share-worthy! So much so I made a quick video (less than 2 min) so you can share with your loved ones! Enjoy!

Ingredients:

1 Small Red Onion - Chopped
2 Large Garlic Cloves - Chopped
1 1/4 Cup Chopped Mushrooms
2 Heaping Cups Chopped Tomatoes
3/4 Cup Fresh Oregano
1 1/2 Cup Dairy Free Milk
1 tsp Salt
1 tsp Ground Black Pepper

Directions:

Saute the onions and garlic in water or vegetable broth for 2 minutes, or until soft.
Add the mushrooms and saute until fragrant.
Add the tomatoes, salt and pepper. Mix well and cook for 5-7 minutes over medium-high heat, until the tomatoes begin to fall apart.
Add the fresh oregano, stir to mix. Add the dairy free milk, reduce heat and simmer for 10-15 minutes. Stir frequently. Serve hot!

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Chili Almond Butter Sauce

10/7/2015 0 Comments

Creamy almond and coconut butter is heightened in flavor with the acidity from the grapefruit juice and thai chili peppers, the saltiness from the sea salt and sweetness from agave creating a flavor fusion that must not be missed!

Chili Almond Butter Sauce

2 Tbsp Almond Butter
1/4 Cup Freshly Squeezed Grapefruit Juice
1-3 Red Thai Chili Peppers
Pinch of Sea Salt
1 tsp Coconut Butter
1 tsp Agave

Directions:

Blend in a food processor or blender until smooth.
Reserve, pour on top of roasted vegetables or use in a number of other dishes!! Store leftovers covered in fridge.

Variations:

Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter like Sunflower for Nut-Free.
Use other citrus juice in the almond butter sauce such as lime! Yum!
This was featured in Roasted Veggies in a Chili Almond Butter Sauce.

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Roasted Vegetables in a Chili Almond Butter Sauce [Vegan + Gluten-Free]

10/7/2015 0 Comments

The last two days we enjoyed Roasted Vegetables in a Chili Almond Butter Sauce with Mini Roasted Potatoes that are savory and so flavorful. My husband gives it a 10 out of 10 and is loving the new sauce saying it truly makes the meal! This was a creation on a whim using what I had on hand before going to get more local fruits and vegetables. The first time around we had broccoli, carrots and jalapenos.

The second time we had cauliflower with carrots and both were delicious, I think the cauliflower may be the winner! The texture is so desirable! Cover it in a spicy creamy almond butter sauce with mini roasted potatoes on the side and you are in heaven!

We had this meal for dinner and followed it up for lunch the next day, it was that good! I even went to the market today and got enough to make it for dinner. When you find a good thing why not embrace it?

Ingredients:

10-14 Mini Potatoes (Red, White or Mixed)
1/2 Head Cauliflower, Chopped
1 Carrot, Sliced Thin
1 tsp Olive (or Avocado, Coconut Oil...your favorite)
Season with Salt, Pepper and Garlic Powder

OR replace the veggies above with these or your favorites:

1 Small Head of Broccoli - Chopped
1 Carrot - Sliced Thin
1 Large Jalapeno - Sliced

Peaceful Preparation:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Boil the potatoes until a fork passes through without much resistance, yet before falling apart. Remove from heat.
Place the potatoes on one end of the baking sheet and the chopped vegetables on the other. Lightly coat the vegetables and potatoes with 1 tsp olive or avocado oil and season with salt, pepper and garlic powder.
Bake for 15 minutes, flip, bake for an additional 15 minutes. While baking make the sauce, recipe below.
Serve hot, place the vegetables on one side of the bowl and the potatoes on the other. Cover the vegetables in the Chili Almond Butter Sauce.

Chili Almond Butter Sauce

2 Tbsp Almond Butter
1/4 Cup Freshly Squeezed Grapefruit Juice
1-3 Red Thai Chili Peppers
Pinch of Sea Salt
1 tsp Coconut Butter
1 tsp Agave

Blend in a food processor or blender until smooth. Reserve, pour on top of vegetables when they come out. Also great with a number of other dishes!!

Variations:

Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter for Nut-Free.
Use other citrus juice in the almond butter sauce such as lime! Yum!
Pass on the 1 tsp of oil for oil-free.
To make a larger meal add tofu or beans, a side salad and bread.

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Tatiana Sopa

10/4/2015 0 Comments

I call this Tatiana Sopa since we stayed in a casa dedicated to Tatiana Proskouriakoff while at my husband's conference at the Hacienda Chichen. Tatiana helped decipher the Mayan hieroglyphs and writing system as well as create very impressive reconstructive drawings. The soup is filled with potatoes, beans, colored red with beets, flavored with onions, garlic, touches of pepper and zucchini for a simple and satisfying soup. We had it twice since we enjoyed it so much, it makes you feel wonderful. I hope you enjoy this new healthy soup!

Plant Based Ingredients:

1 Large White Potato - Diced
1/2 Small Zucchini - Diced
1 Red Bell Pepper - Diced
1 Green Bell Pepper - Diced
3/4 Cup Chopped Onion
1/2 Cup Chopped Beet
3 Cloves Garlic
3 Cups Water
1 Lime
Salt & Pepper to taste
1 1/2 Cups Home-cooked Black Beans (or 1 can, drained and rinsed)

Peaceful Jungle Love Preparation:

Combine everything in a pot.
Bring to a boil, reduce to a simmer.
Simmer for 30+ minutes until the potatoes are done. Add additional water if needed.
Serve hot, season with additional salt and pepper!

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Blackberry Mango Smoothie Bowl - Raw + Vegan + Video!

10/4/2015 0 Comments

Make a beautiful smoothie bowl in 5 minutes! Mangoes, blackberries and medjool dates are blended to create a rich and creamy base. Top with irresistible toppings and you have a very yummy start to the day. Get the recipe below & see a short video demonstrating how to make it. Have a wonderful new week!!

Total Time: 5 Minutes | Servings: 2 Bowls

Ingredients:

2 Cups Fresh Mango
1 Heaping Cup Frozen Blackberries
1 Cup Dairy Free Milk
4 Medjool Dates, Divided
1 Tbsp Coconut Flakes
1 Tbsp Cacao Nibs
8 Raspberries - Fresh
2 Blueberries - Fresh

Peaceful Preparation:

Blend 2 Cups Fresh Mango, 1 Cup Dairy Free Milk, 2 Dates and 1 Heaping Cup Blackberries until smooth.
Pour into two bowls. Top with 2 Dates, seed removed / sliced in half, sprinkle with coconut flakes and cacao nibs. Place fresh berries on top, yum!

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OLDER

Sweet Potato Latte + Video

Creamy Potato Soup with Black Beans and Roasted Potatoes [Vegan + Oil & Gluten-Free]

Sparkling Autumn Salad

Blackberry Cobbler - Vegan, Oil & Gluten-Free Opt

Simple & Delicious Cinnamon Raisin Oatmeal (or cranberry) + How To Video

Tomato Vegetable Medley Soup + How to Video

Chili Almond Butter Sauce

Roasted Vegetables in a Chili Almond Butter Sauce [Vegan + Gluten-Free]

Tatiana Sopa

Blackberry Mango Smoothie Bowl - Raw + Vegan + Video!

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