Brussels Sprouts Salad

11/28/2013 0 Comments

Happy Thanksgiving wherever you are! We have so much to be thankful for. One of many would be sharing a meal with Jia Patton and her husband Michael in Kauai, Hawaii! What a honor! She had just shared her beautiful inspirational cookbook "Celebrate Life" with me. Within the book she talks about kitchen yoga where the most important ingredient is you. I took her advice, and did some yoga as I chopped the vegetables thankful with each chop, singing a bit. I let my heart flow and a new recipe was created! :) Brussels Sprouts Salad! I'd never had raw Brussels Sprouts before, turns out they're delicious!

Take 1 lb of Brussels Sprouts, chop them up, add raisins, nuts, fresh and candied ginger for a spin, salt, pepper, olive oil and some balsamic vinaigrette. Mix 'er up and top with fresh red grapes to create added flavor and an artistic flare!

Brussels Sprouts are great for the holiday season, having them raw provides a new spin that will surprise your guests and your taste buds! I hope you enjoy! I'm so thankful for all the sweet blessings that overflow this season, what are you most thankful for?

Ingredients:

1 lb Brussels Sprouts - Chopped finely
1 tbsp fresh ginger chopped or grated
1 cup raisins (or cranberries)
1 cup mixed nuts (cashews...almonds...walnuts...)
2 pieces candied ginger - diced finely
Salt and pepper to taste
Drizzle of olive oil and balsamic vinaigrette to taste
1/2 1lb fresh red grapes

Prep:

Chop the veggies
Toss the veggies together in a large bowl
Add salt and pepper, olive oil and balsamic vinaigrette. Toss together.
Decorate the top with fresh red grapes, enjoy!

Thank you all for your wonderful support!!! I'm so thankful to be sharing with you!
With love and gratitude,
Christa

What are you doing for Thanksgiving? Last year we had a Thanksgiving Dinner to remembert! Click here for pics!

Here are some recipe ideas, maybe you'll be in the mood for something different like a Spicy Kale Quinoa Crustless Quiche.

Butternut Squash Ravioli with Roasted Purple Asparagus

Mixed Berry Pie with Almond Crust – Vegan & Gluten Free!

Happy Thanksgiving or Thanksliving as vegans like to say!

With Love & Light!
Christa

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Mixed Berry Pie with Almond Crust - Vegan & Gluten Free!

11/22/2013 0 Comments

There is nothing like a Mixed Berry Pie, it's a favorite in our home. I made this pie a few weeks back and thought I'd pull out the recipe with Thanksgiving in mind. The crust turned out incredible, thick, flaky n' tasty! Jerry and I couldn't keep our paws off it. I'll be making it again and again. Winter, spring, summer or fall all you'll have to do is call and I'll be there....... making a pie. :)

Vegan Gluten-Free Pie CrustMakes 1 – 9-inch Pie Shell

Ingredients

½ cup almonds (or favorite nut)
3/4 cup gluten-free all-purpose flour
¼ teaspoon sea salt
½ cup coconut oil
¼ cup gluten-free oats
Dash of All Spice and cinnamon
3 to 5 tablespoons cold water

Instructions
1. Preheat oven to 400F
2. Add in almonds and gluten-free all-purpose flour in a food processor. Processing until a fine flour is formed.
3. Add sea salt and coconut oil. Process until combined.
4. Transfer mixture into a large bowl; add in gluten-free oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.
5. Press dough evenly into a 9 inch pie pan.
6. Refrigerate dough for 15 + minutes.
7. Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.

Mixed Berry Pie Filling

Ingredients

1 9 inch pie shell, baked
½ cup sweetener (agave, coconut nectar, brown rice syrup)
2 tablespoon arrowroot flour
1 cup water
Pinch sea salt
4 cups mixed berries, fresh or frozen (or your favorite, blueberries, cherries, blackberries etc)

Instructions
1. Combine the sweetener, arrowroot flour, water and sea salt. Stir until arrowroot flour dissolves, or shake in a small jar with a lid. I shook in a small jar and loved the results!
2. In a saucepan, add blueberries and arrowroot flour mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.
3. Pour blueberries into prepared pie shell and refrigerate until completely filling sets, or freeze!

To sky-high pie dreaming!
Christa

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Happy Belly Smoothie!

11/11/2013 0 Comments

Green papayas, cultured coconut yogurt, bananas, frozen pineapple, white plums, almonds, dates, a couple of apricots and some protein powder and your belly will be smiling up to your ears!

Papayas are so good for your body! They can help to protect against heart disease, promote digestive health, offer anti-inflammatory effects, immune support, may offer protection from macular generation & rheumatoid arthritis and may even help reduce risk of prostate cancer!

Ingredients:

4 slices
2 bananas
4 white plums
1 1/2 cup frozen pineapple
5 dates
Handful of almonds
2 heaping scoops of chocolate hemp protein powder
1 blueberry yogurt

Prep:

Toss in blender
Blend on high or smoothie setting until desired consistency
Pour in glass and top with Turkish apricot, nuts and raisins if desired! :) Enjoy!!!

Today is my father's birthday! Join me in wishing him a very special day!!!

Christa

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Spicy Veg n' Bamboo Shoots Stir Fry with Green Papaya

11/10/2013 0 Comments

I love making sporadic trips to the Asian market, I always come out with fruits and vegetables I've yet to taste or experience. The best part is when we discover something we never knew we loved! I give you bamboo shoots and green papaya. Originally I was going to put the green papaya on a dessert but after cutting into it, tasting it and realizing it wasn't very ripe I thought why not toss it into a stir fry. It worked out fabulously! The texture was nice and it absorbed the flavor of the ginger and garlic just right. I'd never tried bamboo shoots and boy howdy will I be getting them again. They're low in calorie, easy to cook with, have a nice mild flavor and remind me of noodles! Jerry and I loved them and I think y'all will too! Hope so anyways. ;)

Did you know...?

To get started you will need...

Ingredients:

1-2 tbsp coconut oil or your fav
1 Serrano Pepper - diced
2-3 Chili Peppers - diced
3 cloves of garlic - diced
1/2 red onion - sliced
1/2 chunk ginger - shredded
1/2 green papaya - scoop out the seeds, remove skin and cut into cubes
1/2 zucchini - sliced
2 stalks celery - sliced
2 carrots - peeled and sliced
1 lb bamboo shoots - pre-cooked
Mongolian fire oil to taste
2 tbsp Soy sauce (+/-) (Try GF Soy Sauce for GF meal)
Dash of steak seasoning and red pepper flakes

Directions:

Chop chop!
Heat oil in wok or large pan and sauté the peppers, garlic, onion and ginger.
Add the green papaya and sauté for 1-2 minutes. Add carrots, zucchini and celery sauté for 4-5 minutes.
Add the bamboo shoots and heat throughout. Season with sauces and spices. Serve hot!

For lunch the next day we stepped it up a notch and made a wrap!

How?

Take a brown rice tortilla
Spread with hummus
Add green leafy vegetables, green onions, red onions and orange bell pepper.
Add the heated stir fry on top and dig in! Delicious!!!

P.S. If you haven't already, listen to my incredible husband's latest mind blowing interview!!!

Once you listen you may be interested in starfire gold... if so click here. :)

Why consider learning more about starfire gold?

Pro-Life
Repair and correct DNA
Raise Consciousness
Great physical longevity
Immune system support
Superconductivity
Amplified Energy Body (Chakras)
Mental Clarity
Increase in Energy

To your good health n' happiness!
Christa

It is my dear friends birthday today, Happy Birthday Adrienne!

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Butternut Squash Ravioli with Roasted Purple Asparagus

11/1/2013 0 Comments

The other night I wanted to make something special for Jerry and ended up whipping together an inspired meal. Do you ever have those moments in the kitchen where you let go and see what happens? When I do, the most divine meals are made. We enjoyed roasted purple asparagus smothered in olive oil, salt, pepper and red pepper flakes with a drizzle of lemon served a bed of sweet butternut squash ravioli tossed in a roasted tomato sauce that's overflowing with a bounty of fresh vegetables. My mouth is watering as I write this!

It's a wonderful meal for the season. Warm and hearty, sweet yet spicy with a little zest from the lemon! Sprinkle some vegan "Parmesan cheese" to top it off and try to share!

3 - 4 Servings ~ 10 minutes prep ~ 25 minutes cook time ~ 35 total minutes

Roasted Purple Asparagus:

1 Bunch Purple Asparagus
Olive Oil - Healthy Drizzle
Seasoning to taste: Sea Salt, Black Pepper, Red Pepper Flakes
1 Small Lemon - squeezed

Directions:

Pre-heat the oven to 400 degrees
Place asparagus on a lined baking sheet (foil/parchment) and generously drizzle olive oil over the asparagus. Toss to coat well.
Season with sea salt and black pepper. Add red pepper flakes for a kick!
Squeeze fresh lemon and bake for 20 - 25 minutes.

Butternut Squash Ravioli:

1 lb organic tomatoes - diced
2 Carrots - sliced
1 Cup Broccoli - chopped
1/2 Red Onion - sliced
3 Cloves Garlic - diced
1 lb Fresh Butternut Squash Ravioli
Seasoning to taste: Italian Seasoning, red pepper flakes, garlic powder, sea salt & pepper

Directions:

Place water in pot and bring to boil.
Add Ravioli, cook 6-7 minutes until done and drain.
Heat olive oil in a pan over medium high. Saute the onion and garlic for 2-3 minutes. Add ravioli to sear the sides.
Add the carrots and broccoli and tomatoes. Saute and heat throughout.
Serve in a large bowl with "parmesan cheese" on top and the roasted purple asparagus surrounding the edges.

Dinner is served! :)

"One kind word can warm these winter months" Japanese Proverb

May you be filled with light and love!
Christa

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Chunky Vegetable Pasta Sauce

11/1/2013 0 Comments

Tomatoes, carrots, broccoli, onion, garlic and seasoning create a chunky vegetable pasta sauce full of flavor and boosting in health.

Ingredients:

1-2 Tbsp Olive Oil (or Vegetable Broth/Water for Oil-Free)
1 lb organic tomatoes - diced
2 Carrots - sliced
1 Cup Broccoli - chopped
1/2 Red Onion - sliced
3 Cloves Garlic - diced
Seasoning to taste: Italian Seasoning, red pepper flakes, garlic powder, sea salt & pepper

Directions:

Heat olive oil in a pan over medium high. Sauté the onion and garlic for 2-3 minutes.
Add the carrots and broccoli and tomatoes. Sauté and heat throughout. Add the balance of the seasoning. Allow to heat for 10-20 minutes to develop more intense flavor. Use as desired. We served ours on ravioli.

Featured on Butternut Squash Ravioli with Purple Asparagus

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Brussels Sprouts Salad

Mixed Berry Pie with Almond Crust - Vegan & Gluten Free!

Happy Belly Smoothie!

Spicy Veg n' Bamboo Shoots Stir Fry with Green Papaya

Butternut Squash Ravioli with Roasted Purple Asparagus

Chunky Vegetable Pasta Sauce

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