Roasted Beetroot Chakra Salad | Artistic Vegan Show 19

2/1/2017 0 Comments

Ground into your root chakra (muladhara) as you eat a roasted root chakra salad. Fresh arugula, roasted beets, crunchy carrots, toasted walnuts and juicy raspberries are topped in a maple mustard balsamic dressing for an unforgettable, perhaps even lick your bowl worthy meal! See how to make it in the new Artistic Vegan Show or below.

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Vegan Caesar Salad Deluxe - Bookmark this!

1/13/2017 0 Comments

This is a Gerald and Christa Creation!! I wanted salad, he wanted potatoes and Brussels sprouts and said can’t you put them in the salad? I said yes and with coconut bacon on top! Introducing the Vegan Caesar Salad Deluxe!! Savory with a great aftertaste! This is a meal in and of itself. ENJOY!

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Light & Bright Spring Salad

4/20/2016 0 Comments

Vibrant colorful vegetables create a natural pulsation of energy through your body as you eat this salad. Colorful rainbow hues bring positive clean energy to your chakras, cleansing and rejuvenating your body and spirit. Bright red tomatoes, deep red beets, bright orange carrots, sunshine yellow bell peppers, leafy greens, cooling cumber, deep green jalapeño, diced white onion, rich purple cabbage and big artichoke hearts create a palette of colors, textures and flavors to be enjoyed instantly!

For 2 Servings - 168 Calories
For 4 Servings - 84 Calories

Ingredients:
3 Heaping Cups Leafy Greens
1 Heaping Cup Purple Cabbage - Diced
1 Cup Cucumber - Peeled & Diced
1 Cup Carrot - Peeled & Diced
1 Cup Tomato - Diced
1-2 jalapeño or serrano peppers - Diced
1/2 Heaping Cup White Onion - Diced
1/2 Cup Yellow Bell Pepper - Diced
1/4 Cup Beet - Diced
1 1/2 Cups Artichoke Hearts

Peaceful Preparation:
Combine all of the ingredients except for the artichoke hearts in a large bowl. Gently toss together. Surround with the artichoke hearts. Serve with your favorite dressing. I found it paired wonderfully with stuffed green olives and Creamy Balsamic Vinaigrette.

Look at the Nutritional Benefits of eating this salad. This image lists 14 good points about how eating this Light & Bright Spring Salad brings direct benefits your body!

I can eat to that!

Love, love, love!
Christa

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Glowing Gold Salad

4/16/2016 0 Comments

A bed of greens are topped with glowing gold sweet potatoes, corn and chick peas with salsa on top for a sweet and spicy experience. This recipe left me feeling light as a feather yet satisfied through and through. We all know how healthy it is to eat a salad, add sweet potatoes which are loaded in fiber making them great for digestion, rich in vitamins A, C, E, B6, and manganese helping to keep your appetite at bay for hours. Sweet potatoes are even diabetes friendly. So hop on board and get you glow on with a Glowing Gold Salad which is sure to make you feel like gold too! Enjoy! Love, Christa

Makes 2 Large Salads

Glowing Gold Salad
2 Cups Salad Mix / Spinach or Greens
1/2 Cup Steamed Sweet Potatoes (Peeled and cubed)
1/2 Cup Chickpeas (Pre-cooked)
2 Organic Corn on the Cob - Cooked and Removed from Cob
Salsa to taste for dressing

Peaceful Preparation:
Place 1 cup of salad greens in each bowl. Divide the steamed sweet potatoes on top, divide the chickpeas on top, top with salsa and corn.

Tips for Making it Easy:

I have been batch cooking so a lot of this was prepared ahead of time and I literally just had to take a handful of this and that to create a lovely meal for two! The salad is a basic salad with chopped spinach, celery, carrots, onion and bell pepper.
Steam the sweet potatoes ahead of time. I peeled and cubed, steamed for 35 minutes, and they were perfectly soft. Save balance for other dishes.
Soak and boil or pressure cook the beans. If using canned garbanzo beans / chickpeas then drain and rinse. Save balance for other dishes.
Prepare the corn ahead of time. Boil, bake, grill or pressure cook. I pressure cooked mine, cooled to touch and used a large serrated knife to cut off the cob.

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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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Alkalizing Fiesta Salad

4/15/2015 0 Comments

Lately we've been eating raw food for the first half of the day with a cooked meal at night. We both LOVE the way raw food makes us feel. Vibrant, alive and energized. We just enjoyed a Detox Smoothie from the Oh She Glows Recipe Bundle filled with greens, fresh herbs, cayenne and more and I am feeling energized and ready to share this wonderful meal my husband and I enjoyed yesterday for lunch. I meant to make a light lunch, it turned out grander than planned. It is amazing how filling plant based foods can be!

We had a Fiesta Salad with carrots, zucchini, jalapenos, avocado, cilantro, lime and green olives covered in a Creamy Cilantro Lime Dressing. It was heavenly. I attempted to make a cheese dip but it was more like a big glob that dare not be shared until revised. It made us laugh at the consistency. Thankfully the salad offered more than enough good food to re-fuel and re-set our bodies. This salad can do the same for you! Envision fresh flavors at their finest that are high in alkalinity to help balance your body.

Fiesta Salad

1 Carrot - Peeled and Julienned
1/3 Mexican Squash - Peeled and Julienned
1 Jalapeno - Julienned (Less if desired)
1/2 cup Fresh Cilantro Leaves - Diced Finely
1/2 Avocado - Diced
1 lime - Squeezed
7 Green Olives Stuffed with Red Peppers (Opt) - Sliced
1/4 Cup Cashews
Opt: Serve with Oil Free Baked Tostadas and Cilantro Lime Dressing!

Directions

Wash and prepare the vegetables, placing the first six ingredients into two bowls evenly.
Gently combine the ingredients together, top with sliced olives and cashews.
Opt to serve with chips, I chose oil-free baked tostadas broken up with Cilantro Lime Dressing on top!

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Black Bean Ensalada with Creamy Cilantro Lime Dressing

4/10/2015 0 Comments

Today we've been refueling our body with fresh raw meals. From green smoothies, fresh squeezed orange juice to this! An almost raw dinner with black beans, fresh vegetables, cilantro, lime and avocado with pecans on top. We had ours with a homemade healthy dressing made from avocados, cilantro, lime and even a little jalapeno to spice it up. This salad made us feel great! The flavor is sensational and we both ate our full bowl, leaving us feeling vibrantly healthy from all of the fresh living foods. One of our healthy habits is to take a walk before dinner, even if it isn't very big and get some movement in. Then we work up an appetite and are ready to be refueled. I hope you enjoy this healthy, delicious, brain-food, alkalizing, heart healthy salad! This meal is free of gluten, dairy, oil and is high in protein!

Total Time: 15-20 Minutes | Servings: 2 Salads

Black Bean Ensalada

1/2 cup pre-cooked Black Beans (Add more if you are hungrier!)
1 Carrot - Chopped Fine
1/4 Cucumber - Chopped Fine
1/4" Slice Red Onion - Chopped Fine
1 Green Chili - Chopped Fine
1/2 Cup Fresh Cilantro - Chopped Fine
1 Key Lime - Freshly Squeezed
1/2 Avocado - Sliced and Diced

Directions: In a food processor, pulse the carrot and place in the bottom of 2 bowls. Proceed with the cucumber, pulsing until fine, add on top of the carrots. Continue with the red onion, pulsing until fine and placing in the bowl. Continue with the green chili, pulsing until fine, placing on top of the other ingredients. Slice the cilantro, squeeze the lime, add the diced avocado and with clean hands gently mix together.

Creamy Cilantro Lime Dressing

1/2 Avocado
1/2 Cup Water
2 Key Limes - Freshly Squeezed
Opt: 1/2-1 Jalapeno
To Taste: Salt, Pepper (Opt: Red Pepper Flakes)
1/2 Bundle Fresh Cilantro
2 Tbsp Diced Onion

Directions: Combine the ingredients in a blender, pulsing for 60+ seconds until extremely smooth. It will thick and creamy. Add more water to thin if desired. Enjoy on top of the salad, top salad with a handful of pecans or your favorite toppings! Enjoy!!

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Taco Salads with Pecan "Taco Meat" (Vegan, Gluten-Free & Raw)

3/16/2015 2 Comments

Taco Salads are one of my favorite ways to make a quick meal that is loaded with protein, tons of vegetables and bursting with flavor and crunch! This meal can be made in 5-10 minutes. It's a matter of how fast you can chop, pulse and top.

The "taco meat" is a delicious mixture featuring pecans, cilantro, cumin and chili. When combined in a food processor it pulses together in less than a minute. Enjoy it on top of chips (or raw crackers, greens, as a taco...) add some veggies and before you know it you have a beautiful taco salad that is begging to be devoured. My husbands eyes perk up when he sees the raw "taco meat"; it is a wonderful edition for a variety of meals!!

Serves 2

Pecan "Taco Meat"

1 cup Pecans
1 tbsp Tamari Sauce
1 tbsp Olive Oil (Substitute Zucchini for Oil-Free)
2 tbsp Cilantro
1 tsp Cumin
1/8 tsp Cayenne
1/2 tsp Red Pepper Flakes (+/- for spice)
1/4 tsp Salt

Served With:

2 Handfuls - Organic Corn Chips
1 Organic Tomato - Diced
1 Avocado - Sliced
1 cup Black Beans
1/2 cup Chopped Purple Cabbage
1/3 cup Chopped Onion
1 Serrano Pepper - Diced
1 lime - squeezed on top
Salt, Pepper, Red Pepper Flakes to taste

Directions:

Wash and prepare the vegetables.
Combine the Pecan "Taco Meat" ingredients into a food processor and pulse until it is well combined and resembles taco meat. Taste and adjust accordingly.
Place one handful of chips in each bowl. Add half of the taco mixture to each bowl. Top with beans, cabbage, onion and pepper. Place tomatoes on top and the avocado on the side or on top. Squeeze a fresh lime on top and season with salt, pepper and/or red pepper flakes to taste. Also delicious with salsa and guacamole! Enjoy this heavenly, nutritious and easy meal!!!

Best wishes for a vibrant week, shine bright!
Christa

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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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Zen Chakra Salad with Asparagus

9/10/2014 2 Comments

If you have been watching the news lately, it can be a bit unnerving with all of the events going on worldwide. From Ebola, Iraq, Syria, to the big events unfolding with Ukraine, NATO and Russia. To earth events such as flooding, fires and more, to GMO's, chemtrails, fluoride, vaccines, nanites, oil spills and contaminated air we face a lot of threats today as a species. Not only physically but mentally too. It can be a lot to bear hearing the "woes" cry out from the earth. I feel down some-days, other days I'm guilty of sticking my head in the sand in effort to feel better, other days I'm on fire about learning. I take it in waves and try to maintain some sort of balance in these times and include as many peaceful and happy moments as possible.

Time with my husband, walks, yoga, meditation, zen music, eating healthy -

getting out in nature, reading, writing, painting, taking baths, giving and receiving structural integration, taking elixirs and supplements are a few of my favorite things. Daily quotes from sites like Bob Proctor and Tut - Notes From The Universe are always nice for a daily shot of love and inspiration. Actions like showing love, helping others, continuing to move forward and reaching for my dreams until the last second tend to keep me uplifted.

After catching up the news with my husband, I turned on Zen Meditation Music and zoned in on making a delicious meal for us.

I wanted vibrant chakra infused colors for the ultimate cleansing meal. With beans, rice, asparagus and a variety of fresh vegetables this plate is a complete and nutritious meal for two packed with 30 grams of protein!

Eating healthy is easy when it looks this good!

I left the salt out and opted for more lime and pepper after reading about fluoride in salt!

I shared this on Facebook earlier:

Fluoride. I knew it was in the toothpaste and water but fluoride is in the salt too? That means packaged goods, table salt, bread and so on can be poisoned. "Intentionally fluoridated salt usually contains about 250 ppm fluoride, which results in a daily intake of 2.5 mg of fluoride per day for people consuming 10 grams of salt." This will make me think twice about sprinkling some of extra salt on top and eating out. Sources are even saying "“Himalayan” salt is actually from one of the world’s largest salt mines in Pakistan and contains 231mg (231ppm) fluoride – naturally!"
Source: http://fluoridedetective.com/fluoridated-salt/

Another source states: "“Universal” salt fluoridation means that all salt destined for human consumption is fluoridated - not just the “salt in the shaker on the table”. This situation exists in numerous cantons in Switzerland, as well as many countries in South America." Read more here: http://poisonfluoride.com/pfpc/html/salt_facts.html

That same site lists food that contains fluoride, this is a bit unnerving as I enjoy many of these foods as I'm sure you do too! http://poisonfluoride.com/pfpc/html/f-_in_food.html

I want to continue researching this but thought I'd share what I had found so far. "The More You Know"

- They do sell a Fluoride Tester! We recently purchased a Berkey Filter as well. Anything can help!

While it was a salt free meal the flavors were so good I didn't miss it at all!

How do you make it?

Directions:

Place the vegetable broth in a medium sized pan over medium-high heat. Add onions, garlic, asparagus, 1/2 of the lime juiced and seasoning. Stir occasionally. Cook for 6-8 minutes until done but still crisp! While cooking prepare salad.
Place dark leafy greens in each bowl. Add 3 tomato slices to each bowl in a line towards the center. Wash and peel the carrot, peel extra slices off to create thin swirly pieces. Place next to the tomato.
Continue with bell pepper, cucumber slices, blacked beans, cabbage, jícama, ginger and rice. Serve with a slice of lime on top.
Cut the balance of the carrot into thin sticks. Place bowl on a plate, place asparagus onion mixture and carrot slices on the plate. Serve and enjoy!

Wholesome. Delicious. Colorful. Food!

After learning about flouride and other toxins I found a great article on 14 Ways to Cleanse the Body from Chemtrails, GMOS, Flouridated Water, and other Environmental Toxins

Stating "Our Blood and Bones Contain Over 85,000 Different Toxins" thankfully there are inexpensive ways to cleanse the bowels, hair, skin, lungs, liver, kidneys, and even the cells.

How can you detox your body? I picked some of my favorites from this article.

Install a HEPA filter or High Quality Air Filter. Alternative solutions are spending time in nature as the trees and flowers act as natural air purifiers.
Throw out all toxic cleaners we use to clean. I enjoy vinegar and baking soda. Citrus, lemon juice, and sunlight also work.
Sweat to clear the mind and body of toxins.
Fast even partial fasts or a one day fast.
Drink Purified Water
Eat Detoxifying Foods - a plant based diet, ginger root, turmeric, beets and more!
Increase Vitamin C
Detox the Liver with milk thistle or dandelion root.

Here are some personal things I've done over the years. It has now been over a year since I've used nail polish (although I just discovered vegan nailpolish and hope to try it), years since I bought non-vegan make-up and most days I don't wear any, 4 years since I've colored my hair, years since I've bought conventional face wash (we use baking soda and it works wonders!), bought scented lotions - we use coconut oil or other oils, wear perfume - I use essential oils. I even stopped buying tampax once I realized the toxins within and started to use the Diva Cup. We dry our clothes outside but if you don't and use dryer sheets consider a brand with out animal-fat, like this one! I'm sure I have areas to improve but as I learn about the toxins being poured into us I do my best to make mindful decisions moving forward.

We enjoyed a hike out in nature the other day. The flowers and trees provided purified air, it helped us get in touch with the Creator of All, provided an easy way to meditate, and we worked up a good sweat clearing our body and mind of toxins! We followed up with a foot soak with hot/warm water, salts, herbs and essential oils. Epsom salts are great. We put everything in a bucket with a towel underneath and let our feet soak. It is an easy way to pull toxins from your body in a short amount of time. Soaking can ease stress, reduce inflammation, flush toxins, boost magnesium intake and are helpful when congested / during illness. So soak up!

I hope you enjoy the Zen Chakra Salad as much as we did! No oils, salts, gluten or dairy! Yay!

Positive Vibes!
Christa
xo

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Roasted Beetroot Chakra Salad | Artistic Vegan Show 19

Vegan Caesar Salad Deluxe - Bookmark this!

Light & Bright Spring Salad

Glowing Gold Salad

Sparkling Autumn Salad

Alkalizing Fiesta Salad

Black Bean Ensalada with Creamy Cilantro Lime Dressing

Taco Salads with Pecan "Taco Meat" (Vegan, Gluten-Free & Raw)

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

Zen Chakra Salad with Asparagus

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