Protein Ball Recipe!

9/21/2013 0 Comments

When inspired, the most delicious meals come together at my fingertips effortlessly. What a gift. I've been negligent in sharing with you all and am eager to post this simple and easy recipe!

PROTEIN BALLS

2 Cups Raw Almonds
1 Cup Sesame Seeds
1 Cup Raisins
3/4 Cup Dates
1/3 + Cup Raw Agave Syrup
1 ripe banana

Directions:

Place ingredients into a high speed blender like a Blendtec or food processor
Pulse to mix together, press the mixture down with fork. Keep pulsing and mashing.
Pulse until combined, wet hands so the mixture doesn't stick to your hands and press into balls. Place in freezer and pull out when in need of a healthy and energizing snack! Great for kids too! :) Super yummy.

To good health and happiness,
Christa

Tonight's Sunset!

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Homemade Salsa

8/16/2013 0 Comments

Lately I've been creating large batches of foods that we love. It just makes sense. Why not have quinoa and beans on hand and large batches of salsa. Why not have pre-made hummus ready for dipping or enjoy a loaf of homemade bread with almond butter & jam. I say yes please! Nothing tastes better than homemade or homegrown especially when it's created with the frequency of love.

Our friend has been graciously sharing his tomatoes! We've been in heaven making large batches of salsa. Is pouring it on meals wrong? It's soooo good! Who needs a chip, use a spoon!

We shared some tomatoes and look what came back?

Fresh corn on the cob, a homemade dinner and more, I'm so thankful!

I thought I'd share my favorite way of making salsa so you can enjoy it too!

I like to get out the food processor, some mason jars and set up shop near my cutting board.

First, peel the garlic and place into the food processor with the chunks of onion. Pulse until desired consistency. Distribute amongst the jars.

Pulverize the jalapeño(s) depending on how spicy you like it and place in jars.
Add fresh squeezed lemon juice.

Next place chunks of fresh tomatoes in the food processor and pulse until desired consistency. Pour into jars. Add spices such as cumin, salt, pepper, cilantro and red pepper flakes.

Roll the jar to mix the ingredients well, feel free to shake it a little and you have salsa!

I just add a little here, add a little there and taste it at the end. Enjoy!

Ingredients:

Onion
Garlic
Lemon
Tomatoes
Jalapeno(s)
Red Pepper Flakes
Cumin
Garlic Salt and pepper
Cilantro

Prep:

Pulverize ingredients in the food processor
Distribute amongst jars
My jars are typically filled with: 1/2 onion, 1 jalapeño, 2 tbsp lemon, spices with fresh tomatoes on top.
Roll to distribute.
Store in fridge.

Add some avocados and you have some guacamole! :)

To vibrant health and happiness,
Christa

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Red Quinoa Wraps

8/8/2013 0 Comments

We went out to eat last night to celebrate Jerry's new book at our favorite restaurant in SD - Sipz Vegetarian Fusion Cafe! Every time I go I walk away extremely full and satisfied. I love that I can have "shrimp" and "beef"! The flavors and sauces they use rock. It's very inspiring. What is your favorite vegan restaurant?

For lunch we've been digging quinoa and cabbage wraps so I thought I'd combine them. Quinoa is one of my most favorite grains, primarily due to the way it makes me feel. My body instantly feels satisfied and gratified. I can feel my body thanking me for giving it the proper fuel. My youngest step-son JJ absolutely loves quinoa. When we first introduced him to quinoa he went crazy for it and will pick it over a unhealthier option any day, it's amazing.

Why do our bodies crave Quinoa? (Keen-wa)

Complete protein
Contains all 9 essential amino acids
Contains 2 X as much fiber as other grains
High content of manganese and magnesium
High in B2, Iron and has Lysene! Want more info? Click here.

It is also heart healthy, regulates blood sugar levels, promotes longevity, improves digestion an SO much more. Learn all about Quinoa from the history to present day use. Click here.

Knowing this makes me want to eat quinoa even more! It's a staple in our home and organic red quinoa was a sure treat offering a rich beautiful color. I made 2 batches on Sunday and have enjoyed it in salads, wraps, dinners etc. It's fabulous!

For this wrap I took a red cabbage leaf, topped it with homegrown mung bean sprouts,with pre-cooked quinoa, added some homemade salsa, ripe grape tomatoes and an avocado. Feel free to add your favorite dressing and mix up the wrap. Best part? It only takes 6 ingredients and 5 minutes of time!

Serves 2 - 350 calories / serving

Ingredients:

2 Red Cabbage Leafs
1/2 cup fresh mung bean sprouts
1/2 cup pre-cooked red quinoa
4 tbsp salsa
1 avocado - sliced
1/2 cup grape tomatoes

Prep:

Cut near base of cabbage, carefully peel back leaf for the wrap
Top with 1/4 cup sprouts per wrap
Top with 1/4 cup pre-cooked red quinoa per wrap
Top with salsa, avocado and tomatoes. Opt: add your favorite dressing!!!

I modified the photo of the red quinoa wrap, isn't it beautiful? You are eating a rainbow of health!

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Cashew Butter & Berry Goody

8/7/2013 0 Comments

Good day! I hope this message finds you in good health and happiness. I was craving a PB&J and created a Cashew Butter & Berry Goody! I placed fresh, ripe, sweet bananas on the bottom, with 3 frozen strawberries on the side, combined with little balls of cashew butter and a dollop of organic strawberry jam on top. It was a delectable treat. Within only 4 ingredients and 4 minutes to go, you too could be enjoying your very own Cashew Butter & Berry Goody!

Serves 2

Ingredients:

1 ripe banana - broken in chunks
6 frozen strawberries
3 tbsp cashew butter - rolled in balls (or your favorite nut butter)
1 tbsp organic jam

Prep:

Place 3 bananas in each dish
Place 3 strawberries in each dish
Roll cashew butter into balls and place 4-5 on each dish
Add 1/2 tbsp organic jam to each dish - smile, because it was so easy and it's good! :)

And it's not too bad for you either, with 229 calories per serving of healthy whole-food ingredients.

Cashew Butter?
I just took raw cashews with a little coconut oil and joined in our food processor. So yummy! Great on toast, crackers, desserts, brownies....etc... :)

May the sun shine on your face and kiss your cheeks,
Christa

Find my book today! An ALL new cookbook coming soon, brand new recipes, new photos, new layout and some of my secrets!

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Fresh Fruit Pyramid

7/19/2013 0 Comments

I love fresh fruit for breakfast, a snack or dessert! It's so wonderfully refreshing in the summertime. Take some fresh watermelon and sweet and juicy cantaloupe, slice them into squares and make a pyramid of health! Grab some toothpicks and join in!

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Spicy Sweet Potato Fries

6/12/2013 0 Comments

I'm kind of embarrassed to say I've never enjoyed sweet potato fries. I recall trying them in the past but I don't remember asking for more. I avoided sweet potatoes in general, I just didn't like my potatoes sweet. Well let me just say, I am so thankful my taste buds have changed!!

Sweet potatoes mixed with spice and salt...sweet...salty...spicy....perfection? Possibly.

I can't wait to grow some of these fine wonders. Why bother? For starters, they are high in Vitamin B6, C, D, contain iron and have a good source of magnesium. Did you know magnesium has been referred to help with relaxation and stress? Check out 9 reasons to love sweet potatoes below and let the benefits speak for themselves!
http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html

In the mean time, who doesn't love french fries? I know I do! See the recipe below!

Ingredients:

1 sweet potato sliced into 1/4" strips
Drizzle of olive oil
To taste: Paprika, Garlic Powder, Chili Powder, Cumin, Red Pepper Flakes, salt and pepper.

Directions:

Preheat oven to 450 degrees
Place sliced potato strips into bag with olive oil and sprinkle with spices, shake to spread over the fries completely.
Spread onto greased sheet and bake for 20 minutes. Cool for 5 minutes and serve.

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Raw Lasagna

6/4/2013 0 Comments

I love summer time and all of the ripe, fresh, local, organic produce that's available! I've been trying to add more raw meals into our diet and don't always want a salad. I decided to add a twist to raw "lasagna" by adding guacamole as a sauce. Feel free to add a tomato or any of your other favorite veggies and give raw lasagna a try!

Take some thinly sliced fresh vegetables

Layer with guacamole in between and dig in!

Great for parties, a light meal or as appetizers!

Scrumptious!

Guacamole

1 large avocado
To taste: Fresh squeezed lemon or lime juice
To taste: garlic salt, pepper, cilantro and red pepper flakes
1 Jalapeno
few slices onion
2 cloves garlic

Lasagna Ingredients:

1 zucchini - sliced thin lengthwise
fresh mushrooms - sliced thin
1 green bell pepper - sliced thin
1 carrot - sliced very thin
Few slices onion

Directions:

Combine ingredients for guacamole in food processor. Pulse until well combined and smooth.
Set aside guacamole while preparing vegetables for lasagna.
Take a slice of zucchini, add guacamole, add sliced veggies, repeat X 2.
Sprinkle with cilantro and serve! Easy and fun!

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Summer Fresh Tempeh Nachos

5/30/2013 0 Comments

Tempeh is a mainstay in our home and can almost always be found in our fridge. It is very versatile. It has a nutty flavor and easily takes on other flavors. It's a great meat replacement and has many health benefits! Plus, it's extremely affordable which is always welcomed!

Today I thought I'd time myself and try to come up with something fabulous to eat. In less than 30 minutes the house smelled wonderful, my stomach was growling and I was taking a picture of this delicious meal. Organic tempeh creates a delicious "taco" base, season it to perfection, add fresh organic vegetables to top it off and a meal is made. Filling, healthy, nutritious and delicious!

Ground Tempeh via Ninja!

Tempeh and vegetable mixture over chips.

Fresh out of the oven.

Summer Fresh Tempeh Nachos

Prep Time: 10 minutes Cook Time: 10-15 minutes Total Time: 20-25 minutes!
Serves 2
Ingredients:

1 package organic tempeh - ground in food processor or crumbled
Spices: big dash cumin, chili powder, smaller dash paprika, cilantro, salt and pepper OR taco seasoning
1/4 chunk red onion - finely chopped
1 jalapeno - finely chopped
2 garlic cloves - finely chopped
big slice red bell pepper - finely chopped
Tomato (Heirlooms were on sale - yay!)

Directions:

Preheat oven to 350 degrees, prepare baking sheet with a fine mist of olive oil. Place chips on pan.
Finely chop vegetables or place in food processor.
Heat 2 tbsp water in pan over medium high heat. Add crumbled tempeh, lower heat to medium-low; add seasoning and sauté for 5 minutes. Turn off heat.
Mix in finely diced onion, jalapeno, garlic and red bell pepper.
Pour tempeh mixture on top of organic corn chips
Sprinkle with favorite alternative cheese (I used a soy blend)
Cook for 10-15 minutes at 350 degrees.
Sprinkle with fresh organic vegetables. I used a tomato, red bell pepper and red onion. Dig in!!!

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The Perfect Bar

5/21/2013 0 Comments

Saturday we ventured to the farmer's market with Jerry's son. It was so much fun. I love seeing all the vendors, the creativity, the fresh fruits, vegetables, flowers and the buzz of it all. By the afternoon I was fully loaded and inspired!

I was making a crust for a new dessert and my food processor stopped on me. I thought c'mon just a little more, but when I looked down, I noticed it was just the right consistency and I finally created the perfect bar! YES! I've been trying to create the ultimate whole-foods protein bar that is healthy and delicious and I just so happened to stumble upon it, love at last.

I decided to set the dessert aside and take advantage of the moment. I pressed them into shape, had a few bites to "taste" and went to heaven! I froze the balance and they were even better frozen!

Ingredients:

1/4 cup raw cashews
1/4 cup raw almonds
2 tbsp flax seeds
1/2 cup dried pitted dates
1/2 cup jumbo raisins
2 tbsp homemade almond butter
1 tbsp rice syrup
1-2 tbsp filtered water

Directions:

Place all of the ingredients in a food processor
Mix, push down the sides to mix thoroughly until well combined and desired consistency
Shape into bars
Keep on counter in a Tupperware, in the fridge or freezer

Have fun with it! Use your favorite nuts, seeds and dried fruits! I can't wait to make more. Mine are already gone and I'm itching to make my next batch!

Peace & Love,
Christa
xo

0 Comments

Chocolate Pistachio Protein Balls

11/14/2012 0 Comments

For quite some time my husband and I have been using protein bars as meal replacements. Come to find out it's a lot healthier to have them every once in a while verses every day. Since then we've been eating a lot more fresh fruit, vegetables, nuts and grains at lunch. We ran into a great recipe in our biking magazine, I modified it a bit and found it to be simple, easy and delicious! I like to freeze them and then eat them through out the day at work. Give it a try!

Chocolate Pistachio Protein Balls

Ingredients:

3/4 cup raw, shelled nuts. (I used pistachios, feel free to use: Mixed, almonds, pecans, walnuts, hazelnuts, brazil etc.)
1/4 cup seeds (I used sunflower, use your favorite or skip them and use 1 cup of nuts)
4 dried figs or 1/3 cup dates
1/4 teaspoon vanilla extract
2 tablespoons of protein powder (I used chocolate hemp)
1 tablespoon agave + a little squeeze if needed
Pinch of salt

Directions:

Place nuts in food processor, process into a fine meal.
Add balance of ingredients.
Process until the mixture holds together when squeezed.
Roll into quarter size balls and press into bite size pieces.

Store in a refrigerator for up to a week or a freezer for up to a month.

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Protein Ball Recipe!

Homemade Salsa

Red Quinoa Wraps

Cashew Butter & Berry Goody

Fresh Fruit Pyramid

Spicy Sweet Potato Fries

Raw Lasagna

Summer Fresh Tempeh Nachos

The Perfect Bar

Chocolate Pistachio Protein Balls

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