Raw Summer Salad!

1 cup uncooked spinach

1 small-med sized red beet, shredded

1/3 yellow or orange pepper,vut into strips

fresh chives to taste, chopped

2 tbsps tahini (sesame seed paste - high levels of calcium and protien!)

1 tsp olive oil

Salt & Pepper to taste 

1 tbsp sesame seeds

Coconut Quinoa w/ Veggies & Peanut Sauce!

 1 cup cooked quinoa
-rinse first, boil on medium heat for approx 15 minutes (or until the ancient grain expands!)
***2 parts water to one part quinoa 

 QUINOA

in a frying pan:
1/4 spanish onion, chopped
3/4 cup broccoli, chopped
1/2 orange pepper
1/4 cup fresh coriander/cilantro (garden fresh, mmm!)
ginger/garlic stir fry sauce OR freshly choped garlic and giner to taste 
sprinkling of freshly ground pepper

fry in coconut oil

mix cooked ingredients with quinoa

add 1/2 tomato, chopped

serve hot or cold

yummy with peanut sauce on the side

Om Energy Balls!

Energy Snack for Festival Gatherings! 

A great boost when low on adrenaline, excellent for gifting small amounts in large quantities!   

Recipe for 

Om Energy Balls

1 1/2 cups cooked and cooled quinoa

1 cup almond butter

1/2 cup shredded sweetened coconut 

100g of 100% chocolate nibs

1 tbsp ground flax seed

2 1/2 tbsp maple syrup

1/3 cup hemp seeds/hearts

1 tsp cinnamon

*recipe does not require cooking/baking! mix the contents and form into small palm sized ball-like shapes. let them sit to harden up a little - this process is completed faster if they are separated 1/2 inch and placed in the fridge.

* ingredients in this recipe can easily be substituted for chia seed instead of quinoa, any other kind of vegan butter,  agave nectar instead of maple syrup, raisins instead of pure chocolate. there are a few sites that have some dynamic recipes for energy balls! 

 http://luvwhatyoudo.wordpress.com/2012/03/02/no-bake-quinoa-energy-balls/

 http://www.barbellesathome.com/recipes/chia-balls/

ENJOY and remember to distribute widely!

Herb& Garlic Savoury Pancakes w/ Shredded Beets & Chickpeas!

MORTAR & PESTLE

1 cup flour

1 small beet, peeled and shredded (using a cheese grater)

1/2 cup chick peas, mashed (using a mortar & pestle)

1 large clove garlic, mashed (using a mortar & pestle)

herbs & spices of choice:

(parsley, thyme, basil, cumin, coriander, etc)

salt & pepper to taste

1/2 cup rice milk

Cook in a frying pan with oil of choice until golden brown! 

Serve with maple syrup and/or savoury sauce (such as chimmichurri!)

Vegan Hawaiian Pancakes!

MMMMMMM! eating these for brunch right now and they are such a sweet morning treat. the exotic pineapple feels like an ideal fruit for the AM hours in these Vegan Hawaiian Pancakes! Ever try a pineapple on the bbq or over the fire? Dynomite party favour and delicious alternative to bbqing meat products or roasting marshmellows! They also contain healthy vitamins that we need, especially as vegans!

VEGAN HAWAIIAN PANCAKES

Makes about 4 pancakes:

1 cup flour
1 tsp baking powder
1 tsp flax meal
1 tbsp cane sugar
1/2 tsp cinnamon
1/2 cup pineapple in small chunks 
1 cup coconut milk (or rice/soy/almond milk)

Fry in a pan adding 1 tsp coconut oil each time!
Serve with maple syrup and top with fresh pineapple.

Here is some information about the vitamineral benefits found in pineapples!

Pineapple is a sweet, tropical fruit that can be found in most grocery stores year round, though the main growing season in March through June. The fruit gets its name from the Spanish word "pina" and the English word "apple," reflecting the fruit's resemblance to a pinecone, according to World's Healthiest Food's. The fruit can be eaten raw, juiced or used in a variety of cooking dishes. A typical serving of raw pineapple is 1 cup of chopped fruit. The fruit's nutritional benefits include high doses of vitamins C and other B complex vitamins.

Vitamin C

Vitamin C is dominates the vitamin category; 131 percent of the recommended daily value can be found in one serving of raw pineapple. The daily value is based on the recommended dietary allowance. Vitamin C has a variety of health benefits including boosting the immune system and aiding in the absorption of iron. The body also requires vitamin C for proper and healthy formation of collage, muscles, bone and blood vessels.

Vitamin B

Thiamin, also categorized as vitamin B1 or aneurine, is also found in pineapples---9 percent of the daily value. It was one of the first compounds to be discovered in the body and categorized as a vitamin. Thiamine is important for nervous system and muscle functioning. Thiamine also helps produce hydrochloric acid---essential for the body to digest food. Vitamin B6 is also present in pineapple and contains 9 percent of the daily value. Protein and red blood cell metabolism both require vitamin B6. A deficiency of the vitamin is rare, but can result in anemia.

Read more: http://www.livestrong.com/article/30141-vitamins-pineapples/#ixzz1xaUdpTtM

Water Celebration, Conservation & Security Station: Anti-Fracking at Car Free Fest 2012 London, ON

Hope to see you at this incredible event in London, Ontario put on by OurStreetLondon ! I am pleased to help offer a family, health and eco friendly station this coming Saturday from 11am-4pm on Dundas St. between Richmond St & Talbot St. Look forward to an afternoon of positive fun as we reclaim urban space for the purpose of community enrichment!

The "Water Celebration Station" will include educational water displays, craft materials for make-and-take-home water themed collages, as well as a chance to "Hoop For Healthy H20": get ready to hula hoop with your friends in the downtown core! Sign the anti-fracking petition and find out more about how this environmentally destructive practice of "hydraulic fracturing" can be stopped locally before it happens. Looking forward to celebrating water, learning  how to conserve and protect it for our local and global community!

viva la coconut!

In a frying pan on medium heat:

1 tbsp organic coconut oil
1 tbsp veg oil
2 cloves garlic, minced
1/4 red onion, chopped to desired size
1/4 eggplant, cut ito disks
1/2 yellow zucchini, cut into disks, then quartered
freshly ground peppercorn to taste
1 tbsp chopped leeks (or green onion/chives)
1/4 med size cauliflower
4 small stalks asparagus, chopped into one inch pieces
approx. 1/2 cup red beans or lentils
2 big spoonfulls of currypaste!!!!!!!!!
dashes of mustard powder, cumin and tumeric!
 add 1/4 398ml can of coconut milk
1 tbsp crunchy peanut butter
1/2 tsp tamarind chutney

Sweet Potato Black Bean Wraps & Carrot Cake Cupcakes w Vegan Creamcheese Icing!

Sweet Potato Black Bean Wraps with Kale and Mushrooms
as inspired by this recipe for Sweet Potato Black Bean Burritos

serves three to four

vegan

alter to taste

(garden fresh kale!)

Ingredients:

>whole wheat pitas

For the Sweet Potatoes

• 1 med size sweet potato
• 1 Tablespoons vegan butter
  
• salt & pepper
  

For the Mushrooms, Kale & Beans

• 1/2 large spanish onion
• 2 garlic cloves
  
• 1 or 2 portabello mushrooms
• handful of green kale leaves
  
• 1/2 large can of black beans

• 1 Tablespoon olive oil
• 1/4 teaspoon Cajun spice
• 1/2 teaspoon cumin
• a pinch of oregano
• ground pepper to taste

Directions:

Peel and chop sweet potato and boil until soft. Add the vegan butter and salt and pepper then make it into a mash! Meanwhile, in a frying pan, add onions and garlic until soft. Continue to add the rest of the ingredients for frying. The whole wheat pitas can be warmed by placing them on top of the ingredients frying near the end of cooking. Serve the sweet potato mash and veggie/bean mixture as seperate dishes for the table so that warmed wraps can be assembled individually. As with many of the dishes I've been making lately, offer Chimmichurri sauce on the side!

Carrot Cake Cupcakes w Vegan Cream Cheese Icing!

vegan

makes twelve cupcakes

Ingredients:

4 large carrots

1 banana

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

dash of salt

1 heaping tsp cinnamon

1 tsp ginger

dash of cardamom

1/8 cup brown sugar

1 tbsp maple syrup

1 tbsp olive oil

1 tbsp vanilla

1 tbsp almond milk

1/4 cup nut mix or pecans or walnuts

Icing:

1 small can coconut milk

1/4 cup vegan cream cheese

pineapple or citrus fruit juice (1 bloodorange, squeezed)

1 tsp vegan mayo

1 tsp wheat germ

1 tbsp oats

1 tbsp flour

1 tsp maple syrup

1 tbsp hemp hearts

1 tsp vanilla

Directions:

Boil or steam 4 large peeled carrots. Blend with banana andd small amount of water for consistency. Add to large mixing bowl. In a large mixing bowl add cake ingredients together. Mixture should have a wet, maleable consistency without being runny. Pour into oiled cupcake pan and make for 25 mins at 350 degrees in the oven.

ICING:

In the meantime, cream together icing ingredients, stir to produce a lightly frothed liquid. Put the vegan icing into the freezer until the cupcakes are finished baking. This should produce a thicker icing like texture. Take the carrot cake cupcakes out of the oven and let cool for several minutes. Remove carefully, top with generous portions of icing and serve!

I've converted the original recipe to a vegan one, and it would have been nice to have the toasted pecan, crushed pineapple and white chocolate for the icing! Yet I think you will find these a crowd pleaser and people will be amazed that this is a vegan recipe! ENJOY!