Bloody Beet Root, Apple & Kale Salad

Bloody Beet Root, Apple & Kale Salad

baked garden kale spiced with paprika, sea salt & pepper, cayenne, thyme & grapeseed oil

roasted beets & bok choy

freshly chopped apple

add sunflower seeds, balsamic vinegar, touch of veg oil with one drop of oregano oil for a blast of immune health as the Canadian winter begins!

For those of you who love beets as much as I think you do, check out Tom Robbins' novel Jitterbug Perfume!

To Vegans (& All): Please Feed Yourself Well!

salad of health

lettuce

fresh chopped parsley

tomato

hemp seeds

aloe vera

kiwi

garlic

salt & pepper

apple cider vinegar

oil

lentil coconut sweetpotato soup
veggie stock, lentils, creamed coconut (or shredded), coconut milk (rice, soy or almond), agave nectar, fresh chopped coriander, fresh chopped parsley, red cabbage, lettuce, ginger, garlic, 1 jalepeno, sauteed onion, 1 sweet potato, chopped into squares, 4-5 white potatoes, chopped into squares, cumin, tumeric, mustard powder, oregano, paprika, cinnamon, sea salt, fresh ground pepper, dash of cayenne pepper, curry powder, viola!

carob banana cakes

granola

carob powder

rice milk

water

hazelnuts

banana

bake at 350 in muffin tins (filling the greased cups up only half way)
for approximately 10-15 mins but keep an eye!

bon appetit, bon provecho, enjoy your meal vegan freak!

Purposeful Perspiration: a curry of a morning

Curry Potato Mash & Cuke Salad with Always Special Sauce

A solid breakfast is a portal to a day of balance and happy bellies! This vegan recipe was made for me the other day, I made it for my friends for brunch - now I pass it on to you:

In a pan on the stove with vegan margerine and/or vegetable oil, cut potatoes into discs, cubes and strips. Variety is the spice of (vegan!) life. Take a cue from an Eastern European tradition - put shredded potatoes into the skillet as well. Fry on low while adding chopped yellow zucchini, fresh peppers and red onion. So important to remember to wash those pesticides off your to-be-breakfast unless it's an organic effort! Here is a post from the blog Creative Lifeskills to assist you in thoroughly cleaning produce. Also throw in a handful of chopped coriander/cilantro while continuously sprinkling curry powder to your preferred taste. If you are trying to beat the heat and don't think that getting a curry-sweat on sounds appealing, note that purposful perspiration from spicy cuisine is actually a method of self-cooling in hot climates! Serve Cuke Salad with Always Special Sauce on the side. Enjoy your I-can't-believe-this-is-vegan meal!

Suggested Ingredients:

Curry Potato Mash

vegetable oil
potatoes
yellow zucchini
pepper
red onion
coriander/cilantro
curry powder
tomatoes
hemp seeds

Cucumber Salad

cucumber
parsley
dill
red onion
lemon juice

Always Special Sauce

Blend and add to Cuke Salad...

oil

tofu

veganaise (nayonaise)

basil, parsley and/or dill

soy milk (regular, not vanilla!)

nutritional yeast

umm...what was that? "q-u-i-n-o-a"?

Actually it is pronounced "keen-wah" and it was used by the Inca civilizations! It is a grain with a light consistency but pure protein and served as an appropriate food for these ancient peoples in such a hot climate. To prepare it, quinoa must be soaked in warm water for 3-5 minutes so that the bitter quality of the seeds is "agitated" and released into the warm water, leaving behind an almost milky substance. Remember that the amount of seeds you use will produce an amount of cooked quinoa that is double. Ahh to take part in antiquity - in the water turning this stuff over in my hands I contemplate a sacred connection with the hard working women of these sun-socities. If you are willing to see the history in your lunch, it is an incredibly humbling experience to prepare this vegetarian staple! If only I could also hang out at Machu Picchu and munch some down. It can be used in a lot of other recipes, especially for breakfast.


Well I'm going to the CJAM 91.5fm potluck today and this recipe is what I prepared. I altered some of the ingredients to accommodate the contents of my fridgidare! Its a salad - easy to make and right up the vegetarian alley. Actually its vegan depending on the dressing you choose! I'm not sure what I'll use yet but probably something mild, oily and sweet to compliment the quinoa and mango. Enjoy - I know I will and hopefully those at the CJAM potluck will also.

Mango Quinoa Salad

Pre-Salad-Assembly Directions:

Ok so first prepare the quinoa enough time in advance so that it can cool and maybe sit in the fridge for a couple hours or overnight. For every one cup of the grain, add two cups of water to soak it in and once that water is disposed of then two cups again to boil it with. Only leave it on the stove for about 10-15 minutes though - until it gets fluffy! Then let it sit for a few and absorb the leftover water before you put it in the fridge because it has to be cold if used in a salad. (I mean unless you want a hot and soggy salad which doesn't sound too appetizing). The great thing about salad recipes though is that you can change it how ever you want and it will probably still taste good. Just keep the pairing up of ingredients in mind and put as much or least of whichever you want to end up on your plate.

Ingredients (most of which you can get at a fresh market and bulk food store):

-whole fresh spinach leaves
-1 ripe mango, peeled and cubed
-crushed almonds (put almonds in a little bag and go to town with one of those meat hammers)
-cucumber (cut into cubes if possible)
-crunchy pita chips
-sprinkle of roasted sesame and hemp seeds
-handful of peapods cut into halves
-quinoa