edible happiness

little secret

2011-08-17T20:42:00.001-07:00

Hi Friends,

I wanted to let you in on a little secret.
My husband, the chiropractor, and I have been working on a new cooking blog that is kinda fun. We have all sorts of fun things planned including future online cooking shows, informative webinars/classes, and more. Come check us out :)

circadian wellness

See you there!

Flinchie Pancakes

2011-02-01T08:25:00.000-08:00

1 cup whole wheat flour
1 good for you egg
1 cup milk (we use vanilla soy)

Mix all of your ingredients in a blender until smooth. Pour batter (about 1/4 cup at a time) onto a hot, prepared griddle and bake until the flinches are lightly browned on both sides.

Serve with agave nectar or raw jam.

Raw Peach Jam

2011-02-01T08:24:00.000-08:00

1 cup fresh peaches cut into medium sized pieces
1/4 cup dates - pitted

Place fruit and dates in blender or vita-mix and process until smooth. Will keep in refrigerator for 2-3 weeks.

I Lost My Ham Fried Rice...

2011-01-25T07:53:00.000-08:00

I Lost My Ham Fried Rice

4 eggs from a healthy chicken
1 tablespoon olive oil
1-1/2 cups cold cooked brown rice
1-1/3 cups diced fully cooked ham (optional)
1-1/2 teaspoons garlic powder
1/4 teaspoon ground ginger
Dash pepper
2 dashes chili powder
1 tablespoon liquid aminos
frozen peas
1 small onion
4-5 large carrots

1. Saute onion in olive oil. Once the onion is translucent, add carrots. Cook carrots until they are soft and tender. Add spices, rice, liquid aminos, and peas.

2. In a separate bowl, mix eggs. Pour egg mixture over rice and veggies. Cook until eggs are done.

3. Eat. Eat. Eat.

Chip Soup - Pumpkin Black Bean Style

2011-01-22T18:46:00.000-08:00

Chip Soup - Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth

Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, and diced tomatoes. Cook until warm. Carefully transfer to blender in small batch and blend until smooth.

Lazy Saturday Morning Chocolate Chip Oatmeal

2011-01-22T07:08:00.000-08:00

Lazy Saturday Morning Oatmeal

1/3 cup of oats
1/2 cup of soy milk
1 small apple cut into bite sized pieces
big dash of cinnamon
little dashes of ground ginger and nutmeg
2 tsp of dark molasses
1 large scoop of peanut butter
chocolate chips - bittersweet

Directions:

Heat milk in a saucepan on low heat. Mix in spices, oats, molasses, and apples - cook until tender. Serve with a big scoop of peanut butter and chocolate chips.

Next time, I plan to soak the oats overnight with 1/2 cup water and 1/2 tbsp. yogurt/kefir. In the morning, the oatmeal would be prepared in the same manner, only the 1/2 cup of soy milk would no longer be necessary.

Peanut Butter Cups

2011-01-21T14:31:00.000-08:00

Peanut Butter Cups

1 cup peanut butter
1 cup sucanant
1 egg
1 tsp. baking soda

Mix together peanut butter, sucanant, egg, and baking soda. Place little balls of dough in a greased mini-cupcake pan. Top with chocolate chips.

Bake at 350 degree for 10 minutes.

Makes about 2 dozen.

Pretzel Towers

2011-01-21T09:17:00.000-08:00

I have a lot of fun building these pretzel towers for snack time.
I have even more fun watching my boys try to fit a five story pretzel tower in their mouth.

I love these snacks. Wrapped in pure pretzel bliss these little snack secretly containing peanut butter, bananas, raisins, bittersweet chocolate chips, etc. A very filling snack food.

Little fingers love building these snacks.

Peanut Butter Hummus

2011-01-20T19:57:00.000-08:00

1/3 cup natural peanut butter
1 tablespoon fresh lemon juice
2 teaspoons tamari sauce
1 clove garlic, minced
2 tablespoons water
1 cup celery, finely chopped

Mix the peanut butter together in a bowl with the lemon juice, tamari sauce, garlic, and water until smooth. Stir in the celery and toss until evenly blended. Spread on your choice of sliced bread.

Coconut Rice Breakfast

2011-01-20T13:41:00.000-08:00

Coconut Rice

6 cups water
3 tablespoons kefir or plain yogurt
1 teaspoon salt
3 cups brown rice
1 can coconut milk
2 cups blueberries
½ cup shredded unsweetened coconut
1/4 cup pure maple syrup

Soak rice in 3 cups water plus 3 tablespoons kefir/yogurt overnight (6 to 12 hours). Strain and rinse rice. Bring 3 cups water to a boil, add salt and stir in rice. Cover and allow rice to cook until soft and tender. Stir in coconut milk, shredded coconut, and maple syrup. Allow extra fluid to evaporate by cooking on low heat for a minute or two. Top with blueberries and watch the rice turn blue.

Enjoy!

Asparagus over Toast

2011-01-19T18:57:00.000-08:00

Asparagus over Toast

2 tablespoons olive oil
1 cup yellow onion - diced into small pieces
1 tablespoon minced garlic
1 cup mushrooms (I sometimes cheat and use an 8 oz. can)
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon celery seeds
1 1/2 pounds asparagus, cut in 2 inch pieces (about 3 1/2 cups)
1/2 - 1 cup water
1/3 cup whole spelt flour (I sometimes use white wheat)
2 cups rice milk
Whole wheat bread - toasted

1. Saute the onion and garlic in olive oil over medium heat until translucent - about five minutes.

2. Add mushrooms, spices, and asparagus. Cook until asparagus turns bright green and slightly tender. Add water if necessary.

3. Add flour. Stir until flour turns slightly brown.

4. Transfer to blender or food processor with 2 cups of rice milk. Blend/process until mixture reaches desired consistency.

5. Serve creamy asparagus mixture over toasted bread. Garnish with parsley if desired.

Sweet Potato Hummus

2011-01-19T18:48:00.000-08:00

adapted from My New Roots

Sweet Potato Hummus

2 cups cooked chickpeas
3 Tbsp. lemon juice concentrate
3 small sweet potatoes
1 tsp. ground cumin
pinch of cayenne pepper (optional)
2-3 pinches sea salt
3 Tbsp. olive oil
2 cloves garlic
3 Tbsp. liquid aminos

Directions:
1. Place sweet potatoes (with the skin on) in a baking dish in a 400 F oven and bake until very soft, about 45 minutes to 1 hour, depending on their size.

2. Let the sweet potatoes cool down so that you can easily remove their skins - they should just peel off. Place them in a food processor with the remaining ingredients and blend on high to mix.

3. Serve on homemade tortillas, crackers, or vegetables.

Blender Gingerbread Pancakes

2011-01-19T18:41:00.001-08:00

Gingerbread Pancakes

1 1/2 cups water
1 tablespoon yogurt - plain works best
1 tsp. vanilla extract
1 cup raw whole grain spelt or wheat 1/2 cups oats

1. Combine the above ingredients in your blender and blend for 3 minutes if using whole grain. Cover and allow to sit (outside of the refrigerator) for 8-24 hours.

2. In the morning, add the following ingredients and blend for 1 minute.

1 egg
3 1/2 Tbsp sorghum syrup or molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves

3. Finally, very briefly blend in the leavening ingredients below.

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

4. Prepare the pancakes on a warmed, lightly greased griddle. Serve with pure maple syrup or agave nectar.

Whole Wheat Tortillas

2011-01-19T18:41:00.000-08:00

3 cups white wheat flour
1 cup warm filtered water
1 Tbsp acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
1/4 cup coconut oil or butter, melted
1/4 tsp. baking powder
1 tsp. salt

Combine flour, water, melted coconut oil or butter and 1 Tbsp of acid medium. Cover and allow to soak at room temperature for 12-24 hours.
After soaking, add baking powder and salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
Shape into 8 – 10 balls and let stand 10 more minutes.
Roll to form a 10 inch circle or use a tortilla press.
Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.

Yield: 8-10 tortillas.

Pumpkin Cinnamon Chip & Pecan Granola Bars

2011-01-19T18:37:00.000-08:00

Granola bars. I think everyone can appreciate the simplicity found when one opens a granola bar for a quick snack. Chocolate mixed with oats, sometimes accompanied with peanut butter. Mmm. Who ever invented granola bars was a genius.

The only problem is this: I have been unable to find a healthy granola bar that does not cost an arm and a leg... or leave crumbs all over my kitchen floor, car, and life.

These Pumpkin Cinnamon Chip Granola Bars have saved the day. The chocolate-y, cinnamon-y, pumpkin-y goodness is simply perfect. I love being able to pronounce each and every ingredient, my husband loves the cinnamon and pumpkin flavor, and my boys love the chocolate.

Ultimately, this recipe is a "win, win, win" at our house. I plan to make a big batch of these granola bars during nap time today and individually wrap them so they are ready to be "on the go" with us.

Pumpkin Cinnamon Chip & Pecan Granola Bars
adapted from the browneye baker

Yield: 10-12 granola bars

Prep Time: 10 minutes | Bake Time: 40 minutes

3¼ cups traditional rolled oats
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup sucanat
½ cup pumpkin puree (canned pumpkin)
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
½ cup cinnamon chips
½ cup chopped pecans

1. Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray and set aside.

2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the sucanat, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.

3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake! Remove from the oven and cool on a wire rack. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.

Hard Days Night Mushroom Alfredo

2010-08-09T18:26:00.000-07:00

1 Tablespoon olive oil
8 ounces canned mushrooms
1 - 1 1/2 tsp. garlic powder
1 can coconut milk
1/4 teaspoon nutmeg (do not leave this ingredient out)
½ -1 teaspoon black pepper
1/4 cup nutritional yeast
Dash of lemon juice
2 Heaping Tablespoons whole wheat flour mixed with ½ cup milk

Saute the mushrooms and the garlic in a pan over med-low heat.

In a separately pan, bring the coconut milk to boil over a fairly low heat. As soon as it starts boiling, add the nutritional yeast, nutmeg, pepper, lemon and remove from heat.

Mix it all together in a blender.
Blend on low until smooth.

Serve over prepared noodles.

Strawberry Poppy Seed Salad

2010-04-10T21:01:00.000-07:00

I love strawberries...

This last week I purchased too many strawberries - it is hard to resist $0.97 a pound.

These strawberries need to be eaten up quickly.

Tonight we enjoyed our strawberries on a simple salad with our yummy homemade poppy seed dressing. I ate it all up. I even secretly licked the left-over dressing off my plate.

Poppy Seed Dressing

2 cups agave nectar
3/4 tsp. salt
3/4 tsp. onion powder
3/4 tsp. ground mustard
3/4 cup apple cider vinegar
1/2 cup olive oil
1/2 cup water
1 tablespoon poppy seeds

Place all items in your vita-mix or blender and mix until smooth. Keep refrigerated and enjoy on a bed of greens with strawberries, almonds, pistachios, cucumbers, dried cranberries, etc. The possibilities are endless!

Not Your Mom's Mac and Cheese

2010-03-07T14:56:00.000-08:00

1 box whole-wheat elbow macaroni
2 cloves garlic
half a fairly large sized onion
1 cup nutritional yeast
1 cup rice milk or soy milk
2 tbsp. olive oil
about 7 oz can diced tomatoes - I sometimes use the whole can
1/2 tsp dry mustard powder
2 pinch chopped basil
1 tsp salt
1/2 tsp pepper

Directions

Cook the elbow macaroni according to package directions.

Dice the onion and garlic. Saute until slightly transparent. Add the rest of the ingredients and mix on low heat. Carefully place sauce in blender or vita-mix and blend until smooth.

Toss sauce with noodles, and dive right in. Man, I love this dish.

Carrot Cake Pancakes

2010-02-23T07:01:00.000-08:00

1 1/4 cups spelt flour
1/4 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup sucanant
3/4 - 1 cup of milk (we use soy milk)
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 TBSP freshly ground flax seeds
2 cups finely grated carrot (about 1 pound)
Cooking spray - I use organic olive oil spray

1. Combine flour and the next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup sucanant and next 4 ingredients (through flax seed); add sucanant mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot. I simplify this step by combining EVERYTHING in my blender or Vita Mix.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.

Apple-Chocolate Cake

2010-02-08T14:07:00.000-08:00

2 1/2 cups spelt flour
1 tsp. baking soda
2 T. unsweetened cocoa powder
1/2 tsp. ground cloves
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 cup soft coconut oil
2 cups sucanant
3 TBSP freshly ground flax seed soaked in 9 TBSP soy milk for 1-2 minutes
1/2 cup water
1 cup chopped nuts, optional
2 cups grated apples
1/2 cup chocolate chips
1 tsp. vanilla

1. Preheat oven to 325 degrees.
2. Grease and flour a bundt pan. In medium bowl mix together all dry ingredients. In another bowl, cream coconut oil and sucanant together. Add flax seed mixture. Add water and blend well. Gradually add spelt flour mixture and beat until fluffy. Fold in nuts, apples, chocolate chips and vanilla. Spoon into pan.
3. Bake about 1 hour. Cool in pan for 10 minutes, then turn out. Sprinkle with powdered sugar, if desired.

Chocolate Peanut Butter Shake

2010-02-08T13:56:00.000-08:00

This recipe is amazing. I found it over on Simply Yum and modified it a bit because we do not own an ice cream maker... yet :) You can find Ninny's recipe here. If you have never visited Simply Yum, you must. She recently has posted a bunch of raw dessert recipes that have my mouth watering and tummy begging for more :)

This recipe is really rich. Usually my husband and I have no problem finishing anything that is chocolate... this one fills you up really fast and conquers that chocolate craving quite effectively :)

Chocolate Peanut Butter Shake

1 cup raw cashews
2-4 cups milk (we use soy)
1/2 cup agave nectar
3 T unsweetened cocoa powder
2 T peanut butter
1 tsp vanilla or 1/2 a vanilla bean
2 cups of ice cubes

In a blender (I use my amazing Vita-Mix) combine the cashews and only 1 cup of milk until smooth. Add the remaining milk, agave, cocoa, peanut butter and vanilla and blend well.

Christmas Salad

2010-02-08T13:44:00.001-08:00

Salad:

1-2 Fuji or Gala Apples, peeled and cut into 3/4 inch pieces
1 pear, peeled and cut into 3/4 inch pieces
1 bag of craisins
1 cup of candied pecans (recipe below)
2 heads of romaine lettuce torn into bit size pieces
1bag of spinach

Candied pecans

Combining 1 cup of pecan halves and 1/4 cup sucanant in a frying pan. Stir over medium heat. When the sugar starts to melt and turn a caramel color, add 1/4 cup hot water and the zest from one orange. Stir constantly until water has evaporated and sugar crystals have dissolved. remove to a cookie sheet lined with wax paper and separate pecans before they cool.

Dressing:

1/2 cup agave nectar
1/3 cup apple cider vinegar
2 T Lemon juice
1 T red onions
1/2 t salt
2/3 t poppy seeds after blending
Blend all ingredients then add 2/3 olive oil

Combine in a large salad bowl. Do not add dressing to salad until you are ready to eat, the salad will wilt if setting too long.

Breakfast Cookies

2010-02-08T13:44:00.000-08:00

½ cup pumpkin seeds, unsalted
½ cup sunflower seeds, unsalted
½ cup sesame seeds, unsalted
3 ½ cups wheat flour (we use hard white wheat)
1 cup milk (we use soy)
2 ½ cups rolled oats
1 tsp salt
1 tsp baking powder
1 cup coconut oil
1 cup honey
1 cup craisins, soaked in ¾ cup hot tap water – save liquid
2 TBSP freshly ground flax seeds soaked in 6 TBSP milk (we use soy) for 1-2 minutes
1 tsp vanilla

1. Preheat oven to 350 degrees
2. Grind seeds until fine (optional)
3. In a mixing bowl, combine coconut oil, honey, soaking water from craisins, flax seed mixture and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. In a separate mixing bowl, combine dry ingredients (including nuts). Combine both bowls.
4. Scoop cookies with a cookie scoop and place on a parchment lined baking sheet (they don’t spread much). Flatten each with bottom of cup or fork. Bake @ 350 for 12-15 minutes.

Black Bean Sweet Potato Chili

2010-02-08T13:40:00.000-08:00

2 tbsp olive oil
1 medium yellow onion, chopped
4 cloves of garlic, minced
2 teaspoons sea salt
1 large sweet potato--peeled and cut into .5" cubes
3 small carrots--peeled chopped
1 28 oz can of diced tomatoes, in juice
4 15 oz cans black beans, rinsed and drained
1 tbs cumin
1 tbs chili powder
1 tsp cocoa powder
1 c. water

Directions:

1. Sauté oil, onions, garlic and salt until onions are translucent.
2. Put chopped sweet potato and carrot in the bottom of the slow cooker, add onion mixture, layer beans and tomatoes with the spices. Cook on high for about 6 hours.
3. When it starts to smell really nice, stir it around and add a cup of water. (at 5 or 5.5 hours)
4. The chili can be served on top of brown rice or with corn bread.

Breakfast Crepes

2009-11-11T12:30:00.000-08:00

1 ½ tbsp. flax seed
1 ½ cups milk (we use soy milk)
½ tsp. pure vanilla extract
3 tbsp. coconut oil
1 cup whole wheat flour (I use hard white wheat)
Dash of sea salt
1 tsp. coconut oil (for coating pan)

Whisk flax seed and soy milk in a bowl. Add vanilla, coconut oil, and whisk again to combine. In another bowl, combine flour and salt – stir. Combine wet and dry ingredients until smooth and all lumps have disappeared. (I skip all of these steps. I put everything in my Vita-mix (a blender will work) and then blend on low for a minute or two!)

Heat 1 tsp. coconut oil on skillet. Scoop ¼ cup of batter onto pan and immediately rotate pan in a circle, spreading batter across the pan. Cook for a couple of minutes until crepe is dry on top and you can easily lift it off of the pan.

Serve with fresh fruit, jam, or peanut butter.

Creamy Pasta Primavera

2009-11-04T11:23:00.000-08:00

Creamy Pasta Primavera

1 tablespoon olive oil
2 tablespoons onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 and 2/3 cup milk (We use soy - rice or almond will work as well)
1/4 cup coconut oil
1/2 teaspoon of salt and pepper
1/4 cup flour (I used wheat)
2 cups vegetables cut into small pieces - broccoli, mushrooms, cauliflower, zucchini, etc.

1. In a large saucepan, heat olive oil over low heat. Add onions, garlic, oregano, thyme and rosemary. Saute.
2. Add milk, coconut oil, salt and pepper, and flour.
3. Transfer everything to a blender (I used my vita-mix) and blend on low until smooth. Be sure to hold the lid down! No one likes cleaning things off of their ceiling :) Once blended, return to large saucepan.
4. Steam vegetables. Add to saucepan.
5. Serve over pasta. Yum!

Chewy Chocolate Chip Cookies

2009-11-02T08:14:00.000-08:00

3/4 cup coconut oil
2 cups sucanant
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together wheat flour, cocoa, baking soda and salt.

In a separate large bowl cream together coconut oil and sucanant. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an un-greased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Vegan Fajitas

2009-11-02T08:06:00.000-08:00

2 teaspoons chili powder
1½ teaspoon cumin powder
1½ teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon seasoned salt
¼ teaspoon cayenne pepper
Dash of ground chipotle pepper
1 Tablespoon olive oil
1 Tablespoon black sesame seed oil
1 red bell pepper, sliced thinly
1 green pepper sliced thinly
1 yellow onion, sliced thinly
1 small can kidney beans
1 small can black beans

Saute onions and peppers in oil until soft. Add spices and beans. Cook on medium heat until ready to serve.

Baby, It's Cold Outside: Roasted Tomato Garlic Soup

2009-10-29T14:59:00.000-07:00

It is. It is really cold! Here in Northern Colorado, we have received more than 12 inches of snow in the last two days.

We tried this Roasted Tomato Garlic Soup tonight from Zupas Cafe, and we LOVED it! I love tomato soup on cold days.

Image belongs to Zupas Cafe

Here is how I modified the recipe:

{Roasted Tomato Soup with Basil}

Ingredients

4 lb tomatoes, halved lengthwise
6-8 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
2 teaspoons sucanant
2 tablespoons olive oil
3 cups vegetable stock or low-sodium broth
3/4 cup soy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in soy cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls.

Pumpkin Pancakes

2009-10-24T09:36:00.000-07:00

1 to 2 1/2 cup whole wheat flour
3 tablespoons coconut oil
1/2 tsp. salt
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup canned pumpkin puree
1/4 tsp. pumpkin spice or cinnamon
2 TBSP. water
Milk to desired consistency (I use soy milk)
Chocolate chips (optional)
Agave nectar - to be used as a syrup

1. Mix ingredients
2. Coat a griddle pan or large non-stick skillet with coconut oil and set it over medium-high heat.
3. When pan is hot pour mixture onto the pan.
4. Cook until bubbles form on top of the pancakes and the batter is set. Cook until golden brown on both sides.

Addictive Sweet Bean Burritos

2009-10-13T15:57:00.000-07:00

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons liquid aminos
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Yields 12 burritos.

Hot Chocolate

2009-10-12T08:50:00.000-07:00

2 cups milk (we use soy milk - rice and almond work as well)
2 rounded Tablespoons unsweetened cocoa powder
3 Tablespoons sucanant - add more if you like it sweeter.
1/2 teaspoon vanilla
pinch of salt
1/2 Tablespoon coconut oil or soy creamer to make it creamer

Mix all ingredients on the stove in a small pot. Do not boil. Serve "hot" - but be careful to not burn your tongue... hot chocolate never tastes quite the same when your tongue is burned!!

Chocolate Coconut Chili

2009-03-01T10:08:00.000-08:00

1 1- ½ tbsp coconut oil
2 cups onion, diced
1 ¼ - 1 ½ cups celery, diced
4-6 medium cloves garlic, minced
1 tsp sea salt
2 tbsp mild chili powder
½ tsp cinnamon
1/8 tsp all spice
2 ½ - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can (14 oz) coconut milk
½ cup unsweetened shredded coconut
2 tsp chipotle hot sauce
1 cup corn kernels
1 1 ½ tsp agave nectar
1-2 tsp. lime juice
1 small can tomato sauce

Place all items in crock pot and simmer on medium to low heat for 4-6 hours! Enjoy!

Garbanzo Bean Sandwich

2009-02-28T11:43:00.000-08:00

1 cup cooked chickpeas
3 – 3 ½ tbsp Annie’s Natural Goddess Dressing
1 tbsp vegenaise
1 – 1 ½ tsp lemon juice
1 tsp tahini
sea salt to taste
2 tsp capers
¼ cup celery, minced
2 tbsp apple, minced

In a large bowl, mash all ingredients except celery and apples.
Stir in apples and celery.

Crockpot Fajitas

2009-01-28T08:32:00.000-08:00

1 large onion - cut into strips
1 green pepper - cut into strips
1 red pepper - cut into strips
1 yellow pepper - cut into strips
3/4 tsp salt
1-2 cans of mild chilies
2 can beans (black or pinto) - rinsed and drained
2 all natural chicken breasts cut into strips
2 TBSP lime juice
2 TBSP Olive Oil

Combine all ingredients in a crock pot. Cook on low to medium heat for 3 hours.

Place fajitas in warm tortillas and enjoy with a nice salad!

Peanut Butter Banana Tortilla Wedges

2009-01-26T11:50:00.000-08:00

4 whole wheat tortillas
¼ cup natural peanut butter (or almond butter)
¼ cup soy milk
1 medium-large banana
¼ tsp. cinnamon
1 tsp. coconut oil

Mash banana on plate. Add peanut butter, soy milk, and cinnamon. Mix well.

Place peanut butter mixture on top of a tortilla. Place another tortilla on top – sandwiching the peanut butter mixture in-between the two tortillas.

Heat coconut oil on large skillet. Cook peanut butter filled tortillas until both sides are lightly browned.

Remove and cut into small triangles. Enjoy!

Yummy Snowman Food

2009-01-25T09:35:00.000-08:00

I am starting to learn that getting my toddler to eat is not necessarily about what it is I am trying to feed him... it is all about the presentation of the food.

My toddler loves to play in the snow and talk about snowman... so, when I introduced Snowman food, he was more than excited to eat it!

Snowman Food

1 banana - cut into circle (like seen above)
apple - cut into triangle for the hat
raisins (for the eyes)
dried cranberries (for the mouth)
opt. pecans for boots/arms
peanuts

Assemble your snowmen on skewers.
Have fun, and be creative on what you use to decorate your snowmen.

Race Car Pancakes

2009-01-23T10:56:00.000-08:00

¾ cup coconut milk - or soy milk... coconut milk makes these pancakes fluffy!
1 cup soy milk
1 apple – cut into large chunks
1 ¼ TBSP baking powder
1 tsp. vanilla
1 ½ tsp. cinnamon
1 TBSP peanut butter
2 cups wheat flour (I use hard white winter wheat)
2 TBSP coconut oil
1 TBSP agave nectar

Add coconut milk, soy milk, and apples to vita mix. Once apples are finely chopped, add baking powder, vanilla, cinnamon, coconut oil, agave nectar, and peanut butter. Blend on variable six for 30 seconds. A regular blender will work as well, or feel free to make this dish in a mixing bowl.

Add wheat. Blend on variable six until smooth – this usually takes no longer than two minutes.

Oil a large skillet with coconut oil, and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Angie’s Signature Pan Thai Recipe

2009-01-18T18:22:00.000-08:00

Confession time... I have always wanted to name a recipe after myself with my "signature"... I think I could have too much fun with this!

As of late, I have had a major "Thai Tooth". I created this recipe the other night, in an attempt to satisfy my craving... and it did the trick!

This meal has definitely become one of our new favorites :) This picture does not quite give this dish justice... but, I was so distracted by its wonderful smell and taste that I completely forgot to take another picture like I had planned to!

Angie’s Signature Pan Thai Recipe

2 TBSP coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
¼ cup dried cilantro

2 TBSP agave nectar
2 TBSP lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ TBSP peanut butter

½ cup peanuts
1 pkg. whole wheat noodles

Cook noodles according to directions on package.

Meanwhile - heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and peanut butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes. Add peanuts.

Serve vegetable mixture over noodles. Enjoy!

Carrot, Pumpkin, and Apple Breakfast Muffins

2009-01-14T19:23:00.000-08:00

Carrot Raisin Muffins

½ cup raisins
1 ½ cups wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup turbinado (or unprocessed sugar)
½ tsp. salt
1 cup soy milk
¼ cup coconut oil
1 tsp. vanilla extract
2 cups grated carrots

Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and vanilla extract. Mix well. Add carrots and raisins.

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.

* * * * *

Pumpkin Muffins

1 ¾ cups wheat flour
1 tbsp. baking powder
1 ¼ cup turbinado (or unprocessed sugar)
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. all spice
1/8 tsp. ground cloves
1 cup pureed pumpkin
½ cup soy milk
½ cup coconut oil
2 tbsp. molasses

Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and molasses. Mix well. Add pumpkin, and carob chips (opt.).

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.

* * * * *

Apple Pie Crumb Cake Muffins

For Muffins:

1 ½ cups wheat flour
¼ cup + 2 tbsp. turbinado (or unprocessed sugar)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. cloves
¼ tsp. salt
¾ cup apple cider
1/3 cup coconut oil
1 tsp. vanilla extract
1 cup grated apple

For topping:

1/4 cup wheat
¼ cup sucanat
½ tsp. cinnamon
¼ tsp. all spice
Pinch of salt
3 tbsp. coconut oil

Mix dry ingredients in a bowl. Slowly add apple cider, coconut oil, and vanilla extract. Mix well. Add apples. Mix well.

Mix crumb toppings in a separate bowl. Sprinkle on muffins prior to baking.

Preheat oven to 375 degrees. Bake for 22 minutes.

Berry Apple Skillet Cobbler

2009-01-11T19:36:00.000-08:00

4 large sweet apples – chopped
2 tbsp. coconut oil
2 cups fresh or frozen berries (strawberries, blueberries,
cranberries, mulberries, raspberries, etc.)
1 tbsp. agave nectar
1 tsp. cinnamon
1 cup oats - or granola
Almonds (opt)

Heat coconut oil. Add apples – cook until tender. Add berries, agave nectar, and cinnamon.

Cook until berries are ready to “burst”.

Add oats and almonds

Bake until ready to “crumble”.

Soup Bar

2009-01-11T09:36:00.000-08:00

Base Soup Mixture:

1 TBSP Oil
1 clove Garlic
2 cups Onions (diced)
3 TBSP Flour
1- 6 oz. can Tomato Paste
4 -14 oz. cans Vegetable Broth
2 TBSP Vinegar
1 TBSP Worcestershire Sauce
1 1/2 tsp Salt
1/4 tsp Pepper
1 dash Oregano

Saute oil, garlic, and onions until translucent. Add tomato paste, broth, flour – bring to a low boil. Add vinegar, Worcestershire sauce, salt, pepper, and oregano. Boil on low for 10 – 20 minutes.

Soup Toppings: - add when soup is hot!

Garbanzo beans
Fresh tomatoes, chopped
Sliced mushrooms
Chopped green pepper (or red)
Grated carrots, fresh
Onions (green, red or yellow)
Corn
Beans (black, kidney, etc.)

Herb Roasted Potatoes

2009-01-04T10:46:00.000-08:00

Herb Roasted Potatoes

3 lbs. potatoes - cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

Melt coconut oil in a large pan. Add potatoes, onion, and seasonings. Cook on medium heat until potatoes are soft.

Or - bake potatoes in oven at 350 for an hour. Once potatoes have cooled, toss in a skillet with oil and spices. Cook until wedges are crisps. Great way to use left-over potatoes!

Peanut Butter Granola Cereal

2009-01-01T09:35:00.000-08:00

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup flax seed
1 cup wheat germ
1/2 cup coconut oil
1 cup honey
1 cup peanut butter
1 cup raisins
1 cup dried cranberries

Directions:
Preheat the oven to 325 degrees
In a large bowl, mix dry ingredients.
Spread dry ingredients out on two large cookie sheets.
Heat coconut oil and honey on medium heat until smooth.
Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.

Gingerbread Cookies

2008-12-23T11:47:00.000-08:00

1/3 cup coconut oil
1/4 cup agave nectar
1/4 cup molasses
1/4 cup plain soy milk

2 - 2 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Spices:

1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions:

Mix oil and sugar. Add molasses and soy milk.

Add in all of the dry ingredients. Mix until a dough is stiff. It is helpful if you allow the dough to chill for at least 10 minutes.

Preheat oven to 350 F.

On a pre-floured surface, roll the cookie dough out flat. Use cookie cutters to create desired shapes. Transfer to a greased cookie sheet. Do not forget to create a hole at the top of the cookie if you wish to hang it.

Bake for 8 minutes. Remove from oven and allow the cookies to cool for 2 minutes before removing from pan.

Holiday Nut Balls

2008-12-20T09:22:00.000-08:00

2 tablespoons honey
1/3 cup unsalted nuts (I used almonds)
4 tablespoons peanut butter
1/3 cup unsweetened coconut

Grind your nuts in a food processor or blender until smooth.

Mix honey, nuts, and peanut butter in a bowl.

With clean hands, form small balls with the peanut butter mixture. Roll these balls in coconut. Serve!

Makes 12

Banana - Pecan Pancakes

2008-12-20T09:14:00.000-08:00

1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups mashed bananas
1 1/2 cups soy milk
1 tbsp. olive oil
3/4 cups pecans, chopped

Combine dry ingredients in a bowl. In a separate bowl, combine bananas, milk, and oil. Combine both bowls. Once the ingredients are mixed, add pecans to mixture.

Oil a large skillet and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Irresistible Sugar-free Granola

2008-12-12T12:09:00.000-08:00

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
1 cup coconut oil
3/4 cup honey
3/4 cup agave nectar
1 cup raisins
1 cup dried cranberries

Preheat the oven to 325 degrees. In a large bowl, mix dry ingredients. Spread dry ingredients out on two large cookie sheets. Heat coconut oil, honey, and agave nectar on medium heat until smooth. Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.

Banana Oat Pancakes

2008-10-25T20:05:00.000-07:00

1/2 cup rolled oats
1/2 cup whole-wheat flour
1/4 cup flour
1 tablespoon baking powder
1 1/2 cups plain soy milk
2 bananas, in chunks
1 teaspoon vanilla extract

Mix all of your ingredients in a blender until smooth. Pour batter onto a hot, prepared griddle and bake until the pancakes are lightly browned on both sides.

We love to top these pancakes with butter and agave nectar.

Banana French Toast

2008-10-13T13:28:00.000-07:00

Banana French Toast

2 bananas
2/3 cup milk… we prefer soy milk
1 teaspoon cinnamon sugar
1 large scoop of peanut butter/almond butter (optional)
4 slices wheat bread

1. Blend bananas, milk, and cinnamon sugar until smooth or desired consistency. Generously coat each side of the bread with the banana mixture.
2. Transfer to a skillet, that has been oiled or sprayed with a nonstick vegetable spray.
3. Cook each side of bread until lightly browned.
4. Serve with agave nectar or pure maple syrup