Mis Pensamientos

Greenslove: Adzuki Miso Greens Stir Fry

2012-03-03T13:21:00.001-05:00

I grew up eating lots and lots of Korean food.

The flavors of soy sauce, miso, hot pepper paste, and sesame...
make my spirit merry.

I guess it's a part of my natural palate.
But having given up soy due to some food sensitivities I developed,
it's been awhile since I've enjoyed such flavors.

So, when I saw miso paste

made out of adzuki beans

instead of soybeans,

my heart skipped a beat.
A long lost love
had found me again. Hehe.
Love has a way to come around, doesn't it? :)

Since I've been enjoying my veggies cooked,

I tossed a bunch of wintery greens,

brussels, cabbage, kale, baby spinach

with some caramelized sweet onions,

and flavored it with sesame oil and adzuki miso paste.

One of my latest and favorite clean eats for ya. :)

Aduzki Miso Greens Stir Fry

2 cups green cabbage, chopped

1 cup sweet onion, chopped

5 brussel sprouts, destemmed and halved

2/3 cup green peas

2 stems of kale, chopped

handful of baby spinach

2 tsp adzuki miso paste

1 tsp sesame oil

Directions:

1. Heat a large skillet for 3-4 minutes. Prep veggies in the meantime.

2. Toss in onions, cabbage, and brussels. Cover the skillet with lid and let the steam cook the veggies for about 10 minutes. Toss the veggies every couple of minutes.

3. Add in green peas, kale, and spinach. Cover and let it cook for another 2-3 minutes.

4. Add in 1 tsp of sesame oil. Pan fry all the veggies for 2-3 minutes.

5. Turn off the heat. Add in the miso paste and toss well.

To Notes: You can substitute sesame oil with extra virgin olive oil. Miso is a fermented soybean paste. The one I used was made with adzuki beans. I've also seen miso made with chickpeas, brown rice or millet from the same company.

Do you like miso?
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March is #greenslove month!

Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don't forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove. :)

Cohosted by:
Al Dente Gourmet, Astig Vegan, Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bon a Croquer, CafeTerraBlog, Cake Duchess, Cheap Ethnic Eats, Easily Good Eats, Georgiecakes, Kitchen Belleicious, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Oh Cake, Queen's Notebook, Rico Sin Azucar, Savoring Every Bite, Simply Reem, Soni's Food for Thought, Sprint 2 the Table, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma.

Cauliflower Rice

2012-02-26T14:05:00.001-05:00

I love rice. I think I could eat bowls of this stuff every day.

Yeap, I'm a carbaholic. :)

But sadly, my body hates the carbs and sugar.

Le sigh~

I have to repeat to myself everyday,

"carbs are not my friends,

we're just acquaintances."

But the carb cravings never seem to dissipate.

I even gave in and ate two pieces of dark chocolate this week.

My body is not happy about it still,

but my mind was certainly happy. hehe.

I had to take some desperate measures

and trick my own mind.

So I made myself some "cauliflower" rice.

The next best thing, without all the carbs of course.

Steamed cauliflower tossed with

caramelized sweet onions

and chopped spinach,

with a drizzle of olive oil

and a touch of kosher salt.

My belly is happy~ :)

Cauliflower Rice

3 cups of cauliflower florets

1/4 sweet onion, chopped

1/2 cup of baby spinach, chopped

1/2 tsp minced garlic

2 tsp extra virgin olive oil, divided

1/2 tsp kosher salt

Directions:

1. Steam the cauliflower florets for 15 minutes.
2. Sautee chopped onions with 1 tsp of EVOO and garlic until translucent (about 4-5 minutes).
3. Once the cauliflower florets are steamed, let it cool. Then pulverize into bits and pieces using the food processor. Don't over-mix!
4. Toss cauliflower, sweet onion, baby spinach with 1 tsp EVOO and kosher salt.

Other tips: Flavor your cauliflower rice however you wish! You can pan fry to make a fried rice or just eat it along your favorite dish.

What is your carb/sugar weakness?

Sweet Adzuki Bean Porridge

2012-02-16T11:04:00.000-05:00

Adzuki beans are one of my favorites because it like a dessert.

If you've eaten mochi or rice cakes before,

chances are, you've tasted this delightful sweetened red bean.

I used to snack on rice cakes (another weakness of mine),

and ice shaving delights called "patbingsoo"

in my younger care-free days. :)

This porridge is called "danpatjuk" in Korean,

and is often eaten sweet and savory,

with sweet rice mochi cakes.

It's pretty darn delicious,

for a carb-aholic like me.

Remember, I'm on a sugar cleanse here.

No wonder I crave such things!

This red bean porridge has been sweetened with stevia,

and flavored with some salt and cinnamon,

topped with chopped pecan crumbles.

Pretty simple and delicious. :)

Adzuki Red Bean Porridge

Adapted from Maangchi's Danpatjuk recipe

2 cups of dry adzuki beans

8+ cups of water (for cooking)

4 cups of water (for porridge)

24 packets of stevia*

2 tsp cinnamon

1/2 tsp kosher salt

handful of chopped pecans

Directions:

1. Boil adzuki beans with 8 cups of water on high for the first 10 minutes. Then simmer on medium heat for 50 minutes. Check to see if beans are done by mashing them with a spoon. If they aren't soft, cook longer (20-30 minutes). Add more water if necessary.

2. Using a ladle, scoop beans into a food processor and blend. Add in some of the cooking liquid from the beans to make the chopped beans into puree.

3. Put bean puree into the pot again. Add in stevia, cinnamon and salt.

4. Add in 4 cups of water and cook on medium heat for 20 minutes. Stir occasionally.

5. When it is done, the porridge will be thick and hearty!

6. Top with chopped pecans.

To Note: Stevia is a natural plant based sweetener that works well for those on sugar-free diets. Replace with your sugar substitute of choice.

Have you tried adzuki beans before?

Chocolatelove Bloghop: Double Dark Chocolate Pb Cookies

2012-02-03T23:57:00.003-05:00

Peanut butter and dark chocolate: match made in heaven.

I seriously cannot think of a better combo.

I was inspired to make a double dark chocolate PB cookie,

when making some lovely carepackages...

and this cookie recipe made itself to my oven 3 times in 3 weeks.

Of course, I added a vegan and gluten free touch.

Trust me, once you make,

the delicious aroma will be forever imprinted.

This is my new go-to cookie recipe now. :)

Double Dark Chocolate PB Cookies

Adapted from Bakerella's Dark Chocolate Chip Comfort Cookie

1 cup Bob Red Mill's Gluten Free Flour mix

1/2 cup sweet rice flour

1/2 cup cocoa, sifted

3/4 tsp baking soda

1/2 tsp salt

1 cup brown sugar

1/2 cup white sugar

1/2 cup vegan butter, softened at room temp

1/2 cup peanut butter

2 tbsp golden flaxseed meal + 6 tbsp water (2 eggs)

1 tsp pure vanilla extract

1 cup dark chocolate chips*

Directions:

1. Mix the dry ingredients together.

2. Mix the wet ingredients together.

3. Combine the dry and wet ingredients.

4. Carefully fold in the dark chocolate chips and peanut butter chips.

5. Roll into small cookie dough balls.

6. Place on a baking sheet covered in parchment paper.

7. Bake at 350 degrees for 10 minutes.

To note: add peanut butter chips (not vegan though) to the batter for extra peanut butter taste.

What is your favorite cookie recipe?

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February is #chocolatelove month!

Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of Februrary 2012. Don't forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove :).

Cohosted by:

Roasted Seaweed Wraps

2012-01-31T17:10:00.001-05:00

Honestly, I'm a pretty simple girl.

It really doesn't take much to make me happy,

especially when it comes to food.

A dinner of sticky brown rice and roasted seaweed will do.

Nothing schmancy, just simple. :)

I grew up roasting seaweed with my mom,

basting the sesame oil,

sprinkling the salt,

and toasting it above the stovetop.

In Korean, it's called "bap" and "gim"

a classic on-the-go meal for Korean families.

I like making my own roasted seaweed,

so that I can monitor the amount of salt!

Goodbye MSG, hello "kosher salt" :).

If you like nori from sushi,

you will love these seaweed wraps even more.

Your kids will love it too.

Oh yeah, and it's super healthy.

Win win. :)

Roasted Seaweed Wraps

4 nori sheets (unroasted)

2 tbsp sesame oil

1/2 tsp kosher salt

Directions:

1. Lightly baste the nori sheets with sesame oil on both sides. It bastes easier on the smoother side.

2. Sprinkle kosher salt (lower in salt than other varieties).

3. On medium high heat (I use open flame stovetop), use two tongs (on each end) to hold the seaweed (one sheet at a time) over the heat. Toast for 2-3 minutes on both sides. The seaweed will turn a light greenish color (from a black color) and will become crispy in texture.

4. Cut with scissors. Eat with sticky brown rice.

To note: to make sticky brown rice, soak 1 cup brown rice with 1/4 cup sweet rice for 12 hours. Then make in rice cooker! And don't replace the sesame oil with any other! The flavor of sesame gives it the nutty flavor.

Curious about the health benefits of sea vegetables? Looking for more recipes? Check out the Spicy RD's post!

And the winner of the Simple Sweets E-book by Sketch Free Vegan is #5: Jeanette!

Do you like seaweed? What is your favorite way to eat it?

Lemon Almond Cookies GF & Giveaway

2012-01-24T11:25:00.008-05:00

Everyone has an indulgence, right?
My secret sweet tooth:
Dark chocolate. :)

When I realized I needed to cut back and start a sugar cleanse,
I almost wondered how I would survive.
Jackie and Jaclyn from Sketch Free Vegan
sent me their Simple Sweets E-book
and I was immediately enamored by their healthy sweet recipes.

I adapted one of their gluten free stevia sweetened cookies

and it tasted just like the girl scout lemon shortbread cookies!

The texture is melt in your mouth soft when it comes out of the oven,

hardens nicely to crumble on top of your morning oatmeal or parfait.

The lemon zest adds a whirlwind of flavor.

Why didn't I think of this before? :)

Btw, it took a lot of self control to only nibble,

since I still need to watch the maple syrup on my sugar cleanse.

Thank you for this awesome recipe!

Read more for a giveaway to one lucky reader. :)

Lemon Almond Cookies - Gluten Free

Adapted from Simple Sweets by Sketch Free Vegan

1/2 cup ground almonds

1 cup brown rice flour

1/3 cup sweet rice flour

1/4 cup ground flaxseed meal

2 tsp baking soda

1/4 tsp salt

1/2 cup expeller pressed canola oil

1/3 cup maple syrup

1 tsp vanilla extract

1 tsp powdered stevia*

zest of one lemon

Directions:

1. Mix dry ingredients together: ground almonds, brown rice flour, sweet rice flour, flaxseed meal, baking soda, salt.

2. Mix wet ingredients together in a separate bowl: canola, maple syrup, vanilla, stevia, and lemon zest.

3. Combine the dry and wet ingredients together.

4. Roll into balls and flatten with a fork.
5. Place dough on a cookie sheet covered with parchment paper.
6. Bake for 13-14 minutes at 350 degrees.

Jaclyn and Jennifer at Sketch Free Vegan are big on clean eating, plant based nutrition, and eat gluten free and focus on eliminating unnecessary sugar. If you like my blog, you will LOVE their recipes. Please check out their blog for amazing food ideas.

For the Simple Sweets E-Book Giveaway,

1) For one entry, leave a comment on this post and tell me what is your sweet indulgence.

2) For a second entry, visit Sketch Free Vegan and tell me which recipe you would like to try.

Giveaway ends on January 31st.

Mixed Grain Curry Pilaf

2012-01-16T16:56:00.000-05:00

My latest obsession: green peas :)

Lately I've been enjoying frozen peas as a easy snack

or throwing them into salads and mixed grain pilafs.

They seriously add such a delicate accent to every type of dish.

And green peas are also lighter than beans in terms of carbs,

and packed with some good protein,

so I've been indulging just a little here and there. Hehe.

I tossed some red quinoa, brown rice, wild rice & peas,

with some EVOO, kosher salt, and curry spice,

and it satiated me nicely.

Cold weather always makes me crave anything curry spiced. :)

Mixed Grain Curry Pilaf

1 cup quinoa, cooked

1/2 cup brown rice, cooked

1/2 cup wild rice, cooked

2/3 cup green peas

1 tsp curry powder

1 tsp extra virgin olive oil (EVOO)

1/4 tsp kosher salt

Directions:

1. On medium low heat, toss cooked quinoa, brown rice, wild rice, and green peas for a couple of minutes.

2. Add in EVOO and toss.

3. Then add in curry powder and kosher salt, and toss for 2-3 minutes.

4. Serve warm.

To note: Substitute in any spices that pleases your palate. I keep a pack of frozen brown rice, frozen wild rice, and frozen green peas in my freezer to save cooking time when I'm on the go. Quinoa cooks within 20 minutes, so I usually keep the grain in bulk in my refridge.

What have you been craving lately?

Citruslove: Grapefruit Chia Pudding

2012-01-06T23:58:00.002-05:00

Sometimes I just need a pudding

to make my day a little brighter.

My go-to pudding: chia seeds

I usually whip one up with some almond milk

sprinkled with stevia

and my craving is satisfied. :)

Since this month is #citruslove,

I decided to add in some fruity flavor to my chia puddings

by using freshly pressed grapefruit juice

slightly sweetened

and it was surprisingly delightful.

Cheers for healthy puddings!

Have you jumped on the chia seed pudding bandwagon yet?

Grapefruit Chia Pudding

4 tbsp chia seeds

1 grapefruit

pinch of stevia

Directions:

1. Juice your grapefruit in your juicer.

2. Combine freshly pressed grapefruit juice with chia seeds. Let it sit for 5 minutes.

3. Sweeten with stevia.

4. Eat and enjoy. :)

To note: White grapefruits are lower in sugar and suitable for sugar-free diets. Pink grapefruits tend to be sweeter! Chia seeds are great for healthy fat and protein too!

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January is #citruslove month!

Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012. Don't forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hastag is #citruslove :).

Cohosted by:

Kale Chips

2012-01-01T13:04:00.006-05:00

With our New Year's resolutions,

we are all looking to find some healthy indulgences,
including myself. :)
Now that Christmas break is over,
I'm ready and focused
for my healthy eating plan this year.
My resolution - eat a balanced diet and workout.
Less carbs and sugar,
more protein and nutrients.
I feel my best when I eat this way!

When I'm in the mood for a quick salty snack,
I grab a handful of kale,
chop and toss with evoo and sea salt.
Roast and eat in 15 minutes.
Yes, it's healthy and that easy. :)

Kale Chips

4 bunches of kale, destemmed

2-3 tsp of extra virgin olive oil

sea salt, to taste

Directions:

1. Chop kale into bite size pieces, evenly cut.

2. Toss 1/2 of chopped kale with 1tsp evoo (or massage with hands). Do the same for the remaining half.

3. Spread on a baking sheet, lined with parchment paper. Sprinkle sea salt.

4. Bake for 13-15 minutes at 375 degrees, or until crispy.

What are your healthy eating resolutions this year?

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We have planned yet another fun filled virtual party to "Leap into 2012 with a peak in 2011. Let us bring forth some of our best recipes we created in 2011 and also welcome 2012 with a new one!

And here is my top 6 recipe posts from 2011. I can't believe time flies! It's been such a journey for my health (read more at "my story"). I can finally say that I'm on the path to healing from my digestive aches and pains. God is so good to me. He answers prayers. This year is going to be the best ever. I just have that feeling. :)

Nut/Seed butter bites Veggie Paella

Winter Squash Chili Cacao Cranberry Chocolate

Korean Sweet Potato Bread Green Tea Cake

Tahini Salad

2011-12-20T14:35:00.001-05:00

With Christmas right around the corner

I'm sure we are all loosening our belts,

taking extra portions here and there,

nibbling on some freshly baked sweets

isn't that the fun part about the holidays?

I went out to eat at a Mediterranean restaurant

and I devoured their tahini salad

with a side of homemade hummus and rice.

My belly was so full after this meal.

and I'm still thinking about how good this salad was -

I must go back!

Btw, I was shocked that it was vegan.

Don't you love the healthy stuff that tastes indulgent? :)

Tahini Salad

3 inches of euro cucumber

1/2 bell pepper

1/4 of a red onion

1 cup of cherry tomatoes

bunch of fresh curly parsley

2 tbsp tahini (without salt)

1 tbsp extra virgin olive oil

1/4 lemon

kosher salt to taste

Directions:

1. Dice the veggies into bite size pieces.

2. Mix the tahini, evoo, lemon juice together until well blended.

3. Toss the veggies with the tahini dressing. Sprinkle with kosher salt to taste.

4. Let it sit for 1 day in the refridge, so that the flavors marinate (and the onion will be less spicy!).
5. Enjoy with a side of brown rice and hummus.

To note: Tahini is a seed butter made from sesame seeds. It has protein, healthy fat, and tons of great flavor! Double the dressing if you want it more creamy.

What is your healthy indulgence lately?

Crispy Veggie Bites and Wedded Bliss

2011-12-08T23:59:00.002-05:00

"And... I said YESSSS!" - Nelly
It happened one November midnight,
in Twitterverse,
we saw this tweet from our dear Nelly @nella22.
Without missing a beat,
we all knew Nelly had said "YES" to her beloved "M"
as she sweetly calls Brian Murray, her fiance.

In celebration of our beloved blogger friend,
we are hosting a virtual wedding party for those who love her.
I am bringing "crispy roasted veggie bites"
simple and schmancy.

So here we are, Nelly dear,

your friends in the food world,

wishing you and Brian, all the best.

And with our wishes,

a simple recipe with an easy formula

for a life of bliss, rich with everything in it!

Food Bloggers Recipe for Wedded Bliss

Mix together: a lot of prayer, love, patience, perseverance, respect, courage, strength, trust, kindness, honesty and compromise.

Stir in: equal parts of love, support, faith, fidelity, hope, validation, friendship, forgiveness, and communication.

Cook over slow simmer for the rest of your love. Dot daily with a sense of humor.

Leave out the nagging, sarcasm, skepticism, doubts, and stubbornness.

Serving Suggestions: Best prepared daily. Serve with flourish because Married Life is a FEAST. Live it with flavor, spice it with unconditional love, enjoy its richness.

Recipe Notes: Some ingredients won't always be fresh or available. Or the heat may flare up and the anger spills over. Simmer down and douse the flames with all the LOVE you can throw in.

Enjoy the fear of marriage, love and life!

(written by Elizabeth @Mango_Queen)

My special note: Just wanted to let you know again how much I love you as a dear sister. Seeing you go through the spring and summer of waiting, getting ready to meet him, dreaming of the day he would propose, and now only 1 day away from your big day, makes me so happy to see you in love. Praying that your man you will continue to pursue you over and over again and you will be singing on cloud number nine every day. Mrs. Murray, welcome to the married life!

What would you bring/make to a virtual wedding party?

Cookie Bloghop: Sunbutter Cookie (GF)

2011-12-02T23:59:00.001-05:00

December is the month of cookies and love. Le sigh. :)

So I made sunflower seed butter into a cookie with sprinkles.

Sunflower seed butter is one of my favorites out there.

Sunflower butter cookie? That is just bliss. :)

Since I am on a sugar cleanse for the time being,

it took a whole lot of will power not to eat these cookies.

My weakness: sugar (or starch) in any form and nut/seed butter. *blush*

Thankfully my lovely cousin, friends, and parents ate them up

and enjoyed them to every crumb.... for me. :)

Here's a "healthier" cookie recipe for you,

grain free, gluten free, butter free, and vegan.

the best part: it's so simple!

it can be universally adapted for any type of nut/seed butter you have,

or downsized to just one cookie serving. hehe.

Sunbutter Cookies (GF)

Adapted from a recipe found on Real Simple

1 16 ounce (2 cups) Sunbutter

1 1/2 cups white sugar

1/2 cup brown sugar, packed

2.5 tbsp golden flaxseed meal + 6 tbsp water

2 tsp pure vanilla extract

2 tsp baking soda

1/2 tsp kosher salt

Optional: Sugar Crystals for decor

Directions:

1. Combine flaxseed meal and water together and let it sit for 3 minutes.

2. Mix sunbutter and sugar together until well combined. Then add in flaxseed mixture and vanilla extract.

3. Add in baking soda and kosher salt. Mix well.

4. Chill dough for at least 30 minutes.

5. Create small balls of cookie batter (about 1 inch in diameter) and place on baking sheet lined with parchment paper. Roll in sprinkles (optional).

6. Bake at 350 degrees for 9-10 minutes.

7. Let it cool on the cookie pan for 2-3 minutes. Then remove with spatula on a cooling wrack.

Other tips: Important to let the cookies cool for a few minutes before taking them off, since they are super soft (no gluten or butter here). This will allow them to keep a nice shape before cooling them completely. :) Also, make sure that the nut/seed butters you use have enough natural oils in it. The bottom of the nut/seedbutter jar will not suffice since it is too dry. If you go thru jars of them like me, you will know what I mean. :)

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December is #cookielove month!

Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don't forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :).

Co-hosted by:

All Greens Stir Fry with Brown Rice

2011-11-27T14:03:00.001-05:00

I absolutely fell in love with the recipes

that the NY Times suggested for Thanksgiving.

This one was my favorite:

steamed green beans

pan fried toasted almond slivers and onion

tossed in with EVOO

with a touch of salt.

So simple, but oh so good.

This will be on my menu list for future dinners.

This is a snapshot of my lunch for the past two days,

inspired by my favorite green bean recipe above. :)

Lightly cooked green beans, bell peppers, spinach

in toasted garlic and onion,

tossed with brown rice and EVOO

with a touch of kosher salt,

garnished with some fresh thyme and rosemary.

One bowl of goodness and comfort right here.

Best part, cooked all within 15 minutes. :)

All Green "Stir Fry" with Brown Rice

1 cup brown rice, cooked

1 green bell pepper, chopped

1 cup of baby spinach

handful of green beans, destemmed

1/2 yellow onion, chopped

4 cloves of garlic, finely chopped

1 tbsp EVOO

1/8 tsp kosher salt (add more to taste)

2 sprigs of thyme and rosemary

1/2 cup water (more or less: depends on cooking)

additional toppings:

toasted almond slivers or crushed walnuts

Directions:

1. On medium low heat, toss in chopped garlic and onion (with no oil). After 1 minute, add about 2 tbsp of water (1/8 cup) and cover. Let the water cook the onion for 1 minute.

2. Add in bell peppers and green beans. Add in 4 tbsp (1/4 cup water). Cover and simmer for 3 minutes or until veggies are a translucent green color.

3. Add in baby spinach with 2 tbsp of water (if needed). Cover and simmer for 1 minute or until spinach is wilted.

4. Add in cooked brown rice and toss with veggies. Cover and simmer for 2 minutes.

5. Turn off heat. Toss 1 tbsp of EVOO and a pinch of kosher salt. Add in fresh thyme and rosemary. Additional crunchy toppings could be slivers of almonds or crushed walnuts.

Other tips: I chose to add EVOO at the very end because vegetables tend to soak up more oil in the cooking process. So I used water and steam to lightly cook all the veggies. Also, kosher salt is lower in sodium than the average salt. :)

What is your favorite speedy & healthy lunch bowl?

Quinoa with Roasted Grapes and Brussel Sprouts

2011-11-21T00:08:00.001-05:00

What am I thankful for...

in the blog world, I would have to say,

meeting life long blogger friends,

tweeting night and day with you all,

reading about your latest culinary inspirations,

bloghopping through our #love series,

supporting one another through our daily lives,

you all inspire me to not give up in the kitchen

and persevere in my pursuit of health and healing.

Isn't Thanksgiving such a charm this year?
I just love it. :)

A healthier side dish for you all,

quinoa with the sweetness of roasted grapes and crispy bites of brussels,

tossed with almond flour and pecans for some nutty flavor,

seasoned with pumpkin pie spice for a touch of Thanksgiving.

Simple and perfect for those healthy, picky eaters

at your dining table. :)

Quinoa with Roasted Grapes and Brussel Sprouts
Adapted from recipe found Whole Living (November 2011)
2 cups of brussel sprouts, halved without stems
1 cup red grapes, halved
2 tbsp extra virgin olive oil, divided
1/2 cup dry quinoa
2 cups + 1/4 cup water
2 tbsp almond flour
1 tsp pumpkin pie spice
pinch of sea salt
handful of pecans

Directions:
1. Cut the bottom stems off of the brussel sprouts. Then cut them in half. Slice the grapes in half as well.
2. Toss brussel sprouts and grapes in 1 tbsp of EVOO.
3. Bake at 450 degrees for 15-20 minutes. Take out the grapes after 10 minutes.
4. Cook quinoa with water until the water is well absorbed. Let it cool.
5. Toss quinoa with almond flour, pumpkin pie spice, sea salt, and 1 tbsp of EVOO. Add grapes, brussel sprouts, and pecans.

What is your healthier side dish that you are planning for thanksgiving?

Pesto Roasted Potatoes

2011-11-14T09:32:00.002-05:00

It's that time again,

when family comes in from out of town for the week,

two days are spent shopping,

and one full day, cooking up a feast and eating of course. :)

Thanksgiving is just one week away,

and I'm already thinking of some healthy, delicious sides to make.

This is my twin's favorite one: Pesto Roasted Potatoes

a definite crowd pleaser. :)

Are you ready for a healthier Thanksgiving like me?

Pesto Roasted Potatoes

handful of baby red skinned potatoes

handful of baby yukon gold potatoes

2 tbsp of EVOO

sea salt

big bunch of fresh flat leaf parsley

big bunch of fresh basil

1/4 cup walnuts

1/8 cup pine nuts

1/4 cup of EVOO

1 tbsp lemon juice

salt

1. Halve the baby potatoes. Toss with 2 tbsp (or more) until lightly coated. Bake in oven for 45 minutes at 350 degrees. Check the potatoes every 15 minutes and rotate. Let potatoes cool.

2. In a food processor, finely chop walnuts and pine nuts. Then add basil and parsley, and finely chop.

3. Drizzle in EVOO and lemon juice. Add more EVOO if needed. Add salt to taste.

4. Toss pesto sauce in roasted potatoes (make sure they are cooled). Let the potatoes marinate in the pesto sauce for 3 hours in the refrigerator.

5. Enjoy with your favorite meal!

Other tips: Another simple idea (without pesto) is to roast the potatoes in EVOO and add sea salt and thyme/rosemary.

What are your healthier sides you prepare for Thanksgiving?

Squash Bloghop: Pumpkin PB Chocolate Blondies (GF)

2011-11-05T00:03:00.001-04:00

It's the little things that make me smile every day.

today's smile: these pumpkin pb chocolate blondies. :)

Sweet rice flour for the rich, fudge-y texture,

peanut flour + peanut butter for double deliciousness

dark chocolate chunks just because. hehe

It's even gluten free and vegan.

My kind of baking. heehee

What made you smile today?

Pumpkin Peanut Butter Chocolate Blondies (Gluten Free)

1/2 cup rice flour
1/4 cup peanut flour
1/4 cup sweet rice flour*
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 1/2 cup pumpkin puree
1/4 cup peanut butter (+2 tbsp for swirling)
1/2 cup organic cane sugar
4 tbsp canola oil
2.5 tbsp flaxseed meal + 6 tbsp water
1 tsp vanilla extract

1/2 cup dark chocolate chips (or your choice)

Directions:
1. Combine the dry ingredients together.
2. Combine the flaxseed meal and water together. Let it sit for 3 minutes.
3. Combine the wet ingredients: flaxseed mixture, pumpkin, peanut butter, sugar, oil, vanilla extract.
4. Combine the wet and dry ingredients together.
5. Stir in chocolate chips.
6. Pour batter into a brownie pan greased and lined with parchment paper.
7. With some extra tbsp of peanut butter, drizzle and swirl.
8. Bake for 30-35 minutes at 350 degrees.

Other tips: Brush the batter with a thin layer of canola oil if you want a smooth top (unlike my picture). Good gluten free baking tip! :) And do not replace the sweet rice flour with another gluten free flour. It is irreplaceble in terms of the texture it gives to this blondie! :)

----------------

November is #squashlove month!

Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. Don't forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove :).

Cohosted by these amazing inspirations:
Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Cake Duchess, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike's Baking, My Twisted Recipes, No One Likes Crumbley Cookies, Queen's Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.

Dark Chocolate Mochi Cake (Gluten Free)

2011-10-31T09:06:00.004-04:00

Two things that I love: Chocolate + Rice Cake

I had this immense craving for something chocolate-y,

sticky like a rice cake,

dense like a fudge brownie,

and of course, gluten free, the way my belly likes it. :)
I'm tellin ya...
this dark chocolate mochi definitely hit the spot for me. hehe

And yes, that is snow in the photo.

Anyone else got hit really hard by the fall blizzard?

Dark Chocolate Mochi Cake

2 cups of sweet rice flour

1/2 cup organic cane sugar

2 tbsp cocoa

1 tsp baking powder

1 tsp baking soda
1/2 tsp salt

2 cups of non-dairy milk

3 tbsp flaxseed meal + 9 tbsp water

1/3 cup oil (canola or evoo)

1/2 cup + vegan dark chocolate chips
1 tsp vanilla extract

Directions:

1. Combine the dry ingredients together.

2. Combine the wet ingredients together.

3. Mix the dry and wet ingredients together until well combined.

4. Grease and line baking pan with parchment paper.

5. Pour batter into pan and bake at 350 degrees for 1 hour and 10 minutes.

Other tips: Do not replace the sweet rice flour with other gluten free flours. Sweet rice has a sticky mochi like texture when baked, a unique characteristic of this flour. The toothpick test will not work properly since it is mochi flour, so it will naturally be sticky within. Shake the pan to see if it is firm like jello in order to see if it is thoroughly cooked.

Check out my gluten free Red Bean Mochi Cake. :)

What is your chocolate indulgence? :)

Veggie Marinara Pasta Sauce

2011-10-22T00:17:00.003-04:00

One of my absolute favorite memories in my college days

was making marinara sauce with chunks of zucchini and mushrooms,

with my twin sister.

We would make pasta at least once a week

and savor every bite, even for leftovers.

For me, pasta means family time.

I can't wait to have a pot of steaming pasta

with fresh marinara sauce on the stove...
ready to eat dinner with my future hubby and kids.

Family dinner is quality time, isn't it?

I'm such a dreamer, I can't help it. :)

Since college, I've moved from jars of ragu/prego sauce

to pure deliciousness of homemade sauce.

Fire roasted tomatoes, zucchini, baby bella mushrooms,

bell peppers, purple and yellow onion,

with basil and thyme,

this is just like how I remember good pasta sauce should be like.

Or shall I dare say, even better? :)

Yes, it really is better. No turning back!

Veggie Marinara Pasta Sauce

24 ounce can of crushed fire roasted tomatoes

14.5 ounce can of diced tomatoes

3 ounces of tomato paste
5 cloves of minced garlic

1 medium yellow onion

1 small purple onion

1 green bell pepper

1 zucchini

5-6 baby bella mushrooms

handful of fresh basil

several sprigs of fresh thyme

3 tbsp of canola or extra virgin olive oil*

sea salt and black pepper to taste

Directions:

1. Dice onions, bell peppers, and fresh basil. Chop mushrooms and zucchini. Dice th
2. In a large skillet on medium low heat, sautee minced garlic in oil. Add chopped onions and bell pepper until everything is translucent and cooked.
3. Add in crushed fire roasted tomatoes, diced tomatoes, tomato paste, basil, and thyme. Let everything simmer for 20 minutes or so. Make sure to stir every once in awhile to keep the bottom from burning.
4. Add in chopped mushrooms and zucchini and let it simmer for another 10 minutes.
5. Add in sea salt and black pepper to taste. Add in more tomato paste and 2-3 tbsp of EVOO for a stronger flavor.
6. Serve with your pasta of choice.

Other tips: I used canola oil since I prefer a milder sauce, but used EVOO for my parents who prefer a bolder tomato sauce. Cook protein on the side with sea salt and EVOO and simmer with pasta sauce for omnivores. Eat with whole grain pasta, brown rice pasta or quinoa pasta (gluten free), or a bed of freshly cooked millet (minimally processed and gf). :)

What is your favorite family time meal? What is your must have vegetable in your pasta sauce?

Winter Squash Chili

2011-10-15T17:31:00.001-04:00

One of my favorite meals as an omnivore

was a good bowl of hearty chili.

What is the fall/winter season without this goodness? :)

It is so versatile for any type of eater,

add in a protein for omnivores,

more veggies for vegans,

lower the salt and oil for health,

top with any sort of fix-in...

make it gluten free just because it's better that way. :)

(Btw, a thickener is key for a good homemade chili!)

So many things make this chili dish so special.

Baked and caramelized acorn squash,

a touch of cinnamon and honey,

(and yes, I eat honey though I'm vegan)

a savory combo of spices,

(that is great for detox, yay for cayenne)

it's oil free and salt free.

and best of all, its just so good. :)

Winter Squash Chili
1 cup acorn squash, halved and deseeded
1/4 cup of dry red kidney beans (+water)
1/4 cup of dry pinto beans (+water)
1/2 green bell pepper, finely chopped
1/4 cup onion, finely diced
1/2 zucchini, chopped
14 ounce can of organic tomatoes, no salt added
2 tbsp honey or maple syrup
1/2 cup sweet corn (optional)
jalapeno, diced (optional)
salt and black pepper to taste (optional)

chili seasoning
2 tbsp arrowroot starch/powder (or any flour thickener)
2 tsp cinnamon
1.5 tsp chili powder
1 tsp crushed red pepper
1 tsp dried minced garlic
1/2 tsp organic cane sugar
1/2 tsp ground cumin
1/2 tsp dried parsley
1/2 tsp dried basil
1/8 tsp cayenne pepper
2 tsp salt (optional)

Directions:
1. Soak pinto/kidney beans in water for at least 3 hours. Cook on stovetop for 40 minutes with fresh water. Add more water during the cooking process if needed. Save the water from the cooked beans!
2. At 400 degrees, bake acorn squash (halved and de-seeded) for 30-40 minutes, depending on how big your acorn squash is! It will be easy to poke through with a knife or chopstick. Then chop into smaller pieces.
3. On medium-low heat, let onions, bell peppers, and zucchini cook together (with no oil). After a few minutes, add 4-5 tbsp of the reserved water from the cooked beans and lightly simmer the veggies. Put a lid on to help the veggies to cook.
4. Add in the chili seasoning (premake it before you start!), drained beans, and tomatoes. Add in a few tbsp of reserved water from the cooked beans if need be. Let everything simmer for 10-15 minutes, stirring it every few minutes.
5. Add a nice drizzle of honey and stir.
6. Also, feel free to add in salt and pepper, if you would like, but I skipped this step. :)
7. Top with sweet corn and jalapenos, or any other fix-ins.
8. Serve hot with a slice of cornbread. For omnivores, use greek yogurt as a replacement for sour cream for a healthier choice. :) Enjoy!

Do you enjoy a good bowl of hearty chili like me?

Baked Autumn Salad

2011-10-09T13:23:00.003-04:00

I walked into WF the other day

and I saw an entire counter of

apples and squashes.

I tried to ignore the display

so that I could buy only what I needed,

but I seriously couldn't resist. I am weak.

I ended up coming home with three different types of fall squashes

and a bag of organic apples.

Am I the only one who can't stick to a grocery list? :)

I seriously love salads, well only the healthy ones. :)

juicy gala apples, caramelized acorn squash, and aromatic onions and carrots,

Simple, hearty autumn salad for ya,

but oh-so-delicious!

Baked Acorn Apple Salad

2 gala apples

1 acorn squash

handful of baby carrots

1/2 yellow onion

steamed kale (optional)

Directions:

1. Chop up apples into wedges, acorn squash into rings, and halve the onion.

2. Line your baking sheet with parchment paper.

3. Bake the goods at 400 degrees. Apples for about 10 minutes, acorn squash for about 15-20 minutes (depending on how thick the slices are), baby carrots and onion for about 15 minutes. I usually just bake them all together and take out the apples earlier. :)

4. Toss with steamed kale if you would like. :)

Other tips: I definitely prefer baking acorn squash, since it gives it more of a sweet potato like texture! I didn't need any seasonings or oil. The baked goods was so aromatic, the flavors were perfect without any help!

Have you tried acorn squash before? What is your favorite way to eat it?

Apple Bloghop: GF Quinoa Apple Muffins

2011-10-01T00:14:00.062-04:00

I was never a fan of apples growing up

I only ate them in apple pie, applesauce, and apple juice...

but living in Michigan for 9 years

near the farmer's market in Ann Arbor...

opened up my palette to appreciate apples in all its diverse flavors.

I'm the pickiest apple eater,

But a honeycrisp apple will never cease to make me smitten,

I literally ate one every day for a month

that's how obsessed I was!

This quinoa apple muffin is packed with goodness,

complete protein from quinoa,

honeycrisp sweetness from the apple,

flavor of pure vanilla bean (sent to me from the lovely Nelly)

aroma of pumpkin pie,

it's the perfect healthy fall treat,

especially with a slather of...

apple butter or pumpkin butter. :)

Quinoa Apple Muffins (Gluten Free)

Adapted from Apple Muffins from the Food Network

1 cup quinoa flour

1 cup quinoa flakes

1 tsp pumpkin pie spice*

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup organic cane sugar

2.5 tbsp golden flaxseed meal

6 tbsp water

1/4 tsp vanilla bean or 1 tsp vanilla extract

3/4 cup unsweetened almond milk

1 tbsp lemon

1 cup unsweetened applesauce

1/4 cup expeller pressed canola oil

1 cup honeycrisp apple, peeled & cored

1/2 cup walnuts

Directions:

1. Combine the quinoa flour, quinoa flakes, pumpkin pie spice, baking powder, baking soda, & salt.

2. Cut the vanilla bean in half and scrape out the seeds using a spoon. Add in the dry mixture.

3. Add in the brown sugar and stir well.

4. Combine flaxseed and water in a separate bowl and let it sit for 3 minutes.

5. Combine the lemon juice and almond milk together.

6. Mix flaxseed mixture, almond milk mixture, canola oil, and apple sauce togehter.

7. Grate the apple using a mandolin and finely chop into little pieces.

8. Add the wet mixture to the dry mixture. Then add the grated apples.

9. Pour batter into a greased muffin pan or use baking cups.

10. Finely chop walnuts in a food processor and top muffins for a streusel.

11. Bake at 400 degrees for 15 minutes.

Other tips: I bought my pumpkin pie spice from Trader Joes. You can make your own with the following: cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom. For the sugar, you can choose to add more sweetener if you prefer a sweeter taste. Add up to 3/4 cup if desired.

What is your favorite baked good during the fall season?

----------------------------------------------------------------------------

October is #applelove month!

Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011. Don't forget to link back to this post, so that your readers know to come stop by the #applelove event! The twitter hashtag is #applelove :).

Cohosted by:

Bakerstreet, Bloc de recetas, Bon a Croquer, CafeTerraBlog, Cake Duchess, Elephant Eats, Hobby and More, Knitstamatic, Mike's Baking, Queen's Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Spicy RD, Vegan Miam, & Versatile Vegetarian Kitchen.

Korean Butternut Squash Porridge

2011-09-24T18:34:00.001-04:00

It's officially fall.

I am so happy....

I love the changing colors of the leaves,

so beautiful, isn't it?

and the plethora of pumpkins, squashes, and apples,

and the spirit of college football...

the list can go on and on~ :)

To celebrate the on-start of my favorite weather

I made a traditional Korean butternut squash porridge

also called "ho-bak-juk" -

It is a typical appetizer in many Korean restaurants.

Simple, healthy, and perfect for fall. :)

Korean Butternut Squash Porridge

3 cups of chopped butternut squash (without skin)

6 cups of water

2 tbsp organic cane sugar

1/4 tsp salt

sprinkle of nutmeg

Directions:

1. Boil butternut squash and water for 45 minutes. Then mash butternut squash pieces in the pot.

2. Simmer for another 45 minutes or until water is reduced and the butternut has thickened.

3. Add sugar and salt in the last 5 minutes of cooking.

4. Put butternut squash in the food processor for the extra silky texture of porridge.

5. Garnish with nutmeg.

Other tips: I bought a pre-cut butternut squash because they are a lot of work to cut! It will save you a step. :) You can choose to add sweet rice flour for an extra thick texture. Garnish with pine nuts or walnuts if you would like!

What is your favorite part of fall?

Quinoa Flatbread

2011-09-17T12:39:00.000-04:00

I am in love with quinoa lately.

You prolly already knew that. :)

I recently bought red quinoa and quinoa flour

and I knew that gluten free flatbread was on the agenda.

My mom calls me bread girl because I love it so much. lol.

now that i'm officially gluten free,

coming by bread that is..

clean, healthy, vegan, and gluten free is so hard!

But I am pretty happy today after having my share of this deliciousness!

Almond butter + fruit jam with this bread makes me happy.

Quinoa Flatbread

1/4 cup uncooked quinoa

1 cup + 1/4 cup water

1/2 cup quinoa flour

2 tsp expellar pressed almond oil

additional seasonings of choice

2 tsp vanilla extract

generous sprinkle of cinnamon

Directions:

1. Cook quinoa with water until the liquid is well absorbed. Let it cool.

2. Preheat oven to 400 degrees.

3. Mix quinoa flour, cooked quinoa, water, and 2 tsp of almond oil together.

4. Add in seasonings. I used vanilla extract and cinnamon for mine.

5. Lightly grease a circular baking pan with almond oil.

6. Put baking pan (with no quinoa batter) into the oven for 2 minutes. Very important step! Prebake the pan to keep the flatbread from sticking later on.

7. Take the pan out of the oven and add in the quinoa batter.

8. Cook for 9 minutes or until you see the flatbread making air bubbles.

9. Enjoy with your favorite salad or nut butter.

Other tips: You can basically add in your seasonings of choice such as italian seasoning. You can make it sweet or savory!

What do you like to eat your flatbread with?

Cinnamon Ginger Pinto Bean Dip

2011-09-11T11:10:00.000-04:00

I started teaching this past week

and I seriously feel like I got run-over-by-a-truck.

My schedule has taken a 360 degree turn

from the long restful days of summer.

It's back to packed lunches

and portable powerhouse snacks.

I like to eat 5-6 small meals a day

rather than 3 huge meals.

Much easier on the digestives, btw.

I've been experimenting with pinto beans,

and I finally found a winner!

Soak, cook, and puree pinto beans...

then add cinnamon and ginger spices.

I like to eat with carrots and cucumbers,

or just by the spoonful...

for a filling, healthy, protein fiber-rich mini-meal.

I know cinnamon and ginger with pinto beans and veggies,

sound like a far-fetched combo,

but trust me,

it's wickedly delicious. :)

Cinnamon Ginger Pinto Bean Dip

1/2 cup dry pinto beans

4+ cups water

1 tsp cinnamon spice

1/2 tsp ginger spice

1. Soak pinto beans in water for at least 8 hours. Change water every few hours and make sure beans are submerged. (about 1-2 cups)

2. Drain water and add fresh water (about 1-2 cups) to the beans. Cook beans on the stove for 35-40 minutes. I don't measure the water. I just make sure there is enough water to cook the beans :).

3. Put cooked beans in the food processor along with 1/4 cup of the pinto bean liquid (that is leftover from the cooking). Puree until smooth.

4. Add cinnamon and ginger spices. Store in tupperware and eat as a powerhouse snack!

What is your favorite powerhouse snack throughout the day?

Rice Bloghop: Veggie Kimbap with Korean Pan Seared Tofu

2011-09-03T08:54:00.001-04:00

Kimbap is the Korean version of sushi :)

Cucumber, Asparagus, Spinach, Beets, Mushrooms & Korean Pan-Seared Tofu

Brown Rice + White Rice + Vinegar + Sesame Oil + Salt :)

Layer the goods on top of a nori rice sandwich...

Roll away~

Voila! Kimbap for ya :)

This is a typical packed lunch item or on-the-go food.

Unlike Japanese sushi, all the ingredients are cooked,

and sesame oil is used a lot!

It is quite flavorful and easy to change up

according to your tastebuds.

Veggie Kimbap with Korean Pan Seared Tofu

Carrots

Pickled Beets or Pickled Yellow Radish

Cucumber

Asparagus

Spinach
Portabella mushroom

Tofu or protein of choice

2 cups cooked rice

nori seaweed sheets

Marinade for Tofu (or protein of choice):

1 tbsp of sesame oil

1 tbsp of soy sauce

1 tbsp of brown sugar

1 tbsp of water

1 tsp minced garlic

1 tsp of sesame seeds

pinch of black pepper

Marinade for Korean Sushi Rice:

2 tbsp sesame oil

1 tsp of vinegar

1 tsp salt

Directions:

1. Finely chop carrots, beets/radish, cucumber, mushrooms into strips.

2. Steam spinach and asparagus. Drain the excess water from spinach afterwards.

3. Cut tofu into wide thin blocks.

4. Combine sesame oil, soy sauce, brown sugar, water, and sesame seeds together. Let strips of tofu rest in the marinade for 15-20 minutes.

5. Heat up a pan at med-high heat. When the pan is hot, sear the tofu for 2-3 minutes on each side.

6. Cook portabella mushrooms on the same pan (to get the flavors of the marinade) until soft.
7. Drain any access liquid from all veggies using a paper towel, especially the pickled beets!
8. On a bamboo rolling mat, place one nori sheet and thinly layer 2/3 of the nori sheet with rice. Then add another layer of nori to make a rice sandwich.

9. Layer the veggies and tofu in a linear and neat manner, placing everything carefully in the middle of the rice layer.

10. Begin to gently, but firmly roll the kimbap. Add a tiny bit of water to the very tip of the nori to seal the kimbap!

11. Cut with a clean serrated knife. Enjoy with leftover tofu marinade or solo.

Other tips: If your rice is sticky, I would wait one day before making the kimbap, since the excess moisture will loosen nori wrap. You can choose to slightly sear the veggies (1-2 minutes) with the remaining veggies like carrots and spinach, which is actually the traditional approach!

Have you tried kimbap before?

---------------------------------------------------------------------------------------------------------------------

september is #ricelove month!

Please join in on the #ricelove fun by linking up any rice recipe from the month of September. Don't forget to link back to this post, so that your readers know to come stop by the #ricelove event. The twitter hashtag is #ricelove :).

Co-Hosted by:

Baker Street

Bloc de Recetas

Bon a Croquer

Cafe Terra
Chef Pandita

Daily Palette

Elephant Eats
Food Wanderings

Hobby and More

Knitstamatic

Mike's Baking

Simply Reem
The Professional Palate

The Queen's Notebook
The Spicy Rd

Savory Rice Porridge

2011-08-31T17:44:00.004-04:00

Whenever I would get sick growing up,

the one thing that I could look forward to was

eating homemade Korean rice porridge.

My mother would laboriously soak the rice,

then slow-cook it with extra water on the stove for hours,

and serve it piping hot with just a bit of sesame oil and soy sauce.

Something about rice that always made me feel better...!

Today I woke up not feeling so great...

and just my luck, today was my first official day back at work...

after an entire summer of vacation.

Throughout my meetings today...

all I could think about was making rice porridge for myself!

As I was chowing down on my bowl of comfort,

I actually found myself hoping to make rice porridge one day

for my own little ones just like my mom did for me.

It's the little things that make life extra sweet

when things are tough. :)

Sigh, can't wait to be a mom!

Here's a shortcut version

of the traditional Korean rice porridge

with some added savory flavor.

Enjoy!

Mushroom Onion Garlic Rice Porridge

1/2 cup brown rice flakes*

1 cup water

1 tsp minced garlic

1/4 cup white onion, chopped

3-4 mushrooms, chopped

1 finely chopped green onion

salt and pepper to taste

Directions:

1. On medium-low heat, sautee garlic and onion until translucent.

2. Add in mushrooms and cook until soft.

3. Bring 1 cup of water to boil. Add in the rice flakes and cook for 3-5 minutes.

4. Stir in garlic, onion, and mushrooms into the rice flakes after cooking for about 4 minutes.

5. Add salt and pepper to taste. Top rice porridge with green onions.

*I used Eden's Organic Roasted Rolled Brown Rice Flakes. Though brown rice is a gluten free grain, this product was made on the same equipment as wheat. I took my chances since I am gluten sensitive!

Other tips: Make with rolled oats or quinoa flakes. I LOVE to eat savory oats. :)

Sending some #ricelove to you all. Yes, you guessed it. September's bloghop party is going to be all about rice. Get ready with your posts!

What did your mom make for you when you were feeling sick? Or what do you make for your little ones? Please share the sweetness!

Raw Shaved Veggie Salad

2011-08-27T14:05:00.000-04:00

I was peeling my carrots today

and I was inspired to make a shaved salad.

I normally steam all my veggies,
including my spinach leaves,

but today's meal was high raw,

minus the pinto beans and...

the steamed portabella mushroom (not pictured).

Another daily eats and clean eating post for ya :).

Raw Shaved Veggie Salad

handful of baby spinach leaves

4 stalks of asparagus

1 carrot, peeled

1 small beet, peeled

small knob of ginger

1/4 cup dry pinto beans, soaked overnight

1-2 cups of water

Directions:

1. Bring water and soaked pinto beans into a boil and let it simmer for at least 30-40 minutes. Add more water if needed. Turn off heat when beans are tender.

2. Shave carrots, asparagus, beets, and a few flakes of ginger.

3. Top the shaved veggies and cooked pinto beans on top of spinach.

4. Enjoy with your favorite dressing or eat solo.

Do you prefer steamed salads or raw salads?

Strawberry Almond Butter Quinoa Mess

2011-08-22T23:38:00.005-04:00

I am on a quinoa kick lately.

I was looking through my food pantry

and this delicious quinoa mess came about.
Another "daily eats" post for ya
I love clean healthy eating. :)

Fresh quinoa

drizzled with almond butter syrup,

with chunks of ripe strawberries,

and slivers of almonds,

this is my favorite quinoa mess yet.

Strawberry Almond Butter Quinoa

1/4 cup quinoa

1 cup water + 1/2 cup

2 tbsp of almond butter*

3 tsp of water*

3 strawberries, chopped

slivers of almonds
almond milk, optional

cinnamon, optional

Directions:

1. Cook quinoa with 1 cup water for 20 minutes or until well cooked. Add in 1/2 cup more water if you want the quinoa to be fluffier and cook until water is absorbed. Let it cool.

2. With almond butter, mix with 1 tsp of water using a small spoon. Continue to add tsp of water until liquidy or syrupy.

3. Top quinoa with almond butter syrup, strawberries and almonds. Add cinnamon if desired.

Other tips: Add more or less water depending on your almond butter, since every jar varies in texture. I used freshly roasted ground almond butter. Just almonds in mine, nothing more. :) Eat with almond milk as cereal if desired.

Quinoa is a seed, a complete protein, that is light, yet filling. A vegan's dream or a health nut's first love. hehe :) Check out Chef Pandita's Quinoa Fruit Salad with Chia Seeds for an awesome recipe and more info on quinoa. :)

Are you a lover of almond butter like me? Do you like my daily eats blog posts? :)

The Ultimate Green Juice

2011-08-20T16:38:00.003-04:00

This green juice is not for the faint of heart.

If you still need that extra fruit in your daily green juice,

this one won't make it past the first sip!

double lemons, ginger, and beet,

all in one drink, just make this the perfect cleansing tonic.

I've been drinking this all week for breakfast,

and it is the most potent cleanse drink I've made... ever.

I love it and I can't stop drinking it.

Do you dare? :)

Lemon Ginger Beet Green Juice

2 lemons with rind

1 beet (peeled)

a generous knob of ginger (peel if you don't have organic)

3 stalks of celery

1 carrot

For more info on juicing: click here

For more info on my juicer-ware: click here

For my other green juice recipes:
apple ginger, beet lemon, beet apple, cabbage orange, pear kale, carrot grapefruit, watermelon, strawberry watermelon.

Posted in Allergy Friendly Friday and Sugar Free Sunday.

Have you started juicing yet? :)

Nutty Quinoa Salad

2011-08-18T12:50:00.003-04:00

I am back to my old self of #cleaneating :)

For anyone who knows me,

I like my food simple, fresh, clean...

and prolly a little bland hehehe.

Yeap, I'm a minimalist when it comes to dressing

and even salt on my food.

Here is a daily eats for me,

a simple meal that is filling

and easy to bring in a tupperware to work.

Freshly cooked quinoa for light carbs and protein,

ground up pistachios for healthy fat, and some more protein

with a sprinkle of lemon juice for flavor and cleansing.

A nutrient dense meal paired with some fresh veggies,

I am a happy camper. :)

Nutty Quinoa Salad

1/4 cup dry quinoa

1 cup of water + 1/2 cup

1/4 cup pistachios (or nuts of choice)

sprinkle of fresh lemon juice

Directions

1. Cook quinoa with 1 cup water for 20 minutes or until well cooked. Add in 1/2 cup more water if you want the quinoa to be fluffier and cook until water is absorbed.

2. Finely ground up pistachios in food processor.

3. When quinoa is cooled, add in pistachios and sprinkle with lemon juice.

Posted in Wellness Weekend.

Have you had quinoa before? What's your favorite way to eat it?

Cake Bloghop: Green Tea Cake with Coconut Icing

2011-08-13T10:20:00.008-04:00

August is #cakelove month!
A way to end the summer with a bang :).
A present from me to you.

I call it "have your cake and eat it too" :).

Vegan Green Tea Cake :)
I topped one batch with coconut butter
and the other with whipped coconut cream.
Great, healthy, simple-to-make options
for icing on your cake.
hehe.

Coconut Butter

2 cups coconut flakes

Directions: Blend coconut flakes in food processor using the S blade for 10-20 minutes scraping down the sides every couple of minutes! Puree until smooth. Store in room temperature.

Coconut Whipped Cream

1 canned coconut milk, chilled

3 tbsp confectioners sugar

2 tbsp arrowroot starch

2 tsp vanilla extract

Directions: Blend coconut milk in food processor using the S blade until peaks form. Add in confectioners sugar slowly. Add in arrowroot and vanilla extract and blend well. Store in refrigerator.

Vegan Green Tea Cake
Adapted from Eat, Drink, & Be Vegan: All-Purpose Vanilla Cake

2 cups unbleached all-purpose flour
1 cup cane sugar
1 tbsp green tea powder
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda

1 1/2 cups original sweetened almond milk
1/4 cup expeller pressed canola oil
3 tb unsweetened applesauce
1 tsp freshly squeezed lemon juice

1. Combine flour, sugar, green tea powder, salt, baking powder & baking soda.
2. Combine milk, oil, applesauce & lemon juice in a separate bowl.
3. Add the wet mixture to the dry ingredients and mix well.
4. Pour batter in a greased cupcake pan or use liners.
5. Bake at 350 degrees for 15 minutes for cupcakes, 23-35 minutes for cake, 40 minutes for bundt pan.
6. Frost to your delight or just eat it simply solo, my preference of course. :)

Click here for my green tea cupcake post :).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

#cakelove bloghop

Please join in on the #cakelove fun by linking up any cake recipe from the month of August and vote for your favorite ones in the bloghop link. Don't forget to link back to this post, so that your readers know to come stop by the #cakelove event. The twitter hashtag is #cakelove in case you haven't noticed already lol. :)

co-hosted by:

Bakerstreet, Bon a Croquer, Cafe Terra, Chef Pandita, Cooking with Books, Daily Palette, & EA Stewart.

Kabocha Bread

2011-08-10T11:03:00.002-04:00

One of my favorite seasonal squashes is kabocha.

It's light in calories like a squash,

flavorful like pumpkin,

and hearty like sweet potato,

it's also called the japanese pumpkin :)

I normally love kabocha steamed with a slather of almond butter...

but since I'm on a baking frenzy,

here is my vegan kabocha bread for ya.

Seriously, just imagine pumpkin bread,

but better.

How does that sound? :)

Kabocha Bread

1 cup all purpose flour

1 cup whole wheat pastry flour

3/4 cup cane sugar

2 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 tsp double acting baking powder

1 tsp baking soda

2.5 tbsp golden flaxseed meal

6 tbsp water

1 tbsp freshly squeezed lemon juice

1/2 cup original sweetened almond milk
1/2 cup canola oil

2/3 cup kabocha puree

6 tbsp unsweetened applesauce

Directions:

1. Steam 1/4 kabocha squash for 30 minutes until a fork/chopstick pokes through easily.

2. Puree the steamed kabocha (without the skin) in the food processor until smooth.

3. Combine the dry ingredients together in a bowl and mix.

4. Combine the flaxseed meal with water and let it sit for 3 minutes.

5. Combine almond milk and lemon juice and let it sit for 1 minute.
6. Combine flaxseed mixture, almond milk/lemon juice mixture together.
7. Add canola oil, applesauce and kabocha puree to the wet mixture.

8. Add wet mixture to the dry mixture. Do not overmix the batter.

9. Pour the batter into a greased pan lined with parchment paper.

10. Bake at 350 degrees for 55 to 60 minutes.

CAKE BLOGHOP: I am hosting a cake bloghop along with a few other awesome bloggers starting this Saturday until the end of August! The challenge is to blog about any cake you make and post! You can link up and network with all the other cake lovers out there. I call this the "have your cake and eat it too" bloghop series! Get ready with your cake posts. :)

Posted in Deesert Bloghop.

Have you tried kabocha squash before? What is your favorite squash?

Cherry Avocado Corn Salad

2011-08-06T19:23:00.002-04:00

I went to a picnic today

and the theme was...

bring your own picnic salad. :)

Isn't that the cutest idea ever?

This is my all time favorite picnic salad.

Chunks of fresh avocado

freshly pitted cherries

toasted almond slivers

and kernels of sweet corn

It is simply flavor heaven.

Oh yea, and its just pretty. :)

Cherry Avocado Corn Salad

a tub of spinach or mixed greens

fresh cherries (pitted)

avocado (sliced)

red bell pepper (sliced)

sweet white corn

almond slivers

Directions:

1. At 400 degrees, toast almond slivers for 3-4 minutes until fragrant.

2. Add cherries, avocado, red bell pepper, sweet white corn, and toasted almond to the mixed greens.

3. Enjoy with your favorite dressing or just as it is. :)

Posted in Wellness Weekend & Sugar Free Sunday.

What is your favorite picnic salad?

Toasted Hazelnut Dark Chocolate Bread

2011-08-04T00:25:00.001-04:00

I was at Liqueteria,

my favorite juice bar in NYC

and naturally I browsed though their baked goods...

I like to do that at bakeries. :)

(btw, am I the only one that does that?) lol.

I saw a vegan hazelnut chocolate bread,

and I knew I had to try making something like it.

I am after all on a chocolate bread baking fix these days!

I am taking a quick break from gluten-free, sugar-free baking,

and bringing on the full flavor + soft texture, lol.

This is one of my less healthy quickbread recipes,

so replace the flour and sugar as seen fit for ya!

Btw, this bread filled with love
because peeling the skin off of those toasted hazelnuts
is so much work, but well worth the reward.
Your hands and kitchen will smell hazelnutty!

Toasted Hazelnut Dark Chocolate Bread

2 cups all purpose flour (or whole wheat pastry flour*)

3/4 cup cane sugar (or other dry sugar substitute)

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp salt

1 cup + 1/4 cup original sweetened almond milk (divided)

1 tbsp lemon juice (half wedge)

1/4 cup canola oil

2.5 tbsp flaxseed meal

6 tbsp water

3/4 cup hazelnuts

1/2 cup dark chocolate squares

Directions:

1. At 325 degrees, toast hazelnuts for 8-10 minutes or until fragrant. Toss every few minutes btw.

2. Let hazelnuts cool. Then peel off outer skin of hazelnuts. Should come off easily, but time consuming, FYI! :)

3. In a food processor, coarsely chop the hazelnuts. Reserve for later.

4. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt and mix.

5. In a separate bowl combine flaxseed meal and water and let it sit for 3 minutes.

6. In another bowl, combine 1 cup of milk and lemon juice.

7. Add canola oil and flaxseed mixture and mix well.

8. Add wet ingredients to the dry ingredients and mix. Do not overbeat!

9. Fold in hazelnuts and dark chocolate squares.

10. Stir in the remaining 1/4 cup of almond milk if needed. Your batter might need more moisture!

11. In a greased loaf pan lined with parchment paper, pour in batter.

12. Bake at 350 degrees for 55 to 60 minutes.

Other tips: I made one batch with whole wheat pastry flour and it was turned out still moist and delicious, but the edges were slightly more "crumbly" and didn't have the "springy" feeling like the original recipe. Mixing the two flours would also be another option!

Posted in dee-ssert bloghop.

Do you like to browse through bakeries/eateries like moi? hehe

Clean Eating Event Recap and Birthday Thoughts

2011-08-02T15:09:00.003-04:00

I can't believe it's been one year since I've started actively writing in this blog and posting about some clean eating and vegan baking inspirations in my kitchen. It's been an uphill battle on my journey to health, but through the support of God, family, friends, and the blogger community, it's been all the more bearable and hopeful, and I find daily strength to persevere and have faith. :) My health is still a "work in progress" but this blog has given me the outlet to bring my passion for culinary creativity and for nutrition into a community. Thank you to the amazing tastetesters and comment love from you all!

One of the best parts about blogging is getting to know other bloggers who share the same passion of culinary creativity and health. What's even better is being able to build friendships with these awesome bloggers through twitter and facebook. Here are the amazing contributers of my clean eating event. :) Watch out! These amazing vegan clean food posts will make you hungry.

Quinoa, Toasted Corn, Bean Salad by Fox in the Kitchen

Onion Bhajis and Cauliflower Pakoras by Gluten Free SCD

Moong Sprouts Dhokla by Taste of Pearl City

Multigrain Multifruit Mini Loaf by Hobby and More

Blackberry Raspberry Iced Tea by My Real Food Life

Baked Granola Haystack Cookies by Diet, Dessert, and Dogs

Lemon Cashew Frosting by Fox in the Kitchen

Chocolate Almond Chip Coconut Milk Ice Cream by Whole New Mom

Softserve Banana Ice Cream by Cooking with Books

Chia Seed Pudding by Chef Pandita

And congratulations to Adrienne at Whole New Mom for the Yellow Art Heart giveaway. Yellow Art Heart is the beautiful and thoughtful designer of my blog. She seriously speaks my language. Check out her facebook, free printables, and etsy store for more of her work!

What type of clean eating resolution will you be making for the rest of this year?

Frozen Fruit Delight

2011-07-31T10:01:00.009-04:00

One of my favorite, summer snacks: frozen fruit :)

When my healthy ice cream pickins are slim,

frozen fruit is my ultimate snack of choice.

Frozen blueberries and grapes are
little mini fruit sorbets in your mouth,

my twin and I used to devour these bags by the handful :)
Must buy the fruit fresh and then freeze btw!

This post was inspired from my friend's favorite frozen delight: strawberries!

Posted in Wellness Weekend & Sugar Free Sunday & Traditional Tuesdays :).

What are your favorite frozen fruit delights?

Nectarine Chips

2011-07-27T14:12:00.004-04:00

Nectarines are so pretty

and must I say,

quite underrated in comparison to its peachy counterpart.
I needed to take a break from the baking while on vacay,

so here are some healthy and simple fruit chips
for you and your family

with no sugar added.

The nectarine is the only star of the show here. :)

Nectarine Chips

1 yellow nectarine

1 white nectarine

Directions:

1. Cut nectarines into very thick wedges.

2. Use a mandolin and slice wedges very thinly.

3. Place on a baking sheet and bake at 200 degrees for 60 minutes. Flip the fruit after 30 minutes.

4. Eat as a snack or top on top of your favorite pudding or ice cream. :)

Other tips: You can use a dehydrator as well! :)

Posted in Wellness Weekend & Allergy Friendly Friday & Sugar Free Sunday & Traditional Tuesdays :).

What do you prefer: nectarine or peach? Any fun recipes with nectarine?

Double Chocolate Chip Muffins

2011-07-24T19:25:00.007-04:00

I have the awesome opportunity to pair up with

some fantabulous blogger friends

to celebrate Muffin Monday :).
This week's special is a classic:
Double Chocolate Chip Muffins.

Of course, I had to veganize the recipe...

and healthify it, just a little bit.
I attempted to make it gluten free too!

That's how I roll :).

Double Chocolate Chip Muffins (Gluten Free)

Adapted from Nigella Lawson's recipe on the Food Network

1 3/4 cup Gluten Free Flour Mix*

1 tsp xanthan gum

2 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt

2 tbsp unsweetened cocoa

3/4 cup cactus honey powder (or substitute with sugar of choice)

1 cup sweetened almond milk

1 tbsp fresh lemon juice (1/2 wedge)

1 tbsp golden flaxseed meal

3 tbsp water

1 tsp pure vanilla extract
1/3 cup canola oil

1 cup dark chocolate baking squares/morsels

Directions:
1. Combine GF flour mix, xanthan gum, baking powder, baking soda, and salt, and mix well.
2. Sift cocoa powder and add to dry mixture.

3. Add in honey cactus powder to the dry mixture and mix well.
4. In a separate bowl, combine flaxseed meal with water. Let it sit for 3 minutes.
5. In another bowl, combine almond milk, lemon juice, vanilla extract, canola oil together.
6. Add in flaxseed mixture with wet mixture.
7. Combine the dry mixture and the wet mixture together.
8. Fold in the dark chocolate chips.
9. Pour batter into cupcake liners.
10. Bake at 400 degrees for 15-20 minutes or until the toothpick comes out clean.

Gluten Free Flour Mix (1 cup)
1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup arrowroot starch

Other tips: Check your label on your dark chocolate. Not all are vegan. :)

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Please check out all the other wonderful bloggers who participated in Muffin Monday!
Baker Street
Chef Pandita
Cafe Terra
Daily Palette
Mind Your Bees and Trees
Skip to Malou
Asian in America

Posted in Sugar Free Sunday, Slightly Indulgent Tuesday :).

Don't forget about my clean eating event + yellow art heart giveaway! Goes until July 31st!

What is your favorite baked goods with chocolate chips?

Beer Bread (Gluten Free)

2011-07-20T15:44:00.007-04:00

Beer is one of my favorite ingredients to cook with.

Love the delicate flavor it adds to food :).

Though not exactly a "clean" food item in my book,

one of my favorite baked goods is beer bread!

If you have yet to try beer + bread,

you are missing out, seriously.

Sorghum is a gluten free grain,

rich in protein & nutrients,

that is the most similar to wheat when baked.

So my gluten free beer bread called for....

sorghum flour and sorghum beer :)

My second attempt at gluten free baking,

and this time, my first shot was a winner.

Maybe vegan gluten free baking isn't that scary after all!

Beer Bread (Gluten Free)

1 1/4 cup sorghum flour*

1 1/4 cup rice flour*

1/2 cup tapioca starch*

2 tsp xanthan gum*

4 tsp baking powder*

1/2 tsp salt*

1/4 cup sugar (or sugar substitute of choice)

16 ounces sorghum beer (or wheat-free beer of choice)

2 tbsp canola oil (or olive oil)

Directions:

1. Mix sorghum flour, rice flour, tapioca starch, xanthan gum, baking power, and salt in a bowl. Mix thoroughly.

2. Then add sugar and mix.

3. Add 8 ounces of beer (1 cup) and mix. Then slowly add the remaining 8 ounces of beer into the mixture. Do not add all of the beer if your mixture does not need it.

4. Add canola oil and mix.

5. In a greased loaf pan, line with parchment paper on all four sides.

6. Pour mixture into the loaf pan.

7. Bake at 350 degrees for 60-65 minutes.

Other tips: You may replace sorghum flour, white rice flour, tapioca starch, xanthan gum, baking powder, and salt with 3 cups of self rising all purpose flour or look at the recipe below. Most beer bread is baked with 1/4 cup of butter (or non-dairy alternative) dressed on top of the bread before baking. I've always omitted it because it tastes great without, but a tasty option to consider.

Original Beer Bread Recipe

3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
16 ounces beer of choice
2 tbsp canola oil

Don't forget about my clean eating event + yellow art heart giveaway! Goes until July 31st!

Have you tried beer bread before? What is your favorite way to incorporate beer into your cooking?

Clean Eating Event + Giveaway fun :)

2011-07-14T23:16:00.004-04:00

Happy blog birthday to moi. :)

And to celebrate with all of you,

I am hosting my first ever vegan clean eating event!
You ready for the challenge? :)
Here we go!

All recipes posted must be...

1. made with ingredients that are whole, natural & plant based

2. made in the month of July

3. mentioned in your post and linked back to this event

Don't you love the banner and these little button badges?

As a gift to one lucky reader,

I am doing a giveaway of one fabulous 8x10 design by Yellow Art Heart,

the artist who beautifully and thoughtfully designed Mis Pensamientos :)

Check out her free printables, her awesome tumblr and her facebook fan page for more!

For the pretty giveaway, all you gotta do is leave a comment...

and tell me your favorite clean food that you can't live without.

Btw, mine is nut/seed butters. :)

For extra entries:

1. Subscribe to Mis Pensamientos either on blogspot, email or RSS feed (1 entry)

2. Follow Mis Pensamientos on Twitter and tweet away about this post (2 entries)

3. Like Mis Pensamientos on Facebook (3 entries)

4. Post a recipe (or more) on the clean eating event (4 entries)

*please leave a separate comment for each entry*

Event closes on July 31st. Open to anyone in the world. :)

Sweet Cherry Cornbread

2011-07-13T17:44:00.003-04:00

Oh my, you won't believe it!

I made my first ever gluten-free vegan quick bread.

I went to a gluten free cooking class over the weekend

and I learned the hidden secrets to this delight!

And now that I am striving to live a gluten free lifestyle,

here is my first attempt to explore. :)

I had some fresh cherries sitting in my fridge

and all I could think about was...

sweet cornbread and cherries.

My inspirations are out-of-this-world :)

Perfectly golden and caramelized,

subtly sweet with the tinge of cherries,

how can you not enjoy this delightful treat?

Sweet Cherry Cornbread - Gluten Free

1/2 cup rice flour*
1/4 cup tapioca starch*
1/4 cup arrowroot starch*
1 cup cornmeal
1 1/2 tsp xantham gum
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

1 cup original sweetened almond milk + 1/4 cup (divided)
1 tbsp lemon juice
1 tbsp flax seed meal
3 tbsp water
1/4 cup canola oil
3/4 cup honey cactus powder*

1 cup cherries (pitted and halved)

Directions:

1. Mix rice flour, tapioca starch, and arrowroot starch in a bowl. Make sure to mix well so that all the ingredients are distributed evenly.

2. Add cornmeal and mix well. Then add xantham gum, baking powder, baking soda, and salt. Mix all the ingredients well. Very important step to gluten free baking.

3. In a small bowl, combine flaxseed with water. Let it sit for 3 minutes.

4. In a separate bowl, combine 1 cup of almond milk and lemon juice. Let it sit for a few minutes.

5. Add canola oil, flaxseed mixture, and honey cactus powder to the almond milk mixture. Mix well.

6. Add the liquid mixture to the dry ingredients and mix well. Do not overbeat. Add 1/4 cup almond milk and mix well (omit this step if your batter is fine).

7. Fold cherries into the batter. I had extra so I used them for garnish.

8. Grease a loaf pan. Then line all four sides with parchment paper. This step is very important for gluten free baking! It needs structure and support and it'll be easier to take out of the pan later.

9. Bake at 375 degrees for 60-65 minutes.

Other tips: 1/2 cup rice flour + 1/4 cup tapioca starch + 1/4 cup arrowroot starch = all purpose gluten free flour mixture. Arrowroot can also be replaced with cornstarch or potato starch.

Cactus honey powder is a vegan healthy sugar alternative! Found online or in Asian grocery markets.

Check out my vegan sweet cornbread recipe.

Posted in Sugar Free Sunday.

Have you dabbled into vegan gluten free baking yet?

Cherry Jicama Fruit Salad

2011-07-10T14:25:00.001-04:00

I first discovered jicama

at my favorite Mexican Restaurant in Michigan.

It's a sweet root vegetable

eaten as a "palate cleanser"

after a decadent meal of spices and flavors.

Though traditionally eaten with savory items or just solo,

I made a jicama slaw using my saladacco spiralizer

and topped it with the freshest summer fruits

ahem, cherries... :)

and sprinkled with chia seeds

for omegas, protein, and salsa like texture.

The perfect "after" dinner salad,

yes, fruits and veggies for dessert,

sure to please even your own kids :).

Cherry Jicama Fruit Salad

1 jicama

1/2 cup cherries

1/2 cup strawberries

1/2 cup papaya

1/2 cup mango

1/4 melon of choice

1/4 pineapple

1 tsp chia seeds or powder

Directions:

1. Chop the outer peel of the jicama with a knife. Use your saladacco spiralizer or mandolin, and finely shred veggie into spaghetti strands. You can cube them or finely dice them with a knife, but more work! :)

2. Chop up fruit and put into a bowl. Don't forget to pit the cherries! :)

3. Add chia seeds or chia powder to the fruit, and let it stand for at least 10 minutes. The chia will thicken up the fruit juices, making it more "salsa" like without adding sugar.

4. Top fruit salsa on top of your jicama slaw and serve!

Other tips: Chia powder has a smoother texture to it when eaten, but chia seeds gives the fruit salad more crunch.

Check out my peach chia jello pudding for more ideas with this awesome seed. :)

Posted in Wellness Weekends in Diet, Dessert & Dogs.

Do you like jicama? How do you like to eat it?

Chocolate Hazelnut Butter Brownie Bites

2011-07-08T17:06:00.009-04:00

I love brownies.

Ever since I was in high school,

I've been obsessed.

I still remember buying a brownie at every school bakesale.

Yeap, that was moi. :)

I was inspired by a nutella brownie post,

and I knew I had to make a vegan version.

Even I have some indulgences here and there :).

Chocolate Hazelnut Butter Brownie Bites

Inspired by Abby's Nutella brownies

1/2 cup Justin's chocolate hazelnut butter

6 tbsp hazelnut flour*

1 tbsp flaxseed meal

3 tbsp water
1 tsp non-dairy milk (almond or cashew)*
1 tsp baking powder
1/8 tsp salt

1/8 cup vegan chocolate chips

Directions:

1. Combine flaxseed meal and water together. Let it sit for 3 minutes.

2. Mix flour, baking powder, chocolate hazelnut butter, flax seed mixture, non-dairy milk together until smooth.

3. Fill batter in a mini-muffin pan with cupcake liners. Fits about 12 mini cupcakes.

4. Top with chocolate chips.

5. Bake at 350 degrees for 12 minutes.

6. Enjoy your brownie bite with a glass of almond milk. :)

*Other tips: Nutella normally has milk added to it, so it is creamier than Justin's vegan hazelnut butter. I added non-dairy milk to make the batter smoother :). Add more if needed depending on your brand of chocolate hazelnut butter. Also, feel free to use any type of nutflour (almond, chestnut, etc) to get the texture that you are looking for! Add more nut flour if needed. I used the food processor to make my hazelnut flour! :)

And check out my almond butter zucchini brownies too :). guilty indulgence. heehee.

What is your favorite brownie recipe?

Maple Eggplant Cookies

2011-07-02T14:53:00.002-04:00

Grafitti Eggplant is so pretty....

Hence, I bought it. :)

But eggplant is not my veggie of choice...

Finding a palatable way to eat it

is such a challenge for moi.

But I think I found a winner.

And it's unbelieveably simple. :)

Broil the eggplants "cookie" style

and the crisp smell will overwhelm your kitchen.

Top on a salad for your something savory,

or drizzle with maple syrup for your something sweet.

Maple Eggplant Cookies

1 eggplant

maple syrup (for dipping) *sweet

Directions:

1. Slice eggplants into cookies. Place on baking pan.

2. Broil on high for 6 minutes or until crispy brown. Flip and broil for 6 more minutes or until crispy brown.

3. Cool on rack. Drizzle with maple syrup and devour these guilt-free cookies.

These eggplants will be gone before you know it. Trust me. I ate the entire eggplant in one sitting. :)

Other tips: Eat them topped with dijon mustard on your salad for your "something savory"...~

What is your favorite way to eat eggplant?

Roasted Bell Pepper Cashew Dip

2011-06-30T15:29:00.002-04:00

I saw these sweet baby bell peppers

and I bought them just because they were cute.

Yeap, that's how I roll,

I'm weak for cute, pretty, beautiful things. :)

Decided to roast these little buggers along with a handful of cashews,

and voila, an amazing dip came about.

There is seriously something about roasting goods and aromatic flavors...

Looking for a healthy dip to bring to your summer bbqs this summer?
Don't be shy to bring veggies and dip! :)

Here ya go!

Roasted Bell Pepper Cashew Dip

1 medium sized bell pepper (or 3-4 baby ones)

1/4 cup raw cashews

kosher salt (to taste)

Directions:

1. Cut bell peppers in half and clean out seeds. Place on baking pan (with skin facing up) and broil on high for 5 minutes until the outside skin is slightly charred. Flip over and broil for another 2-3 minutes. Depending on the strength of your broiler, I would watch the bell peppers. Might require more or less time!

2. Put the bell peppers in a plastic ziplock bag and let it sit for 10 minutes or so. Then peel the skin from the bell peppers. De-stem as well.

3. Blend roasted peppers in food processor until smooth.

4. Dry roast cashews at 350 degrees until fragrant. About 10 minutes or so depending on your oven strength.

5. Blend cashews in food processor.

6. Combine roasted cashews with the roasted bell peppers. The cashews will have the appearance of bread crumbs at first, so important to let it sit and marinate with the bell peppers for at least 15 minutes!

7. Eat with fresh veggies, whole wheat crackers, or with your salad.

Other tips: You can substitute raw cashews with already dry roasted cashews with salt. :)

Do you like roasted bell peppers like moi?

Chickpea Lettuce Tacos

2011-06-26T11:02:00.001-04:00

Looking for a way to healthify your love for tacos? :)
Bienvenidos a la familia - los tacos de lechuga :)

Chickpeas with cilantro, onion, garlic

with a touch of cumin, paprika, black pepper, and kosher salt,

with a squeeze of fresh lime juice,

wrapped in a romaine heart lettuce leaf...

paired with the classic pico de gallo and guacamole,

here are some healthy vegan tacos for ya.

Chickpea Lettuce Tacos

2 cups (16 ounces) chickpeas

handful of cilantro

1/4 Spanish onion

2 tsp of minced garlic

1/2 wedge fresh lime

1/2 tsp cumin

kosher salt + black pepper (to taste)

paprika or cayenne pepper (optional)

one head of romaine heart lettuce leaves

Directions:

1. In your food processor, finely chop cilantro and purple onion. Put into a mixing bowl.

2. Coarsely chop chickpeas into the food processor. Do not blend! Press the "pulse" button several times until you get the desired consistency.

3. Mix chickpeas, cilantro and onion together. Add in garlic, lime, and cumin.

4. Add salt and pepper to taste. Add paprika for a mild, smokey flavor or cayenne pepper for a spicy palate.

5. Serve chickpea tacos on a romaine heart lettuce leaf with fresh pico de gallo and guacamole.

Yay for healthy eating. :)

Posted in: Anyone Can Cook Series 23 :)

What is your latest healthy eating summer resolution?

Avocado Massaged Kale Salad

2011-06-22T15:47:00.004-04:00

I love kale, but I'm a picky kale eater.

I don't like it raw...

But I love it steamed b/c the leaves get all tender and easy to eat.

It's just as amazing when massaged with avocado.

The omegas in avocado soften the leaves and tenderize it effortlessly.

Kale & avocado are superfoods, did you know? :)

Btw, looking to glow this summer?

Kale + Avocado will make you glisten.
Trust me.

I call this the beauty salad :)

Avocado Massaged Kale Salad
4 stalks of green kale
3 stalks of asparagus
1 stalk of white corn
1 ripe avocado
2-3 baby roma tomatoes
1/4 inch of euro cucumber
1/3 cup of purple onion
1 tsp lemon
1 tsp lime
salt + pepper to taste (optional)

1. Steam corn and asparagus (chopped into thirds) until tender. About 15 minutes or so.
2. Coarsely chop kale into pieces.
3. Massage avocado with hands into the kale. Add lemon + lime. Let it sit for 5-10 minutes to tenderize.
4. Chop up tomatoes, cucumbers, and onion. Add to the salad.
5. Add steamed asparagus to the salad.
6. Cut the corn kernels from the stalk using a serrated knife. Add to the salad.
7. Add salt and pepper if desired.
8. Enjoy this beauty salad :).

Are you a fan of kale salads? What is your favorite way to eat kale?

Cucumber Asparagus Tomato Roll

2011-06-19T12:15:00.002-04:00

Cucumber Wrapped Veggie Roll with Asparagus and Heirloom Tomato
Made a simpler version of my previous veggie roll
with classic summer veggies!
Schmancy & healthy entertaining :)
Happy Father's day!

Cucumber Asparagus Tomato Roll

1 European cucumber

1 heirloom tomato

4 stalks of asparagus

Directions:

1. Cut the cucumber into 1/4 pieces in length. Use a corer and hollow out the center.

2. Slice asparagus into strands using a knife.

3. Cut the heirloom tomato. Using the outer skin of the tomato, slice into strands.

4. Bunch asparagus and tomato together and stuff into the cucumber. Fill in loose holes with more veggies.

5. Once the veggies are tightly fit into the cucumber shell, cut into sushi size pieces.

6. Enjoy with nut butter dip or avocado cashew dip.

Check out my Cucumber Wrapped Veggie Roll for other ideas :)

What is your favorite veggie roll at a sushi restaurant? Any special plans for Father's day?

Papaya Spinach Smoothie

2011-06-14T22:52:00.000-04:00

Papaya Spinach Smoothie

sweetness of papaya, nutrient packed baby spinach,

with a squeeze of lime. :)

For those of you who love smoothies,

this is your perfect breakfast pick-me-up,

cleanse me-inside-out drink. :)

Papaya has powerful digestive enzymes

that help bring balance and serenity to your body.

Btw, the more ripe the papaya, the tastier...

the less ripe, the more potent...

the choice is yours. :)

I've been eating a papaya a day and my body has been happy.

I call this a detox fruit. :)

Papaya Spinach Smoothie

1 papaya, peeled

handful of spinach

1/2 wedge of fresh lime

Directions: Blend papaya and spinach in a high-power blender or food processor. Squeeze lime juice in your smoothie and enjoy for your morning drink. :)

Do you like papaya? Any interesting recipes with papaya?

Roasted Fennel Potato Salad

2011-06-08T18:26:00.001-04:00

Roasted tiny yukon gold potatoes, fennel, & purple onion

seasoned with fresh fennel, scallion, and kosher salt + pepper,

dressed with dijon mustard, maple syrup, and a wedge of lemon.

This is your perfect summer potato salad!

If you are looking to bring something healthy to a bbq,

this is your go-to-recipe.

No mayo, low sodium, and clean...

just veggies and simple ingredients.

Ack I can't stop eating it.

Must stop and save some for others...

Btw, when roasting the fennel and onion,

your kitchen becomes crazy aromatic. :)

Roasted Fennel Potato Salad

1.5 lbs tiny yukon gold potatoes

1 purple onion

1 fennel bulb

handful of scallion (green onion)

fresh fennel leaves

4 tbsp dijon mustard*

2 tsp maple syrup

1/2 wedge of lemon

kosher salt*

black pepper

Directions:

1. Cut onion and fennel bulb in half. Cut potatoes in half as well. Place veggies on parchment paper.

2. Bake at 350 degrees: onion and fennel (20-25 minutes) and potatoes (35-40 minutes).

3. Put all of the veggies into a mixing bowl. Sprinkle salt and pepper to taste.

4. Prep dressing: mix dijon mustard, maple syrup, lemon.

5. Mix the dressing gently into the roasted veggies.

6. Finely chop scallion and thread fennel until de-stemed. Sprinkle herbs on the goods.

Enjoy with your summer bbq staples, ahem, watermelon :).

*Kosher salt is lower in sodium than other salts. Something new I learned a couple months ago! Also, buy organic dijon mustard with simple ingredients. Check your label! I bought mine from WF.

What is your favorite summer bbq dish to share?

Coconut Peppermint Chocolate Strawberries

2011-06-04T13:11:00.002-04:00

For some reason, all I've been thinking about is making chocolate!

I received a free quart size coconut oil from Tropical Traditions

and decided to make something fabulous with cocoa powder and peppermint.

Say hello to...

Coconut Peppermint Chocolate Strawberries :)

Perfect for schmancy entertaining~
and as per usual, healthy and yummy for ya!

Coconut Peppermint Chocolate Strawberries

Adapted from a Whole New Mom's homemade chocolate chips

1 cup coconut oil

1 cup unsweetened cocoa powder

3 Tbsp liquid stevia*

3-5 tsp peppermint extract (or vanilla)

fresh strawberries

garnish - sugar crystals (optional)

Directions:
1. On very low heat, melt coconut oil.
2. Take off the heat (off the burner!) and add in cocoa, stevia, peppermint (add in more for stronger flavor, less for milder flavor). Stir until smooth.
3. Dip strawberries in the chocolate mixture. Place on parchment paper to dry.
4. Once the chocolate mixture starts hardening (after 5 minutes or so), put on low heat again and stir until melted.

*Stevia is a natural, plant based sweetener. Great for those who want to cut out white sugar from their daily diet! :)

Other tips: Use vanilla extract or other flavors! Store leftover chocolate mixture in a glass pan and refrigerate. After hardened, cut into chocolate chunks for future noshing. :) Also, I used Tropical Tradition's coconut oil that was mild in terms of coconut flavor (in comparison to other coconut oil brands), which worked well for this dish.

FYI: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. :)

Any other ideas for chocolate covered fruit?

Tomato Cashew Pesto with Zucchini Pasta

2011-05-27T00:08:00.001-04:00

As I was reading through my lovely blogs,

I was inspired by the plethora of zucchini pastas out there!

I finally bought myself a saladacco spiral slicer,

and voila, my pasta was effortlessly made.

I added some walnuts to the basil and parsley

for the classic pesto taste,

along with some cashews for creaminess,

and cherry tomatoes for a fresh and sweet punch of flavor.

A veggie packed entree for you with protein and good fat!

Tomato Cashew Pesto with Zucchini Pasta

Inspired from Sweetly Raw's entree

3 cups baby tomatoes

a handful of parsley

a handful of basil

1/2 cup walnuts

1/2 cup cashews, soaked

1/4 of Spanish onion

2 tbsp of evoo

1 tsp of minced garlic

1/2 fresh lemon

sprinkle of kosher salt (to taste)

3+ zucchinis for pasta

Directions:

1. Soak cashews for 30 minutes in water. Then drain the water.

2. Grate the zucchini using a spiral slicer.

3. In a food processor, finely pulse walnuts and cashews.

4. Add in basil and parsley, and onion.

5. Add in lemon juice, garlic, and evoo. Finely puree the pesto mixture.

6. Add in three cups of tomatoes and coarsely pulse the sauce.

7. Add salt to taste.
8. Drain any excess water from sauce!

9. Serve tomato cashew pesto sauce on zucchini pasta (or real pasta!). :)

Also, I think a mandolin might work even better to get those long spaghetti strands!

Have you tried zucchini pasta before?

Green Juicing

2011-05-20T23:56:00.005-04:00

Green Juicing is simply amazing.

The go-to medicine for everything.

It's the perfect way to nourish and cleanse your body

with vitamins, minerals, and enzymes

in it's most natural state.

And our bodies need some housekeeping too :*).

Amazing benefits that I've experienced:

a radiant glow, revitalized digestion, more energy, weight loss, cleansing,

and most of all, happiness. :)

Other benefits: improve your cardiovascular health, reduce aches and pains in joints and muscles, decrease headaches and impending cold symptoms, help with healing of chronic health concerns such as cancer, autoimmune disorders, and degenerative health conditions.

My basic green juice recipe:

fruit for sweetness, a handful of greens, and 1 detox item

Sweet fruits: gala apple, valencia orange, ruby red grapefruit, watermelon, bosc pears.

Juicy veggies: romaine, spinach, kale, celery, fennel, cucumber, carrot, cabbage, broccoli, tomato.

Detox produce: red beets, ginger, lemon, wheatgrass, parsley.

I use all organic produce when possible to insure the purity of my green juice. I don't want to consume more toxins while trying to cleanse the toxins that already exist within, you know? :) A bit pricey, but health does have its cost! I have found that the extra push for organic is worth every penny.

Some other tips: Since it's a lot of work to prep the veggies/fruits, I like to pack my produce for my juice in a tupperware the night before, so that it is effortless to juice right away in the morning! With the plastic bags I get from my produce, I reuse them as mini-pulp bags in my juicer, so that cleaning "all that leftover pulp" is one step easier. Also, when juicing, I like to drink my green juice within an hour of making it to ensure that all the enzymes are fresh. Variety is key, so I like to change up my juices in the morning and at night! :)

I own a Breville Juice Fountain Elite and I love it! I started with a very basic juicer and then quickly upgraded within a few months. The big difference I saw was in the amount of juice I got from my produce. This model has two speeds, so lighter produce can get fully juiced to its max! There are many other excellent brands out there too! :)

I make up my green juices day by day depending on what's in my refrigerator, but here are some of my favorite ones. :)

For my green juice recipes:
apple ginger
beet lemon
beet apple
cabbage orange
pear kale
carrot grapefruit
watermelon green juice
strawberry watermelon mint

Feel free to ask questions regarding green juicing or juicer models. Would love to help you! And if you are already a big green juicer, let me know! :)

FYI: I just added this blogpost to its very own PAGE on the toolbar. :)

Have you tried a green juice yet?

Strawberry Carob Chip Bread

2011-05-15T21:54:00.000-04:00

I've been thinking about carob every since

I read this month's Sweet & Savory challenge!

I went a bought myself some carob powder and carob chips

and decided to whip up a scrumptious vegan bread recipe.

Carob is a great 'caffeine free' replacement for chocolate,

and is packed with minerals and omegas!

Btw, it's great for those who want to watch their sugar intake,
and enjoy something sweet to eat.

I call this a superfood. :)

Strawberry Carob Chip Bread

Inspired and Adapted from Sweet Pea's Strawberry Chocolate Chip Bread

2 cups of fresh, ripe strawberries (divided)

3/4 cup cactus honey powder (or sugar)

1 1/2 cup whole wheat pastry flour

3/4 tsp ground cinnamon

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

2.5 tbsp golden flaxseed meal

6 tbsp water

1/2 cup canola oil

1/2 tsp vanilla extract

1 tbsp fresh lemon juice

1/2 cup carob chips

Directions:

1. Puree 1 cup of strawberries in the food processor.
2. Chop the remaining cup of strawberries and combine together in a bowl.

3. Add 3/4 cup cactus honey powder to the strawberries.

4. Combine whole wheat pastry flour, cinnamon, sea salt, baking powder and baking soda in a separate bowl.

5. Combine flaxseed meal and water together and let it sit for 3 minutes. Then add canola oil, vanilla extract, and lemon juice.

6. Mix the strawberry mixture, flaxseed mixture, and the dry ingredients together. Do not overmix!

7. Fold in the carob chips to the batter.

8. Pour the batter into a loaf pan, greased and lined with parchment paper.

9. Bake at 350 degrees for 50-55 minutes. (Bake for 35 minutes for mini-loaves)

One more recipe to come with that carob powder I bought! Stay tuned~ :)

Have you eaten carob before? What are your thoughts?

Strawberry Watermelon Mint Green Juice

2011-05-10T18:13:00.002-04:00

This is the ultimate "pink" juice.

watermelon, strawberries, tomatoes, beets...

Yes, muy muy pink,

which means full of lycophene (an antioxidant!).

And I think it's my favorite one by far.

Ooo, I must add,

the mint just brought in a whole realm of flavors.

Can veggie juices become even more amazing?

Not only is this healthy, but absolutely delicious.

Mango Strawberry Mint Salad

2011-05-07T21:20:00.004-04:00

Mangoes are finally in season :).

I put together a yummy mango-strawberry-mint salad

in a mango shell.

simply, yet schmancy

And might I add, sustainable. hehe.

and the fresh mint just makes it...

so mmMmmM.

Love it.

Mango Strawberry Mint Salad

1 ripe mango

1 cup of strawberries

mint leaves

1 tsp lime (optional)

Directions:

1. Cut a ripe mango in half horizontally. Twist gently and pull apart the two sides of the mango.

2. Scoop out some of the mango flesh (the side without the seed) and dice into pieces. Reserve remaining skin and some of the mango flesh for the bowl. It'll be fun to dig out the rest with a spoon later! :)

3. With the side with the seed, peel off the skin like an orange! Then dice mango into pieces.

4. De-stem and dice strawberries and combine with mango pieces.

5. Finely dice mint leaves and add to the mango and strawberries.

6. Add one small squeeze of lime juice if desired (optional).

7. Put fruit salad into the mango skin for schmancy presentation. :)

Other tips: Chef Pandita gave me great advice on how to pick a ripe mango. The flesh should be "soft and juicy" with a good aroma. If it isn't ripe, leave it on the counter until it ripens! :)

What is your favorite way to eat a mango?

Watermelon Green Juice

2011-05-04T18:10:00.001-04:00

Okay, you are going to think I'm crazy.
But don't be afraid of the olive green color!

Watermelon is the star ingredient,

my favorite fruit I would like to add :)

and it makes this green juice soooo sweet.
It's also a great natural diuretic,
which helps flush out those toxins in your body!

Watermelon Green Juice

watermelon

romaine lettuce

cauliflower

parsley

roma tomato

lemon

My basic green juice recipe:

one fruit for sweetness, handful of greens, and 1 detox item

For more info on my juicer-ware: click here

For my other green juice recipes:
apple ginger, beet lemon, beet apple, cabbage orange, pear kale, carrot grapefruit.

Do you love watermelon like me? :)

A New Look

2011-05-03T14:22:00.004-04:00

I love Mis Pensamientos' new artwork.

Hearts, flowers, and pink.

Speaks my language. Hehe.

Thank you Yellow Heart Art! :*)

For Yellow Heart Art's Etsy Store, click here!

What do you all think?!

Tofu with Soy Sauce Dip

2011-05-02T00:01:00.000-04:00

A healthy & quick meal I would love to eat was fresh tofu.

I am soy intolerant now, but I seriously loved this entree :).

Tofu doesn't have to pressed or baked - eating it fresh is just as delicious!

Pair it with some special soy sauce dip,

and you will find it a palate pleaser!

Double dare ya to eat fresh tofu! :)

Tofu with Soy Sauce Dip

1 organic non GMO tofu (soft or firm)

1/4 cup lite soy sauce

1/8 tsp vinegar

1/4 tsp sesame oil

1 tsp sesame seeds

1/8 tsp hot red pepper flakes

1 green onion, finely diced

Directions:

1. Cube fresh tofu into bite size chunks.

2. Combine the soy sauce, vinegar, sesame oil, sesame seeds, red pepper flakes, and green onion.

3. Enjoy your fresh tofu with your soy sauce dip. :)

Other tips: You can use the soy sauce dip for dumplings as well!

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For my Sunbutter giveaway, congratulations to....

1) Meg Smith

2) Hanna Na

Please email me at juniakk@gmail.com with your address! :)

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What is your favorite way to eat tofu? Do you like to use soy sauce in your cooking?

Cream of Broccoli and Cauliflower Soup

2011-04-28T17:31:00.001-04:00

Do you ever crave creamy soup?

It was thunderstorming with a tornado in the horizon,

and all I wanted was some comforting vegetable soup.

Made a hearty soup with my favorite cruciferous veggies,

broccoli and cauliflower paired with some almond milk. :)

Cream of Broccoli and Cauliflower Soup

1 cup cauliflower florets

1 cup broccoli florets

1 cup unsweetened almond milk

salt + pepper to taste

evoo (optional to taste)

Directions:

1. Steam cauliflower and broccoli florets until tender. Note: Broccoli (5-7 minutes) cooks much faster than cauliflower (10-12 minutes).

2. Puree freshly steamed veggies in a food processor immediately.

3. Add almond milk and puree once more.

4. Add salt + pepper to taste. Add evoo if desired.

5. Serve and eat while sitting in a thunderstorm. :*)

What is your favorite comfort food in a thunderstormy day?

My First Veggie Garden

2011-04-25T22:13:00.001-04:00

My very first veggie garden:
red leaf lettuce, romaine, perilla sesame leaves, and scallion.

I am still trying to figure out some summer plans right now,
I'm thinking, learn another language like Italian or French
or take some raw food or vegan culinary classes in NYC,
or just work on making more clean vegan food recipes,
or maybe travel somewhere?
Ahhh the possibilities, yet the choices to make. :)

What are you looking forward to this summer?
Anyone else started their veggie garden yet? Any special tips to share?

PS - don't forget to enter my Sunbutter Earth day giveaway! Ends this Saturday! :*)

Sunbutter Giveaway

2011-04-22T14:02:00.004-04:00

I am obsessed over Sunbutter.
Sunflower seed butter, that is. :)

This one's extra special
b/c it is organic, salt free, sugar free,
yup, no other ingredients here.
Just pure sunflower seed goodness.
I ate mine with a steamed Korean sweet potato this morning
and it was just divine.
I was thinking, I need to share this with you!
Since it's hard to find the organic one on the shelves,
here is my very first blog giveaway
since I happened to order three of these online! :)

For the Sunbutter Giveaway, please....
1. Leave a comment and tell me your favorite nut/seed butter and your favorite way to eat it!
2. And subscribe to me through RSS feed, email, follow on blogger, etc. and let me know!

*For two extra entries, like me on Facebook (click on the button on the side) and let me know. :)
*For two more extra, follow me on Twitter (click on the button on the side) and tweet about the giveaway and link back to moi. :)

(Yes, my tweets are protected because I teach students and they can find me way too easily on google search! I apologize for the inconvenience. Click on the request button and I'll accept readily!).

Giveaway ends April 30th. Open to US residents only.

Happy Sunbutter Earth Day! :)

The Inside Out Portabella Burger

2011-04-20T11:59:00.003-04:00

I was reading a fabulous blogpost the other day by A Girl and Her Carrot,

and I was inspired by her portabella sammie creation

to make my very own too. :)

Love how the portabella caps serve as the bun

and pairs nicely with whatever is put within. :)

The Inside Out Portabella Burger

Inspired by a Girl and Her Carrot's blog recipe

2 portabella mushroom (de-stem)

1 ripened avocado, mashed

1 tomato, sliced (horizontally)

Directions:

1. Trim the stems from the portabella mushrooms gently. They break easily!

2. Place the portabella mushrooms with the stem side facing up on a baking sheet.

3. Bake at 300 degrees for 12-15 minutes or until baked to your liking.

4. Top portabella caps with avocado and sliced tomatoes.

5. Enjoy! :)

Other tips: The longer you cook your portabellas, the messier it gets to eat! :) If you want to eat it traditionally (burger in hands), cook for 10-12 minutes! Then wrap the burger in foil or parchment paper. :) I used a fork and knife to eat mine!

And please go over to A Girl and Her Carrot's blog for my first guest post ever on veggie juicing! :D Yay!

Do you like portabella mushrooms in your burger? How do you like to prepare them?

Cashew Milk

2011-04-18T18:03:00.000-04:00

I am seriously in love with Whole Food's cashew milk.

They recently started making their own nut milks

and I was immediately intrigued by its fresh quality without any preservatives!

I bought this cashew milk and now I am addicted. Oh dear.

It is my morning and afternoon power drink. :)

They even have sweetened varieties too:
vanilla cashew milk and cocoa cashew milk,

sweetened only with dates :).

Perhaps I shall have to start making my own soon...?

What is your favorite non-dairy milk? Have you made your own nut milk before?

Banana Bread Quinoa Breakfast Bite

2011-04-12T18:00:00.001-04:00

Quinoa is a vegan's dream meal.

A complete protein with a nutty flavor,

paired easily with sweet or savory~

I present you with another healthy, delicious breakfast bite.

Banana for flavor,

quinoa + flaxseed for protein & omegas

maple syrup for natural sweetness,

I can't stop eating these little muffins! Ahhh.

They taste just like banana bread. Gasp. :)

This is my kind of snacking, hehe.

Banana Bread Quinoa Breakfast Bite

Adapted from Ancient Harvest Quinoa's recipe

1/2 cup quinoa flakes

1/2 cup rye flour (or whole grain flour of choice)
1 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 very ripe bananas

2.5 tbsp golden flaxseed meal

6 tbsp water

2 tbsp maple syrup

Directions:

1. Combine the dry ingredients together and mix until well combined.

2. Add water to flaxseed meal and set aside for 3 minutes.

3. Puree bananas in a food processor until liquefied.

4. Add banana puree, flaxseed mixture, and maple syrup to the dry batter.

5. Spoon batter into baking cups until 3/4 cup full.

6. Bake at 400 degrees for 15-20 minutes or until golden brown on top.

7. Enjoy with apple butter, nut butter, or sans solo. :*)

Other tips: Use any healthy whole grain flours such as rice flour, whole wheat pastry flour, etc. Substitute maple syrup with honey for omnivores.

PS - Quinoa has been around for ages, but quinoa flakes is a different story. :) Only 90 seconds to cook! Quinoa flakes will be in future blogposts to come. So excited! :)

Have you tried quinoa yet? What is your favorite recipe with quinoa?

White Chocolate Chunk Macadamia Nut Oatmeal Cookies

2011-04-08T05:57:00.005-04:00

White Chocolate Chunk Macadamia Nut Oatmeal Cookies

My cousin and I made oatmeal cookies...

with white chocolate chunks + macadamia fix-ins. :*)

Baking is the courtesy of my cousin!

I think it runs in the family hehehe.

White Chocolate Chunk Macadamia Nut Oatmeal Cookies *omni friendly

2 sticks of non-dairy butter, softened at room temp

3/4 cup white sugar

3/4 cup brown sugar

2 tbsp flaxseed meal + 6 tbsp water (2 eggs)

2 tsp of maple syrup or corn syrup

1 1/2 cup all purpose flour

1 tsp salt

1 tsp baking soda

2 1/2 cup rolled oats

2 cups of white chocolate chunks

1/4 cup of chopped white macadamia nuts

1. Combine butter, brown sugar, and white sugar together until well blended.
2. Add flaxseed/water and 1 tsp of maple syrup and mix well.

3. Combine flour, salt, baking soda in a separate bowl.
4. Slowly add the dry mixture to the wet mixture until well combined.

5. Add oats, white chocolate chunks, and macadamia nuts into the batter.

6. Cover and chill dough for 1 hour.

7. Preheat oven to 350 degrees.

8. Spoon cookie dough into a greased cookie sheet.
9. Bake for 10 minutes or until edges are crispy brown.

10. Put on a cooling rack after the cookies have rested for 2 minutes.
11. Use a circular cookie cutter to even out slightly lopsided cookies if needed at this time.

12. Enjoy the cookies with a cup of almond milk. :*)

More info: For softer cookies, bake for 9-10 minutes! Take out of the oven once the edges are golden brown.

What is your go-to recipe for people who might eat differently from you? :)

A Mini-Gift with a Ribbon

2011-04-06T23:24:00.002-04:00

Some of the best gifts come in small packages wrapped with a ribbon. Don't you agree? :)

Bought 4 little mini loaf pans at BBB and made mini gifts for my beloveds. :)

Ahhh the perfect loaf, cracked in the middle, crusted with walnuts. mMmmM. :)

Korean Sweet Potato Bread with a Walnut Crumble :)

Something about making food + wrapping look pretty makes it so much more special.

Found everything I needed at a local arts supply store.

I'm going to try to explore this artsy route of food wrapping, hopefully!

For my recipe, click here. :)
For these mini-loaves, the baking time was 40 minutes.

What is your favorite baked good to give to your beloveds? :)

I finally did it :)

2011-04-05T08:10:00.002-04:00

To all my lovely subscribers and readers <3

I finally made a facebook page for Mis Pensamientos!

Click here for the page or the little facebook logo on the sidebar :).

And if any of you have a facebook page for your blog, please let me know! I would love to add you on facebook!

Almond Butter Oatmeal Chocolate Chip Cookie

2011-04-04T00:07:00.006-04:00

I finally made a hearty + healthy vegan oatmeal chocolate chip cookie!

Oats + Almond Butter + Applesauce + Maple Syrup = yum :)

Naturally sweetened, fiber rich, protein packed snacking...
just for you. :)

Almond Butter Oatmeal Chocolate Chip Cookie

1 cup rolled oats
1/2 cup oat bran
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup walnuts (*nuts, seeds, or dried fruit)
1/4 cup vegan chocolate chips
1 tsp baking powder

2.5 tbsp flaxseed meal
6 tbsp unsweetened applesauce
3 tbsp maple syrup
3 tbsp almond butter
2 tbsp canola
1 tsp pure vanilla extract

Directions:
1. Toast rolled oats in the oven at 350 degrees for 4-5 minutes.
2. Mix rolled oats, oat bran, sea salt, cinnamon, walnuts, chocolate chips, and baking powder.
3. Combine flaxseed meal with applesauce and let it sit for 3 minutes.
4. Add maple syrup, almond butter, vanilla extract, and canola with the flaxseed and applesauce.
5. Combine wet and dry ingredients together.
6. On a cookie sheet lined with parchment paper, roll batter into balls and flatten with a fork.
7. Bake at 350 degrees for 9 minutes or until golden brown. :)

For my omni-friendly oatmeal chocolate chip cookie, click here. Not so healthy, but definitely a palate pleaser for your beloveds. hehe.

What is your favorite must have ingredient in a cookie?

Cookie Monster Birthday Love

2011-04-03T00:17:00.002-04:00

Cookie Monster Cupcakes made with love from a talented homemaker Ashley!

Seriously, flowers can make any girl's day.

So adorable. :)

With love, Happy Birthday dearest Veronica. :)

What is your favorite birthday memory?

Carrot Grapefruit Green Juice

2011-03-29T13:41:00.007-04:00

Recent lesson learned: key to juicing is variety!

I decided to change up my traditional veggies

and try something new for better detox.

I am not a big fan of carrots,

since I was traumatized in drinking carrot juice when I was younger,

but I needed something new.

Change is hard, but definitely necessary in life. Don't you agree? :)

Also I bought fresh wheatgrass

and used it as my detox veggie! Whoohoo.

And finally, the ruby red grapefruit transforms the juice into deliciousness. :)

Carrot Grapefruit Green Juice

1 carrot
1 ruby red grapefruit, peeled
1 head of iceberg lettuce
3 inches of euro cucumber
3 stalks of celery
handful of fresh wheatgrass

My basic green juice recipe:

one fruit for sweetness, handful of greens, and 1 detox item

For more info on my juicer-ware: click here

For my other green juice recipes: apple ginger, beet lemon, beet apple, cabbage orange, pear kale.

Have you tried wheatgrass before? Anything new you've tried lately?

Veggie Hummus Dip

2011-03-24T16:30:00.000-04:00

I love schmancifying the ordinary... :)

with a healthy twist of course hehe ~

...like dressing up a tub of hummus

with some colorful veggies!

Palatable to the taste buds,

and inviting to the eyes. :)

Simple, healthy vegan entertaining for you~

Veggie Hummus Dip

1 tub of hummus (flavor of choice)

1/4 cup kalamata olives, pitted

1/4 cup euro cucumber

1/4 cup baby tomatoes

1/8 cup fresh parsley

Directions:

1. Finely dice veggies and arrange on top of hummus. Or layer it veggie by veggie. :)

2. Mix together when ready to serve. Eat with pita chips and enjoy. :)

How do you like to eat your hummus? Favorite type of hummus?

Pear Kale Green Juice

2011-03-23T10:48:00.005-04:00

I saw an entire counter of pears at WF.
I couldn't have been happier!
Brought back so many memories in Ann Arbor...
running across the street to Busches or the local farmer's market
just so I could have a perfectly ripened bosc pear. :)

But today I decided to enjoy something new: red anjou pears!

Pear Kale Green Juice

1 red anjou pear

handful of green kale

handful of parsley

3 stalks of celery

1 lemon with peel

My basic green juice recipe:

one fruit for sweetness, handful of greens, and 1 detox item (lemon, ginger, beet).

For more info on my juicer-ware: click here

For my other green juice recipes: apple ginger, beet lemon, beet apple, cabbage orange.

What is your favorite type of pear?

Coconut Banana Spritz Cookies

2011-03-20T14:10:00.008-04:00

Coconut Banana Spritz Cookies

paired with cocoa powder, cinnamon, and sugar crystals

yummy and healthy tea party entertaining for you :)

oh yes, a vegan cookie, might i add. hehe

This post is in honor of Foodbuzz/Electrolux's fundraiser for Ovarian Cancer Research

for every tea party recipe before 3/23,

$50 will be donated to the cause by Foodbuzz, $1 by Electrolux,

and your recipe will be eligible for the top 9 tea party takeover on 3/25.

Please join me in helping raise money for this beautiful cause.

Coconut Banana Spritz Cookies

1 cup expellar pressed coconut oil
3/4 cup white sugar
1/4 cup banana
2.5 tbsp golden flaxseed meal
6 tbsp water
2 1/4 cup all purpose flour
1/2 tsp sea salt

optional:
cacao/cocoa powder
cinnamon
sugar crystals

Directions:
1. Mix flaxseed meal and water and let it sit for 3 minutes.
2. Puree 1 banana (about 1/4 cup) into a food processor or mixer.
3. Add coconut oil, sugar, flaxseed mixture to the pureed banana and cream together using the food processor/mixer until smooth.
4. Combine flour and sea salt. Add mixture slowly into the wet mixture. Continue to mix the batter with the food processor or blender until the batter is soft, smooth, and dough-y. Do not refridgerate dough even though it may seem soft. Use immediately.
5. On an ungreased cookie sheet, put your cookie batter into your cookie press and create all sorts of creative cookie designs. Garnish with cinnamon and sugar crystals. Add cocoa/cacao powder for a chocolate version (use the food processor/mixer).
6. Bake at 350 degrees for 10-11 minutes or until golden on the edges.

For more details on the fundraiser: Click here

What is your perfect go-to tea party recipe?