Vegetarian Chee Cheong Fun in KL, Malaysia. I will find the secret recipe! Stay tuned!
Roasted Pumpkin Soup
1/2 white onion
1 small pumpkin
1 cup coconut milk
3 cups water
red pepper flakes
roast whole pumpkin in oven for 30-50 minutes until tender
cut and peel off skin and scoop seeds and set aside
place seeds on cookie sheet, cover in tumeric, sea salt & red pepper flakes. bake for 20 minutes
chop onion and add to 1 table spoon of olive oil in a sauce pan
simmer onions for 3-5 minutes over medium heat
add pumpkin to sauce pan
add water and spices
bring to boil and lower to simmer for 15 minutes, stir every so often
add coconut milk
stir and simmer for 5 minutes
remove from heat and blend
top with pumpkin seeds
A Spicy yummy upgrade to peanut sauce has been on mind for a while now, hanging out on the back burner somewhere. Overdue for a lunch break I was scrolling through Pinterest at yummy things to eat. After catching a glimpse at a peanut sauce dish I remembered my vision and zoomed over to the kitchen to play.
Now in all honesty, I play in the kitchen a lot. Sometime recipes turn out super yummy and sometimes they flop. I use all fresh, super good ingredients so it’s rarely something is completely inedible, unless it’s burned to a crisp granola, which I’ve done, oops, or cookie mush all over the oven, which has happened more than a few times. Oops! Today was a true victory of heath and an insanely good meal that I can’t wait to make for guests.
Almond Sauce 3 heaping table spoons almond butter 4 table spoons coconut milk 1 table spoon of soy sauce 1 table spoon of maple syrup 1 teaspoon of tomato paste 1 heirloom tomato 1/2 bell pepper 1/2 jalapenio pepper sliced 1 inch sliced fresh ginger 1 clove of garlic chopped 1 teaspoon of curry powder 1 teaspoon of chilly powder
The Rest 3 handfuls of Kale 1/2 bell pepper Pasta
Now What Combine all ingredients for sauce in vitamix or food processor. Blend or pulse until well mixed. Steam kale Prepare pasta Drain pasta & kale Combine pasta, kale, and bell pepper with sauce Stir and Enjoy!
Maple French Toast
1 cup almond milk
1 table spoon peanut or almond butter
1 teaspoon coco powder
1 teaspoon cinnamon
your favorite sliced bread
Mash banana and mix everything (besides maple syrup and bread) in a bowl
Dip bread in mixture
Cook on cast iron skillet warmed up with Earth Balance
2 - 4 minutes on each side
Top with cinnamon and maple syrup
Yummy & Healthy Almond Butter Fudge
What would Popeye do?
3 big handfulls organic spinach
put it in the steamer - steam it up
squeeze fresh lemon and add a bit of super nice sea salt
make a cashew rainbow!
Warm Chocolatey Goodness! Enjoy!
Best Guacamole Ever!
Hardly any food in the house, just goes to remind ourselves, that it’s possible to make a delicious meal with whatever is left over (and not gone bad!) in the kitchen.
1 red onion
1 sweet potato
1 orange pepper
2 cups rice (cooked)
prepare rice (1 cup rice, 2 cups water, 1 table spoon earth balance)
simmer onions in cast iron
chop sweet potato and add to onions
simmer while you chop carrots
chop orange pepper
should simmer for about 20-30 minutes
add cooked rice to cast iron
stir and simmer on low
add jar of non-dairy curry.
Maya Kaimal) is good brand you can find at whole foods.
simmer for 5-10 minutes on low
And now for dessert!
2 frozen bananas (freeze in zip lock bag over night)
a few squares dark chocolate (I like dark mint chocolate!)
Vitamix it up!
Spinach with Mango Curry
prepare rice and set aside
add rice and spinach to the onions
cut half an onion and simmer for 20 minutes
cook together for 10 minutes so everything soaks up the flavors.
YES! & YUM!
Straight from my pal Kris Carr’s kitchen to ours, via the NY Times Well Blog :)
Crazy Sexy Kitchen’s
2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)
1. Steam or boil the pumpkin or squash until tender.
2. Sauté onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
And check out this fun video of Kris and I chatting about juicing, yoga & veggies to celebrate the 100% electric Nissan Leaf if you haven’t seen it yet!
Vegetarian linguini with carrot, olives & zucchini. Not even on the menu! Love the Standard Miami. Chef Jeff and Mark rock! Thanks! xo
Baked Portobello mushroom with kale, wild rice, black beans, olives, red onion, & Ezekiel bread crumbs!
how-to-video coming on Friday! Stay tuned! xo
Delish Chick Pea Salad!
pineapple + tomato + onion + garlic sauce over pasta.. going to try to make it over rice tomorrow. . stay tuned!