Muy Ooey-Gooey Cinnamon Buns

Photo by Allrecipes user foodelicious

Someone asked recently, what's the most requested recipe that I've still not done on the blog? That's an easy one...cinnamon rolls or buns! 

I'm not exactly sure why these sweet, sticky treats haven't made an appearance yet, and I'm sure they will eventually, in one form or another, but in the meantime I'd like to present this very sexy version from my friends at Allrecipes. 

Check out the video, and then follow this link to see the official written recipe for Dakota Kelly's Ooey-Gooey Cinnamon Buns. Enjoy!

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Let's Talk pH: The Importance of Acid vs. Alkaline

Do you know someone who is sick? Maybe has cancer...maybe its you or someone you know. Well, either way or none at all, you will find this information very enlightening and very empowering! It is essential to healthy living and being disease free. I understand that some diseases are genetic but this info will still be useful to help eliminate and counteract any damage already done.
Today I bought my first pH strips from my local health conscious grocery store, Sprouts, and found that I'm slightly acidic. When I first did the test I used my saliva and it showed acidic at 6.0. The saliva test tends to be a bit more acidic than the blood but it is a fairly accurate gauge. The blood transports all the goodies through your body and you want that to be at a neutral level. I then did another way and used urine which came out neutral at around 7.5 which is ideal. I eat very well and clean for the most part, and drink lots of lemon water. I do have my coffee in the morn and my little urges for hot tamales candies every now and then. My daughter, who by the way eats too much junk in my opinion, is also on target using the saliva test....lucky for her, I'm happy she's right on it. :)

In the next few months I'm going to focus on alkalizing meals that I will be eating to raise my PH higher. I am feeling the need to do a cleanse of sorts at the moment. It is not wise to live completely on an alkaline diet as you can get sick as well, but for a short duration I believe it's healthy and ok, especially for someone who is dealing with cancer or other harsh diseases. The alkaline list is great...I love everything on it and will be mainly eating from that list at a 90% ratio and some days 100% alkaline. I will be giving up my coffee but that's ok...I'm excited to begin and see what happens.

Now that you see my game plan lets talk more about pH and the effects it has on the body. Here is some very good information that I found:

"Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!!"

Following is source of the above information as well as a great detailed list of Acid & Alkaline forming foods that I will be using to put meals together over the next few months. Take a look for yourself and be empowered: Detailed List of Acid & Acidic Forming Foods

For further reading, I found this full of information: Saliva pH Test

Here is just a quick glance chart of foods and their Acid vs. Alkaline habits...

This is just a guideline. You should do your own research into Acid vs. Alkaline foods.

I do post information about this on my facebook page as well, but I thought it was important to put this information in as many areas as I can. Here it can be laid out more effectively. You may have seen some of this information already floating around on the social networks. The more we learn, the better we are. We have much power over ourselves and can overcome so much with a little knowledge.

Can it really be as simple as this...its becoming clearer and clearer that it can be. I always believe that clean food and a clean environment are keys to curing cancer and diseases. I wonder why we don't funnel the millions of dollars that go into cancer funding into that way of thinking instead of going into this vicious cycle that we seem to be in. This should be mainstream, but I suppose everything has it's time. This is very simple and sensible information. Dr. Otto Warburg, and I quote, "wrote about oxygen's relationship to the pH of cancer cells' internal environments. Since fermentation was a major metabolic pathway of cancer cells, Warburg reported cancer cells maintain a lower pH, as low as 6.0, due to lactic acid production and elevated CO₂. He firmly believed there was a direct relationship between pH and oxygen. Higher pH means higher concentration of oxygen molecules, while lower pH means lower concentrations of oxygen." Taken from Wikipedia.

Here is an informational 5 min video to empower you even more on the subject...

If you haven't seen the Gerson Miracle (1 1/2 hour), then please check the following video. It is a great documentary with the same concept of juicing and alkalizing the body to rid it of disease....

The body can heal itself if given the right environment and foods to help nourish it along. I know first hand at this. I have a recurring medical issue that has since gone away after changing my eating habits. At the moment I'm beginning to experience Rheumatoid Arthritis in my left hand (thumb and index finger) and my right foot on the top joints. My mom has it in both her hands, it may be a genetic thing but I want to eliminate as much as possible the effects it has. I also try to stay away from stressful situations in life, that also has an impact on your health...I have felt the power of what stress can do you. I prefer to stay away from supporting Big Pharma and rather my local farmer instead.

Hope this has been interesting to you and will stay with you in the future. I will be focusing on alkalizing meals and a few green juices the next few months while sharing my progress along the way...

Feel free to ask me anything or share your thoughts and experiences...I love to hear from all of you!

Cheers to what's ahead ! :)

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High Protein White Bean & Cauliflower Alfredo Sauce

 This is just an awesome sauce all around! I say if you don't like it you must be crazy...but that's just me. :) It's not the high saturated fat and high calorie sauce your used too...no, no, no...this is much better and in my opinion tastes better too! This whole meal is high protein and high fiber with wonderful flavors to match. I really love using the kale and sun-dried tomatoes with this as well for their added benefits...the sun-dried tomatoes add a nice sweetness to the dish. Did you know that sun-dried tomatoes contain 12 times the amount of Lycopene as raw tomatoes ounce for ounce. Lycopene is a phytochemical and proven antioxident that fights free radicals in the body. More reason to add a few sun-dried tomatoes to your dishes.

Pair all this goodness on top of this wonderful pasta I found and this meal is as healthy as it can get!

Bella Terra 100% Organic 8 Whole Grain Pasta with Milled Flaxseed - Penne Rigate

Per serving it has...190 calories...1 gram fat...7 grams protein...7 grams fiber...those are great numbers! Along with this high protein, high fiber white bean alfredo sauce...plus a little kale, sun-dried tomatoes and mushrooms you have a nutritionally dense meal that tastes great! I promise :)

I will be using this sauce over and over again varying the added vegetables...you could also use broccoli, peas, spinach, etc...or even serve this sauce over rice quinoa using some of  the leftovers. 

Now lets' make some awesome Alfredo sauce that you will come back to again and again making it your own each time...

Ingredients

Alfredo Sauce (makes apprx. 4 cups)

1 can cannellini beans (15oz), drained and rinsed

1/2 cauliflower

1 to 1 1/4 cup unsweetened almond milk

3 tablespoon olive oil, divided

1 large shallot or 1/2 onion, diced

1/4 teaspoon nutmeg

himalayan sea salt & pepper to taste

1 or 2 tablespoon nutrtional yeast, optional (I didn't use any)

addtitional veggies

a few kale leaves

1/4 cup sun-dried tomatoes

1/2 cup mushrooms, sliced

1 or 2 teaspoons red pepper flakes, to taste

1 tablespoon olive oil

whole grain pasta, cooked

adjust these measurements to suit your needs

Cut cauliflower into large florets and place in pot of boiling water. Cook for about 20 minutes, or until soft, drain. While Cauliflower is cooking, heat 1 tablespoon of olive oil in saute pan over medium to medium high heat, add shallots and cook until soft and lightly browned.

Place cooked cauliflower in blender/food processor along with beans, milk, shallots and nutmeg. Blend until creamy. Taste for flavor adding salt, pepper and any other spice you might like. Also if sauce is too thick add a splash or so more milk as needed, blend again.

And now for the veggies. In same saute pan as you cooked the shallots, heat 1 tablespoon olive oil over medium heat. Add mushrooms, kale, sun-dried tomatoes and red pepper flakes. Saute kale until it has sweated down, apprx 5 min. You could use a cover to help. Turn off heat when done. 

Bring pasta back to the same pot as cooked in, add as much sauce as you like to coat the pasta. Add the veggie mix and gently stir. Add a tad more sauce if needed. Turn heat to low and cook until warmed through adding a splash or so of milk if needed to keep from drying out. We want to keep it moist and creamy! Serve. I've been working on a loaf of french bread I bought last week so I paired mine with a well toasted piece drizzled with a bit of olive oil. Heavenly!

Keep remaining sauce or any leftovers in an airtight container in the fridge. Will last up to a week. When reheating, add more non-dairy milk to maintain creaminess if needed.

Enjoy !

Inspired by this recipe from Cupcakes and Kale 

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Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them. I’m a big fan of the cauliflower in all forms, but this simple soup may be my favorite application.

Of course, human nature being what it is, I wasn’t satisfied with just the soup, and wanted to garnish with something new and exciting. Unfortunately, I couldn’t think of anything, so I decided to follow that age-old advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked very well, and the additions of lemon zest and parsley elevated things even more. The only problem with a recipe like this is the next time I’m served a cream of cauliflower, no matter how good it is, I’m going to be a little sad there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true gremolata, but I thought it sounded kind of cool, and besides, I’ve never been that big on respecting the sanctity of culinary terms. I was going to go with “baconized breadcrumbs,” but that sounded a little too much like molecular gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake mushrooms and a pinch of smoked paprika would be a great substitute in the gremolata. You’d also need to add some olive oil to replace the rendered bacon fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!

Ingredients for about 8 servings:

1 onion, chopped

1 rib celery, chopped

1 tbsp olive oil

3 cloves garlic

salt to taste

1 large russet potato, peeled, quartered

2 heads cauliflower, trimmed

1 quart chicken broth

1 quart water

1/2 cup cream

cayenne to taste

For the gremolata:

4 strips bacon

1 1/2 cups fresh breadcrumbs
1 tbsp lemon zest
2 tbsp chopped Italian parsley

View the complete recipe

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Raw Creamy Miso Soup with Mushrooms

Where to begin with this soup except to start by saying how incredibly good it was. I've been wanting to do a raw miso soup and came across this recipe in my Matthew Kenney, Everyday Raw Express, recipe book. The only changes I made were adding red pepper flakes & baby bella mushrooms to the mushroom mix, as well as using hemp hearts instead of pine nuts in the soup base. It was delicious! I was a bit skeptical at first but the combination of  the broth and the mushrooms mixture blended for an incredible sensation. I enjoyed every last drop! For me this soup was very filling as is, I didn't need any breads or other grains in addition...although a nice crispy whole grain bread or cracker of sorts would be great to dip capturing the creamy goodness and great flavors of this soup. 

Miso is very good for you...it contains all essential amino acids, making it a complete protein. It stimulates the secretion of digestive fluids in the stomach, restores beneficial probiotics to the intestines, it's also a quality source of B-12, high in antioxidants to fight free radicals, strengthens the immune system and so much more. It is highly beneficial and I recommend getting to know your miso. I have both yellow and white on hand, each one having their own flavor. The yellow is more sweet and the white more earthy and hearty. It lasts up to a year+ in the fridge. I also use miso to make a nice cup of warm miso broth in place of tea or coffee, as well as using it in recipes here and there. In fact, its called for in one of my recent recipes in the tofu ricotta: White Flatbread-Pizza with Zucchini. It's handy and welcome in my kitchen essentials. 

And now let's make some beneficial miso soup...

Ingredients

Soup Base

6 cups water

1/4 cup organic miso, yellow or white

1/2 cup hemp hearts (or pine nuts)

1/2 cup cashews

1 tablespoon pure maple syrup or agave

1 tablespoon dulse flakes or crushed dried wakame, optional*

himalayan salt & pepper to taste

Mushroom Mixture

 

1 cup shitakes, sliced (I used dried, but fresh is best)

1/2 cup baby bella mushrooms or mushrooms of choice, sliced

2 tablespoons extra virgin olive oil

2 tablespoons tamari, soy sauce, nama shoyu or Bragg's (I used tamari)

juice of 1-2 medium lemons or 2-3 small limes 

1 or 2 teaspoons red pepper flakes, adjust to your liking

Optional Garnish

1/4 cup wakame, rehydrated and drained, chopped**

scallions, sliced 

shallots, finely diced

Directions

Start with the mushroom mixture by combining the mushrooms with olive oil, tamari, lemon/lime juice and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally. 

Blend soup ingredients in blender until smooth. Taste for flavor, adding salt & pepper as needed. It will have some froth on top, you can either leave it or scoop it off. I scooped most of it off. 

Before serving, stir mushroom mix and wakame into blended soup. Serve as is or garnish with scallions or shallots if you like. Also, feel free to warm slightly before serving, place soup in medium/large pot over medium heat, heat until just warm. Serves six. 

**The wakame was given to me by a friend and was on hand. Because of it's many health benefits I will purchase again when it runs out. If you don't have it stocked or it's hard to find, don't worry about it...the soup will still be great! It's a sea vegetable (sea weed), you may consider stocking a package. It's comes dried and will last a long time in the pantry. It contains omega 3, and also has high levels of calcium, iodine, thiamine and niacin along with many other health benefits. Use it sparingly here and there...maybe in a nice warm cup of miso broth with some silken soft tofu cubes. Mmm mmm :)

There's those shitake's...so delicious...

Enjoy !

Adapted from Matthew Kenney cookbook, Everyday Raw Express, pg. 40

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Tarte Tatin – See What the Others Aren’t Willing to Show You

When I looked at some other tarte tatin recipes on YouTube, I noticed that very few showed the “flip on to the plate” step. They would just skip from the out of the oven shot to the final beauty shot. The reason of course, is that very few tarte tatins come out of the hot pan perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole ugly scene that is the tarte tatin dismount. The good news is, it’s very simple to slap everything back on the crust before it cools, and none will be the wiser. This is even easier if you’re doing a version with very soft and tender apples and lots of caramel, which is my preference, as you’ll see.

If you do a Google image search for a classic, old recipe like this, you usually see a lot of photos that look alike, but that’s not necessarily so with tarte tatin. You’ll see an amazingly diverse array, which is fascinating since they were all made with the same few basic ingredients. Most of this is a result of cooking time in the pan before baking.

Some feature firm, barely cooked apples, while others cook the fruit all the way down to a buttery, caramelized jam. The beauty of a recipe that uses just pastry dough, butter, apples and sugar to make the magic, is that no matter how yours comes out you’ll enjoy it. Of course, you’ll want to hedge your bets with some vanilla bean ice cream to be safe. I hope you give this classic French treat a try soon. Enjoy!

3 large apples, quartered

3 tbsp butter

3/4 cup sugar

pie dough for a single crust

View the complete recipe 

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Butternut Squash and Fennel Lasagne

Bring on the fall with this butternut squash and fennel lasagne. Fall nights pair well with the wonderful warm flavors from the roasted squash and fennel, such a nice combination. Roasting really brings out the best of these vegetables. And the cashew bechamel sauce is just delicious! Save this meal for a weekend when you have time to put it together and aren't rushed...enjoy the process. Maybe you'll sit by the fire and have a date night or family night just for fun while enjoying this scrumptious meal. This recipe comes from the fall issue of Chickpea Magazine Vegan Quarterly, Fall 2012, pg. 12. The original author of this recipe is Kayleigh Read, owner and blog writer of Deerly Beloved Bakery. Be sure to take a look at both, lots of other great recipes for fall there too!

Ingredients

Butternut Squash and Fennel Tomato Sauce
1 small butternut squash, peeled, seeded and cut into rough 1 inch cubes
1 fennel bulb, cut into cubes
tablespoon of olive oil
1 green bell pepper, chopped
1 small red onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 cups spinach (I used a spinach & arugula mix I had on hand)
3 cups tomatoes, chopped
1 teaspoon organic brown cane sugar
1 teaspoon balsamic vinegar
1 teaspoon veggie bouillon
pinch of thyme or herbs of choice
salt & pepper to taste

vegan lasagne pasta sheets

Cashew Bechamel Sauce
1 pack organic soft tofu, drained
1 cup cashews
1/2 cup nutritional yeast flakes
4 sun-dried tomatoes
1 tablespoon olive oil
juice of 1 lemon
1/2 teaspoon mustard, any kind
salt to taste
1/4 cup water (you may use more if sauce is too thick)

Preheat oven to 425. Place butternut squash cubes and fennel in a roasting dish, drizzle with olive oil, salt and pepper. Toss gently to coat. Place in oven for apprx. 30 minutes until brown and roasted, turning veggies half way through. Turn down oven to 375.

While squash and fennel are roasting, cut up remaining veggies. You can add/subtract any veggies you like as well, such as carrots, mushrooms, broccoli, zucchini or whatever you have on hand. Heat oil in large pan on medium heat and add the onion, garlic, pepper, spinach and celery. Once spinach cooks down add tomatoes, sugar, bouillon stock, balsamic, herbs, tomato paste, salt and pepper. Mix well, add roasted squash and fennel, mix again. Taste for flavor adding anything extra you might like. Turn down and simmer for about 10 min.

Onto the cashew bechamel. In food processor add drained tofu, cashews, nutritional yeast, sun-dried tomatoes, oil, lemon juice, mustard and water. Blend for a few minutes. Scrape sides down and blend again until all cashew lumps are gone. It should be thick and creamy but you may want to add more water, tablespoon at at time, until it's to desired thinness. Taste for flavor adding salt or anything else you feel it needs. Blend once more.

Let's assemble the lasagne. I used the no boil method and used dry sheets of pasta. I started with the tomato sauce, pasta, cashew nut sauce, tomato sauce, pasta, cashew nut sauce. I think next time I will do 1/3 tomato sauce, pasta, 1/2 cashew nut sauce, the other 1/3 tomato sauce, pasta, remaining tomato sauce and top off with cashew nut sauce. My top pasta layer didn't cook all the way and was a little stiff...possibly it needed more juice on top or a cover of foil. You may consider covering with foil for the first 20-25 min no matter how you layer it, unless you like your edges and top crispier than don't use foil.

Place in oven for 35-40 minutes. Remove and let stand for 5 minutes. Serve. I paired mine with a well toasted French loaf drizzled with extra virgin olive oil....so delicious! Serves six. Store leftovers in air tight container in fridge for up to a week.

Enjoy !

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Simple White Bean Hummus

Hummus is a staple in our house. I love it for almost anything from a dip for veggies and crackers/chips to a sandwich spread. Use it as a binder for recipes like my 'Chickpea of the Sea' Salad Sandwich, Mashed Chickpea Salad, or Stuffed Avocados or as a spread on my Favorite Summer Sandwich. Traditionally hummus is prepared with chickpeas but cannellini beans are even more nutritious with more protein and fiber per serving. The cannellini bean have a smooth and creamy texture...it is my favorite white bean. In the past, I usually went for the traditional chickpea hummus but this will a great alternative from now on...it's everything I could ask for with many ways to dress it up! You may also like to try my favorite Chickpea Hummus as well.

Simple White Bean Hummus

Ingredients

• 1 can cannellini beans (15 oz), drained and rinsed
• 2 heaping tablespoons tahini
• 2 tablespoons extra virgin olive oil
• juice of 1 or 2 lemons
• 1 clove garlic, minced or 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder, optional
• a couple twists of himalayan salt grinder
• a couple tablespoons of water as needed to thin

optional add ins or toppers:
dash of cayenne pepper
1/4 teaspoon or so of cumin and/or coriander
1/2 teaspoon or so dijon mustard
herbs like chives or basil
roasted garlic
sun-dried tomatoes
roasted bell pepper
paprika, smoked or plain


Place ingredients in food processor, except water, and blend until desired consistency. Taste for flavor adding anything more to your liking...more garlic? more lemon? more tahini? more salt? blend again. Add water one tablespoon at a time to thin if needed (when using as a sandwich spread or binder I prefer a thinner hummus and will add a few extra tablespoons of water to thin it out nicely). Serve however you like it! It's great either at room temp or chilled. Makes 1 1/2 cups. Store in airtight container in refrigerator for up to a week or so.

Enjoy !

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'Chickpea of the Sea' Salad Sandwich

This is a wonderfully simple mock 'tuna' salad that can be served many ways. Great alone...or serve on whole grain/artisan bread, bed of leafy greens or simply with crackers. You could even cut some bell pepper strips or cucumber slices and serve with that, they make great scoopers. Pairs well with fresh fruit too! It's healthy, delicious and sustainable. I have really been enjoying trying all these different foods and sharing them here in hopes to inspire others who are looking to make changes, or who already have and are looking for new inspiration. I find it's not difficult eating a plant based diet, in fact...it's a joy! I hope you like this version as much as I did.

I never tire of the simples. My kind of wonderful! 

'Chickpea of the Sea' Salad Sandwich

Ingredients
1 can chickpeas (garbanzo beans) (15 oz)
juice of 1/2 lemon + some zest if you like
3 or 4 tablespoons hummus or white bean hummus (vegenaise is great too)*
1/2 cup celery (about 2 small stalks), chopped
1/2 cup red onion (about 1/2 small), chopped
1/2 teaspoon garlic powder
himalayan salt & cracked pepper to taste
dash of cayenne, optional

6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve


Other optional ingredients:
crushed nori sheets or dulce
1 tablespoon chia seeds or hemp hearts for some omega 3 & 6


Drain and rinse beans, place in medium size bowl and mash with fork or potato masher until desired consistency, I like mine a little chunky. Add rest of ingredients and mix well adding any extra ingredients to your liking. Or you could use a food processor starting with the beans, pulse a few times...add remaining ingredients pulsing again a few times until desired consistency. Chill in fridge or eat at room temp. Serve on bread of choice along with some leafy greens. Or serve with some sliced fresh veggies. Serves three generously. Store any leftovers in an airtight container in fridge for a week or so.


*If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice binder. And if using the hummus recipe link in the ingredient list, omit the cumin.

Also, try using boston, bibb or romaine lettuce like a wrap instead of using bread for a gluten free and oh so fresh meal!

Crunchy and flavorful...Enjoy! 

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Beef Short Ribs "Sauerbraten" – Oh, Snap!

I had heard that some sauerbratens were finished by thickening the sauce with ground gingersnaps, but had never tried it since it just sounds so wrong. It certainly doesn’t seem very German. Cookies in a sauce? What’s next, laughing in public?

Anyway, I’ve had a lot of “do something German!” food wishes lately, and since I’ve wanted to post another short ribs recipe, this seemed like the perfect opportunity to go full cookie. The results shocked and amazed me. This was comfort food at it's finest.

The 24-hour marinade ensured the succulent rib meat had that signature tanginess, and those little cookies not only gave the sauce a beautiful texture, but also added a great spicy sweetness. I am now officially in favor of using cookies to finish savory sauces.

With cooler weather on the way, it’s time to rediscover the simple joy of slowly stewed meat, and what better way than with this delicious take on a German classic? I hope you give it a try soon. Enjoy!

Ingredients:

For the marinade

3 lbs short ribs, seasoned with salt and pepper

1 tbsp vegetable oil

2/3 cup cider vinegar

2/3 cup red wine vinegar

1 1/2 cups water, plus 1 cup cold water at end to cool marinade down

2 bay leaves

9 whole cloves

12 juniper berries

1/2 teaspoon freshly ground black pepper

1 tablespoon salt

*Marinate at least 24 hours

Then stew with:

1 chopped large onion

1 chopped carrot

2 ribs celery, chopped

3 cloves garlic, minced

1 cup water

1 cup chicken or beef broth

2 tablespoons sugar, or to taste

1 tablespoon balsamic vinegar

1/2 cup crushed gingersnaps

salt and pepper to taste

View the complete recipe

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Chopped Vegetable Salad & Citrus Garlic Dressing

This is a lighter fare from some of my most recent posts. Freshness is always welcome around here. A simple salad is one of my favorite meals, especially when I'm on the go...I like to pack a salad and some fruit to snack on for the day, maybe a raw cookie or two as well. I also like to spiralize cucumbers and zucchini for my salad base to change it up. You could just as easily use cooked pasta as a base for this salad as well. The garlic dressing is very light with a nice combination of citrus, dijon, pepper and garlic...leaving a nice taste on your lips. 

 Ingredients

Salad
2 cups English cucumbers, chopped
1 cup yellow bell pepper, chopped
1 cup orange or red bell pepper, chopped
1 cup plum or roma tomatoes, chopped
1/2 cup scallions, chopped

Garlic Dressing
2 garlic cloves, minced
juice of one medium lemon
1 tablespoon olive oil
1 heaping tablespoon Dijon mustard or stoneground
himalayan salt to taste
fresh cracked pepper or lemon pepper to taste


any leafy green or cooked pasta of choice, optional

Combine first 5 ingredients in a large bowl. Combine garlic dressing ingredients in a small bowl and mix well. Pour dressing over vegetables, tossing gently to coat. Serve salad on a bed of leafy greens, whole grain pasta or eat as is.

To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin....or combine grated ginger and the juice of one orange...so fresh and good! This salad is a great place to add a sprinkle of chia seeds or pepitos...

Enjoy !

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White Flatbread-Pizza with Zucchini

I like a good pizza every now and then. My craving was for a white pizza and this did not disappoint! It was absolutely delicious. Simple, easy, healthy and yummy...all the makings for a great go to meal any time. The was my first time using a tofu ricotta and it came out fantastic as well. Instead of mashing the tofu, I blended mine in a food processor for a creamy ricotta. And the flatbread can be found almost anywhere. I really enjoyed this white pizza...seriously so good! 

White Flatbread-Pizza with Zucchini

Topping

two small/medium zucchini, green & gold
1 small red onion
whole grain vegan naan bread

White Sauce

1 block organic tofu (16 oz..soft or firm..I used soft)
3 tablespoon nutritional yeast
1 1/2 tablespoon tahini
1 1/2 teaspoon mellow white miso
1/4 teaspoon garlic powder
dash of pepper (I used white)
dash of nutmeg
twist or two of himalayan salt
juice of 1 lemon
few parsley tops

Directions

Preheat oven to 400 degrees.

Start with the ricotta by placing all ingredients in food processor/blender and blend until creamy. Taste for spices adding anything you may like. Makes about 2 1/2 cups. I had left overs.

Slice your zucchini and onions very thinly. You can use a mandoline or put your knife skills to work and slice. I used both methods. Spread a layer of the ricotta on your flatbread and top with veggies. Bake on cookie sheet lined with parchment paper for 10-12 minutes. Serve.

Note: For a crumble style ricotta to use in lasagna, use firm or extra firm tofu, mash in medium size bowl with a fork then add rest of ingredients and combine together.

Delicious...Enjoy !

White Sauce recipe adapted from here

Inspired by this recipe from Chickpea Magazine Sping 2012, pg. 90

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Sesame Quinoa with Tofu

 This is one of those recipes that surprises you. At first I thought this wasn't going to be one of my most flavorful dishes but I was in fact pleasantly surprised. It's full of flavors! I didn't change much from the original recipe. I only added a dash of garlic powder, cayenne and upped the green onion amount. This is a minimalist ingredient list that really packs great flavor and nutrition. Tofu, quinoa and sesame seeds are all excellent foods for healthy happy living. Also makes for great left overs too..if there is any. This recipe comes from my Cooking Light Annual Recipes Book dating back to 2003. I have a collection of these and will be posting recipes from these here and there. 

Sesame Quinoa with Tofu

Ingredients

• 2 ounces firm or extra firm organic tofu, drained and pressed
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds...white, black or both
• dash of garlic powder
• 1 tablespoon tamari, bragg's amino's or soy sauce
• 1 cup uncooked quinoa (I used tri-color)
• 1 1/2 cups veggie broth or water
• 1/4 teaspoon himalayan salt, or as needed
• 1/2 to 3/4 cup green onions, chopped
• 1/8 teaspoon black pepper or cayenne pepper

Place tofu on several layers of heavy-duty paper towels or dish cloth, let stand 20 minutes. Cut into 1/2-inch cubes.

Heat oil in a medium saucepan over medium heat. Add tofu, seeds and dash of garlic powder, saute 3 minutes. Remove tofu from pan and set aside. At this point, I sprinkled some bragg's on top of my tofu for extra flavor.

In same pan, add quinoa and cook 3 minutes, stirring frequently. Add broth and salt, bring to boil. Cover, reduce heat to low and simmer 15 minutes. Remove from heat and let set 15 min more to soak up the rest of the water and get fluffy. Add tofu, onions, soy sauce and pepper. Serve.

I lightly steamed some broccoli to serve with mine. I topped with cayenne pepper because extra spice is nice. A little sriracha would also be great. You could easily saute an extra vegetable with the tofu too. Or add spinach or anything else that sounds good or is on hand.

Planning ahead, if your gone for the day but want to make this at night. Drain tofu and let it set in the fridge between heavy duty paper towels or dish cloth, it will be ready when you get home so you can have a meal within 30 min or so.

Enjoy !

Adapted from Cooking Light Annual Recipes, 2003 edition...page 53

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Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost always make the same version, based on my Aunt Angela’s famous recipe, but once in a while, just for the hell of it, I’ll use lamb instead of beef. 

I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular “lambage” rolls were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy, and like all cabbage rolls, these were very, very comforting. I used a pretty lean grind for the lamb, but ideally the butcher will give you something close to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional

View the complete recipe

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Chickpea Mag and a Cinnamon Blueberry Smoothie

I happen to run across this beautifully illustrated magazine and just had to share with you. If you haven't heard of this yet, you will definitely be glad that you have now. This is their fifth issue to date...you can preview the previous issues from their website, link is below. It's full of beautiful photography, inspiring recipes and so much more about the vegan community...please take a moment and be inspired !

This is their free online publication for Fall 2012....Chickpea Mag 

You can also order copies to thumb through and show your support so they can keep up the good work...

For more info visit their website...Chickpea Vegan Quarterly

As stated from their website....their mission in a nutshell...

• bring the vegan community together in a positive way.
• support fellow vegan artists, writers, and shop owners (and just the average vegan!)
• banish the traditional ad-centered magazine layout.
• introduce people to a whole foods, plant-based lifestyle, which works with both healthy food and decadent desserts.
• create an emphasis on handmade and working from scratch, so that cooking becomes less of a chore and more of a thing to look forward to.

after reading plenty of beautiful, inspiring food and writing magazines, we were left wanting more. 

we thought, “why not have a place to showcase all of the ideas from vegans online, from people of all culinary levels? a place to celebrate and normalize veganism, to show non-vegans that living vegan is now more fun and rewarding than ever?” 

from there i modeled our mission around all whole foods, well-thought out stories and features, appealing to everyone, made beautiful to attract vegans and non-vegans. we’ve brought together so many great ideas, recipes, photography and more from fellow vegans in our online community, and showing the best of the best in a high quality way every season. as time goes by, our content changes to fit what the community wants, and we grow a little more every time. 

• • •

Hope you enjoy this free online publication as mush as I did. I see a few great recipes that are calling my name! 

Like this butternut squash & fennel lasagne xoxo

or maybe the raw apple pie...even the pumpkin chai french toast or the teff pancakes with only four ingredients...all so delicious!!! What a smart magazine it is, a true treasure...

And now for a smoothie with a hint of fall...this was my post work-out drink for the day...

Ingredients

1 frozen banana

1 cup frozen blueberries

1 cup unsweetened almond milk

1/2 teaspoon or so cinnamon

dash of vanilla extract

Place all ingredients in blender and blend to desired consistency adding more milk or water as needed. 

Enjoy !

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Raw Almond Butter

I loooove raw almond butter! I eat it every day someway, somehow...whether it's on my morning toast with sliced fruit, smeared on pieces of my favorite dark chocolate bar I get from Trader Joe's or with apples slices. It's the best. I was super excited to try out my own homemade batch. After letting it cool for a bit, it was just as good as the raw almond butter I purchase from Trader Joe's, only this was better because I made it myself. It really came out perfect...I'm very pleased. I used a pound of raw almonds which cost $4.99...this is the same price for the same amount of almond butter I currently get from TJ's. I have also seen it go for upwards of $16.00. I will be making this from now on at home as I like knowing exactly what's in my almond butter plus I love the ability to add any special ingredients for special occasions or just because. 

Raw Almond Butter

Ingredients

1 pound (16 oz) raw almonds or 2 1/2 cups 

a bit of patience

optional add ins 

1/2 teaspoon or so of cinnamon

1 teaspoon vanilla extract or seeds of 1 vanilla bean

Add almonds to blender or food processor and pulse and blend until creamy. Stop frequently to push sides down. I found that gently shaking my food processor helped to keep the sides falling so I didn't have to stop as much. My machine has suction cups and stays put. But please, please, please use caution if doing this, I don't want you to break your appliance or hurt yourself. The total time from beginning to end my take up to 25 min (at least it did for me...maybe my processor isn't the best). You may have better luck and be done in 15 min as is usually the case for others who have made this. To make sure you get that super creamy texture, just when you think your done...keep the blender going for another 5 minutes or so. I've stopped to soon and had a somewhat pasty batch, it wasn't bad but the creamier it is (like in my final photos) the easier it is to spread.

Edit: It's been one week and I'm ready to make another batch. This time the batch went very smoothly and it was done in 15 min. I guess the old saying is right...the more you do it the better you get! I will love making my own almond butter once a week from now on :)

After about five minutes or so it will start to bind and clump. 

This is about 15 minutes in. Finally the almonds are starting to warm up and release the oils..it's coming together now. Add any additional ingredients at this time. At this point my neighbors were probably wondering what the heck I was doing. :) 

25 minutes later and voila, my end product...raw almond butter!

And now I know what that's all about...ready for some toast in the morning or some chocolate pieces smeared with the nuts of my labor. 

Enjoy !

Here's a few other options for flavored almond butter...

Maple Cinnamon Almond Butter from Running to the Kitchen

Raw Chocolate Almond Butter from Diet, Dessert & Dogs

Have fun :)

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