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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Garden Salad

August 19, 2017

E: Let’s talk about salads today. I’m sitting here in my living room watching “Defenders” on Netflix on an early Saturday morning. It kind of reminds me of the days I used to wake up early as a child to watch x-men. I love superhero movies, don’t you? Anyways.. it’s going to be a beautiful sunny day. We are going to my nephew’s birthday party today. It’s middle of August and summer is almost over! So sad… I didn’t even go to the beach one time. Sigh. Actually, wait, I just remembered we went to southern California to Newport Beach in early May. We went to Balboa Island- such a cute place! Anyways, what I wanted to say was that although summer is almost over, my vegetable garden is still kind of just starting out! Weird right. I have an abundance of cherry tomatoes, peppers, and cucumbers.  This is one of my favorite combinations of a salads. It has sweetness from the corn and grapes, crunch from the cucumbers and pumpkin seeds, and a burst of tangy sweet juice from the cherry tomatoes. Salads are so easy to prep and I’m trying to get my fill before summer ends, because then I crave hearty warm food. I’ll have to see how I adjust to eating raw/vegan once the season changes. Wish me luck!

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Clean Recipes, Raw, Recipes, Vegan

Cabbage, Beets and Pears- Oh my!

August 16, 2017

E: How good does this crunchy and tangy salad look? I’m on day 9 of my eating raw journey. I am still trying to follow the recommended plan from the Rawvitalize book, shown below, but I haven’t gone grocery shopping and still have so much left over produce from the first week’s plan so I’ve been using what I have to eat raw. I find that when I buy purple cabbage, recipes usually only call for about 1/4 cup or so, and you end up throwing the rest away because it goes bad. I have another recipe on the blog that I like for purple cabbage and broccoli, but I don’t current have broccoli… hmmmm. Anyways, today I browsed through the book and came across this cabbage salad. I had mostly all the ingredients, except I ran out of granny smith apples. I used the remainder of an apple and supplemented it with organic homegrown pears. I recently received a gift of three varieties of organic, home grown, baby pears. They are so delicious, and still very crispy. They are sweeter and less tangy than the apple, but they fit in nicely with this salad. You would think that I would have apples, and not beets, but nope! This year I planted beets. It’s a good thing I did because so far- I’ve found that the beets grow at a good pace, I don’t need to eat all of them at once. I can pick one or two if a recipe calls for it. I also use beets for juicing. Almost every time I think of making pressed juice at home, I will always have beets, carrots, and celery (I grow that too) as a base. Sooo long story short, I made this salad.

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Pear Super Salad with Raspberry Dressing

August 14, 2017

Pear Super Salad with Raspberry Dressing

yields: 1 serving

 

E: We resurrected this salad recipe from a few months ago. This was before I stopped eating dairy products and meat. I would still make this salad, but I would add  some walnuts, and maybe some stonefruit like nectarines and maybe some apples, and a tiny bit of thinly sliced red onions. That’s the beauty about salads, you can add whatever you like. 

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Elena’s Lite Zesty Mexican Salad

August 9, 2017

E: My sweet parents visited a few weeks ago. My mom made this side salad which also has jicama and cucumber in it. You’ll see from the picture of my mother that we had the jicama,cucumber next to the salad bowl. We didn’t mix it in because my husband doesn’t like jicama or cucumber. Weirdo. But let me tell you, the jicama was crunchy and sweet. The tomatoes, cilantro and avocado were perfect for the tacos we were eating too. Enjoy.


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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Recipes, Semi-Vegetarian, Vegan

Kale-Basil-Parsley Pesto with Toasted Nuts

November 12, 2015

Kale-Basil-Parsley Pesto with Toasted Nuts

 

E: I got home around 7:10 pm today. I didn’t have to cook because I have spaghetti and fajita leftovers. But I was in the mood for a vegetarian dish that incorporated kale. I got the idea to make this recipe once I saw the pine nuts in my pantry. I haven’t made pesto in over four years, so I kinda forgot how to make it. I started googling kale pesto and I found several recipes that used kale instead of basil and walnuts instead of pine nuts.

One recipe from epicurious  from Fifty Shades of Kale, by Drew Ramsey, M.D. and Jennifer Iserloh mentions that kale-walnut pesto has high amounts of folate capable of producing a pound of serotonin in one hour- which they say translates into good sleep and a smile in the morning. Umm. .. sold!  

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Apps, Clean Recipes, Dairy-Free, Dips and Salsas, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Semi-Vegetarian, Vegan, Veggie Appetizers

Esme’s Chunky Guacamole

August 30, 2015

Esme’s Chunky Guacamole

E: We loooove avocados! Sam’s parents gave us an avocado tree as a housewarming present. We are considering planting a second-type of avocado tree, and one that is not a dwarf like the one we currently have. I cannot wait until we have them in stock. The obvious thing to make with avocados is guacamole. However, once we have them in stock I’ll be exploring with avocado soup, avocado ice cream, and other weird recipes I’ve come across.

 

For now, this particular recipe for guacamole is my default. I make this recipe for special occasions, or for get-togethers. I should warn you that I make my guacamole in a molcajete using the tejolote (mortar and pestle). You should too, you will not regret it. If you don’t have one I’ll provide substitute instructions.

 

This last friday night, I prepared this guacamole recipe along with a pico-de-gallo, and grilled zucchini from the garden. I served it with whole-grain crackers and a raspberry margarita. Glorious.

 

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Broccoli Salad with Sesame Dressing

August 27, 2015

Broccoli Salad with Sesame Dressing

E:  One way to get back on track with your health goals is to make this salad. Broccoli is a superfood. It fights cancer, maintains your metabolism, serves as a detoxifier, is filled with fiber, lowers cholesterol, protects your eyes, it is extremely high in vitamin C, has calcium, potassium, vitamin A, vitamin B-6, magnesium, folate, and many more. Studies show eating broccoli decreases obesity, diabetes, heart disease, promotes healthier complexion and hair, increase energy and weight loss. It’s great steamed, roasted, in a soup, raw with yogurt dip.

My mother-in-law gave me this recipe. She made it for a get together once and I fell in love. I love the crunch of the peanuts/ pumpkin seeds and raw broccoli; and the acid from the rice vinegar. I like eating broccoli in a form different than typical steamed with salt and pepper. It’s Sam’s favorite vegetable, specially when I make it with beef- ha! 

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Recipes, Semi-Vegetarian, Soups, Soups & Salads, Vegan

Easy Sweet Potato Soup

July 16, 2015

Sweet Potato Soup or Sopa de Camote

 

E: I’m in love with sweet potatoes. I first started eating these because they were a recommended source of protein and carbs for runners. I also began to eat them in lieu of a regular potato because they are a superfood which means they are loaded with anti-inflammatory nutrients and are low on the glycemic index.  I find sweet potatoes on sale all the time at the mexican market. Although, the sweet potatoes there have a thinner skin are slightly pale yellow, and are not as sweet nor mushy when cooked. I can eat sweet potatoes in a variety of ways, but this was the first time I tried it in soup form. I really liked it. It’s hard to say where this recipe originated because I’ve seen variations of it on so many blogs and cooking books.

My boss recommended Gwyneth Paltrow and Julia Tursthen’s book, “It’s All Good.” I found a sweet potato recipe there that is just about like the one I made. I’ve also seen this on a website at “simplyrecipes” and even then she gives credit to another blogger.  Anyways, the moral of the story is that you can really make this soup your own by adding a few of your favorite spices or toppings, just like when adding toppings to a baked potato. I love paprika and honey with my sweet potato, so I used a little of that here. Enjoy!


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Apps, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Semi-Vegetarian, Vegan

Roasted Cauliflower

April 25, 2015

Roasted Cauliflower 

E:   This year Sam and I hosted our first party at our new house. We actually hosted back to back new year’s parties: one for his family and one for my theta sorority sisters from UC Berkeley. One of my friends, Emily, asked if she can bring something to the party. While I usually don’t like to have guests bring something, I was struggling with adding more vegetarian finger food. She is vegan so I asked her to bring a dish. She brought roasted veggies. They were a huge hit. They are so tasty and healthy!! A nice alternative to that heavy, high calorie chips and dips. I have since then made the roasted cauliflower and also a sweet potato wedges in the same way. I find that you can dip the florets into a greek yogurt dip, or eat them as a side to complete the meal.

I’ve seen several version of a roasted cauliflower recipe. Some add thyme and red pepper flakes instead of paprika. Some add capers and thyme. I haven’t tried those versions yet. My husband doesn’t like thyme too much. If you try a variation, please share.

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