Spelt Chocolate Chip Cake Cookies

I baked these for a co-worker's birthday last week and she loved them.  She likes raw sugar and I just so happened to have just enough left for this recipe.  I modified this recipe from the Arrowhead Mills package of Organic Spelt Flour.  This is a very simple recipe and takes about 20 minutes (preparing and baking).

What you need:
1/2C Vegan Earth Balance Butter, Softened
3/4C Turbinado Sugar
1 Tablespoon Flaxseed and 3 Tablespoons Water (Egg substitute)
1 Tsp Vanilla Extract
1/2 Tsp Baking Powder
1 3/4C Arrowhead Mills Organic Spelt Flour
1/2 Tsp. Sea Salt
1/2C Organic Chocolate Chips (dairy, nut and soy free)

Preheat oven to 350 degrees farenheit.  Lightly oil baking sheet.  In large mixing bowl, beat butter with sugar, flax mix and vanilla extract.  Blend in flour, baking powder and salt.  Stir well.  Fold in chocolate chips.  Roll into balls by spoonful size and bake for about 11 minutes.

Coconut Mushroom Fettucini Alfredo w/ Kale

Just because you're vegan doesn't mean you are limited from great foods, such as alfredo! This was my last cooked meal before my raw detox and it was so good that it will be my first cooked meal once I'm done.  In the meantime, I will be updating my blog with meals that I prepare for my children.  Cooking all this yummy food is super tempting! lol, so lets get on track and talk about this recipe.  It's spelt fettuchini noodles with a coconut mushroom alfredo sauce combined with leafy kale mmm and the best part is that it's not to coconutty like I had imagined it would be.

Ingredients

1 package of organic crimini mushrooms

1 can of organic coconut milk

1 stalk of organic kale

1 box of spelt fettuchini noodles

1 teaspoon organic olive oil

Seasalt & Cayenne pepper to taste.

Directions

Boil noodles on high heat with recommended amount of water for 6-8 minutes (or tender).  Once cooked drain the noodles, mix in 1 teaspoon of olive oil and set aside.  In separate sauce pan, combine coconut milk, 4 finely minced mushrooms, salt and pepper and heat over med-low heat for 10 minutes stirring frequently.  Roughly chop the kale and steam along with the remaining whole mushrooms in a steamer for about 10-15 minutes.  Once everything is done, combine all ingredients and enjoy!

Moringa Oleifera

I add a teaspoon of this to my veggie-fruit smoothie every morning.

Moringa, also known as, Moringa Oleifera contains over 90 nutrients and 46 antioxidants, making it one of Earth's most nutritional foods. Even Manny Pacquiao uses Moringa in his diet everyday, no wonder he knocking people out.

Moringa has 10 times the vitamin A in carrots, 1/2 times the vitamin C in oranges, 17 times the calcium in milk, 15 times the potassium in bananas, 25 times the iron in spinach, and 9     times the protein in yogurt.


Moringa is known as the "miracle plant" in Africa and is highly nutritious containing 539 known compounds.  Moringa is also used as medicine for treatment in malnutrition, starvation, prevention and healing of diseases and maladies worldwide.

Soft Homestyle Baked Peanut Butter Cookies

Make these cookies exactly as said below and you will get a soft homestyle baked cookie MMM!!  I took some to my co-workers and they said they were delicious.

Ingredients:

2 cups organic spelt flour

1t baking soda

1t seasalt

1 cup organic peanut butter

1/2 cup maple syrup (grade b)
1/4 cup raw blue agave nectar
1/4t vanilla extract
1/4 cup silk vanilla almond milk

Directions:

Preheat oven to 350F degrees. Lightly grease cookie sheet with coconut oil. In medium bowl mix the flour, baking soda and salt together. In a large bowl combine the peanut butter, syrup, agave, vanilla and almond milk (last). Pour the dry ingredients into the peanut butter mixture and mix.

Once mixture is combined roll into balls about 2 inches apart on baking sheet.  Use a wet fork to press down on the cookie balls to make the criss-cross pattern. 

  

Bake in the oven for 11 minutes (yields about 20 cookies)

Bittersweet Dandelion Berry Smoothie

In a couple days I will be going on a detox and cleanse program where I can only eat raw foods for 20 days.  I decided to experiment with my first smoothie to see how it tastes.  It's going to take a little getting used to lol.  This is made from organic dandelion greens purchased from Wegmans.  Now I don't know if you can use the wild greens from your yard... you need to consider chemicals so that's up to you.  I chose dandelion greens because they are highly nutritious.  Dandelions have a bitter taste because they are so full of energy so I had to add something sweet.
 


Ingredients:

2 cups raw dandelion greens
1.5 cups frozen berries
1/8c raw blue agave nectar
1/8c flaxseed
1T almond butter
16oz spring water



Directions:

Put all together in blender and use smoothie option.

NOTE - Dandelions are a great source to aid in disgestion, reduce swelling and inflammation as well as help treat viruses, jaundice, edema, gout, eczema and acne. 

A great source for benefits of dandelion greens http://www.mercola.com/nutritionplan/foodalert.htm#DandelionGreens.

Chocolate Chip Banana Bread

Ingredients
1 1/2C organic spelt flour
1/2tsp baking soda
1/4tsp baking powder
1 mashed banana
1t vanilla
1/3C raw blue agave nectar
1/3C organic maple syrup grade b
1/3C organic coconut oil
1/8C almond breeze original
1/4C mini chocolate chips (soy, nut and dairy free)

Preheat oven to 325 F. Lightly grease glass pan. Sift together flour, baking soda, baking powder in one bowl and wisk mashed banana, vanilla, agave, syrup, coconut oil and almond breeze in separate bowl.  Combine the dry ingredients to the wet ingredients.  Fold in the chocolate chips.  Carefully pour mix into pan and cook for 40-45 minutes.

Delicious Mango Smoothie

Source - http://silkpurealmond.com/?gclid=CIiR38i1lqoCFUFx4AodEyBdyQ#a=3;r=1

Creamy almondmilk and sweet mango create a memorable low-fat pick-me-up.

Ingredients

1 1/2 cups diced ripe mango (1 1/2 to 2 mangoes)
1 cup ice cubes
A pinch of salt
1/2 teaspoon fresh lemon juice
1 1/2 cups Silk Pure Almond Original or Vanilla

Method

In a blender, combine all ingredients until thick and creamy, about 2 minutes. Serve in tall glasses garnished with mint.

Yield

4 (1-cup) servings

Time

Preptime: 15 minutes
Cooking Time: N/A

Nutritional info

(Made with Silk Pure Almond almondmilk)

Calories 101; Total Fat 1g; Cholesterol 0mg; Sodium 83mg; Carbohydrates 24g; Fiber 2g; Sugars 21g; Protein 1g; Vitamin A 20% DV; Vitamin C 49% DV; Calcium 12% DV; Iron 2% DV

Almond Milk: A Better Alternative?

Who was the guy who first looked at a cow and said, 'I think I'll drink whatever comes out of these things when I squeeze 'em!'? -Calvin, from Bill Watterson's "Calvin and Hobbes"

Two months ago I had never heard of almond milk, but now it has become an everyday drink in my home. The only reason I had tried it was because I had a $1.50 off target coupon and a $0.75 off manufacturer coupon.  I'm not going to lie..the first time I tried it I thought it was way too nutty and I didn't think I'd be able to give up dairy milk, because I was raised on it.  Not long after I went vegetarian though I decided to give up all animal products and go strictly VEGAN.  My DS would get upset stomachs all the time after consuming dairy milk and it made me feel awful to have to give him it.  Ever since I brought almond milk into my home though my DS always wants to drink it and he never gets sick.  With eating more vegetables than I used to I have found almond milk to be that perfect offset to a meal - the missing sugar!  The nuttyness that I first was not used to is now what I crave after a good stir-fry.  Not only is this drink deliciously sweet but it’s also more nutritious than dairy milk.  Calcium is a huge factor of why people drink dairy milk.  You are pounded in the head with "drink more dairy milk for stronger bones." Well contrary to what people may think Silk PureAlmond has 50% more calcium than dairy milk does.  I was thinking the other day about how soft my skin and hair have become as well as my stretch marks from pregnancy have fainted tremendously (YAY!!)  For these awesome benefits I have to thank Silk PureAlmond for the excellent source of antioxidant vitamin E.  There is also no saturated fat or cholesterol in this drink and has added vitamins such as A, D, E, B12 and minerals such as zinc, copper, magnesium, iron, calcium, manganese and riboflavin that are derived from vegetables.  Almonds are high in protein and have a good source of fiber.  Silk PureAlmond is made with filtered water and is also GMO-free.  Bonus that this Silk PureAlmond comes in different flavors: vanilla, dark chocolate or original.  A great variety and the same great taste.

I usually use the original for baking, vanilla for cereal and dark chocolate for desert.

Get a $0.75 off coupon https://silkparegistration.icmodus.com/default.aspx?bhcp=1

Chocolate Chip Coconut Cake

Something Sweet, Something Moist

This cake has a crumbling effect and is full of delicate choco-chips.

Ingredients:

3C Organic Spelt Flour

1C Organic Raw Blue Agave Nectar

1/2C Organic Cacao Powder

2t Baking Soda

1t Seasalt

1/2C Organic Coconut Oil

2t Organic Vanilla Extract

2t Distilled White Vinegar

1 1/4C Coconut Milk

1/2C Chocolate Chips (soy, nut and dairy free)

Preheat oven to 350 degrees F. Lightly grease 9x11 inch glass pan.

Sift the flour, salt, baking soda and cacao together in bowl.

Mix vinegar, milk, agave, coconut oil, and vanilla together in separate bowl.

Add dry ingredients to wet ingredients and mix till smooth.

Fold in chocolate chips and pour into pan.

Bake 45-50 minutes.

Why I Use Agave?

People have been asking me, why agave?  Well, it’s VEGAN, sugar-free, has a low glycemic index and is an ancient healer.  Agave is derived from a Mexican cactus and is just about 25% sweeter than sugar, therefore, less is desired.  Not only is it naturally sweet but it’s also completely VEGAN.  Some granulated sugars and brown sugars are filtered using bone char, which is animal-bone-based charcoal.  The low glycemic index of the agave benefits everyone and is even a great alternative for diabetics to broaden their dietary options.  When substituting agave instead of sugar it takes some experimenting when baking.  Just remember less is more.  We choose to use the organic raw blue agave because it has no preservatives and has no GMOs.  Herbal remedies with the use of agave range from relieving indigestion to healing skin wounds.

*NOTE* See link for tips on how to cook with Blue Agave. http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Raw_Blue_Agave.html

Kamut Spiral Pasta w/ Portabella & Spinach

1 box organic kamut spiral pasta

1 container organic grape tomatoes

1 package organic portabella mushrooms

1 bunch organic spinach

3 fresh organic basil leaves

1T dried organic oregano

1/8C organic extra-virgin olive oil

In one bowl, cut the tomatoes into four and add finely chopped fresh basil. In another bowl, put together the chopped spinach and portabella.  Meanwhile, cook the kamut spiral noodles.  Add 1/8C oil to saute pan on med-high heat.  Once heated, put mushrooms and oregano on bottom and cook spinach until wilted. Add tomatoes, fresh basil and continue to saute for 2 minutes. Use the liquid mix in the saute pan as sauce adding salt-to-taste.   

 

Vegan Blackberry Pancakes

Today is my 4 year anniversary!  What better way to start off the day than to make something delicious for breakfast.  Usually I post a couple pictures but this one I think does enough justice.  So here is something that's quick and yummy and all you need is a spatula and skillet. Get flippin!!

Ingredients:
1C Kamut Pancake Mix (Arrowhead)
1C Almond milk
1T Vanilla extract
1T Coconut Oil
1/2C Blackberries (cut in half if large)

Basil Lime Guacamole

This is the BEST guacamole dip that I've made yet so I have to post!  Me and my son just devoured it in like 5 minutes LOL!! All you need is one avocado, 6 grape tomatoes, 3 fresh basil leaves, 1/4 lime squeezed and sprinkle seasalt. I just smashed the avacado with a fork, because I wanted a chunky texture.  Enjoy (:

Vegetable Stir Fry w/ Tahini Garbanzo Beans

This was created and inspired by my taste buds *salivating*.  I was really really craving some good crunchy vegetables, but didn’t want to eat them raw.   So I went shopping for some fresh organic veggies after work and found some really nice size zucchini and yellow squash.  I also noticed that the organic broccoli was on sale (BONUS) definitely had to add this to the mix.  Since we have decided to not eat soy products (tofu) I added the Garbanzo Beans for protein, which in my opinion goes best with stir fry because they don’t break apart.

Ingredients:

2 large firm organic zucchini

1 organic yellow squash

1/4C red pepper (sliced)

1 bunch organic broccoli

1T dried organic basil

1t fresh organic tarragon

1-15oz can of organic garbanzo beans

1T organic tahini

1/8C spring water

1/4C organic extra-virgin olive oil

Cayenne pepper, seasalt and paprika to taste.

Heat the wok to med-high with olive oil.  Once heated add the broccoli, zucchini, squash, tarragon, basil and keep tossing so everything gets cooked thoroughly.  If needed, add more olive oil until veggies are cooked to your liking.  In saucepan heat garbanzo beans with the tahini and water just until warm (don't overcook the beans or they will begin to fall apart). Add red peppers and seasonings to taste.  I like mine spicy!  Once done add the garbanzo beans to the veggies and toss. Woooola!  Simple and yummy!

Spicy Baked Garbanzo Bean Burgers

Initially, my plan was to only make hummus with the garbanzo beans and the tahini, but then I thought about baking a burger with the ingredients also.  Since I had already made fried burgers last week I wanted to switch things up and bake these instead this time...plus more healthy!  These patties are very yummy and have a small kick to them, which spice things up a bit.  I love parsley so decided to add to these patties as well as garnish.  This is my first time ever making these, so I didn't want to make a special sauce.  With just adding the roma tomatoes I was able to get a better enjoyment out of the ingredients:

1 - 15oz can of organic Garbanzo Beans (Chickpeas, drained)

1T of organic Tahini

1/2 chopped organic Onion
2T chopped organic Parsley

2 organic Roma Tomatoes (sliced longways into 4)
1/4C of Cento jarred Roasted Red Peppers
1T organic Extra Virgin Olive Oil
1t organic Coconut Oil
Cayenne Pepper
Sea Salt


Combine Garbanzo Beans, Tomatoes, Parsley, Onion, Red Peppers, Cayenne Pepper, Sea Salt and Olive Oil in blender.

Pulse mix in blender about 5 times (moving mixture with spatula between pulses) until evenly mixed.  Refrigerate for 30 minutes with fresh washed parsley.

Grease baking sheet with teaspoon of coconut oil.  Makes four medium size patties.  Bake for 20 minutes.  Carefully flip over and bake for an additional 10 minutes.  Serve.

Baked Candied Peach Rings

Peach rings have been on my mind for the past couple days...lets just say ever since I went on my soapbox about the peach gummy's containing Red 40.  So the other day I made a trip to Whole Foods Market and picked up three peaches that weren't ripe yet, they were still a little firm.  My plan worked and by today they were just ripe enough to bake.  I began searching the kitchen of things that would caramalize these rings and have a sweet flavor yet relaxing effect.  Raw blue agave nectar has a richer taste and a low glycemic index, so I chose this over sugar in the raw.  Then for the relaxing effect, I added ground cinnamon, which is a natural mild anti-inflammatory and aids in digestion. For the kick, I added vanilla extract and allspice.  These are delicious and are perfect when you are in the mood for something extra sweet or a romantic evening ;)

Ingredients:
3 ripe organic peaches
1/8 cup raw blue agave nectar
1/4t ground organic cinnamon
1/4t allspice
1/4t vanilla extract
1t coconut oil

Preheat the oven to 350 degrees F.  Slice peaches into rings about a 1/4 inch thick.  In small bowl combine the agave, cinnamon, allspice, and vanilla extract.  Dip each ring into the mix wetting both sides.  Grease the baking sheet with coconut oil.  Bake for 15 minutes.  Let cool.