Quinoa Crepes with Veggies and Cashew Creme Fraiche

Finally, a recipe!!  I don't consider myself a great home cook, but every once in a while, I make something that's pretty good!  And I'm definitely not a food photographer.  So you get what you get :)  This recipe is actually really easy, super tasty, and comes out kind of fancy, imo.  It's vegan, gluten free, and is not short on flavor!  You won't even miss the meat, or think that it's even needed at all.  I promise!

Quinoa Crepes

You'll need a high speed blender, like a Blendtec or Vitamix, for this recipe.  If you don't have one, go get one, now!  It's worth the investment.  I've had mine for almost 5 years and I use it up to 5x a day!  It has paid for itself a million times over.  Completely worth it!

Put in the blender

  • 1/2 cup quinoa (that has been soaked and rinsed)
  • 1/2 cup millet (that has been rinsed)
  • 1.5 cups water
  • 1 tsp baking soda
  • spices and flavors of your choice ... I added 2 tsps of Flavor God Everything seasoning

Blend on high until a thick, pancake like dough has been formed.  Cook in a pan on medium high with a little bit of coconut or olive oil in the pan.  Do not flip until the entire pancake/crepe has been bubbling.  It may seem like it's overcooked, but it's not.  It won't flip unless it's fully cooked.  This makes a ton of pancakes/crepes.  They are not flexible, so eating with a fork is a must!

Veggies

What can I say, this was really easy and you can use any combination of veggies you want!

  • Chop up onions and add to the pan with a little olive oil
  • Then add any roots/starchy veggies that need longer to cook
  • Add veggies that cook in a shorter amount of time, then add greens last so that they just lightly saute
  • With this recipe I used onions, kabocha squash (my FAVORITE!), bell pepper, purple cabbage, swiss chard, himalayan salt and pepper

Cashew Creme Fraiche

This recipe comes from the book Raw and Simple by Judita Wignall.  She's a raw foodist, creates the most beautiful recipes, and is also a fellow grad of the Institute for Integrative Nutrition.  Her recipes are easy, fresh, and super tasty!  I make this stuff ALL THE TIME! It's super versatile, you can use it anywhere you'd use sour cream or creme fraiche!

  • Soak 1 cup of cashews for at least 4 hours
  • Drain and rinse until the water is clear
  • Add cashews to the blender
  • Add 1 cup water and 1/4 cup fresh squeezed lemon juice (I actually added more lemon juice, so it turned out to be about 1/3 cup)
  • This is my addition, 1/2 tsp himalayan salt
  • Blend until smooth and creamy, keeps for up to one week in the fridge

I suggest making the creme fraiche first, then the crepes, then the veggies.  Top the crepes with veggies, fresh avocado, garden tomatoes, creme fraiche.  You have yourself a tasty meal that is super healthy and will be enjoyed by vegans and meat eaters alike!

 


Coconut Curry Veggie Dish

Coconut is so delicious!  I have been experimenting with whole, young coconuts (Thai coconuts) lately and whipped up this quick and tasty dinner.  It was really easy, I promise!  I don't like spending a ton of time cooking, even though I do love being in the kitchen.  And making everything from scratch can be tedious and messy.  But this recipe wasn't, so I will be repeating it in the near future for sure!  One pan dinner with very little clean up, yes please!!

I opted to use a fresh, young coconut to make coconut milk instead of using canned coconut milk.  Once you know how to open the coconut, it's actually pretty easy and quick.  It's cheaper or the same price as canned coconut milk, but it's not processed, and it tastes sooo much better!

To prepare, you need a young coconut and a knife with a blunt edge.  If you're not sure how to open it, check out this video tutorial here.  If you have a Whole Foods nearby, they sell their young coconuts with the husk cut off and a hole already exposed.  So easy!

Coconut Curry Veggies

Ingredients (organic whenever possible):

  • fresh ginger
  • fresh turmeric
  • 2-3 cloves garlic
  • onion
  • sweet squash like acorn, delicata, kabocha or butternut (I used white acorn squash)
  • romanesco or cauliflower
  • 2 small or 1 large zucchini
  • 1 bell pepper (any color)
  • 2 carrots
  • coconut oil
  • 1 young coconut
  • curry seasoning

First, make coconut milk

Open the young coconut by puncturing a hole and draining the water into a jar, bowl, etc.  Scrape out the flesh with a small silicone spatula.  Add all the water and all the flesh/meat to a blender, and blend until smooth and frothy.  There's your coconut milk!  It should yield anywhere from 12-16 oz, which is about how much a can of coconut milk is.  You will use it all in this recipe.

Next, to make the dish

Prepare the squash first because this is the most time intensive.  Peel off skin and cut in half or sections, removing the seeds by scraping them out with a spoon.  Cut in to bite size pieces and set aside.  If your squash is really big, use only half or part of it.  I used an entire white acorn squash.  

Chop up onion, garlic, ginger and turmeric finely.  I used 1/2 thumb size of peeled ginger and turmeric each.  Add about 2 TB of coconut oil to a saute pan and add onion, garlic, ginger and turmeric to the pan.  Keep on medium low.  Once they start to sauté, add a little bit of the coconut milk that you just made to the pan and continue sautéing.  Add curry seasoning to taste.  I probably used at least a TB of curry.

Now add the squash to the pan with more coconut milk and bring to a low simmer.  Cover with a lid and let it cook while you cut up the rest of the veggies.

Chop up romanesco or cauliflower (I used romanesco, I'm obsessed with it lately!), carrot, zucchini, bell pepper, and any other veggies that you think would be good.  Peas are also traditionally used in Indian food dishes, so you could add those as well.  

Add all veggies to the pan, stir and add the rest of the coconut milk.  Add more curry powder is desired.  Stir and keep veggies on a low simmer until they are done to your liking, 15-20 minutes.  I like the squash to be cooked soft, but the bell pepper and romanesco to be crisp tender.  You might like it different, so cook it how you want it!  

Let it cool for few minutes off the heat (the squash gets hot!!) before you dish out and enjoy!  This makes enough for leftovers for the next day (if you're only feeding 2).

 

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Chocolate Beet Cake

I love chocolate!  I have heard it touted as a supreme superfood full of beneficial antioxidants, and I have also heard that it can be a neurotoxin and can actually be damaging to the brain.  Well, whichever one it is doesn't really matter to me, I love it!!  I try to eat it in raw form with very little to no sugar, and never with concentrated or refined sugar, ever.

Here is a delicious chocolate beet cake recipe that everyone will love.  Seriously, every single person who has tried this when I have made it absolutely loves it!  It's great for birthdays, potlucks and other special occasions.  I made it on Valentine's Day and froze half of it, otherwise I would have had cake for breakfast, lunch, dinner and then I would have felt sick and gross!

The original recipe comes from Green Smoothie Girl where she uses wheat and eggs.  I have adapted it to be vegan, and there is a gluten free option as well.  Oat groats can be used for people who tolerate oats just fine.  Oats alone are gluten free, but most grow in conjunction with wheat and therefore may contain gluten by cross contamination.  The gluten free option uses buckwheat groats and millet.  In either recipe you will be making your own flour, which is so much easier than it sounds!!

Chocolate Beet Cake

1 cup buckwheat flour (ground from raw buckwheat groats)
1 cup millet flour (ground from raw millet )

(** can use 2 cups of oat groat flour, ground from raw oat groats, but this is not a guarantee that it will be gluten free, I've made it both ways and its good both ways!!**)

3 chia seed eggs: 3 TB whole chia seeds soaked in 9 TB water
1.5 c coconut crystals (coconut sugar)
3/4 c melted coconut oil
4 small to medium size beets, peeled and steamed (last time I made it I used 2 large beets and it turned out great!)
1/4 c raw cacao powder
1 tsp vanilla (I use Sunfood vanilla powder)
1.5 tsp baking soda
1/2 tsp himalayan salt

Preheat oven to 350. To make the flour, measure 1 cup of buckwheat groats, add to a high speed blender like Blendtec or VItamix, and blend until a dry flour powder is formed.  Do the same with 1 cup of millet.  Or, if you are using oat groats, put 2 cups of raw oat groats in the blender and blend until it turns in to flour.  Peel and steam the beets, then puree them in the blender, adding the chia "eggs", oil, sugar, vanilla. Blend, then add all other ingredients and blend to completely mix.  You may need to add a little bit more water to the mixture to get it to blend evenly. 

Bake in a 9x13 pan greased with coconut oil (I use sunflower lecithin for this and it works great too) for 30 min.
 

This is what the batter looks like before baking, a beautiful red velvet color!  It will turn brown and look like delicious chocolatey goodness after baking :)

This is what the batter looks like before baking, a beautiful red velvet color!  It will turn brown and look like delicious chocolatey goodness after baking :)

For frosting, I use Stacy Stowers' raw chocolate sauce recipe, it is so rich and tasty on top of this cake, especially warm out of the oven!  This chocolate sauce is also the key to the most delicious chocolate dipped strawberries, and although it's still a treat, it's so much healthier!

Simple Chocolate Sauce Recipe: 
(courtesy of stacystowers.com)

1 cup raw cacao powder 
1/2 cup raw honey
1/3 cup coconut oil
1/4 cup water
pinch of salt
blend, drizzle, dip or spread, and enjoy!

Apparently this is turning in to a food blog ...

My intention for starting this blog was motivation and education.  I wanted to share articles, links, and post information on topics that brings awareness and knowledge about holistic health to all.  I figured I would share a recipe here or there, but more than anything I wanted to educate about the what's and why's (why not eat this, what are excitotoxins and why to avoid them, what can exposure to the sun do for our health, why are essential oils so good to use, etc)

And while those topics are constantly brewing in my mind, and are most likely coming in the future, it seems to keep turning back to food every time I decide to do a blog post! 

Read More

What I eat for Breakfast!!

I get this question all the time:  "What DO you eat??" 

When I respond "Seeds, fruit, veggies, roots, seed like grains, more veggies, and more fruit!" I usually get a few responses like "You must always be hungry" or "That does not sound very good!" 

Well it is good and I'm not hungry!  I love food and I eat all the time, probably too much.  This is a social convention that we have adopted as a society, and we really need much, much less food than we actually eat.  I would say that 90% of eating is to feed the "mental and emotional" body, the little kid inside of us who still wants sweets, the crying teenager who has a broken heart and wants comfort food, you get the idea.   

Okay, that could be a week long blog session, so back to what I eat for breakfast!  Here are two very simple, very satisfying and easy breakfasts that I enjoy. 

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The {Simple} Green Smoothie

Green smoothies are the latest fad in the health community, and have been for almost 10 years.  What started with the all fruit smoothie years ago has transformed in to a household buzz word.  At least one person you know is probably consuming one every day, maybe even you!

Green smoothies are a fantastic way to get whole, raw veggies and fruit in to your diet.  The more raw food we can eat the better, as it is what we are made to digest.  Raw food has undisturbed vitamins, minerals, amino acids and enzymes that are perfect for well balanced health. 

Read More

Rich + Creamy Fruit Dip Recipe

It's raw

It's vegan

It's freakin delicious!!

I love chips and dip, and although I really try to not eat chips because of the rancid oil that they are fried in, I love chips and want to eat them often!  Sometimes I make my own in the dehydrator, but that hasn't happened in a few weeks.  Although I love it when I make chips/crackers and this reminds me that I need to do it more :)

I was munching on Bare Fruit organic apple chips from Costco and really felt like I wanted to dip them in to something.  I browsed through my cabinets, and saw the melted coconut oil on my stove top (it's been pretty hot here lately).  I found some cashews, and it gave me an idea!

I made a cashew buttery dip with coconut oil, coconut water, and dates.  I dipped the apple chips in it and it was sooo good!  Then I dipped strawberries in it for dessert.  More yumminess!  Then I took it to work in my lunch and dipped raw apple slices in it.  I ran out of apples but spooned the rest of the dip out until it was gone.  Yes, it's that good!  It's rich and creamy, but smoother and thinner than nut butter because of the added coconut oil.  The flavor of the cashews with coconut is divine!

The recipe is simple, and I didn't measure anything so I'll try to quantify the amount of ingredients as best as I can.

Oh, and I don't have any pictures of it because I already ATE IT ALL!!

Raw Vegan Cashew Coconut Dip/Spread

1  c. cashews (soak for a few hours)

1/2 c. melted coconut oil

1/4 c. coconut water/filtered water with 2 dates soaking in it (can do for 1/2 hr or longer to soften the dates)

Dash of vanilla

Dash of Himalayan sea salt

rain the water from the cashews and rinse.  I highly recommend soaking all nuts/seeds/grains if possible, but more on that topic at another time.

Add cashews, melted coconut oil, coconut water/water and dates to blender. 

You don't have to use a high speed blender like a Blendtec or a Vitamix, so if you don't just make sure to soak the cashews and dates for a long time so that they soften enough to blend.

ou might need more cashews, more water, etc to adjust the creaminess level.  This was not as hearty as nut butter, but was more runny and easy to spread.  It's the perfect fruit dip for dessert.  I think I might even put it on my kamut pancakes next time I make them.  um!!

ope you like it!  I hope to post more recipes as I make them and as the ideas come to me.