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Archive for August, 2012

Green juice and locally-grown flowers in my kitchen.

While I’ve been known to down glasses of liquified mustard greens, radish, beet greens, arugula and other “strong” plant ingredients, I’m a huge fan of mild green juice now and then. Appease your palate while boosting your veggie intake with this cool twist on a classic:

Delightful Mild Mint Green Juice

Serves 1-2

Ingredients:

1 medium or 3/4 large cucumber

1/2 head romaine lettuce

5 stalks celery

1/2 green apple (optional)

4 peppermint or other mint leaves

Instructions:

Juice, drink deeply and enjoy!

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Green beans are an ideal vegetable snack. Great fresh or chopped into raw salads, they’re a versatile summer favorite. They are also wonderful when made into raw dehydrated crisps. Shoestring shaped, this easy-to-make healthful treat pairs well with hummus, bean or salsa dips, guacamole. Also great when enjoyed by itself as an energizing snack. Requires only a few hours to dehydrate, and takes very little prep time. Enjoy:

Dehydrated Green Bean Crisps

Ingredients:

Green beans

Coconut oil

Salt

Garlic powder

Herbs and spices (optional)

Instructions:

Lightly coat green beans with coconut oil, salt, garlic and other herbs and spices if you wish. Dehydrate for 3-5 hours, depending on desired texture. Enjoy!

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This recipe contains several different kinds of dense vegan protein mixed with spices and a colorful cornucopia of lightly steamed veggies. This energy-dense meal can satisfy any appetite, and is great dish to serve vegan naysayers who ask the hackneyed question “where do you get your protein?” Cooks in under 35 minutes, more or less including veggie prep time.

Rainbow Protein Vegan Stew (serves 4-6)

1 cup quinoa

1 cup red lentils

 1 Tbs coconut oil

1/2 cup tempeh

1/4 cup chopped golden or regular beets

2 cups swiss chard

1/4 cup hemp seeds

2 Tbs nutritional yeast

1/2 cup stewed or fresh tomatoes

1 tsp Berbere (a mix of spices–you can substitute curry, turmeric, garlic, onoin and/or cayenne if you’d like)

Recipe:

Chop and peel veggies. Cook quinoa and lentils, and steam everything else. Add in spices, and mix with cooked lentils and quinoa. Enjoy!

 

 

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