Wednesday, June 22, 2011

The first day of summer. Let's celebrate with salad!

Raw vegan is the way to go for summer and it's so easy with these great salads.  I like to add cooked grains to give my salads some dimension and to jazz up what can otherwise be a humdrum experience.

Black bean and millet salad

Israeli couscous summer pilaf

Roasted vegetable salad over greens.
Zucchini, asparagus, red pepper, chickpeas marinated in equal parts balsamic vinegar and olive oil.  Grill veggies until bright and grill marks form.  Serve over a bed of mixed greens.

Mexican layered salad.
A beautiful layered salad I made with leftovers.  (ssshhhh! don't tell my clients!)  Guacamole over top of brown rice, re-fried beans and salad greens, ringed by homemade salsa.  Yummy!  The recipes come from my copy of the Engine 2 Diet book.  

Black Bean Spread, page 235
1 can black beans, rinsed and drained
1 clove garlic, coarsely chopped
1/4 tsp. ground cumin
1/4 tsp. sea salt
3 tbsp. milk substitute
juice of 1 small lime

Blend all ingredients together until combined.

Guacamole, page 238
2 avocados
juice of 1 small lime
1 clove minced garlic
1 tsp. chili powder

Mash avocados and mix together ingredients.  Keep pit to put in guacamole to retain bright green colour.

Salsa, page 240
1 can tomatoes
1 large jalapeno pepper, diced (remove seeds to reduce heat)
2 cloves garlic, coarsely chopped
1 cup cilantro
2 green onions, coarsely chopped
juice of 1 lime

Blend ingredients together to achieve desired consistency.

Tuesday, June 14, 2011

Soups and sandwiches!

My client Michelle, hot yoga instructor extraordinaire, challenged me to five lunches and five suppers this week.  She said she'd eat anything hot or cold, it didn't matter.  So I went to town, searching for recipes and I will update this blog post as I cook and photograph the food.

Carrot Soup
Recipe here:

Veggie burger with spicy cannellini spread and roasted peppers!
Mmmm, the recipe for the veggie burger is from page 186 of the Engine 2 Diet book.  It goes as follows:

New York Times Veggie Burgers
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild, chilies, drained
1 garlic clove, minced or pressed, or 1 tsp. garlic powder
1 tsp. onion powder
2 green onions, chopped
1 cup chopped carrots (although grated would have been better)
1 cup parsley or cilantro
2 cups quick rolled oats
8 whole grain buns
Fresh veggie toppings and healthy condiments

Preheat oven to 450.  Process the first seven ingredients using an immersion or a regular blender or food processor.  Remove contents into a large bowl and stir in the oats.  Form into patties, place on a sprayed baking sheet and bake for 8 minutes.  Turn oven up to broil and cook for two more minutes until the tops are nicely browned.  Alternately you can saute the burgers on medium heat in a sprayed nonstick skillet for five minutes on each side, until both sides are browned.  Toast the buns and pile on your favourite toppings.

I adapted the cannellini spread from another recipe from here:

Cannellini spread
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp. crushed red pepper
1 can cannellini beans
juice of 1 lemon
pinch cayenne
sea salt or pepper to taste

Put all ingredients in the Vitamix and let her go!  Nice and flavourful, just a little bit spicy. Makes 4 servings.

Friday, June 10, 2011

Smoothies are the perfect summer refreshment and they're good for you, too.

This particular smoothie contains 1 banana, 1 cup frozen peaches, 1 cup blueberries, 1 cup frozen black cherries, 1 cup baby spinach, 1 cup dandelion greens and 2 tbsp. flax, 1 cup almond milk and 2 cups water  It made a 40 oz smoothie and I drank THE WHOLE THING for breakfast.  Mmmm. :-)

Creamy green smoothie
Ingredients: 1 pear, 1 apple, 1 kiwi, 1 1-inch chunk fresh ginger, 2 lemons juiced, 2 cups spinach, water to desired texture. Yum!

I will keep updating this blog post with other smoothies I make in the coming week for you to enjoy.

Friday, June 3, 2011

It's June already and time for salads!

The wonderful thing about summer is that it gives me an opportunity to eat a lot more raw foods.  Many of my clients have also requested salads for the summer, and while it cuts back nicely on the time I spend in the kitchen, I also have to be more creative to keep the juices, and subsequently, the money flowing too.  I love the addition of nuts and seeds, marinated tofu, cooked grains, edamame and fresh herbs to my salads.  I love finding neat dressings that are low fat or fat free or even just clean to top the salads with.

Salad dressed up with edamame and pumpkin seeds.
Ingredients:  baby spinach, Oriental salad greens mix, broccoli sprouts, grape tomatoes, thawed frozen edamame, pumpkin seeds... topped with a beautiful Creamy Green Avocado Dressing from the Engine 2 cookbook.  Printed with permission from Rip Esselstyn himself.  1/4 pkg Silken Lite tofu, 1 avocado, juice of 1 lime.

Quinoa salad over greens with tomatoes and basil.
Sorry for the blurry image, it was taken with my cell phone as I couldn't find my camera.
Ingredients: mixed greens (baby spinach, baby romaine, arugula, raddichio, etc.), Quinoa salad (in which I omitted the green beans as I didn't have any) with grape tomatoes and fresh basil leaves to garnish.

Berries and greens with creamy orange dressing
Ingredients: mixed salad greens, strawberries, blueberries, sliced almonds, golden flax seeds, dried cranberries topped with creamy dressing made with 2 oranges, 1/2 cup cashews blended in Vitamix.

With the warmer temperatures also comes fresh fruit.  While I prefer to buy locally grown fruits and vegetables whenever possible, I couldn't resist buying up some USA grown berries the other day so that I could make this fabulous recipe I found online (and the one I added above).

Vegan Berry Breakfast Bombs or as I like to call them, OMG YUM!!!

Oh, these are so fine we need more pictures!!!


Yes, these were amazing.  I have to give a HUGE shout out to Tess Masters at for this fabulous recipe.  Not only did she nail it with this fantastic recipe, she has a WHOLE site full of amazing vegan and raw food recipes to try.  For the above recipe please visit her site here .  I followed the recipe precisely and it was perfect.  My kids would have liked the cashew cream to be sweeter as I only used the 1 tbsp. agave syrup recommended by the author, but my adult tastes said it was perfect.  I could easily eat this every morning for breakfast. One lucky client had this for lunch this week and everyone will get to try it next week.

I'm sorry that's all I have right now, but I promise not to be a stranger and will come back next week with a new blog post.