Tag Archives: yummy

Super Foods: Chia Seeds

In South America, as far back as 3000 BC, Chia Seeds (Salvia Hispanica) had been a staple of daily nutrition and commerce in Pre-Columbian societies. In Mayan and Aztec life, the seed was so important, it was incorporated into religious ceremonies and tribal trading, even having the harvest time for the seeds outlined in ancient Aztec calendars. It seems it only took modern day humans another 5000 years to revive the importance for these super seeds which are truly amazing and whose health benefits are still being discovered. It may be the single best all around food!

Consider these facts about Chia seeds:
– 2.5 times more protein than kidney beans
– 3 times the antioxidant strength of blueberries
– 3 times more iron than spinach
– 6 times more calcium than milk
– 7 times more vitamin C than oranges
– 8 times more omega-3 than salmon
– 10 times more fiber than rice
– 15 times more magnesium than broccoli

The Top Benefits of Chia Seeds

1. Lose Weight Without Starving

2. Balance Blood Sugar

3. Add healthy omega-3 oil to your diet

4. Nutrition 

5. Feel more energized all day long

6. Bake with less fat
Do you enjoy making baked goods at home, but hate all the butter and oil that has to go into them? Chia gel can substitute for half the butter in most recipes! The food will bake the same and taste the same (or better) from the addition of the chia gel.

Add age-defying anti-oxidants
Anti-oxidants have been in the news lately due to their super healthy benefits.

Blood Thinning Benefits

The problem of thicker blood can reduce circulation and be the precursor to various heart problems

Because they have a mild taste, the seeds can be added to any variety of meals, said Wayne Coates, author of Chia: The Complete Guide to the Ultimate Superfood. Sprinkle them on yogurt or salad, add them to smoothies or juice, use milled seeds for baking or soak the seeds until they form a gel that can be added to a variety of recipes.

Sources

PreventDisease 

superseeds.ca

theglobeandmail.com
nutraingredients.com

mychiaseeds.com
living-foods.com
icreatewisdom.com

Afro Vegan Cook Book

Renowned chef and health activist, Bryant Terry shows us how we can do so by sharing some of his beautifully crafted Afro-Vegan recipes.

He presents delicious recipes that incorporate an assortment of wholesome and savory ingredients. CocoaSpiceCakeBryant adds a vegan twist to classics like Jamaican Patties, Spice Cake (pictured left) and grits as well as other dishes with unique and vibrant flavors such as Creamy Coconut-Cashew Soup with Okra, Corn and Tomatoes and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds all inspired by traditional cultural cuisine.

 

The book includes recipes for dishes like

Pan-Fried Grit Cakes with Crispy Leeks, Garlic and Thyme

Smothered Seitan Medallions in Mixed Mushroom Gravy

You can Order a copy of the book here at Barnes and Noble  or other online book stores  AfroVeganCover

LolliPop Kale Pesto Pasta

Recently, in food circles, there had been whispers of a vegetable called lollipop kale, supposedly a mythological-sounding cross between Russian red kale leaves and conventional Brussels sprouts. They cooked, and tasted, like both vegetables, and looked like they’d sprung from the mind of Dr. Seuss.

Ingredients 

1 cup kale sprouts (Lollipops)
1/2 cup fresh basil leaves
3 tablespoons minced garlic
1/2 cup olive oil
Water
Salt, to taste

Directions

1. Blanch basil and kale in boiling salted water. Shock in ice bath and squeeze out water.

2. In a blender, add kale, basil and garlic; then slowly stream in oil. Stream in a little bit of water to help emulsify, making sure not to add too much. Season with salt to taste. The pesto can keep in the refrigerator for up to a week.

To Assemble:

1 tablespoon extra virgin olive oil
1 cup baby heirloom tomatoes
2 tablespoons small diced shallots
4 garlic cloves, minced
1 cup lollipop kale (or baby Tuscan kale if lollipop kale can’t be located)
2 cups cooked farfalle, cooked (farfalle is suggested, but any type of pasta can be used)
2 tablespoons toasted pine nuts
½ cup Lollipop Kale Pesto Sauce (recipe above)
4 tablespoons ricotta cheese
1-2 tablespoons ground Grana or Parmeggiano Reggiano

1. Heat olive oil in a sauté pan over medium heat. Add tomatoes and allow to blister.

2. Add shallots, garlic, and kale; sauté together for a minute.

3. Add in pasta and pine nuts. Pour sauce over the vegetables and pasta. Mix in ricotta cheese, flipping contents a few times. Divide pasta into two dishes and top with ground Grana or Parmeggiano Reggiano.

Enjoy this bright colorful dish! For more great recipes check out SaladSavoy 

Thee Inverted Vegan Cookie

Once I saw this, I knew this is what my desert for the weekend would be. A warm inverted cookie with some fresh Vanilla Bean Ice Cream non dairy of course. 

Ingredients

1-1/4 cups packed dark brown sugar

1/2 cup canola oil

6 tablespoons vanilla soy/rice/coconut/almond milk

1/4 cup sugar

1/4 cup unsweetened applesauce

2 teaspoons vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup dairy-free semisweet chocolate chips

1/2 cup finely chopped walnuts

  1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
  2. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

Side Note: If you would like your cookies to come out Inverted like the picture bake them on the opposite side of your cookie pan. 

For more delicious cookie recipes swing over to Taste of Home

Bonus: 7 Tips to making your own Vegan Ice Cream

Almond Banana Milk Delight

Almond Banana Milk

My addiction for cashews and almonds knows no bounds. This lets you know how much I can appreciate a great Almond Banana Milk recipe. Enjoy the deliciousness -aa

Ingredients 

1 cup raw almonds
1/2 vanilla bean, scraped
1 star anise
2 cardamom pods
3 bananas

Method

1. In a bowl, add 3 cups of water, raw almonds, vanilla bean, star anise, cardamom pods and stir. Cover with plastic wrap and transfer to the refrigerator overnight.-aaa

2. Strain the almonds, discarding the water, vanilla bean, star anise and cardamom pods. Transfer the almonds to a blender and add 3 cups of water. Blend until very smooth, 2-3 minutes. Strain the almond and water mixture using a cheesecloth and strainer. Transfer the almond milk to a glass container and keep in the fridge for up to 3 days.

3. To make the almond banana milk, add 1 1/2 cups of almond milk to the well of a blender. Throw in 2 bananas and a pinch of salt; blend until nearly smooth. Divide between two glasses and serve immediately.

-aa2

Yields 3 cups Almond Milk; Yields 2 glasses of Vegan Almond Banana Milk.

For more yummy vegan recipes check out ACOZYKITCHEN

banner-999

Spiced Lentil, Chickpea and Fava Bean Soup

Girl Cooks World 

This soup combines lentils, chickpeas and fava beans in a tomato broth spiced with ginger, turmeric and cinnamon- some of the best warming spices out there.  IMG_4791This soup has been passed down and refined from the original gruel that the Berbers used to warm themselves during the cold winters in Morocco’s Atlas mountain range.  If you’re short on time, feel free to used canned chickpeas or frozen fava beans.

INGREDIENTS:

* 3 Tablespoons olive oil
* 2 onions, sliced
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground turmeric
* 1 teaspoon cinnamon
* 4 cups canned diced tomatoes, in their juice
* 1/2 teaspoon sugar
* 3/4 cup lentils, rinsed and drained
* 6 cups vegetable or chicken broth or stock
* 1 cup dried chickpeas, soaked overnight, boiled until tender, and drained (or substitute a 15 oz can of chickpeas)
* 1 cup dried fava beans, soaked overnight, boiled until tender, and drained
* 1/2 cup chopped cilantro
* salt and pepper to taste

DIRECTIONS:

Heat the oil in a stockpot or very large saucepan over medium heat. Add the onions and garlic and cook until the onion has softened. Add the ginger, turmeric, cinnamon and stir to mix. Stir in the diced tomatoes, sugar and lentil and pour in the broth or stock. Bring the mixture to a boil, then reduce heat and simmer, covered, until the lentils have softened, about 25 minutes.

Add the chickpeas and fava beans and simmer another 10 minutes to allow the flavors to meld and the soup to heat through.

Add the cilantro and add salt and pepper to taste

More great gluten-free recipes at Girl Cooks World 

4 Potentially Poisonous Everyday Foods?

Spinach
One of nature’s super foods, is rich in iron and calcium – and cyanide. Unlike bitter almonds or other cyanide-containing foods, the amount in raw spinach won’t kill you, and you would have to consume a lot of spinach to make yourself sick. Interestingly, small doses on cyanide actually lower blood pressure and can possibly have an anti-oxidant effect.spinach

Cashews
First of all, cashews are not actually a nut, but a seed! Like almonds, it isn’t the inner seed itself which is dangerous, but the surrounding protective flesh. Cashew nuts, the small black nubs in the photo above, are encased in multiple layers of fleshy material, saturated with urushiol. unm5rd8uwu47b62uUrushiol, the chemical in poison ivy and poison sumac which causes the itching and burning sensation upon contact, appears as an oily substance between the two layers of the cashews shell — hence Cashews old-world nickname: the Blister Nut. While it is possible to come in contact with urushiol-rich cashew shells, it is incredibly unlikely that any pieces will remain in tact after the extensive processing required for commercial distribution and ingestion. During the process of accessing the seed and preparing it for consumption, the urushiol-rich liquid is extracted and then used in commercial lacquers, waterproof paints and varnishes.

 Bamboo Shoots
Bamboo shoots, like many other plants, contain cyanogenic glycosides — cyanide. While it cannot be removed through a careful or particular method of preparation, the amount varies from species to species. Generally, the amount found in commercially harvested bamboo is very low – but can be much higher in other varieties. So much like almonds, don’t go foraging for fresh shoots in your back yardth (1)

Sorghum, Millet and Barley Sprouts
Sprouted sorghum, millet and barley contain high levels of cyanide, definitely enough to make you sick if eaten in even moderate quantities – but they key here is the state of the grains, which are only toxic once they have begun to sprout.jdvdhnl55heps4ojBe careful and stay healthy my friends!

FALAFEL FLOW

Another one of my personal go to lunch picks. Falafels are fast and fresh. Gluten-Free-Vegan-Falafel

INGREDIENTS
  • 4 cups stemmed and torn collard greens (one bunch), or swiss chard
  • 1 15.5 ounce can chickpeas, rinsed and drained
  • 3 medium to large cloves garlic, chopped
  • 1.5 Tbsp tahini
  • 1.5 Tbsp fresh lemon juice
  • 1/4 tsp cumin
  • sea salt and black pepper
  • 3-4 Tbsp oat flour (ground from gluten free oats)
  • ~ 4 Tbsp grapeseed or olive oil for cooking
INSTRUCTIONS
  1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
  2. Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  3. Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
  6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer

Serving size: 1 falafel Calories: 154 Fat: 7 g Carbohydrates: 17g  Sugar: 2 g Sodium: 50 mg Fiber: 5 g Protein: 5 g

For more simple delicious recipes.. Go here 

 

Sea Moss Dem Gals

“So, does Sea Moss really work? there’s no debating the drink’s strong nutritional value. Sea Moss has a rich mix of vitamins and minerals, most notably potassium, calcium and magnesium, that make it a favored elixir for treating everything from digestive disorders and ulcers, to depression, anxiety and even ADD. More popularly, though, Sea Moss is known to add a little extra potency to the main male ingredient required for baby-making. Guys, if you’re having a little trouble conceiving, a healthy helping of Sea Moss will ensure that your boys will swim!” – Taste of the Caribbean

INGREDIENTS

  • 1 cup Sea Moss gel
  • 2 cups of water (depending on thickness desired)
  • 1/4 teaspoon vanilla extract
  • 1/2 small can sweetened condensed milk or rice milk/almond milk  (7 oz)
  • Pinch of nutmeg for flavor

Phase 1: Preparing Sea Moss Gel

Soak the dried Sea Moss in cold water for 15 minutes. Wash algae thoroughly, but do not soak it overnight, as the algae will lose much of its nutritional value and potency. Next, fill a pot with two quarts of fresh water. Add the clean Sea Moss and two cinnamon sticks. Bring pot to boil. Once boiling, cover and simmer on low for 20-25 minutes. The algae will soften and the water will thicken. Remove from heat and discard cinnamon sticks. Allow the solution to cool and place it in the refrigerator overnight, allowing it to gel.

Phase 2: Preparing Sea Moss Drink

Combine all ingredients in a blender and mix on low speed until pieces of algae are finely chopped. That’s it!

Serve chilled, or over ice. Also, for an additional flavor boost, add a shot of rum.

According to Andrew, this recipe serves two… though there’s no telling how many it will produce!

For those of you who can’t find the raw Sea Moss ingredient at your local grocery store, check health food and nutritional retailers

More great Taste of the Caribbean: Here 

Other issues that Irish moss can help with include the following.

* Varicose veins
* Halitosis (bad breath)
* Dysentery
* Inflammation
* Problems with the urinary system
* Duodenal and peptic ulcers
* Strengthens connective tissues
* Strengthens hair, skin, and nail
* Swollen joints
* Thyroid conditions
* Glandular problems
* Tuberculosis
* Influenza
* Mumps viruses

Nothern Spy’s Kale Salad

Yumm kaleyum

Northern Spy’s Kale Salad

Ingredients

1/2 cup cubed kabocha, butternut, or other winter squash


Extra-virgin olive oil


Salt and freshly ground pepper


1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced (about 2 1/2 cups)


1/4 cup almonds, cut roughly in half


1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)


Fresh lemon juice


Pecorino or other hard cheese, for shaving (optional)

For the full breakdown on compiling this deliciousness check out this awesome site  : http://food52.com/blog/2839-northern-spy-s-kale-salad