Creamy dreamy kale and broccoli

24 Jan posted by

I don’t know about you but around this time of year when the snow is falling and I’m bundled in sweaters I find it very hard to eat salad.  I love a fresh salad in the spring, summer and fall but come winter I find myself having to force those greens in and I’m always looking for ways to creatively include them in my diet.  As the snow fell today and I realized we were going to be housebound I started rummaging through my fridge and found one lone bunch of kale, some broccoli and left over rice.  I instantly knew what to do and from these three simple ingredients a creamy dreamy kale and broccoli soup was born. The rice gave the soup some body and provided a little thickness while the kale and broccoli added a huge hit of nutrition.  I hope you enjoy it as much as we did.  It’s definitely going to be a staple from here on in!

Creamy Dreamy Kale and Broccoli Soup

Creamy dreamy kale and broccoli soup
Ingredients:

1 head of broccoli – largish
1 bunch of kale
2 c brown rice cooked
8 c of vegetable stock (approx. 2 boxes from the store)
4 c water
1/2 c nutritional yeast
salt and pepper to taste

Instructions:

After cleaning the broccoli and kale place the pieces into a large stock pot along with the brown rice.
Add the stock and water.
Bring to a boil, then turn the heat down to medium.
Cook the soup until the kale and broccoli are very soft.
Remove the pot from heat and carefully begin to puree the mixture in your blender.
Once the soup is pureed return to to the stove and add the nutritional yeast and salt and pepper.
Stir well and continue to heat on low until you are ready to eat.

Extra Information:

This soup was so easy and had a wonderfully silky texture. I recommend pureeing your soup and putting it in a large bowl so you have time to clean out the pot.  I did this as there was a lot stuck to the sides of my pot and I didn’t want it to interfere with texture.  I’m glad I did, it was worth it!

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Filed Under: Dinner, Food, Gluten Free, Healthy Living, Plant Based Diet, Recipe, Soup, Vegan, Vegetarian

Roasted Cauliflower Soup

26 Sep posted by

It’s fall. I’m sure you are aware of this but I absolutely love fall and feel the need to announce it’s entrance at every opportunity. The produce, the sweaters, the leaves and the crisp air come together to create a season that is absolutely majestic and quite a delight to the senses. When we arrived home one of the things I couldn’t wait to get my hands on was some local produce. The first thing I was able to find was some cauliflower which I immediately knew would be turned into a soup of sorts.

There is a sort of a cleansing period that happens after holidays for me. I don’t know if you feel the same way but after a period of indulgence I need to take a step back, clean out my system and discover the healthy foods I love once again. I came home with a craving for cauliflower soup and I knew it would have to be clean and fresh. I wanted something that had flavor but wasn’t heavy at all. This roasted cauliflower soup fit the bill perfectly. In roasting the vegetables you get a richer, deeper flavor. Adding a bit of nutritional yeast allows for a hint of cheesy taste without any heaviness.  It was the perfect end to a lovely fall day.

Roasted Cauliflower Soup
Serves 4-6 people

 Ingredients:

  • 2 heads of cauliflower
  • 1 large sweet onion
  • 8 cloves of garlic
  • 4 c of vegetable stock
  • 4 c of water
  • 1/2 c nutritional yeast
  • salt and pepper to taste

Instructions:

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Cut the cauliflower into small pieces and place on the sheet.
  • Cut the onion into rings and place on top of the cauliflower.
  • Toss the garlic cloves in with the cauliflower and onion.
  • Roast the vegetable mixture in the oven until the vegetables are browned for about 25-30 minutes.  Keep a close eye on the vegetables to prevent burning.
  • When the vegetables are brown remove from the oven and place in a large stock pot along with the veggie stock and water.
  • Bring the mixture to a boil and then reduce heat.  Cook until the cauliflower is soft.
  • When the cauliflower is finished remove the soup from the heat and puree until desired texture is reached.
  • Stir in the nutritional yeast.
  • Season with salt and pepper to taste.
  • Enjoy!

Extra Information:

  • You could of course substitute Daiya cheese shreds or cheese in place of the nutritional yeast but it will definitely give the soup a heavier texture.
  • We enjoyed our soup with a loaf of crusty whole wheat bread.  It was perfect!
  • This would be a lovely first course for a fall dinner party.

 

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Filed Under: Food, Healthy Living, Plant Based Diet, Recipe, Soup, Vegan, Vegetarian

What’s for breakfast?

1 Aug posted by

Last month we talked about food and faith and I never got the chance to share one of my favorite sources for information about nutrition and food, Nutritionfacts.org. In this house we are a little obsessed with this website.  Run by Dr. Michael Greger it features a video of the day that discusses food and how it affects our bodies.  He’s always suggesting ways we can optimize our health through our diet.

I think Dr. Greger’s biggest fan may be my husband because of the hours Dr. Greger spends reading the latest nutritional research and breaking it down for people. Alvin has said repeatedly that he wishes everyone would watch it. I love the site as well because each day he gives a piece of information that one can use to help maintain and enhance one’s health.  I often find myself wondering how I can incorporate certain spices/foods that he recommends into our diet and that keeps things interesting in the kitchen.

Our everyday breakfast came about as a result of nutritionfacts.org. Apparently Amla powder is loaded with antioxidants, fights diabetes and lowers cholesterol.  While we don’t these problems Alvin wanted to try it so I had to find a way to use the powder.  The amla powder along other spices like cinnamon & cloves, helps makes our morning oatmeal delicious!   We were able to raise the nutritional profile and boost the flavor.  Definitely a successful venture!

If you’re looking for a healthier way to start the day this is a great option.  We top the oatmeal with a drizzle of maple syrup and some ground flax or chia seeds to finish it off.  We absolutely love it!

Packed Oats:

Ingredients:

  • 1 1/2 c large flake oats
  • 3 c water
  • 1 tbsp amla Powder
  • 1 tbsp cinnamon
  • 1/4 tsp of ground cloves
  • 2 tsp vanilla
  • a pinch of salt
Instructions:
  • Combine the ingredients in a pot.
  • Bring to a boil on the stove.
  • Once it’s boiled turn the heat down to medium.
  • Stir occasionally through the cooking process.
  • Once the liquid is absorbed to your liking remove from heat and serve.
Extra Information:
  • A light drizzle of maple syrup makes this dish delicious.  Don’t use too much!  You want to taste the spices.
  • I also put a little soy milk on mine.  I cannot have oatmeal without some milk.  It’s just something I’ve always done.
  • I would say this serves 2-3 people.  I give my husband a hearty portion so it serves the two of us.

 

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Filed Under: Breakfast, Food, Healthy Living, Plant Based Diet, Recipe, Vegan

More isn’t always better.

16 Jul posted by

How’d you do this week?  What were some of your successes and where could you make improvements?  We’re half way through the month and I thank you for joining me!

This week was fairly good on my part.  I am still reminding myself that an apple is available should I feel the need for a snack and did focus on eating whole plant foods over the last week.  I did eat a few things that weren’t whole plant foods {I’m looking at you smores & persians} but overall I had a successful week.  Our goal is a healthy lifestyle that is attainable, right?  This gives us a touch of wiggle room.

Before we begin I would suggest reading Matthew 6.
____________________________________________________________________________________________

This week during my regular reading I happened to hit the passage in the Gospel of Matthew where Jesus is giving express commands on how to live.  Jesus reminds us that a good life is one where the focus is on others, not ourselves.  A life where material things can be enjoyed but are not be worshipped.  Food can be delicious but shouldn’t be our focus.  Our focus instead should rest in God and on living a God-centered life.

Our world today makes these instructions so much harder to live by.  Jesus did not have to face a world determined to consume as much as possible.  There were no 0.99 cent Big Gulps or shows about Extreme Couponing. Our world is one that thinks that more is better, we can never have enough. Jesus reminds us that this isn’t true.  More is not better, more is just more.  More fills up the space in our lives and prevents us from seeing the needs of the world around us.  Perhaps it’s time to clear out some clutter.

This week our challenge is to clean out our cupboard clutter.  If you’re anything like the me you’ve probably lost track in some way of what’s actually in your cupboard.  This week we are going to organize our cupboards and see what’s really there.  We’ll purge the things we shouldn’t be eating or that we have too much of {our local food banks will be very happy!} and we’ll plan meals around what is left. Jesus reminds us that hoarding our treasures is not a solid way to live.  When we hoard and collect we forget how blessed we are.  Our focus shifts from one of gratitude to one of consumption. This is not healthy for us and doesn’t jive with our new approach of living healthier.

Faith and Food Challenge:

Jesus reminds us that we are not to worry about what we shall eat or drink.  Life is not about what we’re eating, it’s about what we’re doing and who we’re doing it with. Our goal this week is to honor the gift of food and sit down when we are eating.  Michael Pollan reminds us that families traditionally ate together around a table.  He says “It’s a good tradition. Enjoy meals with the people you love.”   Seek out friends and family to eat with at least 3-4 times this week.  Make an effort to enjoy the company of those you love.  Food is about connection and community, not just physical nourishment.

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Filed Under: 28 Days of Faith and Food, Bible, Christianity, Faith, Food, Healthy Living

Tropical Blueberry Dream.

12 Jul posted by

The Tropical Blueberry Dream.  A dramatic name for what may be my best smoothie yet.  Seriously delicious, packing nutrition in every sip this smoothie will transport you to a beach in the Caribbean {in your mind anyways}.  It’s a vacation in a glass and you won’t be disappointed.  Enjoy!

Ingredients:

  • 1 pint blueberries
  • 1 banana
  • 1/4 of a whole pineapple
  • 1 c almond milk
  • 2 c packed baby spinach
Instructions:

  • Load all the ingredients in your blender and blend until smooth. 
Extra Information:
  • If you don’t have a high powered blender {like my Vitamix} you may want to blend as you go adding as the mix gets smooth.  I’m ever so grateful that my husband gifted me with my Vitamix as it makes smoothie making a breeze.

Gallery of Favorites

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Filed Under: 28 Days of Faith and Food, Breakfast, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Uncategorized, Vegan, Vegetarian

Pasta Salad

3 Jul posted by

Pasta salad is notoriously unhealthy.  Loaded with mayonnaise and some other questionable ingredients it’s not something we really should be eating as it’s not the best thing for our bodies.  It is however something I adore and with the oppressive heat we’ve been living with for the last few days, I had a bit of a craving for it.  It’s one of those summer meals you eat at a picnic or on your back deck.  It’s something I knew I needed to make healthier if I was going to be able to indulge in it.

Yesterday after lunch I began the experiment and at dinner we sat down and feasted on the results.  My husband loved it, my son enjoyed it as well and I was able to satisfy my craving.  It was the perfect meal on a hot summer day.  If you have cookouts or BBQs ahead, give this a whirl.  I’ll be making it many times this summer as it was perfection and quite healthy too.  I hope you enjoy it as I did!


Pasta Salad:

Ingredients:

For the dressing:

  • 1 pkg mori nu silken tofu (soft)
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1/8 of a tsp cayenne pepper
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp pickle juice {from a jar of dill pickles}

For the salad:

  • 1 jar of sliced olives {or 2 heaping handfuls}
  • 2 15 oz can of chickpeas
  • 1 jar of roasted red peppers {6 in total}
  • 1/3 c sun-dried tomato pieces
  • 1 box of whole wheat macaroni cooked and drained
  • the prepared dressing
Instructions:

  • In a food processor combine all of the ingredients for the dressing and process until smooth.
  • In a large bowl, combine the olives, chickpeas, red peppers, sun-dried tomatoes and macaroni.
  • Add about 1/2 of the dressing and stir.  Assess the coverage and add more as needed.
  • Cover the salad and chill in the fridge until cool.
  • Enjoy!

Extra Information:

  • If you like red onions, they would go perfectly with this dish.  Dice one up and throw it in.  Raw onions and I are not friends so they are not included in my recipe.
  • You should have some dressing left over.  Put it in the fridge and use it on sandwiches or any other way you’d use mayo.  It should be good for a couple of days.
  • Feel free to mix things up and throw in whatever ingredients you would like to make it yours!

Hearth & Soul Hop

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Filed Under: 28 Days of Faith and Food, Dinner, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

Going back to the garden.

2 Jul posted by

What is 28 days of faith and food?  This month we pledge to seek a more balanced approach to food as enjoyment and fuel.  Together we will discover delicious recipes, healthy tips and find a little food for thought as we dive into the Bible to discover a little more of what God says regarding food.
_______________________________________________________ Before we begin I suggest reading Genesis 3 to get a little background on the topic we’ll be discussing.
_______________________________________________________

The scene is set.  A beautiful garden, a lovely young girl.  Wandering through the garden seemingly aimless, uncertain of what to do next she is met by a friend or so she thinks.  This friend convinces her to try something that she knows is forbidden, he convinces her it will do no harm.

This moment filled with temptation, seduction and pressure.  We’ve all had a moment like this.  A day when we’ve been trying to eat right and a friend hands us a donut saying it can’t hurt, it’s only one day.  A moment when a magazine ad caught our eye and those Oreos with rainbow frosting suddenly became irresistible.   We know the rules.  We know to avoid processed food.  We know to limit our portions.  Yet when we enter society there is so much around us, so much to tempt us and seduce us.  How can we possibly resist?

When we look at the story of Eve and this forbidden fruit we see that ultimately she makes a choice.  She chooses to take that bite, chooses to give in to the pressure that surrounds her.  We also have to make that choice.  Temptations today may not come in the form of an apple or a pomegranate, they might come in a bag of kettle chips or a slice of pound cake, but they are real.  The choices might not have the eternal consequences that Eve faces but they do come with consequences.  Each morsel of food has the potential to provide our bodies with antioxidants, nutrients and healthy calories it needs to keep going.  Our choices affect how we feel and function in this world.

In a way it’s rather humbling to realize how little things have changed over time. To realize that temptation is still such a force in our modern lives when things are supposed to be easier and experts have all the answers.   We are told what to eat, what not to eat and how much of everything.  In all of the rigidity, in all of the rules it would seem that we’ve forgotten something very important.  God has given us food to eat and enjoy.  In the story of Adam and Eve there is only one tree that’s off limits, we’ve got the whole world to explore and enjoy.

There is so much available to us in the world.   So many fruits and vegetables, beans and lentils and so much more.  God has given us a world of food to explore and discover.   Unfortunately we’ve lost sight of how appealing this food is, we’ve discovered ways to change and manipulate God’s gift to us to create some pretty unhealthy things.  It’s time to take our food back.

This week as we make our food choices we need to listen for our serpents, for the voices in our heads that attempt to sway us and drag us in directions we don’t wish to go.  We want to make healthy choices from foods that are given to us by God.  This week the goal is to discover the rest of the food in the garden, to find the things Eve overlooked when she was seduced by the forbidden fruit.

As you head out this week to do your shopping pick up a fruit or vegetable you’ve never had before, grab some beans if you’ve never used them and experiment with the gifts in God’s garden.  If the ingredient list is a mile long or you don’t know what an ingredient is, put it back.  This week we embrace the food that God has given us.  This week we’re going back to the garden.  As we go through the week I’m will post some recipes as I experiment myself and if you have any great culinary success let me know and I’ll post a link here.  We’re all in this together!

Faith and Food Challenge:

Every week I thought I would add in an extra challenge for those who are interested.  This week’s Faith and Food Challenge comes from Michael Pollan who says “If you’re not hungry enough to eat an apple, you’re probably not hungry.”  This week every time we’re about to mindlessly munch or grab a few crackers we should ask ourselves if we want an apple.  If I’m not hungry enough for an apple, I’m probably not hungry.

 

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Filed Under: 28 Days of Faith and Food, Bible, Christianity, Food, Healthy Living

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

14 Jun posted by

That name’s a mouthful, isn’t it?  This salad was thrown together tonight in a moment of desperation when I realized I was too late to begin my planned meal. The tomatoes were ripe on the counter, cucumbers fresh from the store and the honey from my farmer’s market was just crying out to be used.  It was delicious.

When the tomatoes are fresh and plentiful I tend to make use of them and this is one of my favorite ways.  Fresh tomato salad is refreshing, easy and quite attractive {if I do say so myself}.  Enjoy!

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

Ingredients:

  • 5-6 medium tomatoes
  • 2 english cucumbers
  • a small bunch of fresh basil
  • 1/2 c balsamic vinegar
  • 1 tbsp honey
Instructions:
  • Chop your tomatoes into bite size pieces
  • Quarter your english cucumbers and chop into bite size pieces
  • Chiffonade your basil
  • Combine the tomatoes, cucumbers and basil in a large bowl. 
  • In a small sauce pan bring the balsamic vinegar to a boil. 
  • Once it has reached a boil reduce heat and simmer.  
  • Add honey to the mixture and continue to cook until the sauce thickens. 
  • When the dressing is at the desired consistency remove from heat. 
  • Drizzle the dressing over the salad and mixed until it’s coated. 
  • Enjoy!  

 Extra Information: 

  • This is a great side at a BBQ or an excellent quick dinner.  I often whip up a small salad just for lunch.  It’s so good!
  • If you don’t eat honey I’m sure agave nectar would work quite well.   I haven’t personally tried it but I’d be interested to know how it works. If you try it, let me know!
  • Just in case you don’t know what a chiffonade cut is, it’s essentially cutting your basil in ribbons.  I’m sure everyone knows that but I just wanted to clarify in case someone didn’t.  To make my life easier I stack all the basil, roll it tightly and then shave off tiny ribbons.  It’s much easier than chopping and looks quite pretty in salads and pastas.
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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

I {heart} Kale

16 Apr posted by

I’m seriously in love with Kale right now.  We use it in everything from salads to smoothies and it brings a smooth flavor to whatever we’re cooking.  Last week we had quite a few small bunches left the night before we were headed to the farmers market and I decided to make some Kale chips to use them up.  Kale chips are delicious.

If you’re looking for a kid/adult friendly way to include more greens in your diet, Kale chips may be the answer for you.  They take an already tasty veggie and crunch it up.  You get crunch, nutrition and some fun at dinner.  It’s a win/win in my book.

My recipe is simple and somewhat vague.  I’ve included step by step pictures so that you can see it’s an inexact but ridiculously easy process and one I highly recommend attempting!

Kale Chips:

Ingredients:

  • 3-4 small bunches or 2 large ones.
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • Garlic Powder
  • Onion Powder

Instructions:

Preheat the oven to 425. 

Clean the kale very well taking care to remove the tough woody stems from the leaves.  Break the leaves down into smaller pieces and place them in a bowl.  If the leaves are too wet at this point dry them a little before placing them in the bowl.   

This is how my leaves looked at this point.  Once your leaves are prepared, mix the olive oil and soy sauce together and then drizzle over the leaves.  Lightly toss with your hands to ensure the mixture is evenly distributed.  Place the leaves on your pan.  It should look like this:

I know the pan looks too full but trust me, it’s not.  The leaves shrink and everything will be fine.   Place your pan in the oven for 12-13 minutes.  After the alloted time remove pan from the oven.

Evenly distribute the leaves on the pan and place back in the oven for an additional 12-13 minutes.  When you remove the Kale chips from the oven a second time, check to ensure that they are cooked and crunchy.  If not, cook for an additional 5 minutes.

Transfer the chips into a bowl and lightly sprinkle onion powder and garlic powder over them.  I use a very small amount of onion powder and a slightly larger amount {though still small} of garlic powder.  The important thing to remember is to start small and taste as you go.  You do not want too much of either.  Gently toss the chips and serve!

Extra Information:

I don’t oil my pan as I have an old, beat up pan that I use for things like this.  The kale really doesn’t stick and if a few pieces do I can usually scrub them off with little to no effort.  If you are using a nice pan I would lightly spray it to ensure ease of cleaning.

You may find you have too much kale depending on the size of your bunches.  If I have a bit too much for the bowl or pan I’m using, before I drizzle the oil on I rescue a couple of handfuls and refrigerate them until I need them.  They keep very well and are quite handy once cleaned and prepped.

Hearth & Soul Hop

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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Things I love, Vegan, Vegetarian, Wellness on Whatever Day

Grilled Hummus Wrap

24 Mar posted by

We love hummus in this house.  I’m fairly certain if I gave my son hummus for breakfast he would be the happiest person in the world.  We eat a lot of it because it’s healthy, quick and so versatile.

Lately I’ve grown weary of the standard hummus, cracker and cut vegetable lunch my son favors.  I wanted something different, a little more grown up and this  wrap was the result.  It’s a grown up lunch and takes about 10 minutes from start to finish.  It’s fantastic.

If you’re in the market for a different lunch give this a try, you won’t be disappointed!

Grilled Hummus Wrap:

Ingredients:

  • One 10″ whole wheat tortilla
  • Hummus (I use light hummus but anything would work)
  • Sundried tomatoes.  These can be packed in oil or not according to your preference.
  • 1/2 of a roasted red pepper
  • a handful of baby romaine lettuce
  • 6 small olives cut in half. I like the olives stuffed with jalapenos but again according to your preference here.
  • 6 slices of english cucumber

Instructions:

  • Lay your tortilla flat and cover the about 2/3 of it with hummus.  Definitely hit the middle 1/3 and then move outwards until a fair amount is covered.
  • Lay the english cucumbers on top of the hummus in a strip from the top in a row of 4 with 2 on top of that row.
  • Lay the red pepper on top of the cucumbers.
  • Sprinkle with sundried tomatoes and olive halves.
  • Spread the romaine evenly on top of the wrap
  • Fold up the bottom half and then fold each side in on top of each other.  To aid in making sure my wrap stays together I always add a little hummus to the side that will be on top to make it a little sticky.
  • Place in your panini press and grill until golden brown and warmed through.
  • Enjoy!

Extra Information:

  • If you make this on the stove in a grill pan or frying pan you’ll have to grill it upside down to make sure the wrap seals before flipping it.  Because of this I would warn you not to overstuff the wrap as it can be disastrous {speaking from experience!}.
  • You could mix things up with other things you like.  When I don’t have roasted red peppers on hand, pepper strips work well.  I also enjoy adding basil and other seasonings from time to time.  The possibilities are endless!
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Filed Under: Dinner, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Vegan, Vegetarian
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