Jamie Oliver's Green God Salad

Jamie Oliver just posted this recipe recently and I had to share it with you all. This recipe serves 4 and is jam-packed with nutrition!

FOR THE SALAD

* 5 large handfuls of interesting salad leaves, such as soft round lettuce, oakleaf lettuce, radicchio, rocket, mizuna & dandelion
* A bunch of small radishes, trimmed
* 2 handfuls of freshly podded peas
* 2 handfuls of pea shoots if you can get them! (Optional)
* A few edible flowers, such as marigolds, pansies or violas (Optional)

FOR THE DRESSING

* 1 ripe avocado, halved and stoned
* 1 fresh red chilli, deseeded
* Juice of 2 - 3 limes
* Extra virgin olive oil
* 6 sprigs of fresh dill
* 6 sprigs of fresh mint, leaves picked
* 6 sprigs of fresh coriander, leaves picked
* 1 tbsp soured cream (you can also use soy yogurt or soy milk in replacement)
* Sea salt and freshly ground black pepper
* A small splash of tequila (Optional)

FOR THE CRUNCHY TOPPING

* 1 ltr vegetable oil
* 3 soft tortillas, rolled up and thinly sliced into 0.5cm (quarter in) strips
* 1 red onion, peeled and thinly sliced about 0.5cm (quarter in) thick
* 1 heaped tsp plain flour

Get a liquidiser or hand blender for your dressing. Scoop the avocado flesh into the liquidiser and add half the chilli, the juice of 2 of your limes and 3 times as much extra virgin olive oil as lime juice (about 6 tablespoons).

Add the rest of the dressing ingredients and a pinch of salt and pepper, pop the lid on, and whiz until you get a smooth, shiny liquid. Add a splash of water or tequila to get it to the right drizzling consistency if you like, then have a taste.

It's up to you to give it attitude, so add a bit more of anything you think it needs. I like to make my dressing slightly saltier and more acidic than it needs to be, because when it's added to the salad the flavour gets toned down a bit.

Next make your crunchy topping. Pour the vegetable oil into a large sturdy pan and heat it to 180C. If you don't have a thermometer, just add a small piece of potato to the oil. When it turns crisp and golden and floats to the top, the oil is ready. Make sure you concentrate and are very careful, though, because hot oil can burn badly.

Remove the piece of potato and carefully lower in the tortilla strips. Move them around a bit and fry them for a few minutes. When golden and crisp, use a slotted spoon to remove them to a plate lined with kitchen paper to drain.

Toss the onion slices in the flour to lightly coat them, then carefully lower them into the hot oil and deep-fry until golden and crispy. Move them to the kitchen paper and sprinkle with a pinch of salt.

Put your mixed salad leaves into a bowl with the radishes, peas, pea shoots if you have them and just enough of the dressing to lightly coat the leaves.

Toss together using your hands, then pile on a big platter or bowl in the middle of the table with some edible flowers scattered on top.

Plonk your jug of incredible dressing and bowl of crunchy topping down next to it and let everyone get stuck in and assemble their own. Delicious.

Gotta love the way he words his directions :)!

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Fresh Pea Soup

This is one of my daughter's favorite lunches. It is delicious served with crusty bread!

2 tablespoons light or regular olive oil
1 small onion diced
3 garlic cloves, minced
2 cups vegetable broth (or 2 cups of warm water with 1 vegetable bouillon cube dissolved)
3 cups of fresh, shelled peas
1/2 teaspoon salt (omit if using the bouillon cube)
freshly ground black pepper
optional 2 tablespoons soy or almond milk

In a large saucepan heat the olive oil over medium heat. Add onion and saute for 3-5 minutes until translucent. Add garlic and saute for 30 seconds-1 minute. Be careful not to burn the garlic or it will turn bitter.

Add vegetable broth, peas and salt (if using) and bring to a boil. Once its been boiling for a couple of minutes, turn the heat down to low, cover and cook for 15-20 minutes.

Using a hand blender, food processor or blender, puree soup and return to the pot. Stir in the milk, adjust seasonings and serve.

Raspberry, Almond Torte Cookies

These cookies are delicious! My mother used to make them when I was little and they have always been one of my favorites.

I don't have a picture yet to go along with this recipe, although that should change in the next day or so. Typing this out has me feeling for one!

Raspberry, Almond Torte Cookies

makes 12-24 cookies depending on the size

1 cup almonds
1 cup rolled oat
1 cup whole wheat flour or spelt flour (both work well)
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup maple syrup
1/2 cup canola oil
raspberry jam

1. Preheat oven to 350°F

2. Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.

3. In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.

4. In a separate bowl mix the maple syrup with the oil and then add to dry ingredients.

5. Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.

6. Bake for 10-15 min or until golden brown.

Garlicky Swiss chard with lemon scented tofu

I can't remember where I found this recipe but it has become a favorite in our home. It is great served on a bed of steamed brown rice, udon noodles or rice noodles.

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons dried basil OR 3 tablespoons fresh basil, chopped
1 lb extra firm tofu, cut into cubes
2 tablespoons olive oil
6 garlic cloves peeled and minced
1 lb swiss chard washed, stems removed and chopped.
1/4 teaspoon spike seasoning optional

salt to taste

Preheat oven to 375 Degrees F.

Mix first five ingredients in small bowl.

Place tofu in a baking dish and pour marinade over the top. Bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry, tossing every 10 minutes to brown evenly.

In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes). Add Tofu, reserving any fluid for gravy, to saute pan for one minute. Add greens and turn with tongs until wilted. Simmer for 15-20 minutes until tender.

Watermelon Juice

The heat was stifling today, yet again and so we cooled ourselves off all day by drinking watermelon juice.

I lived off of these drinks when I was pregnant with my first daughter. She was born at the end of September and it was one LONG and HOT summer! These cool you right off and taste delicious! They also make fabulous popsicles!

Watermelon is an excellent source of vitamin C and a very good source of vitamin A, mostly through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals!

To make these thirst quenchers you will need:

1/4 of a seedless watermelon cut into chunks (make sure you remove the rind first)

Ice

A blender

Place the watermelon in your blender and puree. If your blender isn't the most powerful you may have to add a couple drops of water to get it going.

Once the watermelon has been "juiced" add a couple of handfuls of ice and blend again.

Pour and serve.

Dairy free chocolate fudge pops/popsicles

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The weather has been pretty warm lately and many of the frozen treats at the store have some sort of dairy product in them. These fudge pops are delicious and are high in protein due to the tofu. They DO NOT taste like tofu in the least and are creamy and rich tasting.

This recipe also makes a delicious pudding! Just spoon into desert cups and chill. My daughter loves to eat it with sliced bananas or berries spooned on top.

Chocolate Fudge popsicles


1 vacuum sealed package of extra firm tofu (Mori Nu)
6oz chocolate chips
2-3 tablespoons soy or rice milk
1 teaspoon vanilla
pinch of salt

Heat the chocolate chips in a saucepan over low heat and stir constantly until just melted. Immediately remove from heat and set aside.

Place the tofu, milk, vanilla and salt in a blender and add the melted chocolate. Blend until everything is incorporated and completely smooth, scraping the sides as needed.

Pour into popsicle molds and freeze.

Yum!

Sugar-free Naturally sweetened Lemonade

I love lemonade but am not a fan of the sugar filled concentrate. I found this tip somewhere a couple of years ago online and was surprised at how easy, tasty and sweet lemonade could be without sugar!

Stevia is a natural sweetener which is derived from the Stevia Plant. There are different products on the market such as powdered stevia or liquid stevia.

Sugar Free Lemonade

1. Pour the juice of 1/2 lemon in a glass.

2. Add a couple of ice cubes.

3. Fill the glass up with water.

4. Add a drop of liquid stevia or a pinch of the powdered herb and mix well.

Easy as pie :)!

Whole Wheat Rotini with Rapini, garlic and white beans

This is a really quick and easy meal that is suitable for lunch or dinner. It is high in fiber, protein and high in calcium, iron and vitamin A due to the rapini.

You will need:

1 box of whole wheat rotini
1 bunch of rapini (broccoli rabe)
2 tablespoons olive oil
4 cloves of garlic
1 can white kidney, navy or romano beans (drained and rinsed
1/2 vegetable bouillon cube
red hot pepper flakes (optional)

First bowl a pot of salted water and add a box of rotini


Rinse a bunch of rapini (broccoli rabe), take the leaves and flowerettes off the stalks and chop.


After the pasta has been cooking for about 5 minutes, add the rapini.


Cook for an additional 5 minutes until the pasta is al dente and rapini is just cooked. Reserve 1 1/2 cups of pasta water and drain.

Rinse out the pot and heat 2 tablespoons of olive oil.

Chop 4 garlic cloves.



Saute in the oil for 1 minute until fragrant.



Add the reserved pasta water, 1/2 vegetable bouillon cube and beans.


Cook until heated through, add pasta, toss to coat and then serve. I prefer hot pepper flakes on mine but you can leave that out if you so wish.

Homemade onion powder and garlic powder

Boy was I ever excited when I saw this! Tara at the Organicsister has a fantastic recipe and tutorial for homemade onion powder and garlic powder.

Please check it out here!

Spicy Vegan "Pepperoni"

I had a couple of requests for the vegan pepperoni/seitan which was pictured on the Pita Pizza's so here it is without further adieu :). If you aren't a fan of spicy foods just cut the black pepper down to 1-2 teaspoons and omit the cayenne pepper. The smoky taste will still be there without the heat.

The infamous "Seitan o' greatness" recipe has been floating around the internet for sometime and this is my version of it. I've been trying for some time to figure out a way to create or add a smoky flavor and finally nailed it!

My husband used to be a fan of pepperettes before he became vegan. This has now become one of his all time favorites. There is a very high amount of protein in this recipe (79 grams per roll) due to the vital gluten flour which is the natural protein found in the wheat endosperm.

I usually double the recipe and keep the extra rolls in the freezer. It tastes great sliced thinly as a snack or on sandwiches. You can also chop it up and add it to soups or use as a pizza topping as I did.

1 1/4 cups vital wheat gluten (Please do not try and substitute regular gluten flour for this as it will not work! Gluten flour and vital gluten flour are very different and the results will not be satisfactory)
1/4 cup nutritional yeast
1 tsp hickory smoked salt
2 tsp sweet Spanish smoked paprika (if you have never tried this please do it will change the way you cook forever I promise)
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
1 tsp onion powder

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into 2 logs (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes flipping every 30 minutes so that it cooks evenly. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate or freeze. Slice to use as desired.

Pita Pizza's (vegan version)

These are a great lunch idea for toddlers, children and adults alike. They are quick and easy to make and can be personalized according to the individual's taste and preference.

Recipe for pizza sauce:

1 tablespoon extra virgin olive oil
4 cloves garlic minced
1 28 oz can unsalted tomatoes, crushed (if you are using the regular tomatoes, cut down on the salt, or add to taste as the tomatoes are already salted)
2 tablespoons tomato paste
pinch of basil
1/4 tsp oregano
freshly ground black pepper
3/4 tsp salt

Heat the olive oil in a saucepan on medium heat. Add the garlic and saute for 30 seconds. Add the remaining ingredients and cook for 15 minutes.

For the Pizzas:

6 whole wheat pitas, (1 per person)
1 recipe of pizza sauce, above
Any kind of topping your heart desires (I used homemade seitan pepperoni, green peppers, sliced zucchini, onions, black peppers, an arugula and spinach blend, chopped and mushrooms).



Preheat the oven to broil, but keep the baking rack in the middle of your oven. Place 2 pitas on a baking sheet and top with sauce. Add the toppings of choice and place in the oven for 5-10 minutes (keep a close eye so as not to burn). When they come out place on a plate and drizzle lightly with extra virgin olive oil or flax oil. This adds more flavor to the pizza and makes it more pleasing to the palate, without cheese.

Green, Spring soup

This is one of my daughter's favorite soups/stews! It is delicious and chock full of nutrients!

(I was planning on taking a picture of this soup as it was so pretty with all the green veggies, however it was finished by the time I remembered!)

Spring Soup serves 4


2 tablespoons olive oil
3 cloves garlic minced
4 cups water
2 chicken flavored bouillon cubes (McCormick makes a Vegan bouillon which is available in most grocery stores)
1/2 bunch asparagus
1/2 large white onion thinly sliced
1/2 can white kidney beans
1 cup dried mini pasta (pastinas, mini tubettis, orzo all work well)
freshly ground black pepper to taste
1/2 tsp Pot herbs OPTIONAL (French soup herb blend. A combination of parsley, chives, chervil, thyme, marjoram, Turkish bay leaves)
2 cups baby spinach or a combo of baby spinach and arugula, chopped
3/4 cup frozen green peas

Wash the asparagus and cut the woody ends off. Chop into 1 inch pieces and set aside. Heat 1 tablespoon of olive oil in a pan and add the minced garlic. Cook for 30 seconds and then add the asparagus. Cook on medium heat, stirring frequently until just tender (about 10 minutes). Set aside.

Meanwhile in a soup pot heat remaining tablespoon of oil and add the onions. Cook for 10 minutes until very soft. Add the water, ground pepper, bouillon cubes, kidney beans, pasta, asparagus and herbs (if using). Cook until pasta is al dente. Add the baby spinach and frozen peas and cook for 2-3 minutes.

Serve hot.

Raw Chocolate Orange pudding

I made this pudding last week and was blown away! I find it is more of a chocolate mousse than a pudding. So rich, creamy and smooth it would be a sure hit for vegans and non vegans a like. Vegan Fusion has some great recipes in their cookbook as well as on their website.

Chocolate Orange Pudding

from the Complete Idiots Guide to Eating Raw

Sure to please the whole family, this pudding actually resembles an elegant mousse.

Yield: 3 cups
Prep time: 15 minutes
Chill time: 1+ hours
Serving size: [1/3] cup

2 cups avocado, mashed
6 TB. raw cacao powder
2 TB. raw carob powder
2 tsp. orange zest
4 dates, soaked
[1/4] cup date soak water
[1/4] cup agave nectar
3 TB. freshly squeezed orange juice

1. In the food processor with the s-blade attachment, blend avocado, cacao powder, carob powder, orange zest, dates, date soak water, agave and orange juice on high speed for 40 seconds until a smooth consistency is reached.

2. Enjoy right away or store in an airtight container in the fridge for 3-5 days.

Variations

Substitute [1/2] teaspoon of mint extract for orange zest.
Try adding 2 tablespoons of rose water.

Recipe courtesy of Jennifer Murray.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

Ratatouille recipe

I bought some crusty olive bread today and served it up with a bowl of Ratatouille. Leftovers are great the next day, reheated and served atop mashed potatoes or tossed with pasta.

Ratatouille Serves 4

2 tablespoons olive oil
2 teaspoons finely minced garlic
1 large onion, chopped
1 large eggplant
2 medium zucchini
2 large green pepper
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons chopped parsley
1 28 oz can crushed canned tomatoes
1/2 cup chopped black olives
fresh ground pepper and salt to taste

1. In a deep saucepan heat olive oil and saute onions until tender. Add garlic and saute for 30 seconds to 1 minute until fragrant.
2. Cut vegetables into 1-inch pieces. Add the eggplant,zucchini,pepper,oregano, basil, parsley and stir well.
3. Saute, stirring frequently for 5 minutes.
4. Add tomatoes,cover and cook over low heat for about 45 minutes.
5. Add olives and salt to taste.

Omega and B vitamin rich popcorn!

Popcorn is always a big hit! Unfortunately butter is a no no for my daughter due to her allergies.

I use Udo's 3 6 9 blend instead. I take the bottle out of the fridge and allow it to come to room temperature before pouring onto the popcorn. Alternatively you could use flax oil which is also high in Omega fats. Sprinkle with salt and Nutritional yeast and your done!

You could leave the nutritional yeast out, but it has a nice flavour and is high in B vitamins and protein.

Homemade vegan teething rusks

When my eldest daughter was teething I had a hard time finding teething crackers which were vegan. After searching high and low I came across these two recipes.

Recipe #1

This one is dairy, wheat, salt and sugar free. Please note wheat free does not mean gluten free! Barley flour is not suitable for celiacs.

1/2 cup brown rice flour
1/2 cup barley flour
1/2 teaspoon blackstrap molasses
water

Preheat oven to 250 F. Mix brown rice flour and whole barley flour. Add the blackstrap molasses. Add enough water until mixture forms a dough/thick batter. Drop onto a cookie sheet which has been lined with parchment paper. Shape into 1/4-1/8 inch disks. Bake for 1 hour for rock hard cookies or less for slightly chewy ones. Please note that all ovens are different so baking times may vary!

Recipe #2

1/3 cup honey (or part molasses)
1/4 cup oil
1/4 cup soy or nut milk

3/4 cup whole wheat pastry or unbleached white flour
1/2 cup whole wheat flour
1/2 cup soy flour
2 Tbsp arrowroot flour
1/4 tsp ground anise seed
1/2 tsp salt
1/2 tsp cinnamon or 1/4 tsp vanilla

Preheat oven to 275-300 F.
Cream first three ingredients together. Add the remainder ingredients. Mix and knead well. Break off walnut sized pieces and roll between hands to 2 inch lengths (slightly tapered at one end). Press flat until 1/4 inch thick. Bake for 25 minutes. Again all ovens vary!

Green Juice recipes

We really enjoy our green juices in the morning or as an afternoon refresher. My two year old is especially fond of these juices. They are a great way to get greens into your baby!

Green Juice #1

2-3 Broccoli stalks
1/2 lemon
6 Kale leaves (stalks and all)
3 apples
1/2 cucumber

Green Juice #2

1/2 lemon
1 head romaine lettuce
3 apples
1 cucumber


Interesting tidbit of information: One-third pound stalk of broccoli contains more vitamin C than 204 apples.

Homemade non dairy "ice cream"

My daughter is a huge fan of homemade "ice cream". It is oh so easy to make and healthy too! This recipe serves 2 generously!

1 cup frozen strawberries, blueberries or mixed berries
1 banana sliced
a drizzle of honey or agave nectar

Pulse the berries in a food processor until they turn into "snow".




Drizzle in your sweetener and your sliced banana and continue to pulse until combined. If the ice cream is too solid add a drop of soy milk, water or juice to thin it out.

Healthy raw pudding

I found this on the VegFamily website while searching for healthy snacks for my daughter earlier this year. She LOVES it and its chock-full of nutrients.

Dad's Sneaky Pudding

This recipe was created by Earthsave International's Chair of the Board of Directors, Louisville Lawyer and amazing chef, John Borders.

• 1.5 cups frozen strawberries
• 1 banana
• 1-2 tsp. carob or cocoa powder
• 2 tsp. flaxseed oil
• 3-5 Tbsp. nut butter (cashew or almond)
• 2-3 Tbsp. orange juice or other healthy juice such as carrot juice
• 2 Tbsp. fortified soymilk
• 1/8-1/4 avocado

Set your little companion up on a stool beside you, ready to toss in the ingredients and push the button. Place all the ingredients in a food processor or blender. This works best in a food processor; you might add a bit more juice or soymilk if you use a blender. Blend until smooth.

Makes 2 servings.

Per serving: 336 calories, 7 g protein, 40 g carbohydrate, 19 g fat.

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