Monday, July 28, 2014

Vegan Caprese!

One of our families favorite dishes each summer is Caprese.  Traditionally made with layers of fresh mozzarella cheese, basil, and tomatoes atop bread ~ we had been searching for a way to make this Vegan.

It ended up being very simple! All we had to do was take a block of organic, silken firm tofu, and slice it into thin slices. We sprinkled salt (and our favorite all-purpose seasoning - Spike) onto both sides, then carefully placed it atop the bread that already had a fine drizzle of extra virgin olive oil and balsamic vinegar. We cut up fresh garden basil and sprinkled a generous amount on, before topping with the tomato slices and another drizzle of the EVO and balsamic. We finished everything with another generous sprinkling of chopped basil and.... YUMMY!  (I am so happy that all four of my kids loved it too!)

Tuesday, July 15, 2014

I made a Vegan Blueberry Pie with fresh blueberries!

So... Blueberries are on sale... and as much as I hate to admit it... I have never made a pie with FRESH Blueberries...  (I know, it's crazy, right?)  I kept thinking, "Oh it can't be that much better with fresh blueberries." I was very, very wrong. It is FANTASTICALLY BETTER with FRESH Blueberries!*

(As long as you are serving WARM.)

I didn't use a recipe, but I put together my own which I will share with you now.

Mix the following by hand in a large bowl with a rubber spatula/scraper:
1/4 cup Maple Syrup
1/3 cup Organic Sugar
2 teaspoons lemon juice
1 1/2 Tablespoons Organic Cornstarch
pinch of salt
1 teaspoon Cinnamon
1/4 teaspoon or more of FRESHLY grated Nutmeg (yes, once again, it does make a difference)

Fold in:

6 cups FRESH Organic Blueberries (more or less)

Place into either a store-bought Graham Cracker Pie Crust Shell (or make your own using these ingredients):

Graham Crackers
Vanilla Extract
Vegan Butter

Pre-heat oven to 425 degrees.
In a Separate Bowl, make the crumble topping:
1/2 cup Vegan Butter
1/2 cup Sugar
1/2 cup Rolled Oats
sprinkle of Cinnamon
sprinkle of freshly grated Nutmeg (or more if you are me)

Sprinkle crumble topping over the berries.
Bake for 15 minutes, then turn down oven to 350 degrees bake for approx. 20 minutes (or until topping is turning just barely golden in a few places. Remove from the oven, and cool for just a few minutes. Serve WARM.

And now, I actually have 100% Pure BLUEBERRY MASCARA made with REAL FRUIT!

Sunday, March 30, 2014

Homemade Almond Milk is tasty and environmental!

I enjoy almond milk a lot (both the super-sweet-almost-melted-vanilla-ice-cream kind, and especially the chocolate kind), but when I saw this infographic, I was astounded at the "water footprint" that one glass of conventionally produced almond milk takes.  So I make my own more often now, and it is far more efficient.

In less than 3 minutes I had made my own almond milk (1 cup of raw almonds in the vitamix blender with a couple of cups of water, then squeezed through a "nut bag" and stirred with a pinch of salt and a bit of coconut sugar (feel free to use the sweetener of your choice, or no sweetener at all).

If you want to read the article that contained this info, click the link:


Are we drinking the wrong kind of milk?
When I read things like this passage below, (discussing different proteins found in cow's milk from different breeds of cows), it just makes it much MORE clear that humans aren't needing to drink another species milk at all.  

"When digested, A1 beta-casein (but not the A2 variety) releases beta-casomorphin7 (BCM7), an opioid with a structure similar to that of morphine.  Studies increasingly point to BCM7 as a troublemaker. Numerous recent tests, for example, have shown that blood from people with autism and schizophrenia contains higher-than-average amounts of BCM7. In a recent study, Richard Deth, a professor of pharmacology at Northeastern University in Boston, and his postdoctoral fellow, Malav Trivedi, showed in cell cultures that the presence of similarly high amounts of BCM7 in gut cells causes a chain reaction that creates a shortage of antioxidants in neural cells, a condition that other research has tied to autism. The study, underwritten in part by A2 Corp., is now undergoing peer review in the Journal of Nutritional Biochemistry. "