Notice the baby spoon! My daughter loved this dish!
My daughter consumes about 6 to 8 servings of fruits and veggies a day. She loves them! Her breakfast smoothies contain a variety of fruits and veggies. She likes to snack on them throughout the day. And, then she has even more veggies for dinner. But, there are some veggies that are still a little difficult for her to chew thoroughly, so she ends up taking forever to eat them. For example, yesterday she ate a bowl of broccoli and it took her a half an hour! So, what I did today, to cut down the “dining time” I decided to just blend the veggies in the processor.
Reasons to love collard greens:
Here is an idea to get MORE veggies in your kids meal.
I love the delicate and almost buttery taste of these flowers. It literally just melts in your mouth. Squash blossoms can be used in many ways. You can eat it by itself, use it in salads, stuff quesadillas with it, and you can even stuff and fry them.
Today, I just wanted to put together something super easy and quick. Then, I remembered a post from my friend from Bahay Kalipay., which they served up some flowers stuffed with veggies and a raw vegan “ranch” dressing. So, I wanted to do just that…easy to put together and easy to eat. I altered my “ranch” just a little bit….so I can use up all of this darn basil in my back yard.
4 to 6 Squash blossoms
Stuff the flowers with the veggies.
Ingredients for the Dip:
1/4 to 1/6 cups of raw macadamia nuts (soaked overnight)
3 tablespoons of fresh basil
2 tablespoons of nutritional yeast
1 tablespoon of pine nuts
2 tablespoons of raw apple cider vinegar
3 tablespoons of cold pressed olive oil
3 tablespoons of water
1 tablespoon of minced onion
1 clove of garlic
1 or more teaspoons of Dulse granules (use as salt) or you can use this with a few pinches of sea salt.
I used to eat a lot fried rice as a child. It is usually cooked with white rice, eggs, meat (fatty pork, cholesterol packed shrimp, dark meat chicken, etc.), veggies, and lots of oil. Even though, I don’t eat the traditional “fried rice” anymore, I still enjoy the modified version which is tasty, guilt free, vegan, and healthy!
I added tofu to this dish to give it that “egg” texture that Asian fried rice usually have. You can actually make “scrambled eggs” out of tofu. Click here to learn how.
4 cups of cooked quinoa
1 package of firm organic tofu (smashed and crumbled)
1 small yellow squash (chopped)
1 small zucchini (chopped)
1/4 cup of broccoli (chopped) (optional)
4 large cloves of garlic (minced)
2/3 cup of frozen peas and carrots
1.5 teaspoons of freshly ground ginger
1/6 cup of water mixed with 1 tablespoon of veggie bouillon (or just use veggie broth and add salt)
2 tablespoons of liquid aminos (adjust to saltiness preference)
2 tablespoons of rice seasoning (Nori Kumi Furikake)
2 tablespoon of sesame oil
3 pinches of turmeric (optional)
This is the rice seasoning I use. I love this stuff. I use it on vegan sushi, sushi wraps, brown rice, and more!
Prepare your veggies.
In a wok, saute minced garlic in sesame oil for a couple of minutes.
Add veggie broth/water with bouillon.
Add sliced veggies and cook until the squashes are a bit soft.
Add tofu (crumbled and squished between your fingers).
Add turmeric. Note this is for color and added benefit. Turmeric does a body good!
Cook together until the moisture is gone.
Add quinoa, liquid aminos, and rice seasoning.
Cook together in medium to high heat for another 5 minutes (stirring frequently).
Serve and enjoy!
I just wanted to share this with you…..
My husband is enjoys this dish with sliced cayenne pepper. SOOOO SPICY!
Today, my family harvested okras, eggplants, bell peppers, and jalapenos from our backyard. So, I decided to make something out of the okras and the bell peppers.
I like okra for many reasons. I like the way it tastes, it is packed with vitamin A, B, C, and K, its antioxidant properties, fiber, folates, iron, calcium, manganese, magnesium, and more. It is also said that okra helps reduce cancer. Click here for more info.
If you live in the South, you are probably familiar with this appetizer. The okra is usually dipped in buttermilk, deep fried, and then showered with salt. But, as always, I veganized and made it healthy for the consumption of my family (not drenched in oil, no cholesterol, not covered in salt, etc).
1/2 to 2/3 cup of unsweetened hemp or almond milk
1/2 to 2/3 cup of whole wheat flour
1/2 to 2/3 cup of panko bread crumbs
1/2 teaspoon of Natural Ancient Sea Salt or Celtic Sea Salt
1 teaspoon of Cajun seasoning or any spicy seasoning blend
This is a similar post to the jalapeno poppers post. I just used bell pepper instead for those who absolutely can not handle the heat of the jalapenos. This has more of a sweetness to it but it goes so well together (crunch, hummus, and pepper).
My husband and I love spicy! We have a jalapeno plant in the back yard that has produced so many peppers this summer. And, of course, we eat all of them up!
I used to make jalapeno poppers with Toffuti “cream cheese” (which are a lot healthier than the traditional fried poppers with the greasy/fatty real cheese). But, my husband suggested trying to make it even healthier. So, he gave me the idea of hummus in the jalapeno, and I am so glad he did, because this is wonderful and delicious!
*Jalapeno peppers are very good for you. It helps cure headaches, congestion, and it even helps fight off cancer!
This is a delicious and healthier version of a traditional carrot cake. It contains of fiber, protein, omega 3s, and other vitamins and minerals. It is also very easy to make. And, if you “juice”, you can use your carrot pulp for this!
2 cups of whole wheat flour
2 cups of carrot pulp or finely shredded carrots
1 cup of bran
2/3 cup of walnuts
1/3 cup of applesauce
1/3 cup of canola oil
2/3 cup of raw agave
1/2 cup of nut milk (today I used almond milk
1/4 cup of cranberries or raisins
4 tablespoons of brown sugar
2 egg substitute (I always use ENER-G egg replacer)
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of vanilla
1/2 teaspoon of salt
1.5 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
Preheat oven to 350 degrees.
Mix the oil, applesauce, milk, vanilla, and agave together (wet ingredients).
Add Carrots, salt, brown sugar, and the spices together (nutmeg, cinnamon, nutmeg) to the wet ingredients.
Mix the dry ingredients together. flour, bran, baking soda, baking powder, walnuts, and cranberry/raisins.
Mix the wet ingredients with the dry ingredients.
Line the muffin tray with cupcake liners.
Spray the cupcake liners with cold pressed olive oil spray.
Scoop the muffin batter into the cupcake liners, filling it up just a bit more than 3/4′s of the way.
Bake for 30 minutes.
Now you can enjoy it as it is, but you can add some “delicious” frosting to it. I like it either way….
Ingredients for frosting (optional):
10 oz of shredded coconut
4 oz of coconut oil
4 oz of raw agave
1 tsp of vanilla
Directions for frosting: Blend it in a Vitamix for a few minutes. If you don’t have a Vitamix blender, use a food processor.
Top the carrot cake bran muffins off with the coconut frosting. I just added a bit of carrot pulp to the top for decoration.