Tag Archives: lemon

Creamy Kale Spread by Laws on Wellness

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This is my favorite veggie sandwich right now.  It is a delicious creamy kale spread with other fresh veggies.  I discovered it here on LAWS ON WELLNESS.  (http://lawsonwellness.com)

It is delicious!  It is healthy!  It is awesome!  I suggest you folks try it! :)

CLICK HERE FOR THE RECIPE

(In the sandwiches I made, I omitted the vegan butter, toasted it lightly, and added some sunflower sprouts…which is why mine looks a little different).

Raw and Delicious Cauliflower

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I have always loved cooked cauliflower.  I love them steamed, stir-fried, curried, etc.  But, a few years ago, my little sister Ivy, suggested I try eating them raw.  So she gave me a recipe for a raw-vegan “popcorn” made from the vegetable.  I have been meaning to ask her for the recipe again because I just could not remember everything I needed to make it.  The only ingredients I could think of were the following: onion powder, nutritional yeast and olive oil.  And, I find it difficult to get a hold of my sister these days, so I decided to improvise.

I was very pleased with the outcome of this “popcorn” and I couldn’t believe that it had taken me this long to make it.

I love the citrus tang and overall flavor of this delicious side-dish!

Also, this dish is healthy!  Cauliflower helps fight diseases, it contains a lot of vitamin C, omega 3 fatty acids, vitamin K, B1, B2, B3, B5, B6 B9, and it is packed with antioxidants.  Nutritional yeast packs a lot of B vitamins (B 6 and B12), protein, riboflavin, thiamin, niacin, folate, etc.  (example: one serving: 1.5 tablespoons = grams of protein, 130% of B12 (DV), and 460% of B6 (DV)).  So, I don’t feel guilty about eating the whole head of cauliflower in one sitting.  :)

Ingredients:

  • 1 head of cauliflower
  • 5 tablespoons of nutritional yeast
  • 1 tablespoons of olive oil
  • 1/2 to 1 tablespoon of lime or lemon juice
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 to 1/2 teaspoon of paprika
  • 1 teaspoon of braggs liquid aminos for salt (adjust to preference)

Note: for some heat, add a bit of cayenne pepper.  Also, if you have DULSE granules, use a little bit of that (in replacement of salt) and reduce the amount of liquid aminos.

Directions:

  1. Prepare cauliflower: slice, pull apart, and make into bite sized pieces.
  2. Place cauliflower, olive oil, and lime/lemon juice in a container.
  3. Shake it up.
  4. Add the rest of the ingredients.  Note: add ingredients little by little to adjust to your taste or preferred flavor (saltines).
  5. Shake it up again.
  6. Serve and enjoy!

Tangy Goddess Dressing

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I ate a large bowl of broccoli because this dressing makes it more delicious!

I just love goddess dressing.  There are many versions of goddess dressing out there, but here is mine.

Hope you like it!

Ingredients:

  • 8 tablespoons of tahini
  • 4 tablespoons of liquid aminos
  • 2.5 tablespoons of Braggs apple cider vinegar
  • 2 tablespoons of chopped green onions
  • 2 cloves of garlic
  • 3 tablespoons of water
  • 2 tablespoons of fresh lemon juice
  • 1 half of a tomato
  • 3 tablespoons of sesame oil
  • 2.5 tablespoons of sesame seeds
  • 2 teaspoons of parsley
  • pepper

Directions:

  1. Place all ingredients in a blender or food processor.
  2. Blend it all together until it is smooth (no lumps).
  3. Serve as dip or dressing.
  4. Enjoy!

Lemon Green Smoothie

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Tangy, healthy, and refreshing.

 

Ingredients:

  • 1 whole lemon (note: I am not sure how a regular blender would blend this, but my Vitamix blended this so smoothly).  For more info on the vitamix, click on PRODUCTS and see the Vitamix blender.
  • 1.5 cups of kale
  • 1 banana
  • 1/2 of a zucchini
  • 2 tablespoons of chia seeds
  • 2/3 cup of chocolate non dairy milk (soy, hemp, almond, etc.)
  • 1/4 cup of frozen pineapple
  • 1/2 cup of ice

Directions: Blend and serve immediately.

Husband’s Super Duper Hot Guacamole

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This guacamole is not for everyone because it is so hot.  You can just simply remove the jalapenos and habaneros off of the ingredients list.

Ingredients:

  • 2 avocados
  • 1 tomato
  • 1/4 of an onion
  • 2 cloves of garlic
  • 3 jalapenos
  • 1 habanero pepper (optional because these peppers are CRAZY hot)
  • juice of one lemon or 2 limes
  • 2/3 cup of a cilantro
  • salt
  • pepper

Directions:

  1. Throw everything in the food processor.
  2. Serve with chips, burritos, tacos, etc.
  3. Enjoy!

Carne-Asada-Style Tempeh and Garlicky Avocado Sandwich

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I LOVE this sammich! :)   It is packed with all kinds of goodness and awesome flavor.

Ingredients:

  • Avocado
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of fresh minced garlic
  • Carn-asada-style tempeh
  • Sliced tomatoes
  • Alfalfa sprouts
  • 5 grain Italian Bread
  • Cayenne pepper
  • salt

Directions:

  1. Make Garlicky Avocado Sauce: Avocado, lemon, garlic and a pinch or two of cayenne pepper )mash together)..
  2. Spread on both pieces of bread.
  3. Add tempeh and veggies.
  4. Enjoy!!!

Raw Vegan Carrot Cake with “cream cheese” frosting by Ivy.

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My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).

I haven’t tried this yet, but will be making soon.  She makes awesome raw vegan desserts, and I am pretty excited about trying this one!

From Ivy:

CAKE

  • 5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)
  • 1 3/4 CUPS OF WALNUTS
  • 2 3/4 CUP COCONUT SHREDS
  • 1 1/2 TSP GRATED NUTMEG
  • 3 TSP GROUND CINNAMON
  • ALLSPICE TO TASTE
  • 1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)

*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES

ICING

*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE

*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!

-IVY

I stole this picture from Ivy's facebook page.

Chips and Dip for Super Heroes (Raw Vegan Kale chips and dip)

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My 2-year-old calls herself “SUPER SAVANNAH” and this post is dedicated to her.  These are the types of “chips” I like to give her, not the kind that comes in a bag, soaked in oil and peppered with salt.   This treat is so delicious and it is highly nutritious.  And, she just loves it!

Kale is packed with anti-oxidants, health promoting phytochemicals that protect against cancer, vitamin A, vitamin K, vitamin B and so much more!  It can help prevent vitamin deficiencies, osteoporosis, anemia, cardiovascular diseases,  prostate cancer, and colon cancer.

This snack also has a lot of protein and more B vitamins from the marinade/sauce from the nuts and nutritional yeast.

Here is a little bit of information about nutritional yeast:

  • One serving: 1.5 tablespoons, 8 grams of protein, vitamin B12: 130% DV, vitamin B6: 480%

Ingredients for Kale chips:

  • 9 to 10 oz of Kale
  • 1 to 1.5 cups of raw cashews
  • 1/4 cup of raw sunflower seeds
  • 1/2  of a lemon (use juice only)
  • 5 tablespoons of nutritional yeast
  • 1 tablespoon of cold pressed olive oil
  • 1 clove of garlic
  • 1 table-spoon of fresh onion
  • 1 to 2 pinches of chilli powder (depending on how spicy you want it)
  • sea salt

Directions:

  1. Soak raw nuts in filtered water for at least 3 hours.
  2. Wash kale and remove veins.  Set aside.
  3. Place the rest of the ingredients into a food processor (raw cashews, raw sunflower seeds, lemon juice, nutritional yeast, oil, garlic onion, chilli powder and salt.  Process together for a few minutes until it looks like this….  Note: you can add more lemon juice if you want to give it a bit more “tang”.  Taste the nut mixture before you put it on the kale.  Make sure it is salty enough for your taste. 
  4. Add the mixture into the kale.  Then, work it in.  Make sure that all of the kale is covered.
  5. Dehydrate kale for 6 to 8 hours.
  6. Enjoy with RAW VEGAN RANCH DIP.

Ranch Dressing:

  • 1 cup of raw cashews (soaked in filtered water for at least 3 hours)
  • Juice from 1 1/2 lemons
  • 1/3 cup of water
  • 2 to 3 tablespoons of cold pressed olive oil
  • 1 tablespoon of onion (I used a regular yellow onion)
  • 1 clove garlic
  • 1 tsp raw agave
  • 1/2 to 1 teaspoon mustard powder
  • A pinch sea salt
  • A pinch of dill weed

Throw all of the ingredients in a food processor and process for 3 minutes…or until it is creamy.

Note: you may also use raw macadamia nuts instead of cashews.

Support your local farmers market!  Here is an awesome ONLINE FARMERS MARKET (For Augusta residents)

AUGUSTA.LOCALLYGROWN.NET

Spinach Falafel Wrap

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FALAFEL SPINACH WRAP

This dish is super easy to prepare.

Hummus:

  • 1 can of black beans or garbanzo beans
  • 1 table spoon of cumin
  • 1-2 cloves of garlic
  • 2-3 tablespoons of lime juice
  • 1-1.5 teaspoons of tahini
  • salt
  • pepper
  • pinch of turmeric

 

Falafel:

I usually just buy the boxed VEGAN kind from the health food store.  It takes a minute to prepare and a few minutes to cook.

 

White dill sauce:

  • Juice of 1 freshly squeezed lemon
  • 1 table spoon of red wine vinegar
  • 3 tablespoons of SOY yogurt (plain)
  • 1 small clove of garlic (minced)
  • a few pinches of dill
  • salt
  • pepper

Veggies:

  • spinach
  • sprouts
  • tomato
  • red onion
  • carrots

Process the ingredients for the hummus and spread it on vegan tortilla wrap.  Then, add falafel, spinach, sprouts, carrots, tomatoes, red onions, soy yogurt dill sauce, and roll into a burrito.

Serve with roasted potatoes or vegan chips.  Enjoy!