My mother’s best friend and her daughter have started a new beauty detox regimen and I snuck a few copies from my mom’s book Beauty Detox Solution. A shout-out to Phyllis and Shawn and Jeannie!🙂
Here is the first one I have made, and it is delicious! The reason it is lower in calories than traditional hummus is because instead of using chickpeas, it uses zucchini. Chickpeas, Kimberly Snyder explains, make us gassy and bloated because they are a mixture of protein and starch. You therefore have better digestion with this type of hummus. I like to use this as a salad dressing.
- 2 zucchinis chopped
- 3/4 cup tahini
- 2T nutritional yeast
- 1/2 cup fresh lemon juice
- 3 garlic cloves
- 2t Celtic sea salt
Put all in blender (hopefully you have a Vitamix) until smooth. Use for a veggie dip or salad dressing.
Indian food is one of my favorite types of food, next to Mexican. If you eat raw, you don’t have to miss out on it! Plus, veggies are always better than rice. Kitcheree is a dish typically made of rice and lentils. In this recipe the rice will be shredded cabbage and rutabaga. The flavors are so savory, I love this combination of spices. The Palak Paneer is a creamed spinach curry. The “cream” in this recipe is soaked and puréed macadamia nuts plus coconut oil.
You can’t have just one bite of this dish. Be sure not to skip any of the spices in both recipes–each one adds to the unique savory flavor. If you don’t want to spend $4+ on a jar of each spice, go to Sprouts and get little baggies and scoop out spices from their tubs along the side wall by the scoop. Continue reading
- 4 strawberries
- 1/2-1 frozen banana
- small handful blueberries
- 1 pitted date
- 1-1.5 cups almond milk
- lots of kale or spinach leaves
Put all in blender until smooth.
Thank you One Arab Vegan for this recipe! I adore it. I modified it a little, here it is (serves 1):
- 1 cup of almond milk
- 1 frozen banana
- 3-4 medium pitted dates, soaked 30 min
- 1/2 tsp cinnamon or more to taste
- 1 T peanut butter
- dash vanilla extract
Put all in blender and process until smooth. Pour into fancy cup or dish and make a cinnamon swirl on the top for flourish. Add a fancy straw (forgot to put mine in photo).
I have made this four or five times now and it is my favorite dessert because I don’t feel guilty indulging in it!
photo from Dreamstime.com
I just started listening to this podcast called Cut the Fat. I have heard two episodes (out of order) so far and wanted to share what I learned. The first podcast I listened to was a review of a book called Unleash the Power of the Female Brain by Dr. Daniel Amen. I put the book on my to-read list, but meanwhile I will share two things that stuck out from the interview with him. The first was a question of the type of food we put in our bodies (it relates to fueling our brain properly). The interviewer asked something like, Is it OK to just have this one treat every now and then, something like a once-a-month burger and fries? Continue reading
This recipe comes from Navitas Naturals, where you can find Maca powder (a root in Peru, considered a superfood). I bought mine from Whole Foods.
- 1 cup pitted dates, soaked for 10 minutes in water
- 1/4 cup Maca powder
- 1/4 cup almond butter
- 1/4 cup chopped almonds
- 1 t vanilla extract
- dash sea salt
This recipe is adapted from vegweb.com. I have made it two or three times already and I don’t get tired of it! The original recipe does not have beans in it. I added those to make it a main dish instead of a side dish so I could get my protein in.
1 tablespoon vegetable oil
1/3 onion, chopped
1 garlic clove, chopped
1/4 cup natural peanut butter
2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
1/4 cup vegetable broth (may need a little more because the peanut butter gets very thick)
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 bunch kale, chopped well
1/2 can to 1 can kidney beans
Heat oil in pan; add garlic & onions until translucent. In a bowl mix peanut butter, Bragg’s, broth, and spices until PB is dissolved and it’s saucy. Add kale to pan and cook until leaves are dark green and wilted. Add sauce and beans to pan, stir and serve.