Sweet Potato & Pecan Salad

I cannot find the original source for this recipe, but it is really yummy. The flavors blend SO magnificently here. Serves 12, so halve the recipe if you are only making it for a few people.

  • 1/4 cup olive oil
  • 2 T maple syrup
  • 3 T fresh lime juice
  • 2 t grated fresh ginger
  • 1 t curry powder
  • 6 lbs sweet potatoes, scrubbed, cut into bite-sized cubes
  • 1 c chopped green onions
  • 1 c chopped fresh cilantro
  • 1 c pecans, toasted & coarsely chopped
  • 1 c dried fruit (I used a mixed fruit bag)
  • Salt & pepper

Whisk together oil, syrup, lime juice, ginger, curry. Set aside. Boil/steam potatoes for 10 minutes until just tender. Transfer them to bowl to cool to room temp. Add rest of ingredients then toss with dressing. Let stand so flavors can mix well. Season with salt and pepper to taste.


Curry Miso Salad

I got this from an excellent vegan cookbook, the Candle Cafe Cookbook. My husband loves it too. Since I made it so that I could eat it throughout the week, I skipped the step where you pour the vinaigrette on the salad greens and instead jarred the dressing and used as needed — it keeps in the fridge for up to a week. I loved the dressing so much that I made more and used it on other stuff.  Serves 6-8


  • 3 cups millet, rinsed
  • sea salt
  • 1 cup canned chickpeas
  • 1 cup shredded carrots
  • 2 medium red bell peppers, seeded, thinly sliced
  • curry-miso vinaigrette (recipe below)
  • 6 cups mesclun (a type of mixed greens)

Continue reading

Delicious Raw Oatmeal

I found this recipe in the LiveFresh recipe binder that came with my Vitamix. It’s by Cherie Soria:

  • 1 cup oat groats
  • 1/2 apple, cored, chopped
  • 2 T purified water
  • 1/2 t ground cinnamon
  • 3 T raisins
  • pinch of salt

Soak the oat groats for 8 hours in 3 cups of water. Drain them, rinse, then cover again with fresh water and soak another 8 hours. Drain & rinse again. Put the ingredients in a blender in the order listed above, pulsing on and off at medium speed and using a tamper to push ingredients into blades, until desired texture is reached. The recipe recommends you serve with warmed almond milk and apricots or bananas. I thought it was great as-is.  Continue reading

Thyroid Hormones

I am posting this because I have discovered this problem in myself and hope to help others who might be struggling with seemingly unrelated symptoms that could add up to something that you may want to get checked out. In the last few months I have steadily gained weight without changing anything in my diet, have been very fatigued at least a few times a week, am super-sensitive to cold temperatures, and lose more hair than normal. The fatigue part is what made me worried because it has appeared only recently; the hair loss and cold sensitivity I thought was just part of my genes or something and I have dealt with that for years. And the recent weight gain I linked to the fatigue, because whenever I didn’t feel well, I ate, thinking that hunger symptoms were showing themselves in other ways besides stomach growls. And when I felt tired, of course I couldn’t exercise but had to rest instead. So I have been consuming many more calories than I have been expending. No mystery there. But having the continued fatigue and weakness on a regular basis made me think I had a blood sugar problem at first so I went in for bloodwork. Continue reading

Blood Type Diets

This information is definitely worth checking out. There are tons of people who have erased all their health issues (and lost weight too, yay!) just by eating right for their specific blood type! I am only reading a supplemental text that goes along with the main blood type book (Eat Right 4 Your Type: The Individualized Diet Solution to Staying Healthy, Living Longer & Achieving Your Ideal Weight by Peter J. D’Adamo), but I intend to read that one soon. Meanwhile, here are some notes on eating for your blood type in general that I gathered from Blood Type A: Food, Beverage, and Supplement Lists by Dr. Peter J D’Adamo:

  • Your blood type is the “essential defining factor in your health profile”
  • Many foods stick to cells of certain blood types but not to others so that certain food might be bad for one blood type but good for another
  • Chemical reactions between blood and food we eat determine either a good or bad effect on your blood; when you consume foods incompatible with your blood type, certain proteins go and target your organs and blood cells start to stick in that area, therefore interfering with the normal body processes for those organs {NOT GOOD}
  • The blood type diet will “restore the natural protective functions of your immune system, reset your metabolic clock, and clear your blood of dangerous agglutinating lectins [the ‘certain proteins’ I referred to earlier]” Continue reading

Fudge Walnut Bar

I got this recipe from a book called The Raw Transformation and I changed it a bit. These amounts made about 10 small bars: Continue reading

Lemon “Curd”

This isn’t really a true curd, but it tasted lemony & sweet like the curd I remember in my pre-vegan days. It is more like a cream treat. I discovered it by accident when creating a marinade for an entirely different dish, where I accidentally mixed in the oil and soy sauce directly into the ingredients instead of putting it in the blender with the lemon, dates, and garlic – so I just blended those last three together and added them to the ingredients but before I did that, I took a taste of the mixture and WOW was I excited! So here is what I think the measurements were:

  • juice of 1.5 lemons
  • 2 dates pitted
  • 1 garlic clove

Put in blender or food processor until creamy. Delish.