There is nothin’ better.

Amigos, friends, people….I have to say….I have missed CAFFEINE far more that I would have ever guessed.  My little one is officially 1 year old.  Which means, bring on the caffeine.  Right?  I’m sorry.  I gave up coffee and tea … Continue reading

Anyone else LOVE tamales?

And I’m back.  Whew.  Over the weekend seemed like a good time to do a “internet detox”.  What?  I know, I’ve been overdosing on the internet lately, sad but true.  We are all guilty of this sometimes I’m sure.  I feel much better after a few days of giving my eyes a rest from that terrible computer screen – ahhh!  Now, I’ve gotta catch up on all my blog reading, I just can’t help it.

While I was detoxing I did some more adventurous cooking, some good and some down right terrible {like my vegan grapefruit cupcakes that were nauseatingly sweet}.  My overall favorite was not surprisingly my tamales.  Tamales remain one of my all time favorite foods.  My obsession with tamales started in high school.  Everyday at lunch time a sweet little man named Valentino parked his mini red pick up on Venice Blvd and sold fresh homemade tamales about of the back.  Back then, I was a vegetarian and fell in love with his chili and cheese creation.  At a $1 a pop, I would get two {ok maybe 3} each day and wolf them down with the other students, sticking out like a sore thumb.  I happily ate my tamales while the other kids gossiped in Spanish about me {there was no way a stupid little blonde like me understood Spanish, so they thought}.  After I graduated, I would still stop by sometimes for lunch this time stocking up and buying them by the dozens.  Years later I would still see Valentino selling his delicious tamales and would always stop – if not only to say hello.  He never forgot me.  So, on Friday I was doing some grocery shopping and saw some Maseca and decided to give it a shot.  I had always heard tamales were time consuming and not particularly easy to make but I had nothing to lose.  I was home alone and the little one was napping so I went for it.  Oooh, they were good too!

Vegan Tamales

Start by soaking your corn husks in water {about 16}.  I soaked mine for about 30 minutes while I was making the filling and tamale dough.

Filling:

1 cup pumpkin seeds

1/3 cup nutritional yeast

3 tomatillos

1 jalepeno

2 cloves garlic

1 cup cilantro

1 lemon – juiced

Combine all ingredients and whiz in food processor.  There will be extra yummy filling to put on top of your tamales later.

Tamale dough:

2 1/2 cups Maseca

1 tsp baking powder

1/2 tsp salt

2 cups lukewarm vegetable broth {or water}

2/3 cup coconut oil

3 drops doTERRA lime

In a large bowl combine dry ingredients.  Add broth and mix.  Add coconut oil and mix using hand mixer till dough is fluffy and looks like cookie dough.

Now here’s the hardest part…

Making the tamales – how I did it:

Taking approx. 1 heaping tbsp of dough, flatten in your hands then place in corn husk.  Add a dollop of filling in the center and roll to make a tamale {on some of mine I sprinkled some chopped spinach in there too}.  Tie the ends off with string or a strip of corn husk.  Repeat till out of dough.   Now, steam the tamales for about 30 to 45 minutes.  They are done with they are no longer mushy to touch.

Now, there are probably better ways to do this – this is just how I did it.  Next time I will research tamale making on YouTube to get a better technique for rolling and wrapping the tamales.  My ghetto method worked just fine given it was my first try.  Any tips are greatly appreciated!

Enjoy!

Vegan Coconut Non-Curry

Surprising my non-vegan family with dinner on a night they were too busy to cook was the only way I was going to get my mom to give one of my creations a try.  She is very anti-curry {sad I know}, but I wanted curry.  I {sorta} weaseled my way into the meal I was craving, by making curry but omitting the curry.  Make sense?

Here’s what I did:

Vegan Coconut Non-Curry

Ingredients:

1 tbsp coconut oil

1 sliced onion

1 clove of minced garlic

2 tbsp cumin

3 cups chopped cabbage

1 head of broccoli

1 green pepper

1 tomato

1 can chickpeas

1 handful chopped cilantro

2 or 3 cups coconut milk

3 drops doTERRA lemongrass

Braggs liquid aminos for salt (to taste)

hot sauce (to taste)

Directions: Sautee onion and garlic in coconut oil, add cumin.  Add other veggies except tomato and cover.  Cook for about  minutes, add tomato, chickpeas, cilantro and coconut milk.  Add lemongrass, Braggs and hot sauce to taste.  Serve over brown rice, quinoa or eat plain.

Ginger Pear Hemp Granola

Ginger Pear Hemp Granola

Poor pear, it had been sitting in the fruit bowl forgotten for far too long.  Only strawberries and oranges have been making it into Lennox’s belly lately.  He sees them {or anything red that resembles strawberries} and starts signing for … Continue reading

Green Ginger Pear Smoothie

Green Ginger Pear Smoothie

Yesterday I did a little bit smoothie bashing {please forgive me smoothie gods}.  All it took was one day sans smoothie and I’m back and ready for more.  Smoothies are the best way for me to pack in some serious … Continue reading

Easy Cheese-y Black Bean Dip

Personally, I’m not a huge fan of salad dressings.  I do however love salads, so I usually dress them up with hummus or something of the sort.  Today I made some Cheese-y Black Bean dip and added that to my spinach salad and was quite please with the result.

Image

Here is the recipe:

Easy Cheese-y Black Bean Dip

Easy Cheese-y Black Bean Dip

What would you pair this dip with?

1 can of black beans

5 drop doTERRA lime

2 or 3 Tbsp nutritional yeast

Hot sauce to taste

Directions: 

Combine all ingredients and whizz in blender.

Hello, my name is Crystal and I’m a snack-aholic.

Looking back on my posts I’ve realized that I am a snack-aholic.  It seems like all I post are yummy vegan snacks or treats.  I swear I do eat actual meals {shocking I know}.  Since I have most of my fun in the kitchen when the little one is napping it’s usually snack time – not lunch time or dinner time.  Here’s another one of my yummy snacky creations:

Spicy Roasted Red Pepper and Basil Hummus

1 can of garbanzo beans

1 Tbsp tahini

1 tsp sesame oil

1 Tbsp olive oil

3/4 cup roasted red peppers

2 drops doTERRA basil oil

pinch of salt

Sriracha hot sauce to taste {I like it HOT}

Directions: Combine all ingredients in a food processor and whizz.  Wah la!

I ate half of this myself with raw broccoli in one sitting – ok, it was my lunch that day.  I also had some with my homemade kale crackers.  Yum!

What do you like the pair your hummus with?

Green Ginger Berry Power Smoothie

Good morning lovelies!  My body was wonderfully sore this morning from Monday’s workout – yes,  I know it is Wednesday.  Monday’s workout was soo good I’m still feeling it.  One of my favorite muscles to workout is my hamstrings because I can always feel it .  What is yours?  Do you have any recommendations for a good bum workout?  I find that it is hard to really get my bum sore the way I get my hamstrings aching, and who doesn’t need more of a lift, right?  Help me out here folks…

So I felt like I really needed an extra boost this morning, so my smoothie was packed fully of goodness {and still tasted good}!

Green Ginger Berry Power Smoothie

1 handful of spinach

1 tsp chlorella

1 Tbsp maca

1 Tbsp hemp protein

3 strawberries

1/2 banana

1.5 handfuls of frozen berries

2 drops of doTERRA ginger

Add coconut milk to achieve desired thickness.

Whizz all ingredients in a blender/magic bullet and enjoy!