My first real meal in two days

Ugh.  We got sick – the worst kinda sick we had the flu.  Yuck, I know.  Lennox had it first {poor baby}and then it was my turn.  If moms got sick days I woulda taken advantage for SURE!  But, we are back to normal {mostly}.  My appetite is still MIA but I’m sure show up some time soon.  I knew I needed something good for me, but I wanted something to warm me up.  Taking what I had in the fridge I came up with this:

Lunch

First, I sauteed some green onions.  Added sliced yellow squash and some curry powder, cumin, garlic, salt and pepper.  Then some pea pods, grape tomatoes. I covered it all with some baby spinach and let it wilt.  Then I added some left-over tomato coconut soup.  Wah-la.  Lunch is served.

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.

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

Cardamom Cream Chia Pudding

Heather Crosby’s YumUniverse.com is hands down one of my favorite plant-based living sites.  If you haven’t been there yet, oh boy, are you missing out.  So many fabulous recipes to choose from, the hardest part is deciding what to make first.

This morning Lennox and I shared two {yes 2} bowls of YU’s:

Cardamom Cream Chia Pudding

My variations: I used Almond Milk , added two tbsp hemp protein and traded the raspberries for strawberries and banana. Yum indeed!

While you are there check out The Big Kale Contest and check out my entry Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter, be sure to vote{by clicking “like”} if it’s your favorite!

XOXO,

Crystal

I need your vote in YumUniverse’s The Big Kale Contest

Good morning my dears!  One of my favorite websites YumUniverse is having a recipe contest called The Big Kale Contest – fun right?  One of my yummy kale creations is in the running.  Check out my recipe for Kale, Red Cabbage & Pistachios in Coconut Sage Butter and vote for me on their Facebook Page!  While you’re on Facebook “like” Vegan Familia on Facebook.

Kale, Red Cabbage and Pistachios in Coconut Sage Butter

Don't forget to vote on YumUniverse on Facebook

Kale Contest Entry: Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter

Ingredients:
8 cups of chopped kale
3 cups of chopped red cabbage
1 medium onion
1 clove of garlic
1/2 tbsp fresh chopped sage
1 1/2 tbsp coconut oil (divided)
2 Tbsp coconut butter
1/2 cup roasted salted pistachio pieces

Directions:
Sauté chopped onion in 1 tbsp coconut oil for approx 5 minutes, then add minced garlic and sage. Add remaining coconut oil and cabbage. Sauté till almost tender. Add coconut butter and mix well. Add chopped kale and cover until slightly wilted. Stir in pistachio pieces and enjoy.

Raw Zucchini “Pasta” Salad

I’ve decided to do a raw challenge…I’m challenging myself to eat at minimum two meals a day raw.  Keeping a raw conscious mindset throughout the day and to eat only raw snacks.  Sounds do-able doesn’t it?  I’m starting with a week goal.  With upcoming travel plans I don’t want to set myself up for failure.  Here’s a yummy raw meal.  Rawr!

Raw Zucchini “Pasta” Salad

1 zucchini

1 tomato

handful of sliced mushrooms

cilantro

apple cider vinegar

olive oil

doTERRA lemon oil

sea salt

pepper

chia seeds

Directions:  Julienne your zuc.  Chop your tomato.  Toss in your mushrooms.  Chop some cilantro. Now mix your dressing – ACV, OO, S&P and doTERRA lemon oil. Sprinkle with chia seeds. Wah la!

Black Rice and Orange Lentils with Avocado Salsa

Lentils are one of my favorites.  I love making a huge pot and eating it leftover meal after meal.  Lentils get better the next day…well at least I think so.  I’ve never tried the colorful varieties so I was excited when I bought some orange lentils in the bulk section at the health food store.  Buying this was is cheap and very non-committal.  You can get just enough for one meal…I love that. I always find that when I buy in bags I have enough for two meals plus a teeny bit extra and I find that annoying.   Because of this the bulk section is my new favorite place in the health food store. It’s the bargain smart way to buy.  Actually, yesterday was all about bargain shopping for me.  My local store gets delivery of their produce on Tuesday’s so I went to get some of the fresh goodies…well, I got there too early and the delivery hadn’t arrived yet.  But, what I did get was great prices on their existing produce – the organic broccoli was still in good condition and marked down to $.99 (normally $3.99).  Awesome, right?  I thought so!  I also bought a handful of vegan carob chips just to try.  They were good enough that I might commit to buying more to try in a recipe someday.  Watch out for that…

Here’s the vitamin packed meal we had last night…PS, orange lentils cook quite fast…I was surprised.

Black Rice and Orange Lentils with Avocado Salsa

Rice:

1 cup black rice (or brown rice)

1 3/4 cup water

1 clove of garlic chopped

salt to taste

Directions:  Combine ingredients in a pan and bring to a boil. Once boiling, turn down heat to low and cover.  Cook for 30 – 40 minutes.

Orange Lentils:

2 cups orange lentils

5 cups water

4 cloves of garlic chopped

1 tsp cumin

1/2 tsp black pepper

salt to taste

Directions:  Rinse lentils and discard any funny looking ones. 🙂 Add lentils, water, garlic, cumin and pepper to pot.  Don’t salt yet as it will make the lentils tough.  Bring to boil and then turn down heat to low simmer.  Cook approx 20 minutes or until lentils are done.  Then add salt. (I usually like to add onions to my lentils, but I didn’t have any…they were quite good without)

Avocado Salsa:

1 tomato

1/2 avocado

1 Tbsp chia seeds (for good luck and extra nutrients)

2 limes juiced

chopped cilantro

salt

Directions: Dice tomatoes and avocado.  Combine all ingredients.  I usually like to add chopped radish to my salsa, but I didn’t have any.  You need to make this fresh at every meal as it doesn’t keep.  Especially if you use radish.

Serve over a bed of organic spinach… and enjoy!  PS, Lennox loved the lentils too!

A few reasons why this meal is good for you…

Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.

Lentils are high in protein, dietary fiber, folate, vitamin B1, and minerals.  Serving with rice makes it a complete protein.

xoxo,

Crystal

 

Way too easy bean soup

Today was one of those days where dinner time came to fast and I hadn’t planned a thing.  The non-vegan family approved this meal too!

Way too easy bean soup

Olive oil

1 onion diced

1 clove of garlic

2 carrots diced

Saute onion, garlic and carrots in olive oil.

Add:

1 can vegetable broth

1 can of diced tomatoes w/chillies

1 can white beans

1 can black beans

1 cup chopped cabbage

Cook until veggies are at desired doneness.  Ta dah!  That is it.  I added avocado and a drop of doTERRA lemon essential oil to my bowl.  Delish!