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

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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.

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

 

Sweet Potato Surprise

I’ll have the special please…That’s what I imagine Lennox would say if he could talk and our kitchen was a diner. Today’s special was…

Can you guess what it is? Besides yummy and delicious and good for you of course!?

Sweet Potato Surprise

1 tsp. coconut oil

1 radish diced into teeny tiny pieces

1 handful of spinach chopped

1 tbsp. white beans squished

1 jar of sweet potato baby food

Directions:

Saute radish in coconut oil (this makes the spicy turn to sweet), add spinach and beans.  Mix in the sweet potatoes and viola!  Pure deliciousness!

As you can see I don’t like to feed my little one the same thing everyday.  He’s a person too right.  Big people don’t like to eat the same darn thing everyday…so I try to spice up his food and make meal time enjoyable!

Strawberry Banana Pilaf

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Jamming out to “Moves Like Jagger” during lunchtime today was so much fun!  We danced around giggled while Lennox had an “appetizer” of cut up kiwi and I whipped up this Strawberry Banana Pilaf as a main course (haha). This was so good … I couldn’t even get Lennox to share with me.  He ate the whole bowl!  OK, I sneaked a few nibbles.

Strawberry Banana Pilaf

1 tsp. coconut oil

3/4 cup cooked brown rice

1/2 banana

2 strawberries

1 tsp. almond butter

Saute rice in coconut oil add almond butter.  Cut up fruit and mix in.  Try to sneak a bite before your kiddo eats it all!