Granola Bars

I made these last night. I forgot to go out and get shredded dry coconut, so I had to make modifications. They seemed a little bit doughy this morning, so I rolled them in flax seed meal. That seemed to do the trick.

I made 3 varieties. One with pistachios and chocolate chips, one will chocolate chips and one with cranberries. I put the bars in baggies and everyone got to take one with them in their lunch today.

"Wet" Ingredients:

• 1/2 cup raw cashews (can use more- get these at Trader Joes)
  
• 1/2 cup raw almonds (get these at Trader Joes)
• 1 tsp. salt
• 1 tsp. vanilla extract or 1 vanilla bean
  
• 2 tsp. coconut oil/butter (can replace with canola oil)
  
• 1/4 cup raw agave nectar
• 1/3 cup raw honey
• 2 tsp water (can use more water if it doesn't mix well)
  

_____________________________________

"Dry" Ingredients:

• 1 cup shredded dry coconut (I didn't have this, so I left this out)
  
• 1 cup dehydrated almond meal/pulp (left over from making almond milk) - just use almond meal from TJs
  
• 1 cup rolled oats ( I use more, otherwise it's too doughy)
• 1/4 cup raw sesame seeds (I used sunflower seeds)
• 1/4 to 1/2 cup flax seed meal
  

Additions
- can add chocolate chips, raisins, dried cranberries, walnuts, etc.

Process:

In a large bowl combine all dry ingredients. Stir thoroughly. Set aside.

Trace the bottom of a 9X9 brownie pan onto a sheet of parchment paper. Cut out the tracing, and place the square sheet of parchment in the bottom of the pan. Set aside.

In a blender, combine all "wet" ingredients and process to the consistency of a smooth nut butter. Pour this mixture into the dry ingredients. Stir thoroughly until wet mixture is evenly distributed, and "dough" comes together.

store in refrigerator overnight. then cut into bars and store in little baggies.

Recipe from....
http://clairecoloredlenses.blogspot.com/2009/09/theres-nothing-like-granola-bar.html

5 easy DIY skin care products from the Daily Green

Food for the skin: Made from simple kitchen ingredients, these 5 easy DIY skin care products promise a clear, smooth complexion.

Oatmeal and Onion Puree Face Mask Recipe: For Acne-Free Skin

Lemon and Yogurt Whitening Face Mask Recipe: To Fade Acne Marks
Yogurt Face Scrub Recipe: Scrub For Exfoliation

Clay and Eggs Mask Recipe: For a Deep-Cleansing Face Lift

Apple Cider and Aspirin Toner Recipe: For Brighter Skin

spinach salad tossed with raspberry dressing

spinach salad tossed with raspberry dressing

- cut up spinach leaves (can add romaine, as well) to amount desired.
- sprinkle in feta cheese or crumbled goat cheese
- sprinkle in slivered or sliced almonds (can substitute pecans or walnuts)
- sprinkle in strawberries, raspberries or blueberries &/or use dried fruit (cranberries, cherries or raisins)
- dice green onion, sprinkle in
- toss with raspberry dressing. (I use raspberry & pecan vinaigrette dressing)- kids love the sweet dressing

Chinese Chicken Salad (just don't add chicken)

Here is a recipe for a chinese chicken salad. I'm going to make this and not add the chicken. I'll add more veggies to soak up the sauce.

Link to original recipe...
http://www.globalgourmet.com/food/special/2001/parties/salad.html

Chickenless recipe....

Romaine
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted (see Note)

For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted (see Note)
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Note:

To toast sesame seeds, place them in a dry saté pan and cook over medium heat for about 5 minutes, or until browned.

Erin's Spicy goddess dressing

Erin's Spicy goddess dressing (from Erin Cote)

Large hand full of cilantro

¼ cup olive oil

1 cup plain yogurt or silken tofu

1T lemon juice

1 cup pumpkin seeds

3 T rice vinegar (or any mild vinegar)

2 garlic cloves

1T onion powder

1T tamari (soy sauce)

Chili oil or cayenne to taste

Salt to taste

Stick it all in a blender and go!

Tiramisu

Recipe is from a friend at work. This is excellent!

Tiramisu

Ingredients:
1 large pkg./40 count of Lady Fingers
1 8oz pkg. of low fat whipped cream cheese (let it thaw at room temperature).
3 cups of low fat milk
1 large pkg. (5.1oz) vanilla pudding mix
1 tsp vanilla essence
1½ cup of lite whipped cream
½ cup powdered sugar
1½ cup cooled brewed coffee or coffee made with instant coffee powder
Cocoa powder
½ cup of toasted sliced almonds - optional
Milk chocolate (grated) - optional

Preparation:
1. In a mixing bowl add cream cheese & soften it with a spoon. Add milk & vanilla pudding to the cream cheese mixture. Beat until smooth. Cream cheese will stick to the beater, but constant removal of cream cheese from the beater & beating it well, will give a smooth mixture. Keep this mixture separate.
2. In another mixing bowl add the whipped cream, powdered sugar & vanilla essence. Mix it well & keep aside.
3. Mix 1/3rd cup of the above whipped cream mixture into the pudding mixture & mix well.
4. Prepare coffee & let it cool well.


Arranging the Tiramisu layers:
1. Need a Medium sized, deep pan to fit the layers of lady finger cookies and the pudding mixture. There will be 3 layers of lady fingers with pudding mix in between. The third layer will be topped with whipping cream. Coat the pan with Pam spray.
2. Split the cookies, so that you will have cookies for 3 layers.
3. Dip the Lady Fingers in the coffee lightly (don’t soak the lady fingers; just coat on all sides) & arrange bottom layer in the pan..
4. Split the pudding mixture in 2 equal portions.
5. Spread one portion over the lady fingers.
6. Sprinkle cocoa powder evenly on the pudding (you can also add chocolate chips and/or walnuts now).
7. Repeat with the second layer of lady fingers and pudding.
8. Place the third layer of Lady Fingers & spread the whipped topping to cover the entire pan.
9. Sprinkle grated milk chocolate over the whipped cream & sprinkle toasted almonds.

Note: Refrigerate Tiramisu until ready to serve. Best & fresh when prepared a day before the party.

Falafal pita sandwiches

Falafal pita sandwiches

Ingredients
Whole wheat pita bread
Alfalfa sprouts
humus*
falafal**
veggie mix (carrots & zucchini finely chopped in food processor)

assemble sandwich as pictured below

*humus
1 can garbanzo beans (rinsed and drained)
3 tbs tahini
1 clove garlic
1/4 cup olive oil
1/2 yellow, orange or red bell pepper
salt to taste

mix all ingredients in blender

**falafal
1 can garbanzo beans (rinsed and drained)
1/4 cup of fresh cilantro or basil
2 tsps. garlic powder
salt to taste

1. mix all ingredients in food proceesor (finely chopped but not pureed)
2. form balls and drop into pan with oil (not too much)
3. cook on medium low. flip when needed so both sides are cooked and soft in inside.

Super Nutritious Chocolate chip cookies

Super Nutritious Chocolate chip cookies (and super yummy)

This isn't exactly a recession proof recipe, but variations of it can be made at a low cost. It's really nutritious and surprisingly very yummy. It tastes like refrigerated cookie dough. Experiment, play around with the ingredients and amount used. Use this recipe as a sample. You can substitute the chocolate chips for dried cranberries or something similar. Go crazy.
Based from Mysticat’s Chocolate chip cookies recipe on RFT
http://www.rawfreedomcommunity.info/forum/showthread.php?t=2603


1 cup cashew "flour" (ground cashews)
3/4 cup almond "flour" (ground almonds)
1 cup flax meal (or ground flax seeds)
1 cup ground oats
1/4 cup agave sweetener (or more if too dry)
2 tsp. vanilla (if not using vanilla agave sweetener)
1/2 cup coconut oil

Chocolate chunks*
* Blend 1/2 cup coconut oil, 1/2 cup carob, 1/2 cup cacao (or melt Cacao bliss with a little agave) - put mixture in freezer, then chop into chunks. Or use or use Cacao power nibs.

Steps
1. grind cashews, almonds and oats in a coffee grinder
2. form into balls, roll in chocolate chunks and refrigerate

Raw Cream of Spinach Soup

Made a simple version of the link last night. Just used the ingredients I had handy. Super easy to make. Turned out really good. Better cold than warm. Sort of like a gazpacho soup.
from http://www.rawfreedomcommunity.info/forum/showthread.php?t=3440


Raw Cream of Spinach Soup

Serves 2 to 3

1/2 avocado ( 1 used a little more, makes it really creamy)
4 cups spinach
1 zucchini
1 tomato
3 celery stalks
garlic powder
sea salt to taste
1 tbs lemon juice
few sprigs fresh oregano (only herb still alive in backyard)
2 cups water, or until desired consistency is reached

Herbed Almonnaise

I'm going to try this one sometime this week (possibly tomorrow). From http://thesunnyrawkitchen.blogspot.com/2008/12/recipe-of-week-herbed-almonnaise.html

Herbed Almonnaise
1/2 cup almonds
1/2-3/4 cup water (put 2 ice cubes in the water)
1 tsp nutritional yeast
2 cloves garlic
3/4 tsp salt
1 tsp herbal seasoning of choice
1/8 tsp yellow mustard powder
1/8 tsp pepper
1/2 tbs raw honey
1 - 1 1/4 cup olive oil
3 tbs lemon juice
1/2 tsp apple cider vinegar

Grind almonds to a fine powder in coffee grinder or high-speed blender. In blender, blend first 10 ingredients into a smooth cream. (I'm going to use Almond meal)


With blender on low, remove insert in top and drizzle in the oil in a thin stream until mixture is thick.

Keep blender running and add lemon juice and vinegar. Blend on low for one more minute, to allow mixture to thicken. For a plain almonnaise, stop here.

For a Herbed Almonnaise, now add:
2 tsp dried basil
2 tsp dried tarragon
1 tsp dried dill
1 small green onion, minced

Blend only until well mixed.

Refrigerate tightly sealed. Keeps 10 days to 2 weeks in fridge.

Easy Spinach Mushroom Lasagna

Tonight Greg made his first lasagna. He's helped his mom out once or twice when he was younger, so he has seen how lasagnas are made. He just has never made one himself. I helped guide him through the process. I think it turned out amazing. As you can see, the kids loved it too.

We made it with cottage cheese this time. We'll try ricotta cheese next time.

Easy Spinach Mushroom Lasagna

Ingredients
Lasagna noodles (can use any type, we used no boil this time around. we'll use wheat noodles next time)
Mozzarella Cheese (we used one package of shredded cheese)
1 package frozen Spinach (we used fresh spinach)
8 large Mushrooms, chopped
1/2 Onion, chopped
1 cartoon low fat cottage cheese
1 container of any marinara sauce
1 small can black olives (we used chopped olives this time)

Preheat oven to 375

Saute chopped onions and mushrooms in a little canola oil. Add spinach after onions are soft (about 5 mins). Divide into 2 sections (will make two of the layers)

Assemble lasagna
1. Coat bottom of 9 x 12 pan with a layer of marinara sauce
2. Add a layer of noodles
3. Add a layer of mozzarella cheese & cottage cheese
4. Add a layer of noodles
5. Add a layer of olives, marinara sauce and sauted vegatables
6. Add a layer of noodles
7. Add a layer of mozzarella cheese & cottage cheese
8. Add a layer of noodles
9. Add a layer of olives, marinara sauce and sauted vegatables
10. Add a layer of noodles
11. Top with mozzarella cheese, cottage cheese & parmesan cheese

Cook for 45 mins to 1 hr until top is brown & sides are bubbling.




"Um, Yum"


"I've never had this before." I guess that means no other lasagna even comes close.

Rice Noodle Salad

Rice Noodle Salad

Ingredients:
1/2 Package of Rice noddles
1 jar of Trader Joe's Satay Peanut Sauce
1/2 head of Lettuce
Some broccoli
1 carrot
1 zucchini
Any other fresh veggies
Soy sauce or Bragg's

Steps:
Cook rice noodles according to package directions. Chop all vegetables. Combine 1/2 jar of Trader Joe's Satay Peanut Sauce with cooked rice noodles. Toss in vegetables. Add Soy sauce or Bragg's to taste.

Shopping trip

Aunt Erin emailed me a few more recipes to try. They called for some ingredients that I don't have. Also, we were low on food, so I decided to get shopping.

Costco
A good place for bulk produce. Blueberries and blackberries must be in season because they are a great deal at Costco. Also, Costco sells Organic.

Trader Joes
Trader Joes has a lot of great health food for a reasonable price. They seem to carry almost everything that I need. The staff is very friendly and helpful. I had to ask where a lot of things were located. They surprised me by how much they carry.

Whole Foods
Whole Foods seems to have 4 different brands of every obscure food that I can't locate at any other store. They have the highest prices, so I go here if I can't find the product any where else (Nutritional yeast & Good Balance, for example)

Fresh & Easy
I haven't gone to this store yet, but I hear it has a good selection and reasonable prices

Farmers Market
I plan to start shopping at our local Farmers Market this spring.

Ginger root for an upset stomach

I read this somewhere and it really works! I'll have to look up the source again.

When you have an upset stomach for any reason, slice up a little fresh ginger root and place it in a mug full of hot water. Add honey as a sweetener, if necessary. Your stomach will feel better.

Raw foods for toddlers

Helen Rose from Raw Mom (http://www.rawmom.com/) suggests the following raw foods for toddlers
I think I'm going to take this list with me to my next visit to the grocery store.

What is a typical breakfast?
• juice and/or nut milk
• slice up fresh fruit such as apples, oranges, banana, berries, dried fruits and other seasonal fruit.
• Lydia’s raw organic cereals.

What is a typical lunch?
A normal spread would be:
• celery sticks, sometimes with nut butter
• carrot sticks
• sprouts
• olives (pitted)
• raw crackers made from the almond milk’s leftover pulp
• kale chips
• dried whole dulse (broken into pieces)
• almond milk or juice
• red bell pepper sticks

What are some good snacks?
Many toddlers are grazers.
• cut up veggies out during the day
• raw crackers, breads and other nibbles.
• carrot and celery sticks.
• dried fruit
• healthy packaged snacks: Gopal's power wraps, Organic Food Bars, flax crackers, kale chips and Living Intention's nuts.
• veggies are: cucumber, kale chips, dulse, red bell pepper, carrots, broccoli and raw corn with coconut oil and avocado.
• olives, nut butters, pecans, macadamia nuts, pine nuts, Brazil nuts, hemp seeds and any other nut we come across.
• almond milk, Sun Warrior protein powder or other protein powders to bulk up the nut milk. Superfoods like spirulina are another yummy addition.
• green smoothies, fruit smoothies, superfood smoothies etc.

Raw un-cooking class offered in L.A.

RAW VEGAN SUGAR-FREE/GLUTEN-FREE UN-COOKING CLASS REAL.RAW.LIVE

Sunday, January 18th from 1-2:30

$20 per class

Kelly e. Keough, expert healthy chef, shares her sugar-free/gluten- free, raw vegan recipes for beauty, brainpower and transformation from her cookbook and TV show, “The Sweet Truth” on Veria.

Recipes: Mermaid Salad & Chocolate Mint Patties

Experience the health benefits of vegan superfoods. Learn how to sprout quinoa and prepare tasty raw sea vegetables. Also make raw chocolates with immune boosting coconut oil and hemp butter with Omega 3. Also learn helpful information about kosher ingredients.

Space is limited. Call to reserve space:

5913 West Franklin Ave. in Hollywood, CA 90028

866-563-4545 or 323-461-4545

www.realrawlive.com

www.kellykeough.com

www.shoptoearth.net/kellykeough

Pumpkin soup & Vegie Fritters

Tonight we had a nice filling dinner. The recipes were inspired by a couple of recipes in Parents magazine. These aren't raw, not vegan, but they are vegetarian. I listed these because I plan to add another category- "raw inspired". I think that these recipes can be modified to become raw recipes eventually. We'll see as I get further into this project.

Pumpkin Soup
Ingredients:
Can of Organic Pumpkin
2 cups Vegetable stock
1 onion
2 zuquinni
1/2 cup Peanut Butter
salt to taste

Steps:
1. brown onions in oil
2. Mix in Pumpkin, vegetable stock & peanut butter
3. simmer until warm
4. thin soup with water
5. add salt to taste
6. top with chopped zuquinni (optional)



Veggie Fritters
Ingredients:
Can of shoestring beets
1 zuquinni
1 package corn muffin mix
1 egg (or egg white)
Few teaspoons oil

Steps:
1. Combine corn muffin mix, egg, beets, chopped zuquinni in a bowl
2. Drop mixture in small balls in oil
3. Turn over when nicely browned. (just like making pancakes)

Recipe hunt

I'm on the lookout for some good recipes. Here are a list of good sites I have already found.

http://www.rawmom.com/
I'm looking forward to trying out the Cranberry Oatmeal cookies

http://www.rawfoodtalk.com/forumdisplay.php?f=4
source of the just like cheesecake recipe

http://thesunnyrawkitchen.blogspot.com/
link from Erin

My first Raw Recipe- Just Like Cheesecake

My first experience with a Raw recipe was this weekend. My son Ryan and I prepared the "Just Like Cheesecake" recipe for my stepmother's birthday. She is on a restricted diet and can't eat any dairy, refined flour, refined sugar, meat and even some vegetables (potatoes included). I got the recipe from my sister-in-law, Erin. She said it was fool-proof and I am a fool, so what did I have to I lose? So, how did it taste? It tasted amazing. Let's just say that this recipe inspired me to do this blog.

Just Like Cheesecake recipe (slightly modified)

Crust:
1 1/2 cups of almonds (Almonds didn't quite chop all of the way. There were some whole almonds, but it was still good)
1 cup of dates or 1/2 cup of honey ( I tried with honey. The food processor wasn't too happy. It was like glue. I'll try dates next time)

To make the crust, use a food processor or blender and process the nuts and dates or honey until nice and fine. Do not place all the ingredients at once but little at time or else it will burn out the blender. Place the ingredients into a pie plate lined with saran wrap and press all around the pie plate, once this is done put it in the fridge.




Cheese:
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1/4 cup of lemon juice ( I used lemonade because I didn't have any lemon juice.)
1 cup honey ( used a little less honey because of the lemonade)
1 cup of coconut oil ( don't need quite a cup. coconut oil is pretty dense)
1 teaspoon of vanilla
3/4 to 1 cup water

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 3/4 cup of water. Blend until smooth and adjust to taste.



Topping
Mango madness frozen pack from Trader Joes. (many variations on this)

1. Pour the cheese mixture onto the crust.
2. Place the cheesecake into the freezer until its nice and firm (put it in for 3-4 hours tops).
3. Then put cheesecake into the fridge for about an 1 hour.



link to original recipe
http://www.rawfoodtalk.com/showthread.php?t=1685

Welcome to Eva's Veggie Kitchen

Welcome to Eva's Veggie Kitchen

So, why am I starting up a blog about veggie cooking? There are lots of reasons...
1. We really need to change our eating habits.
- Ryan is a picky eater. He'll only eat his warmed-up frozen vegetables if I cover them in ketchup. That can't be good.
- I need quick easy healthy dinner ideas for the kids.
- Ryan loves good food. He ate everything on his plate at "Natural Cafe" (very rare anywhere else)
2. Variety
- Ryan can't live off of peanut butter and jelly sandwiches for lunch every day.
- We need to expose the kids to a variety of good healthy foods.
3. All I need is a blender, food processor, food dehydrater (got that packed away in the garage for years).
4. Chocolate (Cacao actually) is a super food, if prepared correctly (without the milk, refined sugar, etc.)
5. I browsed around and there are tons of ideas for preparing raw foods.
6. I'm ready for a challenge


Here are my goals for this blog...
1. I want to post at least 1 new Raw recipe a week. I expect to have quite a few at the beginning. As I lose steam and tapper off, I don't want to post less than 1 recipe a week.
2. I want to try new vegetarian recipes that the entire family will enjoy (big challenge with our picky eater).
3. I want this to evolve into a nice online cookbook with recipes organized by category (app, dinner, desert, etc.)