REAL DEAL OATMEAL

This Morning I Made:

REAL DEAL OATMEAL for breakfast.

Recipe from Raw Food for Real People by the Chef and Founder of Leaf Organics Rod Rotondi.

Soaked and sprouted oat groats,almond butter,bananas,raisins, grated apple.

Seasoned with nutmeg, cinnamon, and agave.

Topped with cacao nibs, unsweetened shredded coconut, and agave.

Delicious and so simple to make.

Soak the oats for 2 days to soften and sprout.

Add oats and the rest of the ingredients (except for the grated apple)in a food processor and process until well blended.

Stir the grated apple into the mixture.

Serve and top with cacao nibs, coconut, and agave.

You can also add cacao powder, spiralina, goji berries, or nuts.

Super healthy!!!

Super filling!!!

Super yummy!!!

BLACK EYED PEA CROQUETTES

Last Night I Made:

BLACK EYED PEA CROQUETTES for Dinner.

Recipe from The Kind Diet by Alicia Silverstone.

Black eyed peas soaked over night then drained and processed in a food processor along with cilantro, nama shoyu, cumin, salt and pepper shaped into footballs and fried in oil.

Drizzled with a simple sauce made with malt barley and dijon mustard.

These take a little planning because you have to soak the black eyed peas overnight.

You CAN't use canned black eyed peas, they have way too much moisture and won't hold together.

These are super delicious and they go great with brown rice.

RAW BALLS

This Morning I Made:

RAW BALLS for Snack Time.

Recipe from The Kind Diet byAlicia Silverstone.

Super easy dessert made with walnuts,dates,carob or cacao powder, maple syrup, vanilla extract, salt, almond butter, and whole almonds.

Prepared in the food processor, shaped into balls, rolled in unsweetened coconut and frozen until firm.

Guess you can call these RAW TRUFFLES.

CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW, BLACK BEANS IN CHIPOTLE ADOBO SAUCE, AND FRIED RICE

Sometimes the best meals are the ones you don't plan for.

Take this meal from last Saturday:

CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

FRIED RICE.

Guess you you can this a fusion meal.

CAULIFLOWER CEVICHE

1 head of cauliflower, cut into small pieces

1 mild brown or white onion, small diced

4 jalapenos, seeds and veins removed, minced

3 roma tomatoes, medium diced

1/2 cup cilantro

2 limes, juiced

Salt and Pepper

Steam cauliflower until slightly soft.

Drain and cool off in a glass bowl filled with ice water to stop cooking.

Once cooled, drain and chop into even smaller pieces.

Place in a bowl and add the rest of the ingredients.

Add salt and pepper to taste.

Refrigerate for 2 hours or overnight to help the cauliflower absorb the flavors.

Serve with tostadas and homemade salsa.

TACO SLAW recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

-cabbage (purple or green)

-carrots

-apple cider vinegar

-pickled jalapenos

salt

pepper

BLACK BEANS IN CHIPOTLE ADOBO SAUCE recipe also from Veganomicon.

Super spicy chipotle and onion sauce.

FRIED RICE

2 tablespoons olive oil

1/2 cup diced onion

3/4 cup frozen corn

3/4 cup frozen carrots

2 cups leftover cooked brown rice

2 tablespoons soy sauce/tamari/nama shoyu

1 tablespoon agave

pepper

Heat oil in a wok or iron skillet over high heat until hot but not smoking.

Add vegetables and sauté until caramelized.

Stir in brown rice and until broken up but you still have a few clumps of rice.

Add soy sauce and agave and stir to combined.

Flatten rice with a spatula and let the bottom caramelize.

Make sure to stir so you don't burn the rice.

Add pepper, stir and serve.

I usually add green onions, but I didn't have any that day.

My husband loved this meal so much, he said he's gonna request it often.

CHOCOLATE CHILI

After seeing my husband's Auntie Karolyn post VEGETARIAN CHILI on her brand spanking new blog foodjimoto.com last week, I just had to make a pot.

I used this recipe Chocolate Chili from VegNews Magazine.

I just loved the addition of chocolate in chili.

It gives it such a unique flavor.

Deep, smoky, and spicy.

Give this recipe a try.

But one word of advice, DO NOT USE THE 3 TABLESPOONS OF CHILI POWDER AND 2 CHIPOTLE CHILES as the recipe calls for.

I only used 1 tablespoon of chili powder and no chipotles, and it turned out spicy.

And I love spicy foods!

I served the chili with homemade cornbread and tortilla chips.

I wasn't too crazy about the bread.

It tasted like it came straight out of a box.

Dry and boring.

For the toppings, I love to add texture and spice.

Red onions, diced jalapenos with seeds, avocado and cilantro.

It's been rainy and cold in Southern California, perfect weather for CHOCOLATE CHILI!!!

CAESER SALAD AND SIMPLE MISO SOUP

Our New Favorite Meal:

Caeser Salad and Simple Miso Soup.

Miso Soup is super fast to prepare and so delicious.

Here's what you need:

Recipe will make 4 servings

1 tablespoon olive oil

1/2 thinly sliced

2 carrots, cut in half lengthwise then thinly sliced into half moon shapes

2 cups vegetable broth

2 cups filtered water

2 tablespoons miso

dash of salt.

2 thinly sliced green onions cut at an angle

2 cups spinach

Heat oil in a medium size soup pot.

Add onions and carrots until slightly soft.

Add stock and water and boil until vegetables onions are clear.

You want the carrots to have a bite to them when soup is served, so don't boil them to death.

In a small bowl whisk miso and 1/2 cup of soup broth then add to soup.

Turn heat down and simmer for 1 minute.

Do not boil soup after adding the miso or else the miso will separate.

Turn heat off.

Add a small amount of spinach to each bowl

Ladle soup over spinach and top with green onions.

These Caeser Salad is THE best ever!

Salad dressing recipe's from my new favorite book, Crazy Sexy Diet by Kris Carr.

The book is filled with information that will save your life and the lives if people you care.

Run out and buy it ASAP!!!

The salad dressing makes this salad special:

vegenaise

dijon mustard

lemon juice

garlic

olive oil

nutritional yeast

salt and pepper

Mixed all ingredients in the vitamix until smooth and pour over romaine lettuce, thinly sliced red onion, sunflower seeds, and thinly sliced avocado.

Topped with freshly cracked pepper.

YUMMY!!!

For crunch, we recently discovered these Organic Sprouted Whole Kernel Flourless Corn Tortillas by Food For Life.

There's 2 ways to make them crunchy:

1. Toast tortillas in a toaster oven until browned and crispy.

Make sure to watch them carefully so they won't burn.

2. Preheat oven to 350.

Cut whatever amount of tortillas you want into triangle shapes.

Place aluminum foil on a cookie sheet and spread a thin layer of tortillas and drizzle olive oil.

Baked for 10 minutes,turn and bake another 5 minutes or until slightly brown and crispy.

For this meal, I went the faster route and toasted the tortillas whole.

They turned out super crispy.

Perfect with the caesar salad.

MINI CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING AND VALENTINE'S DAY SPRINKLES

For Valentine's Day I Made:

MINI CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING AND VALENTINE'S DAY SPRINKLES.

Both cake and frosting recipes from Vegan Cupcakes Take Over the World.

I made 50 and delivered them to my husband's work.

They were gone in less than an hour!!!

Guess they were a hit!!!

I really made 64, but I couldn't stop eating them.

Isa and Terry have perfected chocolate cupcakes and buttercream frosting.

The cupcakes have THE most intense chocolate flavor and they're so moist and

the frosting is rich without being too heavy.

MUSHROOM TERIYAKI PINEAPPLE BURGER

Last night I Made:

MUSHROOM TERIYAKI PINEAPPLE BURGER for Dinner.

Pinto bean patties,homemade teriyaki sauce,thinly sliced mushrooms, tomatoes,green leaf lettuce, caramelized onions,vegan american style cheese on a whole wheat bun.

You can find the recipes for the teriyaki sauce here and the patty recipe here.

Both my husband and I agreed that the burger was good but not great.

The teriyaki sauce curdled once it came to room temperature...not very appetizing.

I think I'll stick to my vegan BIG MAC instead.

COCONUT YOGURT

This morning I made CHEF JENNY'S COCONUT YOGURT.

It was super easy to make.

All you need is the flesh of 3 coconuts, 1/4 cup fresh coconut water, 1/2cup blueberries, agave to taste and a Vitamix.

Add coconut flesh to Vitamix and blend until smooth.

If needed add the 1/4cup coconut water to thin out.

Then add blueberries and agave to taste and blend until smooth.

Fast delicious and so nutritious!

My husband and I just learned how to open up fresh coconuts a few weeks ago from Chef Rod Rotondi owner chef of Leaf Organics in Culver City.

And now we open up our coconuts!

Select a good young coconut.

It should be heavy, full with water.

The husk should be white, not tan, beige or brown spots on the bottom.

Use a chef's knife top open.

Turn the coconut on it's side and begin husking the top of the coconut.

USE EXTEME CAUTION!!!

KEEP HANDS/FINGERS AWAY FROM KNIFE!!!

Completely husk the top of the coconuts to reveal the shell. remove all or most of the white husk left on top.

The coconut shell should have three veins that divide the top of the coconut into 3 sections like a pie chart.

Look for the biggest section and with the side of the chef's knife to make a slit by using s quick flicking motion.

Make sure it's at least 1 1/2inch to 2 inches long.

Husk Shavings

Press the tip of the chef's knife into the slit until it's about 1 inch long and the knife is securely in place.

Pull the lid off with the knife.

Use your hand to completely remove it.

Pour water into a container with a lid and refrigerate.

I got almost 6 cups of water from all 3 coconuts!!!

Next, remove the flesh using the top part of a spoon. Once the flesh is loosened, scoop it all out and place in a bowl.

Clean to remove all brown spots under running water.

I was dreading opening up the coconuts.

But, I feel like i'm an expert after opening up just 3 coconuts.

It was so easy, I'm still in shock.

If I can do it, you can too!

KIND KREME

BREAKING NEWS:

KindKreme just opened their doors yesterday in Pasadena!!!

Kind Kreme is a GOURMET,RAW,VEGAN,ORGANIC Icekreme shop.

All their flavors are made in-house in small batches using organic and local ingredients.

All Icekremes are either coconut, almond milk, or cashew based.

Flavors change depending on the season.

Some flavors DO contain honey, but they're clearly labeled.

They also serve smoothies, shakes, juices, hot drinks, and treats.

Their GRAND OPENING will be held SATURDAY, FEB. 5th.

This is their second location. The other location is in Studio City.

The Pasadena location's great because it's 1 block away from a 2-story Whole Foods!

I do want to give you guys a heads up, the parking lot is small and has mostly 20 minute parking.

PICS!

On to the Icekreme:

I ordered the soft-serve chocolate vanilla swirl in a cup, but later added a sugar cone for nostalgia's sake.

My husband ordered the coconut flavor.

Both were creamy with tons of flavor.

DELICIOUS!!!

The coconut icekreme even had large coconut flakes mixed in!!!

My only complaint are the prices.

We paid $14 for 2 medium servings!!!!

YIKES!!!

But we both think it's worth it and plan on going back soon.

We plan on getting the banana split next!!!