Friday, November 23, 2012
Tuesday, January 3, 2012
Makes 3 bowls
1 bag frozen peas, defrosted under hot water
1 small clove garlic
1/3 cup almonds
1/2 tsp. hot pepper flakes
1 tbsp. coconut oil
1 large tsp. mustard, I used dijon.
3-4 cups baby spinach
salt and black pepper to taste
3 cups boiling water
Carefully blend until smooth. Season with salt and pepper to taste. If desired garnish with more hot pepper flakes.
Thursday, December 31, 2009
Happy New Year!!! Did you know that it is imperitive to cook and eat black eyed peas and collard greens on New Years Day in many parts of the Southern USA?
Here's the story according to Suite101.com:
"The way it gets told most times down South is that families must cook, serve, and eat some black eyed peas and greens on the first day to ensure good luck and prosperity. Most often, it’s said that the black eyed peas bring luck while the greens (being green) mean more money."
And since I can always use a little more luck and a little more money I'll be eating myself some peas and greens tomorrow to be sure. (Just no ham hocks or fat back please...)
Collard Wraps stuffed with Black Eyed Pea Hummus
for the hummus:
1 (15-oz.) can black-eyed peas, rinsed and drained
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil or coconut oil
1/4 cup lemon or lime juice
2 cloves garlic
Salt and pepper to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper
1/4 cup water
Fresh parsley, chopped
Combine all ingredients except parsley in food processor and blend until very smooth.
Add parsley and process briefly to combine.
To make the wraps:
Place collard greens, which have been trimmed of their tough ribs, dark green side down on the cutting board.
Spread with hummus.
Add sprouts, shredded carrots, shredded red cabbage, & tomato slices.
Roll up the wrap and enjoy.
Thursday, November 26, 2009
We return thanks to our Mother, the Earth, which sustains us.
We return thanks to the rivers and streams,
which supply us with water.
We return thanks to all herbs,
which furnish medicines for the cure of our diseases.
We return thanks to the moon and stars,
which have given to us their light when the sun was gone.
We return thanks to the sun,
that has looked upon the earth with a beneficent eye.
Lastly, we return thanks to the Great Spirit,
in whom is embodied all goodness,
and who directs all things for the good of her children.
~ an Iroquois Thanksgiving Prayer (adapted)
Monday, November 9, 2009
Rootsie Hippie Healthy Soul Soup
3 Tbsp olive oil
1 small turnip
1 small butternut squash
3 celery stalks
1/2 bag of baby carrots
1 large onion
3 cloves garlic
1/2 bag frozen blackeyed peas
1/2 bag frozen okra
1/2 bag frozen kale
1 c red lentils
1 c raw cashews
1 bunch fresh basil
1 bunch fresh parsley
3 sprigs fresh thyme
1 bunch broccoli
Sea salt and cracked pepper
Pour olive oil in soup pan and turn heat to med high.
Peel and cube turnip and squash and place in soup pan.
Chop celery, onion, garlic and add to pan with carrots.
Add peas, ochra, kale, lentils and cashews to the love pot.
Chop the herbs and put in the pot.
Sautee to release volitile oils.
When browning starts cover with veggie broth and turn up to high.
Bring to boil then turn down to simmer.
Season with salt and pepper(add a little red pepper for xtra heat)
Cover and simmer for about 45 mins.
Check season and adjust if necessary.
Simmer uncovered another ten or so minutes until peas are tender.
Enjoy with brown rice or noodles. (pictured above w/ purple sticky rice)
Or serve with hearty grain bread.
Sprinkle with hemp seeds or pumpkin seeds.
Always make a big pot of soup. Even if you live alone. Give some to neighbors ,friends and family.
Friday, November 6, 2009
Hempy Quinoa with GREEN Apples and Fresh Cilantro
vegan, gluten free, dairy free
Prepare Quinoa according to package instructions, adding Spike seasoning and Olive oil. (I love to use my rice steamer)
Arrange in bowl (I love to use a natural calabash) and top with the following:
1 Slice Red Onion diced small
1/4 Small GREEN Pepper diced small
1/4 GREEN Apple diced small
2 Tbsp. Shelled hempseeds
Decorate with Fresh Cilantro leaves
Sprinkle with Sweet Achar Masala
Add Cracked Pepper & GREEN Olives
Drizzle with Olive Oil
Season with Sea Salt
Rejoice and Enjoy
Strawberry Hemp Shake
Vegan.Gluten Free.Dairy Free.High Omegas.High Fiber.High Vibe.
3TBSP Hemp Seeds
1TBSP Flax Oil
1/2 C Frozen Strawberries
1 Pinch Sea Salt
1 1/2 C Almond Milk
Place ingredients in blender. Cover tightly and blend until smooth. For thicker shake add ice before blending For thinner shake add water or vary almond milk ratio.
Give Thanks and Drink!
Always choose ORGANIC!!