Thursday, November 26, 2009
Thankfull
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
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
Veg Stock
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.
Add broccoli.
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
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
Strawberry Hemp Shake
Vegan.Gluten Free.Dairy Free.High Omegas.High Fiber.High Vibe.
3TBSP Hemp Seeds
2TBSP Flax
1TBSP Flax Oil
1/2 C Frozen Strawberries
1 Pinch Sea Salt
1TBSP Honey
1Tsp Van
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!!
Labels:
dairy free,
gluten free,
high omegas,
high vibe,
vegan
Curried Coconut Tofu with Green Beans and Rice Noodles
Curried Tofu with Green Beans and Rice Noodles
(vegan, gluten and dairy free)
1 block very firm tofu, cut into 1-2" cubes
2 Tbsp. coconut oil
1 package frozen green beans
1 onion, cut in half and sliced
2 tomatoes, cut in wedges
1 can coconut milk
2 Tbsp. curry powder
1 package rice noodles, preferably fettuccini
black sesame seeds, for garnish, optional
Saute cubed tofu and curry powder in coconut oil over high heat.
When tofu starts to brown add onions and saute until tofu and onions are browned about 5 minutes.
Add green beans, tomatoes, and coconut milk, stir to combine, cover and bring to a boil.
Reduce heat to medium, remove or crack cover, and cook about 15 minutes until beans are tender and sauce begins to thicken.
In the meantime cook rice noodles according to package directions.
Serve tofu curry over noodles, garnish with sesame seeds, and enjoy!
Labels:
curry,
dairy free,
gluten-free,
rice noodles,
tofu,
vegan
Wednesday, November 4, 2009
fall kirtan with greenb
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