All About Beets

Plate of sliced red beets over sautéed beet greens, stems and onions. Drizzled of balsamic vinegar on top

Plate of sliced red beets over sautéed beet greens, stems and onions. Drizzled of balsamic vinegar on top

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Part 1 – Marinated Red Beets

  • 3 large Beets, thinly sliced on a mandoline. I prefer to not peel them but if they are not organic or the peel is very thick…use your discretion.
  • Zest and juice from 1 Orange
  • 1 teaspoon Cumin, a little extra wouldn’t hurt.
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground

Combine all the ingredients in a medium bowl. Toss well to ensure all the beet slices are coated on both sides. Allow to marinate for at least 15 minutes before serving. 

Store leftovers in the fridge for a week. 

Part 2 – Beet Greens & Roots

  • 1/2 large Yellow Onion
  • 4 cloves Garlic
  • Leaves and Stems from the 3 Beets
  • Avocado Oil for sautéing
  • Salt to taste
  • 1 Tablespoon Liquid Smoke

Preparation:

Separate the Beets stems from the leaves. Chop the stems into small pieces, set them aside. Chop or slice the onions as you prefer them and add them to the pile of stems. Greens can be rough chopped, they will greatly shrink as they are cooked. Dice the garlic cloves.

To Sauté:

Heat the oil to medium high, add the onions and beet stems, stirring to coat them in the oil and cook them evenly. As they start to soften, after 4-5 minutes, add the garlic gloves, stir for another 30 seconds then add the liquid smoke. Stir to combine then add the beet greens, stir again to combine and coat the greens, then turn of the heat and put a lid on so they are lightly steamed. 

Plating:

Spoon the sauteed mix onto a plate, add a few of the sliced beets on top. Drizzle with Balsamic Vinegar or if you like a sweeter taste use a Balsamic Fig Vinegar. 

Happy Eating!

 

Vegetable Bake

Leftovers of the casserole

This recipe is courtesy of Yoko Inoue’s book, Raw, based on recipes from her restaurant in Melbourne, Australia – Shoku Iku. You can check out her website here. I discovered “Raw” while on an Australia cruise with my husband for our 20th anniversary. We stopped in at Costco in Melbourne as is our tradition to stop at every Costco in the cities we visit. I checked the books section, as I do at every Costco, even our local one, to see what cookbooks they have. I was ecstatic to discover this book! This recipe is the very first I made and it was a serious hit with us both.

The scent coming from the dehydrator was drool worthy and when I sampled it to check if it was ready, it was that delicious I called to my husband and we ate dinner right then. Taking a beauty shot completely left my mind! So here is what was left. Lol

Leftovers of the casserole

Hope you love it too!  

Marinated Vegetables

  • 3 cups diced veggies (mix of your favs; zucchini, baby bellas, red onion and broccoli are mine)
  • 1 sprig fresh rosemary, finely chopped
  • 2 Tbl extra virgin olive oil
  • 1/2 tsp salt

In a medium bowl, toss together the vegetables and rosemary with the oil and salt. Set aside for 2 hours at room temperature before use.

Walnut Meat

  • 1 cup raw walnuts, soaked for 4 hours, drained and rinsed
  • 1 clove garlic
  • 250g carrots
  • 1 1/2 Tbl nutritional yeast
  • 1/2 tsp salt

Combine the walnuts and garlic in a food processor and pulse chop a few times until the mixture just starts to break down. Add the rest of the ingredients and process until the mixture is coarsely ground. 

Cream

  • 1 1/2 cups raw cashews, soaked for 2 hours or more, drained and rinsed
  • 1/2 cup water
  • 2 Tbl golden raisins
  • 2 tsp soy sauce or liquid aminos
  • 1/2 tsp raw apple cider vinegar
  • 18 tsp cayenne pepper

Combine all of the ingredients into a blender and purée until smooth. 

Assemble

Place 1 cup of the marinated vegetables in the bottom of a baking dish. Top with half of the cream, then half of the walnut meat.

Add a second layer: first, with the remaining veggies then the remaining walnut meat. Top it off with the cream. Dehydrate uncovered at 135º for 1 hour, then reduce to 115º for 30 minutes, until it is warm and a crust forms slightly on top. (Up to 6 hours dehydrating at 115º will soften the marinated vegetables even more.)

Serve warm right out of the dehydrator and Enjoy! 

Twisted Green Smoothie

I am super proud of this new flavor discovery! A while back I made this coffee frappuccino that rivaled and, to me at least, beat Starbucks version. It was my saving grace over the summer, I drank soooo many of them! Problem was I don’t know what happened to the recipe. You think  you’ll always remember it because it tasted so good and you made it so many times but all the recipes made in between until Summer came round again, blurred the memories. 

I haven’t found anything that came close…until now. To be clear, this recipe below ISN’T the flavor but….it’s even better! Woohooo! 😃 And that is saying something! Plus, this one has greens in it which the former version definitely didn’t.

Ingredients

  • 1 cup cooled Coffee (I take the leftovers from the mornings pot and put it in a mason jar in the fridge, once it’s cooled off)
  • 2 cups Spinach (I keep a bag in the freezer)
  • 6-8 Medjool Dates (adjust to your taste)
  • 2 Tbl Hemp Seeds (also stored in the freezer)
  • 2 Tbl Almond Butter
  • 3 cups Coffee Ice Cubes
Edit 7/31/2019- I’ve since further enhanced this recipe:
  • 3 Drops Peppermint Essential Oil
  • 2 tsp Raw Maca Powder
  • 1/4 tsp He Shou Wu Extract (Completely optional. This extract is of benefit to get additional longevity superfoods in your diet but not crucial to the enhanced flavor.)
Add all ingredients to the blender, in the order listed for best results, and blend until smooth.
 
**Cacao Nibs would also be a great addition if you want some chocolate flavor and a boost of Jing energy (Cacao is one of the, if not THE, top longevity superfoods.). Also, a few mint leaves thrown in would be tasty too (only if you haven’t already added the Peppermint EO).
 
This is light and refreshing with a bit of a coffee boost and hit of protein with the yummy spinach and hemp seeds. The lack of a banana keeps this smoothie from not being so heavy, the almond butter adds the creaminess and some fat to help you feel satiated.
 
Hope you enjoy it as much as I do!
 
This cup is actually Yellow. LOL

The BEST Tahini Dressing

Here it is…the best Tahini Dressing recipe!

Hands down this is Kerwin’s favorite salad dressing. He loves to drench his lettuce and veggies in it. No matter the salad, somehow this dressing always goes perfectly. AND I’ll share a secret with you – making this dressing was the very first time Kerwin used our Vitamix blender. He  even asked me to show him how to make it so he didn’t have to wait on me.

It lasts forever in the fridge so we always make a double batch of it and store it in glass mason jars or bottles with lids.

Ingredients

  • 3/8 cup Tahini * (of course!)
  • 1/2 cup Nama Shoyu (unpasteurized soy sauce. Our preference but Liquid Aminos is a good, and cheaper, 2nd choice. Tamari is another decent option.)
  • 1/2 cup Extra Virgin Olive Oil (Organic too if possible)
  • 1/4 cup Raw Apple Cider Vinegar (with the ‘mother’)
  • 4-6 Cloves Garlic (we love garlic so adjust to your liking)
  • 1/4 cup Fresh Squeezed Lemon Juice

Directions

  • Put all ingredients in a blender and let it run until the garlic is broken down.
  • If using a Vitamix blender, no need to chop or peel the paper off of the garlic. There are lots of nutrients in the ‘skin’. 🙂
  • This recipe can handle lots of garlic, as there aren’t a other spices or competing flavors.

Pour onto your salad of choice and enjoy!

Original credit to Alissa Cohen for this recipe that we found years ago in one of my very first Raw food “cook” books.  

* To make your own Tahini, all you need is raw sesame seeds and a food processor. Watch my In The Kitchen video to see a demo.

THE Lemon Vinaigrette

Dressing poured over a salad

This is The Best Lemon Vinaigrette I’ve ever had! It’s creamy, savory, packed with flavor and yet, it’s simple to make. 

It’s a pet peeve of mine when searching for recipes online that you have to SCROOOOOLLL forever on each blog post to get to the ingredients to know if its even an option. In the middle of making dinner I don’t have time to read the story behind the recipe (sorry to my fellow bloggers!) so I’m going to cut right to the chase for you. 😛

Ingredients
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 2 Tbl Fresh Squeezed Lemon Juice
  • 1 1/2 Tbl Dijon Mustard
  • 3 Cloves Garlic
  • 1 Heaping tsp Dried Oregano (Marjoram, Thyme or Winter Savory could be used in place of Oregano)
  • 1/2 tsp Pink Salt
  • 1/4 tsp Fresh Ground Black Pepper
Directions
  • Chop the garlic and then add all ingredients together and blend to emulsify the oil/vinegar. If you’re using a Vitamix, no need to chop OR peel the garlic. I find though that for a quick dressing, with less clean up time, that a small individual blender works perfectly. I have a Magic Bullet and it’s the same one I use for grinding coffee beans and whole spices. I love it! But as I DON’T love hunks of garlic in my dressings, I pre-chop. 

It’ll store in the fridge in a sealed jar for several weeks (or more!). Most every ingredient is a natural preservative LOL.

I like to double the recipe and we still have no problems using it up within a week. 😃

If you don’t want to make your own Dijon Mustard, the one I like is linked below ⬇️.

*This dressing IS very sharp and strongly flavored so adjust the lemon, mustard and garlic to your liking. Keep it mind it will definitely soften when blended with your salad ingredients. In our house, we’ve found that it goes famously with a salad of spinach, kale and quinoa (which on it’s own is very bland) and a combo of the basic veggies we like to have on hand – celery, bell pepper, sweet onion, carrots, tomatoes, green beans and avocado topped with pumpkin seeds. Yum!

Please come back after you make it and tell me how you liked it or what changes you made! I’m always open for “tweaks”. 😃

I hope you enjoy this vinaigrette as much as my husband and I do! 

Resources:

Make It Monday | Creamed Spinach

Talk about a simple dish. This is perfect when you’re hungry and want something fast that’s got a kick of rich flavor. And the dressing is Oil Free!

Enjoy!

All you need is…

  • Spinach
  • Creamy Garlic Dressing (recipe below)
  • Walnut Taco Meat (optional)
  • Toppings are optional. I used Black Sesame Seeds but sunflower seeds or buckwheat groats would be nice too.

The dressing recipe came from the book The RAWvolution Continues

My changes were to use ~

  • 1/8 cup Liquid Aminos (instead of 1/4 cup coconut aminos)
  • 1/4 cup water (Add more of less till the consistency is how you like it)
  • 1 cup of mixed white nuts – Cashews, Pine Nuts and Brazil Nuts (I didn’t have a whole cup of cashews lol)

  • You could also use this yummy spinach in a wrap with cauliflower rice, red bell peppers, dulse flakes, carrots and cucumbers. Sounds delicious doesn’t it?

 

Happy Eating!

Dill Nut Cheese | Plant Based Raw

My Anniversary Month trip to Canada with my husband (of 19 years 💝) was a culinary experience to remember!

One of the highlights from our time in Vancouver BC was the discovery and visit to this plant based cafe in North Van. It was also our very first time boarding the Sea Bus for a fun 20 minute ride over. We didn’t have to go far from the water, which was great since we were on foot. The ‘port’, or so it seemed to be one to me, had a buzzing with activity boardwalk and mall, jam packed with a wide variety of shops, cafes, including a Kombucha growler refilling hang out and a farmers market stand. The Plaza outside had great views over the water looking back out at Downtown Vancouver. 

I got goosebumps as soon as we walked through the doors of Cafe by Tao. I was jumping out of my skin with excitement and sheer bliss looking at the products on the shelves and in the cooler, already dreaming of how much I could carry away with me.

Not to mention reading the menu…Ahhhhhh.

If you think I’m exaggerating, just ask Kerwin. He was right there watching me and laughing.
Who knew 2 years ago that I’d be so excited over (non pasta, non pastry, non potato chips, non cheesecake) food?! I certainly didn’t.

Here’s a video flashback to afterwards, as we were leaving.

Now that the stage is set…the reason for ‘this’ blog LOL is to share a raw food win – I made the ‘to die for’ Dill Nut Cheese for the first time today and am in heaven!

It tastes almost exactly as I remember it!

I spread it, nice and thick, on the matching ‘to die for’ raw onion bread I had a freshly made batch of. Pictured ⬇️. Needing a tasty topping for the bread is what actually triggered me to finally pull up this recipe and give it a go.

It’s food like this that makes me laugh when I tell people I eat raw and they say “oh. Don’t you get tired of eating salads?” Nope. lol. 

Part of this life journey I’m on is about celebrating the joys, wins, and delicious food, so instead of simply sharing a picture on Facebook, I am choosing to savor this moment with an intentional post.

For this Dill Cheese recipe and more check out Cafe by Tao!

I promise I’ll share more about our day and incredible eating experience at Cafe by Tao in another post. 😊

Nothing Like Tea & Pastries

On a cold night in Vegas...

It’s fun to be able to say that. I almost thought the Winter season was over but the snow, winds and below freezing temps (just barely mind you 😉) have done their sneaky thing, as is often the case in February.

Out comes the tea and ‘pastries’, or in my world, these yummy snacks that are better known as Joie Bites. This creamy, sweet, richness that, until yesterday I’d forgotten how to make, is the perfect compliment to my Cinnamon Roobois Chai tea from David’s Tea. 

I’m not a big fan of chotzky souvenirs when traveling, instead I like to get things that we’ll use. This lovely tea cup with lid and loose tea brewing insert (I’m sure it has a more proper name than that lol) is the perfect memory of cozy mornings in our condo sipping tea as we journaled. 

I don’t need a mug that says YVR to help me remember our #CanadaTrip holiday. ☺️

It makes me happy to think back on our trip. It’s the reason we do what we do – to travel, explore and create amazing memories together! Having items out and visible to serve as these reminders is a wonderful thing – it keeps me focused and on track building my side gig.

Mel Robbins calls these visible reminders Positive Triggers in her Mindset Reset program. Check it out here! It’s available on demand replay and is incredibly beneficial. Best thing I did to kick off 2019 was signing up for her free program!

Or….it might actually be tied for top spot with my decision to start my 160 day eating Raw & Living foods challenge. Today is Day 51! And OMG, I had to get a calculator out to add up the days, it’s already flying by. 🤩

Signing off now so I can go feed the babies 🐶🐶🐶🐶! Till next blog…

For fun tips and healthy recipes you can follow me and my friends here: Joy, Wellness and Women. Creating a Vibrant Life You Love!

Cheers!