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Apple Cucumber Basil Salad

Oct 23 2013 by | Comments (1)

Apple Cucumber Basil Salad

There are so many things about fall that I love and one thing is the new crop of fresh apples.  This time of year there are so many tasty and delicious varieties of apples.  Each week when I go to the market there is always a fun new variety to try so I never get bored.  I love this seasonal dish that Chef Matthew Purnell from Living On the Veg put together for you.  It’s clean and crisp and so full of flavor.  Give it a try with your favorite apples today!

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This simple and seasonally fantastic recipe shines in fall because of the quality of apples that are available at this time. Paired with some bold and earthy flavors this dish is great as a quick snack or as an addition to any wrap or salad.

~Chef Matthew Purnell, Living On The Veg

Ingredients:

  • 1 cup chopped fresh basil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped medjool dates
  • 1 tsp chopped garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups diced apples of your choice
  • 2 cups diced cucumber
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced red onion

Preparation:

  1. Place the first 8 ingredients in a high speed blender and process until smooth.  Set the dressing aside.
  2. In a large bowl mix together the remaining ingredients.  Add the dressing and toss to coat.
  3. Serve immediately or chill in the refrigerator until ready to serve.

Yield:

Makes approximately 3 1/2 cups.

Notes:

Store leftovers in an airtight container in the fridge for up to 2 days.

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Crunchy Apple and Cabbage Salad

As inexpensive as cabbage is, it’s one of the richest in vitamins and nutrients.  Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.  In this dish, crunchy cabbage and crisp apples are paired with a sweet and delicious dressing and topped with flavorful toasted pecans.  This is one of my favorite fall salads so I often make a double batch and enjoy it throughout the week for lunch and dinner.  It’s also perfect for potlucks and get togethers – just don’t expect to leave with any leftovers!

~Sarah

Ingredients:

  • 1 small head savoy cabbage (green cabbage or napa will work also), thinly sliced
  • 1 medium apple, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)
  • 1/4 cup dried unsweetened cherries
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup red wine vinegar
  • 3 tbsp neutral flavor oil (canola, grapeseed or sunflower work well)
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp coriander
  • 1/4 tsp sea salt

Preparation:

  1. In a large bowl combine the cabbage, apple, and cherries.
  2. In a small bowl whisk together the oil, vinegar, honey, mustard, coriander and salt until smooth.
  3. Just before serving toss the dressing with the cabbage mixture.
  4. Serve garnished with the toasted pecans.

Yield:

Makes 6-8 cups depending on the size of the cabbage.

Notes:

If you plan on having leftovers keep the salad portion separate from the dressing portion.  This will help keep the cabbage from getting soggy.

Raw Vanilla Protein Balls

Oct 14 2013 by | Comments (1)
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Raw Vanilla Protein Balls

If you’ve ever made a raw pie crust using dates and nuts then you know how delicious the dough is and how hard it is not to eat the whole thing before the filling even gets added.  Chef Fuji from Living On The Veg has taken inspiration from those delicious pie crusts and made a protein rich snack that is healthy and perfect for on the go.  Enjoy!

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Every time I make a raw pie, my little girls are always asking for the crust to eat while I am putting it in the pie pan. I have to plan on adding a little extra to the batch just so I have enough to cover the bottom of the pan! Along with a delicious crust I added some of our favorite All-in-One shake supplement from Vega for an extra boost of nutrients. You can add your favorite supplement but the taste will be different depending on depth, flavor, and sweetness of the powder. Quick, easy, full of nutrition, and the kids love them!

~Chef Fuji from Living On The Veg

Ingredients:

  • 1 cup raw or sprouted and dehydrated almonds
  • 1 cup raw pistachios
  • 1 cup medjool or barhi dates
  • 2 tbsp chia seeds
  • 1/4 cup shelled hemp seeds
  • 1 scoop Vega All-in-One Vanilla Chia
  • 1 zest of lime
  • 1/4 tsp vanilla bean powder

Preparation:

  1. Place first 3 ingredients in food processor and process until a sticky ball forms. Transfer to a mixing bowl.
  2. Add the remaining ingredients to the mixing bowl and stir until thoroughly combined. The mixture should adhere to itself but not be overly wet.
  3. Form into balls, bars, hearts, or cookie shapes. Store in the fridge until ready to serve.

Yield:

The yield will depend on the size and shape of the protein balls.  On average this makes approximately 12-14 protein balls.

Notes:

Store in an airtight container in the fridge for up to 4 weeks.

Fall Inspired Meal Plan

Oct 11 2013 by | Comments (0)

The Naked Kitchen Meal Plans

This week has given us the first real taste of fall in Southern California.  It’s been cool, cloudy and we even had a day of rain!  It’s been wonderful and I want nothing more than to put on a big thick sweater, warm up some soup and sit by the fire with a glass of hot apple cider.  I love fall, it’s my favorite season.  Here’s my fall inspired meal plan that is sure warm you up on those cool, crisp days.

~Sarah

Breakfast - Pumpkin Sausage Patties served with a side of roasted potatoes.

Snack - A delicious Honeycrisp apple – is there anything better?!

Lunch - A warm bowl of Chickpea Stew.

Snack - A cup of hot Spiced Cider and an Apple Cinnamon Donut.

Dinner - A bowl of Creamy Carrot, Cauliflower and Ginger Soup and a warm Autumn Pumplings for dessert!

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Throwback Thursday: Autumn Pumplings

Oct 10 2013 by | Comments (1)
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Autumn Pumplings

This by far one of my most favorite fall inspired treats.  When that first can of pumpkin puree is cracked open during the first few days of autumn, this recipe aways comes to mind.  The last few days Southern California has had cool, rainy weather and it’s making me want to curl up with a thick blanket and eat pumplings till I pop.  If you’re thinking ahead to the Holidays then this is a great addition to any dinner celebration.

~Sarah

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
  • 1 1/2 cups nondairy milk, divided
  • 1/3 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups water

Preparation:

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
  2. In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
  3. Stir the flour mixture into the wet ingredients until just mixed.
  4. Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling.  Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
  5. Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
  6. Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of nondairy yogurt.

Yield:

Makes 4 servings.

Notes:

Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.

Raw Macho Taco Salad

Oct 07 2013 by | Comments (0)
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Raw Macho Taco Salad

I love taco salad.  There is just something about the way all the flavors and textures come together that make it one of my favorite salads.  Maybe it’s because taco salads aren’t wimpy.  They are hearty and leave you feeling full while still being healthy and so good for you.  Our good friend, Chef Matthew Purnell from Living on the Veg, has created this amazing salad for you.  We hope you enjoy it as much as we do.

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Living in Southern California, I have had more than my fair share of all styles of Mexican food, from the restaurants, cafes, taco shops, street carts and homemade recipes. It is bold, fiery and layered with blends of spices and fresh herbs.  I put together a dish that pays homage to those flavors and by keeping it fresh, simple and creative, “The Raw Macho Taco Salad” was created.  Some versions of raw taco salad recipes use higher fat nuts like, macadamia nuts, cashews, and walnuts, but we substituted with sunflower and hemp seeds to keep it lighter in calories, and easier on your budget.  Enjoy the fiesta of flavors and make it today!

~Chef Matthew Purnell from Living On The Veg

Ingredients:

For the salad mix:

  • 8 cups roughly chopped romaine lettuce
  • 4 cups roughly chopped dino kale
  • 2 cups shredded carrots
  • 2 cups shredded yellow squash
  • 1 cup chopped cilantro

For the southwest sunseed crumbles:

  • 4 cups sprouted sunflower seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp coconut aminos
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp coconut nectar
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne
  • 1/4 tsp chipotle

For the cherry tomato salsa fresca:

  • 6 cups heirloom cherry tomatoes
  • 1 cup finely diced red onion
  • 1 cup chopped cilantro
  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne

For the hemp seed nacho cheese sauce:

  • 1 cup shelled hemp seeds
  • 1/2 cup chopped red bell pepper
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup filtered water
  • 2 tbsp extra virgin olive oil
  • 2 tbsp paprika
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp sea salt

For the optional topping:

  • 2-3 ripe avocadoes, sliced
  • 2 fresh lime wedges

Preparation:

For the southwest sunseed crumbles:

  1. Place the sunflower seeds in a food processor and process to a medium grind before adding the spices.  Pulse until well mixed.
  2. Add the remaining ingredients and pulse again until thoroughly mixed.  Place into a bowl and set aside.

For the cherry tomato salsa fresca:

  1. Place all the ingredients, except the tomatoes, in a medium mixing bowl and stir well.
  2. Add the tomatoes to the food processor and pulse 2 or 3 times or until chopped to a chunky texture.  Transfer to the mixing bowl and mix well.  Taste and add more salt if necessary.  Set aside.

For the hemp seed nacho cheese sauce:

  1. Place all the ingredients into a high speed blender and process until smooth.

To assemble the salad:

  1. Place the ingredients for the salad mix on a large plate or serving dish.  Top with southwest sunseed crumbles, the hemp seed nacho cheese sauce and finally the cherry tomato salsa fresca.
  2. Garnish with sliced avocados and lime wedges if desired.

Yield:

Serves 4-6.

Notes:

Store leftovers in separate containers in the fridge for up to 3-4 days.

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Pumpkin Spice Donuts with Creamy Pumpkin Frosting

This week’s throwback recipe is a celebration of fall.  The crisp cool air, the colorful scenery, the PUMPKIN!  What better way to welcome the beginning of fall than with these amazing pumpkin spiced donuts with creamy pumpkin frosting?!  Grab a glass of apple cider, put on a warm and cozy sweater and enjoy your pumpkin donuts while dreaming of all the delicious fall recipes yet to come.

~Sarah

Ingredients:

For the donuts:

  • 1 cup whole wheat pastry flour or brown rice flour
  • 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/16 tsp nutmeg
  • pinch of cloves
  • pinch of allspice
  • 1 tsp vanilla powder or vanilla extract
  • 1/2 cup non dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cooked pumpkin puree (canned is fine)
  • 3 tbsp melted coconut oil

For the frosting:

  • 1 cup cashews, soaked for at least 2-3 hours then drained
  • 1 cup cooked pumpkin puree (canned is fine)
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/8 tsp cinnamon
  • dash of nutmeg
  • 1/8 tsp vanilla powder or vanilla extract
  • 1 tsp coconut nectar

Preparation:

For the donuts:

  1. Preheat oven to 350 degrees.
  2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients).  Mix well and set aside.
  3. Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat.  Once the mixture is slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
  4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.
  5. Lightly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.
  6. Bake donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
  7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and the donuts should pop right out.
  8. Let the donuts cool completely before adding any toppings.  Enjoy plain or top with Creamy Pumpkin Frosting.

For the frosting:

  1. Place the cashews in a food processor and process 1-2 minutes.
  2. Add in the remaining ingredients and process until you have a smooth, creamy mixture.
  3. This frosting be used to frost donuts, cakes or other pastries.  Also great in place of cream cheese on bagels and toast.

Yield:

Makes 6 donuts and 2 cups frosting.

Notes:

Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.

Sprouted Almond and Zucchini Croutons

Sep 30 2013 by | Comments (0)
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Sprouted Almond and Zucchini Croutons

The running joke in my family has always been whether or not I wanted some salad to go with my croutons.  Ok, so maybe my salad greens to crouton ratio isn’t exactly even but I’ve always loved croutons and any excuse to pile my plate high with them was good enough for me.  Now, these croutons are so good you might just skip the salad greens completely!  They are bursting with flavor and their crumbly texture makes them the ideal crouton.  They feature Absolute Chi Teriyaki Almonds (the best flavored almond you’ve ever tasted) and are perfect as a healthy snack, on salads, soups or even sprinkled on a baked potato.  If you’re feeling adventurous, check out the notes below on how to make them into a cracker for the perfect on the go snack.

~Sarah

Ingredients:

  • 1 1/2 cups Absolute Chi Teriyaki Almonds
  • 1 cup diced zucchini
  • scant 1/2 cup shelled hemp seeds
  • 1/4 cup roughly chopped fresh basil
  • 2-3 cloves garlic
  • 1/8 cup roughly chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 cup olive oil
  • 1/2 tsp sea salt or to taste

Preparation:

  1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper or nonstick foil.  Set aside.
  2. Add the almonds to a food processor and pulse a few times until the almonds start to break apart – do not over process.
  3. Add the remaining ingredients and continue to pulse, scrapping down the sides if necessary, until throughly mixed.  Again, do not over process.
  4. Transfer to the prepared baking sheet and using your hands, gently disperse the mixture over the entire baking sheet, gently breaking apart any larger clumps.
  5. Place in the oven and bake for 40-50 minutes, turning over every 10-15 minutes, until crispy and dried all the way through.
  6. Remove from oven and let cool completely before using.

Yield:

Makes approximately 2 cups.

Notes:

Leftover croutons can be stored in an airtight container at room temperature for up to 1 week or up to 3 weeks in the fridge.

To make into crackers, follow steps 1-3 then transfer the mixture to your prepared baking sheet.  Using a spoon or spatula, press the mixture down in a single even layer.  Place in the oven, turning the sheet after 10 and continuing to bake for another 10 minutes.  Remove from the oven and use a knife to score the cracker dough into pieces of your desired size (this makes the crackers easier to flip).  Flip the crackers over and continue baking, about 20-30 minutes, until crisp and thoroughly dried.

***If you don’t have Absolute Chi Teriyaki Almonds on hand you can use regular raw or roasted almonds.  Please note that the croutons will not have the same flavor but will still be yummy and delicious.

Throwback Thursday: Quinoa Loaf

Sep 26 2013 by | Comments (2)
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Quinoa Loaf

While the days are still sunny and warm here in Southern California, our nights are rather cool.  The first taste of fall weather comes at dinner time when the sun is setting and the cold crisp ocean air starts to roll in. Lately I’ve been craving soups, hearty pasta dishes and mashed potatoes – some of my favorite fall foods.  This quinoa loaf is definitely one of my favorite cool weather dishes.  It’s full of flavor and so hearty and filling.  I can’t think of a better way to kick off the first fall throwback recipe than with this fantastic, family friendly quinoa loaf.

~Sarah

Ingredients:

  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 cup quinoa, cooked *see notes
  • 2 cup lentils, cooked, roughly mashed *see notes
  • 3 tbsp low sodium soy sauce or tamari (gluten free if needed)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Worchestershire sauce (gluten free if needed)
  • 2 tbsp Dijon mustard
  • 1/4 cup Homemade BBQ sauce (you can substitute with Homemade Ketchup or tomato paste)
  • 1 tbsp oregano
  • 1 tbsp parsley

Preparation:

  1. Preheat oven to 375 degrees.
  2. In a medium saucepan add olive oil and heat on high.  Add onions and reduce heat to medium.  Saute onions for about 5 minutes.  Add in garlic and continue sauteing until onions are golden brown.
  3. In a large bowl add onions and garlic, cooked quinoa and lentils along with the soy sauce, worcestershire sauce, mustard, BBQ sauce, oregano and parsley.  Mix well.
  4. Transfer mixture into a 1 1/2 quart loaf pan and place in the oven for 25-30 minutes.
  5. Remove from oven and let cool for 5 minutes – this allows the loaf to firm up a bit.  Cut into 1 inch slices and serve.

Yield:

Makes 8 servings.

Nutrients per serving: Calories: 141, Cal. from Fat: 28, Total Fat: 3g, Sat. Fat: 0g, Carbs: 23g, Fiber: 6g, Sugars: 2g, Protein: 6.5g, Sodium: 392mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the fridge for up to 1 week.

Both lentils and quinoa are great proteins to add to salads, stir fries, soups and stews.  I usually cook up a whole bag of each and add them into various meals throughout the week.  This makes putting together our meals quick and easy!

To cook quinoa place 1 cup quinoa and 1 1/4 cup water (or stock) in a large pot. Bring to a simmer and then reduce to low.  Cover and cook for between 30 and 35 minutes.  Remove from heat and let sit covered for an additional five minutes.  Fluff with a fork and serve.

To cook lentils first place them in a colander and run water over them to wash away any small bits of soil.  Also check to make sure there are no small stones mixed in. (Unless I’m buying bulk lentils I have never run into this problem.)  In a large pot add 1 1/2 cups of water for every 1 cup of lentils you will be cooking.  Bring the water to a boil.  Add the lentils and return to a boil.  Reduce heat to low and cover for 25-40 minutes.  The length of time will depend on how hard or soft you like your lentils.  I usually let mine cook for 30 minutes, that way they aren’t mushy but aren’t hard either.

Coconut Jerk Kale Chips

Sep 25 2013 by | Comments (3)
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Coconut Jerk Kale Chips

Nobody does kale chips like Chef Fuji from Living On The Veg.  She has a knack for creating amazing, full flavored, melt in your mouth kale chips.  I’ve never tasted a store bought brand that could even come close to the masterpieces that she makes.  I was so excited when she told me that this weeks recipe would be for her famous kale chips.  I hope you enjoy them as much as I do!

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I love kale chips. Every week I get 4 bunches of kale and make a fresh batch of chips for the week. I can say that warm kale chips straight out of the dehydrator are the best and no store bought chips can compare. I even leave them in there after they are done to keep them crispy. I love the sweet and spicy combination in this creamy lighter coating of coconut meat instead of nuts. You also have the option of putting in the habenero pepper whole for a spicier taste or just the outside skin for more flavor and less heat. These chips are a delicious treat and you might just start getting four bunches of kale a week  for making them too.

~Chef Fuji from Living On The Veg

Ingredients:

  • 4 bunches of kale, stems removed
  • 3 cups coconut meat
  • 2  whole green onions
  • 5 sprigs fresh thyme (about 1 tablespoon chopped)
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp coconut crystals
  • 2 tsp ground allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp cayenne to taste (optional)
  • 1/3 cup nama shoyu
  • 1/4 cup apple cider vinegar
  • 1 onion, diced
  • 1/4 cup freshly squeezed orange juice
  • 2  cloves garlic
  • 1 tsp ginger

Preparation:

  1. Place all of the ingredients, except the kale, in a food processor or high speed blender and process until the dressing is completely mixed.
  2. Add the kale to a large mixing bowl and pour the dressing over the kale.  Using your hands, begin to mix the dressing into the kale, gently squeezing and massaging.  This helps break down the bitterness and toughness of the kale and helps the dressing be absorbed.
  3. Transfer the coated kale to a teflex sheet and place in the dehydrator at 115 degrees for 12 hours, then flip the kale over and remove the teflex sheet and place the kale back in the dehydrator until crisp and dried, about 6 hours.
  4. If you don’t have a dehydrator you can simply transfer the coated kale to a nonstick baking sheet and place in the oven at 250 degrees until crispy and dried.

Yield:

Makes 6-8 servings.

Notes:

Store leftover kale chips in the dehydrator until ready to eat or place them in an airtight container at room temperature for up to 1 week.