Eat Your Greens

Take THAT nasty Doritos!

So many recipes to post! This past weekend I spent a lot of time making snacks. Here is a spicy take on the classic Cheezy Kale Chip. Most recipes for Kale chips involve soaked, then pureed cashews. I've made that version, it wasn't anything to write home about. Being allergic to cashews, I'm no stranger to finding substitutes. However, why use expensive, heavy nuts when you don't have to? Before discovering the 'raw' version of these chips, I use to coat the kale in olive oil and sprinkle with salt. Simple.

My take on the cheezy kale chip is SPICY! I love spicy food, anything with a kick. I figured being cold, wet and tired camping would make these a really special treat.  Ok, if you run screaming from anything suggesting spice, like indian food, mexican sombreros, valentines/santa lingerie, this may not be for you. Just a salty chip kinda person? That's all you have to add: olive oil and salt. The less olive oil the better as it will not dehydrate fully and you may not get the crisp you are jonesing for.

What a Beauty

Kinectic Kale (har har)
2-3 heads Kale (curly, dinosaur, I use tuscan.. anything works)
1-2 Tbs Olive Oil
2-3 Tbs Nutritional Yeast (google it.. so cheeezy)
1/4 tsp Chipotle Powder (so important)
1/4 tsp Cumin
Pinch of Chili powder and cayenne and salt
Water or almond milk as needed to make a paste.. creamy salad dressing consistency) 

Stir it up (lil darlin'! Bob Marley fans?) ! Have chopped Kale in a large bowl. Keep in mind kale will shrink considerably in the dehydrator (yes! you can make these in the oven! See below). Spoon a little of the mixture at a time, stirring in-between. Taste one and alter the spices to your liking. I kind of just throw mine together in a bowl... so the estimates above are, yeah, estimates.

Coated and Ready to Go!

Spread onto mesh sheet, dehydrate for 2 hours or so at 104F. Check often. You want these babies as crispy as a potato chip!
If baking: Spread onto baking sheet, 10-15 minutes @ 350F

Crispy!

Enjoy! I made lots of different veggie chips; posts to come! 

Spring Cabbage Slaw

Picnic Anastasia Island

While I was in Florida, I indulged in fresh produce allll day long. Florida Bananas, Watermelon, Cantaloupe, Blueberries, Strawberries, Peaches, Tangerines, Grapefruit, Kale, Squash, etc. etc. Oh my gosh, the list goes on. I ate SO much fruit. It was heaven. I browsed the Farmer's market listening to live music for well over an hour shopping.

This tangerine tree to the left is at my Aunt's house. I even brought some grapefruits from her trees home with me. MMMmm.  Well, now I'm back in Alaska and produce is a little harder to get. Much less LOCAL produce. So, my diet comes back to a lot of root veggies and greens. Which is great, yes. But I do miss the fresh fruits in a bad way. All of our berries are frozen, our bananas are the conventional gassed kind, and watermelon.. basically doesn't exist. We do get a lot of produce from Washington (Full Circle Farms) and California. We can get greens from the neighboring farm (or from our own once they are ready). This area is definitely bountiful in berries during summer. Looking forward to that! It was much easier to keep a raw food diet in Florida though. Now I'm eating sprouted grain tortilla's and eggs again (loaded with raw veggies) when I'm feeling slack. I definitely rely on more dehydrated raw foods here. I definitely feel the difference in my energy. I ate 5 various citrus fruits alone yesterday. Which are $2.77 lb here. So, that was rather indulgent. It's so much more expensive to eat produce here. :(
Last night I made a delicious Red Cabbage Slaw. I generally avoid all sugar not found in fruits/dates etc. But I did use a bit of Agave in this. I found some very interesting (and disheartening) info on Agave and how your body metabolizes it similar to HFCS. Who knows. For now, until I have time to research it more, I'm cutting it out.

Delicious and Beautiful!

Spring Cabbage Slaw
1/2 Red Cabbage sliced into thin shred
1 Carrot Shred
1/8 cup Raisins (soaked)
1 Leaf Kale Shred
1/4 cup Cubed Cucumber

Dressing:
2 Tbs Red Wine Vinegar (or ACV)
1 Drizzle of Olive Oil (or sesame if your feeling like asian slaw)
2 Tbs Onion Chopped
1 Clove Garlic
1/4 Tsp Celery Seed or Salt
3-4 Cranks of Ground Blk Pepper
1/8 Tsp of salt (or more to taste)
1 squirt of Agave Nectar (could use honey)

Process all dressing ingredients until onion is tiny.

Mix all veggies in a bowl, add dressing, stir. Let sit for 10 minutes at least in fridge. Enjoy!

Gluten Free Quinoa Cowgirls

Giddy Up CowGirl!

So.. I called these cowgirls, because I love the name, I love Rosetta's (Asheville, NC) vegan cowgirl cookies and, even though they aren't really cowgirl cookies, there are so many ingredients, if I listed it out the title would be way too long!
 There are a couple reasons I'm really excited about these:
1) They are gluten free (a blog reader requested a GF recipe)
2) They are high in protein
3) I just ate 5 (had to test each batch!)
4) And I finally made it work!

I've made a couple gluten free recipes and I have to say, it takes practice for sure (especially if you don't want them saturated with butter or eggs). There is still debate about whether or not oats are GF and many American processed brand are said to be contaminated... Bobs Red Mill uses the ELISA system to test. I do not have Celiac's. I have discovered that I am a bit wheat/starch sensitive. At least my bowels are.. so I've been breaking away from those foods more and more. I don't have an issue with sprouted grains (including wheat) though. hhmmmm "Food" for thought :)

Now, I made a few cookies at time, altering the batch and baking time a bit just to see... explain later.

Onto the recipe:
Dry:
1/2 cup Toasted Quinoa Flour* (see below)
1/2 cup Brown Rice Flour (I ran out of Quinoa/garbanzo)
1 cup Oats (I ground this up to medium coarse/medium fine in blender)
1 Tsp arrowroot (may not need-but I did it)
1 Tbs Flax seed (ground-ish)
1/4 Tsp Salt
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/4 Tsp Nutmeg
 1/8 Tsp Cloves
Liquid:
2 Tbs Coconut oil (tried to avoid this, didn't work)
1/4 cup Apple Pulp (or sauce)
2 Tbs (or more as needed) Apple Juice
1/4 (or more as needed) Soy milk or Almond Milk
1 Tsp Apple Cider Vinegar
2 Tbs (or more) Maple Syrup (Optional-taste it-may want more-mine are barely sweet but I only added more juice)
Add Ins:
1/4 cup (or more) dried cranberries
5-6 Dried Apricots (soaked then squeezed of water- chopped)

Ok, I know it looks complicated and I was just adding more of this and that as I needed it..but somewhere along these lines and you will have yourself a delicious healthy cookie!

First, soak those apricots. Second, add the vinegar (or lemon/lime juice) to the milk-let curdle).

*Toasting the Quinoa: Quinoa actually contains a toxic substance (saponin) which I learned about while making sprouted Quinoa 'salads.' It is said that most of this is removed in processing.. but since I make my own quinoa flour..

To be on the safe side:  I wash my quinoa.. spread it on a pan and let it dry, then put through my flour grinder, before toasting it on low for about 5 minutes (constantly stirring) in a dry skillet. Alternatively, you can spread your whole (or flour) quinoa on a pan and toast at about 200-215F for an hour or so.. but pan toasting it much faster.

Ok, NOW you are ready:
Combine all dry ingredients in medium bowl.

Combine all wet ingredients in large bowl (except add ins)

 Add dry to wet. Stir until just combined (at this point-taste for sweetness, check for moisture- you may need more milk/juice).

Fold in the cranberries/chopped apricots.

Mmmm MM

Shape into teaspoonful rounds on pan (most vegan cookies keep the shape you put them in and do not spread). Bake at 4 minutes (for a moister cookie) 5 minutes for a cakier cookie) and 6-7 minutes for a crunchy on the outside (but kind of dry cookie). I recommend baking 3 cookies alone. Try then at 4 minutes.. see what you think, bake some more-or add more sweetener/liquid. On the last try I added an additional Tbs of milk and finally added in 1 Tsp of Maple (the rest of the batch was sweetened with juice) and while they were tastiest (due to the maple!), they were also a bit moist for me.

My favorite way: 4 minutes at 350, right off the pan, with a thick cake batter consistency. I added 2 Tbs of milk to this, baked the second batch for 5 minutes and they were perfect! They have the whole soft baked oatmeal cookie thing going on.

Nutritious and Delicious!!!

Running Silent & Vegan BlueBerry Oat Bars

Fresh Snow this Morning Knee Deep

A few days ago my Ipod battery died 2 minutes into a 3.17 mi run.  A run that normally takes me about 29 minutes.. but it seems I run much slower without distraction! Running silent in the snow was actually very soothing. It was really quiet, but pretty noisy too with each step a satisfying crunch! I've always said people that can run miles and miles silent are amazing. And they are. But now, I understand a little bit better. I have been in the habit of pausing my Ipod every other song to practice getting silent. But, the big difference is I left the ear buds in! So the breath is very loud and you can still hear the electric whirring of the Ipod. Needless to say, I don't do pause my Ipod much. Taking it out entirely a whole other experience!

The other night I had my *monthly* oat craving. I don't eat very many cooked grains, but I do make sure I get enough carbs for fuel through raw breads and dates (love!) etc. However, around that time of the month I get crazy fruit or carb cravings. It's usually around this time I eat 4-5 apples a day or 8 kiwis, 20 dates, etc. Maybe it's the snow, but I was craving oats. There is a fabulous recipe for raw oatmeal I'll have to post. Also see the porridge in a previous post. However, this craving hit at 9pm.. my usual bedtime. I was eating a handful of plain uncooked barley oats while I searched for a healthy recipe as my tired mind was a blank. Thank you Fat Free Vegan Kitchen! This lady R O C K S vegan cooking/baking. I did use her recipe. Not to mess with perfection, but I also changed a good bit to fit my personal needs.

Yummy!

Fat Free Vegan Kitchen Blue Berry Oat Bars
1 pint blueberries
1/4 cup agave nectar (I juiced two granny smiths-and doubled the juice-omitted agave)
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste (I used arrowroot)
3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce (I used fresh pulp from the juicer)
6 tablespoons (3/8 cup) agave nectar (again-subbed juice)
6 tablespoons (3/8 cup) water
1 teaspoon vanilla

I didn't have an issue as I thought I would subbing in extra liquid. The batter was actually perfect. Once baked, the crust was thick and had bits of beautiful green apple skin throughout. They held together wonderfully once cooled. I ate four, cured my craving and the hubs demolished the rest. I must admit he made most of these, while I delegated instruction! :) They aren't very sweet.. so the blueberry filling really pops. They are perfect. Amazing recipe  Susan V!

Click on the links for the full recipe. She has an amazing blog and many recipes.. you are sure to find a healthy substitute for your craving!

What do you get cravings for? Do you think your mileage can determine what you crave? Do you ever run *silent?*

Raw Chocolate

I've been experimenting with making my own chocolate candy. Here is my recent love:
1/4 cup Cocao powder
1/4 cup Melted Coconut oil (or coconut butter)
2-4 Tbs Agave, Yacon or Maple Syrup
1/8 cup almonds/ dried cherries
salt (optional)

Process all ingredients except nuts/ fruit. Scraping bowl when needed. Pulse in fruit/nuts. Spread onto was paper, parchment paper or greased pan. Sprinkle with salt (I love this, but I know it's weird). Freeze for about 5 minutes, then score with pizza cutter (if you want squares) and freeze until firm. SO good. I make mine thin so I can eat it sooner.  Delicious and versatile. Also nutritious!

Almond Joy

Fresh Almond Milk

Mmmmm... almonds. I'm allergic to cashews and brazil nuts (they contain urushiol, the same oil as poison oak, and ivy). So sad. But almonds to the rescue! Delicious, healthy, this nut is super versatile. I use it in some form almost every day and had to give it some props.
For those of you pulling away from soy (milk) and dairy milk, almond milk is a healthier alternative. It also tastes amaaaazing.

It is SO easy to make! Don't even think about buying premade!

Almond Milk
1/2 -3/4 C Almonds(soaked overnight-skins stay on)
3-6 C Water
Pinch of Salt

Optional:
1 Tbs dates/ syrup etc.
1/2 vanilla bean (or 1/2 Tsp extract)
2-5 cups of water ( I use 2 1/2-3)

*About vanilla- If I have leftover husks I use those. I usually just make it plain and unsweetened so it's more versatile.*

Sometimes you are in a hurry, but making practice of soaking all nuts and seeds will make them more digestible. Ever see whole sunflower seeds after you finish your business camping? Yeah, that's what I'm talking about. Here is more info. In this case, it also makes the nuts way more blender friendly!

1)Rinse Almonds well. I rinse 2 or 3 times.
2)Blend the almonds first, with a little water, adding as needed to keep it moving.
3)Add salt and water (and sweetener/flavor if preferred).
4)Blend for a few minutes on high until pretty smooth. You can drink it like this leaving the fiber in. It is thicker.

However, I like to strain mine to get a real milk consistency. I use a little cotton pouch (shown), the texture of a pillowcase. However, I have ripped a couple of these and I find a true nut milk bag, usually nylon, lasts longer (it's also a sprouting bag-so sometimes it's "busy"). You can buy them here and here if your local HFS doesn't carry them. They aren't always easy to find. Cheesecloth works in a pinch. 

I personally like a ratio of 1/2 heaping C almonds and about 4 cups water (thick and rich), but sometimes stretch it farther by adding water until it fills the blender.

It last about 5 days or so in the fridge (the salt helps I've discovered). You can flavor it with chocolate (cacao), strawberries, vanilla, hazelnut (hazelnut milk alone is delicious) use it in smoothies, puddings, baking, soups, ice cream... whatever you can think of. 

Now, you will open up your 'pouch' or whatever you strained with, and inside will be luscious, buttery smooth almond meal. You can do a lot with this. Use it on a sandwich, in raw breads,  crackers, cookies, pie crusts, freezer desserts and in baking. I threw in some cocao, maple syrup, and pecans with the pulp, rolled balls of this in coconut flakes, dehydrated for about 2 hours and voila! 

Brownie cookies! SO good. I topped some homemade coconut vanilla ice cream with them and it was a crazy indulgent (healthy!!) dessert.

Almond Joy Smoothie:
1 Cup Almond Milk
1-2 Tbs Coconut milk (meat blended with water or out of can)
2-3 Tbs Shredded Coconut

1 Tbs Cocao or Cocoa
a few almonds

Blend all ingredients. Pulse in almonds at the end for an extra crunch.. you could add in some chocolate chips too! Yum!

The wind chill is forecast at 35 below. So, another day on rest from running :( But that's okay. I'm training to keep my muscles ready!

Ani Phyo's Red Pepper "Hummus" Bean Free

I love savory dips and spreads. This is my take on Ani Phyo's Red Pepper Hummus from her new book Raw Food Essentials:

1 Red Pepper chopped
1/4 cup sesame seeds (ground first into a powder is best)
1 1/2-2 Tbs Tahini
1 clove garlic
pinch of parsley or 1 tsp chopped cilantro

Ani Phyo adds lemon and cumin-and her proportions are different, also omit parsley/cilantro. You can get creative here. I've always loved zucchini hummus, but red pepper hummus was an awesome surprise! Delicious, healthy and perfect for sandwiches, chips or veggies!
Shown here on a Zucchini Bread sandwich. Isn't the color fabulous!?

It is 8 degrees here, so it's warming up. However, the wind chill is 25 below! Forecast to be 35 below from tonight on through 2 days! So, sadly, I'll be hitting the treadmill. Yesterday, I reluctantly called a 2nd rest day because of the weather, and it's only getting colder and windier. The air is so cold to breathe, you get nose bleeds and man does it hurt! So, treadmill, here I come.

Goji-Blueberry Porridge

I started a batch of raw cocoa 'puffs' (buckwheat crispies). They are inspired by Ani Phyo's plain buckwheat crispies. I did a few things differently. Post to follow~

This made me hungry for something that could be eaten right now and I invented a little 'porridge' cereal.

Magic Berry Porridge (1 serving)
1 handful (total) of the following mix: almonds, pecans (you can substitute and play)
1 tsp dried blueberries (trader joes for example)
1/8 cup of Goji berries (soaked overnight then drained)
2 pinches shredded coconut
1/2 tsp of flaxseed
1/2 apple chopped large
1 tsp agave nectar

Pulse all ingredients in food processor at once, then add apple last. Pulse to chunky or mushy consistency. I like something in the middle. Place in bowl and you can add an extra drizzle of agave!

Easy! And you can soak the goji's for much less time if you want, or sub cranberries. Enjoy!

Today is a run rest day... grrrr.. I hate saying that.. because I might still run later. I get itchy when I don't. I'm having a swollen/bruised foot issue. Not sure of the cause.

Spiced Pomegranate Avocado Salad

My first post!

This is a delicious way to enjoy pomegranate arils. The salty/cumin spiciness seems to continually reset your taste buds making the pomegranate flavor more intense than ever. The juice bursting in your mouth is a welcome calm to the medley.

    1/2 pomegranate, seeded
    1/2 avocado, sliced or cubed
    1 tablespoon fresh cilantro, chopped

    Dressing:
    2 to 3 tablespoons grapeseed or olive oil
    2 to 3 tablespoons lime juice
    1/2 to 1 teaspoon cumin, to taste
    1/4 to 1/2 teaspoon salt

Directions:

1. In a bowl, place avocado and pomegranate seeds. Sprinkle with chopped cilantro.

2. In separate bowl, whisk all dressing ingredients with fork in bowl or use a food processor.

3. Drizzle dressing over bowl of pomegranate/avocado and enjoy!

I always have leftover dressing.. so perhaps double the salad ingredients.. the dressing keeps well. My husband eats this as a dip with seedy tortillas (like the Food Should Taste Good brand). Delicious!

 RUN:

This morning's run was hot! 32 degrees and I had to take my gloves off after about 1 mile. Even though I decreased layers according to the temp, after the many mornings of -2 to 5,  icy lashes and frozen snot; 32 felt like a sauna in my jacket. My doggy companion must have been heating up too, she stopped, dropped and rolled in the fresh powder!