Chocolate Smoothie with Turmeric

First of all, I've got to say I am not a huge fan of turmeric.  The taste is not pleasing to me and it stains everything in sight!  With that said, I can no longer ignore this powerful spice any longer though. I need its anti-inflammatory magic.  So, I figured if I can't beat it, I might as well join it (and bring chocolate)!

This smoothie is delicious and one I can drink everyday.  So, turmeric is here to stay, with chocolate, that is.

Ingredients:

1/2 cup organic hemp milk

1/2 cup filtered water

1/2 cup ice

1 organic banana

1 scoop of organic nutritional powder, chocolate flavored

1/2-1 t organic turmeric 

Method:

Place all ingredients in order listed above into a high speed blender.  Blend until smooth.

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Ginger Elixir

Earlier this week, I took a day off of work and went to a raw vegan cafe with my wife and daughter. My daughter bought what she thought was the cafe's signature gingerale, but instead it was a ginger elixir. This drink was so strong that as soon as it touched her tongue she offered the rest of it to me. Now if you've never tried one of these, you are about to experience an incredibly intense spice blast followed by a rush of euphoria. For me, this euphoric feeling soon traveled throughout my body and settled down in my toes. So, I was super motivated to try to create a ginger elixir recipe of my own. After a couple of tries I came up with this version, which I believe matches the intensity. 

Ginger Elixir

4" of organic ginger root

1 small organic lemon

1 cup filtered water

1 pinch of Himalayan Pink Salt

In a Vitamix or high speed mixer, juice the lemon through a strainer so as to keep the seeds out. Grate the ginger root. For a tamer version try 2" of ginger root. Add water and salt. Mix from low speed to high, spending 20-30 seconds on high. 

Prepare for the blast!

A few ounces of this elixir can be added to hot water for an amazing tea.

Stay tuned, I am working on a turmeric elixir recipe too.

This post was written by guest blogger Jeff.

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Roasted Peas

These roasted peas are my new favorite snack.  They are crunchy, healthy, and full of flavor.  You can make them spicey, salty, or savory.  Toss them in a salad or straight into your mouth!

Ingredients:

2 cups organic peas, frozen or fresh

1 t organic extra virgin olive oil

Sea salt 

Method:

Pre-heat oven to 350 degrees.

Line a small baking sheet with unbleached parchment paper; set-aside.

If using frozen peas, let thaw completely.

In a bowl mix peas and oil, season with sea salt to taste.

Roast 40-45 minutes.

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Gardener's Handsoap

Spring arrives this Friday! So, that means it's time to clean up our gardens and start planting some cool weather flowers like Pansy's!  I actually started working in my backyard last week with raking leaves that were left behind from last fall.  I am looking forward to our Apple trees blooming, not only for the lovely blooms, but for the privacy it gives us while we enjoy our backyard.

Just as I have started gardening, I have also started making my special soap.  This melt-n-pour soap is super easy to make.  The soap is excellent at exfoliating; the coffee and herbs deep clean your skin gently but thoroughly.  

Make some soap for you and give some to your fellow gardeners.  They'll dig you for it!

Ingredients:

8 oz vegan soap, grated - I use Dr. Bronners

2 T organic ground coffee 

1/2 cup organic dried herbs - rosemary and thyme 

Method:

You will need 1-2 soap molds. I use plastic molds that you can purchase from craft stores. The molds come in many shapes and sizes.

Melt the grated soap over medium heat in a double boiler.  Stir in ground coffee and herbs.

Pour soap into molds, fill each mold all the way to the top.

Leave soap to harden; should take a couple of hours.  Pop out each soap.  If the soap won't come out, you can place the mold in the freezer for a few minutes, this will help the soap to loosen and pop out.

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Candy Sprinkles with Mint Chocolate Mate

Let's celebrate that spring is knocking on our front door!  Time to open the windows and enjoy walks in the sunshine again.

Add some spring color to your tea with pastel colored sprinkles.  The addition of sprinkles adds a light touch of sweetness, and actually made my tea slightly creamy.

Planning a tea party? Children as well as adults will love seeing candy sprinkles in their tea before brewing.  It's unique and fun!

Ingredients:

1-2 t organic loose tea, depending how strong you like your tea.

1/4 t Vegan and organic sprinkles 

Method:

In a small bowl, add tea and sprinkles, mix thoroughly.

Put tea into a disfusser, place into tea cup, add hot water, and let brew.

Enjoy!

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Vegan Matcha Macaroons

What a lovely green these matcha macaroons are!  Don't they make you think of spring?

These scrumptious macaroons would be the perfect dessert to serve family and friends when you celebrate the arrival of spring solstice.

Ingredients:

1 organic banana, mashed

1/4 cup organic coconut oil, melted

1/4 cup organic pure maple syrup

1 1/2 cups organic coconut, shredded

1 T organic matcha 

1/2 t organic pure vanilla extract

Sea salt to taste

Method:

Line a small baking sheet with unbleached parchment paper, set-aside.

In a large bowl, mash banana. Blend in remaining ingredients.

Use a medium sized ice cream scoop to scoop up macaroon mixture.  Place each macaroon on the lined baking sheet and place in the freezer for 20 minutes to allow the macaroons to firm up.

Store macaroons in a glass container with a tightly secure lid in the freezer.

*recipe inspired from Oh How She Glows

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Vegan Walnut Chocolate Toffee Bars

I purchased this vintage cookbook from a thrift shop yesterday; it is from the 1960's and named, Better Homes and Gardens Cookies and Candies.

I love searching for vintage cookbooks; I especially seek out cookie and candy cookbooks.  The photos are very entertaining, to down right scary!  Case in point below, the little girl is sweet but that bunny! Kinda looks like Woody Allen doesn't it?

The recipe I tried to make today was called Santa's Fudge.  I guess Santa thinks I've haven't been a good girl so far this year because this recipe didn't resemble fudge at all!  The only ingredient  I changed was using vegan butter, so I am not sure what happened. I used a candy thermometer but it seems to me the mixture got too hot.  Even though I didn't succeed in making fudge, I believe I succeeded in making toffee.

So if you like toffee and fudge and you like to live on the wild side I highly suggest trying this recipe.  Who knows, maybe your toffee will turn in fudge?!

Ingredients:

2 cups organic pure cane sugar

1/3 cup organic raw cacao powder

Dash of sea salt 

2/3 cup water

2 T vegan butter

1 T organic pure vanilla extract 

1/2 cup organic walnuts, chopped

Method:

Butter a 8x8x2 inch pan; set-aside

Butter the sides of a 3-quart saucepan.  In it, combine the sugar, cacao, salt, water, and butter.

Cook over medium heat, stirring constantly, till the sugar dissolves and mixture begins to boil.

Cook to soft-ball stage (234F).  Immediately remove pot from heat; cool to lukewarm (110F) without stirring.  Add vanilla extract and beat vigorously until mixture becomes very thick.  Quickly stir in walnuts and spread into buttered dish.

 Let cool before enjoying your toffee or fudge!

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