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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Vegan Cashew Mozzarella

Making cashew mozzarella is crazy simple!  Making cheese from cashews, who knew?!  I thought making nut butter for the first time was exhilarating; that's old news. This mozzerala fantastic on pizza, can't wait to try it in lasagna.

I obtained this recipe off the internet a while ago.  Unfortunately, I don't recall the source.  Thank you, to whomever was generous enough to share this recipe.

Ingredients:

1/4 cup raw cashews, soaked for 1 hour

1 cup hot water 

2 T plus 1 t organic tapioca starch

1 organic garlic clove, minced

3/4 t sea salt 

1 t organic lemon juice

Method:

Blend all ingredients together in a food processor until smooth.

Place mixture into a small saucepan and cook over medium heat.  Keep stirring the mixture as it cooks.  Cook until the cheese becomes really thick, and stretches.

Use immediately.

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Vegan Stuffed Peppers with Chickpea Salad

Have you ever stood in the middle of your kitchen with hands on hips while releasing a huge sigh because you don't know what to make for lunch or dinner?

Today I had one of those moments!

I looked in my refrigerator for ideas, then in my pantry, bouncing back and fourth trying to think of a meal to make.

In my mind, I was thinking something simple and quick, something delicious, and something filling.  Luckily, lunchtime was saved by making these stuffed peppers.

Ingredients:

2 organic peppers

1 bag of FIG brand organic chickpeas

1/4 cup organic onion, diced

1 T organic extra virgin olive oil

1 t organic garlic powder

1 t organic dried dill weed

1 t organic dried parsley 

1 t organic dried oregano 

Sea salt and pepper to taste

Method:

Wash and dry peppers; cut the top off of each pepper and remove all seeds from the inside.

Drain the liquid from the chickpeas in a strainer and rinse with cool waster.  Place chickpeas into a medium sized bowl.  Use a fork to lightly mash the chickpeas.  Stir in remaining ingredients.

Stuff each pepper with the chickpea salad, and enjoy!

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Organic Sunflower Seed Butter

This was my first attempt at making a seed butter, just like making a nut butter it's super easy!  Just make sure your sunflower seeds are roasted to ensure a flavorful butter.

Ingredients:

2 cups organic sunflower seeds, roasted

2 T organic sunflower oil

Sea salt to taste

1-2 T organic maple syrup (opitional)

Method:

Place roasted sunflower seeds into your food processor.  Grind until the seeds begin to form a paste.  Stop, and add 1 T oil, salt, and maple syrup, if using. Continue to blend until creamy.  Add another tablespoon of oil if the butter won't blend properly.  Store in a air tight container.

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Cherry Fig Smoothie

For smoothies in the winter, I tend to buy up all the different types of frozen organic fruits that I run across in the market. Today, I wanted to try using a couple of fruits that are outside of my "normal" smoothie rotation, namely figs and cherries. The figs are frozen whole ones, which require a complete thawing before putting in the blender. I am so psyched to try this new combination of flavors again soon. Hope you enjoy it too!

Cherry Fig Smoothie 

 

3 organic figs (if frozen, thaw completely)

1/2 cup organic dark cherries (frozen)

4 ounces organic hemp milk

4 ounces water 

2 T organic oatmeal

1 t organic matcha powder

2/3 cup organic kale

1/3 cup organic spinach

In the above order, in a Vitamix or high speed blender, mix the ingredients from low speed to high. Mix for 30 seconds on the highest speed. 

This post was written by guest blogger Jeff. 

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Vegan Walnut Butter Bon Bons

Valentines Day is in a few days and I wanted to make my husband a unique sweet.  Normally, I would use peanut butter in these Bon Bons but my husband is avoiding peanuts.  So today I made walnut butter for the first time.  To my surprise, it's really good!  Full of flavor and thin, this butter won't get stuck on the roof of your mouth.

These Walnut Butter Bon Bons are decadent! Your loved ones will love them!

Ingredients for walnut butter:

2 cups organic walnuts

1 T walnut oil

Sea salt to taste

Method:

Add walnuts, oil, and sea salt to a food processor and blend until smooth.  I use a small 3 cup processor and it takes me about 5 minutes.

Ingredients for candy:

2 cups organic walnut butter 

3 T organic maple syrup

3 T organic coconut flour

Sea salt to taste

1 cup vegan chocolate chips

1 T organic coconut oil, melted 

Method:

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

In a large bowl, thoroughly mix the walnut butter, maple syrup, flour, and sea salt.  Scoop out teaspoon sized amounts, roll into balls and place on lined baking sheet.  Put baking sheet into the freezer and let Bon Bons firm up for 10 minutes.

In the meantime, melt chocolate and coconut oil together.  Once thoroughly melted remove from heat.

After 10 minutes remove Bon Bons from the freezer.  Using a fork gently place one Bon Bon at a time in the melted chocolate.  Roll it around so it's completely covered in chocolate.  Remove and place back on lined baking sheet.  When all the Bon Bons have been dipped in chocolate, return them to the freezer for another 10 minutes to set the chocolate.

Remove from freezer, with a spoon gently drizzle each Bon Bon with more melted chocolate.

Keep Walnut Butter Bon Bons in the refrigerator until you are ready to enjoy.

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Vegan, Gluten Free and Yeast Free Pizza

Just when I thought my husband and I couldn't enjoy pizza anymore, BAM!  I was able to create a pizza crust we both can eat and love!

My husband is avoiding wheat and I am staying clear of wheat and yeast.

Replacing wheat in a pizza crust recipe is fairly easy, but yeast?  Yes! Yes you can!

I made this pizza last night, and we enjoyed it so much I am tempted to make pizza again tonight!

Ingredients:

1 1/2 cup Bob's Red Mill gluten free all-purpose flour

1 1/2 t sea salt 

1/4 t baking soda

1/2 t organic garlic powder 

1 T organic dried oregano 

1 1/2 t organic extra virgin olive oil

1/4 t organic lemon juice

1/2 cup cold water

Method:

Pre-heat oven to 425 degrees.

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

In a large bowl, whisk together the flour, salt, baking soda, garlic powder, and 1/2 t of the oregano.  To that, add the oil, lemon juice, and water.  Mix until a dough forms.

Lightly oil the parchment paper; place dough onto the center of the baking sheet.  Use your fingers to gently spread out the dough.  The dough will not cover the entire baking sheet.

Lightly coat the dough with oil.  Start laying down your toppings and sprinkle remaining oregano over the entire top of pizza.

Bake 30 minutes or until the crust is nicely browned.

After removing the pizza from the oven, I drizzled extra olive oil over the top.

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Vegan and Raw Lemon and Garlic Salad Dressing

Whoever thought you could make salad dressing from cashews?  Not me!  This was my first attempt and I am in love!

This is a great recipe, not only because it's delicious, but the soaking time for the cashews is only 1 hour.  Many recipes you have to soak the nuts for 4-8 hours.  By the time you prepare your main course and assemble your salad the nuts will be ready.  Place all the dressing ingredients in a food processor and in a few minutes you have your dressing.

Ingredients:

2/3 cup raw cashews, soaked in filtered water for 1 hour

1/4 cup organic extra virgin olive oil

1/4 cup cashew water

Juice from 1 large organic lemon

1 T organic garlic, minced

1/2 t sea salt

1 T organic onion powder

Method:

Place all ingredients into a food processor and blend until smooth and creamy.  

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Curried Mixed Nuts

My husband and I eat nuts everyday; we enjoy them as a snack, bake, and cook with them.  In a previous post, I wrote about my husband eating a mold free diet.  Some of the nuts I used to buy were grown in another country. By the time these certain nuts arrived to my market they were several months old. So, to insure we eat the freshest nuts possible, I researched purchasing nuts directly from nut farms. Last week we received a nut haul from Braga Organic Farms, located in California.  We received raw cashews, raw pecans, raw walnuts, raw pastashios, natural almonds, and raw sunflowerseeds.

As my husband and I took each bag of nuts out of the shipping box we oohed and aahed. The nuts and sunflower seeds were much larger than the ones I've been buying at market, and they all were fresh!  You can definitely taste the difference.  We are very pleased with this farm's products.  

We store the nuts and sunflower seeds in the refrigerator to help keep them fresh.

My husband is a big curry fan so I made these curried mixed nuts this morning for him and I am sure they will gone by this evening.

Ingredients:

2 cups organic mix nuts

2 T organic lemon juice

2 T organic curry powder

1 t sea salt 

Method:

Pre-heat oven to 250 degrees.

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

Place nuts in a large bowl and mix in lemon juice, curry, and salt.  Pour nuts into the lined baking sheet and bake for 25 minutes.

Store cooked nuts in a tightly sealed container.

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Vegan Chocolate Macaroons

My father used to eat macaroons, the brand was Manischewitz and they came in a foil container.  My father enjoyed them but I am sure it's safe to say organic homemade macaroons are better!

*recipe adapted from oh she glows

Ingredients:

1 organic banana, finely mashed

1/4 cup organic coconut oil, melted 

1/4 cup organic maple syrup

1/2 t organic pure vanilla extract 

5 T organic raw cacao

1 1/2 cups organic unsweetened shredded coconut 

Sea salt to taste

Method:

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

Mash banana in a medium sized mixing bowl until completely smooth.  Stir in oil, maple syrup, and extract.

Mix in the cacao, shredded coconut, and salt.

Using an ice cream scooper, scoop up mixture and place on lined baking sheet.

Place in freezer for 20 minutes, or until firm.  Store in freezer until ready to eat.

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Vegan Peas and Carrots with Jamaican Curry

This recipe comes from the cookbook, vedge.  This cookbook is a must have for anyone who loves vegetables.  It is filled with creative and simple recipes that can be enjoyed any day of the week.

I did make a few changes to the original recipe though.  The recipe called for cumin, curry, and allspice. I didn't have cumin on hand, so I used turmeric instead, and omitted the allspice.  I also left out the 1/2 t light brown sugar, and used all organic ingredients.

Ingredients:

2 cups organic peas, I used frozen

1 pound Thumbelina carrots, peeled - I used organic rainbow carrots and cut them into 3" length pieces

4 T canola oil - I used organic extra virgin olive oil

1 t salt

1 t black pepper

1 T organic curry powder

1 T organic turmeric 

3/4 cup organic vegetable stock - I used low sodium vegetable stock

1/2 cup organic coconut milk

Method:

Pre-heat oven to 400 degrees.

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

Wash and dry carrots, chop each into 3" long pieces.

In a large bowl, toss carrots in 2 T oil, salt, and pepper.  Spread them on the prepared cooking sheet and roast until tender, about 15 minutes.

While carrots are roasting, heat 2 T of oil over high heat in a cast iron skillet.  Add curry and turmeric.  Let spices sizzle in the oil for 30 seconds.  Stir in the stock and coconut milk.  Let simmer for 5 minutes; stir in peas and roasted carrots.

We enjoyed the curry over rice.

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Vegan and Gluten Free Chocolate Cake

My husband has dealt with headaches for many years.  We didn't know if the cause was from stress, weather, food, or a medical condition.  A week ago, I believe we have found the cause.  Mold!  Not mold in our home but mold in food.

Ever hear of mycotoxins?  According to the magazine, Live Better Naturally, Mycotoxins are poisonous chemical compounds produced by certain fungi.  These compounds exacerbate your sinuses! Some of the foods to avoid are; peanuts, corn, wheat, barley, sugar, alcohol, aged cheese, mushrooms, and other fungi.

This information was mind blowing!  My husband would have a horrible headache at least 4 times a week.  Since avoiding these foods listed above, he's had zero headaches in the last week.  It's remarkable, but it makes sense; corn and wheat can be stored for up to a year before it is used.  During that long storage time, the corn and wheat are growing mold.  By the time you eat that corn chip, tortilla shell, or that slice of bread it could be laced with mold that you can not see. 

If you are plagued with headaches, look into a mold free diet.  Even though I don't suffer from chronic headaches, I am also staying away from these foods.  Who wants to eat mold?!

I have been baking gluten free on and off for a couple of years now, first trying it to see if it would help my psarioss.  Now, I will be more diligent in my gluten free baking to help my husband.

This gluten free chocolate cake is super moist and doesn't leave that "gluten free" flour aftertaste in your mouth like some cake recipes can.  It's so good you don't need frosting!  Which also helps you cut out a lot of sugar. 

You will also want to avoid baking powder which has corn in it. To do this in recipes, subsitute 1/4 t baking soda for every 1 t baking powder.  You will also need to use an acid, I use lemon juice. The amount of acid is 1/2 t for every 1/4 t baking soda.

Ingredients:

1 cup Bob's Red Mill all-purpose gluten free flour

3/4 t baking soda 

1/2 cup organic turbinado sugar

1/2 cup organic coconut oil

1 1/2 T organic lemon juice

1/4 cup water 

1 t organic pure vanilla extract

3/4 cup organic 100% cacao chips

Method:

Pre-heat oven to 325 degrees.

Line a 9"x9" squared baking pan with unbleached parchment paper.

In a small pot, melt coconut oil and chocolate chips. Remove from heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda.  Add melted coconut and chocolate mixture, extract, lemon juice, and water.  Combine until smooth; pour into baking pan and bake 45-50 minutes.

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Vegan Nonpareils Candies

If you've never made chocolate candy before, this is a great time to start.  Other than making chocolate covered peanuts, which I also have a recipe for on my blog, this is the next easy peasy chocolate candy you can make.  Make a couple of batches for your Valentines Day gifts.  Gift the nonpareils in a heart shaped box, in a tin, or a simple glass jar with a red bow.

Ingredients:

1/2 cup organic 70% semi-sweet chocolate chips

1/2 cup organic 100% cacao chips

1/2 t organic vegan shortening

Vegan white nonpareils 

Method:

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

Melt chocolate and shortening together until smooth, remove from heat.

I like to use a grapefruit spoon for this step. The pointy spoon guides the chocolate off nicely.  If you don't have one you can use a teaspoon.  Scoop up a nickel amount of melted chocolate and gently let it fall onto the parchment paper forming a circle.  Continue until all chocolate is used up.  You'll want to do this step pretty fast so the chocolate doesn't set up on you.  If it does the candy will not stick.

Drop the nonpareils into each circle of chocolate.  How much candy you use is up to you.

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Totes McOats Smoothie

Since I have been taking walks first thing every cold winter morning, I wanted to try some oatmeal protein in today's green drink. So, the Totes McOats Smoothie was born.

Ingredients:
1 organic banana
2 organic oranges (seedless, peeled & quartered)
2 T organic quick oats
1/4 cup organic shredded coconut
1/4 t organic matcha powder
4 ounces organic hemp milk
4 ounces filtered water
3/4 cup organic kale

Add the ingredients in the above order into a Vitamix or high speed blender. Blend from low to high, spending 30 seconds on the highest speed.

Enjoy!

This post was written by guest blogger, Jeff.

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Organic Good Morning Sunshine Grapefruit Juice

Normally I start my day having a smoothie, but to day is a dreary, cold, damp, and cloudy day.  I needed to make my own sun.  This juice is light, bright, and a cheerful drink to start my day.

So I present to you my good morning sunshine juice!

Ingredients:

1 large organic grapefruit, peeled and quartered 

1 small organic orange, peeled and quartered 

2 cups filtered water

1 cup ice

Place all ingredients into your Vitamix. Start on speed 1 continue to 10, then to high for 10 seconds.

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Vegan Biscuits and Gravy

If there ever was a winter breakfast, biscuits and gravy has to be it.  Flaky biscuits covered in warm gravy and delicious vegan sausage. Come on! Who could resist that!

Ingredients for biscuits:

2 cups organic unbleached all-purpose flour

1 T non-aluminum, non-GMO baking powder 

1 t sea salt 

1/2 t organic pure cane sugar 

1 cup non-dairy milk

4 T vegan butter, cold and cut into small pieces 

1 t organic onion powder 

1 t organic garlic powder 

1/4 t organic dried dill

Ingredients for gravy:

1/4 cup organic onion, chopped

1/2 cup organic unbleached all-purpose flour 

4 t nutritional yeast

2 cups water 

1 T organic minced garlic

1 t organic oregano

Salt and pepper to taste

1 T organic oil

8 links of Fieldroast breakfast sausage, cut into bite sized pieces.

Method for making biscuits:

Pre-heat oven to 425 degrees.

Line a baking sheet with unbleached parchment paper.

In a large bowl combine flour, baking powder, sugar, salt, onion powder, and garlic powder.

Pour in milk and combine until dough forms.  Using a fork or your hands incorporate the butter; leave small bits of butter in the dough.

On a lightly floured surface, roll out dough.  Cut out biscuits using a biscuit cutter.

Place biscuits on the lined baking sheet, sprinkle the tops with dill and bake 20 minutes or until tops are lightly browned. While biscuits are baking start the gravy.

Method for making gravy:

Cook sausage in oil until nicely browned, turn off heat and leave in skillet until needed.

Place onions, garlic, and oil into a medium sized saucepan.  Cook over a medium flame until onions are tender.

Stir in the flour and yeast.  Add the water 1 cup at a time.  Add the second cup of water when the gravy starts to become thick.  Season gravy with the oregano, salt, and pepper.  Cook over low flame until bubbly; add the cooked sausage and stir until combined.

Place 3 biscuits on a plate and spoon gravy over all biscuits. 

Now sit down and savor the best vegan breakfast ever!

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Vegan Chocolate Covered Cherry Smoothie

Valentines Day is coming!  You know what that means.  Chocolate!  I can not live without chocolate; sounds extreme I know, but it's the truth!

In an effort to reduce my eating of chocolate everyday, if not all day, I have turned to the smoothie!

Thank goodness for cacao nutritional powder; that's the stuff that kicks my smoothies into chocolate bliss.  The rich taste of cacao greatly satisfies my chocolate cravings.

Ok, back to Valentines Day!

Valentines Day morning slip into your kitchen, blend up this chocolatey cherry bliss of a smoothie and surprise your loved ones with breakfast in bed!

Ingredients:

1 cup organic hemp milk

1 cup organic frozen cherries

1 large organic bananas

2 T organic raw cacao nutritional powder

1 cup ice

Method:

Place ingredients into blender in the order above and blend until smooth.

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