Watermelon salad

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I threw this recipe together in a matter of minutes armed with the challenge to continue eating six to seven 2-300 calorie meals per day in preparation for a fitness competition. Somehow, I forgot to take a snapshot…so I had some fun with this classic guy.

This recipe  is a compilation of all remnants from my fridge and I hope you enjoy it!

Ingredients: 

J100 g fresh Watermelon

100 g chopped Avocado

85 grams extra  firm Tofu chopped – toast this in a pan or leave raw ( I left raw in this recipe)

Optional – 15g crumbled Boursin garlic cheese

30g toasted pumpkin seeds

.5 tbsp Mint leaves chopped

1/2 tsp balsamic vinegar

Method: 

On stove-top lightly toast pumpkin seeds until browned.

Chop all ingredients and layer watermelon, avocado and tofu. Top with remaining ingredients and serve.

Warning – works out FAR better if you layer rather than try to toss everything – I tried both ways and layering is definitely the way to go for flavour and presentation.

Nutritional Info: 

537 Calories

41.2 gms fat

23.9 carbs

23.9 Protein

Creamy Vegan Cashew Dressing

 

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Sauces make the greatest accompaniment for salads, sandwiches, toppings, marinades, dips and drizzles. Once you have a good couple of ingredients you know how to work with (how to correct, increase and decrease a basic flavouring) you’re ready to get cracking on some adventurous numbers.

This recipe, is a great starter sauce you can build from this with spices and other interesting oils and flavours once you are comfortable.

Ingredients: 

1/2 cup grapeseed oil

1.5 tbsp apple cider vinegar

2 tbsp (or more) water – to thin out

1/3 cup cashews

1 tbsp nutritional yeast

1/2 tsp miso

2 cloves garlic

1/2 tsp himalayan salt

cracked black pepper to taste

 

Method: 

 

Mix all ingredients with a hand blender until you reach your desired consistency. Add water as needed to thin out dressing.

Will keep refrigerated for 5 days.

Creamy Vegan Cashew Dressing

 

20140402-172254.jpg

Sauces make the greatest accompaniment for salads, sandwiches, toppings, marinades, dips and drizzles. Once you have a good couple of ingredients you know how to work with (how to correct, increase and decrease a basic flavouring) you’re ready to get cracking on some adventurous numbers.

This recipe, is a great starter sauce you can build from this with spices and other interesting oils and flavours once you are comfortable.

Ingredients: 

1/2 cup grapeseed oil

1.5 tbsp apple cider vinegar

2 tbsp (or more) water – to thin out

1/3 cup cashews

1 tbsp nutritional yeast

1/2 tsp miso

2 cloves garlic

1/2 tsp himalayan salt

cracked black pepper to taste

 

Method: 

 

Mix all ingredients with a hand blender until you reach your desired consistency. Add water as needed to thin out dressing.

Will keep refrigerated for 5 days.

Vanilla Bean Sugar

With a moment to spare in between travels I had the strangest desire to make Vanilla Bean sugar. I think my anticipation of the SWEETNESS of summer brought this craving to me…and now to you, today.
This recipe is uber simple and requires very little time. With the finished product you can: add it to baking, coffee, as a topping for freshly cut fruit or home baked desserts. You can also use this as a rimmer for sweet cocktails or as an ingredient for rubs.
Ingredients: 
2 medium vanilla beans
1 cup raw, organic sugar
Method: 
Slice open bean pods with knife and cut in 1/2.
Add sugar and beans to food processor and pulse until mixed as well as you can. Note: the sugar will “smoke” up in your processor if you leave it on low/high…less likely when you use the pulse option.
Once mixed use a sieve or pastry sifter to sift out any large pieces of vanilla bean.
Voila! Instant vanilla bean sugar. Be sure to keep the remainder of the vanilla bean chunks to add to your very own homemade vanilla extract.  
Decorate your mason/glass jars with fancy material lid covers and bows, give these away as gifts!

Homemade – Vanilla Extract

Many of you may know that I am a Master Herbalist as well as a Vegan Chef and overall foodie. One thing I adore is homesteading. Why? Well, it allows me to be super creative and in control of my food as well as reduce the amount of waste that comes from my kitchen.
Food waste has to be one of my biggest pet peeves. After mega shopping malls and GMO’s that is.
Today I made Vanilla Bean Sugar which is SO delicious. You should try the recipe HERE. After that process I had some extra vanilla beans left over. I simply cannot throw these things out!! They’re extremely costly and still completely useful in their ratty pieces.
So, I checked my pantry for any spare bottles and happened to find an nearly empty Vanilla Extract bottle…Bob’s your Uncle – I decided on Vanilla Extract.
Extracts are easy to make – you could call this recipe your first adventure in Herbalism if you like – because it is.
Once you’ve made this simple extraction, you will be itching to start on making your own oils, salves, lotions and medicine!
But, lets start with the cooking component first.
Ingredients: 
2 oz pure, Russian Vodka
1.5  tbsp chopped/leftover vanilla bean pods
Method: 
Add pods to glass container, pour vodka over top seal with lid and label with date.
Shake mixture at least 1once daily for 30 days. Once 30 days are up, you will have your vanilla extract.
This bottle was 2oz. I used just under that much Vodka.
Add the Vodka & the lid here.

BOOM! You’re done! Apart from shaking and waiting, this is your extract. Some side notes and benefits of this tincture are:  *Reduces Nausea *Weightloss Aid – metabolism regulator *Anxiety depressor *Wound healer – topically *Soothing during menstruation *Aids in enzyme synthesis *Calcium, Magnesium, Potassium, Iron, B-complex

Zesty veggie bake – en fuego!!

If you’re looking for a hearty meal with a bit of spice that feels you up this is it. Pretty simple, mostly prep enjoy it ~ especially in the winter.
Ingredients:
1/8 tsp turmeric
1/2 tsp basil
1/2 tsp chili powder
1/2 tsp onion powder
Salt & pepper to taste
3 cloves garlic
1 hot Thai pepper or Serrano
2 tbsp egg replacer
3 tbsp nutritional yeast
1/2 cup cashews
1 cup almond milk 
Olive oil 
1 lb potatoes
1 roasted pepper
1 sm head broccoli
1/2 head cauliflower 
1/2 yellow onion 
 
Method:
 
Preheat oven to 400 – you’ll be roasting veggies!
 
Sauce
 
1/8 tsp turmeric
1/2 tsp basil
1/2 tsp chili powder
1/2 tsp onion powder
Salt & pepper to taste
3 cloves garlic
1 hot Thai pepper or Serrano de-stemmed
2 tbsp egg replacer
1/4 cup water
3 tbsp nutritional yeast
1/2 cup cashews
1 cup almond milk 
 
Combine all items and blend in blender or with hand blender.
 
Veggies
 
Place sliced (1/4″) potatoes and whole pepper on a baking sheet and spray with oil. Cook until potato is browned and pepper is browned. About 20-25 minutes.
 
Remove from oven, cool. Remove stem & seed from pepper and dice.
 
Chop up cauliflower & broccoli florets into bite sized pieces.
 
Slice onion into small, long strips.
 
Finale:
 
Layer potatoes, peppers, broccoli & cauliflower in baking dish. Top with slices onion, pour sauce over dish.
 
Bake at 400 for 50 minutes or until browned.
 
Top with sea salt & cracked pepper.
 
Serves 4.