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"Food and Yoga for Life" - 5 new articles
Raw Salty Spicy CrackersLast week I made a bunch of raw crackers in the dehydrator. It's something I hadn't done in ages and I was in need some some crunchy snacks. One batch featured almond pulp and lots of spices as the main ingredients (as seen in the photo). I didn't write the recipe down for those ones unfortunately… but I DID write the recipe for the flax crackers which were the better of the two anyway. I made a tangy avocado dip to go with them. It was the perfect crunchy combination of flavours of garlic, tamari, lime, and cayenne paired with a tangy creamy dip. I didn't write down the dip recipe either but I can tell you that it was a mixture of avocado, zucchini, lemon juice, apple cider vinegar, himalayan salt. Salty Spicy Flax Crackers The tamari and salt give a good saltiness and the cayenne provides the spice. Add more or less depending on your preferred level of spiciness. I like mind on the mild side! 1 1/3 cup whole flax seeds 2 cups water 1 cup ground flax 1/2 cup lime juice 6 tablespoons tamari 4 teaspoons minced fresh ginger 2 cloves garlic, minced* 1/2 teaspoon himalayan salt Cayenne pepper, to taste Soak the whole flax seeds in the water for 1-2 hours. Stir in the remaining ingredients and let the mixture sit for 15-20 minutes. Evenly spread the mixture on 2 paraflexx lined dehydrator trays. Score into cracker shapes. Dehydrate at 145F for 1 hour and then 115F for 26-30 hours, flipping the crackers after 7-8 hours. The crackers are finished when they're crunchy and dry. Store in a sealed container at room temperature. *Mince it on a microplane Here are a few other raw cracker recipes!
Baked "UnCheese" Crackers (grain free)
Sesame Nut Crackers (grain free)
Raw Vegan "Salmon" Nori RollsGeez I haven't posted here in forever! I thought it was high time to post something savoury. Ive been posting a lot of sweet stuff on Sweetly Raw but somehow its harder to take the time to photograph and post savoury recipes.
Here's an easy meal that I eat often for lunch. Raw vegan "salmon" pate sushi rolls. They're filling but light at the same time with all the veggies, and extremely satisfying. For ages I've loved nori rolls and I finally figured out why I like them so much. Every bite is the perfect bite. And I'm all about the perfect bite. No joke... most of my meals revolve around salads but everything has to be evenly combined so I get a bit of everything in every bite. A little obsessive compulsive? Uh yeah. But I like it that way, lol.
If you're eating this just as a pate, add some chopped celery to it. That makes it even better, but if using for nori rolls, the celery seems a little to chunky even when chopped small.
Raw Vegan Salmon Pate
Scant 1 cup roughly chopped peel carrots*
1 cup walnuts**
1/2 cup sunflower seeds, soaked 30 minutes
2 tablespoons apple cider vinegar
1 1/2 tablespoons lemon juice
1 tablespoon tamari
1 teaspoon ground kelp
1/2 teaspoon himalayan salt
3 tablespoons chopped green onion
4-5 tablespoons chopped fresh dill
Grind the sunflower seeds in a food processor.
Add the carrots, walnuts, acv, lemon, tamari, kelp and salt. Process until smooth, scraping the sides of the food processor down periodically.
Pulse in the onion and dill.
*It only takes a second but do it! It makes a "cleaner" taste.
**Optimally soaked and dehydrated first.
Faux Salmon Sushi Rolls Spread the salmon pate on the 2/3 of a nori sheet. Top the part closest to you with zucchini noodles, lettuce, cucumber and red pepper strips, and avocado. Tightly roll up, rolling away from you. Brush the end with water before sealing. Keeping the seal side down, slice the roll with a sharp knife. Serve with coconut aminos or tamari. I've finally joined instagram! Im having fun with it hehe. You can find me HERE. Here are just a few instagram pics. Crunchy almond pulp veggie crackers. Dehydrated veggie "meatballs"
Fresh batch of basil pesto
Vegan, gluten free chocolate chip cookie dough! Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend Fun Yoga Poses and Zucchini Chocolate Chip MuffinsI've been absolutely terrible at keeping up with posts about my trip to Australia in March. That was forever ago, right?! Since there have been so many recipes on the blog lately, I decided it was time to get something yoga related on here. But I do have a recipe in this post too! You'll find some tasty grain free chocolate chip zucchini protein muffins below... When Ulyana and I were in Byron Bay we took full advantage of the gorgeous yoga studio at the place we were staying. It's the kind of little studio I dream of having in my own back yard one day. We also made use of the outdoor platform in the back yard by the river. Sometimes it got a little buggy, but in the middle of the day when the sun was high, the mozzies stayed away. We decided a little yoga photoshoot was in order! A number of people have asked me to do a post on arm balances and I promise I will get to that one day - maybe even in the form of a video because it would be so much easier to explain that way. If there's a particular pose you want to know how to do, let me know and I'll cover it when I finally get to the post/video. And now back to the muffins! Remember the sweetener I talked about in my peanut butter cookie post? Well I used the "just like sugar" to sweeten these zucchini muffins as well. And of course they're not only gluten free but grain free too. Zucchini Chocolate Chip Protein Muffins Grain Free - Gluten Free The cinnamon and lemon really make the flavours pop in these muffins! And on the plus side they're packed with protein from the eggs, almond flour, and protein powder. 1 1/2 cups blanched almond flour 1/2 cup vanilla protein powder 1/2 cup Just Like Sugar 1 1/2 teaspoons cinnamon 1 1/2 teaspoons baking soda 1/4 teaspoon himalayan salt 2 large eggs 6 tablespoons melted butter 1 teaspoon vanilla 1 teaspoon packed lemon zest 2 cups lightly packed shredded zucchini 1/2 - 3/4 cup dark chocolate chips or chopped nuts Preheat oven to 350F. Whisk together dry ingredients in a bowl. In a separate bowl whisk together the eggs, butter, vanilla, and lemon zest. Add the dry mixture to the wet mixture and stir to combine. Fold in the zucchini and chocolate chips. Spoon batter into muffin cups and bake for 20-24 minutes or until an inserted toothpick comes out clean. Vanilla Protein Frosting This is a delicious and simple frosting that gets hard when refrigerated. I recommend spreading it right before serving but it's fine to frost first and then chill if you like. 6 tablespoons melted coconut butter 3 tablespoons vanilla protein powder 4 tablespoons warm water Splash of pure vanilla extract Stir together ingredients in a bowl. Spread over the muffins. And make sure to check out my 20% off ebook sale on Sweetly Raw that's happening for the next week! Get Raw Chocolate Dream, Ice Cream in the Raw, and Just Desserts ebooks together for 20% off. Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays Peanut Butter Chocolate Chip Cookies - grain free/low carbA few months ago when I was eating a very low sugar diet, I found out about a sweetener called Just Like Sugar. I've often been a skeptic of products and sweeteners that sound too good to be true like this one - but because one of my favourite holistic nutritionists regularly uses and raves about the benefits of it, I decided to give it a try. Just Like Sugar is made up mostly of chicory root and contains no calories, no sugar, no fat, and no sodium. Check out the big list of other major benefits below. I've started experimenting with recipes using Just Like Sugar and Just Like Brown Sugar (I ordered off the Canadian site but there's an american one too - and I might add that I've recieved NO compensation and NO samples for this "review"). While the conversion chart on the package says differently, I think it's best to use an equal amount where you would use other dry sugars. I'm curious to know if you've tried this sugar? Or anything similar? Are you a fan? Peanut Butter Chocolate Chip Cookies Gluten free - Grain free - Refined sugar free- low carb 1/4 cup soft butter 1/2 cup peanut butter 1/2 cup just like sugar 1/4 cup just like brown sugar 1 egg 1/2 teaspoon vanilla 2/3 cup almond flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/8 teaspoon salt 2/3 cup dark chocolate chips Preheat oven to 350F. Beat together the butter, peanut butter, and sugars until creamed. Add the egg and vanilla, beat briefly. Add the flour, baking soda, powder, and salt. Beat to combine. Stir in the chocolate chips. Spoon dough onto parchment paper lined or greased baking sheet. Bake for 6-9 minutes depending on the size of cookie, until brown around the edges. **List of benefits from Maria Health Blog Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays Cauliflower Pizza Crust and Ceasar SaladI've posted a few fun cauliflower recipes on this blog like my cauliflower "crab" cakes, chili cheese "fries", mint chip ice cream (yes for real), and creamy cauliflower soup. I have two more of them to share today. Both items on the plate in this picture contain cauliflower, but you wouldn't know it. I love that it disguises so well.... hehe, sneaky! Yup the pizza crust is my with caufliflower and so is the caesar dressing! I've made a cauliflower crust before but it was way too soft and floppy. The secret is squeezing out the liquid from the cauliflower. Cauliflower Pizza Crust There are lots of cauli crusts floating around the web now. Here's my take on it! 1/2 medium head cauliflower 1/2 cup packed fresh grated parmesan cheese 1 large egg 2 tablespoons coconut flour 1/8 teaspoon salt Dried oregano/basil, to taste, optional Chop the cauliflower into chunks. Grind down to little bits in a food processor. Squeeze the water out of the riced cauliflower using a nut milk bag or cheesecloth. It should yield about 2 cups. Transfer to a bowl and add all remaining ingredients. Stir well. Press the mixture out thin on a silpat or parchment paper lined baking sheet. Bake at 400F for 12-15 minutes or until brown around the edges. Reduce the heat to 350F. Spread tomato sauce, veggies, meat (I used cooked lamb sausage), and cheese on top. Bake for 15- 20 minutes or until the cheese is melted.
Smooth, creamy, garlicy caesar dressing!
Cauliflower Caesar Dressing Feel free to make this as garlicy as you like! And of course a little extra parmesan on top when seving is essential. You can top the salad with gluten free croutons. I like to crunch raw crackers on top. 1 1/2 cups cooked cauliflower florets 1/2 cup freshly grated parmesan, divided 1/4 cup olive oil 3 tablespoons lemon juice 1 tablespoon nutritional yeast 1-2 cloves garlic 1 teaspoon dijon mustard 1/2 teaspoon himalayan salt 1/4 teaspoon ground pepper Blend all ingredients, using only 1/4 cup of the parmesan. Stir in the other 1/4 cup parmesan. I topped the pizza with tomato sauce, zucchini, red pepper, lamb sausage, mushrooms, and cheese. Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays More Recent Articles |