Archive for July 15th, 2012
Vegan Almond Butter Apricot Bites
Posted on: July 15, 2012
Healthy Snack Recipe: Vegan Almond Butter Apricot Bites
Updated Jun 4 2012 – 12:20pm · Posted Jun 4 2012 – 1:15am by Jenny Sugar ·
Who wants to turn on the oven in this heat? If you’re craving a sweet, cookie-like snack that’s high in protein and flavor but don’t want the hassle (and temperature) of an oven, then whip up these quick and easy almond butter apricot bites. And just like these peanut butter balls, there’s no baking required. All you need is a handful of ingredients and a food processor, and you’re set.
This vegan treat is perfect for snacking before a workout but is sweet enough to satisfy your dessert cravings.
Keep reading to find out how to make this simple recipe and to find out the calories in one bite.
original recipeIngredients
1 cup raw almonds
1 cup raisins
1/2 teaspoon cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut
Directions
- Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
- Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
- Remove the dough and place it on a cutting board or counter that’s covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
- Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
- Using a sharp knife, cut the square into 25 smaller squares.
- Store the bites in an airtight container in the fridge.
Makes 25 bites.
Watermelon Salad with Jalapeño and Lime
Serves 4
30 minutes or fewer
- 3 Tbs. lime juice
- 2 Tbs. olive or avocado oil
- ⅛ tsp. lime zest
- 2 cups seedless watermelon, cut into ½-inch cubes
- 1 jalapeño pepper, seeded and sliced
- ¼ cup basil or Thai basil, cut into thin strips
- 1 tsp. black sesame seeds
- ½ tsp. sea salt
1. Whisk together lime juice, oil and lime zest. Set aside.
2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.
Spicy Pineapple and Cucumber Agua Fresca
Serves 4
30 minutes or fewer
- 1 small English cucumber
- ½ Serrano chile, seeds and veins removed
- 2 ½ cups pineapple juice
- 7 Tbs. light agave nectar
- 3 Tbs. lime juice
- ¼ tsp. cayenne pepper
- 1 cup vodka or tequila (8 oz.)
- Frozen pineapple cubes, optional
1. Purée cucumber and chile in blender until smooth. Pour mixture through fine strainer, pressing down on solids to extract all liquid. (You should have about 1 cup cucumber juice.)
2. Pour cucumber juice into large pitcher, and stir in pineapple juice, agave nectar, lime juice, and cayenne pepper.
3. To serve: Pour 2 oz. vodka over ice or frozen pineapple cubes, if using, in tall glass. Top with 1 cup pineapple mixture.
Pomegranate Margarita
Serves 1
30 minutes or fewer
- 1 oz. tequila
- 1 oz. Triple Sec
- 1 oz. fresh lime juice
- 2 to 3 oz. pomegranate juice
- Margarita or coarse salt
- In cocktail shaker, combine tequila, Triple Sec, lime juice and pomegranate juice. Add ice, and shake well. Pour over ice, and serve in glasses rimmed with margarita salt.
Ginger-Lime Fizz with Blueberries
Serves 10 (Makes 2 1/2 cups syrup)
- 1 cup thinly sliced fresh ginger
- 1 cup sugar
- 1 ⅓ cups lime juice
- 2 cups fresh blueberries
- 1 ¼ cups vodka (10 oz.)
- 1 ¼ cups club soda (10 oz.)
1. Bring ginger, sugar, and 11/2 cups water to a boil in medium saucepan. Reduce heat to low, and simmer 10 minutes. Remove from heat, and cool. Pour mixture through fine strainer, pushing down on solids to extract all syrup. Stir in lime juice and blueberries.
2. To serve: Pour 1/4 cup blueberry syrup into tall, ice-filled glass, and add 2 Tbs. vodka. Top with 2 Tbs. club soda.
Minted Lemonade Punch
Serves 6
- 1 cup sugar
- ¼ cup firmly packed mint sprig
- Zest of 1 lemon
- 1 ¼ cups lemon juice
- 2 cups chopped strawberries
- ½ cup halved green grapes
- ½ cup thin half-moon cucumber slices
- 1 ¼ cups Pimm’s liqueur (10 oz.)
- ¾ cup sparkling water
1. Place sugar, mint, lemon zest, and 1 cup water in medium saucepan, and bring to a boil over high heat. Reduce heat to low, and simmer 5 minutes, stirring until sugar dissolves. Cool, then strain. Stir in lemon juice.
2. Pour lemon syrup into large pitcher. Stir in strawberries, grapes, cucumber, and Pimm’s liqueur.
3. To serve, divide mixture among 6 ice-filled glasses, and top each with 2 Tbs. sparkling water.
Frozen Gin Lemonade
Serves 8
30 minutes or fewer
- 1 lemon, thinly sliced
- 1 ½ cups sugar
- 1 cup fresh lemon juice
- 1 ½ cups gin
- 8 cups cracked ice cubes
- Lemon slices and mint sprigs for garnish
- Put lemon slices and sugar in nonreactive bowl. Mash together with back of wooden spoon 20 to 30 times. Stir in 1 cup water and lemon juice, and let stand 10 minutes, stirring occasionally to dissolve sugar. Strain.
- Blend half of strained juice mixture, 3/4 cup gin and 4 cups cracked ice in blender until smooth. Pour into 4 chilled glasses. Repeat with remaining ingredients. Garnish each glass with a lemon slice and mint sprig, and serve immediately.
source: Vegetarian Times Magazine
20 Ways to Grill Fruits & Veggies
Posted on: July 15, 2012
20 Ways to Grill Fruits & Veggies
Want fresh inspiration for your next grilling adventure?
BY Victoria Abbott Riccardi
No need to be a grill guru to take your cookout skills beyond veggie burgers. Here you’ll find 20 great recipes for flame-kissed dishes that’ll tempt your taste buds without taxing your culinary capabilities.
1. Romaine & Parmesan
Grilled Caesar Salad Tartines
2. Tomatoes & Fresh Mozzarella
Grilled Insalata Caprese
3. Watermelon & Watercress
Grilled Watermelon Fillets with Watercress and Mint
4. Corn & Roasted Peanuts
Thai-Style Grilled Corn with Roasted Peanuts
5. Portobellos & Arugula
Blue Cheese-Topped Mushroom Steaks over Arugula
6. Plums & Ginger
Grilled Plum Sundaes
7. Scallions & Sesame
Grilled Scallion Wraps
8. Peaches & Angel Food Cake
Amaretto Peaches over Grilled Angel Food Cake with Honey Cream
9. Eggplant & Olives
Turkish Eggplant Kebobs with Garlic-Yogurt Sauce
MORE FRESH FIXES
10. Zucchini with Parmesan and Pine Nuts
Halve 4 small zucchini; coat with cooking spray, and grill 15 minutes. Top with 1 1/2 oz. shaved Parmesan cheese, 1/4 cup chopped fresh mint, and 2 Tbs. toasted pine nuts.
11. Mixed Berry Compote
Combine 3 cups fresh berries with 2 tsp. light brown sugar, 1 tsp. lemon juice, and 1/2 tsp. cinnamon. Cut 2 10-inch lengths heavy-duty foil, and spoon 1 1/2 cups berry mixture onto center of each foil sheet. Fold edges together to seal packets, and grill packets 5 minutes.
12. Sizzled Red Pepper Salad
Cut 2 red bell peppers into 8 wedges each, and thread onto skewers. Coat with cooking spray, and grill 12 minutes. Transfer to bowl, and toss with 1 cup cooked chickpeas, 1/2 cup chopped fresh fennel, 1 Tbs. olive oil, and 2 tsp. lemon juice.
13. Grilled String Beans
Thread string beans onto skewers (don’t crowd them too tightly). Brush with garlic oil; grill 4 minutes on each side.
14. BBQ Broccoli
Toss 4 cups broccoli florets with 2 Tbs. garlic oil in bowl. Grill 6 minutes using a grid-style grill topper. Transfer broccoli to bowl, toss with 3 Tbs. prepared BBQ sauce, then grill 2 minutes more.
15. Baby Artichokes with Herbs
Halve 6 baby artichokes, and brush with olive oil. Grill cut-side-down 6 minutes. Turn, and sprinkle with 1 Tbs. each minced garlic, rosemary, and thyme. Grill 4 minutes more.
16. Sesame Sweet Potatoes
Cut 3 large sweet potatoes into 1/4-inch-thick slices; brush with 2 Tbs. toasted sesame oil. Grill 15 to 20 minutes, or until tender and browned.
17. Tequila-Lime Pineapple
Whisk together 3 Tbs. tequila, 1 1/2 Tbs. agave nectar, 1 Tbs. lime juice, and 1/8 tsp. cayenne pepper in bowl. Add 4 fresh pineapple rings, and marinate 2 hours. Grill 7 minutes on each side. Serve with reserved marinade.
18. Nectarine Halves with Goat Cheese and Pistachios
Grill 4 pitted nectarine halves 5 minutes on each side. Top with 1 tsp. soft goat cheese, 1 Tbs. honey, and 2 tsp. toasted chopped pistachios.
19. Lemon-Basil Butternut Slices
Cut peeled butternut squash into 1/4-inch-thick slices; coat with cooking spray. Grill 20 minutes. Sprinkle with 2 Tbs. olive oil, 1 Tbs. lemon juice, 8 basil leaves, and 3 Tbs. raisins.
20. Grilled Bananas with Dulce de Leche
Halve 4 firm bananas lengthwise, with skin on. Brush cut sides with 1/2 tsp. lemon juice. Grill 5 minutes each side. Top 2 banana halves with 1/2 cup vanilla frozen yogurt and 1 Tbs. prepared dulce de leche.
source: Vegetarian Times Magazine
Carolina-style Barbecue Sandwiches
Posted on: July 15, 2012
Carolina-style Barbecue Sandwiches
Serves 4
30 minutes or fewer
- 1 cup apple cider vinegar
- ⅔ cup no-salt-added ketchup, such as Heinz
- ¼ cup yellow mustard
- 3 Tbs. dark brown sugar
- 1 Tbs. molasses
- 2 tsp. Louisiana-style hot sauce
- 2 tsp. black pepper
- 1 tsp. salt
- 12 oz. seitan, cut into thin strips
- 4 hamburger-style buns
- 12 pickle chips, optional
- 1 cup prepared coleslaw, optional
Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, black pepper, and salt to a simmer in saucepan over medium heat. Cook 5 minutes. Transfer 1 cup sauce to bowl, and set aside. Add seitan to saucepan, and cook 10 minutes. Divide among buns. Serve with pickle chips, coleslaw, and extra sauce, if using.
source: Vegetarian Times Magazine
Pets are companions
Posted on: July 15, 2012
notice the bird feeder on the shed – that’s television for cats!
Posted on: July 15, 2012
- In: Uncategorized
- Leave a Comment
From Anatomy in Motion https://sphotos-b.xx.fbcdn.net/hphotos-ash4/417728_384118261642993_979110148_n.jpg
mango, avocado, cilantro, lime, and sea salt
Turmeric coconut cream, coconut oil, frozen banana, maca, chlorella, and green kamut!
I’m RAW but I’m not vegan. This is raw cottage cheese with a strawberry sauce I made topped with bee pollen. Unheated, unpastuerizd dairy filled with protein, enzymes, calcium, minerals!
When’s the last time you sat down and ate raw zucchini?
Zucchini is loaded with vitamin C!! Make your skin happy!! This zucchini noodle salad is so tasty! The sauce is walnuts, garlic, cilantro, lemon, lime, sea salt!
raw chocolate frozen treats
Posted on: July 15, 2012
- In: Entertaining | Healthy Body | raw food
- 1 Comment
creamiest raw chocolate…
Sweet and spicy 🙂
1/2 cup coconut oil
2 ripe bananas
3 heaping Tablespoon cacao powder
1 tablespoon honey
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
Blend then freeze in ice cube tray for 3 hours… Mmmmmm
Living Well 