Tuesday, June 20, 2017

Recipe!! Vegan Celeriac and Apple Tart Salad

Hello everyone! For my first recipe on here, I decided to go with something simple to make. I used to make this a lot when I didn’t feel like making anything else. Now the original recipe calls for Crème fraîche, which is a type of thick cream using heavy cream and the option of buttermilk, sour cream, or yogurt. But, never fear. For there is an alternative. 

Enjoy!!!
-Maranda-


Ingredients:
½ lb Celeriac (celery root)
1-2 Granny Smith Apples
2 Tbsp Lemon juice
Dressing:
3 Tbsp Vegan Crème fraîche (1 ½ tsp Obia Naturals Sweet Almond Heavy Cream and 1 ½ tsp Silk Almond Dairy-Free Yogurt)
3 Tbsp Earth Balance Vegan Mayonnaise
1 Tbsp Nature’s Basket Organic Dijon Mustard
1 Tbsp fresh lemon juice
1 tsp sugar
Salt and pepper to taste
Directions:
  1. Cut away the outer rind of the celery root and cut it into matchsticks size.
  2. Bring a pot of water to a boil. Add 4 cups of water and 2 Tbsp lemon juice.
  3. Rinse the celery root and add it to the boiling water. Cook them until they’re “fork tender” (a fork can easily go through it).
  4. Drain them, and put them in another bowl of cold water to halt the cooking process. Drain again.
  5. Peel, and dice the apples.
  6. To create the dressing, whisk all the ingredients in a mixing bowl.
  7. Fold in the celery root and apples, taste it and season before serving.

celeriac.jpg





Monday, June 19, 2017

Recipe!! Easy Chocolate Avocado Pudding

Hi everyone! We have had a very exciting week here at the Smoothie Vegetarians headquarters! Not only do we have a few very exciting things we are working on for you guys, we also added two new faces to our team of writers! If you are interested in learning more about them, click on about us and everyone has a little section about them!

Today's post is a yummy treat! Avocado pudding can sound a little off-putting at first. For me, I always say avocado as a savory food and it would stress me out a bit when someone put it in a sweet dish. Since then I have learned so much about avocados and food. I now have avocado with sweet foods every few days between smoothies, popsicles, and vegan pudding! If you have never tried it, I really suggest you do! Avocado gives everything it is added to this delicious smoothness and the fattiness makes desserts have that rich texture we are used to!

My inspiration for this recipe was my Step-Grandmothers chocolate mouse. It was one of my favorite dishes before becoming a Vegan. On of the things I have done to help me stay on the Vegan path is making Vegan versions of all of my favorite dishes. That way when I was craving one of those dishes I could whip up a cruelty-free version!

This recipe will not sit very well in the refrigerator, you would not want to leave it in there for longer than 48 hours. That will be no issue at all because this is so delicious! If you want to add something extra to this, try adding fresh berries or topping with vegan whipped cream. No matter how you eat this wonderful treat, it will be delicious!

Happy cooking!
~Stella~




Easy Chocolate Avacado Pudding Recipe
Makes 2 servings

1 ripe avocado
1/4 cup cacao powder
1/4 cup maple syrup
1/4 cup almond milk (or any non-dairy milk)
1 tsp vanilla extract
Vegan Whipped Cream *optional*

- Add all ingredients into a food processor
- Process until smooth
- Chill in the refrigerator for at least 4 hours or overnight
- Optional: Top with vegan whipped cream
- Serve


Sunday, June 18, 2017

DIY Bug Spray



Summer is upon us once again and that means going outside, hiking, swimming and a lot more. It also means bugs. A lot of the bug sprays on the market are made using chemicals and a lot of other gross things that are not good for you and your family. But there is good news! You can make it using a few simple and all natural ingredients that are healthier and better for you.

All of the ingredients in this bug spray are designed for very specific reasons. The essential oils used are great against certain bugs and the witch hazel is fantastic for your skin! They are not harsh or will harm you but they are super effective and will help make your summer so much better. Let’s explore the ingredients before we get to how to make it.

Lavender oil is great for repelling mosquitos and spiders. In fact, it can be just as effective as citronella oil against mosquitos. It also smells nicer. You can use this on its own in the bug spray but combining it with other oils means you will be able to protect yourself from a lot of other nasty buggies.



Peppermint oil is really good against ants, beetles, spiders and so much more. It is even effective against mice but you won’t run into those at a BBQ…hopefully. It also smells really good when mixed with other oils and I use it quite a bit in a lot of other blends as well.

Lemongrass and Citronella are obviously great choices as well for your bug spray. Both are fairly inexpensive and easy to track down. I prefer the smell of lemongrass over citronella but it is completely up to you and your preferences. You can always experiment with both and see which one is more effective and works best for you.

Now onto the recipe for the bug spray. There really isn’t a set-in-stone recipe for this and you can make multiple batches based on what bugs you plan on running into. Do some research and see what other oils are great for this. You can even add tea tree oil!

What you’ll need:
Glass Spray Bottle (get one here or here)
Distilled Water
Witch Hazel
Essential Oils
Vegetable Glycerin (optional)  

Pour a ¼ cup of the distilled water into your spray bottle. Pour ¼ cup witch hazel in the bottle as well. If you plan on using glycerin, use just ½ teaspoon. Now add 15-30 drops of essential oils to the bottle. 

You can use one or a combination but try not to go more than 30-40 drops total! Now shake it up and spray all over your skin to keep the bugs at bay.

This should stay good for a month or so. It will last longer if you use distilled water and keep the bottle smaller so you have to make a new batch more often. Using a tinted glass bottle will keep the essential oils from losing potency in the sunlight. That’s it! You are all set to have a wonderful summer!

- Tori


Friday, June 16, 2017

Fully RAW No Bake Vegan Pizza

Fully RAW No Bake Vegan Pizza – Low fat, Low sodium, gluten free.
*Jan’s Raw Kitchen Kreations*




RAW No Bake Vegan Pizza 
*serves two-three

Ingredients

2 Cups chopped cauliflower
1 cup soaked( overnight) Chia seeds
2 Cups Almond nuts soaked overnight - Truly raw (not standard pasteurized) and organic.
½ teaspoon unparched organic turmeric
½ teaspoon (or to taste) unparched organic cayenne pepper
1 cup freshly  chopped mushrooms of choice – *Shitake, Portobello, Crimini are good and can be marinated if preferred. This version keeps them fresh.
½ cup soaked Sundried tomatoes
½ cup fresh grape tomatoes
4 soaked dates
1 medium zucchini  
1 large tomato – chopped
1 cup fresh baby spinach leaves.
1 teaspoon Apple Cider Vinegar

Directions

Make ‘almond meal’ – (use Macadamia or Brazil nut if preferred)
Drain and allow to dry, the pre soaked almonds.
When dry, place in a high speed blender (Vitamix or Blendtec) and blend until powdered. Measure out ½ cup and keep the remainder for cheese step.

Make cauliflower ‘flour’
Place chopped cauliflower in a food processor and process until in a flour-like consistency.
 if desired, add salt to preference, add almond meal, turmeric and cayenne, and hydrated chia seeds,  mix well in a separate bowl then blend together on a blender  on pulse setting, until cohesion is achieved.
Roll out on parchment paper in a circle of very thin thicknesses as desired, refrigerate for 2 hours.

Make sauce

Combine Sundried tomatoes with dates, cherry tomatoes and apple cider vinegar in blender to a paste consistency.

Make cheese

Combine turmeric with ½  chopped zucchini and almond meal in blender until smooth. Slice other half of zucchini thinly for topping

Final Steps

After the crust has been refrigerated for 2 hrs. remove, top with paste, refrigerate for 45 minutes, remove, top with cheese, refrigerate for another 45 minutes, then top with mushrooms, tomatoes, baby spinach leaves and thin slices of zucchini.

Let sit at room temperature for 30 minutes, slice and enjoy! Small slices are best.

*If a warmer temperature is preferred, and you want to maintain ‘raw’, place in the dehydrator for 8hrs at 115F. after applying the cheese, then top with fresh ingredients and serve!*


~Jan P. López



Tuesday, June 13, 2017

Recipe!! Vegan Italian Meatballs

Hey everyone! Today's recipes is going to be a Vegan Italian Meatball. This has been one of the best things I have made by far. No only is this recipe delicious it is also flexible! 

With a quick change of the seasonings (especially the herbs) used in this recipe and you can make a different "meat"ball. The key ingredients here are the Maply syrup and liquid smoke. Those two ingredients are my secret ingredient in any fake "meat" recipe I make. The two flavors combine really well and make a wonderful smokey flavor. 

These are really good with pasta and a red sauce (as pictured) or even on their own as a snack!
This is a new family favorite and I hope your family enjoys it as much as mine does!

Happy cooking!
~Stella~ 




Vegan Italian Meatballs Recipe
Makes 5 servings

1 cup green lentils (cooked)
1 cup yellow onion, chopped
4 cloves garlic minced
3/4 cup mushrooms chopped
Olive oil for frying
1 cup bread crumbs
1/3 cup parsley
1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
1 tablespoon liquid smoke
1 tablespoon maple syrup
2 tablespoons Italian seasoning

- Add all of the ingredients into a food processor except the cooking oil
- Process until everything is blended
- Roll the mixture into 1.5 inch balls
- Cook in a skillet with oil until the meatballs are brown
- Serve!



Friday, June 9, 2017

How To Maintain A Healthy High Carbohydrate, Low Fat Raw Vegan Lifestyle.

How To Maintain A Healthy High Carbohydrate, Low Fat Raw  Vegan Lifestyle.




(The views expressed here are based solely on personal experience and research, and should not be taken as medical advice.)

What is the High Carbohydrate, Low Fat Raw Vegan Diet? Firstly, it is the most healing way to eat and thrive. Studies have shown that a high carbohydrate ( fresh fruits and vegetables with low fat protein and fat per centage intake), is the most healing for Diabetes, Heart Disease, Most Cancers and Autoimmune Disorders.  A high carbohydrate( approximatelyb80% or 90% of daily intake), Low Fat diet consists predominantly of fruits, the most optimal will consist of the hydrating fruits in higher per centage than others, the fat intake is quite often kept to a  10% maximum of ones daily consumption. The 10% is also held as the maximum, depending on the carbohydrate proportion.  The premise on which a high carbohydrate, low fat lifestyle is built is one whereby it is recognized that each cell in the body is fueled and nourished by glucose or glycogen,  both of which are derived directly from fresh fruits high in absorbable carbohydrates. When these fruits are live, in season and ripe, the conversion is one of the easiest possible to achieve. Fats on the other hand require more energy per gram to be converted to usable energy by the body and thus not recommended to be taken in high per centages.  Assuredly, healthy fats must be part of a healthy lifestyle, most optimal when taken in at 10% of one’s daily intake in terms of number of calories. In time, each person will ascertain if this per centage should be higher or lower than this amount. If one pays attention to these per centages along with the listed preferred foods, then it is felt that a healthy healing balance may be achieved. 

This way of eating excludes all animal flesh(meat) and secretions( milk, eggs etc.) and consists of plant foods in their original state.

The foods which make up the respective categories are as follows:

Carbohydrates:

Sweet Fruits: Bananas, mangoes, sapodillas melons, jackfruit, dragon fruit, plantains.

Sub Acid Fruits: Papayas, pomegranates, star fruits.

Non Sweet Fruits: Tomatoes, cucumbers, zucchini.

Fats:

Fatty Fruits: Avocado, durian.

Other Sources of Live Plant Fats:

Nuts, seeds, legumes, sprouted beans, peas.

Protein:

Quinoa, oat groats, lentils, mung beans, sunflower seeds, hemp seeds, mushrooms,

Acid Fruits: Citrus Family ~ Grapefruit, orange, ortanique, tangerine, lemons, pineapples, limes, strawberries


Incorporate the recommended foods in their respective per centages, gauge how you feel, adapt healthy lifestyle practices and enjoy!

 - Jan P. López

Monday, June 5, 2017

Recipe!! Cucumber & Avocado Sandwich

Hey, everyone! Today's recipe is a recipe for Cucumber and Avacado sandwich spread. This has been a favorite of mine this summer.

It is super easy to make and it can be made in bulk!
I have made it to store in the fridge for easy lunches during the week and I made a tub for a road trip!

If you are looking for something a bit more hearty, adding our Bacon Mushrooms on top complements it perfectly!

You can store this for about a week in the refrigerator, just keep in mind that the cucumbers will kick out liquid as the sit. You may want to make your recipe with a bit less lemon juice and apple cider vinegar if you plan on storing it in the refrigerator.

Happy Cooking!
~Stella~


If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!



Cucumber & Avacado Sandwich Recipe
Makes 4 servings

1 Cucumber, with seeds removed, cut in 4ths and sliced as thin as you can
2 Avocados, mashed
Juice of one lemon
2 minced garlic cloves
1 green onion, minced
1/8 cup Apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon dill
1/4 teaspoon chili powder
Salt and pepper to taste
Two pieces of your favorite bread
**Optional Mushroom Bacon (Recipe HERE)

- Toast your bread
- Mix all of the other ingredients in a bowl
- Scoop mixture onto toasted bread
- Top with mushroom bacon (optional)
- Serve

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