Soul Warming Chai

IMG_4259As you may have heard, we’re a little snowed in here in the DC metro area. Though winter storm Jonas has made it’s way out of here, we’re now dealing with serious dig out. Feeling chilled by the cold and wetness, I decided it was time to make chai—one of my favorite drinks.

Chai is a type of Indian tea made by boiling water, milk , sugar and spices together .It has been popularized here in the west and can be found at any good coffee shop. However, I find the syrups used at most of these establishments to be too sugary and overpowering. One sip of homemade chai and you’ll never go back! [Read more…]

Healthy Foods for Good Digestion: Bananas and Smoothie Recipe

bananaWith a sensitive gut like mine, it’s hard to find fruits that I can easily digest. That’s why I love bananas. They are my go-to morning staple. Bananas are packed with fiber and potassium, both of which are essential to happy gut functioning.

Potassium plays a major role in muscle function. Normal gut functioning requires muscular contractions, or the peristaltic wave, to help guide your food through the digestive system. Potassium is a key mineral in keeping this functioning working. Combine that with the high levels of fiber and you’ve got a digestive gem in this little fruit.

I eat a banana with breakfast each morning, but you can enjoy any time of day, any way you like it. Try on its own or in a smoothie. [Read more…]

Rockin’ Recipe | Crockpot Callaloo Soup from Robin Robertson via Manifest Vegan

I was super excited the other day to come across this article 10 Vegan Crock Pot Recipes. I’m in love with Fall flavors and the healthy dose of eating delicious root vegetables as well as stews, soups, and other delish belly warming dishes. 
prep time!
Having pinned more than a few recipes to my Pinterest board this weekend (and that’s a feat in and of itself because I never use the thing), hubby and I sat down and decided to give the Crockpot Callaloo Soup posted by Manifest Vegan a try. It was a success! Now on my wish list for the holidays is the Fresh From the Vegan Slow Cooker book it came from, but for now, scouring the Internet and Pinterst-ing (is this a word? I don’t know…I’m still working on the Social Media!) to my heart’s content will have to do! 
Check out Manifest Vegan’s website for the full recipe. Yum!
look at all those beautiful colors! 

What did we like best about this recipe? For starters it was super easy. The prep took the most time (you can see hubby’s pics below) but after that it’s a breeze. After 6 hours all of the flavors married together in a delectable soupy soiree. The jalapeno added just enough heat to give the soup a little kick. If you don’t like spice, then add a little less. Either way we have a winner on our hands! 

The final product! 

Finally, I had some for leftover lunch and decided to add in fresh avocado. A good decision on my part! By that time all of the flavors had really settled together and the fresh avocado added a tasty good creaminess to the soup.

I’d love to hear your thoughts if you try this recipe. Also, what are your favorite vegetarian slow cook recipes? 

Bon Appetit! 

Rockin’ Recipes: Quinoa Salad with Black Beans & Toasted Cumin Seeds

It has been a LONG time since I’ve posted a Rockin’ Recipe. This is partly due to my laziness and partly due to a hectic schedule in which  I have been unable to regularly try new recipes. I am hoping this will be the kick in the arse I need to keep up!  
Well, anyway, my husband I recently tried this recipe and we LOVE it! Not only that but we have made it more than once, which is a huge triumph in our household, so I had to share. I will say it’s definitely better the longer it marinates and you can make more than a few servings to have throughout the week. Also, the more you play with it, the more creative you can become with your own ingredients. I think it would also be good as a last minute potluck option. I hope you enjoy as much as we do! 

Quinoa Salad with Black Beans & Toasted Cumin Seeds
from the Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes 

2 cups cooked quinoa
1/4 teaspoon salt
2 teaspoons cumin seeds
1 cup finely diced plum tomatoes (about 4)
3 tablespoons freshly squeezed lime juice (3 to 4 limes)
2 teaspoons light agave nectar
1 teaspoon grapeseed oil
1 (15-ounce) can black beans, drained and rinsed
1 cup finely chopped scallions
Mixed greens, for serving

Place the quinoa in a large mixing bowl, if it isn’t already cooked in one. To toast the cumin seeds, preheat an 8-inch pan over low heat. Place the cumin seeds in the dry pan and toss for about 5 minutes. Immediately transfer to a medium-size mixing bowl.

Add the tomatoes, lime juice, agave, and grapeseed oil to the mixing bowl and mix well. When the quinoa has cooled, mix it in. Fold in the beans and scallions. Taste for salt. You can serve immediately or let sit for a bit for the flavors to meld. Serve over the greens.

Bon Appetit!  

Rockin’ Recipes: Vegan Chocolate Zucchini Bread

This recipe needs no other introduction. Straight from Color Me Vegan by Colleen Patrick-Goudreau, a recent addition to my vegetarian library courtesy of the holidays, this recipe is definitely a crowd pleaser! I have never quite understood the fascination with adding zucchini to dessert breads, but this recipe simply rocks. Although, I’ll be honest, I had nothing to do with the baking other than mixing the flaxseed with the oil, but that counts, right? In the end, this yummy treat was the creation of my very favorite baker and boyfriend…I’m a lucky gal. 
Having never used egg substitutes to bake, neither of us were sure where this road would take us, but we gladly obliged to our end destination. The zucchini bread was moist and flavorful, with just the right amount of texture from the zucchini and touches of cinnamon and chocolate that perfectly sweeten the deal.
Give it a try for yourself! 

YIELD: 2 loaves
3 tablespoons ground flaxseed (equivalent of 3 eggs)
3 cups flour 
9 tablespoons of water
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup canola oil
1 teaspoon pure vanilla extract
2 cups shredded zucchini (2 to 3 medium zucchini)
1 cup chopped walnuts or other favorite nut (optional)
12 ounces nondairy semi-sweet or dark chocolate chips
  • Preheat the oven to 350F. Lightly grease two 9×5 inch loaf pans.
  • In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until you have a thick and creamy consistency. This can all be done by hand, but a food processor or hand mixer does a better job in a shorter amount of time. It also makes it creamier than if done by hand.
  • In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. 
  • In a separate bowl, mix the flax eggs and the sugar until well combined. Add the oil and vanilla. Beat to combine and then stir in the zucchini. 
  • Add the wet ingredients to the dry and stir until just combined. Fold in the nuts and chocolate chips.
  • Spoon into the loaf pans, dividing evenly between them. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 30 to 40 minutes in the pan and then turn out onto racks. 
Enjoy more delicious, nutritious vegan recipes from this most excellent cookbook!