Fennel Salad Recipe

Hey Everyone!

Yeah, I know, I know….who wants Oxitrim, but try this recipe and you just might free bingo no deposit bonus uk!

Benefits

Did you know that fennel helps digest fats, and relieves intestinal cramps and stomach pain?

There was a first time for me too…

Before trying this fennel salad recipe, I had never had fennel anything. It’s definitely different and has a unique flavor of its own but it wasn’t bad. I added a few slices of tomatoes to give it some more color and because I like tomatoes. It is a refreshing a tasty salad. A nice change from the usual.

Go for it!

C’mon, try this and you’ll become a Fennel Fan!

food66

 

Fennel Salad Recipe
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large fennel bulb
  • 1 tablespoon parsley
  • 2 teaspoons olive oil
  • 1½ teaspoon chopped onion
  • ½ clove garlic, minced
  • ¼ teaspoon sea salt
  • 1 roma tomato sliced
  • pepper to taste
Instructions
  1. Remove stalks and leaves from fennel bulb and cut bulb into thin slices (you should have about 2 cups).
  2. Toss well with remaining ingredients and chill for at least 30 minutes. Enjoy!

Are you planning on trying out this recipe? Let me know how it turns out below.

 

 

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How to Make Almond Milk

Hey Everyone!

It’s Friday and today my friends, we’re taking it easy. After all, don’t we always take it easy on this blog?

What’s in-store for today

Today I will share with you How To Make Almond Milk.

C’mon have a humble attitude

Now, I know there may be some that are saying, I already know how to make almond milk. Well, to you I say great! This post is for all my learners out there who may not know how to make Almond milk or is simply interested in knowing exactly how I make almond milk.

A little info about Almond Milk

Almond milk is a great body builder. Almond milk and other nut milks are so easy to make! Many people like to strain theirs through cheesecloth or a very fine strainer. If you have neither, no problem. Don’t let that stop you and trust me when I say this beverage does not take a lot of work to prepare…it just don’t. All you’re doing is blending nuts, water and sweetener such as honey, dates or agave nectar and that’s all there is to it! Let’s get down to business now….shall we?

 

food55

 

 

How to Make Almond Milk
Author: 
Recipe type: Beverage
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A creamy nut milk; unheated and fresh using raw almonds
Ingredients
  • 1 cup almonds (raw & sprouted; meaning soaked in water until enlarged)
  • 3 cups spring or filtered water
  • 1 tablespoon sweetener (honey, agave nectar or Medjool dates to taste)
Instructions
  1. In a blender or Vita-Mix, blend the almonds and water and sweetener until smooth
  2. Strain through fine strainer or use as is
Notes
You can use other nuts in place of the almonds to make other nut milks such as hazelnuts, or sesame seeds. If you desire very white almond milk, simply peel the skins off by rubbing between your fingers once almonds have soaked and become bigger in size. (skins are easy to remove once soaked) Can keep fresh almond milk in refrigerator for up to 3 days

 

Are you going to give this almond milk a try? Let me know how you plan on using your almond milk. To your best health, enjoy!

~Miranda

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Crock Pot Red Beans Recipe

Hey everyone!

Sharing my story with my recipe

As some of you may know, I’m originally from Louisiana. I currently live in West Texas. Anyway, being from Louisiana I learned how to cook that southern New Orleans Style Red Beans & Rice. As I have shared in a previous post, at one point in my life, I had become a vegan. Well, before I became a vegan, I was also a vegetarian! (Ha-ha-ha) I know, I know…what next huh?

 

A plan in the making 

I had given up meat, but as a vegetarian I ate fish and had dairy etc. So, I no longer was enjoying that New Orleans Style Red Beans & Rice with the smoked sausage and varies spices. I had found an alternative that was just as tasty; Crock Pot Red Beans! Yeah, I know….it doesn’t sound as exciting as the red beans with smoked sausage, but trust me on this one, I did not miss it and you won’t miss it either.

I’m honest

Don’t get me wrong, I like my smoked turkey sausage. As I have shared, I am no longer a vegan or vegetarian, but for those who just might want a little break from meat or just don’t want to eat meat, then this recipe is indeed for you! These Crock Pot Red Beans are full of flavor and the smell of it COOKING…. please tell me about it once you try. I’m serious, I want to know.  Send me a picture, leave me your comments; I’ll be reading! Make it a great one.

~Miranda

 

Slow Cooker Refried Beans 4

 

Crock Pot Red Beans
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Slow cooked crock pot red beans with fresh spices.
Ingredients
  • 1 pound package red beans
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped red pepper
  • 3 or 4 cloves finely chopped garlic
  • 2 or 3 jalapenos or other hot pepper (optional)
  • 1 teaspoon real sea salt
  • 1 can organic chopped tomatoes (optional)
Instructions
  1. Soak beans in spring water overnight. Drain and rinse thoroughly.
  2. Place all ingredients in your crock pot cover with spring water, stir and allow to cook all day on low heat.
Notes
Serve with Basmati rice. To prepare rice, boil 2 cups water and 1 teaspoon of real salt. Add 1-1/3 cups of rice, reduce heat and simmer for 30 minutes without lifting the lid. Set off stove and let sit for 15 minutes, Fluff with fork and serve beans over rice.

 

 

 

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Strawberry Strawberry Pie

Hey everyone!

Oh, I have to tell you, this recipe is a very special one to me.

 

My Personal Story

Many years ago; many years as in 5 years ago, (ha-ha) I use to be a raw food vegan. I was a raw food vegan for about 7 years.

During that time, I taught myself how to make many meals and desserts that were completely uncooked and unheated. Keep in mind, I was a vegan

so I didn’t eat meat, fish, dairy or associate myself with any animal products. I was a very strict vegan at the time. I taught myself how to be very discipline by

simply mimicking the flavors I once enjoyed. I learned how to make dishes taste cooked, how to make certain things taste like seafood, how to make vegetables taste like meat,

how to make cakes taste as though there were baked and everything was flavorful and pleasant both to the eyes and taste buds.

 

Things Changed

I’m no longer a raw food vegan. I have nothing against anyone who is, I think I benefited richly from my choices at that time. I now eat select farm raised meats which I buy

from local farms, I also buy select dairy products from our local farmers, I eat organic fruits and vegetables as much as possible and purchase a unique selection of turkey,

chicken and fish from the supermarkets.

 

My past benefit lives on

Although, I’ve left my once lengthy lifestyle of vegan-ism; I still enjoy some of my dishes I learned how to make and the Strawberry Strawberry Pie is one of them. I am so excited to share

this with you. It is different from what you may be use to, but I can assure you this, it is easy to make, taste great and looks fabulous. Please give it a try and let me know how it turns out;

even better, how about sending a picture of your Strawberry Strawberry Pie. I’d love to see it. If you have any questions, feel free to ask. I’ll be thinking about you. Make it a great one!

~Miranda

 

food24

 

 

Strawberry Strawberry Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A vegan Strawberry pie made of all fresh ingredients and completely uncooked. (raw)
Ingredients
  • Pie Crust:
  • 1 cup almonds
  • 10 Medjool dates, pitted
  • ½ teaspoon vanilla
  • 2 teaspoons raw honey or maple syrup
  • Filling:
  • 4 cups organic strawberries (washed, tops removed)
  • 10 Medjool dates, pitted
  • 1 banana
  • 2 teaspoons lemon juice
  • 4 teaspoons ground flaxseed
  • *Reserve 7-8 strawberries for garnishing
Instructions
  1. For Crust:
  2. Put all ingredients in your food processor using the ‘S’ blade and process until fine and grainy, then pat into a pie plate to form your crust.
  3. For Filling:
  4. Put 2 cups of strawberries, add dates, banana, lemon juice, and flaxseed into processor and process until smooth. Chop remainder of strawberries and add to mixture. Stir well and pour onto crust. Garnish with sliced strawberries. Refrigerate until solidified at least 3 hours.
Notes
I would recommend washing your processor after making your crust; in order to have a smooth filling without pie crust bits. Also in the pie pictured, I chose to skip the step of chopping remainder of strawberries and just blended it all together. Either way, works fine. You can eat pie before 3 hours however it you don’t want a runny pie, you’ll need to allow it to solidify.

 

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Non-Dairy Ranch Dressing Recipe

Hey everyone!

So glad to see you here. Let me start off by first asking you a few questions.

Qualifying questions 

Are you out of Ranch Dressing?

Are you looking for a Ranch Dressing alternative?

Do you like Ranch Dressing, but simply can’t have dairy?

Just thinking things through

Many times we can find ourselves in a position where we can’t have an item because of allergies; in this case, a Non-Dairy Ranch Dressing Recipe would be ideal.

Or maybe we’re making a dish and realize oh darn, I’m out of dressing! Making your own non-dairy ranch dressing from ingredients on hand would solve the issue.

Or maybe you simply just don’t have as much as you thought you did and just RAN OUT. Again, having a non-dairy ranch dressing recipe would save the day!

The perfect solution

Well, now that we’ve thought things through, here is a nice non-dairy ranch dressing alternative. This recipe is absolutely perfect for you; especially if you’re busy & on the go.

Make this dressing early in the morning so that there are several hours for the dressing to marinate. This is optional, but does make a difference.

 

non-dairy ranch dressing recipe

 

Non-Dairy Ranch Dressing Recipe
Author: 
Recipe type: Vegan
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
 
Non-Dairy creamy salad dressing made with fresh ingredients for a great taste.
Ingredients
  • 1 cup Veganaise
  • 1 teaspoon garlic powder
  • 1 tablespoon minced onion
  • 2 teaspoons lemon juice
  • ½ teaspoon real sea salt
  • Dash of black pepper
  • ¼ teaspoon dried parsley or ½ tsp fresh chives
  • 2 tablespoons water
Instructions
  1. Put all ingredients in a bowl in order given and mix well with a whisk until all blended and smooth.
Notes
You can use this as a dressing, over baked new potatoes or as a vegetable dip for baby carrots, broccoli florets, cauliflower, sliced squash, sliced cucumbers, celery sticks etc, just omit the water.

 

How do you plan on using your new homemade salad dressing? Share your thoughts and ideas below.

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Mango Smoothie

Hey everyone!

I have quite a beauty to share with you. It’s a layered Mango Smoothie and it’s delicious.

Have it for breakfast, have it for a snack or even dessert. Whatever you do, just have some!

Here’s the recipe

mango smoothie recipe

Mango Smoothie
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Total time: 
Serves: 1-2
 
A tropical layered beverage with mangoes, bananas, strawberries and kiwi.
Ingredients
  • Mango & Banana Layer:
  • 1 Mango, peeled and cubed
  • ½ banana, peeled and sliced
  • ¼ cup crushed ice
  • Kiwi Strawberry Layer:
  • 2 Kiwis, peeled and cubed
  • 10 strawberries, cored and sliced
  • ¼ cup crushed ice
  • 1 tsp raw honey, maple syrup or agave nectar
  • pinch of course sea salt
Instructions
  1. * Blend mango in blender, or mini food processor until smooth, and no bits or chunks are visible. Add in sliced banana and crushed ice, and process until smooth and no ice is visible. Pour into glass.
  2. * Rinse blender/food processor with water and dry. Blend kiwi and strawberries, salt and honey until smooth. Add in crushed ice, and continue processing until fully blended. Pour slowly on top of mango layer. Garnish with additional strawberries and enjoy!

Do you have a most liked smoothie recipe? Please share.

 

 

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Raw Apple Cobbler

Hey everyone!

I’m looking forward to the summer and spring.

Where’s the season changer?

It’s been pretty cold where I live in west Texas; 22 degrees and a little below with ice and snow. I’m ready for it all to go. Well, because I’m longing for the spring and summer season, I just thought, “why not share one of my old time spring/summertime recipes”. It’s called raw apple cobbler.

Turn the stove off

No cooking needed, just a quick cobbler that will remind you of a delicious salad; only this salad has no greens. As always, it’s simple and easy. Give it a try and tell everybody you ate healthy today! Haha Enjoy!

apple cobbler

 

 

 

 

 

Raw Apple Cobbler
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
A delicious and refreshing raw apple cobbler with cinnamon and various dried fruits.
Ingredients
  • 6 golden delicious apples or any apple of choice, peeled and cored
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 5 Medjool dates, pitted
  • 1 teaspoon vanilla powder
  • 1 cup raisins
  • 2 tablespoons flax-seed, ground fine
  • ½ cup chopped walnuts as topping
Instructions
  1. Place 3 apples, salt, cinnamon, dates and vanilla in food processor. Process until mixture is almost the consistency of applesauce. Place the mixture in a bowl.
  2. Chop the 3 remaining apples into small pieces. Mix all the apples together and add raisins. The raisins will soak up the juice from the apples.
  3. Stir in flax-seeds and mix well. Let mixture sit at room temperature for ½ hour.
  4. Place apple cobbler in a pan or beautiful dish and add walnut topping. Enjoy!
Notes
Benefits of Apples: They can aid liver function and have pectin, a great fiber.

Have you ever had a raw apple cobbler dish before? Share some raw dessert dishes you’ve had.

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Broccoli & Cauliflower Salad with Dressing

Hey everyone!

This recipe of raw vegetables was chosen for its healing and cleansing qualities.

Reap the benefits

Cruciferous vegetables are especially great for the colon and other organs. The secret to making these vegetables easily digestible is to chop them very small and chew them well; that’s just a tip to remember.

The lonely veggies

The underestimated Broccoli & Cauliflower Salad with Dressing needs another invitation to your table. Here is a simply and easy recipe to revive your taste buds and soften your heart to the wonderful flavor of broccoli and cauliflower in a homemade dressing. Serve this salad up with roasted chicken and mashed red potatoes and you have a fabulous meal on your hands. Enjoy!

 

B & C salad

 

Broccoli & Cauliflower Salad with Dressing
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 4 to 6
 
A flavorful side dish of broccoli and cauliflower with a homemade herb dressing
Ingredients
  • Salad
  • 2 cups broccoli florets, chopped chunky or very fine
  • 2 cups cauliflower, chopped chunky or very fine
  • 1 cup fresh dill, chopped very fine
  • 3 tablespoons minced fresh Italian parsley leaves
  • 1 medium shallot minced
  • Dressing
  • 1 teaspoon sea salt
  • ¼ cup and 2 tablespoons lemon juice
  • 1 tablespoon Agave nectar
  • ½ cup olive oil or flax oil
  • 2 cloves garlic
Instructions
  1. Put all salad ingredients into a large bowl; toss to mix
  2. Place salt, lemon juice, agave nectar, garlic and oil in blender and blend until smooth.
  3. Pour dressing over the broccoli & cauliflower mixture, mix well.
Notes
The vegetables can be served immediately or prepared 2 days in advance and served chilled or at room temp. It is best eaten fresh, but it keeps well refrigerated for 3 days.

 

What will you coupled this salad with? Share some of your ideas below.

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