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Recipe Wednesday- Right On Red Lentils

It's finals this week, but I wanted to put out a video for my own sanity! Enjoy this delicious meal that is a perfect soul warmer for winter. Serve it over rice or even french fries. Classic Indian and all vegan, you can't get to much better than this. Nutritious, protein filled, tasty, and warm. Enjoy!

Ingredients:
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp fresh Ginger, minced
- 2 tbsp Ketchup
- 2 tbsp Curry Powder
- 1/2 tsp Hot Red Pepper Flakes
- 4 c Veggie Broth
- 1 can Coconut Milk
- 1 can Diced Tomatoes
- 1 1/2 c Red Lentils
- 2-3 handfuls (about 1 1/2 c) chopped Kale
- Salt & Pepper to taste

Directions:
1.) Stir-fry the Onion, Garlic, and Ginger in the Olive Oil until the onion is translucent.
2.) Add the Ketchup, Curry Powder, and Red Pepper Flakes.
3.) Add the Veggie Broth, Coconut Milk, Diced Tomatoes, and Lentils. Bring to boil and then simmer until the lentils are tender (about 25 minutes).
4.) Before serving stir in Kale and season with Salt and Pepper to taste.

Thanks!
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Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Ashton Manor - Stings by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/

Adapted from Vegangela.

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Recipe Wednesday- All Plant Gravy

I know it has been forever since I posted one of these, I have been crazy busy and I am so sorry! But, I am going to get back into the rhythm now. So just in time for winter and the cold let's do gravy huh? A great topping for so many things and of course it is vegan! So where could you go wrong. Enjoy.

Ingredients:
-1/4 c Vegetable Oil
-1/3 c Chopped Onion
-3 cloves garlic, minced
-1/4 c Spelt Flour (or All-Purpose Flour)
-2 tsp Nutritional Yeast
-2 tbsp Light Soy Sauce
-1 c Vegetable Broth
-1/4 tsp Dried Sage
-1/4 tsp Salt
-1/4 tsp Ground Black Pepper

Directions:
1.) Heat oil until bubbling.
2.) Brown Onion and Garlic.
3.) Stir in Flour, Nutritional Yeast, and Soy Sauce.
4.) Season with Sage, Salt, and Black Pepper.
5.) Gradually whisk in Veggie Broth.
6.) Blend to smooth if desired.
7.) Bring to boil.
8.) Simmer, stirring occasionally, until thick.
9.) Thin with Veggie Broth if desired.
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Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

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Recipe Wednesday- Mexican Styled Baked Potato: An Easy Power Meal

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Recipe Wednesday- Mexican Styled Baked Potato: An Easy Power Meal

Now this one is simple, nutritious, and tasty. The baked potato will provide a good base of carbs, the beans add an excellent source of protein, the avocado contributes some healthy fat, and everything else makes for an overall great flavor. As a family Mexican dishes are extremely common in our household and because of that I think this variation will fit more commonly into our weekly meals.

If you just finished a long hard workout or day this is a perfect refueler and recovery tool to have as a meal. It is quite a large and substantial meal, but that will power you through the rest of your day and the flavor doesn't do any harm either :)

Ingredients:

-Medium to Large Russet Potato

-Pinto Beans

-Soyrizo (can get at most markets)

-Avocado, cubed

-Cilantro, chopped

-Green Onions, chopped

-This Chipotle Cashew Sauce

-Salt

Directions:

1.) Wrap the Potato in foil and bake at 425 degrees for 45-60 minutes. Until crispy and lightly browned on outside.

2.) Cook the Soyrizo according to the packaging.

3.) Soak the beans overnight. Then in a crock pot fill with water to 2 inches above the beans. Slow cook on low for 7-8 hours. Salt the beans until desired once done.

4.) Make the Chipotle Cashew Sauce.

4.) Cube the Avocado and chop the Cilantro and Green Onions.

5.) Once the Potato is ready, slice down the middle lengthwise and chop the insides a bit to mush it up. Salt the Potato lightly and then PILE all of the other ingredients on top to make a deliciously nutritious power meal. 

Thanks and I hope this will fuel many an adventure!

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Recipe Wednesday- Pumpkin Spice Walnut Bread

So this week I'm writing the recipe instead of making a video. Why? Well for one, if I'm being honest, I didn't make a video and two I just though I'd change it up. Because, you need to do that every now and then right? Well, here goes let's see if I can still write. 

Since it's fall now I though it'd be a good time to do this recipe. I've always liked different types of breads. I mean like Banana bread, Lemon bread, Zuchinni bread, and the other types of quick breads. So this week is a variant of that and a perfect addition to your fall cooking repertoire. It might be stereotypical sure, but it's a classic. It's my Pumpkin Spice Walnut Bread! Yes I said pumpkin spice and no it's not that premade junk from Starbucks or something. It's a homemade loaf that will taste great. 

Overall it's quite easy to make, once you put all the ingredients together. It's also a great afternoon or evening snack to have with some coffee or tea when it's a little chilly outside. Which is exactly what I'm about to do once I finish writing this. My dad and I are going to sit down, have some coffee, this bread, and watch a movie! So hopefully you will do the same once you make this recipe and I do hope you enjoy this stereotypical fall tradition! 

Ingredients: 

IMG_3716.JPG

Dry: 

- 1 1/2 c Flour (I used Spelt) 

- 1 tbsp Arrowroot Flour

- 1/2 tsp Baking Powder

- 1/2 tsp Baking Soda

- 2 tbsp Chia Seeds

- 1/2 tsp Salt

- 1/4 tsp Nutmeg

- 1/8 tsp Ground Cloves

- 1/8 tsp Cinnamon

- 1 c Crushed Walnuts

Wet: 

IMG_3717.JPG

- 1/2 c Almond Milk (or other Alternative Milk) 

- 1 tsp Almond Extract

- 1 tsp Vanilla Extract

- 1 c Pumpkin Puree 

- 2 tsp Agave

Directions: 

1.) Mix all Dry and Wet ingredients in separate bowls. 

IMG_3718.JPG

2.) Add Wet ingredients to Dry and mix well. Place into pan (make sure to oil so it doesn't stick) and top with walnuts. 

3.) Bake for 20 minutes (or until golden brown) at 400 degrees.

IMG_3719.JPG

That's it man! Super good and super easy. :) 

IMG_3720.JPG

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Recipe Wednesday- Guacamole!!!

This is a SIDE DISH! As classic as they come, chips, tacos, nachos, tortillas, and everything quiver beneath the might of guacamole. It's an amazingly simple, yet flavorful dish that really does pair so well with almost everything and so coupled with the added benefits of healthy fat you can't go wrong with Guacamole!

Ingredients:
-Avocado
-1 stalk Green Onion, chopped
-Small handful Cilantro, chopped
-1/2 tsp Salt (more/less to taste)
-1/4 Chipotle powder (more/less to taste)
-Half a Lime
-A mortar & pestle is not necessary.

Directions:
1.) Mix all ingredients together, and mash/mix. Go wild!

Enjoy this one step recipe! Literally.
Thanks.
_________________________

Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Jenny's Theme by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Everyday Sauté

Now I know it has been a while and I'm sorry. I have been recently working on some upcoming projects and ideas. I can't say to much about it right now, but it will be pretty freakin cool! Anyways today's recipe is simple in its essence. A recipe for a sauté that you can use with just about any vegetable and in about any meal. It's a basic sauté that leaves room for creativity, but still packs a mean punch of flavor. So add this to your tool kit!

Ingredients:
2 tbsp Olive Oil
1 tbsp Coconut or Apple Cider Vinegar
1/2 to 3/4 inch chopped Onion
1/4 to 1/2 inch chopped Ginger
1 large chopped Garlic piece
1 tbsp Salt (more or less to taste)

Directions:
1.) Heat up the pan until very hot. So hot that you can clearly feel the heat about 8 inches above the pan.
2.) Add all ingredients into the pan and throw in your veggies of choice.
3.) Stir occasionally until veggies have softened and are tender.

Simple right? Well it's for the everyday!
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Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Snappy by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Chipotle Cashew Everyday Sauce

So this is a sauce that my family and I use very, very frequently. It is something we can always turn to when we are all busy that day. We plan ahead, make a pot of beans the night before, then make this sauce nice and quick, then through together some burritos or tacos with avocado and such. Health and taste are not far out of reach we just need to apply ourselves a bit. So go out a make this sauce this week, because it really is pretty freakin awesome! P.S. It's not that spicy, unless you want it to be.

Ingredients:
-1/2 c Cashews
-1/2 c Water
-1/2 tsp & 1/4 tsp Chipotle Powder (more or less for desired spiciness) or 1/2 Jalapeño
-2 tbsp Nutritional Yeast
-1/2 Lime juice
-1 tsp Salt

Directions:
1.) Soak Cashews in freshly boiled water for about 10-15 minutes to soften.
2.) Mix all ingredients in a blender. Blend until smooth. Add water for desired consistency.
3.)Enjoy!

For the everyday topping of, well, anything!
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Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Circus Waltz - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100291
Artist: http://incompetech.com/

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Recipe Wednesday- O-mazing Overnight Oats

My family and I have been eating these oats every now and again for awhile now for breakfast. They're super quick and simple to make. which leads to a healthy breakfast any morning. We always talk about being healthy and to be healthy it takes planning and preparation, if you plan ahead, make these the night before, and enjoy them in the morning; health is not that hard. Enjoy!

Ingredients:
-1 large banana, mashed
-2 tbsp chia seeds
-1/4 tsp cinnamon
-1/2 c gluten-free rolled oats
-3/4 c almond milk
-1/4 tsp pure vanilla extract (optional)

Directions:
1.) Mash the Banana with a fork.
2.) Mix all the ingredients in a bowl or jar well. Leave overnight.

Super, super, super simple!!!

From http://www.ohsheglows.com
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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Laconic Granny by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100522
Artist: http://incompetech.com/

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Recipe Wednesday- Jackfruit "Pulled Pork"

This is a pretty freakin awesome meal and one that I think even meat eaters could appreciate. It's simple and a great summer meal to sit down to after fun at the beach or on the trail. I had this with coleslaw and will put the recipe below, this coleslaw is also nutritious and a great summertime side. So enjoy health and this wonderful meal!

Ingredients:
2 cans Jackfruit
2-3 tbsp. Barbecue Sauce
8 cups thinly sliced green Cabbage
4 cups chopped unpeeled Granny Smith Apples
1 cup coarsely shredded Carrot
3/4 cup Vegenaise
1/4 cup Soymilk
1 tbsp Sugar
2 tbsp Lemon Juice
1 tsp Celery Seeds
1/2 tsp Salt
1/4 tsp Pepper

Directions:
For Jackfruit-
1.) Soak chopped Jackfruit in water for about 10-15 minutes.
2.) Add Barbecue Sauce, mix well, and heat until browned.
For Coleslaw-
1.) Combine Cabbage, Apples, and Carrots in a large bowl, mix well and set aside.
2.) Combine the rest of the ingredients, mix well. Pour over cabbage mix and toss gently. Cover and chill.

Serve the "Pulled Pork" on a bun or lettuce wrap with Fried Onions and crushed Cashews on top. Enjoy this awesome summertime meal!
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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

The Hunter by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Simple Snacks: Power Your Better

Snacking doesn't need to be hard, chemically induced, or unhealthy. It can and should be easy and creative. Now these are just my suggestions, some of my favorites, not set in stone. So take these, try them out, and figure out what works and what doesn't. Then create and find your own. Get creative and get healthy!

My Favorites:
-Kit's Organic (Cashew or Peanut Butter) http://www.clifbar.com/products/kits-organic/fruit-and-nut
-Pure Bar (Coconut Cashew) https://www.pureorganic.com/en_US/home.html
-Strong Bar (Jalapeño) http://www.kindsnacks.com/store/
-Pro Bar http://theprobar.com/#1
-Banana & Peanut Butter
-Chips & Hummus
-Carrots & Hummus
-Chips & Avocado (or half an avocado)
-Nuts & Dried Fruit
-Fruit!!!

Go forth and power your better with these and more!
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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Back To The Wood by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Homemade Power Almond Butter (video)

Do you want to move away from the oily and heavily processed peanut and almond butters that they sell everywhere? Do you want to move back into pure, wholesome foods? Well make your own Almond Butter! It's an excellent source of protein that is a perfect start to your day when served on a banana or even an amazing midday snack. My whole family eats this and we absolutely love it. It fuels all of us on our day to day lives and adventures. This stuff is pure, plain, and simple. It's plain & simple awesome that is! Enjoy.

P.S. It's easy too.

Ingredients:
Raw Almonds
Food Processor

Directions:
1.) Blend 3 1/2 cups of Raw Almonds until smooth.
2.) Scoop into glass jar for storage. Refrigerate.

It's that easy.
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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Music:
All Good In The Wood by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Anytime Tofu, Spinach, Tomato, & Veggie Sausage Sramble

Breakfast for Dinner? What!? And vegan? Yup, it's the odd times in life that make it special right? Well, this is an odd variation, but oh so good. A Tofu Breakfast Scramble with Tomato, Spinach, and Veggie Sausage, this meal is a perfect end to a hot, but fun summer day. Enjoy it for breakfast too! Even though I think to have it at dinnertime is the most fun. And it's packed with protein, flavor, and other nutrients you can't make any excuses for this meal's versatility and all around goodness. So please enjoy this meal anytime, anywhere and add a little health into your life.

Ingredients:
3 Green Onions, diced
3 Garlic Cloves, diced
3 Roma Tomatoes, diced
1 lb. Extra Firm Tofu, pressed
1 tsp. Cumin
1 tsp. Smoked Paprika
1/4 tsp. Turmeric
1/4 cup Nutritional Yeast
Large Handful Baby Spinach, or more
Veggie (Vegan) Sausage
Salt to taste

Directions:
1.) Press the Tofu between two thickly folded napkins and place something heavy on top to squeeze out the juice (for about a half hour to hour)
2.) Dice Green Onion and Garlic
3.) In a large pan over medium heat, saute Green Onion and Garlic with a little salt and olive oil for 7-8 minutes
4.) Meanwhile, crumble Tofu and dice Tomatoes
5.) Add Tofu and Tomatoes. Cook about 10 minutes, stirring occasionally. (Some may stick, but that is OK)
6.) While cooking, mix Cumin, Paprika, and Turmeric in a small bowl of 1-2 tbsp of water.
7.) Add water mix and Nutritional Yeast to pan. Stir well!
8.) Add Spinach and Veggie Sausage. Cook another 3 minutes or until Spinach is wilted.

And that can be Breakfast, Lunch, or Dinner! Enjoy ;)
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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

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Recipe Wednesday- The Perfect Veggie Travel Sandwich!

While traveling on our most recent road trip up the northern California coast and into Oregon and finally to Portland, we heavily relied on our homemade sandwiches. We would simply stop on the side of the road, at a rest stop or something, and make our sandwiches. This is just one version, it truly is customizable, but it is simply based on honest, whole food health. Whether your on the go, leading a busy life, have a family, or whatever a healthy, vegan sandwich will power you to live the life that truly makes you happy!

Ingredients:
9 Grain Bread
Cucumber
Hummus
Horseradish Mustard
Spinach
Crispy Onions
Avocado

Directions:
1.) Spread the Hummus and Horseradish Mustard on the 9 Grain Bread.
2.) Slice the Cucumber and Avocado and place.
3.) Sprinkle on the Crispy Onions and place on the Spinach.
4.) Serve with pretzel chips (or whatever, but keep it healthy) and a good drink, like water!

And that's it! Please enjoy good health, all you have to do is make time for it. Commit to positive change.

P.S. The time lapse filmed along the Northern California coast and the recipe in my Portland hotel.
_________________________

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Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

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Recipe Wednesday- Plant-Based Power Sushi

I've never really liked Asian food, but once I went vegan and have learned to broaden my horizons I've fallen in love. This flexible and ultimately creative recipe is one that allows for any type of flavor to be added to this nori (or Collard Green) and rice base. So please enjoy this incredibly easy, but focusing recipe. Stay present!

Ingredients:
Sushi Rice
Nori (or Collard Greens if you don't like seaweed)
3 tbsp Rice Vinegar
Small Garlic diced
1/2 tsp Agave
1/2 tsp Salt
Carrots (sliced)
Bell Peppers (sliced)
Onions (chopped)
Wasabi Sauce
Avocado
Ginger
Chia Seeds

Directions:
1.) Make sushi rice using the packaging instructions.
2.) Add Rice Vinegar, Garlic, Agave, and Salt to small pan. Heat and mix until Salt is dissolved.
3.) Once Rice is done add Rice Vinegar/Agave sauce. Stir.
4.) Then, lay out a small towel with plastic wrap on top and the Nori (or Collard Greens).
5.) Spread Rice out on Nori, leaving about an inch at bottom.
6.) Add your chosen filling (like the Avocado, Carrot, Bell Pepper, Onion, Chia Seed, Ginger, or Wasabi Sauce).
7.) Roll Nori.
8.) Roll towel and plastic wrap over rolled Nori to squeeze into shape. Makes it so easy to form!
9.) Slice your newly made Sushi into about 1/2 inch pieces. Enjoy!

Gracías!
#plantbased
_________________________

Instagram: http://www.instagram.com/jarodrunsdirt
Twitter: http://www.twitter.com/jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

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Recipe Wednesday- How to Make Perfectly Roasted Veggies

You don't need to overthink flavors or cooking methods. With this easy to prepare and cook veggie recipe it makes it all the more easy to have a healthy pairing to almost any savory meal. my family and I eat these at almost every dinner and you can roast any veggie you want. In addition we roast jalapeños, squash, beets, kale, and many other interesting things. You need to get creative to be healthy! 
Oh and by the end of the video we already ate some of the veggies, because there so good! That's why they're not all there.

Ingredients:
Brussel Sprouts
Asparagus
(any other veggies that you can think of to roast)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper

Directions:
1.) Cut bottoms off of Brussel Sprouts and then chop in half. 
2.) Cut bottom inch off of Asparagus.
3.) Place veggies in a plastic bag and add Olive Oil, Salt, & Pepper. Amounts of those may vary depending on amount of vegetables.
4.) Shale until mixed.
5.) Preheat oven to 400.
6.) Line a cookie sheet with parchment paper and lay out veggies.
7.) Roast veggies for 40 minutes or until lightly crispy and thoroughly cooked.

Voilà! Enjoy a healthy and vegan addition to any meal.
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Instagram: @jarodrunsdirt
Twitter: @jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

Mountain Sun by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

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Recipe Wednesday- Curry Kale Lentil Soup!

Always vegan, always whole.

This wonderfully nutritious soup take less than an hour to prepare and cook, so there is no excuse to not eat healthy. With it's protein, fiber, vitamins, anti-inflammatory properties, immunoboosters, and of course flavor you cannot go wrong here. It just takes a little dedication and preparation to lead a plant-based lifestyle. So go get it!

Ingredients:
1 1/2 cup Green Lentils
2 tbsp Thyme
1 tbsp Yellow Curry
1 box (4 cups) Vegetable Broth
1/2 cup Water (if desired for more liquid)
1 can Coconut Milk
1 tsp Salt
2 1/2 to 3 cups chopped Kale

Directions:
1.) Mix Lentils, Thyme, Curry, and Veggie Broth in pot.
2.) Bring to boil, then simmer for 35 minutes (until Lentils are soft).
3.) Finally mix in Coconut Milk, Salt, and Kale.

And that's it! Enjoy health.
_________________________

Instagram: @jarodrunsdirt
Twitter: @jarodrunsdirt
Facebook: Jarod Contreras

Podcast on iTunes: http://bit.ly/touchpod

http://touchingthetrail.com

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Recipe Wednesday- Peanut & Sesame Spicy Noodles

Always vegan, always whole.  

 A slightly spicy, which only adds flavor so don't be afraid, noodle mixture that is a great meal for the summertime. Light and filling it's a great dish to have to refuel after a tough workout or to prepare for the next. Enjoy!

Adapted from letsdishrecipes.com

Ingredients: 

16 oz angel hair pasta

2 tbsp olive oil

1/2 tsp ground ginger

2 minced garlic cloves

2 tbsp sesame oil

2 tbsp soy sauce

2 tbsp balsamic vinegar

1 tbsp sugar

1 tbsp hot chili oil

1 tsp salt

3-4 green onions, thinly sliced

1/2 cup coarsely chopped peanuts

1/4 cup thinly sliced fresh Thai basil leaves

Directions: 

1.) Cook pasta according to packaging directions and then drain.  

2.) In a large bowl mix together remaining ingredients, except for green onions, peanuts, and basil.  

3.) Add pasta to mixed bowl, toss and let stand to absorb. Toss again.  

4.) Then stir in green onions and basil.  

5.) The if you want stir in peanuts.  

So there it is! Remember to stay creative and always strive for your better.  

 

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Recipe Wednesday- Tzatziki

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Recipe Wednesday- Tzatziki

Greek food always seems so fresh and bright to me, so I love eating that during the hot summer months. It cools me down and reinvigorates me for the remainder of my day. That is why I'm sharing this vegan tzatziki sauce with you today. I really loved it as the base sauce in my gyro that I had a few days ago for dinner.  

Adapted from  liveeatlearn.com 

Ingredients: 

 2 cups coconut yogurt

1 cup seeded cucumber, shredded or diced

2 tbsp lemon juice or white wine vinegar

2 cloves garlic, minced

1 tbsp chopped dill

salt & pepper (to taste) 

Directions: 

1.) Strain the coconut yogurt in a cheesecloth or coffee filter for 30 minutes to 3 hours to remove moisture.  

2.) Salt the cucumber and then lay out on a paper towel to draw out moisture. 

3.) Mix yogurt, cucumber, dill, garlic, and lemon.  

4.) Season with salt and pepper to taste.  

And that's it! A pretty simple recipe that lends itself great on any dishes from gyros to pita. It gets less tangy with time so it might be even better the next day! Enjoy.  

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Recipe Wednesday- Mung Beans

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Recipe Wednesday- Mung Beans

An unusual type of bean that is actually not the easiest to find, but once you do and if prepared just right mung beans can make a perfect pairing to a wholesome meal or a meal in and of itself. They have an earthy flavor that may seem odd to some, but to me is just amazing. It's another great tool to add to your arsenal of easy foods you can make a lot of to have throughout the week for any type of meal. Just like pinto beans, roasted veggies, or sautéed greens, mung beans pair with just about anything. So please enjoy the protein and flavor of the versatile mung bean!

Uses slow cooker.  

Ingredients: 

2 cups mung beans

1 bay leaf

4 pieces of garlic (whole) 

Directions: 

1.) Place mung beans, bay leaf, garlic, and 8 cups water in slow cooker on low. Check beans until they are soft and almost mushy.  

2.) Add salt to taste. I also put some hot sauce sometimes, adds a little spicy kick if that is something you like.  

And that's it! A simple recipe that can cook throughout the day and be ready when you get home for you to eat a nutritious and healthy meal. With this, and so much more, there is no excuse for saying making healthy food is to hard.  

Thank you.  

Be better.  

 

 

 

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Recipe Wednesday- Taco Salad

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Recipe Wednesday- Taco Salad

Always vegan, always whole.  

Simple one today, but one that's super simple to make and great for any time especially spring and summer. The lettuce may seem a little unusual for me, since I don't really like how lettuce is just water while kale or collard greens have so many other nutrients. But since it's a taco salad I think the lettuce compliments the rest of the meal excellently. With the tofu and black beans and then tomatoes, bell peppers, and other veggies you have a perfect blend of protein, nutrients, and fuel.  

Also if you don't want to spend the time marinating the tofu, you can either leave it out or just add it in fresh and clean. Up to you.  

Ingredients: 

Lettuce

Bell Peppers

Cherry Tomatoes

Tortilla Chips (or broken up toasted tortillas)

Black Beans

Avocado

For the Tofu:

Firm tofu, pressed

Mexican Spice Mix (Sprouts or Whole Foods)

1/3 cup Olive Oil

1 medium Lime

1 medium Orange, squeezed and rind

3 Garlic Cloves minced

Salt and Pepper to taste

Directions:

1.) Rinse tofu in strainer with cold water. Let drain.

2.) Place napkins on plate and then tofu, and then more napkins on top of tofu. Place a heavy, flat object on this stack to press tofu. Let sit for 20 minutes then replace napkins and let sit again. Try to dry out tofu as much as possible.

3.) Cut tofu into blocks about 1/2 inch by 1/2 inch (or as desirable) and place in flat dish and make sure to spread out tofu and not overlap.

4.) Combine all other tofu marinade ingredients (Mexican spice, olive oil, etc.) ingredients and place in pan with tofu. Let marinate for around 2 hours and then flip the tofu and let marinate another two. You want to marinate it for quite a while. Or if you're short on time marinate for as long as possible. 

5.) Once ready grill tofu till slightly blackened and serve mixed in with shredded lettuce, diced bell peppers, chopped cherry tomatoes, black beans, and sliced avocado. Salt and pepper to taste. Top with crumbled tortilla chips. And if you want drizzle with my Jalapeño Cashew Sauce. 

Please enjoy this amazing vegan Mexican-styled salad!

Thank you.  

Be better.  

 

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