Five Ways To Chill

1. Creamy dark chocolate sorbet. It's dairy-free and vegan. Rich but not filling. Cool and dark as midnight jazz. A respite from the shimmer of summer heat. Spoon it into chilled glasses. Turn off the lights. Light a candle. Music: Melody Gardot

2. Quinoa salad with lime and fresh mint. Cook quinoa in a rice cooker and keep the kitchen cool. Toss with just squeezed lime juice, good olive oil and garden ripe tomatoes. Spike it with whatever your heart desires- scallions, red onion. Kick off your flip-flops. Music: Crowded House's new album Intriguer

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Totally Addictive Kale Crisps

Whew! I made it back to Canada in one piece and the first thing I did when I got here? I made kale crisps. There’s just something about the confines of a plane and watching my fellow passengers chow down on mystery meat that makes me want to run for the nearest bunch of leafy greens as fast as possible. Call me crazy.

Although they may appear a little freaky (you try making baked kale look appetizing), I guarantee that these crisps are every bit as addictive as potato chips! Light, lacey, and crispy, with a hint of whatever kind of seasoning you can throw at ‘em, you will be fighting over every last crumb and wondering how you ever hated kale in the first place. Seriously.

Delicious Addictive Kale?
We all know that kale must be good for us because:
- It looks scary
- It is always in the produce section of health food stores
- Your yoga instructor is constantly trying to get you to eat it

Fine. But I feel the need to make a case for this under-appreciated leaf, because it really is all it’s cracked up to be. First of all, it packs more nutritional punch per calorie than almost any other food on the planet. Seriously. It is crazy-loaded with vitamin K, an essential vitamin for preventing bone fractures, postmenopausal bone loss, calcification of your arteries, and has even been shown to protect against liver and prostate cancer. And because kale is a member of the brassica family (think broccoli, cabbage, collards, and Brussels sprouts) it contains the organosulfur compounds that appear able to lessen the occurrence of a wide variety of cancers, including breast and ovarian cancers.
Kale is also excellent source of vitamin A, vitamin C, vitamin B6 and manganese. It is also a very good source of dietary fiber, calcium, copper, vitamin B6, and potassium. This combination of vitamins, minerals, and phytonutrients makes kale a health superstar, for real.

And besides being SOOOOO healthy, kale actually does taste good when you know how to prepare it. For the novice, I would not suggest munching on kale leaves completely raw, but trying this crisps recipe could be a good first step. Once you’ve mastered that, you could move onto a recipe such as this pan-glazed tempeh, and perhaps then you’ll be ready to eat it in a raw salad. As with any new food, especially when cooking for kids, ease in slowly and try lots of different preparation methods before giving up. Kale is undoubtedly a nutritional miracle and we’d all benefit from it becoming a recurring ingredient in our cooking repertoire.

Totally Addictive Kale Crisps
Ingredients:
•1 bunch of kale
•1/2 lemon
•1 Tbsp. maple syrup
•1 tsp. salt
•1 tsp. tamari
•2 Tbsp. olive oil
•1/4 cup sesame seeds

Directions:
1. Preheat oven to 200 F.
2. Wash kale thoroughly and spin dry, trying to remove as much water as possible.
3. Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
4. Place all ingredients except for the kale into a bowl, whisk together.
5. Add the kale and mix together with your hands, gently massaging the leaves with the dressing.
6. Lay kale out on a cookie sheet or pizza pan and place in oven. Set timer for 30 minutes.
7. At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy.
8. Allow to cool. Can store in fridge for up to a week.

This recipe is very flexible and you can use any “dressing” you like to change things up if you fancy. My friend Meghan has the most fantastic food blog, and she has five different kale crisp recipes on her site, all of them totally fabulous. It is safe to say that she is a kale chip fanatic – me too!
I hope you give this recipe a try, especially if you have kids/friends/parents/lovers/bosses/bus drivers who hate green things, because they will become kale crisp-devouring monsters, and you a pleased, kale-love purveyor.

How to Make Cashew Cream and a Curry Ranch Dressing Recipe

Cashew cream makes a divine dairy-free ranch dressing.

I've been reading on Twitter it's too hot to cook. So why not go raw? Numero uno, it's easy. Numero dos, it's tasty. And as an added bonus (if you need another nudge) cooking raw keeps the kitchen cool as a cucumber- which, by all accounts, is chilly by default and well. Raw. I've been flirting with raw cuisine lately to heal inflammation and tame my monkey gut. And wouldn't you know it. It's working. Eating vegan and often raw is soothing my symptoms and revitalizing my cranky little body. I am amazed at how much better I feel. Now if I could only quell the stress factor.

 

Did I mention, we're moving again?

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Blueberry Smoothie- Veganluscious

Blueberry smoothie- dairy-free gluten-free chill.

Wilting from the heat? I've got a deep blue chill for you. Dairy-free. Easy as pie. Cool as a blueberry. I'm emancipating this recipe from the archive depths because it's just too luscious to get lost in 2007, never to be slurped again.

What does a brave and spunky vegan girl do when she is suddenly famished and her Crowded House whistling husband is scrambling up some free-range eggs and cheese for brunch? I'll tell what you do.

You reach for your power tools.

You haul out the Vita-Mix and thank your twinkling stars you have a bag of organic frozen blueberries in the freezer. You grab the carton of organic almond milk. You dip into the Nutribiotic vanilla rice protein powder. You smile slyly. You sprinkle in some stevia. 

You switch the button to HIGH and sigh.

You froth with pleasure.

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Gluten-Free Almond Flour Cookies

Almond flour cookies with the nutty crunch of pecans.

Here I am again. Baking cookies. It's one way I cope with the world. Which, in case you haven't noticed, is totally moon bat crazy. So what do you do? The older I get the more I let go. And it's not just letting go of the obvious stuff, like that box of canceled checks from your first marriage or those hideous platform shoes you bought after seeing Saturday Night Fever. I'm letting go of things I once cherished. Stuff I used to believe. Opinions. The Right Way To Do Something. Why?

Because the older I get the less convinced I am that I know what is best. Sometimes it's hard to tell. I know from experience that the best laid plans can will often fail. And that sheer dumb luck can plop in your lap and splatter you with an unbidden opportunity. I've lived long enough to see the truth in my favorite line from Little Big Man. Sometimes the magic works, sometimes it doesn't. So I don't grasp anything too tightly anymore. 

Which brings me to Cheez Doodles and why you need to let go. 

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Grilled Portobello Magic Mushrooms

It’s grilling season again, which makes this girl very happy. For years I felt left out at barbeques as I usually ended up with a plate full of gloppy potato salad poorly pretending to be happy: “oh no, I love Miracle Whip!” But since finally getting my creative culinary act together, I finally have some really tasty vegetarian grilling options that make even the biggest carnivore come back for seconds. Hooray for that!

This week’s recipe is a simple one, but for those that have never tried a Portobello mushroom on the grill, it’s a magical experience. Juicy, rich, and super satisfying, portobellos can proudly stand next to any steak, give it the up-down and then jump into my mouth. Huh? I am in a weird mood today. Must be all the mushrooms.


Surprise! The magically nutritious fungus...
Portobello mushrooms are the mature versions of the small, brown crimini button mushrooms that are a little more common in the produce aisle, and their range of vitamins and minerals is impressive. Included in their nutritional arsenal are high levels of selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. Selenium is a micro mineral needed for the proper function of the antioxidant system, which works to reduce the levels of damaging free radicals in the body. These powerful antioxidant actions make selenium helpful not only against colon cancer by protecting colon cells from cancer-causing toxins, but in decreasing asthma and arthritis symptoms and in the prevention of heart disease. In addition, selenium is involved in DNA repair, yet another way in which adequate intake of this mineral is associated with a reduced risk for cancer.
Crimini mushrooms are also a good source of iron, which is primarily used as part of hemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body. But hemoglobin synthesis also relies on copper. Without copper, iron cannot be properly utilized in red blood cells. Fortunately, Mother Nature supplies both minerals in portobello mushrooms!



I made these bad boys for a barbeque party last night, along with an Avocado-Basil Mayonnaise to accompany the dish. This is really just a smoother version of guacamole, except with basil and without all the chunky vegetable additions (that frankly, I have just never understood). My instincts tell me that my Mojo sauce would be totally boss with these too, but I figured I should post another little yummy condiment to perk you appetite. Did it work? Go try it!

Grilled Portobello Magic Mushrooms
Ingredients:
• 6 Portobello mushroom caps (1 per person, adjust recipe accordingly)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tsp. dried thyme
• 2 tsp. dried oregano
• 3 coves minced garlic
• Salt and pepper to taste

Directions:
1. Wash mushroom caps well, carefully removing any dirt. Pat dry.
2. Throw all marinade ingredients together in a large plastic bag, smoosch around making sure it is well combined. Place mushrooms in the bag, seal it up, roll contents around to coat, and let sit in the fridge for up to 12 hours (minimum 1 hour). If you think of it, take the bag out from time to time and roll it around – this ensures that the mushrooms are well coated with marinade.
3. Prepare the grill by heating it up to medium-high. Place mushrooms on lightly oiled grill, gill side up, close grill lid and cook for 5-7 minutes or so, until grill marks appear on the underside. Flip, and repeat gill side down. The mushrooms are cooked when they are warm through and have lost a little of their “plumpness” (but they are also great raw!), so no worries about undercooking them.
4. Serve immediately with your favorite toppings, or slide one into a wholegrain bun or wrap with some fresh veggies. Alternatively, you can slice them up and maybe add them to a salad - spinach with pine nuts and parmesan? YUM!

Avocado-Basil Mayonnaise
Ingredients:
•3 ripe avocados
•1 large clove garlic
•juice of ½ lemon
•¼ cup packed, fresh basil leaves
•sea salt to taste

Directions:
1. Place garlic clove in food processor and blend on high to mince.
2. Add everything else, pulse until smooth and basil is well chopped.


Here's a joke to tell while you're standing around the grill watching these juicy babies sizzle away:
"Hey - what do you call a mushroom at a party? A Fun-gi!"

Sorry.

I hope everyone is having a fun and healthy summer so far! I am heading back to the homeland at the end of next week and look forward to posting some recipes from the local produce in Canada. See you all soon!

source: World's Healthiest Foods

Gluten-Free Blueberry Muffins with Almond Flour

Tender almond flour muffins bursting with fresh blueberries.

Today I am sharing a new gluten-free muffin recipe, and a health update on my Gut Instinct post. I know, I know. Another muffin recipe? Most food bloggers are waxing poetic about grilling burgers and dyeing frosting for their red, white, and blue recipes this upcoming July Fourth weekend, but the truth is, Babycakes, I'm just not into it. I'm in such a different head space that it almost seems comical to me, reading headlines in my Inbox about the "Ultimate Burger", or how July Fourth wouldn't be a real celebration without a hunk of charred American meat or a Philly cheese dog. 

Um. What? 

Wasn't Benjamin Franklin a vegetarian?

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