Ninja Cookies

I made the recipe for Ninja cookies from Terry Romero’s new book Protein Ninja. I used my trusty chippits from Enjoy Life*, and the brown sugar from Wholesome Sweet, and a brown rice protein from North Coast Naturals.

 

*enjoy life picture is used with permission.

All vegan and non gmo. The Brown rice protein and coconut palm sugar are organic. The Enjoy Life brand ensures that they are always free from fish, tree nuts, potatoes, dairy, wheat, soy plus 6 other ingredients. Making Enjoy Life my number 1 brand because I don’t have to worry about allergies when using them when baking for potlucks- one less label to read.

I don’t have a recipe for the cookies, you will have to get her book. Here’s the cookies that barely made it to the oven, the batter was good, and sadly- they were devoured before I could take a pic after they were baked. They are more heavier than my usual go to cookies, but oh so yummy.

 

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What’s your favorite cookie flavour?

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Keep calm and taco on, The Taco Cleanse Review and Giveaway

This book is freakin EPIC!!! There’s no other word to describe how amazing this one is.

Picture this- 4 friends sitting around eating tacos one day. One said, “Hey we should do a taco cleanse”. And that’s how it all began. Wes, Stephanie, Molly and Jessica have a great sense of humor and it shines throughout the book. You are heartless if you don’t find yourself highly amused, and you should really go eat a taco- your heart might grow a size or two. You might even end up being the greatest taco scientist of all time!

“You must make the taco you wish to eat in the world”* Gandhi

It all begins with: Is it right for you? What kind of taco eater are you,  The how’s and why of a taco cleanse, What is a taco, How to prepare for a taco cleanse, But I hate cooking, But I don’t want to give up my fav foods, 1 week meal plan (anything you cook can and should go in a taco),  How to get more taco options at your favorite Vegan restaurant, Taco journaling, Your questions answered.

“Stay strong and taco on”*

Living a taco-based Life: explaining the taco cleanse in social situations, people are going to ask, and some family members may not be on board- but the taco scientists have your back. Raising kids on a taco diet…. “perhaps the twos are so terrible because they are sorely lacking in tacos”* They made a list and suggestions on what tacos to serve at: Birthday’s (yes you can stuff a piece of cake in a taco shell. New Year’s Day, V-Day, St.Patrick’s, Easter and Passover, Memorial Day/ Independence Day/ Labour   Day, Halloween, Thanksgiving, Christmas, Chanukah. They didn’t mention Canada Day, so I’m going to offer a suggestion- how about a butter tart taco or a tofu scramble with some coffee infused sauce? You can ask Kayla to make a recipe, I just have ideas, I don’t devolve recipes. The options are endless. Or you can make them Canadian by saying that’s one awesome taco eh 😉 Because you know every Canadian says “eh”. Of course, during your taco cleanse journey, they offer DIY supplements, such as Fundamental Margarita, Avocado Margarita, Beergarita, Mexican Martini (they even have a virgin one, so the kids can drink their supplements too). What’s my all time favorite? I would have to say Rehydrating Waterita. Anything with tequlia is approved on the taco cleanse.

“The taco cleanse isn’t about perfection it’s about being aweome.”*

They end the book with taco yoga, (because with any good diet or cleanse it’s important to work out, keep moving), taco salutations, taco mudras, how to plant a taco garden, (you never know when you might want to start another cleanse, this way you are prepared and have fresh taco ingredients) other taco related plants, crossword, How to break the taco cleanse. They say if you are not ready to eat other foods, then break the cleanse slowly- don’t be a hero. Don’t worry if you are having trouble with some of the meanings, there’s a taco science vocabulary guide for you. If you are having problems with your taco cleanse, you can look up your symptoms in the handy troubleshooting guide.

I decided to make a wake and shake scramble, which is cooked in the oven and not stove top. Throw some stuff in a bag, shake it and place it on a cookie sheet lined with parchment paper. That easy. I also made an onion-cumin rice. I modified the rice recipe so I could cook the rice in the Instant Pot instead of stove top. I used one cup of rice with one cup broth. I used the saute function to get the flavor of the cumin seeds going on, then added the onion until I felt like they were cooked to my liking, added the rice for about a min. Turned the pot off, added the broth, used the manual button and cooked the rice for 3 mins, let the pressure come down naturally. I also made some rockin heated Living Chipotle sauce. That sauce is hot, if you don’t like heat- please don’t make your taco suffer because you can’t eat it, instead make another sauce. If you like it hot, this is the new Frank’s Red Hot, I take it back- this is is by far superior than those other sauces. I’m pretty sure I caught the sriracha tilt its cap with mad respect for this spicy orange sauce. It’s true.

 

Grab yourself a taco and check out the fab 4 by clicking on the following links. We will not be held responsible if you eat more than one taco while going through the posts. The Taco Cleanse Scientist can be found on: Facebook, Twitter, Pinterest, and visit them on their blog

I received a copy of the taco cleanse and am excited to host a giveaway. One lucky person will have the chance to keep the peace by offering tacos, one shell at a time 🙂

WE HAVE A WINNER!!! Congratulations to Pepa J!

For a chance to win The Taco Cleanse, click on the link. I’m having problem with being able to post the image. The giveaway is open to U.S. residents. Good luck!!The winner will receive an email, once one is picked. So, keep an eye on your email, this giveaway will be opened for one week. If you enter by logging in with your Facebook  account, we will attempt to also contact you via dm on FB.

* quotes are from The Taco Cleanse.

Earths General Store

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When I was visiting Edmonton, I wanted to support a local independent store and found Earths General. I highly recommend the store- not only because they have lower prices than chain stores, but I when I walked in, it just felt like I was visiting family. Michael has such an energy- a charismatic personality, you can tell he cares about people and their needs. I hate to use the word cashier, but the person running the til- was fantastic, full of energy- friendly, treated me like a friend she hasn’t seen in over 10 years without being fake. You know *that* attitude in other stores? Where you swear they are working only for commission?

Thank you Michael and family for offering an environment for the haters of shopping to actually enjoy shopping! I can’t wait to visit you again- p.s, let us know when you get the gardein pizza pockets!

Here’s a sampling of some vegan goodies in store- not all products shown are vegan, just ignore that part- just look at all the vegan deliciousness.

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Do you have a hometown store in your town or city that you love? Please let us know, we love to support local businesses even if we don’t live there. Without them, the town/city seems so cold. We need people to bring a Cheer’s like feeling. Everyone should be saying your name when you walk in 🙂

V is for Vegan- Recipe, review and giveaway

“The Greatness of a nation and its moral progress can be judged by the way its animals are treated” Mahatma Gandhi*

V is for Vegan by Kerstin Rodgers a.k.a MsMarmiteLover. A little about Kerstin, she launched the supper club/pop up/ underground restaurant in the UK back in 2009 with her supper club The Underground Restaurant. How edgy is that?

Her book is broken down into an intro, knowledge is power, snacks, breakfast, lunch, dinner, dessert.

She’s a believer in simplicity. I like how there is no mock meats such as TVP or facon. Kerstin prefers to use natural, unprocessed foods.

She has a brief overview of veganism, the color wheel of food, then she gets into what everyone wants…. the recipes. Not every dish comes with a picture but the ones that do, look oh so good. I find her recipes from anything simple (great to people who may not like to spend time in the kitchen) to advance, where you must take more time to prepare the dish. I love cooking, so that’s not an issue with me.

I do have to admit, she has called for some ingredients that I have never heard before, such as  rock salt. According to google, it’s large chunky nonuniform crystals and can be found in regular grocery stores.

Just a sampling of what types of recipes can be found in the book:

Snacks: 13 things on toast, hummus (there’s a few options), cheesy popcorn , energy balls, fruit leathers.

Breakfast: smoothies and shakes, light as crumpets, black cat pancakes with bananas, cinnamon and maple syrup, scrambled tofu on truffled sourdough bruschetta,  tofu shakahouka.

Lunch: Zurek sour rye soup, hot and sour soup, popcorn chowder, 3 kinds of sliders and all the fixin’s, onion rings.

Dinner: Freekeh with purple sprouting broccoli and almonds, fresh vegan pasta, flower and herb pasta, Benign dictatorship saffron spaghetti, watermelon stir-fry with rice, wild mushroom forest pie.

Dessert: Rhubarb crumble with custard, custard, roasted peaches with lavender and coconut salted caramel, chai seed, rose and raspberry falooda.

From what I understand, Kerstin has taken all the food she’s tried from her travels and re-created them so she could share with us. I do like her intro’s as she explains how the recipe(s) came to be.

 

The recipe I’m going to feature today is a mixture of lime, lemon and chocolate goodness:

**Black & Green Cheesecake with Bengali Lime & Avocado

 Key limes or Mexican limes used in Key lime pie are very different from the usual “Persian” limes that we usually see. Key limes are smaller, more acidic, and the flesh is yellow. Once dried into black lime, they are a useful ingredient in Middle Eastern cookery. The strange thing about both Key limes and Persian limes is that they are ripe when the flesh is yellow, not green.

As it’s sometimes hard to get hold of Key limes, I use normal limes. But if you can get hold of Bengali limes (I buy them at Asian supermarkets), then do. They are perfumed, floral, and exotic.

 Serves 6 to 8

 Oil spray, for greasing

For the crust:

1¼ cups [150 g] Oreo cookies, finely ground

3 Tbsp coconut milk

For the filling:

1¼ cups [150 g] cashew nuts, soaked in water for 2 to 4 hours, then drained

2 small avocados, peeled and pitted

½ tsp sea salt

1 tsp vanilla paste or 1 vanilla bean, split lengthwise

Scant ½ cup [100 ml] agave nectar

Juice of 2 lemons

Scant ½ cup [100 ml] coconut oil

Juice of 5 limes, plus the pared zest of 1 for the top (optional)

Slices of kiwi fruit, for the top (optional)

Lightly spray a 7-in [18-cm] loose-bottomed cake pan with oil.

In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake pan. Chill in the fridge for about 30 minutes.

Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.

Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.

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I received a copy of V is for Vegan, and I’m so excited to be able to host a giveaway. Click on the link below to enter. Good luck. The contest is only open to U.S residents.

CONTEST NOW CLOSED!! Congratulations to Sarah O, she won V is for Vegan 🙂

For a chance to win V is for Vegan by Kerstin Rodgers, click on the link. I’m having a problem with being able to post the image. The giveaway is open to U.S. residents. Good luck!!. The winner will receive an email, once one is picked. So, keep an eye on your email, this giveaway will be opened for one week. If you enter by logging in with your Facebook  account, we will attempt to also contact you via dm on FB.

Get to know Kerstin and follow her on Twitter, Underground Restaurant, her blog

*quote from her book.

** recipe and picture used with permission from Quadrille.

 

Dining at the Ravens, review, recipe and giveaway

Grab a peppermint tea, sit back and relax.

When I first opened up the  Dining At The Ravens, by Jeff and Joan Stanford, I must admit I was intimidated by it. The recipes looked complicated. But then I started reading, and lost myself in their story.

When Jeff and Joan first opened up the Ravens it started out as a vegetarian restaurant, but when they went vegan, so did the menu. They use fresh wholesome food. They don’t use seitan or soy isolates, and try to limit tofu as a condiment. (I think that’s why I found it intimidating at first.) Every single dish, is made fresh, with real whole food.

Here’s a sampling of what recipes are in the book:

Breakfast: Ravens Frittata and quiche, Live scramble (raw dish), Garden scramble, Ravens chilaquiles.

Breads and baked goods: Rusitc bread, whole wheat hamburger buns, The Standford Inn By the Sea famous scones.

Sauces, Dips and Spreads: Kale sauce, Ravens Lemon Tahini sauce, Salsa cruda, Ravens BBQ sauce, avocado mousse.

Appetizers and sides: Lime-infused roasted asparagus with morel sauce, dolmas, Indian-spiced kale with potato omelet, Dos tacos, Sea palm sliders.

Salads and Dressings: salad napoleon, kale salad with avacdo lime verjus dressing, Valentine’s poached pear and grilled endive salad.

Soups: Ravens all-purpose vegetable stock, roasted fennel and cannellini bean soup with garlic and sage, asparagus soup with pistachio cream.

Entrees: Ravens Reuben, Begger’s purse, Black pepper fettuccine with chardonnay sauce and grilled asparagus, paella. forbidden risotto with sunchoke lemon cream, raw lasagna.

Desserts: Carrot cake, chocolate chip cookies, pecan torte,

Pantry Basics: herbed chickpea crepe, mexican rice.

Every recipe has a little story or intro to it with a picture. Which is one of things I love about this book. I have never chatted with Jeff or Joan, but I feel like I know them, and these recipes are like family secrets being passed down to me (and to all that purchase the book).

This is the second recipe I’ve tried from the book: this recipe is rich, luxurious yet oh so simple to make. I had time to help the kids with homework while it cooked for the 40 mins. If you want it to look rustic, don’t blend it  but pull out your blender to make it look pretty for your guests.

 

 

Potato Leek Soup with Drunken Leeks*

 

4–6 servings

 

This is one of The Ravens’ very popular soups. When it’s on the menu at night, the next day there’s none left for the staff “family meal.”

 

In the days of root cellars, potato leek soups were commonly served in winter. We serve this soup year-round.

 

2 tablespoons olive oil

4–5 medium Yukon Gold or red-skinned potatoes, roughly chopped

1/2 cup chopped celery

⅓ cup minced parsley

3 large leeks, cleaned and thinly sliced

6 cups Ravens All-Purpose Vegetable Stock (page 163) or store-bought vegan broth

1/2 cup coconut cream (use the top layer of coconut cream from a can of coconut milk)

1–2 tablespoons lemon juice to taste

Salt and white pepper to taste

Drunken Leeks (see note)

Crispy Leeks (see note)

Tangy Sour Crème, for garnish (page 262)

 

  1. Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8–12 minutes.
  2. Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30–40 minutes, or until vegetables are tender.
  3. Leave chunky, or blend in a high-speed blender to desired texture.
  4. Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.
  5. Garnish with Drunken Leeks, Crispy Leeks, and Tangy Sour Crème, in that order.

 

To make the Drunken Leeks: Cut 2 leeks lengthwise into thin strips. In a heavy sauté pan, wilt the leek strips in 1 teaspoon olive oil over medium heat. Douse wilted leeks with 1 cup red wine and simmer for 10 minutes.

 

To make the Crispy Leeks: Preheat oven to 450 degrees. Slice 1 leek into 1/4-inch disks and sauté in 1 teaspoon olive oil with 1 teaspoon salt. Transfer to a sheet tray and crisp up in oven for 15 minutes, or until browned.

 

 

TANGY SOUR CRÈME

Makes 1 3/4 cups

 

*the above recipe and image used with permission by BenBella Books.

I think I’m going to grab another tea, and a freshly made chocolate chip cookie, and day dream about the Inn that overlooks the bay, as the sun sets – painting a lovely backdrop. I hope one day I will be able to visit. It’s going to feel like going back home and visiting family.

To find out more about Jeff and Joan visit them on facebook, Twitter and of course their website: Stanford Inn

BenBella sent me out a copy of this book and is going to send out a copy to the lucky winner- Good luck 🙂

The giveaway is now over!

Congratulations Julie L!!

Click on the link for your chance to win Jeff and Joan’s Dining at the Ravens, click on the link. I’m having problem with being able to post the image. The giveaway is open to U.S. and Canadian residents. Good luck!!

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