Eaternity

More than 150 deliciously easy vegan recipes for a long, healthy, satisfied, joyful life by Jason Wrobel– will have you eating for better sex, good sleep, weight loss, happiness and good mood, more energy, detoxification, brain power, more muscle, immunity, strong bones, great skin, strong eyesight, a healthy heart, for less stress…. did I mention better sex?!?!

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He grew up in Detroit,  as a vegetarian for the few years of life due to a lactose intolerance,  but he did start eating SAD (standard American diet). His grandfather was diagnosed with a metastasized tumor, 30 years after he had prostate cancer. He unfortunately  lost the battle to cancer in 1995. After dealing with his grandfather’s battle, Jason did a ton of research and went vegan at the age of 20.

Each recipe has down to earth REAL food. Some recipes do call for some protein powders, taco shells, tempeh but they are few and far between. You are able to buy 98% of all ingredients from your favorite  grocery store.

Each chapter explains more about what the title is about. He gives you some stats and a list of super foods to help you eat better. This is more than a cookbook, it’s more than a reference. It’s, in my opinion, a complete guide in healthier eating. He even has a chart of the bad, better, best foods to eat.

Chapter 1. Top libido boosting foods: asparagus, spinach, watermelon. Try his coconut lemongrass risotto, Thia Pad, Cream of asparagus soup.

Chapter 2. Top foods for great sleep: banana’s, rice, kale. Try his walnut taco’s, veggie fried rice, creamy coconut chickpeas with sweet potatoes.

Chapter 3. Top foods for healthy weight loss: honeydew melon, almonds, hemp seeds. Try his pineapple kale green smoothie, nacho cheesy popcorn, apple pie smoothie.

Chapter 4. Top feel good foods: asparagus, lemon, spinach. Try his pasta marinara, supreme vegan nacho’s, cinnamon sugar bunuelos.

Chapter 5. Top energy boosting foods: asparagus, spinach, cherries. Try his Fruit pizza, masa harina pizza, quinoa falafel with avocado tahini sauce.

Chapter 6: Top detoxifying foods: beets, cinnamon, garlic. Try his The impasta bowl, cheesy cauliflower popcorn.

Chapter 7. Top brain boosting foods: cocao, tomatoes, turmeric. Try his wrapatouille, chocolate pecan crunchy balls, pear apple crisp.

Chapter 8. Top muscle building foods: beans, brown rice, raspberries. Try his buckwheat breakfast bars, cauliflower parsnip mash with neatballs, black bean veggie burgers.

Chapter 9. Top immune boosting foods: watermelon, almonds, garlic. Try his golden turmeric milk, cream of mushroom soup, glorious green juice.

Chapter 10. Top Bone building foods: almonds, bok choy, spinach. Try his buffalo cauliflower bites with cashew dill dipping sauce, the burgerrito, roasted brussels sprouts with coconut bacon.

Chapter 11. Top foods for healthy skin: kale, green tea, hemp seeds. Try his superfood Caesar supreme salad, kale BLT salad,  pear and pecan salad.

Chapter 12. Top foods for strong eye sight: kale, blueberries, red wine. Try his spaghetti squash primavera, butternut squash mac n cheese, mixed berry parfait.

Chapter 13. Top heart healthy foods: beets, oranges, spinach. Try his Thai cucumber peanut salad, dark chocolate pancakes, squash crostini.

Chapter 14.Top stress reducing foods: banana, broccoli, peanuts. Try his peanut butter ice cream, cream of broccoli soup, spicy jackfruit taco’s.

Most of the recipes in the book are gluten free. Actually at first I thought it was a GF book because it wasn’t until several recipes into it that I actually found one that had gluten it in. Jason does list a lot more TOP foods in each chapter, I was only mentioning three. But as you can see- real foods will improve your over all wellness. Including a better sex life.

With permission from Hay House Publishing, I’m able to share a recipe with you. It’s called Nacho Cheesy Popcorn. This is from the Chapter Recipes for Weight Loss.

popcorn

 

2 tablespoons grapeseed oil

¾ unpopped popcorn seeds

¼ cup melted organic virgin coconut oil

¼ nutritional yeast

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon sea salt.

 

  1. Heat the grapeseed oil in large saucepan over medium high heat. Add the popcorn seed and place the lid on the lid on pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, about 5-7 minutes. Remove the pan from the heat and pour the popped corn into a large mixing bowl.
  2. Drizzle the melted coconut oil over the hot popcorn and sprinkle with the nutritional yeast, chili powder, cumin garlic powder and sea salt. Stir thoroughly and serve immediately.

I didn’t use his method of popping the corn I used my air popper. Therefore I didn’t use the grapeseed oil. OMG!!! I loved it. Actually I had this for supper one night. Yes, you can have popcorn for dinner- try it sometime. Plus I scored bonus points for being a cool Mom. Sometimes I make my kids popcorn for breakfast- and this is a non guilty pleasure. If your kids are not a fan of spice, omit the chili powder- it will still be awesome.

Published and distributed by Hay House Inc. 2016. Cover and Interior photography: Jeff Skeirik, Interior food photography: Jackie Sobon, Food Styling: Jackie Sobon and Michelle Marquis, Recipe formatting:  Michelle Marquis, Indexer: Jay Kreider

CONTEST CLOSED- Congratulations to Jenn G and Jo-Ann B they both won a copy of Eaternity. 

Hay House publishing did send me out a copy of Eaternity for review and is offering a giveaway. We are able to give 2 copies of this masterpiece away. Kayla and I decided to hold a contest for Canadian Residents and one for American Residents. So, please make sure you click on the right link. Good luck to all who enter. Again as before, we will contact the winner (s) by email. You will have 24 hrs to contact us, or we will have to choose another winner. The contest will run for one week.

American residents enter here.

Canadian residents enter here.

Try the popcorn and let us know what you think. Leave a comment. It’s good, and we give you permission to eat it for dinner 😉

 

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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Check out these awesome bloggers and see what they have to say-

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Homemade applesauce

It’s the weekend, and even though it was warm today- I’m in the mood for applesauce cake. But in order for that to happen- I must sauce some apples.

I don’t know if you have an Instant pot – but you SHOULD!! This sauce took 10 mins to cook- and I did a natural release. I got busy doing other things, so it was on the keep warm feature for about 20 mins. Now if you were to cook this in a crockpot, it would take 4 hrs on high – I don’t have time for that. I asked in a Facebook group, plant based instant pot for their go to recipe. A fellow member linked this for me Home made applesauce. She told me that she used the manual setting.

BOOM!!! Perfect applesauce. For UNDER 2 dollars and 1/2 hr of time. I didn’t use the cinnamon as like I said before I need it for the cake. I will sprinkle some cinnamon when we eat some as a treat.

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What’s your method of making applesauce? IP, slow cooker, stove top?