Friday, October 23, 2015

Go Vegan for National Food Day

October 24th is Food Day...

A day that inspires people to change their diets and their food policies. Every October 24, countless people come together to celebrate a better food system.

This year the focus is "Toward a Greener Diet" focussing on the critical importance of eating less meat and enjoying more whole plant based foods as a way to become healthier and help animals and the environment.

In honour of Food Day I'm challenging you to eat plant based for a day! Below are healthy, full nutrition recipes that will keep you focussed and energized throughout the day. Take note of how your body feels eating plant based for a day - it might be something you start to do more often…healthy habits create heathy people. Enjoy...xo

Autumn Morning Smoothie

This smoothie is an amazing way start to your day - filled with blended greens that are easily absorbed to give you as many nutrients as possible along with fibre from the apple and magnesium from the hemp seeds.

5 - 10 large kale leaves washed and torn (organic if possible)
1 organic apple
8 ice cubes
1 scoop vanilla brown rice protein powder ( I use Sun Warrior brand)
1 Tbsp hemp seeds
2 cups unsweetened almond milk

Blend it all in a blender until it is well mixed.

Crispy Kale Quinoa Salad

This salad is a clean protein powerhouse! The quinoa contains all the amino acids your body needs along with iron and fibre. The yellow pepper is full of vitamin c and the hemp seeds contain magnesium and omegas. The kale chips add a nice crunch. Perfect as a main dish or as a side with a baked sweet potato.
Get the recipe here: Crispy Kale Quinoa Salad

Cucumber Crisps

These make a great healthy, crunchy snack in the middle of the afternoon - you know, when the "unhealthy vegan" food is calling your name. Also perfect for the kids after school.
Get the recipe here: Cucumber Crisps

Fabulous Fajitas

These fabulous vegan fajitas are delicious as well as super healthy! Black beans alone are an amazing superfood full of protein, iron and fibre and once mixed with rice you have a complete protein. The peppers are bursting with juicy vitamin C, the mushrooms rich with vitamin D and the kale - well we all know about the kale - it needs no introduction to its vast array of health benefits. Mix up all these awesome foods with a little spice and bundle them up with your choice of wrap - whole wheat, Ezekial sprouted grain, spinach or gluten free and you have a filling, fabulous meat free meal.
Get the recipe here: Fabulous Fajitas

Sending you sunshine, happiness and Food Day love,

Love these pant based recipes? 
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Check out these amazing National Food Day bloggers for more info on healthy eating and being your best self:

Alli from Don't Panic Mom
Amanda from Produce for Kids
April from Gluten is My BitchApsara from Eating Well Diary
Donna from The Hanging Spoon
Emily from Colorado Moms
Gina from The Multitasking Missus
Jen from Driftwood Gardens
Jessica from The Balanced Kitchen
Jill from Just the Right Byte
Jory from Teeny Tiny FoodieKimberlee from Picky Diet
Kristen from Fueling a Fit Fam
Lacy and Emily from Laughing Lemon Pie
Maaike from the Official Food Day Blog
Maybelline from Naturalmente Mama
Monica from Mommy & Love
Sally from Real Mom NutritionSiri from Cooking with Siri
Suchitra from Su's Healthy Living
Susan from Real Kids Eat Spinach

Monday, October 19, 2015

Meatless Monday: Roasted Cauliflower Stew

Happy Meatless Monday.

Today I'm writing you from gorgeous Palm Springs California - currently soaking up some morning sunshine and beautiful mountain vistas and looking forward to an afternoon hike.

But for right now - back to Meatless Monday business!

Its hard to feel like having stew when it is a zillion degrees and sunny here in Cali - however in many parts of the world the crisp fall air is chilling everyone out and some warm, grounding food is just what the body needs to feel well.

Enter the Roasted Cauliflower Stew.

The roasted cauliflower in this tomato based stew adds a wonderful earthy flavour. Cauliflower is packed with tons of vitamin C, potassium and fibre - all of which work to keep your immune system healthy which is so key when the weather starts cooling off.

This recipe is quick and keeps well as leftovers for tomorrow's lunch or in the freezer for a chilly winter day when you have no time to cook. Try it a big hunk of crispy, fresh baked multigrain bread. Yum.


Roasted Cauliflower Stew
Serves 4
1 large head of cauliflower, cut into 2 inch pieces
2 Tbsp olive oil, divided
1 tsp garlic powder
1/2 white onion, chopped
2 cloves of garlic, minced
2 medium carrots, sliced into rounds
1 medium white potato, cut into small cubes
1 can of garbanzo beans, rinsed and drained
1 can or jar of diced tomatoes with their juices
2 cups vegetable broth
1 tsp cumin
freshly ground sea salt and pepper to taste

Preheat the oven to 400. Cover two baking sheets with parchement paper. In a large mixing bowl drizzle the cauliflower pieces with 1 Tbsp of olive oil, garlic powder and sprinkle with salt and pepper. Mix well until the cauliflower is coated. Spread the cauliflower pieces on the two baking sheets and place in the oven uncovered for about 30 min or until the edges are golden brown and the pieces are tender.

While the cauliflower is roasting, sauté the onion and minced garlic in 1 Tbsp of olive oil in a large soup pot on medium low until the onion becomes slightly soft. Add carrots and potatoes and sauté for another 10 minutes. Stir in the veggie broth, cumin and tomatoes with their juices, bring to a boil and then let simmer on low.

Once the cauliflower is roasted, transfer it directly to the soup pot and add in the garbanzo beans. Season with salt and pepper if desired. Let the stew simmer for another 10 minutes with all ingredients. 

Sending you sunshine, happiness and cauliflower stew love,

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Monday, October 5, 2015

Meatless Monday: Cozy Tomato and Quinoa Soup

Here we are in October…how did that happen so fast?

What a gorgeous month…

Warm cozy cashmere sweaters, tall boots, beautiful colored trees, pretty pumpkins and crisp fresh air.

Its the perfect time of year to wrap your hands around a yummy bowl of soup and take in all that nature has to offer.

Today's recipe offers just that - the comfort of warm tomato soup with a healthy dash of vitamin C filled red pepper, basil (loaded with vitamin K) and protein rich quinoa.

Cozy, delicious and filling not to mention so healthy for every cell in your body.


Cozy Tomato and Quinoa Soup
serves 4

1/2 white onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (1 litre)
4 cups cherry tomatoes
1 red pepper, stem and seeds removed
15 fresh basil leaves
1/2 cup quinoa, rinsed and drained
2 Tbsp olive oil, divided
1 tsp crushed pepper flakes (optional)
1 tsp Herbamare (or fresh sea salt)
Fresh ground pepper

In a large soup pot sauté onion and garlic with 1 Tbsp of olive oil on low heat. Season with Herbamare and crushed red pepper (optional).
While it is sautéing blend tomatoes, red pepper, basil leaves and olive oil in a high speed blender until smooth.
Add the tomato mixture to the pot and stir to combine with the sautéed onion and garlic. Season with fresh ground pepper.
Add the vegetable broth and stir well. Turn up the heat to medium and allow the soup to come to a boil then turn down the heat so it can simmer for about 20 - 30 min.
Add the rinsed quinoa, stir and cook for another 10 minutes until the quinoa is soft. The longer you cook the soup after the quinoa is added the thicker it will become so if you would like it heartier, continue to cook it for longer. If it becomes too thick you can always add a little water to thin it back out.

Sending you sunshine, happiness and tomato soup love,

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