Wednesday, November 7, 2012

kelp noodles post- 15 min lunch to take to work/school

Kelp noodles are from the seaweed kelp! I make lunches with these and eat them cold since they are good raw! Here is my example... but add whatever vegetables you desire.

They are found in the refrigeration section of the grocery store. I would recommend chopping them up if you are eating them raw, because they stick together really well.

Ingredients (yields 3)
1 package of kelp noodles
1/4 head of radicchio (red lettuce)
2 bok choy
handful of raw cashews
1 tsp of ginger
10 shitaki mushrooms
1 tsp nama shoyu/ soy sauce
1 tbsp tahini or 1.5 tbsp hummus

Directions- I layer it into a glass tupperware  (takes 15 min)
1. Cut up radicchio and smother with tahini or hummus
2. Cut up bok choy (into bite size) to put as second layer
3. Chop up ginger into really small pieces
4. sautee ginger in a little bit of water for 3 min with mushrooms
5. add nama shoyu/soy sauce and cashews to sautee for 1 min
6. while that is sauteeing, cut up kelp noodles and put on boy choy and radicchio
7. sprinkle on mushroom, ginger and cashew

Chopped ginger 
Radicchio and bok choy 
Brand is sea tangle

Sauteed shitaki mushrooms
cut up kelp noodles

Tuesday, October 30, 2012

parsnip fries- thanksgiving surprise!

This recipe is delicious. So easy too. I got it from but modified it to have coconut oil, and I cooked it for less time. This would be a great thanksgiving addition. Can you imagine?! Toppling on cranberry sauce? YUM.

Here goes....

ingredients (I just made up how much should be in there...)
1 tbsp coconut oil
1 parsnip
1 tbsp almond butter (mine was crunchy!)

preheat oven to 400
1. melt coconut oil
2. pour in bowl with almond butter, mix
3. cut up parsnips into sweet potato fry size
4. cover the parsnips with the almond butter/coconut oil mix (with your hands)
5. place on cookie sheet
5. lick your fingers!
6. place in oven for 25 min or until brown

Saturday, October 13, 2012

Winter comfort food (quinoa, coconut, squash....)

Hi! I am finishing up my second week of my 4th quarter of nursing school. I already feel my neck/upper back getting tight from the stress! I need to start yoga again.... tomorrow is my goal! After just a handful of poses tonight I already feel better.

My neighbor from Minnesota told me about this recipe, and I have had it four times this week because it makes such big batches and is delicious! And it is getting cold...

This is just the coconut milk and squash

Ingredients: Yields 4 servings
2 cups of cubed butternut squash (I baked the squash for 45 min)
1 can of black beans (or cooked yourself)
1 cup quinoa
3/4 cup coconut milk (unsweetened)
1/4 onion (any kind, I chose red onion)
1 lime
herb of your choice (thyme, parsley) *preferably fresh instead of dried

*have beans already made
1) cook quinoa in water
2) start sautéing onion for 5 min (in small amount of water instead of oil)
3) add coconut milk, squash, beans, and herb (cook at a medium temp until hot)
Avoid having the coconut milk bubble
4) Squirt on lime juice
5) Pour over quinoa

Feel free to add greens if you'd like. Some ideas: collard, kale, spinach

Will keep for 4 days.

Tuesday, October 2, 2012

meals for the week

simple anti-inflammatory soup


ingredients     serves 3
                                                         10 crimini mushrooms
5 leaves bok choy
juice from 2 lemons
1/2 cup coconut milk
2 green onions
1 tbsp sesame oil
1/2 clove garlic
1/2 cup of kelp noodles/rice noodles
3 cups water
1/2 tsp nama shoyu/soy sauce

optional: 1 tbsp dired wakame seaweed
sesame sticks to sprinkle on top

1. start heating up water in pot
2. add garlic and sesame oil for 3 min
3. add bok choy, mushrooms and coconut milk, cook for 5 min
4. add green onions, kelp noodles and nama shoyu, cok for 3 min
5. add lemon juice and pepper
6. DONE!
(If using wakame, pour soup over wakame to rehydrate)

Friday, September 28, 2012

Thai Madness! (my favorite dinner of all time)

This dish is my favorite!! Almond coconut sauce. You can make it much more simple by just making rice noodles, sauce and whatever vegetables you have. This recipe is the most complex, because I made it completely raw, and went to the Asian store, so I went nuts on the vegetable availability.

Yields 2 servings
noodles: (or you can have rice noodles and put these ingredients as toppings)
one julienned red pepper
meat from coconut julienned
thinly sliced red onion (marinated in 3 tbsp nama shoyu and olive oil for 20 min) (or sautee if not raw)
10 basil leaves thinly sliced
5 mint leaves
2 thai red chilies (seeded and chopped)
2 tbsp minced ginger
juice of 2 limes
3 tbsp pitted dates or honey
2 lime leaves/basil
1 1/4 cup almond butter
1/4 cup water
1/2 cup coconut milk
handful sliced almonds
2 shredded carrot
1 cup sliced pea pods
2 scallions
marinated mushrooms (with onion in nama shoyu and olive oil) 
1) Marinate mushrooms and onion for 20 min
2) Slice other vegetables
3) Prepare garnish onto one plate
4) Blend sauce together
5) Cook noodles if eating noodles! 
*Other vegetable options: bok choy, snap peas, bean sprouts, cucumber

Filling sweet potato breakfast

*modified from Happy Herbivore
*Sorry my pictures don't do this meal justice.
I recently discovered this breakfast, and it is extremely filling and satisfying. I still have my green smoothie in the morning, but to make sure I do proper food combining (best for my belly) I drink the green smoothie at least 30 min before the sweet potato, or leave out the banana from the GS.

Ingredients: to yield 1
1 medium sweet potato
3 tbsp raw almond butter
3 tbsp unsweetened apple sauce (no sugar added)
1 tbsp ground cinnamon
handful of raisins (no added sugar)
 *The measurements are just a guideline.... feel free to add as much as your heart desires
Directions: Pre-heat oven to 350
1)Wash sweet potato (no need to peel)
2) Place sweet potato in casserole dish for 45 min or until fork punctures through easily
3) Meanwhile, mix together almond butter, apple sauce and cinnamon
4)When sweet potato is cooked, slice in fourths
5) Pour mixture over sweet potato and sprinkle on raisins

YUM!!!!!!!! I just had two sweet potatoes because they were so good haha. I think I ate too much.