February 22, 2012

Cinnamon Licorice Veggie Juice

Cinnamon Licorice Veggie Juice

I am not a fan of licorice. I have, however, fallen head-over-heels for a little vegetable called fennel which is strangely reminiscent of it in flavor (imagine licorice as a crunchy veggie if you can ;) ). Along with juicing it and thinly slicing it into salads I absolutely love my Sweet-and-Salty Fennel Fries and frequently return to Lauren’s Iced Carrot No-Cappuccino. Today I’d like to bring to you that cappuccino’s cacao-free cousin:

Ingredients:

2 lbs carrots
2 heads romaine
1-2 bulbs fennel
liquid stevia (I use 4-5 droppers, it ends up pretty sweet)
a hearty dose of cinnamon

Juice the fennel, romaine, and carrots and pour into a blender. Add stevia and cinnamon to your liking and blend. You can also just stir in the cinnamon and stevia but I like mine frothy.

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February 20, 2012

Eggplant Curry over Parsnip Rice

Eggplant Curry over Parsnip Rice


It’s Indian food night at The Vegetable Centric Kitchen! I’ve been promising Britney for ages that I would learn to cook Indian food and this was my first experiment! I have a hard time eating at Indian restaurants, usually ending up with a stomach ache from all the oils. I also never seem to remember to ask for my dish without the rice, meaning I either eat the rice (which does NOT go well) or end up unsatisfied. Parsnip rice to the rescue!

Ingredients:

1 eggplant
1 Tbsp coconut oil (plus a little for coating)
1 yellow onion
1 clove garlic
1 jalapeno
1 thumb-size knob ginger
1.5 Tbsp curry powder
1 tsp EACH of cumin seeds and sea salt
1 15 oz can diced tomatoes or one large fresh tomato
1 big handful fresh cilantro leaves
2 parsnips

Preheat oven to 400. Cut eggplant in half lengthwise, lightly coat with coconut oil, and place skin-side down on a baking sheet. Bake for 20-30 minutes.

Over medium heat, warm coconut oil and saute onion, garlic, jalapeno, and ginger until soft. Season with spices.

Chop parsnips into a few chunks and pulse in food processor to a rice-like consistency.

Remove finished eggplant from oven and chop. Add chopped eggplant and tomato to pan with onion mixture and cook for another 5 minutes. Blend in food processor and serve over parsnip rice.

Happy Chocolate Mint Day!

So yesterday was Chocolate Mint Day…Really, I don’t make this stuff up! I bought a box of Stash’s Chocolate Mint tea to celebrate- it’s a caffeinated tea so I saved it as a treat for dessert with a scoop of extra cocoa powder for a mint hot chocolate!

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February 18, 2012

For the Love of Sweet Potatoes

Did you know that February is National Sweet Potato Month? Don’t worry, I’ve got you covered, we’re sweet potato freaks around here:

Sweet Potato Enchilada Salad

Sweet Potato Croutons

Smoky Raw Sweet Potato Hummus

Rosemary Black Pepper Sweet Potato Stew

Chili-Cinnamon Sweet Potato Fries

Sweet Potater Tots with Creamy Cumin Guac

Rosemary Black Pepper Sweet Potato Rounds

Sweet Potato Sushi (a guest post)

Vegan "Bacon" wrapped Sweet Potatoes (a guest post)

Salted Chocolate Sweet Potato Cake

Let the celebrations commence.

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February 17, 2012

Good Stuff Friday

For your pre-weekend reading/viewing/noshing enjoyment…

Sun Dried Tomato Salsa from Food.com

One Year Later from Nourishing Flourishing

Create Flow, Cleanse the Liver and Feel Great from Donna Gates

Braised Belgian Endives from Local Foods

Diet and Age Comparisons from Jinjee Talifero

The Alchemy of Food from Wake Up World

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February 14, 2012

Red Velvet Creamed Salad

Red Velvet Creamed Salad- Do you like my attempt at a heart? ;)

Because even your salad should be choco-fied on Valentines Day. As previously discussed, my darling has no appreciation for the extraordinary vegetable called beet. So this salad was for me :) My lovely ladyfriend was treated to these Autumn Maple Beer Pancakes which I made with spelt flour, almond milk, and organic butter.

Autumn Maple Beer Pancakes for my Valentine

We shared Theo’s delicious Salted Almond Dark Chocolate bar though my salad was so chocolatey I could hardly take but a few little nibbles.

Ingredients:

2 medium-sized, roasted beets
1/2 cup raw tahini
2 Tbsp cacao powder
1 Tbsp apple cider vinegar
big pinch of sea salt
pinch of cloves
1-2 packets NuNaturals stevia
enough nut milk to blend and get the consistency you want

Blend all ingredients in a food processor and fold into a big salad. I used a 50/50 mix of baby greens and spiralized zucchini.

On a completely unrelated note, I’m SO excited to be a part of Kris Carr’s Crazy Sexy Juice and Succulent Smoothies E-book- out today!! Download and inside you’ll find my recipe for Jalapeno Cilantro Green Juice along with a heap of other tasty looking treats! I love Kris Carr and all of her work over at Crazy Sexy Life so this is quite an honor!

P.S. Thank-you times a million to Sylvia Christeen for doing such beautiful work on the new banner :)

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