Easy Awesome White Girl Dal

Easy Awesome White Girl Dal

So simple and takes no time to make a delicious and satisfying meal high in protein and amazing beneficial spices. If you have a rice cooker, it makes it even more effortless. I prefer this with organic basmati rice that I add a pinch of cumin seeds to in the steamer. UN-real and super delicious.

easy-white-girl-dal

1c red lentils, moong dal (yellow lentils), or mung beans- YOU CHOOSE!

3c water

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In a large pot, bring the lentils or beans to a boil and then reduce the heat and simmer partially covered for 45-60 minutes or until buttery soft and broken down. Add more water if necessary.

Set aside. Drain if necessary.

The DAL

2T coconut oil

1/2t cumin seeds

1t turmeric

1/2t chipolte smoked hot pepper (optional)

1‚ÄĚ fresh ginger, grated

1/2t pink salt

1T vegan butter

Handful of fresh parsley, minced

Large handful of baby spinach whole, or kale, cleaned and trimmed into bite size pieces.

In a large cast iron pan, sauté the spices in the coconut oil over medium high heat.

Add the cooked lentils or beans.

Stir well incorporating the lentils/beans into the spice oil mixture.

Add in the greens. When they are bright green and just tender, finish off the dal with the vegan butter. Serve immediately over white or brown basmati rice.

Fucking delicious.

Ginger Turmeric Chai Spice Cashew Latte

ginger-turmeric-chai-spice-cashew-latte

My sister Jill came for a visit and around 8pm she was like…”I want something hot, rich and creamy, frothy and yum like sweet steamed milk but vegan”…in about 30 seconds flat, we had this major revelation in a ¬†mug….SO DELICIOUS….SO GOOD. I make this in my Vitamix and blend it for at least a couple of minutes giving it a nice heady froth. I haven’t missed coffee since! I actually woke up this morning and CHOSE this over my brew. SO spicy and warming- I love it. Turmeric is an amazing anti-inflammatory, anti-bacterial super root so ya, this is for your health. ūüėČ

1/4c cashews

1″piece of ginger

1 1/4c boiling water

1/4t turmeric powder

Pinch vanilla powder or 1/2t vanilla

1/2t cinnamon

Pinch chai spice *opt

Pinch pink salt

Pinch nutmeg

2t agave or maple syrup

Combine all ingredients into a blender and process until well combined and frothy- about 2 minutes. Top with more cinnamon and nutmeg.

*Caution: blending hot liquids can be extremely dangerous.

Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1¬†fresh jalape√Īo or cherry bomb pepper,¬†chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

‚ÄĒ

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

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Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

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In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

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In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like¬†using raw cacao nibs in place of the chocolate chips, using ¬†1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by¬†using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

Monkey Love Protein Power Recovery Smoothie

Monkey Love Smoothie

Perfect for a post workout.

Monkey Love Protein Power Recovery Smoothie

1c nut milk

1T hemp seeds

1c chopped frozen bananas

1T gold flax seeds

1T coconut oil

2t maca powder

1t vanilla

1 scoop protein powder

¬Ĺ scoop Vega Recovery Accelerator- Tropical flavor

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Recovery Broth/ Noodle Soup Broth

recovery broth

I have been addicted to this broth the past several days. I have made it both with fresh turmeric and with powdered- the fresh offers a much more vibrant looking broth but both are equally healing. Perfect to make extra to have to sip on or make 1/2 the recipe and make the perfect amount for a bowl of buckwheat ramen & veggies.

Recovery Broth 

6c water

¬Ĺ onion, coarsely chopped

2‚ÄĚ fresh ginger, grated

1‚ÄĚ fresh turmeric, grated OR 1t turmeric powder

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a heatproof container. Discard the vegetables. Pour the broth back into the pot and then proceed to add the sesame oil. You can add fresh veggies, cooked rice noodles, buckwheat soba or ramen. This is the simplest, most gorgeous orange broth and it is just so easy and perfect for a pick-me-up or for when you are not feeling full force to just sip on.

Creamy Roasted Squash Soup or Bisque

*roasted Squash Soup

Roasted Squash Soup

The squash is the star of this sweet bisque as it should be. Hardly anything is needed to make this sweetie taste delicious. Ideal squashes would be Curri, Butternut, Acorn, Hubbard, or Delicata. The spices simply enhance and showcase the bright golden flesh. Fresh turmeric and ginger give it an added bonus of anti-viral, anti-inflammatory, digestion boosting benefits…Now¬†is the time for this wonderfully satisfying soup.

Wheat-free, Gluten-free

1 large onion, coarsely chopped

3c Hubbard or red Curry, roasted*

1 cloves garlic, minced

1/4t black pepper

1/4t cayenne pepper fresh or dried

3T coconut oil

1″ fresh ginger

1 vegetable bouillon cube (or 1T veggie broth powder)

1t cumin

2t ume vinegar or lemon juice

1t cinnamon

1/2t turmeric fresh or dried

2T maple syrup, sucanat, or palm (coconut) sugar

4c boiling water

1t salt or to taste

Cashew heavy crème:

1/2c-roasted cashews

3/4c water

OR 1 can of full fat coconut milk.

  • As a time saver, the squash can be roasted in advance. The roasting step may even be omitted and the squash simply cubed and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

Bring 6c of water to a boil- in case you need more

Preheat oven to 350 degrees

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.

Making the Cashew Cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

Making the Soup:

In a large soup pot, add the oil and sauté the onions, and garlic with the sweetener until golden and soft. Add the cumin, turmeric (if using dried), cinnamon, salt, black and red pepper. Add the roasted squash, the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 20-25 minutes.

In batches, in a blender or vitamix*, puree the soup adding in the fresh ginger and turmeric (if using fresh). At this point, the soup is delicious as is or add the crème or coconut milk  to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sprinkle with cinnamon and garnish with pan toasted seeds from the inside of the squash!

Banana Acai Double Protein Power Smoothie

*Banana Acai Double Protein Power Smoothie

Banana Acai Double Protein Power Smoothie

1c nut milk

1T hemp seeds

1 banana, ripe

1 heaping T tocotreinols

1T gold flax seeds

1T acai powder

1T chia seeds

1T coconut oil

1t vanilla powder

2 scoops protein powder

Dash cinnamon

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

1c ice

Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.