Recipe: Apple-scented Oatmeal and Buckwheat Porridge

[Modified From Whole Foods]

Serves 4-6

Ingredients

1 cup steel-cut oats
1/2 cup buckwheat groats
2 cups pure apple juice
2 cups water
1 cinnamon stick

Method

Put oats and groats into a medium pot and cook over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.

Carefully add hot juice mixture to oats and groats and return to the heat. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon, ladle into bowls and serve.

Nutrition

Per serving (about 10oz/283g-wt.): 210 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 43g total carbohydrate (4g dietary fiber, 15g sugar), 6g protein

Recipe: Best Vegan Omelet Ever

At least in my opinion that is. Sick of tofu scrambles, I decided to take the leap and try concocting a vegan omelet. And eventually, after much slaving away, Eureka!

I hope you enjoy this recipe as much as I do. Let me know what you think!

Makes: 16 small omelets

Preparation Time: 30 mins

Ingredients:

16 oz of firm tofu, mashed

1.5 c of chickpea flour

.5 c onion, chopped

2 T soy sauce

1-2 T tahini

2 T baking powder

1 c water

Pepper to taste

Any minced add-ins (parsley, peppers, chives, etc...)

Let’s Get Started:

First, stir the flour and tofu together. Then, add this mixture the remaining ingredients (minus your add-ins and). Blend until mostly smooth. Add more water if needed. What you are aiming for is like a slightly thick pancake batter.

Pour small circles on to a medium-hot non-stick griddle or pan. Add the add-ins on top. Let them cook undisturbed until the edges brown and the centers are somewhat firm. Then, delicately flip. This is why you don't want to make them too big, lest they crumble. Cook until the bottoms are browned also. Ta Da! You have yummy-ness.

Recipe: So Easy Asian Salad

So Easy Asian Salad

vegan – low fat

Serves 1

Ingredients

6 leaves of romaine lettuce, chopped

½ c of shredded red cabbage

½ c of shredded green cabbage

¾ c sugar snap peas, chopped

½ asian pear, chopped

¼ c mandarin oranges (with or without juice)

1 green onion, minced

¼ package of (vegan) Ramen noodles, crushed

1 T Trader Joe’s soyaki sauce

Preparation

Combine ingredients and toss. Serve. Isn’t that easy?

* You could make it lower carb by omitting either fruit or the rice noodles. That will also cut the calories if you so desire.

Recipe: Mostly Raw Cinco De Mayo Salad

New exciting mostly raw salad. It could be easily modified to be raw... but right now its only about 80%.

Salad includes: Romaine with black beans, grape tomatoes, english cucumber, minced red onion, raw corn from the cob, red bell pepper, mango, fresh cilantro, roasted cumin seeds and lime juice.

Going Raw-ish. (Day 1)

So previously (unrecorded here - see main blog), I attempted a raw vegan detox. It went fairly well, aside from the fact that juice is a good way to go broke. With the onset of spring and some fairly poor eating choices lately, I have decided that going 1/2 raw is absolutely achievable.

To kick it off, I give you my recipe for yummy thai lettuce wraps.

The most important part is the sauce. Mine is fairly straight forward.

- 6 T natural raw peanut butter

- Juice of 1 lemon or 2 limes

- 2 T soy sauce

- 1 T raw agave nectar

- 2 cloves garlic, minced

- 1.5" grated ginger

Put in food processor and blend.

For the rolls themselves,

Use a nice piece of lettuce as your wrap, and fill it full of goodness.

In this case, I tossed shredded green cabbage and my sauce, layers sliced mango and grated carrots, avocado, and finally some fresh basil and cilantro.