Hi there my lovelies! Hope you are having a wonderful Thursday. Today, I want to share with you a wonderful, healthy, and fulfilling salad recipe that is packed with protein, fiber, vitamins, and minerals. Most of all, it will keep you full for a long time. I often I have it for dinner and I am full all night. Best of all, you can add your favorite ingredients to it. I just like to keep it simple. This recipe serves up to 6 people.
2 32-oz canned Garbanzo chick peas.
1 32-oz canned red kidney beans
1 regular cucumber chopped
¾ onion finely chopped
1 bunch scallion
½ bunch cilantro
½ lemon juice
Salt and pepper for seasoning
Mix all the ingredients together, and add salt and pepper to season
You can add different color chopped bell pepper to add color to the plate
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Hi There! many years ago my dad owned a Mexican restaurant in Washington D.C., and he learned to make guacamole from the chef. I made it into his own and I love his guacamole. Many time I just have the guacamole by itself. Today, I will share the recipe with you.
1 small onion finely chopped (I sometimes add 1/2 and 1/2 small onion and green onion)
1 clove garlic minced
1 ripe tomato chopped
1 lime juiced
Salt and pepper to taste
little bit of cilantro of garnish
Cherry tomato (I just use 1 just for garnish)
Peel and smash the avocados in a serving bowl
Mix onion, garlic, tomato, and lime juice
Add salt and pepper to taste
Chill for an hour for the flavor to blend
Garnish with cilantro and cherry tomato if you want.
Hope you enjoy the recipe as much I have enjoyed making it.
This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association. You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.
15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
2 mangos (about 2 cups), cut into 1/2-inch cubes
2 green onions, cut into 1/2-inch pieces OR
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 red or green bell pepper, seeded, cut into 1/2-inch pieces
Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.
1 avocado , peeled and seeded
About 1 cup sweetener to taste.
1/4 cup pure cacao powder, or pure unsweetened cocoa
1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.
Line a loaf pan with parchment paper so handles hang over the sides.
In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
Pulse in the nuts very briefly so they’ll be crunchy and not mush.
Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.
Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup chopped tomato (1 plum tomato) OR
1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
1/3 cup chopped avocado
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
My sister loves burger. However, as a family we wanted to cut down on red meat so I have been looking for some healthy and tasty vegetarian alternative for us to try. Through my search I came across this diabetic friendly chickpeas burger at Diabetes Forecast Magazine. This came out to be even better because my parents are diabetic, so I can make it for them as well. Hope you enjoy this healthy vegan recipe. The recipe makes 4 burgers with 15 minutes preparation time and 15 minutes cooking time. Happy reading.
2 tablespoon of olive oil, divided
1 small onion, diced
3 tablespoon of minced celery
2 tablespoon of minced red bell pepper
2 garlic cloves, minced
2 teaspoon of curry powder
½ teaspoon of kosher salt
¼ teaspoon of ground cumin
Pinch of ground cayenne pepper
2 cups of canned chickpeas, drained and rinsed
1 ½ cups of bread crumbs
In a skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion and sauté for 3 minutes.
Add the celery, red pepper, parsley, and garlic and sauté for 2 minutes.
Stir in the curry powder, salt, cumin, black pepper, and cayenne and remove the skillet from the heat.
Puree the chickpeas in a food processor or blender. Pulse until you have a coarse puree, adding a little water if necessary. In a mixing bowl, combine the chickpea puree, the vegetable mixture, and the bread crumbs and mix well.
Form the chickpea mixture into 4 patties. Heat the remaining oil in a heavy skillet, preferably cast iron, over medium-high heat. Add the patties to the skillet and cook for 5 to 6 minutes per side.
Serve the burger patties as you prefer.
Each patty has 225 calories with 8 g of total fats (1.2 g saturated fat), 33 g of carbohydrate, 5 g fiber, 5 g sugar, 0 mg of cholesterol, 345 mg sodium, 230 mg potassium, 6 g protein, and 105 mg phosphorous. This is a great, healthy meal to serve to kids as well. Please let me know much you love much this vegan, burger.
Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.
1 cup pitted dates
1/2 cup almonds, unsalted
1/4 cup walnuts, unsalted
1/4 cup unsweetened cocoa powder
2 ripe bananas
4 tbsp natural almond butter
1/4 cup more unsweetened cocoa powder
4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)
Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
Spread mixture over bottom layer until evenly distributed.
Place in freezer for 30 minutes.
Cut into 16 squares.
Re-freeze whatever you don’t eat, and enjoy at another time!
Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.
With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuitblog site, offered by an holistic nutritionist.
1½ cups raw cashew, soaked for 12-24 hours
¼ cup raw organic apple cider vinegar
2 tablespoons fresh lemon juice
2-3 tablespoons water
Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
Then, drain and rinse the cashews with water.
Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
Spoon the cream cheese mixture onto the cheesecloth.
Pull up the sides of cheesecloth and tie with a piece of string or twine.
Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, andNo Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.
Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site. Happy Reading.
Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
Put all ingredients in a food processor or blender.
Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won’t be these no bake cookies :-)!)
Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
Decorate with shredded coconut, cocoa or carob powder, or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
Leave to firm up on a plate. They will firm up at room temperature.
You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life. Happy reading.
1 can organic coconut milk
1/2 tea spoon vanilla extract
Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
You can add vanilla extract while whipping as you would with regular cream.