Category: Nutrition + Vegetarian Recipes + more

Healthy Peanut Butter Cups with Oatmeal:

Healthy Peanut Butter Cups with Oatmeal:

I C oatmeal  (Bob’s Red Mill )
1C natural peanut butter
1C raw honey
1C Chocolate Complete Juice Plus whole food drink mix
1/3 C water Add add needed to blend
Use a  large wooden spoon and mix until everything is Blended well. Use silicone baking cups or grease regular metal cupcake cups. Fill one quarter of the way full and press down Place in fridge. This made around 24 healthy peanut butter cups! Take out of pan when hardened. Keep in the refrigerator in a closed container. Enjoy!
Peace, Love + Light~
Lisa Ware
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How to Make Kombutcha

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Get or start a SCOBY
Place in a glass jar with a little of the original kombutcha tea
Measure how much your new jar will hold
Boil that am20160707_21383420160707_22405020160707_213742ount of water
Add a few tea bags (I use Lousianne)
Add organic sugar, use 1/2 C per quart, approximately
Stir Cool completely (or you can kill your SCOBY)
Add the tea to the glass jar with the SCOBY
Leave room at the top so the SCOBY can ex
pand and grow.
Cover with a cut tee shirt or clean rag. Cheesecloth isn’t an option as it let’s in fruit flies.
Secure with a hair or rubber band.
Place in a cool dark area.
Leave it alone!
It takes about 3 weeks. Cold weather slows down the process.
You can swish it around if the SCOBY gets a dry patch.
The SCOBY will get really thick and then you know all the sugar has been converted. You cab taste it with a spoon to see if it’s not set and if it’s fizzy. If so it’s ready!
You can leave it longer and you can grow more SCOBYs. The babies will produce off the bottom of the mother. They forest so they will come down and you can let them get thicker. If you want to split them so you can make 2 batches next time do so with your fingers very carefully. If they don’t come of easily don’t tear the mother. Let them sit longer back in the closet.
Once the batch is ready to pour off for drinking then save some of the tea with the mother to make a new batch.
I had two different starters. One from a friend and another I created (grew) from the bottom of a purchased bottle of Holy Kombucha from which I saved all of the bottom part then added 1 C of hot tea (completely cooled) and 1 T sugar. It took at least a month to get thick enough to use to make a batch.
The sugar will not make your final kombutcha tea sweet, it’s there to feed the SCOBY. Don’t worry it’s not an exact process.
If you want to have flavored kombutcha then add 2/3 kombutcha and 1/3 organic juice. You can be creative!
Once you remove the SCOBY and pour into jars you need to refrigerate it. You can also refrigerate the SCOBYs to stop the growing process.
Google all the benefits of this amazing fizzy probiotic drink!

Enjoy20160707_22455020160707_213844

Peace, Love + Light~

Lisa Ware
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Gluten Free Zucchini Bread

bagmin 2017

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Here is a really healthy and tasty version of the basic zucchini bread recipe.

1 huge zucchini, shredded (I picked this from my garden, use 3-4 regular IMG_1530
sized zucchini)
4 organic free range eggs
3 C  GF Flour (I like Namaste Foods)
1 T Saigon or good Cinnamon
1 T Mexican Vanilla
2/3 Avocado Oil

1 t baking powder
2 t Himalayan pink salt

1/2 t ground ginger

1/8 t grond cloves

1 t organic nutmeg

1 C Chopped pecans or walnuts
1/8 C Rice Milk (to thin batter, only if needed)

2/3 C Juice Plus Vanilla Complete Powder ( for added healthyIMG_1527
benefits of 40 plants!)

Shred zucchini, I use a salad shooter that I have had since the 90’s! (look on eBay) or use a zucchini spiralizer and the chop).
Use a grater if you don’t have either one of these above tools. Add the eggs and the rest of the wet
ingredients except the rice milk. Mix the dry ingredients and mix with a whisk or fork. Add to wet ingredients and mix with a wooden spoon or rubber spatula. Scrape the sides of the bowl and decide if you need to add the rice milk. The batter will be very thick but should stir fairly easily. IMG_1528IMG_1529
Place into 2 bread loaf pans. I like to use the silicone bread loaf pans and the stoneware pans best.
Bake at 350 for 55 minutes or until toothpick comes out clean. Check well that it is baked in the center before removing from oven!IMG_1531

*Test after 50 minutes, ensure that it it not gummy in the center. Add 5-8 minutes at at time to continue baking until the center is totally baked.
Enjoy!
For a non vegan treat top with Kerrygold Butter!

For a vegan bread remove the eggs and use 1/2 c applesauce and top with Earth Balance soy free or coconut oil buttery spread.
Yum!

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Chickpea and Potato Curry

bagmin 2017
This is a slow cooker easy and tasty vegan chicken and potato curry. It is delicious!
  • 3 tablespoons extra virgin olive oilIMG_0766
  • 1 large onion, chopped
  • 1 red bell pepper, chopped, optional
  • 7 Yukon Gold potatoes, peeled and diced
  • 2 cans of chickpeas drained and rinsed
  • 1 cup refrigerated milk of choice, organic milk, unsweetened soy milk etc.
  • 1 can full fat coconut milk
  • 2 tablespoons curry powder
  • 2 teaspoons Garam Masala or Tikka Masala spices
  • 2 tablespoons mediterranean spices
  • 1 1/2 teaspoons Tumeric
  • 1 1/2 teaspoons coconut sugar
  • One and a half teaspoons Himalayan salt
  • 1/2 teaspoon black pepper
  • Cooked basmati rice for serving
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Place all of oil, onion and pepper in the crockpot and turn the crockpot to low. Stir to coat the vegetables with oil. Place the rice in a rice cooker to prepare for your finished meal. Add the potatoes and chickpeas. Add the spices and sugar, and the full fat coconut milk and regular milk of choice. Stir in place of it on. Cook on low for four hours. Top with just red pepper or green onions if desired. Serve over basmati rice. This is an excellent cook and save meal, place the rest after cooled into a large freezable dish and then the overnight to reheat on the stove.
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Cauliflower Cheesesteak Sandwiches

bagmin 2017

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Ingredients needed:

  • 4 sandwich rolls, mini baguette or ciabatta20160323_211212
  • 8 slices provolone cheese
  • 4 oz mushrooms, sliced
  • 2 cloves garlic, crushed and minced
  • 1 large head cauliflower
  • 1 yellow onion, sliced into long pieces
  • 1 green bell pepper, sliced
  • Himalayan salt
  • Pepper
  • 1/2 t chili powder
Turn the oven on to 475. Wash and dry the fresh produce. Cut the cauliflower in to bite size pieces. Place on a baking sheet, toss with olive oil, salt and pepper. Top with chili powder. Road until golden brown, and softened about 20 minutes.
Meanwhile, saute the onion and bell pepper in avocado or olive oil. Saute until the onion turns caramelized. At the mushrooms and salt a until soft, add the garlic and Sautee. Take off heat.
Once the cauliflower is roasted turn the heat off and toast the bread. Spread vegetarian mayonnaise or light mayo on both sides of the bread, top with provolone, melt the cheese. Top with cauliflower then the onion Bell pepper mix.
Serve warm with a nice salad.
Enjoy!
Peace, Love + Light~

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Raw Ginger Kale Lemonade~

bagmin 2017

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Here is the recipe for the freaking most amazing lemonade ever.
2 C Organic apple juice
3C filtered water
2T Raw honey
4 large Organic Kale leaves (I pick move straight of my Tower Garden!)PhotoGrid_1456686515960I Organic Lemon
(without the peel, leave on if you’re really hard core)
1 Scoop Vanilla Complete
2T Coconut Oil Organic, of course
1″ cut raw ginger
3T Hemp Hearts
1C ice, optional.
Blend all ingredients in Vitamix or high powered blender. If you don’t have one you can freeze the kale then use frozen with a regular blender.
It makes a delicious creamy coconut foam on the top like whipped cream. Oh yum!
Enjoy with a friend!
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