Category: Vegan

Yoga 4 Love’s Famous KarmelKorn

Lisa’s Famous KarmelKorn

1 Box each Rice Chex and Corn Chex

Snyder’s of Hanover square butter pretzels (omit if going Gluten Free)

Brown sugar

Light Karo syrup

Vanilla Extract

Whole popcorn (you’re going to make it homemade) or 2 bags of popcorn, cooked.

2 sticks Organic Butter

Baking soda

SmartBalance Oil

Organic Pam Cooking Spray

Cook the popcorn on the stove. Cover the bottom of a large pot with a light layer of oil and 2T butter.

 

 

Heat the oil to Medium High and add one kernel. Cover with a screen and wait for it to pop.

 

 

Add a layer of kernels filling most but not all of the bottom in a single layer. Let it pop, listening for it to slow down to a few pops then a second between. Shake around a little and remove from heat.

 

Let it pop a few more times then remove from pot by scooping out, not pouring so you don’t get any duds. (Duds really stink in KarmelKorn, and your dentist will appreciate this tip.)

Use 3 large mixing bowls and 2 large baking sheets lined with foil and sprayed with Pam and 2 wooden spoons and salad tongs sprayed with Pam. Have all ingredients ready.

Add 1/3 of the popcorn to each bowl, then several cups of each cereal, then use all of the pretzels splitting evenly, don’t pour the last bit so you don’t get a ton of salt in one bowl. Fill bowls 2/3 full of the mixture. You will have some cereal left but not a lot. Heat oven to 275.

Get a large saucepan and heat 1  1/3 stick of butter on medium heat. Add 1  1/4 C of brown sugar and stir until it begins to melt. Add 1  1/4 C Karo Syrup. (I really don’t measure, if it looks too buttery add more sugar). Turn heat up a bit and stir until it gets bubbly. Add 1t Vanilla and stir it in, making sure everything is melted. Turn heat off but keep pan near warm burner.

To get the Karmel to coat the dry mixture here is the trick, add 1-2 t Baking Soda. 1 t at a time. Watch it get puffy, and lighten in color. If it is not very puffy then quickly add 1/2 t more until it almost puffs to the top. Pour equal amounts over the 3 mixtures splitting up but very fast, scrape all out with a spatula. Then quickly get the 2 wooden spoons and mix as best as you can. If its too dry make a 1/2 batch and pour the rest over it and remix.


Lots will spill so snack away. =-) My dog loves this part.

Then pour the batches into the baking sheets in a layer not too thick. You may need a third baking sheet (or 9×13 pan or you an cook another batch after the first is done).

Put the KarmelKorn in the oven and wait 15 min or so. If it looks a little darker then its time to stir. Salad tongs are great. Mix it up (out of the oven!) and eat all that spills.

 

 

 

My dog loves this part too. My kids do as well. Put it back in for another 5-10 min to coat evenly then remove. If its cold outside you can set the pans out and it will harden almost immediately. Otherwise, wait a little, and try not to eat too much.

Wash and dry the three sticky bowls.

When hardened, but still pliable, take the foil and KarmelKorn off of the sheets.

 

 

 

 

Next, in one fell swoop, attempt to break it up into a bowl. Do this for the remaining Korn. Seal the bowls (mainly to prevent your family from eating it before you get to bring it to the party.)

This recipe stores great in gallon ziplocks and is lovely to give as a gift.

Enjoy.

=-)

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Coconut Milk & Berry Green Smoothie

This is a wonderful way to get tons of whole food in your body. It’s delicious, too! Makes 2-3 large servings.

Coconut Milk Berry Green Smoothie

1 1/2 C Fresh or Frozen Pineapple (I buy fresh, cut then freeze)

1 C Raspberries

1 C Blackberries

3 C Fresh Organic Spinach

2 Scoops Juice Plus+ Complete Meal Powder

3 C Coconut Milk to cover all ingredients. Mix in a high powered blender on high for at least 1 minute. If it gets too frothy let sit a bit before drinking, if you prefer (coconut milk tends to froth up more than soy or almond).

Add a fresh blackberry and raspberry to top.

Enjoy!

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Coconut and Butternut Squash (Calabaza) Rice

Coconut and Butternut Squash (Calabaza) Rice

1 cups brown rice (preferably parboiled)
2 tablespoon extra virgin coconut oil
1 medium large yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. calabaza (or butternut squash), cut into 1/2 inch pieces
1 1/2 cups low-sodium stock
1/2 cup coconut milk
3/4 teaspoon salt
A pinch ground white pepper
2 tablespoon cilantro, finely chopped

1. Rinse the rice. Place it in a bowl and cover with cold water. Swirl it with your hand and drain from the bowl being careful not to spill the grains. Repeat 2 to 3 times, or until the water runs clear. Drain well and set aside.

2. In a medium caldero, heat the coconut oil over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Add the rice and stir well to coat the grains in oil. Cook it for about 5 minutes, until the grains begin to get toasted. Add the calabaza, stock, coconut milk, salt and pepper. Bring to a boil and reduce heat slightly. Cook, uncovered, until small craters start to form on the surface of the rice, about 25 minutes.

3. Carefully stir in the chopped cilantro with a fork. Cover, reduce heat to low and cook for another 25 minutes. Remove from the heat, fluff with a fork and let sit for 10 minutes before serving. Makes 3 to 4 servings.

This is a reprint of an article from NBCLATINO by Betty Cortina. www.HailMerry.com has been singing the praises of organic extra virgin coconut oil for years.

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Cinnamon Coconut Baked Apples

Cinnamon Coconut Baked Apples

4 servings

4 baking organic apples, peeled and cored
4 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoon organic virgin coconut oil, melted
water

Topping:

1/4-1/2 cup Hail Merry Orange Cranberry Grawnola or

1/4- 1/2 cup Hail Merry Chimayo Chile Pecans

Dried Coconut shavings

Archeological data indicates that humans have been enjoying the health benefits of apples since 6500 BC. The Europeans first brought the fruit to America over 400 year’s ago and we have been enjoying the nutritional benefits and its sweet taste ever since. This gluten-free and vegan Baked Cinnamon Coconut Apple dessert features freshly harvested apples available in natural markets right now. The baked apple is topped with Hail Merry Grawnola and shaved dried coconut before serving to Feed Your Body Royally!

Does freshness matter when buying apples? Yes, because the fruit does not die when harvested. It remains a living organism that continues to take in oxygen and give off carbon dioxide. After harvest, an apple no longer receives nutrients from the tree and, since it is still respiring, it must use the food it has stored over the growing season. As this food is gradually used up during storage, the sugar, starch, and acid content of the apple change. Eventually the tissue breaks down; the apple becomes mealy, and develops an “off” flavor. Loss of water can cause the fruit to become rubbery. Proper apple storage preserves the quality of the fruit by slowing ripening and reducing water loss. If properly stored in a cool place with ventilation, many varieties of apples can be stored for two to three months and maintain a high nutritive value. After that, there is a gradual loss of nutrients, especially vitamin C.

Choose the freshest apples available for the this easy-bake dessert.

From www.hailmerry.com

1. In small bowl, mix maple syrup, cinnamon, nutmeg & melted coconut oil. Set aside.

2. Core apples and pare 1 inch strip of skin from around middle of each apple or pare upper half of each to prevent splitting. Place apples upright in ungreased baking dish. Pour 4 teaspoons of maple syrup mixture into center of each apple. Pour water (1/4 inch deep) into baking dish.

3. Bake uncovered at 375 degrees until tender when pierced with fork, 30-40 minutes. (Time will vary with size and type of apples.) Spoon syrup in dish over apples several times during baking if desired.

4. Transfer apples to serving plate and top with Grawnola or pecans and dried coconut. Serve warm.

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Pineapple Blackberry Spinach Green Smoothie

I Banana
1 C Blackberries
I 1/2 C Pineapple
Coconut Milk
Juice Plus+ Complete Powder while food based drink mix
Superfood Powder (I’m currently using Greens Today)
Spinach

I buy all organic fruit whenever possible and buy in season. Just wash, cut then freeze and its ready to go in your smoothie. If I’m using fresh fruit I usually add a little ice.
Add fruit and Coconut Milk to cover the fruit. Add several large handfuls of spinach.
Using a high powered blender (I use HealthMaster LivingWell by Montel)
Blend on high for 1 minute. It will be frothy and a lovely purple green.

Yummy!
Enjoy!

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Rice Apple Crisp

Rice Apple Crisp

Cooking Instructions:

2 cup cooked Lundberg Short Grain Brown Rice
1 can pie apples*
1 tbs lemon juice
1/4 cup Lundberg Sweet Dreams® Brown Rice Syrup
(Organic Agave Nectar will work, if you don’t have this)
3/4 cup Lundberg Brown Rice Flour
1 1/2 cup uncooked oats (I recommend Bob’s Red Mill Gluten Free Oats)
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt (optional)
6 tbs butter
1/2 cup chopped almonds or walnuts (optional)
Combine the cooked rice, apples, lemon juice, rice syrup and pour into a greased 9″ x 13″ pan. Mix flour, oats, brown sugar, cinnamon, salt and cut in butter until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly. Makes 10 servings.

*Fresh apples are better! Peel and slice 6 large cooking apples, mix with 1 cup of sugar, 1/4 cup of water and microwave on high approximately 10 minutes or until soft.

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Pumpkin Cupcakes with 5 Minute Frosting

Muffins:

5 cups quinoa flour

1.5 Tbsp baking powder

1.5 tsp sea salt

1/2 cup cinnamon

20 dates – remove pits OR 1 1/4 cup chopped dates

2 cups applesauce

3 cups canned pumpkin

1 cup water

Directions: sift together flour,  baking powder, sea salt, and cinnamon. Blend remaining ingredients until smooth. Pour wet ingredients into dry ingredients and fold them together until smooth. Pour into slightly greased muffin pans. Bake at 350 degrees for 20 minutes. Makes about 20 muffins.

5 Minute Frosting

2 cups Cocoa Mojo

2 cups coconut milk powder

1/2 tsp sea salt

About 2/3 cup of your favorite nut or seed milk.

Directions: blend at high speed until creamy. Let it sit at room temperature on a counter for 30 minutes so it gets a bit firmer. Spread on muffins and enjoy! This is a wonderful alternative to the sugary calorie-laden cupcakes from a box!

Credit: Green Smoothie Girl – blog.greensmoothiegirl.com

 

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Veggie Chili

I’m sharing this great recipe from Whole Foods – it’s perfect for the chilly evenings we’re having!

INGREDIENTS

1/2 medium yellow onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
2 cups low-sodium vegetable broth, divided
2 teaspoons no-salt-added chili powder
2 cans no-salt added kidney beans, rinsed and drained
1 can no-salt-added diced tomatoes
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (optional)
Sliced fresh jalapeño peppers (optional)

COOKING INSTRUCTIONS

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.
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Gingery Quinoa Salad with Peas and Coconut

Gingery Quinoa Salad with Peas and Coconut (Amy Middleton’s Version; Yogini; Imagine Yoga)

handful of pecans
2 tsp. raw coconut oil
½ cup chopped onion
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups carrot juice
1 cup frozen peas
⅓ cup raw grated coconut

1. Toast pecans in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally.

3. Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

5. Stir coconut and pecans into salad. Serve warm or at room temperature.

Amy brought this salad to Outdoor Yoga at the Waterfall and it was a smash hit. Mmmmm

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Kale/Mango salad

Kale/Mango salad

1 bunch kale (black kale is especially good!) stalks removed, leaves thinly sliced
juice of 1 lemon
1/4 c. extra-virgin olive oil, plus extra for drizzling
kosher salt
2 t. honey
freshly ground black pepper
1 mango, dices small
small handful toasted pepitas

In a large serving bowl, add the kale, half the lemon juice, drizzle of oil and a little kosher slat. Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.

In a small bowl, whisk the remaining lemon juice with the honey and lots of freshly ground black pepper. stream in the 1/4 c. of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale and add the mango and pepitas. Toss & serve.

Try it soon – you’ll LOVE it! my kids both can’t get enough of it, and there’s no other way in the world either of them would eat kale!

Credit to our OMazing webmaster for www.oyusadallasfest.com
And
Aarti Sequeira of Food Network!

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