How My Epic Fails Became a Moment of ~ing-Spiration

I consider myself to be a pretty excellent chef, especially when it comes to baked goods. However in the last few weeks I've had to throw away a failed attempt at baklava, rocky road fudge, and just last night two different types of cookies. Fortunately the third type turned out okay. Friday, I made strawberry muffins and I could already tell I've got another epic fail on my hands. So I did what I do best; I got creative. I had a vision for a loaf, I grabbed four bananas, smashed them a bit with a fork and then pulverized them with the mixer. I got them into a creamy mixture, then grabbed my Bolthouse Farms Mocha Cappuccino beverage and pour one cup in the mixture. Mix. After that I just started grabbing at the basics like sugar. I added coco and of course flour, baking soda, vanilla, salt. Once I felt I had a good base, I poured in Hazelnuts, then got out my giant Trader Joe's Dark Chocolate bar, broke off several pieces, and stirred those in as well. I poured into a loaf pan and told myself that no matter what happens, I still got skills. I have amazing pastas, chili's, soups that I've made, so maybe I'm just going through a slump. Epic Fails make me feel like shit, they are a waste of ingredients and money and I hate that things don't turn out. Big disappointment. So how's the loaf? .Pretty damn delicious if I do say so myself. Very rich, but tasty. Spirit saved gave me the confidence to dive back in. I took the rest of the weekend off, but now, I'm getting back into the kitchen. White Chocolate Cookies and Cream Fudge anyone?

Smokey Artichoke Pasta

Here's a simple recipe I one of the bloggers I followed posted. I thought it seemed very tasty!

Smokey Artichoke Pasta

3 cloves of garlic
8 oz of pasta (bow-tie preferred)
3 cups of water
1 cup of artichoke hearts (cubed)
2/3 cup of green peas
1/3 cup of red onion (sliced)
2 tablespoons of vegan sour cream
1 tablespoon of oil
1 tablespoon of paprika
1 teaspoon of black pepper
1 teaspoon of salt

 In a pot, boil the three cups of water with the bow-tie pasta until tender.  About 25 minutes.

In a saute pan, heat the oil on low-med heat and add the garlic, onion and salt.  Cook the onions until tender.  Add the artichoke hearts, pasta, vegan sour cream and mix gently.  Add the pepper, paprika, and peas and mix gently.  When the sour cream is melted, remove from heat and let cool.

Thanksgiving Dinner

Thanksgiving went pretty well this year. I was able to spend it with both my parents, even as they go through a divorce. It really meant a lot they bucked it up for the holiday. We had a delicious meal, good conversation, and afterward they took Triton on a nice walk

My Thanksgiving Breakast: Udi's gluten free cinnamon rolls and SoDelicious Coconut Nog

Green Beans courtesy of Whole Foods

Mom's  Garlic Mashed Potatoes

Creamed Spinach courtesy of Whole Foods

Grandma's Cranberry Sauce

1 Package cranberries, 2 oranges w/peel, 2 apples, 1 cup sugar. Process in food processor until thoroughly blended.

Quiche

Mix 3 eggs, package of ricotta cheese, one cup of cheese of choice, one cup of veggies of choice and combine thoroughly. Pour into pie crust and bake at 375 degrees for an hour. 

Magical Coconut Cookie Bars

In large saucepan whisk 14 ounce can coconut milk and 2/3 cup of brown sugar over medium heat. Bring to a boil and reduce to low. Simmer for 10 minutes. Preheat oven to 350 degrees and line 13x9x2 inch pan w/parchment paper. In large bowl combine 2 cups graham cracker crumbs, 1/2 cup melted margarine and 2T sugar. Mix well to moisten crumbs completely and then firmly press mixture evenly into bottom of pan. Pour the coconut mixture over the graham cracker mixture. Spread 1 1/2 cups chocolate chips, 2 cups coconut, 1 cup pecans evenly. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Baked for 30 minutes, cool for 15, then transfer to refrigerator and let set overnight. Enjoy!

What I've Been Eating: Soups, Pasta, Chili and So Much More!

I thought I'd share some of the delicious food I've had in the last week. Recipes provided for most items. Go on, drool a bit.

Gluten Free Pasta with homemade basil pesto

Apples with raw almond butter

My Mom's Baked Potato Soup

Place 1 can of cream of mushroom soup, 2 cups milk, 1 Large potato (I also like to use 3-4 yukons or others for variety) in saucepan. Bring to a boil, then simmer about 15 minutes or until potatoes start to get soft. Add 2 cups of cheddar cheese and 1/4 cup green onion. Simmer until potatoes are completely done and Enjoy! Serves 2

Carryout from my new favorite counter style Italian restaurant Mama Leone's in Redbridge. 

Lemon Garlic Spaghetti

4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded

First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.

Chiffonade some basil leaves. Here I have pathetically limpy basil leaves, but fresh is, as usual, the best.

Then you take some cheese…

Some pine nuts…
And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.

Cocoa-Coconut Chili
1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)

Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.

Like most chilis, this recipes tastes even better the next day for leftovers

Chocolate Chocolate Chip Muffins

Ingredients
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, choped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Instructions
1. Preheat the oven to 375 degrees.
2. Line a cupcake pan with the paper liners of your choice.
3. In a heatproof bowl set over a pot of simmering water, combine the bittersweet chocolate and the butter, stirring until smooth.  Remove the mixture from the heat.
4. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
5. In a glass measuring cup, combine the buttermilk, egg, and vanilla extract, whisking until the mixture is smooth.
6. Pour the melted chocolate/butter mixture and the wet ingredients over the dry ingredients and stir gently until just incorporated.
7. Add the semisweet chocolate chips to the batter, and gently fold them into the mixture.
8. Divide the batter evenly among the baking cups and baking until a tester inserted into the center comes out clean, about 20 minutes or so.
 

Cleansing Days 1-4

Cleansing week is starting out just so so right now. I have definitely not been perfect in the food department, or starting enemas, exercising or most of what the cleanse entails. However, I have been good about having at least one quart of green smoothie each day. And really, I have mostly been good about food, but I did have some leftovers (pasta and such) that I didn't want to waste that I ate. I made a White Bean chili that turned out good, spicy, but really good. It fits perfectly, as it is gluten free, vegan (with vegan sour cream) and of course no coffee or sugar. I did clean the kitchen up today and dishes are finishing running in the dishwasher, so as soon as that's done I'll be able to make up the coffee for the enemas. I also bought a little bathroom heater from Target. The idea of laying half naked on the floor in the cold in the winter for 30+ minutes while doing enemas, not too fun. Plus, don't you just hate having a nice steamy shower, then stepping out into the blistering cold. So I thought I little heater would be perfect. Tomorrow I'll have my coffee solution and the heater so enemas, here we go!

My goals for the weekend include:

• Starting the coffee enemas 1-2 times daily
• Bouncing on the trampoline in 5 minute increments and working my way up. 
• Work on getting 2 quarts of smoothie in 
• Declutter my kitchen and living room tables and go through my bills
• Wash sheets
• Meditate. Actually, I had been doing this with the enemas. You are supposed to hold the coffee enema for 15 minutes, so I have been doing Gabby's Spirit Junkie meditations to keep me relaxed and make it easier. I will continue to do that. 

Otherwise, taking it one step at a time. Just have to work through some cravings, which amazing have more to do with pasta/pizza than chocolate. I really haven't had a lot of issues in that department. I've been drinking orange juice and that seems to take care of any possible sweet cravings.

Here is my Mom's White Bean Chili Recipe:

Ingredients:

1 onion, 1 minced garlic, 1/2 chopped yellow bell pepper (I used a whole one), 3 cans great northern beans, 2 cups veggie broth (I used water b/c veggie broth makes me vomit), 2 cans chopped green chili's, 1/2 bag frozen corn, 2/3 cup rice, 1 cup sour cream (I used vegan), both regular and white bean chili seasonings





Saute onion, garlic and yellow pepper in oil. Add rest except sour cream. Note: If you are using regular rice, add it here, if you use minute rice, wait until about 15 minutes before chili is done. Simmer for about 1 1/2 hours, stirring occasionally. Remove from heat and stir in sour cream. You may garnish with cilantro or cheese if you wish.

Off to make a green smoothie!

Vegan Blondies

The other night I made these delicious vegan blondies. I admit, I almost didn't try them because some of the ingredients seemed unusual. However, if I've learned anything during my years of cooking it's that sometimes the strangest seeming ingredients can add the best flavor/texture, etc. to a recipe. Check them out!

Ingredients (use vegan versions):

    1 cup cannellini white kidney beans
    1/4 cup almond butter
    1 cup brown sugar
    1 teaspoon pure vanilla extract
    1/4 cup organic natural unsweetened applesauce
    1/4 teaspoon xanthum gum
    1/4 teaspoon salt
    1 teaspoon baking powder
    3/4 cup brown rice flour
    1/2 cup amaranth or chickpea flour
    1/2 cup gluten free, vegan semi-sweet chocolate chips (I used Enjoy Life)


Directions:

1. Preheat oven to 375 degrees F, and grease an 8 or 9" baking pan. Mash kidney beans well until smooth. (you can use a food processor or just use the paddle attachment on a kitchen aide.)

2. Combine mashed beans with almond butter. Mix well until smooth. Add in sugar, applesauce and vanilla. Mix until creamy.

3. Stir in salt, xanthum gum, flours, and baking powder until combined. Mix in chocolate chips.

4. Pour into prepared baking pan and bake for 25-30 minutes (mine took about 28 minutes ). Let cool before cutting, if possible.

If you don't care to make them gluten free, you can easily substitute regular flour for the gluten free ones.

Makes: 12 brownies, Preparation time: 10 mins, Cooking time: 25-30 minutes

I got this recipe off of VegWeb. I substituted the gluten free flour for regular, but otherwise pretty much followed the recipe. Oh, and since I used regular flour, I omitted the Xanthan Gum. It's a binder for gluten free flours, so unnecessary if using regular flour. My Dad loved these, and I thought they were pretty darn good myself. I highly recommend trying them out for yourself!

Simple Gluten Free Pasta Recipe

I've been loving Ancient Harvest Quinoa pasta. To me it tastes just like any other pasta, but it's so much healthier for you. I've been in the mood for a really simple sauce, so I created the following recipe:

Simple Pasta Sauce
1/4 cup olive oil
3-4 cloves of garlic, diced
1/2 bunch fresh basil, shredded
Cherry tomatoes for topping

Mix oil, garlic and basil in a small container. Toss with pasta. Dice tomatoes over pasta until completely covered. Enjoy!

Quinoa, Food of the Gods

I first talked about Quinoa in my blog entry The Protein Myth. This amazing grain is a complete source of protein and extremely versatile. The Incans planted this grain each year at Solstice, in honor of the gods. I thought I'd share a few recipes with you.

Quinoa Salad


Ingredients:
3/4 cup uncooked quinoa
1 1/2 cups water
1 (15 ounce) can black beans, drained
1 carrot, diced
1 celery stalk, diced
6 cherry tomatoes, quartered
1 scallion, chopped
2 cloves garlic, minced
1 small cucumber, sliced
juice from 1/2 lemon
1/4 cup olive oil
1/4 cup apple cider vinegar
dash cayenne pepper
dash cumin
salt and pepper, to taste

Directions:
1. Boil quinoa in a rice cooker or saucepan with water until all water is absorbed. Set aside to cool.
2. Combine all chopped veggies and drained beans with lemon juice, oil, vinegar and spices.
3. Toss with quinoa, add salt and pepper to taste and serve. Good with hot sauce!

Makes: serves two, with leftovers, Preparation time: 15 minutes, Cooking time: 15 minutes

Nutty Quinoa Hash


Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
2 medium potatoes, diced
1 small onion, chopped
2 large stalks celery, chopped
1 small green bell pepper, chopped
1/2 small zucchini, chopped
1 can (16 oz) corn, or pre-cooked fresh or frozen corn
favorite all-purpose seasoning (I use a spicy Creole blend)
at least 3 tablespoon crunchy peanut butter, or 3 tablespoon creamy and 2 teaspoon chopped peanuts

Directions:
In a medium saucepan, bring the two cups of water to a boil over medium-high heat. Add the quinoa, return to a boil, cover and reduce heat to medium-low. Simmer until all water has been absorbed. Set aside.

In a large skillet, heat olive or canola oil on medium heat. Add the potatoes; cook, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add the onion, celery, and bell pepper; cook until each is slightly soft. Add zucchini & corn; cook until zucchini is soft and corn is heated through. Add seasoning to taste. Remove from heat.

Add the peanut butter to the quinoa and stir until thoroughly blended. Add chopped nuts, if using, and stir. Add the quinoa to the vegetables and mix well.

Serves: 4-6
Preparation time: 20 min.

What are your favorite Quinoa recipes? Share them here!

Love and Gratitude

Shanna ♥

For the Love of Carrots

I've always been a carrot lover.  When I was little, I chose carrots over ice cream. My parents would go into Baskin and Robbins and people would give them dirty looks, because they had their ice cream and I had my carrots.  Relatives often teased I would "turn orange" but I didn't care, carrots are delicious. 

Now that I'm older, I also know that carrots are a wonderfully healing vegetable.  Carrot Juice is a powerful tool for healing many diseases, including cancer.  Check out this great blog, Chris Beat Cancer for great nutritional tips on how he healed his Stage III Colon Cancer.  P.S. He drank carrot juice daily, enough to turn him orange!!! Check out this picture!

So what's so great about carrots? Well, first, they are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.  Carrots are rich in biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.  They are a powerful anti-oxidant, blood sugar balancer, a blood builder, cleans your arteries, protects from free radicals, dispels mucus, lowers cholesterol, improves eyesight, can increase fertility, builds white blood cells, are an anti-inflammatory, heal skin issues, and ulcers.  Great stuff!!

  

Carrot Juice is one of the healthiest way to get your carrot intake.  Check out this great article on Carrot Juice for some recipe ideas and fun facts!

Check out these other tasty carrot recipes!

Sunburst Carrot Salad Recipe

Generally speaking, I don't buy the huge woody-textured carrots you find in many produce departments. I seek out bunches of seasonal carrots this time of year from various farmers, farmers markets, etc.




2 bunches carrots, preferably spring carrots
extra virgin olive oil
fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 cup cilantro, chopped
1 cup green pumpkin seeds (pepitas), toasted

Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. If your carrots have beat up, dirty skins, peel them first before making ribbons.

Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons. Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots. Quickly stir in the chiles and lemon zest. Remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas. Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.

Serves 4 to 6.

 
 
 

Carrot Soup Recipe
 
I typically seek out "early" carrots with the bushy green tops still on. The leaves should be fresh and not wilted, and the carrots should have vibrant color. If they feel rubbery, pass on them. I pass on bagged carrots or the big, woody ones - the early carrots often have a much sweeter flavor.


1 1/4 pounds carrots
1 tablespoon extra-virgin olive oil (or clarified butter)
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)

- olive oil, toasted sesame oil, or red chile oil for a finishing drizzle - if you use toasted sesame oil (sometimes labeled pure sesame oil) it is very strong. I typically dilute it with olive oil. I use one part sesame oil to four parts olive oil.

Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.

Puree with a hand blender (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.

Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.

Serves about 4.







Ok folks, go out and down some carrots!!