The Sistah Vegan Project

Archive for the category “Recipes”

Green Spirulina Avocado Monster

I have three preschoolers and they love Spirulina. Kira Satya is seven months old and loves my homemade popsicles. This morning she had avocado, fig, and Pacifica Hawaiian Spirulina popsicle I made yesterday using Zoku silicon Popsicle molds. I highly recommend Zoku mini pops mold for preschoolers. All other molds are too big and they never finish the pops.

In my Vitamix blender I added 1 medium Hass avocado, five figs, 1 tsp of Jarrow baby probiotics, and 1 tbsp of Spirulina in the blender. I then blended everything on level 10 for about thirty seconds. I filled the molds and froze.

Eva Luna (2.5 yrs) and Kira Satya loved it.

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Luna refers to herself as the Spirulina monster. Scary, no? LOL.

Sun is five now and I grew him on Pacifica Hawaiian Spirulina. He is in the photo below with me, mama. He started on Spirulina in utero!

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Loving my afro and building my knowledge and confidence to ‘go natural’

Thank you for watching the above video. I recorded this 4 years ago, a few months after my first baby had been born. Since then, I have researched even more intensely, how to maintain healthy skin and hair. Here is a recent photo of me:

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If you found this video inspiring and/or want to learn more about plant-based methods for maintaining a healthy afro, as well as what to do ‘beyond’ Hempseed and shea butter for skin and hair care, please consider taking a 60 minute webinar course offered by me, Dr. Breeze Harper to learn more:

  • Learn how to combat breakage and strengthen your hair, no matter how long or short.

  • Discover how postpartum hair loss can be remedied without medical treatment or expensive alternatives

  • Learn how this one simple and cheap natural oil can grow your hair, add hydration, and is also excellent for your skin

  • Learn how easy it is to ‘go natural’, with the right shampoo, oils, herbs, and conditioner

Will you join me?

PhotoBreeze

Dr. A. Breeze Harper without make-up, May 2013.

Dr. Harper, November 2012 with daughter, Eva Luna.

Dr. Harper, November 2012 with daughter, Eva Luna.

Date: August 18, 2013

Time: 12:30 pm PST/3:30 pm EST (USA Time Zones)

Cost: $30.00

Spaces : 30.

Duration: 1 hour talk and 15-30 minutes for Q and A (approximately)

Technology requirements: a computer with a fast internet connection and a free WebEx account (my webinars are hosted through Any meeting.com so if you don’t want to call a regular phone number to access it ,you can join the webinar with a password via a free Any meeting.com account). You should have speakers or headphone to hear. I will be using video and audio so participants will be able to see and hear me present. The webinar will be recorded and available to access for free for you who have registered, to refer to as long as you desire. There will be Q and A at the end.

How to pay: please sent payment to my PayPal account. My email associated with that account is breezeharper (at) gmail (dot) com. In the memo field please type in “hairAug182013”

About the Instructor: Dr. A. Breeze Harper is the director and founder of the Sistah Vegan Project, a organization dedicated to critical race feminist perspectives on veganism, as seen through the collective experiences of Black North American females. Dr. Harper started the project in 2005. She holds degrees from Dartmouth College, Harvard University, and University of California-Davis. Her innovative ability to integrate the use of educational technologies to analyze Black female vegans food and health philosophies earned her the Dean’s Award from Harvard University in 2007 for her Master Thesis work: this is an honor only bestowed upon one candidate per program.

Dr. Harper’s knowledge about diversity within the field of food and wellness has marked her as a highly sought after paid consultant and speaker for many American universities. She has given many keynote addresses including at Boston University, University of Illinois Urbana-Champaign, University of Oregon, and Southwestern University. She teaches students, faculty, and staff how and why people have unique relationships to food and wellness and how these relationships are impacted by race, socio-economic class, gender, sexuality, and ability. She has published extensively, including Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health and Society (Lantern Books 2010). She graduated summa cum-laude from University of California-Davis with a PhD in critical geographies of race and food.

Disclaimer: I am not a certified practitioner or medical doctor. Please consult with your practitioner before trying any of the foods or herbs that I recommend.

[Video] Racial Tension Headaches: Kale Smoothies for a “Post-Racial” Era

I attended the San Francisco Green Festival on November 11, 2012 to give a food demo. I think I may have been the only person presenting that included ”racial tension” and “racism” as descriptive words for my presentation. This is my first food demo I have ever given. I was nervous.

This comes from my years of work and personal experience of not being able to deal with the years of racist micro-aggressions to the overt direct in your face “Ima call you a n*gger”. I have talked about the days I have overdosed on vegan organic jelly beans after dealing with blatant white supremacist thinkers. And I have done this even though I know intellectually that I am not supposed to do that and then expect to feel ‘in harmony.’  So, when I was asked to participate this year, I decided that I would take the ‘bold’ step to send them my title, “Recipes for Racial Tension Headaches: Holistic Vegan Recipes to Combat the Stresses of Racism.” They accepted it. I was surprised LOL.

The audience was a mixed bunch but just about all the chairs were seated. I realized that people either were genuinely interested in what I had to say…. or were just staying through all food demos to get the free food at the end. Haha. So, maybe that is what I should do in the future when I talk about racism and white supremacy to a mainstream audience: offer food!

By the way, for those of you who aren’t familiar with the reference ‘racial tension headaches’, my demo was in response to this Saturday Night live skit with Queen Latifah who takes Excedrin for her racial tension headache.

Kale Smoothie Recipe for Racial Tension Headaches

3-4 Big leaves of Dino Kale or Lacinato Kale
1″ to 1.5 ” cube of fresh ginger ( I like more but sometimes 1.5″ is too much for beginners)
1 tsp Spirulina (Hawaiian Pacifica Brand)
1 tsp of Chlorella (Sun Chlorella)
1 medium to large Hass Avocado
1-2 pitted Medjool dates
1.5 tsp of apple cider vinegar
1/8 c raw pumpkin seeds
25 oz of water (fits big blenders like Vitamix)
1 tsp of Maca (Sol Raiz Organics brand)

Nettles Oatstraw Tea

  1. Simmer 1/4 c of nettles leaves in 15oz of water for 3 minutes.
  2. Turn off and then put in 2 heaping tbsp of oatstraw. Cover and let sit for an hour.
  3. Strain and drink.

Books

  • Queen Afua Sacred Woman
  • Breeze Harper Sistah Vegan: Black Female Vegans Speak on Food Identity Health and Society.

Toddler puking because of upset tummy? Here’s an herbal remedy idea for kids and adults

Today my son didn’t feel well… He vomited 4 times and couldn’t hold even water down this morning. I tried to coax him into drinking lemon balm and peppermint tea, but he was disinterested…

…so, I went into the yard and got some lemon balm and peppermint and decided to make an herbal sorbet for him. See, the thing is, my son will eat it if it’s in the forms of: ice cream/sorbet, cookie or chips. Seems like most toddlers in the USA function this way. :-)

I went back into the kitchen and found 1/2 pint of strawberries and 2 pitted dates. I threw everything into the Vitamix blender, busted out the Cuisinart ice cream and sorbet maker, and poured it in. 15 minutes later, organic strawberry, lemon balm, peppermint sorbet was ready for him and he ate it up. It cooled him down , hydrated him and settled his stomach down. He did not puke anymore after that, felt better, was less feverish. It’s about 9 hours later and he’s been fine throughout the whole day. Lemon balm is great fo upset tummies and is also calming. But maybe you don’t know that it’s anti-viral too and that the tea and essential oil of Lemon Balm, also known as Melissa Officinalis, is used to combat herpes virus.

Recipe for Strawberry, Lemon Balm, Peppermint sorbet:

  • You will need an Ice cream/sorbet machine
  • 1/2 cup of lemon balm leaves chopped up small.
  • 1/2 pint of strawberries
  • 1/8 cup of freshly chopped up peppermint leaves
  • 2 pitted dates
  • 1 tbsp of lemon juice
  • 1/2 d of water

Blend until smooth then add to ice cream/sorbet machine. The consistency ends up being more like shaved ice then sorbet, but either way, he loved it. I know each person is different and many folk want warm or hot liquids when they have a tummy upset, but in this case, this worked well because it’s summer, a hot day, and he wasn’t interested in tea. I would have just gone for the hot tea ;-)

Disclaimer: Of course this is what works for my kids, so if your children are sick, please do contact your practitioner first before trying anything on this blog. However, I always want to spread the wisdom I have.

Sistah Vegan’s homemade vanilla creamsicle raw kale chips

Check it out. I was inspired by the local company in Oakland, CA called “Alive & Radiant Foods.” I tried their “Organic Spirulina Orange Creamsicle” flavored kale chips the other day and fell in love. Unbelievable stuff! So, I love kale chips but don’t usually buy them because they are too expensive. So, last night, I decided to make my own vanilla creamsicle kale chips and this was the result!

And check Alive and Radiant foods out here: http://www/blessingsaliveandradiantfoods.com

Recipe: 1 c raw cashews, 1/2 tsp of sea salt, 1-2 pitted medjool dates, 1/2 tbsp of raw vanilla, 1 c of water, a bunch of kale.

 

How a toddler can enjoy kale: “Cheesy” Kale chips!

Who says a 2.5 year old can’t like healthy food? I made these kale chips. He loves anything that is a ‘chip’, so this is why he seems to like kale chips. :-)  They are lathered in apple cider vinegar, tahini, sesame seeds, a little agave, lemon juice, sea salt, and red pepper. I just throw it all in the blender, minus the kale. I lathered the batter on the kale last night and put it in the dehydrator. So, Sun woke up to ‘brunch’ with apple slices and kale chips.

Recipe is from this site:  http://www.loveveggiesandyoga.com/2010/04/raw-vegan-kale-chips-making-our-own.html#comment-72161   I just altered it by using tahini instead of cashews and added apple cider vinegar.

Averie’s Raw Vegan Kale Chips Recipe for 1 Bunch of Kale
1 c tahini  or raw sesame seeds (soaked for a few hours)
1 Medium Red Pepper 3 tbsp apple cider vinegar

Juice of half a lemon (2 Tbsp)
1/4 c Nooch (Nutritional Yeast) or more if you’re a fan of nooch.  I use 1/3c++
1 Tsp Sea Salt (or to taste)
Optional 1/2 Tsp Agave or 1/2 of a medjool date

Getting your 2 year old to like healthy vegan desserts: Pistachio Sorbet-Ice-Cream

Homemade Vegan Pistachio Sorbet

Below is my 2 year old enjoying the results of the creation. It shows that you can get children to like ‘not so sweet things’ at an early age. Recipe to follow.

This is best pistachio sorbet sweetened with pitted dates with a little raw vanilla. Recipe:

Gotta a Vitamix blender (or something comparable?) Mix 1/2 cup of raw pistachios, 3 pitted dates (you can always add more if you like it sweeter), 1/2 tsp of raw vanilla powder, 1/2 tbsp of soy lecithin, 1/8 tsp of gum Arabic (optional) and 2 cups of water. Blend until smooth, chill in the fridge for an hour, then throw in the ice cream maker.

I just wanted to say that if my work has benefited you, or you have enjoyed watching my critical race scholarship and/or health advice over the past few years, I’m wondering if you can return a favor. My fellowship to pursue critical race and critical vegan studies at the doctoral level was not renewed for 2011-2012, through University of California, Davis. I would like to finish my PhD and need some help. I know the goal may seem overwhelming, but I have about a combined support network/friends/followers of 1000 people (through Facebook, blog subscribers, and Twitter followers). If you could spare $10 to $25 a piece, then this goal could be met I think.

Paypal email donation: breezeharper (at) gmail (dot) com or go to the right side top of the screen and click on donation link.

UPDATE: As of June 13, 2011:

Donated: $2700

Needed for completion of goal: $7,300

Deadline: September 2011 (so I Can register for 2011-2012 academic year)

Sistah Vegan’s Kale Smoothie for Toddlers

Here is a video of Sun, who is 22 months old, drinking a kale smoothie.

I fill up my Vitamix blender with

1/3 c Nutiva hempseeds

1 tbsp of Pacifica Hawaiian Spirulina

1/2 apple

1 date pitted

2 c chopped Lacinto Kale

2 tbsp of Health Alliance Lecithin

1 Avocado ( if you don’t have hempseeds)

2 tbsp of hempseed oil (add at the end of blending)

2 strips of raw papaya (or you could use fresh)

1 inch cube of ginger (crucial for digestion)

Fill blender up with water until you have about 2 inches of water from the top. Blend on high for about 1.5 to 2 minutes and you can add ice cubes to cool it down since it tends to get got. A high tech blender is crucial to blend the hempseeds finely.

Screw You High Fructose Corn Syrup! Hemp-Spirulina for Toddlers

My 19 month old loves these. It’s called a “hempsicle”. I am not sure if I’m the first person to create the word, but it is a tasty treat and a great way to get my toddler to eat hemp protein, get his Omega 3-6-9, and some Spirulina. I want him to enjoy a creamsicle style vegan dessert that is packed with nutrients.  And I say, “Screw you high fructose corn syrup in all that popsicle crap marketed to little kids! My baby ain’t buyin it!”

Sun eating hempsicle

Hemp-Spirulina-Mango Creamsicles (You can always had more dates to make it sweeter)

1 c raw hulled hempseeds

2 c water

2 pitted dates

1 tbsp spirulina

3 dried raw organic mango slices

Throw in Vitamix (or something comparable, as I don’t know if other blenders can grind hempseeds finely) and blend for about 2 minutes.

Pour into popsicle molds and freeze for about 6 or 7 hours.

Sistah Vegan’s Black Queen Milk Recipe

High in iron, calcium, Omega 3 6 9, and many other minerals and vitamins. For those of you looking for a great way to get calcium, a cup of white sesame seeds has 1400mg of Calcium in it. I’m wondering if black sesame seeds have more nutrients in it. A cup of sesame seeds also gives you 21 mg of iron. The 3/8 c of hempseeds have 22g of protein, 32% of iron RDA, and many more nutrients. Drink up!

3/8 c black sesame seeds
3/8 c hulled hemp seeds
1 tsp ground vanilla
1 tsp ground cinnamon
3 Raw Cacao Beans
5 cups water
1 pitted date
1 orange (or something high in vitamin C for optimal iron absorption)
2 pinches of sea salt

Blend in Vitamix on high for 2-3 minutes (if you have another blender I’m not sure if it will work the same at 2-3 minutes or if it will ground the sesame and hempseeds finely).

Throw in ice cubes the last ten seconds or chill in fridge.

Legacies of Racialized Colonialism on Black Female Womb Health

Today I speak about my kale smoothie and how I connect this to combating Legacies of Racialized Colonialism on Black Female Womb Health. My kale smoothie recipe is posted after the video. I also include my Purple Queen Womb Drink too.

Kale Smoothie

1.5 tbsp of Spirulina
1/2 tsp of ground ginger root powder or 1 oz of fresh ginger juice
1 tsp of chlorella
3 leaves of kale
1 medium avocado
1 kiwi
1 tbsp of flaxseed oil.
20 ounce of water (more if the blender won’t blend it easily)
Blend everything except the flaxseed oil for 2 minutes. Poor into glass and then stir in your 1bsp of flaxseed oil. I take my time drinking it.

Not everyone can handle raw kale or even red cabbage. I suggest adding ginger for digestion. Remember, this worked for me, but everyone is different. You may want to cut everything in 1/2 (except the water ) if you are worried about how you will digest this.

Purple Queen Womb Love

In 32 oz of water put in blender:
1.5 c of purple cabbage shredded
1 ounce of fresh ginger juice
1/8 c of lemon juice
Pour into glass and add 1 tbsp of flaxseed oil (try not to add flax seed oil in the blender while it is on because it gets too hot and destroys the nutritional qualities of the essential fatty acids, so I usually stir it).

“Spirulina, it does the body good”

Sun is going to replace that “Milk, it does the body good” ad with, “Spirulina, it does the body good”, complete with a Spirulina mustache instead of a milk one.

Sun, 10 months old.

The other morning I made a very easy baby meal for him out of Spirulina, bananas, avocado:

2/3 tsp Spirulina

1/2 mashed small banana

1/2 mashed medium avocado

I mixed them together and served. Sun loves it.

Spirulina is an amazing super food. I ate it while pregnant. It is probably one of the most perfect foods you’ll ever encounter. It has DHA, EPA, GLA. Depending on the brand, 1 level tbsp has 4 to 6 g of protein in it. It is exceptionally high in Beta-Carotene (16,000 IU per 1 tbsp serving). 1 tbsp also gives you:

4mg Iron, 175 mcg B-1, 280 mcg of B-2. Talk about and excellent source of iron!

When you purchase Spirulina, make sure it’s a good source. I buy mine from Mountain Rose Herbs or from Amazon .

Spirulina Super Baby Food Recipe

This morning I gave Sun his “yum yum” (what he calls breakfast). It was avocado, applesauce, DHA, and Spirulina. I wanted to share this with anyone else interested in making their own nutritious baby food.
Spirulina Baby Super Baby

1/4 cup applesauce
1/2 tsp spirulina
1/2 mashed avocado
1 DHA Deva vegan softgel (I burst it open and mix it in the food)

Sun is 23.5 lb and big for 10 months, so he can eat the whole thing.

I also gave him 1/4 of a gluten free vegan ginger muffin I made last night. I used chicpea flour and applesauce with a little molasses. It’s high in protein and he really enjoyed it. I also gave a muffin to my brother last night as well, and he said, “Wow, this actually tastes like wheat!” He really enjoyed it which is a compliment coming from someone who eats Pringles potato chips all the time and Peppridge Farm cookies :-)  It’s a modified version of the Vanilla Cupcakes recipe in Erin McKenna’s new gluten free vegan baking book Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar Free Recipes from New York’s Most Talked About Bakery:

2 cups chickpea (garbanzo bean)  flour

1/2 cup arrowroot flour

1 tablespoon baking powder

1 tsp xanthan gum

1/2 c coconut oil or canola oil

3/4 c applesauce

2 tbsp of molasses

1.5 tbsp of pure ground vanilla

1/2 tbsp cinnamon ground

1/2 tbsp ground ginger

1/4 tsp cloves ground

1/8 tsp nutmeg ground

1.5 – 2 c of hot water

Preheat oven 325 F. Bake 28 minutes. After the first 14 minutes, rotate the cupcakes pan 180 degrees. After it’s done baking, let stand for 20-30 minutes.

I don’t like a lot of sugar. The original recipe calls for 1.3 c of agave nectar. That’s WAY too much for me, but you may want to do that if you want it to be sweeter. I prefer the molasses since it’s higher in minerals and vitamins, especially iron and potassium.

Apple Cranberry Smoothie

I’ve been making this all week.

It’s VERY good, and contains probiotic and antibacterial properties.

Apples are very good for digestive health and cranberries are excellent for urinary tract health.

Isn’t it amazing how Mother Nature provides everything we need in plant foods?

It does come out rather sweet, so you’ll either need to add more cranberries or use less honey.

Ingredients

1 apple (seeds removed. Seeds contain cyanide compound)

1/2 cup cranberries

1/2 tb honey

6oz So Delicious Coconut Milk Yogurt (vanilla)

Blend until smooth.

I have a Vita-Mix, so I was able to throw in the entire apple – skin, seeds, and all – but you may want to use a food processor first to break down the apple or chop into very small pieces beforehand.

I also used fresh cranberries, which are in season but frozen works fine as well.

Once you decide to make something, it’s yours, so feel free to use the yogurt of your choice.

You might want to use ice if you’d like a colder smoothie.

I generally freeze the cranberries so that I don’t have to use ice.

Sistah Vegan GF Vegan Holiday Cookies Recipe

Gluten-free, soy-free, vegan Holiday Cookies….

….Well, they could be used for any occasion, but I thought this could be good for those who celebrate fall and winter holiday season.

holcook

1/2 c arrowroot flour
1/2c hazelnut flour
1/2c brown rice flour
1/4c quinoa flour
1.5 tsp fresh ground vanilla bean powder
1 tsp cinnamon
1 tsp baking powder
1 tsp of Xanthan Gum
1/3 c of Macadamia Nut Oil (you could us Canola Oil or Grapeseed Oil)
1/4 c maple syrup (I like mine less sweet, but you could add 1/2 c if you want them to be sweeter).

Mix the flours, vanilla bean, cinnamon, baking powder and Xanthan Gum very well. In a separate bowl, mix the oil and maple syrup with a wisk, making sure it’s mixed pretty well.
Fold the oil and maple syrup mix into the other mixture. Kneed the dough for about 2 minutes.
Chill the dough for 1 hour.
Lay the cookies out at around 2″ by 4″ in width and length and about 1/8 ” thickness. I just do it with my hands, but I guess you could use a rolling pin.
Oil your pan.
Bake the cookies at 375 degrees for 12 minutes

Sistah Vegan’s Gluten-Free Vegan Fig and Eggplant Pizza

I just made this and here is the recipe:

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The recipe is simple. The crust I used is actually tortilla and gluten free. Food for Life brand Brown Rice Flour Tortilla. Oil both sides of your crust with olive oil. Lay flat on a cast-iron pan.  Spread some salt-free tomato sauce (I use organic from a can, but I’m sure homemade is best!) and mix in the oregano and garlic lightly on top of the sauce. Then, add:

Two Crimini Mushrooms. I thinly sliced mine.

7 slices of small long Eggplant

1 big fig, thinly sliced

1/2 c of chopped Spinach

Raw Parmasean (you can buy it or make it by adding a walnuts and nutritional yeast to the food processor. Ratio of Walnuts: Nutritional Yeast:  is 5:2). Sprinkle on to liking, along with black pepper.

Set Oven to 500 degrees. Bake 8-10 minutes. Watch out for it, as it bakes quickly!

Apricot-Plum Pie: Vegan, Gluten-Free, Legume-Free Pie

My spouse is sensitive to gluten, cane sugar, and legumes. So baking and cooking for us can be a challenge. However, I always look at this challenge as an opportunity to create something new.
The other month, our neighbor gave us a bag of apricots that she has picked. I decided that I wanted to make a pie out of them, along with the plums we had in our kitchen.

Apricot Plum Vegan Pie: Gluten Free and Legume Free

Apricot Plum Vegan Pie: Gluten Free and Legume Free

What I did was make a brown rice flour and walnut pie crust. I crumbled the remaining pie crust I had on top of the pie, instead of covering it with a traditional pie crust cover. I did not add any sugar to the fruit, but if you want it to be sweeter, you can always add a sweetener of your choice.

Crust Ingredients:

3/4 cup of brown rice flour

1/2 cup of finely milled walnuts

1/8 cup of Arrowroot Starch (aka Arrrowroot flour)

1/2 tsp of Xanthan Gum

1.5 tsp of cinnamon

4 or 5 tbsp of water

1/4 cup of coconut oil (or you could use Canola, but I prefer coconut)

Filling

.5 tbsp of vanilla extract

.5 tsp nutmeg

.5 tbsp of almond extract

1.75 c of chopped apricots and plums

Directions

I milled my walnuts in a coffee grinder because I could not find walnut flour in the store. Combine all the pie crust ingredients in mixing bowl. You may need to add more or less water to get the texture you desire. I recommend that you slowly add the water to the recipe so you can slowly see how the texture ends up.

Once you have created a dough, wrap it up in cellophane and then put it in the refridgerator for 1 hour to let it settle and sit.

Pre-heat oven to 375, 15 minutes before you remove the dough. 60 minutes after refridgerating the dough crust, lay the dough out as a crust in the pie pan, but leave about 25% on the side to crumble on top of the pie. In a mixing bowl, blend the chopped up plums and apricots, nutmeg and the vanilla and almond extracts.  Pour into pie shell. Crumble the remaining pie crust on top of the pie filling. Bake for about 25- 30 minutes.

Enjoy!

Recipe: Morning Milk

I like to drink this first thing in the morning because I believe that the spices help to stimulate the elimination organs, in addition to having warming qualities.

It also manages to taste good.

You will need to prepare this recipe in advance, but on a cold day, it might actually be good warm, although I haven’t tried it.

Morning Milk

You’ll need: A blender. I use a Vita-Mix, but any blender will do.

Serves: 2.  Approximately 12 oz

2 cups cold Yogi Tea brand Classic India Spice

1 banana

1 cup milk of your choice (I use vanilla flavored almond milk)

Instructions:

Pour ingredients into cup and blend until smooth. Pour into a glass and enjoy.

Optional: Sometimes I add 3tbs of hemp seeds if I’m pressed for time and need a mini meal replacement

Book Review: Vegan Brunch

Book Review:Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz (Da Capo Press, 2009)

Vegan Brunch

Below is the vegan french toast I made from Moskowitz’s book:

P1060636

When I first heard about Moskowitz’s new book, I was immediately excited. I am a big fan of brunch, but it’s always hard for me to find a place that sells vegan brunch food, other than the restaurants, Cafe Gratitude and Herbivore, located in Berkeley, CA. I was hoping that Vegan Brunch would allow me to create my own vegan brunch at home without a lot of fuss…and it does! First, the design of the book is well done. The pictures are colorful and enticing. I am not really one to pay attention to the Table of Contents of a book, but this one definitely got my attention. I wasn’t able to try out all the recipes in the book, but the ones I did try were delicious! I don’t have a waffle maker, but after looking at the waffle recipes in “The Sweet” chapter, I will be buying one shortly. My favorite grain to make pancakes from is buckwheat. Moskowitz has a Buckwheat waffle recipe that calls for wholesome yet simple ingredients. And though I am not a beer drinker, there is a creative waffle recipe on page 97 called “Chocolate Beer Waffles” that I need to try out, once that waffle maker comes in from Amazon.com.

Like I said, I am a big fan of buckwheat, so naturally, the first recipe I tried was the “Gluten-Free Buckwheat Pancakes.” The recipe not only calls for buckwheat, but also quinoa and corn flour. The corn flour gives the pancakes a nice texture and taste that complements the buckwheat very well. It is also great to see a gluten-free pancake recipe that is both vegan, gluten-free and legume-free, as a I have quite a few friends who have challenges digesting both gluten and legumes. To top off my pancakes, I wanted something like whip cream, but not based on soy. Though I appreciate the many ways soy can be used, including as a whip cream, I wanted something different. On page 209, Moskowitz has an easy recipe for “Sweet Cashew Cream.” Luckily, I had plenty of cashews in the cupboard. I ended up eating more pancakes than I should have, but it was worth it! Also in the book are recipes for crepes, cornbread biscuits, and even bagels!

I don’t know how many times I have wanted a bagel from a cafe, only to find that there are eggs in the recipe. I also love sausages and am picky about vegan sausages sold in stores. It always seems that many of these store packaged vegan sausages have too many unhealthy additives in them. Moskowitz has recipes for “Chorizo” as well as “Cherry Sage” sausages in which you will find nothing but wholesome ingredients, such as navy beans, olive oil, allspice, and red pepper flakes. Lastly, what made me fall in love with this book was the “Banana Rabanada(Brazilian French Toast)” recipe. For the past few months, I have been trying to figure out how one makes French Toast without eggs. I tried Moskowitz’s simple recipe and was lifted into brunch heaven bliss. I don’t think I will ever pay for French Toast again!

If you are a vegan brunch nut like me, you will simply enjoy his book.

Almond Crusted Baked Okra: Breeze Harper Original Recipe

Almond Crusted Baked Okra: Breeze Harper Original Recipe

Almond Crusted Baked Okra
1. Chop off tops of fresh okra. I think I may have used 1 lb but really don’t remember
2. Slice in half, long width
3. Lather in Olive Oil generously. Set aside.
4. In food processor, throw in cup of almonds, 1/2 tsp of organic garlic powder (optional) and sea salt (add what you like or don’t like in terms of sea salt. Not everyone is a salt fan).
5. Process for about 4 minutes.
6. Oven should be heated at 400 F degrees.
7. With a spoon, sprinkle each individual okra piece with the almond meal then lay the okra in a baking pan upright so the crust is not on the back.
8. Bake for about 30 minutes.
9. Then broil for about 1 or 2 minutes; keep an eye on it so it doesn’t burn!
10. Enjoy. Comes out “non-slimy” .
11. If you don’t have almonds to mill in a processor, I’m sure other nuts would work just fine. I bet pecans could be pretty yummy.

Breeze’s Boysenberry Ice Cream

Breeze’s Boysenberry Ice Cream

I just made this this morning with our Cuisinart Automatic Ice Cream Maker! I used all organic ingredients, but I know that may not be an option for everyone. I was inspired by Jeff Rodgers’s book, Vice Cream: Gourmet Vegan Desserts

Boysenberry Ice Cream

Breeze’s Boysenberry Ice Cream

1/2 cup of pitted dates (not packed into the cup, but dropped in loosely)
1/2 small avocado
1 can of Organic coconut milk (14 fl oz)
1 tsp of cinnamon
1 tsp of vanilla extract
1.25 c of Boysenberries

Put everything in the blender and blend until smooth.
Put blender in the freezer for 40 to 60 minutes.
Remove from freezer and put in ice cream machine for 30 minutes.

Enjoy!

Vegan Green Protein Shake for Breastfeeding

Since giving birth in March 2009, I have been drinking this every day. It’s about 50g of protein. I believe this is making my breastmilk very rich and nutritious. In addition, everyone I meet tells me how my son, who is now 15 weeks old, looks VERY big and is very alert for his age. I wouldn’t be surprised that it’s my uber nutritious smoothie regiment he’s getting through the breast milk :-).

Sun toes

I’ve also posted where I get my ingredients. These are the cheapest prices but GREAT products.

1/2 c of Nutiva Hemp Protein powder (22g of protein)  ( Hemp Protein Powder at Amazon.com)

1/3 c of brown rice protein (25-30 g of protein) Hemp Protein Powder at Amazon.com
or http://www.luckyvitamin.com/item/itemKey/64466

1 tbsp of Spirulina  (4g protein) http://www.mountainroseherbs.com/bulkherb/s.html scroll down to find it. I buy 1lb. Best deal.

2 tbsp of Flaxseed Oil (http://www.luckyvitamin.com/item/itemKey/66364) Always refridgerate flax oil.

1 tbsp of Hemp Seed Oil ( Nutiva Organic Hemp Oil at Amazon.com)

1 banana (or other fruit of choice)

1 Avocado (4g protein)

1 c chopped fresh spinach

1 tsp of Chlorella Powder (you can get this at Mountain Rose Herbs as well)

Put everything in a blender EXCEPT FLAX OIL and fill with water until 1 inch away from the edge. Blend for 2 minutes. Add the flax seed oil and blend on lowest setting for 10 seconds. The heat of the blender spinning is often too hot for flax seed oil, and flax seed oil cannot be warmed or it loses it’s nutrients.

Yes, I drink the entire blender pitcher. I separate it into  3 feedings throughout the day.
Enjoy!

Eggplant Stew with Figs and Walnuts

Eggplant Stew with Walnuts and Figs

I made this gem the other night:

1.5 c fresh chopped tomatoes

3 fresh figs chopped

6 tbsp olive oil

1/2 c quinoa

1/2 c millet

1/4 tsp sea salt

Eggplant (Medium sized, chopped into small bits)

1 tsp cayenne flakes (optional for fans of spicy)

1/2 tsp of black pepper

1/2 c of walnuts (crushed)

1 tbsp of dried basil

1 tbsp of dried oregano

1 carrot (chopped)

Put everything in a pot. I don’t remember how much water to add, but just make sure you add enough to create a stew. I had to initially bring everything to boil, then turn the heat down to medium-low, cover, then kept on coming back to add more water to the 7  cups I initially put in, until the grains were soft enough

Simmer on medium-low for 1 hour. You may need to add more salt, as I am not a salt person.

Buckwheat Grits! Healthier than, and as creamy as, corn grits!

Buckwheat Grits:

1 cup of buckwheat grits (I use Bob’s Red Mill Organic Whole Grain Creamy Buckwheat Hot Cereal )
4.5 cups of water (I tend to use A LOT of water.)
4 tbsp of Olive Oil.
1/4 tsp of sea salt (optional)

Bring all ingredients to boil EXCEPT olive oil and  then simmer for 10 minutes while stirring. Stir in Olive Oil then let sit for another 10 minutes.

Yummy licious!

Breezie

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