The Sistah Vegan Project

Archive for the category “Recipes”

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:

image

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.

Recipes Against Racial Tension [Headaches] and Other Things

My update on the next talk I’ll be giving on November 11, 2012 at the San Francisco Green Festival, my dissertation progress, and Brotha Vegan anthology.

And I also want y’all to check out one of my favorite vegan hip hop artist/activist/teacher, DJ Cavem Moetavation:

Paypal donations can be sent to the email address breezeharper (at) gmail (dot) com

Goal: $3000 by September 15 2012 (school registration fees deadline). 

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.

 

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 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.

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