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Showing posts with the label garlic

Garlicky Raw Vegan Flax Crackers

The following “raw” flax crackers (they are dehydrated at 115 degrees F. over a lengthy period of time…. until you think they are crisp or chewy enough for you…18-24 hours)  have 6 cloves of organic garlic in them. You can vary that, as you can all the additions to the basic flax seeds. Yeah, I like garlic. I like garlic a lot.  I like its astringent pinnng and its heady fragrance. It’s also very good for you because of the natural antibiotic effects of its constituents. So, start by soaking in filtered water, for 12 hours: 4 Cups of organic  Flaxseed  in a Large Mixing Bowl 1 Cup of natural, raw  Almonds  in another bowl After you have done this, then drain the almonds and spin them up in the Vitamix along with the following: 2 large, juicy, ripe, organic  Tomatoes 3 stocks of organic  Celery 6 cloves of organic  Garlic 3 medium organic  Carrots 1 small organic  Zucchini 2 T.  dried Italian herbs OR handfuls of fresh herbs such as Rosemary, Basil, Oregano, Chives, Parsley , etc. (to t

Garlicky Guacamole

This quacamole is another one of my garlicky recipes.  You might want to adjust it a little to suit your tastes and circumstances! Combine together in a large bowl: 4 ripe chopped (or mashed)  Avocado 6 fresh-grated organic  Garlic  cloves 1/2 organic  Sweet Red Pepper , chopped fine 1 large ripe-ripe organic  Tomato , chopped 1/2 thumb-size organic  Ginger root piece , grated Celtic Sea Salt  or natural Dulce Flakes, to taste The power is in the  fresh grated garlic …. use as much as you like (or dare). If the person you are chatting with across the table is also eating this, neither of you will find the other offensive..hehehe. Tip for keeping the Guacamole Green …. slip a pit from one of the avocados in with the guacamole– remove at serving time. Goes great with dehydrated flax crackers or corn chips, etc. Eat in tandem with  Mango Salsa  and other luscious fruity summer dishes. To your living health! *image from pixabay Please note that I am an affiliate for many of the products an

Perfect Oregano Pesto

This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard   But you could still use basil, or arugula, or your fave other green. Add the olive oil to your blender  And then all the other ingredients.  Salt and pepper to your preference  but I suggest you start with a 1/2 teaspoon of sea salt.  Less is more  right? Spin up and store in a jar or other container with a lid in the fridge. Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE See 7 Things you Can Use Oregano Flowers for HERE

Carrot-Lemon Soup

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu

Braised Red Cabbage Over Baked Sweet Potato- Rainbow YUM

Braised Red Cabbage over Sweet Potato  I recently purchased Anthony William's Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables  and although I am a skeptic around the "medical medium" tag, I was excited by the book's layout.  He introduces what he calls the Holy Four: Fruits, Vegetables, Herbs & Spices, and Wild Foods (Raw Honey being the only departure from the vegan whole foods listed as life-changing). Each "life-changing" item, example: Cranberries, contains an Introduction explaining why the food is included, Conditions (such as allergies, staph infections, etc.) that eating the food can help with, a section on Symptoms (that could point to conditions that can be healed), Emotional Support and a Spiritual Lesson (for those who follow Louise Hay and other New Age gurus). There is also a section on Tips and a RECIPE that uses the various life-changing foods,

Veggie Pie in a Quinoa Shell - Vegan, Gluten-free, No Oils

This is a delicious and easy-to make recipe, and I vouch that the crust for this veggie pie is absolutely not able to be a disaster (from a person who always fails at pie crusts). I suggest that you might want to make the following ahead of time: 1 1/2 Cups of White Beans (or you can just opt out and buy a 15.5 oz can) 1 1/2 Cups of Cooked Quinoa 1 Cube of   Best Golden Soup Bouillion   (or 1/4 Cup of your usual vegetable broth)   Here is the list of other ingredients that go into this pie: 1/4 Cup NonDairy Milk (unsweetened works best) 2 T. Nutritional Yeast (NOT brewer's yeast or baker's yeast) 1 T. Almond Butter 1 T. Corn Starch 1/4 teaspoon Smoked Paprika 1/2 teaspoon Onion Powder 1/2 teaspoon Sea Salt 1/2 teaspoon freshly cracked (ground) Black Pepper 1    small Onion, minced 4 cloves    Garlic , minced 9 ounces Baby Spinach 6 ounces Cremini (brown) Mushrooms, finely sliced 1/2          Red Bell Pepper , seeded and diced 1/4   Cup Sun-drie

Boxing Day Vegan Stew in the Instant Pot

We had a pretty simple vegan Christmas dinner, basically the veganized ideal: Turkeyless cutlets (by Gardein), mashed potatoes, a stovetop dressing made of chickpeas, onions, some crumbs, mushrooms and the usual poultry seasoning, a home-made cranberry sauce (frozen cranberries, frozen cubes of Meyer Lemon juice, a sprinkle of sugar, and about 6 chopped dried apricots), and Brussel's Sprouts. Boxing Day Veggie Stew: Today there weren't many leftovers (which suits me fine). I put the following into the Instant Pot on sauté: 1/2 C. Water 2 Onions , sliced 4 Garlic cloves, roughly minced 2 crowns of Broccoli and stems, chopped 2 C. (about one 16 oz can) of Red Beans 3 C. Leftover cubed Potatoes (cooked) 1/2 C. Frozen Corn Kernels (organic) 1 tsp. Hungarian Smoked Paprika 1 Best Golden Bouillion cube 2 T. Hickory Liquid Smoke 1/2 tsp. Chipotlé Ground Pepper After the sauté, I put on the lid, and pressed the Stew button, adjusting the time to about 20 m

Black Bean-Kale Soup - Vegan, Gluten-Free

Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born! INGREDIENTS: 1 T.   Coconut Oil (or Olive Oil) 1       Organic Onion , chopped 1       Organic Red Pepper , seeded and chopped 3       Organic Garlic cloves, chopped 2       Organic Carrots , peeled and shredded (or chopped) 1       Organic Sweet Potato (orange flesh), chopped 2      Large handsful of organic Kale , slightly chopped 2  C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.) 6  C. Filtere

Lazy Enchilada Casserole (Vegan, Gluten-Free)

Lazy Enchilada Casserole (Vegan and Gluten-Free) I am all for wonderful lazy casseroles (one of my faves is lazy cabbage rolls)-- this enchilada casserole means that you get the same wonderful flavour and texture without actually having to mess around with making the enchilada rolls (unless you are really great at doing them, in which case, go to it!).  You just put down a thin layer of the vegan cheese (queso or kay-so) on the bottom of the casserole pan (either covered already covered with parchment, or oiled), a layer of tortillas, the enchalada filling, a top layer of tortillas, and then the rest of the queso!  You can see how it is pretty much a piece of cake / pastel(?)  Have fun, and enjoy this luscious recipe!  It makes a fantastic potluck entree that will be much appreciated! To make this again I would start by assembling the ingredients the day before, and I would cook the beans (separately, the white beans and the pinto beans) and put them in mason jars (or o

Roast Pepper - Potato Comfort Soup

Roast Pepper-Potato Comfort Soup This roasted pepper-potato soup is a delicious, nutritious, warming comfort food that everyone will love. It is vegan (although you are free to plug in your animal products as subs) and gluten-free. The fragrance while it is cooking will draw everyone in the neighborhood on a cool day. My dog is also much attracted by the fragrance. INGREDIENTS: 3 T. Coconut Oil or Ghee (if not vegan) (Optional: Use an Extra Virgin Olive Oil spray) 3 - 4 Organic Red and/or Orange Bell Peppers 1 Medium or 2 Small Organic Yellow Onion (s) 1 Large Organic Potato , peeled and diced (1 1/2 cups) 3 Cloves Garlic , minced 1 Liter / Quart Organic  Vegetable Broth (or use 2 Organic Vegetable Bouillon Cubes in 1 Liter of Water) 1/4 C. non-dairy Milk , (unsweetened almond, soy, etc.) Cayenne, Celtic Sea Salt and Pepper to taste   METHOD: Roast the Peppers :   Wash and dry them.  Place them each in the oven, close together under the grill on the rack (no pan

Instead of Cheese....

--> Okay, I'll admit straight off that today I was craving a big old cheese sandwich (maybe grilled havarti with a dill pickle on the side).  Cheese is currently off-limits for us.  We might get a snip of it when we eat out, but that's about it.  Ed is particularly allergic to dairy, etc.  Anyhow, never one to pout (or not for long) I came up with this flavourful (as in ZING-BING-ZING-BANG) sandwich that satisfied all my salt and fat hankerings (because apparently that is what is behind a cheese crave) and is, I think, pretty healthy.  Here is what is in the above sandwich (and don't judge it by its colour until you taste it!): BREAD: Your favourite bread.   In the sandwich above I used a chia bread that is no longer available. AVOCADO:  Ripe, organic.  Open it up and scoop flesh into a small bowl. Mash. RAW GARLIC: to your taste-- I skin & blend about 20 heads of garlic and then freeze in a jar so just use about a 1/4-1/2 teaspoon of garlic. LEMON: Juice of