This salad was inspired by a dear and talented friend of mine. Ellen Kanner recently released the fabulous book Feeding the Hungry Ghost. This is a woven tale filled with divine vegan recipes and creatively written memoirs that keep you engaged and make your mouth water. I highly recommend reading, it will fill your belly and your soul. Her version of this carrot salad is dee-lish, mine just has a few little twists. Either way you cannot go wrong!
Moroccan Carrot Salad with Miso
1-1/2 pounds of carrots, shredded
2 Tablespoons olive oil
1 teaspoon ground cumin
2+ teaspoons smoked paprika
A good pinch of cayenne pepper (optional)
2 Tablespoons sweet white miso paste*
2 Tablespoons apple cider vinegar
1/2 cup raisins, chopped
1 medium bunch fresh flat-leaf parsley, coarsely chopped
Salt if needed
Serves 6 to 8
Coarsely shred the carrots in a food processor or with a cheese grater, place in a large bowl and set aside.
In a small pan heat the oil, cumin, paprika, and cayenne over low heat, stirring occasionally until spices darken and the whole thing turns fragrant, 2 to 3 minutes. Remove from the heat and whisk in miso and apple cider vinegar and pour over the carrots.
Add the raisins and parsley and stir until the carrots are evenly coated. Taste and adjust seasoning if necessary, it may need a touch more salt or vinegar depending on the sweetness of the carrots.
Tips & Notes~
Some toasted nuts or sunflower seeds make a nice addition to this salad.
Get creative and change up the parsley for some mint, basil or dill.
Substituting some of the carrots for raw broccoli that has been chopped finely in a food processor would be dee-lish!
*If you are gluten-free, be sure your miso is, as well. If you do not have miso not to worry, salt and a touch of honey will do just fine.
This Millet & Chia Breakfast Porridge is a great alternative to oatmeal. Millet is gluten-free and the most alkaline of all grains. It is also quite versatile, and can also be made savory (see note at the bottom). This recipe is a great vehicle for healing spices such as cinnamon, turmeric and ginger along with other fun super-food additions such as spirulina, maca powder, goji berries or even Vital Proteins Collagen Peptides. While not vegan, these collagen peptides have been a recent addition to my mostly plant-based diet and my body is thanking me for it!
Read the “tips & notes” for more ideas. You can use stevia to sweeten it. For more neat info on this wonder herb click here.
Millet Breakfast Porridge
1 cup uncooked millet
2-3 cups almond milk or water*
2 cups of cut fruit of your choice (apples or bananas work well)
4 Tablespoons white or black chia seeds
2 Tablespoons toasted sesame seeds
1 teaspoon cinnamon
1/2 teaspoon dried ginger
A pinch of nutmeg
A pinch of salt
A few drops of liquid stevia or in the powder form
For the top~
maple syrup or honey to taste (if not using stevia)
toasted pecans, walnuts or almonds
Dried fruit such as cranberries, goji berries, raisins or chopped dates
Makes about 4 servings
These Coconut Almond Butter Cookies are amazing, truly. They are like fluffy cookie pillows of goodness, you need to make them, I meant it. They are protein and nutrient dense and gluten, dairy and sugar free…what could be better? If you or a loved one has a nut allergy you can sub sunflower seed butter or soy nut butter for a totally nut-free and delicious experience!
Gluten Free Coconut Almond Butter Cookies
1/2 cup organic almond butter (no sugar added, creamy or crunchy)
2 Tablespoons extra virgin coconut oil
1/3-1/2 cup coconut sugar*
1 pasture raised egg or flax egg**
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 cup coconut flour
Pinch of salt
Unsweetened flaked coconut for sprinkling (more…)
This is such a quick recipe that is a perfect weeknight addition to any meal. Make it a meal in itself and add some cooked garbanzos or lentils right at the end. It is good eaten warm or cold and is great the next day for lunch or under a fried egg for breakfast!
Warm Quinoa & Zucchini Salad
2-3 Tablespoons virgin coconut oil
1 cup quinoa
2 cloves garlic, finely chopped
1-1/3 cups vegetable stock
1/3 cup dried raisins or currants, chopped
3 medium green onions, ends removed and thinly sliced
1 Tablespoon red wine vinegar
1 medium zucchini, grated on a cheese grater
1/2 cup chopped fresh herbs, basil, dill, mint, parsley
salt and pepper to taste
Makes 4 servings
When I am in a groove I start just about every day with this smoothie, or some variation thereof. It jump starts my energy and I feel more virtuous knowing that I have already consumed a good amount of veggies before 10am. Oh, and it tastes good! Feel free to play around a bit with the flavors and change the apple for an orange or toss in a cucumber skin and all of you have one.
Apple Kale Ginger Smoothie
1+ cups cold water, or as needed
1 Tablespoon coconut oil
1 medium green apple, quartered (you may leave the core intact)
1 quarter of a medium lemon, peel and all (more if you like it more tart)
1 medium leaf of kale
1/4-1/2 inch piece of ginger
1 medium stalk of celery, rough chopped
A few sprigs of parsley or cilantro
1/2 cup ice cubes
1 Tablespoon flax or chia seeds
a drizzle of honey or a few dates (optional)
Makes 1 large serving
These chocolate almond butter cherry bombs are SUPER easy and YUMMY treats that I adapted from the food blog Oh She Glows. They are vegan and gluten free and absolutely dee-lish! They are a fast and fun treat that is a great project for kids and mostly refined sugar-free, except for the little bit of chocolate chips depending on the brand. Their are several ways to get creative with the flavors and change them up a bit (see notes at the bottom). Make ’em, they take 15 minutes and are sure to please!
Chocolate Almond Butter Bombs (Vegan & Gluten Free)
1/2 cup almond butter
1/3 cup maple syrup or honey
2 Tablespoons extra virgin coconut oil
1 teaspoon pure vanilla extract
1/4 cup vegan chocolate chips (you can also use regular)
1 Tablespoon unsweetened cacao powder (you can use cocoa powder as well but cacao has more nutrients)
2 cups Crisp Brown Rice cereal (be sure that it is gluten free)
3/4 dried cherries, chopped
pinch of salt
Makes about 16 small balls