What I'm Eating 1

It's interesting how we divide our lives into periods. I often find my self beginning a statement with, "When I was in college," or "When I was vegan," as if that justifies whatever I plan to say next. Maybe it does. Sometimes all it takes to live an inspired life is one thing.

It's been one week today since I began eating raw. I'm inspired by the infinite flavour and nutrition combinations that raw food presents and by the respect that I'm showing my body by exploring them.

Here's what I'm eating:

1 Tomato, diced
1/3 Papaya, diced
1/2 Avocado, diced
1/4 Cup Cilantro, finely chopped
1/2 Tsp Celtic Sea Salt
1 Tbs Raw Flax Seeds
1 Tbs Hemp Seeds

1. Combine fruit in a beautiful bowl
2. Sprinkle with herbs, spices, and seeds
3. Enjoy!

I've often thought that the wind was my least favorite element. Here in the desert it spreads dust, pollen, and cottonwood seeds and the whole state is in a grumpy fit of sneezes. This year, however, I feel a very strong connection to the wind. For the first time I see that it's spreading earth, flowers, and trees and I can't help but adore it.

The air that has passed through the new leaves of my Mother's garden in Jemez and through the gaps of my niece's teeth on the South Valley playground is the same wind that blew me back to this blog. Like it, I hope to spread pollen and seed straight from my garden to yours.

Love, 

Liesse

Sweet Disposition

1/4 Small Jicama, shredded

1/4 Small Watermelon, shredded

1/4 Cup Raw Walnuts

1 Tbs Raw Honey

1/2 Tsp Sweet Spanish Paprika

1/4 Tsp Celtic Sea Salt

Combine jicama, watermelon and walnuts in a bowl. Drizzle with honey and sprinkle with paprika and salt for a sweet treat that will keep you boost your metabolism and keep you going. 

Gold and White Salad with Honey Humus

I've been taking a little breather but I am back online and ready to share stories and recipes. I hope you've all had a magnificent summer full of fresh fruits, veggies, and delish frozen treats. The leaves are beginning to change in Toronto and we all know what that means. Crisp Ontario apples, the smell of pumpkin wafting through the air and hearty harvest stews. Although fall is my favorite season, I'm holding on to summer a little tighter this year. September is a good transition period. We can wear boots with short dresses and still mix late summer fruits in to our dishes. Today I made a Gold and White Salad. It was the perfect early autumn lunch with a kiss of summer.

Enjoy my loves! You'll be hearing from me soon.

Xoxx,

Liesse

Gold and White Salad

1 Large golden carrot (grated)
1/2 White peach (grated)
1 Green onion (chopped)
2 Tbs Honey Humus
1 Cup Arugula
Paprika to taste

Pile carrot, peach, and green onion on top of arugula. Add humus, garnish with paprika and enjoy!

Honey Humus

1 Can Garbanzo beans
2 Tbs Tahini
1 Tbs Honey
4-5 Cloves garlic
The juice of 2 lemons
Salt, pepper, and paprika to taste

Combine ingredients in blender until liquid consistency. Toss in some red pepper flakes if you're feeling frisky ;)

Lovely Muffins

I've been procrastinating again. My homework is lingering in the corner... I know that it's there but I just can't bring myself to get started on it. Instead I made muffins. This is a great recipe for tasty vegan muffins. You can add fruit, nuts, or jam to give them your own lovely spin. After I eat one hot out of the oven I'll start on my assignments... Maybe. Enjoy lovelies :)

Xoxo, Liesse

Lovely Muffins

• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup water
• 1/4 cup oil
• 1 Tsp vanilla
• 1 Tbs cinnamon
• 12 muffin liners

1. Preheat oven to 400 degrees Fahrenheit. Combine flour, sugar, salt, and baking powder together in a mixing bowl.
2. Add water and oil.  Mix together. Place baking cups in a muffin pan
3. Pour mixture into cups. Bake for 25-30 minutes.
4. Enjoy!
   

Loaded Mashed Potatoes

I'm not going to lie, it's hard to beat classic loaded mashed potatoes. For those of you who know what the combo of smokey bacon, creamy potatoes, and melted cheese tastes like, I'm sure you can relate. I think that I may have created the vegan equivalent. Feel free to applaud to the empty room that you are reading this from (or the silent class that you are pretending to pay attention to). Soy cheese doesn't melt quite the same way but I think it works in this recipe. This dish is HEARTY, so prepare to thoroughly enjoy yourself.

Xo, Liesse

Loaded Mashed Potatoes

• 1 Russet Potato, peeled and coarsely chopped
• 1 Floret Broccoli, chopped
• 1 Carrot, peeled and thinly sliced on a diagonal
• Small Handful Raw Almonds, chopped
• 2 Ounces Soy Cheese
• 2 Tbs Almond Milk
• 2 Cloves Garlic
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Olive Oil

1. Boil potato until soft. Drain and mash. Whip in almond milk, and some salt and pepper to taste.
2. In separate pan -- saute broccoli, almonds, and garlic until broccoli is bright green
3. Add carrots, 1 ounces cheese, salt and pepper to veggies. Let cook until cheese is melted
4. Melt remainder of cheese over mashed potatoes.
5. Layer veggies over potatoes
6. Enjoy!

Mushaboom

I once dated a guy who put mushrooms on EVERYTHING. His relationship with this tasty fungus was definitely stronger than the one between he and I. Although we didn't work out romantically, he taught me a thing or two about cooking with his favorite ingredient. For example, when sauteed with garlic and onion, crimini mushrooms add a smokey flavor to whatever they are paired with. I made a quick and tasty dish with this in mind before going out last night. Hope you enjoy it, and remember -- great tips come from unexpected sources :)

Xoxo, Liesse

Mushaboom

• 3 Large Crimini Mushrooms, sliced
• 1/4 Spanish Onion, diced
• 1 Clove Garlic, minced
• 2 Green Onions, sliced
• 1 Carrot, sliced
• 1 Nest Egg Noodles
• 1/4 Pkg Firm Tofu, cubed   
• 1 Tbs Olive Oil
• Salt and Pepper, to taste

1. Saute garlic, onion, and mushrooms in olive oil until mushrooms begin to brown
2. Add tofu and carrots, stirring occasionally
3. In sauce pan, bring water to a boil and drop in egg noodles. Let cook just until the noodles begin to separate, then drain an add to veggies and tofu
4. Season and let cook for an additional 5 minutes
5. Enjoy!

Gang Greens

The contents of my fridge were definitely at their peak yesterday and I knew it was use my veggies then or never. They say that the greatest invention is a product of necessity. Lucky for me, my Gang of Greens turned into a lovely and tasty invention. You can go out and buy these ingredients (which are delish together) or you can adopt the anything goes attitude and create a fridge recipe of your own :) Have fun!

Gang Greens

• 5 Spears Asparagus, chopped
• 1/2 Cup Fresh Spinach
• 1/2 Cup Brussel Sprouts, halved
• 2 Large Crimini Mushrooms, sliced
• 3 White Mushrooms, sliced
• 1/4 White Onion, diced
• 1 Clove Garlic, minced
• 1 Tsp Green Chile Powder
• Salt and Pepper, to taste
• 1 Tbs Olive Oil

1. Saute garlic, onion, and mushrooms in olive oil until fragrant
2. Add asparagus and brussel sprouts, cooking until asparagus is bright green and you can spear all veggies with a fork
3. Add spinach and spices, cooking until spinach just begins to wilt
4. Serve with tofu or tempeh for a fab meal
5. Enjoy!