Herbalicious “mayo”

With many ways to utilize this gorgeous fruit. I massage into kale, add to dressings, salads, smoothies, desserts, and dips. Some even fry the decadent fruit; however, I remain loyal to eating in its raw state.

Herbalicious “mayo”

Herbalicious “mayo”

Ingredients:

  • 3 avocados
  • a handful of mint, basil, and parsley
  • 1 clove garlic
  • juice 1 lime or lemon
  • juice of 1 orange
  • healthy pinch of salt

Directions:

  • mash avocado
  • chop herbs fine
  • dice garlic
  • mix together
  • fold in citrus and salt
  • can be made in Cuisinart in about 30 seconds to achieve a smoother consistency

Jungle Bread

Jungle Bread

Ingredients:

  • 3 cups of yuca, banana, OR camote ( sweet potato) flour-( try any other gluten-free flours you have in your area)
  • 1 cup ground flax
  • 1 cup unsweetened coconut flakes
  • 1 TB fennel seeds
  • 2 tsp of salt
  • 1/2 cup coconut oil plus more for frying
  • 1 cup water

Directions:

  • In Cuisinart or large wooden bowl add dry ingredients
  • Slowly stream in wet ingredients until incorporated
  • Knead dough for 30 seconds to 1 minute
  • fire up a cast iron skillet with some coconut oil
  • Pinch off a 1/4 cup size ball flatten in your hand or roll out with a pin if you prefer
  • Let it sizzle until crispy, then flip, sprinkle with salt
  • Wait a moment don’t burn your tongue
  • Okay, ready set go. Bon prove ho :)

My favorite breakfast:

  • Herbalicious mayo smeared on jungle bread with a hint of lime, cilantro and sea salt.
  • if you want to get crazy lather the mayo on one side of jungle bread, fry an egg with the yolk still a bit runny, add some nutritional yeast ( a.k.a fairy dust to my little bro) or goat cheese, a handful of herbs and another bread right on top. the updated egg mc-muffin sandwich.

Tips:

  • feel free to add any spices or herbs right into the dough.
  •  experiment with the textures and flavors.
  • you can keep the dough in the refrigerator for a few days
  • make vegan mini pizzas: Herbalicious Mayo,  a few ripe tomatoes and a handful of fresh torn basil…mmmm

Some words:

Whatever you choose to eat or do in your life, do it well. If you truly believe it makes you healthy and happy,  it will.

Continue to be mindful that our thoughts manifest into our reality.

Be well, dance and play in the kitchen. Put much love and intention into your food as your source, prepare and enjoy it.  Give thanks for the circle of life that brings our reality into existence.

Sunday Sweet

Looking for something refreshing this Sunday for breakfast or lunch? We’ve got just what you need. This sweet potato dish can be prepared within minutes and is as yummy as a Sunday bowl of salad can get.

 Sweet Potatoes with chard, cabbage & farm eggs with Parsley-Cilantro-Tahini Avocado Sauce

Sunday Scrumptious Sweet Potatoes with chard, cabbage & farm eggs with Parsley-Cilantro-Tahini Avocado Sauce

Ingredients:

  • 2 sweet potatoes
  • 1 bunch chard
  • pinch black mustard seeds
  • pinch fennel seeds
  • farm eggs
  • 1/4 cabbage
  • handful cilantro
  • handful parsley
  • 2 TB tahini
  • 1/4 avocado
  • limes
  • sea salt
  • coconut oil

Directions:

Toast seeds in a skillet until fragrant, add coconut oil and diced sweet potatoes. Saute until slightly golden, add chard and cabbage until bright green. Turn heat off and set aside. Season as you like: sea salt, cayenne, black pepper-you choose. While cooking: mash tahini and avocado together with a squeeze of lime and sea salt.

Chop herbs and mix together. Add to the blender for a quick sauce. Fry eggs in coconut oil to your liking, I like whites hard, yellow a bit runny. Top eggs with veg and sauce everywhere. Enjoy :)

Some Words:

I found this scribbled on a piece of paper when I was moving, not sure who wrote it, but whoever did, inspired me on a multitude of levels. First I started cooking, then I sat down to write, and so here you go.

“Sunlight divides night and day.

Tell me when it’s time to play.

There is something boiling inside letting through the rain, clouds abide.

Outpouring like  ___  lines

People gather now this time

each ray of light they shine.

Just give it all, don’t stand too tall.

Whats mine is yours. What stands must fall.

A welcomed breeze carries the song of bird and __

A cloud once at rest leaves a seed and you will see.

What time means to me.

And we are told until we are old.

The tide will come but soon will fold.”

– Unknown

Until then keep the peace and spread the LOVE,

Blessings from my jungle abode,

Sesame Kale Spring Rolls with Avocado-Ginger Guacamole

If you love Spring Rolls and are looking for an amazing vegan recipe, you’re in the right place. The Sesame Kale Spring Rolls with Avocado-Ginger Guacamole is just what you need.

Sesame Kale Spring Rolls with Avocado-Ginger Guacamole

Sesame Kale Spring Rolls with Avocado-Ginger Guacamole

Ingredients:

  • Kale
  • Sesame Oil
  • Carrots
  • Cucumber
  • Red Pepper
  • Cilantro
  • Ginger
  • Mango

Directions:

Cut rib out of kale, save for another use and slice kale down the middle leaving you with two long strips. Massage strips with sesame oil and a touch of salt or tamari sauce. Julienne the carrots, cucumber, red pepper and mango.

Lay one strip of kale out with a couple carrots, cucumber, red pepper, and mango sprinkle cilantro and roll up into a tasty spring roll. Mash two avocados to 2 TB of fresh ginger with a touch of lime, cilantro, and salt. Top spring rolls with guac. Enjoy for a snack, lunch or an appetizer. Make a lot because they go quick.

Tip: For added flavor, try out this Herbalicious “mayo” as a dip

Some Words:

“The moment you relinquish your attachment to the result, combining one pointed intention with detachment at the same time, you will have that which you desire”

Sprouted Super Food Sushi

So what do feel like eating this Sunday? Are you in the mood for some sushi? Well, here’s an amazing recipe you’ll thank us for.

What can I sprout? 

Mung bean, adzuki, alfalfa, clover, lentils, fenugreek, garbanzo, soy, sunflower seeds, wheat, rye- most nuts, seeds, grains, and legumes.

sprout foods

What do I need?

  • glass jar: half a gallon or larger depending on how many you are sprouting.
  • a mesh screen, cheesecloth ( rubber band to hold down cloth) or sprouting screen.
  • filtered water
  • organic seeds ( seeds should keep for a year or so in a cool spot or refrigerated)

How do I make? 

First rinse the seeds by covering with water, shake and drain out water. Use one part seed to three parts water in a wide mouth jar. Cover seeds with water and soak overnight. Drain well the next morning, then cover the mouth of the jar with mesh screen and keep in a warm dark place. Rinse daily, ideally morning and evening.

Keep jar upside down at a slanted angle for better drainage. Dish racks work really nice for this. Continue rinsing daily for a few days until sprouts form. Remove hulls, rinse well and store in the refrigerator for up to a week.  Best to store in glass jar. Save rinse water for cooking, pets and/or plants.

For sunflower sprouts:

The sprouted people have an in-depth description on a variety of ways of growing all types of sprouts. Click the link for sunflower sprouts. I chose to go the planting in moistened soil route. The bed I am using is 2ft x 2ft. I simply moistened already rich soil, planted the seeds, watered and they grew in 3 days. I couldn’t believe it. Maybe it was beginners luck, currently giving it a second go…

And now for a recipe to let those sprouts SHINE…

SPROUTED SUPERFOOD SUSHI

SPROUTED SUPERFOOD SUSHI

Ingredients:

  • 1 large zucchini or 2 small
  • 1 handful fresh basil
  • 1 handful raw sunflower seeds soaked and sprouted or toasted
  • 1 handful mung bean sprouts
  • 1 avocado
  • 1 lime
  • 1 beet
  • 1 TB tahini
  • 1 tsp apple cider vinegar
  • 1 TB Udo’s oil blend or olive oil
  • sea salt

Tools:

  • veggie peeler
  • cheese grater
  • paring knife
  • jar for sprouting

Directions:

  • Wash zucchini and make long strips with a veggie peeler, about 1 inch wide. set aside.
  • For pesto: in the food processor: blend sunflower seeds, basil, tahini, oil, pinch salt. set aside
  • Grate beet on big holes of the cheese grater
  • slice avocado thin
  • To assemble: lay zucchini strip flat on a plate. smear pesto from top to bottom. Sprinkle beets and mung beans on top. place 1 avocado slice in the middle. roll up from top to bottom keeping veggies tight. make ahead, but eat it the same day.

Some words:

My handsome devil at my feet, the birds, crickets, and bugs all singing their song. Harmonious rhythms, orchestrating delicious sounds makes me smile deep inside.  So much life coexisting together, surviving, thriving and dying all in this very moment.

Every day a fresh start.  Each moment so rich you can taste it. Staying present in this moment, not looking forward or back, but doing my best to authentically show up for this moment here right now.

A lifetime of lessons, a change of perspective, a new idea born, all in one moment. Look beyond what is obvious, peel those layers back and check it out. Breath, feel it, experience it, taste it, keep growing, keep harmonizing and spreading the love, knowledge, and wisdom.

Cheers to sprouting life,