Minty Orange But Green Smoothie

I have mostly been posting all of my food creations via Instagram, but I realize that many still prefer a website to search and view recipes more easily. So I will try to post recipes here also when I Instagram them. Instagram is just a bit quicker.

This was my morning breakfast smoothie….well, what was left of it when I decided to take a photo. I believe the recipe made about two cups.


Juice the following:
2 large leaves of kale
1 small apple
1 small “pickling sized” cucumber
2 stalks of celery
1 whole orange, peeled and broken into sedments

Blend juice with the following:
1 whole orange, peeled and cut in half
1/4 cup frozen mango
1 mint leaf

Cool, sweet and refreshing. REAL YUMMY!

Vegan Chili

Today I made chili for the family and I will use it to top some potato hash browns. Remember to add whatever additional “chili” toppings you like (while sticking to your healthy diet, of course).

I needed something to eat and chili sounded great. But for now, I’m focusing on not eating as much meat and I definitely cannot have the potato hash browns while on the GAPS and SCD Diets. So here is the recipe I created for myself today.

Mushroom and Lentil Chili over Cauliflower Hash Browns

Ingredients:

  • 2 cups mushrooms* (I like portabello)
  • 1/4 cup chopped onions*
  • 1/4 cup chopped yellow, orange, or red bell peppers (or combination)
  • 1/4 to 1/2 cup water
  • 1/2 tsp onion powder*
  • 1/4 to 1/2 tsp cumin
  • 1/4 tsp granulated garlic powder* (or 1 clove fresh garlic)
  • 1 – 2 tsp favorite chili powder*
  • 1 – 2 TBS tomato paste (or substitute 1/4 – 1/2 cup tomato sauce or puree for GAPS/SCD diets)
  • 1/2 cup lentils (brown or green works best, red tends to get mushy when cooked)
  • 1/4 cup diced carrots
  • 1 small bay leaf
  • salt and pepper to taste
  • 1 TBS olive oil for grilling the onions*

*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Onions can also be cooked in a non-stick pan with a little water instead of using oil.

Directions:

Mushroom and Vegetable Mixture
  1. Cook lentils according to directions, adding carrots. Usually 1 part lentils to 2 parts water. Add a dash of salt and bay leaf for added flavor.
  2. Put olive oil into a heavy bottom pan and grill the onions until translucent
  3. Add mushrooms and bell peppers (plus fresh garlic, if using) and stir for a couple of minutes
  4. Add water, tomato paste, onion powder, granulated garlic, chili powder, cumin, salt and pepper to taste, simmer for about 5 minutes. You might have to add more water if too dry.
  5. Add mushroom mixture to lentils and simmer about 5 additional minutes to allow flavors to blend.
  6. Serve over cauliflower hash browns.

Notes:

  • Try adjusting (or adding to) any of the seasonings to best suite your personal tastes. 
  • The mushroom mix should create a tasty “savory” sauce if cooked long enough before adding to lentils (see ‘Mushroom and Vegetable Mixture’ photo above). 

Cauliflower Hash Browns

Cauliflower Hash Browns
I often use “riced” cauliflower for many recipes. For my latest, I used the term “hash browns” because I had made a similar dish for the family using potato hash browns. But “riced” and “hash browns” are practically the same. That is because cauliflower is a very versatile vegetable.  For instance, did you know that you can also puree them to mimic mashed potatoes (see note #2 below)?
But today I made cauliflower hash browns to accompany my vegan chili.
Tools Needed:
  1. Food Processor (shredding blade works the best)
  2. Frying Pan or Wok
Ingredients:
  • 1 head of washed cauliflower florets
  • 1 TBS of oil for frying pan (or you can use small amounts of water to prevent burning and to remove refined oils from this recipe)
  • salt and pepper to taste (optional)
Directions:
  1. Shred cauliflower in a food processor using the shredding blade. The regular cutting blade will also work, but you should add small amounts of cauliflower at a time.
  2. Heat oil in frying pan/wok (or water in a non-stick pan) and add cauliflower
  3. Stir occasionally until to desired tenderness. If you cook at a low enough temperature, the water content of the cauliflower will create enough steam so that you do not have to add any water or additional oil.
Notes:
  1. Cauliflower usually takes 5 – 10 minutes to cook.
  2. Other vegetables that work well using this cooking method are winter squashes (such as acorn squash and butternut squash – just don’t cook/steam as long or you will end up with mashed squashes.)
    Acorn Squash and Onion Hash Browns (another alternative)
How to mimic mashed potatoes using cauliflower:

Once tender, you can put into a food processor with a regular cutting blade to puree into “mashed” cauliflower. Alternatively if not making rice, you can simply steam the cauliflower florets without shredding then add directly to the food processor and puree. Add seasonings to mimic mashed potatoes. [Updated 10-30-2020.]

Homemade Vegan Protein Smoothie

I have been looking into the possibility of buying a protein powder to supplement my nutrients and caloric intake. Yet, after reading the ingredients on multiple different protein powder brands, I decided to make my own.

The reason I had problems with most protein powder mixes is mostly due to my Candida Overgrowth.  I can’t have sugars, and also I need to avoid whey and most grains due to Leaky Gut (most likely caused by Candida). Also, many protein powders have added vitamins in forms that I don’t need or don’t want to ingest. I’m already taking vitamin supplements that I specifically need, so I don’t need it included in my protein smoothie.

So here is the homemade vegan protein smoothie that I came up with.

Create your own homemade vegan protein smoothie using any combination of the ingredients below.

Ingredients:
  • 1 cup of water (or fresh juice*)
  • 2 – 3 ice cubes
  • 1 – 2 stalks celery
  • 1 green apple, cut into quarters
  • 1 cup spinach (or kale)
  • 1 tsp Spirilina (optional)
  • 1 tsp Barley Grass (optional)
  • Other Fruit (such as bananas*)
  • 3 TBS Nutiva Organic Hemp Protein

Instructions:
  1. Add ingredients into a blender (a high speed one such as the Vitamix works nicely) in the order listed.
  2. Blend until smooth and creamy.

Notes:

Items marked with an asterisk (*) are NOT RECOMMENDED for Candida Free Diet.

Zucchini Noodles and Spaghetti Sauce

I cannot seem to get enough of zucchini noodles.

Today I had zucchini noodles and sauce.

Here is the recipe:  I made the sauce in the Vitamix.  I made just a few changes from the “Fresh Tomato Sauce” recipe in the Vitamix Whole Food Recipes Book. This recipe is for one serving.

Step 1.  Place the following ingredients into the Vitamix:

  • 3 Roma tomatoes, quartered
  • 1/4 small red onion
  • 1/2 small carrot
  • 1 TBS tomato paste
  • 1/2 garlic clove
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh lemon juice
  • 1 tsp RAW honey
  • 1/8 tsp salt
  • dash of pepper
  • dash of smoked paprika (to spice it up a bit, optional)
Step 2.  Process on high speed for about 3 minutes.
Step 3.  Pour into saucepan ans simmer for 30 – 40 minutes.
Step 4. When sauce is just about done, use Spiralizer to make noodles using 2 small to medium size zucchinis.
Step 5.  Pour sauce over noodles and add fresh basil and parsley.

It was a good serving size.  It looked like a lot, but it tasted so good that I finished the plate and found the serving size to be just right.

www.realfoodanddrinks.com

There is always time for a Green Smoothie

On a busy day like today, it’s difficult to take the time to stop and eat proper nourishment.  Just finished Part 1 of our garage sale and now it’s time to recuperate.  I used some frozen tropical fruit to start, then I added kale (or you can add spinach) and yogurt (or you can add banana) for more creaminess.  On my way to take my daughter to purchase the big item for which she was hoping to make enough money….and she met her goal.


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Here is a link to the Going Green Smootie at Vitamix where you can search for even more recipes.


www.realfoodanddrinks.com