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You are here: Home / Archives for Vegan

The Raw Cranberry Relish that Stole Thanksgiving

November 26, 2014 by Sarah

I have three siblings, and all of them live out of town. They were all here yesterday for an early Thanksgiving celebration, and my mom thought she would take advantage of all of us being in the same town at once. She has been going through pictures and old keepsakes the past couple weeks and found her stash of notes and cards and letters we wrote to our parents when we were kids. We had a fun time laughing at all of the different blasts from the past, but nothing was quite as funny as this letter that we came across.

Let me preface by saying that I was in 7th grade when I wrote this, and I recruited my 5th grade sister to help with my persuasion techniques.

I can’t tell if I was trying to be funny with the whole overly formal writing or I thought it would increase the probability of us getting what we wanted. Either way, I had some nice elements of imagery and emotional connection going on, and I don’t even know where I came up with some of these words, but it definitely provided for some great entertainment.

Notice the wite-out over the time and repetition of ‘o’clock’. HAHA!

Kid Letter

Apparently we were sincerely sincere about this letter and our ‘startling statement’ of a request.

Hopefully you got a kick out of that because I sure did.

But back to some food. When I say this raw cranberry sauce stole Thanksgiving, I mean like a star actor stole the show and not like the Grinch who stole Christmas. 🙂

Cranberry Relish

Cranberry Relish

This fresh tasting addition to your Thanksgiving dinner will blow your mind! It’s probably unlike any cranberry relish you’ve ever had before.

***A note on the essential oil use in this recipe: you should not ingest just any essential oil. Make sure that the orange essential oil is Certified Pure Therapeutic Grade (CPTG) because these are a high enough quality that they are safe to ingest. I use and love dōTERRA oils, and you can buy them here.

Cranberry Relish Cranberry Relish

5.0 from 1 reviews
Raw Cranberry Relish
 
Print
Prep time
15 mins
Total time
15 mins
 
Author: Sarah
Serves: 15
Ingredients
  • 1½ pounds of organic fresh cranberries (about 1½ bags)
  • 2 tbsp. raw honey (or more, to taste)
  • 4 apples, diced into small pieces
  • Juice from 3 lemons, freshly squeezed or juiced
  • 10 drops wild orange essential oil
Instructions
  1. Dice ½ of a bag of cranberries and add it to the diced apples, lemon juice, raw honey and essential oil. Depending on how tart you want it, you may want to change the amount of raw honey you put in the recipe.
  2. Place 1 bag of cranberries in the food processor with the 'S' blade and process until shredded (about 10 seconds)
  3. Mix processed cranberries with diced mixture and let marinade in the fridge for at least an hour before serving.
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Eat up tomorrow! 😉 And be thankful for the awesome body you’ve been given!!

Love on those close to you, but most importantly, love on yourself.

Happy Thanksgiving, everyone!

With love,

Sarah

 

 

Filed Under: Recipes, Side Dishes, Snacks, Vegan

Cherry Chocolate Chia Pudding

November 19, 2014 by Sarah

Because cherries and chocolate just complement each other so nicely.

And because we all need a reason to entertain our palettes.

This chia pudding is just the perfect little treat for any hour of the day, but it’s not just a sweet tooth satisfier. Oh, no. It can also be a delicious pick-me-up.

Why?

Chocolate Cherry Chia Pudding

Because chia seeds are what we call ‘nutrient dense’, meaning they contain many nutrients per calorie. In other words, they’re the total opposite of empty calories. Because chia seeds are loaded with healthy fats and protein that can provide you with energy along with many other benefits. They also contain Magnesium, which is a mineral many people may not receive enough of! I also recently learned that gelatinous foods, like chia, aloe and seaweed, promote cleansing. One more reason to love and eat those awesome little seeds on the regular! And all the fiber in them will also keep you regular too, if you know what I’m sayin’.

It’s nice to make a double portion of this recipe so you can keep some in the fridge or enjoy some with a friend! Or eat it all yourself in one sitting. No judgement what.so.ever.

Cherries

Chocolate Cherry Chia Pudding

If you let the pudding sit overnight, the dried cherries will soak up the liquid from the milk and become all plump and juicy. JUST HOW I LIKE ‘EM 😉

Get organic Chia Seeds here:

Cherry Chocolate Chia Pudding
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Sarah
Serves: 1-2
Ingredients
  • 1 large or 2 small bananas
  • ¼ cup chia seeds
  • ¾ cup coconut milk
  • small handful of dried cherries, cut in half
  • 1 tsp. cherry concentrate (optional)
  • 1 tbsp. raw cacao powder
  • small handful shredded coconut (optional-can be used in pudding and/or as garnish)
Instructions
  1. Mash bananas in a bowl.
  2. Add remaining ingredients and stir.
  3. Leave in the fridge for a couple hours or overnight.
  4. Mix again before eating and stir in more milk if too thick.
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For more ways to get creative with your chia creations, check out my Beginner’s Guide to Chia Porridge!

Filed Under: Breakfast, Desserts, Recipes, Snacks, Uncategorized, Vegan

Rawnola Parfait

October 16, 2014 by Sarah

If you’re looking to skip the crunch and enjoy a more chewy treat, try some rawnola!

As you’ve probably guessed, rawnola is just raw granola, which is a product of skipping the baking step when making granola.

Pretty self-explanatory.

Making Rawnola

Why?

Well, I can think of two reasons why someone would prefer rawnola instead of granola.

1. It’s faster. Not that you’re really doing much when the mixture is baking in the oven, but you may not have time to wait for it to be done to take it out. Or you are so excited and would rather enjoy the goodness ASAP instead of wait 45 minutes for the mouth dance party.

2. They both taste uniquely different! It’s not even the crunchy vs. chewy thing, it has a different (equally great) taste as well. Since I’m a proponent of variety, I like changing things up like this.

Need an idea of how to use your rawnola goodness?

I made this Rawnola Parfait proooobably 4 days in a row for breakfast when I made my last batch of rawnola. It was so good I would almost classify it as dessert 🙂 And it was so quick and easy.

Are you ready for this?

I used my Homemade Salted Caramel Coconut Granola recipe (I actually doubled it) for the rawnola and then layered it with frozen blueberries and sliced banana.

Okay, that’s all.

Now, go ahead and indulge.

Rawnola

 

Filed Under: Breakfast, Desserts, Vegan, Vegetarian

Four Ways to Add Raw Kale to your Diet

September 29, 2014 by Sarah

All hail the almighty kale!

So why the buzz surrounding this particular green?

Because it’s said to be a nutritional powerhouse and is a green that surely packs a punch. Incorporating foods like kale into your diet is so important because you receive an array of beneficial nutrients (like Vitamins A, C, and especially K) that will assist with overall proper functioning in your body. It also is filled with antioxidants, anti-inflammatory, and anti-cancerous nutrients like glucosinolates, which are compounds that can be found in cruciferous vegetables (kale, turnips, cabbage, cauliflower, broccoli, mustard greens) and are hailed for assisting with the elimination of carcinogens. You can read more about cruciferous vegetables and glucosinolates on this page from Oregon State University’s website. Kale has tough fibrous leaves and a little bit of a bitter taste, but that doesn’t have to stop you from eating it in its raw form; here are four tasty ways to prepare and consume it.

1. Marinated Kale Salads

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Marinading kale is one of my favorite ways to eat raw kale.

Marinading is incredibly easy and simple. My go-to marinade consists of lemon juice, olive oil and minced garlic and is as simple as mixing those ingredients with broken-up kale and letting it sit in the fridge overnight. The next morning you can add any additional ingredients to jazz up your salad. I’ve worked at two fine dining restaurants that have both had a marinated kale salad with that same marinade. One had mixed berries and parmesan with it and the other had dried cherries, pine nuts and parmesan. Another idea is this Marinated Kale Salad or this Cucumber one.

2. Raw Massaged Kale Miso Salads

Massaged Kale Miso

I made a lil’ video last summer (that time when I lived on a boat in San Diego..) showing how to make this type of salad. You can find that video here. Trust me, I’m well aware of the corny, poor quality nature of this video. But that’s beside the point. The content is what’s most important. I love massaged kale miso salads because miso is a fermented food, and adding fermented foods to your diet is important for the health of your gut flora; they feed the good bacteria in your stomach that aids in digestion. In addition, massaging the kale helps break it down so that it’s not as tough and the miso is pretty salty, which helps with masking the bitterness of some types of kale.

3. Juice and Smoothies

Green Juice

Juicing and smoothies is an awesome way to add not just kale, but any type of greens to your diet. I always add some type of greens to my smoothies and juices, and kale is no exception. I don’t mind my juices tasting pretty ‘earthy’ and ‘green’ (especially when I know they’re really good for me!) so I juice as many vegetables and greens as I can and then add maybe just an apple or orange for a hint of sweetness. I always try to have more greens and vegetables than fruit just to limit my sugar intake. The best way to make juices and smoothies is just to experiment! You can always add more ingredients or another piece of fruit if you really don’t like something. If you need some inspiration, here is a website dedicated entirely to Kale smoothie ideas.

4. Kale Chips

Kale Chips

Kale chips are the epitome of healthy, delicious snacking! These vegan ‘cheesy’ kale chips are the best I’ve ever made and tasted, but there are so many other different kale chip recipes out there too. Often times you’ll see that the kale needs to be dehydrated to make the chips, but you can also bake it on your oven’s lowest setting if you do not have a dehydrator. You can find 15 more ideas for kale chips here.

Filed Under: Education, Greens, Salads, Vegan, Vegetarian

Cucumber Marinated Kale Salad

September 20, 2014 by Sarah

Incorporating foods like kale into your diet is so important because you receive an array of beneficial nutrients (like Vitamins A, C, and especially K) that will assist with the overall proper functioning of your body. Yes, kale does have a bit of a strong flavor, and I’ve heard people complain about the taste of kale on more than one occasion. If that’s stopping you from incorporating it into your diet more, then I’m hoping I can help out a bit. I’d say my preferred way to eat raw kale, which happens to be really convenient for snacking, would be these kale chips (seriously the best!!). But they do take some time to make, which may be time you do not have on a regular basis. So I’d like to present to you one of my favorite quick and easy ways to eat raw kale:

Marinated Kale Salads.

Marinading is not intimidating in the slightest. My go-to marinade consists of freshly-squeezed lemon juice, olive oil and garlic and is as simple as mixing those ingredients with the kale and letting it sit in the fridge overnight. The next morning you can add any additional ingredients to jazz up your salad, and wah-la! you are on your way to consuming-with gusto I hope-a dish comprised of some of the most nutrient-dense greens out there and other ingredients that promote detoxification (garlic) and cleansing of the body (lemon).

This cucumber marinated kale salad I had with dinner last night and is a variation of this marinated kale salad I made a little while ago. What I really want to show is that there are many different possible combinations of ingredients you can use starting with the marinated kale as a base. I LOVE the avocado-mango combo used in the one above, but since I didn’t have those ingredients at home, I decided to go with some green onion (which I added to the marinade), cucumber, and hemp seeds in addition to the dried cranberries!

Marinated Kale

Cucumber Marinated Kale Salad
 
Print
Prep time
20 mins
Total time
20 mins
 
Author: Sarah
Recipe type: Salad
Ingredients
  • 1 bunch kale, cut into small pieces
  • 1.5 tbsp. olive oil
  • juice from ½ lemon
  • 1 glove garlic, pressed
  • 2 green onions, diced
  • 1 cucumber, chopped
  • 1-2 tbsp. hemp seeds
  • 2 small handfuls of dried cranberries (apple juice sweetened if you can find them)
Instructions
  1. Mix kale, olive oil, lemon juice, garlic and the green onions and place in a sealed container.
  2. Place in the fridge, and let marinade overnight.
  3. Add and mix in the cucumber, hemp seeds and dried cranberries before serving.
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What fruits/veggies/protein would you add to your marinated kale salad?

Filed Under: Greens, Salads, Vegan, Vegetarian

Salted Caramel Coconut Granola

September 12, 2014 by Sarah

The other day, I wanted some granola to sprinkle on top of an açaí bowl, but I didn’t have any. I did, however, have the INGREDIENTS for granola 😉 and that’s when I started on this batch that made my house smell like a candy factory. And besides just smelling great, it tasted even better!

So I’m excited to share this recipe with you so you too can partake in this ‘homemade is better’ party that I’m currently raging at. Making homemade granola is not difficult in the slightest, can definitely save some money, and allows you to be very creative based on what ingredients you have.

And homemade granola is generally better for you than store-bought granola. Here’s why:

Often times, conventional granola at the store is sweetened with refined sugar or high fructose corn syrup, and made with unhealthy oils like hydrogenated oils, which contain trans fats, or canola oil, which is primarily genetically modified if not organic. It also may contain soy or soy products, which are also usually genetically modified and over-consumed in general in the United States. Soy has been shown to be an endocrine disruptor by interfering with normal hormone function in the body, and it may also disrupt the function of thyroid. By making your own granola, you can be sure to keep ingredients like the ones listed above out of the food you eat and choose more wholesome options like the ones used in this recipe.

*There are good brands of granola out there made from good whole foods, but they tend to be a little pricey. I never really buy them at the store unless they go on sale. Plus, most people have a lot of the ingredients for granola already anyway so you don’t need to go out and buy everything just to make a homemade batch.

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Next time I make this, I’m doubling the recipe. I couldn’t stop myself from eating the granola mixture (above) before placing it into the oven. I could just munch on that all by itself like nobody’s business! I like the recipe raw just as much as cooked so I got to thinking of different ways to use this recipe, besides just baking it into granola, and here are some of my thoughts:

  • Fall weather is starting to set in here in Michigan, and that means apples are a-comin’! This recipe would be great as an apple crumble for the top of an apple crisp. Place over a bed of thinly sliced cored apples that are covered in freshly squeezed lemon juice, cinnamon, and allspice. I would add about 1/4 cup of melted butter or another 1/4 cup of melted coconut oil to the recipe below, and then bake the apple crisp at 350° for about 45 minutes.
  • Mold the mixture into little oatmeal cookie balls that you can pop in your mouth if you have a little sweet craving.
  • Sprinkle the mixture over a bed of fresh fruit or over banana ice cream for another treat.

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Salted Caramel Coconut Granola
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Sarah
Recipe type: Breakfast, Snack, Dessert
Ingredients
Dry ingredients
  • 2 cups oats
  • ½ tsp. cinnamon
  • ¼ tsp. allspice
  • ⅓ cup chopped almonds
  • ¼ cup shredded coconut
  • ½ tsp. sea salt
Wet Ingredients
  • 8 pitted soaked medjool dates, chopped
  • 2 tbsp. of the date water
  • 1 tsp. vanilla extract
  • ¼ cup coconut oil
  • 2 tbsp. raw honey
Instructions
  1. Preheat the oven at 300°.
  2. Pit and soak the dates in filtered water for about 15 minutes. Save 2 tbsp. of the water.
  3. Combine the dry ingredients and mix together.
  4. Combine the wet ingredients and mix together.
  5. Combine the wet and dry mixtures together and mix thoroughly. I used my hands to mash everything together at the end.
  6. Spread granola out on a cookie sheet and bake for about 45 minutes, stirring about every fifteen minutes until the oats are golden.
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What other variations of granola have you made and loved?

Filed Under: Breakfast, Desserts, Snacks, Vegan

“Best Ever Cheesy Kale Chips” is Right

September 5, 2014 by Sarah

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Kale Chips

n. (keyl tʃɪps) 1. A mildly crunchy snack made from kale that has been bathed in sauce, seasonings or dressing and then dehydrated. 2. Created for the sake of healthy snacking and getting more dark, leafy greens into your diet.

*Using the IPA to transcribe ‘kale chips’ right up there was just about as far as I’ve gone to showcase any of my college knowledge post-graduation. Okay, I kid. I learned how to be a good learner, of course…

When I decided I wanted to make kale chips the other day, I google searched recipes and came across one for the “BEST EVER CHEESY KALE CHIPS” from the blog, Little Green Dot. Now, claiming something is the ‘best ever’ is pretty bold so I decided to see for myself and go ahead and make them. And now that I have, I can publicly state that they totally get my vote for best ever cheesy kale chips.




The “Go Nuts Cheesy Sauce” for them is Ta. Die. Fo.

I had it on my dinner that night:

Romaine Tacos

[romaine ‘tacos’ with refried beans, chopped tomato and green onion, and avocado-sooo tasty]

And on my eggs and greens the next morning:

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And on my homemade zucchini bread too:

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[okay, kidding about the last one]

If you’ve never made kale chips before, they are fairly easy and consist of a few key steps. Nail these, and you are well on your way to providing yourself with the goods to curb some of your undesired snacking habits.

Blender

Blend ingredients for sauce.

Sauce

Taste test sauce.

Dehydrator Trays

Mix with broken up kale and dehydrate.

Don’t have a dehydrator?

Not an issue. You can bake them in your oven on the lowest setting! Go ahead, get excited because now nothing is holding you back from being able to munch on these crunchy, zesty leaves 🙂

Get nutritional yeast here:

5.0 from 1 reviews
Cheesy Kale Chips
 
Print
Prep time
25 mins
Total time
25 mins
 
Author: Militza from 'Little Green Dot'
Recipe type: Snack
Ingredients
  • 1 cup soaked (for at least an hour) cashews
  • 1 red bell pepper
  • ⅓ cup nutritional yeast
  • 4 tbsp. olive oil
  • juice from ½ lemon
  • 1 tsp. thyme (fresh or dried)
  • ¼ cup water
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1-1.5 bunches of kale
Instructions
  1. Place all cheese sauce ingredients in the blender and blend until smooth.
  2. Wash and dry kale. Break into bite-sized pieces.
  3. Pour sauce over kale and mix well.
  4. If using a dehydrator, spread kale out onto dehydrator sheets and dehydrate at 115 degrees for 10-12 hours (until thoroughly dry)
  5. If using the oven, bake at your oven's lowest setting for 20-30 mins, flipping the chips over halfway through.
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Kale Chips

I’m thinking of making some berry kale chips next! What do you think?

Filed Under: Greens, Raw, Snacks, Vegan, Vegetarian

The Beginner’s Guide to Chia Porridge

August 30, 2014 by Sarah

The other week I did a Beginner’s Guide to Banana ‘Nana’ Ice Cream because I want people who have never heard about banana ice cream to learn about the basics of it and how they can make it using the ingredients in their very own kitchen (not just mine). With that post, this one, and hopefully more ‘guides’ down the road, I hope that I can practically teach you how to make some delicious dishes that can be so good for you in so many ways.

What are Chia Seeds?

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Chia seeds are edible seeds that gel up when placed in liquid. They are very high in fiber and protein as well as omega-3 fatty acids. The fiber in chia seeds is excellent for for the health of the gut flora in your intestines. Protein is essential because it supports overall maintenance by serving as building blocks for different parts of your body. Protein is especially important to include in your diet after working out because it helps with the rebuilding of the structural aspects of muscle.
Get Organic Chia seeds here:

What is Chia Porridge?

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Chia PuddingAs chia seeds are becoming more popular, many people are finding new ways to use the seeds in their everyday lives. Chia porridge (or you may have heard ‘chia pudding’) is one of my staple/go-to meals. What I’m about to show you is what I like to call chia porridge because I enjoy eating it for breakfast and loading it with nutrient-dense foods that help me maintain an optimal level of energy for the day. To me, chia pudding seems more simple and dessert-like, while chia porridge seems more hearty and meal-like.

The porridge that I make has a base of mashed banana, chia seeds, oats (usually), and some sort of non-dairy milk. Flavoring and other ingredients can be added depending on preference and availability. When all the ingredients are mixed together, the chia porridge should sit in the fridge for at least an hour so the chia seeds gel up and the oats, if used, become softer.

Steps to Making your Own Chia Porridge

  1. Mash Banana in a container (glass if you have it) that has a lid. I usually do one banana for each portion/person. If I’m making it for just myself, I usually make a double portion so that I can have it for two breakfasts in a row. You may also add about 1 tbsp. of coconut oil and mash that in with the banana as well. I like to do this because it is a healthy saturated fat to consume and also helps with providing energy. I also like it because once you place the porridge in the refrigerator, the coconut oil hardens, and it has the same texture as chocolate chips. It gives it a nice, subtle crunch and good flavor.                                                                           DSC_7087
  2. Add chia seeds and oats (if using). I usually do about 2 tbsp. of chia seeds and 1/3 cup of oats for each portion/person. I use oats so that it makes more porridge and is more filling. If you are looking for a gluten-free option, you can use gluten-free oats or quinoa flakes.                                                            DSC_7107-2
  3. Mix in a non-dairy milk like rice, coconut, almond, cashew, hemp, hazelnut, etc. The amount really varies depending on the consistency you desire. I usually do about 1 cup of milk for each portion/person. You also may want to add milk the next day if it becomes really thick. It’s totally up to you.
  4. Add nut/seed butters or raw nuts and seeds. I usually use about 1 tbsp. or a small handful for each portion/person. These can include peanut butter (stay away from hydrogenated oils-get the kind made with only peanuts!), almond butter, sunflower seed butter, pepita seed butter, cashew butter, walnut butter, pecan butter, etc. You can also use hemp seeds and many other kinds of raw nuts or seeds, but I would probably dice up the large nuts.
  5. Add any kind of dried fruit like dried cranberries (my FAVORITE-the tarteness <3), dried blueberries, goji berries, dried coconut, raisins, dried mango, currants, dried apricots, figs, dates (another one of my favorites), and dried cherries. I usually just add a small handful of whichever fruit I use. Make sure you are reading the ingredient labels because there may be added sugar or other ingredients you don’t really want. For example, dried cranberries almost always have sugar added to them, but you can find ones that are sweetened with apple juice and they really do taste so much better.
  6. Add any other flavorings or powders you may like or have on hand; a dab of vanilla extract (or any other type of extract for that matter), a drizzle of organic molasses, lucuma powder, maca powder, cacao powder, or carob powder. I only add about 1 tsp.-1 tbsp. of powder depending on which one(s) I use. Maca powder has a little bit of a strong flavor so I would be more conservative with that one.
  7. Mix all ingredients thoroughly, place lid on securely and put in the refrigerator for at least an hour. I like to make mine the night before so I can enjoy it the next morning (and the next morning too if I make two portions 😉 ). Also, remember you might want to add a little more milk in the morning if it is too thick.

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Here are the ingredients I used for these pictures:

ingred

Just like banana ice cream, you can really take this idea and RUN with it; there are so. maany. posibillitieeees. Remember to use combinations you like together and don’t be afraid to experiment-that’s the fun part!

Goldi

😉

I’d love to know if you have any different ideas or if you have any other questions or comments so leave them below!

 

*AFFILIATE DISCLOSURE: THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS IF YOU CLICK ON THE LINK AND PURCHASE THE ITEM, I WILL RECEIVE AN AFFILIATE COMMISSION. I ONLY RECOMMEND PRODUCTS I USE PERSONALLY AND BELIEVE WILL BE WORTHWHILE FOR MY READERS. IF YOU CHOOSE TO DO SO, I APPRECIATE THE SUPPORT TO KEEP EDIBLY EDUCATED RUNNING STRONG!

Filed Under: Breakfast, Education, Vegan, Vegetarian

Simple Bargain Fruit Salads

August 19, 2014 by Sarah

Blueberries and kiwi were on sale.

And I love sales. They pretty much determine what I buy as far as groceries go.

So I made these two different fruit salads based on what other fruits we had at home. Both had two other ingredients and resulted in a radically different-tasting salad (a radically different-and-you-can’t-stop-yourself-from-eating-it-tasting salad). 😉

Fruit Salad #1: Watermelon and Grapes

Spent all day in the sun or just went for a run? You should stop at this hydration station. This one had watermelon and grapes with the blueberries and kiwi, and it was so refreshing.

Both the kiwi and watermelon have good levels of potassium, which is a mineral that helps with the absorption of calcium in the body and thereby improves bone health. Each fruit also delivers an array of antioxidants to the body, which ward of free radicals that cause cell damage from oxidative stress.

I also squeezed some lime juice over everything because not only does it boost the overall flavor of the salad, but it is also high in Vitamin C and incredibly cleansing. Try to find a way to consume lemon or lime juice everyday!

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Fruit Salad #2: Bananas and Mango

This one had sliced bananas and diced mango with the blueberries and kiwi. It tasted a little denser and had such nice bursts of flavor. If I were to use an art metaphor, the banana would be like the canvas, and the other fruits would be the beautiful pops of color making the piece look brilliant.

Mangos and bananas are high in fiber and are a concentrated source of nutrients that cause your body to be fuller longer. Mangos pack a powerful punch of Vitamin C and bananas deliver potassium, which aids in regulating blood pressure.

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What other fruits and/or ingredients would you put with the blueberries and kiwi?

Filed Under: Breakfast, Snacks, Vegan, Vegetarian

Polenta Tomato Salad (and a note on aging)

August 15, 2014 by Sarah

I decided to move off Mackinac Island for a variety of reasons, but there is one that I would love to share because it has to do with food and nutrition:

Normally, I eat very clean on my own and am very selective about the food I purchase at home to eat. My diet usually consists of an abundant amount of fresh produce, raw vegetables, greens, low gluten and dairy, healthy fats, and all mostly organic ingredients when I can afford them. I usually feel great, don’t really get sick, maintain the same weight and have a lot of energy.

I had a birthday shortly after moving to the island.

I kept thinking to myself, ‘HOLY COW! 22 sucks! My joints ache, my back hurts in the morning, I’ve gained a little weight, I don’t feel that great and I have little energy..this must be part of the aging process!’ It was kind of a joke because I knew I wouldn’t notice such a stark difference right after having a birthday, but really, I felt a significant difference in how I felt after turning 22.

But then I reminded myself that it had nothing to do with my age or birthday at all.

The amount I paid for room and board weekly included meals in the employee dining room at work. The food was definitely not close to what I typically ate, and there were a lot of unhealthy options: tons of refined sugar-laden desserts, processed foods, lots of gluten and white bread, and non-organic meat and dairy. And I can openly admit that when there is junk food in front of me, I have a hard time saying no and usually give in, which is why I rarely buy groceries that I know aren’t good for me. I didn’t have a choice in paying for this ‘meal plan’, otherwise I would have opted out of it. And since I was paying for it and would usually be at work during meal times, I felt obligated to eat there. I definitely tried to eat away from work when I could and keep produce stocked in my fridge, but we had a silly excuse for a kitchen, very little free time, and I always seemed to be full from eating the food at work.

Overall, it just wasn’t a good fit for me. However, I really learned from it. Since my diet changed dramatically, I was able to see firsthand how much food affects the way you feel. Which makes me even more passionate to inspire people to make small diet changes that add up over time. It matters. And is oh, so worthwhile.

DAAAAARK Leafy Greeeeeeeens (picture me singing that in a luscious, low, vibrato voice). Eat them, drink them, inhale them. These are your friends, and your body wants them like it wants air.

Okay, I’m totally being dramatic. But find a way to add them to your diet. They are loaded with good vitamins, minerals, and phytochemicals. I’ll do a post later going into more detail and how to incorporate them into your diet, but I feel as though I have been wordy enough in this post (and I’m getting reaaally tired, hehe).

This was one of the last salads I made before moving off the island. I had some organic pasta sauce in the fridge and some organic polenta in my food bin, and I knew I wanted to put the two together to make a nice meal. So I added greens. And other vegetables. And made me a salad.

Polenta Tomato Salad

5.0 from 1 reviews
Polenta Tomato Salad
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Author: Sarah
Recipe type: Salad
Serves: 2
Ingredients
  • 1 avocado, sliced
  • 1 large handful of cherry tomatoes, halved
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1-2 tbsp. coconut oil
  • ½ tube organic* polenta
  • 2 large handfuls of greens of your choice (I used spinach and kale)
  • hemp seeds, to taste
  • pasta sauce, to taste
  • *Because the majority of non-organic corn is genetically modified, I always buy organic corn/corn products.
Instructions
  1. Saute the onion in coconut oil for about five minutes over medium heat stirring regularly.
  2. Add the garlic, and cook for a couple more minutes until onions become translucent. At the same time, slice ½ inch thick slices of polenta and cook in a frying pan with coconut oil until the edges are golden (I cooked the onions, garlic and polenta in the same pan).
  3. Cut the polenta into cubes before adding it to the salad.
  4. Add the onions, avocado, and cherry tomatoes on top of the greens.
  5. Add the pasta sauce, and sprinkle hemp seeds on top.
3.2.1311

 

Enjoy!

Sarah

 

 

 

 

 

 

Filed Under: Salads, Vegan, Vegetarian Tagged With: avocado, garlic, gluten free, hemp seeds, kale, onions, polenta, spinach, tomato, vegan

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My name is Sarah. This is a wellness blog where I hope to encourage and inspire you on your mission to healthier living. Read More…

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