Have you entered to win a copy of The Happy Herbivore cookbook? Last night at the HH book signing in NYC (check out Andrea’s party recap!) I learned that very few copies are left! The reprint is expected in late spring. So what are you waiting for?! This GIVEAWAY closes Friday at 11:59 p.m. EST!
Oh! Be sure to check out my post Seasons and Healthy Living Habits: Higher Raw in Winter. Am I Crazy? published on Healthy Living Blogs yesterday!
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How about some recent good eats?
I was buried deep into Ani Phyo’s cookbook again this weekend. The result? This delicious Hemp Sun Burger (p. 199 ) with Aioli Mayonnaise (p. 198)
which I enjoyed on Saturday night. I served it on Food for Life Sprouted English Muffin with a side of kale (massaged in olive oil, lemon juice, sea salt and cayenne pepper).
I tried to make Ani’s Taco Nut Meat (p. 146) but it was a fail. All my fault. Note to self: read recipes all the way through before beginning. I was supposed to quickly pulse the walnuts first but I dumped everything together in the food processor and ended up with something more like a pate.
I don’t go down without a fight, so Sunday morning I tried the “pate”
on a piece of Ani’s raw Sunflower Bread (p. 24) with kale and ailoi. It was a fabulous pre-run, raw breakfast.
For lunch I enjoyed a simple salad
of massaged kale (same as above) and cooked quinoa. With an extra squirt of lemon juice and dash of cayenne it burst with flavor.
For the Super Bowl we had two big splurges.
Vegan Nachos (recipe below)
and this delicious
Gone Pie bakery apple cake, with blueberries, which rocked my vegan sweet tooth!
Finally, let me show you my latest project…sprouting! My friend Christine recently blogged about sprouted lentils, and, because she’s helping me learn raw, I had to do what she does. Grin. I followed the instructions here, which suggests a short sprouting time for lentils (I used French Lentils).
On Tuesday I made a Sprouted Lentil Salad for lunch (chopped romaine and cabbage, sprouted lentils, diced avocado, sunflower seeds with a light, whisked vinegar, olive oil and sea salt dressing). Delicious!
Now, back to those nachos. It was a team effort. My husband prepped the chips and salsa, I made the refried beans in the pressure cooker, Whole Foods supplied the guacamole and we turned to Daiya for the vegan cheese.
THE CHIPS
*Cut sprouted grain tortillas to preferred chip size.
*On high heat, in a skillet (or large pan), add 1/4 inch high-heat oil and, when hot, add 4 or 5 chips at a time (don’t overcrowd).
*Flip when edges turn brown, and remove when golden brown
*Place on a paper towel or rack to cool
*Salt to taste
THE REFRIED BEANS
INGREDIENTS
*2 T olive oil
*1/2 a medium yellow onion, diced
*4 cloves of garlic, minced
*1 jalapeno, diced
*1 cup of dry pinto beans, soaked 12 hours
*S + P to taste
METHOD
*Sautee the onion, garlic and jalapeno pepper in olive oil in the pressure cooker on medium heat.
*Add drained and rinsed soaked pinto beans and enough water to cover beans, plus 1/2 an inch.
*Lock the lid and bring to pressure, cook for 6 minutes at pressure, the release pressure naturally.
*Drain any remaining water from beans. Set aside 1/2 cup of cooked beans to a small bowl and transfer remaining beans to a bowl appropriate to use with an immersion blender (I used a 2-cup glass measuring cup).
*Blend beans until smooth.
*Transfer blended beans to the bowl with whole beans.
*Salt and pepper to taste.
*Mash together so there are a few chunks of beans in the refried beans.
THE SALSA
INGREDIENTS
*2 large tomatoes
*2 small jalapenos, remove the stems (but keep those seeds if you want heat!)
*1 small- medium onion
*3 – 4 cloves of garlic
*Juice of two limes
*Handful of cilantro
*Salt (to taste)
METHOD
Place all ingredients in a food processor with S blade and pulse to desired consistency
Share some of your good eats this week!
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Did I mention I have a GIVEAWAY going on?
