Quickie Crab Salad
Quick delicious lunches are my kind of thing when my schedule is full or I’m just too tired to be extravagant.
Here’s a lunch I tossed together for Kamea (my 3-year old) that definitely pleased her taste buds. This made two servings, which I had planned on giving Kamea the second serving for her lunch the following day. However, I woke up and found that Greg had eaten it in the middle of the night. He said it was awesome, so all is forgiven. ;)
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We make a lot of ice cream in our house so I hope you’re ready to be bombarded with ice cream recipes. Ok, I won’t go too crazy on you, but making ice cream has got to be one of the easiest things to do. And, it’s super fun if you have kids.
Berry Princess Ice Cream
So, if you don’t have an ice cream maker then do yourself a favor and buy one. I wish I hadn’t waited so long to get one. We use ours once a week, if not more. Sometimes we have ice cream for breakfast because it’s appropriate and healthy the way I make it (eggs, fruit, and butter? why not?!). Here’s my dream ice cream maker… Cuisinart ICE-100 Compressor Ice Cream Maker. Greg, if you’re reading this… hint hint.
Today’s recipe is full of organic berries, coconut oil, and grass fed butter. Oh, and some raw pastured organic eggs. If you’re uneasy about having raw pastured organic eggs then you can omit them and play with the recipe. Honestly, sometimes I think it’s not a big deal at all and other times I naturally can’t help but wonder. If I do raw eggs, it’s only if they’re fresh, pasture raised, and organic. I wash the outside of them, too.
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Eggs hold a special place in my heart. It was eggs that started my family on our journey of vegan to omnivore, and it was eggs that started my family and I on the road to healing from being depleted. Yeah, eggs are a big deal for me. But, not any eggs. They have to be pastured and organic, so when I can’t get enough of them from our local farmer, I buy Vital Farms from Whole Foods.
We go through a lot of eggs right now… it’s as if I can’t get enough. To read about the many ways we consume pastured eggs, check out my egg post here. I’d have to say the most common method is with my beloved Sous Vide.
A New Kind of Egg Salad
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I’ve been getting requests to share the recipes my family is eating now that we’re no longer vegan. Of course, some vegan recipes still make appearances, but we’re getting nourished by plenty of omnivore recipes, too. For those of you who haven’t heard, my family is no longer vegan (read about it here).
Velvety Lemon Butter Cauliflower Soup
I tell ya… one big word comes to mind when I step back and think of the changes we’ve made: Peace. I have peace of mind now that my family is getting most everything we need from a combo of both plant and high quality animal products, and it’s fairly effortless. I used to worry quite a bit during Kamea’s second year if she was getting what she needed and intuitively I felt she wasn’t, but at the time, I just wasn’t ready to entertain the idea of animal products.
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I love salads. But, while I’m all for a traditional salad with organic romaine lettuce, veggies, and raw macadamia nut oil dressing… I’m also a fan of chunky-n-creamy salads. You know the kind… Waldorf Salads and the like. I’m a texture gal. Problem is that those usually require some sort of mayonnaise and to be honest, I’m not really into soy or processed-icky-oil type mayonnaises that you buy in the store. No. I like to make my own mayo-type goodness that’s fresh and healthy.
And, I like to make them quickly.
And, I don’t always want them made from nuts.
I know, seems like I’m picky. Yeah, sometimes I am.
Well. :) I have two awesome vegan mayo recipes that really take no time to make if the goods are on hand. But, in all fairness, although I call them mayo recipes, truthfully, they’re not really mayo recipes. But, they serve to replace the mayo in a mayo-loving-salad. Make sense?
Unique Vegan Mayo Recipe #1
Avocado + Mustard + Lemon = Creamy and tangy goodness that is easy to mash into your salad yielding a mayo-like experience. Here’s what I do. I get a big mixing bowl and put my salad ingredients in it.. usually chopped veggies and non-sweet fruits like carrots, celery, red bell pepper, cucumber, and the like – raw sauerkraut makes for a great addition. Add a diced avocado, a couple big dollops of organic mustard (my favorite here), and a squeeze of fresh citrus such as lemon, lime, and/or orange. Mash/Mix it all up. No nuts needed. No soaking needed. Just easy peasy n dreamy n creamy. (Obviously, season with salt and pepper as desired.)
Unique Vegan Mayo Recipe #2
Sweet Potato + Mustard = Creamy and low fat deliciousness that adds velvety mayo-like texture, vibrant color, and nutrition like it’s no one’s business. The clincher here, however, is having 1-2 cooked sweet potatoes on hand in your fridge already. If you’re like me, this is a common item in your fridge (read more here). Okay, so same drill as above… Get a big bowl out and add your favorite salad veggies and foods. Put 1 to 2 peeled (cooked and cooled) sweet potatoes on top, add a couple dollops of mustard, and smish smash it up. Season as desired. When I made the salad and served it to Greg, he came out of his office exclaiming (unsolicited, I might add), “Wow, this is a 10 out of 10!”
All in all, these two options are great healthy replacements for the next time you need mayo in your salad. They add creaminess, nutrition, and flavor which is really what you’re after. Pro-Tip… (good quality) mustard makes everything better.
Food Journal Time (with some recipes for you)! Here are two days in a row featuring a lovely high raw diet (all vegan, all organic). Here we go…
- Organic Fair Trade coffee (part decaf/part reg) with chaga mushroom capsules emptied into it and stirred.
- Longevity Chia Porridge warmed with some warm organic coffee stirred in. As I wrote in a previous post, I make plain chia porridge and store it in my refrigerator. In the morning I take some out and let it sit on the counter to get closer to room temperature. I decorate it with longevity ingredients. Then, I sometimes stir in warm herbal tea (or on a unique occasion some warm organic coffee), which warms it quickly.
- Raw Vegan Coconut Yogurt – homemade and the best ever. (Recipe #1: Simply take a package of raw organic young thai coconut meat and put in blender. Add a cup or so of raw organic young thai coconut water. I buy both of these at Whole Foods Market and they’re kept in the freezer section. Add some raw organic nuts, a handful or two – I like pili nuts because they’re soft and require no soaking – plus their flavor it wonderfully mild. Blend well. Add 2 capsules of your favorite probiotic powder – open them up and empty contents into blender. Blend briefly. Put in a glass dish or mason jar big enough for it to expand a bit and work its magic. Gently lay the lid on it. Set on your counter to ferment for 12-24 hours. Done! Refrigerate what you don’t eat.) I also have a video showing a Raw Vegan Coconut Yogurt Recipe here. Plus, a recipe for my Quickie Raw Vegan Coconut Yogurt is here.
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I recently wrote about a great way to add baked yams (or sweet potatoes) to your life in an easy and effortless way. Although I tend to eat them straight from the fridge either plain or with a raw nut butter topping, there are times I use these delightful root veggies as an ingredient in a Raw Vegan Transition Recipe. (This is a great recipe for the upcoming holidays, too. I would add some extra seasoning like nutmeg or pumpkin spice.)
Here we go… this is really satisfying and tasty with plenty of delicious flavors and textures to please your tastebuds.
Talk about EASY! This organic kale is ready to go for salads, kale chips, or smoothies.
Mmmm… full of vibrant and nutrient rich goodness.
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I make my own homemade raw vegan coconut yogurt all the time. And, every time I make it, I tweet or post about it on facebook. And, every time I do that, someone asks me how I make it. Although I have a recipe with video here, I’m going to write a quickie recipe post that makes the recipe, well, a bit quicker (by way of the number of ingredients).
A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.
Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.
Set to culture for about 12 hours.
Quickie Raw Vegan Coconut Yogurt
Yield approximately 3 cups
- 3/4 to 1 cup raw young thai coconut water
- 16 ounces raw young thai coconut meat
- Probiotic powder (2 capsules worth)
- Blend the coconut water and coconut meat until smooth.
- Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
- Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
- When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.