Eat: Lightened up Falafel's

Happy April Fools! I woke up this morning wondering how I could play a little April Fools trick on you all. Then realized what a silly notion it would be to trick you; and how much better it would be to trick the non-vegans into happily eating a vegan donair. 

Chickpeas (Garbanzo Beans) the main ingredient in felafel's are high in fiber, protein, folic acid, iron, copper, zing, and magnesium. Chickpeas have super powers which fight toxins in the body. Chickpeas help the body naturally detoxify while lowering cholesterol. 

Homemade Felafel's

Ingredients: 

 1 15 oz can of chickpeas

1 red onion finely chopped

2 cloves garlic 

1 cup chopped celery

1/2 cup cilantro

1 tsp dried cumin

1 tsp red chili flakes

1 tsp oregano

1 tsp salt

1 cup garbanzo bean (or other) flour

1 tsp lemon juice

Directions:

In a food processor combine all the ingredients, except for the flour. Once the mixture has turned to a mush slowly add in the flour and combine again. The mix should be a little on the moist side; but with a good batter like consistency. If the mix is to wet; add in more flour.

In a large skillet heat some olive oil or coconut oil on medium high. 

form patties with the falafel mix, and drop them into the skillet to pan fry. Cook the patties on each side for about 5 minutes or until they get a nice crispy brown exterior and are cooked all the way through. Remove from the pan and let cool/drain on paper towel. 

Serve warm in a pita; topped with grilled veggies and creamy avocado dressing. Or in a Greek inspired salad. 

-enjoy!

Eat: Citrus Beet Salad with Avocado Dressing

My Great-Grandma was born in the Ukraine. She lived to be 102. She had fetish for beets. The colorful root vegetable contains powerful nutrient compounds that help protect the body against heart disease, and colon cancer. Beets are a great source of carotenoid, vitamin C, magnesium, and iron. Beets are a great natural anti-inflammatory; they help support the body in detoxification. Beets have a unique composition, they are low in calories just 42 per 100gr; and contain the highest sugar content of any vegetable. Beets are a great healthy way to boost energy.

Citrus Beet Salad

Hot Plus Cold

Hot Salad:

3 large red beets

1 tbsp coconut oil

1 red onion

1 Bunch Kale

1 cup mushrooms

1/4 cup orange juice

2 Tbsp lime juice

1 Tbsp apple cider vinegar

1/4 tsp thyme

1/4 tsp paprika

dash of salt

Cold Salad:

4 cups raw spinach

2 large oranges

Avocado Dressing:

1/2 cup ripe avocado 

3 cloves garlic minced

1/4 coconut cream (or other creamer)

1/4 cup lime juice

2 tbsp agave nectar

2 tbsp orange juice

1/4 tsp Cayenne pepper

salt and pepper to taste

Preheat the oven to 425 F. Wash the beets, and gently drizzle them with oil before wrapping them in tinfoil. Bake the beets for about an hour or until soft. Once cooked set aside to cool.

In a small bowl, combine all the ingredients for the dressing. Blend until to smooth. 

In large wok, heat the oil and add the onions. Stir the onions until soft, add the kale, lime juice, orange juice and salt. Cover for a few minutes or until the kale turns a bright green. Add the mushrooms, thyme and paprika. Check your beets; if they have cooled enough slice them up and add them to the wok. Stir well.

To assemble: 

Fill a large salad bowl with the spinach and the oranges. Add half of the avocado dressing. Slowly fold in the hot kale/beet mix. Add the remaining dressing, and toss well. 

-Enjoy!

EAT: Cucumber Dill Salad

This Salad, is one of my all time favourite eats. It is light, tangy, and refreshing. It is a cleansing salad, with flavour.

Cucumbers, like watermelon are 95% water; so they help keep the body hydrated and temperate. Cucumbers are one of the best foods for helping the body flush out toxins. Cucumbers are rich in both potassium and magnesium. Studies on the vegetable have been shown to suggest that eating cucumbers can help lower blood pressure, and hypertension.

Salad: 

5 cucumbers peeled and thinly sliced

1 red onion, diced

2 cups of spinach 

2 bunches chopped dill

In a large salad bowl combine the cucumbers. onion, spinach, and dill.

Dressing: 

1/2 cup apple cider vinegar

1/4 cup olive oil

1/2 cup fresh lemon juice

1 tbsp sea salt

5 cloves of garlic; peeled/minced

In a high speed blender, or by hand combine the dressing ingredients and blend until smooth. 

Fold the dressing into the salad, and mix well.

Enjoy! 

Hot Artichoke & White Bean Spread

Merry Christmas, I am enjoying christmas morning coffee with my family as we open up present and chat with friends about the days plans. My dad built a christmas fire,  and has suggested that I do a live video blog of the fire to rival the fire broadcasted on cable TV. Sorry Shaw, and Comcast. 

I'm going skiing today, like I do every Christmas and need an easy appetizer to prep for christmas dinner. And what is better than Warm Artichoke and White Bean Spread. Artichokes are a super food that have long been used to help support liver, gallbladder conditions. Artichokes help clean the blood and detoxify the body. Artichokes are high in fibre, potassium, calcium, iron, and phosphorus. Over the holidays I find myself enjoying a few extra alcoholic beverages and artichokes are great for boosting the liver ability to regenerate cells. And beans, are a great source of protein for vegetarians. 

Hot Artichoke and White Bean Spread:

1 tbsp olive oil

1 medium red onion

3 gloves garlic minced

1 can cannelloni beans (15 oz)

1/2 cup vegan cream cheese

1 can artichoke hearts (15 oz)

2 cups spinach

2 tbsp fresh dill 

1 tsp thyme

1 tsp rosemarry

salt and fresh ground pepper to taste

1/2 cup grated mozzarella style cheese ( I like dayia)

cayanee pepper and paprika for garnish

Preheat the oven to 375 F

Heat the oil in small skillet and add the onion and garlic. Sauté over medium low until the onion begins to caramelize. 

Transfer the onion mix to a food processor and add the beans and cream cheese. Process until smooth. Add the artichokes, spinach, dill, thyme, rosemary, slat/pepper and pulse until the artichokes/spinach are finally chopped, but not pureed. Transfer the mix to a small oven proof container and top with the cheese. Bake for 20-25 minutes. 

Sprinkle with the cayenne and paprika and serve with crackers/ bread/ tortilla chips.

Enjoy!