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Mushroom Milk

Mushroom Milk

Mushrooms are amazing. I love making recipes that support my body. I feel so good, like I have superpowers after drinking it. I change up the shrooms I use. Sometimes I use reishi, lions mane or chaga. There are so many reasons to add mushrooms into your life. I don’t recommend anything everyday, but put this on rotation in your smoothie arsenal. The powders are found at health food stores.  For this recipe I use sun potions Yin Powder, I love the brand and this mix in particular.

What you need:
Makes one shake, Takes 3 minutes (if that)

2 cups almond milk
2 scoop chocolate protein powder
1 teaspoon cocoa powder
1 teaspoon of mushroom powder
1 date

How it’s done:

Add everything to a blender.  Start on low and gradually bring up to high. Let your blender whip it for about 30 seconds.  Serve in a glass or mason jar.

Benefits of mushrooms: 

Boosting the immune system for things like viral infections such as the flu; lung conditions including asthma and bronchitis; heart disease and contributing conditions such as high blood pressure and high cholesterol; kidney disease; cancer; and liver disease.

On top of that it is known to:

  • Protect against dementia.  
  • Helps relieve mild symptoms of depression and anxiety 
  • May speed recovery from nervous system injuries 
  • Protects against ulcers in the digestive tract 
  • Reduces heart disease risk 
  • Helps manage diabetes symptomsWith all of these possible benefits, its worth a try.  See how they make you feel. You never know they may give you super powers!
Herby Avocado Toast

Herby Avocado Toast

Herby Avocado Toast

It seems like everyone is obsessed with Avocado Toast these days. You can have it from Hawaii to NY, and its not just on vegan menus. At the restaurant we try to have everything as local as possible, so since avocados are available year round in Hawaii, putting this on the menu was a no brainer. Also can we talk health benefits? They are packed with monounsaturated fatty acids . Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.  And yes this recipe will be in Good Food Gratitude that’s about to hit the press in the next few weeks

What you will need:
Serves 2

4 slices of your favorite bread ( gfree or not)
2 Tablespoons Herb Oil (see recipe)
1 large or 2 small avocados- sliced
Salt and pepper to Taste
8 cherry tomatoes ( sliced in half)
½ cup clover sprouts

How it’s done:

Toast your favorite bread and drizzle herb oil( save some for drizzling on that top) on it.  Next add 1 quarter of large avocado or ½ of small on each slice of toast. Smooch avocado on bread. Cut in half at a diagonal and sprinkle with salt and pepper. Top with clover sprouts and tomato garnish. Drizzle with herb oil.  This recipe is so versatile, change the herb oil to vegan butter and salt and pepper.  Love pickly foods, top it with pickled radishes and micro greens, do something fun.

Homey Roasted Potatoes

Homey Roasted Potatoes

I pray that potatoes are a good carb, so I always tell my body they are nourishing.  I do not want to live a life where potatoes are not involved.  These are good for breakfast, in place of fries, on top of any salad, for dinner or just a snack.  In my house, there is always ketchup involved and a lot of happy faces, because everyone in my family enjoys them.  I always have them on the side with my tofu scramble and toast.  I also use this recipe for my killer quesadilla.  I can’t explain how versatile this recipe is and how many different meals you can sue this as a base.  If you’d like to know when all these wonderful recipes will be released in my “almost finished” cookbook then just click HERE and you can get on the early bird list…we are just weeks away from the big day!

Prep + Cook Time 30 Minutes Serves 4

What you will need:
2 pounds red skinned potatoes, cut into 1/2-inch dice
2 tablespoon olive oil
1 tablespoon salt
Freshly ground black pepper (optional)

How it’s done:
Preheat the oven to 450°F.  Line a rimmed baking sheet with parchment.  In a large bowl. combine the potatoes, olive oil and salt and stir until the potatoes are evenly coated.  I do not use black pepper here, but if you love it, add some in.  Spread the potatoes on the prepared baking sheet, and bake for 30 minutes, flipping them halfway through until they are golden brown and tender in the middle.

Recipe Note:
Red potatoes are particular healthy because of the nutritions skin.  The skin alone contains fiber, B vitamins, iron, and potassium.

You’ll Fall for these Pumpkin Oat Pancakes

You’ll Fall for these Pumpkin Oat Pancakes

My kids don’t all like oatmeal but they all LOVE oatmeal pancakes.  This is a great way to get a wholesome grain in the morning but still feel like you just ate something naughty. I always serve them with vegan butter and maple syrup. Have fun with this..Add chocolate chips, goji berries, bananas.. GO WILD

3 cups oat flour ( I make my own by throwing 4 cups of oats in the blender)
1 Tablespoon Baking Powder
1 teaspoon salt
1 cup pumpkin ( you can roast your own and puree it or use canned)
2 cups water
1 cup non dairy milk Maybe a little more water
Olive oil or vegan butter for skillet
Vegan butter and maple syrup for topping

By hand or in a mixer mix all your ingredients together. Let sit for a few minutes. If it is a stiff dough add more water until it is pourable. Heat pan on medium low heat and add a little oil or butter, evenly coat pan. Pour desired size pancake into pan, you will know its time to flip when it starts to show bubbles all over, cook other side, repeat and Voila, PANCAKES.

This recipe is so yummy, but I want you to play around, use different gluten free flours instead of oat flour or if you aren’t gluten free use all purpose flour. Sub the pumpkin for more milk if you want regular pancakes or mash a cup of banana and use instead of pumpkin for banana pancakes

I Can’t Believe It’s Not Eggs: Tofu Scramble

I Can’t Believe It’s Not Eggs: Tofu Scramble

I love weekends because I can do breakfast and brunch. That’s when family gathers around the table to have a meal together, relax, and catch up. Growing up, I loved scrambled eggs with cheese and house potatoes with buttered toast. When I first went vegan, I had a hard time finding meals to replace the original, and then I started experimenting with tofu. It is my go-to big breakfast and one that will even leave non-vegan guests happy. I serve it with my Homey Roasted Potatoes and toast slathered in vegan butter.  Breakfast is back!

Serves 4

30 minutes total time
24 oz. firm to extra firm tofu
1 tablespoon olive oil
½ cup zucchini diced
¼ onion diced
½ red or orange bell pepper diced
½ bunch kale, destemmed and chopped
½ teaspoon curry or turmeric powder
2 tablespoons Tamari
Salt and pepper to taste

In a skillet on medium heat, add olive oil to pan, add in onions, bell pepper, zucchini, and kale. Stir every minute so they do not stick to the pan. While they cook, take tofu in a bowl and crumble it with your hands into the bowl to look like scrambled egg consistency. Once your veggies are sautéed golden, add tofu crumbles and lower the heat to medium low. Once all water evaporates, add in curry and tamari, and stir until it looks like an egg scramble. Add salt and pepper to your taste buds’ delight and serve.

Although it has curry in it, this dish does not have a curry taste. It is used mainly for color. You can always adjust or omit curry or use turmeric.

GF (if you use gfree toast), Soy Free Variation:  Use cauliflower instead of tofu and sub salt for tamari, NF

I Heart Blueberries: Banana-less Smoothie

I really do love blueberries. Whether enjoying them fresh or in this delightful smoothie, they are a norm in my life and self-care. You see, blueberries are full of antioxidants and give me a burst of energy. Try it for yourself and see. I also drink a lot of smoothies, and I love to have the ones that are creamy without bananas. This has become my favorite creamy banana-less smoothie. I make a smoothie bowl with the same base—see below!

Makes 16 oz smoothie
5 minutes total time
1 cup frozen blueberries
2 frozen coconut cubes
1 date (not frozen)
1 cup nondairy milk

In a blender, add all ingredients and blend for about 45 seconds. Enjoy right away.  I also remove half of the milk and blend it. I use this as the base for our Blueberry Bowl and top it with fresh bananas and granola.  Coconut cubes are just frozen coconut milk. I use ice cube trays. They add a creamy frozen touch.

Blueberries have so many benefits.  They are high in antioxidants, can help fight cancer, amp up weight loss, boost brain health, alleviate inflammation, support digestion, and promote heart health.

GF, SF, NF (if you use hemp, coconut or seed milk)

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