Cauliflower Cream Soup (from Eat to Live)
1 head of cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tbs no-salt seasoning (I usually just throw in a bunch of different spices and herbs)
2 cups carrot juice (Costco is a great place to buy it)
4 cups water
1/2 tsp nutmeg (I usually bump to tsp)
1 cup raw cashews
5 cups chopped kale leaves or baby spinach (I usually do kale, since I already eat a lot of spinach)
Put everything (except cashews and kale) in a pot, bring to boil, and then simmer for 15 mins. (until veggies are tender)
Steam the kale (don't need to steam spinach, it will naturally wilt in the hot soup)
In a food processor or high powered blender , blend 2/3 of the soup liquid and veggies w/ the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or spinach)
Banana Walnut Ice Cream
ripe frozen banana (cut into small pieces, wrap w/ plastic wrap, and freeze at least 24 hours)beforehand)
1/6 cups of soy milk
1 tsp chopped walnuts
tiny splash of real vanilla
Blend all the ingredients in a high-powered blender until smooth and creamy
Chocolate Smoothie
(Serves 2)
5 oz baby spinach (you can't even tell it's in there) - I always add more than this
2 cups frozen blueberries
1/2 cup soy milk
1 banana - I always use one banana per serving size
2-4 dates, pitted -I like to buy them at Costco Mendjol dates I think they're called
2 tbs natural cocoa powder -Good Lord I love this stuff. Plus, it's healthy! When I make this for Brian, I add more cocoa than the recipe calls for. He likes them extra chocolatey
1 tbs ground flaxseeds
Blend all the ingredients in a high-powered blender until smooth and creamy.
Word of caution: Brian insists that he needs to be near a bathroom once he drinks this. It goes right through him. I don't have that same reaction, but you might want to be safe the first time ; )
(Recipe from the revised Eat to Live book)
Crispy Kale
(Serves 4-6) -yeah, right
1 large bunch curly-leaf kale
2 tbs olive oil
3 tbs nutritional yeast (I've actually purchased this off of Amazon, in case you don't have a health food store near you)
1/2 tsp sea salt
Preheat oven to 350. Rip kale into small pieces and arrange them on a cookie sheet (may take 2). Bake for 12-15 minutes. The longer you bake the crispier they get. Some ppl like them chewier, but I prefer them super crispy.
Once done baking, transfer to large mixing bowl. Drizzle the olive oil, sprinkle the nut. yeast and sea salt. Toss all together until the kale is completely covered. Serve immediately or store in an airtight container at room temp. Do not refrigerate.
Recipe from The 30 Minute Vegan cookbook (love this book!)
Accidental Goulash
1/3 cup water
1 chopped onion
1 cup chopped celery
3 cloves of garlic
1 28 oz can chopped tomatoes
1 15 oz can kidney beans (drained and rinsed-to get rid of the sodium)
1/2 lb whole wheat macaroni
3 med tomatoes
1 small can of chilies
1 can of corn (drained)
1/2 bunch of steamed kale-into small parts
Tobasco
Kalamata Olives
Place the water, onion, celery, and garlic in a large saucepan, cooking on med. for 8 mins. Add canned tomatoes & beans, then cook over low heat for 20 minutes .
Cook the macaroni, and then drain and add to the mixture. You can then add everything else in & cook until heated all the way through. I added 4 k. olives to my bowl, along w/ some pepper. Mmmmm
Tomato Bisque -inspired by Eat to Live recipe
(I rarely have all of the right ingredients, and I sub things all the time. Feel free to make it with whatever you have on hand)
Serves 6 -I always double up & freeze some
3 cups carrot juice (Costco always has a great deal on it)
1 1/2 pounds tomatoes, chopped or 28 oz. can diced tomatoes
2 celery stalks, chopped
1 onion, chopped
1 leek, chopped
1 large shallot, chopped
3 cloves garlic (minced)
1 bay leaf
1 tsp dried thyme
2 tbs no salt seasoning (I either use Mrs. Dash, or a lot of the times I just add different dried herbs for seasoning instead)
1/2 cup raw cashews
1/4 cup chopped fresh basil (that's best, but I usually don't have it on hand, so I add a few tbs of dried basil)
5 oz baby spinach
In a large pot, combine all ingredients, except the cashews, basil, and spinach. Bring to a boil, and then simmer for 30 mins. Discard the bay leaf, and remove 2 cups of veggies w/ a slotted spoon and set aside. Puree the remaining soup and cashews in food processor or high powered blender (this is what I use, and it works fine) until smooth. Return the reserved veggies to the pot, w/ the blended soup. Then add your bail and spinach. The spinach will wilt w/ the heat of the soup. Enjoy. Freaking awesome!
Chocolate Cherry Ice Cream (Eat to Live)
Serves 2
1/2 cup soy milk
1 tbs natural cocoa powder
4 dates (pitted)
1 1/2 cups dark sweet frozen cherries
Blend all the ingredients in a high powered blender. Eat up!
Banana, Blueberry, Orange Smoothie
(made in the Vitamix)
3/4 cup water
1 med orange, peeled, halved
1 small banana
1/2 cup unsweetened frozen blueberries
1/2 cup ice
Southwest Bean Soup (easiest soup ever.....)
I always double up on it, so we can eat it for a couple of days
1 (15 oz) cans black beans w/ liquid, and 1 can of kidney beans (I usually rinse half the beans, though, since there's so much salt in the liquid) --You can use any variation of types of beans you like.
1 (15 oz) can diced tomato w/ liquid (I always use no-salt)
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
1 cup water
Bring the beans, tomatoes, and water to a boil. Add your spices and then cover and simmer for about 15 mins.
Makes 6 Cups, Serving Size 3/4 Cup, Calories 137, Cals from fat 11, Total Fat 1 g, Sat Fat 0, Cholesterol 0, Sodium 411 mg, Carbs 26 g, Fiber 5g, Sugars 1g, Protein 6g
Strawberry and Greens Smoothie (Vitamix recipe)
(serves 2)
1 cups water
1 cup soy milk
3 cups fresh spinach
1 cup frozen, unsweetened strawberries
2 bananas
Thai Pumpkin Soup (Vitamix Creations Recipe)
(makes 4 cups)
1 tbs olive oil (I used Pam instead)
1/2 large onion, peeled, chopped
1/2 tbs tomato paste
1 1/4 cups canned pumpkin
1 tbs ginger paste (or fresh chopped ginger-which I used)
1/2 garlic clove, peeled, chopped
1 1/2 cups veggie broth
1/2 tbs chopped green chilies (I just used canned)
2/3 cups coconut milk (you can make yourself. I'll add below. Delicious!)
1/2 tbs lemon juice
Salt and pepper
1) Saute onion until soft, add tomato paste, pumpkin, ginger, garlic, and broth. Combine until thoroughly heated.
2) Place the mixture in Vitamixer (or high powered blender) Add chilies, coconut milk, and lemon
juice.
3) Vitamix (Select Variable 1) For blender turn up to high and blend until soupy
4) Vitamix (Turn machine on and quickly increase speed to Variable 10, then to high
5) Vitamix (blend for 25 seconds)
6) Season to taste (salt and pepper) You can also garnish w/ chopped cilantro, chopped peanuts, and sour cream.
Coconut Milk
2 cups water
1 cup shredded coconut, sweetened or unsweetened
1) Vitamix blend on Variable 10, then to high for 3 minutes or desired consistency. Chill or serve immediately.
2) For high powered blender, blend on high for 4 mins or so.
Live Chocolate Mousse
Ingredients: Serves: 4
Read more: http://www.food.com/recipe/live-chocolate-mousse-414661#ixzz1j7B7hffk
Creamy Fruit and Berry Smoothie
Serves 2
1 cup pomegranate juice
1/4 cup soy milk
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen peaches
1 banana
2 tbsp ground flaxseeds
Beans and Things (modified from the McDougall Quick and Easy Cookbook)
Servings: 6
1 can of chick peas (drained and rinsed)
1 can of pinto beans (drained and rinsed)
2 cups chopped broccoli
1 cup cauliflower
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 large tomato, chopped
2 tbs soy sauce
2 tbs molasses
1 tbs chili powder
1 tbs basil
Few shakes of Tabasco sauce
Preheat the oven to 350
Mix all ingredients in a casserole dish. Make sure to mix up well. Cover casserole dish and bake for 1 hour.
Eat plain or on a soft corn shell
Peach Freeze From Eat to Live
(serves 2)
1 frozen banana
3 peaches or nectarines (I just used frozen peaches)
2 medjool dates, pitted
1/4 cup soy milk
1 tsp vanilla extract
1/8 tsp cinnamon
Blend until smooth and creamy
Thousand Island Dressing (inspired by
Eat to Live)
1/2 cup raw cashews
1/2 cup soy milk
2 tbs balsamic vinegar
2 tbs lemon juice
1 tsp dried dill weed
1 tsp onion powder
1/2 tsp garlic powder
3 tbs tomato paste
2 medjool dates, pitted
1/2 cucumber, peeled
1/2 cucumber, peeled and finely chopped
I used the Vitamix, but you can also use a high powered blender or food processor-blend all except the 1/2 chopped cucumber until smooth. Put in a bowl and stir in the chopped cucumber.
Kale with Pine Nuts and Raisins
(This is based off a recipe in the Clean Food cookbook, but I was missing some of the things, so I did some subbing, and I'll always make it this way now)
1/3 cup raisins
2 tbs extra virgin olive oil
3 garlic cloves, minced
1/2 yellow onion, diced
2 large bunches kale, chopped
4 dashes of apple cider vinegar
1/4 cup toasted pine nuts
In large pan over med heat, saute garlic and onion in oil until soft. Add kale and saute until tender. Add 1-2 tbs water as need to prevent sticking. Add the raisins to kale. Toss with vinegar, top with toasted pine nuts and serve.
My Favorite Sandwich
It's almost silly to add this, but I thought some of you probably have never eaten this before. I know I hadn't before I stopped eating meat.
2 slices toasted wheat bread
1/2 avocado
Small tomato
Veganaise (or
mayo)
Romaine lettuce
(sometimes also use veggie bacon)
Really good, full of nutrients, and
filling
My Morning Juice by Kris Carr
Ingredients (although I use spinach instead of kale and apple)
- 2 large cucumbers (peeled if not organic)
- big fistful of kale (or substitute spinach)
- big fistful of sweet pea sprouts
- 4-5 stalks of celery
- 1-2 big broccoli stems
- 1 pear or 1 apple
- 1 inch of ginger or less
2 tbs no-salt seasoning (I usually just throw in a bunch of different spices and herbs)
2 cups carrot juice (Costco is a great place to buy it)
4 cups water
1/2 tsp nutmeg (I usually bump to tsp)
1 cup raw cashews
5 cups chopped kale leaves or baby spinach (I usually do kale, since I already eat a lot of spinach)
Put everything (except cashews and kale) in a pot, bring to boil, and then simmer for 15 mins. (until veggies are tender)
Steam the kale (don't need to steam spinach, it will naturally wilt in the hot soup)
In a food processor or high powered blender , blend 2/3 of the soup liquid and veggies w/ the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or spinach)
Banana Walnut Ice Cream
ripe frozen banana (cut into small pieces, wrap w/ plastic wrap, and freeze at least 24 hours)beforehand)
1/6 cups of soy milk
1 tsp chopped walnuts
tiny splash of real vanilla
Blend all the ingredients in a high-powered blender until smooth and creamy
Chocolate Smoothie
(Serves 2)
5 oz baby spinach (you can't even tell it's in there) - I always add more than this
2 cups frozen blueberries
1/2 cup soy milk
1 banana - I always use one banana per serving size
2-4 dates, pitted -I like to buy them at Costco Mendjol dates I think they're called
2 tbs natural cocoa powder -Good Lord I love this stuff. Plus, it's healthy! When I make this for Brian, I add more cocoa than the recipe calls for. He likes them extra chocolatey
1 tbs ground flaxseeds
Blend all the ingredients in a high-powered blender until smooth and creamy.
Word of caution: Brian insists that he needs to be near a bathroom once he drinks this. It goes right through him. I don't have that same reaction, but you might want to be safe the first time ; )
(Recipe from the revised Eat to Live book)
Crispy Kale
(Serves 4-6) -yeah, right
1 large bunch curly-leaf kale
2 tbs olive oil
3 tbs nutritional yeast (I've actually purchased this off of Amazon, in case you don't have a health food store near you)
1/2 tsp sea salt
Preheat oven to 350. Rip kale into small pieces and arrange them on a cookie sheet (may take 2). Bake for 12-15 minutes. The longer you bake the crispier they get. Some ppl like them chewier, but I prefer them super crispy.
Once done baking, transfer to large mixing bowl. Drizzle the olive oil, sprinkle the nut. yeast and sea salt. Toss all together until the kale is completely covered. Serve immediately or store in an airtight container at room temp. Do not refrigerate.
Recipe from The 30 Minute Vegan cookbook (love this book!)
Accidental Goulash
1/3 cup water
1 chopped onion
1 cup chopped celery
3 cloves of garlic
1 28 oz can chopped tomatoes
1 15 oz can kidney beans (drained and rinsed-to get rid of the sodium)
1/2 lb whole wheat macaroni
3 med tomatoes
1 small can of chilies
1 can of corn (drained)
1/2 bunch of steamed kale-into small parts
Tobasco
Kalamata Olives
Place the water, onion, celery, and garlic in a large saucepan, cooking on med. for 8 mins. Add canned tomatoes & beans, then cook over low heat for 20 minutes .
Cook the macaroni, and then drain and add to the mixture. You can then add everything else in & cook until heated all the way through. I added 4 k. olives to my bowl, along w/ some pepper. Mmmmm
Tomato Bisque -inspired by Eat to Live recipe
(I rarely have all of the right ingredients, and I sub things all the time. Feel free to make it with whatever you have on hand)
Serves 6 -I always double up & freeze some
3 cups carrot juice (Costco always has a great deal on it)
1 1/2 pounds tomatoes, chopped or 28 oz. can diced tomatoes
2 celery stalks, chopped
1 onion, chopped
1 leek, chopped
1 large shallot, chopped
3 cloves garlic (minced)
1 bay leaf
1 tsp dried thyme
2 tbs no salt seasoning (I either use Mrs. Dash, or a lot of the times I just add different dried herbs for seasoning instead)
1/2 cup raw cashews
1/4 cup chopped fresh basil (that's best, but I usually don't have it on hand, so I add a few tbs of dried basil)
5 oz baby spinach
In a large pot, combine all ingredients, except the cashews, basil, and spinach. Bring to a boil, and then simmer for 30 mins. Discard the bay leaf, and remove 2 cups of veggies w/ a slotted spoon and set aside. Puree the remaining soup and cashews in food processor or high powered blender (this is what I use, and it works fine) until smooth. Return the reserved veggies to the pot, w/ the blended soup. Then add your bail and spinach. The spinach will wilt w/ the heat of the soup. Enjoy. Freaking awesome!
Chocolate Cherry Ice Cream (Eat to Live)
Serves 2
1/2 cup soy milk
1 tbs natural cocoa powder
4 dates (pitted)
1 1/2 cups dark sweet frozen cherries
Blend all the ingredients in a high powered blender. Eat up!
Banana, Blueberry, Orange Smoothie
(made in the Vitamix)
3/4 cup water
1 med orange, peeled, halved
1 small banana
1/2 cup unsweetened frozen blueberries
1/2 cup ice
Southwest Bean Soup (easiest soup ever.....)
I always double up on it, so we can eat it for a couple of days
1 (15 oz) cans black beans w/ liquid, and 1 can of kidney beans (I usually rinse half the beans, though, since there's so much salt in the liquid) --You can use any variation of types of beans you like.
1 (15 oz) can diced tomato w/ liquid (I always use no-salt)
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
1 cup water
Bring the beans, tomatoes, and water to a boil. Add your spices and then cover and simmer for about 15 mins.
Makes 6 Cups, Serving Size 3/4 Cup, Calories 137, Cals from fat 11, Total Fat 1 g, Sat Fat 0, Cholesterol 0, Sodium 411 mg, Carbs 26 g, Fiber 5g, Sugars 1g, Protein 6g
Strawberry and Greens Smoothie (Vitamix recipe)
(serves 2)
1 cups water
1 cup soy milk
3 cups fresh spinach
1 cup frozen, unsweetened strawberries
2 bananas
Thai Pumpkin Soup (Vitamix Creations Recipe)
(makes 4 cups)
1 tbs olive oil (I used Pam instead)
1/2 large onion, peeled, chopped
1/2 tbs tomato paste
1 1/4 cups canned pumpkin
1 tbs ginger paste (or fresh chopped ginger-which I used)
1/2 garlic clove, peeled, chopped
1 1/2 cups veggie broth
1/2 tbs chopped green chilies (I just used canned)
2/3 cups coconut milk (you can make yourself. I'll add below. Delicious!)
1/2 tbs lemon juice
Salt and pepper
1) Saute onion until soft, add tomato paste, pumpkin, ginger, garlic, and broth. Combine until thoroughly heated.
2) Place the mixture in Vitamixer (or high powered blender) Add chilies, coconut milk, and lemon
juice.
3) Vitamix (Select Variable 1) For blender turn up to high and blend until soupy
4) Vitamix (Turn machine on and quickly increase speed to Variable 10, then to high
5) Vitamix (blend for 25 seconds)
6) Season to taste (salt and pepper) You can also garnish w/ chopped cilantro, chopped peanuts, and sour cream.
Coconut Milk
2 cups water
1 cup shredded coconut, sweetened or unsweetened
1) Vitamix blend on Variable 10, then to high for 3 minutes or desired consistency. Chill or serve immediately.
2) For high powered blender, blend on high for 4 mins or so.
Live Chocolate Mousse
Ingredients: Serves: 4
- 3 Hass avocadoes (2 cups mashed)
- 1/4 cup raw agave nectar
- 3 tablespoons raw agave nectar
- 1/4 cup raw cocoa powder
- 2 tablespoons raw cocoa powder
- 3 tablespoons raw almond butter
- 1 teaspoon lemon juice
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg or 1 pinch cardamom
- 1/2 teaspoon flavoring such as mint, cherry, orange, almond, hazelnut (optional) or 1/2 teaspoon coffee (optional)
- 1 Puree all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally. -You'll probably need to add some soy milk or something to, to break it up a bit. Very, very thick.
- 2 Transfer to bowls, and serve immediately.
Read more: http://www.food.com/recipe/live-chocolate-mousse-414661#ixzz1j7B7hffk
Creamy Fruit and Berry Smoothie
Serves 2
1 cup pomegranate juice
1/4 cup soy milk
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen peaches
1 banana
2 tbsp ground flaxseeds
Beans and Things (modified from the McDougall Quick and Easy Cookbook)
Servings: 6
1 can of chick peas (drained and rinsed)
1 can of pinto beans (drained and rinsed)
2 cups chopped broccoli
1 cup cauliflower
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 large tomato, chopped
2 tbs soy sauce
2 tbs molasses
1 tbs chili powder
1 tbs basil
Few shakes of Tabasco sauce
Preheat the oven to 350
Mix all ingredients in a casserole dish. Make sure to mix up well. Cover casserole dish and bake for 1 hour.
Eat plain or on a soft corn shell
Peach Freeze From Eat to Live
(serves 2)
1 frozen banana
3 peaches or nectarines (I just used frozen peaches)
2 medjool dates, pitted
1/4 cup soy milk
1 tsp vanilla extract
1/8 tsp cinnamon
Blend until smooth and creamy
Thousand Island Dressing (inspired by
Eat to Live)
1/2 cup raw cashews
1/2 cup soy milk
2 tbs balsamic vinegar
2 tbs lemon juice
1 tsp dried dill weed
1 tsp onion powder
1/2 tsp garlic powder
3 tbs tomato paste
2 medjool dates, pitted
1/2 cucumber, peeled
1/2 cucumber, peeled and finely chopped
I used the Vitamix, but you can also use a high powered blender or food processor-blend all except the 1/2 chopped cucumber until smooth. Put in a bowl and stir in the chopped cucumber.
Kale with Pine Nuts and Raisins
(This is based off a recipe in the Clean Food cookbook, but I was missing some of the things, so I did some subbing, and I'll always make it this way now)
1/3 cup raisins
2 tbs extra virgin olive oil
3 garlic cloves, minced
1/2 yellow onion, diced
2 large bunches kale, chopped
4 dashes of apple cider vinegar
1/4 cup toasted pine nuts
In large pan over med heat, saute garlic and onion in oil until soft. Add kale and saute until tender. Add 1-2 tbs water as need to prevent sticking. Add the raisins to kale. Toss with vinegar, top with toasted pine nuts and serve.
My Favorite Sandwich
It's almost silly to add this, but I thought some of you probably have never eaten this before. I know I hadn't before I stopped eating meat.
2 slices toasted wheat bread
1/2 avocado
Small tomato
Veganaise (or
mayo)
Romaine lettuce
(sometimes also use veggie bacon)
Really good, full of nutrients, and
filling
My Morning Juice by Kris Carr
Ingredients (although I use spinach instead of kale and apple)
- 2 large cucumbers (peeled if not organic)
- big fistful of kale (or substitute spinach)
- big fistful of sweet pea sprouts
- 4-5 stalks of celery
- 1-2 big broccoli stems
- 1 pear or 1 apple
- 1 inch of ginger or less