OMG Vegan Ricotta Recipe

Hello Everyone,

Once again I am experiencing in my kitchen--it seems I always am.  I figured this is a worthy recipe to post to my blog.  When you have major food restrictions for health reset reasons, you have to experiment and believe me there are definitely fails.  Because of the fails and the not wanting to waste any money, I find that I make smaller versions of stuff for the first try out. I mean people, Macadamia nuts are not cheap! So alas here it is, my recipe for OMG Vegan Ricotta like my mom makes, except there is no dairy, no eggs, no sugar. Ok long title, but well worth it.By the way for those of you wondering about the sugar, us Italians--we tend to like sweet.  This can probably be used in a dairy free cannoli, perhaps?  That will be my next try, but for now I had a little eggplant and made a mini eggplant lasagna.  Yes, sorry I ate it so no pictures this time.  I am not so great at measurements as my natural cooking style is to try a little bit of this and little bit of that. :)  I am going to do my best here to give you an idea of what I did and seriously as good as the stuff my mom puts in her lasagna, stuffed pasta and more.   Here is the best way to describe what I did. If you put too much lemon in then counteract with more nuts or add a bit more Stevia.


OMG Vegan Ricotta just like my mom makes, except there's no dairy.

Ingredients:
1 cup unsalted Macadamia Nuts
1 1/2 small Lemons
1-2 Tblsp Nutritional Yeast
1/4 c. Water
Pinch to Taste of Parsley adds good color
Stevia I used  1 1/2 packets.  (if you are a person who eats sugar, by all means you can use sugar)
Pinch to Taste of Himalyan Pink Salt

Directions:
Food Process the nuts so they are not chunks, then add the remaining ingredients and Tada, you are done.  First, taste to make sure you like it.  Adjust any ingredients to your taste.  Next, use it in place of Ricotta Cheese in Recipes (leave out the parsley if you are doing a sweet dessert and throw a pinch of nutmeg in--my mom's secret!).  Finally, ENJOY!

Quick, Easy Healthy Heart Cookie

Okay, yep at it again, baking so much fun, but when you don't feel well--you want quick and easy.  I had a horribly strong, sweet craving last week and wasn't feeling well. The funny thing is that I don't/can't buy stuff in the store. I don't like processed foods and I don't like pre-made gluten free cookies so if I want something I have to make it myself.  Not saying a bakery is not an option, but quite often I find that bakeries tend to make things a little over the top sweet for my liking.  So, I bake/create/improve, which in essence simply means, I improvise and make it better for me.  I contacted my friend who made these amazing Macaroon Cookies for me when I couldn't bake, let alone cook when I was really bad with pain and couldn't comprehend standing.  So, thank you Kristie for your dedication to gluten free, healthy cookies.  She got the recipe from someone's website where these cookies can be used even if you are doing a "detox" food cleansing.

Well, I don't have the patience to follow the exact recipe which you can find at http://detoxinista.com/2010/09/macaroon-fairy/ and nor did I have all the ingredients so I improvised with shorter list of ingredients. Here 's my recipe:

Recipe: 
Heart Shaped Healthy Coconut Macaroons 

Tools Needed:
Bowl, Parchment Paper (or Aluminum Foil), Metal Cookie Cutter, Wooden Spoon, Silicone Scraper, teaspoon.

Ingredients:
2 cups Raw, Unsweetened Coconut*
1 1/2  tsps. Vanilla
1 tsp. Himalayan Salt**
1/2-3/4 c. Pure, Grade B Maple Syrup***

I mixed all ingredients into a metal bowl and they were a little mushy and didn't hold well together--hence why the other recipe calls for some of the coconut to be made into a butter. Anyway, I didn't want to stand while my little Magic Bullet ground the coconut into a paste/butter (standing too long was not good for someone not feeling well).  So instead, I got a metal heart-shaped cookie cutter (ya'll know me and hearts). I used aluminum foil--you can use Parchment Paper as well ( I had run out) and placed the cookie cutter down to fill.  I used the teaspoon to fill the cookie cutter and press it firmly into shape and removed the cookie cookie carefully.  I continued and made a dozen hearts.  Then it was time to bake.

Preheat Oven: 300 degrees and Bake for 25 to 35 minutes.

 I say 25-35 minutes because at 25 minutes (in my oven) they were moist and chewy (I couldn't wait to try one and it fell apart).  I decided to see what happened when I cooked half the dozen another ten minutes.  Well, they hardened and became crunchy almost like the texture of a Rice Crispy Treat (I used to make those a lot as a kid), but a little crunchier.  As you know, I like crunchy foods so I kind of liked them crunchy.  They have a shelf life of 5 days if you can make them last that long. Mine lasted only 2 1/2 days--I didn't count the half day that I made them. :)

Why do I consider these really healthy? 

Quick Benefits to Coconut....
• Lowers cholesterol,  Improves digestion, Fights off viruses, Regulates hormones, Increases thyroid production, Helps you lose weight, increases and more.
Read more: http://undergroundhealthreporter.com/coconut-health-benefits#ixzz2bZvvoVh5

Quick Benefits of Himalayan Salt...
Promotes a healthy PH to your cells, Supports Respiratory Health, Reduces Muscle Cramps, Promotes Sinus Health, Promoting Vascular Health...and more
Read more: http://products.mercola.com/himalayan-salt/

Quick Benefits of Maple syrup...contains calcium, iron, magnesium, potassium, zinc, copper and significant source of the mineral manganese
Read more: World's Healthiest Foods

Let me know what you think when you try them!


*I never buy sweetened coconut--too sweet.
**I use only Himalyan Salt or Kosher Sea Salt for cooking, but mostly Himalayan.
***I always buy Grade B--I know you all thought Grade A was the best because in school it is better to get an A than a B.  Well, Grade A is the lighter syrup  more processed and B is the heavier syrup less processed. It is because of the Mineral Content--which is much better and often needed in our bodies. 

Recipe for a Healing Summer Salad

I have been playing with my food again.  Do you ever do that?  You know, those times you get bored with eating or you look at the food in your fridge and think what am I going to make?   Well, if you don't know what I mean...imagine it.  You open the refrigerator and you see salad greens, you see spinach and you see watermelon.  You think to yourself.  Not another greens salad.  That is what I mean.   In the last several years, I have upped my game in cooking and baking because I really don't like that bored, tired feeling with food.

So,  I've gotten really creative particularly in the last few years.  And, while I am not a Vegetarian/Vegan or any other "diet" follower, with the exception of being Gluten Free. I am an Intuitive Eater. What does that mean? It means I eat what my body craves.  The beauty of really knowing your body/energy is that you are able to listen to it and respond to it.   Which brings me to today's recipe that is just a really yummy/easy/ quick/healthy/healing summer salad..  Why is it all those adjectives?  Well to answer that question you will have to make the recipe.  But I will share why this recipe is a healing summer salad.

Spinach Watermelon Salad  Serves 2-4

4 c. Raw Spinach
2 c. Fresh Watermelon (cut in chunks)
3/4 c. Roasted Almonds (You can slice, chop or leave them whole.)
1/2 c. Goat Cheese Crumbled
1 tsp. Black Pepper
1 1/2 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar

Since the car accident, I have had a lot of pain and an increase inflammation in my body. I look to my supplements, alternative techniques and my diet to help reduce inflammation.  I've been craving watermelon and spinach a lot lately not really knowing that they both have anti-inflammatory properties.  This recipe has all around good balance, good source of vitamins and minerals and a great taste. Inflammation is not only the cause of physical pain, but it is also the precursor for many diseases such as: cancer, diabetes and heart disease.  So in essence this salad is a great healer and a preventative measure.  Not to mention it hits the taste buds perfectly !   When I cook making sure all the sensations that I need to satisfy me are covered such as: sweet, crunchy, spicy, softy, flavorful, I find there is no need to overeat or want anything more.  Enjoy the Salad!

Autumnal Cleansing for Me

Hello Everyone,

I decided this evening that I would blog about my detox that I began last week.  So last week we start this group detox with a great teacher; however, I was able to eat whatever I pleased last week to a reduction this week to no meat, no dairy and no wheat gluten (well the gluten free is easy as I am already), but oh boy--what a killer.  

So anyway, I decided today I would begin my online blogging of this experience...it is taking up more of my time than I wanted, but it is for a good cause to help heal my body.  I have been dealing with some lymph system drainage blocks since some horrible run-ins with spiders over the summer.  Since August, I have been on a path of healing and recovering from lymph system stuff--I never knew how powerful and important our lymph system is until this experience.  Clear those toxins be sure to release and clear all the stuff that no longer serves you---spent the last several years of my life clearing out mental, emotional and spiritual stuff so this past year has been all about healing my physical body--I want to manifest my twinflame reunion in the physical that means I need to bring my healing here and now so that I can have a beautiful baby with my beloved--love how that sounds as I type this.  This post may be all over the place, but hey what the heck it is what it is...so here is my cleansing creation for tonight's meal...

I call this "Curry Creation".  I have to say the cool thing about this detox is that I get to "play" with my food--that is I get to be creative (well actually forced to be creative). 

So this is  the quick recipe, I made up this evening...quinoa is the grain.  All fresh Ingredients: Olive Oil, Garlic, Sweet Potatoes, Lentils, Cranberries, Spinach, Curry Powder, Cumin, Salt & Pepper to taste.

Oh and I ate it today..it was yummy.