tag:blogger.com,1999:blog-31630316640032281812024-03-12T21:16:31.073-06:00For the Love of LeavesLearning to live simply and naturally.Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-3163031664003228181.post-78093260026759441972014-04-13T07:52:00.001-06:002014-04-13T07:52:52.629-06:00Yellow Curry Hummus (Vegan, Gluten Free)<div style="text-align: center;">
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It's 7:30 on a Sunday morning. I've been wide awake for a good hour now. I have no good reason for this, I have no plans, no place to be. In fact, I am quite sure the reason for my early rise is the fact that I passed out before 8:30 on a Saturday night. Am I the lamest person who has ever existed? Does it make me lamer (more lame?) still that it doesn't bother me that I feel asleep so early? Or does this just confirm what my sister has been telling me for years? That I am a crocheting, quilt-making, cookie-baking, 27 year old grandma. </div>
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Whatever the consensus, believe it or not I did not sign into Blogger today to talk about my sleeping habits (or my lack of a life apparently). I am here because a few day ago on Instagram I (@loveofleaves) posted a photo of the giant bowl of hummus I was consuming and promised that I would share the recipe soon. It's been a few days. I think the suspense has been built up long enough.<br />
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This delicious hummus recipe was not, in fact a result of my pure genius when it comes to creating in the kitchen. I stumbled upon it by pure chance. I eat a lot of hummus and the kind I really like (ironically enough named Gramma's Hummus) is five dollars per tub, with maybe two cups per container. I won't make you do the math, but let me just say that my hummus habit gets pretty expensive. Last week I decided to get back in the habit of making my own hummus, it doesn't take long and it will save me a lot of money over time. So while I was tossing the garlic and the lemon juice into the food processor I searched through my cupboards for anything else that may make this hummus taste good enough to convince myself it's worth the small effort to continue making it at home. That's when I saw the turmeric.<br />
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Turmeric has been getting a lot of attention lately and it is well deserved. It's a bright yellow-orange spice used in many foods from curry to yellow mustard. The reason it's been in the spotlight is because of it's high anti-inflammatory properties. It has been shown to help those with ailments such as arthritis, cystic fibrosis, psoriasis, high cholesterol, various bowel disorders as well as many more. This root spice is also high in manganese, iron, potassium and contains many other important minerals. Apart from all that, it has a great flavor. I always add a little turmeric to my scrambled eggs or other dishes where its bright color won't affect the appearance of the food. So when I spotted it in the cupboard while making my hummus, I figured what's the harm in trying it and sprinkled some into the food processor. Only my clumsy hands turned the delicate sprinkle into more of a spasm that resulted in adding more turmeric than I had planned. Fortunately, for all of us my klutziness resulted in some mighty tasty hummus.<br />
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<b><u>Yellow Curry Hummus</u></b></div>
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<ul>
<li>2 cups cooked chickpeas (garbanzo beans)</li>
<li>1 large clove of garlic</li>
<li>1 tablespoon tahini</li>
<li>juice from half a lemon</li>
<li>1 tablespoon turmeric</li>
<li>sea salt and fresh ground pepper to taste</li>
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Throw all the ingredients into a food processor and blend until smooth. Store in the refrigerator. Serve with pretzels, pita chips, carrots, sliced red pepper, cucumber or other favorite vegetables.</div>
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P.S.- I had a fantastic time in Puerto Rico! To see some pictures from the trip, head to my Instagram (@loveofleaves)</div>
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P.P.S- I believe I still need to announce the winner from the giveaway in my <a href="http://fortheloveofleaves.blogspot.com/2014/03/travel-snacks-roasted-peanut-and-dark.html" target="_blank">last post</a>. The winner is (drum roll please)... Joyti! I'll be getting in touch with you soon to figure out where to send your energy bars.</div>
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I hope you all are doing wonderfully. What have you been up to this past month? Have you ever accidentally made an awesome recipe? I want to hear about it!</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com9tag:blogger.com,1999:blog-3163031664003228181.post-38034819896357759722014-03-15T16:01:00.000-06:002014-03-15T16:01:01.362-06:00Travel Snacks: Roasted Peanut and Dark Chocolate Energy Squares (Vegan, Gluten Free) + A Giveaway!<div dir="ltr">
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I'm antsy. I get that way sometimes. </div>
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It usually goes something like this: I'm going through life as everyone does; showing up to work on time, try to be a decent employee and attempt to be a better human being. I cook dinner some nights, some nights I'm lazy and order yellow curry or just eat a mishmash of what I find in my refrigerator. I shower most days: shampoo, soap, conditioner, face scrub (sometimes I get a little crazy and wash my face before I condition my hair). I complain about a new zit, wonder why my hair does nothing, but lay flat and stick straight, tell myself to exercise more- I really should try out that yoga studio down the street, ask myself when was the last time I bought an article of clothing that wasn't a V neck t-shirt from Target. I wipe down the counters in the kitchen, sweep the floor, clean the bathroom...and then somewhere in the middle of scrubbing the toilet this thought pops in my head: "I have got to get out of here." </div>
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This thought isn't necessarily born out of boredom or out of discontentment with my life, I just truly like variety. I like to be kept on my toes. I like to explore new places and get away. In the last ten years I have barely stayed in one place for longer than a year. I have been fortunate that life has afforded me those opportunities, always providing employment and shelter. Austin has been my home now since last August and that itch to get out is getting stronger and stronger everyday. Again, I'm not miserable with my life by any means, there's just so much to see out there, why just stay here forever?</div>
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Moving is not on the table for me right now so that means I get to do the next best thing: Sunday morning I am headed to Puerto Rico for a week with one of my favorite friends. I cannot tell you how excited I am to have a solid week of Alisha time, warm weather, exploration and the ocean- oh, the ocean how I have missed you! The paddle-boarding, free diving and kayaking cannot begin soon enough!</div>
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Whenever I travel I like to be prepared. I like to have books to read, podcasts downloaded and food packed. If I leave for a trip unprepared with snacks I find myself wandering the airport on a layover, pacing back and forth, my stomach telling me just to pick something anything 'cause it's starving! -while my brain is saying, well now wait a second, how will that seemingly "healthy" cup of frozen yogurt make us feel later?</div>
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For this trip, I will be leaving my house around 8:30am and arriving in San Juan around 7pm. That's a long time for me to fight off my stomach's pleas for unhealthy airport food (plus, it's just so stupidly expensive!).</div>
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Here's what I'll be bringing with me:</div>
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-My Nalgene <span style="background-color: #ffe599;">water bottle</span> always comes with me. It is so, so important to stay hydrated while traveling, especially on airplanes because that stuffy, recirculated air will do nothing, but dehydrate you. Just be sure that your water bottle is empty when going through the security lines and refill it at a water fountain afterwards.</div>
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-Two <span style="background-color: #ffe599;">organic apple</span>s. I always bring apples with me when I travel. They're easy to pack and full of fiber- which is very beneficial since the last thing you want to be on your vacation is constipated, making sure you're consuming plenty of water and fiber will help prevent that.<br />
-A few <span style="background-color: #ffe599;">homemade energy squares</span>. I don't always make the same kind every time, but I love bringing these with me. These squares are filling, easy to pack, don't make a mess and are full of nutritional goodness! Check out the recipe I made for this trip at the end of this post.<br />
-<span style="background-color: #ffe599;">Crackers</span>. This one is a new addition to the list, but the last couple times I've flown I've felt nauseous and found myself wishing I had some crackers to help settle my stomach. I found this great brand called Mariner at Whole Foods. I bought they're Olive Oil and Sea Salt crackers. Their non-GMO ingredients are so simple: unbleached wheat flour, olive oil, a little sugar and sea salt. Perfect.</div>
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-I'm also bringing a simple <span style="background-color: #ffe599;">trail mix</span> I made for Alisha and I to share throughout the week or when we're hiking through the rain forest. I like making my own trail mix. It takes seconds and gives me control over what is in it. I can chose which nuts I want raw or toasted or salted. I can also make sure the dried fruits aren't loaded with added sugars, preservatives or other unnecessary additives. For this trip the trail mix is made up of dry roasted peanuts, raw pecans, raw almonds, raw shelled sunflower seeds and raisins.<br />
-Lastly, I've packed some <span style="background-color: #ffe599;">store bought energy bars</span>. There are many kinds out there, many of which I avoid because as healthy as they advertise themselves to be, it's just not the case. However, I've found two brands that only use ingredients I'd use when making my own bars that also don't break the bank. One is an Austin-based company called Thunderbird Energetica. The other is called Pure Organic (scroll to the bottom of the post for more information and for a give-away). I'm bringing these for Alisha and I to share as a snack, a quick breakfast or as travel food on the way back if we don't end up eating them before then.<br />
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<b><u>Roasted Peanut and Dark Chocolate Energy Squares</u></b><br />
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<li>1 cup pitted dates (approximately 10)</li>
<li>1/2 cup unsweetened shredded coconut</li>
<li>1/2 cup rolled oats</li>
<li>1/2 cup dry roasted peanuts</li>
<li>1/2 cup raw shelled sunflower seeds</li>
<li>1 tablespoon flax seeds</li>
<li>1 tablespoon pure vanilla extract</li>
<li>pinch of sea salt</li>
<li>2 tablespoons non-dairy dark chocolate chunks</li>
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Makes 8 squares.</div>
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Combine all the ingredients in a food processor. Blend until the ingredients begin to stick together. You may want to turn off the food processor and test the mixture to make sure it sticks together. If you want the fruit and nuts in smaller chunks continue to blend until you've achieved the desired consistency. Line a loaf pan with parchment paper. Press the fruit/ nut mixture firmly and evenly into the pan. Place in the fridge to set for at least half an hour (or in the freezer for at least ten minutes) before cutting into squares. Store the squares, wrapped in parchment paper, in the fridge or freezer until ready to eat or travel. </div>
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<i>Notes:</i></div>
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-If you have a gluten intolerance or allergy be sure to use certified gluten free oats or just omit them altogether.</div>
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-This recipe if very flexible, if you don't like peanuts or sunflower seeds substitute pecans, walnuts, cashews, hazelnuts, etc. </div>
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-If you want the chocolate fully incorporated into the bars blend them with the other ingredients straight away. If you want more of a chocolate chip effect, blend them in after the other ingredients are partially or entirely blended. </div>
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Now, on to the giveaway. This is the second giveaway I'll be sharing on the blog. This first was for some of my <a href="http://fortheloveofleaves.blogspot.com/2013/05/make-your-own-vanilla-extract-giveaway.html" target="_blank">vanilla extract</a> last summer... so it's been awhile. Anyway, I am very excited to be giving away some Pure Organic Bars. The company has not paid me or asked me to do this (although if they'd like to, I'll take their money!), I just really like these bars. They are as close to perfect as I've found when it comes to prepackaged energy bars that cost less than two dollars each. There are lots of great flavors like Apple Cinnamon, Wild Blueberry, Chocolate Brownie and Cherry Cashew. They are made up almost entirely of organic fruits and nuts- very similar to the ones I make at home. All you need to do to enter the giveaway is leave a comment on this post. That's it. Pretty simple. I'll be picking a winner at random after I come back from Puerto Rico. </div>
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Phew, this felt like a really long post. I've done enough talking. I want to hear from you guys.</div>
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What travel snacks do you like?</div>
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What do you do to keep yourself occupied on a plane?</div>
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Are you a window, aisle or middle seat (do those people even exist?) person?</div>
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Have a fabulous week!</div>
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P.S.- For those who don't know, I am now on Instagram! So if you want behind the scene pictures of the blog and my life follow me --> loveofleaves</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com11tag:blogger.com,1999:blog-3163031664003228181.post-56798793309386285712014-03-05T18:31:00.001-07:002014-03-05T18:31:08.709-07:00Vegan Pistachio Dark Chocolate Chunk Muffins + A Rant<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-T8iEETwue6E/UxeoUFP8zJI/AAAAAAAABz0/TuokgpeF8wY/s1600/Aviary+Photo_130385327583731491.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-T8iEETwue6E/UxeoUFP8zJI/AAAAAAAABz0/TuokgpeF8wY/s1600/Aviary+Photo_130385327583731491.png" height="640" width="634" /></a></div>
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A few years ago, I had a small, marginally profitable hobby of making bags, purses and quilts out of reclaimed fabric. It was a fun way to use my spare time, a great outlet for my creativity and it was inspiring to be a part of the supportive and friendly community on <a href="http://www.etsy.com/" target="_blank">Etsy</a>.<br />
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After a few months, when my bags were beginning to catch on and people began requesting custom bags, the pressure started to get to me. I would stress myself out about getting everything done in time, about not wanting to overcharge, but still make some money. Then business would slow down every once in awhile, as all businesses do, and I would stress about not having any customers. I would look around at other shops and compare my dozens of sales to their hundreds or thousands. It didn't matter that they had been doing this for years and I had only been at it a couple months, in my mind they were better and I might as well quit now.<br />
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This is how I have been for as long as I can remember. This strange perfectionism that is the perfect blend of drive and handicap; I will try my hardest if I know I will succeed, but if it's a draw I might as well back out gracefully rather than admit defeat, or worse failure. I recognize that this line of thinking is ridiculous and that I sound like a spoiled brat wanting to be successful at whatever I attempt straight away. However, knowing all this didn't stop me from starting to feel those same familiar feelings all over again, but this time instead of my <a href="http://www.etsy.com/" target="_blank">Etsy</a> shop, it was blogging that received the full brunt of it. Much like the many <a href="http://www.etsy.com/" target="_blank">Etsy</a> shops out there intimidating me, there are oh so many food blogs reminding me of how far I have to go. Which is ridiculous in and of itself, because I set out to have this blog be a hobby, you can't fail at a hobby, unless you altogether stop doing it.<br />
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But before I knew it, I found myself looking at <a href="http://abeautifulmess.com/" target="_blank">A Beautiful Mess</a> and seeing how they post multiple times a day, not taking into account that they have been working hard for six years and now have a hired team helping them post so frequently. I'd stare in awe of the beautiful pictures on the <a href="http://www.sproutedkitchen.com/" target="_blank">Sprouted Kitchen</a>, forgetting the fact that Sara's professional photographer husband takes the pictures. I love reading posts by <a href="http://www.ohladycakes.com/" target="_blank">Oh Lady Cakes</a>, even if I don't care about the recipe because she's such a brilliant writer, whereas I suffer from writer's block constantly. I drool over Emily's raw creations on <a href="http://www.thisrawsomeveganlife.com/" target="_blank">This Rawsome Vegan Life</a> and envy the fact that she's quite a few years younger than me and already has a book out (which I can't to order by the way!). Anyway, you get the idea. I don't want you to think I'm some kind of horrible green eyed monster of a person because most days I'm not. Even the days I get down on myself I'm never resentful to the people who have succeeded, I truly am happy for them and am grateful they do what they do because they inspire me everyday.<br />
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But sometimes no matter how happy you are for another person, no matter what the context it's so easy for those feelings of inadequacy to slowly creep back in. And those feelings are tricky little buggers, you never see them coming or you shove them off thinking they'll amount to nothing until one day you find yourself staring at the blinking cursor on your computer monitor completely paralyzed because you've gone and compared yourself one too many times. I know this all sounds highly over dramatic, but sometimes that's just the way life is and that's the honest truth of why things have slowed down around here. I promised myself when I started this blog almost a year ago that I would not allow it to become a source of stress in my life. Its a hobby, a way for me to catalog various recipes I come up with and that's a great thing. Because that's what I can handle in my life right now. I may look at other blogs and think <i>oh man, they got a book deal?! </i>When in reality , if I was given the task of writing a book right now I'd freak out. That's not where I am right now and that's okay. We are each on our own journey, it makes no sense to compare ourselves. All we can do is keep our heads down, work hard and cheer others on as they accomplish new things.<br />
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So this is me not giving up. This is me fighting <i>for</i> myself for once instead of against. Who knows what the future holds. Maybe in a few years this will still be a small blog and a fun hobby for me, maybe it will become a source of income, maybe I will decide it's not for me and leave it in the past, or maybe it will lead to new opportunities and ideas that I have yet to think of. One thing is for sure, I will never know the outcome until I keep taking steps forward instead of constantly looking to the side.<br />
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Thanks for bearing with me and allowing me to share a bit of myself today. Hopefully it wasn't too much of a downer. Now's let's get to the muffins, shall we?<br />
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<u><b>Pistachio and Dark Chocolate Chunk Muffins</b></u><br />
<ul>
<li>1/2 cup unrefined coconut oil, melted</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1 tablespoon ground flax seed mixed with 3 tablespoons warm water</li>
<li>1 tablespoon apple cider vinegar</li>
<li>2 2/3 cups whole spelt flour</li>
<li>2/3 cup pure cane sugar</li>
<li>1 teaspoon sea salt</li>
<li>1 tablespoon baking powder</li>
<li>1 1/3 cup almond milk</li>
<li>1/2 cup pistachios, chopped</li>
<li>1/4 cup dairy-free dark chocolate chips, chopped</li>
</ul>
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Makes 12 muffins or 6 large muffins.<br />
Preheat oven to 375 degrees.<br />
Line muffin tin with liners or grease lightly with coconut oil. Set aside.<br />
In a large bowl, whisk together coconut oil, flax seed mixture, vanilla and apple cider vinegar. Add flour, sugar, salt and baking powder, stir. Mix in the almond milk, then the pistachios and chocolate chunks (save some nuts and chunks to sprinkle on top of the muffins if desired). Fill muffin liners 3/4 of the way full and place in the oven for 25 minutes or until a toothpick can be inserted and removed cleanly. Allow to cool for at least five minutes before removing from pan. Serve and enjoy.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com9tag:blogger.com,1999:blog-3163031664003228181.post-47580837421297828402014-01-29T19:13:00.000-07:002014-01-29T19:13:10.114-07:00Vegan Cranberry Orange Muffins + Some Exciting News!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rweTB7iFn3c/Uull1vFkzDI/AAAAAAAAByo/yMrGS3vCtcM/s1600/Aviary+Photo_130353346771234175.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rweTB7iFn3c/Uull1vFkzDI/AAAAAAAAByo/yMrGS3vCtcM/s1600/Aviary+Photo_130353346771234175.png" height="640" width="424" /></a></div>
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Hey all!</div>
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*sigh* Where to begin? I feel so out of touch with the blogging world, it's been a good three weeks since I've posted anything and I've barely read other people's blogs. Life just gets crazy sometimes and since this blog is currently just a hobby for me it's usually the first to go. I've been busy with finishing up my certificate program, planning a trip to Puerto Rico with my bestie, planning out my new business, learning how to design a website, planning other trips, planning a wedding... 'cause oh yeah....</div>
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I GOT ENGAGED!</div>
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<a href="http://3.bp.blogspot.com/-5Uob55YuXQ8/Uulpwnwq9DI/AAAAAAAAByw/MSb7CE1SVtM/s1600/DSC_4795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5Uob55YuXQ8/Uulpwnwq9DI/AAAAAAAAByw/MSb7CE1SVtM/s1600/DSC_4795.JPG" height="424" width="640" /></a></div>
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Yay!</div>
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Sam and I are super excited, but really busy planning a destination wedding in less than 6 months. If you guys have any tips or words of advice, I'd love to hear them!</div>
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But for now, back to the muffins!</div>
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This recipe was a result of one of those oh-so-wonderful times when you pull things from your refrigerator and pantry and throw them together in the hope that it turns into something delicious...and then it does. I get so excited when that happens! I could go on and on about how wonderful these muffins taste and how the zestiness (totally a word) of the oranges and the tartness of the cranberries are the perfect way to invigorate your taste buds first thing in the morning, but I'm not.</div>
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They're good. Just trust me.</div>
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<b><u>Vegan Cranberry Orange Muffins</u></b></span><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
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<i><a href="http://bakedbree.com/vegan-vanilla-berry-muffins" target="_blank">Adapted from this recipe.</a></i><br />
<ul>
<li>1 tablespoon flax seed + 3 tablespoons warm water</li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1/2 cup unrefined coconut oil, melted</span></li>
<li>1 orange, juiced and zested</li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon apple cider vinegar</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">2 2/3 cup whole spelt flour</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">3/4 cup pure cane sugar</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon sea salt</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon baking powder</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 1/3 cup unsweetened almond milk</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">3/4 cup fresh cranberries, sliced</span></li>
</ul>
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<span style="background-color: rgba(255, 255, 255, 0);">Makes 12 muffins.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 375 degrees. Grease muffin tin with coconut oil or line with muffin liners and set aside. In a small bowl combine flax seeds with water and set aside. In a large bowl, combine coconut oil, orange juice and zest, flax seed mix and apple cider vinegar. In a separate bowl, combine flour, sugar, salt and baking powder. Add the dry mix to the wet and stir slightly. Add in the almond milk and stir til just combined, be careful not to over mix. Fold in the cranberries. Spoon the batter into the muffin tins so that they are each 3/4 of the way full or the batter is dispersed evenly. Place muffin tin in the oven and bake for approximately 25 minutes or until a toothpick can be inserted into one of the muffins and removed cleanly. Allow to cool for at least 5 minutes before serving. Try not to eat them all. </span><br />
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What do you do to help you stay focused and get things accomplished when you're busy?</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com8tag:blogger.com,1999:blog-3163031664003228181.post-10596909148012564592014-01-04T12:22:00.001-07:002014-01-04T12:22:52.121-07:00Double Chocolate Peanut Butter Banana Smoothie (Vegan, Gluten Free)<div style="text-align: center;">
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Some days I am very, very happy to live in Texas. Today is one of those days. While Facebook is filled with posts of how ridiculously cold everyone else is in the rest of the country, I'm enjoying a bright, sunny, 70 degree day. Which is great because I've been craving my favorite dessert smoothie lately and it doesn't taste quite the same when you're bundled up in the blanket. </div>
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<a href="http://fortheloveofleaves.blogspot.com/2014/01/12-vegan-recipes-to-help-incorporate.html" target="_blank">The other day</a> I mentioned how my New Year's resolution is to consciously include more greens in my diet. Last year I made a point to make sure I had greens at least once a day, this year I'm doubling that; it's my goal to consume greens at least twice a day. This smoothie is perfect for helping achieve that goal. After indulging in holiday treats for the last few weeks we have the tendency to quit treating ourselves cold turkey. This isn't necessarily a bad thing, but sometimes that leads to back-sliding and never sticking with our goals. It's my belief that we should never deprive ourselves or stop treating ourselves. We work hard and life's too short to cut out all indulgences. Instead I like to find healthy ways to incorporate the things I love that way I can stick with my goals for the long haul. Whether you love dark, leafy greens like me or hate them, but know you should eat them, this smoothie is perfect for you. Assuming you love chocolate, bananas and peanut butter of course. </div>
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<a href="http://2.bp.blogspot.com/-vuQRrjc7CY0/Ushb-Go12dI/AAAAAAAABxk/9M9Jx1spYpI/s1600/DSC_4747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-vuQRrjc7CY0/Ushb-Go12dI/AAAAAAAABxk/9M9Jx1spYpI/s640/DSC_4747.JPG" width="498" /></a></div>
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I love this smoothie for many reasons:</div>
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1) It's chocolate.</div>
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2) It tastes like dessert.</div>
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3) It blends up in minutes.</div>
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4) It's filling and satisfying, yet gives you a burst of energy.</div>
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5) It's loaded with good stuff like magnesium, antioxidants, protein, healthy fats, potassium, fiber, iron and other important vitamins.</div>
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6) Its basically the perfect PMS smoothie (not that you have to be a girl or experiencing those symptoms to enjoy it).</div>
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<b><u>Double Chocolate Peanut Butter Banana Smoothie</u></b></div>
<ul>
<li style="text-align: left;">1 frozen banana</li>
<li style="text-align: left;">Giant handful of your favorite greens (I did a mix of spinach and kale)</li>
<li style="text-align: left;">1 tablespoon ground flax seeds</li>
<li style="text-align: left;">2 tablespoons raw cacao powder</li>
<li style="text-align: left;">2 tablespoons peanut butter (or your favorite nut butter)</li>
<li style="text-align: left;">1/2 cup unsweetened almond milk</li>
<li style="text-align: left;">1 teaspoon pure vanilla extract</li>
<li style="text-align: left;">1/4 dark chocolate chips</li>
</ul>
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Makes 1-2 servings.</div>
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Place all the ingredients in the blender and blend until smooth (you may need to stir or add more almond milk depending on how powerful your blender is). Pour into your favorite glass, pop in a straw, sit back and enjoy.</div>
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<i>*Notes:</i></div>
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-If you don't have any frozen bananas on hand, feel free to use a fresh, ripe banana and add 4-6 ice cubes to make it colder.</div>
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-Feel free to adjust the amounts to your specific tastes, most times I make this I don't measure the ingredients I just toss in whatever looks good. </div>
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<b>Fun fact:</b> Today is my 100th post! So I'd just like to say <i>thank you, thank you, thank you</i> to everyone who reads this blog and for all the comments and feedback both on here and Facebook. It means so much to me! If there is anything you'd like to see more of on the blog, please don't hesitate to ask!</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com3tag:blogger.com,1999:blog-3163031664003228181.post-7968392407707254322014-01-03T11:33:00.001-07:002014-01-03T11:39:23.388-07:00Christmas in Pictures and Recipes<div class="separator" style="clear: both; text-align: center;">
I just want to look back at 2013 one more time, is that cool? Sam and I had such a fun time visiting my family in New Hampshire, Massachusetts and Rhode Island. It was a whirlwind of a trip (I was definitely ready for some Joy-time by the end), but it was great to spend the Christmas surrounded by family. So today I'd like to keep it simple and share some of my favorite photos from the trip along with some of the recipes I made while we were gone. (I apologize the pictures are not the best, I didn't want to lug my DSLR there, so I used a point and shoot for the first time in a long time and the lighting was less than ideal).</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ojGrwkgJDvY/Usb1qvKPCDI/AAAAAAAABus/W-8aPOz3dP8/s1600/Aviary+Photo_130323003166303392.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ojGrwkgJDvY/Usb1qvKPCDI/AAAAAAAABus/W-8aPOz3dP8/s400/Aviary+Photo_130323003166303392.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While visiting my sister in NH, we brought Sam to the camp I went to growing and later worked at for a couple years.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Wbg0E2YmYHY/Usb1rVmzLBI/AAAAAAAABuw/QjxgNLsIiXU/s1600/Aviary+Photo_130332423013445652.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Wbg0E2YmYHY/Usb1rVmzLBI/AAAAAAAABuw/QjxgNLsIiXU/s400/Aviary+Photo_130332423013445652.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Eve I made my <a href="http://fortheloveofleaves.blogspot.com/2013/10/oatmeal-raisin-cookies-vegan.html" target="_blank">Oatmeal Raisin Cookies</a>, but instead of raisins I added dried cranberries and dark chocolate chips.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-G6AvycAzvgY/Usb2c8y8BQI/AAAAAAAABu8/bRsR1xzJDeo/s1600/Aviary+Photo_130332424060526246.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-G6AvycAzvgY/Usb2c8y8BQI/AAAAAAAABu8/bRsR1xzJDeo/s400/Aviary+Photo_130332424060526246.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Fam wearing their new pajama pants on Christmas Eve. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4wjQ8l-J9Q4/Usb3KFEJZLI/AAAAAAAABvg/gU8K3UGxvKg/s1600/Aviary+Photo_130332425898004572.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4wjQ8l-J9Q4/Usb3KFEJZLI/AAAAAAAABvg/gU8K3UGxvKg/s400/Aviary+Photo_130332425898004572.png" width="375" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made these <a href="http://www.ohladycakes.com/2011/12/sugar-cookies.html" target="_blank">Vegan Sugar Cookies</a> from Oh Lady Cakes. I doubled the batch and instead of using sour cream I substituted 3 tablespoons of unsweetened applesauce and 2 tablespoons of unsweetened almond milk. Super tasty!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UfQAajDc-4s/Usb2yqVfkgI/AAAAAAAABvM/EjAdkyeubMg/s1600/Aviary+Photo_130332426395024647.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-UfQAajDc-4s/Usb2yqVfkgI/AAAAAAAABvM/EjAdkyeubMg/s400/Aviary+Photo_130332426395024647.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After going to an indoor trampoline park and realizing it was full of little children that at least one of us would inevitably injure, we decided to go duck pin bowling instead. I hadn't been bowling in years and we ended up going again the next day.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-B-_YonVAeNs/Usb28l-zKWI/AAAAAAAABvY/bRs-MlmnNbA/s1600/Aviary+Photo_130332427090478366.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-B-_YonVAeNs/Usb28l-zKWI/AAAAAAAABvY/bRs-MlmnNbA/s400/Aviary+Photo_130332427090478366.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sister requested cinnmon rolls for breakfast on Christmas morning. <a href="http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/" target="_blank">This recipe</a> from Minimalist Baker worked out perfectly! My dad topped his with sliced almonds for an even tastier treat.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pAK5mTNCT5Q/Usb5nGdnCBI/AAAAAAAABw8/SeyLgacP66Q/s1600/Aviary+Photo_130332427824308380.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-pAK5mTNCT5Q/Usb5nGdnCBI/AAAAAAAABw8/SeyLgacP66Q/s400/Aviary+Photo_130332427824308380.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It was so cozy sitting by the Christmas Tree.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kfcaoHEuxqA/Usb3yog6TdI/AAAAAAAABv0/LPeG9SRmhzY/s1600/Aviary+Photo_130332428864001637.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="335" src="http://1.bp.blogspot.com/-kfcaoHEuxqA/Usb3yog6TdI/AAAAAAAABv0/LPeG9SRmhzY/s400/Aviary+Photo_130332428864001637.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After going to one of my favorite Rhode Island restaurants, <a href="http://www.crazyburger.com/" target="_blank">Crazy Burger</a>, I insisted that we all go to the beach. I miss the ocean way too much.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jRq7MW-ifVo/Usb4Rsn2f2I/AAAAAAAABwQ/YmRBjGmqc2Q/s1600/Aviary+Photo_130332429792677260.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jRq7MW-ifVo/Usb4Rsn2f2I/AAAAAAAABwQ/YmRBjGmqc2Q/s400/Aviary+Photo_130332429792677260.png" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not often Sam and I get dressed up so we thought we should capture the rare moment.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XDrGGD8dzKg/Usb5XLaO1WI/AAAAAAAABw0/ly5-Zc5Abs8/s1600/Aviary+Photo_130332430739760995.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-XDrGGD8dzKg/Usb5XLaO1WI/AAAAAAAABw0/ly5-Zc5Abs8/s400/Aviary+Photo_130332430739760995.png" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My biscotti kick followed me out east. I made my <a href="http://fortheloveofleaves.blogspot.com/2013/12/hazelnut-biscotti-vegan.html" target="_blank">Hazelnut Biscotti</a> recipe, but instead of hazelnuts I added sliced almonds, some almond meal and mini dark chocolate chips. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-75Yrvlneu1M/Usb4xR4SxzI/AAAAAAAABwk/nybo9freacw/s1600/Aviary+Photo_130332431417118565.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-75Yrvlneu1M/Usb4xR4SxzI/AAAAAAAABwk/nybo9freacw/s400/Aviary+Photo_130332431417118565.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*Not Pictured: I also made my <a href="http://fortheloveofleaves.blogspot.com/2013/07/whole-wheat-rosemary-bread-vegan.html" target="_blank">Whole Wheat Rosemary Bread</a> into dinner rolls.</td></tr>
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I hope you all had wonderful holidays with your family and friends as well!</div>
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What delicious food did you make?</div>
<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com0tag:blogger.com,1999:blog-3163031664003228181.post-66850046309385270442014-01-01T13:27:00.001-07:002014-01-01T13:29:46.831-07:0012 Vegan Recipes to Help Incorporate More Greens into Your Diet<div style="text-align: center;">
<b>Happy New Year!!!</b></div>
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I feel like it has been so long since I've posted. I've been busy doing the spend-time-with-the-family-during-the-holidays thing. Sam and I arrived back in Texas last night from our 12 day trip to the east coast. Later this week I'll be posting pictures and sharing a bunch of recipes we made over the holidays, but for now let's talk resolutions. It is the new year after all.</div>
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I'm sure it comes as no surprise to anyone that the number one new year's resolution made each year is to be healthier and/ or lose weight. Which is good since our country is in dire need of a health make-over, but bad because no one sticks to it, it's too vague of a goal. So for those of you looking to get healthy or to lose weight this year I encourage you to make more specific and attainable goals such as going on a walk four times a week or eating a healthy breakfast everyday. My get healthy goal this year is to add dark, leafy greens to at least two out of three meals a day. </div>
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Dark, leafy greens are nutrient powerhouses and the simple act of adding them into dishes that you already make will go along way in helping you absorb valuable vitamins and minerals that you may not be getting enough of. You know what happens when your body doesn't get the nutrients it needs? <i>It craves more food</i>. Which means you eat more food which in turn means you most likely gain weight, not to mention your body will still be missing those nutrients causing a whole host of health problems. So if you haven't made a health goal for this year, may I suggest you try adding more greens and just more vegetables in general?</div>
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Below I've listed some delicious recipes that incorporate greens to help give you some ideas of how to add them into our own diet. I specifically chose recipes that don't make you feel like your biting into a giant leaf of kale. Whenever I feel like I need an extra boost of nutrition I add some greens to whatever I'm making; I may add shredded spinach to guacamole, ripped kale to pizza or make a hummus wrap on a leaf of chard instead of a tortilla. The important thing is that you still enjoy what you're eating, life's too short not to. I hope the recipes below help you begin your healthiest year yet!</div>
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<i>*Please note that the photos below belong to the corresponding blogs, to access them just click the link below the photos. *</i></div>
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<b><i>-Spinach-</i></b></div>
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<img src="http://2.bp.blogspot.com/-asDqjgjfrkE/UZzEniFDy2I/AAAAAAAAA38/3Gqg8Ci2Vsw/s400/DSC_2352.JPG" /></div>
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<a href="http://fortheloveofleaves.blogspot.com/2013/05/fresh-start-green-smoothie-vegan-gluten.html" target="_blank">Fresh Start Green Smoothie // For the Love of Leaves</a></div>
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<img alt="Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan" height="640" src="http://www.edibleperspective.com/resource/Windows-Live-Writer-8a0f7a4331d8_E48C-?fileId=22372024" width="425" /></div>
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<a href="http://www.edibleperspective.com/home/2013/4/5/lemon-olive-oil-roasted-garlic-pasta-with-spinach-and-lentil.html" target="_blank">Lemon, Olive Oil and Roasted Garlic Pasta with Spinach and Lentils // Edible Perspective</a></div>
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<img alt="SONY DSC" src="http://detoxinista.com/wp-content/uploads/2013/01/DSC08795.jpg" /></div>
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<a href="http://detoxinista.com/2013/01/creamy-spinach-artichoke-dip-dairy-free/" target="_blank">Creamy Spinach Artichoke Dip // The Detoxinista</a></div>
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<img alt="Sneaky Green Apple Fruit Leather" height="266" src="http://ohmyveggies.com/wp-content/uploads/2013/08/sneaky_green_apple_fruit_leather.jpg" width="400" /></div>
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<a href="http://ohmyveggies.com/recipe-sneaky-green-apple-fruit-leather/" target="_blank">Sneaky Green Apple Fruit Leather // Oh My Veggies</a></div>
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<b><i>-Kale-</i></b></div>
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<img src="http://4.bp.blogspot.com/-mSa5xjQCngg/UnLOIxqdEgI/AAAAAAAABiY/EjjF6HqM7FM/s640/DSC_4158.JPG" /></div>
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<a href="http://fortheloveofleaves.blogspot.com/2013/10/7-layer-taco-dip-vegan-gluten-free.html" target="_blank">Vegan 7 Layer Taco Dip // For the Love of Leaves</a></div>
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<img height="426" src="http://www.sproutedkitchen.com/storage/brussels_kale_soba_bowl/BRUSSELS_KALE_SOBA_BOWL_7.jpg" width="640" /></div>
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<a href="http://www.sproutedkitchen.com/home/?currentPage=8" target="_blank">Kale and Slivered Brussels Sprout Soba Noodles // Sprouted Kitchen</a></div>
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<img src="http://2.bp.blogspot.com/-D4k2RQ9R4N0/UkC5hMHomyI/AAAAAAAABaE/m0ygHRC1Mj8/s640/DSC_3746.JPG" /></div>
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<a href="http://fortheloveofleaves.blogspot.com/2013/09/eggplant-bruschetta-vegan.html" target="_blank">Eggplant Bruschetta // For the Love of Leaves</a></div>
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<img height="640" src="http://2.bp.blogspot.com/-VEBUv_61ViU/T2aEQpmfsrI/AAAAAAAAAvY/AUVV-lciC0s/s640/pesto.jpg" width="428" /></div>
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<a href="http://thebitesizebaker.blogspot.com/2012/03/kiss-me-i-eat-kale.html" target="_blank">Kale Pesto // The Bite Sized Baker</a></div>
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<b><i>-Chard and Collards-</i></b></div>
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<img src="http://1.bp.blogspot.com/-9pE1UcuMb5Y/UnrKIoe-mHI/AAAAAAAABj4/NDiTe8thXwU/s640/DSC_4271.JPG" /></div>
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<a href="http://fortheloveofleaves.blogspot.com/2013/11/sweet-potato-and-caramelized-onion.html" target="_blank">Sweet Potato and Caramelized Onion Quinoa Salad // For the Love of Leaves</a></div>
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<img height="426" src="http://www.edibleperspective.com/storage/IMG_0282-4.jpg?__SQUARESPACE_CACHEVERSION=1382968903111" width="640" /></div>
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<a href="http://www.edibleperspective.com/home/2013/10/27/coconut-curry-with-potatoes-carrots-and-crispy-collards.html" target="_blank">Coconut Curry with Potatoes, Carrots and Crispy Collards // Edible Perspective</a></div>
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<img alt="Better Than Restaurant Falafel" height="640" src="http://i.minimalistbaker.com/wp-content/uploads/2013/04/Better-Than-Restaurant-Falafel1.jpg" width="640" /></div>
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<a href="http://minimalistbaker.com/better-than-restaurant-falafel-vegan-gluten-free/" target="_blank">Better than Restaurant Falafel // Minimalist Baker</a></div>
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<img alt="Chard, Lentil, and Potato Slow Cooker Soup" height="444" src="http://ohmyveggies.com/wp-content/uploads/2012/10/chard_lentil_and_potato_slow_cooker_soup_feature.jpg" width="640" /></div>
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<a href="http://ohmyveggies.com/recipe-chard-lentil-potato-slow-cooker-soup/" target="_blank">Chard, Lentil & Potato Slow Cooker Soup // Oh My Veggies</a></div>
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There you have it. What are your favorite ways to sneak extra greens into your diet?</div>
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What are your resolutions this year?</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com6tag:blogger.com,1999:blog-3163031664003228181.post-80009407241244185132013-12-21T14:44:00.002-07:002013-12-21T14:44:43.261-07:00Chewy Molasses Ginger Cookies with Dark Chocolate Drizzle (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MN-yPRTqflc/UrWzXmb9OgI/AAAAAAAABt0/zj6pR9K_E_g/s1600/Aviary+Photo_130317936802686813.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-MN-yPRTqflc/UrWzXmb9OgI/AAAAAAAABt0/zj6pR9K_E_g/s640/Aviary+Photo_130317936802686813.png" width="424" /></a></div>
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I've always loved molasses cookies. Soft, chewy, spicy, they are the ultimate winter cookie. My brother used to live down the street from this cute little bakery called Ginger Betty's and as I'm sure you can imagine they sold all types of gingerbread cookies. Among the largest population of gingerbread men and women I've ever seen there can be found a stack of the thickest, chewiest molasses cookies. They were no ordinary amazing-looking molasses cookies, no, they are drizzled in dark chocolate. You know how sometimes you don't even realize something is missing something until you see the new version of that something and you suddenly find yourself thinking, "Of course! Why didn't I think of that?". Well, that's exactly what I thought when I saw those cookies.</div>
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<a href="http://2.bp.blogspot.com/-hipIQnbhVQc/UrW4SthbVlI/AAAAAAAABuI/WSfR23Xcq3c/s1600/Aviary+Photo_130318143470084477.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-hipIQnbhVQc/UrW4SthbVlI/AAAAAAAABuI/WSfR23Xcq3c/s640/Aviary+Photo_130318143470084477.png" width="586" /></a></div>
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On Wednesday Sam and I flew into Boston to begin our ten day vacation visiting my family for the holidays. The trip is flying by so far. I can't believe it's already Saturday. Today we're hanging out with my sister and her adorable dog in their New Hampshire cottage before heading back down to Rhode Island in a couple days. It's been a lot of fun hanging out with the Fam. It's been awhile since we've all been together, especially for Christmas. And it's been really great having Sam around this year!</div>
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<a href="http://2.bp.blogspot.com/-cDryR2qrKm4/UrXAj769weI/AAAAAAAABuc/bp6oGu8gFMA/s1600/Aviary+Photo_130318145145251486.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-cDryR2qrKm4/UrXAj769weI/AAAAAAAABuc/bp6oGu8gFMA/s640/Aviary+Photo_130318145145251486.png" width="424" /></a></div>
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And since I am in New England where I first discovered these delicious cookies I thought it was only fitting to post them today. I found <a href="http://kblog.lunchboxbunch.com/2010/11/molasses-ginger-cookies-vegan-recipe.html" target="_blank">this recipe</a> last year and it exactly the type of cookie I was looking for. I only needed to make minor changes to get it absolutely perfect. This recipe is so good that I had a friend last year buy me all the ingredients so that I could keep baking him more and more cookies. </div>
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<b><u>Chewy Molasses Ginger Cookies with Dark Chocolate Glaze</u></b></div>
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<i>Slightly adapted from <a href="http://kblog.lunchboxbunch.com/2010/11/molasses-ginger-cookies-vegan-recipe.html" target="_blank">Lunch Box Bunch</a></i></div>
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<ul>
<li>2 cups whole spelt flour</li>
<li>1/2 cup coconut sugar</li>
<li>1 1/2-2 tablespoons ground ginger (depending on how spicy you like them)</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1/2 teaspoon baking soda</li>
<li>2 teaspoons baking powder</li>
<li>3/4 teaspoon sea salt</li>
<li>1/3 cup unrefined coconut oil, softened</li>
<li>1/3 cup blackstrap molasses</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1/4 cup vegan cane sugar</li>
<li>1 teaspoon unrefined coconut oil</li>
<li>1/4 cup vegan dark chocolate chips</li>
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Makes 2 dozen cookies.<br />
In a large bowl, combine the flour, sugar, ginger, cinnamon, baking soda, baking powder and salt. Set aside. In a medium bowl, stir together the coconut oil, molasses and vanilla. Mix the wet mix into the dry until the dry ingredients are completely mixed in. Place the dough on wax paper and form into a log, wrap the paper around it and place in the fridge for at least 30 minutes.<br />
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Once the dough has chilled, preheat the oven to 375 degrees. Unwrap the dough and slice it about every half inch and then cut those slices in half. Take the half circles of dough and roll them in to balls and put to the side. Place the cane sugar in the bowl and roll each ball of dough in the sugar and then place the dough on a silpat or greased baking sheet. Flatten the dough slightly. These cookies don't spread too much, I easily fit a dozen on each sheet. Bake for 8-10 minutes, the cookies should still feel soft when you pull them from the oven, they will harden as they cool.<br />
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Allow the cookies to cool on a sheet of wax paper at least 15 minutes. In the meantime, you can begin melting the chocolate chips and coconut oil in a double boiler or as I usually do, a heat safe bowl over a sauce pan 1/3 of the way filled with water. Be sure to stir frequently so that the chocolate doesn't burn, it also speeds up the process. Once the chocolate is melted and smooth, use the spoon the drizzle the chocolate over the cookies. Allow the chocolate to cool and harden, to expedite this you can place them in the fridge. You will most likely have some chocolate left over, but I'm sure you'll find a way to put them to good use.<br />
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Once the chocolate has hardened serve with a glass of your favorite kind of eggnog. Here are some homemade recipes I've been wanting to try:<br />
<a href="http://www.maplespice.com/2009/12/vegan-egg-nog-soy-free.html" target="_blank">Vegan Eggnog-Soy Free -Maple Spice</a><br />
<a href="http://www.thisrawsomeveganlife.com/2013/12/you-gotta-love-raw-vegan-egg-nog.html#.UrYJp_RDsW4" target="_blank">You Gotta Love Raw Vegan Egg Nog -This Rawsome Vegan Life</a><br />
<a href="http://www.abakinggirl.com/2013/12/16/healthy-vegan-eggnog/" target="_blank">Healthy Vegan Eggnog -A Baking Girl</a><br />
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Do you have a good homemade vegan eggnog recipe? If so, please share below!</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com2tag:blogger.com,1999:blog-3163031664003228181.post-53828750896617933222013-12-16T20:15:00.000-07:002013-12-16T20:15:08.095-07:00Hazelnut Biscotti (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iD8JGX3nyvQ/Uq-4PFPra0I/AAAAAAAABtI/dP07RZABUcc/s1600/DSC_4710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-iD8JGX3nyvQ/Uq-4PFPra0I/AAAAAAAABtI/dP07RZABUcc/s640/DSC_4710.JPG" width="424" /></a></div>
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Happy Monday! It seems like it's been forever since I've posted a new recipe. I was busy in the kitchen this past week, unfortunately making a bunch of flops and the experiments that did come out well I managed to get horrible photos of (curse the sun setting so early and leaving me no natural light!). Fortunately, I have an awesome boyfriend who surprised me by building me a photo box! So between that and the Ottlite he bought me, I can take well-lit pictures day or night! Which is great because once I make something it doesn't stick around for long, I don't normally have the luxury of waiting until the next day to take the picture. I have to maintain a now or never mentality. I don't mean any of this as a complaint, I take it as a compliment that my food rarely lives to see the morning light.</div>
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<a href="http://2.bp.blogspot.com/-q43hwo0JUZY/Uq-6clcR-II/AAAAAAAABtU/QeiVJYQ7H5c/s1600/DSC_4713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-q43hwo0JUZY/Uq-6clcR-II/AAAAAAAABtU/QeiVJYQ7H5c/s640/DSC_4713.JPG" width="424" /></a></div>
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Anyway, moving on. I love making biscotti. I'm not exactly sure why, I've always just found it fun. So when I was trying to come up with a Christmas gift to give my boss, I figured what better to give the ultimate coffee lover than biscotti? (I'm also giving he and his wife a bottle of my <a href="http://fortheloveofleaves.blogspot.com/2013/05/make-your-own-vanilla-extract-giveaway.html" target="_blank">homemade vanilla extract</a>). I decided to keep with a simple and classic biscotti. Sometimes around the holidays you get so weighed down with such strong flavors it's nice to have something that doesn't overwhelm your senses and of course, pairs perfectly with your morning coffee. For this recipe I <a href="http://fortheloveofleaves.blogspot.com/2013/11/pumpkin-biscotti-vegan.html" target="_blank">again</a> adapted it from <a href="http://www.abakinggirl.com/2013/11/09/crisp-and-crunchy-cranberry-biscotti/" target="_blank">A Baking Girl's recipe</a> for her cranberry biscotti. It's just such a great basic recipe! I look forward to many more adaptations! These biscotti are deliciously crunchy and taste fantastic on their own or dipped in a hot cup of coffee or hot chocolate. </div>
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<u><strong>Hazelnut Biscotti</strong></u></div>
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<em>Adapted from <a href="http://www.abakinggirl.com/2013/11/09/crisp-and-crunchy-cranberry-biscotti/" target="_blank">A Baking Girl</a></em><u><strong><br /></strong></u></div>
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<ul>
<li>3 cups whole spelt flour</li>
<li>1 tablespoon baking powder</li>
<li>1/2 teaspoon sea salt</li>
<li>3/4 cup coconut sugar (cane sugar will work as well)</li>
<li>3/4 cup unsweetened applesauce</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1 tablespoon unrefined coconut oil, melted</li>
<li>3/4 cup finely chopped hazelnuts</li>
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Makes one dozen.<br /> Preheat oven to 325 degrees. In a large bowl, combine the flour, baking powder and salt. In a second bowl, mix the sugar, applesauce, vanilla and coconut oil. Add the wet mixture to the dry and stir until just combined. Fold in the hazelnuts.<br /> Turn the dough onto a baking sheet and form the dough into a flat log that's about 4 inches tall and 1/2 inch thick. Using a butter knife, score the lines of what will be the individual cookies (about every 1/2 inch or so). Bake for 25 minutes.<br /> Remove the baking sheet from the oven. Allow the dough to cool for 5 minutes then cut the cookies along the score lines and place them on their sides, cut side down. Return to oven and bake another 10 minutes until golden brown, then flip the cookies and bake another 5-10 minutes or until hard and crunchy.<br /> Allow to cool, then share with a friend over your favorite type of coffee.<br />
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What is your favorite holiday beverage?</div>
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I'm partial to peppermint mochas or peppermint hot chocolates, heavier on the mint and light on the chocolate.</div>
<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com6tag:blogger.com,1999:blog-3163031664003228181.post-60957037253600479222013-12-05T17:13:00.001-07:002013-12-05T17:17:27.047-07:00Raw Brownies with Chocolate Pepppermint Glaze (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HuV-WJptFaA/UqEKjEEvKWI/AAAAAAAABsk/aUHbsqBhcY8/s1600/DSC_4434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-HuV-WJptFaA/UqEKjEEvKWI/AAAAAAAABsk/aUHbsqBhcY8/s640/DSC_4434.JPG" width="424" /></a></div>
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I love mint and chocolate together. It's quite possibly my favorite flavor combination. I had been wanting to make a peppermint brownie recipe for awhile now and finally got around to it last week. My original plan was to make it from my <a href="http://fortheloveofleaves.blogspot.com/2013/07/fudgy-nut-butter-brownies-vegan-gluten.html" target="_blank">nut butter brownie recipe</a> using almond butter instead of peanut butter and adding peppermint extract. But when I went to make them I was suddenly inspired to make them raw instead and I am so glad I did. 'Cause guys, these brownies, they're good.</div>
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Plus they're made with only wholesome ingredients. Nuts, dried fruit, oats, cacao and coconut oil. It's a brownie you can feel good about. Yup, I just said that. This is a healthy brownie that does not taste like crap. And don't even think about skimping and leaving out the glaze. It's what makes it, plus that's where all the mint flavor is. So do yourself the favor, take the five extra minutes and dirty a couple more dishes and make that glaze. You deserve it.</div>
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<a href="http://2.bp.blogspot.com/-MtqoQV8-OhE/UqEMwr3TYeI/AAAAAAAABs4/zgw267RWs2M/s1600/DSC_4438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-MtqoQV8-OhE/UqEMwr3TYeI/AAAAAAAABs4/zgw267RWs2M/s640/DSC_4438.JPG" width="468" /></a></div>
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<u><b>Raw Brownies with Chocolate Peppermint Glaze</b></u><br />
Makes 1 loaf pan.<br />
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<i>For the brownie:</i><br />
<i>-</i>2 cups raw pecans<br />
-1 cup rolled oats<br />
-8 dates<br />
-1 teaspoon pure vanilla extract<br />
-Pinch of sea salt<br />
-2-3 cacao<br />
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Place the pecans and oats in a food processor and pulse until it becomes a uniform consistency, it should look like a coarse flour. Add in the dates, vanilla, sea salt and cacao and pulse until it creates a sticky dough. Scoop out the dough and place it in a loaf pan lined with parchment paper. Press the dough firmly until it evenly covers the pan. Place it in the freezer. Time for the glaze!<br />
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<i>For the glaze:</i></div>
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<i>-</i>1/4 cup coconut oil, melted</div>
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-2 tablespoon raw agave</div>
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-1 1/2 tablespoon cacao</div>
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-1/4 teaspoon pure peppermint extract</div>
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In a small bowl whisk together all the ingredients until they are evenly combined. Remove the brownies from the freezer. Slowly and evenly pour the glaze over the brownies, use a rubber spatula to even it out if necessary. Return brownies to the freezer, be sure they are on a flat surface otherwise all your glaze will end up in one side. Allow brownies to chill for 15-20 minutes or until the glaze has hardened. Remove from freezer a minute before serving to allow it to thaw slightly. Enjoy your brownie guilt free. Just try not to eat the whole pan, but if you did it wouldn't be the end of the world.</div>
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What's your favorite flavor combination?</div>
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<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com2tag:blogger.com,1999:blog-3163031664003228181.post-91430420285407522432013-12-03T17:58:00.001-07:002013-12-03T17:58:51.700-07:00Vegan Banana Bread Revisited<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CwCIy6URLdE/Up5u5Npl5KI/AAAAAAAABrw/13z5jDlyNEw/s1600/DSC_4572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-CwCIy6URLdE/Up5u5Npl5KI/AAAAAAAABrw/13z5jDlyNEw/s640/DSC_4572.JPG" width="604" /></a></div>
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Happy Tuesday Everyone! I hope you all had a wonderful long weekend and a fantastic Thanksgiving! My holiday was great, I spent it in the country with Sam's family. His aunt has a beautiful ranch about an hour south of us. We went home that night with a dozen fresh eggs from her chickens, some of her homemade green salsa, at least four pounds of potatoes and a ton of bananas that Sam's grandmother brought. Like, <i>a lot</i> of bananas.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3-t10nkMoa8/Up5wN2jhfxI/AAAAAAAABr8/nBll1Y6DFEo/s1600/DSC_4486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/-3-t10nkMoa8/Up5wN2jhfxI/AAAAAAAABr8/nBll1Y6DFEo/s640/DSC_4486.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I took this picture after I had already made several loaves of banana bread.</td></tr>
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What better way is there to use up a bunch of overripe bananas than to perfect my banana bread recipe? So that is what my weekend consisted of mostly. I even tried making some vegan, gluten-free banana bread, but it just didn't come out right. I have the hardest time baking with coconut flour. I don't know what my problem is. </div>
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<a href="http://1.bp.blogspot.com/-3uBD0TpsU8A/Up5x8PfLteI/AAAAAAAABsI/bDIv_dZNy1c/s1600/DSC_4497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3uBD0TpsU8A/Up5x8PfLteI/AAAAAAAABsI/bDIv_dZNy1c/s640/DSC_4497.JPG" width="514" /></a></div>
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Anyway. You may remember I posted my recipe for <a href="http://fortheloveofleaves.blogspot.com/2013/04/vegan-banana-cake.html" target="_blank">vegan banana bread</a> back a few months ago. But I posted that from Colorado and the bread didn't rise correctly. Baking at high altitude is not fun. It's frustrating trying to figure out if the recipe is off because the measurements are off or if it's just because you're thousands of feet higher than you normally are. Hence the number of raw recipes I posted while living in Colorado (like <a href="http://fortheloveofleaves.blogspot.com/2013/05/raw-blackberry-crumble-bars-vegan.html" target="_blank">this one</a>, <a href="http://fortheloveofleaves.blogspot.com/2013/06/berry-coconut-smoothie-bowl-vegan.html" target="_blank">this one</a> and <a href="http://fortheloveofleaves.blogspot.com/2013/05/raspberry-chocolate-chip-chia-pudding.html" target="_blank">this one</a>). I knew my recipe for banana bread was good from the countless times I had made it down at sea-level, but I just didn't like having such flat looking bread in my pictures when I knew that wasn't a true representation of what the bread was like. My initial plan was just to update the photos on the post, but I figured while I had all the bananas I could hope for at my disposal, I might as well experiment a little and perfect the recipe.</div>
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After all my experimenting I was very encouraged to find that I really did have a great recipe and it really didn't need to be tweaked too much at all. So I basically ended up just recreating that same recipe, but with some of my new favorite ingredients and simplified it so it only takes one bowl. Less dishes to clean up afterwards is always a good thing.</div>
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<strong><u>Vegan Banana Bread</u></strong></div>
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<li>3 Large Overripe Bananas</li>
<li>1/4 Cup Unrefined Coconut Oil, Softened (melted is fine too)</li>
<li>2/3 Cup Coconut Sugar</li>
<li>1/3 Cup Unsweetened Almond Milk</li>
<li>1 Tablespoon Pure Vanilla Extract</li>
<li>2 Cups Whole Spelt Flour</li>
<li>2 Tablespoons Ground Flaxseeds</li>
<li>1 Teaspoon Sea Salt</li>
<li>1 Teaspoon Baking Soda</li>
<li>1 Teaspoon Baking Powder</li>
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Makes 1 loaf.<br />
Preheat oven to 375 degrees. In a large mixing bowl, mash bananas with coconut oil; mix in sugar then the almond milk and vanilla. Add the flour, flaxseeds, salt, baking powder and baking soda to the bowl and mix until combined. Pour the batter into a greased loaf pan. Bake for 40 minutes or until a toothpick can be inserted and removed cleanly and the top feels slightly firm. Allow to cool for 10 minutes. Serve and enjoy!<br />
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<em>Notes:</em><br />
-As always feel free to mix in whatever you feel like<em>... </em>chocolate chips, nuts, cinnamon, coffee, shredded coconut, berries....the list goes on...<em><br /></em><br />
-This recipe comes out fine without being too dry if you choose to leave out the coconut oil, but I highly suggest adding it. I can't remember what it is...baking soda? bananas? flax seed? something in this recipe mixed with coconut oil gives it a buttery flavor that shouldn't be missed. Plus, coconut oil is good for you :-)<br />
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How was your Thanksgiving?</div>
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What's your favorite "mix-in" for banana bread?</div>
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Oh! P.S.- I have a killer banana ice cream recipe coming your way soon. My other favorite way to use up overripe bananas!Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4tag:blogger.com,1999:blog-3163031664003228181.post-16732739820297888902013-11-27T15:02:00.000-07:002013-11-27T15:02:25.777-07:00Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0SdXvz4LXUI/UpZgFHJ6ZJI/AAAAAAAABqk/xLApE2GntgE/s1600/DSC_4468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-0SdXvz4LXUI/UpZgFHJ6ZJI/AAAAAAAABqk/xLApE2GntgE/s640/DSC_4468.JPG" width="640" /></a></div>
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Can you believe tomorrow is Thanksgiving?! I saw that tomorrow is also the first day of Hanukkah. I'm not Jewish, but I think it's pretty awesome that those two holidays are falling on the same day and won't again for more than 70, 000 years. Crazy!</div>
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<a href="http://2.bp.blogspot.com/-BQ6bo1AgTgE/UpZi9CEqqcI/AAAAAAAABrI/8RkAmARVxtg/s1600/DSC_4477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-BQ6bo1AgTgE/UpZi9CEqqcI/AAAAAAAABrI/8RkAmARVxtg/s640/DSC_4477.JPG" width="424" /></a></div>
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I'll be celebrating Thanksgiving with Sam's extended family this year and I was asked to bring a salad. I knew I wanted to make something simple because let's be honest, no one counts down the days til Thanksgiving for the salad. I had a rough idea of what exactly I wanted to put in it, but it seemed too simple, incomplete almost. That is until I found this recipe on the <a href="http://www.huffingtonpost.com/2011/10/27/fresh-spinach-salad-with-_n_1059278.html" target="_blank">Huffington Post's website</a>. It was exactly what I was looking to make, but with the addition of the perfect dressing to tie it all together. Earlier today I prepped the dressing and the pecans so that I could try out the salad to make sure I wasn't bringing something tomorrow that would taste less than delicious. And man, oh man is this good. As soon as I finished eating the salad that I used in these photos I immediately wanted more. You can be sure that I am counting down the hours to when I can eat more of it!</div>
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<a href="http://1.bp.blogspot.com/-vsdAkcRzHRk/UpZoSzDj-4I/AAAAAAAABrg/qwoK9z7rZyY/s1600/DSC_4473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="http://1.bp.blogspot.com/-vsdAkcRzHRk/UpZoSzDj-4I/AAAAAAAABrg/qwoK9z7rZyY/s640/DSC_4473.JPG" width="640" /></a></div>
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This salad comes together in less than fifteen minutes and features the holiday flavors that we all love while still leaving you with room for the mashed potatoes and stuffing. For the recipe click this link to the Huffington Post's website:</div>
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<a href="http://www.huffingtonpost.com/2011/10/27/fresh-spinach-salad-with-_n_1059278.html" target="_blank">Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing</a></div>
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***Note the recipe on the website is for <i>a lot</i> of salad, so if you're expecting a smaller crowd you may want to minimize the amount. I decided to only go with a pound of spinach and adjust the amounts of the other ingredients from there.</div>
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I hope those of you celebrating the holidays this weekend have a wonderful time with family and friends!</div>
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Happy Thanksgiving and Happy Hanukkah!</div>
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Do you usually eat salads at holiday meals?</div>
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What types of salads do you like to have?</div>
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<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com6tag:blogger.com,1999:blog-3163031664003228181.post-91903350855284772592013-11-25T14:24:00.000-07:002013-11-25T14:24:55.208-07:00Pumpkin Biscotti (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NcEcP1TbrvY/UpDOvtWBUJI/AAAAAAAABps/jjl64DAfTQE/s1600/DSC_4399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-NcEcP1TbrvY/UpDOvtWBUJI/AAAAAAAABps/jjl64DAfTQE/s640/DSC_4399.JPG" width="424" /></a></div>
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I follow a lot of really great blogs that are constantly inspiring me both in the kitchen and in life (click the link on the left for a full list). Last week I stumbled upon a new blog: <a href="http://www.abakinggirl.com/" target="_blank">A Baking Girl</a>. I instantly loved Rossi's site and all her delicious-looking recipes. One recipe for <a href="http://www.abakinggirl.com/2013/11/09/crisp-and-crunchy-cranberry-biscotti/" target="_blank">Cranberry Biscotti</a> stuck out to me particularly. Biscotti are one of those things that I love and always forget about (which seems ridiculous since I make coffee for a living and coffee and biscotti are BFFs). I hadn't made any in years and I certainly had never made them vegan.</div>
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<a href="http://4.bp.blogspot.com/-Cr5WEkz8ew8/UpO4Fpq5-GI/AAAAAAAABqE/QTT6jOZ991U/s1600/DSC_4402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Cr5WEkz8ew8/UpO4Fpq5-GI/AAAAAAAABqE/QTT6jOZ991U/s640/DSC_4402.JPG" width="424" /></a></div>
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I also wanted to make something pumpkin because, well, it's pumpkin season and I'm a food blogger so it just seemed like something I should do. I had tried several recipes (scones, chia pudding, ice cream, bars...), but nothing ever tasted right. (Turns out it was the type of pumpkin I was using, or at least I can assume that since as soon as I switched the pumpkin everything I made tasted great). I had 3/4 cup of pumpkin puree left when I stumbled upon <a href="http://www.abakinggirl.com/2013/11/09/crisp-and-crunchy-cranberry-biscotti/" target="_blank">Rossi's biscotti recipe</a> which just so happened to call for 3/4 cup of applesauce. Hmmm... I bet I could switch out the applesauce for pumpkin and have pumpkin biscotti, I thought. And Voila! That's exactly what happened. </div>
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<b><u>Pumpkin Biscotti</u></b></div>
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<i>Adapted from <a href="http://www.abakinggirl.com/2013/11/09/crisp-and-crunchy-cranberry-biscotti/" target="_blank">A Baking Girl</a></i></div>
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<ul>
<li>3 Cups Whole Wheat Pastry Flour</li>
<li>1 Tablespoon Baking Powder</li>
<li>1/2 Teaspoon Sea Salt</li>
<li>1/2 Teaspoon Pumpkin Pie Spice</li>
<li>1/4 Teaspoon Cinnamon</li>
<li>3/4 Cup Coconut Sugar</li>
<li>3/4 Cup Pumpkin Puree</li>
<li>1 Teaspoon Pure Vanilla Extract</li>
<li>1 Tablespoon Coconut Oil, Melted</li>
<li>1/2 Cup Pumpkin Seeds, Shelled</li>
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Makes 8 Biscotti.</div>
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Preheat oven to 325 degrees. In a large bowl, combine the first five ingredients. In a second bowl, mix the sugar, pumpkin puree, vanilla and coconut oil. Add the wet mixture to the dry and stir until just combined. Mix in the pumpkin seeds. </div>
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Turn the dough onto a baking sheet and form the dough into a flat log that's about 4 inches long and 3/4 inch thick. Using a butter knife, score the lines of what will be the individual cookies (about every 1/2 inch). Bake for 25 minutes.</div>
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Remove the baking sheet from the oven. Allow the dough to cool for 5-10 minutes then cut the cookies along the score lines and place them on their sides, cut side down. Return to oven and bake another 10 minutes until golden brown, then flip the cookies and bake another 5-10 minutes or until hard and crunchy. </div>
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Allow to cool and then serve with your favorite hot beverage. </div>
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What's your favorite cold weather drink?</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4tag:blogger.com,1999:blog-3163031664003228181.post-78376345405688030402013-11-18T21:27:00.001-07:002013-11-19T14:59:09.903-07:00Spicy Roasted Green Tomato Spread (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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Happy Monday All! (Although, by the time you read this it will most likely no longer be Monday...). I hope everyone had a fantastic weekend. Mine was very relaxing and ended with Sam and I going to <a href="http://www.waterloorecords.com/Home" target="_blank">Waterloo</a> to check out a free acoustic set that <a href="http://www.theheadandtheheart.com/" target="_blank">The Head and the Heart</a> was playing. It was super chill and they're really talented and fun to listen to. What was really exciting is that we finally found a copy of the movie <a href="http://www.imdb.com/title/tt0907657/fullcredits" target="_blank">Once</a> there which we have been looking for for probably over a year now. I know, I know we could have looked online, but that felt like cheating somehow.</div>
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But about this spread. It's delicious. And spicy. And the perfect sidekick to your favorite sandwich. Or use as salsa on your burrito. We used it on sandwiches paired with a black bean spread that Sam made; very tasty. Really the possibilities are endless and it's past my bedtime so I'm going to leave it at that and let you creative minds use this spread as you see fit.</div>
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<u><strong>Spicy Roasted Green Tomato Spread</strong></u></div>
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Approximately 2 Cups of Green Grape Tomatoes, Sliced</div>
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1-2 Spicy Peppers of your choice, Diced</div>
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1 Clove Garlic, Minced</div>
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1 Tablespoon Extra Virgin Olive Oil</div>
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Sea Salt and Black Pepper to Taste</div>
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Preheat the oven to 400 degrees. Prep your veggies and place in a pan lined with aluminum foil. Drizzle with oil and sprinkle with salt and pepper. Roast for approximately 20 minutes or until tomatoes start to look shriveled and golden. Transfer veggies to a food processor and pulse until you've reached the desired consistency. Then spread it on whatever you like however you like. And as always enjoy!</div>
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What's your favorite condiment?</div>
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Who is your favorite band to see live?</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4tag:blogger.com,1999:blog-3163031664003228181.post-32046015289161386322013-11-11T15:59:00.001-07:002013-11-11T15:59:52.366-07:00Vanilla Cranberry Chia Jam (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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My original plan for today was to make a bunch of recipes, photograph them and get them ready to blog throughout the week. This is how my plans always start; thought-out, organized, efficient... but then something always comes along and derails me. Ask anyone who knows me. I am the master of procrastination and side-trackery (yes, I just made up a word to describe how I get side-tracked so easily). Today what threw off my groove was how delicious this jam is. I mean, I expected it to be good, it's cranberries and vanilla and chia seeds for goodness sake! What I wasn't expecting is for it to be downright addictive. What else could be done besides drop everything and share the recipe right away?</div>
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Not only is this jam super delicious, it's also crazy easy to make. All you need is a food processor and five minutes of your time (besides the ingredients of course). You literally just throw all the ingredients into the food processor, press puree and let it do it's thing unless it's a smooth consistency. That's it!</div>
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Plus, it's healthy!</div>
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Cranberries are great sources of antioxidants, vitamin c, vitamin a, carotene, folate, potassium and manganese. Studies have shown that consuming berries have the potential to help protect against cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections. <span style="font-size: xx-small;"><a href="http://www.nutrition-and-you.com/cranberries.html" target="_blank">[source]</a></span></div>
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Chia seeds are full of antioxidants, fiber, protein, healthy fats like omega-3, iron, calcium, magnesium and because of their gelatinous quality, they help clean out your intestinal track of unwanted junk. If this jam doesn't sound like the best topping for toast I don't know what does. </div>
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<b><u>Vanilla Cranberry Chia Jam</u> </b></div>
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<ul>
<li>1 1/2 Cups Fresh, Organic Cranberries</li>
<li>3 Tablespoons Chia Seeds</li>
<li>Seeds from 1 Vanilla Bean or 1 1/2 Tablespoons Pure Vanilla Extract</li>
<li>1 Tablespoon Pure Maple Syrup (or to taste)</li>
<li>Dash of Cinnamon (optional)</li>
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Makes 1 Cup of Jam.</div>
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Place all the ingredients in a food processor and puree until a smooth consistency is reached. Serve on toast, mix into oatmeal, spread on a muffin... get creative! It's especially good paired with almond butter on toast! Store extra jam in the refrigerator in an airtight container.</div>
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<a href="http://2.bp.blogspot.com/-fQMWPdsne2E/UoFgGg9xk8I/AAAAAAAABn0/ZTN6ar8UQDY/s1600/DSC_4307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="http://2.bp.blogspot.com/-fQMWPdsne2E/UoFgGg9xk8I/AAAAAAAABn0/ZTN6ar8UQDY/s640/DSC_4307.JPG" width="640" /></a></div>
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I think I might make up a big batch, put it in some cute jars and give it out as holiday or hostess gifts! I mean people are probably going to get enough cookies, right?</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com6tag:blogger.com,1999:blog-3163031664003228181.post-9223921083155470962013-11-08T17:23:00.000-07:002013-11-09T07:11:48.708-07:00Vegan Blueberry Pancakes with Spelt Flour<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7QS2mixJjM8/Un115IzB7vI/AAAAAAAABmY/3oOd0n-hPLE/s1600/DSC_4068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-7QS2mixJjM8/Un115IzB7vI/AAAAAAAABmY/3oOd0n-hPLE/s640/DSC_4068.JPG" width="544"></a></div>
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Over the last few weeks Sam and I have unintentionally started a tradition. Or maybe it's more of a ritual? Either way, it all started when one Saturday morning I said we should walk to <a href="http://www.capitalcitybakery.com/" target="_blank">Capitol City Bakery</a> because I had heard that they only have their vegan cinnamon rolls on Saturday morning. It never takes much convincing Sam to eat food, especially food involving sugar, so off we went bringing my roommate's dog along for the walk. When we got to the food truck it was closed. Major bummer. So we headed back to my house disappointed and with our hearts still pining after a sweet and tasty breakfast. </div>
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<a href="http://3.bp.blogspot.com/-rPEIG9Iemc4/Un15Ptd6_RI/AAAAAAAABmk/hbziNES254w/s1600/DSC_4055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-rPEIG9Iemc4/Un15Ptd6_RI/AAAAAAAABmk/hbziNES254w/s640/DSC_4055.JPG" width="444"></a></div>
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It was decided that pancakes were the perfect solution. While they are certainly not cinnamon rolls, they are delicious and that's good enough for us. This continued to happen over the next few weeks; we'd take the dog for a walk with the intention of eating cinnamon rolls only to find the bakery closed and end up making pancakes instead. We finally got the hint that they indeed do not have cinnamon rolls nor are they open on Saturdays (they aren't even in that location anymore). However, the plus side to all of this is we came up with an awesome recipe for blueberry pancakes. Seriously, during the photo shoot Sam kept whining, "hurry! I want to eat them!"</div>
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<a href="http://4.bp.blogspot.com/-pNaUfNvRw9Y/Un19dYlbAzI/AAAAAAAABmw/ZINAxUEdOjc/s1600/DSC_4079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pNaUfNvRw9Y/Un19dYlbAzI/AAAAAAAABmw/ZINAxUEdOjc/s640/DSC_4079.JPG" width="544"></a></div>
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So I had him eat this bite which was instantly met with, "That is the best bite of pancake I've ever had". And you know what? I think he might be right. I didn't think I could love a pancake like I love my <a href="http://fortheloveofleaves.blogspot.com/2013/05/toasted-coconut-banana-pancakes-vegan.html" target="_blank">Toasted Coconut Banana Pancakes</a>, but these, these, are good. Real good. </div>
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<u><b>Vegan Blueberry Pancakes with Spelt Flour</b></u></div>
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<ul>
<li>1 1/4 Cup Whole Spelt Flour</li>
<li>1/4 Cup Ground Flax Seeds</li>
<li>1 Tablespoon Baking Powder</li>
<li>1 1/2 Tablespoons Coconut Sugar</li>
<li>Pinch of Sea Salt</li>
<li>1 Cup Unsweetened Almond Milk</li><li>1Tablespoon Pure Vanilla Extract</li>
<li>1 Tablespoon Apple Cider Vinegar</li><li>1 Cup Frozen Blueberries</li><li>Unrefined Coconut Oil for greasing the skillet</li>
</ul><div>Makes 4 pancakes.</div><div>Start warming a skillet over medium heat. In a medium bowl, mix together flour, flax seeds, baking powder, sugar and salt. Add in the almond milk, vanilla extract and apple cider vinegar and whisk until ingredients are fully incorporated. Gently fold in the frozen berries. Place approximately 1 tablespoon of coconut oil in the skillet and spread to evenly coat the pan. Pour one quarter of the batter onto the skillet (I find using a 1/3 measuring cup works well) and allow to cook until the top starts to bubble. Flip! And continue cooking for about another 45 seconds-1 minute. If the pancake looks to dark or undercooked adjust the stove temperature accordingly. Continue this with the rest of the batter, adding more coconut oil as needed. Store pancakes on a plate under a clean dish towel until ready to serve. Add your favorite toppings (we made a vanilla honey syrup) and go to town! </div><div><br></div><div><i>Notes</i>:</div><div>-If you do not have spelt flour feel free to substitute whole wheat flour, just know it won't taste quite as delicious.</div><div>-Fresh blueberries are great in this recipe, too. I just only happened to have frozen on hand. If using fresh, I'd advise either adding the berries to the individual pancakes rather than the batter, or dusting them in flour before adding to the batter to prevent it from turning blue.</div><div><br></div><div><br></div><div><br></div><div> What are your weekend rituals?</div>
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<br>Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com9tag:blogger.com,1999:blog-3163031664003228181.post-77391498181496005442013-11-06T16:49:00.000-07:002013-11-06T16:49:48.229-07:00Sweet Potato and Caramelized Onion Quinoa Salad (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9pE1UcuMb5Y/UnrKIoe-mHI/AAAAAAAABj4/NDiTe8thXwU/s1600/DSC_4271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="http://1.bp.blogspot.com/-9pE1UcuMb5Y/UnrKIoe-mHI/AAAAAAAABj4/NDiTe8thXwU/s640/DSC_4271.JPG" width="640" /></a></div>
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Happy Wednesday everyone! Wednesday already. Man, this week is flying by. We're almost already through the first week of November! I can't believe it. I blame the daylight savings this past weekend. It's been getting dark around 6 o'clock here which seems like such a drastic change. Once the sun goes down so does my productivity. I just want to cuddle under some blankets and watch a movie or read a book. Last night, to my great embarrassment I fell asleep at 8 o'clock. <i>8 o'clock! </i>I feel like such an old lady! </div>
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<a href="http://3.bp.blogspot.com/-fYJxPED5e10/UnrLuZbPueI/AAAAAAAABkM/5kooQbvp6W8/s1600/DSC_4274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fYJxPED5e10/UnrLuZbPueI/AAAAAAAABkM/5kooQbvp6W8/s640/DSC_4274.JPG" width="424" /></a></div>
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To help make up for my lack of motivation in the evenings I've been focusing on getting more done during the day while the sun is still shining. So I've been setting my alarm a half hour earlier which allows me to fit in a quick workout and still have time to make myself breakfast before heading out the door to work at 6:40am. Then on my way home from work I take a longer and round-about route on my bike that way by the time I'm home my workout is done for the day. It's been a great plan so far! However, waking up earlier and exerting more energy leaves me hungrier which is where this delicious Sweet Potato and Caramelized Onion Quinoa Salad comes in. It's great because you can make up a big batch on Sunday and then have lunch all set for the rest of the week. Plus it tastes great hot or cold which makes it a great on-the-go meal.</div>
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<u><b>Sweet Potato and Caramelized Onion Quinoa Salad</b></u></div>
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<ul>
<li>2/3 Cup Quinoa</li>
<li>1 Bay Leaf</li>
<li>1 Small Yellow Onion, Diced</li>
<li>1 Clove Garlic, Minced</li>
<li>1 Tablespoon Extra Virgin Olive Oil</li>
<li>1-2 Large Sweet Potatoes, Diced</li>
<li>2 Large Collard Greens Leaves*, Stems removed and Sliced</li>
<li>Sea Salt and Fresh Ground Black Pepper to Taste</li>
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Preheat oven to 450 degrees. Cook quinoa according to package instructions adding the bay leaf to the water. While the quinoa is cooking and once the oven is preheated, place the diced sweet potatoes on a silpat, aluminum foil or greased pan and cook in the oven for 20-25 minutes or until soft. While the potatoes and quinoa are cooking, start caramelizing the onions. To do so, pour the olive oil into a skillet and cook the onion over a medium heat, stirring occasionally. Once the onions begin to brown add the garlic and continue cooking until all the onions are a nice, golden brown.</div>
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At this point the quinoa should be about done, once it is, remove the bay leaf and add in the onions and garlic. Once the potatoes are done, mix those in, too. Then add in the collards to allow them to wilt slightly. Season with salt and pepper to your liking and you are done! Portion it out into to-go containers to store in the fridge and lunch is one less thing you have to think about.</div>
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*Feel free to substitute your favorite green; kale or mustard greens would be great.</div>
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Are you affected by the change in daylight?</div>
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What do you do to stay motivated?</div>
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<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com6tag:blogger.com,1999:blog-3163031664003228181.post-28558491640188742412013-10-31T16:30:00.000-06:002013-10-31T16:30:47.394-06:007 Layer Taco Dip (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mSa5xjQCngg/UnLOIxqdEgI/AAAAAAAABiY/EjjF6HqM7FM/s1600/DSC_4158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mSa5xjQCngg/UnLOIxqdEgI/AAAAAAAABiY/EjjF6HqM7FM/s640/DSC_4158.JPG" width="538" /></a></div>
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I know what you're all probably thinking, "Really Joy? This is your Halloween post? Taco dip?!"</div>
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I realize that the calendar reads October 31, but I'm just not feeling it. It does not feel like it should almost be November. I thought about sucking it up and posting a recipe for chocolate chip pumpkin chia pudding or something, but I forgot to buy pumpkin at the store yesterday, a somewhat crucial ingredient in a pumpkin pudding. Then I thought about waiting to post this recipe until tomorrow, but then I realized I was just being ridiculous. If I want to post a recipe for Taco Dip than gosh darn it I will! </div>
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Ahem. Anyway.</div>
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<a href="http://3.bp.blogspot.com/-NOAKwPGge4s/UnLPy06nYoI/AAAAAAAABik/GUmJKdeP2qQ/s1600/DSC_4155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-NOAKwPGge4s/UnLPy06nYoI/AAAAAAAABik/GUmJKdeP2qQ/s640/DSC_4155.JPG" width="640" /></a></div>
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I have always loved taco dips (anything involving tacos, really). I think it runs in my family, like <a href="http://fortheloveofleaves.blogspot.com/2013/04/cinnamon-chocolate-chip-ice-cream-vegan.html" target="_blank">loving ice cream.</a> My sister-in-law, Nancy makes an awesome taco dip. Her taco dip is the reason I didn't survive going vegan the first time I tried. I couldn't resist the cheesy goodness! But that is no longer a problem thanks to this Vegan 7 Layer Taco Dip!</div>
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<a href="http://2.bp.blogspot.com/-ZAQlzLQo_UY/UnLRaVq7qpI/AAAAAAAABiw/p-PmRHLxA7A/s1600/DSC_4165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ZAQlzLQo_UY/UnLRaVq7qpI/AAAAAAAABiw/p-PmRHLxA7A/s640/DSC_4165.JPG" width="424" /></a></div>
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Not only is this Taco Dip vegan and delicious, it is also chock full of nutritious ingredients so there's no need to feel guilty about eating it (especially if you're using veggies instead of chips!). Plus it makes a great healthy appetizer or snack at a party or holiday get-together. </div>
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<u><b>Vegan 7 Layer Taco Dip</b></u></div>
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<li>2 Cups <a href="http://fortheloveofleaves.blogspot.com/2013/03/refried-beans-minus-refry-vegan.html" target="_blank">Vegan <span style="text-align: center;">Refried Beans</span></a></li>
<li>1 Batch of <a href="http://fortheloveofleaves.blogspot.com/2013/04/holy-guacamole-vegan-gluten-free.html" target="_blank">Guacamole</a></li>
<li>Approximately 1 Cup of your favorite Salsa (amount depends on salsa consistency)</li>
<li>2-3 Large Kale Leaves, Shredded</li>
<li>1/4 Cup Black Olives, Sliced</li>
<li>1/4 Cup Diced Tomatoes</li>
<li>1 Jalapeno, seeded and diced</li>
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Makes one 9 inch pan.</div>
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Simple layer your ingredients. Spread the beans across the bottom of the pan until they make an even layer. Next evenly spread the guacamole, then the salsa. Sprinkle on the shredded kale, olives, tomatoes and jalapenos. Serve with your favorite chips or veggies. Try not to eat the whole pan yourself. </div>
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<i>Notes:</i></div>
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-If using canned beans be sure to read the label, maybe refried beans are made with lard. I would also suggest mixing in some garlic, cumin and black pepper for a better flavor.</div>
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-This dip refrigerates really well if you want to make it ahead of time for a party. It lasted over 24 hours in my fridge without going bad or the guacamole turning brown. It actually tasted better after chilling for a little while. </div>
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Did anyone catch how many times I said "taco dip"? 'Cause it felt like a lot. Also the word "layer" looks like it's totally spelled wrong after looking at it for too long. </div>
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What's your favorite appetizer?</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com8tag:blogger.com,1999:blog-3163031664003228181.post-14527934465590947242013-10-24T14:14:00.000-06:002013-10-24T14:14:35.370-06:00Oatmeal Raisin Cookies (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-It3ZvwSSgxA/Uml_RTAcmII/AAAAAAAABiI/JaBgwSrAEyQ/s1600/DSC_4118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-It3ZvwSSgxA/Uml_RTAcmII/AAAAAAAABiI/JaBgwSrAEyQ/s640/DSC_4118.JPG" width="424" /></a></div>
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I'm just going to cut to the chase. I loved these cookies! I had never made Vegan Oatmeal Raisin Cookies before, but these were definitely an experiment gone right! These were so good that when I came home Saturday night I had found a note written from one of my roommates to the other on top of the cookies to keep her from eating them all.</div>
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I mean, come on, what's better than an oatmeal raisin cookie during this time of year? The combination of chewy oats, sweet raisins and warm cinnamon is exactly what your taste buds are asking for. As usual, this recipe is full of only healthful ingredients no margarine or shortening crap found here, no nasty, super processed sugar, just ingredients you can feel good about, but you still probably shouldn't eat the whole plate.</div>
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<a href="http://1.bp.blogspot.com/-1aZBdcA7AtY/Uml3_HpGxrI/AAAAAAAABh0/cXjy4trR_mw/s1600/DSC_4130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-1aZBdcA7AtY/Uml3_HpGxrI/AAAAAAAABh0/cXjy4trR_mw/s640/DSC_4130.JPG" width="424" /></a></div>
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<b><u>Oatmeal Raisin Cookies</u></b></div>
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<li>2 Flax Eggs (2 Tablespoons Ground Flax Seed mixed with 6 Tablespoons Warm Water)</li>
<li>1/3 Cup Unrefined Coconut Oil, Softened</li>
<li>1 Cup Coconut Sugar</li>
<li>1 Tablespoon Pure Vanilla Extract</li>
<li>1 1/4 Cup Spelt Flour</li>
<li>1 1/2 Teaspoons Baking Powder</li>
<li>1 Tablespoon Korintje Cinnamon (If using Saigon or another strong Cinnamon, reduce to 1 Teaspoon)</li>
<li>Pinch of Sea Salt</li>
<li>1 1/4 Cup Old Fashioned Oats</li>
<li>1/2 Cup Raisins</li>
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Preheat oven to 375 degrees. In a small bowl, make your flax eggs and set aside. In a large bowl combine coconut oil with coconut sugar until fully incorporated. Mix in the vanilla and flax eggs. Then add the flour, baking powder, cinnamon and salt and mix until combined. Stir in the oats and raisins. Spoon the cookie dough onto a greased cookie sheet or one lined with parchment paper or a silpat. These cookies do not spread much so there's no need to leave a huge space between cookies (an inch or two should be fine). Place in the oven and bake for 8-10 minutes. Allow to cool for a couple minutes, then devour. </div>
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-Although it is unnecessary, I found the dough less sticky and easier to handle after it had chilled in the refrigerator for at least half an hour.</div>
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-When buying raisins, read the label to make sure they didn't sneak in extra sugar, preservatives or other crap and when possible, buy organic.</div>
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-If you hate raisins, substitute dark chocolate chips instead. Fill free to mix in your favorite nuts, too!</div>
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What's your favorite kind of cookie this time of year?</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4tag:blogger.com,1999:blog-3163031664003228181.post-73004496098282550892013-10-22T21:28:00.001-06:002013-10-22T21:28:42.151-06:00[Green Thumb] Plant According to Your Regional ClimateHappy autumn, blogworld!<br />
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I'm sure many of you read that and think, "Ummm, fall has been around for a while now, chief," and whilst that may be true for most of you, those of us who live in Austin have a different story to tell. I'm loving it, though! (Especially after working in the +100 degree heat all summer.) The weather is cooler, the sky is bluer, and best of all Joy's been making all kinds of tasty treats which means being her taste-testing guinea pig has been all KINDS of delicious fun - even if I am feeling more like a farmhouse pig instead of the smaller, fitter rodent variety of pig. :p<br />
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Usually the fall season brings with it increased chances for precipitation, too, which has certainly been the case in Austin lately, and thankfully so! It seems like the more weather reports I hear for the United States, the more I'm told that our country is experiencing widespread drought. I've been working near Austin's famous (possibly infamous by this point) Lake Travis, the single source of water for the second fastest growing city in the country, and I've gotta say, it is a sad sight indeed. I lived in Austin when I was a kid, and my Gramma used to live right next to Lake Travis. It was a beautiful, lush, full body of water fully capable of sustaining wildlife, civilization, and multiple recreational activities, and it was actually known to flood with heavy rainfall. <br />
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<a href="http://4.bp.blogspot.com/-hmZSnIo3XKQ/Umc6BB5I9gI/AAAAAAAABgs/AYnQsocSJwg/s1600/first+lake+travis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="http://4.bp.blogspot.com/-hmZSnIo3XKQ/Umc6BB5I9gI/AAAAAAAABgs/AYnQsocSJwg/s640/first+lake+travis.jpg" width="640" /></a></div>
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<span style="font-size: xx-small;">(Photo courtesy of </span><a href="http://www.hurstcreekrvpark.com/Lake_Travis.html"><span style="font-size: xx-small;">http://www.hurstcreekrvpark.com/Lake_Travis.html</span></a><span style="font-size: xx-small;"> with text added)</span></div>
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Take a look at the lake today...</div>
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<a href="http://2.bp.blogspot.com/-ZeqH8S9JVuY/Umc7BduKfdI/AAAAAAAABg0/fN8mlDsdivY/s1600/dry+dock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ZeqH8S9JVuY/Umc7BduKfdI/AAAAAAAABg0/fN8mlDsdivY/s640/dry+dock.jpg" width="640" /></a></div>
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Sad, yeah? I'm going to apologize in advance here everyone, because there's a solid chance that I'ma get somewhat preachy today, but believe it or not, there is a green thumb point here, and conveniently it's the first rule of xeriscaping, too: <b>Green Thumb Gardening Guideline #1 - Plant according to your regional climate</b>, or if you'd prefer something a little more catchy, "Just because you CAN plant something, that doesn't mean you should."<br />
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I can't tell you how frustrating it is to live in Austin - one step away from being a desert ecosystem - and every day I drive by banana trees, sprawling lawns of tropical grasses, pools and hot tubs, free-flowing water fountains, sprinkler systems, and water features in restaurants and eateries. Ignorance is usually bliss, I understand, but I'm afraid ignorance has turned into intentional apathy in our country.<br />
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<a href="http://3.bp.blogspot.com/-T9XZaPxuLP4/Umc-gGccZKI/AAAAAAAABhk/dk-NgJMDVOU/s1600/lake+travis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-T9XZaPxuLP4/Umc-gGccZKI/AAAAAAAABhk/dk-NgJMDVOU/s640/lake+travis.jpg" width="640" /></a></div>
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Obviously Austin's water supply is on the verge of drying up. Water restrictions are in place, drought warnings are everywhere - street side, TV, radio, internet, and every other form of mass media - and yet people are still dropping what we call "straws" into the lake to suck out water which is used to keep their "grass" green (I say "grass," because 99 times out of 100 it's not grass; it's Bermuda or St. Augustine which are both weeds that pose as grass). You can see a couple of 200 ft straws pictured below. </div>
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<a href="http://3.bp.blogspot.com/-iBKOYWGwAmA/Umc9rfRYRcI/AAAAAAAABhg/YyHRaDyIhR4/s1600/empty+lake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-iBKOYWGwAmA/Umc9rfRYRcI/AAAAAAAABhg/YyHRaDyIhR4/s640/empty+lake.jpg" width="640" /></a></div>
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Did you know that the concept of a lawn originated in England amongst the filthy rich simply as a means of showing everyone, "Look how much space I can afford to waste." If you don't believe me, look it up! And yet somehow, this concept of purposely wasting space, money, and water has jumped the pond to our country, trillions of dollars indebted as it is and dried up as we're making it.</div>
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<a href="http://4.bp.blogspot.com/-mnl_c_hRgfY/Umc9WgixwHI/AAAAAAAABhU/rx8C-_KddeE/s1600/big+house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-mnl_c_hRgfY/Umc9WgixwHI/AAAAAAAABhU/rx8C-_KddeE/s640/big+house.jpg" width="640" /></a></div>
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Check it out, guys: just because you live in an area with little water to go around, that doesn't mean you have to settle for rocks and cactus in your yard and dust in your garden. Save for the poles, there are fully edible plants to grow for every region of the world. Here in Austin, just about any plant you can find in Africa or other desert regions will flourish with little to no maintenance: kiwano melon, peanuts, leafy greens, yucca, agave, pomegranate, figs, and blue mesquite & Buffalo grass just to name a few. They take next to no water, they are great producers, and most importantly, instead of contributing to the deterioration of the world climate shift, making those changes will actually help to repair the teeth missing from the cogs which make our planetary clock tick.<br />
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If you live in Austin or surrounding cities, here is a short list of plants you should avoid like the plague if you're interested in proper xeriscaping and/or water conservation:<br />
-tropical fruits like bananas, papaya, and guava<br />
-grasses like Bermuda grass, xoisia, and St Augustine<br />
-open outdoor gardens full of cucumbers, tomatoes, bell peppers, squash, and corn<br />
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If you're not from around here, post a comment telling me where you're from, and I'll gladly give you a list of what to plant and what not to plant, but guys, the point is that not every plant is meant to be grown in every corner of the world. Doesn't mean we need to do without plants - not at all! Just means you should do some research before you stick something in the ground. (:<br />
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-Samuel<br />
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What sort of things have you been doing to contribute to the repair of your local and global ecosystem?Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com3tag:blogger.com,1999:blog-3163031664003228181.post-64503987142661924122013-10-18T17:43:00.000-06:002013-10-18T17:43:19.882-06:00Cinnamon Things (Vegan)<div style="text-align: center;">
It's been a very rainy week here in Austin (apart from yesterday which was a perfect, crisp, sunny, autumn day). Rainy, cool weather makes me want to bake and bake specifically with cinnamon. I don't care what I'm making, it's getting cinnamon 'cause it's cold and cinnamon makes me feel all warm and cozy. Unfortunately I used up the last of my cinnamon this week in all of my <a href="http://fortheloveofleaves.blogspot.com/2013/10/pecan-plum-oatmeal-vegan.html" target="_blank">oatmeal</a> eating (I tried replacing it with pumpkin pie spice -belgh and ground ginger -a little better, but barely). It always surprises me when I run out of a spice, I always expect those little jars to last forever. </div>
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Anyway, I can't get to the store to buy more cinnamon at the moment so I started drooling over pictures of other cinnamony goodness out in the blog world and I decided to share them with you. Plus, it's been a long time since I've done any kind of 'favorite things' post. So without further ado, I give you all of the cinnamon things I wish I could be making right now.</div>
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<i>Please note that photos below belong to the original bloggers, to be taken to their site just click the photo.</i></div>
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<a href="http://www.texanerin.com/2013/05/100-whole-spelt-cinnamon-raisin-bread.html" target="_blank"><img alt="100% Whole Spelt Cinnamon Raisin Bread - healthier and delicious! Also happens to be vegan and dairy-free | texanerin.com" height="303" src="http://i1082.photobucket.com/albums/j374/Texanerin/spelt_cinnamon_raisin_bread_3.jpg" width="400" /></a></div>
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<b>Cinnamon Raisin Bread -Texan Erin</b></div>
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Cinnamon Raisin bread is one of those foods I'm constantly forgetting about usually until I go out for breakfast and I'm asked what type of bread I want on the side and they list my options. This bread however looks like one that I would not easily forget about. I'll take a slice toasted please!</div>
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<a href="http://thatkate.blogspot.com/2013/03/baked-vegan-cinnamon-doughnuts.html" target="_blank"><img alt="Untitled" height="300" src="http://farm9.staticflickr.com/8518/8595267741_1742f80ef2.jpg" width="400" /></a></div>
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<b>Baked Vegan Cinnamon Doughnuts -That Kate</b></div>
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Can I just take a moment and say that I love that it's become socially acceptable, even trendy to eat doughnuts. For the longest time it seemed that even looking at a doughnut would have you labeled as a fatty or a Homer Simpson type. Doughnuts are delicious, I'm glad we're done hating on them. And these cinnamon doughnuts look especially tasty!</div>
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<a href="http://www.thisrawsomeveganlife.com/2013/09/cinnamon-rolls-with-coconut-frosting.html#.UmGvitJJOAg" target="_blank"><img height="400" src="http://4.bp.blogspot.com/-hRtTBUw454w/UjYf0cyY9BI/AAAAAAAAJzk/okPLx78nboY/s400/IMG_1910.JPG" width="265" /></a></div>
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<b>Cinnamon Rolls with Coconut Frosting and Caramel Raisin Filling -This Rawsome Vegan Life</b></div>
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No, your eyes are not deceiving you. Those are raw and vegan cinnamon rolls. What can I say, I am continually amazed by Emily's creativity every time I stop by her blog. Someday I <i>will</i> make these.</div>
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<a href="http://themisfitbaker.com/2012/04/22/cinnamon-bundt-cake/" target="_blank"><img alt="Cinnamon Bundt Cake" height="240" src="http://themisfitbaker.files.wordpress.com/2012/04/cinnamonbundtcake1.jpg?w=550&h=330&crop=1" width="400" /></a></div>
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<b>Cinnamon Bundt Cake -The Misfit Baker</b></div>
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It may just be the fancy bundt pan it was baked in, but this cake is gorgeous. So simple yet so classy. I'm definitely keeping this recipe on file.</div>
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<a href="http://www.kohlercreated.com/blog/?p=10786" target="_blank"><img alt="Vegan Cinnamon Raisin Pull-Apart Bread" height="265" src="http://farm6.static.flickr.com/5230/5576312003_a725546d0f.jpg" width="400" /></a></div>
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<b>Vegan Cinnamon Raisin Pull-Apart Bread -Kohler Created</b></div>
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I haven't had much, if any pull-apart bread in my life, but this looks mighty tasty. Plus, I'm just a sucker for all things cinnamon raisin.</div>
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So there ya have it. I was surprised at how few vegan cinnamon recipes there are out there, apart from cinnamon rolls of course.</div>
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What are your favorite cinnamon recipes?</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com0tag:blogger.com,1999:blog-3163031664003228181.post-33581258649186695732013-10-14T14:56:00.000-06:002013-10-14T14:56:38.337-06:00Apple Cranberry Mini-Loaves & Muffins (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xmbkP9pDrFs/UlxSm3t0GHI/AAAAAAAABew/CWMZQVy9E3c/s1600/DSC_4051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-xmbkP9pDrFs/UlxSm3t0GHI/AAAAAAAABew/CWMZQVy9E3c/s640/DSC_4051.JPG" width="424" /></a></div>
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Happy Monday Everyone! I hope you all had a wonderful weekend. We had a very humid, muggy and rainy weekend here in Austin. So rainy in fact that the Austin City Limits Music Festival was cancelled on Sunday. Don't get me wrong, we need the rain, but maybe we could get it a little more spaced out next time to avoid all this flooding.</div>
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I took advantage of the rainy, Sunday afternoon and baked up some muffins and mini-loaves that I've been wanting to share with you all. I had been looking for a gluten-free and vegan apple muffin recipe for awhile, as soon as I saw <a href="http://thesimpleveganista.blogspot.com/2013/04/apple-cinnamon-muffinsgluten-free.html" target="_blank">this recipe</a> on <a href="http://thesimpleveganista.blogspot.com/" target="_blank">The Simple Veganista</a>, I knew that was the one I was looking for. I had planned to post the recipe a couple weeks ago, but when I uploaded the pictures I wasn't too pleased with the results. So I sucked it up and made these delicious muffins again. How delicious are they, you ask. So delicious that the entire batch had disappeared by the time I went to bed last night. </div>
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<a href="http://1.bp.blogspot.com/-uMtMQJNd0C0/UlxUYE8KDbI/AAAAAAAABfA/FvuufxwwETk/s1600/DSC_4043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="http://1.bp.blogspot.com/-uMtMQJNd0C0/UlxUYE8KDbI/AAAAAAAABfA/FvuufxwwETk/s640/DSC_4043.JPG" width="640" /></a></div>
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<b><u>Apple Cranberry Muffins</u></b><br />
<i>Slightly adapted from <a href="http://thesimpleveganista.blogspot.com/2013/04/apple-cinnamon-muffinsgluten-free.html" target="_blank">The Simple Veganista</a></i><br />
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<ul>
<li>2 1/4 Cup Almond Meal</li>
<li>1/2 Cup Old Fashioned Oats (be sure they are certified GF for those with an intolerance)</li>
<li>2 Tablespoons Ground Flax Seeds</li>
<li>1/2 Teaspoon Sea Salt</li>
<li>1 Teaspoon Baking Powder</li>
<li>1/2 Teaspoon Ground Cinnamon</li>
<li>1/4 Cup Pure Maple Syrup</li>
<li>1/4 Cup Unrefined Coconut Oil, Melted</li>
<li>1/3 Cup Unsweetened Almond Milk, room temperature</li>
<li>1 Tablespoon Pure Vanilla Extract</li>
<li>1 Tablespoon Apple Cider Vinegar</li>
<li>1 Cup Diced Apples, with or without skin (I kept the skin on)</li>
<li>1/2 Cup Cranberries, either dried or fresh and chopped</li>
</ul>
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Makes 9 muffins or 2-3 Mini-Loaves.</div>
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Preheat oven to 375 degrees. In a large bowl combine the first six ingredients. In a small bowl combine the maple syrup, coconut oil, almond milk, vanilla extract and apple cider vinegar. Mix the wet ingredients into the dry, be careful to not over-mix. Fold in the apples and cranberries. Pour the batter into greased or lined muffin tins or greased mini-loaf pan. Place in the oven and bake for 20-25 minutes for muffins and 25-30 minutes for the mini-loaves. Allow to cool before serving and as always enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com2tag:blogger.com,1999:blog-3163031664003228181.post-14016222118977763112013-10-09T18:35:00.001-06:002013-10-09T18:35:44.849-06:00Pecan Plum Oatmeal (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EN4Kiy69vkQ/UlXs2W4c6fI/AAAAAAAABeI/li3oXqTu3NM/s1600/DSC_4016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-EN4Kiy69vkQ/UlXs2W4c6fI/AAAAAAAABeI/li3oXqTu3NM/s640/DSC_4016.JPG" width="520" /></a></div>
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I love plums, but I forget about them all the time. Same with nectarines. Poor stone fruit not getting any love. This week I was reminded of my love for plums when they were only a dollar and change for a pound at the grocery store. Win! (It should be noted that I will notice anything if you show me how inexpensive it is. I don't care what it is, if it's cheap you've got my attention).</div>
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<a href="http://3.bp.blogspot.com/-M3Wu34kKqNU/UlXu5gpajZI/AAAAAAAABeU/lBV3i_gd4Fk/s1600/DSC_4011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-M3Wu34kKqNU/UlXu5gpajZI/AAAAAAAABeU/lBV3i_gd4Fk/s640/DSC_4011.JPG" width="588" /></a></div>
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Apart from stuffing my face with plums this past week, I've also been trying to figure out healthy breakfasts to bring to work with me. Most mornings my stomach can only handle a small glass of kombucha and a piece of fruit if I'm lucky. By the time I bike to work I'm ready for something more filling, but if I don't come prepared my only option is a muffin the size of my face (or the banana bread that feels like a brick). This oatmeal has been a lifesaver (and waist saver). It's delicious, satisfying and filling, plus it takes less than a minute to put together in the morning. And with these snazzy, perfectly sized Pyrex dishes I found at Target it also helps save the earth from the hundreds of oatmeal packets I could be going through. </div>
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<b><u>Pecan Plum Oatmeal</u></b></div>
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<ul>
<li>1 Cup Old-Fashioned Oats</li>
<li>1 Tablespoon Ground Flax Seeds</li>
<li>1 Tablespoon Vegan Sugar (I use Coconut Sugar)</li>
<li>1/4 Cup Pecans, Chopped</li>
<li>1 Teaspoon Cinnamon</li>
<li>1 Plum, Sliced, Diced or Chopped</li>
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Makes 1 Serving.</div>
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Combine all the dry ingredients and stir to avoid any clumps. Add hot water and allow to steep for a minute or two. Stir in the plums and enjoy.</div>
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<i>Notes:</i></div>
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-I buy all my ingredients in the bulk section of the grocery store to save money and packaging.</div>
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-I never measure the ingredients in the morning. Once you have an idea of what the amount looks like, just throw it in the container to save time and dishes. I also store the ingredients in jars for easy access.</div>
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-When I take this oatmeal on the road with me, I just assemble the ingredients at home and then when I'm ready to eat it, I simply add hot water. </div>
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<a href="http://3.bp.blogspot.com/-vLrSl5pHkuY/UlXy6lkaMII/AAAAAAAABeg/fKBh3OjBfUw/s1600/DSC_4021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vLrSl5pHkuY/UlXy6lkaMII/AAAAAAAABeg/fKBh3OjBfUw/s640/DSC_4021.JPG" width="424" /></a></div>
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What's your go-to easy and nutritious breakfast?</div>
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<br />Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com2tag:blogger.com,1999:blog-3163031664003228181.post-41893194277777005162013-10-03T19:04:00.000-06:002013-10-03T19:04:50.041-06:00Blueberry Banana Bran Muffins (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6FyaNf090cU/Ukyfo9Hw66I/AAAAAAAABdI/iM-utYt_VzY/s1600/DSC_3974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-6FyaNf090cU/Ukyfo9Hw66I/AAAAAAAABdI/iM-utYt_VzY/s640/DSC_3974.JPG" width="526" /></a></div>
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Bran muffins are one of those great dividers. Like olives, sushi or mushrooms, people either love them or hate them. I have always loved bran muffins. Growing up, I remember my mom bringing home boxes of the day-old muffins from the grocery store and I always wanted the bran muffin. Not the blueberry, not the lemon poppy seed or the corn, I wanted the bran muffin. I'm weird, I know.</div>
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<a href="http://4.bp.blogspot.com/-DPsTA3vDJmk/Ukygmi3NTNI/AAAAAAAABdQ/EGkzsEVfc3Q/s1600/DSC_3954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-DPsTA3vDJmk/Ukygmi3NTNI/AAAAAAAABdQ/EGkzsEVfc3Q/s640/DSC_3954.JPG" width="460" /></a></div>
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Along with great dividers, bran muffins are also many times great deceivers. People tend to just assume they're healthier. Whether this is consciously or sub-consciously, I think we all do it on some level. Unfortunately bran muffins are often times anything but healthy. Out of curiosity, I did a quick Google search for nutrition facts for the average bran muffin. The results for one muffin? Almost 350 calories with over 11 grams of fat and 23 grams of sugar. Yikes!</div>
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<a href="http://3.bp.blogspot.com/-G5_pjq3MquY/UkyiYueCjNI/AAAAAAAABdc/00CE7yv2HIA/s1600/DSC_3962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="http://3.bp.blogspot.com/-G5_pjq3MquY/UkyiYueCjNI/AAAAAAAABdc/00CE7yv2HIA/s640/DSC_3962.JPG" width="640" /></a></div>
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But have no fear! I have come up with a solution for us bran muffin lovers! A recipe as nutritious as it is delicious! My recipe has only 160 nutrient-dense calories per muffin with only 2 grams of healthy fat, almost 5 grams of protein and half the amount of sugar that bakery muffins have. Plus they are loaded with fiber (over 8 grams per muffin!), manganese and vitamin B6. Now there's a muffin to feel good about!</div>
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<b><u>Blueberry Banana Bran Muffins</u></b></div>
<ul>
<li>3/4 Cup Whole Spelt Flour</li>
<li>3/4 Cup Wheat Bran</li>
<li>1/4 Cup Old Fashioned Oats</li>
<li>2 Tablespoons Ground Flax Seeds</li>
<li>1 1/2 Teaspoon Baking Powder</li>
<li>Pinch of Sea Salt</li>
<li>2 Overripe Bananas</li>
<li>1 Tablespoon Pure Vanilla Extract</li>
<li>1/8 Cup Blackstrap Molasses</li>
<li>1/8 Cup Pure Maple Syrup</li>
<li>1/4 Cup Unsweetened Almond Milk</li>
<li>1/2 Cup Blueberries</li>
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Makes 6 muffins.<br />Preheat oven to 375 degrees. In a large mixing bowl, combine first 6 ingredients. Mash in the bananas. Then add the vanilla extract, molasses and maple syrup. Stir in the almond milk until just combined. Carefully fold in blueberries. Line a muffin pan with liners or lightly grease with coconut oil. Fill each muffin liner to the top with batter. Bake for 25-30 minutes or until a toothpick can be inserted and cleanly removed. Allow to cool for 10 minutes before serving. Then sit back, relax and enjoy a muffin you can feel good about eating.<div>
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<a href="http://3.bp.blogspot.com/-D2g39C2hM8c/Uk4TzFfbDNI/AAAAAAAABd4/AVwvVsyxjpg/s1600/DSC_3964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-D2g39C2hM8c/Uk4TzFfbDNI/AAAAAAAABd4/AVwvVsyxjpg/s640/DSC_3964.JPG" width="446" /></a></div>
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So how 'bout you, are you a fan of bran?</div>
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Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4tag:blogger.com,1999:blog-3163031664003228181.post-76258090464277884332013-10-02T13:06:00.000-06:002013-10-02T15:12:38.189-06:00Bell Pepper Rainbow Salsa (Vegan, Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CBkxe1GkPYw/UknzwCpIPnI/AAAAAAAABb4/qvOgQJHXMbI/s1600/DSC_3777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-CBkxe1GkPYw/UknzwCpIPnI/AAAAAAAABb4/qvOgQJHXMbI/s640/DSC_3777.JPG" width="424" /></a></div>
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Is it really October already? How the heck did that happen? It snuck right past me, probably while I was watching way too many episodes of a show my sister got me addicted to this past week (anyone else watch Revenge?). </div>
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<a href="http://4.bp.blogspot.com/-DVlf8sQSokI/Ukn077gPBwI/AAAAAAAABcA/1cKCEuVAckY/s1600/DSC_3719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-DVlf8sQSokI/Ukn077gPBwI/AAAAAAAABcA/1cKCEuVAckY/s640/DSC_3719.JPG" width="424" /></a></div>
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While it seems like everyone else is celebrating all things autumn, I'm going to hold on to summer as long as possible. Don't get me wrong, I love fall flavors and foods, but it's still 90 degrees here in Texas so those flavors don't taste quite right yet. Plus I'm still getting loads of fresh, tasty tomatoes and peppers at the farmer's market! Don't worry apples, pumpkin and squash, you'll have your turn, just not quite yet.</div>
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<a href="http://4.bp.blogspot.com/-UB07brj4-D4/Ukn19i_bI3I/AAAAAAAABcI/lzxPOeb49CM/s1600/DSC_3723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-UB07brj4-D4/Ukn19i_bI3I/AAAAAAAABcI/lzxPOeb49CM/s640/DSC_3723.JPG" width="564" /></a></div>
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When I saw this colorful display of peppers at the farmer's market I knew I wanted to make them into salsa. One, because they're so pretty and two, because salsa is pretty much my favorite thing in the world. I will use any excuse to make (or eat) salsa!</div>
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<a href="http://4.bp.blogspot.com/-rGhNkiE9N_A/Ukn2qT6YNHI/AAAAAAAABcQ/EfeZ7-4tmOg/s1600/DSC_3727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-rGhNkiE9N_A/Ukn2qT6YNHI/AAAAAAAABcQ/EfeZ7-4tmOg/s640/DSC_3727.JPG" width="602" /></a></div>
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Not only do these peppers make for a beautiful salsa, they also make for a nutritious snack or topping. The pigment in fruits and vegetables isn't just for fun, it also signifies various vitamins, minerals and antioxidants. It's nature's way of helping us eat a balanced diet. Notice how the healthiest foods also seem to be the most colorful?</div>
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<a href="http://4.bp.blogspot.com/-46keAxlxQd4/Ukn3hr8Z-mI/AAAAAAAABcc/ezBWYMG3qQc/s1600/DSC_3765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-46keAxlxQd4/Ukn3hr8Z-mI/AAAAAAAABcc/ezBWYMG3qQc/s640/DSC_3765.JPG" width="424" /></a></div>
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Here's the breakdown:</div>
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<u>Red produce:</u> vitamin A (beta carotene), vitamin c, lycopene, manganese and fiber.</div>
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<u>Orange produce:</u> vitamins a, c, b6, potassium, lycopene and fiber.</div>
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<u>Yellow produce:</u> vitamin a, manganese, magnesium, potassium and fiber.</div>
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<u>Green produce:</u> calcium, magnesium, iron, lutein and folate.</div>
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<u>Blue produce:</u> loaded with fiber and antioxidants.</div>
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<u>White produce:</u> vitamins c, k, fiber, folate and allicin.</div>
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<a href="http://www.everydayhealth.com/health-report/diet-nutrition/eating-the-rainbow-for-good-nutrition.aspx" target="_blank">[source]</a> </div>
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And that's just a general overview, each color produce packs quite the health punch, so go ahead and taste the rainbow.... vegetable rainbow that is.</div>
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<a href="http://4.bp.blogspot.com/-nUSMfBGiXyc/Ukn9pWxEtjI/AAAAAAAABcs/edWAfeGnDM8/s1600/DSC_3774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nUSMfBGiXyc/Ukn9pWxEtjI/AAAAAAAABcs/edWAfeGnDM8/s640/DSC_3774.JPG" width="530" /></a></div>
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<b><u>Bell Pepper Rainbow Salsa</u></b></div>
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<i>One of the great things about making your own salsa is that exact measurements aren't needed. Add your ingredients and taste as you go until you like the flavor!</i></div>
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<ul>
<li>4 Large (8 small) Bell Peppers in various colors</li>
<li>2-3 Roma Tomatoes</li>
<li>2 Cloves of Garlic, minced</li>
<li>1/4-1/2 Cup Onion (for a milder flavor onion, use purple)</li>
<li>1-2 Jalapeno or Serrano Pepper</li>
<li>Sea Salt and Fresh Ground Pepper to Taste</li>
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Dice all vegetables and place in a large bowl. Add salt and pepper until you've achieved the taste you like. Store in the refrigerator. Tastes best if made at least a half hour before serving. Eat with chips or use it as a topping with your favorite dish. Enjoy!</div>
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Notes:</div>
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-This is meant to be a simple recipe, but feel free to add cilantro, parsley, lemon or lime juice, cumin or any other ingredients that strike your fancy. Make it your own!</div>
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-If you don't want the salsa to taste too spicy be sure to remove the seeds from the jalapeno or serrano before dicing, or just leave them out altogether.</div>
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<a href="http://4.bp.blogspot.com/-moGy2Z67VUU/UkoAhtwWWmI/AAAAAAAABc4/1dsxJpWw5OI/s1600/DSC_3768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-moGy2Z67VUU/UkoAhtwWWmI/AAAAAAAABc4/1dsxJpWw5OI/s640/DSC_3768.JPG" width="424" /></a></div>
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<i><br /></i></div>
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Have you boarded the fall train yet?</div>
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What's your favorite fall food?</div>
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Or better yet, what's your favorite summer food that you're not ready to let go of?</div>
Anonymoushttp://www.blogger.com/profile/11711441167052254939noreply@blogger.com4