Yellow Curry Hummus (Vegan, Gluten Free)

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. 

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.

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.

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.

Yellow Curry Hummus

• 2 cups cooked chickpeas (garbanzo beans)
• 1 large clove of garlic
• 1 tablespoon tahini
• juice from half a lemon
• 1 tablespoon turmeric
• sea salt and fresh ground pepper to taste

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.

P.S.- I had a fantastic time in Puerto Rico! To see some pictures from the trip, head to my Instagram (@loveofleaves)

P.P.S- I believe I still need to announce the winner from the giveaway in my last post. 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.

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!

Travel Snacks: Roasted Peanut and Dark Chocolate Energy Squares (Vegan, Gluten Free) + A Giveaway!

I'm antsy. I get that way sometimes. 

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." 

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?

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!

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?

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!).

Here's what I'll be bringing with me:

-My Nalgene water bottle 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.

-Two organic apples. 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.
-A few homemade energy squares. 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.
-Crackers. 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.

-I'm also bringing a simple trail mix 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.
-Lastly, I've packed some store bought energy bars. 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.

Roasted Peanut and Dark Chocolate Energy Squares

• 1 cup pitted dates (approximately 10)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup rolled oats
• 1/2 cup dry roasted peanuts
• 1/2 cup raw shelled sunflower seeds
• 1 tablespoon flax seeds
• 1 tablespoon pure vanilla extract
• pinch of sea salt
• 2 tablespoons non-dairy dark chocolate chunks

Makes 8 squares.

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. 

Notes:

-If you have a gluten intolerance or allergy be sure to use certified gluten free oats or just omit them altogether.

-This recipe if very flexible, if you don't like peanuts or sunflower seeds substitute pecans, walnuts, cashews, hazelnuts, etc. 

-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. 

Now, on to the giveaway. This is the second giveaway I'll be sharing on the blog. This first was for some of my vanilla extract 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. 

Phew, this felt like a really long post. I've done enough talking. I want to hear from you guys.

What travel snacks do you like?

What do you do to keep yourself occupied on a plane?

Are you a window, aisle or middle seat (do those people even exist?) person?

Have a fabulous week!

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

Raw Brownies with Chocolate Pepppermint Glaze (Vegan, Gluten Free)

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 nut butter brownie recipe 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.

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.

Raw Brownies with Chocolate Peppermint Glaze
Makes 1 loaf pan.

For the brownie:
-2 cups raw pecans
-1 cup rolled oats
-8 dates
-1 teaspoon pure vanilla extract
-Pinch of sea salt
-2-3  cacao

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!

For the glaze:

-1/4 cup coconut oil, melted

-2 tablespoon raw agave

-1 1/2 tablespoon cacao

-1/4 teaspoon pure peppermint extract

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.

What's your favorite flavor combination?

Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing (Vegan, Gluten Free)

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!

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 Huffington Post's website. 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!

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:

Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing

***Note the recipe on the website is for a lot 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.

I hope those of you celebrating the holidays this weekend have a wonderful time with family and friends!

Happy Thanksgiving and Happy Hanukkah!

Do you usually eat salads at holiday meals?

What types of salads do you like to have?

Spicy Roasted Green Tomato Spread (Vegan, Gluten Free)

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 Waterloo to check out a free acoustic set that The Head and the Heart 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 Once 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.

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.

Spicy Roasted Green Tomato Spread

• Approximately 2 Cups of Green Grape Tomatoes, Sliced
• 1-2 Spicy Peppers of your choice, Diced
• 1 Clove Garlic, Minced
• 1 Tablespoon Extra Virgin Olive Oil
• Sea Salt and Black Pepper to Taste

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!

What's your favorite condiment?

Who is your favorite band to see live?

Vanilla Cranberry Chia Jam (Vegan, Gluten Free)

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?

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!

Plus, it's healthy!

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. [source]

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. 

Vanilla Cranberry Chia Jam 

• 1 1/2 Cups Fresh, Organic Cranberries
• 3 Tablespoons Chia Seeds
• Seeds from 1 Vanilla Bean or 1 1/2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Pure Maple Syrup (or to taste)
• Dash of Cinnamon (optional)

Makes 1 Cup of Jam.

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.

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?

Sweet Potato and Caramelized Onion Quinoa Salad (Vegan, Gluten Free)

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. 8 o'clock! I feel like such an old lady! 

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.

Sweet Potato and Caramelized Onion Quinoa Salad

• 2/3 Cup Quinoa
• 1 Bay Leaf
• 1 Small Yellow Onion, Diced
• 1 Clove Garlic, Minced
• 1 Tablespoon Extra Virgin Olive Oil
• 1-2 Large Sweet Potatoes, Diced
• 2 Large Collard Greens Leaves*, Stems removed and Sliced
• Sea Salt and Fresh Ground Black Pepper to Taste

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.

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.

*Feel free to substitute your favorite green; kale or mustard greens would be great.

Are you affected by the change in daylight?

What do you do to stay motivated?

7 Layer Taco Dip (Vegan, Gluten Free)

I know what you're all probably thinking, "Really Joy? This is your Halloween post? Taco dip?!"

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! 

Ahem. Anyway.

I have always loved taco dips (anything involving tacos, really). I think it runs in my family, like loving ice cream. 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!

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. 

Vegan 7 Layer Taco Dip

• 2 Cups Vegan Refried Beans
• 1 Batch of Guacamole
• Approximately 1 Cup of your favorite Salsa (amount depends on salsa consistency)
• 2-3 Large Kale Leaves, Shredded
• 1/4 Cup Black Olives, Sliced
• 1/4 Cup Diced Tomatoes
• 1 Jalapeno, seeded and diced

Makes one 9 inch pan.

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. 

Notes:

-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.

-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. 

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. 

What's your favorite appetizer?