Interesting concept! Hmmmm.. Try it!

ladyrastafari

Notchilous
Here's a thread where you can share neat little ideas that you've come across, whether they be simple or complex.. somebody might enjoy it and put it to use....

a teacup garden...

 

ladyrastafari

Notchilous
Hemp Banana Milkshake



Creamy and delicious with hemp for healhty fats and protien.

* Good pre or post workout shake!

1-2 Bananas (frozen works best)
1 cup Nut Milk: almond, hazelnut or brazil nut
2 Tbsp Hemp Seeds or Hemp Protein Powder
1/4 tsp Cinnamon
1/8 tsp Nutmeg
2 cups Ice

1. Blend all and enjoy!
 

ladyrastafari

Notchilous
Vegan Salad in a jar


The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up".

Layering Salad Jars:

1) BOTTOM - dressing/liquid
2) Heavy ingredients that hold up well when submerged in dressing - beans, cucumbers, radishes, onion..
3) Heavy items that you may not want directly touching the dressing when stored.
4) Leafy greens/light ingredients that take up a lot of space - spinach, kale, chard, arugula..
5) A small amount of heavy accent items - nuts, seeds, dried fruit, croutons, accent spices
6) TOP - colorful ingredients to perk up your taste buds when you pop open the jar - fruit, edible flowers, herbs..

Other: grains and pasta are nice add ins. I like to put these on top of the plentiful salad so that it doesn't get soggy in the dressing but helps to weigh the greens down a bit so I can fit more yummy stuff in each jar.

There are no exact "rules" and that is the fun part. Let creativity take over
 
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ladyrastafari

Notchilous
thanks.. i'll share a little of my FB posting style here.. we'll see how that goes.. neways... on to the next..

if you are a die hard watch-your-food-like-a-hawker.. you can try this.. raw avocado cacao mousse... sweet but easy to make



Raw Avocado Cacao Mousse serves 4 to 6
4 ripe avocados
1/3 cup raw coconut nectar
1/2 cup raw cacao powder
1 teaspoon vanilla extract
pinch of salt
fresh fruit and nuts for garnish

In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.

Note on the recipe:
If you want to try this recipe, but don't have the raw coconut sweetener or cacao powder on hand (they are specialty type of items I wanted to try), agave, honey and unsweetened cocoa powder are fine-tasting substitutes. The mousse will no longer be strictly raw, but it is still delicious! And it retains the spirit of the dish.
 

ladyrastafari

Notchilous
Interesting movie..

A MILLION COLOURS is a sweeping romantic drama of South Africa's once most famous teen black movie stars who fell from grace after the early 1970's blockbuster "e'Lollipop" made him South Africa's most beloved childhood star. Forced into hiding after participating in the June 16, 1976 student uprising in Soweto, Muntu's life spiraled downward into crime and despair. He is separated from the love of his life, becomes a fugitive, and struggles to survive apartheid. This film is an inspiring true story of danger, adventure, romance, betrayal and redemption...set against the turbulent background of a nation in crisis. It is a testament to the history of South Africa and its citizens' struggle for freedom, friendship, love, and second chances.

Director: Peter Bishai
Writers: Andre Pieterse, Peter Bishai
Stars: Wandile Molebatsi, Jason Hartman and Masello Motana



<iframe width="560" height="315" src="http://www.youtube.com/embed/ZSdZHoRdQxE" frameborder="0" allowfullscreen></iframe>
 

ladyrastafari

Notchilous
Corn pie...



Corn pie is a staple in the Caribbean but it's not always "Popeye" approved, since it can really become a grease fest. Try substituting evaporated milk with soy or almond milk and toss in some vegan cheese. You can also eliminate the eggs


Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: Serves 6

Ingredients:

1 (15.4z) can whole corn
Water
1/2 teaspoon salt
1/2 tsp ground white pepper
1 egg, room temperature
8 Tbsp fine cornmeal
1/4 cup (2 oz) unsalted butter
3/4 cup diced onions
3/4 cup chopped bell peppers (mixture of green and red)
Minced hot pepper to taste
1 cup evaporated whole milk
1 cup grated sharp cheddar cheese, divided in half
Preparation:

Preheat oven to 350 degrees F.
Drain and reserve the liquid from the corn.
Pour the reserved liquid into a 1-cup measuring cup, if the liquid does not fill the cup, add lukewarm water to bring it up to 1 full cup of liquid.
Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and beat to mix well.
Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.
Add butter to a medium saucepan and place on medium heat and let melt. As soon as the butter melts, add the onions, bell peppers and hot peppers and saute until the onions are translucent.
Pour in the milk, stir and bring the mixture to a boil. When the mixture comes to a boil, immediately stir in the cornmeal and reduce the heat to low. Let cook on low heat for 4 minutes, stirring intermittently.
Add the whole corn and stir to mix. Let the mixture continue to cook on low heat until is comes away easily from the sides of the pot - about 5 minutes.
Remove the pot from the heat and stir in 1/2 cup of cheese.
Transfer the mixture to a greased baking dish. Smooth the surface and sprinkle the remaining 1/2 cup of cheese on top of the mixture.
Bake for 30 minutes or until the cheese is melted and golden brown.
Let rest for at least 30 minutes before cutting and serving.
 

ladyrastafari

Notchilous
Curry potato roti can cause you to pile on the pounds but now you can trim the fat with healthier choices. This spicy, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortilla like Indian flat bread called roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid.




Ingredients


1 1/4 teaspoons salt $
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion $
4 garlic cloves, minced $
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper $
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro $
Preparation

Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
 

Nica

SAINTSational
Vegan Salad in a jar


The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up".

Layering Salad Jars:

1) BOTTOM - dressing/liquid
2) Heavy ingredients that hold up well when submerged in dressing - beans, cucumbers, radishes, onion..
3) Heavy items that you may not want directly touching the dressing when stored.
4) Leafy greens/light ingredients that take up a lot of space - spinach, kale, chard, arugula..
5) A small amount of heavy accent items - nuts, seeds, dried fruit, croutons, accent spices
6) TOP - colorful ingredients to perk up your taste buds when you pop open the jar - fruit, edible flowers, herbs..

Other: grains and pasta are nice add ins. I like to put these on top of the plentiful salad so that it doesn't get soggy in the dressing but helps to weigh the greens down a bit so I can fit more yummy stuff in each jar.

There are no exact "rules" and that is the fun part. Let creativity take over
my weight watchers coach in FL did a demo of this back in April... it's a neat idea.
 

BacchanalDiva

Registered User
Curry potato roti can cause you to pile on the pounds but now you can trim the fat with healthier choices. This spicy, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortilla like Indian flat bread called roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid.




Ingredients


1 1/4 teaspoons salt $
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion $
4 garlic cloves, minced $
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper $
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro $
Preparation

Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
:good: switch the canola w/ coconut oil.
 

ladyrastafari

Notchilous
Vegan Pineapple Mango Coconut Smoothie

Healthy and quick, these easy smoothies are fresh, healthy, and supremely delicious. Serve them with some vegan Cinnamon Toast, and you've got yourself a gorgeous sunrise breakfast.



Yeah, yeah. Who needs a recipe for smoothies? You just toss it all in a blender, hit go, and let ‘er rock. I know.

So this isn’t so much a post with a recipe as it is an idea for what to do with any leftover pineapple. A bit of sweet fresh pineapple, a few smooth Champagne Mangos, and three of my best secrets for Smoothies that Rock, and you won’t be sad with this sipper.


Smoothies are a vegan morning’s best friend. Blended with the right ingredients, they are a sweet, filling way to start the day. Here’s how to make this recipe your most fabbie smoothie evs:

1. Use extremely ripe fruit. When creating a smoothie in the most healthy way possible (fresh everything, no added sugars), very ripe fruit is a girls best friend. The super-soft, sickeningly sweet texture and flavor of an almost-overripe mango might not translate well to naked eating, but tossed into a smoothie, such fruit will puree well while lending more natural sweetness than a cup of sugar crystals ever could. When blending with mango’s, opt for Champagne Mangos, which pack tons of flavor without adding the stringy pulp of traditional mangos.

2. Blend with a good quality vanilla protein powder and coconut milk for extra creaminess. Look for the SunWarrior brand for a beautiful vanilla raw-vegan protein. And, don’t dump a can of coconut milk into your smoothie. It’s high in fat and lends a nappy aftertaste to smoothies. Rather, look for the refrigerated cartons of Coconut Milk near the Soy Milk at most local grocers for a mild, perfect flavor and texture.

3. Keep a sneaky stash of chia seeds and flax seeds right by your blender. When it comes to blending smoothies, having a readily accessible mix of fiber-licious add-ins will help you remember to use them. In my house, I shake together chia seeds and ground flax seeds, store them in a pretty can, and pop that can right next to my blender. This technique makes smoothie making that.much.easier, and turns HEALTHY smoothie making into a super-simple task.

Vegan Pineapple Mango Coconut Smoothie
PREP TIME: 5 minutesCOOK TIME: 5 minutes
Healthy and quick, these easy smoothies are fresh, healthy, and supremely delicious. Serve them with some vegan Cinnamon Toast, made with Earth Balance butter on Ezekiel bread and you've got yourself a gorgeously fab breakfast.

Ingredients:
1 ripe banana
1 cup fresh, ripe pineapple
2 ripe Champagne mangos
1 1/2 cups ice
1 1/2 cups coconut milk (the refrigerated sort in a carton, not the stuff in a can)
1 scoop good vanilla vegan protein powder
1 tablespoon ground flax seeds & chia seeds
1/2 tablespoon vanilla

Directions:
Place all ingredients into a blender. Blend until pureed. Serve and enjoy!

 

ladyrastafari

Notchilous
try something different..

These Black Eyed Pea Sweet Potato Veggie Burger Sliders are delightfully delectable!!! The earthy sweet black-eyed peas mesh deliciously with the creamy sweet baked sweet potato, accented with bold Cajun spices and a hint of nutritional yeast. Some thinly sliced red onion for bite and fluffy micro greens on top to complete the "tiny" theme.



Black Eyed Sweet Potato Sliders
vegan, makes 15 sliders or 8 large burgers

patty:
3 cups black eyes peas (I used 1 bag, frozen)
1 1/2 cups sweet potato, mashed
1-2 Tbsp tahini
spices/seasonings:
1 tsp salt (add 1/4 tsp at a time to taste)
3/4+ tsp spices (your choice! I used Penzey's Cajun seasoning + 4/S spicy salt)
a few dashes fine black pepper
2+ Tbsp nutritional yeast

1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

plus:
spicy mustard + vegan mayo
thinly sliced red onion
micro greens
vegan sesame slider buns (Trader Joe's)
avocado, tomato, other sprouts/lettuce (optional)

Nutritional info: each slider has about 50 calories with 3g protein and 2g fiber. These sliders are rich in fiber, vitamin A, iron, magnesium and B vitamins. Low in fat.

Directions:

1. Bake, peel and mash your sweet potato. Add to large mixing bowl.
2. Cook your black eyes peas - I steamed mine. Add to large bowl along with the remaining patty ingredients.
3. Using a large fork or potato masher - mash the contents of the bowl.
4. If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
5. Form slider patties - about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
6. Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens - or another form of lettuce of sprout.
Serve warm!
 

Steupz

Registered User
Ah watchin' dat mousse hard.
Anything ah could do to change de texture of de mousse? Make it more manly.
 
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