The Perfect Pear; The Perfect Cleanse

I'm pretty sure I've had this green smoothie every day possible over the last two months.

Perhaps you have heard of Natalia Rose?

She is very famous for her raw, juiced green drink, called "Green Lemonade." A few of Paul's and my extended family members are currently doing a 100% raw juicing diet with green lemonade to successfully lose unwanted weight in a short period of time.

While I have also just discovered a new love for juicing lately; grapefruit orange juice, apple juice, carrot celery juice, etc. I have also discovered that kale does not juice very well, and most of it seems wasted.

As kale plays a major role in green lemonade, it seems tragic to see such small yeild of juice from such a power-packed nutrient, and almost heart-breaking to see so much kale thrown away into the trash after it has been juiced. (Even using the very popular and high quality Breville juicer; my personal fave).

I prefer to blend my greens, whole, to enjoy the whole plant, and this green smoothie is the closest "mime" to green lemonade that I have come across (thanks to my sister!).

Over Christmas break, it seemed that Paul, the kids and I were able to dodge a lot of "illness bullets." We had a wonderful time visiting family and friends, but it seemed like everyone was getting hit really hard with some kind of bug. Through it all, we somehow avoided getting the stomach flu, Norovirus, the cold, and other such ailments.

We thought we were out of the woods.

Until I got a sinus infection, which I have been prone to getting since I was little.

Did you suffer illness during the holidays? Or perhaps, you interacted with one too many sweets, and are ready for a cleanse. Maybe your Resolutions for 2013 include weight loss.

This Perfect Pear really is the perfect cleanse.

Because:

*It packs in a lot of greens
*It packs in a lot of cruciferous vegetables...
*...and cruciferous vegetables are known for their high nutrient density

According to Joel Fuhrman, and his book, "Super Immunity," if you want to avoid illness, or do everything you can to speed your recovery, you will consume a lot of cruciferous vegetables.

Examples of Commonly Found Cruciferous Vegetables:

* Kale
* Bok Choy
* Broccoli
* Cauliflower
* Collards
* Cabbage

Joel Fuhrman also says that in order to get the maximum benefit from cruciferous vegetables, it is best to have them lightly steamed, or raw, but pureed or finely chopped so that your body has easy access to the nutrients.

The Perfect Pear Smoothie has both kale, and bok choy, in their raw form! All blended up for a quick infusion of power-packed nutrients.

It's not super-sweet, but packed with greens. Cleansing is the idea, or good for weight loss or for just wanting to feel great. So don't expect it to taste like candy...However, despite the fact that it's not overpoweringly sweet, it is just about the juiciest green smoothie I have ever tasted. Pleasant, energizing, and very satisfying.

You can adjust the sweetness levels easily to your taste by adding more pear, or banana, or both.

The Perfect Pear
Adapted from Diana Stobo

Note from Ashlee: I found the most beautiful and delicious red Bartlett pears at Costco, that I have ever had. They were very large, and very sweet. I can't find them at Costco anymore, and seeing as how pear is the main sweetener/taste in this smoothie, I recommend you use either very ripe Bartlett or very ripe D'anjou pears. If they are small use two pears.

Ingredients

1½ cups water
1 large Bartlett pear, cored and stemmed (or 2 smaller pears, D'anjou pears work well!)
1 baby bok choy
3 celery stalks
3 large romaine lettuce leaves
3 large kale leaves (I add more like 6-8 leaves because I love greens)
1 banana
Juice of 1 lemon
1 cup of ice (optional, but I think smoothies taste much better when cold, and ice helps blenders like Blendtec blend more efficiently.)

Directions

Add to your blender in the order shown, starting with water and ending with ice. Blend in high-speed blender for 60 seconds. Serve immediately.


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What I do to get a good picture sometimes!

While I was carrying the cutting board back into the house (through the snow) after this smoothie's photo shoot, the lemon started rolling off the board. I used my elbow to catch the lemon, and down went the green smoothie.

Luckily, I was able to use my torso as a lid for the top of the green smoothie and able to salvage most of it, but not without suffering some loss.

I was trying to get ready for our trip to Utah, so I just quickly wiped down my shirt and pants, and wore them during packing. Seeing a green, round stain, Essie and Paul both asked, "What did you get on your shirt?!"

Christmas Cinnamon Rolls, Guilt Free

It's been interesting to see my fav veg blogs post recipes for beautiful Christmas cookies. I am so glad they are posting them, because I haven't made a single cookie. Not one during this Christmas season.

It took me a while to figure out what was wrong with me...Ash, why aren't you making any cookies?! And then I realized, Oh, (picture the Fiddler on The Roof, and Tevia shouting) TRADITION!

All growing up it was our family tradition to have cinnamon rolls for Christmas breakfast. One of my favorite parts of Christmas, for sure. When we got to be a little older, and realized just how much work my parents went to in order to make Christmas the biggest event of the year, my oldest sister and I took over on Christmas cinnamon-roll-making-duty.

Then, we all got lazy, and decided to turn to Rhodes. Ah, Rhodes Cinnamon Rolls from the frozen foods section. Yummy stuff.

I usually ate about three or four of them...Once I start eating something delicious, I really cant seem to stop. When I got old enough to realize what I was doing to myself, and recognized that they made me feel sick, I also started realizing how guilty I felt after eating so many cinnamon rolls.

Seriously, how do you feel after sitting down to a Cinnabon cinnamon roll at the mall, and consuming the entire confection?

Like running a marathon?

Like shouting for joy?

Right. Me either. I feel like a big fat bump on a log. Someone ROLL me down the hall because I just ate a year's worth of fat and junk in five minutes. But then, despite how I feel physically, I really feel like I wouldn't mind eating another one. Yeah, that's me.

Every time I eat one of these delicious, marvelous, oil and dairy free cinnamon rolls, they taste so good to me, that my cinnamon-roll-eating guilt returns.

I start quizzing myself.

Okay, I should feel guilty because...let's see these have no oil in them...no butter, no eggs, no cream, no dairy...and they are made with whole grain flours...I know there has got to be something in these warm, ooey, gooey, SIN-namon rolls that I should feel guilty about!

I'm healing. How about you? Learning to not feel guilty because I enjoy my food.

Healthy desserts.

After all, I'm pretty sure Christmas is supposed to be all about joy.

Christmas Cinnamon Rolls
Adapted from Seven Secrets Cookbook

Ingredients:

One Loaf Bread (The Dough)

This bread recipe is the right amount for one loaf, and works in most bread machines. This recipe can be used to make bread, pita pockets, pizza crust, and in our case, cinnamon rolls. Oil and dairy free never tasted so good!

As to which types of flour you choose, I have made these with half unbleached all-purpose, and half white whole wheat, all white whole wheat, and with completely all-purpose flour. Each version raised well and tasted great. If you are going for a healthy breakfast, choose either half whole wheat and white, or all white whole wheat. If you are going for a very dessert-y, copycat Cinnabon mall experience, use only unbleached, all-purpose flour.

Use either date paste, or brown rice syrup and sugar filling, depending on your preference. I also provide two different types of icings, or you can simply pour maple syrup on top of your roll for a more " cinnamon roll pancake" type of breakfast experience. My kids and I prefer the brown rice syrup filling, with the cream cheese icing.

1 1/4 cups warm water
2 tablespoons applesauce
2 tablespoons honey (or agave nectar)
1 teaspoon salt
3 cups whole wheat bread flour (I find that white whole wheat flour works best)
1 tablespoon gluten flour
1 tablespoon dough conditioner (optional, I didn't have any)
2 teaspoons active dry yeast


Directions:

1.Place ingredients in bread machine container according to manufacturer's instructions. Once the bread maker has completed it's full cycle, roll the dough out into a long rectangle. Apply a thin layer of filling (see below, either date spread, or brown rice syrup mixture) over the surface, leaving 1/4 inch along one long edge free of spread.

2. Sprinkle entire surface liberally with cinnamon. Optionally, you can also sprinkle it with raisins, or other dried fruits and/or chopped nuts of your choice. We like it best without anything added except the filling. Roll up the long way like a jelly roll, and pinch the seam closed.

3. Cut 1-inch rolls by cutting all the way through with a sharp knife or kitchen shears. Place rolls with cut side up on a cookie sheet lined with parchment paper, shaping into a circle. Let rise, covered with a damp towel, in a warm place for about an hour or until doubled.

4. Bake at 350 for about 20 minutes or until lightly browned. Lightly brush tops with pure maple syrup or cream cheese frosting while hot (optional). Cool on a wire rack, then place in covered container until ready to eat. These taste best when warm. If they have cooled, simply place in the microwave for about 15-20 seconds to reheat, and soften. Enjoy a guilt-free, sinless cinnamon roll! (Or if you are like me, enjoy two or three!)

For the Filling:

Note from Ashlee: This spread is great because it adds body and flavor without oils or fats. It tastes the best if the cinnamon rolls are going to be eaten the same day they are baked, or when the cinnamon rolls are very warm. Once the cinnamon rolls cool, the date paste tends to get chunky. Reheating helps, but the date filling tastes the best when fresh from the oven. Make sure you only spread a thin layer, as this will prevent the paste from getting chunky the day after baking.

Date Spread

Ingredients:

2 1/2 cups pitted dates, or date pieces
1 cup water
1 teaspoon vanilla
1/4 teaspoon salt

Directions:

Bring all ingredients to a boil in a covered saucepan. Mash or process in food processor to make a thick paste. Or blend in a blender, adding a little extra water if needed, to blend until thick and smooth. (After spreading a very thin layer of the date paste, be sure to sprinkle generously with cinnamon before rolling the dough into a "jelly roll" to enjoy that cinnamon taste!)



Brown Rice Syrup and Brown Sugar Spread

Note from Ashlee: This filling is my own invention, and my personal preference as a fat free filling for cinnamon rolls. The hardest part is preventing it from becoming too runny; when that happens, all the filling oozes out of the dough. However, if that happens, the majority of the flavor remains on and around the roll during baking, and still tastes wonderful. I like this filling especially because it tastes great reheated, and retains it's flavor and texture the next day. Even at room temperature. Brown rice syrup is also a much cheaper and a faster alternative to using 2.5 cups of boiled and mashed dates!

Ingredients:

1/4 cup brown rice syrup
2-4 tablespoons brown sugar
1 teaspoon applesauce
2 teaspoons cinnamon

Directions:

In a small bowl, combine all the ingredients with a fork, until well incorporated. If the mixture is too thick and too difficult to stir, consider adding an additional one teaspoon of applesauce. However, also remember that the mixture will soften on the dough. You don't want it to become runny or the filling will ooze out of the inside of the cinnamon roll when the dough is being rolled. If you want it to be thicker, add additional 2 tablespoons of brown sugar.

Spread a layer over the rolled out dough, leaving a remaining 1/4 inch of the dough dry. The dry portion of the dough makes it possible for the cinnamon rolls to seal shut when rolling the dough into a "jelly roll."


Cream Cheese Frosting:

1/4 cup nondairy cream cheese (I use Tofutti Better Than Cream Cheese brand)
1/2-1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
non-dairy milk, as needed

Whip cream cheese, powdered sugar, and vanilla extract until they become light and fluffy. If it becomes too thick, add nondairy milk, a teaspoon at a time, until it is thinned to desired consistency. If it is too thin, add more powdered sugar.

Pour generously over cinnamon rolls while they are still warm!



Maple Icing:
From Lindsay S. Nixons, "Happy Herbivore."

1 cup confectioner's sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Combine all ingredients in a small bowl, whipping to combine. Add more maple syrup for a thinner icing, or more sugar for a thicker icing.


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I have tried to make oil free yeast breads before, and it has turned out abysmally. I thought for sure the dough would not rise. I basically was preparing myself for massive failure.

I was so happy when it actually rose! I had to run into the next room to show Paul that it wasn't a complete doozy of a recipe.

You can see here, how the filling was a tad too runny and came out a little bit because I added too much applesauce.

If this happens, just scoop up the filling and pour it on top of the cinnamon roll after it has been placed on the cookie sheet. To prevent this from happening, be careful not to add too much applesauce to the brown rice syrup and Brown Sugar Filling. Or, use the date spread, which is not runny at all.

I was equally as ecstatic when I discovered that they raised beautifully again, the second time, as rolls.

They baked to perfection. Cinnabon in my kitchen...

I've since made these cinnamon rolls several more times, and my children heartily gobble them up, asking for seconds. (PROJECT VEGAN KIDS!)

The whole wheat versions bake up just as nicely, and feel healthier when eating them.

The icing, is, well, the icing on the cake! It is so good! (And might I add, pretty too?)

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What is your very favorite Christmas treat that brings back happy memories from childhood? Have you had any success (or fears!) in trying to re-make it into a healthier version?

Any Christmas/Holiday recipe you would like to see transformed into a whole food here on this blog?

Thanksgiving Breakfast and Power Snacks; 3 recipes to Fuel Your Day

Thanksgiving or Christmas fab, quick, and filling breakfast and snack ideas.

All of which are Gluten Free. Easy. And low in fat.

First, cake for breakfast.

Yes.

Carrot cake.

In oatmeal form. You will think you are eating cake. Literally.

Guilty confession: I was eating the oatmeal as I was snapping pictures. I couldn't help myself.

The first words out of my mouth after trying my first bite: "Oh, Heavens."

Paul's first words: "Wow, this tastes exactly like carrot cake."

You can have confidence in following the recipe exactly, and ending up with the best. breakfast. ever.

Carrot Cake Oatmeal
From Angela Liddon over at www.OhSheGlows.com (she has gorgeous photos, hop on over and take a look!)

Note From Angela: This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Note from Ashlee: I have only tried the low-fat version. Which excludes the nuts, shredded coconut, and coconut cream (I use almond milk instead). I suggest following this version if you are avoiding higher fat foods. I loved it this way and was full for hours. The only change I made besides reducing the fat was to double the recipe.


Yield: 4 servings

Ingredients:

2 cups finely grated carrot (about 2 large)
2 cups almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
2 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/4th tsp ground nutmeg
pinch of salt
1 cup regular oats
2 tsp pure vanilla extract
1/2 tsp lemon juice (optional, I didn't add this)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
4 tbsp pure maple syrup
4 stevia packets (optional, for added sweetness)
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 4 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

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Megan loved this stuff so much that she stole Paul's oatmeal, and then scooted a little chair up to the stove to devour the pot!

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Something green. Nutrient-packed. Creamy.

Delicious.

Sweet apples, combined with creamy bananas and creamy sweet dates, some almond milk. Jam-packed with baby kale or spinach.

Apple pie in a jar.

Your taste buds and energy levels will be very happy.

Apple Pie Green Smoothie
By Ashlee Crozier

Ingredients:

2 cups baby kale or spinach, tightly packed and heaping (don't be shy! really pack it!)
1 and 3/4 cup almond milk
2 ORGANIC (NO CHEMICAL SHAKES, HERE!) large Gala apples, or other sweet apples
1 1/2 to 2 frozen bananas
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 Deglet Noor Dates (or 3 medjool dates, but I have not tried using medjool yet)
4 stevia packets
1 cup ice

Directions:

Put almond milk and greens (spinach or baby kale both taste great) in blender and blend until all greens are pulverized.

Add remaining ingredients and blend until smooth.

I like to blend the greens first, with the milk, so that I have enough room to add more greens (on my ambitiously green days) and room for the remaining ingredients without killing my blender.

I was introduced to deglet noor dates by my sister, Aimee. They are only 26 calories per date! They are so delicious. I bought mine at Costco -- huge tub! Perfect in this shake, and they don't give me a tummy ache like blended medjool dates sometimes do.

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Lastly, pumpkin pie smoothie, revisited.

Lower in fat. Quite delicious. Ready in minutes.

Pumpkin Pie Smoothie, Revisited (Low Fat, Easy prep)
By Ashlee Crozier (inspired by this smoothie)

Note From Ashlee: Removing the chia seeds and oatmeal also removes the issue of the shake being too thick. It also means you can have your insta-shake; no more overnight preparation. That's more like it! I feel very hydrated after having this snack, and it meets all of my energy needs for hours. Yummy little treat.

Ingredients:

2 cups almond milk
1 and 1/4 cup canned pumpkin
1 tsp blackstrap molasses
1 1/2 frozen ripe banana
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)

Instructions

1. Throw everything in your blender all at once.

3. Blend until smooth. One full cycle in my Blendtec does the trick. Drink, and enjoy!





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I hope to be able to post two fabulous main dishes to grace your Thanksgiving table. They are loved by meat-eaters and vegetarians alike.

I am also re-working Cauliflower Bechamel to taste similar to Chicken Alfredo. Loved by my kids, and taste testers (thanks, Rachel!).

We leave this Saturday morning for California.

Are you traveling for Thanksgiving?

How do you survive the Holidays and stay healthy?

Paul says he will have Turkey on Thanksgiving day, just to shake off the title, "vegan." He says he's a whole foodist, not a vegan.

Wherever you're headed, I hope you stay safe!

Coconut Banana Muffins & Fruit Salad; A Plant-Powered Breakfast

Coconut Banana Muffins. Our favorite muffins.

And fruit salad. Simple. Breakfast.

I've had some recipe requests.

And I am behind.

Fruit Salad.

Lemon cake.

Calzones.

And one other...oh, now I can't remember. I haven't forgotten you, though!

My sister, Aimee, requested the fruit salad. It's a simple recipe, but I really liked the flavor combinations. My kids ate it out of the bowl. Except Essie, who won't touch cantaloupe.

Isn't it interesting to see the things our kids don't like. I love cantaloupe.

Sometimes I don't want to drink my breakfast. I want to chew it.

Sometimes I actually eat green, leafy salads for breakfast.

Don't blame me, blame my Mom. Who first gave me the crazy idea. I think it's yummy. And no tummy ache in the morning from sugary cereals, all that stuff.

Salad for breakfast, haven't you heard? It's the new thing!

Simple Fruit Salad
By Ashlee Crozier

Ingredients:

1/2 cantaloupe, seeded and cut into small cubes
1 orange, peeled, and sliced, then cut the slices into bite-size pieces
1 bartlett pear, ripe, sliced and diced (core removed)
2 small bananas, or 1 very large banana, cut into coins
2 large handfuls (or more) of blueberries, (or grapes, in season)

Directions:

Thoroughly wash your blueberries and pear. Cut each kind as indicated. After cutting all of your fruit, gently toss them all together (except blueberries) in a pretty serving bowl until well combined. Sprinkle with a few handfuls of blueberries, for color and flavor. Eat hardy.


To complement your fruit salad.

These are some of our most favorite muffins. I modified them to be oil free. I actually have also tried making them with oil, and I did not like them nearly as much. The soy yogurt seemed to intensify the flavors. And when I eat these, for me it is reminiscent of a donut. Except these don't make me feel like I ate a donut.

My family loves them. I have to double the recipe, and still they are gone within half a day. Great for lunches. Great for on-the-go. They are just great.

I actually am going to make these again for breakfast today, for my kids. And pack it in Essie's school lunch.

This could be a great weekend breakfast, too!

Coconut Banana Muffins
Modified to be oil free from Dreena Burton's "Let Them Eat Vegan!"

Makes 11 small to medium muffins


Topping: (optional) (I never use it because it requires oil, and I like my muffin unadulterated. It's less work and just as deeeelish.)

1 1/2 tablespoons unrefined sugar
1/2 teaspoon neutral-flavored oil


Muffin mixture:

1 cup whole-grain spelt flour
1 cup oat or barley flour
1/2 cup unsweetened dried, and finely shredded coconut
1/4 cup unrefined sugar (I use coconut palm sugar)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon (rounded) sea salt
2 teaspoons baking powder (High Altitude: use only 1 teaspoon)
1/2 teaspoon baking soda (High Altitude: use only 1/4 teaspoon)
3/4 cup mashed, over-ripe banana (1 to 1 1/2 bananas)
3/4 cup plain nondairy milk
1/4 cup pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 tablespoons soy vanilla yogurt (3 tablespoons neutral-flavored oil, if you are not oil free, yet)


Directions:

Preheat oven to 375.

In a small bowl, combine the topping ingredients, if using, and set aside until the muffin batter is ready.

In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed.

In another bowl, combine the mashed bananas, milk, maple syrup, vinegar, vanilla, and oil (or soy yogurt!). Add the wet mixture to the dry mixture, and gently fold and stir until well mixed.

If your muffins are oil free, you will need to either have a silicone muffin tin, or, you will need to use paper muffin liners, briefly sprayed with a tiny bit of nonstick spray. (If you don't like nonstick spray, then you could just wait for the muffins to cool quite a bit longer after baking, before you eat them, so that your muffin ingredients don't stick to the paper liners).

Scoop the mixture into a lined muffin pan, filling nine muffin cups (for larger muffins) or eleven or twelve muffin cups (for smaller muffins). If using the topping (I don't) sprinkle a few pinches of it on top of each muffin.

Bake for 18 to 20 minutes (less time for smaller muffins, longer for larger), until toothpick inserted into the center comes out clean.

Remove from oven, let fool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack.



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This is totally not a kosher question to ask.

But, has anyone tried the Pumpkin Mac yet? Alisa?

We had it again yesterday and I really like it. But it really matters to me whether or not YOU really like it. Or not. I'd love to know...one way or the other.


*****

And, our reduced computer time is going really well. I like it. I don't feel so much pressure to constantly be doing something else. I can be present. With my kids.

Samuel has reduced computer time, too. It is hard for him. He's thrown fits. But you know, I was able to sit down with him and talk about why it was important to do other things. He genuinely cared. His countenance, attitude, and behavior changed. He understands. Once I opened my mouth and talked.

We went to the park. We did laundry. Homework. Dishes. We played. Listened to music. Oh, yeah. My kids really love this song. We danced to it.




Have fun dancing, and have a happy weekend!

Pumpkin Pie Smoothie

How much change is undergone before you can call a recipe your own creation?

My sister and I had a phone conversation about this last night. She is an artist. In art world, a piece of work can be called yours if it has undergone a 30% change, or more.

How do you measure that in food?

When I first tried this pumpkin pie smoothie, I really, really wanted it to work out. There's all this talk about pumpkin pie smoothies.

Well, I don't want to be left out.

I want a yummy piece of pumpkin pie in my smoothie, too. You can say that in a whiny voice, and I will fully support it.

You won't believe my line of thinking. Please don't laugh. Okay, laugh if you want to, as long as I can't hear you. My line of thinking went something like this: How can I make this a green smoothie? I really don't like drinking smoothies without a vegetable in it. Yes, it took me a few minutes to recall that pumpkin, after all, is a vegetable. Genius. Are you sure you want to eat my food after hearing this very sad tale about moi?

All right. Brought myself to attempt said recipe.

Paul is a green smoothie drinkin' monster. Most any green smoothie I give him, even if it's not-so-good, he will drink it. This tall glass of pumpkin-ness, however, sat. Half consumed. I could see him glance at it every once in a while, intermittently throughout his meal. Trying to determine what he thought of it, and figure out a way he could get the rest of this health food concoction into his body. Without having to taste it.

And I stood there, staring at him, staring at his smoothie. Willing him to like it.

Please, please like it.

Realized I could taste my own tall glass of pumpkin-ness to see if it was good or not. I have taste buds, too. Wow. So thick that it is hard to swallow; gives me the sensation that I really should be chewing it.

First taste pumpkin. Then banana. As an aftertaste, spices that make my throat burn. Every time I swallow. These flavors take turns dancing on my tongue.

There is no way. No way I can post something like that on my blog. Or even make reference to it, or add a link to it, if I myself am having difficulties choking it down or having to remind myself it is healthy, and therefore I need to finish it.

I was torn. This recipe had serious potential. I could tell it was a work of art in the making, and I did not want to kick it. I wanted, very badly, to keep it.

Then, I remembered. Oh, yeah. I modify recipes. It's what I do.

Went back to the drawing board, and made my little modifications.

Paul and I went from trying to choke down the smoothie, to trying to figure out how we could scrape every last bit of pie goodness out of the blender. Off of the blender lid. Out of our green smoothie jars.

I might have even licked the rubber spatula.

First taste...pumpkin pie. That's it. And then I want more.

Pumpkin Pie Smoothie
Adapted from Angela Liddon

~2 servings

Note from Ashlee: The changes I made are small, but they made a big difference. The smoothie went from too thick and overpowering, with choppy flavors, to sweet, nicely textured, well-combined flavors. I removed the dried ginger, reduced banana and molasses, incorporated more ice, and added stevia. It wasn't sweet enough without stevia. After making my modifications, and recording them carefully, I made this recipe three more times, with the same great success every time.

Portions of this recipe have to be prepared in advance. An oat/milk/chia seed mixture needs to thicken, and you will need a frozen banana.


Ingredients

2 cups almond milk
1/2 cup rolled oats
2 tbsp chia seeds
1 cup canned pumpkin
1 tsp blackstrap molasses
3/4-1 frozen ripe banana (less is better than more, otherwise it will just taste like banana)
2 tsp cinnamon
1/4 tsp ground nutmeg
15-22 ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)
Coconut Whipped Cream, for garnish


Instructions

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, stevia, spices, ice and maple syrup. In other words, just throw everything in your blender all at once.

3. Blend until smooth. Add additional ice cubes to achieve a smoothie-like texture. It should not be so thick that it looks/feels like pudding. Blend until ice cold. (If you don't have a high powered blender, you may need to layer your ice in the blender first. Or use less ice. I would start out with 8-12 cubes, blend, and then add more from there. The additional ice is what changed the texture and made it drinkable, instead of being so thick. I would hesitate to reduce the ice cubes.) It takes three full cycles on my powerful blendtec to get this smoothie completely smooth -- there should be no grittiness. So blend the tarnation out of it.


4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top! (I don't do this because I am too lazy, and find that the smoothie is great without it.)





Some things you should know about this recipe:

It's one of those "you have to prepare the night before" things. Or at least let it sit for an hour or so.

I know.

I am not an overnight prep girl, myself. I don't do overnight lasagna, overnight breakfast casseroles. Any of that stuff. And I have to tell you that I was frustrated.

I wanted my smoothie. NOW.

But I went ahead and made the prep ingredients, and then put it in the fridge. Later the same day, I made my smoothie. Right after finishing it, I made another batch of prep ingredients for overnight.

Now, it's a habit. I make the prep part right after blending the previous nights' concoction. Ready for tomorrow!

And.

It requires frozen bananas. I would not use a banana that has not been frozen.

Here is what I do. After being addicted to banana ice cream all summer, and then needing bananas for my favorite muffin recipe, I learned to buy a lot of bananas.

Every week when I go to Costco, I buy 4-6 bunches of bananas. At $1.29 per bunch, this amounts to about $6-$8 a week. Totally affordable. The kids and I eat through as many as we can over the course of the week, while the rest sit on the counter to sweeten.

When they are speckled brown, I grab my kids and we have a banana party. They coin bananas and put them in freezer Ziploc baggies, while I clean the kitchen.

Sometimes we eat the bananas. I have no complaints. Dr. Atkins, if alive, probably would, though.

They store very well, lying flat in my freezer, inside freezer-Ziploc gallon bags, available for banana ice cream.

Also available for a great Pumpkin Pie smoothie. I can't remember the last time we threw away an old banana in the trash. They are too precious around here.

Lastly, oats and pumpkin are some of the highest fiber foods. Sorry, Metamucil. I'll put you out of business.

Happy Autumn!!

Light & Tender Waffles (Gluten Free) // what it's like to be a kid

Upon inspection of the bread box yesterday, I discovered we are plum outta' bread. What to pack in Essie's school lunch?

Home-made waffle sandwich, with PB and Honey...(yes, I know that's not technically vegan). Waffles for breakfast, doubles as a sandwich for lunch. MMMMmmmm, I ate one, too, and it was delish.

Oh, I am such a genius!

Or so I thought.

Looking in Essie's lunch pale after school I saw that the sandwich remained untouched.

It didn't make any sense. These waffles are Essie's all-time favorite breakfast food. The girl LOVES PB&H. Was she just being picky? Maybe she wasn't hungry.

This morning it came out.

"Essie, I still don't have bread today, should I pack a waffle sandwich for you again, or do you not like it?"

She looked hesitant. Like me, she has a high need to please. Slowly, an answer.

"Yesterday when I was about to eat it everyone at my lunch table said, 'Eeeew, what's that?' And I just felt like I didn't want to eat it anymore."

And the look came over her face. The look that means tears are just about to flow.

Standing there in the kitchen, I remembered. What it's like to be a kid. What it's like to be different and be a kid. How do I forget so easily? What happens between 18 and 28 that clouds my memory of the struggles of childhood and adolescence?

"Oh, I am so sorry Essie. Sometimes children can say mean things when they see something they have never seen before. They really have no idea if it's yucky or not; they haven't tried it. I will make you something else. What about a tortilla roll-up, do you think that looks weird?"

"Maybe a little bit. But that's okay. Even if they think it's weird, I'll eat it anyway. I know it's yummy."

And in one sentence, my seven year old taught me something. We can enjoy life the way we want it, the way we like it, and not worry about what other people think.

All we need to know? We like it our way because it's yummy.

Here is our very favorite waffle recipe. We usually have to double it.

Whether or not you make it into a provocatively delicious sandwich? I'll leave that up to you.

(Our Absolute Favorite!) Light and Tender Waffles
From Neva Brackett's Seven Secrets Cookbook

Makes 1 1/2-2 large waffles (6-8 squares) (in my iron a double batch makes at least 6-8 full waffles)

Note from Neva: We have tried many combinations of waffle ingredients and made thousands of waffles. When we learned about the antioxidant benefits of flaxseed, we tried it in waffles. Our daughter Kimberly developed this recipe, which seems to have just the right combination of ingredients. It surpasses anything we have tried yet. We were surprised to discover that the flax works like leavening, causing the batter to bubble up and fill all the depression in the waffle iron.

Ingredients:

2 cups water
1 tablespoon concentrated apple juice* (we use 1-2 dates)
1 cup quick (or rolled) oats
1/4 cup millet or cornmeal (we LOVE millet)
1/4 cup flaxseed
1/4 cup raw cashew nuts
2 tablespoons cornstarch (optional, helps waffle keep its shape when cool)
1/2 teaspoon salt

* Makes waffles brown; 1 date or 1/2 tablespoon of raisins may be used instead.

Directions:

1.) Preheat waffle iron.

If your iron is old and worn, you probably have to use plenty of nonstick spray. The new waffle irons are not expensive, and a new Teflon surface stays nice a long time if you never grease or wash it. The nonstick sprays leave a residue that build up, making the waffles stick. So don't spray, and get a nicer-appearing waffle as well!


2.) Blend all ingredients for 1 minute. (Or until very smooth.)

3.) Pour mixture into preheated waffle iron and close the lid. Bake until steam stops rising and the waffle is golden brown and crisp.

Hint: We've found that the time to bake these waffles varies greatly with the particular waffle iron -- from 4 to 12 minutes. So follow the steam rule above, and you won't have a sticky mess! Once you know how long your iron takes, it's simpler to use a timer than watch the steam.


4.) Remove to a cooling rack and serve.

Don't stack waffles when they're hot, or they'll become soggy and compressed. Use a toaster to add crispiness and reheat leftovers.

Serving tips: Delicious with a warm fruit sauce, or sliced fresh peaches, maple syrup, or coconut whipped cream.

[9/20/2012 Update: Guess what? If you use certified gluten free oats, this recipe is GLUTEN FREE! Which means you could also have a gluten free, vegan sandwich. Yum.]

Purple Power Smoothie

A few days ago I found myself so hungry I realized I should have eaten 20 minutes ago!

Has this ever happened to you?

Some words from my brother came to mind, "Ashlee, nothing you have to feed me will suffice! I am just too hungry."

At that moment I knew exactly what he meant by "too hungry."

When this happens I try to have a few healthy go-to snacks, or snack ideas on hand so that I don't panic. Nothing really sounds appetizing that's junk-foodish because junk food never has any satiation power.

I remembered that I had a new green purple smoothie that I could fix super-fast, and then I didn't feel so desperate. I tend to memorize smoothie recipes after fixing them one or two times so that I can make them in a flash.

After those one or two initial makings of it, I generally stop measuring, and just throw the basic ingredients together the way I like it. Which generally consists of adding a lot more greens than the original recipe calls for. I LOVE greens. I love them because of how they make me feel.

Paul and I were talking about how, after drinking a green smoothie made entirely from fresh produce, water, and ice, that we never feel sick. And, admittedly, some foods make me feel sick. You have experienced this before, too, I am sure!

It has taken me a while to really realize that smoothies are more than just a breakfast food. They are snack food, sometimes even dinner food. Basically, just a good ol' anytime standby food.

And it goes without saying that, fresh produce, in whatever form you eat it (whole, as a salad, smoothie, or whatever) is dairy free, gluten free, oil free, meat free, soy free, egg free; free of a lot of junk and stuff we don't want!

So grab produce when you are just too hungry, and you will feel great!

Here's one way to enjoy fresh fruits and veg. It's like a salad in a blender that doesn't require any dressing.

What is your favorite go-to food that makes you feel great when you find yourself too hungry?

Coming up I have found and improved a fantastic nut/soy/dairy-free cream sauce that has a secret ingredient! You'll never guess what it is!

And look here for my other favorite green smoothie.

I was intrigued by this recipe because of it's liquid foundation: pomegranate juice. It can be found at Costco, Target, and other natural food stores. It makes the berries pop, and the taste of greens completely disappears.

Purple Power Smoothie
From Dr. Joel Furhman's book, "Super Immunity."


Ingredients:
1 cup pomegranate juice (I had to use more juice, almost 2 cups, because I add more greens)
1 cup compacted spinach (I used 3 cups compacted, I didn't have Boston lettuce)
1 cup compacted Boston lettuce
1/4 of a medium cucumber
1/2 cup frozen blueberries
1 cup frozen mixed berries or strawberries (I added 1/2 cup extra and omitted blueberries)
3 pitted dates (blended dates hurt my stomach for some reason, so I added 3 packets of stevia plus 1-2 teaspoons of agave nectar)
2 tablespoons ground flax seeds
1 cup ice (don't skip, don't underestimate the power of ice to enhance smoothie flavors)
2 tsp green powder (my addition/modification, I use Ormus Supergreens)


Directions:

Blend ingredients in a Vitamix (I use my Blendtec) or other high-powered blender until smooth and creamy. If you don't have a high-powered blender I still encourage you to make this, but halve the recipe or work in batches and blend until smooth and creamy.

For PROJECT VEGAN KIDS (ALL MY KIDS LOVE IT) &
For GO DAIRY FREE SERIES

Baked Rice Pudding

One of the sweetest things is when my kids have requests that I make them certain foods.

First of all, they ask me so nicely! And second, it lets me know for sure that they really like that particular food.

Rice pudding is on their top ten favorites list of breakfast foods (yes, they love it for BREAKFAST!). And for the last couple of days, it's what they've been requesting.

It is a great way to get your kids familiar with brown rice, and also helps use up rice leftovers from a previous meal. I have a rice maker and make rice in batches of about 4 cups at a time. Rice (cooked) is easily frozen and then thawed for more use later.

I modified this recipe from Mary McDougall after a few trial runs. I only add 1/2 cup of dried fruit, where she adds 1 whole cup; it just seemed like their were more raisins than rice! In the above picture I used craisins and dates, but only because I didn't have any raisins. Raisins are definitely our favorite dried fruit to add. But get creative and add whatever dried fruit is your fave. And if it's just for the adults in the house, you may want to add a few chopped walnuts for crunch.

Don't forget, or decide to skip, bringing the mixture to boil on the stove-top before baking it. I have done this and it makes the rice less plump, more runny (in the above pic the pudding is quite thick, I added the extra milk after baking), and increases the baking time by 2-3X. It's totally worth bringing it to a boil! I actually just stuck my 13X9 glass baking pan right on top of the stove and brought it to a boil, then transferred it to the oven.

I hope you enjoy it, it's dairy free, gluten free, very low in fat, is a whole grain, and depending on what milk you use, it can be nut or soy free. Here are some of the milks I had in my fridge yesterday.

Part of our GO DAIRY FREE series, and PROJECT VEGAN KIDS.

BAKED RICE PUDDING
Modified from Mary McDougall's online Recipe Index

Note from Mary: We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 35 minutes
Servings: 4-6

3 cups cooked brown rice
2 cups soy or rice milk
1/2 cup dried fruit
3 teaspoons brown sugar (you may need to add a little more for your kids)
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon cinnamon

Preheat oven to 350 degrees.

Combine all ingredients in an oven-proof pot. Heat to just boiling. Remove from heat, stir and place uncovered in the oven. Bake for 30 minutes. Remove from oven and let rest for 5-10 minutes before serving.

Hints: Serve in individual bowls with extra soy or rice milk to pour over the pudding and/or brown sugar to sprinkle on top. This may also be baked in individual bowls. Baking time will be reduced by about half. Different kinds of fruit may be used such as raisins, currents, dried cranberries, or chopped apricots or dates. This may also be served cold or at room temperature.

Sour Mango + Spinach Smoothie

See what I mean by 75% greens and 25% fruit? This is where I see you in 6 months. Or maybe you are already here. Awesome.

This beautiful combination of fruits and veggies was invented by Aimee Henrikson. My culinary genius of a sister. It is actually the inspiration for the name of this blog.

Aimee made this for us while we were visiting in Utah on a Saturday. It made me feel SO GOOD that the next day as we were sitting in church I couldn't stop thinking about it. I felt like a kid whose mother had made cinnamon rolls and I couldn't wait to go home and eat them!

While I was trying to pay attention to the speakers it must have looked like I was sitting on a hot stove. Counting down the minutes until I could jump up, run down the street back to my Mom's house, and make that smoothie as fast as I could. It was during this very child-like moment that the name hit me.

This smoothie was like a literal plant infusion. It made me feel like the plant ingredients plus the apple cider vinegar were scrubbing out all of the yucky toxins and fatigue right out of my body.

In anticipation I started chanting quietly, "Plant Infusion! Plant Infusion!"

And thus the name of this blog was born.

Thank you, Aimee. I bet you didn't know that your creations are THAT inspirational. What'd I say? Genius, I believe is the word.

This is often my breakfast and lunch.

This green smoothie is very portable in a glass quart jar.

Warning: glass quart jars are clear. If you walk around drinking this in public people will ask you questions.

I think I'll go make this right now.

P.S. Keep the pineapple core on your pineapple and include it in your smoothie. I was walking past Mr. Blendtec salesman dude at Costco the other day (why does the idea of buying my blender all over again excite and intrigue me?!?!?) and he said, "Leave the core on the pineapple as that is where most of the vital nutrients are contained. The blender will make it smooth as ever."



Sour Mango + Spinach Green Smoothie (or Green Drink)
Adapted By Aimee Henrikson (my sister!) from Diana Stobo

1 cup vanilla or plain kefir, coconut kefir, soy yogurt or plant milk
1 cup water
1 grapefruit, bitter skins and piths removed (see citrus avocado salad on how to fancy-peel citrus)
2 peeled oranges
2 cups fresh spinach (or more if you are aiming to incorporate more greens)
1-3 TBSP apple cider vinegar (according to how sour you like it, I love 1/4 cup!)
1 heaping tablespoon green powder (optional, I use Ormus Supergreens which really adds flavor)
1 cup mango or 1 cup peaches, depending on your preference (fresh or frozen)
1/8 – ¼ of a fresh pineapple depending on your desire for sweetness
2-3 Tbsp Chia seeds or flax seeds (to get your omegas and fiber, and attain a feeling of fullness)
1/2 frozen banana (optional, for added creaminess and sweetness)
½ to 1 cup ice

Layer in blender the liquids, then soft foods, then frozen foods. Blend well. Can add ice and the water if you want it colder and less thick.

I put this in my WildSide larger blendtec blender and I have to smash it down to make it fit. The blender has to really work to get it fully blended so if you do not have a WildSide Blendtec, halve the recipe.