Guest Post: Wheatgrass Juice Without A Juicer

I am so excited to have Jacqueline guest posting today. Jacqueline is one of my former students and through the wonders of social media, I have been fortunate enough to stay in contact with her. I have been thrilled to follow along as she has discovered more natural remedies and developed a passion for all that is healthy, holistic and good for the body, mind, soul and earth. She recently posted about making wheat grass juice without a juice. My head nearly exploded from the wisdom she dropped and I was super stoked to try!

I am a huge wheat grass juice fan and feel a wonderful energetic lift from a shot. A wheat grass shot has normally been an extravagant treat, when I was at a juice bar or natural foods market. Knowing I can have this delicious and healthy treat more accessibly has made me down right giddy. I will let Jacqueline take it from here and share how to easily make this shot of wellness, anytime of day.

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Greetings! I’d like to firstly thank Angie, for allowing me to be apart of her blog and share with you all something I am very passionate about. My name is Jacqueline and I love learning and practicing with herbs, oils and all remedies that come from our mother earth!

Nature has everything living beings need to be healthy! I have recently been learning about all the incredible benefits of wheatgrass and the purist form to ingest it. Making wheatgrass juice is the best way to receive all of the nutrients it has to offer. Before researching different methods for making it, I would drink it from local juice bars or just blend it up in my blender. With further research, I found out that blending strips away most of its benefits and juicing is good but most places cut the blades from its roots way before serving to their costumers. Since wheatgrass is alive it needs to be taken that way in order for you to get the complete benefits, drinking it as soon as possible after it has been cut from its roots is best. After twenty minutes its nutritional value begins to decrease.

Wheat grass is powerful! Here are some benefits…

  • Wheatgrass juice contains up to 70% chlorophyll, which is an important blood builder.
  • Science has proven that chlorophyll stops growth and development of bad bacteria.
  • Chlorophyll is antibacterial and can be used inside and outside the body as a natural remedy.
  • Chlorophyll improves blood sugar problems, helps purify the liver and neutralizes toxins.
  • Compared to other fruits and vegetables, wheat grass juice is superior as a detoxification agent.
  • 2 ounces of wheatgrass juice is nutritionally equivalent to almost 5 pounds of the best organic produce.
  • Wheatgrass contains a full spectrum of essential vitamins and minerals

 The purest method to make wheatgrass is with a good ol’ fashion mortar and pestle! I made some the other night and it was really fun and came out absolutely delicious. I’d like to share with you all the steps to making this powerful immune booster! 🙂

jackie1 All you will need is a mortar and pestle, water, scissors or a knife, cheese cloth, a cup and living wheatgrass!

jackie First step, cut enough wheatgrass to fill the bottom of your mortar. In order to grind the blades evenly it’s best to do a little at a time. When finished with the first pour start over again with the same amount of wheatgrass and water.

In a circular motion, grind the blades until they form somewhat of a gunky, shredded paste. Next, add enough water to cover at least ¼ of your mortar. Continue grinding the wheatgrass in the water until they get very light in color and the water is green. Finally cover the top of your cup with a piece of cheese cloth and pour in the juice. When finished gather the ground up blades into the cloth and make it into a little sac to squeeze the rest of the juice. Add a little lemon if you wish and enjoy!!!

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I had to try this for myself, so I got out all my tools and got to grinding.
It was a little more muscle work than I anticipated, but that’s never a bad thing. I was psyched that it worked and I was able to have my very own wheat grass shot, prepared at home! It’s not wrong to serve up wheatgrass shots in my Vegan Beer Fest cup, is it?

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Thank-you so much Jacqueline, for sharing the recipe!

Bacon Kale Salad

Quite often, when people find out I am vegan, they have some sort of response that involves bacon. Even though I get tired of hearing this, I get it. Bacon is good. But, when you really think about it, it’s not necessarily the pig portion of the bacon that makes it good. It’s the wonderful mix of spices and texture that give it it’s appeal. Without the flavorings, it would just be a piece of pig fat and I am doubtful that many people (although there may be some…) are craving that. Fortunately, the flavoring is easy enough to replicate, and it’s accessible to have those components of bacon, without harming any of our animal friends.

I have experimented with creating this version of bacon with shiitake mushrooms, but, when I am feeling lazy, I buy this brand. It has the texture and seasonings I love and adds a nice, smokey component to meals.

I used this bacon in a kale salad for dinner, last week.

I started off by removing 2 bunches of kale from their stems.

15407255965_b26a600367_o I lightly steamed the kale for about two minutes, just to give it a nice, bright color, but not wilt it down.

I also sautéed:

  • 1 can of chickpeas
  • 1 tablespoon of coconut oil
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • garlic salt to taste

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I made a quick dressing of the following ingredients, whisked together:

  • 2 tablespoons of tahini
  • 1 tablespoon of Bragg’s Amino Acids
  • Juice of 1 lemon

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I massaged the dressing into the kale, then topped

  •  chickpea mixture
  • diced strips of 4 pieces of tempeh bacon
  • 1 tablespoon of hemp seeds
  • 1 tablespoon of nutritional yeast
  • 1 diced avocado

This salad was amazing! It had a balance of vibrant and smoky notes. The bacon flavor was very prevalent and the smokiness was heightened by the chickpea mixture. The avocado and dressing added a nice, fatty, creamy texture, and the kale kept it all feeling healthy and fresh. The salad is packed with calcium and healthy fats.

This is how vegans still enjoy their bacon.

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Raw Vegan Stir Fry

I have been on quite a raw kick, lately. The weather is still pretty hot in sunny Southern California, and the last thing you want to do in 90+ degrees is turn on the stove. I picked up Gena Hamshaw’s new book “Choosing Raw” and have been inspired by her creative, raw spins on traditional dishes.

My husband requested a raw stir fry and it was much easier than I imagined. He sliced up the veggies (since I have not got over my mandolin fear) and I went to work on a sauce. He thinly sliced up the following veggies:

  • 1 yellow bell pepper
  • 1 zucchini
  • 1 carrot

We also threw in a handful of edamame and broccoli.

14983394587_92a3df59e4_o The sauce was made by trial and error and adjusting seasonings here and there. The ingredients were:

  • tahini
  • sesame oil
  • tamari
  • sriracha
  • rice vinegar
  • turmeric powder
  • cayenne pepper
  • ginger powder

I used a dash here and a spoonful there. I was constantly tasting and whisking the sauce till I got it just right.

14983234129_6ef1d77a90_o After that, it was simply a matter of pouring the sauce over the veggies and stirring. We served the stir fry topped off with sliced avocado and black sesame seeds.

15169959275_7be81c1a69_o The flavors melded so nicely together and it was much more filling than you would think. I don’t think I can get enough sesame oil in my food lately, and you really cannot go wrong with a dish that contains both sriracha and avocado, right?

What is your favorite raw meal?

Guest Post by my Sister Marcella: The Harmonious Relationship Between My Veggie Sisters and I

I should still be in Paris today, hopefully off exploring Versailles. My sister Marcella is the guest blogger today. She is my middle sister and the one who eats meat, but I still love her. I am sure it cannot be easy to try to always accommodate two non-animal eating siblings, but she has been a great sport about it, and is always up to try new foods. I will let her tell you how she does it…

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Hi All!

I’m Marcella, and I’m taking over the show while Angie is in Europe. I’m the middle sister of the Martinez clan: I’m the tall one, the artsy one, and the carnivorous one.

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Angie asked if I would write a post while she was off exploring, but I didn’t know what to write about. She suggested writing about a vegan dish that I like, and I thought that was a great idea. There’s one thing that I LOVE talking about and that’s food!

As I mentioned before I’m the carnivore of the bunch. Both sisters have been on the peace-eating path for years now, and as you can guess, that has caused both challenges and creativity for our meals. When it comes time for us to have a gathering, the easiest meal that we all agree on is BBQ!

We have always been fans of hot dogs, so it’s something that we usually throw on the grill. There’s lots of good brands out there (Morning Star, Yves), but they aren’t always vegan.

However, Smart Dogs are labeled vegan and are actually pretty good.

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Top these with barbeque sauce and grilled jalapenos, and you are in for a tasty treat.

Now for side dishes.

I love Bush’s Vegetarian Beans. They are only labeled vegetarian, but both the label and the website have stated that the product does not contain any meat by products.

Bush FAQ

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Now, get your favorite summer veggies prepped. We cut up zucchini, bell peppers, and onions.  Coat them in olive oil, sprinkle some lemon juice, salt and pepper and grill until tender.

Lastly, we grill the corn (well actually we put the corn on first because it takes the longest to grill…but you get the idea).

I like to leave the corn in the husk when grilling, but you can do whatever suits your fancy.

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Eat with butter (vegan butter of course) and chili powder and Enjoy!

So I hope you enjoyed this post, and I hope that you enjoy our favorite vegan treats.

Happy Grilling!

Guest Post: Nicole from Fabulous Vegan Recipes

Hello friends, if all is going as planned I am currently in Florence. Nicole, from Fabulous Vegan Recipes is today’s guest blogger and sharing a delicious recipe. Take it away, Nicole!

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Hi, I’m Nicole D’Angelo of fabulousveganrecipes.com and I’m so excited to be guest blogging on Angelina’s blog! I wanted to share a super yummy chia seed pudding recipe and talk about why I became vegan. This is an apple fig chia seed pudding that tastes like apple pie in a jar. So yum. Check out the recipe:

2 organic red apples
4 dried figs
2 tbsp of chia seeds
1 cup of almond milk
3 tsp of cinnamon
1 scoop of vanilla protein powder

Add the milk, chia seeds and protein powder to a mason jar and mix well. Put 1 apple in your food processor and process on high. Cut the figs into small pieces and slowly add them to your food processor. The mixture will get a little chewy and thick. Add the fig apple mix to the chia seeds, milk and protein powder and mix well. Add in the cinnamon and mix. Slice the other apple and top your pudding with it. Put the lid on the jar and refrigerate overnight.

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I became vegan four years ago; I was already vegetarian so I was already almost there. It was easy to give up eggs but I had a hard time with cheese for a while. As I read more and more about factory farming, I began to realize how damaging it is to the environment and how animals are abused and neglected and I could not partake in that. I gave up cheese and went full steam ahead with my vegan journey. Becoming vegan has ignited my passion for cooking, nutrition and wellness. I published an ebook of my recipes called Fabulous Vegan Recipes in December. I enrolled in the health coaching program at the Institute for Integrative Nutrition in January 2014 and I’m loving it. I never thought fruits and veggies could be so versatile but I love making plant based food. I’ve also found a supportive vegan community on fb and IG. Becoming vegan changed my life, my career goals and the way I feel. If you are new to the vegan scene and have questions or need help, check out my website FAQ or email me at fabulousveganrecipes@gmail.com

Thank you, Angelina, for having me!

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Thank-you Nicole, for a great post! Visit her blog or find her on Facebook, Instagram and Twitter.

 

Big Vegan Breakfast Burrito

I have had a craving for about one month for a HUGE breakfast burrito, the kind my mom used to make for me on the weekends, with her homemade tortillas. My mom gave me a dozen of her tortillas, last week. Unfortunately, they did not last long enough for these burritos, but they kept the craving alive.

I made shiitake bacon using this recipe. Maybe it’s been such a long time since I have had bacon, but it tasted EXACTLY like bacon to me. It confirmed a theory my husband and I often toss around, that people do not necessarily like meat…they like seasonings. It’s rare that anyone eats just meat, without any spices or sauce. They like those tastes, and they can easily be added to plant based products, for a similar outcome. I am very interested in testing this theory out, with the shiitake bacon, on a bacon lover. Anyone interested? 🙂

This fat burrito contained: shiitake bacon, soyrizo (sauteed with tomato and onion) and grilled potatoes. I topped the filling with loads of ketchup and tapatio:

big ass burrito Do you have any childhood favorites that you have veganized?

Vegan Meet Up

I finally did something I have been saying I was going to do, and joined Meet Up. I also actually attended an event! I found a group of vegans in my area and was hyped to see they would be hosting a potluck nearby. It is definitely harder to make new friends as an adult, and often feels near impossible to connect with fellow vegans, this was a great way to do both and stuff my face. Win. Win.

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The potluck was held at one of my favorite stores Viva La Vegan (another win. I was able to pick up coconut bacon, which I cannot seem to find anywhere else). The theme for the potluck was “Brinner” (breakfast for dinner) which made me do the Dougie.

dougieI made vegan quiches. I broke my own rule, that I continually brake so much, it’s insane that I consider it a rule, and brought a dish I had never cooked before. All turned out well though, and I will definitely be making it more.

I bought two pre-made vegan pie crusts from the freezer section of Clark’s, my local health food store.

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The following recipe made two quiches:

  • 2 cups of chickpea flour
  • 3 cups of water
  • 2 tablespoons of extra virgin olive oil
  • salt & pepper
  • a handful of chopped broccoli flourettes
  • 1/4 red onion diced
  • 5 slices of Yves Canadian bacon diced (this could also be tempeh bacon or a Tofurky product)Shredded Daiya cheddar

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Whisk the chickpea flour, water, oil, s&p together till all lumps are gone.

Pour the mixture in the two pie crusts.

Add in the remaining ingredients.

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Bake at 375 degrees in the oven for about 25 minutes (stab the center with the fork to check if it’s done, the fork should come out clean, not runny).

Slice and devour.

I was pleased with how it came out and ridiculously excited when I saw the rest of the buffet. I am kicking myself for not taking a picture of the whole spread, but I did take some of my plate…OK…plates. I did go back for seconds.

Some of my favorites included;

“Chicken” and waffle sandwiches, tofu scramble, banana pancakes, soyrizo con papa, chilaqules, potatoes, poptart pops (!!), donut pops (!!!), tamales, (more) soyrizo and pancakes and grits. Major YUM.

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I had so much fun, met some great people and consumed way too much amazing food.

Oatmeal Bar

Over the weekend, my cousins, sisters and I got together and I taught a beginner yoga class for them. It was such a nice way for us to spend time together, and much healthier than our usual mimosas + brunch (although I don’t mind that for next time!).

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A really easy, healthy way to feed a group of people is an oatmeal bar. I cooked a HUGE batch of oatmeal (6 cups for 6 people, which btdubbs, was way too much, I could have halved that), and had a variety of toppings to choose from.

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The choices were:

  • brown sugar
  • cocoa powder
  • slivered almonds
  • pecans
  • fresh raspberries
  • dried cranberries

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This was a ridiculously easy way to get in a quick, tasty and nutritious meal.

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Vegan Junk Food

I was in the mood for fatty food this weekend. Veggie dogs with tons of toppings are one of my favorite not-so-healthy, but delicious meals. There are few things that pair better than hot dogs + mac and cheese. I found this vegan version on Pinterest and made a few tweaks to it.

I am copying and pasting the recipe here, only to note the substitutions I made. Please visit Vegan Yack Attack, for tons of great vegan recipes. The substitutions I made are in italics.

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White Bean Cheese Sauce
  • 1- 15 oz. Can of White Beans (either Northern or Cannelini will work)
  • 1 C. Non-Dairy Milk (I used unsweetened soymilk)
  • ¼ C. Pine Nuts (I used cashews)
  • ¼ C. Nutritional Yeast
  • 2 Cloves Garlic
  • 2 tsp. Coconut Vinegar (I used 1 tsp. of apple cider vinegar)
  • 1 tsp. Tomato Paste
  • 1 tsp. Lemon Juice
  • 1 tsp. Dijon Mustard
  • 1-1½ tsp. Sea Salt

This sauce was great! I also added in paprika, fresh cracked pepper, garlic powder and mustard powder for an extra kick. When I make this again, I will probably omit the tomato paste, it was a little too sweet for my taste, since I like my mac and cheese sauce to be more sharp.

10009126293_8382a702aa_o I piled my veggie dogs high with onions, pickles and jalapenos and also snacked on Kettle’s jalapeno chips. It was a great comfort meal!

 

Vegan Dessert-Coconut Banana Ice Cake (Raw, Vegan, Gluten-Free)

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I am not huge on desserts. I hardly ever crave sweets, and even when I do, one or two bites of a dessert is plenty for me. My weakness definitely lies in salty, savory foods. I could take or leave a cupcake, but would have a hard time doing the same thing with chips or fries.

I am also a horrible baker. I guess I am just not motivated enough to become good at it, or I am simply too impatient to allow things to cool or rise properly. Almost everything I have baked comes out to be a complete, lopsided disaster.

This created anxiety when I needed to make a cake for my 9 year old step-son’s birthday, this past weekend. I searched through Pinterest, and when I find this no bake cake, I knew it was the one I would make.

I really loved how few, yet flavorful ingredients it contained, and I especially loved that there was no added sugar!

As long as you have a food processor or blender, this recipe is pretty simple. You first start off by making the crust with pecans (toasting them first added such a nice flavor), dates, cocoa nibs, shredded coconut and sea salt.

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The filling was soaked cashews, lemon juice, vanilla extract, coconut oil, agave, mashed banana and shredded coconut.

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After the filling is on, you pop it into the freezer, bringing it out to thaw in the refrigerator, about an hour before serving.

I thought it came out really well, and got positive feedback on it. The crust was my favorite part and the banana + coconut was a great combination.

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Another great combination was pairing it with a little Almond champagne!

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Click here for the full recipe.