Sunday, April 13, 2014

Vegan Muesli...


I'm day 13 into a 24 day health challenge.  I'm feeling great, and I've traded out a lot of the things I'd been eating up until now with foods that are nutrient rich.  This has been really fun and a lesson that healthy food doesn't have to taste bad.

Here's one of my favorite things I've been whipping up lately, a Vegan Muesli.

Ingredients:

  • Bob's Red Mill "Old Country Style Muesli" (contains: rolled oats, wheat, rye, triticale, barley, dates, raisins, sunflower seeds, almonds and walnuts.  There is a GF variety available too.) 
  • Half an apple.  I'm digging Granny Smith.
  • Silk unsweetened vanilla almond milk.
  • Agave Five sweetener.
  • Powdered cinnamon.
Directions:
  • Put 1/2 a cup of the muesli mix into a bowl or other container.
  • Dice the apple into whatever size pieces you'd like, and then put those on top of the muesli.
  • Put a dash or three of cinnamon on top of everything.
  • Drizzle a small amount of Agave Five across the top.
  • Pour the Silk almond milk in until it covers the muesli, but not necessarily the apples.
  • Cover the bowl or container and put it in the fridge overnight.  
  • Enjoy in the morning!

Friday, April 4, 2014

Recipe of the day...

I think this might be my first ever dedicated food post.  After I put the following photo on Instagram I had people ask me for the recipe.  Seeing that it is one of the favorite things I make, I thought I'd share it with you.

West African Style Black-Eyed Pea Salad


Ingredients:
1# black-eyed peas (soaked 8+ hours)
Fine sea salt
1 garlic clove
3 tablespoons lime juice
1/3 cup extra-virgin olive oil
Ground black pepper
3 bell peppers (assorted colors)
1 red onion
1 habanero pepper
1/2 cup cilantro (I never measure this because I love cilantro)
2 tablespoons chopped fresh oregano (I always forget this ingredient)

Directions:
  • This is a MUST...  The black-eyed peas have to soak!
  • Prior to soaking the peas make sure to rinse them.  There is often times sand or other debris in with them.  
  • Put the black-eyed peas in a med/large stock pot.  Put enough water for the peas to be covered. Bring to a boil (an all out - high heat boil isn't necessary).  Boil the peas until they're tender but still hold their shape, about 45ish minutes.
  • Once peas are ready add 1 tablespoon of sea salt and mix well.  Then remove pot from heat and let cool in the liquid.
  • While your peas are cooking you can prep everything else.
  • Chop all your vegetables.  How finely chopped is up to you.  Make sure you get that habanero diced mighty fine (my trick is to put it in a garlic press).
  • Mix all your vegetables.
  • Mince/press your clove of garlic and mash the garlic and 1/4 teaspoon of sea salt with a chef's knife.  Whisk the garlic & salt combo with the olive oil, lime juice, 3/4 teaspoon of salt and 3/4 teaspoon of black pepper.
  • Once your black-eyed peas have cooled drain any excess cooking water.
  • Mix all your lovely ingredients: black-eyed peas, vegetables and dressing.
  • Salt & pepper to taste.
  • Most important step: ENJOY!
Notes:
  • When the peas cook they'll often times foam up.  Don't worry about it.  The foam will subside.
  • This "salad" is delicious immediately, but I've found that it tastes even better the next few days.  That is if you haven't eaten all of it by then.
  • This isn't my recipe.  I'd love to give credit where credit is due but I don't know where I found it.