eat swell » recipe categories http://eat-swell.com you are what you absorb Wed, 10 Apr 2013 16:46:59 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 vitamix pistachio ice cream | vegan – gluten free – raw http://eat-swell.com/2012/07/02/pistachio-ice-cream-vegan-gluten-free-raw/ http://eat-swell.com/2012/07/02/pistachio-ice-cream-vegan-gluten-free-raw/#comments Mon, 02 Jul 2012 13:00:22 +0000 amyb http://eat-swell.com/?p=669 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

Nothing says summer like a frozen treat and you can whip this up in just a few minutes. Easy is an understatement and there really are no limits on what you can blend together. Thinking I might just go for a frozen cherry almond combo next and try subbing out the avo with raw cashew cream.

I will most certainly be making this again.

Be sure to make your way through the circle to see more frozen treats of summer. Up next check out Alison’s Peaches and Cream popsicles.

Pistachio “ice cream”
vegan – raw – gluten free

Ingredients

1 frozen Banana
1 medium chilled ripe avocado
4-5 frozen pitted medJool dates
1 tsp vanilla extract
1/4 C. shelled pistacios

Method:
Pit the dates and wrap in plastic wrap and freeze.
throw it all in your vitamix or blender and give it a whirl for 20-30 seconds

super tasty!

Have a wonderful 4th of July!

xxoo,

amy

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]]> http://eat-swell.com/2012/07/02/pistachio-ice-cream-vegan-gluten-free-raw/feed/ 2 marinated beet salad | lazy susan – june edition http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/ http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/#comments Fri, 01 Jun 2012 13:00:30 +0000 amyb http://eat-swell.com/?p=658 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

 

I get more questions about beets than anything else it seems.  What do you do with the little buggers?  Well friends, this is how I roll with the beet majority of the time when I am not juicing them.

Ingredients:

  • 4 smallish beets (this round they were a little smaller than a tennis ball)
  • 2 tbs EFA 3-6-9 oil
  • 1/2 tsp sesame oil
  • 2 tbs unfiltered apple cider vinegar
  • 3 tbs rice wine vinegar
  • 2 tbs Bragg’s amino acids
  • 1/4 tsp salt – to taste
  • pepper to taste
  • sesame seeds

Method:

  • Don’t cut anything off of the beets except the greens if they have them.  Don’t worry about the root or the knot at the top as you want all the juices to stay in the beet.
  • Boil a pot of water and throw the beets in there. They  should be covered completely. About 15-25 minutes depending the size.
  • Boil until soft. 15-20 minutes. A knife will slide right in much like when a potato is ready.
  • Place in a large bowl and just start slicing and dicing. Doesn’t have to be perfect. Let cool a bit.
  • Toss in all the other goodies and give it a good toss.
  • Sprinkle with sesame seeds
  • Refrigerate if desired or eat them warm.

 

It’s as easy as that.  Don’t be afraid to tinker a little.  Too vinegary? Just add a little more oil.  Don’t have the EFA oil?  Olive oil will work just fine.

In traditional Lazy Susan fashion it’s time to make your way through the circle to see everyone’s take on the summer salad with homemade dressing. Start your rounds by heading on over to my very talented friend Bree,  of Baked Bree,  for her Strawberry Salad with honey and poppy seed dressing.  Sounds delicious!

 

enjoy!

ooxx, amy

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]]> http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/feed/ 3 Sweet Potato Frittata With Roasted Vegetables Recipe | Gluten Free – Vegetarian http://eat-swell.com/2012/05/01/sweet-potato-frittata-with-roasted-vegetables-recipe-gluten-free-vegetarian/ http://eat-swell.com/2012/05/01/sweet-potato-frittata-with-roasted-vegetables-recipe-gluten-free-vegetarian/#comments Tue, 01 May 2012 12:00:04 +0000 amyb http://eat-swell.com/?p=520 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

This months theme for our Lazy Susan go round is Breakfast.  Fittata, aka egg pizza around here, is a fun one because you can make so many different variations based on what you have on hand.   Be sure to venture around the circle to see what everyone else is up too and you can see my other posts right here in the Lazy Susan archives and even farther back on the a boring photo blog.  When you are done here be sure to head on over to my  friend Amanda to give her  Vegan Carrot Cake Pancakes a whirl.  Yum!

Since I attempted a raw food cleanse, which is a whole other story in itself, I have not been eating a whole lot of eggs. I thought it would be a good excuse to just go for it.  The truth is it is hard not to take advantage  of the fact that I am so lucky to have friends with chickens and ducks that provide an abundance of eggs for us to buy at a great price.  It also makes me happy and thankful to know where they are coming from and that they are truly free range organic. Did you know that  duck eggs are alkaline in nature unlike the traditional chicken egg? Fancy!  It’s pretty cool that I know that these ladies are fed organic flax which makes them extremely rich in omega 3′s.

Admittedly this was a little bit of an experiment like most of my throw downs and think that I might just kick back on the sweet potato a bit and mix in with a more traditional red potato to balance it out a little more on the sweetness factor.  Too late for that though.  So, please feel free to modify.  This is the kind of dish that you can chop up just about anything and toss it in.

 

Ingredients:

  • 5-7 eggs
  • 1 large sweet potato sliced
  • handfull sliced mushrooms
  • roasted red pepper
  • 1.5 cups fresh chopeed spinach
  • 1 cup chopped red onion
  • 1 teaspoon tarragon
  • 1 teaspoon garlic powder
  • salt/salt pepper to taste.
  • Top with basil pesto or sliced avocado
Method:
  • Slice sweet potatoes, brush with olive oil and season with salt/pepper. Bake at 450 for about 20 minutes or golden brown.
  • In the mean time chop up all your veggies
  • Whisk up eggs and add a few table spoons of water or milk and stir in tarragon
  • Layer in a greased dish or oven save skillet.  In this case I went potato, spinach, mushroom, roasted pepper, pour the egg in  and top with onion, sprinkle with garlic powder
  • Bake at 425 for about 20 minutes until egg is firm
  • serve it up topped with basil pesto or sliced avocado.

 

up next: The Sunny Vegan’s – Vegan Carrot Cake Pancakes

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]]> http://eat-swell.com/2012/05/01/sweet-potato-frittata-with-roasted-vegetables-recipe-gluten-free-vegetarian/feed/ 2 gluten free vegan sushi roll recipe | lazy susan – april 2012 http://eat-swell.com/2012/04/02/gluten-free-vegan-sushi-roll-recipe-lazy-susan-april-2012/ http://eat-swell.com/2012/04/02/gluten-free-vegan-sushi-roll-recipe-lazy-susan-april-2012/#comments Mon, 02 Apr 2012 11:00:06 +0000 amyb http://eat-swell.com/?p=499 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

April already!  This year is just whizzing by.  For those of you that are wondering what the heck is Lazy Susan?  It’s a group of fantastic photographers gone foodie.  This month…vegan/vegetarian and since I will be rolling with this theme here on out I have decided to move my Lazy Suzan posts from my a boring photo blog over here to eat-swell.  It just makes sense right? After this head on over to Shannon harrison’s blog for her Balsamic Veggie recipe.
Sushi rolls!  I posted a photo the other day via instagram and one of my photo clients asked where the recipe came from.  My reply was “my head” so I thought it would be a good one to share. Everybody that loves sushi will love doing this in the comfort of their own home.  It’s delish and cost effective!  I would go broke if I went to a sushi bar every time I had a craving for this.  All the Avocado just really hits the spot.  Ok, Here we go…
Ingredients:
  • short grain brown rice
  • nori
  • avocado
  • cilantro
  • carrots
  • cucumber
  • sprouts
  • green onion
  • sesame seed
  • gluten free tamari
  • lemon
  • siracha
  • wasabi
  • sesame oil
Method:
  • Soak your rice over night and it’s 2 cups of water for every one cup of rice and let it simmer for about 50 minutes. I like to cook extra to extend in though out the following days for other recipes.
  • Take about 3/4 cup of rice and drizzle with sesame oil and about a 1/2 tbsp sesame seeds and mix in
  • Gently flatten the rice on one side of your nori paper and carefully flip over
  • start piling on your favorite ingredients down the middle.
  • squeeze lemon over all ingredients.
  • Carefully pull side closested to you over all of the ingredients as tightly as you can. gently pulling toward you (think burrito) this can be tricky but with a little practice you will have it down in no time.
  • with a serrated or very sharp knife cut in half and then continue toward the outside until you have 8 pieces.  Wipe the knife after every cut and wipe with water if needed.
  • sprinkle with sesame seeds
  • add a little dot of siracha if desired
For the dipping sauce:
  • 1/4 tsp powdered wasabi
  • 1 Tbsp Tamari to taste
  • drizzle of sesame oil
  • squeeze of lemon

Next up in the circle visit Shannon Harrison over at Jack and Ruby Studios for her Amazing Balsamic Veggies

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]]> http://eat-swell.com/2012/04/02/gluten-free-vegan-sushi-roll-recipe-lazy-susan-april-2012/feed/ 3 gluten free • vegan | coconut curry vegetable soup http://eat-swell.com/2011/10/08/gluten-free-%e2%80%a2-vegan-coconut-curry-vegetable-soup/ http://eat-swell.com/2011/10/08/gluten-free-%e2%80%a2-vegan-coconut-curry-vegetable-soup/#comments Sat, 08 Oct 2011 17:58:06 +0000 amyb http://orbitingbliss.com/?p=241 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

Certainly a new favorite of mine. I am a big fan of Thai food so this hits the spot every time. Gluten free, dairy free, and vegan. Oh man, I can’t believe I am becoming that girl.  Since it’s all in one pot this is a really easy quick soup.

10 minutes prep. 15 minutes cook time.

This soup is good any time of day and especially tasty on a cold day.  mmmm.

 

 

1 can coconut milk (i have used both the light and the regular.  I found them equally tasty)

16-20 oz vegetable stock ( I prefer adding a little water to dilute a bit)

2 cups mushrooms sliced

1 small zucchini – 1/4′d and chopped

1 medium onion

1 cup fresh spinach

1 small broccoli crown – cut small

1 cup cabbage shredded (red or green)

1 cup chopped cilantro

1 tbs yellow curry

1-2 limes or 1 lemon

2 dried arbol peppers (spicy)

1 tsp garlic chili sauce (optional)

splash gluten free tamari

2 garlic cloves chopped

1 tbs sesame seeds

salt/pepper to taste

 

  • heat up a good sized pot
  • add the oil.
  • throw in the: onions,  mushrooms and sauté for a few minutes.
  • add the zucchini
  • once onions are translucent toss in the dried peppers, garlic curry powder and the sesame seeds and mix it all in to toast a bit
  • in goes the veggie stock.  Bring to boil.
  • in goes the coconut milk bring to boil again, turn down the heat and let simmer for a few minutes
  • add the lemon/lime jucie
  • add the tamari (to taste)
  • the broccoli goes in, wait a minute and turn off the stove
  • add the spinach and cilantro and cabbage give it a spin.
  • salt and peper to taste.
  • serve immediately.
Your greens should be bright green!  You can totally play with the ingredients.  I would probably suggest using green cabbage.  The red cabbage eventually turned it pink.  Oops.

 

 

 

 

 

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]]> http://eat-swell.com/2011/10/08/gluten-free-%e2%80%a2-vegan-coconut-curry-vegetable-soup/feed/ 1 sugar free – dairy free – gluten free | snack attack http://eat-swell.com/2011/10/04/sugar-free-%e2%80%a2-dairy-free-%e2%80%a2-gluten-free-snack-attack/ http://eat-swell.com/2011/10/04/sugar-free-%e2%80%a2-dairy-free-%e2%80%a2-gluten-free-snack-attack/#comments Tue, 04 Oct 2011 17:00:59 +0000 amyb http://orbitingbliss.com/?p=190 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

I could eat this as a main meal but today the flax cracker was a snack vehicle for:

  • 1/4 avocado
  • sprouts
  • tomato
  • onion
  • lemon juice
  • salt
  • fresh cracked pepper
  • sprinkling of cayenne
I made two.  The combos are endless with this one.
Did you know that cayenne pepper has anti inflammatory properties, can help reduce headaches and MORE.  Turn up the heat.  It’s good for you.

 

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]]> http://eat-swell.com/2011/10/04/sugar-free-%e2%80%a2-dairy-free-%e2%80%a2-gluten-free-snack-attack/feed/ 0 flax crackers http://eat-swell.com/2011/10/02/flax-crackers/ http://eat-swell.com/2011/10/02/flax-crackers/#comments Mon, 03 Oct 2011 00:11:04 +0000 amyb http://orbitingbliss.com/?p=141 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

I like to call them Cave Man Crackers.  They are that easy and basic. A total staple for little open faced sandwiches, humus vehicle and a rad
This recipe is modified from from a great flax cracker I found on Pinterest. Go pin it so it’s handy or at least look at photos of the step by step process and the final product.  I haven’t snapped one yet but I guarantee that they will be making an appearance regularly.

 


In the vitamix:

  • 1 3/4 c whole flax seed. (half golden, half brown)
  • 1/4 c sesame seeds
  • 1/4 tsp – garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

transfer into a bowl

  • add a few good shakes of whole sesame seeds.
  • add 1 cup water and mix it up with your hands.
Line a cookie sheet with parchment and put half in the center.
wet your hands and work it outwards.
Don’t be affraid of it.  It’s reminds me of how clay works. When your hands start to stick go for the water.
  • It should be about a 1/4 inch thick maybe even a little less.
  • Get it as even as possible.  I like the rough edges.
  • Score them with a butter knife.  I like them in 3-4 inch squares to build sandwiches on.
  • You can get 2 cookie sheets full if you keep it on the thin side.

Bake at 400˚  Set the timer for 20 min and check them.  They should be pretty solid when you take them out. If it still feels doughy keep going. They will look toasty  brown.  Once they start to toast they burn fast so…

Store them in a ziplock bag in your pantry and throw them under the broiler of the toaster oven for a few minutes will crisp them right up.  If needed.

enjoy.

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