Wednesday, July 15, 2015

Recipe; Spicy Lentils wrapped in Bok Choy (cooked lentil version)

For this recipe, I'm sharing the cooked version. I have sprouted and eaten raw lentils. The are fabulous! ... but this was made with cooked lentils, so I'll share what I did. :)


Large bok choys

dried lentils ( I make enough to last for days, so, two regular sized bags, not large ones)

lime juice

Braggs' aminos (tastes like soy sauce)

ground tumeric

cayenne powder

two cans of sliced water chestnuts

Veganaise (vegan mayonaise made with grape seed oil)

*optional: any salad fixings you like, and/or fresh avocado slices topped with pink himalayan salt

for garnish, I used rose petals and three 'red ripper cow peas' from the garden.... that way I know they're unsprayed... and the cowpeas are heirloom...

Directions: In a crockpot, add soaked and rinsed lentils ( I was lazy, so I didn't soak my lentils, it's okay not to soak them, tough soaking them is better, even for a couple hours) and some water. turn crockpot on high setting. I did mine, over night... they can also be done in three hours... they don't take as long as other beans.

Turn off the crockpot or put on the "stay warm" setting.

My lentils started to burn and dry out on top. That's the way I like them. When I stir them, they are the right consistancy.... more dry, like the consistancy of refried beans.

Add the lime juice, braggs aminos, the two sipces (be super generous with the spices, they are for tasting... especially the tumeric powder), and the water chestnuts, drained, first.

Stir well.

Now get out the bok choy leaves... pic the best ones for rolling.... Lay then out like tortillas, after taking off the stems, so it is only the leaf.

Spread the leaves with Veganaise.

Place some lentil mixture and optional ingredients in the middle.

Wrap as you would wrap a tortilla.

Now put on plate  and garnish any way you would like to garnish. Have fun with it.

Take a picture of what you have created before you eat it!

Then, go ahead and eat it. It will yield as many as you want to make.... as many as you have bok choy leaves. :)

Sunday, March 8, 2015

Tuesday, February 17, 2015

Raw Coconut Chocolate Macaroon Cookies with Ganache (V and GF)

1 Lb. raw cashews
a bit of cherry juice
a few organic strawberries
1/4 cup 'Sugar in the Raw'
3 Tblsp.s lime juice
1/4 teaspoon hymalayan pink salt

1 bag shredded coconut
1 bag small-sized vegan chocolate chips
1/4 cup 'Sugar in the Raw'
3 Tblsp.s lime juice
1/4 teaspoon hymalayan pink salt
2 tbsp.s cayenne powder (or to your taste)

Start with the ganache, because if some is left in the food processor, it's lighter in color and will blend with the cookie stuff. put all ganache ingredients in food processor.... keep mixing... if you want, add a bit more cherry juice. it will not be very pink, more tan, but add the strawberries, last, so there are small chunks of strawberry in the ganache... the next day, the ganache will taste like strawberry shortcake.

Remove ganache from food processor, into a bowl.... fill food processor with the coconut flakes.blend on the highest setting for anywhere between 15 to 30 minutes.... I'm not kidding... the coconut flakes will liquify or come close enough... once done, put in a bowl to re-add.

Now pour the chocolate chips in the processor and blend on high.... it will be ready in five minutes are fewer. Re-add the coconut plus the lime juice, sugar, salt and cayenne powder, then blend until well mixed.

Place mixture on a cookie sheet with parchment paper. Press with another piece of parchment paper and spread flat to make make whatever cookie shapes. Then spread ganache over the individual cookies... and garnish with strawberry slices, or whatever you would like to use to garnish. Always only use organic strawberries.

The texture is just right, so it doesn't need to be chilled in the refridgerator, like some raw cookies.... but, like so many things, they are good refridgerated and taste even more amazing, the next day.... or, at least, I think they do.... especially the ganache, which tastes exactly like strawberry shortcake.

Let me know how you like it. :)

Saturday, January 31, 2015

Chicago Street Photography and Cityscapes by Ray of Minneapolis

My special-guy-friend, Ray Minneapolis, happens to be an artist, videographer and photographer. I am happy to share with you these photos of our Chicago trip and a you-tube playlist from the same trip. First, I'll embed the playlist, here. If you like him, be sure to subscribe! ... and "like" his videos. High-fives to Ray of Minneapolis!

Here's the embedded Chicago playlist:

... and  some photos, by the very same:Ray of Minneapolis:

There is Now a Mouse-Release Support Group

... because there was no such group that I could find, I started a support group for people that are finding that mice are coming into their houses. It happened to me. It happened at my parents' house and I found myself feeling overwhelmed with worry for these creatures.... and had to overcome some obstacles and logistical problems....

So, if you love mice and know someone that needs to live trap and release mice and has questions, here is my group on Facebook: Mouse Release Support Group.

This is an embedded playlist of some of the mouse releases. In it, there are some outdoor shelters I made with a tree stump, a lot of pine branches and a bale of straw. Later, I made a shelter out of a wooden box with drawers that I found at a thrift shop.... that's not yet on the playlist, but the tree-stump shelter is:

Wednesday, January 28, 2015

Plant Some Lentil Sprouts in a Pot and Watch This Happen!

Lemon Coconut Tarts (V and GF)

I heard a rumor that if one runs coconut flakes in thr food processor, long enough, it will turn into coconut butter.... so, I tried it, and ... after a few steps, I had four coconut, lemon tarts. There are only three in the photo because my special-guy-friend and I split one.... we found it delicious but a little on the rich side (not that that's a bad thing) :D

The crust is made with walnuts, pecans and a bit of pink hymalayan salt.

The filling is a package of organic coconut flakes, processed on the highest setting in a food processor for a half hour.... it will turn into a liquid to which one adds a bit of organic unbleached sugar or sweetener of choice, lemon juice, or therapeutic-grade lemon essential oil, a bit of organic vanilla and a hint of pink himalayan salt. Once these are mixed with the coconut, it changes from a liquid the a more crystalized texture. Just make sure they are mixed well.

If you're like me, you made this before you made the crust, so put the coconut mixture into a bowl... it will fit into a cereal bowl and not look like much as far as quantity.

Now make the crust in the same food processor.... it's okay it it still has a bit of coconut mixture in it. Grind the walnuts and pecans to almost a butter. I also add a pinch of pink himalayan salt.

Here are some photos of my little coconut tart adventure. :D