Monday, August 12, 2013

*Raw Vegan Portobella Nut Burger*

~*~Nut Mushroom Burger~*~



Sooo, I'm sitting here, by my little lonesome, sipping some Chai tea and nibbling on some vegan chocolate. When it dawned on me.....I totally forgot to post the burger recipe after posting the "Raw Vegan Condiments" one.

Welllllll.....{{insert your favorite word here ;) }}

I have made tons of different kinds of veg burgers....some I have liked, some I have not. Some fall apart, some do not.....I am on the quest for THEE perfect raw vegan....or just plain ol' Vegan burger recipe.

This one, is pretty darn good. It is a raw, whole foods, living recipe made with nuts, mushrooms, carrots and seasoning. Simple and tasty. Since it is a "raw vegan" recipe.....you will need to dehydrate this to make it firm. OR however, if you do not have a lovely little dehydrator. You may of course, use your oven. Just put your oven temp on the lowest setting and open the door a bit to let out some of the heat. "Dehydrate" the burger patties for a couple of hours, carefully flipping when dry to the touch. Continue to "'dehydrate" till completely dry. :)

So, now are ya ready for the recipe?.....yep, thought so. Ok onward we goooo....

*Raw Vegan Nut Portobello Burger*

  • 1 cup Walnuts, soaked in water for 30 min then drained and rinsed
  • 1 cup Almonds, soaked in water for 30 min. then drained and rinsed.
  • 1 cup Portobello mushrooms, chopped (about 1 large mushroom)
  • 1/2 cup grated Carrot
  • 2 TBS Nama Shoyu (raw) OR Tamari (not raw, but wheat free)
  • 1/4 cup minced Red Onion
  • Salt and Pepper to taste
  • Spices of your choice, I used a little Oregano and Thyme. But it's up to you.
  • Sprinkle of Garlic Powder and Onion Powder (yes, to each there own....your taste of course)
In food processor, puree the nuts first....then add mushrooms and grated carrot. Add in remaining ingredients. You might need to blend all in batches. Blend until you get a thick puree. (Yes, now is the time to taste that weird looking mush and adjust the seasonings. Mind, that the seasoning will get deeper once the burgers are dried. So don't add to much salt etc...I mean, unless that's what you are into, like I said, taste and adjust Xo.)

Form the mixture into small to medium patties. Place onto non stick teflex mesh dehydrator sheet. Dehydrate the patties for 6-8 hours at 90-115 degrees (no biggie, just no higher than 115) Check the patties here and there to check for dryness. When they are dry to the touch, flip em and continue drying until firm, dry an darkened. They will look like little "hamburger" patties. Dry and firm on the outside, somewhat tender on the inside. The drying time is different for everyone, based on your areas humidity, etc.. etc.... Don't fret, it's not Rocket Science.....just take a look at them after a few hours and see how there doing. You honestly can't over dry these guys, so nooo biggie :)

When done, serve them like your fav old burger......I usually serve mine wrapped in a big lettuce leaf with some condiments and other "burger" toppings.....pickles, tomatoes etc.... IF you are not fully doing the Raw thang......by ALL means, toss that baby between a hamburger bun....(vegan please and thank you xoxo)


And there ya have it. An awesome raw vegan, nut, mushroom, carrot, yummy burger.

*Happy and Healthy Eating!*

*Much Metta and Peace to You! *

Namaste' my awesome beautiful fellow foodies!
{{{Cyber Hugs to you all}}}

*Shauna*


Wednesday, August 7, 2013

*Raw Vegan Condiments*

*Raw Vegan Condiments*...Sun Dried Tomato Ketchup, Cashew Mayo and Mustard Ohhh my.




Wait, what? She's back!?

Yeah yeah....I know, I'm so sorry my friends. I have been gone for like a zillion, trillion cyber years, ok, actually since May. (actually that is like a zillion years, how is it August already??)

ANYWAY....I know you have probably lost interest in my little losssst inn spaaaace blog. BUT BUT....I'm here I'm here! XOXO! {{Sigh}} It has been a challenging year....along with me having major surgery, and trying to heal. My heart has been heavy due to some serious family illnesses recently. My brain....blogging and everything has been "on the back burner" lately.....or is that "in the back of the dehydrator"?...yes that was a bad attempt at Raw Vegan humor....dun dun dunt. ;)

Ok enough with the rambling woman....get to the ReCiPeS!!

SO, I made these awesome Raw Vegan Walnut/Almond Portabella Burgers last night (just came out of the dehydrator this morning,...I will post more on them in another post shortly) AND I thought, hmmm, what should I put on them? I didn't want to use store bought, somebody else made, sugar laden condiments.....and besides, did you know??.....that for some creepy disgusting reason they allow a certain amount of bug wings, larvae and maggots in your store bought Ketchup! WHAT WHAT??? Like total major EEEEWWWW! NO THANKS.....you can keep your maggots thank you.

So with that nasty thought in mind.......I made......(and the crowd roars).....

*RAW VEGAN SUN DRIED TOMATO KETCHUP*

  • 2 Tbs Raw Cashews, soaked in water for 15 minutes first, then drained.
  • 1 Lg handful cherry tomatoes, OR 1 Med Tomato
  • 3 Tbs Extra Virgin Olive Oil
  • Sprinkle of Sea salt.....to taste
  • 1 Handful Sun Dried Tomatoes, chopped (*see note below)
  • 1 1/2 Tbs Apple Cider Vinegar, I use raw
  • 1/4 tsp garlic powder, or to taste
  • 1-3 Medjool Dates, to taste (if hard, soften them in warm water first)
  • Enough water to make a Ketchup texture
Place all ingredients, except sun dried tomatoes, in a good blender. And blend until smooth. Add sun dried tomatoes and water as needed until you have desired thick texture.

*NOTE: Taste, adjust and taste again. The taste is really up to you...more sweet? Add another date, More acidic?...add a bit more vinegar. ALSO, about the sun dried tomatoes, I used about a handful of them and added more to the blended Ketchup until I got the desired texture. Like I said.....Plaaaay with your food my friends, don't be afraid. Taste, adjust and taste again. Mmmm!

*NOTE 2: Finished Ketchup will last about a week in the fridge in a well sealed container.

*RAW VEGAN MAYONNAISE*

  • 1 cup Raw Cashews, soaked in water for about 20 min then drained.
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Lemon Juice
  • pinch of Sea salt
  • 1/4 tsp Dry Mustard powder
  • 1/4 cup-1/2 cup Extra Virgin Olive Oil (*see note below)
  • 1/4 tsp Agave or sweetener of your choice (OPT) I didn't use any sweetener in mine, but just giving you the choice ;)
Place all ingredients in a good blender, except Olive Oil and blend until smooth. Slowly pour in enough oil while blending to make a smooth and creamy texture. IF you need, you may add some water to thin it out a bit. And what do I always say?....Taste, adjust and taste again <3

*NOTE: Use as much or a little of the oil as you like. You want a nice creamy texture, but if you are wanting to cut back on "fat" (although Olive Oil is healthy fat) Then by all means, cut back on the oil. The Cashew sauce will still taste awesome! ALSO....about the Vinegar/Lemon situation. Feel free to replace either one with each other (did that make sense? haha) If you don't have a lemon, then by all means just use more Apple Cider Vinegar and vice versa. :)

*RAW VEGAN MUSTARD*

  • 2 Tbs Dry Mustard Powder, or 1/3 cup yellow mustard seeds soaked in vinegar for 24 hours, then ground in a coffee grinder or blender to make a paste
  • 1/4 cup Apple Cider Vinegar (used for soaking the seeds if using, then add 1 tsp at a time to taste.
  • 1/4 cup Raw Cashews, soaked in water for 20 min then drained
  • 1 tsp Agave or other sweetener to taste
  • 1/2 tsp Sea Salt (or to taste)
  • 1 Tbs Water
  • 1/8 tsp Garlic powder
  • 1/8 tsp Turmeric powder (opt)
Add all ingredients into a good blender and blend until smooth. Add water as needed. Taste, adjust and taste again baby. *Mustard will get hotter as it sits. **OOO you could also throw in some grated fresh horseradish!.....but I guess that would make it Horseradish sauce instead of Mustard haha! BUT STILL! :)

*NOTE: Will keep for a good couple of weeks in the fridge.



Now my lovely fellow Raw'kers....run run and create away! Health and kitchen glory are yours for the taking! Have fun and enjoy!

*HAPPY AND HEALTHY EATING!*

XOXOXO!

*Bliss Out Yo!*

 



Wednesday, May 29, 2013

*Zucchini Pasta with Avocado Pea Pesto*

*Zucchini Pasta with Avocado Pea Pesto*


Hello again............(oh my gosh, that literally just took like 5 times to type....I think I have heat exhaustion lol) {{insert annoying panting noise here}}

Yes it is hot here in good ol' Cleveland. Hit 85 today. Which I must say is a little strange for Ohio. It usually runs on the cooler side during Spring/Summer. BUT I'm not complaining. NOPE. I'm a Nor Cali girl through and through. I don't mind the heat. However, the humidity??....Now that is where Ohio and I don't get along.........{{pause}}.........ok, Ohio and I don't get along on a lot of areas. But we are trying to work on our relationship. But someday, it is true, I am going to break up with Ohio and run back to my real sweetheart........California. {{insert heart emotioncon thingy here}}

Ok, don't get me started on California ;)

Let me get back to saying.....holy panting heat batman. No kidding, it's hot. Good thing I like Raw food :) There will be no cooking in this house tonight. I have happily made a cool dish of Zuke pasta with an amazing, (if I do say so myself) Avocado Pea Pesto....with NO nuts! Totally awesome Dude!.......sorry still have Cali on the brain.

Behold...................dun dun dun. Zuke Pasta. Alright alright, I mean....

*Raw Vegan Zucchini Pasta with Avocado Pea Pesto* :)


As you can see, I also topped it with yellow cherry tomatoes, marinated mushrooms (I'll post the recipe for that as well) and a sprinkling of Basil. Ohhhh my oh my. And of course, the mushrooms are optional. Feel free to make and eat the Pasta how ya like. :) Heck it would be good with lots of different toppings.

Ready for the recipe??.....(you're probably like....."Yes! Will this woman stop rambling already and get to the damn recipe??".....(phew it's hot, have I said that already??)

Ok ok, the recipe.

*RECIPE*

  • 2-3 Zucchinis, peeled and spiralized.
  • sprinkle of salt

  • 1/2 cup Frozen Peas, (I just gently de-thaw/rinse mine under warm water)
  • 1/4 cup fresh Basil...*(see my note below)
  • 1 TBS Dried Basil....*OR skip dried and just do 1/2 Cup of Fresh Basil.(see my note below)
  • 1/2 Avocado
  • 2 small garlic cloves
  • 1/2 Lemon, juice
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil, I just drizzled it into the blender til I got a thick sauce, perhaps 1/4 cup?
  • a sprinkle of water, as needed to thin sauce.
  • (OPT......some Jalapeno for sprinkling on the finished dish.......what what? Ahh yeah, I'm a pepper head, so do this only if you want some heat to your dish.) 


*NOTE: About the Basil......honestly, this isn't Rocket Science. If you have fresh Basil, yes yes yes, use a 1/2 cup of that lovely stuff. The taste will be more awesome, yes I said more awesome....that is how I roll. If however you are like me today, whom only had a little of the fresh, please feel free to sub some dried Basil for some Fresh. See......simple. Xo! I say, play with your food. ;)

 

*Directions*

Wash and peel Zukes. Spiralize them. Drizzle the noodles with a little salt. Gently mix. Let sit while you make the sauce.

For the Pesto.

Put all ingredients in a blender EXCEPT for the oil. Blend in the blender til mixed. Now, slowly add in the Oil, with the blender on. It should get nice and thick. Adjust seasonings and thickness with water if desired.

Now on to the Zuke noodles. Gently take the noodles and squeeze out any water that has been released from them. Don't rinse them...just try to remove any water.

Pour the Pesto over the noodles and mix in. Serve alone, or top with cherry tomatoes and/or marinated mushrooms and extra chopped Basil.

*Marinated Mushrooms* for 1-2

  • handful of white button mushrooms, (or Cremini is ya like) I used about 6. Sliced
  • 2 TBS Extra Virgin Olive Oil
  • 1 1/2 TBS Tamari or Nama Shoyu (I use Tamari)
  • 1 TBS Apple Cider Vinegar
  • 1/2 clove Garlic (OPT)
In small bowl, mix together the marinade. Whisk together well. Slice the mushrooms and add to the "sauce". Let sit for about 15 minutes, or until the mushroom soften a bit. Serve over Pasta dishes....either strained mushrooms alone or with an extra drizzle of the sauce as well. Yum yum!


And that my awesome Raw'kers......if what's for dinner tonight :)

*Happy and Healthy Eating......Dudes.*

*Shauna*

*Shauna's Summer Green Drink*

*Shauna's Summer Green Drink*


Helllllllooooo beautiful world!

Woo! I'm feeling giddy today. I'm happy to say that after a lonnnng 2 1/2 weeks since my surgery (Hysterectomy) I FINALLY was able to roll myself over and sleep on my side! WOO! I say WOO! Yes that may seem like a trivial silly thing. But let me tell you....epic....purely EPIC! Mind you....yes, it took me about 5 minutes to actually roll my gimpy arse over, and I did wince with a little discomfort. BUT BUT....I did it.....and slept soundly. Awwwesome!

SOOO anyway....this little afternoon blog isn't about thaaaaat ;) Just wanted to share my "smile" with you. (yay!) Alrighty then.....on to making Greeeeeeeen Drinnnnnks. (that deserves another Woo! lol)

Today's yummy Green drink is.....drum roll please......ok....well, it's a Green Drink haha. ;)


*RECIPE*

Serves 2?? ;)
  • I whole English Cucumber, ends cut off.
  • 1 Lime, peeled
  • 1/2-1 Lemon, peeled (the more lemon the more the pucker power lol)
  • 1 Orange, peeled
  • 2 cups Kale, de-stemmed (honestly, I just grab a couple huge handfuls, give or take ;) )
  • 2 small Apples, cored and de-seeded (I used Gala)
(hey, I just noticed I didn't take a pic of the Apples, haha. Oops.)

*DIRECTIONS*

Wash all produce, peel the citrus, core and de-seed the apples. Juice through your Juicer. (I use an "Omega Vert".) Serve over ice if desired. I usually just sip my slowly au'natural. ;)



AND finally...............Drink and enjoy that bad boy! {{Nom Nom Nom!}}


*Keep on Raw'kin my fellow foodies!*

*Happy and Healthy Eating to you all!*
*Shauna*

Tuesday, May 28, 2013

*Raw Vegan Blueberry Mylk*

*RAW VEGAN BLUEBERRY MYLK*


Goooood morning.....oh  wait, (as I look at the clock) I mean....Goooood Afternoon! ;)

Soo, as I sit here, after sleeping in til 11:00a.m. (my body obviously still needs the rest to heal) I thought I would share my breakfast....or is that lunch? haha ;) I thought I would keep it simple today and just go for a fresh bowl of Strawberries and Bananas.....plain and simple, no muss no fuss. And MmmMmMmmm.......

To wash it down, I made a quick "Blueberry Mylk" (yes I spelled it "Mylk" instead of "Milk"....just to show that it is not dairy Milk...but rather a Vegan version, such as made with nuts or seeds etc...)


I just threw some frozen blueberries in with my fresh Raw Almond Mylk (that I had made the day earlier and put it in a pitcher in the fridge). Oh and I added a splash of Pure Vanilla too. Mmm.

I hesitate to actually put up a recipe, cause, well.....it's just so simple, haha. But I will give it a whirl.

*RECIPE*

  • Frozen Blueberries, I used "Wyman's of Maine; frozen wild Blueberries" (About a cup)
  • Raw Vegan Almond Mylk (*I think I have posted a recipe before, but I will post it again down below)
  • A splash of Pure Vanilla Extract
Put frozen blueberries, Almond Mylk and Vanilla in a blender (I use my Vitamix) and blend until smooth. Adjust mylk and vanilla to taste and desired thickness. Less mylk?... makes more like a shake....More mylk?...makes more like a typical mylk. ;)

NOTE: The longer the prepared Blueberry Mylk sits, the more of a "head" it will get. Yes, it will separate.....sooooo just stir to mix if ya need. :)

*ALMOND MYLK RECIPE*

  • 1 cup of Almonds (soaked overnight in water to cover (not the "3 cups of water" below) and then drained and rinsed the next day)
  • 3 cups of Filtered water
  • a dash of Pink Salt, added at the end, after mylk is made. (OPT)
Put Almonds (presoaked and drained) and the 3 cups of Filtered water either in a blender, (Vitamix) (or if you have an Omega Vert Juicer, you may use that. (Follow there directions carefully)

In Vitamix or other good blender, blend nuts and water until blended well. Once mixed, strain "mylk" through a nut milk bag or cheese cloth over a strainer and a bowl (or pitcher). The Mylk will strain into the bowl/pitcher while the nut pulp will be collected into the nut milk bag/cheese cloth. You will have to carefully squeeze the bag to get all the Mylk out from the pulp.

Store Mylk in the fridge, lasts about 5 days. And if you want, save the leftover nut pulp for other recipes.

YEP :)

Ok......I'm off to go shove my mouth full of Strawberries and Bananananananaaaas.

*Love, cyber hugs and Happy & Healthy eating!*

*Shauna*







 

Monday, May 27, 2013

*Shauna's Vit.C. Packed Happy Sunshine Juice*

*Shauna's Vit.C Packed Happy Sunshine Juice*

 

Hello my fellow Raw'kers! I have misssssed you! XO! Thank you for being patient with me over allllll these long months. I recently have had major surgery, a Hysterectomy....(it's actually been 2 weeks today since the surgery, yay!) I am still healing, which is a slow, uncomfortable, painful process. They say it will take about 6 weeks to heal....(wowza).

Before the surgery, I had been going through a zillion other major stressors, that honestly, made me just crash and burn mentally and emotionally. I needed a break from Bloggin'.....and computer stuff. I hope you understand. Someday, I hope to share all that with you here. But for now?.....How bout we just start off this ol' blog thang again with some juice.....shall we?? XoXo!!

SOOO......As you might have read, from my earlier posts, that I recently had gotten an Omega Vert Juicer. (Let me shout again...."WOOO!....LOVE IT!!")

I have been going juice crazy lately and plan on doing a "Post Surgery Juice Detox" soon. But that will be another blog (soon)

Today's morning juice is a simple Vit. C packed Juice. Easy, delicious, with bright citrus flavors. Thought I would share :) I call it, "Shauna's Happy Sunshine Juice" lol.

*Shauna's Happy Sunshine Juice*

  • 3 Extra Lg, Carrots, end cut off.
  • 1 Lg. Red Bell Pepper, de-seeded
  • 2 Oranges, peeled
  • 1/2-1 Lemon, peeled. (more or less to your pucker level)
Wash, de-seed, peel and juice. Serve over ice if you desire! Enjoy!

TIP: Juice Carrots alone first, and save the pulp for other yummy recipes. Then, juice the rest of the ingredients once you remove and save the Carrot pulp. :)

Seeeeee, easy peasy and delicious and zippy. YUM!

Alrighty then, my lovelies, hope you enjoy! I will blog again soooooon!

*Hugs and Happy and Healthy Eating to You all!*

*Shauna* <3






 
 
 

Friday, May 24, 2013

*IMPORTANT BLOG UPDATE*


To my dearest lovely fellow Raw'kers and Blog Followers!

THIS BLOG IS NOT SHUT DOWN!

It has been on hold due to me being on "Medical Leave"...so to say. I have had major surgery recently and am in the midst of recovery. (Which I'm happy to say is going well)

I will be back as soon as I can! THANK YOU SO MUCH FOR BEING PATIENT!

Love, happiness and healthy eating to you all!

XOXO!!

*Shauna*

Wednesday, March 13, 2013

*NEW OMEGA VERT VRT350W JUICER & GREEN JUICE*

WHAT'S THIS????......("is she actually blogging??..)

Why yes, yes I am, thank you :)

I know, it has been like FOREVER since I have blogged. It is a long, stressful, me being lazy story. I'll will blog with all that mumbo jumbo later.....(orrrr will I??? Mwa ha ha HAA!) Ok, no just kidding, I will try to blog more often. ;)
*****************************************

BUT ANYWAY, my main reason for stretching the ol' bloggin' fingers today, was to show off my new, oh so fabulous juicer that I got for my birthday! WOOO! (I'm sorry, am I screaming?)

An "OMEGA VERT JUICER VRT350W*....by the way ;)

It has been so long since I have had a decent working Juicer....ok, that is a lie, I have never had a decent working Juicer. The old one I did have, sounded like a boat moter, shook the pictures off the wall when turned on and made all the neighbors run and scream. No really, it was VERY loud and would only juice certain veggies. It wouldnt juice any greens such as Kale, Collards, Parsley, Wheatgrass etc... NADA! How horrible I say...just horrible. What kind of juicer doesn't juice greens?!? PFFFT! BUT BUT.....this baby?...this baby rocks! Seriously quiet, works great, tons of juice, little pulp and juices all greens.....even presses nuts, to make either Nut Butters or Nut Milks. Ch'AH! (although my lovely Vita-mix does a FAB job at doing that as well. Just saying, gotta show love to the Vita-Mix......it's just sitting in my kitchen giving me dirty looks ever since I've opened my new juicer box....aww, wuv you Vita-mix xoxo)

SOO with I say.........And the Heaven's opened up and she made......GREEEEN JUICE!


What did I juice you ask?

1/2 Cucumber
1 Large Handful of Baby Spinach
1 Large Handful of Kale
1 Small Handful of Parsley
2 Small Celery
1 Small Carrot
1/2 Juice from Lemon

Def NOT for the faint of heart or Beginner Juicers. This was Green....and tasted green and I drank it down like glorious green Medicine, lol. Loved it!



I'm so in love with this Juicer....I'm so excited to start creating yummy healthy juice concoctions! Yay!

I was so happy I took my juice outside to drink in the sunshine and enjoy my day......than realized, oh yeah, I'm in Cleveland, it's snowing....{{sigh}} As you can see from the snowy table below.


Oh well.....that's ok..........cuz I'ze got a Juicer!! Have I said yay yet?? :)

Ok, I'm off to go find juice recipes hehe.

Love, Healthy Eating and Green Kisses to You All!

Saturday, March 2, 2013

~*~Gone Crazy...Be Back Later~*~

;)

See ya again in Spring!

{{Hug!}}