Tuesday, May 25, 2010


Chia seeds aren't really a recipe, but i thought they might be worth posting. They are pretty much a super food. They don't really have a taste at all, and kind of look and feel like poppyseeds. When they absorb water, they look like little frog eggs. (Don't worry they're not that gross) Just a few of the many good things about them: they are the number one source of Omega 3 fatty acids, even more than flax seeds. This Omega 3 helps circulation and the heart. The omega 3s break up the lipids which cause blood clots, varicose veins, high blood pressure, stroke, heart attacks, cardiac arrhythmias, and high triglycerides. Besides this aspect of them, they help diabetics by slowing blood sugar spikes. They have 3 times the antioxidants than blueberries. The fiber in chia seeds helps with digestion. In 2 ounces of milk there are 120 milligrams of calcium. In 2 ounces of chia, there are 600 milligrams of calcium. That means chia has 5 times the amount of calcium than milk! The other aspect of chia seeds, is their ability to fuel endurance activity such as running, which is why i love them so much. They have 2 times the potassium as a banana which means more electrolytes than in Gatorade. The seeds absorb up to 30 times their weight when put in water so they are great for keeping hydrated during athletic events and just throughout the day. The other reason why they are so good for endurance sports is because the chia gel (formed when you soak the seeds in water) causes a slow release of carbohydrates, which slowly convert to glucose that your body can use for energy.

The way that we've been eating them is by putting them in our green drinks in the morning. For four people you would soak 1/4 cup chia seeds in a little water while you make a normal spinach fruit smoothie. Then, after the seeds have soaked for about 5 minutes (soaking time isn't very important because the seeds absorb any stomach liquid as well so they are affective even if swallowed dry) anyways after they have soaked, blend them in with the green drink and enjoy. You can also just stir a spoonful of the seeds into an 8 ounce glass of water, let it sit, then drink it up. You will be hydrated and energized for the rest of the day!

Sunday, May 16, 2010


This picture doesn't do these justice! They are really good (I probably just shouldn't post until I get a good picture, but then it might never happen...) Anyway, fun to try and I've made them several times since I found the recipe here (I'll be checking her blog lots- good stuff to try!) They are a great after school snack!

1.5 to 2 cups rolled oats
1 c. pitted dates, chopped
1 c. raisins
1 t. cinnamon

  • Place oats in glass bowl with cinnamon, stir together until mixed.
  • Chop dates into a semi-fine mush (I used a food processor)
  • Add dates to oatmeal mixture
  • Add raisins (just so you know, I'm NOT a big raisin fan and I still love these)
  • Oil your hands with coconut oil, water, or cooking spray and mash together (might take a while).
  • Once the mixture is a dough like consistency, form them into golf ball size rounds and flatten them into a cookie.
  • They are ready! Just you try to stop eating them!


This is so easy to make! I throw it together before church or when I've got a busy afternoon, and then every body is happy at dinner time! I also like it because even if I haven't been shopping in a while, I still have all of these ingredients. I got the original recipe from my friend Shelly and just substituted an extra can of beans for the chicken and simplified the rest. We usually serve with avocados and mexican rice, but it would also be great (although not low fat) with vegan sour cream.

1 Onion, chopped
1 garlic clove, minced
1 T. oil (I used veggie broth)
10 oz. can enchilada sauce
8 oz. can tomato sauce
small can of chopped olives
1/2-1 can green chillies
salt to taste
pepper to taste
8 corn tortillas
1 can ranch style or chili beans
1 can corn, drained and rinsed
1 can black or pinto beans, drained and rinsed

  • Saute onion and garlic in water, veggie broth, or oil.
  • Stir in enchilada sauce, tomato sauce, olives, and chillies.
  • Salt and Pepper to taste
  • Mix beans and corn together in a bowl.
  • Place 2 tortillas in bottom of slow cooker. Layer 1/3 of sauce mixture, then 1/3 of bean mixture on top.
  • Repeat above step two more times, and then top with 2 tortillas and any extra sauce.
  • Cook on low 6-8 hours, or on high for 3-4.

Thursday, May 6, 2010


This isn't really a precise recipe, so just play with it. We really like these, and they're great for summer time. (We hit 90 degrees today.) I'm not sure where the original "recipe" came from; my mother-in-law makes it.

1/2 head cabbage, grated
1 large carrot, grated
raw sunflower seeds
vegan mayo (I use fat-free Nasoya Nayonaise)*
vegan plain yogurt*
a few squirts mustard
cayenne pepper to taste (be careful)

• Mix all ingredients.
• Serve on whole wheat pita or flatbread with whatever sandwich fixings your heart desires. (I like avocados, tomatoes, red bell peppers, cucumbers . . . really anything I'd put on a veggie sandwich.)

*I have used just Nayonaise, just yogurt, and nothing at all. Just depends on what I've got on hand, and how moist I want it.