Espinacas con Garbanzos (Spinach with Garbanzos) Vegan / Vegetarian / No GMOs

I had this dish when I was in Spain several years ago, but they used Chorizo in the dish, which I have exchanged for Andouille Tofurkey.   It is a dish with a Moorish background, where it is often served as a stew.  In this version the garbanzo are fried in Olive oil until they have a crispy texture which is a great contrast to the wilted spinach.

Ingredients

3 Tablespoons Olive Oil

1 15 oz can of Garbanzo Beans (rinsed and dried)

1 pre washed bag of Spinach

2 Shallots sliced or 1/2 onion Chopped

2 Cloves of Garlic Minced

1 link (3.5 ounces) Andouille Tofurkey

1/4 cup of Sherry

1/4 teaspoon of Cumin

1/4 teaspoon of Paprika

Instructions

Rinse and Dry Garbanzo Beans.  I use a salad spinner for this (and pretty much everything else) because you can rinse in the inner basket and then spin to get them really dry.  If they are wet the oil will pop and splatter and can be very painful

Heat 2 Tablespoons of Olive Oil in a fairly large skillet.  You will know the oil is hot enough when you toss one garbanzo bean in and it sizzles.

Add the chickpeas and lower heat to medium.  Cook for 7 minutes shaking the pan often.

Add the Garlic and Onion and cook for 2 minutes, continue shaking the pan

Add the Tofurkey and cook for 1 minute

Move all ingredients to a bowl or plate and set aside

Add 1 Tablespoon of Olive Oil into the same Pan

Saute the Spinach until it starts to wilt

Add Sherry, Cumin and Paprika and cook over medium  heat until most of the liquid evaporates

Add Garbanzo mixture back into pan and heat through

If you don't already have one, the salad spinner comes in handy so often

Cook Garbanzo beans in olive oil until they start to brown, about 7 minutes

Cook Spinach until it starts to wilt

Sprouting!!! Types of Seeds ~ Benefits of each sprout ~ sprout times ~ instructions ~ raw ~ vegan

This post on Sprouting will be constantly updated as I experiment with various seeds, nuts and legumes.  Keep checking back as I am doing research on the benefits, techniques and uses.

To get us started, here is a list of sprouts and their soaking times that I found at Vegetariantimes.com

FOOD	SOAKING TIME (hours)	SPROUTING TIME (days)
Almonds	8-12	No Sprouting (if pasteurized) 3 Days (if truly raw)
Adzuki Beans	8-12	4
Amaranth	8	1-3
Barley	6	2
Black Beans	8-12	3
Brazil Nuts	3	No Sprouting
Buckwheat	6	2-3
Cashews	2-4	No Sprouting
Chickpeas/Garbanzo	8	2-3
Flaxseeds	½	No Sprouting
Hazelnuts	8-12	No Sprouting
Kamut	7	2-3
Lentils	7	2-3
Macadamias	2	No Sprouting
Millet	5	12 hours
Mung Beans	8-12	4
Oat Groats	6	2-3
Pecans	6	No Sprouting
Pistachios	8	No Sprouting
Pumpkin Seeds	8	3
Radish Seeds	8-12	3-4
Sesame Seeds	8	2-3
Sunflower Seeds	8	12-24 hours
Quinoa	4	2-3
Walnuts	4	No Sprouting
Wheat Berries	7	3-4
Wild Rice	9	3-5

Turmeric and Activated Almond Butter (Vegan / Raw / Vegetarian / Holistic)

I cannot sing the praises of Turmeric enough.  It is truly the wonder spice for overall  health.  There have been so many studies done regarding the healing and preventative benefits of Turmeric, that there is no doubt that this is an important item to add to your natural arsenal.

But, there are a couple of things that are important to understand regarding the most efficient intake of turmeric

First off, it must be taken with oil.  If it is taken as a powder or root without the presence of some form of oil it is not bioavailable to the body, meaning your body cannot absorb the beneficial properties of the root.

Second, if you consume turmeric with pepper, it is 1,000 times more effective.  The pipeline in black pepper (which is what makes it spicy) increases the absorption of the turmeric by heating up the digestive system

Ingredients

1/2 cup of coconut oil, heated to a liquid state

3 1/2 Tablespoons of Turmeric Powder

1/2 - 1 teaspoon of cayenne or black pepper

1/2 teaspoon of sea salt

1/2 cup of activated or raw almonds

Instructions

Place all ingredients in a small food processor, this is where the magic bullet really comes in handy.  Blend the ingredients until the consistency you prefer.  You can make it a chunky butter or a smooth, depending on your preference.

Serve on an apple or slice of melba toast.  Whatever you like the most

Juicing and Some of My Favorite Combos...

This particular post is going to be constantly updated.  I have been trying different combinations of fruits and vegetables with my juicer in the mornings.  Some are great….some are just ok…and some really suck.  Here are a few of the combinations that I have enjoyed.  I will continue to post the ones I like, along with photos, as I make more

This is the juicer that I am using.  I have had it for almost 2 years now and love it.  It's quite the work horse and I have never had one item that it wasn't able to handle.  It is fast, efficient and easy to clean.  

The Morning Cleanser

Ingredients

1 - 1 inch piece of ginger root

2 cups of Fresh Spinach

1/2 Cucumber, peeled

3 Medium Carrots

1 Medium Beet 

1 Medium Apple

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Cucumber Refresher

1 Tomato

1 cucumber

2 stalks of Celery

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Watermelon Spritzer

1 orange peeled

1 cup of grapes

2 cups of watermelon chunks

handful of Mint Leaves

Splash of Club Soda

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Cinnamon Delight

1 Pink Grapefruit; peeled

1 large Red Apple

1 teaspoon of ground cinnamon

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Garden Salad

3 Broccoli Florets

1 clove garlic

3 carrots

1 tomato

2 stalks celery

1/2 Green Pepper

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Mushroom and Almond Pate (Vegetarian / Vegan )

The other day I activated and dehydrated a bunch of organic almonds.  I've been snacking on them throughout the day and was contemplating making almond butter, but I decided to come up with an appetizer that everyone could enjoy…..

You can always use any raw, organic almonds but if you would like to activate your own almonds you can find the instructions here Activated Almonds

Ingredients

1 small onion (1 cups) chopped

2 Tablespoons of Butter (Olive Oil or Almond Oil for Vegan)

4 ounces of sliced mushrooms

3/4 cup of activated almonds

4 teaspoons of Coconut Aminos (Soy Sauce or Tamari)

1/4 teaspoon Turmeric

3 cloves of garlic pressed

dash of pepper

2 ounces of Goat Cheese (or soft vegan cheese)

Instructions

In a skillet saute butter, onion, garlic, mushrooms, turmeric and pepper.

Cook until veggies are soft and onion is translucent

Move to a food processor and let slightly cool

Add coconut anions and puree until smooth

Add goat cheese and mix until blended

Serve with Quinoa Chips

Chia Seed Indian Kheer (Vegan / Vegetarian )

Chia Seeds are an ancient grain that called Salvia Hispanica which grows in the deserts of Mexico.  They were used by the Aztecs and Mayans as energy and endurance boosters.  In fact, the word "Chia" means strength.  They are considered a concentrated food meaning that these tiny seeds pack a serious punch when it comes to healthy Omega-3 fatty acids, carbohydrates (the healthy kind) protein, fiber, antioxidants and calcium.

This is a version of the Indian dessert Kheer without the processed white rice that is normally used.

Ingredients

1 Cup of Silk Vanilla Coconut Milk (carton)

1/4 cup unsweetened canned coconut milk

2 Tablespoons of Agave Syrup

1 tsp of ground cardamom

1/2 tsp of ground cinnamon 

4 Tablespoons of Chia Seeds

unsweetened Coconut Shavings

Sliced Almonds

Directions

Mix all ingredients (except coconut shavings and sliced almonds) in a container with a lid.

Seal tight and shake.

Store in refrigerator for at least 5 hours.

Serve cold with Coconut Shavings and Sliced Almonds as garnish

Raw Broccoli Salad (Raw / Vegan / Vegetarian)

This makes a really great lunch especially if you make it in the morning and let the flavors meld together

Ingredients

2 cups of Organic Broccoli slaw

1/2 an Avocado - Cubed

1 small Tomato - Seeded and Cubed

1/2 Tablespoon of Garlic - chopped

1/2 Tablespoon of Olive Oil

1/2 of one Lemon - juiced

2 Tablespoons of Hemp Hearts

1 Tablespoon of raw chopped almonds

Sea Salt and Pepper to taste

Instructions

Toss all ingredients together....simple as that

Notes

You can also (and I have in the past) save the stalks from fresh broccoli and cut them into match stick sized pieces, but since I discovered Organic Broccoli slaw I save so much time