Vegan Flower Salad

For the past two weeks I was enclosed in a magical nature place called Te Moata Retreat Centre, where every day I lived and breathed yoga, and ate healthy wholesome delicious vegetarian or vegan meals.

The following vegan salad recipe is inspired by the talented creative chefs at Te Moata who made us beautiful salads daily. It is from them that I learned flowers can be put into salad and eaten. I never knew that flowers had so many variety of tastes, from spicy to sweet!

A few days ago, when I saw edible flowers being sold at a farmer’s market near my friend’s home in Auckland, I let my creative culinary juices run and created my version of a vegan flower side salad, inspired by the kitchen crew at Te Moata!

My friends who ate this salad loved it a lot and it actually took us longer to take photos of it than to eat it! They said it was too gorgeous to eat! 🙂

I hope you’ll enjoy this simple salad recipe and will be inspired to include edible flowers into your own recipes from now on!

 

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Serves: 4 people

Preparation Time: 10 minutes

Total Time: 15 minutes

 

Ingredients:

1 bag of kale

1 box of cherry tomatoes

1 carrot, thinly sliced

1/2 cucumber, sliced

1 apple, sliced

1 box of edible flowers

Optional: your favourite nuts and seeds as toppings, and salad dressing

*My favourite homemade salad dressing is a mixture of olive oil, raw apple cider vinegar and freshly squeezed lemon juice.

 

Instructions:

  1. Wash, drain and dry kale.
  2. Toss all ingredients together in a salad bowl.
  3. Decorate salad with edible flowers as garnish.
  4. Bon appetit!

 

 

 

 

 

 

 

 

 

Inspired to Bake Vegan!

I’m so excited to share with you that today I baked vegan cookies successfully!!  It was my first time too!

I was inspired to give it a try after reading my dear blogger friend Celeste’s Orange Chocolate Chip Cookies Recipe.

I followed Celeste’s amazing recipe step by step with a few substitutions/additions to make it gluten-free and nut-free for an Easter celebration.

Please click here to see Celeste’s recipe: http://honkifyourevegan.com/2014/04/17/orange-chocolate-chip-cookies-vegan

I love reading Celeste’s blog (http://honkifyourevegan.com), as she writes about so many interesting and diverse topics on veganism, has fabulous ideas and  yummy recipes, and shares her personal plant-based diet journey along the way.  Check her blog out when you have time, and I guarantee you’ll be better informed on veganism and inspired by her! 🙂

 

If you like to make these cookies gluten-free and nut-free, here are the ingredients I used:

2 tablespoons ground flax seeds

6 tablespoons water

2 cups gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 cup coconut oil, softened

1/2 cup pure maple syrup

1 cup packed brown sugar

3 tablespoons orange zest

1 teaspoon pure vanilla extract

6 tablespoons freshly squeezed orange juice

1/2 cup dried cranberries

1/2 cup vegan chocolate chips

 

*I baked the cookies for 10 minutes so they are soft and chewy.

 

Here is a close up of these delicious Orange Cranberry Chocolate Chip  Cookies:

The combination of orange, cranberries and chocolate makes this cookie very refreshing! :)

The combination of orange, cranberries and chocolate give these cookies a delicious refreshing taste!

 

Thank you for the vegan baking inspiration dearest Celeste! 🙂  You totally rock!!

 

I wish you all a beautiful week ahead and if you celebrate Easter, Happy Easter! 🙂

XO,

Violet

 

Quinoa for Breakfast!

Quinoa Breakfast

I first tasted quinoa when I was travelling throughout Peru in 2011 and learned that it was a staple to the Peruvian diet.  While I was in Peru, I really enjoyed quinoa in a variety of culinary ways, from hearty soups to delicious desserts.  In fact, my favourite memory of eating quinoa was having it as a scrumptious strawberry quinoa pudding for dessert after dinner on top of a mountain, as we settle in for the night, eagerly awaiting to see Machu Picchu at sunrise the next day. 🙂

Fast forward 2 years later, quinoa seems to be the new health buzz word in North America.  Everywhere I go, it is on restaurants’ menus and in grocery stores.  It is even included in all the health books and magazines I’m hungrily reading to learn more about healthy food and diet.

To sum it up: Quinoa is a seed (many people assume it is a grain, but it isn’t!!) that comes in white, red or black.  It is a superfood because it is a good source of protein, fibre, complex carbohydrates, calcium, phosphorous, iron and vitamins B and E.  It is also gluten-free!  Therefore, it is perfect for vegetarians, vegans and people with gluten sensitivity or celiacs.

As I’m now gluten-free and also trying to cut down on my meat consumption, quinoa is another great alternative I can turn to for protein, and substitute for rice or pasta.  I am by no means an expert in cooking quinoa, and have been reading books and websites to learn how to cook it well, and getting some more recipe ideas.

Anyways, I got really excited when I was chatting with my vegetarian friend Mythili and she mentioned she eats quinoa for breakfast!  I thought what a wonderful way to start off the day with energy and happiness!!

I will now share with you a recipe Mythili passed on to me, and I tweaked it a bit with whatever I found in my kitchen, and as you know, I like to experiment with some of the ingredients in recipes.  After all, creativity in the kitchen is so much fun!! 😀

 

Makes: 1 serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total TIme: about 25 minutes

 

Special notes:

-Turmeric- has health and beauty properties, mostly anti-inflammatory effects and helps increase blood circulation thus contributing to healthier and radiant looking skin!

Milk- you can replace the unsweetened almond milk with any other type of non-dairy milk you like!  For example, Mythili used rice milk for this recipe.

-Spice- instead of turmeric, you can replace it with cinnamon if you prefer a more flavourful tang, as turmeric is slightly bitter to taste

-Fruit toppings- you can put any fruits you like on top!  Mythili put blueberries in hers.

 

Ingredients:

1/2 cup quinoa

1/2 cup unsweetend almond milk

1/2 cup filtered water

1 tsp ground turmeric

1 banana, sliced

handful of sliced strawberries

 

Instructions:

  1. Mix the quinoa, almond milk, water and ground turmeric into a pan at medium heat.
  2. Mix contents once in a while.
  3. Add sliced banana into the pan.  When the quinoa is cooked, take the pan off the stove.
  4. Plate the food and add a handful of strawberries.
  5. Enjoy! 🙂

 

Resources I used on learning about and how to cook quinoa:

The Power of Food: 100 Essential Recipes for Abundant Health and Happiness by Adam Hart, page 111

http://www.thekitchn.com/how-to-cook-quinoa-63344

http://lowfatveganchef.com/how-to-cook-quinoa-perfectly-every-time/

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/kitchen_tips_techniques/how_to_cook_quinoa

http://www.queenofquinoa.me/get-to-know-quinoa/

Green Smoothie Made Easy!

Recently,  a few people were asking me how to make a good healthy green smoothie, and I honestly don’t have the “expert” answer, since I just began exploring, making and drinking green smoothies.

My friend Cindy from London, UK, just shared with me this awesome “how to customize your own green smoothie” poster which her friend pinned on Pinterest from another source (Eva Ramsey).  I got very excited upon seeing it and can’t wait to share with all of you right now!!  Here’s a guideline on how to make your own yummy green smoothie, and I know I will substitute the liquid part with almond milk (unsweetened) instead, as I love almond milk a lot!

I want to say thank you to Cindy, her friend Jen & Eva Ramsey for sharing and/or posting this cool green smoothie easy steps poster!

Happy Green Smoothie Making & Drinking! 🙂

Love, Violet 

Green Smoothie Menu