Tuesday, December 31, 2013

Vegan Sausage Balls

Let me start by saying that these are so very addictive.  You truly will not be able to eat just one.  I made these little devils for my Christmas Eve party and they were a huge hit with all of the omnivores in attendance.  I was a little skeptical about how they would go over but they all loved them.  I like to show a vegan alternative for foods especially when I'm feeding meat eaters.  It makes me extra happy when they enjoy what I've made.  So, please go get the ingredients and make these.  A perfect way to end 2013.

2 cups Bisquick(yes, it's vegan...I was shocked too)
1 1/2 cup Daiya Cheddar 
1 cup Daiya Pepperjack
1 pack of Gimme Lean Sausage

Place all ingredients in a large bowl and mix well with your hands until everything is incorporated together sorta like a crumble. 

Once you've mixed everything well, form
into 1 inch balls...
Make sure that they are well formed and the ingredients stick together. This recipe should make about 50 sausage balls. 

When I first made them I baked them in the oven.  They turned out pretty dry because of the no fat or oils from the vegan sausage and cheese so the next batch I fried in coconut oil and they turned out perfect.    I fried them until they were nice and brown   Moving around in the oil so they could cook evenly. 

I made a dipping sauce for the sausage balls using maple syrup, chili paste and Franks Hot Sauce. I didn't measure for the sauce. Adjust the chili paste and Franks to your spicy liking.  

Trust me when I say that you will love the sausage balls. 

I really can't think of a better way to end 2013 than with a delicious vegan sausage ball...so go make them!

Make It With Love
Happy New Year!!!!!!!

Friday, December 27, 2013

Vanilla Macaroons

These are my husbands favorite treat and they will soon be yours. Easy to make with just a few ingredients...

2c shredded coconut
1c almond flour (raw almonds processed to flour consistency...Trader Joe's also sells almond flour)
3T melted coconut butter
1t vanilla
1/2c agave
1/4t salt
Process all ingredients in food processor until well combined and are a sticky consistency. 
Form into round macaroon shapes(should make about 24 macaroons)
Lay on mesh dehydrator tray. 
Dehydrate at 115 degrees for about 10-12 hours(until firm and no longer sticky)

Enjoy!  Store in airtight container in refrigerator. 
Make It With Love

P.S.  I dipped these babies in melted chocolate and make macaroon pops for Christmas. So good!

Sunday, December 15, 2013

Peanut Butter and Jelly Balls

1cup roasted unsalted peanuts
10 pitted dates
1c unsweetened dried cherries
1T unsalted peanut butter
Pinch of sea salt

Place all ingredients in a food processor and process until well mixed. Form into balls.  Should make approximately 24 balls. 
Refrigerate for about and hour. Store in sealed container in refrigerator. 

Make It With Love

Friday, November 15, 2013

Perfect Guacamole Every Time


4 avocados
1 lime
2 cloves of garlic(pressed)
1-1/2t salt(adjust to your liking)
1 jalapeño(remove seeds) 
2t chopped cilantro(fresh is best but dried will do)

Place chopped avocado in bowl(leave chunky). 
Squeeze juice from the lime and add the chopped garlic to the avocado mixing well using a fork. 
Add salt, cilantro and chopped jalapeño to the bowl and mix well. (I leave the seeds in my jalapeño because I like extra spicy. I also like my guac kinda chunky)
Easy Peasy. 
Refrigerate for about an hour. 

How to tell if your avocado is ripe?

Make It With Love

Saturday, November 9, 2013

Flax Seed Crackers

Flax Seed Crackers

1c flax seeds soaked 1hr in 1c water 1/2c sunflower seeds
1/4c pumpkin seeds
2T Nama Shoyu
1t sea salt
1T 21 Seasoning Salute from Trader Joe's(Mrs Dash Onion and Herb works too)

After the flax seeds have soaked for and hour stir in the remaining ingredients. 

Spread on two tefflex sheet covered dehydrator trays. 

Dehydrate for 4-6 hours at 115 degrees. Flip onto the mesh tray and dehydrate another 4 hours. 
Break into cracker pieces and store in air tight container for up to 2 weeks. 

Make It With Love

Wednesday, November 6, 2013

Kombucha 101

My love affair with kombucha began a little over 3 years ago.  My dear friend, Jennifer, bought me a bottle when I was just beginning my raw food journey.  One taste and I was hooked.  I began researching and reading online how so many people were making their own.  The whole process seemed very intimidating to me so I continued to buy it.  Fast forward to today...I am making my own kombucha!!!  I could not wait to blog about the entire experience.  I want anyone who is interested but feeling a little intimidated about the process know that it is easy peasy!  I am going to share the recipe that I used for the first and second fermentations.

This process began about 2 weeks ago when I received a text message from my friend Tatiana that she had her hands on a mushroom(SCOBY) Symbiotic Culture Of Bacteria and Yeast.  To say that I was excited is an understatement!!!!!

How did she know about a SCOBY you ask?  Well, Tatiana and I are co-workers and we talk about food all day long and she shares my love of kombucha.  Tatiana is from Russia and she says that her mom made a  fermented tea very similar to kombucha when she was a child.  I was totally preparing to make my own scoby until I received her text.  She got the SCOBY from her jeweler(a long story).  I will share the recipe that I was going to use to make my SCOBY too.  Ok, here's the Kombucha Recipe...

1.  Boil 1 gallon of water...TAP is ok.
2.  Pour water into a glass jar with 8 tea bags(I used Black Tea).  Leave 2" from the top.  DO NOT use a plastic or metal container
3.  Add 1-1/2 cups sugar(I used Raw Sugar).
4.  When the tea has cooled off to room temperature, add 1/4 cup of apple cider vinegar and the SCOBY.(you can also use 2 cups of Original Kombucha at room temperature)
5.  Cover the mouth of the jar with a paper towel. Secure with a rubber band and leave it covered for 7 days at 74-84 degrees.(out of direct sunlight in a warm dark corner)

6.  After 7 days start tasting your tea with a straw inserted into the jar removing a little tea and putting on a spoon.  Most of the sugary taste should be gone.  You will have 2 SCOBY's when this process is complete.(It's not unusual for the SCOBY to separate and you may see brown stringy things floating beneath the SCOBY...all normal)

7.  Use clean washed hands to remove your mushroom.  Be sure you have NO metal of any kind on your hands...no rings, bracelets, etc.  Save 2 cups of this kombucha for your next batch

8.  Keep the extra SCOBY's in a glass jar covered with some tea.(SCOBY hotel)
9.  After removing the SCOBY,  Pour the finished kombucha into bottles(I used a strainer to eliminate some of the floaters) along with any juices or fruit you want to flavor it with.  I used cranberry juice, ginger and apple juice for this batch.  Leave about an inch of room in each bottle.(10-20% juice per bottle)

10.  Store the bottles at room temperature for 2 days for the kombucha to carbonate.
11.  Refrigerate to stop the fermentation and carbonation.  Consume within a month.

To start a second batch of kombucha follow the above steps but instead of using apple cider vinegar use the 2 cups of the kombucha you set aside from this batch.

This was an awesome experience!!!!

No SCOBY???  No Problem!!!!!
1.  Boil 2 cups of water.
2.  Pour into a glass bowl with 2 tea bags  and 1/3 cup sugar. 
3.  When the tea has cooled to room temperature add an entire bottle of Original Kombucha, trying to   get all of the solids from the bottom.
4.  Cover the bowl with a cloth and secure with a rubber band.  
5.  Put in a warm dark place and don't disturb for 2 weeks.
6.  When your SCOBY is large enough start your brew!!

Or if you're lucky you'll find a teeny baby SCOBY in your bottle of kombucha...

Just a Few Kombucha Health Benefits
 1.  Probiotics--healthy bacteria
 2.  Alkalize the body
 3.  Detoxify the liver
 4.  Improve digestion
 5.  Rebuild connective tissue
 6.  Cancer prevention
 7.  Alleviate constipation
 8.  Boost energy
 9.  Reduce blood pressure
10. Relieve headaches and migraines
11. Helps clear up candida and yeast infections

Make It With Love

Sunday, November 3, 2013

Milking Almonds

1cup raw almonds soaked overnight

Strain and rinse almonds well
Place rinsed almonds in your blender with 4 cups filtered water. Blend well...at least 60 seconds.  Strain with a nut milk bag or strainer. I don't usually add sweetener or flavors to my almond milk but you may add flavors such as 1tsp vanilla or 3-4 dates for sweetness.  Easy Peasy!

Make it With Love

Saturday, May 18, 2013

Cashew Cookie Balls

Cashew Cookie Balls...
1c cashew

1c coconut 

8 dates

Pinch of salt
Process all ingredients it food processor until the ingredients stick together. Form into balls. Should make 25 balls. Place in refrigerator until firm. Keep in airtight container in refrigerator