Sproutcraft Café
12 Nov 2009 4 Comments
in In the News, New York Highlights
MY fave!! New NYC raw restaurants 
I have yet to check out this place but it looks great! They are located in Café Health Exchange in the heart of the financial district, offering a variety of raw, vegan, organic, local, seasonally appropriate creations that involve live-cultured and sprouted foods that support health and healing. Check out the menu here.
If you go, please let me know what you think! Looks awesome!! ENJOY
sproutcraft café
at Cafe Exchange
2 Maiden Lane
Near the corner of Broadway
New York, NY 10038
Halva Raspberry Thumbprint Cookies
11 Nov 2009 5 Comments
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes Tags: agave, almonds, Ani Phyo, chia, comfort food, cookies, dates, dessert, flax, Halva, quick and easy, raw, snack, superfood, tahini, vegan, vegetarian
AMAZING!!!!!!!! Michael and I loved these!!! Growing up in a Jewish household halvah was always one of our go-to desserts and this is a fabulous raw substitute I know when I make these for my family they are going to freak! These were (as in they are already gone haha) one of the best cookies ever! I used frozen raspberries and the raspberry sauce tasted sooo fresh and soo BRIGHT! YUMM!!! Plus how cute are they !?!??! Try these asap and let me know what you think.
Halva Raspberry Thumbprint Cookies
These were thankfully inspired by Ani Phyo’s Halva Chia Thumbprint Cookies
Raspberry Sauce:
1/2 cup fresh or frozen raspberries
1/3 cup pitted semi-soft Medjool dates
1/8 cup agave syrup
1/4 cup water
Combine well in blender. Chill till ready for use.
Cookies:
3/4 cup flax seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
3/4 cup pitted semi-soft Medjool dates
Recipe for Raspberry Sauce
Combine dry ingredients with tahini in a food processor and mix well. Add in dates and mix till combined. Roll dough into 10-15 balls. Place on sheet preferably lined with parchment paper. Use your thumb to make an indentation into the center of each cookie. Fill each with generous amount of sauce. Chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam if you can keep them that long haha Enjoy!!!
These are the cookies up close, so easy to make!
a close-up of these little gems! mmmmmm
Marmalade Chicken and Roasted Broccoli
09 Nov 2009 2 Comments
in Home Cooking, Vegetarian Recipes Tags: chicken, comfort food, green, quick and easy, sauces, sides
My husband loved this one! Using chicken tenders made this quite simple and super quick! The sauce was thick and looked deelish I served this with my go to broccoli dish. I normally make a big batch of the broccoli and freeze it in individual servings for future sides.
Marmalade Chicken
2-3 servings
1/2 cup chicken or vegetable broth
1 tablespoon red-wine vinegar
1 heaping tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
12 ounces chicken tenders
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 large shallot, minced
1 orange, zested
Whisk together broth, vinegar, marmalade, mustard and cornstarch. Salt and pepper the chicken. Heat 2 teaspoons of oil in a skillet, add chicken and cooked till no longer pink inside. Remove chicken and add remaining oil and shallots and cook until they begin to brown. Add broth mixture and reduce heat. Simmer until reduced and add chicken to rewarm. Once warm remove from heat and add zest. Serve and Enjoy
Roasted Broccoli
Makes 6 servings
2 bunches of broccoli, trimmed and cut into bite-size florets
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt
Preheat oven to 350°F. Toss broccoli, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli softens, 30-45 minutes. Stirring occasionally.
Raw Corn Cakes
08 Nov 2009 9 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: Cashews, comfort food, quick and easy, raw, sides, snack, vegan, vegetarian
The raw corn cakes are deelish! As I have probably mentioned before I love Corn!!! I know this is a bit late for fresh corn but I wanted to go ahead with this anyway. It was such a great success! Deelish!!!!
Raw Corn Cakes
around 5-6 cakes
3 ears of fresh corn, cut off the cob
1 jalapeño, seeded
1/4 cup red bell pepper
1/2 cup cashews
1 shallot
1 garlic clove
Celtic sea salt to taste
Blend all ingredients until combined but still slightly chunky. On a teflex sheet make 2 tablespoon rounds and dehydrate for 8-10 hours at 115 degrees. (make sure to flip after 4 hours)
I also made a pesto sauce to go with the cakes but it really was not necessary. The cakes were more than delicious on their own.
GAME SIX: YANKEES!!!!!!!!
05 Nov 2009 2 Comments
in In the News, New York Highlights
I have been to many Yankees games in my life and none could compare to the crazy, ecstatic energy that was everywhere last night! It was so much fun!!
It was the perfect plan to lose game 5 just to come home and win with all of us!!! What a night!!
GO YANKEES!!!!
SO MUCH FUN!!!!!!! Me and Michael
Measure Up Bowl
04 Nov 2009 Leave a Comment
in In the News Tags: cookware, gadgets
How fabulous is this new bowl!!! This is a great way to manage portion control. So many cereal, grain stats are way smaller than what we wold normally consider portions. This will help us to keep the portions in check. So perfect!! Check it out here.
Windsor Castle Goes Vegan For 24 Hours
04 Nov 2009 Leave a Comment
in In the News Tags: vegan, vegetarian
Windsor Castle Goes Vegan For 24 Hours As They Celebrate Faith And The Environment
See this clip below from Vegdaily. SO cool!!!!!
You heard correct! Windsor Castle is going vegan for 24 hours in honor of a special banquet of 200 bigwigs, including UN General Secretary Ban Ki-moon, the Grand Mufti of Egypt and Archbishop Valentine Mokiwa, President of the All Africa Conference of Churches.
The event was planned by the Duke of Edinburgh and the UN Development Program as part of “the Celebration of Faiths and the Environment.”
Because the guest list includes people with various dietary restrictions, the Duke decided it would just be easier to make the whole darn thing vegan. And we can’t forget that part of the evening is about celebrating the environment. What better way than with some plant-powered cuisine!?
Sophie Douglas-Bate, managing director of Edible — one of only two caters approved by the Castle — said, “I thought, we’d be serving up a lettuce leaf. I’ve never done vegan before. But it’s been fun, a challenge for the whole team.”
We approve! To learn more about this vegantastic event, visit Telegraph.co.uk!
Edamame Guacamole
03 Nov 2009 3 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: avocado, chips, comfort food, dip, Edamame, entertaining, green, Guacamole, h'orderves, quick and easy, sauces, sides, snack, soy, vegan, vegetarian
I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.
Edamame Guacamole
Serves 6
1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste
cilantro – optional
Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy
Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber
Simple Spaghetti Squash
02 Nov 2009 2 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, quick and easy, sides, snack, Spaghetti Squash, vegan, vegetarian
I love Spaghetti Squash! I actually love most squash but spaghetti squash holds a special place in my heart. You can use it in place of actual spaghetti pasta and make a sauce but I love it super simple with a little vegan margarine and salt. Now that we are officially in winter squash season I will be sure to make it often! I have already made this twice in the last two weeks
Simple Spaghetti Squash
Spaghetti Squash
Vegan Margarine about 1/4 cup (depending on the size of your squash and taste)
Salt to taste
Preheat oven to 350 degrees. Cut slits into the squash so it can breathe during cooking. Place on a baking sheet and bake for 50 min – 1:10. You can check after 45 minutes by cutting in half. Once the squash is fully cooked scoop out the seeds and then take a fork and rake against the squash to “release” the spaghetti. Place in a bowl with the margarine and salt to taste. Enjoy Leftovers will keep in the fridge for up to a week but also freezes beautifully!
Slice in half after 45 minutes to check if done or to continue cooking
Operation Chocolate-Covered Kindness
02 Nov 2009 Leave a Comment
in In the News
Operation Chocolate-Covered Kindness by Chocolate-Covered Katie
Page View Charity Drive
Help Katie out by going to her site. This will raise money for charity, plus she is awesome and has great recipes and posts!!
Operation Chocolate-Covered Kindness
Every time someone views a page on her blog, she is able to donate more money More page views = more money raised. At the end of the month, she will send all of the money over to the charity, The Enough Project.
