Category Archives: Holidays

Vegan Shepherd’s Pie – Happy St. Patrick’s Day with GT’s Kombucha

GTKombuchaStPats

Happy St. Patrick’s Day!

Growing up, at school, church, and at home we ate corned beef and cabbage on this Irish and religious holiday.  However, I have recently come to find out that there is nothing Irish about corned beef and cabbage, and that Shepherds’ Pie has always been and still is a staple of traditional Irish cooking.  Shepherd’s Pie is basically a layered casserole with a veggie and meat mixture topped with mashed potatoes, thrown in the oven until the potatoes are browned.  Traditionally, ground lamb or beef is used in the meat mixture, but of course, I create my own type of soy-free, plant-based meat using nourishing whole foods: cooked quinoa, mushrooms, and walnuts.  Broken down in a food processor, this plant-based mixture eerily resembles traditional ground meat.

To be honest, there is nothing traditional about my version of Shepherd’s Pie.  I use a garlicky cauliflower potato puree instead of mashed potatoes.  My recipe also includes olives, which brightens up the dish with a bit of a zing and adds a nice salty flavor.  Additionally, I add sun-dried tomatoes for meatiness, a little sweetness, and more richness in flavor.  I really love the chewy texture of sun-dried tomatoes.  Without these two ingredients, I feel the pie would be a little flat.  My partner in kitchen crime, Davin, suggested I add a layer of vegan cheddar cheese between the layers of meat veg filling and cauliflower potato puree, and that idea was a perfect addition.  Why did he suggest it?  Think about it, “hamburger meat, potatoes, and cheese”, then to kick it up a notch, we ate it with a few drops of hot sauce and a drizzle of ketchup, and it was delicious.

Cook this dish any time of year, on the weekend for the week.  You can freeze and reheat, and even make little cupcake pies for kids.

Hope you and your loved ones enjoy this recipe as much as we did!

On St. Patrick’s Day, make it extra festive with GT’s Multi-Green Kombucha!  Have it on its own, or make cocktails by adding a little pineapple juice and vodka!

Cheers to healthy eating and drinking!

 

Shepherd’ s Pie

Prep Time: 1 hour 15 minutes

Servings: 4

 

Ingredients

Topping:

Garlicky Cauliflower Potato Puree

1 large head garlic, top sliced off

3 cups cauliflower

2 russet potatoes, peeled and diced

½ tsp sea salt

 

Filling:

2 cups quinoa, cooked

½ cup walnuts

2 cups crimini mushrooms

1 Tbsp oil, optional

1 onion, chopped

2 carrots, peeled and diced

3 cloves garlic, minced

2 Tbsp oat flour (gluten-free, can sub with any gluten-free flour)

2 tsp tomato paste

1 cup vegetable stock

1 ½ Tbsp vegan worchestershire sauce

2 tsp fresh thyme, chopped

½ cup corn kernels, frozen

½ cup fresh English peas

1/8-¼ tsp shakes cayenne pepper, depending on desired level of spiciness

¼ tsp sea salt

2 Tbsp sundried tomatoes

4 Tbsp calamata olives, roughly chopped

Optional Ingredients:

Handful shredded vegan cheddar cheese (I like Follow Your Heart Brand)

Ketchup, as needed

 

Directions

Garlicky Cauliflower Potato Puree:

  1. Preheat oven to 400 degress F.
2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.
3. Clean the cauliflower, removing the outer leaves and base. Peel and cut potatoes.  In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat. Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.
4. Once the garlic has roasted, let it rest for at least 5 minutes. It will be hot. Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
5. Strain the cauliflower potatoes and reserve the vegetable stock. Transfer the cauliflower to the blender. Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend just for just a few seconds.  Don’t over-blend or potatoes will get gummy, and adjust the consistency. An immersion blender is best for this.  Even a hand masher.  If the puree is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.
6. Season to taste.

 

Filling:

While the potatoes and cauliflower are cooking, make the filling.

  1. In a food processor, combine the cooked quinoa, mushrooms, and walnuts.  Process until it looks like ground meat.  Set aside.
  2. Heat a large saute pan or pot, add the oil, heat it for about a minute, then add the onions, carrots, and garlic.  Saute until it caramelizes (browns a little) and onions are translucent.  If the veggies stick to the pan, add some water or veggie stock.  Can also make this oil-free by water-sauteeing.
  3. Add the quinoa, mushroom, and walnut mixture, thyme, rosemary, sea salt, cayenne, black pepper, sun-dried tomatoes, and saute for about 4 minutes.
  4. Add the flour and tomato paste and stir
  5. Add 1 cup of veggie broth (I use the vegetable broth that I used from steaming the cauliflower and potato)
  6. Stir in the corn and English peas and set aside.

 

Assemble:

In a casserole or deep pie dish, spread the filling evenly.  Top with a handful (or more) vegan cheese (optional) and the cauliflower potato puree.  Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.  Remove to a cooling rack fofr at least 15 minutes before serving.

 

Serve in bowls and top with a drizzle of ketchup and a few drops of hot sauce.

 

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Cookie Grams Available For Sale!

CookieGram

What’s a Cookie Gram?  Instead of a telegram, it’s a cookie gram!

Perfect simple and thoughtful gift for friends and loved ones. Each package comes with 5 delicious vegan, gluten-free, grain-free Chocolate Chai Cookies and an enclosed, personalized, handwritten card. Please indicate the gift card message under “special instructions” at check out. 

These cookies are vegan, gluten-free, refined sugar-free, nut-free, and grain-free. They are made with organic coconut palm sugar, garbanzo flour, and unrefined coconut oil. Chocolate Chai Cookies are best-sellers at Nuda Juice Shop in San Pedro and at the San Pedro Farmers Market. 

Order cookies for your loved ones today!

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My Sweets & Treats Now Being Sold at Nuda & San Pedro Farmers Market

NudaBakedGoods

Exciting News!! My sweet treats (and some savouries) will be available to you this Farmers Market Friday at Nuda Juice Shop from 9am-2pm! Nuda Juice Shop is located on 6th Street, right where the San Pedro Farmers Market takes place at 407 W 6th St, San Pedro, CA 90731.

What will I be making?!

Cookies
Tartlets
Muffins
Cupcakes
Mini Pies
Vegan Cheese and Crackers
And more!

ALL organicvegan, & glutenfree weeeee!

We will also be taking pre-orders for the holidays: Pumpkin Pies and Fruit Tarts!

Whatever does not sell will be placed for sale at Nuda, so if you can’t make it between 9am-2pm, stop by after or during the weekend!

Hope to see you there!

 

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Pumpkin Pie – Vegan, Gluten-free and Delicious!

IMG_0840Fall is an exciting time of year.  The mornings are crisp, the leaves start to turn color, and from this month forward we have one fun holiday each month for the next 6 months!  Woohoo!  What can I say, I like to celebrate– I’m young at heart and I love the holidays!

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What I love most about the holidays is the time spent with my family and close friends, and of course, the comforting and nostalgic foods that come with the season. When I first spotted pumpkins, squash and persimmon at the market, I couldn’t help but grab a few and take them home with me!  Although I would love to keep them on my dining table as a gorgeous Fall centerpiece, I would also like to enjoy the tastes of the season.

What is Thanksgiving without pumpkin pie?  In creating this pumpkin pie, I took my go-to pumpkin pie recipe that I’d used for years (in my pre-vegan days), veganized and de-glutenized it!  It turned out to be a success.  Only thing is, you will need some time to prepare in advance.  You will have to soak the cashews for at least 3 hours or overnight, and it does take some patience to freeze the pie, thaw it, slice into, then thaw it some more.  Believe me, the time is totally worth it and no worries, the directions are simple and straightforward.  This pie tastes just like the pumpkin pie I grew up with, only better and it’s better for you!

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In my pre-vegan days, I would frost my pumpkin pie slice like a piece of cake, slathering it all over with whipped cream.  With this recipe, interestingly, it almost tastes like the whipped cream is built into it.  When you take a bite into this, it feels and tastes creamy; you can taste the pumpkin and all those warm familiar Fall and holiday spices.  It feels a bit light, too, yet it’s quite substantial and may make you feel full after just one slice. You can add whipped cream, like I did, but whipped cream is not necessary.  If you’d like to make coconut whipped cream, check out my coconut whipped cream recipe.  I like to spice it up my coconut whipped cream with some cinnamon and sometimes with a little nutmeg and cloves.

I am so happy about my gluten-free vegan pumpkin pie recipe!  It’s super-satisfying and tastes just like the pumpkin pie they sell at stores, only it’s vegan and gluten-free.  I hope you love it as much as I do!

To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Pumpkin Pie  

Servings: 12

Time: 5 hours

Brief: When you take a bite into a slice of this pumpkin pie, it feels and tastes creamy; you can taste the pumpkin and all those warm familiar Fall and holiday spices.  It feels a bit light, too, yet it’s quite substantial and may make you feel full off of just one slice.

Diet: V, GF, GFV, DF, SF

 

Ingredients

Crust:

1/4 cup ice-cold filtered water*

3/4 cup oat flour, gluten-free

1/4 cup coconut flour

¼ tsp xanthan gum, optional**

1/4 tsp Himalayan sea salt

2 tsp coconut nectar

6 Tbsp raw coconut oil, melted

Note:

*I measure out the water and stick the measuring cup in the freezer while I get the rest of the ingredients.

**I don’t always use xanthan gum, as pictured. If you use it, your crust will not be as crumbly.

 

Filling:

1.5 cups raw cashews, soaked in filtered water overnight

2 cups pumpkin puree*

1/3 cup raw coconut oil

1/3 cup maple syrup

3 Tbsp coconut palm nectar (or maple syrup)

1  3/4 tsp ground cinnamon

1/2 tsp sea salt

3/4 tsp ground ginger

3/4 tsp ground allspice

1/2 tsp ground nutmeg

Note:

15 oz. of canned pumpkin puree will work. I bake my pumpkin in the oven at 350 degrees F for 1.5 hours.

 

Directions

Crust:

1. Set separate racks in the center and lower third of the oven and preheat oven to 375 degrees F.

2. Spray the pie dish with non-stick cooking spray.

3. In a medium-sized bowl, add the flours, xanthan gum, sea salt and sugar, and mix to combine.  Add the melted coconut oil and mix together with a fork, scraping the sides with a spatula. Add the cold water and mix together thoroughly with a fork.  The coconut oil will then start to harden and the coconut flour may absorb all the water.  You may need to add 2-4 more tablespoons of water to get the dough to come together.

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4. Press the dough into the pie dish using the palm of your hand and fingers to press the dough flush into the pie dish. Try to make the crust as even throughout. If it helps, use a large spoon to smoothen out the dough evenly.

5. Place a large piece of parchment paper over the pie shell, just enough to hold pie weights, and fill the shell with dried beans or pie weights. Place the pie dish on a baking sheet, and bake on the center rack, until the shell is light brown, about 15 minutes.

6. Remove the baking sheet from the oven, and remove the parchment paper and pie weights from the pie shell. Place the baking sheet back into the oven and bake for another 5-7 minutes or until golden brown.  The crust might crack a little if over-baked or too dry, but that’s fine. Mine cracked a little and was still fine. (Remember, I didn’t use xanthan gum. If I had used xanthan gum, it shouldn’t have cracked.)

7. Cool the crust and prepare the filling.

 

Filling:

1. Soak cashews overnight or for at least 3 hours in about 2 cups of water.

2. Place all of the filling ingredients into the blender then blend on high until very smooth. Stop the blender and scrape the sides to ensure everything is getting blended. Taste and sweeten to taste, if you like it sweeter. If you do add more coconut nectar, blend until completely incorporated.

3. Pour the mixture into the cooled crust, scraping the sides of the blender with a rubber spatula. Using an off-set spatula or knife, spread the filling into the crust evenly.

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4. Place in the freezer to set.  It should set within 3-4 hours, but set best overnight.

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5. Hours before serving the pie, if it is completely frozen, remove it from the freezer and onto your kitchen counter. Let it sit for about 25 minutes.  Using a large sharp knife, cut slices. After you slice it, if you’re not going to serve it right away, place it in the refrigerator. Remove the pie from the refrigerator about 30 minutes before serving so it can fully defrost.

6. If you over-defrost the pie, just place it back in the refrigerator to let it set a bit.

7. Carefully plate the pieces of pie on dessert plates and top with whipped “cream.”

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Holiday Sausage

holidaysausage

Time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

To add a more “meaty” component to our menu, I decided to take my breakfast sausage recipe, which is in the app, and add a bit of a holiday spin to it.  Behold Holiday Sausage!  It’s a versatile sausage that you can crumble into sauces or soups.  I hope you and your loved ones love it as much as I do!

 

Holiday Sausage

Ingredients:

½ cup quinoa, uncooked

1 cup filtered water

2 Tbsp flax meal

6 Tbsp filtered water

2 cups crimini mushrooms, roughly chopped

1 cup walnuts

1 1/4 tsp sea salt

1 Tbsp fresh parsley, roughly chopped

2 tsp fresh sage leaves, roughly chopped

2 tsp fine thyme leaves, roughly chopped

1 tsp rosemary, chopped

1 Tbsp coconut palm sugar

½ tsp freshly grated nutmeg

½ tsp cayenne pepper

½ tsp red chili flakes

 

Directions:

1. Rinse and drain quinoa. Place the quinoa and 1 cup of filtered water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat.

3. Add all the remaining ingredients into the food processor. Then add the cooled quinoa and process until you have a mixture that looks like ground “meat”, meaning there should not be big lumps of nuts or mushrooms.

4. Scoop 2 Tbsp of the mixture onto the baking sheet and form into round patties. I use a 1-ounce scoop to make this process easier, then I press down to make make into a sausage patty.
5. Bake in the preheated oven for 15-20 minutes or until browned.

6. Allow sausage patties to rest on the baking sheet for at least 3 minutes before transferring them to a plate.

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Kabocha Squash with Rajas Gratin

 

Version 2Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

IMG_2794

I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

IMG_2795

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

One of my favorite dishes in my pre-vegan days was Suzanne Goin’s kabocha squash gratin.  I thought it would be perfect for Thanksgiving, so I veganized it, and to my delight, it was delicious!  There’s a bit of sweetness from the squash, creaminess from the cashews, and a nice kick of spice from the rajas.  I hope you try this recipe and love it!

Kabocha Squash with Rajas Gratin

Prep Time: 1 day

Servings: 6-8

Ingredients

Soft Cashew Cheese 

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

3 Tbsp agar agar

2 tbsp filtered water

1/2 tsp fine sea salt

 

Cashew Cream

1 cup of cashews, soaked overnight, rinsed and drained

½ cup of filtered water

 

Fire Roasted Chilies for Rajas

2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips

 

Roasted Kabocha Squash

1 medium kabocha squash, peeled (optional), sliced 1/4″ thick

1 Tbsp grapeseed oil

2 Tbsp thyme, chopped

sea salt and freshly ground black pepper

 

Rajas

1 1/2 onion, sliced

sea salt and freshly ground pepper, as needed

1 tsp dried oregano

1/4 cup cashew cream

poblano pepper strips

Directions

Make Soft Cashew Cheese 

1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.

2. Drain the liquid, rinse under cold water and drain again.

3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth.  When creamy, pour into a small bowl, cover, and refrigerate.

 

Make Cashew Cream

Place all the ingredients in a blender and blend until smooth.  If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.

Fire-roast Poblano Chiles
Peel the chiles as shown in the video link
Roast Kabocha Squash
Preheat oven to 400 degrees.  Cut the kabocha squash into 1/4″ pieces. On a sheet tray, add the oil, sea salt, pepper, thyme, and squash.  Toss together, then place in the oven for 40 minutes, flipping the pieces half way through.
Make Rajas
Heat a saute pan, add oil, then the onions, sea salt, pepper, oregano.  If the onions start sticking to the pan, add some filtered water to help cook and deglaze the pan.  Once the onions look translucent, add the poblano chile strips.  Saute for about 3-5 minutes, then add cashew cream.
Assemble
Use an 8″x7″ or 8″x8″ deep casserole dish, and one layer of roasted kabocha squash.  On top of that, add one layer of rajas, one layer of crumbled cheese, then pour the cashew cream to cover.  Repeat until you run out of ingredients.  I usually finish off with the layer of kombucha squash.  Also, remember to make this super creamy by pouring on a lot of cream.
Bake in a preheated 350 F degree for about 25 minutes or until it has bubbled for 15 minutes.

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Arugula and Persimmon Salad

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Happy November!  Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

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Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

IMG_2794

I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

IMG_2795

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  Sarah shared her scrumptious Fall Quinoa-Stuffed Acorn Squash and today I will be sharing with you a simple yet elegant and delicious salad.  A Thanksgiving salad shouldn’t be boring.  This one makes the most of seasonal produce for a simple but impressive take on fall flavors.

We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

 

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Photo credit: Jasmine Briones (1st, 3rd, and 4th)

 

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Happy Holidays with an App Update!

 

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Seasons Greetings!!!

I have wonderful news for My Eclectic Kitchen App users!  An update was made last week!  As a gift from me to you, I added 17 new recipes, and they are all perfect for the holiday season!  This means you now have 158 delicious vegan, gluten-, soy-free recipes to choose from!  All of the new recipes are perfect for the holiday season, and still can be enjoyed throughout the year!

Since this is the season for making sweet treats, I’m featuring some of my new and old favorites for you to see.  All of these recipes can be found in the app, in the sweets section.  Do not fret, I have a quite a lot of new savory recipes for you to enjoy as well!

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Still not finished with your holiday shopping?!  Have you not downloaded the My Eclectic Kitchen App yet?  Pick up an iTunes or GooglePlay giftcard for your friends and family so they can download the My Eclectic Kitchen App and eat nutritiously yet still deliciously in the new year!  Or just download it yourself!

 

Photo credit: @anja_fit on Instagram

Photo credit: @anja_fit on Instagram

Believe me when I say this app is one of the best deals for a vegan cookbook, especially because it updates with new recipes regularly!  It costs less than a regular chai tea latte, a green smoothie, and is comparable in cost to a bunch of organic lacinato kale.  It really is a deal!  I hope you download it and see the value yourself!

I hope you and yours have the happiest of holidays and a blessed new year!

Much Love,

Yvonne

 

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Green Smoothies and a Holiday Giveaway with JUNIEblake

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I love the holidays and I am loving my new Laura dress by JUNIEblake, a clothing line designed and manufactured in Arizona!

This dress is perfect for holiday parties, where I plan to sip on green smoothies or vegan no-egg nog.  I also plan on devouring lots of vegan sweets and savories, of course.  I can’t wait!

This is my favorite time of year because it’s the one time of year that my huge family of 5 older sisters, our husbands, their 16 kids, my mom, and our extended family get together.  I love my family and how we carry on our holiday traditions, so it’s something I look forward to every year.  Can you imagine how busy I am this time of year?  With recipe development, buying holiday gifts, and attending party after party, I barely have time to brush my hair!  Luckily, green smoothies are a cinch to make–you’ll see when I share my recipe, below.

When JUNIEblake sent me the Laura dress, I was so ecstatic because I haven’t had time to shop for myself.  It was such a wonderful gift–just what I needed!

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I partnered up with my friends at JUNIEblake to give a special gift to one of you.  If you’d also like to own this dress or any of their other modest holiday dresses or clothes, enter our giveaway to win a $30 gift card in time for the holidays!  You can even give the $30 gift card to someone special as a holiday present!  Here are all of the details.

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This is mainly an Instagram contest, but you can also enter on Facebook and Twitter.  The contest is open worldwide and ends on December 20 at 11pm PST.  The winner will be chosen randomly via the #MEKGiveaway hashtag!  Get posting and good luck!

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More on the Laura dress.  What I love about it is the fabric.  The gold shimmers and shines, making it very festive.  I also like the pleats in the front and back of the dress.  If you happen to overeat at a party, like I will sometimes do, the pleats can hide any sign of belly bulge.  Speaking of bulge, when I’m away from home, I will sometimes accidentally  consume gluten, which makes me severely bloated (I can look 5 months pregnant), so the pleats can help hide a bloated belly, too!  As you can see, this dress is a win all around–it’s a comfy, warm fabric, it’s stylish, and it just screams holiday party!  If you prefer more color, search JUNIEblake‘s website for more styles!

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Now, here is my green smoothie recipe.  My husband and I have 16 ounces of it every morning for breakfast, at least 30 minutes after we enjoy our warm lemon water.

There are so many health benefits that we can reap from these green smoothies.  Just to name a few– beautiful skin, less puffiness around the eyes, calcium, iron from the dark leafy greens; parsley and cilantro pulls heavy metals out of fat cells; fiber and electrolytes from the celery; and lemon is packed with vitamin C, which helps the body absorb the iron in the greens and  helps support the liver, our main fat-burning organ

My green smoothies will keep you full in the morning or afternoon and will give you all the nutrients you need.  Just a note, I also have another 16 ounces as an afternoon snack on some days.  It is like fuel, so energizing!

This recipe is my adaptation of Kimberly Snyder’s glowing green smoothie that Peyman likes best.  I hope you try it and love it as much as we do!

Cheers!

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Green Smoothie

Servings: 4

Time: 7 minutes

Diet: V, GF, DF, SF, SRF, NF, CF, R

 

Ingredients (all organic). 

2 cups of filtered water

1 handful of cilantro

1 head of romaine lettuce, base cut off

2-3 big handfuls of spinach or kale

4 stalks of celery

1 gala apple

1 ripe pear

1 ripe banana (spotted)

juice from 1/2 a lemon

1 tsp of turmeric, optional

1 tsp spirulina, optional

Directions

In a blender, add 2 cups of water, cilantro, romaine and spinach.  Cover and blend from medium to high just until it is completely blended.  Add more spinach and water if it looks too thick.  Blend from medium to high speed.  Add the celery, apple (seeds removed), pear (seeds removed), banana, turmeric, spirulina and lemon juice.  Blend from medium to high speed until smooth.  Enjoy!

I hope you’ll try this recipe and get inspired to start your days with my green smoothies!

 

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Photo Credit: Riva Takahashi

 

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Fruit Basket Giveaway with Melissa’s Produce

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Did you know that Melissa’s Produce sells a large variety of gift baskets on their website (search their Gifts page) and they supply fruit for companies such as Harry & David and Williams Sonoma for their gift baskets?!  I didn’t know this until recently myself!  Best gifts for vegans, ever!!! ❤

Just in time for the holidays, I have a special GIVEAWAY for all you fruit-lovers!  I teamed up with my amazing friends at Melissa’s Produce to give away a Deluxe Exotic Tropical Fruit Basket!!!

SUPER SIMPLE contest rules:

1) Like & repost this photo

2) Follow & tag @melissasproduce & @yvonne_deliciously_vegan 

3) In the caption of your repost, hashtag #MEKgiveaway & #vegan

That’s it!

The winner will be selected randomly via the #MEKgiveaway hashtag! This contest runs until this Sunday, December 14 at 11pm, PST.  You may enter once a day on Instagram, Facebook, and Twitter!

Get posting and good luck! ❤

 

Sorry, this contest is only open to those living in the lower 48 states in the US.  However, I still have another #VegGenGiveaway going on with @raisingvegans that my International friends can enter! See previous post for details!! I just love the season of giving!!! ❤❤❤

 

Instagram: @yvonne_deliciously_vegan

Facebook Pages: My Eclectic Kitchen App & My Eclectic Kitchen

Twitter: My Eclectic Kitchen

Pinterest: My Eclectic Kitchen

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