Sunday, February 3, 2013

Superbowl tacos

      I will be the first to admit, I had no interest in watching this year's superbowl. But I have been drooling over all of these different delicious foods from blogs, facebook, and instagram. From nachos, to "wings", to pizza I want it all in my mouth. But just because it tastes good, and looks good, doesn't mean it's good for you.Now I like to be able to stuff my face, and feel light and full an hour later, instead of sick and lethargic, so today I decided to make a favorite of mine- raw tacos.

   These were the final tacos before the flowers (what flowers you may ask, stay tuned).


-4 romaine leaves (also can use butter leaves, kale, collard greens)

-1 tomato
-4 mini bell peppers
-1/4 of a purple onion
-1 small avocado
-1 small chile (I didn't have one on hand, so I used a ton of cayenne pepper)

-3/4 cup chopped mushrooms

-1 cup cashews soaked for 2-4 hours
-2 tablespoons coconut milk
-2 tablespoons lemon juice
-2-3 tablespoons nutritional yeast

-1/2 large cucumber
-8 nasturtium flowers
-garlic powder
-parsley flakes
-lemon juice

1. Blend ingredients for cheese or use food processor.
2. Add in a few spoonfuls of cheese to mushrooms, this will be your "meat".
3. Chop all ingredients for salsa.
4. Cut cucumber in small bite sized pieces.
5. Season mushroom meat and salsa to your liking.
6. Divide mushroom meat/cheese mix evenly on romaine leaves.
7. Add chopped cucumbers.
8. Generously disperse salsa on tacos.
9. Add some nasturtium flowers for some eye catching attention and flavor.

Enjoy them in your mouth!

I didn't check my flowers thoroughly and luckily spotted this little fellow on my flower! I released him into the wild (my backyard) with his flower.

Saturday, February 2, 2013

Hasselback potatoes

I decided to get fancy with my potatoes tonight and made some delicious hasselback potatoes (one regular and three sweet).
Now this recipe is extremely simple, as most of the work consists of slicing the potatoes and the garlic. 

-1/2 cup grape seed oil
-1 tablespoon rosemary (fresh or dried)
-1 tablespoon mustard
-pinch of salt
-garlic powder
-1 head of garlic
-4 potatoes (sweet, russet, purple, whatever your heart desires)

1. Preheat oven to 425 degrees Fahrenheit/ 232 degrees Celcius.
2. Blend together grape seed oil, rosemary, mustard, salt, and three huge cloves of garlic.
3. Slice the potatoes and leave about 1/8 of an inch left so your potato stays in one piece.
4. Slice garlic into slivers and add a sliver to each slice.
5. Put potatoes on baking dish and brush with half of the oil mixture.
6. Bake for 30 minutes, and brush with remaining oil mixture and sprinkle with garlic powder.
7. Bake for another 30-40 minutes until easily pieced.
8. Top off with anything you want from vegan sour cream, to lemon juice like myself.

Enjoy it in your mouth!