July 15, 2013

Pure Mamas x Vegan Mamas

Juli Novotny's blog is filled with CLEAN, organic, plant-based, REAL food recipes. She also talks beauty, modern decor, babies, kids and healthy eating for the whole family. she is passionate about feeding children a whole foods diet.  she encourages families to shop in the produce isle or plant a garden. Kids' snacks in particular are filled with toxic food dyes, corn syrup, refined sugar, gluten and all sorts of other weird flavorings and preservatives.
'Feeding children fresh organic foods is more important than we could EVER imagine. They need vegetables everyday to keep them calm and help them concentrate. We, as parents, lay the foundation for our children's lifestyle/food habits and routines. We need to not only lead by example but it's our jobs as parents to keep their immune systems strong and bodies healthy throughout the younger years. Genetics and DNA play a huge role in our children's health outcomes but their current diet will determine how those genes play out..."  -- Juli Novotny
This blog is all about health, wellness and beautiful fresh food. 



Summer Salad "Sauce" Recipe

1c chopped cherry tomatoes {quartered or chopped in half}
1 large or 2 small zucchini squash, thinly sliced using a peeler
1 ear corn, kernals cut off using a knife
1c sugar snap peas, cut lengthwise or in half
2 Tbls olive oil
2 Tbls seasoned rice vinegar
1 1/2 pinches sea salt
pepper, to taste
1 heaping teaspoon vegan pesto sauce, optional
Combine all of the chopped veggies in a bowl. Add the vinegar, olive oil, sea salt and pesto. Mix again and let sit an hour or so before eating. You don't have to let it sit but the flavor combine better as they sit. 
Pour the salad/sauce over the pesto pasta for a delicious dinner.
Top with fresh basil and/or parmesan cheese for added flavor. 

SMOOTHIE RECIPE

Serves 1-2 * I doubled the recipe to make 3. 
     ½ Large Papaya
      1 Cup Almond Milk
      1 Tbsp Flax Oil
      Few Tbsp Papaya Seeds {optional}
      Handful Spinach {optional}
Blend all ingredients until smooth!






 BLOOD ORANGE MARGARITA
makes 1 beverage
2/3 cup blood orange juice, fresh squeezed
1/4 cup 100% agave silver tequila
1 Tbls cointreau or triple sec
1/2 lemon or lime, juiced
2 Tbls agave nectar {or more to taste}
Ice
Sea Salt, for rim of glass
In a large measuring cup add juice, tequila, cointreau, lime and agave. Stir very well until you don't see agave at the bottom of the cup. 
Using a plate, pour sea salt so there is a thin layer. Use a lemon that you already squeezed to wet the rim of your margarita glass. Turn the cup upside down and dip it into the thin layer of salt. 
NOTE: You can use flavored salts. I found this really cool sea salt at Sur La Table the other day that had lavendar, rosemary, cumin and a few other spices mixed in. It added such a fun twist to this drink.
Add ice to your glass and pour the margarita over the ice. I liked adding the orange slices to my drink. You could also add lemon wedges for added flavors and texture.
SIP and enjoy!

 


 GROUND TACO "MEAT" RECIPE
2 cups raw walnuts
1/4 cup tamari {gluten-free soy sauce}
1.5 tsp olive oil
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp paprika & crushed red pepper {optional}
Put all of these ingredients in a food processor and puls until walnuts are ground very small and all ingredients are mixed together. {See image below and above}. You can put the meat in a dehydrator for 4 hours - to get it warm and give it an interesting texture. But you do NOT have to. I have done both and I think I like it better not dehydrated. It's up to you.
 
 
TABOULI SALAD
1.5 cups almonds, raw 
1.5 cups parsley and a pit of cilantro mixed in
1/2 cup chopped baby tomatoes
2 Tbls chopped shallots or green onion
1/2 cucumber thinly chopped 
1/2 tsp sea salt
pepper
1/8 cup olive oil
1/8 cup lemon, juiced
1 clove garlic, optional {I chose to leave this out today} 

Spring Heirloom Tomato Salad
3 cups large cherry tomatoes, cut into cubes or slices
3 pretty heirloom tomatoes
handful of pretty fresh sprigs of greens {I used arugula and sprouts}
1 avocado, sliced
olive oil
sea salt and pepper, to taste
Preheat oven to 400 degrees F.
Chop cherry tomatoes into large pieces. Layer face down on a baking sheet. Using olive oil, coat the tomatoes before roasting. Salt and pepper to taste. When oven is ready, insert baking sheet. Cook until bottoms of tomatoes are browned. Do not worry about tossing or flipping tomatoes. About 20 minutes. Check constantly.
Meanwhile, on a large plate combine slices of fresh raw heirloom tomatoes, sliced about 1/4 inch thick. Layer them. Sprinkle on olive oil, by the spoonful. Add sea salt and pepper if desired. Add slices of avocado. Make the salad pretty - evenly dispersing both fruits.  Add sprigs of fresh greens or sprouts. 
When roasted tomatoes are ready, add them to the top of the plate of heirloom. 
Salad is now ready to serve. It's perfect when it's room temperature with warm roasted tomatoes on top












CARROT CAKE MUFFINS

MAKES 10

1/4 cup walnuts, raw
1 1/3 cups grated raw carrots
4 dates, pitted
3/4 cup homemade cashew milk or store bought almond
1/2 cup coconut chips or shreds 
1 1/3 cups gluten free all purpose baking mix flour
1/4 cup agave nectar or honey
1/2 cup xylitol
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 Tbls chia seeds {soaked in water for 10 minutes}
1/3 cup coconut oil, melted 
1 teaspoon vanilla extract for 1 vanilla bean pod

 Recipe:
15-20 organic fingerling potatoes
1/3 cup parsley {half a bunch}
1/4 cup olive oil
sea salt {to taste, the more the better in this recipe}
4-5 large cloves garlic, raw {more if cloves are small}
Boil the potatoes for about 20 minutes - until soft. You can cut them prior to boiling them or cut them up after they cool down. Then mix the rest of the ingredients in a bowl with potatoes. Toss them in the mixture over and over again while getting the rest of dinner ready. 

SALAD

2 C BLANCHED STRING BEANS, CHOPPED

1/2C CHOPPED HERBS

2-3 PLUMS, SLICED INTO PIECES, CORE REMOVED

HERBS {I CHOSE BASIL AND PARSLEY}, FINELY CHOPPED

ORGANIC GOAT CHEESE

PECANS, TOASTED

To blanch beans, boil thin layer of water in a sauce pan. Add beans. Cook for 1-2 minutes. Keep tossing them as they "cook". Then strain and rinse them in a strainer full of ice. This helps keep the crunch and bright color. Keep them on ice. 
Chop herbs and cut plums.
Toast pecans at 350 degrees F for 5-8 minutes. Until dark and crunchy.

DRESSING

2 SMALL ORANGES, JUICED

1 T WINE VINEGAR

1 T RICE VINEGAR

1 TSP BALSAMIC

2-3 T OLIVE OIL

1/2 TSP SEA SALT

2 T CHOPPED WHITE OR YELLOW ONION

1 SQUIRT / 1/2 TSP AGAVE

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