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Kale & Beans Crockpot Recipe February 6, 2011

Dwight and I have a little bit of a Saturday night dinner tradition.  This week we kept it pretty simple and very healthy.  Vegetables and beans are the best way to get your nutrients on a vegan or vegetarian diet.  They are low in fat and high in protein, minerals and vitamins.


  • 3 cups of water
  • 1 head of kale chopped (not 1 leaf, this should be about 4 or 5 packed cups)
  • 2 cans of navy beans
  • 1 large celery stalk chopped
  • 1 carrot chopped
  • 4 cloves garlic
  • 3 tbsp. olive oil
  • 1 can tomato paste
  • 2 tsp. rosemary
  • 1 tsp. oregano
  • 1 tsp. black pepper
  • 1/2 tsp. thyme

Throw the ingredients in a crockpot, stir, let it cook for at least an hour.  Then you’ll have yourself a healthy stew!


Butternut Squash Soup & Some Important Cooking Tips January 24, 2011

This will warm you up nicely since it’s been so cold out lately.  The recipe is a bit lengthy so I would recommend doing this on a Sunday.


  • one medium sized butternut squash
  • one can of coconut milk (unsweetened)
  • 1 tbsp of curry powder
  • 1 tbsp of fresh chopped ginger root
  • 1 bag of frozen peas

Directions: (about an hour and a half)

  1. Cut the butternut squash lengthwise and scoop out the seeds.
  2. Place it face down on a baking pan in  1/2 an inch of water.  Bake at 375 for 45min-1hour.
  3. When the squash is done you should be able to pierce through the skin with a fork or knife.
  4. Scoop out the meat from the squash and put it into a blender or food processor.
  5. Also add the coconut water, curry powder and ginger root and blend.
  6. Place the mixture in a pot on the stove on a low heat (3) and add the frozen peas (or any other veggies you’d like)
  7. In about 10 minutes you should have some yummy soup!

Baking the butternut squash face down prevents it from burning.  When food is dry baked acrylamides are formed.  Acrylamides have been shown to cause cancer.  So you may be thinking to yourself…everything causes cancer these days!  Well, let me put it this way, cigarettes contain large amounts of acrylamides and we KNOW those cause cancer.

Healthy cooking tips at home:

Cook at home often because that is where you have the most control over your food.  Also it is extremely important to cook your food at a medium to low temperature.  There is no need to have the burner higher than a medium heat.  Heating food too much not only destroys the nutrients, but also causes the fats in foods restructure into transfats.

You should also only cook with coconut oil because it can withstand temperatures of up to 350 degrees without restructuring into harmful heart disease causing transfats.  Also, the medium chain fatty acids found in coconut oil will actually double the rate at which omega 3 fatty acids are transferred into DHA.  DHA is a fat that is essential for healthy brain functioning.

So we all hear about how benefits of Omega 3’s.  However, we don’t hear that in order to use Omega 3 fatty acids our bodies need to convert them to DHA.  Everyone’s conversion rate differs, which is why eating small amounts of coconut can be a very beneficial addition to your diet.

However you don’t want to over do it with fat.  If you’re doing a stir-fry I would suggest adding 1 tsp per person.  If you are more active you can be a little more liberal with this suggestion.

Steaming or boiling food is the best way to cook veggies because you lose the least amount of nutrients.  However, we all like a little variety.  If you do plan on doing a stir-fry add a teaspoon or two of water and keep the heat no higher than a medium heat.  Keeping a low heat will prevent the occurrence of acrylamides and retain nutrients.  It may take a little longer, but your body will thank you for it!


Avo-nut Soup August 6, 2010

Filed under: Gluten Free,Raw,Recipes,Soups — Yvette @ 12:02 pm
Tags: , , , ,

This is a really simple soothing soup.  I fell in love with it at Caravan of Dreams (NYC) and have made a few alterations.  You can serve this as an appetizer or with some crackers.


  • 1 avocado
  • 1 cup coconut water
  • juice of 1 lime
  • 1/2 tsp sea salt

Throw everything in the blender and serve!


Mung Dhal Soup April 12, 2010

So we’ve had a bit of a cold streak, today I decided to make some soup to warm up with!


  • 4 cups water
  • 2 cups fresh peas
  • 2 cups chopped and peeled sweet potato
  • 1 cup mung dhal
  • 1/4 cup coconut oil
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 3 tbs miso

Directions combine ingredients into a large pot bring it to a boil for a few minutes.  Then let the soup simmer for 30-45 minutes.  This soup turns out pretty thick and creamy, if you’d like it to be a little soupier add more water.

Mung Dhal is a great source of vitamins, protein and minerals they are also very easy to digest.


Carrot Ginger Soup January 30, 2009

Filed under: Gluten Free,Raw,Recipes,Soups — Yvette @ 11:47 pm

So this recipe is stolen from Raw Food Real World, I wish I could take credit for it 🙂  I feel very balanced after eating this soup, it’s quite wonderful.

  • 3 cups carrot juice
  • 1 avocado
  • 2 tbs agave nectar
  • 1/4 cup lime or lemon juice
  • 1/3 cup of coconut butter
  • 1 tbs. minced ginger
  • 1/4 tsp of cayenne
  • 1/4 tsp of sea salt

Throw all the ingredients in a blender and serve.

So eating cold soup might sound like a strange idea, but the ginger and cayenne are very warming.  Eating foods raw preserves their enzymes, which are normally destroyed during cooking.  So, try it cold, if you don’t like it you can always throw it on the stove.  I eat this a few times a month, it’s very cleansing and full of rich nutritious ingredients.


Tomato Soup November 21, 2008

Filed under: Gluten Free,Raw,Recipes,Soups — Yvette @ 2:05 pm

Since it’s starting to get cold I figured I’d post my tomato soup recipe, this one I actually came up with on my own.  Hope you like it!  This serving size is pretty small, for about two.  So if you want a lot for the week double the recipe.

  • 2 cups tomato puree (you can buy this pre-made or if you feel like pureeing tomatoes go for it!)
  • 1 avocado
  • 1/2 tsp oregano
  • 1/4 tsp of thyme
  • dash or two of pepper
  • 1 tsp of sea salt
  • 1/4 tsp of cayenne (this gives it a bit of a kick, if you don’t spicy foods then leave this out)
  • 1 tbsp agave nectar (you can substitute maple syrup)

Throw all these ingredients in a blender.  Once it is sufficiently blended you can either eat the soup raw or place the mixture in a pot on medium heat until warm.  Enjoy!