A curative journey through food...
Vegan Cornbread
1 corn ( kernels)  1 cup creamed corn* 1 cup organic corn meal  1/2 spelt flour  2 tbsp baking powder  1 tsp baking soda  2 tsp Himalayan pink sea salt (finely grated)  2-3 tbsp coconut palm sugar  1 cup homemade vegan cheese*  Dash of cayenne pepper  1-2 cups almond milk  1 tbsp oil (coconut)  Egg replacer: flax meal gel
{ You can find the flax meal egg replacement alternative recipe here …. http://tmblr.co/ZUWfio1H-g5Mc }

ON HAND ALREADY *creamed corn; 1 cup of corn, 3 tbsp water, pinch of sugar, 1 tbsp cornstarch and salt to taste.
(I made the cheese the night before for another recipe and just refrigerated it.)*vegan cheese: 2 tbsp coconut oil, 2 tbsp flour, 1 1/4 cup unsweetened almond milk, 1/2 cup nutritional yeast flakes, 1 garlic (minced), 1/4 tsp chili powder, cayenne pepper & salt to tasteIn a medium sauce pan, heat oil over medium heat, add flour and whisk. Continue whisking and cook for 2 minutes. Add milk slowly, whisking constantly. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast, salt, garlic powder, chili powder and cayenne. Stir until everything is incorporated and smooth again. Taste for flavor. Refrigerate for later use.*

 Add all dry ingredients to a medium size bowl (flour, sugar baking soda, powder,)
In another bowl whisk your milk and readied flax meal egg replacement and stir. Add in creamed corn and corn kernels. Add all wet ingredients to dry ingredients and whisk together, add in 1 tbsp coconut oil. Adding milk if need be to maintain consistency. Add in the cayenne, sugar & salt to taste.
Place in a greased 8in round pan and bake at 375 degrees for 20-30 minutes.
Veggie Quinoa Spinach Bowl
Quinoa  1/2 cup quinoa  1 cup boiling H2O  Pink Himalayan Sea Salt (to taste)
Veggies  Broccoli Florets  Chopped Carrots  Zucchini  Snap Peas  Chopped Red Bell Pepper  Grape Tomatoes  Cranberries  Spinach
1 spinach & herb tortilla
Red Bean Sauce (Saus Pwa)  2 cups red kidney beans  4 cups boiling h2o  Thyme  Garlic Canola oil  Cayenne Pepper  Pink Himalayan sea salt  (You may use seasonings to taste)
… Enjoy!
Chickpea Sandwich
 1 carton of chickpea  1 carrot finely chopped 1 celery finely chopped  1 scallion chopped  1/2 tsp cayenne (to taste)  1/4 cup hummus (or more for texture)
Drain and rinse chickpeas. Using a fork mash chickpeas in a bowl, adding the cut veggies into the mixture. Add in the hummus for creamy consistency. Add extra seasonings as desired…..
& Enjoy!
Can be eaten as a side or slapped into sandwich or your choice!
Quinoa, Okra & Black Beans
Quinoa  2 cups Quinoa  1 cups sweet corn kernels  1 cup shredded carrots  1 tsp paprika  1 tsp cumin  1 tsp coriander  2 tsp pink Himalayan sea salt (to taste)  1/2 tbsp coconut oil
Okra  3 cups okra  2 chopped tomatoes  2 Tbsp coconut oil  Thyme  1/2 tsp ground cayenne pepper  1 tsp paprika  1/2 tsp coriander  1 tsp pink Himalayan sea salt  1 tsp chili powder
Black Beans  2 cups black beans  4 cups boiling H2O  Garlic  Coconut oil  Pink Himalayan sea salt  Creole seasoning
 … Enjoy!
Hemp flour • Coconut flour Vegan Pancakes
 1/2 cup hemp flour  1/2 coconut flour  1 1/4 cup coconut milk (you may use any non dairy alternative)  1/4 tbsp corn starch  1/2 tsp baking powder 1/4 tsp sea salt  1 tbsp coconut palm sugar.
{ You may use the flax meal egg replacement if you like to make your pancakes even fluffier .. You can find the flax meal egg replacement alternative recipe here …. http://tmblr.co/ZUWfio1H-g5Mc }
…. Enjoy!
Quinoa Beet Salad • Sautéed Spinach & Sweet Corn with White Bean Sauce on top
Quinoa Beet Salad  1 beet  2 cups h20 
1 cup quinoa  2 cups h20  Chopped green onion  Chopped red bell pepper  Chopped green bell pepper  Chopped yellow pepper  Chopped orange bell pepper  Thyme 1 carrot finely chopped (I used a mandolin slicer)  1 celery stick chopped  1/2 tsp chili powder  Dash of pink himalayan salt  1/4 tsp Cumin  Pinch Gram masala  1 tbsp coconut oil
Spinach-Sweet Corn 1 cup corn kernels  2 cups spinach 1/2 carrot chopped  1/4 chopped celery  Cayenne pepper  Dash of coconut palm sugar  Dash of creole seasoning
White Bean Sauce  2 cups white beans  Thyme  H20  Garlic  Creole seasoning  Coconut oil
Vegan Chocolate Pudding
1 cup hemp milk1 1/2 tbsp cacao powder2 1/2 tbsp organic cornstarch1/4 cup coconut palm sugar (more or less to taste)1 tsp vanillaDash of ground ginger
Whisk all ingredients together. Place in sauce pan and on medium high heat constantly stir as the pudding thickens. 
Cool & serve!
…. enjoy!!
Blueberry Carrot Green Goodness
 1 carrot (grated, thinly chopped)  Spinach  Kale  Arugula  2 cups fresh blueberries  1 large tomato (chopped)  1/2 cup flax seed  1 large lime
Tangy Sweet Vinaigrette  1 tbsp ACV 1/2-1 tbsp agave nectar  1/2 tsp Sriracha (to taste)
Mix greens in large bowl! Squeeze lime juice and mix using hands. Dressing the leafs with the line juice to welt. Throw in blueberries, tomatoes, flax and vinaigrette and mix to liking!
Enjoy this fresh, sweet and satisfying bowl of green goodness!
Vegan Fried Wonton
Wonton wrappers (I found mine at an Asian market… These are eggless)  1 cup chickpeas 1/2 soaked cashew nuts  1 green onion chopped  1-2 tsp creole seasoning Dash of paprika & chili powder  Splash if fresh lemon juice 1 tbsp grapeseed oil
Add chickpeas and cashews in food processor. Add in seasoning, lemon juice and oil
You can sub with any filling you like!
I fried with coconut oil in a small fryer but you pan sear them if you want to out the frying!
… Enjoy!
Coconut Curry Soup • Coconut Dumpling
 1 can lite coconut milk  H2O 2 chopped carrots  2 cup sweet peas  1 cup chickpeas  1/2 sweet onion  1-2 chopped scallion  1 green pepper thyme  1 red pepper  2 garlic cloves, diced  Vegetable broth (if needed.. I made a homemade one .. Recipe to follow)  Cumin Paprika  Curry powder  Cayenne pepper  Chili powder Ginger Gram masala  Sea salt
Coconut dumpling  1/2 cup coconut flour  1/4 cup all purpose  Coconut water  Sprinkle of sea salt  You may add grated coconut for texture
Bring all ingredients to a boil adding water and seasonings to taste.
For the dumplings, mix coconut water with the combined flour making a nice tough dough (get in there & get your hands dirty… Show your food some love), separate into small to medium pieces and roll to desired shape.
Add to soup once all veggies are nice and tender and soup has been brought to a boil.
Boil for another 10-20 min then serve.
Ginger Veggie Spring Rolls • Teriyaki Sweet & Sour Sauce
Veggie Rolls  1 pack Rice pancakes or spring roll wrappers  1 carrot  1 broccoli  1/2 chayote 1/4 onion  1/4 cup sweet peas  1in piece of ginger  1/2 tsp cayenne to taste  1/2 tsp all seasoning to taste  1/2 tsp chili powder to taste
Thinly slice carrot, chayote, broccoli steam and ginger root (leave the skin of ginger)  Add small amount of oil to sauce pan and sauté garlic, ginger and chili powder for about 2 mins. Add in chayote and seasoning (cayenne, creole which ever you wish), about 2 min after add carrots, broccoli and peas. Sauté for another 3 min or so.
Add round rice wrapper to water, so that it’s pliable. Place on paper towel. Add seasoned filling and wrap how you wish!
Sauce:  Thinly sliced tomatoes (however much, you may omit) or  1/2 tsp tomato paste  1 tbsp teriyaki sauce  1 tbsp agave nectar  H2O  Ground ginger  Cayenne pepper  Cracked Black pepper
…. Enjoy! wileats
Pineapple Fried Rice
1 fresh pineapple  3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶) 1/4 cup seasoned H2O 2 shallots, finely chopped 3 cloves garlic, finely chopped 3/4 tsp chili powder  1 cup sweet peas 1 small carrot finely chopped 1 piece of ginger (grate later) 1/4 green pepper, chopped  1/2 cup unsalted whole cashews 3 spring onions, finely sliced 1/3 cup fresh coriander 1/2 tsp paprika  1/4 tsp cayenne pepper
Stir-Fry Sauce 3 Tbps. soy sauce 4 tbsp coconut milk (or more)  2 tsp. curry powder
First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*
*if you want to, it’s not a must but for pics it’s pretty!
In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.  Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.  Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.
Be sure to reduce to prevent the rice from getting soggy ….
Stir and fry for about 9 minutes
Serve &
… Enjoy!


#Guinep #jamaica #fruits #food

Raw Vegan Cheesecake Bites
Filling: 1/2 cup raw cashews, soaked in water 4-6 hours or overnight then drained 1 large lemon, juiced (about 1/4 cup) 1/3 cup coconut oil, melted 1/2 cup + 2 Tbsp full fat coconut milk (s 1/2 cup agave nectar or maple syrup or coconut nectar (I used coconut nectar)
Crust: 1 cup pitted dates (soaked in warm water for 10 minutes then drained) 1 cup steel cut oats
Recipe adopted from minimalistbaker http://minimalistbaker.com/7-ingredient-vegan-cheesecakes/
 They’re pretty amazing!!
Mango Passionfruit Crumble
1 large mango (chopped)  1 Passionfruit (pulp)  3/4 cup hazelnut flour  1/3 cup brown sugar  6 tbsp earth balance buttery stick  2/3 cup steel cut oats  2 tsp ground cinnamon  1/2 tsp nutmeg  1 squeeze of lime juice wileats