Thursday, May 21, 2015

How to make my Black Bean Jalapeño Hummus

Black Bean Jalapeno hummus Wrap!



I love hummus, but hate the way tahini tastes, and most places make their hummus with Tahini. That is what got me inspired to make my own. This is a spicy hummus made with jalapenos and black beans instead of the traditional chickpeas. I enjoyed it in a wrap with avocado, bean sprouts, cucumber, red bell pepper and some cheese. Creamy good!!! 

  • Ingredients:


  • 1 garlic clove, peeled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can black beans, rinsed and drained ( i like the salt free ones from fresh and easy)
  • 1 jalapeño pepper whole ( I took the ribs and seeds out cause i didn't want to make it explosive, feel free to leave them in if you want though. lol! )
  • Dash of crushed red pepper
  • 2 teaspoons extra-virgin olive oil
  • Dash of ground red pepper
  • small bundle of whole cilantro

Preparation:

1: Place the garlic into a food processor, process till its fine. Add lemon juice, black beans cumin, salt, pepper, Jalapeno, cilantro, olive oil and the red pepper. process until smooth. Make sure to taste it and add more olive oil or seasoning as you feel needed. 

Sunday, April 26, 2015

Is it Friday yet?


I'm ready for the weekend already...
Lol! Enjoy my work notes

Monday, April 20, 2015

How to make Raw Strawberry Bars






My first real adventure into raw bars!

Ingredients

1 9x9 tin or cooking dish
tin foil or parchment paper (optional but suggested cause it makes removing the bars easier and easy clean up)

CRUST:

1/2 cup of medjool dates (soaked mine for an hour in chi tea)
1 cup of walnuts
1/2 cup of shredded coconut
1 tbs of coconut oil
1 tsp of vanilla

Filling:

1/2 cup Medjool dates (soaked mine for an hour in chi tea)
1.5 cups of fresh strawberries
1 tsp of vanilla extract
3 tbs of coconut oil
1/4 cup of chia seeds
1/4 cup of shredded coconut
lemon zest (optional) 
2 tbs of honey

First make the crust. Combine the dates, vanilla and coconut oil first in the food processor and pulse till its a paste ( should take less then a min you dont want to over blend it). Then throw in the walnuts and shredded coconut and blend till the nuts are incorporated but still look chunky. You don't want to over process it. 

Next you will need a 9x9 inch tin or really any dish that's shallow and lined with parchment paper or tin foil ( tin foil makes for easy removal and less clean up) Pour the crust mixture into the tin and spread it out thin (probably about half and inch think depending on your dish). Next we work on the filling in the same food processor ( i don't even bother cleaning the processor out).

 Combine all the ingredients for the filling into the food processor and blend till smooth but still kind of chunky, Don't over blend you don't want to heat up the coconut oil too much.. (If you want straw berry chunks running through out your bar only blend 1 cup of the strawberries first then chop up the rest to add after.) Pour the filling on top of the crust and smooth it out even. 

Now that you have finished pop the tin into the fridge for 2 hours or into the freezer for one hour ( or until the filling has set) The presto peezo cut into bars and serve! Enjoy in moderation! :)

Monday, April 6, 2015

How to Make a Beet and Quinoa salad



Ingredients:

1 medium size beet peeled (you can use canned beets if you rather skip this step, But I feel that canned beets do not taste as good.)
1 cup of dry uncooked Quinoa 
1/4 cup of Walnuts toasted in a dry pan
1 med size green apple
pinch of salt and pepper to season lightly
1 lemon
1 tbs of extra virgin olive oil

Directions:


First lets get the quinoa going, you prepared the quinoa the same way you cook rice, basically, one part quinoa two parts water... You can cook it on the stove top or in a rice cooker, its up to you. I prefer rice cooker since i can just set it and forget it. I used one cup of dry quinoa and two cups of water into the rice cooker and seasoned it just a little with salt.  Once its done I fluff it up with a fork and toss it into a mixing bowl with the other ingredients.

Next I peel my beet with a potato peeler and microwave it for about 4-5 mins with a little water or until its tender enough to poke with a fork. You can use canned beets if you want but I don't think they taste as good. I then chop the beets into bite size pieces and throw them into the mixing bowl. I do the same thing with the green apple. Chopped into bite sizes and added to the bowl.
. I then heat a pan to dry toast my walnuts (or any nut of your choice) just for a couple of mins, You don't want to burn them. After the nuts are toasted I chop them up or you can wrap them in a tea towel and beat them a few times with a hammer or mallet.  

Once you get everything into the bowl add the olive oil and the juice of a whole lemon. Mix it all together well. The quinoa and apple will turn a pink reddish color but that's what makes this salad so pretty to eat!  Taste it and add extra salt or pepper to your liking, Enjoy! 



Thursday, April 2, 2015

National Peanut butter and Jelly day!

Love me some classic peanut butter and jelly! Unfortunately I was out of jelly, so I had to substitute it with some honey, chia seeds and blueberries!

Still tasted freaking amazing!! 

Monday, March 30, 2015

How to make a kickass Cauliflower Pizza Crust



INGREDIENTS:

1 small to medium sized head of cauliflower - should make 2 to 3 cups
1/4 teaspoon kosher salt
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 egg
1 tablespoon almond meal
                parchment paper in a baking sheet, oil the parchment paper, i used coconut oil to oil the paper


DIRECTIONS: 

Pre-heat oven to 450 degrees.
Wash and thoroughly dry a small head of cauliflower.
Cut off the florets, you don't need the stem.
Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. kind of looks like rice. You can use a cheese grater if you dont have a food processor. 
Place the cauliflower rice in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
When cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You can't skip this step or you'll have a messy pizza crust if you do.
Dumped cauliflower into a bowl.

Next Add:

1 Egg
1/4 cup Parmesan cheese
 1/4 cup mozzarella cheese
 1/4 teaspoon kosher salt
1/2 teaspoon dried basil 
 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder (not garlic salt)
 and a dash of red pepper if you want. 
1 tablespoon almond meal (optional but i think it adds to it)

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
Pop it into the oven at 450 degrees, Bake for 8 - 11 minutes or until its golden. Make sure the whole crust looks slightly golden. Might take a little longer then 11 mins depending on your oven. 
Next add whatever toppings you want. I did mushrooms, spinach, lemon juice and fennel that i saute real fast then topped on the crust with parm cheese and put it back in the oven for a couple of mins till the cheese was melted.




Friday, February 20, 2015

Mushroom Burger How To


So one of the many things I have been up to since I have last updated my poor old art blog has been focusing on my health and changing my eating habits.  In doing so I have come to discover a new how much I enjoy cooking and finding new ways to prepare a meal. Below I took some photos for my brother to show him how I make my mushroom burgers. The burger is so good and packed with healthy stuff. Hope you guys get a chance to try it out too. xox

Friday, September 12, 2014

Sketchbook Update

Been keeping pretty busy with work but still making time to fill up this last sketchbook before cracking into my new one!

Monday, September 1, 2014

Sketchbook Update

One of my favorite things to do is lay outside and just kind of dump all my art supplies around me, like a child would, and soak up the sun, sounds around me and let my mind wonder free. Check me out on Instagram if you havent started following me already! Iam trying to post there daily sketches I do throughout the week. @citrusgoldfish

Friday, August 29, 2014

Sketchbook Scribbles

The things I scribble to pass the time crack me up. Make sure to follow me on Instagram @citrusgoldfish