Author: Jennifer

Love sharing and exploring interesting food.. Especially plant based dishes. Traveling, movies, audio books, exploring outdoors with friends and family all fill my heart with joy and peace.

Recipe: Walnut Cinnamon Dressing

Created this dressing off the cuff because we needed something to add to the Apple Pecan Quinoa salad.

Yields about 2 cups

INGREDIENTS:

1/2 cup walnuts
2 tablespoon cinnamon
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon no-salt seasoning
1/4 cup water
1/4 cup pomegranate juice

DIRECTIONS:

Blend all ingredients together in a high-powered blender until smooth and creamy. Add extra water if necessary. Chill until ready to serve.

Note: We used this dressing with the Apple Pecan Quinoa salad.

Recipe: Fruit and Granola

Breakfast yumminess. This was really refreshing, yet filling way to start the day.

Serves 1

INGREDIENTS:
1 banana sliced
1 kiwi sliced
1/4 cup raspberries
2 tablespoons dried tart cherries
1/4 cup granola

DIRECTIONS:
Put all ingredients in bowl and pour 3 tablespoons unstrained almond milk on top. Serve immediately.

Restaurant Review: The Wild Grape

wild grape 2
Business lunch in downtown Salt Lake area, so I invited my guest to join me at The Wild Grape. She hadn’t been before, so that was a nice bonus!

Pamela enjoyed the Beet Salad with side of grilled salmon. Love how the yellow beets are so bright and springy! She really liked the meal.

I enjoyed theGrape Salad. Their signature salad normally has an awesome honey vinaigrette, but to keep it vegan, I requested lemons instead. They provided me with steamed asparagus and broccoli rabe with garlic. This was a great vegan meal – hooray for another business lunch spot that meets my vegan preferences!


wild grape

British folk love their chips, so Pamela tried a side of fries. I had a few… the salt and oil just about caused a coughing fit, but soooo good.

 

Recipe: Black cherry chocolate ice cream with raspberries

black cherryA creamy, rich dessert. Will satisfy any sweet tooth.

Serves 2

INGREDIENTS:
12 cashews
1 cup frozen black cherries
1/4 soy milk
1 tablespoon unsweetened cocoa
4 medjool dates pitted
Fresh raspberries

DIRECTIONS:
In a high powered blender, combine all ingredients – except raspberries – and blend. Sprinkle raspberries on top and serve immediately.

Recipe: Chocolate peanut butter green smoothie

chocolate smoothieThis smoothie is almost like eating a peanut butter cup, but it’s actually good for you!

Serves 2 (28 ounce servings)

INGREDIENTS:
2 cups frozen blueberries
3 medjool dates, pitted
1 banana
1 cup soy milk
1 tablespoon flax meal
2 tablespoons natural peanut butter
2 tablespoons unsweetened cocoa powder
5 ounces spinach
2 large stalks of Swiss chard
10 pieces of ice

Blend together in high powered blender and enjoy immediately. Or freeze and enjoy another day when needed (betcha can’t wait that long though!).

Recipe: Grapefruit Smoothie

grapefruit smoothieTodays breakfast smoothie to start off a productive weekend!

INGREDIENTS:
5 ounces spinach
2 leaves kale
1 cup frozen berry mix
1 cup fresh grapes
1 pink grapefruit, peeled
1 banana
Ice

DIRECTIONS:
Blend together all ingredients and enjoy! Get ready to have your socks knocked off because the grapefuit flavor really covers just about everything else. Really tart and refreshing. Bring on the day!

We love how every smoothie is a different flavor!

Recipe: Green Smoothie

image
Todays green smoothie brought by:

Outstanding orange
Super strawberries
Powerful pear
Bold banana
Rockin’ raspberries
Strong spinach
Cool collard greens.

Topped off with a splash of peppy pomegranate juice and sexy soy milk. Throw in six handfuls of ice, blend, and enjoy!

Recipe: Eat To Live: Dijon date dressing dip

image

Our first crack at an Eat To Live dressing and we LOVE it!

Serves 4

INGREDIENTS:
1 cup water [we added an extra 2 tablespoons after blending because was too thick to pour]
1/3 cup raw cashew butter or 2/3 cup raw cashews [we used cashew pieces]
4 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or balsamic vinegar [we used balsamic vinegar]
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning
2 tablespoons Dijon mustard
4-6 dates, pitted
1-2 cloves garlic, minced

DIRECTIONS:
Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.

Recipe: Chocolate cherry ice cream

image

We love this dessert! Great with banana or berries instead of cherries too.

Serves 2

INGREDIENTS:
1/2 cup vanilla soy, hemp, or almond milk
1 tablespoon natural cocoa powder
4 dates, pitted
1 1/2 cups dark sweet frozen cherries
[We added 1/2 cup of ice for extra creamy goodness]

DIRECTIONS:
Blend all ingredients in a high-powered blender until smooth and creamy. If using a regular blender, add only half the cherries and blend until smooth, then add the remaining cherries and continue to blend.

Variation: Use berries or banana instead of cherries. Freeze ripe bananas at least 24 hours in advance. To freeze, peel, cut into thirds, and wrap tightly in plastic wrap.