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Showing posts from May, 2012

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7 Vegan Foods That Support Better Sleep (and 7 That Don’t)

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Discover 7 vegan foods that help you sleep better—plus which ones to avoid—\ and enjoy plant-based supper ideas and a sleep-friendly recipe! Getting a restful night’s sleep isn’t just about avoiding screens or caffeine—what you eat for supper plays a huge role. Some plant-based foods contain nutrients that help regulate melatonin and serotonin levels, promoting relaxation and deeper sleep. Others can spike your energy or disrupt digestion, keeping you awake long past bedtime. 🥱 7 Vegan Foods That Support Improved Sleep Cherries – One of the only plant sources of natural melatonin. Tart cherries or juice before bed may help regulate sleep-wake cycles. Kiwi – Rich in serotonin-boosting compounds and antioxidants; studies link kiwi consumption with faster sleep onset. Almonds – Contain magnesium and tryptophan, nutrients linked to improved sleep quality. Pumpkin Seeds (Pepitas) – High in magnesium and zinc, which work with tryptophan to support melatonin production. Tofu – A good sou...
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Living Brownies Recipe (Vegan, Gluten-Free)

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Below you will find the original recipe demo'd at the Cooking Class.  But there are probably 100s of Raw Vegan Brownie Recipes online now.   Carob is always more healthful to choose than cocoa.  Cocoa / cacao contains the stimulant theobromine and the samecaffeine you find in coffee.  Cocoa also has quite a lot of fat in it. *Melt about ½ T. Coconut Oil and 5 Cocoa Butter Disks over hot water.Put the following into a Food Processor: *1/2 tsp. Celtic Sea Salt *1 C. Medjool Dates (NO pits!) *1 C. Nuts (I use ½ C. soaked Almonds, ½ C. Pecans) *1/3 C. Raw Cacao Powder OR 1/6 C. Raw Cacao & 1/6 C. Raw Carob Powder OR 1/3 C. Raw Carob *1/2 tsp. Organic Vanilla *Coconut Oil and Cocoa Butter (melted) *Shot of Maple Syrup: Optional Method : When completely mixed together into a homogenous glob, dump into a small pan (4-5”) and press until evenly distributed. You can press dried cranberries,coconut shreds etc. into the top, or “ice” it with ...
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Fresh V8-ish Juice (Vegan, Gluten-Free)

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If you ever wondered how to use all that arugula to best effect: Put the following through your Juicer or Blend Up In Your Blender: *Small Basket of Grape or Cherry Tomatoes (very ripe) *6 Stalks Celery , cut in 1/4s *4 Carrots *Handful of Spinach *1/3 Bunch of Cilantro *Handful of Arugula *2 Cloves Garlic *2 Lemons , peeled and seeded If using a Nut Mylk/Juice Bag to strain the juice, do that into a large pitcher. Pour Juice back into Blender.   ADD: *1 T. Olive Oil *1 T. Raw Honey * Celtic Sea Salt and freshly ground Black Pepper to taste Blend until slightly emulsified (20 seconds). Pour into glasses and add a grating of Pepper (to taste) -Recipe and Demo by Cynthia
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Zucchini Sausage Patties (Vegan)

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Zucchini Sausage and Tofu Scramble COMBINE in Bowl or Food Processor: 2 C. Cooked Short-Grain Brown Rice 2 C. Whole Wheat Bread Crumbs (or Rolled Oats) 1 C. organic Firm Tofu, mashed 2 T. Lemon Juice 1 T. Nutritional Yeast 2 Large Zucchini, shredded ½ tsp. Marjoram 1 tsp. Basil ½ tsp. Salt 1 T. Mrs. Dash Original OR Pepper to taste (cayenne, black, chipotle, your choice) Let stand and cool. FORM into finger-sized sausages. If too wet, add some fine bread crumbs so the sausages hold together, but not so dry that they crumble apart PLACE on well-greased cookie sheets BAKE at 450 F on Upper rack for 15 to 20 minutes. SERVE alongside Tofu Scramble , if desired. Recipe by Wyona Hertwig
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Barley-Pecan Burger Recipe (Vegan)

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Barley Pecan Burger -- doesn't look the greatest, but it's the best-tasting burger, bar none! Cook 1 C. Pot Barley in 4 C. Water until plump Let cool.   Blend together: • ½ C. Cooked Barley * with 2 Cloves Garlic  • 1 Raw Onion,  *2 T. Caflib (Roasted Chicory,  coffee substitute) • 1 T. Marmite or Savorx (Vegan Beef Seasoning) In a Large Bowl, blend together:   • 6 C. Dry Crumbs,  *2 C. coarse-grind Pecans or Walnuts • the other half of the Cooked Pot Barley • FORM into Burgers the size of your palm and place on a well-greased Cookie Sheet • BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack • OPTIONAL Seasoning: Mrs.Dash Original and or Cajun *For a gluten-free substitution, my friend Ruby suggests that you could use 1  cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''. Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a cont...
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Cashew Mayo Recipe (Gluten-Free, Vegan) (May 6, 2012 class)

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In a Blender, Whiz together the following: • 2 C. Water, 2 C. Raw Cashews • ½ C. Sunflower or Grapeseed Oil (or 1/4 C. melted Coconut Oil) • 1 T. Chicken-Style Seasoning (No MSG) • 1 T. Onion Powder • 2 T. Xanthum Gum Powder • ½ C. Lemon Juice • OPTIONAL: Use Cajun Seasoning. Freezes well. Recipe and Demo by: Wyona Hertwig And for a delicious RAW Cashew Mayo recipe by raw chef,  Russell James, click HERE . MORE GREAT MAYO RECIPES ON THIS SITE: Sunflower Seed- Cashew Mayo Quick Cashew Mayo Tofu Mayo
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BBQ Sauce Recipe (Vegan, Gluten-Free)

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In a Blender, Whiz together the following: 3 Tomatoes,  ½ C. Brown Sugar 1 Onion,  ½ C. GF Soy Sauce or GF Tamari  1 tsp. Mesquite Powder 1 tsp. Mrs. Dash Original 2 T. Tapioca Starch 2 tsp. ground Chia seed May be used as a Raw Condiment on Burgers or Cooked and Stored. Check out the Tofu and Veggie Recipe that uses BBQ Sauce Recipe and Demo by Wyona Hertwig
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Rice-Nut Burgers (Gluten-Free, Vegan)

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Rice & Nut Burgers with Baby Bela mushrooms on top COOK the following until plump (about 40 min.): 2 C. Short-Grain Brown Rice in 4C. Water In food processor/blender: COARSE-CHOP: 2 C. Raw Nuts ADD the Rice & Nuts above in a Mixing Bowl with: 1 C. Brown Rice Flour ½ C. Tapioca Flour ½ C. Corn Flour Next, in a Blender WHIZ: ½ C. Water 1 Raw Potato 2 Onions 2 Cloves Garlic ½ C. GF Soy Sauce/Tamari 2 T. Caflib (Roasted Chicory) ½ C. Tomato Juice ADD contents of the Blender to the Rice-Nut Mixture and form into Patties. Place on a well-greased cookie sheet. BAKE at 450 F for about 30 Minutes. Serve with a Brown (vegan) Gravy/Sauce or Tomato Sauce Recipe & Demo by Wyona Hertwig
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Cauliflower-Cashew Casserole

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Luscious Cauliflower-Cashew Casserole • Parboil OR Steam 1 Minute 6 C. Cauliflower florets (or broccoli florets) • Add 2 coarsely grated Carrots • Add 2 stalks Celery, finely chopped (or mushrooms, as in the photo) In Blender, whiz the following until smooth: 2 C. Water,  1 Onion,  ½ C. Sunflower Seed Oil 2 T. Chicken Style Seasoning (no MSG) 1 T. Mrs. Dash Original 2 T. Corn Starch 2 C. Raw Cashews   In a well-greased baking dish arrange vegetables. • Pour Cashew Cream over vegetables • SPRINKLE on Dry Roasted Cashews • BAKE at 375 F. for about 20 minutes • SERVE with a Green Salad Recipe & Demo by: Wyona Hertwig
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