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GF, Vegan & Raw/ RECIPES/ Sides

Raw Corn Chips – Jalapeno Style

Raw-Corn-Chips

by Teniel Moore–Raw Foods Contributor

I’m not going to lie. I love to snack on something crunchy…and I don’t mean a cucumber! Sometimes you just want that savory chip that you can eat on its own or dip into something delicious like — fresh salsa.

So for those of you like me that want to enjoy chips during this after-holiday season and want something that contains few whole ingredients then this recipe is for you.

* This recipe does require a dehydrator – I use an excalibur 9 tray

Ingredients:

5 cups of organic corn
1/2 cup of golden flax
Himalayan salt to taste
Jalapeno – as much as you like. I use half a small slice (optional)
Juice of a lime
1/2 yellow onion
Water
Garlic (optional)
Coriander (optional)TIP: I only ever buy organic corn to avoid GMO’s. Its foreign to our bodies and so our poor body does not now how to deal with it. This can lead to all sorts of problems down the track. So always look for foods that are non GMO. I also try to limit my corn intake even when its organic, as sometimes it can be hard on the digestive system.But once in a while its a yummy treat and we all need to have balance in our diets. Right?


Instructions:

Whiz the corn first in a high-speed blender.  It will probably need some water to get it going. Add water as you need it.
Then add onion and other things like lime juice. Give it a really good mix in the blender so it’s all smooth. At least a minute in the vitamix.It should be like a paste sort of consistency. You need to spread on the dehydrator sheet quite thin & score into corn chip size triangles, dehydrate for about 4 hours then peel it off the sheet and cook it for another 16 hours or so until it Is dry.
Store in an air tight container & enjoy with some guacamole or salsa.

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So get dehydrating so you can be snacking on some wholesome corn chips as a great post-holiday snack!

Teniel-Veggies-Resized

Teniel Moore of Addicted To Raw

Raw Foods Contributor
Healthy Eating/ How-Tos/ Nutrition/ RECIPES

How To Fill Up With Nutrition To Leave Less Room For Junk

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“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Aloha, but all my opinions are my own. #pmedia #myAloha and #AlohaMoment http://my-disclosur.es/OBsstV

Do you feel it?  Do you feel the New Year coming?

Our Christmas celebrations just started this evening, and let me tell you…my family can COOK!  We celebrated with my Mom’s side of the family & we partied pot-luck style.  I am sitting here feeling full and happy—and ready for the New Year.

I’m ready for the fresh start that the New Year brings–especially in the area of health.

You all know I live a pretty healthy lifestyle, but every year without fail, by the end of the year and all the holiday celebrations, I have let my MOST healthy habits slip a bit.  I still am eating pretty clean and healthy, but I feel off-balance.  I am not paying as much attention as I typically would to getting the nutrients I need and making sure my diet is balanced.  There are days when I have too many carbs, other days I wonder if I had enough protein, & getting those superfood and greens in happen some days, but some days not.

Usually I would wait until the New Year to evaluate where I am at and be more mindful of my health, but not this year!  I’m starting NOW!  This does not mean I can’t enjoy the holidays and all the great food it brings, but it does mean that I want to be purposeful about getting all the good, nutritional stuff in my body FIRST so that the not-so-good-for-me stuff does not affect me as much. If I am full of nutrition, I have less room for the junk.

 

Here are some of the best ways I have found to fill up with nutrition:

 

1. Start with a smoothie.

I know, I know. You have heard it a million times…but there is a reason why smoothies are so popular.  They are so versatile and such an easy way to get fiber, protein, superfood, greens, veggies & fruits into the body.  They are also really appealing to eat in the morning or as a snack, which are 2 times of the day that it really counts to fill yourself full of nutrition.  I am excited to share with you a new favorite product calledthat I have been using in my smoothies…keep reading!

 

2. Make SURE you are getting enough protein.

We eat a lot of plants in our family, and even did quite a long stint with going vegetarian as a family.  We have recently added a bit of animal protein back into our diet, as I found it pretty hard to get my kids to eat enough plant protein, but it is only a couple of times a week and I am very picky about where the meat comes from.   I have made friends with our local farmers to get that good, grass-fed, organic meat.  BUT plant protein is still my first choice, so we still eat lots of beans, quinoa, greens and use plant protein powder in our smoothies.

That new favorite product I mentioned above?  It is called and I am super excited about it. I was instantly drown to this product when I read that one of the main ingredients is plant protein from pumpkin seeds!  I am familiar with whey protein, soy protein & pea protein–but this was the first time I have heard of pumpkin seed protein in a protein shake product.  It made me excited because I know how stinkin’ healthy pumpkin seeds are for you, and I have been trying to find ways to incorporate their goodness into our diet.

I will tell you more about below.

 

3. Make carbs count.

If you are going to eat carbs, make sure they count by being whole grains & full of fiber.  The fiber will slow down the digestions of the carbs, which in turn keeps the blood sugar stable.  Carbs are needed for fuel and energy, but they should not make up the bulk of your meals.  If the majority of your plate is white or yellow with pasta, bread, mac n cheese, white rice; then some changes need to happen.  This is what was happening in my family when we ate vegetarian.  I found that we were unbalanced and eating too many carbs.  Some carbs are good and needed, but make them count by making sure they contain fiber.

 

4. Drink your fill of water before indulging in other drinks.

Lets face it. The holidays are full of calories, so a great way to cut empty calories is by being mindful of your liquids.  Holidays bring egg nog, amaretto coffee, hot cider, hot cocoa, and all kinds of fun, festive drinks.  Go ahead and indulge, but drink a nice big glass of water before you do.  The water will fill you up and you will be satisfied with sipping more slowly on all those empty calorie drinks, and you will go for refills a bit less often.

 

5. Eat breakfast

It’s a given.  If you eat a good balance breakfast, you will not be as hungry and over indulge the rest of the day.  You will find that your concentration will be so much better if you start out the day with good nutrition.

 

6. Eat plants. Vegetables, fruits, nuts and seeds.

Plant food is full of phytonutrients & antioxidants–all those amazing things that snuff out inflammation in our bodies and protect us from disease.  Plant food is filling, so if you are getting your share of plants, you will be full and less likely to overindulge.  That fried onion topped green bean casserole? It does not count! Watch for those recipes that add junk on top of your veggies & avoid them or take a smaller serving. If there is a raw vegetable platter and dip at those holiday parties, have some dip–but dip dainty–don’t scoop!

A quick nut tip: Did you know that if you have a palm-full of almonds 20 minutes before a meal, that it will curb your appetite and you will in turn eat much less?  It is a great trick.  I often grab a handful while I am making dinner.

 

7. Take a Multi-Vitamin.

I know little pills can in no way do what plant food can do, but I do believe they are a great ‘fall-back’ or a ‘just -in- case’ you didn’t get all of the vitamins and minerals you might need through food during the day.  I am learning more and more just how important certain minerals are for digestion & brain health & energy & clear skin & shiny hair &…well…the list goes on and on!  Just one deficiency in one type of vitamin or mineral can really throw one’s health off.

 

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Screen Shot 2014-12-08 at 11.06.36 AM

Aloha Protein Powder

A protein smoothie is a great way to accomplish a lot of the tips above, all in one swoop.

I have tried many, many types of protein powders and have even reviewed some here on the blog, and let me just say, they keep getting better and better! has for sure given protein powder a powerful improvement, and after using it for the last couple of weeks, I personally won’t have to look any further for a protein powder. It is by far my favorite. It tastes amazing.

It is a plant-based protein and uses superfood components.  It is made with organically grown and wild-harvested ingredients and is tested far beyond government regulations. It made responsibly both socially and ecologically.

The nutrients in the powder are made with whole foods, and has a complete amino acid profile, with no added chemical amino acids, vitamins or minerals.  Each serving provides 18 grams of plant-based protein!  It has no sugars & no fillers which is super important to me, especially the filler part.  I cannot stand buying a protein powder and later learning that most of my money went towards fillers!

The plant protein comes from Sacha Inchi Seeds, Pumpkin Seeds & Peas.  I like that!

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Let me just list the ingredients for the Vanilla Protein Powder and see if you are as impressed as I am:

Ingredients:

Sacha Inchi Seed Protein, Pumpkin Seed Protein, Pea Protein, Coconut Water, Coconut Cream, Coconut Sugar, Apple Juice, Wild-Harvested Vanilla, Madagascar Cinnamon, Sunflower Lecithin, Xanthan Gum, Hawaiian Pink Salt, Monk Fruit Extract

That ingredient list makes me very happy.  Short, sweet, recognizable & quality ingredients.

The Chocolate Protein Powder ingredients are just as impressive, and uses fair-trade cacao.  The chocolate is my favorite. When I tasted the powder for the first time, what hit me what that it did not have an after-taste or a weird texture.  I am hooked.

My favorite flavor is the chocolate.  My favorite way to use it is by blending it with almond milk & adding a spoonful of peanut butter.  OH. MY. YUM.

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The Aloha website has a ton of recipe ideas if you want to get more creative with the powder.

Would you like to try it out for yourself?  Do what I did and .  The trial is 14 days with the benefits of becoming auto-enrolled into the monthly subscription –while supplies last.  You will pay a small bit for shipping, but I am telling you…it is well worth it!

You can also follow Aloha on:

Facebook // Twitter // Pinterest // Instagram // Google+ //

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Are you in the habit of drinking smoothies?

What time of day do you drink yours?

 

Brunch/ GF, Vegan & Raw/ RECIPES

Warming Flax Porridge

Addicted-To-Raw-Teniel-Moore-Easy-Flax-Porridge-WATERMARKED-250814

{by Teniel Moore – Raw Foods Contributing Author}

I know it’s getting colder in your parts. Spare a thought for me melting over here in Australia as we gear up for another hot summer.

 I’m always thinking of you and the food you would most enjoy during your seasons.

No point me posting my latest popsicle recipe for you now! That can wait till summer.

So here is another fuss free super fast recipe for you all to try this winter season.

I love it because it’s totally gluten-free, so that’s a bonus for those of you that can’t eat oats for brekky.

 It’s full of healthy fats to sustain you and basically all raw apart from some hot water.

So let me give you the recipe so you can whip it up in a about a minute.

Warming Flax Porridge

  • 1/2 cup freshly ground golden flax
  • 1 tsp coconut oil
  • Sweetener of your choice (I use stevia–you could use raw honey or coconut nectar)
  • Generous dash of cinnamon
  • Boiling water (enough to make a porridge consistency–start off 1/4 cup then keep stirring and adding more as needed)
  • Pinch of good quality salt

Grind your golden flax seeds in either a coffee grinder or your blender. I use my vitamix for this part. Then boil your jug.

Pour your ground golden flax into a small breakfast bowl then pour over some boiled water quickly stirring so the mix does not clump together.

Add in your coconut oil, cinnamon and sweetener and continue to stir.

Top with your favourite berries and I sometimes like to add a dollop of coconut yogurt.

 

Tips: Don’t buy pre ground flax seeds (called flax meal) It’s really just a waste of money. Ground flax seeds go rancid very quick so it’s always best to grind flax just before you need to use it.

Store flax and other nuts and seeds in the fridge or freezer to help them stay fresh longer

Flax seeds are like chia seeds when it comes to absorbing lots of liquid. So be sure to add enough hot water to make the mix a nice smooth porridge like consistency.

 

There you have it. This little flax porridge will sure make your rushed breakfast time a whole lot easier. Now you have no excuses to not eat a healthy and sustaining breakfast this winter.

 

Holidays/Parties/ RECIPES/ Sweets

Fruit Pizza With Honey Lime Glaze

Fruit Pizza

There are certain recipes that just never get old.  Fruit pizza is one of those recipes in my book–an oldie but goodie.

I remember having Fruit Pizza for the first time back during our newlywed days — 16 years ago!  We were at a social gathering with a group from our church, and were eating potluck style.  Someone brought Fruit Pizza and I remember thinking it was such a pretty dish!  I will never get over the beauty of the color and texture of fruit. Put it on top of a sugar cookie crust and it becomes one of my favorite desserts.  All that nutritious fruit helps me feel better about the sugar.

This recipe takes the classic Fruit Pizza and adds a simple glaze to make it shine!  It is a great finishing touch that makes the pizza even more beautiful.

 

Fruit Pizza

2 pkgs. packaged sugar cookie dough

1 (8oz) pkg. cream cheese

1/2 cup sugar

2 tsp. vanilla

2 cups chopped fresh fruit – kiwi, grapes, clementines, strawberries, blueberries, raspberries, mango

Honey Lime Glaze

1/3 cup honey

2 limes, juiced

zest of one lime

Press cookie dough into sheet cake pan.  Bake at 350 degrees for 10-15 minutes, or until lightly browned. Let cool.

Mix softened cream cheese, sugar & vanilla until creamy.  Spread on top of cooled crust.

Pat chopped fruit with paper towels, making sure it is not too wet.  Arrange evenly over the cream cheese layer.

Whisk honey glaze ingredients and drizzle over the pizza.

Refrigerate until ready to serve.

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Want a healthier version of fruit pizza?  Taralynn has a great recipe for Healthy Fruit Pizza that uses a grahmn cracker honey crust + yogurt & whipped cream topping.  I can’t wait to try her version.

Drinks/ RECIPES/ Sponsored

AlmondMilk Tasting Challenge + Almond Vanilla Maple Spiced Mocha

 

WHO DOESN’T LOVE A GOOD OL‘ FASHIONED TASTE TEST?

My newly homeschooled Colsie girl & I had some fun recently with a taste test of 2 different brands of almond milk. We participated in the Silk Almondmilk Taste Challenge and used a brand that we are familiar with against Silk Almondmilk. These are the fun things I get to do with her during the day & I love it!

 

WHY A PLANT BASED MILK?

We have been drinking plant-based milk around here for over 4 years. When I was diagnosed with breast cancer in 2010, I read the book ‘The China Study.’ In it the authors link breast cancer to the long-term exposure to higher concentrations of female hormones and a high concentration of blood cholesterol. They argue that all these risk factors are linked to a diet high in animal protein, particularly casein from cow milk. The average Chinese woman is exposed to 35-40 percent of the lifetime estrogen exposure of the average British or American woman, and the rate of breast cancer among Chinese women is about one-fifth of the rate among Western women. {source}

Needless to say, because my cancer was estrogen fed, my ears perk up to findings like this. It makes me want to be more balanced when it comes to consuming animal products, and using plant-based milk in place of cow milk is a way we do that in our family.

 

OUR MILK OF CHOICE

Almond milk has been our milk of choice. It is super versatile in recipes, and has a really clean and light taste.

Plus:

~It has 50% more calcium than dairy milk

~Is a great source of vitamin D & E

~It has no casein, no gluten, no lactose, no egg, no soy & no MSG–which makes it a great & healthy product for those with food sensitivities.

 

 

THE SILK ALMONDMILK TASTE CHALLENGE

We don’t usually drink milk by the glass in our family. Never have. We use it over cereal, in oatmeal, in smoothies, in soups & to make warm, comforting drinks. When my girl saw that she was going to drink it straight from a jar, she was a bit unsure, as this is not the way we usually use almond milk. When she realized it was a taste test and would get to have an opinion (she is at that age where there seems to be an opinion on everything!) and that opinion was actually WANTED (grin), she was on board and eagerly gave both brands a try.

She took a sip of both brands of milk, and immediately pointed to her choice — Silk Almondmilk. I asked her why she chose Silk and she said it tasted more ‘real.’ I agreed with her. The texture was creamy but light, and had a ‘just-right-not-overly-sweet’ flavor.

I was happy she chose the Silk brand because Silk Almondmilk had a shorter ingredient list than the other brand, with no artificial colors, flavors or funny business!

 

INGREDIENTS FOR SILK SWEETENED VANILLA ALMONDMILK

INGREDIENTS: Almondmilk (Filtered Water, Almonds), Cane Sugar, Sea Salt, Natural Flavor, Locust Bean Gum, Sunflower Lecithin, Gellan Gum.

VITAMINS & MINERALS: Calcium Carbonate, Vitamin E Acetate, Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Vitamin B12, Vitamin D2.

 

 

ON TO THE RECIPE

You are going to really love this one. Really, REALLY! This drink took just minutes to whip up, and has the flavor of a drink that one would pay way too much for at a fancy -schmancy coffee shop.

Speaking of coffee shops, a local coffee shop is where I got the inspiration for this ALMOND VANILLA MAPLE SPICED MOCHA. They have an Aztec Mocha that is chocolatey and has a bit of a bite at the end. They use cayenne pepper, and it gives the warm drink a super interesting taste sensation. A hot drink is already warming, but add a bit of heat to warm the palette and boy…is it amazing & addicting. Perfect for a chilly, fall day.

This recipe is super similar to the one at my local coffee shop. I had my little taste tester taste this recipe, and she loved it. She asked how much coffee was in it, and seemed pretty impressed with herself that she liked a drink with coffee in it! That made me smile. She is growing up and is simply adorable.

 

MY LOVELY

She would not let me take her picture for the taste test…she just was “not in the mood” for a picture. Luckily we had a photo shoot with her talented Aunt Laurie the day before so I have this picture to share with you.

 

Isn’t she lovely?

 

 

ALMOND VANILLA MAPLE SPICED MOCHA

serves 1

1 cup Silk Vanilla Almondmilk

1/2 cup double- strength brewed coffee

1 Tbsp cocoa powder

1-2 Tbsp maple syrup

pinch of cinnamon

2-3 dashes of cayenne or a pinch of red pepper flakes

pinch of salt

 

Directions:

Brew you double strength coffee. Heat the almondmilk until quite hot. Add cocoa powder. Whisk the cocoa powder into the milk, briskly stirring until all clumps have melted away. Stir in the coffee, spices and maple syrup. Adjust the sweetness and spice according to your own taste.

 

{for your pinning pleasure}

 

TAKE THE SILK ALMONDMILK CHALLENGE TODAY!

CLICK HERE to sign up for the Silk eNewsletter and get a free coupon to try Silk, plus a chance to win awesome new prizes each month!

This conversation is sponsored by Silk. The opinions and text are all mine.

Brunch/ GF, Vegan & Raw/ Healthy Eating/ RECIPES

Crunchy Toasted Quinoa Topping

 CRUNCHY QUINOA TOPPING

{“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweethttp://my-disclosur.es/OBsstV”}

Crunchy Toasted Quinoa Topping!  You are going to love this. It is an amazing way to add a healthy protein crunch to the top of your daily oatmeal or a berry yogurt snack.  It would even be great on top of ice cream.

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I have been thinking about this recipe for about 2 years now. Yep, it is about time I allowed my taste buds the privilege of tasting crunchy, roasted, toasted quinoa again.

The first time I had toasted quinoa, I didn’t even know what it was! We were enjoying an amazing family trip at Disney, and were at Boma, a restaurant in the Animal Kingdom Lodge. Boma is known for their breakfast buffet, and I’m a huge breakfast fan, so I was pretty excited to wake up that morning and EAT!

Continue Reading…

GF, Vegan & Raw/ RECIPES/ Sweets

Sugar Free No Bake Peanut Butter Cookies

NO BAKE PEANUT BUTTER COOKIES 2

{A recipe from our Raw Foods Contributing Author, Teniel Moore.}

If you have been following along for a while now, you will know I’m into easy, healthy, but still  DELICIOUS food.

It does not get much easier than a no bake cookie. Even better when it contains peanut butter.  One of my all time favourite spreads.

 

No Sugar No Bake Peanut Butter Cookies

Ingredients:

1 cup of oat bran (available in health food stores)

1 cup of finely shredded coconut

1-2 tbs natural peanut butter

1 tbs tahini

1 tbs coconut oil

2 tbs water

Pinch salt

stevia to taste

 

How To:

Blend all the ingredients in your food processor and roll into around 12 balls. Flatten with a fork and pop in the fridge to firm up a little before you devour them.

 If you prefer them rolled into balls you can do that also. I like the cookie shape better.

Tip:

If you have a high speed blender you can whip up your very own natural peanut butter in minutes.
 If buying peanut butter from the store, read the labels. It should not contain anything other than peanuts. Organic is always a better option if available. 

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