NIRAAMAYA STRENGTH

Ingredients:

1/2 cup raw cashews
1 1/2 cups boiling water ( best to use starchy pasta- cooking water)
1 tsp fresh lemon juice
1-3 fresh garlic cloves, to taste
1 Tbsp olive oil
2 Tbsp nutritional yeast
Salt & pepper to taste

Blend all ingredients on high speed until creamy. Add more cashews for desired thickness .

Cashew nuts, native to South America, are actually seeds, found growing on the end of the cashew apple.

The cashew nut is packed with nutritional content. It has 5 grams of protein per ounce & high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper & manganese . Cashew nuts do have a relatively high fat content, but it is considered the “good fat.”

Black Beans with sundried tomatoes, feta & avocado, Fried Plantains & Cornmeal Muffins. 🙂

Black Beans: First, I sautéed a couple cloves of garlic, 1 shallot & about 1/4 cup of sundried tomatoes in coconut oil for a few minutes. I then added 1 tsp each of powdered cumin, coriander & chili powder; quickly stir then add in black beans ( I used a 28 oz can of organic black beans). After simmering for about 5 minutes I added chopped cilantro & simmered another 5 min. Add salt & pepper to taste. When serving , I topped with crumbled feta cheese & cubed avocado.

For the Fried Plantains you want the skin of your plantains to be black. Peel & cut into rounds. Fry until golden brown in coconut oil.

Cornmeal Muffins:

1 cup wholewheat flour
1 Tbsp baking powder
1/2 tsp salt
1 cup yellow cornmeal
1/2 cup agave syrup
1/2 cup melted coconut oil
1 heaping Tbsp plain yogurt
3/4 cup coconut milk

Directions:

1. Preheat oven to 375 degrees F
2. Grease muffin pan
3. Mix dry ingredients together
4. In a separate bowl combine melted oil , yogurt & milk; mix well
5. Add dry ingredients to wet, mix & stir until just combined.
6. Spoon batter into muffin pan & bake for 15-20 minutes.
7. Serve hot!

Brown Rice Risotto with Cremini Mushrooms

3 cups organic veggie stock
4 cups water
3 tbsp coconut oil
2 shallots, diced
1 garlic clove minced
1 1/2 cup sliced cremini mushrooms
1 cup brown short grain rice
1/3 cup grated organic parmesan

1. Combine the veggie stock and water in a saucepan and keep warm over low heat.
2. Heat the oil in a large pot over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and garlic and cook for another 3 minutes.
3. Stir in the rice and cook for a minute before adding 1 cup of the veggie stock mixture. (It takes just a minute, but toasting the rice before adding the stock is a necessary step that adds flavor and promotes the release of starches that contributes to the dish’s creamy texture.) Cook until most of the liquid has been absorbed. Add the remaining stock, 1/2 cup at a time, just as the rice begins to cling to the pot. Stir frequently until the rice is cooked, about 40 to 45 minutes.
4. Stir in the parmesan and serve.

1 cup soaked cashews
4-5 soaked dates
3-4 cups water, depending on desired consistency
1-2 cups frozen mangoes, to taste
…VitaMIXX until smooth & creamy!

This recipe uses Black Beans & Sweet Potatoes for a very delicious and nutritious soup to warm your soul.

Black Beans are an excellent inexpensive source of protein, fiber, vitamins and minerals.

The colour of the coat on black beans make them extra special nutritionally. They contain potent antioxidant power which provides our cells some protection from the damage caused by free radicals.

Black Beans are a great food for your heart. They are a concentrated source of both dietary fiber to help reduce cholesterol and folic acid helps to lower blood concentrations of homocysteine, a compound that damages artery walls.

They help provide us with energy because they contain Vitamin B1 (Thiamin) which is involved in converting sugar into a usable energy.

The iron found in Black Beans is an important part of hemoglobin which transports oxygen throughout the body.

Black Beans have other health benefits such as they contain the sleep promoting amino acid tryptophan to help you get you rest.

The Sweet Potatoes in this recipe are high in vitamin B6 which also helps reduce homocysteine in our bodies.

They are a good source of vitamin C & D which are critical for our immune system.

Sweet Potatoes contain iron & are a good source of magnesium, which is the relaxation & anti-stress mineral.

Ingredients:

1 tablespoon extra virgin coconut oil
1/2 onion (finely chopped)
5 cloves fresh garlic (finely chopped)
1/4 cup fresh ginger (freshly grated)
1 Jalapeno pepper ( seeded, finely chopped- I use rubber gloves when dealing with jalapeno peppers !)
1 1/2 teaspoon allspice (ground)
3 organic sweet potatoes (washed & diced)
2 organic carrots (washed & sliced)
1 bunch collards (chopped (substitutes: spinach or kale))
4 cups vegetable broth
2 cups black beans (cooked)
1/2 teaspoon thyme leaves (dried)
1 bay leaf
1 lime (freshly squeezed)
sea salt (to taste)
black pepper (freshly ground to taste)

Directions:

1. Heat oil in a soup pot over medium-high heat.
2. Saute the onion, garlic, ginger, and jalapeno pepper, stirring occasionally until vegetables are soft.
3. Stir in allspice, sweet potato and carrots.
4. Add greens and stir until they are wilted, about 2-3 minutes.
5. Add broth and bring to boil, and then add thyme and bay leaf. Reduce heat to low, cover and simmer until vegetables are cooked.
6. Add black beans when veggies are almost soft.
7. Squeeze in lime juice and season with sea salt and pepper. Serve hot in a bowl.

ENJOY!

These puffed-grain bars are a healthy alternative to rice crispy squares! They are full of nutritional goodness and  super easy to prepare. Great for kids snacks 😉

Ingredients:

4 cups puffed grain of your choice-I used puffed corn and millet. Try quinoa, kamut, amaranth or brown rice.

1 1/2 cup rolled oats

1/2 cup roughly chopped almonds

1/2 cup raisins- I did one batch using vegan chocolate chips 🙂 Try dried blueberries or cranberries.

1/4 tsp ground cardamom

1/4 tsp sea salt

1/2 cup honey

1/4 cup coconut sugar or any other raw style sugar

1/3 cup unsalted almond butter

1 tsp orange zest

Directions:

In a large bowl, combine puffed grain, oats, almonds, raisins ( or chocolate), cardamom, & salt.

In a small saucepan, heat honey & sugar over medium-low heat until sugar has dissolved. Stir in almond butter & orange zest.

Pour honey mixture onto puffed grain mixture & stir until all contents are moist.

Line a 8x8x2 in square pan with wax or parchment paper. Place mixture into pan & press down firmly. Place in refrigerator for at least 2 hours to harden.

Slice into squares for serving.

My friend Carla brought these delicious treats over to a dinner party and they were soooo good! I like that the ingredients are things you may all ready have in your cupboard or are easy to find. If you find them too sweet, adjust the sucanat amount 🙂

DRY INGREDIENTS:
1 & 1/2 cups whole wheat flour
1/4 cup raw cacoa or cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sucanat (unrefined cane sugar)
1 cup mini vegan chocolate chips

WET INGREDIENTS:
1 & 1/3 cup mashed bananas 
1/4 cup almond milk 
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup coconut oil