Benefits of Juicing

Benefits of Juicing

 

If getting enough fruits and vegetables throughout your day is difficult, juicing is a way to gain most of the benefits of the vitamins and minerals from fresh produce without having to eat a lot of whole fruits and vegetables throughout the day. I've been getting the hang of it lately and feeling the positive benefits of consuming fresh juice. Sometimes it can be hard to actually sit down and eat all the vegetable and goodness you know you should be having daily. We all know the benefits but with busy lifestyles today we sometimes short cut it...and feel the after effect later. Juicing is an easy way to consume all your vital nutrients for the day and can be actually fun in the process! You start getting creative with your combination...your body starts to talk to you about what parts need a good cleanse then you find combo's that aid and assist this area. 

A good juicer today runs between $60-$100. I recommend the Jack Lalanne juicer that is available at most commercial stores such as Walmart and Target. The spout is large enough to handle most vegetables and fruits in its whole form without a lot of chopping. Hamilton Beach brand also makes a fairly okay juicer for cheaper but doesn't handle leafy greens and small items such as garlic and ginger as well.

Anything is a start! A cup a day keeps the doctor away! And it's a quick thing. It usually takes me less than 5 minutes to juice and a total 10 minutes to consume and clean.

Here's the thing. You usually need to drink the juice right away. You lose vital nutrients by having it sit plus unhealthy bacteria creates from being exposed to air. Don't be afraid to down it quickly. Bottled juices such as Naked Fruit have preservatives to make it have shelf life but fresh juices are meant to be enjoyed and taken right away for its full benefits.

Above is my platter of goodness! Feel free to contact me with questions about juicing and what may be a good 'recipe' for your personal needs.

Below is a list of health benefits from of the veggies I've been 'working' with lately. These are a few of my favorite veggies to juice currently; however feel free to think out the box and create your own combo's that fit your needs and taste. 

Carrots

The two major nutrients in which carrots provide are vitamin A and Beta carotenes. You can never have enough Vitamin A when it comes from a natural source such as carrots.

Beta-carotene is also a major anti-oxidant. This when in carrots, is good for vision and maintaining epithelial tissue, the tissue surrounding internal organs. 

Carrots help destroy per-cancerous cell tumors. Hence, an abundant amount of vitamins and minerals help keep cancer away.

Major health benefits:

Drinking carrot juice cleanses and restores the liver. The liver after all, is our "Master Cleanse Organ". Carrot juice is known as the "Golden Juice of Healing."

Celery

Celery is highly underestimated in its medical purpose. It adds that extra crunch in tuna salad and soups but there's a lot more to this stalkly green.

Celery has a high content of:

B1

B2

Vitamin A and C

Potassium 

Frolic Acid

Calcium

Iron

Amino acids

Benefits of juicing Celery:

Fighting cancer: celery is known to contain 8 families of anti-cancer components. It contains components called acetylenics and this compound has shown to block the action of tumor cells.

Other aids in health:

Aids in digestion

Natural diuretic

Anti-Inflammatroy

Lower's blood pressure

Insomnia

Weight loss

Elimination and prevention of gall bladder stones

Increased sexual drive!

Beets

Beets cooked are not my favorite. I usually have in the past baked them with a little sugar and spice to make nice but still not my favorite. But I have found this veg has incredible value in a juiced "State of mind."

Benefits:

A huge blood purifier and helps build healthy Red Blood Cells. The major component to health. Having your RBC out of whack is the major reason for disease and health problems into your system.. Beets help clean your blood. You get a new set of RBC every 90 days by the way. Juice your beets while you make beats! Lol

Benefits:

Colon cancer: 3rd most diagnosed type of cancer in the USA. Juicing beets can be a major health saving aid in your life. 

Blood cleanser: as I stated there is no mistake that beets are already red and good for your blood. After 3 months of juicing with beets could drastically change your health.

Cucumber

Cucumbers...ahhhh...so refreshing...so vibrant. I usually just crunch down on a cumber while talking facts of life with a friend. Wish I could be on a beach in Hawaii with cucumbers surrounding me. As u can see...I'm a fond admirer of Mr. Cu :-)

Cucumbers come from the melon family. Surprisingly, cucumbers are about 96 percent water. Juice some cucumber to change your regular consumption of water.

Benefits:

Alkaline vegetable: it creates healthily bacteria in your body.

Blood pressure

Helps connect healthy internal blood tissue

Aids in fevers

Natural directuic

Hair growth

Puffy eyes

Skin care

Water retention

Kale

Love me some Kaley! I usually enjoy it in a whole form in stir-frys or in miso soups but you get a good dose of nutrients when it's juiced. FYI, you usually need a really good high powered juicer to be able to handle leafy greens. Some of my favorite greens are dandelion tops, carrot tops, beet tops, and kale. Spend the $60-100 to get a good juicer that can handle juicing finely so it doesn't just end up as pulp.

Benefits:

Low calorie- kale provides a large amount of nutrients with a bunch with the fewest calories per cup of any vegetable.  A cup of kale is in fact only about 36 calories! Whoop!

Other benefits:

Luctein- good for your eyes

Vitamin K-skin/wound repair

Vitamin A-healthy skin

Vitamin C-healthy body tissue

Calcium-healthy bones

Garlic

Who is not a fan of garlic? Can I sit down and interview u personally to find out why? Garlic is the beloved ingredient to many Chefs and u will definitely see it time and time again in my food. It adds a certain riches and depth to food that is unparalleled. Carry you're breathe mints with u but that garlic breath may good for ya! Lol

Garlic revolves around its anti-microbial effect that efficiently combats bacteria, fungi, intestinal parasites, viruses, yeast, etc.

Garlic is also a natural antibiotic/immune enhancer and a good anti-oxidant that helps neutralize free radicals in the body.

Other benefits of garlic juice:

Anti-coagulant- try garlic with apple juice next time as an aspirin.

Cancer prevention- decreases risk of cancer such as stomach and colon cancer.

Diabetes- a clove a day lowers blood sugar levels.

Fungal infections- raw garlic juice is effective in the treatment of fungal infections such as athlete's foot, ear infections...apply juice even external to soothe affected area's.

Blood-the sulfur component aids in detoxifying the blood from heavy metals in the body.

Ginger

I've considered changing my legal name to Ginger many times because I'm such a fan! Seriously. I decided on Robyn Tree instead :-) People who have worked in the kitchen with me know how much fondness of ginger I have and how far it goes...we understand each other! :-)

Quite the contrary Ginger is actually a herb. It is an underground stem, sometimes known as rhizome. My friend Ginger is fragrant,pungent, fresh and juicy...and holds some powerful benefits in its root.

Juice benefits:

Anti-oxidant- it is known to have 12 types of anti-oxidants! Making it a widely medicinal purpose herb.

Cold- effective in reducing fevers and other cold symptoms.

Fatigue-fresh ginger with cinnamon bark is great energy boost!

Female menstration pain- pain-relieving and anti-cramping components in ginger effectively relieve painful menstruation cramps.

Juicing is not for everyone. It can be costly if you decide to go strictly organic in your approach....but the health benefits pay off in full.  Actually not really. Its been costing me about $40 a week to juice organically. That's not a whole lot to invest in your health that can safe u time and anguish in other issues down the road, After juicing for awhile u are naturally more clear in thinking and able to make wiser decisions. You're skin glows inward and outwardly and u feel a need to attend to all areas of your life that need that same TLC. Be experimental with your combinations. These are a few of my favorites that works for me. But go for what you know and what feels good. Whole foods never steer u wrong!

Peace. Love. Power.

Robyn Ginger Tree

Brown rice salad/Benefits of Brown Rice

SPRING RAINBOW BROWN RICE SALAD

Spring Rainbow Brown Rice Salad

And the debate continues...White rice or brown rice? Which is better? Are they the same? Is one healthier than the other? Some people would say, "it's just rice"  it's all the same...but one does cross the finish line before the other....and the winner is: Brown Rice!

First off, what is the primary difference between White rice and Brown rice?

Seems like a simple enough question but can also be confusing.

Answer: Brown is considered a whole grain, with the first outer layer (husk or hull) removed through milling. It retains it's fiber and germ which contains vital nutrients. White rice is Brown rice that has been milled to remove the bran and much of the germ, reducing fiber and nutrient content drastically. Then it's furthered polished to take away the remaining layer of germ. 

Why then is Brown rice the healthier one? 

Answer: Brown rice has:

1) Twice the manganese and phosphories as white rice.

2) 2 1/2 times the iron and 3 times more vitamin B3

3) 4 times the vitamin B1

4) 10 times more the vitamin B6

5) 1 cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than 1 gram of fiber.

6) Chewing brown rice thoroughly while eating mixes with your saliva in the process producing healthful enzymes beneficial during the digestive process.

Medical fact:

Medical experts advocate replacing white rice with brown rice if you have diabetes. Diabetics are often warned off about the link between eating white rice and bringing on rapid peaks in blood sugar levels.

So with that said, I came up a spin off on kinda of rice pilaf/salad that can be a way to enjoy brown rice. Has good flavor and color; can be be enjoyed both hot or cold. I over cooked the rice slightly to get more of a mashy sustainable binding quality to grab hold to the other ingredients.



Spring Rainbow Brown Rice Salad

(makes 4 to 5 cups)

3 cups of short grain Brown rice

1/2 cup shitake mushrooms or portabella, sliced thin

2 julienned carrots

2 yellow onions, chopped finely

2 stalks of celery

I cup of crushed pecans

3 gloves of garlic, minced

1 1/2 corn (optional)

1/4 cup dried currants or cranberries

Healthy handful of fresh chopped scallions

Cooking method:

In a small sautee pan with a little olive oil, sautee the garlic and onions until brown. Add in the carrots, mushrooms, celery and corn. Lightly flash cook these leaving them slightly crunchy. Add this mixture to your cooked brown rice, let cool. Add in crushed pecans, currants and fresh scallions.

Lemon Tamara Ginger Dressing

1 cup of olive oil

1 1/2 cup fresh lemon juice

1/4 cup honey, agave nectar or maple syrup

1/2 cup Tamara (aged soy sauce)

Large piece of fresh ginger (roughly chopped)

Method:

In a vitamix or blender blend all ingredients until smooth. Apply dressing to your salad.

Add fresh lemon zest at the end for garnish.

ENJOY!!!

PEACE. LOVE. LIGHT

Vegan Tempeh Cajun Burger

Vegan Tempeh Burger

Vegan Cajun Tempeh Burger with Sun-Dried Tomato Pesto and caramelized onions

I still love me a good burger…I was brainstorming on how to still appreciate and indulge in a good satisfying burger without the guilt and fat at the end…So 4 hours of thinking led me to this burger! I’m fairly happy with the results…considering I was able to make it vegan, no dairy products at all as binding agents…Me and Tempeh are cool…we are becoming close friends. LOL! The trick to this burger I found was using short grain brown rice and bread crumbs as the binding agents…Someone’s hand was on the burger so I had to take a quick shot…I hope you got a good idea of how it came out….always put your own twist on things…this is encouraged and appreciated! 

Ingredients- (I was cooking in a mass amount on this one to feed up to 24. So some of my measurements may be off to feed about 2 to 3…use your best judgement in spice profile…sometimes cooks just add a little bit of this and that to get the desired result) You can always freeze the burgers for enjoying at a later date if you make more than excepted.  2 patties per burger do the job.

1 to 2 packets of Tempeh ( I am totally in love with the LightLife brand….They make really good products…I would go with them…)

1 ½ cup green bell peppers diced finely

½ red cup bell peppers diced finely

1 ½ diced cup yellow onions

1 whole jalapeno pepper (pitted and diced finely…be careful…use gloves if you rub it on your hands or face…this will give a nice burn to your eyes or skin)

3 cloves of fresh minced Garlic

Cajun Mix: If you have a Cajun spice then that is even better…however I didn’t have one so on the fly I had to think of a “Creole/Cajun spice with help from my cooking bud Anthony. We came up with this:

3 TBSP of Garlic Powder

4 TBSP of Onion Powder

4 TBSP of Chili Powder

3 TBSP of Cayenne Pepper

1 Cup of Vegetable base

2 TBSP of Cumin

½ of a small Tabisco sauce (think the restaurant Chipotle)

1 cup of Short brown rice…cooked and then processed in a Cuisine Art, blender or Robocoupe.  (This is your major binding adjacent…)

1 cup of Breadcrumbs;  (from day old bread or store ready breadcrumbs.  I like the spiced Italian Breadcrumbs found at most grocery stores…adds a nice distinct flavor to it.)

2 TBSP of liquid Smoke (Wright’s is a great brand).  Mostly used in Bar-b-que sauces…This is a major ingredient! It gives depth to the burger…A nice smoky savory effect. Don’t over do it. It’s a strong flavor and you need just a little at the end to top it off….

Crumble the Tempeh into small pieces…sautee all ingredients leaving out the tempeh (reserve your tempeh, brown rice and bread crumbs in another bowl) ….Sautee all your other ingredients in olive oil or margarine….. add the brown rice, bread crumbs and veggies to the tempeh…slowly kneed and grind the mixture until you are able to make patties….I had a reserve of my Cajun mix to ‘ coat’ the patties at the  and then baked them off for 30 minutes….at 350 degrees

Sun-dried  Basil Tomato Pesto

Originally I tried a completely different sauce…a Chipotle Vegan Tofu dressing that was a flop. It just didn’t work with this burger. So I switched it up and went with a Vegan Sun-dried Tomato Pesto that was perfect for it….accompanied by caramelized onions and a whole roasted red pepper.

2 cups of Sun-dried Tomatoes (Soaked in lukewarm water before blending makes them even better)

¼ cup fresh Basil

2 to the 3 fresh cloves of Garlic

½ cup of roasted walnuts (Put the nuts in the oven for 20 minutes…it’s well worth it in the long run…they come out with a nice robust taste at the end)

I cup of Lemon Juice (adds some acidity and tang to it at the end)

Lots of olive oil as you blend all the ingredients to come out with a nice “paste” of a pesto at the end

Caramelized Onions, Roasted Red Peppers and Mixed  Greens to top it off...

Always

Peace. Love. Light.

The circle of "Life"

                                          The circle of "Life"
                                                     

What is on this platter? Can you name any of them? Can you think of any health benefits from any of these?

I took this picture in 2010 while studying at Kushi Institute. I had an awesome opportunity to work as an assistant in Kushi's kitchen for 4 months under several really great Macrobiotic chef's. If you've never heard of Kushi Institute it is the hub of Natural Food and Healing Institutes. There are two more center's in Amsterdam and Japan but most people seem to travel far and wide to the center in the USA...of all places...the middle of nowhere in Massachusetts...I was no different.  It was kind out of complete randomness that I landed there in 2010. Prior to this I was working as a photographer on Carnival Cruise Line, travelling quite extensively throughout the Caribbean, working long hours and at the same time having quite the party life that is part of being on a cruise ship. When I ended my contract; I was worn out and in need of  doing something good for my body after several months of working long hours and equally long late night escapades. It was a  truly great adventure that I wouldn't trade in a million years but I came off feeling a need to get my ying yang back centered. 

I started volunteering at meditation center's that conducted silent retreat centers in the US and then in Canada. I had a little change in my pocket and was pondering my next steps in life...which direction to go... so I decided this would be a good in between while I figured things out.  I wound up working in the kitchen as a prep cook, assistant and then Kitchen Manager at the retreat centers. Serving vegetarian food at the centers replenished my health and my desire to pursue the usage of whole foods as a vocation. Through word of mouth throughout the year, people started to notice my passion for natural foods and someone suggested I might really enjoy learning Macrobiotic's and told me about Kushi. I checked into it and was happy with what I saw. It seemed right up my aisle but when I looked at the prices for courses I knew at the time I couldn't afford it. 

After a week I contacted the Institute and found out they offered an 'apprenticeship'option. I would work 4 months in the kitchen under the Macrobiotic Chefs helping out in the kitchen in order to 'earn' part of the program. Not a bad deal. By September 2010, I was checking in at the solitary magical  land of Kushi in The Berkshires, MA. 

It took some adjusting as you can imagine. The Berkshires is a very secluded off the grid place in the middle of nowhere but is perfect for ponders...a place to walk the mountains, sit by a bridge, meditate and let answers come to you. 

As I became accustomed to the lifestyle of Kushi and also the food; I really dove into any creative freedom I was allowed with the food. One of my greatest joys strangely was blanching the 'greens' and creating the platters for lunch and dinner for the students to enjoy. Hey, it's the small pleasures after all...right?

Here is one of the platters I took a shot of that was a common one we used at KI. When I say 'common' I mean the veggie's on here were some of the frequently used during eating times.

Here is what is on the platter and some of the health benefits of each of them:

Nappa Cabbage- (the outer ring of the circle) Nappa Cabbage is a mainland vegetable of China. Similar to Bok Choy it has a sweet, crunchy celery taste to it. 

Health benefits:

1.It is a zero-calorie food

2. Good source of folates and  B-complex vitamin. Folic acid is one of the essential components of DNA. Excellent to consume around the time of conceiving birth.

3. Like in other cabbages, Napa has adequate levels of vitamin K, provides about 38% of RDA levels. Vitamin-K has a potential role in the bone metabolism by promoting osteotrophic activity in bone cells. Basically makes you have healthy bones.

4. it is a very natural source of electrolytes and minerals like calcium, potassium, phosporous, manganese, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. 

Kale- (the inner-ring) Kale is an annual plant, flourishes well in rich organic soil and prefers cool climate and light frost conditions. 

Health Benefits:

1. Helps protect against prostate and colon cancers.

2. Very rich source of ß-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities.

3. Very rich in vitamin A. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.

Red Cabbage-(the purple part on tray)

Health Benefits:

1. Red cabbage may combat all kinds of cancers in its variety.

2. Contains twice as much Vitamin C as Green Cabbage

3. Packed with Vitamin K, B6, potassium and magnagese.

Daikon- (the julienned 'bulls eye' on the tray) Daikon isthe Japanese name for 'white' radish. 

Health Benefits:

1. Daikon is one of many vegetables linked in studies with successful cancer prevention. Daikon contains several great antioxidants associated with fighting free radical damage, a known cause of cancer. 

2. Daikon leaves have a much higher concentration of vitamin C than that of daikon roots.

3. Daikon appears to be able to combat bacterial and viral infections.

4. Daikon helps the kidneys discharge excess water. A natural diuretic, it may also be helpful in treating urinary disorders.

5. In Asia, it is believed that daikon helps the body to burn fat, though this has not been proven.

I am just sharing a few things as I have picked up on my journey in life. Giving a part of my life and experiences along the way.  We all have one. No judgement or pretentiousness. I just want to share and hopefully every now and then you may gain something beneficial out of my rants that can impact/improve your life....maybe. LOL! I'm still learning and a student of life as well...let's take the journey together!

Always

Peace. Love. Life

Capoeira

 Capoeira for fun and fitness

Looking for a fun unconventional way to have fun, burn the calories while learning a new art form? Capoeira to the rescue! I came across Capoeira last summer after meeting an instructor who invited me to the National Capoeira Conference May 2012 in New Haven, CT. I was out at dinner and met Kevin who told me he was a personal fitness trainer. I said, “At what gym?” He said no gym at a studio. I further questioned, “How so?” He said he helps people get in shape by combining dance and martial arts. I was intrigued and wanted to know more. He smiled and passes me a card. “Better yet, come check it out yourself. The National conference is taking place this Saturday at the Capoeira center I teach at here in New Haven.” I accepted the card and Saturday rolled around and decided to take him up on the offer. 

I’m glad I did! In a huge gymnasium, hundreds of spectators came to watch and witness the  poetic free physical form of bodily rhythm and flow accompanied by jungle drum beats, tambourines and flutes. Dressed in traditional Judo martial arts wear, moved some of the best  beautiful, acrobatic coordinated bodies I’ve ever seen. The event lasted 3 hrs. As several Capoeira dancers from all over the world wowed us with this cool and theatrical way of getting a full body, mind and spirit workout.

Below is brief history of Capoeira. Centers are springing up all over the world. Check local listings to find a center near you.

History of Capoeira

Capoeira (cap-oh-ay-ra) is a Brazilian martial art that combines elements of dance and music. It was developed in Brazil manly by descendants of African Slaves around the 16^th century. It is known by quick and complex moves, using mainly power, speed and leverage for leg sweeps.

During the 16^th century, Brazil was a major destination for African slaves. Slaves, living in inhumane and humiliating conditions, were forced to work hard and often suffered physical punishment for any small misbehavior. In this environment, Capoeira was born not as a fighting style, but as a hope of survival. A tool with which an escaped slave completely unequipped, could survive in the hostile, unknown land.

Soon several groups of slaves would gather and establish quilombos, settlements in far and hard to reach places. Everyday life in a quilombo offered freedom and the opportunity to revive traditional cultures away from the colonial oppression.  In this multi-ethnic community, constantly threatened by Portuguese colonial troops, Capoeira evolved from a survival tool to a martial art focused on war.

Capoeria Today

Capoeira, today, is not only a martial art form. Since the 70’s, Capoeira masters began to teach in other countries. Masters today often teach abroad or have established their own schools.

Capoeira presentations are normally theatrical, acrobatic and with little mortality. It is often known as a martial “game”; an attack can be disguised in a friendly gesture.

Symbolic to Brazilian culture, Capoeira represents resistance to oppression and a source of pride in Brazil.

Always. Peace. Love. Light.

Tempeh Crab Cakes

Okay,

 As many of u know or may not I've been embracing the Natural foods way for a few years... Seriously for about 4 yrs. Hope to make some lead way as a Natural foodie (perhaps start doing some food writing and photography) that can inspire others to try some different cooking options. Cooking is part of my breath as much as writing and photography but there is something very grounding and gratifying when I get creative with food...and also see how others respond to it. It's nice to see people enjoy vegetarian food that has the same  flavor and flair as the 'meat and potato'meal'.

 I was working at a veg place in New Haven, CT called The Red Lentil when I tried this. They are closed due  to mis-management and budgeting.  The head chef, Pankanj, who has been vegetarian from birth due to his Indian  heritage. He showed me a lot of tricks of the trade and techniques. Since I never went to school for culinary arts, except for an "apprenticeship"  at Kushi Institute, the hub of Natural food/ Macrobiotic's, most of my creation's are inspired out my own "belly".

 ( I believe it's in you or not...regardless of any art form. No one can teach...you either have a burning desire to create something or willingness  to learn under a master...guru to get you there...but that urge and desire has to be there to start) .  He was not stuck in just Indian cuisine. He had a wide repertoire due to  his extensive travelling the world. 

I was an eager and willful student as the restaurant went down the drained due to planning and as I stated due to budgeting...but I still learned a lot during that brief time. Bad location and too much turn over in the kitchen.... There is always a positive that follows a negative.

After watching me....and seeing how I move and groove in the kitchen....he finally trusted me and  gave free range to try something new for the Friday night's special.

So, I tried a new spin on a veggie "crab cake" made with Tempeh. Tempeh is fairly popular these days in the veg world. It's a fermented soy product that has great texture and an  almost nutty meaty taste. To top it off I came up with a quick simple but tangy Lemon Confit Sauce inspired by the French technique but a lot less labor intensive way of doing things.  He liked it. Thanks Pankanj!

Below is the recipe. I hope u enjoy it and let me know if u happen to try it and how it came out.

 Thanks

 Always Peace. Love. Light

New England Vegetarian Crab Cakes

The recipe...should feed about 4 peeps. Two cakes each...

About 3 packs of Tempeh ( Crumpled with your hands put in a mixing bowl with the rest of your ingredients) (I like Soy Boy products...but there's a lot of different kinds at the store and flavors..such as flax and three grain)

2 Red and Green peppers diced finely

1 1/2 Red onion diced finely

2 bunches of celery loosely chopped (this gives it that nice crunch it needs)

2 TBSP minced Garlic ( trust your tasted buds...more or less)

Healthy amount of fresh Dill (if u don't have it fresh use a Dill relish that works just well)

2 TBSP Paprika

1 TBSP cumin

2 TBSP Old Bay Spice seasoning. ( an oldie but goodie seasoning that gives the Tempeh a ill more kick to the 'crab', the fish taste)

2 TBSP spicy brown mustard or grain brown mustard

3 TBSP Onion Powder

1 TBSP of vegetable base (or one cube of vegetarian Bouillon)

2 TBSP green capers

1 1/2 cups of Bread Crumbs ( this can be from old bread or regular bread crumbs)

1 1/2 cup of regular mayo or to make it vegan use Veganaise.

Veganaise (this is a veg version on regular mayo...found at most whole food stores...it's Dairy-free. If u don't have it , reg mayo will do. It won't be vegan but it's a start. Also don't get heavy handed with the mayo as it will make the cake too wet and it will crumble and not firm...if u choose to fry or bake. same result with too much mayo})

P.S very important to make sure it firms up like a patty in your hand or else it won't cook right


To make sure this happens kneed and grind all the ingredients together before forming the pattie.




Cooking method:




A couple different approaches:
Cook it in a medium sautée pan with very little olive oil..too much oil makes it fall apart.

Best result as I did after a few tries was deep fry it in oil. The outside comes out really crisp while the inside is nice n supple like crab cakes are)

Bake it....that golden outer appearance will lack some without the oil...unless u do a quick pan sear then bake it for 20 minutes. But the flavor is still there.


Lemon Confit Aioli

1 jar of Veganise (the brand Follow your Heart makes a nice Veganaise)

3 fresh lemons

The juice from the fresh lemons

A pinch of salt n pepper

Okay so here's the weird part but it works:
Take a small pot with about one cup of water to a low boil.
Peel the skin off the lemon off...don't take too much of the flesh off in the 'skin'

Boil the Skins of the lemons three consecutive times in the water. About 10 minutes each boil. When the boil is at its height pour out the water and start the process over again.

Do it three timed times...for some reason it really loosen up 'the white residue' part inside that u then take a spoon and scoop out...does that make sense? After the three boils the inner part will look whitish...u take a spoon and take that out as its bitter in taste.

Take your mayo. Lemon skins and squeezed juice from your lemons with the salt and pepper and blend it. there will be light chucks of lemon present. Pour over your crab cakes n enjoy.

Peace. Love. Light.

Italian Sausage Stuffed Acron Squash

A fun little Stuffed Acorn dish I made recently. Made with veggie sausage (Morning Star brand), sauteed yellow onions, sun dried tomatoes, garlic, organic short grain brown rice with fresh thyme, rosemary, basil. and dried fennel..topped with sesame seeds.

Stuffed Italian Sausage Acorn Squash

Italian Sausage Acorn Squash

Serves 2 to 3

2 halved acorn squashes ( pit and leave seeds...good for a condiment grounded at the end)
2 yellow onions
1 cup of roasted red peppers.
2 TBSP fresh minced garlic
1 package of Tempeh ( crumble it with your hands....should look like crumpled "sausage" or something of the sort)
2/3  cups of a combo of fresh basil, thyme, rosemary, and fennel. 
Handful of your favorite green (kale is best )
1 cup brown rice (always 2 to 1 ratio with water)
2/3 cups of soaked sun dried tomatoes. Then thinly sliced.
1 tsp cumin
1tsp papikira
salt and pepper to taste

Cook off your squash at about 350 degrees for 30 mins in the oven. Cook your brown rice off for about 30 minutes.

In a small pan start with sauteing  your garlic then  adding in other ingredients.

Add cumin and papirika and salt/pepper to taste. STUFF YOUR SQUASH. GOOD TO GO!


ALWAYS,
PEACE. LOVE. LIGHT.