ecovegfootprint.blogspot.com
Eco-Veg Footprint: September 2012
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Thursday, September 6, 2012. Farmer's Market Rhubarb Scones. 3 large stocks rhubarb, chopped into one inch chunks. 3 cups whole wheat and/or spelt flour. 3 tbsp vegan butter. 1 tsp vanilla extract. 1 1/2 tbsp baking powder. 1 tbsp maple syrup. 1 cup hemp milk. Handful of waluts and sprinples of walnuts for topping! Bake for 15 minutes at 400 degrees. ENJOY in late summer weather delight! Links to this post. Subscribe to: Posts (Atom). Love bees and beets. LONDON, ON, Canada. View my complete profile.
ecovegfootprint.blogspot.com
Eco-Veg Footprint: December 2012
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Monday, December 3, 2012. Vegan Chocolate Peanut Butter Banana Cookies. Vegan Chocolate Peanut Butter Banana Cookies. Perfect for an emergency chocolate fix! Ingredients: Makes 9 to 12 cookies. 1/2 tsp flax seed or flax seed powder. 2 tsp coconut oil. 3 tsp brown or cane sugar. 1 tbsp. cocoa powder. 1 tbsp. maple syrup. 1 very ripe or frozen banana. 2 1/2 tbsps. crunchy natural peanut butter. 2 tbsps. water or rice/almond/hemp/etc. milk. 2 tbsps. quick oats or granola or muesli. Links to this post. My Mi...
ecovegfootprint.blogspot.com
Eco-Veg Footprint: Kale Chips All Ways
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Tuesday, April 30, 2013. Kale Chips All Ways. Munchy Munchy Yum Time! Kale Chips are the best all year around. I feel so lucky that we have access and availability to such a nutrient rich and tasty leafy green! There are so many benefits to kale. And many varieties aswell! Wash, chop and drizzle kale pieces with your oil of choice. Some favourable spice combinations are as follows. Experiment with your spice rack. Add chilli powder to taste for a spicy kick! Salt and pepper, cumin, curry powder, turmeric.
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Eco-Veg Footprint: July 2012
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Friday, July 27, 2012. 1 cup uncooked spinach. 1 small-med sized red beet, shredded. 1/3 yellow or orange pepper,vut into strips. Fresh chives to taste, chopped. 2 tbsps tahini (sesame seed paste - high levels of calcium and protien! 1 tsp olive oil. Salt and Pepper to taste. 1 tbsp sesame seeds. Links to this post. Wednesday, July 4, 2012. Coconut Quinoa w/ Veggies and Peanut Sauce! 1 cup cooked quinoa. Rinse first, boil on medium heat for approx 15 minutes (or until the ancient grain expands! M1 and Jo...
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Eco-Veg Footprint: November 2013
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Wednesday, November 27, 2013. Herbalicious Salads: Tomato/Basil/Lentil and Potato/Beet/Herbs. You WILL notice a difference :) Experiment, put on some music and enjoy! Nice balance of vitamins, protein, and vegetable carbohydrates. Ideal for vegan/gluten free. 1 to 2 cups dried lentils. 2 ripe tomatoes, sliced and chopped. Large handful of fresh basil, chopped. Oil (sesame oil is nice for this dish). 1 tbsp. balsamic vinegar. Garlic cloves (as many as you like! Pre-wash lentils in a bowl with your hands.
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Eco-Veg Footprint: Sprouting!
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Thursday, April 25, 2013. There are a lot of spring queens out there but this lady has just gotten started. Thanks to a friend, I was given basic directions and some seeds to begin growing my own sprouts! This really is as easy you've heard it was! Rinse them a few times a day and very soon you will be enjoying the health benefits and fresh taste of sprouts. There are so many types of seeds and beans that you can sprout. Do your research and add some alkaline healing to your diet! Or you can use a tray.
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Eco-Veg Footprint: March 2013
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Sunday, March 3, 2013. Bean Dip and Roasted Veggie Open-Faced Sandwiches. Bean Dip and Roasted Veggie Open-Faced Sandwiches. 1 can fava/broad beans. Juice of 1 lemon. Salt and pepper to taste. 2 tbsps. olive oil. Market Fresh Sourdough Bread. Slice thick and bake for 5 minutes with drizzled oil and balsamic vinegar. Roast on 350 degrees for approx. 25 minutes. 1 beet, sliced sprinkled with thyme and salt. 2 large carrots, quartered covered in pepper, balsamic vinegar and chopped ginger. Links to this post.
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Eco-Veg Footprint: Papaya Summer Salad from Goa
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Monday, August 19, 2013. Papaya Summer Salad from Goa. Summer salad created from fruit stands in Goa! This was once of our only culinary creations when backpacking in India. All of the ingredients did not require washing since they all had skins and peels. Every time I make this salad at home now, it is pure delicious nostalgia! Additional Options: orange, hemp seeds, granola, yoghurt. Subscribe to: Post Comments (Atom). Love bees and beets. LONDON, ON, Canada. View my complete profile. Ban Fracking in G...
ecovegfootprint.blogspot.com
Eco-Veg Footprint: August 2013
http://ecovegfootprint.blogspot.com/2013_08_01_archive.html
Monday, August 19, 2013. Papaya Summer Salad from Goa. Summer salad created from fruit stands in Goa! This was once of our only culinary creations when backpacking in India. All of the ingredients did not require washing since they all had skins and peels. Every time I make this salad at home now, it is pure delicious nostalgia! Additional Options: orange, hemp seeds, granola, yoghurt. Links to this post. Subscribe to: Posts (Atom). Love bees and beets. LONDON, ON, Canada. View my complete profile. Ban F...
ecovegfootprint.blogspot.com
Eco-Veg Footprint: Raw Vegan Brownies!
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Tuesday, April 16, 2013. RAW VEGAN CHOCOLATE BROWNIES! 20 dates, pitted. 4 tbsps. cocoa powder. 5 tbsps. crushed mixed nuts. 1 tsp vanilla extract. Blend in food processor. These ingredients need to be simply mixed together to enjoy! It should become a fluffy, malleable consistency. Spread mixture into a deep dish container and sprinkle with coconut flakes/shredded coconut. Let sit in the fridge for approx. 1/2 hour before digging in! What an authentic brownie flavour, so great for a chocolate craving!
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