Aphorisms of a Dancing Girl!

Spicy Peach & Jalapeno Preserves

9/30/2016

SPICY PEACH & JALAPENO PRESERVES

BASIC INGREDIENTS:
2 pounds of Ripe Peaches
2 tablespoons of chopped Jalapeno
Juice of 1/2 Lemon or Lime Juice

Optional Add-Ins As Shown:
2 tablespoons of Coconut Nectar (or Sweetner of Choice)
a pinch of salt
a pinch of Cinnamon

Directions:

Cut your peaches and take out the seed.

Combine your peaches and lemon juice in a pot over medium heat.
Smash the fruit down a bit with a masher.

Slowly bring to a boil. Reduce heat and simmer.
Add the jalapeno and stir. Add your optional ingredients if you choose.
Cook and stir until they thicken.

Put into a jar and store in the fridge.

Eat less crap... Eat more food!

9/29/2016

Silence is golden!

9/29/2016

Sooo cuuuuuuuuuuute!

9/29/2016

Lupe's Kitchen Corner: Tofu Scramble Con Verdolagas (Purslane)

9/27/2016

Tofu Scramble
Con Verdolagas (Purslane)

Verdolagas (purslane) are popular in Mexican cooking. This edible weed is quite tasty and has many beneficial properties. Researchers have found that there are high levels of omega-3 fatty acids in purslane, at levels higher than in some fish oils, which are widely considered the best source for these beneficial fatty acids. Omega-3s are wonderful in so many ways like lowering your cholesterol. Cambrey green onions were used in this dish, they are very popular in Mexico but can be substituted with regular green onions. This makes a great breakfast/brunch dish.

Ingredients:
1 small bunch of Verdolagas (Purslane)
1/2 block of Tofu
2 Cambrey Green Onions
Salt to taste

Sauce Ingredients:
1 teaspoon of Nutritional Yeast
1/8 teaspoon of Cumin
1/8 teaspoon of Turmeric
2 tablespoons of water

Optional Toppings:
Cilantro
Salsa
Crema
Avocado
Tortillas

Directions:

Pat dry your tofu.

Chop the green onions and purslane into bite sized pieces.

Mix the sauce ingredients in a bowl and set aside.

Take a frying pan and add oil or water over medium heat. Saute the green onions til they soften.

Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add the purslane and sauce. Stir it all in to cook for a few minutes.

I serve it with chopped up avocado, cilantro lime crema, salsa, cilantro and tortillas.

Peaceful Yoga. :D

9/26/2016

Dog Petting Guide... Lol...

9/26/2016

TRUTH!

9/26/2016

Creamy Chipotle Cauliflower Beet Soup - Vegan & Gluten-Free

9/24/2016

Chipotle Cauliflower & Beet Soup
Vegan & Gluten-Free

Ingredients:
1 head of Cauliflower
4 Beets
2 Chipotle Peppers in Adobo (or 1/2 teaspoon of Chipotle Powder)
4 cups of Veggie Broth
1/2 Onion
5 cloves of Roasted Garlic
1/2 teaspoon of Cumin
1/2 teaspoon of Smoked Paprika
2 cups of Coconut Milk (or 1 can)
1 tablespoon of Olive Oil

Optional Toppings:
Avocado

Directions:
Pre-heat your oven to 400 degrees Fahrenheit.

Cut the cauliflower into florets. Cut and clean the onion. Cut and clean your beets. Cut your beets into quarter chunks so they'll roast faster. Cut the top of a head of garlic but leave the garlic cloves in their shell.

Toss all the vegetables with olive oil. Lay them out on a baking sheet.

Roast the vegetable for 30-45min til they are tender. Beets will sometimes take longer to cook than cauliflower.

Place your roasted vegetables into a big pot. Add the broth, peppers, coconut milk and spices and stir.

Let your soup simmer for 10-15min.
Use a submersion blender or put the soup into a regular blender and puree.

***Be careful if your using a blender, hot steam can blast the lid off. So if your using a blender, remove the stopper on top and cover the hole with a folded towel to prevent a mess.***

The soup will be thick and creamy. If the soup is too thick, add a little more broth.

Awesome Kitty! :D

9/23/2016

TRUTH!

9/23/2016

YOU get my vote! Lol... LMFAO!

9/23/2016

Sweet Potato Oatmeal Cookies - Galletitas de Camote y Avena (Vegan & Gluten-Free)

9/18/2016

Sweet Potato Oatmeal Cookies
Galletitas de Camote y Avena
Vegan/Gluten-Free

Ingredients:
1 Medium Sweet Potato
1 cup Gluten-Free Rolled Oats
2 tablespoons of Almond Butter
2 tablespoons of Maple Syrup

Optional Ingredients:
1/4 cup of Cranberries
1/2 teaspoon of Baking Powder
1/4 teaspoon of Cinnamon
a pinch of Nutmeg

Directions:
Peel a sweet potato and boil it til its tender. Mash the sweet potato.

Combine the rest of the ingredients with the sweet potato mash. Mix well.

Roll the dough into small balls and place them on a cookie sheet.
Flatten them out so they look like cookies.

Bake for 15 min at 350 degrees Fahrenheit.

Makes 12-15 cookies.

My dog in a meditative Yoga pose... Lol... ;-)

9/17/2016

LMAO!

9/17/2016

So true!

9/17/2016

Rajas Con Crema - "Pepper Slices With Cream" - Vegan & Gluten-Free

9/13/2016

Rajas Mexicanas
Con Crema

Ingredients:
5 Anaheim chiles, charred, peeled and cut into strips
1 medium Onion
3 tablespoons of Hemp Seed Crema
Salt to taste

Cilantro Lime Hemp Seed Crema:
1/2 cup of Hemp Seeds
Juice of 1 Lime
1 teaspoon of Apple Cider Vinegar
1/4 cup of Water
a few sprigs of Cilantro
Salt to taste

Directions

Directions for Broiling your Anaheims:
Pre-heat your broiler. Set it to Hi (400-450 degrees). Place the chiles under the broiler and roast until the skin of the peppers char and blister but don't completely blacken them.
It takes about 5 min.

Pull out your peppers. Flip them and roast for another 5 min. Keep a close eye on them, you don't want them to completely blacken.

Put your roasted chiles into a plastic bag and let them sweat for 15 min.
Sweating your chiles will loosen the skin.

Peel your chiles. Cut the stem off the peppers and de-seed them.

Directions for the crema:
Make your crema by putting all the ingredients into a blender and pulse til creamy smooth.

Directions for the Rajas Con Crema:
Slice your onion.

Cut the peppers into strips.

Saute your onions til they soften up. You can use oil, water or broth to saute.

Add the peppers and mix them together.

Add the crema.
I used 3 tablespoons but you could add more or less depending on how creamy you like them.

Stir well. Salt to taste.

Real Friends.

9/13/2016

Listen to Yoda.

9/13/2016

September 11th, 2016

9/11/2016

A Peruvian Classic "Carapulcra" - (Vegan/Gluten-Free/Alcohol Free)

9/11/2016

A Peruvian Classic:
"Carapulcra"
Vegan & Gluten-Free Version
(& alcohol free)

Ingredients:
1 lb dried Potatoes (Peruvian Papa Seca)
2 cups of cooked Garbanzos (or 1 can of Garbanzos)
1 - 8oz box of Mushrooms
1 tablespoon of Minced Garlic
1 medium Onion
3 Aji Peppers (or 3 tablespoons of Aji paste)
2 teaspoon of Cumin
2 cups of Veggie Broth
1 cup of ground peanuts (or any nuts)
1/8 teaspoon of Ground Cloves
1/8 teaspoon of Ground Cinnamon
1/4 cup red wine vinegar
4 cups of water
Salt to taste

Directions:

Put the potatoes in a bowl & cover with water. Leave the potatoes to soak for 30 minutes, drain.

Chop the onions and peppers. Mince the garlic. Grind your peanuts.

Put the potatoes into a pot with 4 cups of water and let it simmer til the potatoes soften up.

In a deep pot, saute the onions, garlic, mushrooms and peppers.

Add the garbanzos and stir.

Add the potatoes. Do not drain the water. Add the whole thing to your pot.

Add the veggie broth, ground peanuts, spices and red wine vinegar into the pot. Stir well.

Allow it to simmer for 10-15min.

Serve hot with rice and/or greens.

The cost of Junk food vs Healthy food.

9/10/2016

DJ Kittyn's shows this weekend. Check 'em out!

9/10/2016

Make sure to check out DJ Kittyn this weekend for her two shows:

On Saturday it's "The New Music Revue" which starts at 11pm EST.

On Sunday it's her theme show "Shenanigans" which starts at 9pm EST.

TGIF!

9/10/2016

Mexican Cauliflower Rice - Vegan & Gluten-Free

9/9/2016

Mexican Cauliflower Rice
Vegan & Gluten-Free

Ingredients:
1/2 of a Large Cauliflower Head
1/2 cup of Onion
2 cloves of Garlic
1/2 teaspoon of Cumin
1 teaspoon of Oregano
1/4 cup of Tomato Paste
1 cup of Veggie Broth
a few sprigs of Cilantro
Salt to taste

Optional Ingredients:
1 teaspoon of Chile Powder
a twist of Lime Juice

Directions:
Chop the cauliflower and add it to a food processor. Pulse until its small and "rice" like.

Take your pot and add vegetable broth and tomato paste over medium heat. Add your spices and stir well.

Add your onion, garlic and cauliflower rice. Mix well.

Simmer for 5-10 minutes or until most of the liquid is absorbed.

Turn the heat off and mix in the cilantro.

<<Previous

Spicy Peach & Jalapeno Preserves

Eat less crap... Eat more food!

Silence is golden!

Sooo cuuuuuuuuuuute!

Lupe's Kitchen Corner: Tofu Scramble Con Verdolagas (Purslane)

Peaceful Yoga. :D

Dog Petting Guide... Lol...

TRUTH!

Creamy Chipotle Cauliflower Beet Soup - Vegan & Gluten-Free

Awesome Kitty! :D

TRUTH!

YOU get my vote! Lol... LMFAO!

Sweet Potato Oatmeal Cookies - Galletitas de Camote y Avena (Vegan & Gluten-Free)

My dog in a meditative Yoga pose... Lol... ;-)

LMAO!

So true!

Rajas Con Crema - "Pepper Slices With Cream" - Vegan & Gluten-Free

Real Friends.

Listen to Yoda.

September 11th, 2016

A Peruvian Classic "Carapulcra" - (Vegan/Gluten-Free/Alcohol Free)

The cost of Junk food vs Healthy food.

DJ Kittyn's shows this weekend. Check 'em out!

TGIF!

Mexican Cauliflower Rice - Vegan & Gluten-Free

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