Addicted to Sex and Love? – Stirring Up Trouble 3

DEAREST READERS, I AM DELIGHTED TO BRING TO YOU THE THIRD EPISODE OF THE UNCENSORED AND AMAZING ORGANIC COOKING SHOW, STIRRING UP TROUBLE WITH ANGELA SHELTON.  RECIPES, HUMOR AND SOME FAB SEX TIPS ALL ROLLED UP IN THE MOST CHARMING AND INFORMATIVE SHOW ON THE WEB.  EACH TUESDAY I WILL AIR A NEW EPISODE.  WARNING TO MY VEGGIE FRIENDS:  STIRRING UP TROUBLE MAY INCLUDE MEAT.  XOXOXOXO  THE HEALTHY FOX

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I had Kimleigh Smith over and we talked to Charlotte Kasl who wrote Women, Sex, and Addiction and If The Buddha Dated!

I made a pasta sauce out of canned peeled tomatoes and tuna.  It is super easy and fast to make.  Watch!

In this episode we highlight the Instead Softcup!

A proven alternative
To pads and tampons
You can wear up to 12 hours
Non toxic material

We love the Softcup! Try it – I use it every month!

THANKSGIVING RAW VEGAN PUMPKIN TART

Dearest Readers, There is no one more amazing in the vegan raw food world than Sarma Mengalis of Pure Food and Wine. For information on purchasing raw almond flour, CLICK HERE. To make your own, soak organic raw almonds in filtered water overnight. Dehydrate them for 20 hours at 118 degrees farenheit and then grind the dry almonds in a food processor. To make fine almond flour, sift out the larger pieces and use them in the coarse almond flour. XOXOXOX THE HEALTHY FOX

Sarma’s Pumpkin Tart

Originally posted on Gliving.tv on October 21, 2007.

Pumpkin Tart with candied pumpkin seeds (raw)

This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.

Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.

Makes 10 Tarts in 4 1/2 Shells

For the tart crusts: 1 1/2 cups coarse almond flour 1 1/2 cups fine almond flour 3 tablespoons date paste 3/4 cup maple syrup powder 3/4 cup coconut butter Large pinch of sea salt

In a medium bowl, mix together all the ingredients until very thoroughly combine. Line ten 4 1/2 – inch or twenty 3-inch tart shells with squares of plastic wrap. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.

For the filling: 1 cup raw cashews, soaked 4 hours or more 1 cup coconut meat 2 cups carrot juice 3/4 cup agave nectar 3/4 cup coconut butter 1/3 cup date paste 1 tablespoon vanilla extract 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3/4 teaspoon sea salt

In a high-speed blender, blend all the filling ingredients until completely smooth. Fill the tart shells while the filling is still at room temperature. Place the tart shells in the refrigerator to set, about 1 hour or more. You may have extra filling, in which case simply chill it and eat it like pudding!

For the Candied Pumpkin Seeds: 2 Cups pumpkin seeds, soaked 4 hours or more 1 tablespoon ground ginger 1/4 cup maple syrup powder 1/2 teaspoon fine sea salt

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115 F for 12 to 24 hours, or until dry and crisp. (Makes 2 Cups)

For the Vanilla Cream: 1 cup raw cashews, soaked for 4 hours or more 1 cup coconut meat 1/2 cup filtered water 1/2 cup agave nectar 1/2 cup coconut butter 2 tablespoons vanilla extract Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract) 1/4 teaspoon salt

In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.

For serving: 1 Cup Candied Pumpkin Seeds Spoonful of Vanilla Cream (Optional)

A VEGAN THANKSGIVING – PART TWO

Are you vegetarian and planning on hosting a holiday meal for meat-eaters? You may be wondering what you can possibly serve that will please both veggies and non-veggies. Well, thanks to the creative and talented chef, Nava Atlas, creating memorable vegan meals just became easier.

Today’s recipes are from the wonderful site, IN A VEGETARIAN KITCHEN WITH NAVA ATLAS. Ms. Atlas has written numerous vegetarian cookbooks and I highly recommend purchasing her fabulous book, Vegetarian Celebrations.

JICAMA COLESLAW WITH CITRUS DRESSING
8 to 10 servings

Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.

CLICK HERE to read the recipe.

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING (VEGAN)
Serves: 8

Even those of us who have given up turkey welcome a Thanksgiving dish that has been “stuffed.” This satisfying dish makes a handsome centerpiece for the holiday meal.

CLICK HERE to read the recipe.

WALNUT-APPLE STUFFING (VEGAN)
Serves: 8 or more

Vegetarians won’t want to eat stuffing that has been cooked in the bird. Here’s a tasty stuffing that bakes separately.

CLICK HERE to read the recipe.

WINE-GLAZED BRUSSELS SPROUTS (VEGAN – if you use maple syrup instead of honey)
Serves: 8

The slightly sweet glaze makes Brussels sprouts taste deceptively rich.

CLICK HERE to read the recipe.
MAPLE AND TARRAGON SWEET POTATOES (VEGAN)
8 to 10 servings

Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

CLICK HERE to read the recipe.

Next week, I will be highlighting the best vegan holiday desserts on the web. You do not want to miss these goodies that will leave meat-eaters saying, “This can’t be vegan!”

XOXOXOOXOX
THE HEALTHY FOX

A VEGETARIAN THANKSGIVING – PART ONE

Not sure what to eat this Thanksgiving? A lot of vegetarians face this problem come the holidays. For transitional vegetarians, the holidays can be an especially difficult time. Sure, at Thanksgiving a vegetarian can eat lots of sides- mashed potatoes, veggies, and bread – but it can feel sad when there is no central vegetarian entree to enjoy.

To help those of you who are trying to avoid turkey and ham this holiday season, I am posting a new series of blogs highlighting the best holiday recipes on the web.

Attending Thanksgiving with meat eaters? Offer to bring a vegetarian entree to the dinner to share. This way, you will ensure you will have a yummy, memorable, and healthy meal while demonstrating how marvelous vegetarian cuisine really is.

VEGETARIAN THANKSGIVING RECIPES FROM NOVEMBER’S DELICIOUS LIVING MAGAZINE:

Photo by Leigh Beisch

KIBBEH WITH APPLES, WALNUTS, AND FETA (VEGETARIAN)

Serves 8-10 / This vegetarian version of a traditional Eastern Mediterranean dish uses coarse cracked wheat; look for it in bulk bins (Bob’s Red Mill also packages it). It can be made up to one day in advance and refrigerated. Bring to room temp before reheating, covered with foil. Serving tip: Delicious served at room temperature or warm.

CLICK HERE to see the recipe.

POMEGRANATE AND MAPLE-GLAZED BEETS (VEGAN)

Serves 8 / Prep tip: For best flavor, prepare the dish a few hours ahead, or up to one day in advance. Gently reheat in a saucepan.

CLICK HERE to see the recipe.

Photo by Leigh Beisch

STUFFED ACORN SQUASH WITH BLACK RICE, ROASTED CARROTS, AND DRIED CHERRIES (VEGAN)

Serves 8 / These can be made one day ahead; cover (so the rice doesn’t dry out) and reheat in a 350° oven. Prep tip: If you’d like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting (don’t stir or it will stick to the pan).

CLICK HERE to see the recipe.

MISO-GLAZED GREEN BEANS AND MUSHROOMS (VEGAN)

Serves 8 / Ingredient tip: For best flavor and color, use shiitake or oyster mushrooms. White mushrooms may be substituted, but they’ll add a gray hue.

CLICK HERE to see the recipe.

Next week I will post recipes from a different vegetarian website and in two weeks I will do a special post on vegan desserts so creamy and delicious that all of your relatives will be shocked!

XOXOXOXOXO
THE HEALTHY FOX