Julie Green and Keen: meatless life
Showing posts with label meatless life. Show all posts
Showing posts with label meatless life. Show all posts
Happy National Women’s Health and Fitness Day to all you wonderful women out there.  Today is a day to focus our attention on the importance of physical activity and health awareness for all women. 

Many organizations around the country host women’s health and fitness events at hospitals, health clubs, park and recreation districts, and so many other locations.  It is great because the events held are all fun, non-competitive and very informative.  I am so happy I heard about this great day and happy to bring awareness to it.

Last year over 100,000 adults participated in health promotion events at more than 1,400 local organizations.  I am going to participate in an event today at local parks and recreation club about vegetarian lifestyle.  It is a great way to showcase how this lifestyle can really change your life.

I love that National Women’s Health and Fitness day has a grassroots nature and provides an opportunity for local organizations to showcase all their wonderful programs and services they offer.  It is a good way to educate and give back to local communities. 

In honor of this great holiday, I want to share one of my favorite healthy fall snacks, Pumpkin Pie Energy Bars.


Ingredients-
·         1 cup pitted dates
·         ½ cup raw cashews
·         2 tbsp. raw pumpkin seeds and 1 tbsp. to garnish if desired
·         2 tbsp. unsweetened coconut flakes
·         ¼ cup rolled oats
·         1 tsp. ground cinnamon
·         ½ tsp. pumpkin pie spice
·         ¼ cup pumpkin puree

Instructions-
·         Combine all the ingredients in a food processor and pulse until smooth.  Place parchment paper on the bottom of an 8x8 baking pan and spread the mixture to fill evenly. (it will be really sticky, beware)

·         Press the mixture down and sprinkle the garnish pumpkin seeds if you would like and freeze for 2-3 hours until solid.  Slice and enjoy this wonderful fall snack. 

·         Keep the bars in the freezer so they do not become mushy.

For more information on National Women’s Health and Fitness Day click here.

Go green and stay keen,

Julie

This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi!

We love sushi so much, it is difficult to make it while the kids are home because they think it is “weird.”  They don’t know what they are missing out on  :D

My husband is doing some yard work so I am going to surprise him with it and some soup for dinner.  I can’t wait.

Vegetarian sushi is delicious and fairly easy to make.  Here are the sushi and soup recipes that I like using when we finally get to indulge.

Basic Sushi


Ingredients-

2 cups short grain or medium grain rice
¼ cup rice vinegar
1 tsp. salt
1 package of roasted seaweed sheets
2 carrots, peeled and sliced into long narrow strips
1 cucumber, peeled and sliced into long narrow strips
1 avocado, removed skin and sliced into long narrow strips
1 block of cream cheese, sliced into long narrow strips
Soy sauce and wasabi for dipping and garnish

Directions-

Cook the rice as to package instructions and let cool.  Mix the rice vinegar and salt in a small bowl and pour over the cooked rice.  Use your fingers to mix the rice and mixture together.
Place the seaweed sheet, shiny side down, on the sushi roller and spread sticky rice evenly across.  Leave a one inch tab of seaweed on one edge.  Place carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
Dab the exposed tab of seaweed with wet fingers and use the sushi roller to roll your roll making sure you are using enough pressure to keep the rice sticky.
Cut your roll into small pieces and Enjoy!


Miso Soup with Greens and Tofu
Ingredients-

4 cups water
½ cup chopped green onion
½ cup chopped green chard
¼ cup firm tofu, cubed
3-4 tbsp. white miso paste
1 sheet or ¼ cup nori, cut in large rectangles

Directions-

Place water in a medium sauce pan, bring to low simmer then add nori and simmer for 5-7 minutes more.
Place the miso paste into a small bowl, add a little hot water and whisk until smooth.  Add to the soup and stir so it doesn’t clump.
Add the remaining ingredients to the pot and cook for another 5 minutes.  Add salt to taste if desired and enjoy.

This recipe can be used with a variety of vegetables and you can add and take away spices or sauces to create your unique roll.

It is going to be a delicious dinner!

Julie

Vegetarian Sushi

by on 8/16/2015
This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi! We love sushi so much, it is di...
This summer Hannah took the initiative and joined our library’s book club and fun summer classes.  She loves reading and learning and didn’t want to stop over the summer. I am lucky to have two wonderful proactive kids.

Today after I picked her up from the library she told me she is doing a project to show kids that “being a vegetarian is cool and fun.”  I couldn’t be more proud of my little girl.


Of course I helped her come up with some ideas.  She wanted to make a “fun facts” poster and bring in a vegetarian snack to share.  Her idea is that if the kids see how happy and fun she is because she eats some vegetarian meals, maybe they will want to try and have their parents try too.

Although some of the facts seem obvious, she chose them on how they will relate to other kids.

1. People become vegetarian for all different kinds of reasons.
2. There are all different kinds of vegetarians.  One might better suit you than the other.
3. Many animals are vegetarians and you are caring for animals
4. It is good for the world and nature around us.
5. There are many restaurants that offer vegetarian options.
6. Meat is expensive, having a plant based diet helps save money
7. The world is nearly ¼ vegetarians.
8. By not having meat in the freezer you have more room for ice cream.  (Hannah’s Favorite)
9. You can buy almost all your food at the farmers market
10. You learn how to cook better and more delicious food

She is making a really cute collage of her favorite fruits and veggies with the lyrics to the Meat Free Monday song too.

On Friday before she goes to the library to present her poster and song we are going to make Almost Raw Cookie Dough Balls to share with the other kids.  Here is our easy and fun recipe.

Ingredients- 
1 cup oats
1 ripe banana
½ cup grated dry coconut
3 tbsp. maple syrup or agave syrup, your choice
2 tbsp. coconut oil
1 tsp. vanilla extract
½ cup vegan chocolate chips

Instructions-
Add oats into a food processor and pulse for 20 seconds to break them down a little.  Add the rest of the ingredients, except the chocolate chips, and pulse until fully combined.

Stir in the chocolate chips and refrigerate for 10 minutes to slightly harden.  Roll dough into balls then place back in the refrigerator for 1 hour.  Enjoy the doughy goodness!



I love how Hannah always jumps to challenges and loves sharing her lifestyle with her peers.  I hope that maybe Hannah’s passion will inspire you to try a few vegetarian meals a week.

Go green and stay keen,

Julie

Vegetarian Fun Facts

by on 7/22/2015
This summer Hannah took the initiative and joined our library’s book club and fun summer classes .  She loves reading and learning and did...
I don’t know anyone who doesn’t like dips and sauces.  I am a firm believer that anything smothered in dip or sauces is 10x better than it otherwise.



I went to a BBQ two weekends ago for the fourth and made the best taco dip.  It was the hit of the party and no one believed me when I told them it was vegetarian!



There was quite the variety of dips and surprisingly most of the dips were meat-less.  It made my BBQ a little easier.  I wanted to share with you my favorite vegetarian dip recipes that are not hummus. :D

Vegan Taco Dip

Ingredients-

1, 14 oz. can vegan refried beans
1, 12-16 oz. container of vegan sour cream
1 packet of taco seasoning mix
1 cup black olives, chopped
2 cups tomatoes, chopped
1 ½ cup lettuce
1 avocado, chopped
½ cup green onion, chopped

Instructions-

Spread the refried beans of the bottom of a 9x7 inch tray.  Mix the sour cream and taco seasoning together, then gently spread it on top of the beans.  Top with olives, tomatoes, avocado, lettuce, and green onion.

Chill for an hour and enjoy!

Miso-Lime Sweet Potato Dip

Ingredients-

2 medium sweet potatoes
2 tbsp. white miso paste
1 tbsp. lime juice
1 tsp. grated fresh ginger
½ tsp. grated lime zest, more to garnish if desired

Instructions-

Pierce sweet potatoes with a four and microwave for 7-10 minutes until soft.  Let potatoes cool and coarsely chop leaving the skins on.
Place chopped potatoes in a food processer and add the miso paste, lime juice, ginger, and lime zest with 2 tbsp. water and pulse until smooth.  Season with salt and pepper.
Garnish with lime zest if desired and enjoy!

Hot Artichoke Dip

Ingredients-

1, 12 oz. package of light silken tofu
2 tbsp. reduced fat mayonnaise
1 tbsp. Dijon mustard
1 tbsp. lemon juice
2 garlic cloves, minced
½ tsp. onion powder
1, 15.5 oz. can artichoke quarters in water, drained, rinsed, and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup grated parmesan cheese
Dusting of paprika

Instructions-

Preheat the oven to 400 degrees F.  Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in blender until smooth and then transfer to bowl.

Stir artichokes, spinach, and parmesan cheese into tofu mixture.  Bake for 20 minutes, dust with paprika and enjoy!

I love dips, they make a meal or appetizer even better.

What is your favorite vegetarian dip?


Vegetarian dips, sauces, dressings.


Go Green and Stay Keen,

Julie

Hummus, hummus, hummus; I have been obsessed with this delicious dip for the past couple weeks and can’t get enough.  My husband was laughing at me earlier today because we have FIVE different kinds of hummus in the fridge.  I love it and it is packed with protein.  Recently, I have been making different mixtures to try different flavors.  My favorite is still the classic; Chickpeas, tahini, lemon juice, and garlic.

Since my obsession started I have been putting hummus on everything.  To me, it is not just a dip for pitas or pretzels, it’s my secret weapon to spice up ordinary food.  Here are four of my favorite ways to incorporate hummus into everything I eat. J
·         Sandwiches with hummus up the ante to all other “regular” sandwiches.  I am a testament that nobody likes a dry sandwich; but instead of drenching it with some unhealthy sauce or dressing add hummus.  It adds the perfect amount of saucy taste.  There are so many kinds of hummus, I mix and match to pick out the perfect flavor for that sandwich.
·         I am have always love potatoes, but hummus mashed potatoes are even more creamy and delicious.  I just make mashed potatoes like I would any other time, and add the hummus while it is mixing.  I usually use garlic flavored or red pepper depending on the meal.  It adds a rich and savory flavor that makes the mash potatoes even better than they already are.
·         Hummus pizza…don’t crunch up your nose just yet.  Think savory and healthy pizza.  When I am making a homemade pizza, I use the hummus instead of pizza sauce.  It is so delicious and adds a little more zest and richness to your pizza.
·         After trying hummus salad dressing there is no going back to any other dressing.  I mix a tub of hummus with 1/3 cup of olive oil, 3 tbsp. of white wine vinegar, and 1 tbsp. of sesame oil.  It makes the most incredible dressing. 
·         Topping grilled and roasted veggies with thinned hummus is even better than you might believe.  I thin down hummus by mixing it with some water to make it into a more saucy consistency and toss my veggies in it.  I usually even add a little more to my plate to dip it in.

I am sure that I will get sick of hummus on everything, but until that day I am going to continue embracing this obsession.  Right now, there are two kinds of people in this world: those who love hummus…and everyone else.  J Happy Hummusing!


Go Green and Stay Keen, 
Julie

Hummus Obsession

by on 4/06/2015
Hummus, hummus, hummus; I have been obsessed with this delicious dip for the past couple weeks and can’t get enough.  My husband was laugh...