Blum099's profile page
Recipes
The Mojito Smoothie
By blum099
Serves 2 as a snack, 1 as a meal
- Ingredients:
- 1 1/2 cups nut milk or coconut water
- 3 Tbsp. hulled hemp seeds
- 1/2-1 tsp. spirulina (whatever you can handle)
- 4 Tbsp. freshly squeezed lime juice
- 1 avocado
- 1 frozen banana
- 2 dates, pitted
- handful fresh mint leaves (20-25 leaves)
Magic Mushrooms
By blum099
Combine all ingredients except for the vinegar
- 350 grams mushrooms, sliced (about 2 packages)
- 1/2 tbsp minced garlic (or 1/2 tsp garlic powder)
- 1 and 1/2 tbsp vinegar (I like red wine vinegar)
- sautéing liquid of choice (oil, broth, or water)
- 1/4 tsp salt (or to taste)
- pepper, if desired (I dislike pepper, so I leave it out)
- optional: beans, tofu, or any other add-ins you wish
Prailine Upside Down Pumpkin Cake
By blum099
Heat the oven to 350 degrees
- ■2 stick unsalted butter, melted and divided
- ■3/4 cup of brown sugar
- ■3/4 cup pecan halves
- ■1 2/3 cups all-purpose flour, plus more for pan
- ■1 teaspoon ground cinnamon
- ■1/4 teaspoon ground nutmeg
- ■1/4 teaspoon ground allspice
- ■1/2 teaspoon salt
- ■1/2 teaspoon baking powder
- ■1/2 teaspoon baking soda
- ■1 cups sugar
- ■2 large eggs
- ■1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
- ■1/2 cup warm (110 degrees) milk
Blueberry Almond Chia Smoothie
By blum099
Insanely creamy and nutritional blueberry almond butter smoothie with almond milk, flax, and chia seed
- 1 frozen banana, sliced
- 1 cup frozen blueberries
- 3-4 leaves kale, rinsed, stems removed, and torn
- 1 cup Greek yogurt (I use Fage 0%)
- 1/2 cup almond milk
- 2 tablespoon chia seeds
- 2 tablespoon almond butter
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- sprinkle of cinnamon
- sliced almonds to top (optional)
Stuffed Figs with Goat Cheese
By blum099
Date Honey Syrup: 2 lbs. pitted dates 8 1/2 cups hot water, or more if needed Total Time: 2 Hours 45 Minutes Se...
- 12 fresh figs
- 4 oz. soft goat cheese (for vegetarian use cheese with a vegetarian rennet)
- 1 tsp extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup date honey, or you may substitute regular honey
Ginger Beef
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Kale & Brussels Sprout Salad with Walnuts, ParmesaKale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressingn & Lemon-Mustard Dressing
By blum099
Nutrition Information Powered by Edamam Per serving (8 servings) Calories:256 Fat:20g Saturated fat:4g Carbohydra
- For the Salad
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
- For the Dressing
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Gingered Fruit Compote
By blum099
directions 1. For syrup, in a small saucepan, combine the water, sugar, lemon juice, and ginger
- ingredients
- 3/4 3/4
- cup water
- 1/2 1/2
- cup sugar
- 4 4
- teaspoons lemon juice
- 1 1
- tablespoon snipped crystallized ginger
- 4 4
- cups assorted fruit (such as sliced peeled kiwifruits, orange sections, chopped apples, sliced bananas, berries, and/or seedless grapes)
Slow-Cooked Tofu in Pineapple Barbecue Sauce
By blum099
This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce
- 2 14-ounce packages extra-firm tofu, frozen and defrosted
- 1 large onion, chopped
- 8 large cloves garlic, minced
- 1/2 cup pitted dates (about 2.5 ounces)
- 1 1/2 cup crushed pineapple in own juice
- 1/3 cup water
- 2 fresh hot chile peppers, chopped
- 2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
- 5 tablespoons tomato paste
- 2 tablespoons tamari or lite soy sauce
- 1 tablespoon lime juice
- 1 tablespoon cider vinegar
- generous grating of black pepper
- Salt, (optional), to taste
Cranberry, Ginger, and Pear Chutney
By blum099
n a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over mode...
- 1 cup plus 2 tablespoons light brown sugar
- 1/3 cup red wine vinegar
- 2 ounces fresh ginger, peeled and cut into 1/8 -by-1-inch strips
- 1/4 teaspoon cayenne pepper
- Pinch of salt
- 2 pounds firm pears, such as Bosc, peeled and cut into 1/3 -inch dice
- 3/4 pound fresh cranberries (about 3-1/2 cups), picked over
- m