quinoa + spiri balls

These could totally be a halloween treat! Green goblin balls? Well, for anytime that isn't halloween, they'll still be a protein packed energy ball, made with spirulina, quinoa, and peanut butter. But since halloween really is in two weeks, and I haven't done anything pumpkin yet, these will be my festive creation!

quinoa + spiri balls

• 1 cup soaked medjool dates (10-12 dates)
• 1/4 cup natural peanut butter
• 1-2 Tbsp spirulina (depends on the brand, I use a hawaiian spirulina that is sweet and mild, some have a stronger taste, so use less)
• 1 tsp cinnamon
• pinch of salt 

Process all of the above ingredients in a food processor until a thick green paste is formed.

Transfer to a mixing bowl and add: 

• 3 cups cooked quinoa (I find it easiest to add one cup at a time and combine completely)
• 2-4 Tbsp oat flour (any sort of flour could be used here; buckwheat flour, coconut flour, almond meal... it's just basically to make it less sticky!)
• 1/2 cup shredded coconut

After all is well combined, the mixture will still be sticky, which means green hands and a big mess, but whatever, it's halloween! Form into balls and roll in shredded coconut, refrigerate to set. Happy Halloween!

Spirulina is considered a superfood, it is a blue green algae that is good for your whole body.  Spirulina assists the body's immune system and reduces inflammation. It's loaded with beta-carotene which is good for your eyes, and packed with protein and B vitamins, just what vegans need :)

Reference:

Nutrex Hawaii http://www.nutrex-hawaii.com/benefits-of-spirulina 

berry + ginger + mint smoothie

Simple, refreshing, and oh so good for you. There is nothing better than fresh mint, ginger, and berries! If you are a smoothie addict like me, you'll appreciate this variation to add to your pile of smoothie recipes. With the fresh taste of mint, the tummy soothing zing of ginger, and the powerful antioxidants of berries, this is a great way to start your day... today!

• 1/2 frozen banana
• 1 cup frozen berries (blueberries, raspberries, strawberries, cherries, whatever!)
• 2-3 sprigs of fresh mint
• 1/2" piece of ginger (peeled)
• almond milk to cover
• 1-2 Tbsp chia seeds (optional)

Add the first four ingredients to your blender, pour almond milk just to the top of the fruit, add chia seeds if desired, blend, and be refreshed!

zucchini + corn fritters

Holy moly, it's been a long time. Sorry about that! We moved house, twice, went on a trip to the mainland, then I started school, and just started a new job! Not a lot of spare time. But I am still cooking and creating in my kitchen almost every day, there is always time for that :)

There have been many amazing meals since I posted last, just no time to put a post together! I am going to try though to do a post at least every two weeks throughout this semester. I know it's not a lot but with Chemistry, Physiology, Anatomy, Geography, two labs, and two jobs, its about all I'm going to get to.

So, zucchini corn fritters, yum. This recipe is adapted from the veg life, only a few adaptations made, and they turned out amazing! Be creative with your toppings: salsa and avocado, pesto, or a creamy tahini dressing, anything goes!

• 1 flax egg (1 Tbsp flax meal : 2 Tbsp water)
• 1 small zucchini
• 1 small yellow zucchini (or another green one)
• 1 small onion
• 2 cloves garlic
• 3/4 cup flour (I used oat flour)
• 1/4 cup almond meal (ideally you would use corn meal, I just didn't have any!)
• salt and pepper
• 1/2 tsp cumin
• 1 Tbsp nutritional yeast
• 1 Tbsp nondairy milk (I used silk original coconut milk)
• 1/2 cup frozen corn kernels 
• coconut oil for "frying"

First prepare your flax "egg" and let set in the fridge, its nice to let it set at least ten minutes. Shred the zucchinis and onion in cuisinart (or with a grater, whatever you've got). Finely chop garlic cloves. Transfer to bowl and add the rest of the ingredients, including the flax egg.

Fold all together until well combined. Batter should be very thick and veggie-full!

Heat a tiny amount of coconut oil in a nonstick frying pan. Plop scoops of batter into pan and flatten or shape with a spoon. Fritters will cook the best if they are 1/2 in. thick.

Cook at least 5 minutes on each side, should be golden brown and getting crispy!

Pile on the toppings, or enjoy as is!