Fruit Only "Oatmeal"

Fruit Only "Oatmeal"

Here is a nice way to start any cleanse - take 1 or 2 bananas, mash them and heat the over a VERY low flame for just a minute or 2with 1 tbsp organic apple juice.

Top with fresh raw organic blueberries, and a touch of cinnamon and nutmeg.

I added a dollop of pureed raspberries (mash some raw raspberries and keep in an airtight container for 2-3 days to use as a "sweetener".

Let me know what you guys think. You may also add raisins, cranberries or any dried fruit.

This is a nice way to add a warm dish to any raw/fruit cleanse.

New! Our First Video Recipe - Download it Now!

How To Make AnnaVeda Kitchen's Vegan Ultimate Cookies

Make Vegan Cookies with me - it is easy enough to make with the kids too!

$2.95 Follow this Link :-)

http://store.payloadz.com/details/783122-Video-Educational-The-Ultimate-Dairy-Free-Cookie-Recipe.html

www.AnnaVedaKitchen.com

What's On My Vegan Plate Tonight?

OK Starting a new blog entry wherein I share with you what is on my dinner plate...

Tonight's AnnaVedaKitchen Menu:

Oven Fried Tempeh

Sage & Mushroom Dipping Sauce

Corn On the Cob

Tossed Greens w. Oil Free Citrus Vinaigrette

Double Chocolate Moist Vegan Cake w. Raspberry Filling

The cakes are cooling (It is a 2 layer cake) so I will post photos shortly once the frosting has set and I slice that bad boy open!

I have spoken lately regarding the fact that we must still enjoy our food, even when we are modifying and consuming a plant based diet. My Yoga practice is very intense so I am doing the work my body needs to stay fit. I also incorporate some cardio for those of you that have inquired about my personal fitness routine.

Today was a very hectic work day for me so I decided that a big deal dessert and dinner were in order. Comfort food Vegan style!

www.AnnavedaKitchen.com will be donating all profits from baked goods and Granola sales to the Stonington Animal Shelter this week - place your order asap so that I can add your order to my to do list!

Fresh Squeezed Orange Juice

Just finished today's juicing - blended Tangerines, Navel and Tangelo Oranges for a really tasty juice. There is nothing like fresh juice on a grey New England monday. I use an attachment on my stand mixer that is a citrus juicer and run the juice into a large measuring cup with a colander nestled on top to keep out the large pulp. When I do my seasonal cleanse, I make a large pitcher of this juice and sip it throughout the day. Otherwise it is just a vitamin rich bevvie to add to your existing diet.

Off to work, now that I have all of this fruit juice energy!

Anna Maria's Vegan Whole Wheat Pizzas

Last night I made my Whole Wheat Vegan Pizzas. I wish I had access to one of those nice NY Pizza ovens my dad had in Mount Vernon, Ossining and New Rochelle, NY back in the 80s and early 90s! However, if you use a nice hot oven and a pizza stone, as I do - you will be pleased...

Here is a really simple and delicious pizza dough recipe which uses Agave Nectar as opposed to sugar.

1 Packet Yeast

1 Cup Warm Water

1 Tsp Agave Nectar

2 Tbsp Olive Oil

1.5 Cups Whole Wheat Flour

1.5 Cus Whole Wheat Pastry Flour

1 Tsp Salt

Pinch of Corn Meal

Proof yeast in water, add agave & oil. Sift together the dry ingredients then slowly add to wet ingredients. Using a strong wooden spoon, combine until a nice dough forms. At this point remove dough and knead very well for about 4-5 minutes.

Cover with a clean kitchen towel - set aside in a well oiled (olive oil) bowl for at least 1 hour.

When ready to make pizzas, cut dough in half flatten out two pies, and let sit without toppings - covered with two clean kitchen towels for at least 30 minutes, on your counter. Toss corn meal and a touch of olive oil onto clean baking bans. Cover pies with your fave toppings and bake in an oven that has been preheated to 450 degrees for 18-20 minutes.

The corn meal ads a nice crunch to the pizzas. Enjoy!

Raw Vegan Coconut Macaroons & Vegan Banana Walnut Muffins

Vegan Banana Walnut Muffins

Happy New Year! Looking for a healthy baked goodie that is egg free, dairy free, and devoid of animal products & cholesterol? Give these Vegan Banana Walnut Muffins a whirl, you will be pleased. Try something new - break out of the stagnant "conventional" baking routine and go Vegan, your body (cardio health, waistline, etc.) will thank you!

4 Ripe Bananas

1/3 Cup Coconut Oil

1/2 Cup Agave Nectar

2 Cups Whole Wheat Flour

1/2 Tsp Coarse Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Allspice

1/2 Rounded Cup Chopped Walnuts

Preheat Oven to 375 degrees. Line large muffin pan with paper liners. Mash the bananas with the coconut oil and agave nectar in the bowl of a stand mixer. Add all of the dry ingredients and stir with a spatula or wooden spoon just until combined. Do not over-mix.

Fold in walnuts. Fill liners to the very top and bake for 30 minutes, checking with a thin bamboo skewer at 28 minutes for doneness. I used Large muffin liners (oversize) hence the 30 minute baking time. If you use smaller tins, try testing for doneness at 18 minutes. The muffins should be golden brown and puff up nicely. They will keep well in an airtight container for 3 days, or freeze them in an airtight container, then re-heat in an oven at 325 degrees for 5-8 minutes to enjoy in the future.

Raw Vegan Coconut Macaroons

I had a raw coconut macaroon while in Sedona, AZ last month and they were incredible. Once home, I fiendishly began mixing and chopping raw ingredients until I came up with these. I have been 2/3 Raw Vegan for a while now and it is easier that one would think.

Your energy levels will increase, you will feel light and clean and your fridge will be full of fresh vibrant fruits and veggies! So when you are in the mood for something fun and highly rewarding - get out your food processor. Here is my recipe for these awesome macaroons - they are raw and you do not need a dehydrator - simply refrigerate and enjoy!

3 Cups Shredded Coconut

1/4 Cup Coconut Oil

1 Cup Raw Cashews

1/2 Cup Raw Almonds

1 Cup Agave Nectar

1 Tsp Real Vanilla Extract

Pulse cashews and almonds in a food processor until broken down and only some medium size pieces remain. Transfer this mixture to a large bowl and add all remaining ingredients. Stir with a wooden spoon or strong rubber spatula. Get in there with your hands and mash it all together.

Form large golfball sized macaroons with a tablespoon and your hands, transfer macaroons to a baking sheet lined with parchment paper. Wrap with plastic wrap and refrigerate for at least 1 hour prior to serving. You may also wrap individual macaroons in an airtight container and freeze - simply thaw out before serving.

There you have it folks, resolve to evolve. Make subtle modifications regarding what you eat. You do not need to sign up for any expensive diet program, you simply need to be an aware eater. Start by going veggie one full day per week, you will be amazed at how easy that will be. Then try it for a weekend. So on and so forth....

Next - Exercise, dummy! This is so simple... Go for a walk, head to a gym and get on a treadmill. Try various yoga and martial arts classes at the Y and local studios; poke around until you find a routine that suits you.

The key is to get yourself moving, begin eating "clean" food, and it need not be a "Diet" plan per se. Do not starve yourself, just try eliminating processed foods and animals for a few days at a time. Take a look at your fridge, do you see any leafy greens in there? Get off the internet, go to the market and buy some dark green leafy things. Bon Appetit!

D'Lish Sedona, Arizona - Very Vegetarian

D'Lish Vegetarian Restaurant - Sedona, Arizona

Recently I had the great pleasure of experiencing a few very good meals (and snacks) courtesy of D'Lish Vegetarian Restaurant in Sedona, AZ. You must eat there when in the area.

Scroll down for a little info from Agnes, the head chef and owner.

By the way, I wish that I could be there for their Vegan Christmas Feast http://www.dlishvegetarian.com/index.html (Hello, CT and RI Restaurants, get with it! - Sigh)

(I will be making my own 100% Vegan Christmas Dinner for our guests in CT this year, I just fantasize about being in Red Rock Country with Agnes' cooking asap...)

"I've never been a big meat eater so when I bought the restaurant and started to read books about vegan diets I became one a month after. So it has been now 3 1/2 years. I am happy and feel very healthy.

I knew very little about vegan cooking. The prior owner left me some recepies but they were not up to my standards, so i got a few books and tried different things and learned through and error.

I come from Poland, and I always loved to cook. I went to culinary school in Poland and worked in the restaurant but I got burned out and I said to myself that I "would never return to the kitchen." I went to the university and got my MA in Polish Literature, travelled a lot and ended up in the U.S. because I wished to learn English. And there I am--back in the kitchen and loving it! There is so much to create everyday!!!

I learned so much about vegan and raw cooking. I developed so many recipes. I teach myself about nutrition and new foods and create new things every single day. No special or soup or recipe is the same on any given day--which is why most people keep coming back. I'm trying to be very conscientious with my cooking and have many options for everybody including people with allergies and curable diseases.

My main focus and greatest strength is with my soups. In Poland we are crazy about soups- so this brings me back to my childhood. Back then, I was known very fondly as "The Little Taster"! I would taste all the foods and recommend improvements. I make very unusual and unique and awesome soups and my costumers love them all. I get great satisfaction from what I do, and I feel that my customers feel the same way. Creation of any kind brings you closer to the Creator......and I love what I am doing!"

Their Contact Info:

D'Lish Very Vegetarian

3190 W HWY 89A Ste# 300
Sedona Arizona 86336
Phone:928-203-9393

http://www.dlishvegetarian.com/index.html

The Best Chocolate Pie Ever

Raw Vegan Chocolate Pie

This is a photo taken at D'lish in Sedona Arizona. It is a small piece of pie because I had already begun inhaling it by the time I remembered to snap a pic for this blog. We will be posting an interview with the owner and head chef, Agnes soon.

Stand by - in the meantime here is a link to their vegetarian restaurant's website:

http://www.dlishvegetarian.com/

New Incredible Vegan Cookie Recipe

Vegan Ne Plus Ultra Cookies

Heads up! Today's Vegan Cookie Recipe! OMG - "Ne Plus Ultra" is defined as follows on dictionary.com:

ne plus ultra

\nee-plus-UL-truh; nay-\ , noun:

1.

The highest point, as of excellence or achievement; the acme; the pinnacle; the ultimate.

2.

The most profound degree of a quality or condition.

This recipe is one that is traditionally made using butter, granulated sugar, and 2 large eggs - Yuck! Hello cholesterol, goodbye, waistline.... I don't think so....We can do it better!

Do yourselves a huge favor! Cut and past this recipe (all Vegan & all ours here at AnnaVeda Kitchen - sharing with you gratis!) and make these cookies as soon as you have some free time, trust me you will be so happy - a lot of bang for your buck; quick and easy to put together.

Make sure you do rotate the pans 10 minutes into the baking process, and let them cool right on the parchment in the pans to avoid making additional clean-up work - these vegan cookies slid right off with a nice firm spatula! Enjoy!


Vegan Ne Plus Ultra Cookies

.5 Cup Soy Butter Substiture ( We Love Earth Balance)
2/3 Cups Brown Sugar
1/4 Cup Raw Turbinado Sugar
2 Tbsp Ground Flax in 6 Tbsp Water, whisked in a small bowl
1 teaspoon High Quality Vanilla (We Love Frontier)
1.25 Cups Wheat Flour
1/2 Tsp Coarse Salt (We have been loving Himalayan Pink Salt)
1/2 Tsp Baking Soda
1 Cup Vegan Chocolate or Carob Chips
1 Cup Raisins
1 Cup Chopped Walnuts


Preheat oven to 350 and line 2 cookie pans with parchment paper.
Beat the butter and sugars, add vanilla and the flax mix.
Combine at medium speed in your stand mixer.
Add salt, baking soda on medium speed, reduce to low speed and sift or pour in (pour a tiny stream of flour from about 10 inches above the mixer) at lowest speed and stop after just a minute.

Take the bowl off the stand mixes, and add nuts, raisins, and chips with a wooden spoon, stir and do not overmix, so as to keep the cookies nice and cakey.

Drop by heaping tablepoons onto prepared pans and spray your fingers with s bit of canola oil. Press the cookie dough globs into flat discs that are about 1" thick.

Wash your hands, bake 10 mins. and rotate the pans at ten mins, to evenly brown the cookies.

Let cool in pans and share some asap - these vegan cookies contain no cholesterol, no animal fat or protein....Bake up folks, and enjoy! More cookies coming this week!

Vegan Chocolate Sugar Cookies

Vegan Chocolate Sugar Cookies

Here is today's New Vegan Cookie! We snapped this photo nearby the morning glories that have thankfully grown and stayed with us (from seed) all rainy summer long!

Here is the recipe:

1.5 Cups Whole Wheat Flour
.5 Cup Cocoa Powder
1 Tsp Baking Powder
.5 Tsp Pink Himalayan Salt (or any coarse salt)
1.5 Cups Non Dairy Butter Alternative (We Love earth Balance)
1.5 Cups Turbinado Sugar
1 Tbsp Ground Flax Seed in 3 Tbsp Water
2 Tsp High Quality Vanilla Extract (We Love Frontier's Vanilla)

Place the flax/water in a large bowl and whisk until creamy, just a few minutes.
Add the butter substitute, vanilla and sugar, beat like heck.
Add remaining ingredients and mix just until incorporated, the batter should be nice and smooth, but do not over-beat, OK?
Drop by rounded Tablespoonfuls onto parchment lined cookie trays spaced 4 inches apart and bake for 11-12 minutes, take a peek then let cool on pans for 5 minutes. Lastly transfer to cookie racks to cool, and taste one. Now smile, cookies make everything better, especially Vegan cookies!

Yes it is August but that has not stopped our test Kitchen here at Annaveda, stay tuned we have sooo many new photos of our latest Vegan tasty and all natural baked goodies.

Vegan Cookies AnnaVeda Kitchen Update

Vegan Chewy Chocolate Chip Cookies

Vegan Coconut Jam Squares

Vegan Soft Baked Chocolate Peanut Butter Sandwich Cookies

These are exclusive all-new AnnaVeda Kitchen cookie recipes, our oven has been very busy... Again, who needs to add cholesterol and animal products to a cookie? Not us!

In other news, the New AnnaVeda DVD is in the works (Totally New Material) - so stand by for updates at www.AnnaVedaKitchen.com and www.VeryGoodVegan.com. Big News! Very Good Vegan Volume One is now available on Barnes and Noble, Best Buy & Amazon.com.

Also, we have now officially put up a Facebook page under AnnaVeda Kitchen; I am not quite sure how one is to apply Facebook, when a blog is so much more fun...however it seems that folks enjoy networking that way so we are in. I must admit that managing yet another location on the web could potentially take time away from my baking adventures, so I vow to be brief when I post there. Besides, I would much rather be messing around with my KitchenAid than a computer any day. That, and we seem to finally be getting a bit of something called "Summer" and it has been fantastic to actually spend time outdoors, go figure!

Off to photograph the Vegan Chocolate Zuchinni Cake - thanks again for that recipe, Amy!

Tiny Vegan Cupcakes

Tiny Vegan Cupcakes

So I have been participating in Dr. T. Colin Campbell's Plant Based Nutrition course via Cornell University and I must say it has been so exciting. Just think - consuming a Whole Natural Plant Based Diet can give you more energy, help you to maintain a healthy weight, avoid impotence, lower you blood cholesterol, the list goes ON AND ON! Check out his book The China Study - ask your local bookseller to get you a copy and your life will change for the better forever!

Meanwhile I have stayed true to my Vegan baking roots and whipped up these lovelies this past weekend, the recipe is from my first DVD Very Good Vegan Volume One, www.AnnaVeda.com for details.

What's Cooking?

Vegan Fluffy Chocolate Chip Cookie Sandwiches w. Babycakes NYC Vanilla Fosting

Babycakes NYC Vegan Gluten Free Gingerbread - OMG!

I am so happy with the Babycakes cookbook - if you like baked goodies, whether you have gluten issues or not - grab a copy of this book, get the ingredients and bake away! I cannot say enough about how good this gingerbread is - that is why there were only two little slices left to photograpgh for the blog - ha!

Also I made a huge batch of the Babycakes Vanilla Frosting - and yes, I did refrigerate it for the full 6 hours - such patience - then today I whipped up a batch of my very own Very Good Vegan Fluffy Chocolate Chip Cookies, which are not gluten free - and spread the frosting inbetween 2 at a time. So good, and not full of toxic fillers, or dangerous animal protein & cholesterol!

Check out the Babycakes NYC site at http://www.babycakesnyc.com/ We love your book Erin! More Babycakes please :-)

Chocolate Agave Almond Vegan Cupcakes w. Cookie Crumb Topping

Chocolate Agave Almond Vegan Cupcakes w. Cookie Crumb Topping

The kitchen is hopping, people - and here is what's happening: these cupcakes had to be!
Sometimes when stress levels are high, we tend to "Emo-Eat". Well, when my stress levels rise, I roll out my yoga mat and sweat it all out, while I bake a Vegan treat with the timer cranked up. After my practice, I permit myself to enjoy the fruits of my baking efforts, then set aside the remaining treats to share with friends and neighbors. Naughty people, meanies & miserables need not apply - no cupcakes for you!

The recipe for these lovelies was modified from the awesome cupcakes on our first DVD Very Good Vegan - see http://www.annavedakitchen.com for the DVD.

Mini Vegan Donuts OMG!

Mini Vegan Donuts

OMG! I found this recipe on Vegan Yum Yum's site- they were way too irresistible. I had to make up a batch but first I hooked myself up with a mini donut pan - aren't they too adorable?

Check out their blog post (including the recipe) on Mini Donuts.
Vegan Yum Yums rock!
http://veganyumyum.com/2007/02/mini-donut-test-kitchen/

I also made my famous Stuffed Portabella Mushrooms w. Pignoli Nuts last night, with a lot of fresh chopped parsley. I am officially 2/3rds Raw now and have been enjoying making one cooked meal a day as a treat.

I picked up a stack of new books including:

1. Babycakes Cookbook - author owns an awesome Vegan bakery in NYC

2. The Food of a Younger Land by Mark Kurlansky

at The Other Tiger Books in Westerly, RI check out their shop online at http://www.othertiger.com/

Apple Carrot Juice Detox Tonic

Apple Carrot Juice Detox Tonic

2 Cups Organic Carrots

2 Organic Apples w. Skin

Juice in your juicer, and serve immediately, you may refrigerate any extra for up to 24 hours in a glass airtight container.

This juice serves as a cleansing tonic to help your body hydrate and quickly receive the benefits of Vitamin A, B complex, magnesium, potassium, calcium, copper, phosphorus, and iron.

Leaving the skins on the apples will ensure that you get a ton of Vitamin C as well. Skins on!

One side note this evening - try to begin to eliminate processed foods asap from your daily life - you will notice an immediate change in how you feel - and look. When hungry, grab some fruit, make a salad or a smoothie. Please take care not to reach for the first box or junk food package when you start to feel hungry - you need nourishment - not empty calories to feel satisfied...

As always you may email us info@annaveda.com, & check for additional info and upcoming events at http://www.verygoodvegan.com/ home of the Very Good Vegan DVD Series.

Strawberry Kale Smoothie Recipe

Strawberry Kale Smoothie

Here is a new Green Smoothie that I whipped up this morning:

1 Cup Organic Apple Juice

1 Cup Filtered Water

1 Ripe Organic Banana

1 Rounded Cup Organic Strawberries

5 Leaves Organic Kale, Rinsed and Ripped Up

1 Organic Orange, Peeled, Seeds Removed

Place all in blender, blend 1-2 Minutes - add a bit more water if the blender needs a little help doing it's work.

Any blender will do the trick - however if you start to blend daily as I have been doing, you may wish to look into some high powered blenders. I have begun researching the Vita-Mix brand and will blog about what I wind up purchasing to use here at www.AnnaVedaKitchen.com

Snacking away on some Planet Organic Goji Berry Chocolates (http://www.foodofthegoddess.com/)

and sipping this smoothie, I have to share that I have been feeling very energetic since I started taking the Green Smoothies 1 week ago. My skin has been very clear, smooth, and this is the first day in many where I felt no asthmatic issues rise up - even though it is pouring and damp, grey (New England's finest blend of grey, chilly & rainy).

On another note - I will be blending up some aromatherapy oils this week - so stay tuned for those recipes as well, they may even help boost your mood/induce restful sleep.

We will also be modifying the website to share interviews with individuals working in the health/wellness sector. Yoga instructors, health food store proprietors, raw food specialists, skincare advisors & various others will share their insight/advice regarding feeling well. If you wish to share info with us email info@annaveda.com and let us know what is working for you/your clientelle.

Smoothies - Green with Energy

Not For The Faint-of-Heart Blending

Greetings all, the newest thing happening in the kitchen are these super nutrient rich smoothies. I have one fave recipe that I will pass onto you now to try on your own - don't be afraid - this thing actually tastes quite good, thanks to the red grapes and orange.

Green with Energy Green Smoothie

2 Cups Red Organic Grapes
1 Organic Orange (Peeled)
6 Leaves Romaine Lettuce (Ripped Up)
1 Tbsp Ground Flax Seeds
1/2 Cup Water (Plus a Bit More as Needed)
1 Cup Organic Apple Juice

Place the all ingredients in blender, and blend 1-2 minutes, add a bit more water as needed to keep things moving, the drink will be thick but needs to move in the blender in order to be well-inorporated.

You may refrigerate any extra - but try to drink the whole thing within 24 hours. Your body will thank you for this energy boosting beverage. Bottoms Up!

There are so many awesome things that have been happening in the kitchen, garden and on the yoga mat, so we will be posting quite a bit this month. As always, you may email us info@annaveda.com, and check out the site http://www.annavedakitchen.com/ to purchase our Vegan Cooking DVD, Very Good Vegan.

Swiss Chard is Stunning

Swiss Chard
This month I am in love with Swiss Chard. It has been absolutely delicious when seared in a touch of olive oil or wilted in a bit of vegetable broth. It is loaded with Vitamin C, A, K, B2, B6, Dietary Fiber and Protein.

I have been serving it with some well cooked cannellini beans (rinsed, and soaked overnight). Head to your produce aisle, find Swiss Chard and take it home with you - it may very well become your new fave veggie! Another reminder that you can feel better, improve your digestive process - simply by adding one new vegetable to your diet each week. Be courageous, people! Email us and share your new fave veggie this week info@annaveda.com http://www.verygoodvegan.com/

Forcing Forsythia & Seed Starting Veggies & Garden Status

New Buddha Statue in the Garden

First Daffodil of 2009 in the Garden

Early Color in the Garden

Seed Starting Veggies Indoors

Forcing Forsythia Braches

Grey and cloudy again here in CT, however the plants are proceeding as they always do. The yard is peppered with tiny purple flowers, the crocuses have now come and gone. The first daffodil has opened up it's cheery petals. I have seen bees all week long, which is truly a harbinger of warmer weather on the way. I was out in the garden poking around to see what was emerging from the squishy kapha ground, and I remembered that one can snip a few branches off the forsythia, add hot water and voila - a yellow profusion of happiness in your kitchen! Be patient, as it may take a few hours or days, depending upon how outgoing those branches are feeling. Thanks to my pal Amy for helping me get started with the crown molding, as the kitchen de-construction/reconstruction continues.