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Some recipes from this page can also be found in my cookbooks.
  • Recipes

    • Chia pudding Have this low glycemic pudding as desert, or breakfast! This is just as good for you as it tastes! This can either be very much like Tapioca with the whole seeds, or pudding by using ground seeds. You choose your texture and enjoy a quick 10 minute desert for the whole family!Ingredients:1 can organic coconut milk4 tablespoons of chia seed (whole or ground depending on the consistency you like)1 teaspoonful ground vanilla or 1/2 teaspoonful organic vanilla extractDirectionsCombine coconut milk and chia seed. Stir together for 1 minuteAllow it to sit for 5 minutesAdd 1 teaspoonful ground vanilla, or 1/2 teaspoonful organic vanilla extractSpoon into desert containers and serve ...
      Posted Apr 18, 2015, 10:22 AM by Ivy Hunter
    • Soothing Tea Perfect for flu season or a frosty night in winter. This tea soothes, and contributes medicinal herbs. Ginger has it's antiviral and antibacterial values when fresh, but when not available, you can use a small amount of powdered dry ginger. What you need:1 quart boiling pot, stir spoon, measuring spoonsWhole cloves, 1 orange, 1 lemon, orange or apple juice, star aniseoptional 1 shot of brandyIngredients:1 lemon1 orange1/2 cup orange juice or apple juice1 quart purified water1 tablespoon whole cloves1 star anise2 tablespoons peeled and sliced fresh ginger root3 tablespoons of honey or Jerusalem artichoke syrup or another organic whole food based sweetenerDirectionsIn the boiling ...
      Posted Jan 12, 2016, 6:48 AM by Ivy Hunter
    • Coconut Milk Ever wonder how to get a rich creamy white coconut milk fresh from the nut? Here's howYou'll need:2 young Thai coconuts1 teaspoon vanilla extractscraping tool to remove the coconut flesh insideA good method to open the Thai young coconuts (see below)Ingredients:2 Young Thai coconuts - save the water & place the meat into the blender1 Teaspoon Vanilla extractDirections:Place 1 cup of coconut water into the blenderPlace all coconut meat into the blenderBlend on high for 1 minuteAdd the remaining coconut water (or less for more creamy textures)Add the vanilla extract after desired consistency is reachedBlend on high for 1 - 2 minutesDirections to open a ...
      Posted Apr 18, 2015, 10:24 AM by Ivy Hunter
    • Rice Milk Rice milk is easy to toss together and tasty. The good thing about making your own is that you are in control of the sweetness, and which sweeteners and ingredients you choose to use. Here is the basic recipe and some variations:1/4 cup of cooked white rice or cooked brown rice2 cups of purified water1/8 teaspoonful organic vanilla extract1 teaspoonful lecithin1 teaspoonful coconut oilThis is the basic recipe, blend all ingredients on high for about 2 minutes and strain if needed to remove any pieces left from the blending process. Sweet vanilla rice milk:Same basic recipe as above, and you add the sweet flavor you will be using:1 tablespoon Maple ...
      Posted Apr 18, 2015, 10:24 AM by Ivy Hunter
    • Probiotic Vegan Cream Cheese This recipe (and the variations of this recipe listed in the PDF below) creates a creamy, delicious, fresh soft cheese like no other. Take this basic recipe with just 2 ingredients, and create over 20 types of cheese. Ferment cheese loafs, incorporate herbs and booster foods, and add flavors from fresh spices for the most exotic experience. Ingredients:1 cup Macadamia nuts - soak this overnight1 cup cashews - soak overnight in a separate container2 capsules of probiotic supplements - the particular probiotics don't make much difference1 cup purified water or rejuvilac Directions:In a high powered blender, combine the nuts, probiotics, and purified water. Blend until velvet cream texture develops. Place this into a cheesecloth placed in a ...
      Posted Apr 18, 2015, 10:24 AM by Ivy Hunter
    • Potato Salad - Plant Based Nutrition This potato salad is rich and creamy - without using animal products that can be high in fat and low in nutrients. I'm using the vegan cream cheese in this recipe so please check the video below to see how that's done. This is a simple prep time of 10 minutes (not counting boiling and cooling the potatoes). I've chosen to put the potatoes into a pot to boil for 30 minutes prior to slicing them. I drained the liquid after it cooled, and then sliced the potatoes into slightly large bite size chunks. This will allow them to break up a little while combining them into the salad mixture so they will stay bite size when it ...
      Posted Apr 18, 2015, 10:24 AM by Ivy Hunter
    • Humming Bird & Bee Feed / Sugar Blend You can make it yourself, just look at the packaging of the commercial versions with preservatives, colors, and chemicals. The birds and the bees will thank you for making this. All it takes is a simple cup of sugar, and if you would like the red color, then add 1 red hibiscus flower for the hummingbirds. Recipe  by Ivy HunterMakes 1 1/4 cup1 cup organic sugar1 cup purified hot waterCombine the two, and for hummingbirds only, you can add 1 hibiscus flower for red color. Stir until there are no sugar crystals present, fill your feeders or a plate with sticks, leaves, flowers, and things for bees to stand on while drinking. Watch as you ...
      Posted Nov 9, 2014, 3:12 PM by Ivy Hunter
    • Home Made Hash Browns DIY Home made hash browns - Freezer readyGet recipes like this plus my 5 week introductory class totally free:http://eepurl.com/1Rukn Sitting on the open air upstairs porch with a hot plate of sauteed vegetables, a traditional hash brown with ketchup, and a cup of coffee in the other seems like the perfect thing to a warm summers end. During the month of August we have potatoes in season. 50 pound bags on sale for a mere $8.99 and you would rather pass on that unless you own a restaurant. I took the challenge since I love to buy what's in season, prepare it, store and save it so I have the foods bought at their ...
      Posted Apr 18, 2015, 10:23 AM by Ivy Hunter
    • Pickled Sweet Beets Pickled sweet beets - Stores in the fridge for up to a year!     8 medium beets - any color you like, it will all end up the same color as the darkest beet.     2 small red onions- chopped fine     3 tablespoons brown sugar (Optional - omit for regular pickled beets) or brown rice syrup     2 teaspoons Celtic sea salt     2 cups vinegar kombucha - home made but good kombucha    2 cups sweet rice cooking wine Directions:    Cook the beets well (optional). Using a mandolin slice the onions and beets fine. If using raw beets, slice them thin.    Heat 1/4 cup of the vinegar enough to melt the sugar into it, then mix with the rest of the vinegar & rice wine.    Add your ...
      Posted Jun 1, 2015, 11:05 AM by Ivy Hunter
    • Creamy Vegan Cole Slaw! Creamy vegan cole slaw Creamy Vegan Cole Slaw by Ivy Hunter Get articles like this plus my 5 week introductory class totally free: http://eepurl.com/1Rukn You will love this recipe for super creamy vegan version of cole slaw I’ve always enjoyed a cold cole slaw on hot days or as an easy dish to bring to a potluck. The potluck dinner approached and I realized I had a bunch of cabbage which seems to be at peak harvesting season right now. It’s a good, fresh, seasonal salad to bring, and I chose organic wherever possible. I’ve put together cole slaw before, but this was a potluck with the full play, cast, and set party. The ...
      Posted Apr 18, 2015, 10:23 AM by Ivy Hunter
    Showing posts 1 - 10 of 10. View more »

Chia pudding

posted Dec 15, 2014, 6:20 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:22 AM ]

Have this low glycemic pudding as desert, or breakfast! This is just as good for you as it tastes! This can either be very much like Tapioca with the whole seeds, or pudding by using ground seeds. You choose your texture and enjoy a quick 10 minute desert for the whole family!

Ingredients:
1 can organic coconut milk
4 tablespoons of chia seed (whole or ground depending on the consistency you like)
1 teaspoonful ground vanilla or 1/2 teaspoonful organic vanilla extract

Directions
  • Combine coconut milk and chia seed. Stir together for 1 minute
  • Allow it to sit for 5 minutes
  • Add 1 teaspoonful ground vanilla, or 1/2 teaspoonful organic vanilla extract
  • Spoon into desert containers and serve with a sprinkle of vanilla powder or fresh ground nutmeg

Letting it sit overnight will give it the solid texture of most packaged tapioca snack foods
Serves 4
Prep time 10 minutes
by Ivy Hunter
2014
Variations:
  1. Chocolate tapioca or pudding: Add 1 teaspoonful cacao powder and 2 teaspoonfuls maple syrup
  2. Fruit: Make this the night ahead and in the morning have this as cereal with 1 whole banana and 1/2 cup blueberries. The antioxidants from the blueberries can support the liver and help to remove heavy metals trapped in cells.
  3. Apples & Cinnamon Hearty Breakfast: Make this the night ahead: Follow the initial recipe and add 1/2 cup oatmeal, 1  large green apple, 1 teaspoonful cinnamon, 1/8 teaspoonful clove, 1/8 teaspoonful fine ground star anise powder, 1 tablespoon maple syrup. Let this all stand overnight in the refrigerator. This is a very filling breakfast, and it also supports the immune system, gut flora, and has the full days supply of the best fatty acids to support energy levels through the day.

By Daniel Schwen (Own work) [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.


Soothing Tea

posted Nov 17, 2014, 5:25 PM by Ivy Hunter   [ updated Jan 12, 2016, 6:48 AM ]

Perfect for flu season or a frosty night in winter. This tea soothes, and contributes medicinal herbs. Ginger has it's antiviral and antibacterial values when fresh, but when not available, you can use a small amount of powdered dry ginger.


What you need:
1 quart boiling pot, stir spoon, measuring spoons
Whole cloves, 1 orange, 1 lemon, orange or apple juice, star anise
optional 1 shot of brandy

Ingredients:
1 lemon
1 orange
1/2 cup orange juice or apple juice
1 quart purified water
1 tablespoon whole cloves
1 star anise
2 tablespoons peeled and sliced fresh ginger root
3 tablespoons of honey or Jerusalem artichoke syrup or another organic whole food based sweetener

Directions
  • In the boiling pot: Place 1 quart of water into a boiling pot and heat on high until it comes to a full boil.
  • Add the ginger, star anise, and sweetener to the pot. Cover and simmer.
  • On the cutting board: 
    • Slice the orange into 1/4 inch thin slices & remove seeds. Cut it in half through the middle first, and continue to cut thin slices so the rounds stay whole. Repeat for the lemon slices.
  • Take these lemon and orange slices and spike them with whole clove before dropping them into the simmering water carefully. Clove side up
    • This allows the slices to infuse, and they will float on top of the tea. Clove buds pointed up will minimize the breakage of the clove. 
    • Boil for 20 minutes
  • Turn off the heat, and add the fresh juice/s. Cover for 10 minutes, strain and serve - or serve with 1 orange ring in each cup.
Serves 4 Takes 35 minutes
Recipe by Ivy Hunter

http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.

Coconut Milk

posted Oct 29, 2014, 8:04 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]

Ever wonder how to get a rich creamy white coconut milk fresh from the nut? Here's how

You'll need:
2 young Thai coconuts
1 teaspoon vanilla extract
scraping tool to remove the coconut flesh inside
A good method to open the Thai young coconuts (see below)

Ingredients:
2 Young Thai coconuts - save the water & place the meat into the blender
1 Teaspoon Vanilla extract

Directions:
Place 1 cup of coconut water into the blender
Place all coconut meat into the blender
Blend on high for 1 minute
Add the remaining coconut water (or less for more creamy textures)
Add the vanilla extract after desired consistency is reached
Blend on high for 1 - 2 minutes

Directions to open a coconut can be found online: https://www.youtube.com/watch?v=DsP1ZZtuffU
Easy open with Coco Jack: I used one of these at the Raw Food Expo & it's the perfect tool if you buy coconuts by the case. The scoop is another item they have that gets the soft inside in one scoop. https://thecocojack.refersion.com/c/9781

Variations:

Chai Latte

2 Chai teabags or mini scoops of powdered chai tea
1/2 cup espresso coffee
1 cup coconut milk (the above recipe)
5 dates

Pumpkin Spice

2 Cups Coconut Milk (Basic Recipe)
2 Teaspoons Pure Pumpkin powder
5 Dates
1/8 Teaspoon Ground Star Anise

Chocolate Mousse - Extra Soft

2 Cups Coconut Milk (Basic Recipe)
*Leave out half the coconut water for a more firm texture
1 Banana
2 Teaspoon powdered cacao
1/8 Teaspoon raw carob powder
5 Dates

Pie Filling

2 Cups Coconut Milk (Basic Recipe)
*Leave out half the coconut water for a more firm texture
2 Bananas
2 Tablespoons White Chia seed

http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.

Rice Milk

posted Oct 29, 2014, 7:45 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]

Rice milk is easy to toss together and tasty. The good thing about making your own is that you are in control of the sweetness, and which sweeteners and ingredients you choose to use. Here is the basic recipe and some variations:

1/4 cup of cooked white rice or cooked brown rice
2 cups of purified water
1/8 teaspoonful organic vanilla extract
1 teaspoonful lecithin
1 teaspoonful coconut oil

This is the basic recipe, blend all ingredients on high for about 2 minutes and strain if needed to remove any pieces left from the blending process.

Sweet vanilla rice milk:
Same basic recipe as above, and you add the sweet flavor you will be using:

  • 1 tablespoon Maple syrup
  • or
  • 1 tablespoon Agave nectar
  • or
  • 1 banana (reduces shelf life)
  • or
  • 5 pitted dates
  • or
  • 2 tablespoons black strap molasses
  • or
  • 1 tablespoon rice syrup sweetener



On this recipe you will blend or stir in your sweet flavor.


Home made rice milk may have some texture issues and personal preference may lead you to make a different version.

This recipe leaves the milk at a whole milk thickness, and the mouth feel of rich milk. This gives more fullness than regular milk, and has less sugars when prepared unsweetened.



http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.

Probiotic Vegan Cream Cheese

posted Oct 10, 2014, 7:02 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]

This recipe (and the variations of this recipe listed in the PDF below) creates a creamy, delicious, fresh soft cheese like no other. Take this basic recipe with just 2 ingredients, and create over 20 types of cheese. Ferment cheese loafs, incorporate herbs and booster foods, and add flavors from fresh spices for the most exotic experience.

Ingredients
:
1 cup Macadamia nuts - soak this overnight
1 cup cashews - soak overnight in a separate container
2 capsules of probiotic supplements - the particular probiotics don't make much difference
1 cup purified water or rejuvilac

Directions:
  • In a high powered blender, combine the nuts, probiotics, and purified water.
  • Blend until velvet cream texture develops.
  • Place this into a cheesecloth placed in a colander to allow excess moisture to drip off, and air circulation to penetrate & promote the probiotic development, and keep overnight in the oven with the oven light on - or in a room with a temperature of about 71 degrees overnight.
  • Three days is the best amount of time to allow the flavors to fully ripen.

This first day of fermenting the nut mixture will deliver a very mild and sour cream type of flavor and that's what I used in this recipe for the potato salad. If you keep fermenting this combination you will end up with a more cheesy scent and flavor as it ripens, as well as a creamier texture.


See this video on making green juice, because the crackers you make can be made from the pulp!
Now see me making the kale crackers using the pulp from making green juice!

http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.
Below is the PDF that contains this recipe, and over 10 variants of this recipe along with a recipe for the best vegan flax crackers to serve along with this recipe.

Potato Salad - Plant Based Nutrition

posted Oct 10, 2014, 5:06 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]

This potato salad is rich and creamy - without using animal products that can be high in fat and low in nutrients. I'm using the vegan cream cheese in this recipe so please check the video below to see how that's done. This is a simple prep time of 10 minutes (not counting boiling and cooling the potatoes). I've chosen to put the potatoes into a pot to boil for 30 minutes prior to slicing them. I drained the liquid after it cooled, and then sliced the potatoes into slightly large bite size chunks. This will allow them to break up a little while combining them into the salad mixture so they will stay bite size when it's all done.

Potato Salad (vegan) by Ivy Hunter
Prep time: 10 minutes (not counting boiling the potatoes) and 40 minutes if you count the time boiling.

Ingredients:
4 golden potatoes
2 Large red potatoes
1 cup vegan cream cheese
1 red onion - this is about 1/2 cup of minced red onion
1 yellow beet - this is also about 1/2 cup of yellow beet after grating it.
2 carrots - which is 1/2 cup of grated carrot
2 tablespoons capers
2 tablespoons sun-dried tomatoes in oil
1/4 cup hemp-seed oil (optional)

Directions:
Prepare the vegetables - boiling the potatoes, and allowing them to cool. While cooling or after cooling when you are ready to toss together this salad, grate your vegetables, mince the onion, and have them ready to toss into a large bowl.

Begin by placing your vegan cream cheese into a large bowl. Add your oil and using a fork or small whisk just incorporate the oil into the cheese. Add the capers and tomatoes, and again incorporate them into your cheese mixture again until well combined. Add the carrot, onion, and beet and combine this all together very well. Now add your chunks of potatoes, fold them into the mixture well, and place your potato salad into a nice serving bowl. Serve, or chill for 4 hours for a nice cold potato salad.



Vegan Cream Cheese by Ivy Hunter
See video below for macadamia nut cheese, or follow this recipe for a more creamy version.

Ingredients:
1 cup Macadamia nuts - soak this overnight
1 cup cashews - soak overnight in a separate container
2 capsules of probiotic supplements - the particular probiotics don't make much difference
1 cup purified water or rejuvillac

Directions:
In a high powered blender, combine the nuts, probiotics, and purified water. Blend until velvet cream texture develops. Place this into a cheesecloth placed in a colander to allow excess moisture to drip off, and air circulation to penetrate & promote the probiotic development, and keep overnight in the oven with the oven light on - or in a room with a temperature of about 71 degrees overnight. Three days is the best amount of time to allow the flavors to fully ripen. This first day of fermenting the nut mixture will deliver a very mild and sour cream type of flavor and that's what I used in this recipe for the potato salad. If you keep fermenting this combination you will end up with a more cheesy scent and flavor as it ripens, as well as a creamier texture.
http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.

Humming Bird & Bee Feed / Sugar Blend

posted Sep 17, 2014, 1:54 PM by Ivy Hunter   [ updated Nov 9, 2014, 3:12 PM ]

You can make it yourself, just look at the packaging of the commercial versions with preservatives, colors, and chemicals. The birds and the bees will thank you for making this. All it takes is a simple cup of sugar, and if you would like the red color, then add 1 red hibiscus flower for the hummingbirds.


Recipe  by Ivy Hunter
Makes 1 1/4 cup

1 cup organic sugar
1 cup purified hot water

Combine the two, and for hummingbirds only, you can add 1 hibiscus flower for red color.
Stir until there are no sugar crystals present, fill your feeders or a plate with sticks, leaves, flowers, and things for bees to stand on while drinking. Watch as you find out how many bees & hummingbirds are in your area. Change this every 2 weeks if something is remaining. It will not go bad, it will only ferment - which creates alcohol and may increase the chances of birds flying into windows and doing drunken things.


Get personal holistic nutrition consulting from the comfort of your home or office. Call or contact us at http://Hunter-Nutrition.com
Get articles like this plus my 5 week introductory class totally free:
http://eepurl.com/1Rukn



Home Made Hash Browns

posted Aug 26, 2014, 9:47 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:23 AM ]

DIY Home made hash browns - Freezer ready

Get recipes like this plus my 5 week introductory class totally free:
http://eepurl.com/1Rukn


Sitting on the open air upstairs porch with a hot plate of sauteed vegetables, a traditional hash brown with ketchup, and a cup of coffee in the other seems like the perfect thing to a warm summers end. During the month of August we have potatoes in season. 50 pound bags on sale for a mere $8.99 and you would rather pass on that unless you own a restaurant. I took the challenge since I love to buy what's in season, prepare it, store and save it so I have the foods bought at their lowest cost, in peak season at their highest nutritional value ready to go.


*Pre-rinse and scrub the amount of potatoes you want to use, I used about 5 pounds.


You will need:

  1. Some way of shredding the potatoes: a food processor, mandolin, or cheese grater will work. Any will do, and this gives you the form that works best in hash browns.
  2. A bakers ring, typically they are used for biscuits, or eggs. These rings are typically stainless steel and you can substitute these by using a deep cookie cutter, or some shape you can come up with that is resistant to water. Plastic containers can do, since you will be working with room temp semi-cooked potatoes to form your hash browns.
  3. Cookie sheet
  4. Oil



1. Slice, shred, grate, or use a food processor. I used a mandolin to slice about 5 pounds of potatoes to make these hash browns. After the rinsing process you can slice them up any way you want. The purpose is to get them into the form they will be used to form your hash browns. Small slivers is what you are after.


2. Soak your sliced potatoes in water, swish around using your hands so the water becomes whitish. You will be releasing most of the free starch this way, which improves the crispy golden brown result with the hash browns.


3. Rinse and repeat if your water was really milky. The rinsing will help to remove more starch and give the crispy golden brown edges.


4. Pour about 3 tablespoons of olive oil over the potatoes and use your hands to toss them, mixing well so they are almost all coated with a thin layer of oil. This prevents sticking to the cookie sheet. 


5. Place them onto a cookie sheet about 1 to 2 inches deep. Layering is going to happen.


6. Pre-bake at 375 degrees for 15 minutes. Most will be tender soft, and some will still be crunchy raw in the middle. Now you are ready to form your hash browns.


7. Using a mould, bakers ring, or deep stainless steel cookie cutter you press this mixture into the form and then place onto a cookie sheet for freezing. Freeze these formed beauties for 2 hours, then place them into a sealed container and keep in the freezer until you are ready to have hash browns.


8. When you are ready for some hash browns, get 1 tablespoon of oil in a pan and pan fry them until golden brown. Add salt while still hot. Serve with ketchup or black pepper gravy.


http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.





Get personal holistic nutrition consulting from the comfort of your home or office. Call or contact us at http://Hunter-Nutrition.com
Get articles like this plus my 5 week introductory class totally free:
http://eepurl.com/1Rukn

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Pickled Sweet Beets

posted Aug 16, 2014, 6:47 PM by Ivy Hunter   [ updated Jun 1, 2015, 11:05 AM ]

Pickled sweet beets - Stores in the fridge for up to a year!
  •     8 medium beets - any color you like, it will all end up the same color as the darkest beet.
  •     2 small red onions- chopped fine
  •     3 tablespoons brown sugar (Optional - omit for regular pickled beets) or brown rice syrup
  •     2 teaspoons Celtic sea salt
  •     2 cups vinegar kombucha - home made but good kombucha
  •     2 cups sweet rice cooking wine
Directions:
  1.    Cook the beets well (optional). Using a mandolin slice the onions and beets fine. If using raw beets, slice them thin.
  2.    Heat 1/4 cup of the vinegar enough to melt the sugar into it, then mix with the rest of the vinegar & rice wine.
  3.    Add your beet and onion mix to the mason jars and pack tight, then add the liquid over the top to cover. If you need more liquid then just add more sweet rice cooking wine.
  4.    Seal tight & store in the fridge

Remember to always use very clean knives, surfaces, jars, and stuff for the job.



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Get personal holistic nutrition consulting from the comfort of your home or office. Call or contact at http://Hunter-Nutrition.com
Get articles totally free:
http://eepurl.com/1Rukn


http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.
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Creamy Vegan Cole Slaw!

posted Aug 16, 2014, 6:43 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:23 AM ]

Creamy vegan cole slaw


Creamy Vegan Cole Slaw
by Ivy Hunter Get articles like this plus my 5 week introductory class totally free: http://eepurl.com/1Rukn
You will love this recipe for super creamy vegan version of cole slaw



I’ve always enjoyed a cold cole slaw on hot days or as an easy dish to bring to a potluck. The potluck dinner approached and I realized I had a bunch of cabbage which seems to be at peak harvesting season right now. It’s a good, fresh, seasonal salad to bring, and I chose organic wherever possible. I’ve put together cole slaw before, but this was a potluck with the full play, cast, and set party. The room must have been seated for over 100 people. This potluck salad would need to accent the other dishes well and be something everyone would like. 


Using organic cabbage, and carrots I obtained at a local farmers market, and local tart lemons, I sought out an old favorite recipe. Before developing my own recipe. I found my heart’s desire online at Recipes.com and that recipe represents the flavor I would imagine would be the ideal and best cole slaw (Gardens, 2014). When compared, I come pretty close to the flavor - delicious! I wanted to get that flavor as my ultimate goal in preparing this dish. I was also going for sweet & crunchy as well, and this salad had to be kind of junk foodie vegan food as I’ve been known to make in a whole food way. I took my chances and went for it by mixing what I thought would give me the same consistency of sauce for the slaw. It turns out sweet, and very creamy. The crunch can obtained by slicing the cabbage a little thicker. I used a cheese grater for the carrots and cabbage to get a creamier texture.


I’ll tell you the trick that really worked with this recipe. The sauce must be mixed well in a separate bowl and the cole slaw is always folded into the sauce – so use a big bowl. I have a large stainless steel restaurant bowl that is about 2 feet across that I found in the thrift store and it’s perfect for tossing them together. Mix your sauce in the container you will toss the cole slaw in – so although you will not make all that much sauce, you still need a lot of room. 


So I got to the part where I’m mixing the sauce and I realized I needed my electric hand mixer. Mixing this with an electric hand mixer took only 2 or 3 minutes. I recommend having the Tofutti vegan cream cheese at room temp before mixing. Mine was refrigerated and it took a while to break up the clumps of cream cheese.


Creamy Vegan Cole Slaw by Ivy Hunter 
Serves 15 (Potluck style)

Directions

Toss together & set aside:
1 small head or ½ large head of green cabbage – shredded

½ head of red cabbage – shredded

3 large carrots – peeled & grated 


In a large bowl combine:
3 tablespoons of kombucha vinegar

1 tub Tofutti – vegan cream cheese

1 teaspoonful Veganaise – organic mayo replacement

1 tablespoon whole cracked mustard – Organic store shelf item usually in plastic squeeze bottles

2 tablespoons lemon juice or, juice from 1 tart fresh lemon – the fresh lemons I used were wonderful on this.

1 teaspoon black coarse pepper

1 teaspoon celtic sea salt

3 tablespoons organic unrefined cane sugar
½ cup coconut milk


Directions:

In your large bowl (about 2 quarts or more in size) you will mix all of the ingredients, except for the cabbage, and carrots.

Using a hand mixer blend on high for 2 minutes, using a whisk – combine to a velvet texture without lumps. Taste.

Toss the vegetables together and then fold them into your sauce mixture. 

Cover & chill for 2 hours before serving

http://www.amazon.com/dp/B00VUE33W2


Recipes from this page can also be found in these cookbooks.





Also located at:
http://hunternutrition.blogspot.com/2014/04/creamy-vegan-cole-slaw.html


Get personal holistic nutrition consulting from the comfort of your home or office. Call or contact us at http://Hunter-Nutrition.com
Get articles like this plus my 5 week introductory class totally free:
http://eepurl.com/1Rukn

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