Monthly Archives: December 2011

E-book Preview and Last Day to Enter Giveaway!

Today is the last day to enter the E-book and Dessert Spice Giveaway so head on over here for a shot at that πŸ™‚

I am incredibly excited to be releasing 31 Days of Sugar Free Desserts tomorrow! Here is a preview of the gorgeous cover done by the very talented Sylvia Christeen.

The recipes are:

Sugar-free and exclusively stevia sweetened
Properly combined
Excellent as part of a detox diet-lifestyle
Rich in raw and/or vegan options
Very minimal on grains and nuts
Inspired by my own experiences in food experimentation and knowing how great I feel with a vegetable-focused, low-sugar way of eating
Most recipes serve about 2

The recipes include:

Vegan Maple Bacon Ice Cream
Chocolate Kale Chips
Flourless Red Velvet Pancakes
Carob Sunbutter Cups
Sweet Potato Chips & Vanilla Bean Avocado Cream
Ginger Cheesecake Frozen Yogurt
…and 25 more.

The Carrot Cake Frittata and the Wintry Carrot Milk were a preview, the rest are up for discovery New Years Day πŸ™‚

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Greek Pizza Salad and Rose Cleanse Intro

Greek Pizza Salad

I threw my first dinner party last night! I’ve been wanting to play hostess for way too long now and finally got a chance. As I planned my dinner menu I hopped back and forth between wanting to make a Greek salad or something with pizza style dressings. Then the lightbulb came on. Greek. Pizza. Salad. Ohhh my goodness. It was a win and perfect alongside baked salmon, lemon butter broccoli, a couple bottles of red wine, and caramel filled dark chocolates.

Ingredients:

1 large head romaine, chopped
1/4 red onion, thinly sliced
1 1/2 cups dry roasted mushrooms (halved and baked dry at 250 for 1.5 hours)
1/2 cup pitted kalamata olives
5 oz. goat or sheep feta
1 cup chopped sun dried tomoatoes (soaked until soft)
1/2 lb cherry tomatoes
3 cloves garlic, minced
1/4 cup chopped fresh basil
2 tbsp fresh oregano

Toss the romaine, onions, and mushrooms in a large bowl. Place the soaked sun dried tomatoes, cherry tomatoes, garlic, basil, and oregano in a food processor. Pulse until smoothed together but still chunky. Pour into the salad and add crumbled feta and olives. Mix so everything is coated.

I mentioned a few posts back that I’ll be participating the The Rose Cleanse starting January 1st. I know there are a few of you who will be having some fun along with me and I hope you’ll share your experiences, for those of you unfamiliar, here is a description of the cleanse:

The protocol is really simple. From the time you wake up in the morning until the evening you will consume fresh-pressed, raw vegetable juices (either from your own kitchen or from a local juice bar), herbal tea, and if needed, organic vegetable broth. This will serve to awaken the accumulated waste matter in your body. Around 5:00 or 6:00 at night, you will break your short β€œmini-fast” with a satisfying, vegetable centric meal (think big salad with baked winter squashes like acorn or spaghetti squash or sweet potatoes with a touch of butter and sea salt) OR a meal centered around a big salad with raw goat cheese and wild, organic fish.

You will combine this eating protocol with cleansing techniques (e.g. enemas and/or colon hydrotherapy, sweating, movement, body brushing) to assist your body in releasing the accumulated waste that needs to leave your body. These can be done on a schedule that you feel comfortable with from both a time and budget perspective.

So basically, its a mini juice fast followed up with a vegetable centric dinner.
Honestly, I’ve been playing with this health and detox lifestyle for awhile and I like to live this way most of the time anyways. I am, however, looking forward to the chance to step it up a bit. I love my days on juices but the last few months have seen me slipping into an off-and-on caffeine habit. Speaking of bad habits, there’s also that one where I eat for entertainment instead of nourishment. I’m sure I’m not alone here! Most days, my body doesn’t ask for anything hearty until dinner time but I find myself anxiously snacking because I feel that it grounds my nervous energy or distracts me from boredom. I’m also glad for an excuse to takie a little sugar break (experimenting with all these sugar free dessert recipes for the E-book has been the perfect preparation :D). And yes, as stated above, “cleansing techniques” will be employed. I’m totally down with the body brushing/colon cleansing/sauna sweating type adventures that are so helpful when embarking on a cleansing journey.

I’m undecided as to whether I’ll post daily during January or just give occasional updates, I don’t want to overwhelm anybody with endless cleanse chatter πŸ˜‰ The only thing I’ll guarantee is a heap of delicious vegetable inspiration!

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Filed under Goat Cheese, Recipes, Salad

Top Recipes of 2011

The twelve recipes I was most excited about this year:

Cinnamon Ginger Green Juice

Baby Romaine with Honey Goat Cheese and Smoky Dijon

Kale Chip Nachos

Spiked Vanilla Chai

Sunbutter Stir Fry

Goat Cheese Sushi

Carrot Cake Frittata with Cream Cheese Frosting

Pumpkin Pie Kombucha

Asian Inspired Slaw with Wasabi Peas and Miso Dressing

Portobello Salmon Sandwich

Smoky Raw Sweet Potato Hummus

Acorn Squash Ribs


I’ve been LOVING hearing when someone makes a recipe and likes it, I’d love to hear if you have any favorites!

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Sunbutter Stir Fry and Three Days Left to Enter Giveaway

Sunbutter Stir Fry is not pretty. Sunbutter Stir Fry is, however, delicious. I could not seem to get an attractive shot of this dish but WOW was it amazing. There is somewhat of a Sunbutter obsession going on in this household (Dark Chocolate Sunbutter Cups anyone?) and I discovered that it makes an even better “peanut sauce” than peanut sauce! You can get the unsweetened version and sweeten with stevia if you would like but I used the regular kind for this recipe.

Ingredients:

4 cups stir fry veggies (I used baby carrots, broccoli, snap peas, mushrooms, bamboo shoots, zucchini, and water chestnuts)
1/4-1/2 cup nama shoyu (or soy sauce of choice)
1/4-1/2 cup sunbutter
coconut oil
red pepper flakes
2 cloves minced raw garlic

Heat a bit of coconut oil over medium high in a large pan and add veggies, stirring for about five minutes. Add the nama shoyu and sunbutter until you get to your desired sauce consistency. Cook a few minutes longer in the sauce. Sprinkle in a pinch of red pepper flakes and some minced fresh garlic.

You have until the 31st to enter the e-book and Dessert Spice Giveaway, head on over here and leave a comment!

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Wintry Carrot Milk and Dessert Spice Giveaway


It’s amazing what a good herb or spice can bring to a dish, especially when you’re playing with veggies! I’m a big fan of Frank Giglio, a classically trained chef who’s delectable recipes are completely mouth watering. Frank has developed an absolutely gorgeous line of gourmet spices, and among them is the delightful Autumn Dessert Spice which is featured today (so I suppose I should have called it Autumn Carrot Milk…but that didn’t feel right for December). I’m also (with massive help from my talented roommate) finishing up my ebook, 31 Days of Sugar Free Desserts, available on New Years Day. Including todays recipe, there are a few others from the book also spiced up with Franks creation and I thought it might be lovely to do another giveaway πŸ™‚ Frank has agreed to send out a tin of this sweet and smoky goodness and I’ll be throwing in a copy of the ebook for the winner! Now go make some tasty Carrot Milk and meet me after the recipe for giveaway details…

Ingredients:

1/2 cup fresh carrot juice
1/2 raw goats milk
vanilla stevia, to taste
1/4-1/2 tsp Franks Finest Dessert Spice

**Alternatively you could use a fresh nut milk but make it 3/4 nut milk to 1/4 carrot juice.

Blend and drink.

How to win a copy of my e-book 31 Days of Sugar Free Desserts AND a tin of Franks Finest Autumn Dessert Spice:

1. Subscribe to The Vegetable Centric Kitchen (in the right hand corner of the blog).

2. “Like” The Vegetable Centric Kitchen on Facebook.

and/or

3. Leave a comment below letting me know you did either of the above things or just that you want to win πŸ™‚

You will be able to enter through the 31st of December and the winner will be announced on the 1st!

Dorian freaking loves carrot milk.

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Filed under beverages, Giveaway, Goat Cheese, Juice, Recipes

Christmas in Pictures

One bunch of kale for me, one for everyone else πŸ˜‰

Dorian loving his new Christmas sweater.

Carrot Ginger Martinis.

I’m very excited to announce that I’ll be doing a yummy giveaway tomorrow, so check back for that! In the meantime, go have some vegan eggnog, or as I called it today: “lunch” πŸ˜‰ Merry Christmas!

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Christmas Eve

Two words: Pizza Fondue. Ok, two more: Coconut Eggnog. Fine, fine, fine just a couple more: Modern Family (season 2!). That was how we spent our Christmas Eve. I couldn’t sum it up in two words, but those six just about did it.

The mysterious 'nog making roommate.

For fabulous fondue go here, for fabulous eggnog, hit up your local health food store, for fabulous people…well, I hope you have a few of those floating around already this weekend πŸ™‚ Britney came up from Seattle to join my Bellinghamster roommate and I for Christmas festivities. Crazy last minute grocery shopping and renditions of “I Want a Hippopotamus for Christmas” filled our morning and I spent the rest of the day in my ridiculous, awesome, ridiculously awesome new pajamas that may or may not have feet attached.
My mom totally wins for best Christmas present. This year is special as it’s the first year I’ve gotten to spend the holidays with my lady…who by the way, kept it classy in her adorable button down while I insisted that nothing was more appropriate for Christmas Eve dinner that pink footie pj’s with pandas. Merry Christmas Eve (or “Happy Christmas” as we’ve been saying…with a British accent…we’re truly not this obnoxious all the time…) to everybody, hope you’re having a lovely weekend so far!

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