Tangled-up in Kelp….

I love seaweed!
It is delicious, nutritious, and available in so many forms! Kelp is my current favorite, due in part to Sea Tangle Kelp Noodles
“Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.  Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles.” (kelpnoodles.com)
“Kelp has a high concentration of iodine, which makes it useful for treating goiter and other thyroid problems. It also works to treat the inflammation of joints from arthritis.” (herbco.com)
I have been having so much fun with these delicious, raw noodles! They are awesome on top of a salad, topped with marinara sauce or Avocado Pesto, and tossed in a stir-fry. Try this recipe! I featured it in a Tasty Tuesday/Foodie Friday at Rollin’ Oats. It went over so well, the cafe’ is costing it out to see if they can include it on their regular menu! If you like ginger, you will LOVE this recipe!

Almond Kelp Noodle Salad
Ingredients:
– 12 oz pkg Sea Tangle Kelp Noodles
– 1 c Carrots, grated
– 1 c Red Cabbage, shredded
– 1 c Green Cabbage shredded
– 2 c Baby Bok Choy, shredded
– 1/4 c Daikon, shredded
– 6 Tbsp Almond Butter
– 2 Tbsp peeled, grated Ginger
– 1/2 c Coconut Water (I used Amy and Brian Coconut Juice)
– 1 Tbsp Toasted Sesame Oil
– 2 Tbsp Lemon Juice
– 1 1/2 t Sea Salt
– 2 tsp Bragg Liquid Aminos
1. Rinse Kelp Noodles, cut to desired length, and place in a bowl with the vegetables.
2. Place Almond Butter, Ginger, Coconut Water, Sesame Oil, Lemon Juice, Sea Salt, and Braggs in a blender. Process until smooth.
3. Pour dressing over vegetables and noodles, toss, and allow to marinate at least 30 minutes before serving.
This salad tastes even better the next day! Have you ever tried Kelp Noodles? What is your favorite recipe? I’m always looking for something new!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

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Twins!!!….

You know the old saying “two is better than one”? Well, get ready for a double play because here comes new fudgie baby #2! This recipe arose from a need to use a bunch of the ingredients in our pantry. We are moving in a few weeks. The less food the better! There are certain ingredients that I always feel a rush of victory upon using up. Coconut Oil, Tahini, Molasses, Maple Syrup, Xanthum Gum… these are all ingredients that seem to take FOREVER for me to use up because I use them in such small amounts. In fact, until this year I had never gone through an entire container of any of these ingredients! …Probably because I never lived in one place long enough…. But all that is about to change. I can’t believe we just bought a “Forever” Home!!!!!!!!!!!! AHHHHHHHHHHHHHH!!!!! I AM SO EXCITED!!!!!!!!!!!! We are meeting with a flooring guy on Wednesday to discuss re-carpeting the bedrooms and tiling the kitchen. We are also discussing paint colors and changing around certain aspects of the kitchen to give it a more open feel. Then, it’s reupholstering the sofa and painting the walls…….. You really don’t want to get me started. Okay… focus Katrina… on to the recipe!

Bahama Breeze Fudgie Babies
Ingredients:
– 1 cup Golden Raisins
– 1 cup Pecans
– 2 teaspoons Ginger
– 1 teaspoon Nutmeg
Combine all ingredients in a food processor until a ball forms.
Pinch off walnut size pieces and roll into ball shapes.
Freeze about 15 minutes before serving. (personal preference)
So…. How was your Monday? Do you have any exciting plans for this week?
GF Guy and I are going to see a production of Godspell on Wednesday, an improv comedy show on Thursday, and going to a graduation on Friday. Then we go to West Palm for my little sister’s graduation and off to the Bahamas on a cruise with the fam! It’s going to be one whirlwind of a week!

A New Baby….

Last night I got bored. So…. I made up 2 new raw dessert recipes, a new entree, a new side dish, AND a new corn bread recipe! I don’t know why I was so bored. I should really be able to simply “be” after such a hectic couple of weeks. Saturday morning I was up at 5:30am to set up for the Autism Speaks Walk for Autism. After that was over, GF Guy and I decided to play! We went hunting for new furniture for our new home and got some good ideas. Then, we went to the Ray’s baseball game and staid after for the ZZ Top concert. ZZ Top was AMAZING! You know how some bands, when they get older, kind of lose it. Not ZZ Top! They were rockin’ it like none other! We love kickin’ it old school! We arrived home after midnight and I slept in until 9:30am on Sunday! Then it was church and Tita’s. We got home from Tita’s around 5:00 and I really wanted to go clothes shopping. Sadly, no one was available to go with me… So… that is how I ended up in the kitchen. THE END! Enjoy this recipe!

Pumpkin Pie Fudgie Babies
Ingredients:
– 1 cup Pumpkin Seeds
– 6 to 7 Medjool Dates, pitted
– 1 tablespoon Cinnamon
– 1 tablespoon Coconut Oil
Process in your food processor until a ball forms. 
Pinch off walnut size pieces and roll into small ball shapes.
Freeze 15 minutes before serving. (That’s just my preference. You may eat them immediately or simply refrigerate them if you like.)
These are my new favorite! They taste just like a homemade LaraBar! Seriously, you must make them!
How do you unwind after a hectic week?

Totally "RAW-some"….

Last Saturday, I co-taught a Raw Foods “Uncooking” class with my friend Angela. It was a wonderful hour of uncooking, sharing, and learning. It was so fun to swap ideas and play with our food! Below is the recipe we made. I took some of the leftovers home for dinner that night. GF Guy thought it was surprisingly good! (He is so tolerant! hahahaha) The photo is of our leftovers. The original presentation was much more artistic! If you are looking for a raw recipe to impress, this is it! Enjoy!
Raw Zucchini Spaghetti and Walnut “Meatballs”
Ingredients:
– 2 to 3 organic Zucchini
Raw Tomato Sauce:
– 1/2 cup Sun Dried Tomatoes, soaked in filtered water for 1 hour
– 1 Medjool Date, pitted and soaked in filtered water for 1 hour
– 1 cup Tomatoes, quartered and seeded
– 1 clove Garlic, peeled
– 2 packed tablespoons Fresh Basil
– 1/2 teaspoon Sea Salt
– Dash of Cayenne Pepper
– 1 tablespoon Extra virgin Olive Oil
– 4 chopped Pimento Stuffed Olives (not raw – optional)
Walnut “Meatballs”:
– 1 1/3 cup Raw Walnuts, soaked for several hours
– 1 tablespoon Nutritional Yeast
– 1 1/2 tablespoons Extra Virgin Olive Oil
– 2 teaspoons freshly squeezed Lemon Juice
– 2 teaspoons Braggs Liquid Aminos
– 1 teaspoon Garlic, minced
– 1 teaspoon thinly sliced Green Onion (white part only)
– 1 1/2 tablespoons Fresh Italian Parsley, minced plus some for garnish
Make the Zucchini Spaghetti on a Spiralizer. Place in a mixing bowl and set aside.
While running the food processor with an “S” blade, run the clove of garlic throught he chure. After it is minced, add the drained sun dried tomatoes and date to the food processor along with the fresh tomatoes, basil, salt, cayenne pepper, olive oil and olives (optional). Process until smooth. Place the tomato sauce in a small bowl and set aside.
Wash and dry the food processor. Drain and rinse the walnuts and add them to the food processor along with the nutritional yeast, olive oil, lemon juice, Braggs, and garlic. Process until smooth, stopping now and then to scrape down the sides. Add thinly sliced green onion and minced fresh parsley and pulse several times until combined. Make 12 little, round “meatballs”. Dip each “meatball” in the sauce until covered and set aside. Take the rest of the sauce and add it to the zucchini noodles. Divide the zucchini and sauce into 4 plates and place 3 sauce covered meatballs on each. Garnish with parsley and a little nutritional yeast and serve immediately.
As many of you may have gathered, I have had an incredibly busy schedule as of late. One unbelievably bright spot amidst the flurry of activity has been my “Fairy Blog-mother”, Cari the writer of Sweetpea’s Gluten Free Kitchen. She sent me 3, count ’em, 3 packages containing her house warming gifts to GF Guy and myself to congratulate us on our first home. Take a look at this amazingness!

All I can say is I am left utterly speechless at her generosity….. AND I CAN’T WAIT TO PLAY WITH IT ALL!!!!!!!!!!!!!!!! Our new neighbors are going to be so confused when they constantly smell curry, but see 2 little white people entering and exiting the place! hahahahaha LOVE IT! 
Thank you so much Cari! You are the best “Fairy Blog-Mother” EVER!!!!!

Charlie Has Left the Chocolate Factory….

A few weeks ago, the illustrious Veggie Girl suggested I try using Carob Powder in place of Cocoa Powder. Needless to say, I was a bit dubious. I had never tasted Carob and really had no clue as to what it was…. So I googled it!
Carob is a tropical pod (part of the legume family) that is roasted, dried, and ground into a powder.


It has a sweeter taste than Cocoa, is caffeine free, and contains 3 times as much Calcium as your average Cocoa Powder.

Hmmm…. worth a shot, right?

I decided to make my Mint Chocolate Fudgie Babies, but with Carob Powder instead of Cocoa Powder.

Mint Carob Fudgie Babies!!!!!!!


I rolled 1/3 of them in Powdered Sugar, rolled 1/3 of them in Carob Powder, and left 1/3 of them plain, “Original Flavor” if you will! DE-LICIOUS!!!!!!!!!!!!!!! I MUCH prefer them to their Cocoa counterparts. I can’t wait to see what else I can make with Carob!

Thanks for the recommendation Veggie Girl!

Coming up: I received a reader request to try making Ice Cream with half Coconut Milk and half Hemp Milk. My results, coming soon!!!!!!!!!!!

If you have any recipe requests/suggestions feel free to ask! I love trying out new things and ideas!

This post is linked to Slightly Indulgent Tuesdays and Tempt My Tummy Tuesdays.

Candy Bars Are So Last Year….

I have an embarrassing confession.

I used to LOVE candy bars. The ooey, gooey, chocolaty goodness called to me, and I answered it’s siren song. My friends personal favorites were:

Carmello

Midnight Milky Way


Twix


and…..

ALMOND JOY!!!!!!!!!!!!!!!!!


Can you guess which one was my favorite?

How can you resist those layers of coconut and almonds coated in rich chocolate?

Plus, they are joyous! They have a sense of humor….


Now, the thought of eating one of these sweet bars of decadence kind of makes me sick. How did I ever eat a whole one of these in one sitting?! I would probably go into sugar-shock for a week… solid! However, that does not mean I do not still appreciate and love the flavor combinations of these classic check-out line treats. How can you go wrong with coconut, almond, and cocoa?

BUT… I have grown up… (don’t laugh!) I have moved on… I have evolved…

You get the picture…

I decided to use my new found love of “children” to create a “grand baby” for my mom to enjoy. It is time for more fun with Fudgie Babies!!!!!!!!! My mom prefers her babies less “date-y” and more “cocoa-y”. Using her personal preferences, this is what I came up with.


Almond Joy Fudgie Babies


Ingredients:
– 8 Medjool Dates, pitted
– 1 cup Walnuts
– 1 teaspoon Almond Extract
– 5 tablespoons Cocoa Powder
– organic Unsweetened, Shredded Coconut, for rolling

Place all ingredients, except the coconut, into a food processor.
Process until the ingredients come together to form a ball.
Form into balls and roll in coconut flakes.
Store in the refrigerator or freezer.

Next time I might try using Almonds instead of Walnuts and Vanilla Extract instead of Almond Extract. I liked the flavor, but I think these changes would be more like the original.

My mom LOVED her new Fudgie Grand-Babies. In fact, she took most of them home with her! Thanks mom! You are the best Grandma EVER!

What were/are your favorite candy bars/candy?

Fudgie Not Pudgie….

I have become a part of a growing movement. A movement so amazing, I can not keep it to myself…..

GF Guy and I are having a baby!


A FUDGIE BABY!!!!!!!!!!!!!!!!!!!!

Everyone’s favorite Chocolate-Covered Vegan, Katie, has started a raw revolution with her Fudgie Baby recipe. Variations have been popping up all over the blog-o-sphere. It was only a matter of time before I jumped on the bandwagon.

I was a bit nervous about how receptive GF Guy would be to welcoming these adorable babies into our little home. I need not have worried. HE LOVED THEM! … as did my mom,and trainer, and….. you get the picture. I just can’t help myself! I have to spread the word! These are the BEST, easiest, healthiest, most satisfying dessert EVER!!!!!!! Make them NOW!

Mint Chocolate Fudgie Babies


Ingredients:
– 8 oz. Dates, pitted
– 1 cup Walnuts
– 1 teaspoon Peppermint Extract
– 4 tablespoons Cocoa Powder

Place ingredients in a food processor.


Whirl away until a ball forms.


Pinch off pieces and roll into little baby balls.
Enjoy!

I can not wait to try more variations. My mind is going crazy with the possibilities! Any requests/suggestions?
Speaking of Katie, she is hosting an awesome Chocolate-y giveaway!
While you are at it, be sure to check out Katie’s Operation Chocolate-Covered Kindness. She is such a wonderful lady with such a giving heart!

This post is linked to the “What Can I Eat That’s Gluten Free” even hosted by The Gluten-Free Homemaker.

Rock N’ Roll….

Not to “toot my own horn”, but I just made the BEST LUNCH EVER!!!!!!! I like my lunches to be simple, quick, and delicious. Not to much to ask, right? I also like them to be different. I’m not one to eat exactly the same thing every day if I can help it. Meals should inspire you!
Today’s star ingredient was my new love, Sunja’s Kimchi!


What is Kimchi you ask? Well, this is what it looks like.

And here is an explanation.
To answer your question, I turned to Sunja’s website:
“Kimchi is a traditional Korean dish served at every meal. It is Korea’s most representative food-rich with flavor, nutritional value and is naturally fermented to preserve the fresh vegetables. Unlike commercial kimchi, Sunja’s kimchi adds no sugar, no MSG or fish extracts and is vegan and vegetarian. Sunja’s kimchi is low in calories, is fat free and is a great source of easily digested fiber, iron and potassium.

The fermentation process which gives Sunja’s Kimchi it’s unique tang creates the lactic acid which preserves and enhances the vegetables. Sunja’s Kimchi is made with cabbage, radishes, garlic, scallions and leeks, all of which have health benefits that are well documented in the natural food industry. The carrots, sweet and hot peppers as well as the cabbage are rich sources of important carotenes. All together, this special product stimulates the appetite and encourages good overall digestive health. It’s no wonder that Health Magazine named Kimchi as one of the “top five healthiest foods in the world”. Health benefits of this super food include lowered cholesterol, improved digestion, essential vitamins and minerals and live probiotics.”

Pretty fantastic, right? I have been eating my Kimchi straight from the jar up until today. (Don’t judge! It’s that good!) Enough suspense! Here is my Kimchi Creation.

Kimchi Nori Rolls

Ingredients:
– Toasted Nori Sheets
– Cucumber, cut into matchsticks
– Carrot, cut into matchsticks
– Sunja’s Medium Spicy Cabbage Kimchi
– Celery, cut into matchsticks

Place ingredients, in on the sheet of Nori.

Roll.
Either cut into sushi-esque pieces, or eat whole. (One guess which I did!)

Happy Rolling!

Avacado Awesome-ness…


In honor of this month’s theme, cold foods, here is my favorite raw meal….

Spicy Kale Salad

Ingredients:

– 1 bunch of Green Kale
– 1 bunch of Lacinato Kale
– 1 pint of Mungi Beans (Crunchy Mix) (contains adzuki beans, mung beans, green lentils, red lentils, and green peas)
– 2 1/2 cups Lemon Juice
– 1/2 cup Agave Nectar
– 1/2 teaspoon 90,000 mil. of Cayenne Pepper
– 2 Hass Avacados
– 1 pint Cherry Tomatoes

Wash Kale in large bowl of water with 2 tablespoons of vinegar. Rinse well.
Cut or tear Kale in pieces.
Mix lemon juice and agave in a bowl. Add cayenne pepper and stir.
Pour over Kale in small amounts while mixing with your fingers from the bottom up.
Mix/Massage until all liquid has saturated the kale evenly. (Warning… this takes a while)
Cut cherry tomatoes in half. Mix into Kale with fingers from the bottom up.
Mix crunchy mix the same way.
Peel and cut avacados into small square pieces.
Mix slowly in small amounts at a time with your fingers from the bottom up, being careful not to damage the avacados.
Refrigerate overnight (or at least 4 hours) for best flavor.
Stir well and eat.
(I drained the extra dressing the next morning. There was a bit too much for me, personally.)

Seriously, this salad is heaven! The spicy kick of the Cayenne mixed with the acidity of the lemon juice is perfectly mellowed by the Agave Nectar. Enjoy!