Fire Roasted Artichoke Hearts & Thai Dipping Sauce

It's been a few days since my last post because I had a wonderful visit with my birth mother catching up on our lives and cooking together all week. Now since I have been on this vegan quest I was worried that my new way of life and cooking might be faltered with company however I found that it was kind of fun trying to find ways to introduce this lifestyle to someone who loves food but is also a meat-eater. I did cheat one night with salmon and only ate about a 4 oz size. My stomach did a few turns since I wasn't used to it but all in all it was an easy week of cooking and even ejoying some fantastic organic red wine. Sipping a glass or two throughout the evening without over endulging.

The first evening we sat outside in the beautiful October sky and enjoyed a spread of Fire Roasted Artichoke Hearts with a Thai Dipping Sauce, Slow Roasted Tomato Jam with Grilled Flatbread and a fabulous Organic Zinfandel!

It was a perfect light dinner and conversation. The tomato jam was a huge hit - once again! Which I have been told needs to be jarred and sold. So don't be surprised if you receive some from me for the holidays this year. I just might take her up on the advice.

Here is the recipe for the artichoke hearts and sauce. I hope you enjoy!

Fire Roasted Artichoke Hearts

2 Artichoke Hearts

1 Lemon

Water

Sea Salt

Cracked Black Pepper

To prepare the artichokes for the grill. Wash them throughly and open the leaves to let the water run through. Then turn the artichokes upside down and give them a good shake to release the trapped water. Dry them by putting on a paper towel and then pat dry.

Using a sharp knife, trim off the top about 1 1/2 to 2" from the top where the leaves are tightly bunched.

Take some kitchen shears and trim the sharp points off each leaf continuing all around the artichoke.

Slice the artichoke in half bearing the head of the violet-colored thistle-like flower in the center. Now use a spoon and scoop out the center getting all the prickly pieces out.

In a large stock pot add about 2 quarts of water, season with sea salt, squeeze fresh lemon juice and add the lemons to the water. Bring the water to a boil and add the artichoke heart halves.

Boil in the seasoned water for approximately 15 minutes. Drain and let dry completely by placing face down on a pallet of papertowels.

Brush the artichoke heart halves with melted coconut oil and season with sea salt and cracked fresh black pepper. Place on a hot grill and roast until they become charred. Approximately 5-8 minutes.

Thai Scallion Dipping Sauce

1/4 Cup Soy Sauce (Low Sodium)

2 Tablespoons Rice Wine Vinegar (Unsweetened)

1 Teaspoon Lime Juice

1 Teaspoon Sesame Oil

Dash of Agave Nectar to sweeten a bit

1 Scallion, Thinly Sliced

Mix all ingredients together with a wisk. Pour in a dipping dish and dip your artichoke leaves in and enjoy this sensational sweet and salty sauce!

Artichokes Healing Properties

Who knew that artichokes are actually considered a herb? Even though this herb is most commonly used as a vegetable it has diuratic properties, increases blood circulation, regenerates liver tissue while stimulating the gall bladder. Artichokes reduce blood lipid, serum cholesterol and blood sugar.

Zucchini Carpacio Salad

Sometimes don't you want a salad that is more than mixed greens and salad dressing without adding a bunch of calories and fat? Well tonight I decided to change it up a bit and make a carpaccio style salad with Zucchini, Fried Capers, Arugula and Grape Tomatoes. I drizzled it with Extra Virgin Olive Oil, Lemon Juice and Sherry Vinegar, then garnished it with fresh Basil, Sea Salt and Cracked Black Pepper.

Zucchini - A cucumber like vegetable that is actually, botanically considered a fruit. This slender shaped fruit has many health benefits and one zucchini is 25 calories, an ideal stomach filler for those looking to lose weight. Zucchini helps to cure asthma and fight against cardiovascular disease containing Vitamin C which is an anti-inflammatory property.

This vegetable is high in Potassium, Folate, Vitamin A and Vitamin B6.

Capers on the other hand have been used throughout history to promote healthy liver function. They contain two bioflavonoids, rutin and quarcetin which have strong antioxidant properties. They are high in sodium which need to be used sparingly and can be used in place of salt in a dish.

Take The Vegetarian Pledge for October

Did you know today is World Vegetarian Day? Alright all you meat eaters - take the pledge for one month to eat vegetarian and see how wonderful you feel! Click on the image above to pledge and you could be a winner and save a pig a chicken or a cow!

Pineapple Coco Balls

My friend Jodi has decided to jump on the bandwagon and try this vegan lifestyle but she said I had to come up with some kind of sweets. So I put together a combination from a few raw vegan dessert techniques to come up with these satisfying Chocolate Pineapple Balls. They are the perfect little popper when you need to have something a little sweet! So Jodi - this is for you.

1 1/2 Cups Almonds

1/2 Tsp Sea Salt

1 Vanilla Bean, Scraped

1 1/2 Cups Dried Pineapple, Chopped (unsweetened no sulfites)

1 1/2 Cups Pitted Dates

1/4 Cup Shredded Coconut (unsweetened and dried)

1 Tablespoon Carob Powder

In a food processor, process the almonds, salt and vanilla. Process into a fine powder first. Add the chopped pineapple, dates and carob powder. Mix well.

Transfer mixture to a large bowl and using a small scoop, portion out some and roll between your palms to form a ball. Repeat until all is rolled out and refrigerate.

Optional: You can roll in the coconut as a garnish if you prefer.

This will keep for over a week in the refrigerator. Perfect for a quick snack or with breakfast.

Carob Powder - Can be found in the baking isles of most grocery stores or health food stores. It is fromt he dried pulp of the finest mediterranean carob beans. Carob helps digestion and lowers cholesterol in the blood. Carob also fights against osteoporsis due it's richness in calcium. It's used as a substitute for chocolate in baking and contains no chocolate, cocoa, added sugar or caffine.

Dried Pineapples - Sulfites is used as a preservative in dried fruits. Finding dried pineapple that contains no sulfites is usually organic and without sweetners it's a healthier option since pineapple is naturally sweet. Pineapples have a digestive healing property and are loaded with vitamin C, trace mineral maganese and thiamin (vitamin B1) for energy and antioxidant defenses.

Coconuts - A superfood and helps to cure cancer, AIDS, baldness, weight loss, digestive problems, diabetes and contain antiviral and antibacterial properties.

It's Official....I'm definately Going Vegan!

For the past 2 weeks I have been vegan and it wasn't difficult. I transitioned well by starting off selecting more vegetarian foods. That kind of prepared me for easing into a vegan lifestyle. However if it wasn't for a lot of research the past few years on the vegetarian and the raw food movement, I probably wouldn't have felt too comfortable diving into it. We are programmed to eat meat. I was, I even saw animals being slaughtered as a young girl. Cloud Packing Company in Springfield, MO was my family business and we were running around on the pastures flipping cow patties and running from the cows to get back to the house. I remember going to the plant on Saturdays with my Dad and hanging out in the office with my grandmother. I would wander around the plant and it was normal to see blood and meat hanging. (Normal? - Forgive me)

But somehow we all disconnect the reality of what we are eating and we marinate that steak and throw it on the grill! At first when I decided to go vegan it was just for health reasons and the more research I do on a vegan lifestyle the ethical treatment of animals keeps popping up.

It's strange how I purchased the book Skinny Bitch about 4 years ago, read it and then put it on a shelf. I remember reading the real truth about our meat supply and somehow, some way, disconnected it once again. Except yesterday I pulled the book from my shelf and read it again last night. OMG - I don't know what the difference was between reading last night and 4 years ago, but I can't even imagine eating meat or dairy ever again!

Since I've been vegan, I don't have any cravings anymore. That is the strangest thing of all. I don't want a hamburger or french fries, I don't want anything bad for me. It's like my body is reprogramming. I am perfectly satisfied with good food and only putting something in my body that is going to be a positive impact on my system.

If you are wanting to learn more about becoming a vegan, go to this website and watch this video. WARNING - IT IS VERY DISTURBING......But I think it is so powerful that anyone who is wanting to embrace the vegan lifestyle and feed their bodies with food that is good and full of vitamins and minerals by consuming more vegetables, fruits, nuts and wholegrains then you need to also understand what meat and dairy does to your body.

I am living proof that that crap is not good for you. And I am making a change for a better life - A Twist of Life! I hope you do too.

http://www.peta.org/issues/animals-used-for-food/default.aspx

Soy Chorizo Scramble

Now that I'm not eating eggs I need to find ways to make breakfast interesting so I make sure I have a balanced meal at least 3 times a day. I used to love chorizo and when I found a soy based chorizo I was so excited. Using extra firm tofu allows you to have a scramble but without the eggs. So here is a quick scramble you can have with no cholesterol or animal products.

Soy Chorizo Scramble

1 Unit Extra Firm Tofu, Drained and Pat Dry

3 Tablespoons Soy Chorizo

1 Tablespoon Extra Virgin Coconut Oil

In a saute pan over medium high heat, melt coconut oil and add the soy chorizo breaking it up to season the oil. Add the extra firm tofu and break it up scrambling it around incorporating the soy chorizo. It will take approximately 3-5 minutes to get it mixed up well and cooked up a little bit.

I like to serve my scramble with sliced avocados, red onions and cilantro. Toast up some sunflower seed bread and it's a full healthy breakfast in just a few short minutes.

Sunflower Seeds: Helps treat asthma, may help reduce the risk of colon cancer.

Avocados: Provides at least 20 essential nutrients, including fiber, potassium, vitamin E, and folic acid.

Red Onion: High in fiber and vitamin C

Tofu: High in protein and with no cholesterol

Falafel & Grilled Vegetables w/Tahini Dressing

Now that I've been eating vegetarian for the past 4 weeks, I'm starting to transition to more of a vegan diet. I knew this would happen. The process to be vegetarian wasn't that difficult for me. I just started thinking of items I would eat and omit the meat. Now I'm not eating any cheese or dairy products and have noticed my sinus headaches have gone away. Very interesting....I've heard that dairy causes sinus issues and I didn't think I was affected by it.

Some of my friends are wondering what I'm eating outside of salads and just vegetables. So tonight I decided share with you all how to make a falafel sandwich and add some grilled vegetables. My version of falafels aren't loaded with parsley but have a few more items to make it a little more flavorful. I find that too much parsley makes it lose it's taste. I whipped up some tahini dressing to drizzle on it.

Falafels

1 Can Chickpeas, Drained

1 Garlic Clove

1/2 Teaspoon Sea Salt

1/8 Teapsoon Chayenne Pepper

1/2 Teaspoon Cumin Seeds, Whole

1/2 Teaspoon Corriander Seeds, Whole

2 Tablespoons Sundried Tomatoes (Packed in oil - drained)

1/4 Cup Cilantro, Fresh

1 Tablespoon Tahini (Sesame Paste)

Put all ingredients in a food processor and process together until mixture becomes a thick paste. Remove from processor bowl and take a large spoon and scoop some out and form a ball, then flatten to a small patty. Spray each side of the patty with Olive Oil. Repeat until all of the mixture is formed into patties.

In a non-stick saute pan over medium high heat, spray with Olive Oil and place falafel patties in saute pan. Cook for 2-3 minutes on each side until browned on each side. Remove and transfer to a plate lined with a papertowel to cool.

Vegetable Kabobs

1/2 Red Bell Pepper

1/2 Green Bell Pepper

1/2 Red Onion

1 Zucchini

1 Portabello Mushroom

Wooden Skewers

Soak wooden skewers in water for at least 4 hours to keep from burning on the grill. Cut vegetables in chunks and skewer close together alternating vegetables.

Spray vegetables with Olive Oil add sea salt and cracked fresh black pepper.

Preheat grill to 350 degrees and place vegetable kabobs on grill cooking for approximately 5 minutes on each side. Be careful not to burn the vegetables. Flip and grill on all sides.

Tahini Dressing

1/4 Cup Tahini Paste (Ground Sesame Seeds)

1/4 Cup Water

1/2 Lemon, Fresh Squeezed

Sea Salt and Cracked Black Pepper to taste

Mix all ingredients together until throughly incorporated. Add sea salt and cracked black pepper to taste.

How to Assemble:

Spray both sides of a Whole Wheat Flatbread with Olive Oil and place on grill to lightly toast. Lay flatbread out and on one side add some Grilled Vegetables, 2 Falafel Patties, fresh Baby Spinach and Drizzle with Tahini Paste.

This easy dinner is very filling and packed with vitamins and protein.

Red Bell Peppers: Packed with Vitamin A, B6, and C (more vitamin C than an orange), folic acid

Portobella Mushrooms: Vitamins B6, Magnesium, Folate, Maganese, Potassium, Niacin and Fiber

Red Onions: Vitamins B6 and C, Fiber and Organosulfur which helps regulate blood pressure.

Zucchini: Thiamin, Niacin, Potassium, Vitamins A, B6 and C.

Chickpeas: Folate and Protein

Cilantro: Helps reduce LDL (bad cholesterol), richest source for Vitamin K

Sesame Seeds: Oldest condiment known to man dating back to early 1600BC, rich in minerals such as Cooper, Magnesium and Calcium.