Tag: eat by color

Hibiscus-Infused Water {Recipe}

“Recipe” is probably an exaggeration, but I am asked so often about how I make my favorite beverage I thought it was time to make a little video demonstration. The ingredients are as simple as can be:

  • dried hibiscus flowers
  • water
  • strawberries (my favorite addition to add sweetness to balance the tartness)

It was my friend, Dr. Michael Greger, who inspired me to start sipping hibiscus “tea” / water in the first place. According to research he examined, hibiscus flowers have an incredibly high amount of free-radical-killing antioxidants, “elevating the antioxidant level of one’s bloodstream within an hour of consumption.” The rich red color alone reveals the abundance of phytochemicals, and the additional strawberries I recommend add the perfect balance to the tart hibiscus — as well as more nutrients.

Let me know what you think!


For more on living and cooking vegan (i.e. compassionately and healthfully), my books are here to help:

The Joy of Vegan Baking 

The Vegan Table

Color Me Vegan

Vegan’s Daily Companion

The 30-Day Vegan Challenge

The Joyful Vegan

Eat By Color

In this episode I explain why message for eating healthfully can be narrowed down into three little words: eat by color. The pigments in plant foods are a key to their nutritional benefits.

BANANA OAT “COOKIES”
These couldn’t be more simple and more delicious. There is no added fat, no added sugar — only the protein, nutrients, and natural sweetness from the banana and cinnamon. Mash up 1 banana in a bowl. Stir in 1/2 cup oats (quick-cooking or rolled), some cinnamon, and a dash of salt. Use a spoon to drop 4 cookie-shaped dollops onto a parchment-lined baking tray, and bake at 350 degrees for 15 minutes until they are a golden brown. (I just use my toaster oven.) Let cool (or not!), and enjoy. (I’ve also made variations where I press a couple blueberries in before baking!!)

As always, you can find lots of resources for living compassionately and healthfully at joyfulvegan.com, you can find my books wherever books are sold, and you can join me in my online cooking classes or in an upcoming vegan trip.

Apricot Red Lentil Soup (Vegan Recipe)

This is one of my go-to soups whenever I want something quick and delicious. It’s also a perfect New Year’s dish, as the lentils represent prosperity and luck in the coming year.  If the apricots seem weird to you in a soup, trust me! They add a touch of sweetness and cook down into melt-in-your-mouth goodness. 

Ingredients

2 tablespoons oil or water, for sautéing
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup halved dried apricots
1-1/2 cups red lentils, picked through and rinsed
5 cups vegetable stock
3 Roma (plum) tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 -15-ounce can chickpeas (garbanzo beans), rinsed and drained 

Directions

Heat up the oil or water in a large soup pot. Add the onion, garlic, and apricots, and cook for about 7 minutes over medium heat, until the onions begin to turn translucent. Stir occasionally to prevent sticking. 

Add the lentils and stock. Cover, bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the tomatoes, cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Puree 1/2 of the stew in a blender or food processor (or using a stick/immersion blender), then return to the pot. Add the chickpeas, cooking until they’re heated through, about 5 minutes. Serve hot. 

Yield: 4 to 6 servings

RELATED POSTS

https://www.colleenpatrickgoudreau.com/classes/healthy-hearty-soups-live-online-vegan-cooking-class/

https://www.colleenpatrickgoudreau.com/classes/pressure-cooker-hearty-meals-live-online-vegan-cooking-class/

Crispy Curly Carrot Fries

I’m officially addicted and will be turning orange very soon! I’m already a carrot freak, but these little curlicues are a game-changer! I call them carrot fries, but many names will suffice: 

  • carrot curls
  • carrot straws
  • carrot chips

The bottom line is that these carrot fries are crispy, curly, delicious, nutritious, and easy to make — and they empower you to eat by color! My go-to appliance for making them is an air fryer, and if you don’t have one yet, I don’t even know what to say. I have the Ninja 4-quart Air Fryer* and use it every day! 

 

ninja air fryer carrot fries

 

If you don’t have an air fryer (!!!!!) you can use a dehydrator, oven, or countertop / toaster oven. But I’m just gonna say it again, the air fryer has been the best small-appliance addition to my kitchen (next to the pressure cooker). OK. Nuff said. 

Back to our curly carrot fries. Because they shrink down a ton once they’re cooked (see before and after below), you’ll want to use 2 to 3 carrots, depending on what you’re using them for. 

To make your curly carrot fries:

Ingredients

  • 1 lb. large carrots, ends cut off and peeled
  • 1 teaspoon olive or coconut oil
  • ½ chipotle chili powder (or whatever your favorite chili powder is)
  • Salt, to taste

If you’re using an oven, preheat to 200°F. If using an air fryer, no need to preheat. 

  1. Using a vegetable peeler, slice long thin strips of carrots. Pat dry to eliminate any excess moisture, and add to a large bowl.
  2. Drizzle on the olive oil, and using your hand, coat all of the carrot strips with olive oil. 
  3. Sprinkle in the chili powder and salt, and toss with tongs until well combined.
  4. If using an oven or dehydrator, spread the strips on an even layer on a parchment-lined baking sheet or dehydrator tray. If using an air fryer, just add them to the tray and try to space them out so they’re not overlapping.  
  5. Sprinkle with a little salt.
  6. Bake in the oven for 1-1/2 to 2 hours, the dehydrator (at 115 degrees F) for 8 hours, and the air fryer … for minutes. Seriously! Why would you want to wait? For the air fryer, turn the temperature down to 300 degrees F for 6 minutes. Toss with a fork, and set for 2 more minutes or until desired crispiness. 

If you have the discipline to store them (once they’re cooled) I salute you. Otherwise, eat as a snack, OR top polenta, black beans, or pizza! ENJOY!

[envira-gallery id=”8928″]

And you’re welcome!?

HAVE YOU MADE THEM YET?  LET ME KNOW WHAT YOU THINK AND HOW YOU SERVED / ATE THEM!

*This post contains affiliate links. As an Amazon Associate, I earn a commission from qualified sales. 

Five Favorite Foods: Bananas, Cauliflower, Japanese Sweet Potatoes, Popcorn, Olives

When is a banana not simply a banana? Which food (on my least-favorite food list) is an animalogy? How many ways can you eat cauliflower? Which olive was my “gateway olive” to loving olives? How (strangely) do I eat popcorn? Answers to these and many more questions, particularly, “what are your favorite foods?” can be found within. Grab some popcorn balls and take a listen, then let me know your food favorites and food quirks!

PLEASE SHARE AND COMMENT (especially if you eat popcorn balls!) 🙂

GET YOUR FREE JOYFUL VEGAN GUIDE

Includes delicious plant-based recipes and a meal plan!




© 2022 ColleenPatrickGoudreau.com. All Rights Reserved.