Tuesday, August 21, 2018

Marinated Mushrooms [Recipe][Medical Medium Healing]

Recipe for Marinated Mushrooms!
(Printable Recipe Here
1 or 2 packages of mushrooms, sliced - I used baby bellas, but you could use button, whatever you like
Juice of 1 lime
1/4-1/3 cup Coconut aminos
1-2 Tbs Maple syrup
1/2tsp ea:
Curry powder
Chili powder
Coriander
Garlic powder
Onion powder
Paprika
. 🍄🍄🍄
.
Place all in large bowl and stir to coat all mushroom pieces. Now the next step I like to do, but it's not necessary, you can just let the mushrooms marinate for an hour or two of you like. OR you can spread them on a dehydrator sheet and dehydrate them for an hour or two. I use half this mix (one package total) per bowl of #MMspinachsoup, but you do you, boo. Whatever you like. 🍜🍄🍜 These are also amazing in salads, atop cucumber noodles, on potatoes, in sauces... Enjoy!

Sunday, June 17, 2018

Vegan Cashew "Mozz" Chz for Pizza [Recipe]



I've modified this recipe from Advanced Lifestyle Medicine - I don't use nutritional yeast as it contains MSG according to Medical Medium. 

He talks about it in his SoundCloud show, "The Healing Powers of Wild Foods"

Also in his  radio show, "Streptococcus Revealed

He also talks about the healing power of cashews in his blog here

And so, on to the recipe!

Vegan Cashew "Mozz" Chz for Pizza (medicalmedium, plant-based, vegan)

Ingredients
1/2 cup raw cashews
2 cups of hot water
5 Tablespoons of tapioca flour

1 tsp chili powder
1/2 tsp paprika
1/2 tsp turmeric powder
2 teaspoons of sea salt
2 teaspoons fresh lemon juice 

Directions
1. Wash the cashews and soak in water for at least an hour or longer
2. Put all ingredients into a high speed blender and blend for about a minute until creamy.

3. Pour the blended cashew mixture into a small saucepan and cook, stirring constantly over medium heat until the mixture thickens and looks like melted cheese. 
4. Let cool slightly and spread over the tomato sauce on your pizza. 
5. Continue with the Pizza recipe.



Sweet Potato Pizza [Recipe][Medical Medium Compliant]


We've been enjoying this recipe on the weekends lately, and so I thought I'd share it with you as well. There are so many delicious alternative crust recipes out there, but I wanted mine to be sweet potatoes. Particularly the Japanese sweet potatoes that taste like cake because of their density and sweetness. I just thought they'd make a brilliant pizza crust. You could easily substitute regular potatoes if you don't like your pizza crust to be sweet. But I do, so let's crack on, shall we?
Medical Medium has a great blog post about the benefits of sweet potatoes here


I'm trying to make more of these recipe videos like I keep promising. It takes a long time to make one of these - hopefully I will learn a faster way. Meanwhile, enjoy! 

Sweet Potato Pizza (fat-free option, vegan, plant-based, medicalmedium)
(makes 2 rectangular baking sheet sized pizzas)


(If you are going to make the Cashew "Mozz" for a "cheese" topping, get 1/2 c cashews soaking now before starting anything else)

Pizza Crust: 
2 lg Japanese sweet potatoes, peeled and cubed
1.5 c tapioca flour
(optional):
1 tsp paprika
2 tsp Italian herbs
1 tsp garlic powder 
1 tsp onion powder

Crust preparation: 
Steam cubed sweet potatoes until soft. 
Preheat oven to 350 degrees. 
Drain, mash potatoes in bowl and add tapioca flour and seasonings. If more flour is needed to form dough consistency, feel free to add more. 
Divide dough into 2 and flatten out on parchment-lined baking sheets until about 1/4" - you want a very thin crust. 
Bake @ 350F for 20 minutes. 
Take out of oven, place second sheet of parchment over top and flip. Roll out a bit flatter again, as crust shrinks a little when cooking. Press or roll out until the crust reaches the edges of the baking pan.
Return to oven and bake another 20 minutes. 
When done, you're ready for pizza assembly. 

While it's baking, if you're making Cashew "Mozz" for a "cheese" topping, start that now as the crust cooks a second time. 

Pizza Assembly:
You'll need a pizza sauce (we like our Easy Vegan Fat-Free Marinara Sauce here)
veggies of choice
I use:
broccoli, finely chopped
sliced olives
sliced red onion
fresh herbs, finely chopped (basil, oregano, thyme)
fresh spinach
cashew "mozz" (omit if fat-free)

Other topping options: marinated mushrooms, caramelized onions, red bell pepper, pineapple, artichoke hearts, the possibilities are endless!


Easy Vegan Fat-Free Marinara Sauce [Medical Medium Compliant]

Oh my, I'm sorry about the photo. I'm so not a proper food blogger. I don't take particularly beautiful photos of my food, and I honestly didn't know I'd be typing up this recipe just now, so I am wholly unprepared. This happens to be the photo I have of this sauce - it's not even over any noodles or anything pretty - I just wanted to get the recipe posted as a series of three recipes I'm doing for one big recipe, which is pizza.

But we use this sauce for pasta, for dipping veggies and potatoes in, and for pizza. And I'm sure there could even be other food uses for it as well. It's easy, versatile and delicious. And because I'm getting this pizza video together, I wanted to get it up quickly. So here it is, without further ado, and I am so very aware that the photo is not selling it at all.

Easy Vegan Fat-Free Marinara Sauce (fat-free, medicalmedium, vegan, paleo, plant-based)

Ingredients

1 lg onion, diced
2 jars strained tomatoes
5-6 cloves garlic, pressed
3 lg carrots, chopped
3 Tbs Italian seasoning
1 tsp paprika
1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
3 Tbs maple syrup
s&p to taste

I make this in the Instant Pot, but it can easily be made in a regular pot on the stove with just as little fuss. 
  1. Saute the onions in a bit of water in the Instant Pot, with the lid off. 
  2. When onions are clear, add carrot and garlic and saute a couple of more minutes. 
  3. Add seasoning and strained tomatoes, stir until combined. 
  4. Put lid on Instant Pot and seal, cook on manual, high pressure for 10 minutes. 
  5. When cooked, you can vent the steam slowly or quickly, then with a hand blender, blend the sauce until smooth. 
  6. Add maple syrup and combine. 
  7. Also at this stage if I have them I like to add fresh herbs as well, like thyme, oregano, sage, basil. Sauce is ready to serve over pasta or as a pizza topping or as a dip. Enjoy! 

Friday, June 15, 2018

Curry in a Hurry [Recipe]

Some nights you just want to make something quick and delicious with no fuss. And you want that something to be hearty and nutritious and filling. And on those nights I love to make a curry. I just made one tonight, and it was so easy and fast, and the whole family loves it. So I thought I'd share it with you, as well! Sorry for the poor photo, it's not even properly in focus. I'll do better next time. 

Curry in a Hurry (low-fat, vegan, medicalmedium, paleo, plant-based)

1 sweet potato, cubed (I prefer Japanese)
2 lg russet potatoes, cubed
3/4 head cauliflower chopped into florets
1 lg onion, diced
3 lg cloves garlic, pressed
1 thumb ginger, grated
4 carrots, chopped
1 can coconut milk (can eliminate for fat-free and use veggie broth or even water instead)
2 c filtered water
1 Tbs curry
2 tsp cumin
1 tsp garam masala
1 Tbs sea salt
2 c frozen peas

In Instant pot, saute' onions in water until clear. Add spices, garlic and ginger. Add potatoes, carrots, and cauliflower. Add coconut milk and 2 more cups filtered water, stir to combine. Cover and cook on high for 8 minutes. When finished cooking, release steam from valve, then add in peas and stir to combine. The curry will be so piping hot, it will cook the peas in a flash. Spoon into bowls and serve.  Enjoy!

And of course let me know if you make it and how you liked it! You can tag me on IG too with #echotaishealing or @Echota_is_Healing and #curryinahurry