Sunday, May 27, 2012

Cleansing Cocktail

Well all, I come before you now, for the first time as a married women!  We are so excited and so happy to start this new chapter of our lives together.

After a week of eating out with family and drinking cocktails and beers I really need a break!  Sure it was all vegan but that doesn't mean it was good for me.  So its time for my favorite thing:  Juice cleanse!  So here I am pumping myself up with the movie Fat Sick and Nearly Dead and drinking a new kind of cocktail.

The Cleansing Cocktail:
Small piece of Ginger
1 Juicing carrot or 2 regular

Add all of these into juicer one at a time in the order listed above.  Enjoy!

Monday, May 14, 2012

Quick Thai Slaw

Ready for those nice cool summer salads?  Me too!  Here is a new favorite of mine.

1/2 head of red cabbage
1/2 head of white cabbage
2 carrots grated
4 tbsp veggie broth
4 tbsp rice vinegar
2 tbsp Peanut butter

Lime wedges and crushed peanuts as garnish

Whisk together broth, vinegar and peanut butter until smooth and creamy.

Toss with cabbage and carrots until coated.  Add additional garnishes before serving cold.

Sunday, May 13, 2012

Crispy Rice Balls

So this was inspired by one of my favorite places to eat it Austin.  Sadly I live in San Antonio and there are only so many times I can justify driving the hour to Austin for the soul purpose of eating, so I am trying to figure out how to do some of these recipes on my own.  


Sticky Sushi rice- about 1/3 of a cup cooked per ball
1/2 cup of Soy Sauce
1/3 cup Rice Vinegar
1/4 cup of Sesame Oil. 
Piece of sea weed paper large enough to hold one of the rice balls each 

Steam rice as directed on the package.  Once it is finish let cool until it is cold enough to handle but not entirely cold.  Form the rice into tight balls, pressing them together hard so that they will not fall apart when put into pan.  You want these to have a flat top and bottom so that they can be evenly coated

Whisk together the liquid ingredients and pour into a pan over medium to high heat.  Once the liquid is close to boiling, carefully place rice balls into pan, turning them to coat with liquid.  Cook for about three minutes on each side.  

Drain off most of the excess liquid from the pan and put the pan back on the stove.  Continue to turn the rice balls in pan so that they do not stick.  Cook until both sides have a crisp texture.  Remove from heat.

Place each individual rice ball into a piece of sea weed paper and serve almost like a wrap. 

Enjoy while hot.  

Cinnamon Bun Smoothies

Here is a nice sweet smoothie recipe packed full of yummy banana!  Perfect for breakfast or as a sweet cooling snack.
Makes 2:

2 frozen bananas
2 cups of none dairy milk
1 tsp ground cinnamon
1 tsp maple syrup
1/2 tsp vanilla extract

Combine all ingredients together in blender and blend well.  Feel free to use some extra ground cinnamon for a garnish as seen in the picture.