More About BLUE_KARMA
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Recipes I've Shared:
Tastes a bit pumpkin-pie-ish with citrus overtones.
This is a simple, flavorful soup that can tide you over in between meals, or used as a meal if adding tofu (not included in nutritional info) and a salad.
If you have kombu broth made ahead this dish is yours almost in the time it takes to heat the broth. If starting by creating the broth you will be done in 30 minutes.
Tasty and pretty!
Eat your kale - and like it, too!
BBC - beet, berry, carrot. Try it!
Tasty, filling - a great breakfast option.
A simple curry, based on a memory of a childhood dish.
Light and refreshing - a little surprising
These ingredients don't seem like they would go together - but they create a delicious composed salad.
One of my go-to salads. To make it a meal I add chickpeas (not included in nutritional info). To make it vegan I make tofu feta.
Simple, delicious version of a classic french salad.
Simple, cool and refreshing!
Tasty kale salad - easy to make ahead.
Shockingly pink and tasty!
Really! They're good! I enjoy these slightly warmed with a little soy yogurt.
My take on a popular Costa Rican traditional breakfast. When we visit, we quit asking what was for breakfast, lunch or dinner. The answer was always "Beans and rice, and rice and beans!" As many mommas there are in the world, that's how many versions of Gallo Pinto exist!
If you're a cilantro hater feel free to use green onions instead. The bit of bright green at the end, whether cilantro or green onion, really adds to the dish.
Rich, filling, healthy
Tasty chocolate syrup. Easy to make, great drizzled on fruit, in coffee drinks, over pound cake or ice cream.
Tasty side dish. Add black beans and roasted corn for a one-dish meal.
This is amped up oats - the quinoa adds some protein. This will stick with you for a while!
Packed with veggies and protein from the quinoa. Makes a great side dish. I like it for a mid-afternoon snack.
Quickie coffee drink.
A tasty granola based to eat as is, or add your favorite dried fruit after baking. Also delicious on yogurt or as the base for granola bars.
Low fat, filling and healthy!
Delicious, beta carotene rich soup. Vegan - but you are welcome to substitute dairy if you'd like - values will change.
A really good sloppy joe recipe that is a great introduction for tempeh to people, both vegetarian and omnivore. The texture is a dead-ringer for traditional ground beef sloppy joes, and the taste is delicious.
This is my favorite non-dairy 'milk' recipe. It has great texture and taste, although I don't drink glasses of it (never drank glasses of milk, either). I use it in recipes, as a creamer, on cereal etc. My son says it makes a great base for chocolate milk. I use it for my iced coffee fix.
You may use all almonds or all cashews if you wish. I've experimented with the proportions, nuts and touch of sweetener, and this is the optimal blend for our needs.
To skin your raw almonds bring a small amount of water to a boil. Drop raw almonds into the boiling water. Let them blanch about one minute (most will float to the top by then). Scoop the nuts out and let cool off on a cloth towel. When cool, just squeeze the almonds between finger and thumb - the skins will pop right off. The skins are great for your compost heap (or put directly into the soil of your potted plants).
This is the simplest of soups, but delicious and nutritious. We always dribble in red wine vinegar in our bowls at the table - it adds so much to the flavor!
If you use a pressure cooker, you can have soup in 20 minutes.
Tasty muffins that are not as oily or sweet as most banana muffins out there.
This recipe can also be made into a snack cake.
A tasty cheesy spread for sandwiches, toast, a dip for raw vegetables. Also yummy on toasted bagels with a slice of tomato and red onion slivers.
This is a very simple whole wheat bread that anybody can bake. The results are light and tasty. Don't be fearful of ending up with two bricks of bread you won't want to eat! Don't fear the yeast! For very little hands on time you will be rewarded with healthy bread. If you are kneading by hand, you will find the time relaxing and rather meditative. This bread is delicious for sandwiches and toast.
I make all the bread we eat in our home. I do this for two reasons - I want to control the ingredients in the food we consume, and I want to save money. The recipes I post here are the result of years of tweaking.
Whole wheat flour is best purchased bulk (rather than the expensive 5 pound bags, unless they are on sale!). If you have a grain mill or a Vita Mix, it is easy to make by grinding wheat kernels. Remember - whole wheat flour does go rancid because it contains all parts of the wheat kernel. Buy in limited amounts or store more than you will use in a month in the freezer.
Caveat: I bake at altitude -5,800 feet. You may need to adjust by adding just a touch more yeast (1 teaspoon).
Vegans: Make this vegan by substituting agave syrup for the honey. I have done this successfully many times.