Tag Archives: vegan food

“Never rub another man's rhubarb.”
Jack Nicholson as The Joker, ‘Batman’ (1989)

You know spring has sprung when brightly colored crisp rhubarb catches your eye in the produce section. Rhubarb is 95% water and a rich source of vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and not easily absorbed by the body. However, the oxalic acid in vegetables (and Rhubarb is a vegetable) is broken down in cooking and doesn't interfere with the absorption of calcium present in other foods, tofu for instance, that you might eat at the same time.  Therefore, enjoy this vegan and gluten-free Rhubarb Strawberry Fool topped with some crumbled Hail Merry® Blonde Macaroons, featuring organic virgin coconut oil, and fresh mint sprigs. One cup diced Rhubarb contains about 26 calories.

RHUBARB STRAWBERRY FOOL

2 cups rhubarb* (about 2 large stalks), diced in 1–inch pieces

1 tablespoon finely chopped fresh ginger

1 teaspoon finely grated orange zest

¼ cup fresh orange juice

1 cup strawberries hulled and cut into halves (or use whole raspberries)

Stevia or organic maple syrup to taste- add by teaspoon until desired sweetness reached (or sweetener of choice)

½ teaspoon vanilla extract

8 ounces soft silken tofu (optional)

Garnish with Hail Merry® Blonde Macaroons & fresh mint sprigs

1. Combine the rhubarb, ginger, orange zest, and juice in a medium–size heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat, loosely cover, and simmer for 4 minutes.
2. Add berries and cook for 1 minute longer. Remove from heat and add sweetener and vanilla extract. Cool for 5 minutes.
3. In a food processor, purée silken tofu until smooth. Add in cooked, cooled puree and blend until smooth. Spoon into serving bowl or individual cups. Cool in refrigerator.
4. Serve alone, layered with fresh sliced berries. Top with crumbled Hail Merry® Blonde Macaroons and fresh mint sprigs. The fool can be made several days ahead and refrigerated.
5. If you omit the tofu, serve the compote over yogurt or ice cream.

*Rhubarb leaves are inedible. Trim the stalks and remove all leaves completely. Then cut off the flat brown part from the bottom of each stalk. String the rhubarb only if the stalks are very large and green.

Special occasions make it hard to eat healthy, let alone gluten-free, vegan or raw.   Declare Your Love with this delicious decadent Raw Chocolate Pudding Pie made with a crust of Hail Merry Macaroons.  Yes, the whole pie is gluten-free, vegan and raw- even the macaroons! Experience this harmonious marriage of taste and health in your mouth!  Chocolate + Organic Coconut Oil= xoxo  from Hail Merry.

Crust:

16-20 Hail Merry Chocolate Macaroons (use Blondes for a more traditional crust)

Bring macaroons to room temperature and press evenly into 8 or 9-inch pie pan. Use the bottom of a glass cup to help smash macaroons into place.  Refrigerate until ready to fill.

Chocolate Pudding:

(Adapted from Matthew Kenney’s Milk Chocolate Pudding Recipe)

2 large avocadoes, pitted and contents scooped out

1 cup water

1 tablespoon raw almond nut butter (or any nut butter)

¾ cup organic maple syrup

¾ cup organic dark cocoa powder or raw cacao

1 teaspoon vanilla extract

2 tablespoons organic coconut oil, melted

¼ teaspoon cinnamon

¼  teaspoon sea salt

Blend all ingredients in a blender (Vita-Mix) until smooth.

Place pudding into prepared Macaroon crust. Refrigerate while preparing topping.

Raspberry Coulis:

1 cup frozen organic raspberries  (or 1 ¼ cup fresh)

1 tablespoon local raw honey

Combine all ingredients in a food processor or blender until well combined.  If desired, press mixture through a fine mesh strainer for a smooth consistency.  Pour on top of pie in the middle and spread evenly and decoratively. Serve immediately or refrigerate. The pie is best consumed within 2 days.  Feed Your Body Royally with Hail Merry!

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Superbowl Sunday is just around the corner and this raw & vegan sour cream recipe forms a perfect base for so many healthy party dips. Mix in some shallots, garlic and herbs for a creamy Vegan French “Boursin” Cheese dip, or pureed red peppers, chili and cayenne for a spicy “Southwest” variation perfect with cut up jicama, celery and carrots. For die-hard fans add pureed raw beets, fresh dill and parsley.  Why eat raw? Raw food is rich in enzymes, which are protein molecules that act as biological catalysts for every chemical reaction in the human body including digestion. Enzymes give us energy to aid digestion and nutrient absorption. Cooking food at high temperatures destroys many of these living enzymes, which then requires our body to give energy to aid digestion and nutrient absorption.  A diet rich in whole organic raw foods is energy giving and strengthens our immune system! Diets rich in cooked processed GMO foods deplete energy levels and compromise the immune system. Check out this past blog for more favorite raw food recipes. Feed Your Body Royally- eat more raw foods! Hail Merry has a line of delicious fresh on-the-go gluten-free raw snacks for home, school, office or travel.

Raw Sour Cream Recipe

Makes approximately 1 cup

1 cup cashews, soaked 4-6 hours and drained

½ cup water

¼ cup olive oil

1 tablespoon lemon juice

1-2 teaspoons raw organic apple cider vinegar

½ teaspoon salt

1. Blend all the ingredients in a blender until completely smooth. Serve immediately or keep refrigerated for up to one week.

What is one of the healthiest foods you may not be eating?

Kale moves from garnish to center plate in this anti-inflammatory, alkalizing and low budget healthy gluten-free Kale Puttanesca recipe (with a vegan option), which highlights its flavor and versatility.

I’m not going to lie; I used to think of a kale only as a plate garnish. Hail Merry- I have come a long way. I now eat it every week  (see Raw Kale Salad) and my body thanks me. Kale is a cruciferous vegetable and one of the most nutritious anti-inflammatory foods because it packs an alkalizing punch delivering detoxifying, cholesterol-lowering phytochemicals and anti-oxidant nutrients that protect us from cancer. Kale is an excellent source of fiber, vitamin A, C and K, and manganese. It is also a good source of calcium, potassium and B vitamins and all for only 34 calories per raw chopped cup.  Feed Your Body Royally! Taste and health can coexist…

Gluten-Free & Vegan: Kale with Puttanesca Sauce

Serves 4 as side dish:

1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1 15-ounce can fire roasted crushed tomatoes

1/4 cup white wine or broth

1/2 cup Kalamata olives, halved, pitted

1 1/2 tablespoons drained capers

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper

1 pound organic kale, center ribs removed, leaves thinly sliced (about 8 cups)

2 tablespoons chopped fresh Italian parsley

Fresh ground pepper and salt

2 tablespoons grated Parmesan cheese or nutritional yeast (vegan)

2 tablespoons chopped toasted pine nuts

1. Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, white wine, olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat for 5 minutes.
2. Add kale and continue to simmer for 10 minutes or until kale is tender. Season with salt and pepper. Garnish with Parmesan cheese or nutritional yeast and pine nuts. Serve warm.