Looking for ideas of what foods to prepare on Veggie Thursday? These bloggers have lots of ideas.
1. crystalbyblog.blogspot.com (TheModernVegetarian)
“With over 700 delicious yet easy-to-do recipes … Anyone can cook … Let’s cook!”
2. http://vegbuzz.blogspot.com
Halimah is best known for her cupcakes, but her blogs have plant-based recipes for all kinds of foods.
3. Smoothes are a great way to start a VT. Learn how from Adeline at:
http://www.facebook.com/linssmoodees…and follow her blog at:http://linssmoodees.wordpress.com
If you are looking for ideas on a particular ingredient, like cabbage or type of preparation, like raw food feel free to contact us!
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
GARBANZO BEAN HUMMUS
This is a delicious hummus pâté made with garbanzo beans. Macadamia nuts make a great substitution for the garbanzo beans. This recipe is good as a spread on flax crackers, condiment in burrito wraps or just a dip with Arabic/pita bread, carrots, broccoli or celery.
1 cup dry garbanzo beans / 2 cups 
canned garbanzo beans
1/4 cup Tahini
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon jalapeño pepper, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup olive oil, as needed for consistency
If you are using dry garbanzo beans, soak the 1 cup of beans in 5 cups of water for 12 hours (overnight). Drain and rinse.
In a food processor with an S blade, or a blender’s ‘dry container’, process all ingredients except the olive oil. Gradually add the olive oil until the mixture becomes creamy.
PER SERVING: Calories: 393 │ Fat: 24 g │ Sodium: 315 mg │ Fiber: 10 g
Garbanzo beans, also called chickpeas, are the traditional ingredient in hummus and falafel. They are a great source of protein and fiber and high in folic acid as well as the minerals and molybdenum, manganese, copper, phosphorus, and iron. Garbanzos originated in the Middle East, where they are a staple food.
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
A BERRY DELICIOUS DRINK
1 – 2 Bananas
3 pitted dates (soak in 1/2 cup of water for 15 min)
Large handfull of fresh or frozen strawberries
Small handfull of fresh or frozen raspberries
3 oranges
In a blender, puree at last 1 banana, the dates and their soaking water –if there’s no time for soaking, just add 1/2 cup of filtered water. Then add the rest of the ingredients and mix well.
Finally add some ice to make it nice and cold –more tasty and refreshing, unless you are using frozen fruit. No need to add sugar or dairy as it balances your electrolytes with its natural sweetness.
Drink for breakfast to get a zing to your day!
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
THAI CARROT SOUP
4 large carrots, cut into slices
Organic vegetable broth
Lemon grass
1 small Spanish onion, chopped
2 tbsp Curry (or to taste)
1 tbsp Minced ginger
2 – 3 Cloves of garlic
Lightly steam carrots and lemon grass until tender.
Place carrots, warm broth, lemon grass and onion in the blender and puree.
Once it’s all pureed, add the curry, ginger and garlic until it suits your taste.
Serve with lots of fresh cilantro. Yum!
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
CASHEW BALLS W/ LIME AND COCONUT
1 C cashew nuts
1/2 cup raisins
Pinch of salt
Zest from 1 lime
1 or 2 tbs lemon juice
Coconut flakes, for rolling
Coarsley chop the cashew nuts in a food processor or the VitaMix dry container.
Add the raisins and mix until the ingredients congeal.
Add the salt, lime zest, and lemon juice. Mix thoroughly.
Roll the dough into balls, and roll them in coconut flakes.
Variations include, ginger cinnamon balls, tahini balls, trail mix balls and licorice balls.
Store in the freezer. They keep for a long time and wont harden!
Anytime snack w/ a zip, all time favorite ♥