Today, I am so happy to share with you a delicious soup recipe created by Mareya Ibrahim.  

You might not have considered using avocado in soup but the creamy consistency, coupled with the carrot and coconut milk, is a winner. A simple fruit relish tops it off. Serve chilled or room temp.

Ingredients:
2 tsp. grapeseed oil
1/2 red onion, chopped finely
2-3 large carrots, steamed and chopped
1 small Hass avocado, halved and seed removed
1 tsp. fresh ginger, minced
1 3/4 cup vegetable broth
14 ounces nonfat coconut milk
2 tsp. cornstarch
Sea salt, to taste
Fruit Relish
1/2 cup seeded pomegranate
1/2 cup grated carrot
2 Tablespoons unsweetened shredded coconut
Zest and juice of one lime

Directions:
In a medium saucepan, sauté onion until translucent. Set aside. Wash carrots with Eat Cleaner Fruit + Veggie Wash. Steam or boil until fork tender, about 8 minutes.

In a blender, combine onion, carrots, avocado, ginger, broth and coconut milk and process until smooth and creamy. Return back to saucepan and add cornstarch. Heat for about 5 minutes.

In a separate bowl, combine relish ingredients. Ladle soup into a bowl and top with a teaspoon of fruit relish. Enjoy warm or at room temp.

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Thank you very much for sharing this delicious and healthy soup recipe, Mareya!

Friends, if you are interested Mareya’s book, The Clean Eating Handbook: 31 Days to Transform Your Kitchen, Your Plate and Your Body is on sale for the month of May for $4.99!

Have a beautiful, healthy day!

With love & gratitude,
Wendy Irene

A few weeks ago my Father-in-law emailed me a recipe that sounded so tasty! I used it as inspiration to create this light and delicious spring inspired pasta dish. It’s the perfect accompaniment to a picnic in the park or an outdoor BBQ. The fresh flavor of parsley along with the garlic is a delightful combination. If possible, I highly recommend making this pasta dish the night before and storing it in the fridge to allow the flavors to fully develop. 

The Health Benefits of Parsley:
Parsley promotes healthy digestion, and may help prevent indigestion. Restaurants often include parsley as a garnish to freshen your breath, so save a sprig to chew on after your meal. Parsley is thought to be an anti-inflammatory, and can possibly help treat allergies, PMS and cramping. The chlorophyll, which is evident by the green color, helps rid your body of toxins. Parsley is also a good source of vitamins and minerals.

I hope you enjoy, my lovely friends!

Inspired by Orzo With Peas and Parsley Pesto by Martha Rose Shulman

Yields: 6-8 servings

Ingredients:
Parsley Pesto:
2 cloves garlic
2 cups packed parsley
½ cup extra virgin olive oil
3 Tbsp. nutritional yeast
¼ tsp. sea salt
¼ tsp. white pepper
Pasta:
500 g (17.6 oz.) Pasta, I used Organic gemelli pasta
1 ½ cup frozen peas
1 ladle of cooking water (for the pesto)

Directions:

In a food processor or high speed blender, add the garlic, parsley, olive oil, nutritional yeast, salt and pepper and blend to combine. Set aside.

Boil pasta according to package instructions until al dente (approximately 9 minutes).

When there is 5 minutes of cooking time left with the pasta, add the frozen peas.

Before straining pasta and peas, remove 1 ladle of cooking water and add it to the parsley pesto, stirring to combine.

Strain the pasta and peas, and then stir in the parsley pesto.

*Best if made the night before and stored in the fridge. Making it ahead of time allows the flavor of the parsley and garlic to really come through.

To Print, Email, or Text recipe click here.

With love, gratitude, and lots of green goodness,
 Wendy Irene

In Ayurveda and holistic health, curry is used for medicinal purposes. It may aid in digestion and help prevent certain diseases. It is also thought to help the body feel satisfied, curbing appetite.

Curry is a blend of spices, which includes Turmeric. Turmeric is known for its anti-inflammatory and anti-oxidant properties. Turmeric may help prevent Alzheimer’s disease, as well as hamper the growth of cancerous cells.

Cooking with a variety of herbs and spices is really important to me. I think of them as nature’s medicine. Over thousands of years nature has created foods to protect the health of humans.

Cashews are a favorite in my home. I send my son to school with a mixed bag of raw nuts and seeds to replace the daily snacks that are handed out in the classroom. Once in a while, it’s fun to jazz up the cashews making a special treat. These curried cashews are fabulous as is, or on top of anything from salad to rice dishes.

This recipe took me a few tries to create. My husband and son were great helpers with the tastings. I’m really happy with the end result. It wasn’t long before the curried cashews were all gobbled up.

I hope you enjoy! Wishing you happiness & good health!

Ingredients:
1 cup raw cashews
1 Tbsp. + 1 tsp. organic blue agave nectar
1 tsp. curry powder
1/8 tsp. (or small pinch) habanero powder (if you can’t find habanero, try cayenne)

½ tsp. sea salt

Directions:
Preheat oven to 325 degrees F.

In a medium size bowl, add cashews, agave nectar, curry powder, habanero powder and sea salt. Stir until cashews are well coated.

If desired, line a baking sheet with a silpat or aluminum foil. Spread the cashews evenly onto the baking sheet.

Bake for 10 minutes.

To Print, Email, or Text recipe click here.

With love, gratitude & smiles,
Wendy Irene

Before even reaching the table my husband intercepted a solid half dozen of these puppies. The crumbs were cascading from his mouth when he said I should really make these the next time we have friends over because they’d make a great appetizer. If that’s not a glowing endorsement I don’t know what is!

Some nights at dinner I feel like I am surrounded by a table of the toughest critics. Can any of you relate? It is a hard job but I wouldn't trade it for the world. I swear sometimes my kids say even the sweet dishes need more salt just to throw in their 2 cents.

Honestly, I have to say I really enjoyed these Buffalo Bean Won Ton cups. Later the same evening, when my husband left to go play a hockey game, I went to the fridge and ate 3 more of these, the very last three. Something I rarely do at night, but they were calling my name.

When my husband returned home from hockey he was looking for a late night snack. All that skating made him hungry. I had to fess up and admit I ate the last of the won ton cups. He said nothing but didn’t look impressed. I suggested he have some toast with peanut butter. Apparently he all of a sudden does not like toast with peanut butter. The thing is, when you are craving one of these, nothing else will do.

I hope you enjoy them as much as we did! Invite your friends over and celebrate, unless you want to save them all for yourself that is… I wouldn’t blame you.

Yields: 24 cups

Ingredients:
24 Won Ton wrappers
1 Tbsp. extra virgin olive oil
¼ cup hot sauce (I used Frank’s Red Hot Original)
1 Tbsp. Earth Balance or vegan butter alternative
1 cup pinto beans
¾ cup Daiya cheddar style shreds, vegan cheese alternative
½ avocado, ripe cut into small cubes (optional)
Salt to taste (optional)

Directions:
Preheat oven to 375F.

Spray a mini muffin tin with non-stick cooking spray.

Lightly brush won tons wrappers in olive oil, and place oil side down in mini muffin cups, pressing down allowing sides to overlap.

Cook won ton wrappers for 8 minutes.

In a medium size sauce pan over medium heat, combine the hot sauce and earth balance butter alternative, and stir until melted and mixed together.

Stir in pinto beans. Cook stirring frequently for 2 -3 minutes, then remove from heat.

Put 1 tsp. of buffalo bean mixture into each cooked won ton wrapper.

Top cups with 1 tsp. of Daiya cheddar style shreds.

Bake again for approximately 5 minutes until cheese melts.

Remove won ton cups from mini muffin tin to serve.

Add one small cube of avocado to the top of each won ton cup. Sprinkle avocado with a very small pinch of salt to taste (optional).

The Buffalo Beans in Crisp Won Ton cups also taste great without the avocado, so if you don’t have a ripe avocado, no worries it will still be delicious!

For a kid friendly version try tossing some of the beans in BBQ sauce or ketchup instead of the Buffalo sauce.

Canned beans work well, but I highly recommend making your own beans in order bypass all the salt and chemicals that can be found in cans. You can find out how to cook your own beans here-

How to Cook Dried Beans in a Slow Cooker

Until we meet again… I’ll tempt you with one last picture.

To Print, Email, or Text Recipe click here.

With love, gratitude, and crispy delicious bites,
Wendy Irene

Why should you consider drinking almond milk?

Almond milk contains a variety of vitamins and minerals your body needs, as well as antioxidants. It is low in calories, low in fat, and is lactose, and gluten free. Unlike cow’s milk, almond milk is free of saturated fat and cholesterol, making it a very healthy choice.

You can easily find almond milk in most grocery stores, but often the list of ingredients in packaged products is longer than I would like, and I don’t always know what exactly it is that I am consuming.  The great thing about making your own almond milk is that it is extremely easy to do and only requires 2 ingredients, water and raw almonds, 3 ingredients if you like yours with vanilla, like I do.

I hope you enjoy this recipe, and that one day soon you’ll be making it all the time. You can pat yourself on the back for cutting down on processed goods.

Sipping my hot tea with a splash of almond milk sending good, sunshiny vibes your way!

Directions:

Rinse the almonds off. Cover in water. Soak overnight in a covered container, or soak for 8 hours.

Strain the almonds.

Using a high powered blender, blend almonds, 4 cups of filtered water and vanilla.

Strain the almond milk through a cheese cloth - it works best if you fold the cheese cloth over a few times for maximum straining.

Keep almond milk in a jar for 4 or 5 days in the fridge.

*Tip: you can save the strained solids for other recipes like vegan cheesecake!

To Print, Email, or Text recipe click here.

With love, gratitude, & delicious sips of homemade almond milk,
Wendy Irene

Green smoothies are so popular and for good reason—you’re one glass away from feeling great and getting a healthy boost of vitamins and micro-nutrients! It is not always easy to find time to sit down and eat a whole bunch of greens every day, but making a green smoothie is a quick way to get a wholesome dose of nutrition. Trust me; your body will thank you.

It is a lot of fun to change things up and add a variety of ingredients to my daily green smoothie, but in today’s video I share with you how you can make a green smoothie and one recipe I really enjoy.

Share YouTube Video: http://youtu.be/XL3Omq7mc_E

No matter what you add to your smoothie, remember greens are always the star!


Green Smoothie Recipe (serves 2, large)
2 ½ cups filtered water
1 head romaine lettuce, roughly chopped into 2 inch pieces
2 packed cups kale
½ cup baby carrots
½ cup frozen berries (strawberries, blueberries, raspberries, cherries, pomegranate)
1 tsp. flax seeds
1 lemon, peeled (or juice of 1 lemon)
1 clementine orange, peeled
1 banana, peeled

Directions:
Using a high powered blender, blend water and romaine lettuce. Add remaining ingredients and blend for approximately 1 minute. Enjoy!

A Few Other Ingredients I love to add to my Green Smoothies:
Spinach
Celery
Cucumber
Grapefruit

To Print, Email, or Text recipe click here.

Do you have any favorite green smoothie recipes to share? I’d love to hear about them! Any suggestions on ways to get more veggies into your diet and your kids?

With love, gratitude, & big delish sips of green goodness,
Wendy Irene

Hello & Welcome!

Thank you so much for the love and well-wishes for my son over the past two weeks! It means so much to us. He is starting to feel a lot better. To be honest, the recovery from having his tonsils and adenoids out was tougher than I anticipated. It took him almost the full two weeks to want to eat again. I suspect we will be making up for lost time soon, and I’ll be trying hard to keep up with feeding him.

It is crazy, now when I walk into my son’s room at night to check on him I have to put my finger under his nose to make sure he is still breathing. I've never had that problem before. I was so used to him snoring, the silence feels odd, but I know it’s a good sign. He is almost his normal self again, and for that I am extremely grateful.

Onto today’s recipe…

Today is all about delicious fresh bread. Do you love fresh bread? I thought you might. :)

A couple of weeks ago I shared a simple way to make your own oat flour.

How to Make Oat Flour

Today I’m sharing with you a fast bread recipe that is perfect for using the lovely, healthy flour you made. If you haven’t made it yet, what are you waiting for? It’s so easy!

This Oat Bread recipe is designed for a bread machine, although I am sure you can make it by hand. The oat bread recipe is great for the express or rapid setting on your bread machine- on my machine that means fresh bread in
under an hour! Not only will your home smell like delicious homemade bread, you can feel confident knowing every ingredient in the bread you are feeding your beautiful body, and your loved ones.

Lately, I've been on a bread making marathon. If you walk into my home there is a pretty good chance you’ll hear the bread machine cranking away on the counter. As much as possible, I use homemade bread for my children’s
sandwiches or morning toast. The bread machine is a miracle worker for a busy Mom (or Dad) that wants to feed their family fresh bread without a lot of effort. You simple add the ingredients to the machine and push start. 

Experimenting with my bread machine by creating new breads is something I really enjoy. Search the shelves of your local grocery store for ingredients you want to try. My creations don’t always turnout but don’t be scared to try new things, it is part of the fun. 

If you’re making bread on the weekend you may even have time to watch a movie while the bread machine does all the work. Some of the movies we've seen recently and really enjoyed are: August Rush (a top favorite!!), Argo, Hotel Transylvania (laughed a lot), and the documentary Fat, Sick, & Nearly Dead (eye opening and inspirational). Have you seen any good movies lately? Let me know, we love movie ideas!

Have a great day, friends! Take a deep breath; can you smell the bread baking?

*Add the ingredients to your bread machine in the order listed

Ingredients:
1 cup + 2Tbsp. hot water
2 Tbsp. oil (olive oil & vegetable oil both work)
2 Tbsp. Turbinado sugar or Agave Nectar
1 tsp. salt
2 cups bread flour
1 cup oat flour
5 tsp. fast rising or bread machine yeast

Directions:

Add the hot water, then oil to the bread machine.

Next add the sugar and salt.

Add the bread flour and oat flour. Make a well in the center of the flour, and carefully add yeast to the well, making sure it does not come into contact with the liquid.

Select the express or rapid setting on the bread machine for a 1.5lb loaf. Push start.

To Print, Email, or Text recipe click here.

With love, gratitude, & homemade goodness,
Wendy Irene

When I awoke this morning the sun was starting to pour through the windows, while a half moon still hung brightly in the sky. It was a beautiful scene. I said a quick prayer, starting with a thank you for the beauty outside my window, and then asking for guidance to be the person I want to be today- to remain calm and stress-free, to live in the moment, to appreciate the gift of life today, and to fill my day with joy.

Spring sun brings renewed hope. I look forward to growing flowers and fresh herbs. I can’t wait to feel the sun beaming warmth on my skin. It is the perfect day to smile, feel cheery, and spread the happiness.

Today’s Blueberry Banana Coffee Cake is a recipe created specifically for a special weekend brunch. With the chaos of life, rushing to sports and weeknight activities, we don’t always have time to sit down and enjoy a slow relaxed dinner together. The weekend can be the perfect time to make up for some of that quality time with your loved ones. It is less important when exactly you spend quality time together, just that you do.

Celebrate life and love!

Ingredients:
For the Cake:
2 cups all-purpose flour
¾ cup white granulated sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ cup vanilla soy milk
1 teaspoon apple cider vinegar
2 large, very ripe bananas, mashed
¼ cup canola oil
2 tablespoons maple syrup
1 tsp. pure vanilla extract
For the Filling:
1 cup blueberries
2 Tbsp. turbinado sugar
1 Tbsp. fresh squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
½ tsp. pure vanilla extract
2 Tbsp. fresh squeezed lemon juice

Directions:

For the Cake:
Preheat oven to 350F. Spray a 9 inch cake pan with non-stick cooking spray.

Combine flour, sugars, baking soda, salt, and cinnamon in a medium bowl, gently whisking to sift ingredients.

In another large mixing bowl, add soy milk and cider vinegar, stir and allow to rest for 2 minutes. Next, add the canola oil, maple syrup, vanilla extract, and mashed bananas to the soy milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Add batter to the cake pan.

Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.

Cool completely on a wire rack.

For the Filling:
In a saucepan over medium heat, combine blueberries, lemon juice and sugar. Cook for about 10 minutes, stirring frequently, until blueberries are beginning to pop open and release some of their juices.

Set filling aside to cool.

Once the blueberry filling has cooled, slice the banana cake in half. Cover one of the banana cake halves with blueberry filling and place the second one back on top.

For the Glaze:
In a medium bowl stir together confectioner’s sugar, vanilla, and lemon juice until combined.

Glaze will drip down the sides of the coffee cake, so you can put the coffee cake on a wire rack with tin foil or a pan underneath to catch the excess glaze. The other option is to line the edges of a cake platter with parchment strips to catch the glaze drippings, and then remove the strips when the glaze has hardened.

Poor the glaze on top of the coffee cake in the center. Spread glaze gently over the top allowing some glaze to drizzle down the sides. Give the glaze a few minutes to set and harden slightly, then serve.

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To Print, Email, or Text recipe click here.
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Thank you for joining me today, friends. May your day be filled with delight!

With love & gratitude,
 Wendy Irene

This past weekend we had one amazingly beautiful, sunny day! I can’t tell you how much the sun boost our spirits. My family is so excited for spring. We have visions of gorgeous flowers and herbs surrounding our patio. This is really our first time having a yard we can make into a garden haven.

On Saturday, we jumped in the car and opened the sunroof to let the rays poor in. The temperature didn’t matter to us; we just wanted sun, glorious sun. We were on a mission for supplies to create our own compost area to use the many fruit and vegetable scraps we have. At Home Depot we found a compost bin that was a pretty good price.

When we returned home my husband worked hard digging a flat area for the compost bin. Not too close to the house so that we can smell it, and not too far away so we still have convenient access. Our yard is pretty sloped so my Hubby even dug a little step we hope to line with rocks and make into a mini rock staircase.

It probably sounds a bit silly being so excited about composting, but it is really important to me to teach our children to take care of the land and our planet. I remember my Nana composting on Long Island and her gardens were breathtaking, so I’m hoping somewhere inside of me I can summon her gardening genes! Happiness can be found in the little moments taking care of plant-life.

Sunday the weather turned cloudy, and we experienced periodic rain. It was the perfect day to get cozy, stay home, and bake cookies. To be honest, I can’t believe it has taken me this long to create a vegan peanut butter cookie recipe. I loved peanut butter cookies as a kid, and to this day they are still my brother’s favorite treat. I definitely thought of you when making these, little bro. The cookies are soft and chewy, full of peanut butter goodness.

Sending home baked love your way!

Ingredients:
1 Tbsp. flaxseed meal
3 Tbsp. water
¼cup + 2 Tbsp. unbleached all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
½ cup turbinado sugar
¼ cup brown sugar
1 cup peanut butter
¼ cup vegetable oil
1 tsp. pure vanilla extract

Directions:

Preheat oven to 350F. If desired, line a baking sheet with a silpat.

In a small bowl, make a flax egg by combining flaxseed meal and water. Stir and set aside.

In a medium bowl, add flour, baking soda and salt. Whisk to sift ingredients together.

Add the turbinado and brown sugars to the flour mixture. Whisk to combine.

In another medium bowl combine wet ingredients, peanut butter, vegetable oil, and vanilla extract, stir.

Add the flax egg to the peanut butter mixture and stir.

Add the dry ingredients to the peanut butter mixture and stir to combine.

Roll peanut butter cookie dough into balls about the size of a rounded tablespoon and place 2 inches apart on the cookie sheet.

Gently press down peanut butter cookie dough ball with a fork.

Bake for approximately 8 minutes.

Allow cookies to cool on pan for at least 10-15 minutes before gently moving to a cooling rack, to prevent breaking.

Let cookies cool completely and firm up before serving.

Add a chocolate surprise to the center of the peanut butter cookie.

Make a thumbprint in the raw peanut butter cookie dough ball. Add 4 non-dairy chocolate chips and press dough closed around the chocolate chips. Bake without pressing down dough with a fork.

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To Print, Email or Text Recipe click here.
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Wishing you a delightful day filled with peaceful moments!

With love & gratitude,
 Wendy Irene

p.s. It has been a dream of mine for a while now to have a shop that features some of my favorite products. I’m thrilled to share with you my new Amazon Affiliate page. The links are affiliate links so should you purchase something through these links you will be supporting this site. Thank you!

Mother Nature fooled me. I thought spring was coming, but as I sit in my low lit, warm, cozy office a gentle snow fall is happening outside. By the time you read this, it very well may no longer be snowing but it’ll still be a good time for a delicious, flavor filled healthy bowl of soup.

When I pulled my daughter out of her car seat for pre-school this morning, she carefully stuck out her tongue to catch the snowflakes floating by. With her eyes clenched closed and her tongue still out she said, “Look Mom! The
snow likes me.” Those are the moments as a parent I live for... when your heart melts to a puddle on the floor no matter what the temperature outside.

Of all the recipes I have created lately this soup is one of my top favorites! It wasn’t pre-planned. Inspiration simply whispered to me as I perused my cupboards looking for something to make for dinner. The flavor of the roasted apples, onion, garlic and squash is divine.

The white pepper gives the soup a wonderful but not overly powerful kick I really enjoy. Did you know white pepper is one of my new favorite spices? I highly encourage you to give it a try. I’ve been adding to everything, including salads, yum!

I hope this flavorful soup warms you heart, body and soul, and nourishes you from the inside out with its delicious gifts from nature.

Ingredients:
32oz (2lbs) Butternut Squash, peeled & cubed
1 large sweet onion, peeled & cut into 8 wedges
1 head garlic, peeled whole cloves
2 pink lady apples (or your favorite kind), peeled & cubed
2 Tbsp. Extra Virgin Olive Oil
¼ + ½ tsp. white pepper
¼ + 1 tsp. salt
32oz (1 QT or 946mL) low sodium vegetable broth


Directions:

Preheat oven to 400F.

Line 2 large baking sheets with foil to prevent sticking, if desired.

Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets.

Toss first pan in 1 Tbsp. extra virgin olive oil, 1/8 salt and 1/8 tsp. white pepper. Repeat for the second baking sheet.

Roast vegetables for 35 – 40 minutes.

In a food processor, puree roasted veggies.

Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. white pepper.

Heat to desired temperature, or when soup begins to bubble.

*To Print, Email, or Text Recipe click here.

With love, gratitude, and delicious spoonfuls,
 Wendy Irene