The Adventures of Kale and Avocado

I’ve never been one to go with the flow of popularity even in my eating. I don’t like kale chips, fat bombs, kombucha, kefir, or a kale salad. But I love adventures and experimenting with flavors. So let’s begin at the beginning The adventures of kale and avocado is my story of how I paired my least favorite veggie with my favorite fruit.

I Love Avocados

If I had only avocados to eat the rest of my life, I’d be one happy woman. I could eat them everyday and never get tired of them. They are good in so many ways. My favorite is a half of an avocado with a sprinkle of homemade taco seasoning mix. It’s like a party in my mouth!

Kale Ewwww

Kale on the other hand has to be hidden for me to really like it. I eat it because it’s the best way to get calcium that’s usable for my body. But even knowing that doesn’t do anything for my palate. So I’ve put it in my veggie smoothies, I’ve hidden it in meatballs (when I was eating meat), and even tried making it creamed like creamed spinach.

Then I thought how about pairing it with an avocado. And it hit me. I had a recipe for Kale Butter from the Engine 2 Diet book. I made this vegan recipe several times, but I could not get past its bitterness. In walks the Avocado and a couple my tweaks and this recipe is transformed into yumminess!

Kale Avocado Butter

Makes 12 servings

1 bunch kale, chopped and steamed 4 minutes (spinach, beet greens, or choice)

1 avocado, peeled and seeded

2 Tablespoons lime juice

2 Tablespoons onion soup mix (I make my own, recipe coming soon.)

1/4 teaspoon Himalayan salt

1/2 cup chopped pecans (can also sub out for walnuts and macadamias or make it nut free by using pumpkin or sunflower seeds)

8 Tablespoons avocado oil

1/8 cup water

Whirl it in a food processor until smooth. Serve with crackers, veggie cakes, crudités or even as a topping on a sweet potato.

Enjoy

Nutrition Facts per serving

Calories: 164.4

Fat: 15.6 grams

Carbs: 5.1 grams

Fiber: 2.8 grams

Net Carbs: 2.3 grams

Protein: 1.8 grams

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Cream of Veggie Soups

One of my favorite things about winter is having simple soups for either a snack or a second meal. While doing this plant based high fat low acid plan, I’ve been making several cream of veggie soups. They’re easy with simple ingredients and take only about thirty minutes total to make. I try to keep my soups a little on the plant based vegan keto high fat side but sometimes they take a different direction.

Tweaking recipes

Before we can make it, we need to make the powdered veggie bouillon. And this is where I took a recipe from another website, and I tweaked them to be something sustainable for my eating plan and palette.

I usually make this in batches every couple of months because it’s nice to have on hand for making these quick soups.

Ultimate Powdered Veggie Bouillon

(original recipe Super Veggie Mom)

Makes 2 1/2 cups

  • Mix all together in a blender until powdered.
  • Use 1 teaspoon for each cup of liquid.

    Nutrition Facts per 1 teaspoon

    • Calories: 10.8
    • Total fat: 0.2 grams
    • Total carbs: 1.4 grams
    • Fiber: 0.7 grams
    • Net carbs: 0.7 grams
    • Protein: 1.4 grams
  • Now we can make any soup we choose.
  • My comfort soup this week has been my Thai Cream of Carrot Soup. It’s warming and I can drink it by my favorite mug.

    Thai Cream of Carrot Soup

  • Makes 4 servings
    • 5 carrots washed and chopped
      small onion, chopped
      1 clove garlic sliced
      2 Tablespoons coconut oil

    Sauté until onions are translucent.

    Add:

      2 Tablespoons homemade veggie bouillon powder (recipe above)
      6 cups water (see note)
      2 teaspoons curry powder
      1 Tablespoon ginger orange marmalade made with no sugar (St. Dalfour is my favorite)
  • Bring to a boil. Lower heat to simmer for 20 minutes.

    With an immersion blender, blend the soup till a creamy texture.

    Add:

  • 1 small can coconut cream
  • Stir until cream is mixed in and heated through.
  • Serve with a topping of pecans or pumpkin seeds.

    Note: If using store bought veggie broth, omit the veggie bouillon powder and water. Use 6 cups broth.

    Enjoy!

    Nutrition Facts per serving

    • Calories: 150
    • Total fat: 14.7 grams
    • Total carbs: 14.9 grams
    • Fiber: 3.2 grams
    • Net carbs: 11. 7 grams
    • Protein: 2.4 grams

    First Meal

    Most people equate first meal with breakfast. Breaking the fast of sleeping eight to ten hours. I’ve never been one for eating first thing in the morning and now that I am implementing an 18 hour intermittent fasting plan into my lifestyle breaking my fast later in my day makes sense for me.

    What you eat for your first meal will create the kind of day you will have. Since being on a sometimes raw vegan high fat (keto) plan to having a cooked first meal of flax seeds, essential mix, protein bowl, I’m creating the desired impact for my day.

    Think about it for a moment

    What’s in your first meal/breakfast? Sugary cereal (insulin rush and cravings for more) , a venti vanilla latte (insulin overload and belly fat ignition), a plain coffee with butter or coconut oil (pure acid), or how about that bottle of cola (rust remover and weapon of mass destruction). These are all acidic and will shave years off your life.

    Having a first meal that’s alkaline and filled with nutritional ingredients helps your cells create energy by giving them what they desire most. Be good to your cells and your cells will be good to you.

    You don’t always have to have a smoothie for your first meal, but with the limitless combinations of veggies and fruits you’ll never run out of ideas. You can have a nice warming porridge as your first meal that’s vegan, plant based, high fat (keto), grain free, and good protein.

    Creamy Raspberry Protein Porridge

    Makes 2 servings

    Ingredients

    • 2 Tablespoons coconut flour
    • 2 Tablespoons ground golden flax
    • 2 Tablespoons vegan protein powder (Warrior Blend by Sunwarrior is my favorite)
    • 1/4 teaspoon Himalayan salt
    • 1 cup + 2 Tablespoons almond or alternative milk (Ripple is my favorite)
    • 2 Tablespoons unsweetened coconut flakes
    • 1/3 cup frozen berries of choice
    • 1 Tablespoon unsweetened sunflower butter (my favorite is Once Again)

    Directions

    1. In a small saucepan, whisk together the first five ingredients, making sure there are no hard lumps.
    2. Add the 1 cup of milk.
    3. Turn burner on medium low.
    4. Stir till thickened about 5 – 8 minutes, depending on desired constancy (I like mine a little runny because out will thicken up as it cools).
    5. Remove from heat.
    6. Add in the berries, stevia, sunflower butter, coconut, and the 2 Tablespoons of milk.
  • Enjoy!

    Happy First Meal whatever time you have it!

    Nutrition Facts per serving

    Calories: 226

    Fat: 14.4 grams

    Total Carbs: 12.8 grams

    Fiber: 9.1 grams

    Net Carbs: 3.7 grams

    Protein: 15.45 grams

    Keto Bites

    Since my husband has started his raw keto vegan journey in April, I have wanted to help him enjoy some desserts when we entertain or just as a snack. I also wanted to make sure he is getting enough good fats. These keto bites are the answer.

    I know many of my followers have voiced their concern with our consumption of good fats aka avocados, coconut oil, coconut butter, sunflower butter, and high fat nuts. Here’s some info to keep in mind when it comes to fat.

    Our brains are composed of 60% fat. It’s actually a no brainer (pun intended), we all need good natural fats in our diets. Plus, think about this…eating a diet high in monounsaturated fat helps us keep our memory and makes learning easier.

    Our bodies crave these fats. They help us keep dementia at bay, help brain function as in speaking, memory, motor skills, and fats help push depression out.

    These keto bites will help in getting these fats and they’ll also help you stay the course of eating this lifestyle.

    Vegan Keto Pumpkin Pie Bites

    1 cup mixed raw high fat nuts (macadamia, pecan, walnut, Brazil) soaked overnight

    2 Tablespoons coconut oil

    2 heaping Tablespoons puréed pumpkin

    1 teaspoon pumpkin pie spice

    5 drops liquid stevia (Trader Joe’s brand is my favorite)

    1 Tablespoon coconut nectar

    1/2 cup Essential Seed Mix

    Whirl together in food processor. Spoon into mini muffin liners in a tin. Refrigerate 2 hours. Enjoy.

    Makes 18 bites.

    Vegan Keto Fudge Bites

    2 cups soaked and drained pecans

    1/2 cup golden flax meal

    1/c cup unsweetened coconut flakes

    1/4 cup carob powder (can substitute raw cacao powder)

    1/2 cup raw vegan protein powder (Warrior Blend from Sunwarrior is my favorite)

    1/2 teaspoon Himalayan salt

    1/2 cup creamy unsweetened & unsalted sunflower butter

    1/4 cup coconut oil

    4 drops stevia

    1 Tablespoon coconut nectar

    1 Tablespoon vanilla

    Whirl the first six ingredients in a food processor until nuts are broken down but not liquified, about 20 seconds.

    Melt sunflower butter and coconut oil on low temp stir until smooth. Remove from heat. Stir in stevia, nectar, and vanilla.

    Pour into food processor and whirl about 10 seconds, or until combined.

    Use a small tablespoon to make 2 scoops of dough per bites. Roll into a ball. Place into mini muffin liners of a mini muffin pan. Refrigerate 2 hours before enjoying.

    Makes 18.

    Natural, good for you fats are exactly what our bodies crave. These little keto bites are just a small way to get what our brains are craving.

    Learning

    Ever since my sons were in grade school, I made it a point to learn something new when they began their school year. One year I learned how to decoupage, then I moved on to doing wall paint treatments. I loved doing the storm clouds on two of my sons ceiling. I also learned how to simplify my life and the list goes on and on. I keep a running list of what I’ll be learning and what I want to learn next.

    Learning List

    Making MRE’s for backpacking that are healthy, keto, and vegan

    Learning how to market myself on the different social media platforms while also getting some work done.

    I really want to learn how to knit, once and for all.

    Making 1-minute videos that are on point, interesting, and relevant.

    I want to learn how to code

    Writing how-to books

    Making sushi

    Adding to my repertoire recipe creation

    I’m already signed up for a couple of marketing courses and I’m really excited for them to start. But this knitting thing has held me captive when my mom tried teaching me when I was younger.

    Have you ever thought about learning along with your son or daughter? Doing homework together is always a fun way to set an example. Plus, it’s good to have interests other than raising your kids because it helps you as they grow until they move out of the house and on to college.

    I’m also learning how to make MREs (meal replacements). Here’s one that I’m making for my husband’s backpacking trip this weekend. It’s keto and raw vegan.

  • Keto Sunflower Seed Hummus

  • 1 cup raw sunflower seeds, soaked overnight, drained
  • 1 clove garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon Himalayan salt
  • 3 Tablespoons avocado oil
  • Juice of 1 lime
  • 3 – 4 Tablespoons water
  • Place all in food processor, process until smooth, scraping down the sides periodically. It’s ready to enjoy now or you can use your dehydrator and dry it for camping and backpacking food.
  • Dried Hummus

    Spread on parchment paper (cut to size of dehydrator trays) in a nice thin layer. Dehydrate for 6 hours on 125 degrees. Cool on trays. Pour the dried hummus into backpacking containers (we’re using recycled gelato containers that I’ve saved for eons). To reconstitute: Add 1 Tablespoon of water at a time until the desired consistency. Eat with crackers or crudités.

  • Try something new. Learning is life long. Once we stop learning, we stop growing.
  • Learning takes us to new heights and brings new opportunities!
  • Coconut Oil Packets – It’s my Friday Favorite

    This week I wanted to share with you a Friday Favorite that I never intended to buy. Ever go to Trader Joe’s and come out with things you’ve never bought before? All the time, right? A couple of weeks ago I bought their box of virgin unrefined coconut oil. I was intrigued by it, but not enough to do anything with it so it went into my pantry and there it sat, until I had a conversation with a client about getting more in our diet while we’re out and about.

    After that conversation, I went home and realized I had bought something for this purpose. I had these handy coconut oil packets but never really used them, until this last week. I had a couple of coffee meetings and don’t want to add all the creamers and sugars to my coffee so I popped these little cuties in my bag and off I went.

    They worked but I had to have one of the baristas cut the top off since they don’t have easy-to-open tops…or they are Laura proof. But it worked. I stirred it in and my coffee turned into a little vegan bulletproof paradise. Then I started thinking about all the other ways I could use these packets while traveling.

    Coconut oil packet uses while traveling

    • If you mix one packet with a packet of sugar available in your hotel room, you have a soothing foot and body scrub.
    • Take one packet and mix it with the used coffee grounds from the coffee pod you just had for breakfast, add a packet of sugar and you have a sweet coffee facial scrub that will wake up your skin and make your skin ultra soft.
    • It’s a great way to continue oil pulling on the road.
    • Need a deep conditioner, work a packet of the oil through your hair before you shampoo, or after you get out of the pool. It protects your hair from the bad chlorine impacts.
    • It also makes the perfect eye makeup remover. Then you can wash your entire face with it and not need a moisturizer.

  • I truly love the sweet coffee scrub.
  • Yes, this is me with absolutely, no makeup on.
  • That’s my Friday Favorite for the week.
  • Conversations build community.
  • Let’s chat!
  • Raw Cream of Purple Carrot Soup

    I love everything purple. My phone is purple, my bathroom is purple, even my hair has streaks of purple. I find myself gravitating toward everything purple even in my food choices. Purple cabbage, purple radishes, purple cauliflower and even purple carrots I love these varieties. You never know what you’re going to get when you create a dish. These colors bring out the artist in me. I’m the colorful side of my marriage relationship, my husband is all black and white. Yet, he truly liked this Raw Cream of Purple Carrot Soup.

    My husband is a landscape photographer, he does everything in fine art quality black and white in Ansel Adams style. You can view some of his photos here and you’ll see what I mean. I on the other hand I bring color to his life, at least that’s what he always tells everyone! He also tells our friends he never know what I’m making for dinners or what’s in his food because I don’t use recipes. It’s true I don’t, I wrote a whole blog post about how I dream in flavors. I don’t anyone who does this.

    Most people will have a dream and get up to write….Nope! I get up to cook what I’ve dreamed about. This soup was in my dream last night. I was serving it to guests and they were really liking it. So here it is.

    Raw Cream of Purple Carrot Soup

    • 2 Purple carrots, chopped
    • 1 stalk celery, chopped
    • 1/8 cup chopped shallots
    • 1/2 of a large avocado, chopped
    • 1 clove garlic, sliced
    • 1/4 cup avocado oil
    • 1/4 t Himalayan salt
    • 1/8 t ground ginger
    • 1 teaspoon coconut amino acids
    • 1 cup water
    • 1/2 cup full fat coconut cream
    • 1 Tablespoon avocado oil for the topping
    • Toppings: pumpkin or sunflower seeds, cauliflower croutons, or chopped mint leaves

    Blend the first eight ingredients in a nutribullet or blender. Top with remaining tablespoon of the avocado oil and a topping of your choice. Makes 1 large serving or 2 smaller servings.

    Eating a raw, alkaline, keto, plant-based, vegan plan does take some creative out-of-the-box thinking but it’s so worth it in the end. Trust me. Your body will thank you. And maybe you’ll start dreaming in the flavors of this soup.