Author: Admin

Recipes, Vegetarian

Acai, Blueberry & Maca Smoothie Bowl

I recently discovered the Acai Smoothie Bowl – I know, where have I been hiding – they are trending like crazy! Regardless of my late discovery, I am grateful to have finally become friends with this amazing superfood and this very cool way of transforming your typical smoothie into a bowl of smoothy goodness.  I love the presentation of the smoothie bowl too – you get to see your toppings whole in all their glory as opposed to blending them all into one glob.

The acai berry is a pretty powerful dude – it is rich in antioxidants, fiber, omega fatty acids and more.  This tropical berry is a delicious Amazonian superfood that is known for its chocolate-y berry flavor and deep purple color – right up there in ranking with the goji berry.  One 100g serving contains just 60 calories, 3g fiber, 6% RDA iron, 15% RDA vitamin A, 5,800 ORAC units, 4.58mg heart-healthy omega fatty acids, 0g sugar and zero caffeine or gluten. It also contains various minerals, vitamin C and even some calcium.  SUPERFOOD status!!

So here is how one assembles THE Acai Blueberry w/Maca Smoothie Bowl.  Of course it’s not really THE – as always – your options are unlimited – this is just my version of a low-sugar Acai smoothie bowl.  So many of the bowls trending the web are swimming in fruit – including bananas – which I try to avoid because of the high sugar content.  Wild blueberries are lower in sugar content.  I too crave the sweet so I use stevia which is just right. I add lots of healthy nuts too – hemp seeds and raw pumpkin seeds – and a heavy sprinkle of unsweetened shredded coconut.  The other big star making an appearance is Maca Powder.  Truly, this superfood has changed my life.  My menstrual cycle has improved dramatically since I have been eating a tablespoon daily 1 week prior to my cycle.  My cycle is more regular, less painful, and shorter.  Do some research on Maca – It is a healing gem.  And it is perfect blended in a smoothie.  I highly recommend it based on my personal experience with it.

Sprinkle this beautiful smoothie bowl all over your morning and soak up the divine life energy!

Acai Blueberry w/Maca Smoothie Bowl

Ingredients

  • 2 frozen acai smoothie packs
  • ½ cup unsweetened coconut milk – may need more to get proper consistency
  • ⅓ cup frozen wild blueberries
  • 1 tablespoon raw organic maca powder
  • 1 teaspoon stevia
  • Toppings: raw pumpkin seeds, hemp seeds, more wild blueberries, unsweetened shredded coconut

Instructions

  1. First blend together the acai smoothie packs, coconut milk, stevia, maca powder and frozen blueberries. Blend the ingredients in a high speed blender until creamy, but still very thick and frosty. Add more coconut milk if needed to blend, but add slowly because you want your mixture as thick as possible.
  2. After your acai is thick, frosty and blended, spoon it into a bowl. Sprinkle with your toppings and eat as soon as possible!

Check other recipes with Sprinkle With Love.

by Admin3 Min Reading
Vegetarian

What are the Best Vegetables for Vegetarians to Grow at Home

Are you a veggie? If yes, then you must be a regular visitor to your local grocery. As a vegetarian, you must stick to a strict vegetable and fruit diet. The biggest challenge is getting your vegetables fresh most of the time.

Most vegetarians prefer to grow their vegetables at home. It ensures they enjoy variety and freshness. But with limited garden space, vegetarians are always spoilt for choice on the best vegetables to grow.

Generally, fresh vegetables harvested right from your garden will taste better than those bought from a local store. Your cucumbers will be fresh and crisp while your tomatoes will be juicy.

Still, confused about the best vegetables to grow for a vegetarian? Keep reading below.

Best vegetables to grow as a vegetarian

Potatoes

Potatoes remain one of the best and easiest crops to grow at home for vegetarians. Potatoes are stable among vegetarians. They are easy to grow and will take up very little space in your garden.

You can grow potatoes even in a small plastic bin. You just need to fill the bin with half the soil, plant your tubers and cover them with soil. The remaining half of the bin can then be covered by compost and leaves as the shoots appear.

When growing in the garden, make shallow trenches 2 to 3 feet apart. Potato seeds should be planted 12 inches apart. Generally, your potatoes will be ready for harvest in 90 days.

Additionally, potatoes are easy to care for and maintain. You just need to mound them by burying the stems halfway. This ensures you get full-size tubers when ready to harvest.

Tomatoes 

Photo: Backyard Gardeners Network

Tomatoes are a staple in many vegetarian diets and are a great vegetable to grow at home. They are delicious, nutritious, and versatile. What’s more, tomatoes can be used in a variety of dishes. You can use them in salads and sandwiches to sauces and soups.

Tomatoes are a good source of vitamins A and C, as well as potassium and fiber. They are also low in calories, making them a great option for those watching their weight.

Growing tomatoes at home are relatively easy, and they can be grown in pots or in a vegetable garden. Here are some tips for growing tomatoes at home:

  1. Choose the right variety – There are many different varieties of tomatoes, so choose one that is well-suited for your growing conditions. Some varieties are determinate, meaning they produce a single crop, while others are indeterminate, meaning they produce a continuous crop throughout the growing season.
  2. Provide ample sunlight – Tomatoes need at least 6 hours of direct sunlight each day to thrive.
  3. Water regularly – Tomatoes need to be kept consistently moist, but be careful not to overwater them, as this can lead to root rot.
  4. Feed regularly – Tomatoes benefit from a balanced fertilizer, and they may also need additional nutrients as they grow.
  5. Support your plants – Tomatoes can get quite tall and heavy, so it’s important to provide them with adequate support, such as a stake or a tomato cage.

Bell peppers 

Bell peppers come in a variety of colors, and they are a great addition to many vegetarian dishes. Growing them can be a great project for vegetarians looking to cultivate their own fresh produce. Bell peppers are nutritious and versatile vegetables that can be eaten raw or cooked in a variety of dishes. 

Lettuce 

Lettuce is a quick-growing, nutritious green that can be harvested in as little as 30 days. They grow and thrive in areas that receive maximum sunlight. Depending on the variety, lettuce can be grown half-inch down and spaced accordingly. They are pretty easy to grow and harvest.

Carrots 

Carrots are versatile vegetables that can be eaten raw or cooked, and they are a good source of vitamins and minerals. Choose well-draining soils that receive a lot of sunlight. Seeds should be planted at the right time and the soil kept moist.

Zucchini 

Zucchini is a summer squash that is easy to grow and is a delicious addition to many vegetarian dishes. You can enjoy your first harvest in 45 to 55 days. Once blooms appear, fruits set in and are ready for harvest when they are six inches long.

Green beans 

Green beans are tasty and nutritious vegetables that are easy to grow, and they can be harvested throughout the growing season. They are a great choice to grow since they require little maintenance and care. Green beans fix their own nitrogen.

Herbs 

Herbs like basil, parsley, and cilantro are easy to grow and are a great way to add flavor to your vegetarian dishes.

Cucumbers 

Cucumbers are refreshing and hydrating vegetable that are easy to grow and are a great addition to salads and sandwiches.

Conclusion

These are just a few examples of the many vegetables vegetarians can grow at home. Make sure you consider your local climate, favorite vegetables, and available space when deciding which vegetables to grow.

by Admin5 Min Reading
Recipes, Vegetarian

Chilled Melon & Lavender Soup

This is my first culinary experiment with fruit soup – and I am thrilled with my venture & outcome.  Talk about simple.  And healthy!  And completely RAW.  It offers you a nice taste of sweetness at the end of the day (or any time!) to satisfy that craving without eating processed sugar.  Chill the soup before eating it – the colder the better – especially when the temperature rises outside.  Top it with fresh fruit – I used blueberries for lower sugar content – and shredded coconut.

Let’s chat about culinary lavender.  I purchased my bag at a well known spice store downtown Saugatuck – the Spice Merchants.  I use it in baking because it lends a beautiful floral flavor that is very distinct.  Because of the strong flavor of lavender, a little goes a long way.  Too much and it’s like you are eating perfume:-)  1/2 teaspoon is nice in this soup – but a tad more may be better for you – experiment – but with caution.

So now when I enter the grocery store and am bombarded with rows of gorgeous melons, I know exactly what to do with them – besides cutting them up and eating plain.  Toss in a blender with pure coconut water, lime juice, & lavender – Chill and enjoy pure melon soup!  What a beautiful thing.  Every day is a new possibility!

Chilled Melon & Lavender Soup

Serves: 2 servings

Ingredients

  • 1 large ripe melon, chopped small
  • ¾ cup pure coconut water
  • 2 tablespoons lime juice, freshly squeezed
  • ½ teaspoon culinary lavender
  • Blueberries, shredded coconut, and mint leaves for garnish
  • Other topping options: black sesame seeds, hemp seeds, coconut whip cream, cacao nibs

Instructions

  1. Place all ingredients in a blender and blend until smooth. Serve chilled and top with blueberries, coconut, and mint leaves.

Don’t forget to check other recipes with Sprinkle With Love.

by Admin2 Min Reading
Recipes, Vegetarian

Easy Lentil Curry

I have so much to share today.

I have been working with a business coach on my website the last couple months (in case you were wondering why I haven’t been sending you awesome recipes!).  As Olivia gets older (entering 7th grade this fall), I find myself with more free time and with that freedom comes thoughts of “I need to start earning income again!”.  When I started this blog over a year ago, it was merely a fun hobby.  I had absolutely no idea about the business end of running a successful website – I was more interested in creating recipes, learning photography, food styling, and web design.  I am now learning how to make my site a small business – in addition to my passion.  SEO (search engine optimization), traffic building, niche development, affiliate relationships, e-books, etc…these are the concepts filling my head lately.  I apologize for not sending you inspiring recipes during this period.  However, I am back in the kitchen!

One BIG development is a change in my niche/direction/specialization.  Basically – a niche is what makes me different than every other food blogger on the web.  I gave that some serious thought and research.  This is how I now define myself.  The following text is taken directly from my new Home page – PLEASE click through to my site and check it out – I am so proud of my new look!

Do you want to eat healthier, include more plant-based whole foods in your diet, or move to a total vegetarian diet BUT don’t have the time to cook from complicated, time-consuming recipes? I get that!

I take a different approach to healthy cooking. I start with fresh, seasonal whole food ingredients then pair them with high-quality, lightly processed convenience products. I call it my HEALTHY COMPROMISE. Let’s get real here – who has time to cook from scratch in the real world? My vegetarian meals are healthy, easy and fuss-free: quick breakfasts, snack recommendations, short-cut lunches, and stress-free dinners designed to nourish your body and soul.

Convenience + Fresh = Your Healthy Compromise.

You DO have time to eat well. I will meet you in the kitchen!

I am excited about this direction as it is totally in line with how I REALLY cook and eat.  I crave simplicity in all aspects of my life – even in the kitchen.

The recipe I am sharing with you today is an Easy Lentil Curry and is the perfect example of a Healthy Compromise.  You start with a lightly processed packaged Indian Curry Paste – Patak’s (no high fructose corn syrup, no hydrogenated oils, no artificial anything) which is absolutely delicious and super easy (no other spices are needed – this convenient product has all the seasoning for your curry) and you pair it with red lentils, frozen organic peas, and Eden Organic canned no salt added chickpeas.  I used half vegetable stock (made with a convenient vegetable base Better Than Bouillion) and half unsweetened coconut milk for a luscious creamy curry.  You can easily use all vegetable stock if you are watching fat.  For even further convenience, I suggest using a microwavable brown basmati rice.  This is a wonderful short-cut that reduces your time in the kitchen.  Top your easy lentil curry with plain organic yogurt and fresh cilantro and you have yourself a wholesome quick vegetarian meal.

Please click through to my website and check it out.  It is not totally finished but I would still love to hear your thoughts regarding the site design and my new direction.  You can easily go to my Contact Me page and send me a quick email or scroll to the bottom of the recipe page and make a Comment.  Thank you for your input!

Easy Lentil Curry

Serves: 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 2 medium onions cut into larger dice
  • 4 tablespoons Patak’s Mild Curry Paste
  • I can unsweetened coconut milk(13.5 ounces)
  • 1 cup water
  • 1 teaspoon vegetable base (Better Than Bouillion)
  • 1 cup red lentils
  • 2 cups frozen organic peas (or any combination of frozen or fresh veggies)
  • 1 can no salt added chickpeas (15 ounces – Eden Organics)
  • Serve with brown basmati rice (I like the microwavable option for ease)
  • Garnish: Plain organic yogurt and fresh cilantro

Instructions

  1. Combine the water and vegetable base in a small bowl to make your stock
  2. In a large skillet, melt the coconut oil and cook onion for 8 minutes over medium high heat. Add the curry paste and cook for a few more minutes. Add the lentils, coconut milk, vegetable stock, vegetables, and chickpeas. Reduce heat to low, cover and simmer for 15 minutes or until lentils are tender. You may need to stir in additional water to thin out.
  3. Prepare rice
  4. Serve curry over rice topped with yogurt and cilantro. Super easy huh?!!!

Don’t forget to check other recipes with Sprinkle With Love.

by Admin5 Min Reading
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