Sistah Vegan’s homemade vanilla creamsicle raw kale chips

Check it out. I was inspired by the local company in Oakland, CA called “Alive & Radiant Foods.” I tried their “Organic Spirulina Orange Creamsicle” flavored kale chips the other day and fell in love. Unbelievable stuff! So, I love kale chips but don’t usually buy them because they are too expensive. So, last night, I decided to make my own vanilla creamsicle kale chips and this was the result!

And check Alive and Radiant foods out here: http://www/blessingsaliveandradiantfoods.com

Recipe: 1 c raw cashews, 1/2 tsp of sea salt, 1-2 pitted medjool dates, 1/2 tbsp of raw vanilla, 1 c of water, a bunch of kale.

 

Sistah Vegan’s Kale Smoothie for Toddlers

Here is a video of Sun, who is 22 months old, drinking a kale smoothie.

I fill up my Vitamix blender with

1/3 c Nutiva hempseeds

1 tbsp of Pacifica Hawaiian Spirulina

1/2 apple

1 date pitted

2 c chopped Lacinto Kale

2 tbsp of Health Alliance Lecithin

1 Avocado ( if you don’t have hempseeds)

2 tbsp of hempseed oil (add at the end of blending)

2 strips of raw papaya (or you could use fresh)

1 inch cube of ginger (crucial for digestion)

Fill blender up with water until you have about 2 inches of water from the top. Blend on high for about 1.5 to 2 minutes and you can add ice cubes to cool it down since it tends to get got. A high tech blender is crucial to blend the hempseeds finely.

Screw You High Fructose Corn Syrup! Hemp-Spirulina for Toddlers

My 19 month old loves these. It’s called a “hempsicle”. I am not sure if I’m the first person to create the word, but it is a tasty treat and a great way to get my toddler to eat hemp protein, get his Omega 3-6-9, and some Spirulina. I want him to enjoy a creamsicle style vegan dessert that is packed with nutrients.  And I say, “Screw you high fructose corn syrup in all that popsicle crap marketed to little kids! My baby ain’t buyin it!”

Sun eating hempsicle

Hemp-Spirulina-Mango Creamsicles (You can always had more dates to make it sweeter)

1 c raw hulled hempseeds

2 c water

2 pitted dates

1 tbsp spirulina

3 dried raw organic mango slices

Throw in Vitamix (or something comparable, as I don’t know if other blenders can grind hempseeds finely) and blend for about 2 minutes.

Pour into popsicle molds and freeze for about 6 or 7 hours.

Sistah Vegan’s Black Queen Milk Recipe

High in iron, calcium, Omega 3 6 9, and many other minerals and vitamins. For those of you looking for a great way to get calcium, a cup of white sesame seeds has 1400mg of Calcium in it. I’m wondering if black sesame seeds have more nutrients in it. A cup of sesame seeds also gives you 21 mg of iron. The 3/8 c of hempseeds have 22g of protein, 32% of iron RDA, and many more nutrients. Drink up!

3/8 c black sesame seeds
3/8 c hulled hemp seeds
1 tsp ground vanilla
1 tsp ground cinnamon
3 Raw Cacao Beans
5 cups water
1 pitted date
1 orange (or something high in vitamin C for optimal iron absorption)
2 pinches of sea salt

Blend in Vitamix on high for 2-3 minutes (if you have another blender I’m not sure if it will work the same at 2-3 minutes or if it will ground the sesame and hempseeds finely).

Throw in ice cubes the last ten seconds or chill in fridge.

Legacies of Racialized Colonialism on Black Female Womb Health

Today I speak about my kale smoothie and how I connect this to combating Legacies of Racialized Colonialism on Black Female Womb Health. My kale smoothie recipe is posted after the video. I also include my Purple Queen Womb Drink too.

Kale Smoothie

1.5 tbsp of Spirulina
1/2 tsp of ground ginger root powder or 1 oz of fresh ginger juice
1 tsp of chlorella
3 leaves of kale
1 medium avocado
1 kiwi
1 tbsp of flaxseed oil.
20 ounce of water (more if the blender won’t blend it easily)
Blend everything except the flaxseed oil for 2 minutes. Poor into glass and then stir in your 1bsp of flaxseed oil. I take my time drinking it.

Not everyone can handle raw kale or even red cabbage. I suggest adding ginger for digestion. Remember, this worked for me, but everyone is different. You may want to cut everything in 1/2 (except the water ) if you are worried about how you will digest this.

Purple Queen Womb Love

In 32 oz of water put in blender:
1.5 c of purple cabbage shredded
1 ounce of fresh ginger juice
1/8 c of lemon juice
Pour into glass and add 1 tbsp of flaxseed oil (try not to add flax seed oil in the blender while it is on because it gets too hot and destroys the nutritional qualities of the essential fatty acids, so I usually stir it).

Spirulina Super Baby Food Recipe

This morning I gave Sun his “yum yum” (what he calls breakfast). It was avocado, applesauce, DHA, and Spirulina. I wanted to share this with anyone else interested in making their own nutritious baby food.
Spirulina Baby Super Baby

1/4 cup applesauce
1/2 tsp spirulina
1/2 mashed avocado
1 DHA Deva vegan softgel (I burst it open and mix it in the food)

Sun is 23.5 lb and big for 10 months, so he can eat the whole thing.

I also gave him 1/4 of a gluten free vegan ginger muffin I made last night. I used chicpea flour and applesauce with a little molasses. It’s high in protein and he really enjoyed it. I also gave a muffin to my brother last night as well, and he said, “Wow, this actually tastes like wheat!” He really enjoyed it which is a compliment coming from someone who eats Pringles potato chips all the time and Peppridge Farm cookies   It’s a modified version of the Vanilla Cupcakes recipe in Erin McKenna’s new gluten free vegan baking book Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar Free Recipes from New York’s Most Talked About Bakery:

2 cups chickpea (garbanzo bean)  flour

1/2 cup arrowroot flour

1 tablespoon baking powder

1 tsp xanthan gum

1/2 c coconut oil or canola oil

3/4 c applesauce

2 tbsp of molasses

1.5 tbsp of pure ground vanilla

1/2 tbsp cinnamon ground

1/2 tbsp ground ginger

1/4 tsp cloves ground

1/8 tsp nutmeg ground

1.5 – 2 c of hot water

Preheat oven 325 F. Bake 28 minutes. After the first 14 minutes, rotate the cupcakes pan 180 degrees. After it’s done baking, let stand for 20-30 minutes.

I don’t like a lot of sugar. The original recipe calls for 1.3 c of agave nectar. That’s WAY too much for me, but you may want to do that if you want it to be sweeter. I prefer the molasses since it’s higher in minerals and vitamins, especially iron and potassium.

Apple Cranberry Smoothie

I’ve been making this all week.

It’s VERY good, and contains probiotic and antibacterial properties.

Apples are very good for digestive health and cranberries are excellent for urinary tract health.

Isn’t it amazing how Mother Nature provides everything we need in plant foods?

It does come out rather sweet, so you’ll either need to add more cranberries or use less honey.

Ingredients

1 apple

1/2 cup cranberries

1/2 tb honey

6oz So Delicious Coconut Milk Yogurt (vanilla)

Blend until smooth.

I have a Vita-Mix, so I was able to throw in the entire apple – skin, seeds, and all – but you may want to use a food processor first to break down the apple or chop into very small pieces beforehand.

I also used fresh cranberries, which are in season but frozen works fine as well.

Once you decide to make something, it’s yours, so feel free to use the yogurt of your choice.

You might want to use ice if you’d like a colder smoothie.

I generally freeze the cranberries so that I don’t have to use ice.

Sistah Vegan GF Vegan Holiday Cookies Recipe

Gluten-free, soy-free, vegan Holiday Cookies….

….Well, they could be used for any occasion, but I thought this could be good for those who celebrate fall and winter holiday season.

1/2 c arrowroot flour
1/2c hazelnut flour
1/2c brown rice flour
1/4c quinoa flour
1.5 tsp fresh ground vanilla bean powder
1 tsp cinnamon
1 tsp baking powder
1 tsp of Xanthan Gum
1/3 c of Macadamia Nut Oil (you could us Canola Oil or Grapeseed Oil)
1/4 c maple syrup (I like mine less sweet, but you could add 1/2 c if you want them to be sweeter).

Mix the flours, vanilla bean, cinnamon, baking powder and Xanthan Gum very well. In a separate bowl, mix the oil and maple syrup with a wisk, making sure it’s mixed pretty well.
Fold the oil and maple syrup mix into the other mixture. Kneed the dough for about 2 minutes.
Chill the dough for 1 hour.
Lay the cookies out at around 2″ by 4″ in width and length and about 1/8 ” thickness. I just do it with my hands, but I guess you could use a rolling pin.
Oil your pan.
Bake the cookies at 375 degrees for 12 minutes

Sistah Vegan’s Gluten-Free Vegan Fig and Eggplant Pizza

I just made this and here is the recipe:

The recipe is simple. The crust I used is actually tortilla and gluten free. Food for Life brand Brown Rice Flour Tortilla. Oil both sides of your crust with olive oil. Lay flat on a cast-iron pan.  Spread some salt-free tomato sauce (I use organic from a can, but I’m sure homemade is best!) and mix in the oregano and garlic lightly on top of the sauce. Then, add:

Two Crimini Mushrooms. I thinly sliced mine.

7 slices of small long Eggplant

1 big fig, thinly sliced

1/2 c of chopped Spinach

Raw Parmasean (you can buy it or make it by adding a walnuts and nutritional yeast to the food processor. Ratio of Walnuts: Nutritional Yeast:  is 5:2). Sprinkle on to liking, along with black pepper.

Set Oven to 500 degrees. Bake 8-10 minutes. Watch out for it, as it bakes quickly!

Apricot-Plum Pie: Vegan, Gluten-Free, Legume-Free Pie

My spouse is sensitive to gluten, cane sugar, and legumes. So baking and cooking for us can be a challenge. However, I always look at this challenge as an opportunity to create something new.
The other month, our neighbor gave us a bag of apricots that she has picked. I decided that I wanted to make a pie out of them, along with the plums we had in our kitchen.

Apricot Plum Vegan Pie: Gluten Free and Legume Free

What I did was make a brown rice flour and walnut pie crust. I crumbled the remaining pie crust I had on top of the pie, instead of covering it with a traditional pie crust cover. I did not add any sugar to the fruit, but if you want it to be sweeter, you can always add a sweetener of your choice.

Crust Ingredients:

3/4 cup of brown rice flour

1/2 cup of finely milled walnuts

1/8 cup of Arrowroot Starch (aka Arrrowroot flour)

1/2 tsp of Xanthan Gum

1.5 tsp of cinnamon

4 or 5 tbsp of water

1/4 cup of coconut oil (or you could use Canola, but I prefer coconut)

Filling

.5 tbsp of vanilla extract

.5 tsp nutmeg

.5 tbsp of almond extract

1.75 c of chopped apricots and plums

Directions

I milled my walnuts in a coffee grinder because I could not find walnut flour in the store. Combine all the pie crust ingredients in mixing bowl. You may need to add more or less water to get the texture you desire. I recommend that you slowly add the water to the recipe so you can slowly see how the texture ends up.

Once you have created a dough, wrap it up in cellophane and then put it in the refridgerator for 1 hour to let it settle and sit.

Pre-heat oven to 375, 15 minutes before you remove the dough. 60 minutes after refridgerating the dough crust, lay the dough out as a crust in the pie pan, but leave about 25% on the side to crumble on top of the pie. In a mixing bowl, blend the chopped up plums and apricots, nutmeg and the vanilla and almond extracts.  Pour into pie shell. Crumble the remaining pie crust on top of the pie filling. Bake for about 25- 30 minutes.

Enjoy!