RAW Forest Foods: Get the Brightest Whitest Teeth with Tumeric | Discover the Infinite Power Within

RAW Forest Foods: Get the Brightest Whitest Teeth with Tumeric | Discover the Infinite Power Within


Thank you for another great idea from my friends at RAW Forest Foods. I would never have imagined tumeric for teeth. I just read the article and haven't given it a go but I plan to before the day is over. I happened to run across a bulk bag of tumeric at The Natural Grocers, so any of you in my area will know where to find that at a very affordable price. I just had to share yet another benefit of tumeric as I have trouble figuring out how to incorporate enough of it into my diet aside from packing vegan capsules full and ingesting that way.

Share your ways of getting enough of this super-spice into your diet including your recipes.

THE FABULOUS, INCREDIBLE, VANISHING PITA CHIPS!



PITA CHIPS

I've been wanting to share this very simple recipe with everyone. I'm about to show you how simple they really are. Please be warned, however, they will not last long. I can never make enough of these things. These are terrific with a bowl of fresh hummus, great with guacamole, or with any dipping sauce of your choice, depending on what herb/spice version you get creative with. My family decided they were good by themselves and the two massive ziploc bags worth were gone. I mean vanished. I had tortured myself as I was juice-fasting when I first made these. My fast ended and I was going to try some. I went searching through every cupboard, on top of the refrigerator and even on the night tables in the bedrooms. Well...the night table search netted me an empty bag with crumbs pretty much gone, too. I guess the other bag was devoured long before I began looking for it. I would venture a guess that they were delicious. I need to make a batch for myself and hide it. I'll have to do it on a warm day when I can open the windows and push the smell out with some fans LOL. I don't want anyone knowing there might be pita chips lurking around or I fear I won't get more than a couple of them.

If you have a party you need to bring something to I suggest taking these. Plan ahead and make lots because they won't last long. You'll be out of chips long before dip, I promise! Everyone will want the recipe and you're sure to have regular requests for these simple yet simply fabulous pita chips!

Here's what you'll need:

Pizza Herbed Pita Chips 

1 packages *whole pita bread (6  whole pita rounds)

1/3  cup olive oil (approximately, you may need a bit more )

3 cloves of garlic, minced or 1 1/2 tsps jarred, minced garlic

1 teaspoon onion powder

1 tablespoon dried pizza herb mix OR dried Italian herb mix

2 teaspoons fresh thyme, finely chopped

*Don't get the packages with the pita cut in half. There won't be enough in one package. You can use whole wheat or white.. If possible find organic.



Heat oven to 400F.

Lay one pita flat on a cutting surface and cut around the circumference to make to round pieces. Repeat with the rest of the pitas. Layer them on top of each other and slice like a pizza to create 8 chips per pita round. Throw them in a a big mixing bowl and set aside.

In a small bowl mix the oil , garlic, onion powder, salt and herbs. Whisk well to incorporate everything.

Drizzle oil mixture over pita pieces, tossing gently as you go. Make sure you scrape all the garlic and herbs sticking to the bottom of the bowl so your chips get all that good flavor. Using your hands, keep tossing the pita pieces in the bowl. It does take a couple minutes to get it all mixed up. You can add a little more oil if it just seems too dry and isn't coating the pieces very well. Some of the garlic, herb goodness is going to stick to the bottom of the bowl. Use the pita pieces to mop up all the good stuff.

Lay pita pieces out on a cookie sheets in a single layer. Put in the oven for 8 minutes. Do not walk away. Ovens may vary and you need to check them about halfway through. At 8 minutes, flip the pieces over and put back in the oven for another 8 minutes. Check partway through to make sure your oven isn't toasting them faster. I like to make mine extra crisp so when they finally cool and go into the ziploc bag they stay crunchy.You may have to adjust the time to suit your oven.

I lay the chips out on a bit of paper to cool while I bake the rest of them. I have to make at least a double batch at a time.

Some other variations I've made:

Plain (olive oil and salt)

Garlic and salt (minced garlic and garlic salt)

You can get creative and throw in your favorite herb/spice combinations. I have some tikki masala and chinese 5 spice powder wanting to jump into some batches. I'm also going to do a cinnamon version. A mexican flare spice blend would be amazing with some chili powder, cumin, ground coriander and some smokey chipotle.

Remember to stash a few away for yourself. These will go fast!



Mexican Baked Polenta with Queso Cheeze Sauce

This is what I made for dinner tonight. I made a baked polenta with a Mexican flavor and topped it with some queso cheeze sauce and roasted corn, black bean and mango salsa.

Mexican Baked Polenta

 2 cups vegetable broth (i used a cubed kind)
3 cups plain soy milk
1 1/2 cups Organic Corn Polenta (Bob's Red Mill is what I used)
1 tsp *Mexican blend spices ( I found it in my Natural Grocer)
1 tsp ground coriander
2 T nutritional yeast (I used Bragg's)
salt to taste (the vegetable cube can get salty so be careful)
2 T your favorite taco sauce (smooth kind)
1 tsp 5 pepper blend (optional, you can use a dash of pepper flakes or cayenne, diced

jalapenos, canned chipotle to add your heat or leave out completely)

Grease a 9x13 glass dish with olive oil or oil/spray of your choice. (If you want thick slices use a smaller dish or even a loaf pan.)

Mix broth and soy milk in a saucepan. As it is heating to a boil add your spices. Once the liquid has come to a boil, slowly add the polenta, stirring constantly. Turn the heat down to simmer. You will need to stand by the stove the entire time. I had to stir constantly for about 15 minutes. The package's basic instructions say up to 30 minutes so it may depend on your geographical location. If it seems too thick right from the beginning, thin out with a 1/4 cup of soy milk or water at a time. Cook at least 15 minutes to soften up the polenta. Pour immediately into the prepared dish and smooth out quickly. It starts to set up right away. Put in the refrigerator for about 4 hours.

Preheat oven to 425F. Slice into desired shapes. I'm going to cut squares. Place on a very well oiled baking sheet place your desired shapes. Bake 15-20 minutes, until golden brown on top. Remove from oven and top with your favorite salsa/taco toppings. I served mine with Queso Cheeze sauce and Roasted Corn, Black Bean Mango Salsa and garnished with parsley. I'm not a big cilantro fan so I use parsley in place of it most of the time.

*I'm working on the right proportions for my own mexican blend. If you want to take a stab at it the key ingredients are: chili peppers, onion powder, garlic powder, paprika, cumin, celery seed, oregano, cayenne, and bay leaf. You can use a blend of these in place of the spice mix to suit your taste.

This is the Organic Polenta I used and it came out great! I do suggest using only organic when it comes to corn products due to the issues with GMO corn.

Melty Cheese (Mock Cheese Sauce)

 I cannot claim this Melty Cheese Sauce as my own recipe. I found it at www.vegweb.com and just made a couple additions with 1/2 teaspoon each of tumeric and smoked paprika to enhance the color. I would reduce the salt depending on how salty the base is you are using it on. I made a taco for my picky 4 year old son using vegan roll sausage, fried and crumbled and a generous helping of this sauce and he gobbled it up. He added his own special touch. Cucumber slices! He says lettuce and "bamatoes" are gross. Sigh...slowly but surely!! He sure does crack me up, though.

Roasted Corn, Black Bean and Mango Salsa


I had some of this leftover from earlier this week and wanted to finish it up. This is how the Mexican flavored polenta happened. The first time I made this it just disappeared. I opened the fridge to find some and tore it apart in search of....the missing salsa lol. It was gone! This recipe makes a lot. This is great as a salad by itself.  Put a big serving on a bed of your favorite greens and garnish with some avocado slices. Top your tacos with it or use it as a dip. The possibilities are endless with this refreshing salsa!

3 ears organic corn - cut off the cob (if you can find it you can sub organic, frozen corn)
3 tablespoons olive oil (or more if needed)
2 cans organic black beans, rinsed and drained well
1 cup red bell pepper, diced
1 cup red onion, diced
2 * champagne mangoes, diced (or two cups regular mango)
2-4 **jalapenos, seeds and ribs removed, diced (depends on how spicy you like it)
1/3 cup fresh lime juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup chopped parsley (most people use cilantro but we aren't big fans. Use cilantro if you prefer)
sea salt to taste
chipotle peppers in adobo sauce, diced fine ( get some of that sauce in there, too)
 (these are hot so you decide how much heat you want. I use about 4 and we love spicy hot. I don't recommend using the whole can unless you know how hot these are)


In a large bowl mix black beans, red pepper, onion, mango, jalapenos, lime juice, parsley and chipotle peppers. Set aside.

In a large skillet saute the garlic  in the olive oil for a minute or two. Add the corn, cumin and coriander and saute at medium high heat until the corn starts to brown. 8-10 minutes. Let corn mixture cool. Mix into the bean mixture and salt to taste. Let it sit at least 3 hours for the flavors to blend. It's delicious right away, but be patient and let it sit a while in the refrigerator.

*Champagne mangoes are yellow and smaller than regular ones and have a less sweet flavor. We liked them in place of regular ones as we are getting sweetness from the corn. The mangoes on the left are Champagne. The ones on the right are what we normally find in the stores. If you get a chance, try the champagnes. Even if you don't like regular mangoes, you might find you love these as I did.

Champagne and Regular Mangoes

** Not all jalapenos are spicy hot, however, you can always substitute some green bell pepper in its place. The green color is a nice fit with the rest of it.

And there you have it! I didn't take as many pictures as I should have. I promise to have more in-progress pictures of the food with the next recipes.

Welcome to The Veganopolis

This is officially my first post! I'm excited. This is something I've wanted to do for a while now and just never got around to it. I get asked a lot for recipes as I cook all the time. Like my introduction says, the kitchen is my favorite room of the house! My oldest daughter has always wanted me to write a cookbook. I guess we'll start with this, Nicole!

I am a recent vegan. I was vegetarian for a very long time but never made the leap to vegan. To me it would be a giant leap and I would have to leave my best friend, Cheese and my other best friend, Eggs, behind. It was just too sad to think about. Cheese was my protein. Yup, even as a long time vegetarian I was misguided and uninformed about the protein myth. I didn't do enough homework. Shame on me. I had been brainwashed. Brainwashed by the USDA's food pyramid and all the diets I'd been on throughout my life, including prescription diet pills. Brainwashed by all the pretty packages with delicious pictures on the grocery shelves. Brainwashed into thinking their were regulatory systems in place to protect me from unclean, unsafe, chemical-filled foods. Brainwashed by the dairy board and meat producers. Brainwashed by all the things we learned growing up. Not out of maliciousness, but because our parents thought it was the healthy way of eating, too. Yikes, I wish I knew then what I know now. I'd have been a lot better to my body and mind.

Ok, I knew how animals were raised in horrible conditions, pumped full of hormones, steroids and antibiotics and I did not want that in me. (The rest of my family still ate meat. I had to cook two meals most nights. That was a giant pain.) How could it not occur to me that all those things were also in dairy cows and chickens ? Because I didn't want to know is my best guess. Habits are habits. When we don't have a real reason to stop a bad habit, we don't. Plain and simple.

How did veganism happen to me? I was browsing through Netflix one evening last Spring. I love documentaries and found Netflix has quite a few in their list when I saw the funniest title. Can you guess what it might be? "Fat, Sick and Nearly Dead" That's the one.! I turned it on and started watching. I was quite distracted but the premise was interesting to me. Then I lost internet connection about 10 minutes into it. After that I forgot about the film for a while. Two weeks later I ran across the title again. This time I watched it in its entirety. I was forever changed. This made me crave more information about the foods I put in my mouth. This led me to, "Forks Over Knives", "Food Matters", "What's on Your Plate", and "King Corn" to name just a few. Then to the library for "The China Study" and book after book about veganism and vegan cookbooks.

I started changing the way I ate slowly. When I had a fully stocked kitchen geared toward one vegetarian and a pack of meat-eaters, slowly was the only way it was going to happen. I became paranoid about chemicals and packaged foods and treatment of animals and what was in our meat and dairy products. I almost became afraid to eat for a bit.  I think I drove everyone insane. I had information overload and I was spewing information everywhere to everyone. I only succeeded in making people defensive and sometimes angry with me. The more I found out how our diseases and foods were related the more I flipped out. I've heard it related to this before, so I can't claim the analogy as my own, but I felt unplugged like Neo was in "The Matrix". Once you know, and I mean really know, you can't turn back. Down the rabbit hole I went. Warning! Warning! Do not go ape-shit crazy on people with all your new information. Once upon a time we didn't know. Think about some hippie, crazy, treehugger coming at you armed with alfalfa sprouts , hummus and a big slab of tofu telling you the woes of cows and chickens when you weren't unplugged. Yeah...you're laughing at that picture, right?

November 1, 2011 was the day. I started a juice fast just as Joe Cross did in the film, "Fat, Sick and Nearly Dead". I had planned on going for 60 days but it ended up being 24 days. I caved on Thanksgiving Day. I had cooked all day for the family and had a moment when it came time to serve the family feast. I was a little disappointed, ok a lot disappointed with myself, but I had lost 24 pounds in those 24 days. I had learned a lot about myself in those 24 days. I had made progress and had begun my journey to a new way of eating and living my life. I lost two pant sizes in 24 days. I really had nothing to complain about and nothing negative to say about those 24 days. Ok, that's a lie. The first few days were awful. Once my body got rid of the toxins I had packed into it I started feeling much better.

I am currently on day 13 of my 4th juice fast. I love the way I feel. No, I don't feel yucky when I first start a juice fast now. That's a good sign that I'm eating right inbetween juicing. When I'm not fasting I still drink juices in the morning to start the day. Yes, I still cook for the family while I juice fast. It can get a bit hard when I'm making some of my favorite dishes or when it comes time to season things and you can't taste it.

I think I will finish up this first entry. I just wanted to give a brief story of how I got where I am now. I'm not heading to a destination. Becoming vegan isn't a stopping place. It's a journey to a healthier mind, body and soul. It's a way of living.

I want this to be a place of sharing stories and recipes, news and information to help all of us learn what is going on with our crazy world of food makers, biotechnological nightmares, the lack of food labeling, Big Pharma, and more than I could possibly list. If it can contribute to this lifestyle, this journey into natural foods that heal our bodies and our minds I'm all about having it in my blog. My hope is to be half as inspiring as I have been inspired by others.  - Chyrl