Vegan "Cheezy" Broccoli

This was soooooo delicious! OMG!  I want more!!  I just love being a vegan, so darn much! I am on Day 36 of eating the Crazy Sexy Diet Way!

There is absolutely NO dairy whatsoever in this recipe, but it sure tastes DARN GOOD!

This is the BEST Nutritional Yeast out there.  I even like to pop some popcorn in my hot air popper and add some olive oil and nutritional yeast to it.

Cheezy Broccoli

Steam your broccoli and set aside.

For the "Cheezy" Sauce:

1 Sweet Potato cooked and mashed. (removed the skin)
1 1/2 cups of water
1/4 cup of Kale Nutritional Yeast
1 teaspoon onion powder
½ teaspoon chili powder
1 Teaspoon Salt

Directions:
Combine the above ingredients in a blender. Blend until smooth & creamy and pour over your broccoli.

 

I ate that whole plate and I might just go have some more!!!

Enjoy!!! Leave me a comment below and let me know how much you loved it!

Love you guys! 

Sherri

Sherri's Curry Veggie Soup Recipe

What is your favorite homemade go to soup? This is the Curry Veggie Soup that I made yesterday! So very easy.  I love Fall!  Soups/Chilis are my fav!!

 Just throw in whatever veggies you have. I sauteed onion, Baby Bell Mushrooms, Red Bell Pepper, Carrots, Celery, and Broccoli into a pan and water steamed them until tender...not mushy.

Then I sauteed 3 fresh garlic cloves that I had minced.

 Then I put Frozen Green Beans, edamame and zucchini in a big soup pot and added the other water steamed veggies. I added red pepper flakes, Trader Joe's 21 seasoning salute, Sweet Basil, Oregano, Parsley, Cayenne Pepper, Celtic Sea Salt (my fav) and McCormick's Red Curry Powder. Add in 1 carton of broth (whatever kind you prefer) and water.

 Let it all cook with a lid until the zucchini is tender, but not mushy. Add fresh spinach and cook for a couple mins longer (I dont like the spinach super limp.)

 

How to steam vegetables

Steaming vegetables retains nutrients because they are not in contact with a high volume of water. If you keep the veggies in their whole form, or cut them into big pieces, they are more nutritious because the fewer openings the less opportunity vitamins have to escape. If you’d like to ensure that you consume the most nutrients possible, you can drink the remaining water after you steam the vegetables - enjoy it warm or cool. Because of the health drawbacks of using microwaves, it is recommended that you use a stove-top steamer.

Other benefits of eating steamed vegetables include:

- improve digestion

- boost immune system

- facilitate detoxification

- lower the risk of high cholesterol

- low fat or fat free

Bring the water to a boil.

Add the vegetables.

Either place the steaming basket over the boiling water, making sure that the vegetables aren’t immersed, or place the veggies in the thin layer of water for the pan method.

If you’re cooking several different kinds of vegetables, add the ones that’ll take longer to cook first. For example, carrots take longer to steam than aspargus.

Let the vegetables steam until they’re cooked. The time it’ll take depends on a few things.

Most vegetables take at least 3 to 5 minutes to be done.

Dense vegetables like carrots will take longer.

The bigger the vegetable chunks, the longer they’ll take to cook.

How long you cook them depends on your preference. If you like them a bit crisp, it won’t take as long. But if you prefer them soft, it’ll take a bit longer.

Bigger whole vegetables can take a lot longer. New potatoes can be steamed 15 minutes, and artichokes can take up to 45 minutes!

Be sure to check the water level. If it gets too low, add some more water, hot if possible so that you don’t cool down your water.

Once the vegetables are as cooked as you like them, you can serve them as is, or add a little seasoning.

Pair steamed vegetables with a plant-based protein, like tofu, or a grain, like rice, for a delicious and healthy meal.

Source: health-heaven

Spicy Vegan Carrot Soup

• 1 Tbsp cold pressed extra virgin olive oil
• 2 large organic red onions chopped – about 2 cups
• 1 kg organic carrots sliced
• 4 cloves fresh garlic chopped finely
• 1/2 tsp Celtic sea salt
• 1/2 tsp of ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp hot chilli powder
• 4 cups strong vegetable broth or more
• 1/2 cup coconut cream or more to taste
• fresh chopped coriander and parsley for garnishing

1. In a large saucepan heat the oil, garlic, onions, carrots and Celtic sea salt, and gently stir for about 5 minutes.
2. Add the spices and stir for another 5 minutes letting the flavours infuse.
3. Cover with stock and bring to the boil.
4. Simmer gently for about 45 minutes or until the carrot is cooked through.
5. Puree soup in your blender (I like to use Vitamix), return to the pot and stir in the coconut cream.
6. Garnish with fresh coriander and parsley.

Serve with gluten free garlic croutons, gluten free crusty bread or a grain ball. YUM!

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’

The Anti-Green Veggie Smoothie

-1 yellow pepper (organic)
-1 large tomato
-1 cup cauliflower
-1/2 cup lentils (cooked or sprouted)
-2 large carrots
-1 apple
-1/2 avocado

Blend with desired amount of water and serve cool. Makes 32-40 ounces depending on amount of water added.

http://crazysexylife.com/?s=green+smoothie