Popcorn Seasoning 3 Ways

Things are so much better with flavor… and superfoods.

I believe snack time is one of the most magical points of the day. Whether your snack time be every 3 hours or all day long, snack time should make you happy, satisfy cravings, and give your brain and body the energy it needs to last through the day.

Popcorn is one of my favorite snack, next to potato chips, but I need my popcorn to be flavorful and snackalicious! So these seasonings are typically my go to when I’m popping some corn.

Pizza:

2 tbls Nooch (aka nutritional yeast flakes)

1 tbls Tomato powder, if you’ve got a dehydrator dehydrate two large tomatoes and then pulverize them

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Black pepper

1 tsp Dried basil

1 tsp Dried oregano

1 1/2 tsp Himalayan pink salt

1/4 tsp Evaporated cane juice (sugar)

Mix up everything in a small bowl, and store in an air tight container in your spice cabinet.

Super Green!:

1 tbls Nooch

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Black pepper

1 tsp Paprika

1 tsp Chili powder

1 tsp Himalayan pink salt

1/2 tsp Cayenne pepper

1/2 tsp Ground Turmeric

1/2 tsp Bay leaf powder

1/2 tsp Coriander ground

1/2 tsp Dried thyme

1/2 tsp Dried oregano

1/4 tsp Spirulina powder

1/4 tsp Moringa powder

Mix all ingredients in a small bowl, and store in an airtight container in your spice cabinet.

Regular Schmegular:

1 1/2 tbls Spike All Purpose Seasoning

3 tbls Nooch

Mix in a small bowl, store in an airtight container in your spice cabinet.

Advertisements

Catch Me This Weekend!

Catch me this weekend with banging booch and poppin plant based eats!

If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!

You Can Do More With That EBT Card Than You Think

Ebt can be super lit!

If It’s Got A Nutrition Label:

Basically if you’ve got food stamps you’re allowed to purchase ANYTHING that has Nutrition Facts and NOT  Supplement Facts.

Feel free to grab some plant based protein, chia seeds, medicinal herbs, and all that good stuff!  YO!  You can also buy fruit bearing and edible plants and seeds with an EBT card!!!!  If you’re sick of buying produce that you know you would benefit from growing yourself, then start a container garden! This link can provide you with further information on how to get a garden going at home or in your community:  https://www.snapgardens.org/snap-participant/.  Not all grocery stores have fruit bearing or edible plants for sale; stores like Trader Joe’s without fail have herbs at the least.  You can also check out your local farmers market to see if they have plants for purchase that you can use EBT for.

Farmers Markets:

 

I love all farmers markets, they make me feel good to be surrounded by so much fresh, local, and pure food and flowers.  You can walk around and sample fruits and vegetables, haggle prices, get your favorite treats from local vendors, and get double dollar benefits with your EBT card! Produce in some areas can rack up a high tab at the grocery store, so it doesn’t seem conducive to purchase food that’s only going to last a few days in the refrigerator.    This link allows for you to search for farmers markets in your area and filters out farmers markets that do not accept SNAP benefits: https://www.ams.usda.gov/local-food-directories/farmersmarkets.  Going to the farmers market with the intention of spending $20 but receiving $40 worth of produce feels great!  It also gives you a good reason to get up early, go outside, and start your day with pleasant vibes.

 

CSA:

Community Sustained Agriculture which is often referred to as CSA is a system that allows city residents to have direct access to high quality, fresh produce grown locally by regional farmers.  Shares usually include 7-10 types of vegetables, enough for a family of 2-3 people, most CSAs also offer half shares for smaller households.  Most CSAs have a variety of payment plans to enable members flexibility in paying for their shares. Some CSAs can arrange payments in installments, accept food stamps, offer sliding scale fees, and provide scholarship shares.  It’s best to hop onto Google and search for a CSA in your area.

13508979_10204923091876222_2034330143939220353_n

Museums:

This link lists the participating museums that provide free and/or reduced pricing for museums around the US: http://childrensmuseums.org/participating-museums 

img_2703

Grocery Stores:

Its ok, get a little boujie, hit up Whole Foods; your health is worth being boujie about.  Check out Trader Joe’s, many supermarkets accept EBT and have a broader selection of products that some neighborhood grocery stores lack.  Or, pester neighborhood markets for certain items, create a demand for the product.

Probiotic Coconut Yogurt

It’s light. It’s decadent. It’s tart. It’s good for the tummy. ANDDDD it’s super ridiculously easy to make! JUST 2 INGREDIENTS!!!!

Coconut Probiotic Yogurt:

2 cans of full fat Coconut milk

4 50 billion live cultures Probiotic capsules

This is literally one of the easiest recipes you’ll ever come across… like ever. Open your two cans of coconut milk and pour them in a blender. Blend until smooth and emulsified. Empty coconut milk into a clean sanitized bowl or jar. Empty the contents of the probiotic capsules and mix with a wooden or rubber spoon (metal is said to disturb the probiotics) until there’s there’s no lumps. Cover the mixture with cheese cloth and a rubber band (you want the bacteria to breathe, but you don’t want bugs) and place in slightly warm place, I placed my yogurt in the oven while it was off and let it sit for 20 hrs. I think the time can get played with between 18-48 hours depending on temperature. When I took mine out of the oven, I mixed it up one more time and placed it in the fridge. After it was cool I ate it with freshly sliced bananas and my banana crunch granola.

This recipe makes plain yogurt; however, after fermentation and before you put it in the fridge you can add sweetener and/or your favorite flavors!

Cajun Seasoning

Why buy Cajun seasoning, when you can just make this banger.

Cajun Seasoning:

1 1/2 tbls paprika

1 tbls garlic powder

1 tbls onion powder

1 tbls ground dried thyme

1 tsp nutritional yeast flakes

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp dried basil

1 tsp dried oregano

In a small bowl mix all of the ingredients together and store in an airtight container.

How to Stock Your Pantry

I guess plant based can be pretty intimidating when you don’t know where to start.

“Oh my goodness! I’ve stopped eating meat and now I don’t know what to eat or how to shop!!!!”

No shade meant… okay a little shade was meant, but I mean you’ve got Google at the tips of your fingers. In addition, there’s no way that your diet consisted of 100% meat.

It’s okay though! I’m here to throw a few tips your way. I’m going to focus on the pantry today, the stuff in the cabinet that doesn’t get old for like years. Stuff that will become staples in every dish you make, items that you buy even if you don’t need them; you’ll thank yourself later when you don’t have to run out to the store in the middle of a recipe.

Here’s a list of things that you should DEFINITELY stock up on (it’ll save your life).

  • Grains: oats (for breakfast, baking, or even to add to your lentil loaf or veggie burgers to help them bind), rice (when paired with beans you’ve got a complete protein and a cheap meal to last you to the next paycheck), cornmeal (cornbread, dust the bottom of a homemade pizza, make some dumplings for a stew), and barley (I love barley in stews, soups, my seitan roast, and mushroom veggie burgers)
  • Noodles: pasta (along with rice and beans will definitely help your paycheck stretch, but don’t be afraid to try different shapes because they all taste the same, and different bases like quinoa or chickpea), ramen (I don’t truly mean cup of noodles/oodles of noodles type ramen, I mean straight up ramen noodles so that you can make your own ramen at home when you’re feeling fancy), udon (literally one of my favorite types of noodles, you just need variety in your noodles sometimes), rice (I believe right now these are my favorite stir fry noodles), vermicelli (I love these mung bean noodles because their great for cold noodle salads as well as spring or summer rolls)
  • Nuts: of course if you’re allergic to nuts you’d skip this… but if you’re not? YOU NEED THEM IN YOUR LIFE!!!! Cashews (for creamy sauces, cheezes, dressings, cremas, thickeners, mylk, smoothies, yogurt, creams! The possibilities are literally endless!), almonds (another super versatile nut that’ll change the game. Anything you can do with cashews, you can pretty much go with almonds), walnuts (a great alternative to meat especially when paired with mushrooms and are great in baked goods and smoothies), Brazil nuts (super expensive but hands down one of my favorite nuts and my go to for nut mylk), macadamia nuts (amazing raw, roasted, as a nut butter, with anything coconut, paired with dates to make a raw pie crust), pecans (I’ve got some muffins that’ll change your life and how you feel about pecans. I swear they’re amazing! They’re an amazing addition to date balls and nice cream)
  • Seeds: sesame seeds (you better go head and make your own tahini!), flax seed (an amazing egg replacer), sunflower seeds (the start to making an amazing breakfast, sunflower butter on banana with spicy sweet potato hash, and sautéed greens… or just a sandwich), chia seeds (the beauty of chia seeds is that a little goes a long way and they can be used in anything; puddings, water, baked goods, smoothies, it’s extra lit)
  • Beans: Before we start I would like to profess my love of beans in all their versatility! Black beans(burgers, brownies, chili, soup), chickpeas (stew, soup, blondies, pie, pasta, hummus, toonot), lentils (tacos, chili, neatballs, burgers, patties)…. there’s so many more beans but I’ve realized that I low key only use these three.
  • Coconut milk: THE NECTAR OF THE GAWDS!!!!! Keep coconut milk on deck because it will save your life! You can use it in smoothies, whipped cream, oatmeal, baking, curry, dressings, sauces, candy? marinades, you name it! Also, there’s such a thing called condensed coconut milk get on it because it’ll change your life.
  • Tomato sauce: honestly, any form of tomato in a can…. you should stock up on, you’ll thank me later. (Chili, sauce,soup, rice, beans)
  • Canned vegetables: hearts of palm (can be used for vegan ceviche or toona), green jackfruit (not to be mistaken for its ripe counterpart in syrup, the green version in brine can be used in anything from seitan to veggie burgers to tacos, and vegan crab cakes), roasted red peppers (because sometimes you may not get to your fresh red peppers quick enough)
  • Dried fruit: there was a day when I wouldn’t have even looked twice in this category. However, dates are a dried fruit, I just dehydrated some pineapple recently and it’s just an amazing snack AND you can make tea with dried fruits. Tomatoes are a fruit, and a whole different element of flavor arrives when the moisture is removed from a fruit. Whether it’s sauces, salads, breakfast, or baked goods dried fruits will add a little pop or zing of greatness. Dates (raw caramel, low glycemic sweetener, bomb in oatmeal and nice cream) and sundried tomatoes (salad dressings, dips, spreads, sauce) are basically the only dried fruits I stock up on besides coconut. Don’t rely on me go explore.
  • Flour: there’s like a gazillion bazillion different types of flour and there’s options for those who have a gluten intolerance/allergy… but I typically keep all purpose flour and masa harina in my cabinet so that if I run out of any type of bread, I can at least make my own. I totally forgot about vital wheat gluten flour, that’s how I make all my yummo seitan!
  • Sweeteners: you’ve gotta keep different sweeteners on deck evaporated cane juice/raw cane sugar (the unbleached version of white sugar), brown sugar (not the same as turbinado/raw sugar), coconut palm sugar (sugar that comes form coconut palms instead of sugar cane), molasses (you need it more in your life than you think you do), brown rice syrup (my favorite, besides dates, to use in raw treats)
  • Vinegar and oil: apple cider vinegar (great for literally everything!), rice wine vinegar(I heard you wanted to make sushi), balsamic vinegar (create a reduction and your friends are going to start calling you boujie because now… you like the finer things), olive oil (better for raw foods or light sautéing), coconut oil (wherever you would use butter, I’d use coconut oil), safflower oil (because I like roasted veggies), peanut oil (fried stuff is a gift from the heavens)

I believe I was able to provide you with at least somewhere to start for when you go stock your pantry.

Buy bulk!!!! If you’re low on funds but need certain non perishables, check if they’re in the bulk section. That way you can get what you need at a price that’s not outrages. Sometimes you don’t need a whole pound of quinoa… you’re not sure if you really even like it and you only need it for this one recipe.

Whole Wheat Spirulina Chia Ravioli

Packed with flavor and nutrients, no matter how ugly they come out they’re still going to taste straight FIRE!

IMG_2361

Vegan ravioli
Whole wheat spirulina chia pasta dough:
4 cups semolina flour
1 1/2 cups whole wheat flour
1/2 tbls spirulina
1tsp salt
2 chia eggs (2 tbls chia flour and 6tbls water)
1/2 cup water (contingent on how wet or dry the dough is)
Blend dry ingredients together.  Knead in chia egg and water and mix until dough pulls away from sides of bowl and you can form into a ball. Turn dough out onto a floured surface and separate in halves (I put one of my halves in the freezer to use later) and then cut the halves into halves (you should have four even pieces of dough). Roll each quarter into a flat sheet about 1/8th of an inch thick.  You’re going to need two sheets of dough for each batch of ravioli, one for the bottom, and one for the top.
Filling
1 portobello mushroom minced
1 handful of spinach chopped
4 cloves of garlic minced
1/4 green bell pepper minced
1/2 and onion minced
1 container of kite hill foods almond ricotta
1 Tbls Italian herb mix
1 tbls nutritional yeast flakes (optional)
Salt and pepper to taste
Sauté onion, garlic, and bell pepper until onions turn translucent.  Add Italian seasoning, nutritional yeast, salt, and pepper, mix, then add mushrooms and sauté for about 5 more minutes.  When the mushrooms gain a meaty like texture, add the spinach and cook until wilted.  Turn of heat and let cool down.  In a mixing bowl add a container of kite hill foods almond ricotta and mushroom spinach mixture and combine.
Ravioli assembly
Lay out one sheet of pasta dough and spoon about a teaspoon of the ricotta mixture in an even pattern across the dough, with half and in between the next scoop of ricotta mixture.  You’re going to want to do this as uniform as possible so that you can cut straight lines through the dough to have square ravioli.  Once the space is filled on the dough, place another sheet of pasta dough on top. The dough should drape over the filling bumps and give you a guideline as to where you can cut.  After you cut all of the squares out, I used a fork to press down on all of the edges to seal them.
Set up a pot of water to boil, when it reaches a rolling boil add the fresh ravioli and boil for about 7 min, then drain.  And now you’ve got some fresh ass ravioli that you did yourself.