This plant-based gentle, yet nutrient-dense hearty pumpkin soup, will soothe your soul and nourish your body. It has plenty of pep with its curry seasoning to flavor it, and coconut milk to make it incredibly creamy.
1. In a large pot, heat coconut oil over medium-high heat. Add onions, fresh kale and garlic; sauté for about 5 minutes.
2. Add the curry powder, coriander, cumin, cayenne pepper and salt; stir well for 1 minute.
3. Add vegetable broth and bring mixture to boil. Reduce heat to low and simmer, covered for about 10 minutes.
4. Add pumpkin, coconut milk and nectar, stirring well.
5. Transfer mixture to blender/food processor and process until creamy.
6. Return soup to pot and cook over medium heat until desired temperature and consistency.
7. Serve topped with 1-2 tablespoon of hemp seeds and enjoy!
The "NOW" best thing in nutrition are nature's power packed tiny seeds. Seeds like flax seeds, hemp seeds, chia seeds and pumpkin seeds are getting lots of hype, and they should. They have been coined "super seeds" and this is exactly what they are. I'm thrilled this category of food is rapidly expanding. Nutrient-dense and packed with disease fighting minerals and enzymes, seeds can be used in pretty much any recipe and enjoyed alone.
Good things really do come in small packages so start making seeds become a staple in your healthy panty.!
Stuffed HEMPer Peppers with Tomato Super Seed Sauce
Join The Living Movement and Get Your Hemp On!
Sign up for The 30-Day Hemp Challenge™
Just the name, "Lentil Hemp Skirt" sounds exciting!
Have you ever roasted cauliflower? How about a whole head of cauliflower? Now it gets exciting! This results in an incredibly delicious dish with a dramatic presentation. The best part? It is quite easy to make. Skirted with nutrient-packed lentils and hemp seeds, this makes for an easy weeknight dinner or a magnificent appetizer.
Blasted Cauliflower Hemp Lentil Skirt
1 Head of Cauliflower
1/4 Olive Oil
1 Tablespoon Cumin
2 Teaspoons Curry Powder
2 Teaspoons Sea Salt
1-2 Teaspoons Ground Pepper
1 Tablespoon of Garlic Powder (or 1 fresh clove)
1 Cup Cooked Lentils (see tips below)
½ Cup of Hemp Seeds
Tips and Notes
This festive hemp feast combines seasonal flavors with plant-based health-packed foods and makes for a tasty addition to this year's holiday meals! This recipe makes 2 servings. Bon appetit!
The 2014 Happy Holiday Season Has Arrived!
Take this time to really reflect on what life is about. Enjoy family and friends, share your heart with those who matter most. Make new traditions. Reflect on experiences. Share the love of plant-based cooking!
“The roots of all goodness lie in the soil of appreciation for goodness.” — Dalai Lama
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” — Oprah Winfrey
“When I started counting my blessings, my whole life turned around.” — Willie Nelson
Holiday Hemp Harvest Ⓥ
Excellent leftover idea included
1-cup quinoa, cooked
1-cup lentils, cooked
Fresh ginger root, peeled
2-cups fresh brussels sprouts
1-cup fresh green beans
2 fresh carrots
1 head cauliflower
Coconut oil (for roasting veggies)
Pepper (to taste)
Salt (to taste)
4-6 tablespoons hemp seeds
Try this leftover idea:
Nutritional yeast is specifically cultivated as a food crop for use as a nutritional supplement and to add flavor to foods. It’s an inactive yeast so unlike baking yeast, it doesn’t make food rise. And it’s not the same as Brewers Yeast, which is a by-product of making beer.
A Vegan Staple: Called many names, including Nooch, Hippie Dust, Nutritional Yeast.
Portobello Tomato Nooch Soup Ⓥ
You may or may not find nutritional yeast at your typical grocery store, but you should be able to find it at your local natural food store – It's also available in bulk depending on your local store.
Is nooch already a staple in your diet? If so, how do you use it?
If you are new to nooch, give it a try and share how you use!
Please leave your feedback below!
Partial information has been referenced: eat2run.com
As the seasons change, so do our senses for warmer, earthier foods.
Our five senses interact to influence our experiences with food and beverages. Things such as bonfires, fireplaces, apple trees, pine cones, cinnamon, nutmeg and pumpkin help create these feelings of coziness and comfort. During the colder, damp, winter months, try exploring more foods with a bitter taste. For example, arugula, dandelion greens, beet greens, beets, carrots, apples, cranberries, pears, squash, millet, quinoa, chickpeas, red lentils and soaked almonds or cashews. Get into more spices, like cardamom, cayenne, curry powder, allspice, and turmeric as well as chamomile, jasmine, and peppermint tea. These foods are chock full of health benefits.
How about an EARTHY, RAW VEGAN PUMPKIN HEMP SPREAD?
Pumpkin and hemp seeds - the perfect pair providing a smooth texture with a subtle crunch. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It's also a good source of B-complex group of vitamins and a rich source of minerals. Hemp seeds are often classified as one of nature's perfect foods, and a health powerhouse in the following ways:
Depending on choice of sweetener, you can either mix everything in a bowl by hand or use a blender. If you use syrup, a blender is best.
This simple, raw vegan spread is so easy to make, extremely healthy and tastes delicious with so many things, including:
VitaFiber™, by BioNeutra™ is a natural, certified organic, low calorie prebiotic fiber (syrup or powder) for human digestive health.
NATERA™ Hemp Seeds, by Naturally Splendid® are exceptionally pure, plump and nutritious. A rare source of complete protein, they contain all 20 known amino acids including the 8 essential and 2 semi-essential amino acids our bodies need for optimum health.
Ever wonder why the majority of marathons are held in October and November? It’s the ideal weather for running. The colder the weather, the less heat stress on the body, which makes it significantly easier to run. As an avid runner, I look forward to bringing out my gear for cooler running for many reasons– from the picturesque beauty Mother Nature brings us to the numerous health benefits. Take advantage of running outside as much as possible this fall season - Lace up, put on your layers and hit the trail.
Tips & motivators that will enhance your running in cooler temps
What does Miss Bellevue Vegan run with?
Base layers (depend on temps, all can be stand-a-lone or used as layers):
Save the seeds! Seeds from winter squash make a great snack food, just like pumpkin seeds. They include antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.
Explore the many amazing winter squash varieties while they are in season! A few of Miss Bellevue Vegan's Favorites include:
Acorn squash is a great all-around squash, with moist, sweet, tender flesh. They are good for roasting, baking, steaming, mashing, and sautéing. Smaller ones are perfect for stuffing with a protein-rich pseudo-grain like quinoa and fibrous veggies to make an excellent vegan main course.
Butternut squash is the sweetest winter squash. It has a thick and moist flesh; its peel is comparatively thin and easy to peel. It's quite versatile as it roasts and sautés quickly. Best of all, is mashes and purees smoothly, with no thick strands or fibrous bits, making it perfect for soups.
Spaghetti squash is all about the texture. Once cooked the flesh will pull apart into thick, slightly crisp, noodle-like strands. Try it with tomato sauce or salt, pepper and Bragg's Nutritional Yeast.
Sweet Dumpling squash is small and quite cute! They have a yellow skin with bright orange or deep green stripes. The flesh is starchy with a slight corn flavor. The small size makes them perfect for stuffing and roasting. They are an excellent source of vitamin A and a good source of vitamin C. For a complete, nutrient-dense, vegan meal, try stuffed with quinoa, spinach, hulled hemp seeds, sea salt, ground pepper, fresh garlic and olive oil. (See recipe below)
Checkout your local farmer's market!
An amazing, COMPLETE, plant-based protein that is extremely easy to digest.
"Complete" refers to amino acids. There are 21 different amino acids that can form a protein and nine that the body can't produce on its own. These are called essential amino acids. In order for a protein to be considered "complete", it must contain all nine of these essential amino acids in roughly equal amounts.
Hemp is also rich in two of the most important EFAs: Omega-6 and Omega-3.
Hemp has many other health benefits. To name a handful:
Stayed tuned for more hemp education from Miss Bellevue Vegan!
Plant-Powered Stuffed Winter Squash
2-3 sweet dumpling squash (you can use acorn as well)
1 tablespoon coconut oil
3 cups fresh spinach
1 bell pepper, chopped
1 cup cooked quinoa
4 tablespoons hemp seeds
2-4 tablespoons nutritional yeast (add more or less depending on your taste preference)
Sea salt and freshly ground black pepper (to taste)
- Preheat oven to 375 F or 190 C.
- Cut squash in half and scoop out seeds. (Remember, the seeds can be roasted like pumpkin seeds.)
- Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes.
- Remove squash from oven but keep oven on.
- Prepare the plant-based stuffing while the squash is baking: Heat coconut oil in a medium saucepan over medium heat. Add chopped bell pepper and sauté for 5-10 minutes. The add in spinach and sauté until spinach is soft and dense. Stir in the cooked quinoa and season to taste with salt and pepper. Remove from heat, add in nutritional yeast and mix well.
- Turn the squash upright in the baking dish and stuff with the plant-based mixture.
- Cover dish with aluminum foil and bake for another 20 minutes.
- Remove from oven, add hemp seeds to the top of the stuffed squash, serve and enjoy!
EDUCATION & TIPS:
- You can cook with hemp seed, provided that the temperature doesn’t go above 350 F or 175 C. It's best to just add in hemp seeds after any warm meal is done cooking.
- The peel of sweet dumpling squash is generally tender enough to be eaten.
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Healthy Meal Tips and Backpacking Dessert Recipe
Get Geared-Up Vegan Style
Camp Muir, Mt. Rainer
Fueling the Runner's High
As the level of awareness and education continues to boom around plant-based health, Runner's World recently helped kick it into gear even further - in the form of knee-high "VEGAN" socks right on the cover. Also, you will notice another reference to vegan in reference to the smoothies.
When Runner’s World redesigned their magazine starting with this month’s issue, their stated goal was to have the magazine fit better into every runner’s world. And they definitely did this!
The cover model, Micah Risk is a 3:18 marathoner and a nutritionist at Lighter, a company she co-founded in Boston to help women take control of their diets, with a focus on real, plant-based food.
If you are looking to purchase a pair for yourself, they are available for $10 here.
Eat food. Not too much. Mostly plants. - Michael Pollen
Owner of BEVEGAN® Grassroots Health. Board Certified Holistic Health Coach. AKA Miss Bellevue Vegan. Plant-Based Health Consultant. Vegan Athlete. Outdoor Enthusiast. Outdoor Gear Reviewer. Author. Cotopaxi Local Ambassador. Animal Lover. Dreamer. Believer.