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EaSter Treat 

3/29/2015

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MACA BALLS FOR ALL!

PictureTry these Raw Maca Balls as a delicious and healthy Easter gathering treat.
I've had occasion over the last couple weeks to bring a "treat" to some gatherings of my fellow yogis and yoginis from the studio where I practice. I do that crazy hot kind of yoga that's practiced in 110-degree heat. It's a rigorous 90-minute workout that, physically, leaves you feeling like Gumby without a bone in your body, and mentally, like you don't have a worry in the world. But it can also warrant a little recovery time. So I wanted to bring an after-class treat that felt like a substantial bite, but also provided some fuel in the form of good fats, and natural sugars. 

Say hello to my new favorite party favor. These Maca Balls contain Maca Powder, a derivative of an ancient root vegetable that's been part of indigenous Andean cultures for 2,000 years. It's believed to boost energy and reduce fatigue. In powder form, it can be used in baking, and some drink it mixed with hot water, a little raw cacao powder and sugar as a coffee substitute. 

Maca has a sweet, vanilla-like quality and mixed with the combination of coconut oil, hazelnuts, almonds, cacao powder and sweetened by organic dates, they're show stoppers. Best of all, you don't have to get too caught up in measuring. These are made in a food processor and can be adjusted to taste. More importantly is that you create a texture that holds together when you form the balls.
 
I adapted this recipe provided by my friend and lifestyle expert Michele Boyer to also include hemp seeds and dark flax seeds and a little Maldon Sea Salt Flakes (because I love the taste of chocolate with a hint of salt), but you can  omit the salt and just as easily use chia seeds and golden flax seeds. You can also add a goji berry for added color and flavor. You can find Maca Powder at Whole Foods in the natural foods and bulk sections.  

Raw Maca Balls
Makes 12 one-ounce snacks

Ingredients:
1/2 cup raw hazelnuts
1/2 cup raw almonds
1 Tbs. Raw Maca Powder
1/2 Tbs. Raw Cacao Powder
About 10 large soft dates, pitted and chopped
1 Tbs. coconut oil (the solid kind)
1 Tbs. hemp seeds or chia seeds
1 Tbs. flax seeds (dark or golden)
1/2 tsp. Maldon Sea Salt Flakes (to taste)

Preparation:
Place the nuts in a high-powered food processor and pulse into a course chop. Add the powders, chopped and pitted dates, seeds and salt and process until a moist blend comes together. Turn off the machine and test  the consistency. You'll know you have it right when you can squeeze the mixture together in the palm of your hand and it holds nicely without crumbling. If it crumbles, process a little longer. 

Transfer the mixture to a bowl and form it into small balls by rolling in your hands, a little smaller than a golf ball (about an ounce each). 
Transfer to a cookie sheet or tray and place in the freezer for 20 minutes to allow them to firm up. After that you can store them in the fridge in an airtight container for up to 2 weeks. But trust me they won't last that long!
Here's to your health!
Stacey
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Top This carrot dish

3/9/2015

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Roasted Whole Carrots With Vegan Carrot-Top Walnut Pesto 

I love this elegant dish as an accompaniment to nearly any meal. It's easy, delicious and best of all, it's one of those recipes that allows me to use the whole food... tops to bottoms... which I always feel good about. Don't bother peeling the carrots. Just give them a good scrubbin'. I find leaving them unpeeled contributes to the sweet and earthy flavor and it makes the recipe all the easier. 

This recipe calls for a pesto made from the leafy carrot tops which are a great source of vitamins A, B6, C and K, folate, manganese, niacin, potassium and thiamin — all the things found in carrots, just disguised as their leafy long locks. Nutritional yeast is the star stand in for Parmesan cheese in the pesto which gives it a nice mild cheesy flavor and, of course, makes it vegan (happiness!).  I served this with a gorgeous white lasagna the other night. But because of the beautiful color of the dark green pesto against the caramelized carrots, this dish was the star of the plate. Try this with your Easter brunch or dinner. Stack the carrots on a big tray, spoon the pesto on, serve at room temp or warmer, on and you're good to go! 
Ingredients
Serves 4-6 as a side dish
2 lbs. of carrots, any color (a mix of orange, purple and yellow make for a beautiful presentation), with thick bushy tops that will yield 2 cups of carrot tops (after wilted tops are discarded/composted)
2 Tbs. olive oil
Real salt or kosher salt and fresh ground pepper
2 medium or one large clove of fresh garlic (to taste)
¼ cup raw walnuts (toasted if desired)
½ cup packed fresh basil
1 ½ tsp. nutritional yeast (more or less to taste)
½ cup olive oil

Preparation
Preheat oven to 400°. Wash carrots and leave unpeeled. Trim carrot tops, leaving a couple inches of stem attached. Measure out 2 cups carrot tops (leafy parts only, discarding stems) and set aside.  Toss carrots and olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots start to develop a caramel color and become tender, 25–30 minutes.  Meanwhile, pulse garlic and walnuts in a small food processor until a coarse paste forms. Add basil, nutritional yeast, and reserved carrot tops; process to a course puree. Drizzle in olive oil and pulse until combined; season with salt and pepper to taste. Transfer carrots to a serving dish and spoon the pesto over the carrots in two strips or as it pleases your eye. 

DO AHEAD: Pesto can be made 1 day ahead. Cover with plastic wrap and chill. Warm to room temperature or warmer in a microwave or stovetop. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
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making vegan cool for school

2/28/2015

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PicturePhoto By Marina Silva
I really intend for this blog to be about food adventures... my personal vegan chef expedition (successes as well as setbacks, because I'm honest that way) to create, make and share the best vegan recipes I can to inspire us all toward... cue the sweeping soundtrack... a more healthful, sustainable and conscious way of living. But once in a while, I think it's important to take a moment to applaud individuals and developments in the plant-based movement to remind us of the legions of people behind the sustainable food mission.

This week, the Hollywood Reporter published it's second story on the aims of film director James Cameron and his wife, former actress and model Suzy Amis Cameron, to normalize the idea of veganism. This week's story reports at the MUSE School, a private, non-profit school started by Mrs. Cameron, all meals are now completely vegan — the first plant-based school meal program of its kind.  LOVE it!  That's not the only reason the Muse is too cool for school. It also promotes individualized, passion-based and environmentally oriented curriculums for kids up to 14.  

The Cameron couple has been on record for a while now as being meat and dairy free and they're taking strides to help raise awareness for the unsustainable dependency Americans have on animal products. To me, it makes good sense to open children's eyes to a different approach to food before societal norms take root. Interestingly, the word "vegan" will be used sparingly on campus to avoid the perpetuation of both the stigma and badge-of-honor the word can evoke.  "The average person would say vegan, but we say whole food, plant-based. It’s about raising kids who don’t think it’s strange or exotic or worthy of a pat on the back to be doing the right thing for the living biosphere,” said James.  

Applause all around for the Camerons and MUSE School.  Meanwhile, in the kitchen.... tonight I'm experimenting with shiratake noodles... Szechuan style. Stay tuned! 

What do you think of the idea of plant-based meal programs in schools? Leave a comment. 

Photo by Marina Silva/Creative Commons


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BEST VEGAN FOOD BLOGS

2/18/2015

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Being a personal chef requires a boat-load of recipes to give the families I cook for tons of variety and maximum exposure to the bounty of nutrients  found in different ingredients.  Because I'm in this vegan thing for the long haul, I've found a few "friends" out there to keep me out of ruts in the kitchen. I hope you find some of these resources helpful in your exploration (and ultimate domination) of a vegan diet. 


Cheers! 
Chef Stacey 

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Sweet Potato Soul — My friend Jenne Claiborne is a personal vegan chef in New York. I love  her quinoa porridge for breakfast and black bean burgers for dinner. She has a great YouTube channel with beautiful cooking demos. 

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Oh She Glows — Angela Liddon is author of this vegan food blog and the author of The Oh She  Glows best- selling cookbook. We share a common goal of inspiring others to embrace more plant-based foods in their diet without feeling deprived. Her recipes are delicious! 

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What Vegan Children Eat — This open Facebook Page shares recipes and information about what it takes to help children develop a palate for plant-based foods. All recipes are 100% vegan and kid-test tested and approved. An amazing resource when cooking for children of any age. 

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Post Punk Kitchen — Isa Chandra Moskowitz is my new hero. She's slightly mad, a rebel and an amazing vegan chef with many wonderful cookbooks. She's also an increcible baker so you're sure to find something to satisfy your sweet tooth. 

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    Welcome to Thyme & Plate — a vegan lifestyle blog from Chef Stacey Ellis. Here you'll find a growing repository of delicious and healthy vegan recipes, cooking demos and tips for making life-long changes toward a healthier you. 
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