Banana Split Smoothie

In my high speed blender I put:

1cup of non dairy milk

1frozen banana

1cup strawberries

1/2cup crushed pineapple

1 tbsp cocoa 

1tsp chia seeds

1tsp ground flax

Whip it up ... Yum

GARLIC GALORE GREENS AND BEANS

1 bunch of escarole cleaned and chopped

1 15 oz diced tomatoes with juice 

1 15oz can of white beans drained and rinsed

1 or 2 hot banana peppers chopped (optional)

1 tablespoon Wildtree Garlic Galore

Put all ingredients in Dutch oven and bring to a boil.  Lower to a gentle simmer, cover and cook until greens are soft. Add salt and pepper to taste.  

Buy Wildtree garlic galore from me at www.mywildtree.com/Gerri641661

Everything Slaw!

This slaw is jammed packed with goodness

I will give you the ingredients I used today but feel free to add or delete!

The quantities will depend on how much slaw you are making

Cabbage (I shred mine finely in the food processor) Red or green or both!

Carrots

Celery

Apple peeled and seeded

Raisins

The majority of the slaw is the cabbage.  The cabbage is finely shredded.  For the celery, carrots, and apple I change the blade to finely chop.  Mix all veggies together and make the dressing.

For the dressing I add all of these wet ingredients… start with a tablespoon of each and then adjust according to your taste and amount of slaw to cover.

Rice wine vinegar

Apple cider vinegar

Vegan mayo (regular if you are not vegan) And I make my own mayo with tofu

Agave syrup

Blend this and add a dash of onion powder and a few dashes of salt and pepper.  Now taste the mixture and adjust sweet, sour, and salt to your liking.  

Toss with the slaw with the dressing and a handful of raisins

Chill in the fridge for at least a half an hour.  

You can add celery seed in place of the celery.  You can add poppy seeds if you like

It is a delicious sweet and sour slaw with good flavor and tons of nutrients! 

Spicy Chipotle Ranch Soup

In a heavy bottom soup pot add all ingredients:

4 medium red skin potatoes chopped 

2 celery stalks chopped 

1 red bell pepper chopped 

4 whole ears of corn broke in half 

1 small yellow onion chopped 

½ cup salsa verde 

2 Tbsp Wildtree's vegetable soup base

½ tsp salt

½ tsp black pepper 

1 tbsp Wildtree's spicy chipotle ranch seasoning 

6 cups water 

Bring to a boil and them simmer 1 hour. 

After one hour remove from heat. Take corn cobs out to cool. 

In a small saucepan add 1 cup non dairy milk with 2 tbsp cornstarch and 1 tbsp Wildtree's chipotle ranch. Wisk and bring to a boil over medium heat stirring until bubbly and thick.  Add this thick mixture to the soup pot.  When corn is cool enough to handle cut kernels off and add to the pot.

At this time I like to add a handful or two of raw baby spinach to the hot soup 

Result ... Spicy and delicious!  

So many nutrients!  

Buy Wildtree's spicy chipotle ranch seasoning from me at www.mywildtree.com/Gerri641661 

Coconut Raisin Oatmeal…Breakfast for a whole week! In just 60 min!

I also love my Hamilton Beach rice cooker because it makes rice amazing and soups and other grains as well as steams veggies! 

You could do this in a crockpot on low over night as well!

3 cups of old fashioned oats (not quick)

6 cups of water

3 Tbsp of Wildtree coconut oatmeal mix in (optional)

3/4 cup raisins

Put it all in… give it a stir and set the whole grains timer on the Hamilton Beach Rice cooker! 

You will have a delicious, no fat, low sugar, heart healthy breakfast for a whole week.  I put it in containers and add some non dairy milk and heat it in the microwave at work each morning… So easy!

Buy Wildtree from me at www.mywildtree.com/Gerri641661

Pineapple Carrot Muffins! Oil free and Vegan. Adapted from HappyHerbivore

Pre heat oven to 350 and get our a silicone muffin pan… my favorite, or a regular muffin pan with liners.
Place all dry ingredients in a mixing bowl and add the wet.  Stir just to combine… do not over mix.  I got this recipe from the Happy Herbivore cookbook but I make it my own by adding a Tablespoon of the Wildtree sugar and spice min in… in place of the brown sugar.  I also omitted the applesauce.  A teaspoon of ground ginger is a nice addition if you like ginger.

I make 6 large muffins but you can make 12 small ones, just adjust the baking time.  Bake for 15-25 minutes (check with a toothpick for doneness)  This is a mildly sweet muffin.  If you are having it for breakfast with a cup of tea or coffee… a tablespoon of warm pure maple syrup makes these muffins extra YUMMY!  

Cabbage Tomato and Super Grains Soup

First off… I LOVE MY INSTANT POT.  See the soup setting????  Put your stuff in and press that button… WA LA  …. the best soup you ever made! 

1 medium head of cabbage chopped

1 cup chopped onion

1 cup chopped celery

2 Tablespoons of Wildtree Vegetable soup base

2 - 15oz cans of tomato sauce

5 cans of water (use the tomato sauce can)

1/4 cup of Wildtree organic Ketchup!!!! YUM

1 tablespoon of brown sugar (optional)

1/2 cup super grains - or just quinoa or just brown rice

Put it all in the instant pot and stir… close it up and press the soup button!

If you do not have an instant pot you can do this in your slow cooker on low for 6-8 hours or high 4-6 hours.

You can add some crushed red pepper flakes for a kick when you put it in your bowl! 

This soup is about 60 calories a cup and is so good!  

BUY WILDTREE FROM ME AT:

www.mywildtree.com/Gerri641661

No Tuna Noodle Casserole ... Vegan

Get this great recipe on Forks Over Knives.  Follow them on FACEBOOK 

It turned out really good ! 

Dill Cucumbers in Vegan Sour Cream

One of the biggest reasons it took me so long to find my plant based oil free vegan ways is my mom.  When she was alive she was the best cook.  We had so many traditional and ethic foods that I loved, I could not imagine my life without them.  After she died… food and her cooking that I learned was my only way to keep her with me.  Well I discovered that if she would have not ate the way she did and smoked that she might still be with me.  Her heart attack changed her quality of life forever.  She was the most amazing and resilient woman I have ever know.  I now decide to follow in her footsteps in that way instead of food.  I want to see my grandchildren get married!  

Enough of the sentiment…I have learned to make some of the foods she made and keep them acceptable to the plant based way of living I have adopted.

These cucumbers in vegan sour cream are so close to the real thing!  

Vegan Sour Cream:

In a food processor add the following

1 block of mori nu silken firm tofu 

2 TBSP fresh lemon juice

1/2 tsp white vinegar

1 small squirt yellow mustard

a small squirt of agave nectar

a dash of garlic powder

I add a tablespoon of Wildtree Dill Dip Blend

Whiz this until smooth, stopping and scrapping the sides…. I LOVED sour cream and this is so close I could eat it with a spoon! 

In a colander in the sink finely slice one large long cucumber… hmmmm!

Oh yeah… peel it first

then heavily salt it and let it sit for about 15 min.

After 15 min… squeeze the dickens out of them with your bare hands.. clean of course.  This will soften them and get more of their water out.  After you have squeezed and pressed them into the colander put them in a bowl and add 3 TBSP good quality apple cider vinegar (i like braggs unfiltered)

To the squished cucumbers and vinegar add enough vegan sour cream to your likings and EAT IT UP!

Wildtree dill dip blend can be purchased on my website www.mywildtree.com/Gerri641661

Super Veggie Tostadas!

The recipe makes them so easy and Wildtree makes them so delicious!

Make the skillet refried beans from my previous post!  

Place a corn tortilla on a baking sheet and bake at 375 for 5-10 minutes. Check this frequently so it doesn't burn! 

I always check out the fresh produce department for pre made veggie kits. This one had fire roasted corn zuchini pablano and green and red peppers. I just sautéed the vegetables in some water and Wildtree fajita seasoning. 

I made salsa with Wildtree salsa mix and topped it all off with Wildtree taco sauce 

Simple and healthy

Hummus Veggie Rolls courtesy of Mrs Esselstyn

Make your own hummus with my previous hummus recipe or use your favorite store brand.

I jazz it up with Wildtree's gourmet sea salt flavors

Steam a few collard green leaves (I do this in a microwave with a damp paper towel over the moist leaves for 1 min.

Spread your favorite hummus (store bought or homemade sprinkled with wildtree gourmet sea salt) onto the steamed collard green leaf. 

Add you favorite julienned vegetables.  I used carrot, yellow bell pepper and snow peas.   Roll the leaf and cut into sushi like rolls.  

A fabulous way to get your veggies in! 

YOU NEED VEGGIES!  Make them great with Wildtree organic spices! 

Buy Wildtree from me at www.mywildtree.com/Gerri641661