The classic red gems known as strawberries are this week’s feature of my dehydration project series.
I was one of those kids who always wanted the strawberry flavored thing: strawberry lollipop, strawberry chapstick, strawberry gum ball, and even the strawberry flavored fluoride at the dentist office. Ironically enough, I like strawberries in every form except eaten raw. I know, it seems ludicrous! I have internally battled with this myself. I love strawberry ‘everything’ so much, so I don’t know why it is difficult for me to love eating them in their most plain and natural state. I have tried several times to like them raw but it is something I can’t force. Fortunately, there are many other ways to enjoy these delicious delights.
That sets the precedent for today’s dehydration project trial: dried strawberries. Dried strawberries are the perfect little snack or can be added as a nice touch to cereals or homemade granola bars.
The Dehydration Project: Strawberries
- Ripe Strawberries (it’s best to get them when they are in season)
- First wash the strawberries and remove the hull (the green part)
- Cut into 1/8-1/4 inch slices. Be consistent with the width to ensure they dry evenly.
- Set the dehydrator to 135 degrees F. It took me 8 hours for mine to dry to a nice crispness- but I think a range from 6-10 hours would be appropriate. You will need to monitor them until your desired state is achieved.
- Let cool sufficiently- then store, eat plain, or add to cereal or granola
- My husband tried one and commented they need sugar if they are to be eaten plain. To satisfy some taste buds, a sweetener may need to be added if you are going to eat them like ‘chips’
- There is no need for any pre-treatment before drying- they keep their natural color just fine!
Pump up your routine with this decadent energy snack. These coconut cashew chews are a simple and scrumptious nom on the go.
I ascribe to the philosophy of “less is more” in pretty much all areas of life: interior design, speeches, blog posts (ha!), and definitely snacks. I love recipes that are easy and incorporate ingredients I already have on hand. These were my thoughts when I was creating these coconut cashew chews. I didn’t have to go on any extra grocery trips to make these and I am so happy with the end result! These noms are my new snacking sensation- Hope you enjoy!
Coconut Cashew Chews (Stephanie Thiel)
Makes: 9 one-inch balls
- 1/2 cup cashews
- 1 Tbsp. coconut oil
- 1/3 cup shredded coconut
- 2 Tbsp. light agave
- 1/2 cup oats, ground into a flour
- Blend the cashews and coconut oil in a food processor or high-speed blender. Blend until a coarse ‘butter’ forms.
- In a mixing bowl, place the newly formed cashew-coconut butter. Add the shredded coconut and agave- mix thoroughly.
- Add the oat flour (1/2 cup oats ground into a flour using a blender) to the mixture and mix until well combined. You may need to use your hands!
- Using a one-inch scoop (or your hands will work just fine!) take the dough and form bite-size balls.
- You can indulge immediately or freeze for later.
Beans, beans, the magical fruit- the more you eat the more you… get to make delicious brownies! Presenting a moist and delectable brownie recipe that is vegan, flourless, and oozing with chocolate.
I keep my eyes open for dessert recipes that are simple to make and light to indulge in. Black bean brownies are awesome because you can omit flour, butter, and other unwanted ingredients. As I was scouring through vegan black bean brownie recipes, the ingredients seemed too foreign to me. I bet some are not even available in Hawaii (okay, I might be exaggerating, but Hawaii does get the short end of the stick sometimes).
Finally, I came across what looked like the perfect recipe. I found it on Chocolate-Covered Katie’s healthy dessert blog (link at end of recipe). I love it because the brownies are moist and not overpoweringly sweet or rich. The ingredients and method couldn’t be more straightforward. I hope you enjoy my slightly modified version of the recipe.
Happy Friday everyone!
Black Bean Brownies (Vegan + Flourless)
- 1 can (15 oz.) black beans, drained and rinsed
- 2 Tbsp. cocoa powder
- 1/2 cup rolled oats
- 1/4 tsp. salt
- 1/2 cup agave
- 1/4 cup coconut oil
- 2 tsp. pure vanilla extract
- 1/2 tsp. baking powder
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F.
- In a food processor or high-power blender, combine all ingredients except the chocolate chips. Blend thoroughly until the mixture is well combined.
- When done blending, stir in the chocolate chips.
- Spray a baking pan with non-stick cooking spray (typically an 8×8 pan, but I used a round cake pan).
- Cook the brownies in the oven for 15-18 minutes (until firm).
- Remove from the oven and allow to cool for at least 10 minutes.
You can see the original recipe here from Chocolate-Covered Katie’s blog.
Satisfy your “salt” tooth with curly fries. Baked in an oven, these are a healthy and easy way to prepare sweet potatoes and satisfy that munchie bug!
Before you start visualizing deep fat-fried, crispy curly fries, keep in mind that these fries are baked to retain the natural goodness of the sweet potato. Therefore, they’re cut curly but not so crisp if you were to bread and fry them.
These sweet potato curly fries are as simple as it gets. You could try adding garlic, chili powder, or other spices to mix up the flavors though. Kick back and relax with some curly fries- you deserve it.
Baked Sweet Potato “Curly Fries”
- One large sweet potato
- Use a potato that has a very wide diameter. If the potato is too narrow, spiraling the curly fries will be challenging
- 2 tsp. olive oil
- Coarse sea salt
- Freshly ground peppercorn
- Preheat the oven to 400 degrees F.
- Peel the skin off of the potato.
- Use a spiralizer tool (see basic zoodles recipe for further spiralizer details) to shape the potato into “curly fry” shape. Use the largest attachment on the spiralizer.
- Place the curly fries onto a baking sheet.
- Drizzle with about 2 tsp. olive oil. Using your hands, mix the fries to ensure they are all coated with the oil.
- Generously sprinkle with sea salt and pepper.
- Bake for 10 minutes. Remove them from the oven to flip. Then, bake for another 10 minutes, or until golden brown. (About 20 minutes total cooking time)
- Let them cool and eat up! Nom nom nom 🙂
Mamma Mia! Pasta noodles made out of zucchini?! … I certainly have jumped on the zoodles bandwagon- have you?
The term ‘zoodles’ refers to the hot health craze of zucchini noodles. This healthy pasta alternative is made using a food spiralizer tool. You simply insert the zucchini onto the machine, turn the crank, and voila! Zucchini noodles are created right before you eyes.
I finally invested in a food spiralizer, and it is definitely one of my favorite kitchen tools yet! They are not that expensive and are really quite versatile. Besides zucchini noodles, you can also create various ribbons and shapes using several other fruits or vegetables. My spiralizer came with 3 different attachments, and I have fun playing around in the kitchen with it.
And zoodles taste amazing. Seriously.
I love making zoodles not only because they are healthy, but they are also quick and easy to make. When I need to whip up dinner in a jiffy, I just pull out some zucchini and vegetables I have on hand and throw together a delicious main or side dish.
This recipe I am posting today is a basic one I use pretty much all the time. It’s like my “zoodle base” if you will. Then I vary the sauce to top the zoodles depending on my mood. Sometimes I use a tomato-based sauce for a spaghetti alternative. When I am craving Japanese food, I will cook these zoodles together with teriyaki sauce. – Use this zoodle recipe as a base, and employ your creativity adding other vegetables, sauces, etc. I hope you enjoy- Welcome to the zoodle bandwagon y’all! 🙂
Basic Zoodles (Stephanie Thiel)
Makes: 2 servings
- 2 medium green zucchini squash
- It is important they are not too thick or thin in diameter to allow maximum efficiency with the spiralizer tool
- 1/2 small yellow onion, chopped
- 1 small carrot, chopped
- Olive oil (for sautéing)
- Salt & Pepper to taste
- First, prep all of the vegetables. Chop the onion and carrots into small bite size pieces.
- Next, prepare the zoodles. Wash the zucchinis, and cut both ends off. Attach onto the food spiralizer tool. Turn the crank until all of the zucchini is converted into noodle shape strands.
- Use a frying pan/skillet on the stove to cook the onion and carrot. Sauté them on medium heat (in olive oil) until tender. This takes about 5 minutes. Salt and pepper.
- Then add the zoodles to the same frying pan. Stir occasionally and keep cooking on medium heat until the zucchini noodles have softened and become slightly translucent (About 5-8 minutes cook time).
- At this point you can serve them plain, adding some salt and pepper for taste. I like to top mine with either a red pasta sauce or teriyaki sauce- depending on my taste buds’ mood.
- Tip: If you are cooking for a larger crowd, the rule of thumb is about one zucchini per person.
They say “less is more”- and roasted asparagus is no exception! Although this recipe is super basic, it is an absolutely divine way to eat these green spears.
Being married and cooking for two can sometimes be challenging- especially if the wife (ahem… me!) is trying to eat more vegan meals while the husband’s country roots will not permit him to shake meat from his diet. I am sure you guys have a similar problem! Regardless of your marital status, it can be challenging to please every mouth. For this recipe I enjoyed the asparagus plain, but wrapped some cooked bacon around two bundles of asparagus for my husband. This way we were both happy, but still essentially ate the same thing for dinner. This is a “his and her” plate if you will:
Okay, enough of the trying-to-eat-vegan wife rants… Onto the recipe!
Shown below are the before and after roasting pictures, respectively.
- 1 bunch of asparagus
- 2 Tbsp. olive oil
- Coarse sea salt
- Ground black pepper
- Preheat the oven to 425 degrees.
- It is important to wait until it is preheated before you put the asparagus in the oven! This will allow the asparagus to roast without becoming mushy.
- On a baking sheet, line up the asparagus.
- Drizzle about 2 Tbsp. olive oil over the asparagus. Then roll around the asparagus in the pan to ensure they are evenly coated with oil.
- Generously sprinkle with coarse sea salt and ground black pepper.
- Place asparagus into the oven and bake for 10-12 minutes.
- Don’t cook it longer than this! You may think it doesn’t look done, but if you keep it in any longer it will be too mushy and not so fun to eat. Trust me, I have learned from experience!
- Remove from the oven. Allow to cool before serving.
- Enjoy! 🙂
It’s citrus season! Although the winter weather isn’t so fun, fueling our bodies with citrus fruits helps lift our spirits. I love adding clementines to smoothies! I think they are one of the most overlooked citrus fruits- although they are starting to become more popular advertised as “cuties” or “halos.” I’m sharing with you my simple clementine smoothie and hope you all enjoy! …
“Won’t you be my clementine this season?” 🙂
I was inspired to make my first clementine smoothie when I lived in Korea. During the winter time, on almost every street corner in Seoul you can buy fresh clementines. They are so abundant and I can guarantee they will be served as dessert for any gathering you go to. For about 2 bucks I would buy a big bag of them. I don’t particularly like eating clementines raw, so I began to get creative. I started putting them in juices and smoothies, and the outcome was more amazing than expected!
“Be My Clementine” Smoothie (Stephanie Thiel)
- 3 clementine oranges
- 1 medium banana
- Use a fresh banana for a smooth and creamy drink
- Use a frozen banana for a thick and cold smoothie
- 1/4 cup soy milk
- In a blender, put the clementines, banana and soy milk.
- Blend until smooth.
- Drink up!
Sometimes the best breakfasts aren’t made in the morning, they’re made the night before. This recipe for overnight oats incorporates almonds and bananas for a quick but nourishing breakfast.
Unlike oats’ other incarnation as a hot cereal, overnight oats doesn’t need to be cooked. The oats do not expand when soaked, just soften. When combined with soy milk, almond butter, bananas and agave, these overnight oats make for a guilt-free and sensational start to your day.
Overnight Oats: Almond-Banana Style (Stephanie Thiel)
- 1/2 cup oats
- 1/2 cup soy or almond milk
- 1 fresh banana, sliced
- 1 Tbsp. almond butter
- 1 tsp. light agave nectar
- Optional ingredients to add some crunch:
- Whole almonds
- Chocolate chips
- Combine the oats and soy (or almond) milk in a container. Pint-sized mason jars are typically used, however you can use any container that is of sufficient size and can fit in your refrigerator.
- Cover and refrigerate overnight (about 8 hours).
- When ready to eat, add the bananas, almond butter and agave on top. Mix together. If desired, add ingredients for an extra crunch.