Raw foods: Mango, strawberry, and banana, fruit pudding; vegan


Raw foods have been the only thing I’ve eaten for a few days, and I must say I’m enjoying the break from cooked foods.

The raw food recipe I’ve listed below, is one of my daughter’s favorite raw fruit puddings. She’s been asking me to share this simple raw food dish on Celebrate Life, enjoy!

Raw foods: Mango, strawberry, and banana pudding

  • 1 medium sized mango – cubed
  • 1/2 cup strawberries
  • 2 overly ripe bananas


  1. Add all ingredients to a food processor
  2. Blend until smooth
  3. Enjoy

Raw foods: Keeping it simple

I’m a big fan of simplicity; you don’t need a lot of ingredients to make this raw food meal taste great. It’s incredibly simple to make; but it’s delicious and healthy.

The great thing about this, and many dishes I prepare. You can swap the ingredients. Don’t have mango, add an apple, or some other fruit you like. Choose what you like. To add additional nutrients, you could add a one leaf of a dark leafy green (kale or collards). I’ve also added carrots, and other vegetables to my raw fruit puddings.

As an infant, my daughter’s first foods were pureed in my Kitchen Aid food processor. She loved pureed vegetables and fruit. For those who’re not fond of vegetables, adding them to your raw fruit puddings, raw smoothies, or raw juices, is a great way to sneak in the numerous benefits of vegetables, without the taste that some might not like. Because of the sweetness of the fruit, it masks the taste of the vegetables.

The fruit in the raw fruit puddings, masks the taste of vegetables, which is perfect for those who might not like the taste of vegetables.  Vegetables aren’t an issue for my daughter and me since we love numerous varieties; raw and cooked. We also love our raw fruit puddings.

Sauteed vegetables: Cauliflower, broccoli, baby carrots, and sweet corn; vegan

I adore food, but I never overindulge…

I only eat when I’m hungry. In our household we mainly eat whole foods; eating as close to the natural food source as possible, so you won’t see to many prepackaged meals here.

Vegan vegetable stir fry 04 19 12

What you will see is foods bursting with nutrition, flavor, and color;  healthy foods, such as shown in the above photo.

With the exception of the carrots, all the food pictured came from a local farm, so they were fresh. It won’t be long before we’re harvesting our own fruits and vegetables.

Vegetable Stir fry

As you can see, there are variety of vegetables combined in a stir fry; cauliflower broccoli, carrots, and sweet corn. A small amount of olive oil was used, a few cloves of oven roasted garlic, was introduced to add to the sweetness of the cauliflower, carrots, and sweet corn.

A simple meal, but alive with flavor.


Noodles and veggies in spicy garlic sauce

Pasta Vegetable Noodles 1

Yesterday afternoon I prepared this simple dish; noodles and vegetables in a spicy garlic sauce.

The next few weeks will be extremely busy, and so just tossing a few extra ingredients to foods I’ve already prepared; rice, beans, and pasta… will be common.

My vegetable pasta is actually made from vegetables but yesterday I used the traditional pasta noodle. Since I already had pasta noodles from a few days ago, the only thing I needed to add was vegetables and prepare the garlic sauce. Besides the obvious garlic, I added finely chopped onions (which I’d sauteed) and I coarsely chopped broccoli and tomato, and marinated tofu — which I’d crumbled. I didn’t make too much of this perhaps three servings, my daughter ate hers quickly and asked for more.

This meal was quick, delicious, and nutritious, and more important it was served in minutes.

Tea: Apple Cider Vinegar

Although I’ve used apple cider vinegar for numerous years, it wasn’t until about seven years ago until I decided to do more reasearch on it’s numerous benefits. I first learned about apple cider vinegar when I was a child. My grandmother that used it religiously, she told me some of its benefits and encouraged me to try it out too.

Apple Cider Vinegar contains Vitamins C, E, and A. It also contains the minerals calcium, magnesium, potassium, and many other trace elements and nutrients. There have been numerous claims made about apple cider vinegar. I’ve listed a few below.

Benefits of Apple Cider Vinegar

  • Improves skin tone
  • Improves circulation
  • Detoxifies and purifies the body
  • Fat burner
  • Natural household cleaner
  • Soothes mosquito bites

Sipping it straight from a cup is something most people won’t do, since it still has that strong vinegar tast. However you can mask the taste of Apple Cider Vinegar by including it in your teas and juices. I’ve included a simple recipe below for those who might be lookiing for natural ways to eliminate constipation.

Apple Cider Vinegar Tea

  • 1 cup of hot water
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon black strap molasses or honey

Sip and enjoy!

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Moondancer, Vegan, Vegetarian, Natural Remedies

Very Berry Smoothie; A sipping drink for summer

From salads, soups, jellies and jams. The main star of a dish, or served as side order. Whatever role it plays in my kitchen, I enjoy fruit. I cannot get enough of them. They come in a perfect package, that in most cases is ready to eat.

When it comes to desserts, fruits are my dessert of choice, I normally eat them plain. They are the perfect food to have on hand when you don’t feel like cooking.

Ever had one of those days when you really don’t feel like cooking, or you’re so busy you don’t have the time to cook? Yesterday was one of those days. Although I did have the time to prepare a meal, I simply didn’t feel like making anything. Thankfully we had plenty of leftovers available. Just in case, I had chopped up vegetables and fruits standby in case we had an attack of the munchies.

Now that I think about it, I did make something yesterday, the Very Berry Smoothie!

Very Berry Smoothie

    • 3 cups of unsweetened apple juice, water, or ice cubes
    • 1 cup strawberries
    • 1 cup blueberries
    • 1/2 cup blackberries
    • 2 plums
    • 1 peach
    • 3 cups of dark leafy greens (I used a mix of collards and kale)
    • 1 tablespoon of spirulina

drop Spirulina into the liquid without touching it, or the spirulina will gum up the spoon


Combine ingredients in blender, blend, serve and enjoy!

*I prefer my smoothies to be very thick, however it if it’s too thick for you, just add more liquid.


Of course, you can select your own fruit too, say you want a sweeter smoothie you could add a few cups of pineapple or mango to the blend. Do you like a slight tart taste? Toss in some a few kiwis. The beauty of smoothies is that you can add or take away the fruits that you don’t like and make your own personalized smoothie. Have fun, and experiment with your foods.


Spirulina powder
A few facts about Spirulina…

I was introduced to spirulina in the early 90’s. I was living in downtown Baltimore at the time, to be more specific I lived in Mount Vernon. The place had a Bohemian type vibe to it that I really enjoyed. I was introduced to a lot of things while living there, became interested in Aromatherapy, got aromatherapy certifications and really started experimenting with my own skin care products. I met some fabulous crunchy folk during my time there, and some of them gave me gushing reviews about Spirulina.

Spirulina is a blue green algae that thrives in fresh bodies of water, like lakes and ponds. Numerous research has been done about spirulina; it’s purported to contain a numerous health benefits for the body. If you can, try adding spirulina to your cabinet. Include it in your smoothies or sprinkle it over your food. It’s a great way to enhance the nutritional benefits of the foods you consume.

It’s loaded with nutrients that are good for our body. Spirulina is 60% protein, which is higher than any other food. It’s also the highest source of B12. Did you know it contains ten times more beta carotene than carrots? It also contains iron, vitamin E and a whole host of nutrients that I won’t discuss here. You can learn more by reading up on the health benefits of spirulina. That’s pretty impressive right, I call Spirulina a super algae. Since its health benefits blow me away, I make sure I keep it in stock.

This very berry smoothie made a fair amount; we didn’t drink it all. About half of the smoothie was used to make fruit popsicles. It’s a healthier choice than the majority of the empty calorie popsicles you see at the store. The smoothie is an excellent sipping drink for the hot days of summer.


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Moondancer, Recipes, Smoothies, Vegan, Vegetarian, whole food


Overnight soaking; Black beans

black-beans.07.16.10.jpgIf someone were to ask me what my favorite bean was, I imagine I would say Black beans.

I love a variety of beans. I keep a large variety of dried black beans in our hosue. Some of which have been dried from our own garden. I’m very proud of that. Black beans are the ones I use most. I love the bold black color, and the way it contrasts with the colorful vegetables I add to my recipes.

Of course, it’s an added bonus that black beans are so good for you too. Why do you think I like them? 😉 Black beans are a great source of fiber, they are rich with antioxidants, and many other nutrients that I won’t mention here. But what about the gas? Depending on the dish I’ll add ginger, garlic, or fennel to combat this issue. They along with a few other whole foods are an effective way to prevent gassiness.

Earlier today, I mentioned I was craving lentils. I satisfied that craving by making a delightfully vegan savory lentil soup. Well, I’ve been craving black beans too. Earlier this evening, I set aside four cups of dried black beans to soak. Tomorrow I’ll cook them all in a large stock pot, set aside a cup, or two for some type of dish (I’m leaning towards grilled black bean burgers at the moment) and freeze the rest. I don’t use canned beans anymore, they simply don’t have the same flavor as dried beans. The frugal part of me, likes that they are cheaper to buy, and it’s fresher since the dried beans have recently been cooked.

The only drawback of cooking dried beans, is they take time to cook. That is, if you don’t have a pressure cooker. Crockpots come in handy in this instance since you can put your beans in the pot, leave the house to go about your day, and come back to cooked beans. I normally put prepare my dried beans in a stock pot. Eventually I’ll get around to purchasing one of those newfangled pressure cookers. I have an older pressure cooker. Updating to a smaller pressure cooker is ideal, since it will cut down on my dried bean cooking time.

When I know, I’m going to be busy; I prepare meals in advance. In doing so, I always have healthy options available so there’s really no reason for me to pick unhealthy foods. Since I’ve been following this type routine for years, unhealthy food really isn’t a temptation. However, in the early 90’s, I did have to force myself to get into this habit. If I didn’t, I would find myself reaching for the quick fix foods. You know what I’m talking about, processed foods that really aren’t that good for you.

Part of me, really doesn’t want to make grilled black bean burgers tomorrow. However, I told my seven-year old daughter that I was thinking of making them, and now she’s sold on the idea. Being the veggie burger lover that she is (especially the grilled variety) I won’t be surprised if I’m outside grilling, even if it is hot. Well, I’ll dress for the weather and wear a big hat.

Question: What’s your favorite bean? What’s one of your favorite ways to prepare it?

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Moondancer, Vegan, Vegetarian, black beans

Savory Lentil Soup; Soup that started out a salad


Savory Lentil Soup

Some say that lentils are to India as meatloaf is to America, it’s the ultimate comfort food. I’ve been Vegan since 1992, I haven’t eaten meatloaf since the late 80’s, however, I’ve made numerous dishes that included lentils.

For the past few days I’ve been craving lentils. I prepare Lentils in creamy Dhal. They make an appearance in sauces, and occasionally you’ll see them popping up in salads too. Regardless of how I prepare them, lentils usually have the starring role in dishes I prepare, and for good reason.

Despite their small size, lentils are a nutritional powerhouse. Serving up a variety of healthy and tasty, nutritional options that will keep you (and your loved ones) clamoring for more. Over 80 nutrients can be found in this tiny bean. Important minerals like iron, manganese, copper, phosphorus, folate, and molybdenum. It also boasts two types of B vitamins. Let’s not forget about fiber, just like most legumes you’ll find lentils far ahead of the pack serving up a healthy dose of soluble and insoluble fiber.

Yesterday, after my daughter’s piano practice was over, we stopped by the store and I purchased some dry lentils. I prefer purchasing my beans dry, unlike other dried beans it lentils don’t take as long to cook. So if you don’t have a pressure cooker, your beans won’t take hours to prepare.

A few days ago, I stumbled upon Pig in the Kitchen’s truly delightful virtual community. Although many posts caught my eye, I couldn’t help but to chuckle at her latest post. In that post, she wrote about her competitive nature (I can completely relate) and at the end of her post she shared a recipe for a truly delightful lentil salad. Although I had every intention of making some type of salad, my lentils had a mind of their own and I found myself making a savory lentil soup. Ahh, no worries, I haven’t made lentil soup in a long time.

Savory Lentil Soup

  • 2 cups of dried lentils
  • 8 cups of water
  • 1 yellow onion
  • 2 medium tomatoes
  • 1.5 cups of corn
  • 3 cloves of garlic, chopped fine
  • 2 tbsp of lemon juice (I used freshly squeezed lemon juice)
  • 1 tbsp curry
  • 1 bay leaf
  • organic sea salt
  • freshly ground black pepper


  1. In a large stock pot, add lentils, water, garlic, onions, and bay leaf. Bring to a boil. Turn down the heat and simmer for about an hour.
  2. Add the corn, tomatoes, lemon juice, and curry.
  3. let simmer for two – three minutes
  4. Add salt and pepper, season to taste
  5. Serve and enjoy

I tend to add my vegetables towards the end of the cooking time because I like the fresh taste of vegetables. They’re so flavorful. The good news is, there are so many different vegetables you can add to this dish. I had every intention of adding carrots, but checking my vegetable crisper I realized I didn’t have any. Although I love my dark leafy greens, I chose not to add them to this soup. It didn’t stop me from munching on them throughout the day.

Oh, I did add about six leaves of fresh lemon balm to this dish. We have it growing in our yard; it’s right next to the bee balm. I wanted to see how it turned out. I liked it, but think I should have added more leaves. There’s always next time, right? Cumin was purposely left out of the dish, simply because I wanted to see how I liked the soup with curry, it still tasted great and my daughter wanted more.

I had no intentions of making soup on an extremely hot day, but I really enjoyed the results, and we have leftovers!

By the way with the exception of the seasonings, lemon and garlic, everything else came from our garden. Now how’s that for fresh?

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Moondancer, Recipes, Vegan, Vegetarian, whole food