Mayan Cocoa Peanut Pudding

This might be my new favorite dessert, and with a Vita-Mix, it takes seconds to make… and even less time to scarf down and enjoy!  
I didn’t have a plan for dessert, but had 1 cup cooked brown basmati rice left over from dinner, some homemade peanut butter from dry roasted Valencia peanuts, and Mayan Cocoa powder from Savory Spice Shop.  Turns out those ingredients blend into a fantastic vegan pudding.
Here’s what I did-
I made 1 cup of rice milk with the leftover rice (which was cooked in water with no added herbs, etc.).  Then, into the Vita-Mix went 1 cup homemade peanut butter, 2 very ripe bananas, 1/2 cup Mayan Cocoa, and 1/4 cup maple syrup.
Blend this on high for just a few seconds, pour into smaller dishes, and chill to allow it to set a little like a pudding.  I sprinkled some Spiced Vanilla Bean Sugar on top (which, of course, you’ll find at Savory Spice Shop), and added a few pretzels for crunch.  Otherwise, it would be gluten-free.  I ate so much of this…
The chile peppers, cinnamon, and vanilla in the Mayan Cocoa go really well with peanuts, and the vanilla, cinnamon, allspice, mace, and cardamom in the Spiced Vanilla Bean Sugar pulled the whole thing together.  Looks like I’ll have to keep Mayan Cocoa on stock from now on.

Healthy Lunch Smoothie

This might not sound good to you. I don’t know if it would have sounded good to me a few months ago… during the stage of my life before I had my Vita-Mix. Everything has changed now.
Why has everything changed? Because now I grind up a ton of veggies to drink for lunch. I had been living on peanut butter or almond butter sandwiches for lunch for almost the entire 5 years I’d been living in Colorado. This past January I spent my birthday money (plus some of my own) on a Vita-Mix, and it has changed my life. If you have one, you’ll likely understand. If you don’t, you might find me weird. Either way, here is one of my healthy lunch smoothies.

Ingredients:
  • 1 apple
  • 2 kiwis
  • 1/4 golden beet
  • 1 stalk celery
  • 1 handful parsley
  • 2 carrots
  • 3/4 cup snow peas
  • 1/2 cup frozen strawberries
  • ginger (as much fresh ginger as you like- I used 1 tsp)
  • 1-2 cups water (add more if you like it thinner… or should I say, less thick)
I put it all in the Vita-Mix, turn it up to 10, then high, then it’s done. This makes enough for 2 people to have a ridiculously healthy lunch smoothie.

BBQ Vegetable Soup

This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
  • 1 large yellow onion, chopped
  • 2 cups white wine
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 3 stalks celery, washed and coarsely chopped
  • 4 cups water
  • 2 large yams, peeled and chopped into 1/2 inch cubes
  • 4 large carrots, peeled and chopped into 1/4 inch thick rounds
  • 1 carton (4 cups/1 quart) organic veggie broth
  • 1 cup quinoa, rinsed in cold water and drained
  • 1 can kidney beans, rinsed and drained
  • 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
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