“Cheesy” Broccoli Rice

This recipe is my GO-TO for busy weeknights! It’s a family favorite in our house. Even the boys enjoy it (they are my toughest critics!) I hope you like it as much as we do! This recipe is vegan and free from gluten, soy, corn,  and processed sugar.broccolicheddarrice

Ingredients:

2 cups rice, dry (cook by package)

1 medium golden potato

2 carrots

1/4 cup onion

1 garlic clove

1/3 cup raw unsalted cashew (can soak for 2 hours before then blend, or add to potato boil)

2 broccoli heads

1 TBLS lemon juice

1/2 tsp sea salt or to taste

1 tables olive oil

2 tsp onion powder

2 tsp garlic powder

1/4 tsp curry

1/2 cup of almond milk

1 tsp tapioca starch

Instructions:

1) Prepare rice according to package directions.

2) Boil potato, carrots, onion, garlic, and cashews (if not presoaked). Cook until vegetables are soft, 10-15 minutes. Drain.

3) Steam broccoli

4) Add potato boil mix to blender along with cashews (if presoaked) and remaining ingredients.

5) Blend well until smooth. Combine all ingredients in large pan and heat if needed.

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Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!

pizzaaa

I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!

pizzaaaa

Crust

1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.

 

 

Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil

 

Instructions:
1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.

 

Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional

 

Instructions:

Mix all ingredients well.

 

Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Instructions:
Mix all ingredients together.

 

BUILD YOUR PIZZA!

1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.

 

*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.

 

ENJOY!!!

 

 

Pumpkin Sweet Potato Curry (Vegan)

Hey friends!!! It’s been awhile since I’ve added any recipes to my blog!! I’ve been sharing many of them over in Facebook land! ADD ME! Ruth Phillips! Or “like” my page at Intentional Existence Ruth, to stay up to date!

pumpkin curry

SOOOooo Summer is coming to an end and I don’t know about you, but I’m REALLY feeling the fall vibes lately! This is my favorite time of year! Still warm, but you start to sense the changing season. I LOVE IT!

I decided to play around with a quick, easy, pumpkin curry today. I’ve never tried one before, and I had a can of pumpkin I needed to use up, so here we are! Curry is one of my favorite fall dishes, all those cozy spices…. but if you know me, you know I make curry about once a week, year round. 😀 This turned out really yummy and I’m happy too share with all of you! Go easy one me as I’m in no manner a trained cook. I work solely on intuition 90% percent of the time! This recipe is vegan, gluten free, and processed sugar free. I hope you enjoy!

 

pumpkincurry1

Vegan Pumpkin Sweet Potato Curry

1 onion, chopped

1 TBLS olive oil

1 clove garlic, minced

3 sweet potatoes, cubed

1 cup broth

2 medium-large carrots, cut into 1/4 inch pieces

2 TBLS curry

1/2-3/4 tsp clove

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp cinnamon

Sea Salt to taste

1 15oz can of chickpeas, drained

1 15oz can of pumpkin

1 refilled 15oz can of almond milk

1 TBLS tapioca starch

1/8 cup coconut oil

2 TBLS pure maple syrup

1 TBLS Lemon Juice

One bunch of cilantro (or to taste)

Optional – a couple of dashes of cayenne pepper to spice it up!

 

 

  1. Sauté onion in olive oil for a few minutes then add minced garlic.
  2. Add sweet potatoes, carrots, and spices.
  3. Cover and cook on medium heat 5-10 minutes or until veggies are almost done. (Add water if need be)
  4. Add chickpeas, and pumpkin.
  5. Pour almond milk into can and add tapioca starch and coconut oil. Mix well then add to pan.
  6. Add maple and lemon, mix well.
  7. Heat for 10 minutes on low heat.
  8. Top with cilantro and enjoy!

Are you a fan of curry? Tell us in the comments what your favorite type of curry is!!

1.5 year update following MM methods!

I shared this last week on my Facebook page (I share a lot more over there! Intentional Existence Ruth ) and I thought it would be good to share it here as well!

 

“Just wanted to give an update on my 1.5 year mark since starting seriously working to heal myself.

I started with MM’s methods in February of 2016, although I had already gone vegan/gluten free a month prior. When I found the book I was already doing a lot of what was suggested so I KNEW it was for me!

I had dealt with years of anxiety, suicidal depression, unexplained vertigo and physical pain, daily headaches, and severe stroke-like migraines (to name a few!) I self medicated with alcohol for several years until I eventually got so sick I could no longer work. At that point I was diagnosed with cancer (a rare form of lymphoma, inoperable.)

I did 3 of my 6 scheduled rounds of aggressive chemotherapy before I quit against doctors orders. At that point I truly felt the chemo had done all it could and that it would take my life I didn’t stop. At that point I decided to change my life entirely!

I quit chemo in November 2015. I continued my meditation practice that I had begun during chemo and started very gentle yoga 5 mins a day. I started juicing and making smoothies. In December I gave up meat. In January I gave up gluten and dairy. I bought the book Medical Medium in February and that’s when I really began healing my body!

I’ve never done the full 28 day cleanse. I modified when I started with some cooked potatoes and veggies. After that I just followed the “What not to eat” recommendations and took many of the EBV and heavy metal detox supplements/foods. By 4 months in I was feeling MAJOR improvements!

Here I am, 1.5 years into the MM protocol and I’ve never felt better! My mind and heart are more clear than they’ve ever been! Is my body in 100% perfect wellness all the time? No. But MOSTLY I am great! I even had another baby when they told me I likely couldn’t after the chemo! My body continues to heal as time goes on, even though I don’t eat perfect all the time! (I accidentally had some beans that had lard in them yesterday! OOOPS!) When I do “mess up” my body doesn’t react like it did when I was in the thick of healing. And I don’t beat myself up mentally either. The key is to believe that what we are doing IS ENOUGH to heal!

Moral of the story, KEEP GOING! Don’t give up! What you are doing is enough and you MUST believe that!! It takes time! It takes FOCUS! It takes putting your energy into health instead of illness! ALWAYS follow your intuition!! Much love to you all!!! Heal on Healers!”mememe

EASY Vegan Gluten Free Garlic Parmesan BBQ Pizza

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I LOVE pizza! But seriously, who doesn’t? My family likes to order pizza now and then, and even though I won’t eat the take-out variety, that doesn’t mean I have to miss out! I came up with this delicious creations over the weekend and I’m still dreaming about it!

 

Gluten free crust, vegan garlic parmesan sauce, topped with a little BBQ sauce, Brussels sprouts, and onions…. YUM!!! I made a small one, which I ate in one sitting. (It was ONLY 4 pieces!! 😉 ) This recipe is for one twice as large, so would feed two people. If I were feeding the whole family I would double this recipe and make two pizzas. This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.

 

Easy Vegan Gluten Free Pizza

Crust

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 Tbls Pure Maple Syrup

  1. Preheat oven to 350
  2. Put all crust ingredients in blender and pulse a few times to mix well.
  3. Pour crust mix into well greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven.

 

Vegan Garlic Parmesan Sauce

1/4 cup raw unsalted cashews

2 garlic cloves whole +2 garlic cloves minced

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.)

Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce.

 

Other Ingredients:

Your favorite BBQ sauce

Steamed Brussels sprouts (sliced)

Sliced Onion

1 TBLS Olive oil

1 TBLS Coconut oil

1/4 tsp Sea salt

1/2 tsp Onion powder

1/2 tsp Garlic powder

1/4 tsp Italian seasoning

1 large garlic clove, minced

Final Instructions:

  1. Mix together oils, spices, salt, and minced garlic. Use spoon to rub around edges of crust, saving a little to drizzle on to at the end.
  2. Add vegan parmesan sauce. Drizzle on a little bbq sauce.
  3. Add toppings. (sliced Brussels sprouts and onion.)
  4. Drizzle with remaining oil mixture
  5. Bake for approx. 10 minutes at 450 or until crust browns slightly and onions cook.
  6. Remove from oven, cut, and enjoy!

 

 

 

 

 

 

Peanut Butter Squares!!(Vegan, Gluten Free, Soy Free, No processed sugar)

 


Did your school cafeteria serve these growing up? I practically lived off them during high school. The traditional peanut butter square is full of less than desirable ingredients. I don’t generally consume peanut butter, but pregnancy cravings are tough! So I decided to make a healthed-up version to fit my dietary preferences. I’ve also made these using sunflower seed butter, but that’s expensive and gives me a stomach ache if I over eat it, which I always do. Haha. 
This recipe is vegan, gluten free, soy free, and processed sugar free. 
Peanut Butter Squares
Chocolate Layer:

Ingredients: 
1/2 cup organic unrefined coconut oil

1/4 cup cocoa powder 

1/4 cup pure maple syrup

1/4 tsp sea salt

1/2 tsp vanilla
Peanut Butter Layer:

Ingredients:

2 cups oat flour

1/4 cup organic unrefined coconut oil

1/3 cup organic peanut butter (Check label for sugar)

1/4 cup pure maple syrup

1/2 tsp sea salt

1 tsp vanilla

1/4 cup almond milk
Instructions:

  1. Mix together all chocolate layer  ingredients. Mix until well combined.
  2. In a large mixing bowl, combine all peanut butter layer ingredients. 
  3. Mix until well combined.
  4. Press peanut butter mixture into a dish. Size depends on how thick you like them. I used a 6×8 dish.
  5. Spread chocolate layer evenly over the peanut butter layer.
  6. Chill for at least one hour.
  7. Keep refrigerated as chocolate will melt at room temperature.

Hope you enjoy these as much as my family does!!! 

Apple-Cranberry Oatmeal


If you’re like me and still trying use up excess cranberry sauce from Thanksgiving, here’s an idea! I usually eat raw for breakfast but some days I’m just not into it, especially as the mornings grow colder. And that’s okay! On the days I eat hot foods for breakfast I’m usually satisfied with a simple salad for lunch. As you’ll hear me say time and time again, aknowledging your body’s needs is far more important than following some strict guidlines set by your ego. 

I’ll get to it. This oatmeal was super yummy and still contained some of the fruit I like to enjoy in the morning. This recipe is vegan, gluten free (if using gluten free oats), soy free, and processed sugar free (depending on how you prepared your cranberry sauce. I used maple syrup and honey in mine.) 

Apple-Cranberry Oatmeal
Ingredients:

1 cup water

1 Apple

1 cup quick oats

1/4 tsp vanilla

1/4 tsp sea salt (Or to taste)

1/4 tsp cinnamon 

Dash of allspice

1 TBLS honey or pure maple syrup

2 TBLS cranberry sauce

2 TBLS chopped pecans
Instructions:

  1. Heat water in sauce pan on stove.
  2. Chop apple into small pieces and add to water. Simmer for 1 or 2 minutes.
  3. Add honey (Or maple), vanilla, sea salt, cinnamon, allspice. Simmer for a minute or 2 more.
  4. Add oats. Stir and heat to desired consistency. (I like mine more towards uncooked so I usually turn off the heat right after I add the oats.)
  5. Spoon on cranberry sauce and mix in as much as you like. (I like mine to stay in “globs” and to not be mixed in well.)
  6. Top with chopped pecans and enjoy! 

    Drop a ccomment with how you use up extra cranberry sauce! ❤