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Vegan Chickpea Chocolate Chip Cookies (Gluten-free, Nut-free)

Most are not aware of this but, May 15th is Chocolate Chip Cookie Day J So today is the day you can finally have that cheat meal. Or is it? I have found a vegan recipe for chocolate chip cookies that is SURE to knock the socks off of your entire family (even the meat eaters), and make sure you’re not taking steps backwards in your healthy eating. This particular recipe comes from Detoxinista.com and is a pretty awesome vegan treat!

Ingredients: (16 Servings)

1 ½ cups chickpeas (cooked, or 1, 15 oz. can, drained and rinsed)
½ cup gluten-free oat flour
¾ cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon raw apple cider vinegar
¾ cup dark chocolate chips

*You can substitute Baking Soda (1 tsp. for 4 tspn. Baking Powder or 1 tspn. Potassium bicarbonate. Also you can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Directions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed.
  2. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

“Egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.”

Eye hope these are a great alternative to enjoying some of the best goodies known to man. And have a great CHOCOLATE CHIP COOKIE DAY!!!

LIGHT + LOVE | RISHI OMKARA

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Sicily’s Vegan

Eye am always on the lookout for alternative recipes so that my family doesn’t have to miss out on some of their favorite foods.  Eye pulled this particular recipe out of one of my favorite vegan cookbooks, written by Heather Bell and Jenny Engel, after they took a visit down the cobblestone streets of Sicily and stumbled upon this Italian masterpiece.

   FOR THE PASTA: 

Pinch Sea Salt  –  1 (16oz) package spaghetti or bucatini  –  2 tbsp. extra-virgin olive oil

   FOR THE SAUCE:

2 tbsp. extra-virgin olive oil  –  1 yellow onion, finely chopped

2 cloves, garlic, finely chopped  –  ½ cup raw almonds, chopped

½ tsp. sea salt  –  ½ tsp. red pepper flakes

1 (16oz) can tomato paste  –  1 (28oz) can diced tomatoes, drained

2 tbsp. freshly squeezed lemon juice  –  ¼ cup red wine vinegar

¼ cup evaporated can sugar  –  1 tbsp. fresh thyme, stemmed and coarsely chopped

   FOR THE GARLIC OIL:

1/3 cup extra-virgin olive oil  –  3 cloves garlic, thinly sliced

   TIP: Bucatini, a thicker, hollow relative of spaghetti, works beautifully in this recipe so if you can find it, give it a try!

TO PREPARE THE PASTA:   In a large pot, bring 2 quarts of water to a boil, add sea salt, and cook pasta as directed according to package. Drain pasta and coat with olive oil. Set aside.

TO PREPARE THE SAUCE1) Heat a high-walled pan over medium-low heat. Add oil, onion, and garlic and cook about 8 minutes, or until caramelized. Add almonds, sea salt, and red pepper flakes and cook 4 more minutes, or until almonds are toasted. 2) Add tomato paste, diced tomatoes, lemon juice, vinegar, and sugar and cook for 20 to 25 minutes, or until sauce is thickened, stirring frequently. Stir in thyme.

TO PREPARE THE GARLIC OIL:  In a small saucepan over low-heat, cook oil and slices garlic for about 5 minutes, stirring occasionally, or until fragrant. To serve, spoon garlic oil into base of pasta serving dish. Add desired amount of pasta over oil and scoop generous helping of thick sauce over pasta. Serve warm.

TIP: To further enhance the flavor of the sauce, cook it over a flame for up to 40 minutes, stirring occasionally.

The purpose of pulling these vegan recipes from various cookbooks, is my way of helping those out that may not have the option to purchase literature, currently awaiting the delivery of one, or those simply looking for a quick fix for tonight’s dinner.

LOVE + LIGHT | RISHI OMKARA

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Vegan Meats?

Many people have this misconception that if you decide to go vegan you’re giving up your favorite foods, but that’s not necessarily the case. Now, the health benefits of eliminating meat, dairy, processed foods and sugar are almost unlimited, not to mention the mental clarity that comes with changing your diet. Did you know there are numerous substitutes to the foods that toxify our bodies and bring us illnesses? Eye always tell people that going vegan doesn’t mean you lose the joy of eating foods you like, it just means you have to prepare it a little differently. So here are a few options Eye found in a vegan cookbook by Heather Bell and Jenny Engel, for substituting meats for a healthier beginning.

Chicken

Gardein Chick’n Scallopini: Cook and slice onto salad, shred for tacos, or serve beside a pile of fluffy mashed potatoes.

Maitake Mushrooms: Also called “Hen of the Woods”, these ‘shrooms lend a chicken-like texture to enchiladas and veggie stir-fries.

Ground Beef

Beyond Meat Crumbles: Browning these chewy crumbles with onion and Mexican spices makes the perfect base for tacos.

Lentils: The humble lentil, when cooked, is a dead ringer for ground beef in Bolognese sauce or Sloppy Joes.

Sausage

Tofurky Italian Sausage: Sliced thinly, it’s pepperoni for your pizza. Straight of the grill and onto a bun, they trump any meat based burger.

Nuts & ‘Shrooms: For a heart sausage flavor and toothsome texture, you can try the combination of mushrooms and walnuts.

Bacon

Lightlife Tempeh Bacon: Sizzle a few slices and sandwich between layers of juice tomato and crisp lettuce and you’ve got an even better BTL!

Carrots: Yup! Carrots! A great alternative for breakfast when throwing some long, thin strips of seasoned carrots in a sizzling pan for pig-free bacon!

Pork

Field Roast Celebration Loaf: This stuffed when-gluten loaf will remind you of Sunday mornings at your Grandma’s house.

Jackfruit: Season canned young jackfruit with a tomato-y barbecue sauce, and you’ve got pulled-pork sandwiches!

Fish

Gardein Fish Filet: Wouldn’t you love to get the fish-stick flavor without the fins and the scales? Now you can, and it taste even better than the frozen fish fingers from childhood.

Tempeh: A bit of mayo and chopped up onions transforms steamed tempeh into a tuna salad facsimile that is amazing heaped on toasted bread.

These are just a few different recipes and alternatives for those wanting to change their diets but not sure they can go without the taste of meat, and Eye hope they help those just embarking on their health journey. Also make sure to check out the vegan cookbook by Heather Bell and Jenny Engel, Eye Am grateful to share their recipes with you!

LIGHT + LOVE | RISHI OMKARA

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Let’s Roll Avocado!

Avocado Hand Roll with Ginger – Tamari Sauce

This hand roll has all the flavors of a veggie sushi roll, but it takes half the time to prepare. It can be loads of fun forming the sushi, as if it’s edible art. Plus, there are so many different fillings you can add to your hand roll, making a great alternative for dinner parties. The best part is, these hand rolls pear perfectly with a cold Japanese beer, or a hot sake depending on the day’s weather.

THIS RECIPE IS GLUTEN FREE AND NUT FREE | MAKES 6 – 8 HAND ROLLS

FOR THE RICE:

-I cup sushi rice (or brown rice) – 2 tbsp. rice vinegar – 1 tbsp. evaporated cane sugar – 1/2 tsp. sea salt

FOR THE FILLING:

1 (6oz) block gluten free baked Tofu, cut into thin matchsticks – 1/2 ripe avocado, pealed and cut into thin segments – 1/2 red or orange bell pepper, cut into thin matchsticks – 1 carrot, cut into long strips – 1 Persian (or 1/4 English) cucumber, halved and cut into thin strips – 4 toasted nori sheets (sea moss), halved – 2 tbsp. wasabi powder mixed with 1 tbsp. water (optional) – 1/2 cup pickled ginger

NOTE: Not all wasabi powder and paste is vegan. Search the label carefully for any added dairy.

To Prepare the Rice: Cook rice according to package directions. When cooked, transfer to large bowl. With wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.

To Prepare the Filling: Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.

To Form the Hand Rolls:

  1. Place 1 nori (shiny-side down) in one hand. With dampened other hand, spread about 1/4 cup cooked sushi rice evenly over half the nori in a square.
  2. Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
  3. Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.

Eye got this recipe out of a vegan book written by Heather Bell and Jenny Engel, and Eye hope you enjoy making it as much as Eye did. Let’s Get to Rolling!

LIGHT + LOVE | RISHI OMKARA

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Have An Alkaline Day!

Since the death of Nipsey Hussle, many have begun to wake up to the messages he was attempting to shower us with. Nipsey was working on releasing a documentary on the trial of Dr. Sebi, a Honduran Self Healer who was sued by the United States Government for actually healing people without a medical license. With over 70 witnesses speaking on his behalf proving that he did indeed reverse their health problems, Dr. Sebi won the lawsuit against him. If you do your own due diligence, you will see that he proved all dis-eases stem from the mucous carried in the human body. He proved that if we remove the mucous we remove the dis-ease, and decided to create a plant based alkaline diet in order to help others achieve healthier lifestyles.

Alkaline Breakfast

Alkaline Blueberry Spelt Pancakes

Ingredients:

  • 2 cups Spelt Flour
  • 1 cup Coconut Milk
  • ½ cup Spring Water or Alkaline Water
  • 2 tbsp. Grapeseed Oil
  • ½ cup Agave
  • ½ cup Blueberries
  • ¼ tsp Sea Moss

Directions:

  1. Mix your spelt flour, hemp seeds, sea moss, agave, and grapeseed oil together in a large bowl.  (It is important that you DO NOT add the hemp milk now, as it may form lumps once in contact with the grapeseed oil.)
  2. Mix in 1 cop of hemp milk and add spring water until you get the consistency you want.
  3. Fold the blueberries into the batter
  4. Heat your skillet to medium heat and lightly coat it with grapeseed oil.
  5. Pour the batter into the skillet and let them cook for about 3-5 minutes on each side.
  6. Enjoy your alkaline pancakes!

Note: If you would like the pancakes more cooked through, you can also try baking it in the oven at 350 for a few minutes.

Alkaline Blueberry Muffins

Ingredients:

  • 1 cup Coconut Milk
  • ¾ cup Spelt Flour
  • ¾ Teff Flour
  • ½ cup Blueberries
  • 1/3 cup Agave
  • ¼ cup of Sea Moss Gel (optional)
  • ½ tsp. Sea Salt
  • Grapeseed Oil

Directions:

  1. Pre-heat oven to 365 degrees
  2. Grease 6 regular-size muffin cups or line with muffin liners
  3. Mix together coconut milk, flour, agave, sea salt, and sea moss gel in a large bowl until blended well, then fold in blueberries.
  4. Lightly coat muffin pan with grapeseed oil and pour in muffin batter.
  5. Bake 30 minutes, until golden brown and springy to touch.

Alkaline Lunch

Chickpea Burger

This recipe makes 3-4 burgers

Ingredients:

  •  1 cup Garbanzo Bean Flour
  • ½ cup Onions, diced
  • ½ cup Green Peppers, diced
  • ½ cup Kale, diced
  • 1 Plum Tomato, diced
  • 2 tsp. Basil
  • 2 tsp. Oregano
  • 2 tsp. Onion Powder
  • 2 tsp. Sea Salt
  • 1 tsp. Dill
  • ½ tsp. Ginger Powder
  • ½ tsp. Cayenne Powder
  • ¼ to ½ cup Spring Water
  • Grapeseed Oil

Directions:

  1. In a large bowl, mix together all seasonings and vegetables, then mix in flour.
  2. Slowly add water and mix until mixture can be formed into a patty.  Add more flour of too loose.
  3. Add oil to skillet and cook patties on medium-high for about 2-3 minutes on each side. Continue flipping until both sides are brown.
  4. Serve on alkaline flatbread and enjoy!

Alkaline Electric Flatbread

This recipe makes 4-6 servings

Ingredients:

  • 2 cups Spelt Flour
  • 2 tbsp. Grapeseed Oil
  • ¾ cup Spring Water
  • 1 tbsp. Sea Salt
  • 2 tsp. Oregano
  • 2 tsp. Basil
  • 2 tsp. Onion Powder
  • ¼ tsp. Cayenne

The best thing about this recipe is that it only takes about 20 minutes, and is great for sandwiches, wraps, or mini pizza.

Directions:

  1. Mix together flour and seasonings until well blended.
  2. Blend in oil and about ½ cup of water into the mix. Slowly mix water until it forms into a ball.
  3. Add flour to workspace and knead dough for about 5 minutes, then separate dough into 6 equal parts.
  4. Roll out each ball into about 4-inch circles.
  5. Place in an un-greased skillet on medium-high heat, flipping every 2-3 minutes until done.
  6. Enjoy your Alkaline Flatbread!

Alkaline Dinner

Vegetable Lo Mein

Ingredients:

  • Spelt Spaghetti Noodles or Kamut Noodles for Gluten free
  • Green Bell Peppers
  • Red Bell Peppers
  • Onions
  • Mushrooms
  • Green Onions (save for last)
  • Key Limes (optional)
  • Sesame Seeds
  • Toasted Sesame Oil
  • Ginger Powder or Fresh Ginger
  • Sea Salt
  • Grapeseed Oil
  • Agave
  • Onion Powder
  • Red Pepper Flakes
  • Tamarind Concentrate (optional)

The great thing about this recipe is, you can use whatever vegetables you have on hand. The base ingredients to ensure the noodles taste right is: sesame oil, agave, ginger, onion powder and sea salt.

This is high in fat due to the oils used, so this is not a meal you want to make a lot of.

Directions:

Get some water boiling for the noodles, and make sure your water is salted, or has a little bit of oil (Grapeseed oil works, and sea salt is best).

 Make sure not to overcook your noodles.

Heat skillet to medium-high.

Grease skillet with Grapeseed Oil and about 2 tbsp. of Sesame Oil.

Add in vegetables to skillet.

DO NOT cook vegetables until soft and tinder, you want them to still have a small crunch to them.

Add in mushrooms to skillet.

Stir and sauté while adding a tsp. of Sea Salt.

Add a tsp. of Onion Powder.

Stir in ½ tsp. of Ginger Powder or 1 tsp. of Fresh Ginger.

Stir for a few minutes. STIR FRY is best, LIGHTLY COOK your vegetables.

The more vegetables you make, the more spices you use.

Taste your vegetable to make sure they don’t need any more Onion Powder, Ginger Powder or Sea Salt.

While your vegetables finish up, get a separate bowl for your sauce.

Pour 2 tbsp. of Sesame Oil, and 2 tbsp. of Agave.

Add juice from 2 Key Limes.

Add in a heaping ½ tsp. of Ginger Powder.

Pinch of Red Pepper flakes (optional).

Add 1 tsp. of Onion Powder.

1 tsp. of Sea Salt.

STIR.

OPTIONAL: ¼ tsp of Tamarind Concentrate to help with the taste. You do NOT have to have this ingredient.

MIX IN WELL.

After your vegetables have been lightly cooked, add your noodles and sauce to the pan. Make sure you mix the noodles and vegetables well. Once mixed, stir in about 1 cup of Green Onions and 2 tbsp. of Sesame Seeds.   

Vegan Alkaline Ribs

This recipe makes 1 serving per mushroom.

Ingredients:

  • 2  portobello mushrooms
  • ½ cup of Alkaline Barbeque Sauce
  • ¼ cup Spring Water
  • 1 tsp. Sea Salt
  • 1 tsp. Onion Powder
  • ½  tsp. Cayenne
  • Grapeseed Oil
  • Basting Brush
  • Cast-Iron Griddle
  • Skewers (optional)

This recipe can also be made on the grill, cooked in a skillet, or baked at 350 degrees for about 10-15 minutes (after step 4). If you do not have skewers, you can always cook the mushrooms like riblets.

Directions:

  1. Scrape gills off the underside of each mushroom cap to avoid an earthly taste and slice mushrooms about ½ inch apart.
  2. Add mushrooms to a large container and add seasonings, water, and most of the barbeque sauce.
  3. Cover with a lid, shake, and store in refrigerator for about 6-8 hours. Flip container over every 2 hours.
  4. Take a skewer and push through 3 mushrooms around the middle, add other skewer, then add about 2-3 more slices. If any slices break, you can cook them as riblets.
  5. On medium-high, brush griddle with oil and cook ribs for 12-15 minute, flipping every 3 minutes. Brush with more barbeque sauce if desired every few flips.

Alkaline Barbeque Sauce

This recipe makes about 8-10 oz. of BBQ sauce.

Ingredients:

  • 6 Plum Tomatoes
  • 2 tbsp. Agave
  • ¼ cup Date Sugar
  • ¼ cup White Onions, chopped
  • 2 tsp. Smoked Sea Salt/Sea Salt
  • 2 tsp. Onion Powder
  • ½ tsp. Ground Ginger
  • ¼ tsp. Cayenne Powder
  • 1/8 tsp. Cloves
  • Blender
  • Hand Mixer

Directions:

  1. Add all ingredients, except date sugar, to blender until smooth.
  2. Pour blended ingredients and date sugar a saucepan at medium-high heat and stir occasionally until boiling.
  3. Reduce heat to a simmer and cover with a lid for 15 minutes, stirring occasionally.
  4. Use stick blender to make the sauce smoother (optional).
  5. Allow the sauce to cool and thicken further before serving.

These recipes are pulled directly from the guide of Dr. Sebi’s alkaline diet. It is no secret that eating healthy can enhance your mind, body and spirituality. Eye hope that these recipes show you a glimpse of just how fun and exciting eating vegan can be.

LIGHT = LOVE | RISHI OMKARA

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Eat Your Way to Balanced Chakra’s

Did you know that there are foods you can eat that will assist you in bringing balance to your Chakras? Your chakras are the 7 energy points along your spine that are directly related to the organs and functions of the human body. When these chakras are unbalanced or blocked, you find that the consequences are usually physical in nature. For instance, you can find yourself with headaches, liver and kidney problems, poor digestion, ulcers, respiratory problems, asthma, along with many others including Hypoglycemia and even Diabetes. So it is important that we are feeding these energy points with life, so that they reciprocate life in return. Here are some things you can eat in accordance to each Chakra, that will help bring about balance:

Muladhara – Root Chakra

Located: Base of Spine

Grounding & Security | Reproductive System

This Chakra vibrates with the colors red, dark brown, dark gray, and black, and connects us to feelings of being part of a community or “tribe”.

Associated Problems:

Colon issues, lower back pain, varicose veins, emotional issues surrounding money and security.

Foods to Eat:

Red or dark brown colored roots and vegetables, and protein.

Beets, parsnips, rutabaga, apples, pomegranates, burdock, rosemary, cloves, dandelion

Svadhisthana – Sacral Chakra

Located: Sacrum

Emotions & Sensitivity | Excretory Functions

Vibrating with orange hues, this chakra houses our creativity and sexuality and allows us to “go with the flow” of life.

Associated Problems:

Infertility, hip pain, sexual dysfunction, emotional imbalances, creative blockages.

Foods to Eat:

Orange colored foods, healthy fats, seeds, nuts, oranges, carrots, pumpkins, beans, peanut butter, calendula, fennel

Manipura – Solar Plexus Chakra

Located: Abdomen

Control & Vital Energy | Digestion

Yellow foods share the same color vibration for this chakra which expresses our personal power, balance of energy flow and radiates our “true self” outward.

Associated Problems:

Gas, bloating, liver issues, stomach ulcers, eating disorders, lack of confidence, procrastination.

Foods to Eat:

Yellow or Gold colored granolas, grains and complex carbohydrates, yellow peppers, yellow lentils, yellow squash, oats, celery, ginger, turmeric

Anahata – Heart Chakra

Located: Heart

Love & Warmth | Circulatory & Immune System

Green, rose, and pink shades are the colors associated with this loving, healing chakra.

Associated Problems:

Heart and lung problems, asthma, allergies, fear of intimacy.

Foods to Eat:

Green colored leafy vegetables, raw foods, green tea, sprouts, broccoli, kale, lavender, rose, basil, sage, parsley, jasmine

Vishuddha – Throat Chakra

Located: Throat

Communication & Creativity | Thyroid | Respiratory System

As the portal for communication, the Throat Chakra expresses the truth for the other chakras, and is attached to the colors of light blues and aquamarine.

Associated Problems:

Thyroid disease, frequent sore throat, difficulty expressing feelings

Foods to Eat:

Blue colored tart or tangy free growing fruits, liquids in general, sea plants, foods with high water content, soups, sauces, blueberries, blue raspberries, figs, kelp, peppermint, lemongrass

Ajna – Third Eye Chakra

Located: Middle of forehead between eyes

Understanding & Intuition | Endocrine & Nervous System

Linked with visions, dreams, divine guidance, this charkra’s colors of indigo and violet, invite us to try purple-red foods.

Associated Problems:

Depression, poor eyesight, hormonal imbalances, poor intuition

Foods to Eat:

Indigo or dark blush colored foods, chocolates, wine, grape juice, herbal teas, purple potatoes, blackberries, plums, purple grapes, mugwort, lavender, rosemary, juniper

Sahasrara – Crown Chakra

Located: Above the head

Enlightenment & Divinity | Metabolism | Central Nervous System

Associated with “Spirit” more than “matter”, this chakra is linked to the colors white, lavender and pastel colors.

Associated Problems:

Issues with sleep/wake cycle, feeling disconnected from your body or others, difficulty meditating, spiritual discomfort

Foods to Eat:

Violet, purple, or white colored foods, raw, organic foods, juices, lavender, smudging herbs, incense,fasting, detoxing, fresh air, sunlight, nature.

Hope these are good suggestions and helpful information to those seeking, any questions feel free to contact. Our Chakras have a direct connection to our body, our health, our wealth and the way we love, so Eye hope this helps sum up some simple information on exactly how we can eat our way to creating balance. Please remember that bringing balance to your energy field isn’t limited to your diet, it consist of your everyday habits and thinking. Eating better is a great first step.

LIGHT + LOVE | RISHI OMKARA

 Eye simply combined information from dahnyoga.com and fionalandrews.info and 7 Chakras for Beginners to create this post.