Watermelon with Mint and Lime

Nothing signals the arrival of the warm summer months, for me, like the abundance of watermelons available for purchase. I love watermelon and a bowlful of the sweet succulent fruit makes a satisfying meal for me.

For Try This Tuesday, I was delighted to sample a simple recipe for a watermelon salad, created by Anthony William, and shared in his book, Life Changing Foods.

Watermelon with Mint and Lime

Here’s the easy, three ingredient recipe:

Watermelon with Mint and Lime

8 cups of diced watermelon

Lime juice from 2 limes

1/4 cup finely chopped fresh mint leaves

Place watermelon in a serving bowl. Squeeze lime juice generously over the top. Sprinkle with finely chopped mint leaves and serve. Makes 2 servings.

Watermelon with Mint and Lime

This time of year I keep watermelon cut up and chilling in the fridge. I have one watermelon vine growing in the backyard, another volunteer plant that makes me think my gardener grandfather, Pop, who passed away years ago, is tucking magical seeds in the ground. I harvested several melons from last year’s surprise vine, so I’m hopeful! I can always purchase watermelons from the farmer’s market or grocery store as well.

I grow mint in my herb garden and enjoyed snipping a few sprigs for this salad. And I’ve learned the value of keeping lemons and limes on hand. I make pitchers of lemon/lime water to sip on during the day, and use the juice from both frequently as I cook. Having everything readily available, this salad came together in a snap.

It was delicious too! I loved the unique combination of sweet melon with the tang of lime juice and the pop of freshly picked mint, leaves warm from the sunshine.

Watermelon with lime and mint will become a favorite meal this summer! For more information on the powerful healing benefits of melons, watch for Friday’s post.

Watermelon with Mint and Lime

You can order Life Changing Foods by clicking the link below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link! 

Roasted Sweet Potato, Chickpeas and Kale Bowl

I was excited to try out this recipe that I found in the latest issue of Thrive Magazine. I’m enjoying my subscription to this plant based publication, and find much inspiration within the glossy pages.

Dinner tonight, for Try This Tuesday, was Roasted Sweet Potato, Chickpeas and Kale Bowls.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

This recipe comes from Sapana Chandra. Sapana is a holistic health coach, wellness blogger, food stylist and photographer, and a plant based professional chef. Visit her website HERE.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potato, Chickpeas & Kale Bowl

Assemble ingredients in this order:

Roasted Sweet Potatoes

2 sweet potatoes, peeled and cubed

1 tablespoon olive oil

Sea salt & black pepper to taste

Preheat oven to 425 degrees. In a bowl combine cubed sweet potatoes, olive oil and salt & pepper. Toss until sweet potatoes are well coated. Arrange in a single layer on parchment covered baking sheet. Bake for 20-30 minutes, flipping halfway.

Spicy Chickpeas

1 can chickpeas, drained & rinsed

1 tablespoon olive oil

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon paprika

Sea salt & black pepper to taste

In a medium saucepan pan, warm oil on medium heat. Add chickpeas, cumin, turmeric, paprika, salt and pepper. Toss until chickpeas are well coated. Simmer for 5-10 minutes, stirring frequently. Remove from heat, cover to keep warm.

Additional ingredients

4 cups kale, spinach or other greens, washed and chopped

1 tablespoon olive oil

1/2 cup tomatoes, chopped

1/4 pomegranate seeds -when in season

Massage kale with olive oil. Or if using other greens, chop. Chop tomatoes.

Lemon Tahini Dressing

1/4 cup tahini

1/4 cup water

2 tablespoons olive oil

1 lemon, juiced

1/2 teaspoon maple syrup or organic honey

1/4 teaspoon sea salt

Dash of cayenne pepper

Combine all ingredients in a bowl. Whisk until smooth and creamy.

Assemble the bowls. Divide the roasted sweet potatoes, chickpeas, greens and tomatoes between the two bowls. Drizzle with lemon tahini dressing.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Creating this recipe is a simple step by step process. As the sweet potatoes roasted in the oven, I prepared the chickpeas and allowed them to simmer. I whisked together the dressing ingredients next and popped the bowl into the fridge to chill and thicken slightly.

Before I chopped the greens…I used a mix of spinach and baby kale…and the tomatoes, I turned off the oven and removed the chickpeas from heat and kept covered.

I assembled two bowls and Greg and I sampled this new recipe. It was so savory. The mix of roasted sweet potatoes and spicy chickpeas was a delectable combo. And the lemon tahini dressing lent a complementary tartness.

I am enjoying this health journey. Greg pointed out this evening that when I first switched to plant based, I mostly prepared simple salads or baked potatoes. As I’ve become healthier I’ve turned my focus to preparing wholesome, delicious meals that often combine a variety of veggies, fruits, textures and flavors. And sauces. I’ve discovered that healthy sauces add a nice kick of extra flavor.

I also reminded Greg that this is Tuesday. And what do I do on Tuesdays? I try new things. Sampling or creating new recipes has become a weekly Try This Tuesday tradition. I love it.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

4 Egg Substitutes for Baking

One of the foods on my “no” list that I no longer eat is eggs. Long considered the perfect food, eggs were once necessary for survival in areas where there were few other food options at certain times of the year. That changed at the beginning of the 20th century, when auto-immune, viral, bacterial and cancer epidemics began.

Eggs are no longer good for us, even if they are pasture-raised or free-range eggs. They feed the viruses that contribute to auto-immune disorders. Eggs are a primary food source for cancer and cysts, fibroids, tumors and nodules. If you are fighting an illness, or any type of cancer, eggs make it difficult to heal.

4 Egg Substitutes for Baking

Eliminating eggs from my diet has boosted the healing in my body. My philosophy is to starve the Epstein Barr, shingles and strep viruses in my body, by taking away their food sources, and support my immune system by feeding my body healthy plants. It’s working.

Occasionally I adapt a recipe by swapping out unhealthy ingredients for healthy ones. I use oat or chickpea flour for wheat flour, raw honey or coconut sugar for refined white sugar, almond milk for dairy. What about eggs though?

No problem!

Here are four easy substitutes for eggs, in baking:

4 Egg Substitutes for Baking

1. 1/4 cup unsweetened applesauce = 1 egg.

Unsweetened, unflavored organic applesauce serves as a binder and adds moisture.

2. 1 tablespoon chia or flax seeds + 3 tablespoons water = 1 egg.

Mix 1 tablespoon ground chia seeds with 3 tablespoons of water and let set for 5 minutes. The mixture has the consistency of an egg and makes a great, nutritious substitute. Some vegan recipes list a “chia egg” in the ingredients. Now you know how to make one.

4 Egg Substitutes for Baking

3. 1/4 cup mashed banana = 1 egg.

Other puréed fruit, such as pumpkin, may be used. Fruits add moisture and a touch of sweetness.

4. 1 teaspoon baking soda + 1 tablespoon white vinegar + 1 tablespoon water = 1 egg.

This mixture is best used to create fluffiness in baked treats.

My favorite substitutes are applesauce and chia eggs. I keep the 4 ounce organic unsweetened applesauce cups on hand, and I always have a bag of chia seeds. Both work extremely well.

Don’t use commercial egg substitutes. They often contain egg whites. Early in my plant based journey, I tried an omelette made of egg substitute. My body immediately rejected it and I threw up. I received that as a strong message to avoid eggs and products containing eggs.

I don’t often need to replace an egg in a recipe, as I primarily eat whole foods. It’s nice to have a alternative though for an occasional healthy treat.

4 Egg Substitutes for Baking

Black Bean & Sweet Potato Stew

This healthy and delicious recipe comes from one of my vegan pressure cooking cookbooks. I am using my pressure pot more and more, to prepare quick, nutritious meals. I recently tried steaming veggies in it and I’m hooked on how easy the process is. In minutes I have perfectly steamed potatoes, asparagus or a variety of veggies prepared together for a simple bowl meal.

Black Bean and Sweet Potato Stew

This colorful and tasty soup was ready in under 30 minutes and while this recipe makes use of a pressure pot, the soup can be prepared traditionally on the stove top.

Black Bean and Sweet Potato Stew

Black Bean and Sweet Potato Stew

I used organic produce and in place of two fresh tomatoes, I substituted one can of organic diced tomatoes.

If cooking in a soup pot on the stove, follow directions, substituting one can of organic black beans for dried, or cook beans separately and add the last few minutes of cooking time. Simmer the rest of the ingredients until sweet potatoes are tender.

Black Bean and Sweet Potato Stew

This was a sweet and savory soup. The black beans are rich in protein, calcium, potassium and magnesium. The sweet potatoes supply beta-carotene, vitamins, minerals and other nutrients that promote digestive health and provide anti-cancer phytochemicals. They also provide a critical form of glucose that aids in the ability to sleep soundly.

I’ll be making this soup often!

Black Bean and Sweet Potato Stew

You can order Vegan Pressure Cooking below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link! 

Cauliflower Fried Rice

I have seen fresh cauliflower used as a rice substitute before, but until recently I had never tried it. This delicious recipe from Thyroid Healing by Anthony William was just the inspiration I needed to make my first batch of cauliflower rice.

Cauliflower Fried Rice

A food processor is needed for this recipe.

Cauliflower Fried Rice

Cauliflower Fried Rice

This was a fun recipe to make, and easy to do. I diced the veggies using a small processor and when those were prepared, popped the cauliflower into the large food processor and pulsed. The cauliflower immediately breaks down into small pieces the size of grains of rice. Next time I make this recipe, and I will definitely make it again, I will process half of the cauliflower at a time, for more uniform “rice”.

Cauliflower Fried RiceCauliflower rice.

Cauliflower Fried Rice

I had everything thing prepped before heating the oil, including mixing the sauce ingredients. I combined the diced onion with the other veggies and that worked out fine. I added the peas when I added the cauliflower rice, since they cook so quickly.

In a few minutes, I had a hot, freshly prepared meal with lots of nutritious vegetables. This time I omitted the jalapeños, almonds and sesame seeds. That’s the beauty of this recipe…any veggies can be added to the stir fry and other healthy toppings can be used, according to preference. I had a lone organic zucchini in the fridge that I needed to use, so I diced it up and included it in the stir fry.

This dish can easily be prepared and eaten raw. Simply mix all the ingredients together, without cooking, and allow the rice and veggies to marinate in the sauce for half an hour or so. I tried a spoonful of the cauliflower rice before cooking it and it was tender and just as tasty.

This recipe goes into my “keep” file!

Cauliflower Fried Rice

Asparagus Soup

Friday I shared the many health benefits of asparagus. I picked up two bunches of fresh organic asparagus that day, so I could make soup over the weekend. That didn’t happen. However, I had the opportunity to try out the asparagus soup recipe today for lunch, which was perfect for Try This Tuesday! You can read about the health benefits of this vegetable HERE. Read on for the soup recipe.

Asparagus Soup

I’ve always liked asparagus. Prior to going plant based, I used spears from a can and covered them in cheese sauce. Only during the last 21 months have I bought asparagus in the produce section at the grocery store and discovered how good it is fresh. I initially added raw asparagus to salads or simply ate a couple of stalks for a healthy snack.

I was excited to see an asparagus soup recipe in Life Changing Foods by Anthony William. I’ve never eaten asparagus soup, much less attempted to make it. This recipe made it easy.

Asparagus Soup

Asparagus Soup

The complete start to finish process for this recipe was under 20 minutes, making asparagus soup a quick, healthy and delicious meal for lunch or dinner. Anthony suggests looking for thicker, fatter asparagus spears, as they tend to be the most nutritious. If skinny asparagus is all you can find, go with those. They still have nutritional value. I picked up organic asparagus at Natural Grocers.

I simmered the asparagus, onion and garlic for exactly seven minutes. I was surprised how tender the fresh asparagus was. I also used one small yellow onion instead of half of one.

Asparagus Soup

I carefully drained the water off of the cooked veggies and transferred them into my blender. After adding the remaining ingredients, I left the spout cover open on my Ninja Blender lid to let steam escape. On a regular blender lid, one edge could be left slightly raised. I wouldn’t recommend leaving the lid off entirely unless you want to clean up soup splatters! I purchased organic poultry seasoning, which is a nice blend of herbs and spices, at Natural Grocers.

The soup smelled wonderful as it was blending. I could have blended it longer, for an even creamier soup. I used a couple of raw asparagus tips for a garnish and added black pepper. I ended up with two generous servings.

This soup was amazing…thick, creamy and full of robust flavor. I’ll be making asparagus soup often. I love soups, even during warm weather. My intention is to always have a bunch of asparagus on hand in the fridge. Next up…asparagus juice!

Asparagus Soup

Purchase your copy of Life Changing Foods by clicking the link below. The book features 50 healing foods and a recipe for each one.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

Apple Porridge

I’ve been wanting to try this breakfast recipe since purchasing Thyroid Healing by Anthony William. Most mornings my day begins with fresh celery juice followed by a fruit smoothie. I don’t eat again until lunch. However, occasionally I’ll swap out the smoothie for a healthy alternative. On this beautiful and warm spring day, I opted to try Apple Porridge for the first time.

Apple Porridge

This recipe requires a food processor or a powerful blender.

Apple Porridge

I doubled the recipe. And since the organic apples I had were small, I used eight of them.

Apple Porridge

Apple Porridge

I had all the ingredients on hand, except for raisins. I topped my porridge with walnuts and the unsweetened shredded coconut. Any topping could be used. I have dried wild blueberries and considered using those. Other dried or fresh fruits would make fun toppings. Get creative.

Apple Porridge Apple Porridge without the toppings.

This was such a simple recipe that only took minutes to prepare. It is full of the healthy goodness of apples, dates and raw honey. And it tasted SO good. This recipe not only makes a wonderfully healthy breakfast, apple porridge would be excellent as an accompaniment to afternoon tea time, as a light dinner, or a tasty dessert. A bowlful was very filling.

I carried my breakfast out into the garden. I am trusting that these warmer days ahead will coax my flowers and plants into making an appearance. The sunshine felt good on my skin and I got yo wear short sleeves today, at last.

My shirt from Solgave Clothing has printed across the front, NO REGRETS. That’s my heart today, and my life. I certainly have no regrets about adopting a plant based lifestyle and embarking on a healing journey. How can I, when I am spooning up such a delightful breakfast! I know I am nourishing my body and supporting it as it heals. No regrets, indeed.

Apple Porridge

Purchase Thyroid Healing below:

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

Garlic Brussels Sprouts

For Try This Tuesday, another delicious recipe by Lauren Hallman, from the plant based magazine Thrive. Not everyone likes Brussels sprouts, in fact, most people are sure they don’t like this vegetable that resembles miniature cabbages. I love them, and any recipe that features them is sure to be a hit with me.

Garlic Brussels Sprouts

The recipe is easy to prepare, using fresh organic Brussels sprouts and pantry items at home.

Garlic Brussels Sprouts

I opted to use coconut oil and a plant based “butter” that can be purchased in the dairy section at most grocery stores. The brand I use is dairy free, made from olive oil. I found that I could probably use far less oil in the recipe. One could water sauté as well, and eliminate the oil completely.

I was preparing oven roasted potatoes, both sweet and regular, so I timed both recipes to finish at about the same time. I sautéed the garlic, Brussels sprouts, and onions for 20 minutes, then added a small amount of water, reduced the heat to low, and covered the pan. During the last five minutes of cooking time I uncovered the sauté pan, raised the heat slightly and finished cooking.

Garlic Brussels Sprouts

These Brussels sprouts were amazing! The garlic wasn’t too much, in fact, it was perfect. Greg is not a fan of this vegetable at all. When I asked him to try a bite at least, he countered that he already knew what they tasted like and declined. However, seeing the finished recipe he changed his mind and spooned a small helping onto his plate.

His verdict? He liked them! He was surprised how tasty these Brussels sprouts were and said he would eat them again if they were prepared in this way. That’s a huge win.

If you like Brussels sprouts, you will love this simple recipe. And if you are borderline about this veggie or think you don’t like them, perhaps giving this recipe a try will change your views about Brussels sprouts. I will definitely be making this recipe again.

Garlic Brussels Sprouts

Sweet & Savory Curry

I love curry. Fortunately, there are many plant based curry recipes available. I’ve enjoyed madras curried lentils and aloo matar. For Try This Tuesday, I tried another recipe from the most recent issue of Thrive Magazine. This yummy curry was created by vegan Lauren Hallman.

Sweet & Savory Curry

Here is Lauren’s easy to follow recipe:

Sweet & Savory Curry

Sweet & Savory Curry

These are all ingredients I keep on hand, in my cupboards and my wooden vegetable box. That makes this recipe a cinch to put together, and dinner was ready in under 30 minutes. I started a double batch of brown rice cooking in the pressure pot, before beginning the curry, so both would be ready about the same time.

To ease the process, I chopped and diced veggies, opened the can of chick peas and drained and rinsed them, and opened the coconut milk and tomato paste as well before beginning the cooking. Using a small glass bowl, I measured out the spices and combined them in the bowl, so I could dump them all in at once.

Sweet & Savory Curry

This curry lived up to its name. The sweet potatoes provided the “sweet” part, while the spices contributed the savory, without adding too much heat. Children would enjoy this curry dish.

I know I certainly enjoyed it! The recipe makes plenty of curry, enough to savor for a couple of meals at least. I topped my first bowl of curry with chopped cilantro and a squeeze of lime juice. For lunch today I added sliced avocado to my bowl.

This delicious and nutritious recipe goes into my Keep File!

Sweet & Savory Curry

Deviled Potatoes

I’m always looking for plant based recipes to try. When I tell people about my eating habits, they often assume I eat a lot of salads. I do enjoy salads. However, there are so many healthy and interesting ways to prepare and enjoy fruits and vegetables. The possibilities are endless.

I found this intriguing potato recipe this morning, created by Lexi and Jimmy, who go by the name HomeGrownHealers on Instagram. I got to prepare it tonight!

Deviled Potatoes

Deviled Potatoes

Scrub 4 medium sized potatoes and cut in half. Use a fork to prick the side with the peeling on, and place cut side down on a cookie sheet, lined with parchment paper.

Deviled Potatoes

Bake for 30 minutes, in 400 degree oven, or until potatoes are tender. Flip potato halves over and allow to cool for a few minutes, until they can be handled.

Deviled Potatoes

Carefully scoop out insides of potatoes, placing into a bowl. I found it easier to cut around the edge of the potato half first and then scoop out the insides.

Deviled Potatoes

Add 2 tablespoons Dijon mustard and 2 tablespoons of a dairy, egg and soy free mayonnaise. I use Vegenaise. Add sea salt and pepper to taste. Mash with a potato masher or spoon, combining well.

Spoon mixture into potato shells. Sprinkle with paprika.

Deviled Potatoes

The recipe can be doubled. I fixed four potatoes, for two people, and it was the perfect amount.

This recipe made a tasty and satisfying meal! I loved the little kick of mustard. And no silverware was needed. These deviled potatoes can be picked up and eaten, just like a deviled egg.

Potatoes are a staple in my diet. They are not only nourishing and comforting, they are full of health essentials. Read about the benefits of potatoes HERE.

I appreciate Lexi and Jimmy for their creative approach to plant based cooking and their determination to heal. Follow them on Instagram for more ideas. And find me too, under the username Journey With Health Me.

Deviled Potatoes