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Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing

June 8, 2015 By Jennifer

Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing

Today I am thrilled to be able to share this wonderful recipe with you! I created this recipe for the awesome editors of Eternity Watch Magazine to be featured in their Spring Issue. It was such a please and honor to do so, Jenny and Vaughn are amazing people and so much fun to work with. If you haven’t had a chance to check out this magazine, I suggest you do so right away! Click the magazine cover image below to snag yourself a copy and check out more about the magazine.

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I absolutely love this recipe! It is whole-foods, plant-based and so delicious. I packed in as many fresh, in-season spring produce I could think of – I like my salads fully loaded. =) And if you are a salad lover like me, you with love this recipe as much as I do.

If you haven’t tried Farro yet, you are missing out on a wonderfully nutritious grain. It’s often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E.

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(Photo courtesy Bob’s Red Mill)

I am definitely going to showcase this awesome grain in upcoming recipes. I decided to use Farro in this recipe because I thought it would be a nice change from using Quinoa. I love Quinoa, but I wanted something new for these fritters. Farro is not gluten-free. But if you are gluten-free and want to try this recipe, you can substitute the Farro for quinoa and sub the whole-wheat flour and panko with gluten-free options.

Eternity Watch Magazine was kind enough to give me the PDF version of my recipe straight out of the magazine to share with you! Click on the link below to download the PDF.

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Some other blog news. I currently had all my recipes and post transferred over from Virtually Vegan Mama to Pure Thyme. Unfortunately, some images did not transfer over. =( So, please bear with me while I fix all the glitches. You guys rock!

Have a great day and enjoy this recipe!

xoxo,

Jennifer

 

 

 

Filed Under: Appetizers, Entrees Tagged With: appetizer, entree, farro, salad, vegan

Pure Voice: Dreena Burton’s Plant-Powered Families Cookbook

May 22, 2015 By Jennifer

Dreena BurtonI am so thrilled to have Dreena here to share her new cookbook with you today!

In 2011, I started a little blog called Virtually Vegan Mama and began experimenting with plant-based cooking. I found a cool product- which is not even in production anymore – and used it to make my first-ever recipe for Vegan Fettuccini Alfredo. I received the dreaded “Anonymous” comment stating how I should have made my own cashew cream sauce instead of using a prepackaged brand. Almost immediately I received a comment coming to my defense.

Here it is:

“As a mom with kiddos sometimes you DO need the shortcuts. Not that you need to explain that or anything else to ‘anonymous’. That was a rude comment, when you are doing something good here sharing a recipe and also healthful information about eating vegan, and also Julieanna’s work. I rarely post on blogs, but because I often get these ‘anonymous’ comments myself, I just wanted to throw some fellow blogger and vegan mama support your way.”

And yes, it was Dreena who took the time to write this awesome comment. At the time, I was floored and so honored and so grateful. I was like, “I can’t believe this famous cookbook author just came to my defense, how cool is that?!?!” And as I got to know Dreena virtually over the next couple of years, it solidified my initial feeling about her. She is not only a talented vegan recipe developer and author, she is an amazing person.

I’ve done plenty of reviews over the years and I’ve seen first-hand how Dreena will take the time to actually connect with her readers and fans. You cannot say this about a lot of authors, but the fact that she is accessible to her fans and takes the time to connect with them is so important in my book!

Pure Voice is about sharing the heart-felt stories of others and If anyone can inspire us to “find our balance”, it is Dreena. Thank you for sharing a little bit about yourself with us today. Take it away Dreena…

“I’ve been mothering for 12 years now. I’ve been writing cookbooks even longer, and blogging about 8 years. Through these years, I have been asked many times – both in my personal life and through online acquaintances – “how do you do it? … how do you find the balance?“.

My short reply is often “I’m not sure there is any balance“. We may wax poetic about how us moms can “have it all”, but is that really true? Can we? For me, motherhood and working has always been more of a juggling act than a balancing act. With all the demands of family and work-life, something has to give – eventually a ball is going to drop.

While I hardly have all the answers, I have found a few things that work for me. First, I do love my work. It feels meaningful and creative and purposeful. I wouldn’t work as hard as I do if I didn’t have this connection and passion. Second, I respect my burnout. When I have had too much, I break from blogging or social media. I only blog about once a week, because that’s really all I can maintain right now. Third, I respect my sleep. I have always been an early bird – early to bed, early to rise. So, I don’t abuse that. I shut off from momputing by about 8:30pm. Here’s the embarrassing confession: I’m in bed most nights by 9:30. I know, plant-powered partay! Well, I’m often up at 5:30 or 6am, so it’s my rhythm. Sleep is critical for maintaining our serenity as mothers, and I have had periods of torturous insomnia after having children – which could be a whole post on its own. So, I do my best to respect my rhythms and try – try – not to be hard on myself. Fourth, I exercise. I don’t run miles or endure long, exhausting workouts. For my body, just small spurts of daily exercise works best. So, 20-30 minutes a morning of yoga, weight-training, or rebounding (I hope to post about that soon)! Fifth, I feel whole foods help energize and stabilize me through the day. My diet is about 80-85% whole foods. I’m not perfect, I enjoy my treats. I love my chocolate. And there you have my sixth coping mechanism.

There are many things I know I should do more. I know I should meditate, have more “me” time like spa visits (ahhhh!), get out for girls’ nights, and also get away to food and veggie conferences more often. Maybe in time. I’m sure I could fit in even 10 minutes of meditation a day, that might be the best place to start.

As for “finding the balance”, that may forever remain elusive … at least until our children are much older and independent – and by that time I will likely miss the noise and chaos of my current days.”

And Dreena sure gets it done – even with all the noise and chaos – and here’s the proof!

Plant-Powered Families CookbookIf you are looking for a family-friendly plant-based recipe cookbook, this is it. The recipes included in this book are wholesome and delicious. With over 100 recipes there is a ton of variety  to choose from. Dreena also share her tips, tricks and advice for dealing with picky eaters, stocking your pantry, and menu planning.

Here is just a sampling of some of the recipes:

  • Blueberry Lassy Muffins
  • Chickpea Salad
  • White Bean Guacamole
  • Artichoke Sunflower Burgers
  • Ta-Quinos
  • Saucy BBQ Chickpeas + Green Beans
  • PB Pudding w/ Berrylicious Swirl
  • Lemon-Kissed Blondie Bites
  • Fudgesicles
  • Red Lentil Hummus
  • Cinnamon French Toast
  • Baconut
  • Crazy Brownies
  • Creamy Artichoke Dip
  • Easy Being Green Smoothie
  • No-Bake Granola Bars
  • Protein Power Balls
  • Creamy Fettucine

Yum, right?

You are super luck today because I am sharing TWO of Dreena’s recipes from her new book. And let me tell you, both recipes were easy to make and flaw-less!

First up are these fabulous No-Bake Granola Bars. These are simple, nutritious and delicious. A total hit with my kiddos and I have been instructed to NEVER buy store-bought again.

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No-Bake Granola Bars
 
Print
These bars are perfect for school lunches because they are n ut-free and pack very well. Plus, they are pretty simple to put together!
Author: Dreena Burton
Serves: Makes 8–10 bars or 16 squares
Ingredients
  • ½ cup brown rice syrup
  • ¼ packed cup coconut butter (see note)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon
  • 1 cup rolled oats
  • ¼ cup oat flour
  • 2 tablespoons unsweetened shredded coconut (optional)
  • 11/2 cups natural brown rice crisp cereal
  • 3 tablespoons nondairy chocolate chips (optional)
Instructions
  1. Line an 8" × 8" pan with parchment paper.
  2. In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut, and stir through.
  3. Remove the pot from the stove. Swiftly stir in the cereal and transfer the mixture to prepared pan. Press mixture evenly into the pan (using a nonstick spatula or piece of parchment paper). Wait just a minute, and then sprinkle on the chocolate chips and press those into the base. Refrigerate until fully chilled (at least ½ hour), then cut in squares or bars.
Notes
Coconut Butter Note:
Coconut butter works well here because it is so dense and helps bind the bars.
Because coconut is not botanically a nut, these are also perfect for school lunches.
However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.
Idea:Try some of these flavor variations:
•Raisin-spice:
Stir in 3–4 tablespoons raisins, omit the chips, increase the cinnamon to ½ teaspoon, and add ¼ teaspoon of nutmeg and ⅛ teaspoon of allspice.
•Cranberry–pumpkin seed:
Stir in 3–4 tablespoons of dried cranberries and substitute pumpkin seeds for the coconut.
•Cocoa-hemp:
Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder (when mixing in the oat flour). Keep the chocolate chips, oh yes!
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And what’s a plant-based cookbook without a mouth-watering veggie burger? We love veggie burgers at our house and this Artichoke Burger did not disappoint. This recipe was very easy to make and didn’t require any fancy ingredients. It was also super flavorful and the whole family enjoyed it. And guess what the best part is? It doesn’t fall apart!! I hate veggie burgers that don’t hold together and this one doesn’t disappoint on any level. Make this one for dinner tonight!

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Artichoke Sunflower Burgers with Tzatziki Sauce
 
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I made these and was surprised by how much my family loved t hem. Even our daughter, who proclaims that she “does not like artichokes,” was asking for seconds!
Author: Dreena Burton
Serves: Makes 5 patties
Ingredients
For the Artichoke Burgers:
  • 2 cups artichoke hearts (see note)
  • 11/2 loosely packed cups cooked and cooled brown rice or potatoes
  • (see note)
  • ¼ cup nutritional yeast
  • ¼ cup sunflower seeds
  • ¼ loosely packed cup fresh Italian parsley (see note)
  • 1 tablespoon mild miso (ex: chickpea or brown rice)
  • 1 teaspoon Dijon mustard
  • ½ rounded teaspoon sea salt
  • 1 medium clove garlic (see note)
  • Freshly ground black pepper to taste (optional)
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats
For the Tzatziki Sauce: Makes about 1¼ cups
This Tzatziki Sauce is a snap to make and pairs well with many burger recipes and lentil and bean stews.
  • 1 tablespoon fresh dill or parsley
  • 1½ teaspoons chickpea miso or other mild/light miso
  • ¼ teaspoon sea salt
  • ½–1 small clove garlic (optional; see note)
  • 1 cup plain nondairy yogurt
  • ½–1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup seeded, roughly chopped cucumber
  • Dash pure maple syrup (optional)
Instructions
  1. In a food processor, add the artichoke, rice, nutritional yeast, sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together, add the oats and pulse through several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).
  2. Scoop the mixture and form burgers. I scoop generously with an ice cream scoop, roughly ⅓–1/2 cup.
  3. Heat a nonstick skillet over medium/medium-high heat. Cook the patties for 5–7 minutes, then flip and cook another 4–5 minutes, until golden. Serve with fixings of choice (see serving suggestions).
For the Tzatziki Sauce
  1. In a blender, add the dill, miso, sea salt, garlic, yogurt, tahini, and lemon juice. Puree until smooth. Add the cucumber, and process briefly to incorporate but not fully smooth out. Add more salt to taste, or a touch of maple syrup if desired to sweeten ever so slightly for kids. Serve!
Garlic Note:
If you’ll be serving it to both children and adults, you can portion out and add a little grated garlic (use a kitchen rasp) for the adults!
Notes
Artichokes Note: I use frozen artichokes from Trader Joe’s. They have a better flavor and texture than canned. If using frozen, let thaw before pureeing.
Potato Note: Instead of leftover rice, you can use 11/2–13/4 cup precooked, cubed, red or yellow (waxy) potatoes—but thetechnique is different. Potatoes can become gummy when pureed in a food processor. So, if using, add the potatoes last, after the oats. Simply pulse the potatoes until they are just evenly worked through the mixture. Do not over process.
Garlic Note: I’m conservative with the garlic for the kiddos, but you can use more if you like.
Fresh Herbs Note: Fresh parsley adds a nice flavor element, but you can also deruse fresh basil.
Serving Suggestions: Top with Tzatziki Sauce
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I am so excited that Ben Bella Books is allowing me to giveaway one copy of Plant-Powered Families to you! Thank you so much to Dreena and Ben Bella Books for allowing me to share a little about Dreena and her fabulous new cookbook!

This Giveaway is now closed. =)

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Congrats to Kathy T. on winning this awesome giveaway and thanks to all who entered!

 

Disclaimer: I was given this book to review for this post but the thoughts and opinions expressed here are my own. 

 

 

 

 

Filed Under: Desserts, Entrees, Uncategorized

Key Lime Guacamole

May 5, 2015 By Jennifer

Chunky Key Lime GuacamoleOne of the many things I love about my husband is that he is super thoughtful. My morning routine includes squeezing in that much needed exercise super early before my hectic day begins. If I don’t get that exercise in before 7 am, forget about it!! So, when I came up from our basement from doing my exercise this morning, it was so wonderful that my hubby had this flavorful guacamole waiting for me. Nothing like a healthy post-workout meal to make this busy mama happy and full!

Chunky Key Lime GuacamoleMatt – that’s my hubs – makes these wonderful slow cooked hash browns in a skillet almost everyday – don’t worry I will share – we top them with sautéed veggies and yummy salsas. This week he’s been making his signature guacamole to go along with it. He even surprised me with writing down the recipe! It’s the perfect recipe for this week because today is Cinco De Mayo. So, after I gobbled this down, I scrambled to take a photo of this wonderful dish so I can share it with you today. What better way to celebrate Cinco De Mayo than with a kick-ass recipe like this one!

Key Lime Guacamole
 
Print
Prep time
5 mins
Total time
5 mins
 
This brightly colored guacamole is zesty and full of flavor. Serve it as an appetizer or as a condiment. It's also a wonderful addition to hash browns or baked potatoes.
Author: Matt Strohmeyer
Recipe type: Appetizer
Serves: 2-3
Ingredients
  • 1 ripe avocado
  • 3 key limes, juiced
  • ½ tomato, diced
  • ¼ cup onion, diced
  • 5 pickled jalapenos, diced
  • ¼ cup pickled jalapeno juice (from the jar)
  • 3 tablespoons chopped cilantro
  • sea salt and freshly ground pepper, to taste
Instructions
  1. Cut the avocado in half, remove the pits, and scoop the flesh out of the shell with a small spoon into a medium-sized bowl. Mash the avocado with a fork, but keep chunky. Add the key lime juice, tomato, onion, pickled jalapenos, pickled jalapeno juice, chopped cilantro, salt, and pepper and toss well.
Notes
This recipe was created for a smaller serving, but can easily be doubled or tripled for a party.
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Have a great day and leave a comment, I love to hear from you!

xoxo,

Jennifer

 

 

Filed Under: Appetizers

Ultra Energy Bars + A Giveaway!

April 30, 2015 By Jennifer

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I was so thrilled to receive a preview copy of this new book and be able to share this amazing recipe with you! It’s a gorgeous book featuring 120 healthy recipes and lots of tips for a plant-based diet. A definite must have!

The Plant Power Way

There are so many good things about this book it’s hard to find a starting place. It’s a beautiful book and the recipes are easy to make and delicious! This book is a great guide for anyone who wants to move their family towards a more plant-based lifestyle.

Written by Rich Roll (a renowned ultra-distance athlete and high-profile wellness advocate – and one of PETA’s Sexiest Vegans) and his wife, Julie Piatt (a chef, yogi, singer/songwriter, and homeschooling mother of four children), THE PLANTPOWER WAY is filled with more than 120 easy-to-prepare recipes, including hearty meals, healthful smoothies and juices, and decadent desserts that will tempt you to reinvent your family table, including:

  • Ultra Queen K Performance Blend
  • Ultra Energy Bars
  • Un-tuna Wraps
  • Roasted Tomato Cacao Sauce Over Penne
  • Easy Crunchy Peanut Butter Chocolate Cookies

Packed with advice and practical tools like shopping lists, information on ingredients, simple cooking techniques, and more, THE PLANTPOWER WAY will help readers get back to the food that truly nourishes our bodies and souls, one healthy and delicious meal at a time.

Who loved these bars in my family? Everyone did! Especially my 5 year old son, he might have eaten the majority of them! Time to make some more.

Ultra Energy Bars + A Giveaway!
 
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Rich isn’t the only one who loves the supercharged vitality he experiences from eating these nutritious homemade bars – our kids devour them as a healthy alternative to processed store bought varieties. Power packed with healthy ingredients like nuts, seeds, coconut and dried berries that boast a plentitude of protein, healthy fats and fiber, these energy boosters will keep your engine revving all day long. Great for packing in your child’s lunchbox! Eat one of these bars and then, as Rich says, get it done.
Author: Rich Roll + Julie Piatt
Recipe type: Breakfast and Snacks
Ingredients
  • 1 cup raw almonds or walnuts, soaked overnight
  • ¼ cup cacao nibs
  • ¼ cup hemp seeds
  • ¼ cup dried goji berries
  • 2 tablespoon cacao powder
  • ¼ cup coconut, shredded
  • Pinch large coarse Celtic sea salt
  • 7-8 dates, soaked and pitted
Instructions
  1. In a food processor, pulse nuts until mealy in texture.
  2. Now add the cacao nibs, hemp seeds, goji berries, cacao powder, shredded coconut and sea salt to the processor. Pulse again until ingredients are well-incorporated.
  3. With the motor running, add one date at a time. After seven dates, you will see the mixture ball-up on one side of the bowl. You may need to redistribute the mixture and process it again to make sure the dates are mixed in.
  4. On a piece of parchment paper, press the cookies in an even layer about ¼” thick.
  5. With a knife, score out a grid of rectangular shaped pieces approximately 2” x 3”. If desired, press additional hemp seeds or shredded coconut on the surface.
  6. Wrap in parchment paper or parchment bags. Take them out on a trail run, hike or bike ride to sustain you throughout your training session!
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Avery Books has been generous enough to give me a copy of this book for a giveaway! The giveaway is open to US residents only and will run through 11:59pm on 5/8/15. Please use the box below to enter.

THIS GIVEAWAY IS NOW CLOSED =)

CONRATS TO HOLLY EDWARDS ON WINNING A COPY OF THE PLANTPOWER WAY!!!

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Good Luck!

 

xoxo,

Jennifer

Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll & Julie Piatt

 

Filed Under: Desserts Tagged With: giveaway, vegan

Sunwarrior Spring Detox Smoothie Bowl

March 31, 2015 By Jennifer

Sunwarrior Spring Detox Smoothie BowlSpring is here and if you are like me, you are ready for some beautiful, fresh looking food that fits well with sunshine and soft breezes. I want to thank the beautiful weather we are having for inspiring this smoothie bowl.

Sometimes it is difficult for my mornings meals to be as balanced as I would like. I am constantly running from the minute I wake up during the week, so I might grab a piece of toast with hummus and my cup of coffee and go! When the weekend comes and I have some more time to get some creative and healthy foods on the table I am one happy momma.

I didn’t know what to expect from my 7, 5 and 22 month old when I changed it up from our regular old smoothie and presented them with this smoothie bowl. But, they absolutely loved it, ate it up, and asked for more. They loved being able to pick and choose their own toppings and decorate their smoothie bowl, so that was a bonus! Anytime they can take ownership of the food they are eating is a win-win situation at our house.

 

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I want to thank the good people over at Sunwarrior for supplying me with their fabulous products to take this smoothie bowl up a notch. I added some of their raw, vegan, sprouted and fermented vanilla protein and raw supergreens. I love getting some extra health benefits out of my meals especially when I am feeding them to my children.

I love that smoothie bowls give us a fresh new way to enjoy our smoothies and they are so beautiful to look at, don’t you think so? I just feel good eating these types of meals and also feeding them to my family.

If you start out your day with a healthy breakfast like this one, it will give you energy, satisfy your appetite, and set the stage for an amazing day!

4.7 from 7 reviews
Sunwarrior Spring Detox Smoothie Bowl
 
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Spring into wellness with this delicious protein and superfood smoothie bowl to start your day.
Serves: 2-3
Ingredients
For the smoothie:
  • 2 frozen bananas
  • ½ cup frozen diced pineapple
  • 1 packet Sunwarrior Classic Vanilla Protein
  • 1 packet Sunwarrior Ormus SuperGreens
  • ½-3/4 cup non-dairy milk of choice or coconut water
Topping Ideas:
  • Fresh Fruit
  • Unsweetened Shredded Coconut
  • Granola
  • Goji Berries
  • Seeds
Instructions
  1. Add all smoothie ingredients to a blender and blend until smooth.
  2. Transfer to a bowl, and top with your favorite toppings! Enjoy!
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Have you ever tried a smoothie bowl before? What’s your favorite smoothie to make?

xoxo,

Jennifer

Filed Under: Drinks and Smoothies Tagged With: breakfast, smoothie, smoothie bowl, vegan

Pure Voice: Ellie Bedford

March 14, 2015 By Jennifer

ellie (1 of 1)Welcome to the first edition of “Pure Voice”! I could not think of a better person to start this exciting new section of Pure Thyme than with the beautiful and talented Ellie Bedford. I was first introduced to Ellie, when she reached out to me about an amazing children’s recipe book she was creating with her sister Sabrina Bedford, “How to Eat a Rainbow: Magical Raw Vegan Recipes for Kids”.

This is a magical themed healthy children’s recipe book that promotes a balanced whole foods diet. This book is filled with creative, delicious recipes and it is beautifully illustrated. If you have children you must have this one in your repertoire. It really gets kids excited about healthy eating! My own children adore this book and love to make the recipes with me in our kitchen.

How to Eat a Rainbow - Magical Raw Vegan Recipes for Kids!Even though I have never met Ellie in person-and I sure hope to one day-we had an instant connection. We both are mothers of young children and have a passion for serving up healthy creations to our family. You can find Ellie working with children and teaming up with schools and youth organizations teaching about healthy eating habits, and running raw food workshops in England. She is also the author of two children’s recipe books, ‘How to Eat a Rainbow: Magical Raw Vegan Recipes for Kids‘ and ‘The Superdrink Handbook for Kids!‘

Today I am featuring a recipe from her new book “The Superdrink Handbook for Kids!”  This book features twenty exciting refined sugar-free and vegan recipes that kids will love and that will make a wonderful addition to adult diets as well.

COVER_Vegan1

When I started my new blog, I wanted this to be a place where the people I meet through my journey can come share their story and help inspire us to find balance in our lives. I have been so hard on myself in the past and have worked to find “my balance” and I want to know how you find yours.

Now take it away Ellie!

Pure Voice

As a home educating Mum of two girls, and somebody who works from home, I have to admit that keeping balance in my life is something I struggle with. Being a Mum in the 21st Century has its challenges. It’s very common now to be raising our children, taxiing them around to activities, while running a household and working a paid job; and it is easy to feel that sometimes, there just isn’t enough of us to go round. While the kitchen is often a sanctuary for me, and a place to express my creative side, cooking also brings with it some challenges. I truly believe in the health-giving power of whole-foods, but there aren’t many short cuts when it comes to preparing this kind of food, and it demands a lot of my time. The smell of burning beans is (unfortunately) a frequent aroma in our household. When I’ve been deep in a project with the girls, or writing an article, and become so engrossed in it, the beans that I’d lovingly soaked the night before, and put on to simmer are quickly forgotten and far from my mind!

I have moments when I envy the housewife of the 1950’s, it seemed so much simpler then. Being able to walk to the local shops which are now all but gone, rather than struggling with busy traffic and finding that elusive parking space when you need to pop out to buy something. Imagine a time without mobile phones and email too, without being on call 24/7 and when you could really live in the moment. It was a slower pace that I often wish we still had. But of course, we are super lucky now in many ways that we just weren’t then, and so the world re-establishes its own natural balance.

For me keeping in balance means taking a break from the home and all the work that comes with it. Our home is the focal point of all we do – educating, working, cooking, cleaning, it all happens here. And while I do feel very lucky that I get this time at home when so many people don’t, I truly do need that space away too – sometimes you need some distance to appreciate what you have. It also gives me time to reflect and just be, and to enjoy quality time with the family, without having to stare at that pile of dishes in the sink.

With a background in archaeology and a lifelong passion for history, I love to escape with the family to historic houses and gardens. I enjoy walking in the beautiful grounds, exploring the different rooms of the houses, and taking in the atmosphere. Sometimes you can just imagine what it was like there all those years ago, in a time when life was slower paced. From simple Tudor family homes to18th century mansions or crumbling castles, you name it I love them all, I am a total history geek. Luckily for me, so is my husband and our girls!

So that’s where you’ll find us most weekends, exploring the past, chatting to historians about infamous characters that once inhabited the houses, uncovering long ago stories of love and bravery, browsing the gift-shops and enjoying that cup of tea in the café that I haven’t had to make myself. For me this is heaven, and it helps keep me balanced – mostly, I’m a work in progress!

This is a recipe for Nicey Spicey Hot Chocolate from Ellie’s book, “The Superdrink Handbook for Kids!”. It was a hit in our home!

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Nicey Spicey Chocolate
 
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A rich chocolate drink inspired by the Maya, a true drink of the gods. This chocolate drink has an extra vitamin and nutrient boost from the rose-hip powder.
Author: Ellie Bedford
Recipe type: Drinks
Cuisine: Raw Foods
Ingredients
  • 750 ml/26 fl. oz. cashew or coconut milk
  • 1 tbsp. arrowroot flour or purple corn flour
  • 2 tbsp. raw cacao powder
  • 1-2 tsp rose hip powder*
  • ¼ tsp ground allspice
  • 1 tsp ground cinnamon
  • Pinch of ground cayenne (optional)
  • Pinch of Himalayan salt
  • Seeds of one vanilla pod
  • 1 tsp cacao butter or coconut oil
  • 2-3 tbsp. maple syrup
  • Goji berries for topping
  • 2 tbsp. cashew cream for topping (optional)
Instructions
  1. Make a paste with the flour, cacao, rose hip and arrowroot/purple corn and 4 tbsp of the milk.
  2. Heat the rest of the milk in a pan with the maple syrup, cacao butter, vanilla seeds, salt and cinnamon.
  3. When it starts to simmer, add the paste and whisk until well combined.
  4. Cook on low heat for around 10 minutes until thickened.
  5. Pour into mugs and top with a few goji berries. If you fancy, serve with a spoonful of cashew cream.
Notes
Star Local Ingredient! This grows abundantly in the wild and is easily recognized, harvested and turned into super vitamin C rich rose-hip powder. Always work with somebody who is familiar with wild foods before harvesting anything from the wild and be sure not include the seeds in the powder!
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Thank you Ellie for sharing your story and recipe with us! You are truly inspiring!

You an connect with Ellie here:

website: http://www.elliebedford.com/

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IF YOU ARE INTERESTED IN CONTRIBUTING YOUR STORY, PLEASE VISIT “PURE VOICE” FOR MORE DETAILS.

Filed Under: Drinks and Smoothies Tagged With: drinks, hot chocolate, vegan

Thumbprint Cookies (Plant-based and Gluten-Free)

February 17, 2015 By Jennifer

Thumbprint Cookies (vegan and gluten-free)

Post #2 and it’s another cookie recipe, and why the heck not? My kids love cookies and it’s so fun to make them together – it’s all about building fabulous memories in the kitchen with my family! And these cookies….they are just fresh and flavorful, a lovely little cookie that is like a peanut butter and jelly sandwich in the form of a cookie. To be enjoyed with a big glass of milk – milk moustache optional.

But, let’s talk about this new gluten-free flour I used: Otto’s Natural’s Cassava Flour. I’m so happy that the good folks over there let me try it out.

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Cassava, also known as yuca, is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. It’s nutritious and easier to digest, plus it’s a gluten-free, grain-free, and nut-free flour with the taste and texture of wheat! You can read more about Otto’s Cassava flour on their website as well as some other recipes to try out.

I have had some serious disasters in the kitchen using gluten-free flours and I can say that this flour was so easy to use and really did bake just like wheat flour. I’m impressed!

Thumbprint Cookies (vegan and gluten-free)

Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
A vegan and gluten-free thumbprint cookie that is so simple to make. Full of flavor and protein, with just the hint of natural sweetness. Get yourself a big glass of milk and enjoy!
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 18 cookies
Ingredients
  • 1 tablespoon flaxseed meal
  • ½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon cinnamon
  • 1 cup Otto's Naturals Cassava Flour, sifted
  • ½ cup jam of choice (I used half blueberry and half strawberry)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
  4. Add the sifted cassava flour to the wet ingredients and stir until combined.
  5. Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
  6. Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Notes
Make sure you use a very creamy peanut butter or these will be too dry.
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Are you excited to try Otto’s Naturals Cassava Flour?


So there it is, posting on my new blog has been so much fun and I can’t wait to share more with you all! The first installment of “Pure Voice” is coming this week so look out for it. =)

Enjoy!

Jennifer

Filed Under: Desserts Tagged With: cookies, dessert, gluten-free, thumbprint cookies, vegan

Welcome to Pure Thyme!

February 1, 2015 By Jennifer

Chocolate Chip Cookies (Vegan) So what does a girl plan to post on her new blog for the first time? Chocolate Chip Cookies of course!!! Duh! =) Welcome to my new blog – Pure Thyme! Nourish your body with pure food, that is simple and delicious. Find inspiration to have fun, live well, find balance and embrace a more holistic life. I’m super excited to finally get this up and running. I have some really exciting things planned for this place. I can’t wait to see it evolve as I share my adventures in cooking, family life and holistic living. So, how about these cookies? These chewy, scrumptious chocolate chip cookies. They took some tweaking, but I now have my own chocolate chip cookie recipe to add to our family cookbook. They are a new family favorite, so try them for yourself and let us know what you think! You really can’t have enough chocolate chip cookie recipes! Chocolate Chip Cookies (Vegan)

5.0 from 3 reviews
Chocolate Chip Cookies (Vegan)
 
Print
Cook time
12 mins
Total time
12 mins
 
A super easy chocolate chip cookie recipe that is made with spelt flour. These cookies are lightly sweetened with maple syrup and organic unrefined brown sugar. These cookies will brighten up your day with just one bite.
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 20 Cookies
Ingredients
  • 1 tablespoon ground flaxseed
  • 1¼ cups sifted spelt four
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 tablespoon organic light brown sugar
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon blackstrap molasses
  • ⅓ cup grain sweetened or vegan dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In a bowl, combine the dry ingredients and mix well.
  4. In separate bowl, combine the wet ingredients, stir until well mixed.
  5. Add the dry mixture to the wet and stir until combined. Fold in the chocolate chips.
  6. Place spoonfuls of dough (about 1 tablespoon) on the prepared baking sheet and flatten. Bake 10-12 minutes, until golden brown. Let cookies rest on baking sheet for 5 minutes. Transfer to a cooling rack to cool.
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Chocolate Chip Cookies (Vegan)

Please visit the “Pure Me” section where I explain more on why and how this new blog came to be. I will be revisiting my recipes from Virtually Vegan Mama and reposting them here, but expect a lot of new content! Please subscribe to the new blog, follow this link.  You do not want to miss out on all the fun stuff I have planned here! Oh and please leave a comment and tell me what you think of the new blog!

xoxo,

Jennifer

Filed Under: Desserts Tagged With: chocolate chip cookies, dairy free, vegan

Snowball Cookies

December 21, 2014 By Jennifer

 

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We need cookies around here. Flavorful, fun and delicious holiday cookies that I can make with my family year after year. So, here we go! I love snowball cookies and this vegan version is super easy to make and delicious! These cookies have a perfect, soft, crunchy texture with just the right amount of pecans and orange flavor. These can easily be made gluten-free by substituting the flour for your gluten-free flour of choice too. =) My secret ingredient that made these cookies go from great to WOW, was the addition of orange essential oil. What, you say? Essential oils in cooking? Yep! Yep! Yep! I was a bit skeptical at first, but holy smokes! These cookies are bursting with the most amazing hint of fresh, pure orange flavor. It’s very subtle and just the right amount.

IMG_4274

 

Orange essential oil has plenty of awesome benefits beside making these cookies burst with flavor. Did you know that orange essential oil can be helpful to colicky babies and help them to sleep and it’s scent is uplifting, can boost immunity and induces relaxation. As a mom of three, I need everything I can to help me relax! Back to these amazing cookies. Can you be in love with a cookie? I think I most definitely am!

snowballcookies6-1-of-1

Snowball Cookies
 
Print
Prep time
10 mins
Total time
10 mins
 
These cookies have a perfect, soft, crunchy texture with just the right amount of pecans and orange flavor.
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 24 cookies
Ingredients
  • ¼ cup powdered sugar, plus more for rolling
  • 1 cup Vegan Butter, softened
  • 3-5 drops orange essential oil
  • 2 cups unbleached all-purpose flour
  • ½ cups finely chopped pecans (pulse through a food processor until finely ground if you have one)
Instructions
  1. Heat oven to 325°F.
  2. Combine butter and powdered sugar in bowl. Beat at low-speed, scraping bowl occasionally, until well mixed. Add orange essential oil and stir well. Start with three drops and add more to taste.
  3. In a separate mixing bowl, combine the flour and pecans.
  4. Combine all ingredients to form a dough.
  5. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 18-25 minutes or until lightly browned. Cool 5 minutes. Roll in powdered sugar while still warm and again when once cool.
Notes
This made 24 snowballs, but you can get more if you make smaller ones.
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If you would like to learn more about essential oils, click here.

The possibilities and options available to you and your health with the use of essential oils is so exciting to me. It is my passion to help others find natural solutions and options to support their own health. Please join my private facebook group to learn more HERE. You can always contact me directly to learn more virtuallyveganmama@gmail.com Enjoy!

xoxo,

Jennifer

Filed Under: Desserts Tagged With: orange essential oil, snowball cookies, vegan

Cocozia Coconut Water Review and Recipe

December 15, 2014 By Jennifer

beetjuice1-1-of-1

I was lucky enough to receive Cocozia Organic Coconut Water to review for my lovely readers. I use coconut water almost every time I make a smoothie or juice to boost my potassium and aid in hydration. Cocozia Coconut Water is 100% Organic , contains no pulp, no added sugar, no preservatives, and is not from concentrate. Cocozia is NON GMO verified, gluten-free, vegan and kosher. I found it to have a great taste, totally fresh and pure, I can actually enjoy this straight out of the container, unlike some other brands I have tried. I definitely recommend this one to try if you love coconut water!

I also love the added convenience of being able to order a case of twelve delivered to my door with my Amazon Prime membership. That way I always have it on hand and it’s one less item I have to carry home from the grocery store!

Enjoy this energizing juice to start out your morning for a vitamin and mineral boost. The added coconut water hydrates your body, contains a natural abundance of potassium and magnesium, as well as other electrolytes. This would be a great post-workout juice!

 

 

Beet Blaster
 
Print
Author: Jennifer Strohmeyer - Virtually Vegan Mama
Recipe type: Juice
Serves: 1-2 servings
Ingredients
  • 2 raw beets, halved
  • 2 clementines, peeled
  • 1 apple, halved
  • knob of fresh ginger
  • 1 cup chilled Cocozia Coconut Water
Instructions
  1. Feed the beets, clementines, apple and ginger through a juicer. Pour into a glass, add the coconut water, stir and serve
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Enjoy!

xoxo,

Jennifer

Filed Under: Drinks and Smoothies, Smoothies Tagged With: beet juice, coconut water, cocozia, juice

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