Pure Thyme

For a Balanced Life

Upton’s Naturals Jackfruit Review

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Vegan Jackfruit Chili Lime Carnitas Tacos

Hey! I’m sure you’ve seen jackfruit out there in the blogosphere or maybe you’ve never even heard about it? Well, I’ve been dying to try it for a long, long, looooong time, but have not been able to get my hands on it. Until, the awesome people at Upton’s Naturals contacted me to try out their new Jackfruit product line.

Jackfruit is known as the “pulled pork for vegetarians”. It is all-natural, non-processed and tastes great! It’s also gluten-free, soy-free and oil-free. Jackfruit is also a good source of fiber and high in antioxidants. Upton’s is the first company to bring this to market and it’s also very affordable – $4.99 for 10.6 oz packages – it was enough to feed my whole family. Win!

Upton’s Naturals comes in two flavors, Bar-B-Que and Chili Lime Carnitas!

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Upton’s Naturals Bar-B-Que was a super simple meal for me to make. Heat it in a skillet, slap it on a bun and you have yourself a Jackfruit Sloppy Joe. Pressed for time and wanting a healthy lunch, this is it! I enjoyed the flavor of this one, it was one of the quickest and yummiest lunches I’ve made in a while. =)

We really enjoyed the Chili Lime Carnitas. We love tacos of any kind around here and this is where you can get creative with all sorts of fun toppings and salsa! With the Upton’s Chili Lime Carnitas you already have your base, so the next step is to load it with all your favorite toppings. We kept it simple and topped our tacos with avocado, diced onion, cilantro, salsa, and a squeeze of lime. You cannot go wrong with this combo! But, by all means get creative if you like! Check out my Key Lime Guacamole or Salsa Verde Recipes for other options.

Vegan Jackfruit Chili Lime Carnitas Tacos

 

4.4 from 7 reviews
Vegan Jackfruit Chili Lime Carnitas Tacos
 
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Prep time
Cook time
Total time
 
This Mexican Vegan Pulled Pork Tacos is a must-have recipe if you're a taco fan. It's tangy, sweet, juicy and easy to make. Dinner is ready in less than 15 minutes!
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • Ingredients
  • 1 package Upton's Naturals Chili Lime Carnitas Jackfruit
  • 1 avocado, diced
  • ½ an onion, diced
  • 4-6 corn or flour tortillas
  • salsa
  • juice of 1 lime
  • salt & pepper to taste
Instructions
  1. Cook jackfruit according to package instructions.
Warm your tortillas (Three ways to warm tortillas via thekitchn.com)
  1. In the Microwave - Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.
  2. In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.
  3. On the Stove-Top - Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stove-top methods work best when the tortillas are very fresh.
Assemble tacos with cooked jackfruit, diced avocado, diced onions, cliantro. Serve with salsa of choice and lime.

Thanks for letting me try out your amazing new product Upton’s!!

Are you a jackfruit fan? Tell me in the comments!

Have a great day!

Jennifer

Pure Voice: Melissa Costello and The Clean in 14 Detox

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Today I have an amazing book to share with you along with the fabulous author that wrote it. Plus her tips on how to find balance in the kitchen when embarking on a plant-based diet.

Melissa Costello, founder of Karma Chow has always had a passion for healthy, delicious food and nutrition. As a Nutritional Educator and Wellness Coach (NHI & Spencer Institute), Melissa works one on one with clients teaching them how to live a happier, healthier life through a plant-based, whole foods diet. She is the creator of The Vital Life 30-Day Food Based Cleanse, which has become popular among celebs in Hollywood as well as hundreds worldwide.

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The Clean in 14 Detox is a revolutionary 2-week program that is chock full of satisfying and delicious recipes, easy to follow meal plans and daily actions to help you break bad habits and unhealthy patterns with food. You will not only cleanse your body by giving it a break from every day toxins, you will also kick sugar cravings, lose weight and find your natural energy so you can live a healthier, happier, more vibrant life. No Starvation or Deprivation!

There are a lot of things I love about The Clean in 14 Detox. It’s an easy to follow program that includes all the recipes you need to follow this plan; a shopping list, basic kitchens tools and even a support group you can join to connect with like-minded people. All the guesswork is taken out of this program, all you need to do is concentrate on the heart of the program. You can focus on changing your eating habits and focus on the mind/body balance to help you reach your goals.

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“Eating healthy can be a challenge for many, which is why it’s super important to make sure you plan your meals out each week. Health starts in your kitchen, and with what you put in your mouth. It does require a bit more thought at first, and possibly time, but once you get into the groove with planning your meals, shopping and cooking it will become second nature. It’s important to take small steps that are manageable within your schedule. Also, you can look at where you can prioritize more. Often I hear people tell me they don’t enough time to prepare meals, etc. and then when I probe a little deeper I find they are wasting multiple hours on social media and watching TV or browsing the internet every night. These are precious hours you can be using for self-care and meal planning.

It’s all about keeping your eye on the bigger picture, which for many is health. Your health is your true wealth, so with your eye on that, what will you do to make it a priority in your life? It’s time to re-assess and look at where you can make the time for this commitment. Start small, maybe pick one new recipe a week and begin there. The healthier you eat, the better you feel, and if that’s not enough motivation, I’m not quite sure what is.”

Great tips Melissa! We sometimes need to be reminded to focus on what is really important. One small change can get us closer or to our goal. Ask yourself what it is you REALLY want and make it happen.

Melissa’s book also includes mouthwatering mix-and-match meal plans for the 14 days. I am a sucker for salads in general and I LOVE Greek Salads, so of course I had to make this right away. Melissa’s recipe does not disappoint, the dressing is simple, but packed with flavor. It’s been a weekly staple over here since the first time I made it.

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Gracious Greek Salad
 
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Who doesn't love Greek salad? This dairy-free version is a delight and loaded with phytonutrients, fat dissolvers, and antioxidants.
Author:
Serves: 2
Ingredients
Salad:
  • 3 cups chopped romaine lettuce
  • ¼ cup chopped cucumber
  • ½ red bell pepper, diced
  • ¼ cup chopped kalamata olives
  • ¼ cup cherry tomatoes, halved
  • 2 tablespoons capers, drained
  • 2 tablespoons diced red onion
Garlicky Greek Dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hemp seeds
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 3 teaspoons maple syrup
  • 2 tablespoons chopped parsley
Instructions
  1. Put Salad ingredients in a large salad bowl.
  2. Blend dressing ingredients in a blender until cream and smooth. Pour over the salad and toss until well mixed.

I love to make plant-based meals look beautiful. Some say you eat with your eyes, and this is a perfect example of what I am talking about. Who doesn’t love a show-stopping, gorgeous meal to make for yourself or for a get-together?

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Portobello Stacker with Chipotle Cashew Cheese
 
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This delicious entrée will make you feel as if you are eating a gourmet meal at a fancy restaurant. Even though it has simple ingredients, the health benefits are phenomenal.
Author:
Recipe type: entrée
Serves: 2
Ingredients
  • 2 large Portobello mushrooms, stems removed
  • 1 large zucchini, cut in half and sliced into ½-inch strips
Marinade:
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Bragg's Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • ¼ cup filtered water
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 teaspoons freshly chopped rosemary
Instructions
  1. Preheat oven to 400 degrees F. Place the mushrooms in a baking dish cap side down with the zucchini slices. Cut the bell pepper into strips and set aside.
  2. Whisk or blend together all the marinade ingredients in a large bowl and pour over the mushrooms and zucchini. Let sit for 10 minutes.
  3. Bake the mushrooms and zucchini in the oven for about 15 to 20 minutes or until soft and juicy. Remove from oven.
  4. To assemble the stackers, place one mushroom on a plate and spread a thin layer of the cashew cheese over the top. Add a few of the roasted bell pepper strips and a dollop of Chipotle Cashew Cheese. Finish off by topping the stack with several zucchini strips. Season with salt and pepper, if desired.

Chipotle Cashew Cheese
 
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This vegan take on cheese sauce is delicious on just about everything. Cashews are high in magnesium and potassium, lending to your body's mineral balance.
Author:
Recipe type: Condiment
Serves: 6-8
Ingredients
  • 1½ cups cashews, soaked in water for 1 hour
  • ¼ cup nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon smoke paprika (optional)
  • filtered water
Instructions
  1. Drain the water from the cashews and place all the ingredients in a blender with just enough water to barely cover. Blende until very smooth. Add more water if the mixture is too thick or if you're having trouble blending the ingredients. This sauce should be fairly thick.

Melissa has been kind enough to offer one copy of The Clean in 14 Detox to one lucky reader!

To enter the Giveaway, you MUST leave each entry as a SEPARATE comment or only one comment will count.

  • Like Karma Chow on Facebook and leave a comment on her wall.
  • Follow Melissa @karmachow on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win The Clean in 14 Detox @karmachow @purethyme”
  • Subscribe to Karma Chow’s Newsletter.
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it
  • Like Pure Thyme on Facebook and leave a comment on my wall

All entries must be completed no later than Tuesday, September 15th 2015,  at 11:59 p.m. EST.

Winner will be announced on Wednesday, September 16th 2015, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Thank you for sharing your book with us Melissa and for giving us some wonderful tips!!

XOXO,

Jennifer

 

 

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

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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

 

 

 

Ultra Energy Bars + A Giveaway!

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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:
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!

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!!!

a Rafflecopter giveaway

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

 

Sunwarrior Spring Detox Smoothie Bowl

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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!

Have you ever tried a smoothie bowl before? What’s your favorite smoothie to make?

xoxo,

Jennifer

Pure Voice: Ellie Bedford

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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.

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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:
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!

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/

facebook: https://www.facebook.com/pages/Ellies-Recipes/343445219195385

twitter: https://twitter.com/elliesrecipes

pinterest: https://uk.pinterest.com/elliebed/

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

Thumbprint Cookies (Plant-based and Gluten-Free)

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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
 
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Prep time
Cook time
Total time
 
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:
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.

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

Welcome to Pure Thyme!

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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)
 
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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:
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.

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

Snowball Cookies

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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.

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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!

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Snowball Cookies
 
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These cookies have a perfect, soft, crunchy texture with just the right amount of pecans and orange flavor.
Author:
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.

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

Vegan Lifestyle Magazine and the Winner of Vegan Slow Cooker for Beginners Cook Book

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Today I wanted to introduce you to a new AMAZING digital monthly magazine called Vegan Lifestyle Magazine.

Whether you are vegan, vegetarian, raw foodie or just looking to get healthy, Vegan Lifestyle Magazine will provide you with all the information you need to live a kind, gentle, and healthy life.

This magazine is colorful and informative, providing amazing, beautiful raw and vegan recipes from the quick-and-easy to gourmet. The magazine showcases videos, articles, news, vegan clothing and accessories, personal care, gardening, pet care, and of course travel.

I’m excited to share that in the current issue of Vegan Lifestyle Magazine, my recipe for Portobello Wellington is featured on page 79.

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As I recently felt utterly defeated in maintaining this blog, it was nice to get this awesome feature. Getting published is a great honor and I’m proud to share this great news. Virtually Vegan Mama will be staying around and you can expect some new and exciting things in the near future. Thank you for all the wonderful emails and comments I received, you guys rock!!!

You can subscribe to the magazine HERE

Monthly Subscription U.S $3.99

Single Issue Price U.S $4.99

Annual Subscription U.S $32.99
You can also find Vegan Lifestyle Magazine on Facebook, Pinterest, and Twitter. Definitely give them a *Like* and a *Follow* to spread the word! Thanks!
Now for the winner of Vegan Slow Cooker for Beginners:
  VSLWinnerCongratulations to Rachel who won the giveaway and thanks to all who entered. I will definitely continue to share giveaways as well, I love reviewing products and cook books.
For some reason my review of Neat Foods did not get delivered through email so please go check out the review and recipe HERE.
It’s a delicious meat substitute made of all natural ingredients, easy to prepare and versatile. If you can’t find it at a store near you, it can be purchased on their website Neat Foods or on Amazon.com links below.
Have an AMAZING day!
XOXO,
Jen