Mango Coconut Lime Smoothie

I received this recipe from pure raw cafe. Spring seems to bring out the smoothies here!

Mango Coconut Lime Smoothie

2 cups frozen Mango
2 cups almond milk
2 frozen bananas, sliced
1 Tablespoon coconut oil
squeeze of lime
agave or honey, to taste
pinch of salt

Add all ingredients to blender.
Blend until smooth and creamy.
Serve cold.

Shepard's Pie

The Bake calls this the ultimate comfort food. Shepard's Pie with a green salad and dinner is complete.

slice of Shepard's Pie

1 Tablespoon vegetable oil
1 large onion, peeled and diced
1 large carrot, peeled and diced
1 pound ground beef
1 cup beef broth
1 Tablespoon tomato paste
1 teaspoon fresh or dry rosemary
1 Tablespoon chopped Italian parsley
1 cup frozen baby peas
2 pounds russet potatoes, peeled and cut into chunks
6 Tablespoons unsalted butter
1/2 cup milk
Kosher salt, to taste
2-3 cups grated sharp cheddar cheese

Preheat oven to 375F.

In a large saute pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, about 8-10 minutes.

Drain the fat, and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, stir in peas.

Pour the mixture into a 1 1/2 quart baking dish, set aside.

Bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes, drain.
Mash the potatoes with the butter, milk and salt.
Spread the potatoes over the meat mixture, smooth top with fork.

Bake 15 minutes, then top with cheese and bake an additional 15 minutes or longer until golden and bubbly on top. Rest several minutes.

Balsamic Strawberries

I put these strawberries over ice cream with a grind of black pepper on top.
These strawberries are also good on their own, with crepes or angel food cake. Often when I serve these, the rich, dark topping is mistaken for fudge sauce, I say nothing.

1 pound fresh ripe strawberries, washed and hulled

Balsamic Strawberries with Ice Cream

1 Tablespoon reduced balsamic vinegar
1 teaspoon fresh lemon juice
1 Tablespoon sugar
pinch of salt
a few grinds of fresh black pepper

Slice each strawberry and put in a glass bowl.

Add the vinegar, lemon juice, sugar, salt and pepper and toss well with the strawberries.

Allow the berries to marinate for a few hours in the refrigerator or 30 minutes on the counter, covered and stirring often.
Due to the acid in the recipe, these berries will not keep long.
A good quality balsamic vinegar can be used instead of a reduced balsamic.

GlutenFree Vegan Oatmeal Raisin Cookies

I was looking for a cookie that would satisfy vegans, children and adults. I came across this from Weelicious. These will work for anyone who has a nut, gluten, egg or dairy allergy.

Gluten-Free Vegan Oatmeal Raisin Cookies

1 Tablespoon ground flax seed
3 Tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup earth balance (softened)
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins

Preheat oven to 350F.

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

In another bowl, mix together the oats, flour, cinnamon, baking soda and salt.

In a bowl, cream together the butter and sugar for about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.

Place cookie dough on parchment lined baking sheet. Bake 15-20 minutes or until golden brown.

Easiest Margaritas

Like a lime slushy, these go down way too easily.
Cheers to Cinco de Mayo

Easiest Margaritas 

1 cup good Tequila
1/2 cup of Cointreau
1 can of Minute Maid frozen limeade concentrate
crushed ice
Kosher salt for rim
lime slices for garnish and rim

Combine Tequila, Cointreau, and limeade to blender. Fill almost to top with crushed ice. Blend until smooth and slushy.

Line rim of glasses with a wedge of lime and dip into a plate of Kosher salt.
Pour blended drink into prepared glasses and garnish with lime slices.

Served along side chili lime popcorn and guacamole.

Sun Dried Tomato Hummus

Hummus is generally made with tahini, not in the pantry, no problem, this recipe uses sun dried tomatoes.

Sun Dried Tomato Hummus

1 can garbanzo beans, drained and rinsed
2 garlic, cloves
3 Tablespoons fresh lemon juice
3 Tablespoons sun dried tomatoes
1/2 teaspoon ground cumin
dash of cayenne pepper
1 Tablespoon olive oil
1 Tablespoon Vegenaise or Mayo
sea salt and fresh ground pepper to taste
2 Tablespoons pine nuts, toasted, optional
fresh basil and chopped sun dried tomatoes, to garnish, optional

In a food processor combine beans, garlic, lemon juice, sun dried tomatoes, cumin, and cayenne process until smooth. Add olive oil and Vegenaise, salt and pepper and process again. Check seasonings.
Put into serving dish and garnish with pine nuts, basil and tomatoes, if desired.
Serve with crackers, chips, or fresh vegetables.

Broiled Grapefruit with Brown Sugar and Ginger

Adding a little zip of ginger changes up typical broiled grapefruit. For another layer of flavor top broiled grapefruit with fresh basil before serving.

1 grapefruit, halved and cut into segments

2 Tablespoons brown sugar

1/4 teaspoon ground ginger

basil or mint for garnish, optional

Preheat broiler.

In a small bowl combine sugar and ginger.

Place grapefruit on a foil lined baking sheet and top with sugar mixture.

Broil a couple of minutes, remove from oven and top with basil leaves or mint if desired.