Simple. Savory. Vegan

1. Start by boiling 4 cups of water for two cups of Black beans. Cook on low boil for 1.5-2 hours. string occasionally.Season beans with garlic powder, cumin, oregano and salt.

When the Black Beans are about 2/3 of the way cooked, start the barley.

2. In another pot boil 2 cups of vegetable broth, add 1 cup pearled barley and simmer for bout 20 minutes. Season with Curry powder, paprika and salt.

3. While Barley is cooking, chop 1 zucchini, 2 carrots, two bell peppers and 1/4 onion. coat a pan with EVOO, and stir fry vegetables over med-high heat. Season with Italian seasoning, salt and pepper.

WHY Black beans? 1 cup of Black beans adds up to 15 grams of Protein, 41 grams of carbohydrates, and 15 grams of fiber. For slow burning energy, quick muscle repair, and healthy digestion! Woo!

WHY Barley? Barley has more fiber, vitamins and minerals and less calories than most other grains. Its the perfect grain to fight diabetes and a nice pasta/grain alternative when trying to lose weight.

Dairy Free Ice Cream!

I got some new kitchen toys, so of course i had to play with one immediately! First thing I made in my new Ninja blender, was… VEGAN ICE CREAM. I blended frozen Bananas, cocoa powder, and peanut butter. It was sooo TASTY!

…. Just yesterday, I over heard the Fox News channel, discouraging people form trying healthy alternatives to Ice Cream. they said that ice cream made with almonds and Coconut lack the calcium and protein, found in Dairy ice cream. What an outrage! If that’s not proof our government is trying to kill us to get rich, then I don’d know what is… End side bar
Below is a link for more information on the best plant sources for calcium and much more.

My Vegan Ice Cream rescipe came from the book,

I ended up having to add two ice cubes to really get it blended. It came out the perfect consistency.