Pure Body and Mind - Holisitic Health and Yoga

Below is a sampling of some of my favorite healthy recipes:

Recipes

Vegan cupcakes

Vanilla Icing

Garlic Broccoli

Best collard greens ever!

Sweet potato cornbread

 

Vegan cupcakes

1 tbsp cider vinegar

1 1/2 scant cup soymilk

2 1/8 cup flour

2 tsp baking powder

1/2 tsp baking soda

1 1/8 cup sugar

1/2 cup oil

1 1/4 t vanilla extract

1/2 t lemon extract

Pour vinegar into measuring cup, then add milk until the cup measures 1 1/2 cups milk/vinegar mixture, let sit to curdle. Combine dry ingredients in one bowl, and wet ingredients in another, mix all together. Bake 15-20 minutes at 375. Vanilla Icing 2 cups powdered sugar 4 tbsp butter, melted 2 Tbsp milk (regular or soy) 1 tsp vanilla extract Combine all ingredients with enough milk to the desired consistency. If too thin, add powdered sugar, if too thick, add milk. Optional: orange or lemon icing; substitute milk with lemon or orange juice.

Garlic Broccoli

olive oil

garlic

broccoli

salt

Heat oil in pan, just enough to coat the bottom, add two diced garlic cloves or 2 tsp of crushed garlic. Stir garlic into oil, then add freshly rinsed broccoli to pan, stir over medium heat. Add salt to taste. Cover and cook 5-10 minutes, stirring periodically. Make sure there's some water sticking to the broccoli when you place it in the pan.

Best collard greens ever!

water

collards

onions

butter

salt

bullion (veg, beef, chicken)

Bring water to boil in wide sauce pan. Place collards in rapidly boiling water, cook on medium for 10 minutes, covered. Drain collards in a colander. Slice onions thinly, and place in empty pan with 2 tbsp butter. Stir until onions are soft and brown (caramelized). Stir in bullion, then collards. Season to taste. Delicious!

Sweet potato cornbread

2 cups all-purpose flour

2 cups cornmeal

1/2 cup sugar

7 teaspoons baking powder

2 teaspoons salt

4 egg, beaten

3/4 cup milk

1/3 cup vegetable oil

2 2/3 cups mashed cooked sweet potatoes

1. In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

2. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares.