Flax Milk?

This post has a bit of this and that. 

 I'll start off with the other day when I was visiting another blog, Vegan Crunk, she did a review on Good Karma Flax Milk.  I couldn't wait to try it.  That afternoon I went down to our local health food store and low and behold....

Good Karma Flax Milk was sitting right there along with the other non-dairy milks. 

Does this taste like flax?  At first sip it doesn't have much flavor but then you get a very suble taste of flax, very subtle.  It has more flavor than rice milk, just thought I'd mention that.  There is 1200mg of Omega-3 per serving.  Thats huge!

Another great non-dairy milk to add to our rotation.

For lunch yesterday I had a chopped romaine salad, with tomatoes, brocolli, carrots, radish, green onion, sesame seeds and a  homemade ginger dressing.  This is a great dressing and tastes like the one they use at a Japenese restaurant.  I filled 1/2 C. with 1/3 of canola oil and the rest water.

Roasted Sweet Potatoes with Hazelnuts and Arugula

My mother in law had a recipe that I made for Thanksgiving(I know it's January).  I'm not sure where she got the recipe from but it turned out great!  I love the addition of the hazelnuts.  I can't wait to have company over to make it again and it looks so pretty. 



Roasted Sweet Potatoes, Hazelnuts and Arugula

3 or 4 sweet potatoes, peeled and cut into wedges(I used white and orange sweet potatoes)

2 Tbsp. Olive oil

1/2tsp salt or to taste

2 garlic cloves, finely chopped

1/4 C. hazelnuts, coarsely chopped

2 C. arugula

balsamic syrup(thick balsamic) -the recipe called for 2-3 T. apple cider vinegar

Heat oven to 400F.  Peel and cut potato wedges then put onto baking sheet and toss with olive oil and salt.

Roast for about 20 min., then turn over and roast for 20 more minutes or so until golden brown.  Open  oven and mix in the chopped garlic and hazelnuts.  Roast for another 5min.

Take out of oven, plate in on a serving plate and top with arugula and drizzle with balsamic vinegar.

Vegan MoFo day#16/Pasta Della California-Veganomican

We've been getting some of the best avocados from the Farmers Market, I mean just perfect!  They are also still so inexpensive right now that we keep a good amount in the house for salads and sandwiches.

With the weather being a bit warmer and having arugula and broccoli in the refrigerator I knew what I was going to make for dinner.  Pasta Della California from Veganomicon is one of our favorites.  The first time I made this I was skeptical about having warm avocados with pasta but the results were amazing!  Dave called me up yesterday and asked what the dinner menu was and when I told him, he was very very happy.   If you haven't tried this yet you must, I promise you'll love it. My mouth is watering again just wishing I had some leftovers to eat. 

Aren't these pomegranates beautiful!  My mother-in-law gave us about 6 when we went down to

there this past Saturday night to watch Pierce College play football.  My father-in-law is a football coach for them.  So anyways, she says it's too much work to take the seeds out.  This is the deal, it's easier to take the time and just seed them all at once and to put in a bowl and store in refrigerator.  They don't last long in our place and will probably be gone tomorrow.  Fill a big bowl of water, place in the sink and cut in half.  Then you just break and seed them in the water so there is no juice spurting out everywhere.  The result is tasty and great for you pomegranate seeds.  No added sugar and no concentrate, just pure crunchy with a burst of juice right in your mouth.    

Until tomorrow!