Happy Holidays Ebook Sale + New Dairy Free Ebook

I'm so excited to launch my latest ebook, Going Dairy Free! It's on sale right now for $12. Hurry while the Holiday sale lasts. 

This new Dairy-free ebook is full of 20 recipes that will help you go dairy free without feeling deprived or frustrated. The book is filled with science based facts and reference to real studies. Should we be eating dairy? And how can we make the switch? All of those questions answered in the book. 

Even better - this month only - I'm offering a 3 for the price of 2 sale on all my ebooks. If you buy 2, you'll get the third one for free! 

There is no better gift to give or receive thank the gift of health! It's the perfect start to a new year. 

Are you feeling like you want to eat less meat and dairy but don't know how to start? Or you're afraid of not getting enough nutrition? The three of my books combined will cover everything you need to know:

  • how to get enough protein and gain muscle. 
  • how to get rid of dairy without feeling deprived. 
  • calcium and protein myths debunked. 
  • how to start a cleanse. plus a 4 day cleanse (not juice, but real food) step-by-step guide with beautiful photos recipes and photos. 
  • afraid of giving up mac and cheese or alfredo? I have recipes that will knock your socks off. 

Happy Holidays and if you have any questions, I'm here to answer them. juli at puremamas dot com - no excuses, start today. 

Mushroom & Chickpea (vegan!) Korma

This mushroom and chickpea korma is a unique dish. Dairy and meat free but high in protein, fiber, healthy carbs and tons of flavor - this dish is a perfectly complete vegan meal. The creamy "curry" base is a mixture of spices and coconut cream with the addition of tomato paste.

Vegan Mushroom Korma | #vegan #purekitchen #puremamas
Vegan Korma | made with mushrooms & chickpeas #puremamas #purekitchenblog

Korma is a type of curry dish but doesn't taste like your typical yellow or red curry. The spice combination of garam masala, coriander and the cardamom make it really unique and flavorful but not too over the top, so kids enjoy it as well. Typically made with yogurt and meat, we are doing things differently around here, as usual. 

Unlike the majority of my recipes featured on my blog, I chose to try another food bloggers recipe and modify it as I saw fit. The original recipe comes from QuiteGoodFood.co.nz. Here photos are quite good as well. I adapted the recipe just a smidge and it turned out great!

What I love about this Chickpea Korma Indian dish:

  • it's got quite a bit of protein (13g per serving - add rice and there's more). 
  • it's extremely flavorful but also not too much - so kids love it as well. 
  • it's hearty, warm and fills you up. 
  • perfect for a Winter evening. 
  • the left-overs taste even better. 
  • you can sub mushrooms for small potatoes if you aren't a mushroom fan. 
Vegan Curry with Chickpeas Recipe #purekitchen #puremamas

If you don't follow me on instagram it's a good time to do so because I've decided to share some recipes on instagram ONLY! Meaning, you will find an entire recipe and photos on my social media account that aren't featured here on the blog or in my newsletter. For example, I recently posted this Creamy Roasted Red Bell Pepper Sauce Recipe exclusively for Instagram. 

Mushroom (vegan!) Korma | #puremamas #purekitchen

Now back to Korma, if you are new to Indian dishes, this is a good place to start. One thing I loved about creating another bloggers dish is that I learned something really valuable when it comes to curries: "A little secret to making more-authentic home-made curries, is to blitz your onion, garlic and ginger first (or grate if you don’t have a food processor). Your curry sauce will have a far better flavour and texture." - Amber of Quite Good Food

Cool, right? Yeah yeah, it's an extra and kind of annoying step, but it really is worth it! I love the way the curry smell fills up the kitchen when I'm making it as well. It always cheers up my tired grumpy kids after a long day of school and sports. 

Healthy Curry with Mushrooms & Chickpeas (vegan!) #puremamas
Vegan Korma with Mushrooms and Chickpeas! #puremamas

INGREDIENTS

Spices:

Chickpea and Mushroom Korma
  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom

Korma base:

  • 1 large onions, chopped
  • 4 cloves garlic, chopped or minced
  • 1 inch piece fresh ginger, roughly chopped
  • 2 Tbsp vegan butter or coconut oil 
  • 2 cups button mushrooms, whole if small, or chopped if larger
  • 1 can chickpeas (beans only, not the liquid)
  • 1 can coconut cream (just the thick white part, not the clear stuff)
  • 2 Tbsp tomato paste
  • 2 Tbsp almond meal or flour (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked rice
  • Cilantro
  • Toasted nuts

DIRECTIONS

  1. Measure out all of the dry spices into a bowl. Set aside. 

  2. Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 

  3. Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, put the onion mixture into the saucepan. Cook for 15-20 minutes, stirring often, or until the liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 

  4. Add the dry spices, stir and cook for another 1-2 minutes until fragrant. 

  5. Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 

  6. Add coconut cream, chickpeas, tomato paste and the almond meal. Stir and then simmer for another 10 minutes. 

  7. Serve with cooked rice and garnish with your favorite toppings like toasted nuts and cilantro.

Enjoy! Have a wonderful first weekend of December. What are your plans? I'm going to our holiday parade here in town on Saturday and I'm really looking forward to it. 

Recipe heavily adapted from QuiteGoodFood

Show Gratitude By Not Complaining?

show gratitude. no complaining. #puremamas #purekitchenblog

In your mind, what is gratitude? What does it look like? What does it mean to you? If you really think about it, it's kind of confusing. Is it only something we talk about at the dinner table on Thanksgiving? Something we feel? Are we suppose to be thankful for that moment? Or is it a continual thing? I love this grateful message and the idea, but are we truly grateful?

One way I've learned over the years to be more grateful and show true gratitude is by refraining from complaining. Think about it, complaining is the opposite of being grateful. If you have followed my blog at all in the past few years you know my story - I took a vow to not complain (at least try as hard as I could) at all in 2015 during my third pregnancy. And to not complain during pregnancy?? That's a big feat.

READ ENTIRE ARTICLE -->

Arame Cabbage Salad with Tahini Dressing

Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds. 

Arame Cabbage Salad | Tahini Dressing (vegan)

To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors. 

The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.  

Arame Cabbage Salad | Tahini Dressing (vegan)
Arame Cabbage Salad | Tahini Ume Plumb Dressing (vegan)

The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar. 

Arame Cabbage Salad | Tahini Dressing (vegan)

Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw! 

Arame Cabbage Salad | Tahini Dressing (vegan) (7 of 11).jpg
Arame Cabbage Salad | Tahini Dressing (vegan)

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

Arame Cabbage Salad | Tahini Dressing (vegan)
  • 1/2 red cabbage head, julienned 
  • 1/2 bell pepper, thinly chopped 
  • 1 carrots, shaved
  • 2 green onion, thinly sliced 
  • 1/4 c dry arame, soaked in hot water
  • 1/4 c sesame seeds, toasted

DRESSING INGREDIENTS

  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil 
  • 1/4 cup 
  • 1/4 c ume plum vinegar {left this out last time}
  • 2-3 Tbsp tahini 
  • pinch sea salt to taste (optional)

DRESSING DIRECTIONS

  1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk. 

SALAD DIRECTIONS

  1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

  2. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. 

  3. Toss the salad all together with the sesame seeds and add the softened arame. 

  4. Add the dressing and toss again until everything is well coated. 

  5. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days. 

The Perfect Gluten-free Vegan Pie Crust

This vegan gluten-free pie crust is just perfect. It's basic, easy to make, no fuss and very versatile. Just 4 simple ingredients. 

perfect vegan gluten-free pie crust

You can make this vegan gluten-free pie crust in just minutes. No more stressing about homemade pies. I'm sure this day and age the Thanksgiving table consists of family with of all sorts of different food allergies. Am I right? Good news is that this recipe is free of gluten, dairy and eggs.

Stay tuned for a wonderful 2 Fall recipes using this crust: a vegan apple and pumpkin pie recipe coming to the blog soon. 

vegan gluten-free pie crust | #purekitchenblog #puremamas
perfect vegan gluten-free pie crust | #puremamas #purekitchen #piecrust
perfect vegan gluten-free pie crust

The Perfect Gluten-free Vegan Pie Crust Recipe

yields 1 pie crust

INGREDIENTS

perfect vegan gluten-free pie crust

DIRECTIONS

  1. Preheat an oven to 400°F.
  2. Combine gluten-free flour and sea salt in a food processor. Do a quick pulse to combine. 
  3. Cut in butter until the mixture resembles coarse meal.
  4. Add the cold milk, one tablespoon at a time, while blending until all ingredients are well combined.
  5. Using parchment paper place dough onto one sheet, flatten with your palms, then place another sheet on top. Roll out to the desired size using a rolling pin. Remove the top sheet and carefully invert into pie pan.
  6. To bake the pie crust alone, bake at 400°F for 15 - 20 minutes. If using a pie filling, bake according to pie recipe instructions.

notes: I liked having some crust dough left over to use on top. You can cut strips or make shapes like I did in the photos above. This recipe is adapted from Bob's Red Mills web site and I used their flour but my own vegan ingredients.