Written by: Heather Crosby
I have to admit, I was never someone who was going to start the carob fan club until I discovered a little snack called “spirulina energy chunks” (at least I think that’s what they are called) in my bulk section at Whole Foods. I think I had been scarred over the years from all of the misleading “chocolate replacement” talk surrounding carob. Ordering something with carob, expecting chocolate, is shocking and disappointing. As you may know.
The only chocolate similarity is carob’s color and melt-ability. Carob has a raisin flavor, which I really like in certain instances, and this is one of them—it’s a breakthrough recipe, really.
I have always wanted to take a stab at making my own version of the “energy chunks.” These guys are similar, but I enjoy them more for their chewy texture and stronger salty sweet flavor. This recipe has made me really love carob. It’s a miracle. Read more…
Tags: Dessert, Gluten-Free, Kids, Snacks, SuperFoods, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Balsamic reduction is a sweet, tangy, syrupy sauce that can be used to decorate plates, dress salads and top everything from roasted veggies to lasagnas. It’s is even delicious over ice cream. Try making reductions with flavored balsamic vinegar like fig or peach. In Chicago, Old Town Oil is where I like to stock up. Blueberry balsamic reduction over vanilla ice cream is such a delicious pairing, I could cry.
This isn’t something just for nice restaurants or professional chefs, you can easily make a beautiful balsamic reduction at home in a matter of minutes. Read more…
Tags: Gluten-Free, How-To, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
People always tell me “I could never live without cheese.” I used to feel the same way, which is why I motivated to create substitutions like this one.
This simple dairy-free recipe will wow your skeptical friends at parties and probably will become a staple you keep on-hand in your fridge. It is delicious on crackers, used as a dip for veggies, or a spread for sandwiches and wraps. This recipe is incredibly versatile and I encourage adaptations (be sure to share your findings/pics with us). With only a few whole food ingredients and 5-10 minutes of prep time(after soaking, of course), you will have an un-processed dairy replacement with endless possibilities. Experiment, have fun and share! Read more…
Tags: Blender, Family, Food Processor, Gluten-Free, Kids, Lunch, Raw Food
Written by: Heather Crosby
This is one of the tasty snacks that I mention in the recent recipe post for Impossibly Delicious Raw BBQ Sauce. It’s an easy, vegan, plant-based recipe to prepare either dehydrated or roasted at a lower temp in the oven. Customize the time or ingredients to make them just the way you like—even gluten-free.
They will taste way better than many of the raw snacks that you can shell out $9-$18 a bag for at the store. You will get so much more for your money if you make them yourself. Read more…
Tags: Blender, Dehydrator, Gluten-Free, Raw Food, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Beverages,
Blender,
Breakfast,
Detox,
Gluten-Free,
Raw Food,
Smoothies,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
This recipe is a delicious variation of the Pear Cilantro Smoothie recipe found in the YU Test Drive (do you have your copy yet?). Cilantro is one of my favorite detoxifying herbs since it removes heavy metals from the system. This makes a city dweller like me feel a tad better about that unsettling view of the factory I have from my balcony.
This simple smoothie combination is a winner on so many levels. I have had a couple of YU Test Drivers (who were not fans of cilantro) tell me that they love the refreshing Pear Cilantro smoothie, so give this combo a try for taste and for the powerful antioxidant, phytonutrient and anti-inflammatory properties. Read more…
Tags: Beverages, Blender, Breakfast, Detox, Gluten-Free, Raw Food, Smoothies, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
One of the reasons I started YumUniverse was to prove that raw, vegan, whole, plant-based foods could taste amazing. I was frustrated with many of the options and recipes out there for us herbivoracious. I’m sure you have come across them—uninspired lack of flavor, texture and color. There is a lot of lazy raw food out there.
This recipe was inspired by one of those hopeful return trips from the raw food aisle. I’m always excited to see new products in their pretty packaging with exciting flavors like Curry, Spicy Cheez, and yes! BBQ!
Picture it, me at home, happily opening my bag of BBQ Kale chips…the flavorless dust falling out of my disappointed mouth—again. Maybe there was also a tear…for the money I just threw out the window. And for hope, crushed. Read more…
Tags: Blender, Gluten-Free, Raw Food, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This soup is one that keeps a Chicagoan sane in early March. When the sky is dark and the wind and temps are just plain cruel, roasted, creamy, warm soup like this is a big ole hug for the spirit. It’s gluten-free, vegan, loaded with antioxidants, B vitamins, lycopene and it’s easy to make. While veggies are roasting, sit by the fire and read a travel magazine for extra imaginary sunshine. Read more…
Tags: Blender, Dinner, Gluten-Free, Lunch, Soups, Vegan Food, Vegetarian Food, Wheat-Free
Toasted sesame oil is my everything right now. I was so late to the game with keeping this culinary treasure stocked in my kitchen that it’s almost embarrassing for me to admit it. Guess who helped me see the light? Ms. Heather Crosby! (Try to act surprised). It’s not that I had never tasted toasted sesame oil—the smoky, deep flavor is obviously a staple in Asian cuisine–but having sworn off soy, it had been awhile since I ate anything with Asian flavors and even longer since I cooked in this style at home.
Then, over summer, Heather and I went on a lovely weekend jaunt to Michigan with two other amazing ladies and that’s when everything changed. Read more…
Tags: Gluten-Free, Lunch, Maya Henderson, Sides, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Another of my favorite probiotic treats is homemade, dairy-free Coconut Water Kefir—a naturally fermented beverage made from young coconuts. Beneficial probiotics feed on the sugar in the water and leave a slightly fizzy, sour, champagne-like elixir that you can add to your healing arsenal. Oftentimes, I make a batch of Coconut Kefir Yogurt at the same time since I’m opening coconuts and have all the ingredients that I need for both.
Coconut Kefir Elixir and Coconut Kefir Yogurt are basically “food tools” that help maintain a healthy inner ecosystem which keeps immune systems and digestion strong. There are many important benefits of coconut kefir including relief from disease as well as sugar cravings. Shiny hair, clear skin, bright eyes and a flat abdomen are a few more bennies.
While you can make Coconut Water Kefir with kefir grains (and I have many times) or starter packs, I find that you can get a more consistent result, with much less work and expense, by using a simple quality probiotic capsule or two. Read more…
Tags: Beverages, Breakfast, Detox, Gluten-Free, Raw Food, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free
