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.

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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. 

Fall Kale Apple Salad || Avocado Dressing

It’s just about Thanksgiving already, and I'm trying to keep it healthy around here, which isn't too hard when I keep the pantry filled with things like winter squash, apples, citrus, onions, kale, rice, tofu, beans and toasted nuts and seeds. 

FallKaleAppleSalad_puremamas

But come next week, I'm sure there will be cookies, candy, meat and dairy looming. In that case, this kale and apple salad makes a perfect addition to the Thanksgiving menu. It's fresh, full of seasonal (Autumn), local produce like apples, kale and onions. Not to mention, it’s also high in antioxidants, fiber and healthy fats. No grains, refined sugar, dairy, cream or mayonnaise in this recipe. It will add a lovely punch of color to your overall Thanksgiving table as well. 

kaleapplesalad.jpg

Have you noticed that most of the traditional Thanksgiving dishes are white or brown? Turkey, ham, mashed potatoes, gravy, onions, rolls, rice, and even marshmallow yams and creamed corn are dull in color. 

Make it your job this year to be sure to balance each white/brown dish with something colorful, bright and fresh. There are so many ways to make lasting memories with healthy plant-based foods (no just unhealthy foods) like roasted brussels sprouts or carrots, chopped kale salad, butter lettuce salads, baked acorn squash, steamed asparagus, mashed sweet potatoes and so on. 

kaleapplesalad.jpg
kaleapplesalad.jpg

AVOCADO DRESSING RECIPE

Yields ½  cup dressing

INGREDIENTS

  • 1 avocado, peel removed, core removed

  • 1 lemon juice only

  • 1 Tbsp tahini

  • 1 Tbsp olive oil

  • 3 Tbsp rice vinegar

  • 1 Tbsp agave nectar or honey

  • ½ tsp sea salt

DIRECTIONS

  1. In a Vitamix or high speed blender, blend well until smooth (as shown in photo).

kaleapplesalad2_puremamas.jpg

KALE & APPLE SALAD RECIPE

yields: 2 large dinner salads or 4 side dishes

INGREDIENTS

  • 1 head lacinato kale or 6 cups baby kale

  • 1 lemon, juice only

  • 1½  crispy cold granny smith apple

  • ½ cup raisins

  • 3 scallions

  • 1½ cup almond slivers

  • 2 small shallots

  • Drizzle of honey

  • 1 tsp olive oil

DIRECTIONS

  1. Preheat the oven to 375 degrees F.

  2. On a baking dish, place the slivered almonds. Bake for 10 minutes or until golden brown.

  3. Remove apple cores or cut in half and slice around the core and seeds. Chop apple into small pieces or wedges. Set aside and sprinkle with lemon juice from half the lemon.

  4. If you’re using lacinato kale, remove thick stems and chop the leaves very finely. Put kale in a bowl, sprinkle with half the lemon juice. Toss and set aside.

  5. Chop shallots into thin slices, and coat with olive oil and honey. Bake in the oven for about 10-15 minutes. Check on them every five minutes, tossing to prevent burning.

  6. Meanwhile, chop scallions into thin slices as garnish.

  7. In a large salad bowl, combine all of the ingredients together and toss.

  8. Add the avocado dressing and toss again.

Your Basic Sautéed Greens

Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. 

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Sautéing is an especially easy and simple way to get your greens. You can pair them with just about anything. I like them with a heavy starch like baked potatoes or rice. Last night I had them on top a creamy lentils and sweet potato slow cooker meal { <---- Check out the photo I posted on my Instagram feed}. Add some toasted hazelnuts or sesame seeds. Throw sautéed greens on top of a stew or soup. The possibilities are endless.  

And let's not forget that these dark leafy greens are what I call super hero fuel. They are the ultimate superfood - full of antioxidants, fiber and all sorts of vitamins and alkalizing minerals

All you need to make this really simple gourmet side dish is:

a pan

olive oil

an onion

garlic

veggie stock

That's it! 

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Your Basic Sautéed Greens
Quick, simple and full of flavor, this sautéed greens recipe will have you wanting to eat healthy food every day.
Ingredients
  • 1 head dark leafy greens (i.e. swiss chard)
  • 2 Tbsp shallots or yellow onion, chopped
  • 1/2 olive oil or coconut oil
  • 2 cloves garlic, pressed
  • 1 tsp bouillon (vegetable stock concentrated)
  • 1/3-1/2 cup water
  • to taste salt + pepper
Instructions
In a frying pan, heat olive oil and add onions. Cook until onions are translucent {about 2-3 minutes}.Mix with a wooden spoon or spatula. Then add greens, bouillon and garlic. Keep tossing in the oil and get them nice and coated and wilted {less than a minute}.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. Add water and cook for another 3-5 minutes. Watch to be sure they don't get too burned or pan is too dry. If it's dry add a little more water or a sprinkle of some oil. And keep tossing until greens are cooked and wilted - no longer crisp.And voila! You've got some fancy shmancy uber healthy sauteed greens. Good work. 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.
Details
Prep time: Cook time: Total time: Yield: 2 side dishes or 4-5 garnishes