Happy New Year!!

I just want to THANK everyone for your support this year! May the New Year bring HAPPINESS & JOY to you and your love ones!

My hope is that with each post, I was able to bring you a little bit of sunshine and kale  into your life.

Love & Light!
~ Ciry

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Happy early V-Day!

“What’s in a name? That which we call a rose by any other name would smell as sweet” ~ William Shakespeare. 

Strawberries, perhaps? Tell me, what would you rather have: A dozen roses or a bouquet of strawberries?

Bouquet of Strawberries

For a delicious Valentine’s recipe, try my Chocolate Cherry Mouse w/ Whipped Coconut. Enjoy it!

Happy Valentines Day!

{Vegan} Creamy Cauliflower Soup

I came across this delicious soup while completing Dr. Mark Hyman’s “10-Day Detox Diet” last fall. You can read more about this “challenge” by clicking on the image / link below.

My experience with the 10-Day Detox Diet by Dr. Mark Hyman

Since then, I have prepared this recipe at least six times. It is creamy, thick and delectable. You will never guess that it’s dairy-free and gluten-free. It almost tastes like a vichyssoise. It can be eaten hot in winter and cold in summer.

Cauliflower Soup Mise

{Vegan} Creamy Cauliflower
Serves 4
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 2 tablespoons of extra virgin olive oil
  2. ½ medium onion, diced
  3. 2 garlic cloves, sliced
  4. 4 cups of water
  5. 1 medium cauliflower, cut into small florets
  6. ¼ cup raw cashews
  7. 2 tablespoons sesame seeds or 1 tablespoon tahini (preferable)
  8. 1/4 avocado (optional) **
  9. 1 tablespoon of fresh parsley or chives, chopped
  10. salt and freshly ground black pepper, to taste
Instructions
  1. Heat the oil in a medium soup pot over medium heat.
  2. Add the onion and garlic and sauté for 5 minutes, until translucent.
  3. Add 4 cups of water, the cauliflower, cashews, and sesame seeds or tahini.
  4. Bring to a boil, reduce the heat to low, and simmer for 10 to 15 minutes, or until the cauliflower is tender.
  5. Let cool for 5 minutes.
  6. Transfer to a blender or use a hand-held immersion blender to puree the soup directly in the pot.
  7. Season with salt and pepper.
  8. Garnish with parsley or chives
Notes
  1. Serve warm or chilled with your favorite salad and protein of your choice.
  2. ** Dr. Hyman recipe suggests blending 1/4 of avocado with the cauliflower. Since avocados are not in season, I omitted this ingredient. It still tastes delicious.
Sunshine & Kale http://sunshineandkale.com/
Enjoy it!

 

Happy Healthy New Year!

This is a short blog post to thank you for supporting Sunshine & Kale over the past year. May 2016 bring you HAPPINESS, HEALTH and LOVE!

SunshineandKale

 

Integrative Nutrition Recipe

I am very grateful and honored that my holistic school, the Institute of Integrative Nutrition, selected one of my recipes to be featured on their blog. My Red Lentil Fettuccine with Soyrizo Ragu is vegan and gluten free. It has also 22 grams of protein per serving. It’s simple, delicious and nutritious. For recipe, click here

IIN - My Recipe

Bon Appétit!

Organic Red Lentil Mini Fettuccine with Soyrizo Ragu

There is nothing sexier than a man who can cook! My husband is a creative cook that doesn’t follow recipe instructions but his own intuition. I take some credit for this, for all the years we spent together in the kitchen, cooking and sharing stories 😉 He always tells everyone “I might have learned how to cook from my wife but then I took her dishes to the next level”.

Being an intuitive creative cook has it’s advantages. My husband can whip up a delicious meal in no time. The disadvantage is that you don’t get to taste his most delicious creations twice. It always different (good but different) the second time around.

Yesterday, after devouring his Organic Red Lentil Mini Fettuccine with Soyrizo Ragu, I sat down with him and wrote down the recipe for posterity. I needed to be able to eat it again or I’ll die. Yes, it’s that good! Enjoy it!

Red Lentil Pasta

Organic Red Lentil Mini Fettuccine with Soyrizo Ragu
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/2 package of Tolerant Organic Red Lentil Mini Fettucine Pasta ( 6 oz)
  2. 1/2 package (6 oz) of Trader Joe's Soy Chorizo
  3. 2 tablespoons of extra virgin olive oil
  4. 1 medium-size white onion, diced
  5. 1 medium-size shallots, diced
  6. 5 garlic cloves
  7. 1/2 medium-size green pepper, diced
  8. 6 small multicolor carrots, sliced ( approximately 3 cups)
  9. 1 red roasted pepper
  10. 1 tablespoon smoked paprika
  11. 6 tablespoon sun-dried tomatoes
  12. 3.5 oz Organic tomato paste
  13. 3/4 cup of red wine
Instructions
  1. Cook the pasta following package instructions. Reserve one cup of the cooking liquid and set aside. We used the brand Tolerant. It's vegan and gluten free. It has also 22 grams of protein per serving. 
  2. In a medium heat pan, sauté the onions, shallots, garlic, green pepper and fresh cilantro with the extra virgin olive oil, garlic powder and smoked paprika.
  3. After the onions are beginning to caramelize, add red wine and a splash of the liquid from the roasted red pepper jar. Let it simmer for few minutes.
  4. Add the sliced carrots, sun-dried tomatoes, tomato paste and the soyrizo. Sautée for a couple of minutes.
  5. Add pre-cook pasta and stir for a couple of minutes. You can use the reserved pasta liquid to achieve desired consistency. Add salt and pepper to taste.
  6. Garnish with dill.
Notes
  1. Enjoy this delicious and nutritious, gluten-free vegan red lentil pasta dish!
Sunshine & Kale http://sunshineandkale.com/

Happy New Year’s Eve!

Today is December 31st and I am getting ready to celebrate New Year’s Eve Spanish and Cuban style.  Our Spanish tradition calls for eating 12 grapes in the last 12 seconds of the year.  We call this “las uvas de la suerte” or the “lucky 12 grapes”. 

uvas

The countdown starts at 11:59:48 pm ( usually with the TV or radio in the background).  As we gather together around the table, everyone picks up a batch of 12 grapes. With each of the 12 stroke of midnight, everyone has to eat one grape. By the last stroke, all 12 grapes must be in your mouth or in your belly. As you can imagine, everyone is looking at each other, laughing, while consuming the grapes  and struggling to finish up on time to avoid  back luck in the upcoming year. This is a fun tradition  that is followed by 47 million Spaniards and dates back to the 19th century!

The other thing we do in our family on December 31st is to prepare a Cuban feast including Cuban frijoles ( black beans), lechon ( pork), tostones ( green plantains), yucca and sometimes quimbobo ( Cuban Okra). Of course, I skip the piggy part as I am 100% plant-based.

Cuban Frijoles

Cubans also start the year by throwing a bucket full of water out into the street. This helps getting rid of “bad waters” or any  negativism and welcome all positive things for the new year. How do you celebrate New Year’s Eve?  What’s your family tradition?

Have a Healthy Happy New Year, everyone! This is my wish for you:

“Comfort on difficult days, smiles when sadness intrudes, rainbows to follow the clouds, laughter to kiss your lips, sunsets to warm your heart, hugs when spirits sag, beauty for your eyes to see, friendships to brighten your being, faith so that you can believe, confidence for when you doubt, courage to know yourself, patience to accept the truth, love to complete your life.” ~ Anonymous

Liebster Award Nomination

Thanks Stop and Smell The Veggies for the nomination!

liebster-awardThe Rules

  • Answer the questions given and then come up with 10 new ones to ask your nominees.
  • Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post. 
  • No tag backs and nominees must have under 200 followers on any platform. 
  • You must tell all the blogs that you nominate that you have nominated them

These are the questions that Kristen asked me:

Is being vegan in your city easy or difficult? It’s very easy to be a vegan in Southern California.  I have 3 amazing vegan restaurants 5 minutes from my work ( Native Foods Cafe, Veggie Grill and Peace Pies) as well as a nice farmer’s market near my home.  Southern California is vegan paradise!

What is your favorite non-fiction book pertaining to a vegan diet? The Kind Diet by Alicia Silverstone. 

What is your go-to meal on a busy night?
Arugula salad with avocado and tahini & lemon dressing.

What’s your favorite cookbook?
Crazy Sexy Kitchen by Kris Carr and Chad Sarno

Who is your favorite celebrity vegan?
Rich Roll and Scott Jurek, the ultra vegans!

What do you listen to when you cook?

It all depends on what I am cooking. I usually listen to Ed Sheeran station in Pandora. When I am making Italian food, I listen to Eros Ramazzotti o Pavarotti. When I am making Latin food, I listen to Celia Cruz.  When I am making Mediterranean food, I listen to the Gipsy Kings. I like to mix it up!

Where do you get your protein? 😉 
Of course, this is the MOST important question in the world! 🙂 I get my protein from plants just like the gorillas and elephants. I especially love dark leafy greens and quinoa which is a complete source of protein.

What’s your favorite documentary?
“Spinning Plates” by Joseph Levy.  It tells the story of three completely different restaurants and their owners.  It also takes you inside the world of Chef Grant Achatz. His story is truly inspiring. 

I’d like to nominate the following great blogs for the Liebster Award:

All Up Anja 
http://www.allupanja.com/blog/

Freeheel Vegan 
http://freeheelvegan.com/

Living Better
http://Bjtucker05.blogspot.com

Plant Based Yogi
http://plantbasedyogi.com

The Gentle Chef
http://thegentlechef.com/blog/

Veg Chic
http://vegchic.blogspot.com/

All Ways Veggie
http://allwaysveggie.blogspot.com/

Happy Triceratops
http://happytriceratops.wordpress.com

 

Here are my questions to you:

1. If you could cook for anyone  –  living or otherwise – who would it be and what would you cook?

2. What are your top 5 food-related movies?

3.What kitchen tool you can’t live without?

4. Who inspires you? Why?

5. What turns you off ?

6. Who is your celebrity vegan idol?

7. If you had to choose one meal to eat every single day for the rest of your life, what would it be?

8. What’s your favorite post you have done so far?

9. What’s your “go-to” dinner?

10. When you are not blogging or cooking, what do you do for fun?