RAVE Diet Whole Foods Recipe #8- The “Aristotle Was Wrong” Smoothie

Sadly, the whole is not more than the sum of it’s parts…

Aristotle said that “The whole is more than the sum of it’s parts”.  If that were true in this case, our smoothie should have rated a ten.  With ingredients like grapefruit, lime, cucumber, cilantro, and pineapple, we expected it to excel but….  it didn’t.  Both my husband and I rated the Aristotle Was Wrong Smoothie an 8.  Here’s the recipe:

  • 1 pink grapefruit
  • 1 cucumber
  • 1 lime
  • 1 slice pinapple
  • 1 tsp ground flaxseed
  • 1/2 bunch cilantro
  • pinch of cinnamon

Directions: Put all ingredients in the blender and turn it on.  Please please please just juice the lime and don’t chuck the whole thing into the blender!  🙂

Don’t let the name of this delicious drink throw you off too much- it’s quite delicious!  Not a ten in our opinion, but something we’d love to have again.

RAVE Diet Whole Foods Recipe #7- “I Can’t Believe It’s Not Kiwi” Smoothie

Tastes Like Kiwi, but isn't!

Wednesday before last, I made Smoothie #10 from the RAVE book.  We really liked it and renamed it “I Can’t Believe It’s Not Kiwi” because it really did taste like it.

My husband rated this smoothie an 8 and I rated it a 7.  Thanks to his rating, I’m going to include the recipe:

  • 5 kale leaves
  • 3 apples (I used Granny Smiths because we like it tart!)
  • 1 tsp ground flaxseed
  • juice from 1/2 lemon
  • 2 cups water

The directions are simple here: just stuff it all into the blender and turn it on! As you can see in the picture, the kale in this smoothie gives it an astonishing green color.  Those are vitamins, baby!

How to Replace Eggs When Baking

courtesy of karmafreecooking.files.wordpress.com

Apparently I have become somewhat known at work for my healthy diet (or attempts at least).  Today someone let me know that there were some vegan muffins in the office.  “What does vegan mean?” they asked me, and when I told them that it meant no meat, dairy, or eggs, they wanted to know what is used in place of egg as a binder when baking.

What do you use anyway?  Well, there are actually quite a few options out there.  Some popular ones are applesauce, other fruits like mashed banana, and tofu (it won’t fluff, but it does have the right texture and can take on any taste).  You can also use flaxseeds and water.  I have never personally tried the flaxseed one, but it looks interesting and I really should.

One thing to consider when deciding on an egg replacement for a recipe that calls for eggs is what the egg was needed for anyway.  Is it binding, fluffiness, taste?

What eggs do:

Provide fluffiness in cakes

Moisten and bind in muffins and cookies

Provide consistency and flavor in quiches, omelets, fritata, etc.

In a savory recipe, things like mashed potatoes, oats, tomato paste, breadcrumbs, cornmeal and flour will help to bind and thicken your dish.  Below are some egg replacement “recipes” that you can experiment with.

General egg replacers:

  • 1 T whole flaxseeds (or 2 1/2 T ground) + 3 T water = 1 Egg  (let it gel before using or trying simmering the mixture to thicken)
  • 1 T plain agar + 1 T water = 1 Egg white  (whip, chill, and whip again)
  • 2 T water + 1 T oil + 2 tsp baking powder = 1 Egg

For desserts and sweets (add an extra 1/2 tsp. baking powder when using fruit substitutes because they will produce a heavier product):

  • 1/4 Cup mashed banana, applesauce, pureed pumpkin, prunes = 1 Egg

For relatively flat baking products, like pancakes (just to replace the moisture):

  • 1-2 T water = 1 Egg

When egg is the main ingredient (as in a quiche):

  • 1/4 Cup pureed soft tofu = 1 Egg

When you need a binder for a savory dish:

  • 2-3 T tomato paste, potato starch, arrowroot powder, mashed potatoes, or whole wheat flour = 1 Egg

E-mail me your favorite whole food vegan recipes that use egg replacer and I’ll add them to this page!