The One With the Green Juice.

I talk about my veganism challenge in my blogpost here: The One With the Stereotype.
So here’s the thing, a lack of animal products in your diet doesn’t necessarily mean you don’t eat unhealthy things. There are still a lot of fried foods, chips, cookies, candy, junk basically, that is vegan. Honest. Did you know even some Doritos don’t have milk ingredients in them? Trust me.
So I kind of wanted to up the game a little bit. Veganism didn’t translate into weight loss for me, probably because I was already living a semi-vegan life before, and because oh-my-goodness bread! In fact, I haven’t weighed this much ever. And that’s kinda scary.
So I want to juice a meal a day now. Starting with breakfast. I hate breakfast, but I know I have to have something. So while dinner would be the ideal meal to juice, I’m starting myself off easy.
My boyfriend, Vini, loooves juice. Complicated fresh squeezed juices and smoothies, or a single carton box of apple juice—they’re all his favorites. Recently he’s been advocating green juice for dinner. Most of the time I rolled my eyes and smirked while reaching into a bag of sweet and salty popcorn.
But this week I decided to try it out. We’ve had so many collard greens in our garden this spring, so I didn’t even have to go out and buy anything. Plus, I could use some more iron and calcium in my diet. The juice is good for a plethora of things because of the dark leafy greens. It has lots of iron and calcium which is good for:
Hair
Nails
Skin 
Preventing anemia 
Bones
Blood 
Also, it’s as easy as 1 2 3…
The apples take away the taste of the collard greens and also provide the best sweetness! It’s a drink that’s healthy, but actually tastes good too. So if, like me, you’re not a breakfast lover, you can drink this with me instead! If, also like me, you love your snacks but want to supplement them with something a little less unhealthy (*cough* jujubes *cough*) this juice satisfied my sweetness craving too. 
Ingredients:
1-2 of the sweetest apples you have—chopped
3-5 leaves of collard greens—”gutted” (cut out the thick part of the stems) and torn
orange juice to taste (sometimes more to the taste of your blender than your own)
ice (optional)
Method:
1. Blend all ingredients in a blender. Use the food chop setting, or pulse on slow. Add orange juice if your blender won’t blend, but I suggest to put just a tad and be patient and wait for it all to chop.
2. Strain your juice if you’re picky like me. If you don’t mind the fiber, drink it all up! It’ll be even better. 
3. Bottoms up!
As always, let me know what you guys think and if you tried it!

Cranberry and Coconut Oatmeal Cookies – Delicious Every Time.

I don’t want to dwell on the fact that my blogging has gone from constant to sporadic to occasional. However, I will say that I have been much more active on Instagram. Usually I do the whole food photo thang, (yes, I’ve become that person) especially now in the summer when there are pretty fruits and I actually have time to eat. I’m also working on documenting my efforts to transition into a healthier lifestyle. I am taking it one meal at a time, currently working on making all of my breakfasts vegan. More about that here. If you care to follow along or maybe get some breakfast inspiration, head on over to my Instagram here
All of this to say that with the new overload of food photos in my feed, there have been petitions for recipes. So, when I can I will be posting some of the most asked for recipes on here. 
Below is the recipe for my most favorite ever vegan cranberry oatmeal cookies. They’re fabulous. Really. I found the recipe on Full Measure of Happiness a couple of weeks ago and have made several batches since. I adapted the recipe to make it vegan and added a thing or two to make it yummier. Now, I could bore you telling you how every time I’ve made them they have been devoured in less than a day, but I have droned on enough and I know what you really want are the recipes. So scroll on down, and let’s get to it. 
Português:
Recentemente ando postando mais fotos no Instagram do que postando aqui no blog. Admito que geralmente as fotos que posto são fotos de comida. Consequentemente alguns amigos e seguidores pediram para postar as receita. Então, hoje estou compartilhando a receita para as bolachinhas mais fáceis que já fiz. Ficam uma delicia e também são saudáveis!
Observações sobre a receita:
Eu modifiquei uma receita que achei no site Full Measure of Happiness para tornar-la uma receita vegan. 
Nessa receita usei cranberries secas, porem essa frutinha pode ser substituída com uva passas, gotas de carob, castanhas ou qualquer fruta seca.
O substituto para ovo que eu usei é uma mistura de Maizena, bicarbonato de sódio, fermento em pó e mais alguns outros ingredientes. Aqui compramos a mistura já preparada então não sei como fazer-la. Infelizmente nunca encontrei esta mistura no Brasil. Então como substituto de ovo podemos usar linhaça. Prepare o substituto antes de começar fazer as bolachinhas para dar tempo de esfriar.
Substituto para um ovo:
1 colher de sopa linhaça
1/2 xícara de água
1. Em uma panelinha colocar água e linhaça.
2. Deixar ferver e esperar esfriar.
3. Coar com uma peneira e adicionar a massa.
Cookies de Aveia

Ingredientes
1/2 xícara manteiga não hidrogenada 
1/2 xícara açúcar mascavo
1/2 xícara açúcar cristal 
substituto de ovo (linhaça)
3/4 xícara farinha de trigo
1/4 colher de chá fermento em pó (sem aluminio) 
1/4 colher de chá sal
1 1/2 xícara aveia
3/4 xícara cranberry (qualquer outra fruta seca)
1/2 xícara coco ralado
Direções
1. Pré aquecer forno a 325º.
2. Em uma bacia, misturar farinha, sal e fermento em pó.
3. Em outra bacia, bater bem manteiga e açúcars com batedeira.
4. Adicionar substituto de ovo e bater bem de novo. 
5. Adicionar a mistura da farinha e bater só até misturar. 
6. No liquidificador, bater 1 xícara de aveia. Bater só até chegar a uma consistência menos grossa, mas também não igual farinha. Deixe 1/2 xícara sem bater. Acrescentar aveia, frutinhas e coco ralado na bacia e misturar bem.
7. Untar e polvilhar uma forma. Usando uma colher de sopa e as mãos, forme as bolhachinhas e coloque na forma.
8. Assar por 18-20 min. ou até as bolachinhas começarem a escurecer nas bordas. Elas terminam de chegar no ponto enquanto esfriam. 
Aproveitem e me falam como ficaram! 😀
Cranberry Oatmeal Cookies

Ingredients
1/2 cup unsalted butter (Earth Balance)
1/2 cup brown cane sugar (Make sure it’s not dyed white refined sugar)
1/2 cup organic cane sugar 
1 tsp Pane Riso egg replacer + 2 Tbsp water (to replace 1 egg)
3/4 cup flour
1/4 tsp Rumford’s aluminum free baking powder 
1/4 tsp salt
1 1/2 cup oats
3/4 cup cranberries
1/2 cup unsweetened shredded coconut (secret ingredient to increased yumminess)
Directions
1. Preheat oven to 325º
2. Combine flour, salt and baking powder in small bowl.
3. In another large bowl cream butter and sugars.
4. Add egg replacer and water, and beat until fluffy.
5. Add flour mix and beat until just combined.
6. Blend 1 cup of oats in blender. It doesn’t need to be very fine, but just so it’s a little less chunky. Save the 1/2 cup without blending so there’s still some texture. Add oats, coconut and cranberries and mix until combined.
7. Line cookie sheet, and use a Tbsp to form each cookie. Sometimes the cookie dough is a little dry, so you may need to add a little more water. 
8. Pat down cookies with hand.
9. Bake for 18-20min. or just until cookies begin to brown. They will finish baking out of the oven, so  it’s necessary to account for that. 
Enjoy and let me know how you like them.
Now if you’ll excuse me, I’m going to enjoy my soy milk and cookies. After I Instagram them, of course.

Life in Food.

One thing you must know about my family is that there’s something very important to us. Not just my immediate family, but most of my relatives far and near. That important something, is food.

Each (how do I word this)…family, in my family..has its own signature meal. 
My grandmother makes the best gluten ever, but it’s totally different from grandfather’s amazing gluten that happens to be Tenorio tradition. Grandma makes awesome homemade pacoquinha (a Brazilian candy made from peanuts), Grandpa makes the yummiest healthiest cornmeal soup (even Victor likes it). 
Aunt Lidiane makes her own version of fugazza, Aunt Marianna makes the most delicious carrot cake with cocoa icing ever! Uncle Ne makes the ever so awesome sloppy Joe sauce ever ever ever! 
Aunt Ivone makes amazing sauted heart of palm, Aunt Lou makes delish flans for dessert, and well, on goes the list. 
Daddy, besides the traditional Tenorio gluten, makes coconut candy, soup, veggie medleys, and Mommy, makes divine homemade bread, feijoada, corn cake, and and everything and then some more.
I make…well I experiment with things. Sometimes, foods I experiment with don’t..stick (as in nobody eats them), and sometimes, every so often, they do stick around. Namely, lasagna and cinnamon pull apart bread. So far, I’ve made the pull apart bread three times this month. I was pretty satisfied with the results, and neither batch lasted for two days. They just vanished as soon as they were out of the oven, I have a feeling they’ll be around for a while.
Obviously, I’m a great believer food having a big part in family life. To me:
“Families that eat/pray/cook together, stay together!”
You should probably get cookin’ good lookin’!
For recipes and inspiration, check out the Yumm! Recipes! link up top!

“Barbecued” soy protein and Tofu squares with onions and green bell peppers, amazing with a drizzle of lime!

The making of: Coxinha. We made these, Brazilian “dumplings” if you will, this week and had loads of fun. We had a chance to cook, talk and laugh together and it was time well spent. And the products were heavenly!!!

                                                      Hummus, humm haven’t made this in a while..

               Baked olive oil and basil eggplants, I’m not big on eggplants, but these were too too good!

 Last, but most certainly not least, a photo of a food plate made over a campfire times and times ago. I miss camping!!!

Crumbles.

Victor’s Birthday is this Monday.
I’m out of ideas of what to try to bake or make for his birthday.
The cupcakes I made he didn’t eat, and the ones he did eat were with the icing scraped off. Trust me, when I posted on Facebook”Trying to plan a picnic for Victor’s Birthday. .. This is difficult. A picnic already limits your food choices.. and for a picky Boy like my brother?!” I wasn’t kidding about the picky part.
We’re planning on a picnic for Monday. . but that is of course if the sun decides to allow us. So far the weather network says it’s a no-go. Rain all next week. (WHY!!!) (Remind me to do a thankful post on why rain is beneficial and that we should be grateful for it.)
Anyways, I was looking up picnic ideas on foodgawker when a tea cake emerged, and that became coffee cake, and soon I was looking up crumb cake recipes.
So, I tried Tracy’s New York-Style Crumb Cake (with only slight modifications of course.) It felt wonderful to bake it. Smelled delicious! And looks just about right. Now the important part. Does it past the taste test?
Well, the crumb topping does. As the recipe says there will be alot of topping. And after pouring on a thick layer, I left the rest out. (I was scared, my current experiences with baking should sufice as an answer to why.) However, I backed the topping in a seprate dish and as soon as that was done and cooling, Victor’s fingers where somehow on them. He took the tray into the living room with him, and licked off half the dish.
I just hope the rest of the cakes vanishes that quick! (: