Dairy-free Creamed Spinach Dip

This really yummy dip has become one of my husband's favorites. You can find this and other wonderful recipes at goneraw. I have changed this one around a little bit to make it creamier. Hope you enjoy it...guilt free as it is completely healthy!

10 oz fresh organic spinach
1/2 organic red onion
1.5 cups raw almonds (soaked for about 6-8 hours)
1/2 cups raw cashews (soaked for about 2 hours)
1/4 cup organic, cold pressed oilive oil
1 cup water (approx. depending on desired consistency)
lemon juice from 1 large lemon
2 tbsp nutritional flakes
4 small garlic cloves
2 tsp sea salt

Chop spinach and red onion and place in mixing bowl. Put remaining ingredients in food processor and process until smooth. Pour this content into bowl and mix. Chill for 1-2 hours to increase the dip thickness. Garnish with chopped red bell pepper for color. Serve with flax crackers or cut veggies.

Lemon Poppy Teacake

Goop had a wonderful article today about the benefits of vegan, gluten free, sugar-free diets. Read here for more information. Here are some great suggestions about simple replacements to consider on our daily diets:

Instead of Sugar ------------------- use --- agave nectar
"         "    all purpose flour     "  ---- Red Mill Gluten-Free All-Purpose Baking Flour
"         "    vegetable oil          "  ---- Coconut oil

Now, here is a wonderful recipe via Goop

Lemon Poppy Teacake

YIELD: about 10 slices

2/3 cup rice milk

1 tablespoon apple cider vinegar

1⁄4 cup poppy seeds

3/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour

1/2 cup rice flour

1 1/2 tablespoons baking powder

1 teaspoon xanthan gum

1 teaspoon salt

1/2 cup coconut oil, plus more for pan

3/4 cups agave nectar

1/3 cup applesauce

1 teaspoons pure vanilla extract

2 tablespoons pure lemon extract

1 tablespoon lemon zest

Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
Pour the rice milk, apple cider vinegar, and poppy seeds into a small bowl – but do not stir – and set aside. In a medium bowl, whisk together the flour, baking powder, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter, and combine just until all ingredients are blended. The batter will expand slightly.
Pour the batter into the prepared pan and bake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
Let the teacake stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

Beautiful handprinted textiles...

Handprinted Textiles
You can see more at their Etsy Shop

Yes!!! I am finally back on Etsy...

greenrubydesigns.etsy.com

Have fun taking a look at the new items on my shop... I will keep adding more items throughout the week!

Over the knee boots...

Can't wait to get me a pair of these fabulous over the knee boots this fall...

 From top to bottom:

1. Joie Twiggy

2. Jessica Simpson Clancey

3. Via Spiga Nevin

Tomato Bread Salad | Healthy and Green Living

I found this wonderful recipe via Care2 and I absolutely love it. It's wonderful way to use all those recently harvested tomatoes!

Tomato Bread Salad Healthy and Green Living: "Tomato Bread Salad
Serves 6-8
4 large ripe tomatoes
1 whole grain baguette, or 3 cups bread
1/2 sweet onion, diced
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup fresh squeezed tomato juice
1/4 cup extra virgin olive oil
3-4 tablespoons golden balsamic or red wine vinegar
2 teaspoons Ume Plum vinegar or 1 teaspoon sea salt

1. Cut or tear the baguette into bite size pieces and place in a large bowl.
2. Slice each tomato in half. Gently squeeze the juice into a bowl or measuring cup.
(The operative word here is “gently”, and I suggest you wear a full apron to avoid damaging your favorite T-shirt).
You don’t have to squeeze them dry, just enough for at least a half cup of juice.
3. Strain the liquid from the seeds and set aside. Discard the seeds.
4. Combine the juice from the tomatoes with the oil, vinegar, and ume plum vinegar (or salt).
5. Chop the tomatoes into bite size pieces and add to the bowl with the onion, basil and parsley.
6. Pour the dressing over the salad ingredients and toss well, making sure to coat the bread cubes with the liquid. Let sit a few minutes, tossing from time to time to let the flavors absorb"

Small Printable Boxes...

These cute little patterned boxes are perfect for weddings, showers, or just about any occasion. I found this free pattern via Packagetech. Click here to download yours for free, and get creative with it!