Healthy Happy Hippie

This is a blog documenting my journeys as I go through and experience life. There is a strong focus on vegan food and healthy living. Liebster Follow Stacey Vegas's board Healthy Happy Hippie on Pinterest.
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Spring was almost here; we sprung forward only to be hit in the face with blowing snow. 

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The way I see it, selon moi, if I keep eating salads and spring-y foods, then maybe the cold and snow will melt away.

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So here you have it, my Almost Spring Salad

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Almost Spring Salad Recipe (gluten free; serves 1)

Ingredients:

  • 2 cups washed baby kale
  • 1/4 cup sprouts
  • 1 small handful chopped baby carrots
  • 1/4 cup chopped apple (I used ambrosia)
  • 1 tbsp dried goji berries
  • 1 tbsp dried cranberries
  • 1 tbsp granola (to make gluten free, use gluten free granola)
  • dressing of choice, to taste (I used raspberry merlot–use gluten free if necessary)

Instructions:

  1. Make a bed of kale
  2. Centre the sprouts on top of the kale
  3. Sprinkle the rest of the ingredients, save the dressing, in a circle around the sprouts
  4. Drizzle dressing on top

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So, Whole Foods tweeted thus:

And I thus obliged:

Now, I hope you’ll forgive me for (a) my absence and (b) my lack of small talk, as I have been, and still am, drowning in papers. Take a quick starter salad recipe as a reminder that I am still here, and look forward to MANY new posts starting in May.

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Vying for Spring Salad (serves 1 as either a starter or a snack)

Ingredients:

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  • 2 cups baby kale
  • 1/4 cup sprouts
  • 1-2 baby carrots, grated or sliced thinly with a peeler
  • 1 tablespoon cooked whole kamut, or other large whole grain
  • 1 tablespoon dried cranberries
  • 2 tablespoons, or to taste, raspberry merlot salad dressing

Directions:

  1. Put kale in bowl
  2. Put sprouts on top in the centre
  3. Lay the carrot around the sprouts, forming a circle
  4. Sprink the kamut and cranberries on the carrots
  5. Add dressing

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Sometimes things sneak up on you. One such thing is exam season. Another is the winter break. Et, tout a coup, you have only a few measly weeks to buy everyone a thoughtful gift and plan a solstice party. So, here’s an easy recipe that’s quick to execute. Hopefully these tasty taters will help get you through the December doom. 

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Sweet Potato Home Fries Recipe (Gluten Free)

Ingredients:

  • 1 Package Frozen Diced Sweet Potatoes*
  • 1 Small Onion (I used a red onion), chopped
  • 1/4 - 1/2 tsp Pumpkin Pie Seasoning
  • Sea Salt to taste
  • Cooking Spray

Directions:

  1. Spray medium pan with cooking spray and add the onions
  2. Brown the onions over medium-high heat
  3. Add package of sweet potatoes to pan and turn down heat to medium-low until they thaw
  4. Once potatoes are thawed, return pan to medium high heat, add seasoning and salt to taste, and cook potatoes until browned

Read More

http://ayearofmennonitecooking.blogspot.ca/2010/02/love-of-learning-warm-graham-muffins.html

Veganized by me:

Graham Muffins makes 12

Ingredients:

  • 1 cup graham flour
  • 1 cup whole wheat pastry flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground chia seeds (or flax seeds) + 1 tbsp water
  • 3/4 cup nondairy milk
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce

Directions:

  • Preheat oven to 425℉, grease or line muffin tins (or use non-stick)
  • Mix together the ground chia seeds and water, set aside until gelled
  • Sift together the flours, baking powder, and salt
  • In another bowl, mix together the nondairy milk, brown sugar, applesauce, and gelled chia mixture
  • Add wet to dry and mix until combined
  • Fold in any desired mix-ins (such as chocolate chips, raisins, etc.)
  • Spoon or pour batter into muffin tins, and bake for ~20 minutes

So, my first week of university has officially come to a close. It’s 9 o’clock Monday morning, and I have nowhere to be until noon. I should be running right now, but, alas, the treadmill in my residence is broken, so I’ll run tonight at home. Home is a strange word for me right now, as I am not quite sure to where it refers. Is home my residence? Or, is home the house in which my parents live, and to where I will return in late May? In truth, Larry, my cat, lives with my parents, and home is where the cat is. Or heart, they’re synonymous really.

Home is also associated with warm baked goods, and the smell of freshly baked bread; whereas residence is associated with compromise and the smell of your suitemates’ bacon. I miss the smell of home, especially in the fall when I bake with pumpkin and cinnamon and the whole house smells like a festive treat.

Here are some recipes to smell up your house and get you ready for fall, or at least mask the smell of your suitemates cooking.

Caffè Americano - a must for any student

Apple Cinnamon Muffins & Apple Cinnamon Oats 4-1

Cinnamon Bread for the breadmaker 

Maple Walnut Oat Muffins - as featured by JL

Happy fall everyone! Bon automne tout le monde!

Share your photos of autumn, and all your lovely fall recipes.

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** Correction: In a previous blog post I stated that the university which I attend has 50,000 people. I was wrong, according to Toronto Life Magazine, the downtown campus (there are three campuses) alone has 71,000. I apologize for this error, as it was simply a case of not bothering to do the research.

What is happening right now? Could it be I have some free time? Impossible! I know I have been neglectful of the blog lately, which is especially bad since it is MoFO, but I have been very busy. Yesterday I went to my first university lecture. I was in a lecture hall with 1200 other people. Seeing as the university has roughly 50,000 students, I figure 1200 isn’t so crowded. 

I also want to thank JL of JL Goes Vegan for featuring my Maple Walnut Oat muffins in her MoFO week one roundup

Here’s a recipe that is sure to take my mind off of classes and books, and the aneurysm caused by the bookstore receipt. 

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Tofu Brownies Recipe prep time: 10 min, total time: 70 min

Ingredients:

  • 1 package (530 grams) silken tofu
  • 1 cup spelt flour
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup chopped almonds, or walnuts, or pecans

Directions:

  1. Preheat oven to 350℉
  2. Grease 9” x 9” baking dish
  3. Add all ingredients, save last 3, to a blender, and blend until consistent
  4. Mix in baking powder
  5. Fold in chocolate and nuts
  6. Pour into baking dish, and smooth to an even height (the batter will be quite thick, and won’t smooth out in the oven)
  7. Bake for an hour, let cool before slicing and serving 

(Part of the Breakfast 4-1 series)

It’s MoFo day two, and I have had a really long day. I moved today, into residence at the university which I attend. I just returned from a frosh event, and even though it’s only 9pm, I am ready to go to bed. I’ll have more free time tomorrow morning for a more elaborate post, but for now this must suffice.

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Apple Cinnamon Oats 4-1

Ingredients:

  • 1/2 cup oats
  • 1 cup water
  • 1 apple, diced
  • 1 tsp cinnamon

Directions: 

  1. Mix everything together in pot, and cook on stove until water is absorbed.
  2. Serve with optional mix-ins: brown sugar, maple syrup, walnuts, etc.

Today is September 1, which means it is the first day of Vegan Mofo! I don’t have a theme, or even a plan, but I will be participating! September, however, is not the best month in terms of having free time. As some of you know, I am starting university next week, and am moving to residence on Labour Day. After I move in I have frosh week, followed by one of my best friend’s birthday, and, finally, my first week of classes. I don’t even know if I’ll have time to make it to the annual Vegetarian Food Festival. Fortunately, my residence is suite-style, which means I have a private bedroom (which locks), and I share a living area, kitchen, and two bathrooms with five other women (two of whom are vegan, which makes sharing the kitchen a little easier). 

University is all about starting a new chapter in one’s life, and falling off the cliff of childhood innocence into the abyss of adulthood, and no one is there to catch you. Well, there’s always muffins.

The rye flour in these muffins is a nod to the quintessential American byronic hero: Holden Caulfield, the catcher in the rye. The semi-sweet chocolate walks a line between absolutes, and captures the bittersweet nature of maturation and transition. 

Chocolate in the Rye; or, Holden Caulfield Muffins (makes 6)

Ingredients:

  • 1 cup rye flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened plain non dairy milk (I recommend almond)
  • 2 tbsp agave nectar
  • 2 tsp chia seeds + 2 tbsp water
  • 1/2 semi-sweet chocolate chips

Directions:

  1. Preheat oven to 400℉
  2. Mix together chia seeds and water, set aside to gel
  3. Grease muffin tin, or spray with cooking spray
  4. In a large bowl mix together the flour, baking powder, cinnamon, and salt
  5. In a separate bowl combine the non dairy milk, agave, and chia seed mixture
  6. Add wet to dry and mix
  7. Fold in chocolate chips
  8. Spoon batter into muffin tin and bake for ~17 minutes, or until toothpick inserted into center comes out clean
  9. Allow muffins to cool in tin for a few minutes before moving to cooling rack

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Here’s a link to a post I wrote on my personal blog in defence of my major.

This past weekend, I was supposed to visit my grandfather. However, on Saturday I ended up getting new glasses. Just as I was supposed to visit my grandfather this weekend, I was supposed to get my classes on Friday. I ended up getting them on Saturday, because the first lenscrafters to which I went did not have the frames I liked in black, so I went to a different one the next day. 

Here’s me with my new glasses (right).

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The metamorphic magic which turns frames with lenses into spectacular spectacles takes roughly two hours. Seeing as I had some time to kill, I bought a new pair of jeans (at 40% off), and then went out for lunch. I went to Pizzaiolo with my mother. Upon walking in, I was disappointed that my favourite pizza option, the Whole Wheat Diana, was unavailable as a slice; however, upon overhearing my dissatisfaction, the (presumed) manager made a fresh pizza to be offered as slices! After the pizza I went across the street and got an iced coffee before heading to a small organic grocer. The produce was phenomenally priced, so, naturally, I bought quite a bit. I got organic sweet potatoes, fresh Ontario peaches and macintosh apples, zucchinis, and a big basket of blackberries. Indeed, I currently have more overripe berries than I can handle. I made muffins; my mother had them with her waffles; I made a crisp.

Blackberry Crisp Recipe

Ingredients

  • 1 cup blackberries
  • 1 tbsp all purpose flour
  • 1/4 cup rolled oats
  • 1 tbsp brown sugar
  • 1 tbsp all purpose flour
  • 2 margarine
  • pinch cinnamon

Directions:

  1. Preheat oven to 400℉
  2. Combine blackberries and 1 tbsp flour in a bowl
  3. In another bowl combine remaining ingredients
  4. Pour blackberry mixture into bottom of oven proof dish (or make individual portions in small ramekins) (I made mine, pictured, in pre-baked tart shells)
  5. Bake until top is browned and filling bubbles, ~15 minutes