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For this recipe, I used the carrot and apple pulp leftover from my juicer. If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit. These are dense and moist…and delicious! These are not gluten-free, but they are wheat-free.
1/3 C each: quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins
Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes. Makes 1 dozen.
*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking. Applesauce is used to replace oil in baking.
NOTE: You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.
- Instead of spelt flour, use brown rice flour.
- Instead of ground flax, use garbanzo bean flour (to reduce the fat).
- Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
- Instead of 1 small banana, use 2.
- Decrease the brown sugar to 1/3 C.
- Omit the apple sauce.
- Decrease the non-dairy milk to 2 T.
- Use pineapple juice for the juice (from the can of pineapple.)
- Decrease the oil to 1 T.
Vesper Peak, WA – Backcountry Ski
This was a trip to remember…Lucky Sevens! 7/07/07. Vesper Peak is accessed from the Mountain Loop Highway, just before Barlow Pass. Take the Sunrise Mine road (#4065) and Sunrise Mine trail (#707).
(Click on a picture to enlarge and view in a photo gallery.)
Some videos of the descent. Despite the sun cups and rain runnels, the corn (snow) was nicely cooked!
I love the following video! I didn’t know that I was being filmed, but this was a euphoric moment. I had to take a minute to savor it, because the descent from Headlee Pass was steep, narrow, and not a place where I wanted to fall!
Here is a video of the main creek crossing:
I stopped for a late lunch at the Living Well Bistro on my way home from visiting family in Oregon this past weekend. This is a relatively new addition to the vegan restaurant listings for Portland, Oregon on Happy Cow. The man at the counter said that the Bistro opened up about 8-9 months ago. I’m ecstatic that I discovered it. It’s located just inside the Adventist Medical Center.
As a health care provider who is constantly frustrated with the nutrient-poor food served in “typical” hospitals and nursing homes, I still can’t contain my enthusiasm about dining in a 100% Plant-Based restaurant inside a hospital. Pinch me! This gives me hope for the future of health care.
I looked on the Adventist Health website and found that the hospital also has a Garden Cafe, which “…embraces the Adventist position of practicing a vegetarian lifestyle to support the holistic nature of humankind. All food or beverages consumed should honor and glorify God and preserve the health of the body, mind and spirit.”
You can poke around this website to learn more about the Adventist Health Studies (AHS) at Loma Linda University. AHS are “long-term studies exploring the links between lifestyle, diet, and disease among Seventh-day Adventists.”
I found out that, of the 96,000 AHS-2 study participants…
- 8% are vegan
- 28% are lacto-ovo vegetarian
- 10% are pesco-vegetarian
- 6% are semi-vegetarian (eating meat/fish less than once per week)
- 48% are non-vegetarian.
So how do those numbers compare to the U.S. general public?
According to the 2011 Harris Interactive survey (conducted on behalf of the Vegetarian Resource Group)…
- 5% are vegetarian
- Half of the vegetarians are vegan (2 1/2%)
That’s quite a difference. Those numbers are WAY too low! No wonder that the Adventist Health studies provide so much information on the benefits of plant-based eating.
Now…let’s enter the Living Well Bistro…
The Living Well Bistro Menu features breakfast items, appetizers, soups, salads, whole grain bread, flax crackers, tacos, live pasta, naan pizzas (with Daiya vegan cheese), rice/quinoa bowls, wraps, desserts, smoothies, and other beverages: A vegan’s dream come true!
On one side of the Bistro is a display of kitchen items for purchase…
I smiled W-I-D-E when I saw all the vegan cookbooks on display!
Dr. Neal Barnard is a doctor you can trust with your precious health…
“A whole wheat tortilla filled with our sunflower pate, cucumbers, bell pepper, tomatoes, carrots and seasonal greens finished with a creamy dill dressing”
I grabbed a Banana Almond Smoothie for the road…
“Bananas, almond butter and dates blended in rice milk”
Just like the Terminator said…
“I’LL BE BACK.”
Yeah, I’m loving it…my Omega 8003 Juicer. I mentioned recently that I’m back juicing again. In fact, if I have to go a day without fresh fruit & veggie juice I feel deprived. I crave it!
What’s fabulous is that my juicer also makes Frosties!
What is a Frosty? It is a creamy, fruity, soft-serve frozen dessert made from 100% frozen fruit pushed through the juicer using the blank plate.
Have you had your Frosty today?
Bubba is a 13 year old Nubian wether (castrated male goat) who lives at New Moon Farm Goat Rescue & Sanctuary. Before coming to the rescue he was attacked by dogs, which injured his hind legs. He walks more slowly than the rest, but he still gets around. Bubba is too sweet for words. No one can resist his charm!
When I went vegan in August of 2008, I was compelled to also help “farm” animals in a direct, “hands-on” way. I was so fortunate to discover New Moon Farm right near my house. I think the animals benefit me more than I help them! I encourage everyone to get involved with your local animal sanctuary.
My 2011 trip to Kauai wasn’t my first visit to the island, but it was the first time going as a vegan. I was pleased to discover that it’s quite simple to find tasty vegan food all over the island. I had one bad experience, but hopefully it was a learning experience for all involved.
I vacationed at the Marriott’s Waiohai Beach Club (on Poipu Beach) with my husband and parents (thanks mom & dad!). We ate local fresh fruit every morning and cooked most dinners in the condo. The lunch meal was typically the meal “out.”
I’ll start the tour of Kauai’s vegan eats on the South shore and work my way north…
FARMER’S MARKETS – You can’t beat the fresh fruit of Hawaii. At the beginning of your trip, find out where and when the Farmer’s Markets will be. Only then plan your other activities. Arrive early and bring cash!
LIVING FOODS MARKET – Located in the Kukuiula Village (2829 Ala Kalanikaumaka #24), in Koloa.
We picked up some hummus and tabbouleh to take hiking on the Alakai Swamp Trail.
DA CRACK – Located at 2827 Poipu Road, in Poipu.
“Da Most Bang For Your Buck” is true! This is a “take-out only” Mexican food place. I appreciated that the Veggie Burrito/Veggie Soft Taco are vegan. I didn’t have to say “No cheese, please!”
Puka veggie dogs are made from soy and wheat gluten. The bread is dairy- and egg-free. Have the Lilikoi Mustard and Tropical Relishes (dairy-free), but avoid the other sauces (which contain milk.) (Here is the Puka Dog FAQ page.)
PAPALANI GELATO – Located in the Poipu Shopping Village, in Koloa.
There is a whole section of dairy-free Sorbetto, and the sugar cones are vegan. With so many flavors, you’ll need to keep coming back! Here, I had lime on the bottom and pineapple on top…
ROY’S POIPU BAR & GRILL – Located in the Poipu Shopping Village, in Koloa
Our one bad experience. Here‘s the story…
Walking through the shopping village, I noticed the Roy’s “Vegetarian Menu” and the “Vegan Chocolate Souffle.” I figured that if a vegan dessert was on the menu, then Roy’s could accommodate vegans for dinner, too. The “Vegetarian Menu” looked perfectly acceptable. So, contrary to my usual frugal nature, I decided to splurge on fine dining.
Once seated, the waiter brought out edamame to eat while reviewing the menu. We stated that we are vegan, and immediately double-checked that the edamame was not cooked in butter. “No, cooked in oil.”
We ordered the Fresh Seasonal Vegetable Medley (“Chef’s Way”) and said, “That’s vegan, right?” Everything seemed fine, but when the waiter presented our plates, he described a risotto and used the word “butter.”
- “Vegan butter?”
- The waiter went to the kitchen.
- He came back, “It’s cream.” I had to explain that cream is dairy.
- The waiter was flustered. I was annoyed.
- We ate steak fries instead.
- Finally, I ordered the VEGAN Chocolate Souffle. At least it delivered! It was super decadent.
- I typed a complaint on the Roy’s website. I stated that I was drawn in by the Vegan Chocolate Souffle, and that I’d assumed that since Roy’s was offering a vegan dessert, it meant that a vegan could reasonably expect a vegan dinner, too.
A few days later, I received a phone call from the manager of Roy’s, who apologized to me for the debacle. Staff training was underway. She confirmed my suspicions that the appetizer was cooked in butter. Our $85 bill was refunded.
Moral of the story…don’t assume that vegan dessert means vegan dinner. We asked questions and explained our dietary preference, yet we still got into trouble. Hopefully some good came from our experience and the next vegan customer didn’t have to eat unwanted dairy products!
My Recommendation: Save your dinner dollars, but have dessert!
KAUAI EAST SHORE
PAPAYA’S NATURAL FOODS – Located at Kauai Village Shopping Center (4-831 Kuhio Hwy), in Kapa’a
Do your grocery shopping here! You’ll find every-vegan-thing that you need, to stock up your condo timeshare or hotel room. There are plenty of vegan options for a “grab & go” picnic lunch…check out the cafe. We picked up some Daiya Pepperjack Shreds to make nachos with fresh mango salsa…
RAINBOW LIVING FOODS - Located at 4-1384 Kuhio Hwy, in Kapa’a (behind the set of shops on the highway.)
I have a confession to make: I was almost too cheap to dine here. What a mistake that would have been! This Rainbow Veggie Wrap with Creamy Lime Dressing was probably the best meal of my trip (and I ate some good stuff!) I think it cost something like $11, which (for me) is a little pricey for lunch, but guess what? It was totally worth it. Don’t leave Kauai without stopping here.
KAUAI NORTH SHORE
THE HEALTHY HUT NATURAL FOOD STORE – Located at 4270 Kilauea Road, in Kilauea
It’s a small store, but it gets the job done.
KILAUEA BAKERY & PAU HANA PIZZA – Located at Kong Lung Center (2484 Keneke St), in Kilauea
Outstanding vegan cake! I had to try every flavor: Coconut, Banana, Macadamia Mocha, and Chocolate Raspberry. Hopefully they still sell them. I’d check ahead, because otherwise, this place really needs some veganizing!
As of February 2012, according to this website about the Kong Lung Historic Market Center, the bakery is advertising a gluten-free, sugar-free, vegan muffin. I’m not sure that sounds too exciting when on vacation. I hope that’s not their only vegan pastry option!
BANANA JOE’S FRUITSTAND – Located at 5-2719 Kuhio Highway, in Kilauea
Pick up some fresh fruit, but don’t leave until you eat a refreshing banana pineapple “Frosty,” made from 100% frozen fruit pushed through a juicer. This is better than soft-serve ice cream, because it’s naturally vegan. (Banana Joe’s inspired me to make my own homemade Frosties at home, with my Omega Juicer.)
HARVEST MARKET – Located at 5-5161 Kuhio Hwy, in Hanalei
This natural food store kicks some butt. Shop for your groceries or grab some food to take to the beach. I bought a scrumptious Tempeh BLT Sandwich and some Uncle Eddie’s Molasses cookies.
Fresh mexican food and seasoned tofu is available! Avocado instead of cheese makes a better taco. It’s cash only, so be prepared! This website has a picture of the walk up window…it’s another “take-out only” restaurant.
Admire the fishes…Don’t eat them.
Have you ever tried Bob’s Red Mill Gluten Free Pancake Mix? If you haven’t, you should! If you don’t have Celiac Disease (Sprue), gluten intolerance or a wheat allergy, don’t let that stop you. Personally, I like to “diversify” my grain consumption. This mix uses potato starch, sorghum flour, tapioca flour, and corn flour.
I actually discovered this product when looking for a vegan pancake mix while vacationing in Kauai. It impressed me so much that I still buy it, even at home.
- 1 1/2 C pancake mix
1 egg(*Use a mashed banana instead)
- 3/4 C milk
- 1 T oil
I use 1/2 cup non-dairy milk and 1/4 cup juice instead of all milk. Organic apple juice is good. I also add 1 teaspoon cinnamon and 1 tablespoon chopped walnuts or hazelnuts. Add a little extra water to thin the batter…about 1/3 cup.
For Hawaii-style pancakes, use pineapple juice, macadamia nuts, and add a tablespoon of shredded coconut..Mmm!
At home, I like to put maple syrup and jam on my cakes.
“Contrary to popular opinion, healthy and tasty are not mutually exclusive.”
These pictures were taken at the U-District location of Chaco Canyon Organic Cafe.
The Chaco Canyon menu features sandwiches, grain bowls, raw entrees, salads, soups, fresh juices, smoothies, all day breakfast, and weekend brunch.
The whole restaurant is VEGAN!
BBQ CHERRY BOWL (a monthly special)
It featured a tart cherry BBQ sauce over rice, with grilled baby bok choy, tempeh bacon, pickled radish, and picked baby turnips.
BROCCOLI SOUP & QUINOA
TEMPEH BACON & SCRAMBLE