Vegan Monster Mud Pie

Happy Halloween!

In honor of this spoooooooky holiday, today’s vegetarian recipe is a dessert sure to bring the heebie jeebies to your dinner table:

Vegan Monster Mud Pie

Instead of pigging out on trick-or-treating candy after dinner, why not bring out this muddy (slightly more healthy just because we’ve added quinoa) dessert filled with creepy crawly worms, spiders, and covered with cobwebs! But beware: this recipe makes a cauldron-full.

Ingredients:

  • 2 cups Quinoa
  • 7 cups coconut milk (unsweetened is best, but if you’re feeling ghoulish go for a fun flavor!)
  • 2/3 c maple syrup or agave
  • 3 tsp vanilla
  • 1/2 tsp salt
  • 1 bag crushed oreos
  • Vegan gummy worms

Decorations:

  • 1 black cauldron
  • Black plastic spiders
  • Spider webs/cob webs
  • (optional) zombie hand

Instructions:

  • Clean out your cauldron. Fill the bottom with a layer of crushed oreo dirt. Put your zombie hand into the cauldron with the fingers reaching up. The zombie hand will be fully covered by the mud pie… a spooky surprise!
  • In a large pot, combine the first 5 ingredients and bring to a boil. Lower the heat and allow the pudding to simmer with lid cracked open for 45-50 minutes or until Quinoa softens.
  • Remove the lid and simmer for 5 minutes until the pudding thickens.
  • Put the pot in the refrigerator and allow pudding to cool for 1 hour.
  • After an hour, layer the quinoa pudding on top of the oreo crumbles. Add another layer of oreo crumbles and place some gummy worms into the ‘dirt’. Continue layering until the zombie hand is completely covered. Make sure the top layer of oreos is nice and thick with lots of icky worms.
  • Cover your cauldron with cob webs and place some spiders in the webs. Place the entire cauldron in the refrigerator and serve chilled!

Turmeric Papaya Shrimp Skewers

Happy Friday!

You know what time it is! It’s vegetarian recipe time… or should we say pescetarian recipe time. This week we’re shouting out to our fish loving friends (and celebration the unseasonably warm weather) with this delicious, nutritious shrimp skewer ! Throw it on the ‘barbie’ this weekend.

This week’s recipe…

Turmeric Papaya Shrimp Skewers

Ingredients:

  • 1 lb Jumbo Shrimp, shelled with tail
  • 1 Tbsp Honey
  • 1 c Tamarind Juice
  • 1 Tsp Turmeric Powder
  • 1 Tsp Curry Powder
  • 1 Tsp Brown Sugar
  • 1/3 Jalapeño, diced
  • 2 Tbsp Sesame Oil
  • 1 Papaya, cubed
  • 2 Tbsp Coconut, shredded

Directions:

  • Combine shrimp, honey, tamarind juice, turmeric powder, curry powder, brown sugar, jalapeño and sesame oil in a large bowl
  • Allow the shrimp to marinade for 30 minutes while you prep the grill
  • Grill the shrimp until cooked through and a bit charred
  • While the shrimp is grilling on one side of the grill, skewer the papaya chunks and grill them lightly on the other side (1-2 minutes)
  • Take the shrimp off the grill and add it to the papaya skewer
  • Top the shrimp skewers with shredded coconut (garnish) and serve hot!

Photo Credit: Flickr Creative Commons & Mike McCune

Nuts About Candlenut!

Candlenut

It’s JUARA’s signature ingredient. It’s also a traditional Indonesian nut used in cooking, JAMU healing, and beauty care. 

Because today is National Nut Day, we’re celebrating the Candlenut!

What It Is

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  • A large, soft nut (similar in look to a Macadamia Nut) with an oil-filled center
  • Comes from a flowering tree found in Indonesia, Malaysia and the Hawaiian Islands
  • Also known as a Kukui Nut, Candlenut necklaces are used in Hawaiian ceremonies

What It Does

Candlenut-cream

  • When crushed, Candlenuts emit a velvety oil that deeply penetrates the skin
  • High in linoleic, linolenic and oleic acids, essential to skin health
  • Conditions dry, rough skin

Photo Credit: Flickr Creative Commons

Ingredient Spotlight: Illipe Butter

From the Majestic Tree in Borneo

Illipe Butter!

Similar to its better known cousin Shea Butter, Illipe Butter comes from the nut of the Shorea Stenoptera. Illipe butter has been used for thousands of years in skincare to treat chronic dry or flaky skin, sometimes even eczema! Take a look at this impressive list of skin benefits:

  • Rich in oleic and linoleic acids (for further reading, check out our post on Omegas!)
  • Skin hydrating and conditioning
  • Creates a protective barrier over the skin because of its high melting point
  • Restores skin elasticity
  • Locks in moisture, which reduces the appearance of fine lines

Impressed by all of the amazing things Illipe Butter can do for you, but not quite sure which products contain it? Here’s a quick list of my favorites:

JUARA Candlenut Body Creme

Candlenut

Lush Dirty Hair Cream

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Burt’s Bees Ultra Conditioning Lip Balm

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Featured Image Photo Credit: Dinesh Valke via Flickr

 

Turmeric & Cumin Roasted Cauliflower

It’s Friday!

You know what time it is… it’s vegetarian recipe time! Try this one out on friends and family (or perhaps that new guy you’re seeing) this weekend 🙂

This week’s recipe…

Turmeric & Cumin Roasted Cauliflower

You can use it as a side dish. You can use it as a main dish. You could even use it as a midday snack! This delicious and nutritious recipe is fun, fast, and easy to make. Serves 2-3, but easily doubles or triples to serve more!

Ingredients:

  • 2 Heads Cauliflower
  • 1 Tsp Salt
  • 1 Tsp Turmeric, shredded
  • 1 Tsp Cumin, ground
  • 1/3 c Cashews, chopped
  • 1/2 c Sesame Oil
  • 1 Tsp Chile Oil
  • 1/2 c Tomatoes, chopped
  • 1/4 c Red Onion, chopped
  • 1/4 c Cilantro, chopped
  • 1 Tsp Olive Oil

Directions:

  • Preheat oven to 350
  • Chop the Cauliflower Heads into bite size pieces.
  • In a large bowl, mix together Cauliflower, Salt, Turmeric, Cumin, Cashews, Sesame Oil and Chile Oil
  • Let the mixture sit for 10 minutes while you mix the salsa
  • In a smaller bowl, combine Tomatoes, Red Onion, Cilantro and Olive Oil. Place in the refrigerator until ready to serve.
  • Spread Cauliflower mixture onto a large baking sheet and place in the oven.
  • Cook for 20-25 minutes or until cauliflower browns on top.
  • Serve on flat plates with a dollop of salsa
  • Enjoy!

Photo Credit: One Girl In The Kitchen via Flickr. Check out her page here!

A Cancer Survivor Speaks

We are honored to receive many positive testimonials here at JUARA.

But when our team came across this one, we were all especially moved… So we’d like to share it with you.

Catherine is a recent JUARA customer with a story of perseverance and hope, and she has taken the time to write this beautiful testimonial. We ask you to take a few moments out of your day to read what she has written.

Dear Juara,

           This is the first actual testimonial I have ever written…
I wanted to thank you for creating products that have helped me so tremendously during a very challenging health crisis.  I am 52 years old and was recently diagnosed with stage IV cancer. The radiation and chemo-therapy treatments caused such dry skin on my face and body to the point that the skin on my body actually looked like a snake in middle of peeling its outer skin. All of my current moisturizers, exfoliators, body products (which were very high end and costly brands) couldn’t help…. I also developed sensitivity after the treatments that i hadn’t experienced before.
           One of my closest friends asked if I had ever used Juara Skincare.  She came by to visit me and brought the Tamarind Tea Hydrating Toner, the Candlenut Body Polish, the Candlenut Body Cream and the Clove Flower and Turmeric Serum.
            In less than 3-4 applications, I began to see a marked difference. Now after 15 radiation treatments and 5 chemo sessions (with more to come), everyone is commenting on my skin… even the team at the oncology center!
Here’s What I’ve Noticed:
– The dead skin on my legs, thighs and arms (which several body polish/exfoliators couldn’t get rid of) was lifted and has not come back
-The body creme has been a life-saver, not greasy, not irritating with a beautiful scent that i do not have adverse reactions to at all, where as I cannot tolerate many other scents since the chemo.
-The facial serum absorbs immediately and leaves my skin so soft and hydrated
But I think the real hero is the Tamarind Tea Hydrating Toner. I never use toners. I don’t have patience or time. And honestly I do not think they are much more than enhanced water, but this is not any of that. It really is a Treatment and I believe it makes the other products perform even better!!!
              Thank you Juara for creating these beautiful products and I am a total devotee  4-ever !!! These products really helped my skin during my cancer treatments and I plan to be using Juara for a very long time.
Warmly,
Catherine
Florida

Cancer is a stranger to no one. We all have a loved one, relative, friend or coworker who has gone to battle against it. This month, as we collaborate with Cancer & Careers to provide women like Catherine with a strong support system, we ask you to discover other brands that support cancer research, survivors and patients.

A Few of Our Favorites

Thank you for reading Catherine’s Story.

Healthy Ways To Satisfy Your Sweet Tooth

Today is National Dessert Day!

That sounds like a sugar, chocolate, whipped cream overload to me… but it doesn’t have to be!

Here are some healthy ways to celebrate the world’s sweetest holiday.

 

Fruit Salad A La Yogurt

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Ingredients

  • 1/2 c Raspberries
  • 1/2 c Blueberries
  • 1/2 c Strawberries, sliced
  • 1 Apple, cubed
  • 2 c Plain Greek Yogurt
  • Dark Chocolate Shavings, garnish

Preparation

Combine raspberries, blueberries, strawberries and apple slices in a bowl.

Into 4 small cups, scoop 1/2 c of Greek Yogurt in each.

Top the 4 cups of yogurt with 4 spoonfuls of fruit salad.

Sprinkle dark chocolate shavings on top, then enjoy!

Chocolate Banana Bites

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Ingredients

  • 2 Bananas, sliced into 1/2 in pieces
  • Dark Chocolate Squares, melted

Preparation

Dip banana slices into melted dark chocolate with a toothpick or fork.

Lay the dipped slices out on a baking sheet.

Freeze the slices for 15 minutes, then enjoy!

Sweet Tooth Trail Mix Balls

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Ingredients

1 c Almonds, chopped

1 c Walnuts, chopped

1/2 c Dark Chocolate Chips

1/2 c Pistachios, chopped

1/4 c Coconut Shavings

1/4 c Dried Cherries

2 Tbsp Honey

Preparation

Cover a cookie sheet with parchment paper.

Combine all ingredients together in a large bowl.

Using a tablespoon, scoop out chunks of the ‘dough’.

Roll the dough in your hands to create a perfectly round ball.

Place the dough balls on the cookie sheet.

Refrigerate for 15 minutes or until slightly hardened, then enjoy!

Images courtesy of Flickr Creative Commons

Kabocha & Red Lentil Soup

Happy Friday!

Friday means it’s vegetarian recipe day! We’re bringing you another soup this week because… well, because soups are delicious and perfect for crisp fall weather.

This week’s recipe…

Yoshiko’s Kabocha & Red Lentil Soup

Inspired by a recipe she found on Oprah’s website, Yoshiko has made this lentil soup entirely her own with coconut oil and chopped walnuts 🙂

Ingredients:

  • 1 lb Kabocha
  • 1 c Red Lentils, Rinsed
  • 1/3 c Dried Apricots
  • 1 Small Onion, Chopped
  • 4 c Vegetable Broth
  • 1/2 c. Coconut Milk
  • 1 Tbsp Coconut Oil
  • Salt & Pepper To Taste
  • 1/4 c Walnuts, Chopped

Directions:

  • Heat oil in a large soup pot.
  • Sautee onion and dried apricot for 5-7 minutes or until onions are clear.
  • Add kabocha, red lentils and broth. Bring to a boil for 5 minutes, then simmer for 25-30 minutes.
  • Add coconut milk and puree soup until smooth, salt & pepper to taste.
  • Serve in shallow bowls with a garnish of chopped walnuts.

Photo Credit Christopher Liang and Flickr Creative Commons

Vegetarian Pasta Fagioli

October is Vegetarian Recipe Month!

And boy do I love vegetarian recipes. Every Friday we’ll be bringing you some JUARA favorites to try out over the weekend.

This week’s recipe…

My Grandmother’s Pasta Fagioli

An Italian favorite and the easiest soup in the whole wide world. Yummy and satisfying 🙂

Ingredients:

  • 1.5 Tbsp Olive Oil
  • 1 Medium Sized Onion, Chopped
  • 3-4 Garlic Cloves, Chopped
  • 1 Medium Sized Carrot, Chopped
  • 14 oz Diced Canned Tomatoes
  • 1/2 c. White Wine
  • 14 oz Cannellini Beans
  • 2 c. Water
  • 6 oz Ditalini
  • 1/4 c. Parmesan Cheese
  • Salt, Pepper & Chile Flakes To Taste
  • Parsley, Chopped

Directions:

  • Heat oil in a large soup pot.
  • Sautee onion, garlic and carrots for 5-7 minutes or until onions are clear.
  • Add wine and simmer for 3 minutes.
  • Add canned tomatoes, water and cannellini beans. Turn heat on low and simmer for 25 minutes.
  • Add parmesan cheese, salt, pepper and chile flakes to taste.
  • Serve in shallow bows with a garnish of chopped parsley.

Photo Courtesy of Flickr Creative Commons