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Julie Morris
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  • Los Angeles, CA
  • United States
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Profile Information

Favorite Vega Product
Natural Whole Food Health Optimizer
Tell us a little more about yourself
I'm a Los Angeles-based writer, graphic designer, and healthy food chef.

Julie Morris's Blog

No Bake Brownies

The brownie universe isn’t exactly full of surprises. The combination of sugar, butter, flour, chocolate, eggs, a few extraneous ingredients, plus a little oven time, inevitably leads to some form of brownie action. Of course, the resulting degree of deliciousness is all in the details — just talk to the adamant nut-adders, the chocolate chip enthusiasts, or the “fudgy” versus “cakey” people that can seemingly never agree. Yet, by and… Continue

Posted on July 15, 2010 at 8:19am — 11 Comments

Free Superfood E-Book Giveaway!



Superfoods are exhilarating. Health is empowering. Recipes connect us. And free things . . . well, free things just rock.



Here’s the fun news. I’ve put together a gorgeous superfood recipe e-book on how to use some of the most nutrient-dense foods around: A Day of Superfoods - 5 easy natural recipes for feeling fabulous, morning to…
Continue

Posted on May 13, 2010 at 2:00pm — 6 Comments

Green Mango Dessert Smoothie

This is a tale of a treat with an identity crisis. Technically, it's a smoothie because it

A) is made in a blender

B) has fruit

C) includes a little nutrient-rich protein powder

D) is kinda an ugly green color (a non-essential but frequent result of smoothie making).



Yet there's something about this blend, with its thick frosty creamy mangos and sweetly inviting flavor that makes it… Continue

Posted on March 18, 2010 at 9:19am — 2 Comments

Sneaky Secrets To Making Energy-Packed Fruit Tarts

A wise man once said, “Good things come to those who wait.” Yeah well, clearly he wasn’t having a dessert craving.



Making good, healthy desserts doesn’t have to steal away an afternoon of baking (or 12 hours waiting on a dehydrator). One of my favorite desserts - beautiful, fresh fruit energy tarts - take just 10 minutes start-to-finish. Thanks to using simple healthy substitutions and time-saving tricks, these tarts emanate big… Continue

Posted on September 2, 2009 at 1:49pm — 4 Comments

New Recipe: Acai Fudge

I had every intention of going for a run this afternoon. Got my tank and shorts on, tied up my shoelaces, cued up my stopwatch. But a great idea is not always on schedule, and right as I took a step outside the front door, it hit me: Acai fudge. Wow. I bet I could make a killer acai fudge.



Now, I may be young, but I’m wise enough to know that some things in life must not be kept waiting. Things, that is, such as a really great… Continue

Posted on August 11, 2009 at 7:18pm — 3 Comments

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At 4:51am on July 4, 2011, shannonmarie said…
Just thinking of you. I was asked to make a raw dessert for someone new to my church. Guess what? She has the same name as you. Too funny.
At 12:25am on May 15, 2010, Jeri Taira said…
Can't wait for your video :D Thanks.
At 6:16pm on May 14, 2010, Jeri Taira said…
I made your No Bake Brownies and dusted it with Whole Food Optimizer in Choco. It was awesome! It was already awesome before I dusted it. Amazing! Please do blog this :D

Thank You,
Jeri - Oahu
At 11:08am on August 14, 2009, samir said…
do you know Egyptian Koshary Recipe ?
try do it hahaha


Ingredients
1 cup brown lentils
1 cup rice (I used brown and wild rice blend)
1/2 pound whole grain pasta
1 1/2 teaspoon Salt

For the fried onions :
2 medium onions,sliced
2 tablespoon vegetable oil or extra virgin olive oil

For Spicy tomato sauce(salsa)
2 cups tomato puree or 1 can(8 oz) crushed tomatoes
1/2 a medium onion,finely chopped.
3 garlic cloves, finely chopped.
1 teaspoon hot chili powder
1 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Tablespoon white vinegar
1 tablespoon vegetable oil or extra virgin olive oil

Method
Cook lentils ,pasta and rice
Cook all the 3 separately in salted water.
Cook the rice with 2 cups of water and some salt until tender but not mushy.set aside.
Cook the pasta in salted water until al dente,drain and set aside.
Cook the lentil in 2cups of salted water until tender about 30 minutes in a covered skillet and 9-10 minutes in a pressure cooker on medium heat.drain any excess water.

Fry the Onions
Heat the oil in a large pan,add the onions and saute until nicely brown,stir occasionally.When done transfer on to a paper towel to strain excess oil.
Prepare the tomato sauce
In the same pan ,Saute onions until soft, then add garlic and fry to a pale brown. Add tomato puree,chili powder,cumin and simmer for 15-20 minutes, until sauce is cooked and becomes thick . Add vinegar ,pepper and salt, cook 2-3 more minutes .
To serve
Arrange a layer of cooked pasta,lentils and rice on each of the serving plates.Top with tomato sauce and garnish with fried onions and cooked chickpeas .Serve with a bowl full of Dakka on side.


Suggested Accompaniment - Dakka(Vinegar cumin garlic sauce)
Ingredients needed:
2 teaspoon cumin seeds ,coarsely ground
4 garlic cloves
1/2 a cup of vinegar
1/2 a cup of hot water
1 teaspoon of hot chili
salt and pepper

To make Dakka :
Take garlic cloves and hit them with the end of the knife, but don't break them up. Add into white vinegar and water mix. Add some cumin and coriander into the vinegar as well as salt and pepper and hot chili. Stir and let sit for an hour.Serve on side with Koshary.

egyptian say
we belhana we alshefa haha
i hope you like it
At 9:01pm on June 15, 2009, Anthony Rosenfeld said…
Ah yes, that makes sense. I've made a similar sauce in the past using capers. Olives, capers, anchovies and I guess dulse all add a load of taste to a sauce.

I forgot aobut that cake. That was really good... Quite moist. No worries if you don't have the recipe. I tried making a version of it from memory but it bombed... I'm not really a desert person. I tend to create on the fly with recipes and you can't do that as much with deserts because amounts need to be exact.
At 9:44pm on June 10, 2009, Stelle Sepidoza said…
Hey julie!! I tried both the Mint ice cream bars and the zucchini fettucini. Both tasted delish!! I can't believe eating raw is so easy, thanks for the recipes!
At 9:58am on May 29, 2009, Vega Kelly said…
LOVED your asian carrot salad! Made it for dinner last night and sat out on the patio with my family. A great new fave it our house!
 
 
 

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