1/30/2017 0 Comments Orange Creamsicle Smoothie1 Serving
INGREDIENTS 1 1/2 frozen bananas 1/2 tsp coconut oil 1/4 tsp vanilla 1 tsp hemp seeds 1 cup non dairy milk 1 large orange frozen ( in slices) INSTRUCTIONS 1. Peel bananas, then, either slice them or cut them in half. Put in freezer overnight. 2. Do the same with the oranges, peel then freeze. 3. Combine all ingredients into a high speed blender. 4. Blend until you have a creamy consistency. 5. If its to thick add small amounts of water until you get the desired consistency. 6. Enjoy the taste of childhood! :)
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1/20/2017 1 Comment Loaded Sweet PotatoGluten- Free
INGREDIENTS 4 medium sweet potatoes -I used Japanese sweet potatoes (Also known as oriental sweet potatoes, these are my favorite!!! If you haven't tried them, you NEED to! ) Lentils 1 1/2 cups dry lentils 1 cup BBQ sauce (I used Annie's Organic Original BBQ Sauce, its GF and Vegan!) 1/4 cup Ketchup ( I use Organicville brand ) 1/2 cup vegetable broth ( more if needed) 2 Tbsp agave 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp chili powder 1 tsp cumin 1/4 tsp cayenne 1/4 tsp salt pepper to taste Toppings 2 cups chopped lettuce 1 cup cashew sour cream Cashew sour cream 1 cup raw cashews 1/2 cups water (more to blend, if needed) 1/4 tsp salt 2 tsp apple cider vinegar juice of half a lemon -Place everything in a blender and blend until smooth and creamy. Adding more water if needed. INSTRUCTIONS 1. Preheat oven to 400 degrees. 2. Pierce each sweet potato several times with a fork or knife. 3. Place on a baking sheet with parchment paper. 4. Bake for about 45 mins to an hour, flipping half way through. 5. Bake until they are soft all the way through and oozing. 6. Cook lentils according to package directions. 7. Transfer lentils to a medium sauce pan. 8. Add the rest of the lentil ingredients and cook on medium heat until everything is heated through. 9. Once sweet potatoes are done, let cool, then cut a slit in the middle of each potato. 10. Add BBQ lentils, chopped lettuce, and cashew sour cream. 1/18/2017 0 Comments Vegan Parmesan CheeseINGREDIENTS
1 cup cashews or almonds 1/4 cup nutritional yeast 1 tsp salt INSTRUCTIONS 1. Combine all ingredients into a small blender 2. Blend until fine and powdery. 3. Store in fridge up to 2 weeks. INGREDIENTS
"Namaste" gluten free, vegan pizza mix, you can buy online. vegan pizza sauce ( I used Bove's) two 8 0z. Packs of mushrooms, rinsed and sliced oregano to top 2 cups cashew cheese vegan parmesan cheese (optional) INSTRUCTIONS 1. Preheat oven 450 degrees 2. Mix pizza crust according to package directions. 3. Bake crust for about 20 mins (according to package instructions) 4. While thats baking, you can slice up your mushrooms, and make cashew cheese if you haven't already. 5. After 20 mins, pull the pizza crust out of the oven. 6. Spread a thin layer of pizza sauce ( not too much or it will get soggy) 7. Add mushrooms. 8. Add cashew cheese in small circles all over the pizza (like the photo above) 9. Bake for another 15 mins or more until the cashew cheese starts to harden on top. 10. Let cool before serving. ***Tip*** 1. This pizza crust works best if you spread it out as thin as possible, even if you don't end up using it all. 2. You can also bake it a little longer than 20 mins when it first goes in the oven, to get a crispier crust. INGREDIENTS
2 sweet potatoes Chickpeas 1 (15 oz.) can garbanzo beans (also called chickpeas) 1/2 cup vegetable broth (more if needed) 1 tsp chili powder 1/4 tsp sea salt 1/4 tsp pepper 1/2 tsp cumin 1/2 tsp garlic powder 1/4 onion powder 2 Tbsp ketchup Tahini Dressing 1/2 cup tahini juice of 1 lemon 1 glove garlic, peeled 1/4 tsp onion powder 1/2 Tbsp dill weed 1/2 tsp salt 1/4 cup water INSTRUCTIONS 1. Preheat oven to 425 degrees. 2. Wash sweet potatoes, then pierce with a fork several times all over. 3. Line a baking sheet with parchment paper or foil and place the potatoes on top. 4. Bake for 45 minutes to an hour, until soft throughout and beginning to ooze. 5. Remove from heat and allow to cool. 6. Next, rinse and drain the chickpeas. 7. Place in a medium skillet, with the rest of the chickpea ingredients. 8. Cook on medium heat (added more veggie broth if needed) until chickpeas are soft and most the liquid is absorbed but not completely. Set aside. 9. For the dressing, combine all ingredients into a small blender and blend until creamy and smooth. 10. Cut sweet potatoes lengthwise, add chickpeas on top, drizzle with tahini dressing. Serve immediately. 1/13/2017 0 Comments Skinny Taco SaladINGREDIENTS
Refried Beans 2 cans pinto beans, rinsed and drained 6 Tbsp tomato paste (quick tip: ketchup will work) 1 cup vegetable broth 1 chopped onion (quick tip: 1/2 -1 Tbsp onion powder) 1/2 tsp garlic powder 1/2 tsp chili powder 1 Tbsp olive oil , (if using chopped onion) Walnut Taco Meat 1/2 cup walnuts (option to soak 2-8 hours) 1 1/2 tsp chili powder 1/2 tsp cumin sea salt to taste Macadamia Sour Cream 1 cup macadamia nuts 2/3 cup water juice of 1 lemon 1/4 tsp sea salt Guacamole 2 ripe avocados juice of 1 lime 1/4 cup salsa 1/2 tsp garlic powder 1/4 tsp salt Other Ingredients chopped greens salsa , for topping blue corn chips, optional (or other gluten free, vegan tortilla style chips) INSTRUCTIONS Refried Beans 1. If using chopped onion, heat oil in a skillet over medium heat. 2. Saute onions until translucent 3. Add in all other ingredients and cook for 5 mins. 4. Once it becomes a thicker consistency, remove from heat. 5. Mash with a potato masher Walnut Taco Meat 1. Combine everything into a food processor and pulse until chunky, not powdery. Macadamia Sour Cream 1. Combine all ingredients into a small high speed blender. 2. Blend until you have a creamy texture, adding water if needed. Guacamole 1. In a medium bowl, Mash avocado leaving it chunky. 2. Add in the rest of the ingredients, mash until everything is combined. Do not stir, this will make your guacamole runny. The Salad 1. If using blue corn chips, add them as you first layer. 2. Next I added my greens. 3. In a thin layer, add refried beans. 4. Then the walnut taco meat. 5. Top with salsa, guacamole, and macadamia sour cream. You can layer this however you would like, be creative and add or take away to your liking. Enjoy! 1/8/2017 0 Comments Cashew Cheese SauceINGREDIENTS
1 1/2 cup raw cashews 1 cup water 3 Tbsp nutritional yeast juice of 1 lemon 1 tsp apple cider vinegar 1/2 tsp garlic power 1/4 tsp black pepper 1/4 tsp salt INSTRUCTIONS 1. Soak cashews in warm water overnight or, for at least 2 hours. ( if in a hurry, you can skip soaking, just make sure you have a good high speed blender.) 2. Drain cashews, if soaking. 3. Combine all ingredients into a high speed blender. 4. Blend until smooth , adding more water if needed to get a creamy consistency . 5. Use as a creamy non- dairy subsitute in place of cheese, sour cream, or as a dip! 6. Store in the fridge for about a week. |
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