1 cup cashews
2 Tbsp tahini
1/2 a lemon, juiced
1 lime, juiced
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp dill
1/2 cup water (more if needed)
1. Combine all ingredients in a high speed blender.
2. Blend until creamy and smooth. Adding more water if needed (small amounts at a time)
3. Serve over your favorite vegan dish. My favorite recipe to serve this with is my Falafel Lettuce Wraps.
1 1/2 cups of organic cane sugar
1/4 cup coconut oil
2-3 Tbsp poppy seeds
5-8 drops Lemongrass essential oil
6 drops Lavender essential oil
1. In a medium size mixing bowl combine sugar and coconut oil. ( using a fork works well.)
2. Add more sugar or oil to make the right consistency, you don't want it to be too wet but enough to exfoliate your skin.
3. Next mix in the poppy seeds, and essential oils until everything is well combined.
4. Scoop into a glass container or jar with a lid.
5. Use on wet skin, moving in a circular motion.
6. Show off your silky skin!
1 15 oz can chickpea, drained and rinsed
1/2 cup onion, diced
1 cup fresh parsley
1 cup fresh cilantro
1 tsp salt
1/4 tsp ground black pepper
1 tsp garlic powder
2 tsp cumin
2 tsp baking powder
2 Tbsp ground flaxseed
1 Tbsp olive oil
Green leaf lettuce leaves
Tahini Dill Dressing
shredded purple cabbage
1. Preheat oven to 400 degrees
2. Add chickpeas, onions, parsley and cilantro to your food processor. Blend until everything is well combined but still chunky.
3. Add salt, pepper, garlic powder, cumin, baking powder and flaxseed. Continue processing until it starts forming a ball or clumping together in the food processor.
4. Line a baking sheet with parchment paper.
5. Roll about 2 Tbsp of falafel mixture into balls with your hands, then flatten into patties and place on baking sheet evenly spaced.
6. Bake for 20 minutes, flip and bake for 10-15 minutes , until golden brown.
7. Remove from oven, serve on a lettuce leaves with Tahini Dill Dressing and toppings of your choice.
14 oz. stir-fry rice noodles (flat pad thai noodles)
1 head broccoli, cut into florets
2 gloves garlic, minced
2 Tbsp olive oil
1 cup carrot matchsticks
1 cup purple cabbage, shredded
1/2 cup crushed peanuts
1/4 cup gluten free Tamari sauce
1/4 cup coconut aminos
1/2 cup coconut palm sugar
2 Tbsp apple cider vinegar
2 Tbsp tomato paste
juice of 2 limes
1/2 tsp garlic powder
1/2 tsp onion powder
1. Cook pad thai noodles according to package instructions (al dente) Set aside.
2. While that is cooking make the sauce by combining sauce ingredients in a small bowl and whisk everything together. Set aside.
3. In a wok or large pan, heat 1 Tbsp olive oil, add garlic cook until fragrant.
4. Add 1 Tbsp olive oil, broccoli, purple cabbage, and carrot sticks, in that order, leaving about 2 minutes between each veggie.
5. Stir-fry veggies until cooked yet still crunchy.
6. Add the pad thai noodles to the pan with veggies then pour sauce over top.
7. Mix until well combined and everything is warm and heated through.
8. Serve warm , sprinkle with crushed peanuts or sprouts.
4 ripe bananas
1/2 cup coconut milk
2 1/2 cups all purpose flour or whole wheat
1 1/2 tsp baking powder
1/2 cup coconut sugar
1/4 cup coconut oil
1 tsp vanilla extract
1/2 cup vegan chocolate chips ( I used the Enjoy Life Brand)
*Preheat oven 355 degrees
1. In a blender or food processor, blend bananas and coconut milk until smooth. Set aside
2. In a medium sized bowl whisk together the rest of the ingredients, except the chocolate chips.
3. Add in the banana and coconut milk, mix until everything is well combined.
4. Add chocolate chips. Stir well.
5. Lightly grease a 12 cup muffin pan.
6. Scoop batter into each muffin cup.
7. Bake for 20-25 minutes until the center is cooked the entire way through. (Place a toothpick in the center of the muffin and it comes out clean.)
8. Let cool 5 minutes before serving.
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