Asian Inspired Marinade or Sauce

This sauce was throw together last minute and I used it to top some vegetables (peppers, broccoli, kale, and mushrooms) I lightly cooked in a saute pan with white cooking wine and rice vinegar.

Ingredients:
4 tbsp vegetable broth
2 tbsp soy sauce (or Bragg Aminos)
2 tbsp coconut Amino
4 tbsp coconut nectar
3 tsp avocado oil
2 tbsp Umi Plum Vinegar
2 tsp ginger paste
1 tsp garlic paste

Procedure:
Simply mix everything and stir well. Add to vegetables either after cooking or cook vegetables in the sauce. This stores well in the fridge for a week or so and makes a decent amount and can be used on all sorts of dishes.

Pumpkin Nicecream (Vegan, GF, Sugar Free)

This was so satisfying!!!

Ingredients:
2 frozen bananas
1 scoop Plant Fusion protein powder (vanilla)
1/4 cup (roughly) almond milk
1 tsp pumpkin pie spice
1 tbsp raw almond butter
1/3 cup pumpkin puree

blend everything and add some Raw Core Love (@Muma_Health) and some pumpkin pie spice.

Pumpkin Cookie Dough Bowl (Vegan, Sugar Free, Gluten Free

Super easy and very nourishing!

Ingredients:

2 persimmon (cut up)

1/4 cup Gluten free oats

1/4 cup almond milk

1/4 tsp pumpkin pie spice

1/2 cup organic butternut squash puree

1 scoop Plant Fusion vanilla protein powder

handful of Enjoy Life Choc Chips

Blend everything except chocoloate chips. Once in a bowl, fold in chocolate chips and sprinkle some extra pumpkin pie spice on top! Enjoy at room temperature or heated up or with some graham crackers. 

Gluten Free Nut Free Vegan Pumpkin Chocolate Chip Protein Muffins

I tried several different combinations and this one seems to be the most flavorful and moist so far.

Ingredients:
1/3 cup each: sorghum, amaranth, and buckwheat flours
1/3 cup pumpkin puree

1/2 cup Sweet White Rice Flour

1/2 cup Arrowroot starch

1 ½ tsp baking powder

1/2 cup Plant Fusion protein powder (I used vanilla flavor)

¼ cup coconut sugar or coconut nectar blonde

¼ tsp sea salt

1 cup water
1 Ener-G egg

1/3 cup unsweetened almond milk (Califia brand)

1 teaspoon of each - ground ginger, cinnamon, and nutmeg

1/2 teaspoon cardamom (this can be omitted if you don't like it)

2 tablespoons coconut oil

1/3 cup Enjoy Life chocolate chips (mini size)

Procedure:
Preheat oven to 325 degrees. Mix everything in a bowl. Portion into lined or greased muffin pans. Bake for about 10-15 minutes. I made mini muffins and baked them for 12 minutes. Enjoy. They are delicious with cashew cream smeared on them!

Sunflower Seed Parmesean

This was very quick to make and is very tasty. It's great on salads or pasta. I make it and store it in a glass jar in the fridge.

Ingredients:
1 cup raw sunflower seeds
1/4 nutritional yeast
2 teaspoons tumeric
Pink salt (about 1/2 teaspoon - could use less)
2 teaspoons lemon juice (fresh is best but if not can use prepared)

Procedure:
Mix everything in food processor. I leave mine a little chunky and do not process until totally grated down. Store in a glass jar.

Use it to top salads, roasted vegetables, anything really that you would put cheese in top of.

Homemade Teriyaki Sauce

This was super simple and very tasty!

Ingredients:
1 head of organic broccoli
sesame seeds
seasame oil
1/8 cup coconut aminos
1/8 cup gluten free tamari
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey or 4 tablespoons coconut sugar or agave (I used honey but not vegan)
3 tablespoons coconut sugar
2 tablespoons arrowroot starch
1/4 cup water

Procedure:
Mix everything everything except the 1/4 cup water and arrowroot starch and heat on medium/low heat. Meanwhile mix the remaining water and arrowroot starch and then pour into sauce mixture. Stir constantly.

In a large nonstick skillet heat some sesame oil and then add some water and broccoli. Cook until tender and bright green.

Serve broccoli with sauce and sprinkle sesame seeds on top. Enjoy!

Mint Chocolate Chip Nicecream

This was super yummy and so easy to make. It hit the spot on a rainy Saturday afternoon in the city.

Ingredients:
handful of spinach
1/2 avocado
2-3 drops peppermint oil
1 scoop Raw Chocolate Protein powder
cacao nibs - about 2 teaspoons (or more according to preference)
Califia Farms almond milk - about 1/2 cup to 1 cup (add in as blending)
fresh mint - about 1 tbsp
1 frozen banana (sliced frozen)

Procedure:
Place all the ingredients in Vitamix or blender EXCEPT cacao nibs.
Blend untul smooth and creamy
Top with cacao nibs
Enjoy!

Chocolate Chip (chickpea) Cookies

So I made a cookie that is super yuumy, soft and chocolatey...

Ingredients:
I can (15 ounces) organic chickpeas
1/2 cup almond butter
1/4 cup maple syrup
1 teaspoon baking powder
2 teaspoons vanilla
a dash or two of sea salt
3 teaspoons sweet white sorghum flour
2 teaspoons Quinoa flour
1/2 to 1/3 cup of dark chocolate chips

Procedure
Preheat overn to 350 degree.
Strain chickpeas.
Put all ingredients into food processor (except choc chips) and mix well.
One batter is ready fold in chocolate chips
Form small round blobs of the dough and place on Silpat lined cookie sheet.
Bake for about 20-25 minutes at 350 degree.
Enjoy!

Raw Pistachio Coconut Cookie Bites

So I was craving pistachios this weekend and here is what I came up with...

These are super simple and very tasty.

Ingredients:
1 1/4 cups raw pistachios
1/3 cup coconut nectar
1/4 tsp sea salt
1 tbsp + 2 tsp oat bran
1/3 cup coconut oil
1/4 of a dark chocolate bar

Procedure:
Using zester, zest the chocolate into a small bowl.
Put nuts in food processor and blend until flour like texture.
Pour blended pistachios into a large mixing bowl
Add in the other ingredients - Not the chocolate.
Mix well.
Scoop out small bite sized amount and form into a ball using your palms.
Roll balls in shredded chocolate.
Refridgerate for at least a few hours (best if left to chill overnight)

Caramel Cookie Bites

Today's batch of cookies is super yummy and takes very little time to make. I think I have perfected this recipe.

Ingredients:
1/4 cup raw cashew butter
1/8 cup coconut nectar (2 tbsp)
1/8 cup agave (2 tbsp)
1 tsp maca powder
1 tsp mesquite powder
1 tsp vanilla powder
2 tbsp coconut flour
5 1/2 tbsp almond flour
1 tsp coconut butter
dark chocolate bar or cacao nibs* - optional

Procedure:
Mix the wet ingredients in one bowl (cashew butter, agave, coconut nectar)
Mix the dry ingredients in a separate smaller bowl
Take chocolate bar - if using - and using a zester, shave the chocolate bar into a bowl (about 1-2 tbsp)
Combine the wet and dry ingredients - Pour dry ingredients into wet ingredients
Form balls with the dough in the palm of your hands
Roll the ball in the chocolate bar shavings
Place in fridge for at least 30 minutes.
Enjoy!

Green Power Smoothie

This is a very green smoothie - Beware!

Ingredients:
1 cup Califia Coconut Almond Milk
1 tsp wheat grass
1 tsp spirulina
2 tbsp cashews (raw)
2 tbsp flax
1 serving hemp protein
4 slices cactus pear
1 tsp agave (or more to taste or even another sweetener of choice)

Procedure:
Place all the ingredients in blender or VitaMix and blend.
Top it off with some chia seeds.

Blueberry Strawberry Chia Pudding

A simple recipe but one that requires waiting overnight to enjoy. I opted to use some frozen fruit I had in the freezer but you could use fresh fruit too.

Ingredients:
1/4 cup blueberries
5 strawberries
1 cup coconut milk (or any nondairy milk)
1 tsp vanilla powder
2 tsp agave
3 tbsp + 1 tsp of chia seeds

toppings - fruit, shredded coconut, coconut/cashew cream

Procedure: Blend the fruit and cocnut milk with the vanilla powder and agave in a blender or VitaMix. Then either pour mixture over chia seeds or pour both the liquid and the chia seeds into the same container and refridgerate. I did stir mine once or twice during the evening but not required.

I topped mine with some unsweetened shredded coconut.

Overnight Oats...so many varieties but all so yummy

Such a simple recipe and I love that I can make it the night before and grab it to take with me with in the morning for my commute. I used an almost empty almond butter jar and it was an extra delicious batch of overnight oats.

Ingredients:
1 cup coconut or almond milk (I use Califia non dairy milk)
2 tbsp flax
1 tbsp almond butter (preferrably raw)
2 tsp chia seeds
1 tbsp coconut sugar
1 tsp maca

Procedure:
Simply mix everything in the jar or container and refridgerate overnight. Enjoy in the morning!

Roasted Butternut Squash with Kale and Almond Pecan Parmesan

This one comes from ohsheglows website (http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/)

I did tweak the amounts because I made it twice and the second time I wanted more kale and more parmesan but this is a great dinner recipe for sure. It easily made 4 servings (depending upon if you want smaller portions - I got three dinner portions out of it but with another dish it could be divided into four smaller ones)

Ingredients:

• 2-2.5 pounds butternut squash
• 2 lg. cloves garlic, minced
• 2-3 tbsp finely chopped fresh parsley (I used 3 maybe a little more)
• 1/2 tbsp extra virgin olive oil
• 1/2 tsp fine grain sea salt (I used 1/4 tsp maybe a little more)
• 1 cup de-stemmed and roughly chopped kale

Almond Pecan Parmesan “cheese”: (I used 1/2 cup of each of the nuts and doubled the yeast. First time I made it, it was great as the recipe called 1/4 cup but the next time around, I did double it because wanted a bit more of the parmesan taste. 

• 1/4 cup almonds*
• 1/4 cup pecans
• 1 tbsp nutritional yeast 
• 1/8th tsp fine grain sea salt
• 1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.

2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish. (I bought squash already cut and used two containers that equaled about the same amount as the recipe calls for)

3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.

4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.

5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.

6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!

Read more: http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/#ixzz3DWyAp3dr

Hemp Protein Milk

I love a flavorful creamy drink without added sugar. Here's one that is great in-between meals or for breakfast on the go.

Makes one serving

Ingredients:
2 cups filters
4 tablespoons hemp seeds
2-3 dates (depending upon preference) **
1 1/2 teaspoons organic vanilla bean powder

**I sometimes soak the dates in hot water before making. They tend to blend a bit easier with less residue but I do not mind the little pieces at the bottom. If you do, then use a strainer when pouring into glass or container.


Procedure:
Place all ingredients in blender and blend on high for 1-2 minutes.

This is best when it is cold so you will want to refridgerate before drinking or use very cold water when making this. I usually just make it ahead of time and then it is cold when I want it. I will keep for 3-4 day maybe longer in the fridge.

Gluten Free Vegan Pizza

So, I had a craving for pizza and my favorite place here closed so...I was left to figure out how to make my own. And I did!

There are two variations here. Well, actually three.

Ingredients - The shortcut routes 1 & 2
Polenta - premade seasoned with basil and garlic (it comes in a roll)
tomato sauce or pizza sauce (I used seasoned tomato sauce - a pesto would work too I think)
Daiya mozzerella style cheese
about 1 teaspoon of mixed of herbs (oregano, basil, garlic powder - you can decide)
*if not going vegan, then you can use regular cheese and any meat toppings you want (pepperoni)
assorted topping: sundried tomato, artichoke hearts, broccoli, (anything you want really)

***If doing the longer version different ingredients are required. Scroll down.

Procedure 1: (short cut route)
Cut about 1/3 of the roll of the polenta
mash in a bowl with a spoon or fork
add in about 1/3 cup of the cheese
mix well and microwave for about 1 minute
stir well until everything is sticking (gooey almost)
place the polenta on parchment papaer lined baking sheet in little round blobs
add sauce
add cheese
add toppings
bake for like 30-40 minutes depending on oven at 400 degrees until the edges are browned on the polenta and the cheese is fully melted.
serve immediately

Procedure 2: (short cut route)
slice the polenta round into thin but not too thin slices (maybe about 1/8 of an inch)
put sauce on top
put cheese on top
put toppings on
bake on parchment lined cookie sheet at 400 degree for about 30 minutes (until browned edges)
serve immediately

Procedure 3: (longer version) 
Ingredients 
2 cups polenta (cornmeal)
2 qts water
1 cup of cheese (parm, mozzerella, or vegan version)
pinch of salt (about 1/4 to 1/2 teaspoon - kosher or seasalt)
black pepper (about 1/4 to 1/2 teaspoon - depending upon your preference)
tomato sauce or pizza sauce (I used seasoned tomato sauce - a pesto would work too I think)
toppings - olives, black beans, tomato (theses are just some options - plenty of others)

Procedure 3: (longer version)
Bring the water to a boil. Wisk and slowly add cornmeal.
Using wooden spoon, reduce heat and stir constantly (about 4 minutes)
Stir in cheese, salt and pepper
Immediately spread polenta on parchment lined cookie sheet or use muffin top pan
Add sauce
Add cheese
Add toppings
Bake in 400 degree oven for about 30 or so minutes until the edges are browned. You should be able to put spatula under and remove without it being too soft.
Serve immediately.

This one never gets old! Green Smoothie

A green smoothie to enjoy for breakfast or inbetween meals...it's delicious and nutritious!

Ingredients:
handful of spinach
handful of kale
1 teaspoon organic blue agave (optional)
handful of mango (fresh or frozen - I used frozen)
1 banana (fresh or frozen)
1 serving of hemp protein powder
about 2/3 to 1 cup of unsweetened almond milk (use 2/3 cup and add if too thick)
ice (optional - use if you do not use frozen fruit or want it really cold)

Procedure:
Place all ingredients in the blender or Vitamix and blend. If too thick then add more almond milk.
Sprinkle hemp seeds on top before drinking

Pumpkin Cookie Dough Bites

These are a great mix of flavors in cookie dough form without added sugar and minimal ingredients.

Ingredients:
1/2 cup Cashew Meal (I used TJ brand)
1/2 cup Almond Meal (I used Bob's Red Mill)
4 teaspoons Organic Raw Blue Agave Nectar
2 teaspoons Extra Virgin Coconut Oil
4 tablespoons organic pumpkin
1 teaspoon pumpkin pie spice

Procedure:
1. Mix the cashew and almond meal in a bowl
2. Add the pumpkin and mix well (I used my hands to form a dough like substance)
3. Add the remaining ingredients and mix well
4. Form balls with the dough (roll in your palms - should make 12 balls)
5. Refridgerate for at least 30-45 minutes
6. Optional: sprinkle a little pumpkin pie spice over the balls or cinnamon
7. Enjoy!

NOTE: These are supposed to be like cookie dough and will not harden up even when put in fridge.

Refreshing Ginger Lemon-Limeade

Ingredients:
5 cups filtered water
1 tbsp + 2 tsp Organic minced Ginger 
2 tbsp + 2tsp lemon juice
2 tbsp + 2tsp lime juice
2 tbsp Light Agave

This is a great, refreshing drink and I love ginger, lemon, and lime. I tend to go heavy on the ginger, so if you are not as big a fan, I would recommend that you begin with just 1 tbsp of ginger and see how you like it.

Procedure:
Place all ingredients in a pitcher and stir well. 

NOTE: This drink is most flavorful when cold so if the water you use is warm, either refrigerate until ready to serve or enjoy it with some ice cubes!

Today's featured recipe: Acai bowl - A great superfood breakfast that is gluten free, vegan, and clean!

Ingredients:
2 tbsp Acai powder or a frozen smoothie packet (can buy at WF or health food store)
1 frozen banana
About 2/3 to 1 cup of non dairy milk (I use unsweetened coconut or almond milk) this will vary depending upon how thick you want it
1 serving of hemp protein powder of choice

Toppings: granola, coconut, nut butter of choice, fruit (banana, blueberries--the possibilities are endless)

In a blender combine all ingredients until you have a thick smoothie like liquid.
Pour into a bowl and add toppings of choice. I used unsweetened shredded coconut, some Purely Elizabeth granola (gluten free AND free of refined sugar), and raw almond butter. Banana is another great topping.