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!