Iced Mocha Dandy

*dandy drinkMy sister Jill brings her Dandy Blend with her to Starbucks to make her hot and cold versions of this delicious coffee substitute…Me being me was like “I’m going to make it!” So I did…and it’s delicious!!!! Whether you drink coffee or not, this is just tasty AF. Serve warmed, hot, over ice or blended with ice to create a frozen Frosty style treat.

Iced Dandy Mocha

1T Dandy Blend or other coffee substitute

1T Raw Cacao Powder

1T Coconut Manna

1T Coconut Sugar or Date Sugar

3-4 Raw Cashews

1c water

2t Maca powder *optional (makes it malty yummy)

Pinch pink salt

Pinch vanilla

Place all ingredients in a blender and process till smooth and creamy. Serve over ice or blended with.

Spicy Red Lentil Soup with Spinach & Ginger

Spicy Red Lentil Soup with Spinach & Ginger.jpg

Spicy Red Lentil Soup with Spinach & Ginger

1  onion, small dice

1” fresh ginger, grated

1 medium onion, minced

1/4t cayenne pepper or 1 pepperonicini

1/2t smoked chipotle powder

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

2c red lentils, cooked

2c fresh spinach, cleaned and trimmed

1 veggie boulion cube OR veg broth replacing or in addition to the water

 4c water- boiled

In a large pot, heat up the onion in the olive oil and sauté just until golden. Add the spices and the lentils and cover with boiling water or veggie broth and add the bouillon. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have completely broken down- adding more water if necessary. When at desired consistency,  add the fresh ginger and spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve on its own or over white or brown basmati rice.

Hibiscus 🌺 Lemon 🍋 Ginger Turmeric Tonic

Super refreshing and a natural electrolyte replenishment…awesome to bring to hot yoga or after a spin. I sweeten mine with local honey to support the bees but the sweetener can easily substituted with raw agave, coconut sugar or omitted entirely. This tonic is filled with vitamin C, immunity boosters and  anti-bacterial properties.

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Hibiscus 🌺 Lemon 🍋 Ginger Turmeric Tonic

3 organic hibiscus tea bags

1t turmeric powder

1/2″ fresh ginger root, grated

1/2 lemon, juiced

8oz hot water

8-10oz cold filtered water

2T raw local honey or raw agave

Bring water to a boil. In a large container or pitcher, add the tea bags, the grated ginger, and the turmeric and cover with hot water and allow to steep for 3-6 minutes.

In a 1qt bottle, add the sweetener and lemon juice and set aside.

When the tea is cooled, squeeze and remove the tea bags and pass the liquid through a fine mesh strainer, through a funnel into a storage bottle. Top of the tonic with cold filtered water. Chill and store in the refrigerator. Drink  6-8oz after exercising or when desired!

Easy Awesome White Girl Dal

Easy Awesome White Girl Dal

So simple and takes no time to make a delicious and satisfying meal high in protein and amazing beneficial spices. If you have a rice cooker, it makes it even more effortless. I prefer this with organic basmati rice that I add a pinch of cumin seeds to in the steamer. UN-real and super delicious.

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1c red lentils, moong dal (yellow lentils), or mung beans- YOU CHOOSE!

3c water

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In a large pot, bring the lentils or beans to a boil and then reduce the heat and simmer partially covered for 45-60 minutes or until buttery soft and broken down. Add more water if necessary.

Set aside. Drain if necessary.

The DAL

2T coconut oil

1/2t cumin seeds

1t turmeric

1/2t chipolte smoked hot pepper (optional)

1” fresh ginger, grated

1/2t pink salt

1T vegan butter

Handful of fresh parsley, minced

Large handful of baby spinach whole, or kale, cleaned and trimmed into bite size pieces.

In a large cast iron pan, sauté the spices in the coconut oil over medium high heat.

Add the cooked lentils or beans.

Stir well incorporating the lentils/beans into the spice oil mixture.

Add in the greens. When they are bright green and just tender, finish off the dal with the vegan butter. Serve immediately over white or brown basmati rice.

Fucking delicious.

Kickin Chocolate Power Smoothie

chocolate-kickin-smoothieKickin’ Chocolate Power Smoothie

1c cashew nut milk

1T chia seeds

1T hemp seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 large handful fresh spinach

pinch-1/2t cayenne pepper

1 scoop vegan protein powder

1c ice

pinch salt

Blend all ingredients together except the ice and spinach and process until smooth- taste and adjust if needed

Add the ice and spinach blend just until smooth.

Perfect Vegan Gluten Free Pumpkin Pie 2016

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Perfect Vegan Gluten Free Pumpkin Pie 2016

15oz pumpkin puree ( 1 1/3c or one can)

1/4c coconut sugar

1/4c maple sugar

1/2c coconut milk/cream (can)

1T coconut manna

1T coconut oil

1T Kudzu root or arrowroot (blended with 2T water)

2t cinnamon

1/4t nutmeg

1/4t allspice

1”piece of fresh ginger

1t vanilla

½” piece of fresh turmeric

1/4t pink salt

Add the kudzu root into a small dish and mix with the water a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the blender, add the all of the ingredients including the kudzu slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.).

Pour the filling into your prepared, uncooked, piecrust and bake for 35-40 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.