Strawberry Coconut Power Smoothie

*strawberrycoconut

Strawberry Coconut Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1c strawberries

1T gold flax seeds

1T coconut manna

1t vanilla

1scoop protein powder

1c ice

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

Add the ice and blend just until smooth.

Blueberry Macqui Acai Berry Power Smoothie

Blueberry Maqui Acai Berry Power Smoothie

Blueberry Macqui Acai Berry Power Smoothie

vegan, RAW, awesome

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c BLUEBERRIES (fresh or frozen)

1t MAQUI BERRY POWDER

1T Acai Berry Powder

1T chia seeds

1t vanilla

1scoop protein powder

___

1c ice

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

Add the ice and blend just until smooth.

Coconut Cinnamon Cream Power Smoothie

*coconut cinnamon cream power smoothie

Coconut Cinnamon Cream Power Smoothie

1c fresh coconut meat or 2T coconut manna

1T coconut oil

1t cinnamon

1T chia seeds

1T hemp seeds

1 scoop protein

2t coconut sugar or raw honey

1c nut milk

1t vanilla

1c ice

Blend all ingredients together except the ice until smooth. Taste and adjust sweetness etc.

Add the ice and blend just until smooth.

Peanut Butter Power Smoothie

*Peanut Butter Power Smoothie

Peanut Butter Power Smoothie

1c nut milk

1T coconut oil

2t raw agave or raw local honey

2T peanut butter

1t vanilla

1scoop protein powder

1T chia seeds

1T hemp seeds

pinch Himalayan sea salt

1c ice

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

Add the ice and blend just until smooth.

 

RAW Vegan “Egg” Nog / Cashew Love Drink

*RAW VEGAN EGG NOG

RAW Vegan “Egg” Nog

1/2c cashews soaked for an hour

2c water

10 deglet dates-more or less for desired sweetness (could be replaced with 1/4c raw agave or maple syrup)

1/4t nutmeg

1t vanilla

1/2T coconut oil

1t maca powder

1/2t cinnamon + additional for dusting

In a blender, combine all ingredients and process until smooth.

Pour into serving glasses and dust with cinnamon. Can serve over ice or blended with ice for a thicker smoothie style beverage.

I have to say this spiked with a spiced rum is the OPPOSITE of not good.

SO. FRICKEN.FESTIVE.

Tofu Spinach Scramble

*tofu spinach scramble

Tofu Spinach Scramble

1/2 package (8oz) firm tofu, crumbled by hand

3t xvo

½ medium onion, diced

1 clove garlic, smashed and minced

1/4t dried turmeric

1/2t salt

1/2t ground chipotle powder

1/4t black pepper

3T nutritional yeast

3T water

¼ pound of baby spinach

¼ fresh red pepper, small dice

In a heated skillet or fry pan over medium high heat, heat up 1T  olive oil and add the garlic and sauté the spinach just until wilted. Remove from the pan, chop finer if desired and set aside.

In the same pan, add 2T olive oil and sauté onion, turmeric, Chipotle powder, salt, black and red pepper until aromatic and golden. Add the tofu and sauté over medium high heat, stirring frequently for 2-3 minutes, coating the tofu with the spices. Stir in the nutritional yeast. Toss the cooked spinach back into the tofu. Season to taste before serving.

BREAKFAST BURRITO

Heat up a tortilla directly over a flame or on the electric burner- 15 seconds each side. Place the heated tortilla on a plate. On the lower third of the tortilla, spoon in a 1/2c of the tofu scramble, leaving about a ½ inch to an inch, free of filling. You can add slices of vegan cheese on top of the tofu if you wish. Now roll up the bottom, and then fold over the right and left sides of the tortilla. Roll the whole tortilla, creating a pocket of tofu scramble. Serve with hot sauce.

TEX-MEX SCRAMBLE

Add ½ diced green bell pepper and ½ diced tomato before adding the tofu + 1t chili powder for a delicious TEX-MEX scramble.

 PROTEIN SCRAMBLE

Add 1/2c cooked quinoa and 1 carrot grated for a delicious complete protein start

 BUON GIORNO SCRAMBLE

Add ½ diced tomato, 2 cloves minced garlic, and 3T fresh chopped basil for Italian tofu scramble that is DELICIOUS!

Roasted Hot and Spicy Sweet Potatoes

*roasted sweet potatoes

Roasted Hot & Spicy, Sweet Potatoes

2-3 sweet potatoes, sliced on a diagonal or cubed

1 onion, sliced

1 clove garlic, sliced

3T maple syrup

3-4T extra virgin olive oil

1 hot red pepper, sliced

1/2t pink salt

1/4t fresh black pepper

Preheat the oven to 400 degrees

Toss all ingredients in a large bowl; making sure everything is well coated. Place in a shallow baking dish or roasting pan and put in the oven for 30 minutes, then toss and baste the vegetables with the roasting juices and continue to roast for an additional 20-30 minutes. Delicious warm or cold.

Roasted Breakfast Potatoes

*roasted breakfast potatoes

Roasted Breakfast Potatoes

4 thin skinned potatoes, washed and scrubbed, skin on

3T-1/4c extra virgin olive oil

2t chili powder

1-1/2t sweet paprika (Hungarian)

1t pink salt

1T vegan butter *optional

¼t fresh black pepper

Preheat the oven to 400 degrees

Slice the potatoes lengthwise and then into thirds, cutting pieces no larger than 1 1/2-inch cubes.

In a saucepan, place potatoes with a little salt and add water to cover just up to ½ of the potatoes. Cook over medium-high heat for 10-12 minutes.

Drain well and transfer to a bowl.

Toss with the olive oil, spices and seasonings. Pour into a shallow baking dish and drizzle with a bit more olive oil and a little and drop small pieces of vegan butter throughout. Sprinkle with more salt and pepper. Bake for 45 minutes, toss the potatoes around in the pan a bit and then reduce the heat to 375 and roast for an additional 30 minutes or until edges are crisped and golden. Serve immediately.

Simple Red Lentil Soup

*red lentil soup with turmeric

Simple Red Lentil Soup

Seriously fool proof- red lentils are a mainstay in my vegan lovin diet. They cook really fast and you can have a gorgeous meal in 20 minutes flat from start to finish. Today I literally grabbed some kale and parsley from the garden and put it into the soup after the heat was turned off to let it steam/cook/mingle. DELICIOUS. Going into the colder days, I always have this soup in the house, I eat it for breakfast!

1 medium onion, *coarsely chopped

1-2 stalks celery, *coarsely chopped

1 carrot, *coarsely chopped

1c red lentils

2” piece of fresh ginger, *coarsely chopped

1 vegan bouillon* optional

1/4t black pepper

1t pink salt OR smoked salt (nice change) or more to taste

1/2t cayenne pepper flakes

1t turmeric (cause it’s just so awesome for you)

3T extra virgin olive oil

4c boiling water

Bring 6c of water to a boil in case you need more.

In a large soup pot, add the olive oil and sauté the onions, carrots, celery and ginger until golden and soft. Add the red lentils, and black and red pepper. Continue to sauté until the lentils are well coated in oil. Add the boiling water and bring to a boil. Reduce heat and simmer for 20 minutes partially covered, stirring occasionally. When the lentils are completely cooked, add the salt. In a blender, puree the soup until completely smooth (Or not!!!). Adjust your seasonings as needed.

*Coarsely chopped – if you are not going to puree this soup, then cut your veggies more uniformly to fit on a spoon!

OPTION-Add fresh greens like fresh spinach or kale in the last minutes of cooking if you like.

Sprinkle with nutritional yeast and fresh black pepper. YUM

Peanut Butter Cacao Power Smoothie

*PBCACAOSMOOTHIE

Peanut Butter Chocolate Power Smoothie

1c nut milk

2T raw cacao powder

1T raw agave or raw local honey

2T peanut butter

1t vanilla

1scoop protein powder

1T hemp seeds

pinch Himalayan sea salt

1c ice

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

add the ice and blend just until smooth.

Variations:

Chocolate Monkey- add 1 frozen banana in place of the ice