Maca Chocolate Chip Power Smoothie
1c almond or cashew nut milk
1T hemp seed
1t raw agave or raw local honey
2T raw cacao nibs
1T maca powder
2t lucuma powder
1T chia seeds
1t vanilla
1scoop protein powder
—
1c ice
Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed
Add the ice and the nibs and blend just until smooth.
This is one of my most favorite recipes….I can’t wait to make it tomorrow!
GREEN FALFEL
Unbelievably delicious……this greened Falafel can be served as an appetizer with hummus and lemon tahini sauce or as a main course. Stuff whole grain Pita Bread with falafel, lettuce, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.
Makes over a dozen patties. Can be easily frozen.
3c fresh kale, de-stemmed, torn into small pieces
3c chickpeas, cooked, rinsed, drained (= about 2 cans)
1 onion, rough chopped
1/4c fresh parsley
3T tahini- I use raw
1T cumin
1T pink salt
4 cloves garlic, smashed
1c cooked brown rice
1/2c barley flour
2 lemons, juiced
Olive or grape seed oil for pan-frying.
Combine all ingredients except the barley flour in a food processor and process until a smooth paste is formed. Taste and adjust the seasonings; more salt, more cumin, more lemon…
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Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed
Pine Nut Basil Pesto
1-1/2-2c fresh basil, lightly packed
1/3c raw pine nuts, sprouted if possible
2T sweet mellow white miso
2T nutritional Yeast
1/2c extra virgin olive oil
2 cloves garlic, chopped
½ lemon, juiced
2t brown rice vinegar
Salt and pepper
—
In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.
Still obsessed with strawberries..This one add a little bit more umpf to the morning, natural energy from raw cacao and chia seeds make for a sustainable energy high. D E LI C I O U S.
Strawberry Maca Cacao Power Smoothie
1c nut milk
1T hemp seed
2-3 t raw agave or raw local honey
1c strawberries
1T gold flax seeds
1T chia seeds
2T raw cacao powder
2t maca powder
1T coconut oil
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.
June is STRAWBERRY MONTH!!! I can literally pound a quart back in the car before I even get them home so around this time I buy them every time I see them. I clean, trim, half and freeze them so I can have them all through the year. A good freezing tip is to place them on a cookie sheet or plate and place them in the freezer so that they are just frozen enough to handle. Remove them from a plate and into a storage container- this way you don’t have a giant block of strawberry ice to contend with. The local berries are just incredible. I am planning a pick your own trip to maximize my habit.
Strawberry Coconut LOVE Power Smoothie
1c nut milk
1T hemp seed
1t raw agave or raw local honey
2c strawberries
1T gold flax seeds
1T coconut manna
1t vanilla
1 scoop 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.
Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c coconut oil
1/2t vanilla
—
3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2-teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5 minutes then remove to a cooling rack.
I used fresh local spinach and it could not have been more satisfying. You can strip this soups down to just the onions and garlic and it would still be delicious. The turmeric adds a boost of anti inflammatory and antibacterial properties that we could all use more of and the cumin just makes it taste good. Serve topped with nutritional yeast and cracked black pepper and gluten free crackers or bread. Super fricken yum
Simple Lentil Soup with Greens
Wheat-Free, Gluten-Free
1c brown lentils, washed and drained
1 large onion, coarsely chopped
1 clove garlic, minced
1-2c spinach, broccoli or other chopped leafy greens
1t turmeric
1/2t ground cumin
1/4t black pepper
1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño
1 vegetable bouillon cube (or 1T veggie broth powder)
2-3T extra virgin olive oil
4c boiling water
1t salt or to taste
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, spices, hot pepper and garlic until golden and soft. Add the lentils, mixing them into the onion mix. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the greens.
Adjust the seasonings before serving.
Just made this…it makes the entire house smell like oatmeal cookies and tastes DIVINE with cashew nut milk or by the handful! Gluten free, filled with protein…just yum.
I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.
City’s Gone Nuts Granola
4 c GF rolled oats
1/3c safflower oil
1/3c maple syrup
1T ground cinnamon
1/2t sea salt (or less if desired)
1c almonds, coarsely chopped
2T black or white sesame seeds
2t vanilla
Preheat the oven to 350 degrees.
In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.
Pour out onto…
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For your vegan salads! This dressing can be made soy free by omitting the miso. It is completely gluten free and spectacular over a bed of crisp, fresh greens like romaine. Can be used as it as a dipping sauce as well!
Creamy Raw Ranch Dressing
1c cashews
1/4c water, more if needed
1 lemon, juiced
1/4c apple cider vinegar
1/3c extra virgin olive oil
1T raw agave nectar, honey, or maple syrup- more or less to taste
2 cloves garlic
2t-dried onion powder
1T mellow miso paste
1t-dried dill
1t pink salt
1/4c fresh parsley
1/4t black pepper (fresh ground)
In a blender, process all ingredients (except the parsley) until smooth. Adjust seasonings for taste. When it is smooth and creamy and tastes just how you like, add the fresh parsley and process only until the greens are in bits. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice .
Chana Masala
3T coconut oil
2c-cooked chickpeas
1 onion, small dice
2 cloves garlic, smashed and minced
1T ground cumin
2” fresh ginger, grated
1 hot pepper, sliced or chopped
2t mustard seeds
1t turmeric
2t curry powder
2-3 tomatoes, diced
2t pink salt
1t black pepper
2c water
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4c fresh baby spinach- reserve until serving.
1c fresh cilantro, coarsely chopped- reserve until serving.
In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.
The Vegan Love Project 