Ginger Turmeric Chai Spice Cashew Latte

ginger-turmeric-chai-spice-cashew-latte

My sister Jill came for a visit and around 8pm she was like…”I want something hot, rich and creamy, frothy and yum like sweet steamed milk but vegan”…in about 30 seconds flat, we had this major revelation in a  mug….SO DELICIOUS….SO GOOD. I make this in my Vitamix and blend it for at least a couple of minutes giving it a nice heady froth. I haven’t missed coffee since! I actually woke up this morning and CHOSE this over my brew. SO spicy and warming- I love it. Turmeric is an amazing anti-inflammatory, anti-bacterial super root so ya, this is for your health. 😉

1/4c cashews

1″piece of ginger

1 1/4c boiling water

1/4t turmeric powder

Pinch vanilla powder or 1/2t vanilla

1/2t cinnamon

Pinch chai spice *opt

Pinch pink salt

Pinch nutmeg

2t agave or maple syrup

Combine all ingredients into a blender and process until well combined and frothy- about 2 minutes. Top with more cinnamon and nutmeg.

*Caution: blending hot liquids can be extremely dangerous.

Basil Jalapeño Cheese Dip

Basil Jalapeno Cheese Dip

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

—

1c fresh basil, minced

1/2t pink salt

3T coconut oil

Pinch chipotle powder- more if desired

œ red jalapeno pepper, minced

2T nutritional yeast

3t lemon juice (omit if fresh is not available)

—

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Hearty Summer Black Bean Soup with Greens

*Hearty Summer Black Bean Soup with Greens

Local greens, tomatoes, corn, onions and garlic- this soup is so satisfying and absolutely delicious.

Hearty Summer Black Bean Soup with Greens

Wheat-free * Gluten-free*

1 large onion, medium dice

2c fresh tomato medium dices or crushed tomatoes

2 cloves garlic, minced

3c black beans, cooked and drained or 2 cans

1 medium sweet potato, medium dice- I Japanese yams which are less sweet than orange

1 medium white potato, medium dice

2c fresh corn niblets

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

2t cumin

1t turmeric

2t chili powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh parsley *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, spices, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes, and both the sweet and regular potatoes, then the boiling water, and the bullion cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh parsley. Garnish with fresh parsley and nutritional yeast.

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

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.

Gluten Free Flour Free Jam dots

*coconut almond jam dots gluten free

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 350Âș
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.

Raw Chocolate Avocado Pudding

*raw chocolate avocado pudding

Talk about instant gratification, this dessert is not only filled with healthy fats and beautifying agents, it TASTES AMAZING. Let it set up in the fridge if you can wait and serve with fresh berries and/or a whipped coconut cream topping. It really is outstanding and takes less then 5 minutes to prepare, 35 if you are willing to wait out the chill factor. This was my first run through so I can totally see how easy it would be to change up the flavors by using different milks, extracts, even by adding texture with nuts or seeds. #FRICKENDELCIOUS

Raw Chocolate Avocado Pudding           

1 ripe avocado, peeled, pitted and chopped

1/4c raw cacao powder

1T coconut oil

1t vanilla

1-2T raw agave or raw honey

1/2t cinnamon

1/3c cashew or almond milk (made on the creamier side)- more if needed

Pinch pink salt

 —

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

Transfer into a serving bowl or dish and refrigerate to chill the pudding and let it set up- about 30 minutes.

Strawberry Cacao Power Smoothie

*strawberry cacao power smoothie

Strawberry Cacao Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2t Maqui berry powder

2T cacao powder

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch 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.

Sesame Tahini Ginger Dressing

*tahini ginger dressing

This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.

Sesame Tahini Ginger Dressing

1/2c raw tahini

1/2c water

1 clove garlic, smashed

1t raw agave or honey

1T rice vinegar or apple cider vinegar

1T shoyu (raw) or tamari (GF)

2T extra virgin olive oil

1/4t pink salt or to taste

1 lemon, juiced

2T sesame seeds

1” piece of fresh ginger

1t hot sesame oil

2T black or white sesame seeds- to be added to dressing after-*optional

In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.

Mango Recovery Power Smoothie- Omega 3’s

*mango recovery power smoothie

Mango Recovery Power Smoothie- Omega 3’s  

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1T chia seeds

1 generous cup of mango- or one smallish mango

1t vanilla

1T coconut oil

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.

*optional 1T bee pollen

Mint Julep Coconut Power Smoothie- Omega 3 Blast

*mint julep omega 3 power smoothie

Mint Julep Coconut Power Smoothie- Omega 3 Blast

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1/2c raw Coconut

1T chia seeds

1/2t peppermint extract

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

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.