Holistic Nutritionist
Looking for an easy healthy appetizer for a fall bbq party? The combo in this one will excite your taste buds! Makes approx 8-10 slices. You Need: 1 Large Sweet Potato 1.5 cups of Cooked Black Beans 1 Tbsp of Tahini 2 Tsp of Cumin …
The most challenging thing to sticking to a good diet is all the prep work that goes into it. Unfortunately eating french fries for lunch everyday is not a solution, even though it technically fits into a Vegan diet. Here I have compiled a bunch …
Makes 7 cinnamon buns.
You need:
1 cup of Millet Flour
1/2 cup of Sorhgum Flour
1/2 cup of Tapioca Starch
2 tsp of Baking Powder
1 tbsp of Cinnamon
1/2 tsp of Cardamom
1/2 cup of Coconut Sugar
1/4 tsp of Sea Salt
3 tbsp of Grapeseed Oil
2 Flax eggs ( 2 tbsp of ground flax, 6 tbsp of water)
1/4 cup of Almond Milk
1/4 cup of Rice flour
For the Topping and filling:
1/4 cup of Coconut Sugar
1/4 cup of chopped Pecans
2 tsp of Cinnamon
1) Mix flax eggs and let sit. Turn on oven to 350 and let it preheat.
2) Mix all dry ingredients in a bowl (millet flour, Sorhgum flour, tapioca starch, baking powder, cinnamon, cardamom, coconut sugar, sea salt).
3) In another bowl mix the wet ingredients ( flax eggs, Grapeseed oil, almond milk).
4) Mix wet and dry ingredients together until it’s all mixed together. In a separate bowl mix together all the topping/filling ingredients.
5) Spread out the rice flour on a plate then take a spoon full of dough and stretch it out, using the flour to avoid it sticking to the plate. Sprinkle the filling over the dough and then roll it up and put it in a greased muffin tin. Repeat until the muffin tin is full and then sprinkle some toppings ontop of all of them.
6) Place in oven for 18 mins and let bake, then take out of oven and drizzle with maple syrup. Place back in oven and let bake for another 2 mins.
7) Take out of oven and let cool and then serve!
You need: 1 1/2 cups of cooked Quinoa 1/2 cup of steamed Cauliflower 1/2 cup of chopped steamed Green beans 1/2 cup of chopped steamed Celery 1/4 cup of sunflower seeds 1/4 cup of Hemp seeds 2 tbsp of Grapeseed oil 1tbsp of Red …
Makes 4 servings You will need: 1/4 of a Green Cabbage (shredded) 2 Carrots (shredded) 3 Celery Stalks (chopped) 1 cup of chopped Dandelion Leaves (optional) 2 tbsp of Grapeseed Oil 1 tbsp of Tahini 1 tsp of Dijon Mustard 1/2 tsp of Sea Salt …
You will need:
1 cup of Almond Meal
1/2 cup of Sorghum flour
1/2 cup of Rice Flour
1/2 cup of Buckwheat flour
1/2 cup of Tapioca starch
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of pink Himalayan salt
1/8 tsp of Nutmeg
1/4 tsp of Cardamom
1 tsp of Cinnamon
2 tbsp of coconut oil (melted)
1/2 cup of Apple Sauce
1/2 cup of Maple Syrup
1/2 cup of Almond Milk
1/4 cup of chopped Pecans
1/4 cup of chopped Walnuts
Flax Egg (2tbsp of ground flax seed, 4 tbsp of water)
1) Preheat oven to 350.
2) Mix all dry ingredients together (almond meal, sorghum flour, rice flour, buckwheat flour, tapioca starch, baking powder, baking soda, salt, nutmeg, cinnamon, cardamom)
3) Mix all wet ingredients (melted coconut oil, apple sauce, maple syrup, almond milk, flax egg). Then mix wet and dry together until all clumps are gone and add in chopped nuts (pecans and walnuts). Note: leave about half of the chopped nuts for toppings.
4) Grease or cover a loaf pan with parchment paper then evenly pour the batter into the loaf pan. After levelling out the batter in the pan , evenly sprinkle the rest of the chopped nuts on the loaf.
5) Bake loaf in oven at 350 for 35 mins or until it is baked completely through. Take out and let cool before slicing.
6) Add whatever toppings such as almond butter, maple butter, honey, or chia jam. Enjoy!
Makes about 4 large servings For this recipe you will need: 3 cups of cooked wild rice 2 cups of cooked lentils (green) 1/2 cup of shredded carrots 1/4 cup of shredded Apple 1 cup of shredded cabbage (red) 1/4 cup of cilantro leaves 4 …
You need: 1 cup of Cashews 1/4 of a Lemon 1/2 of water 1/4 tsp of Pink Himalayan Salt 1/4 cup of fresh Dill 1/2 tsp of dried Oregano 1) Soak Cashews in warm water for 2-4 hours or overnight. 2) Drain Cashews from …
Makes Approx 2 servings.
You need:
2 cups of Kelp Noodles
2 sheets of Nori
1/4 cup of Raw Pumpkin Seeds
1/2 Yellow Pepper
Sauce:
1 tsp Miso
1 tbsp Tamari
1 clove of Garlic (mince)
1 tbsp Tahini
1 tsp Ginger powder
1/2 tbsp of Lemon juice
2 tbsp Grapeseed oil
1-2 tbsp of water (depending on desired thickness)
1) Put a cup of Kelp Noodles in each bowl, then add a sheet of Nori to each (rip up Nori into bite size pieces before adding to bowl).
2) Cut up yellow peppers to desired size and add to each bowl, then sprinkle 1/8th of a cup of Pumpkin seeds in each bowl.
3) In a blender add all ingredients for sauce (Miso, Tamari, Garlic, Tahini, Ginger, Lemon Juice, Grapeseed oil, water) and blend until sauce is smooth. Then pour sauce equally over both bowls and serve. Enjoy!
You will need: 1 cup of raw Almonds 1/2 cup of raw Pecans 1 cup of Dates (without pits) 3tbsp of Cocoa Powder 1 tbsp of Almond butter A pinch of Sea salt 1) Add Almonds and Pecans to food processor and process …