Veggie Lentil Casserole
You Need: 1/2 cup Red Lentils 2 cups of Vegetable Broth 1 cup of Water 1 cup of Oats 2 shredded Carrots 1/2 tsp Sea Salt 1 tsp Basil 1/2 tsp Oregano 1/2 tsp Thyme 1 cup of Spinach 1 Sliced Zuccini 1/2 cup shredded …
Tag: Recipe
Great Lunch Ideas
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 …
Super Green Zinger Smoothie
Makes 16oz.
You Need:
1 Banana
1 Kale Leaf
1/2 cup Pineapple Chunks
1 Kiwi (peeled)
1/4 tsp Spirulina
1/4 Squeezed Lime Juice
1/4 Avocado
1tbsp Hemp Seeds
1 Orange (peeled)
1/2 cup of Water
1) Add all ingredients into the blender and blend until smooth.
Rice, Broccoli, Green peas and Hemp with a Creamy Garlic Sauce
Makes about 2-4 servings depending on the size. You need: 2 cups of cooked organic long grain brown rice 1 cup of steamed Green peas 1 cup of steamed Broccoli 1/4 cup of Hemp seeds Creamy Garlic Sauce: 1 cup of soaked Cashews 1/2 cup …
Sun Down Juice
Makes 16oz of juice You need: 3 Kale leaves 1 Gala Apple 1 Orange (peeled) 1/2 Lemon 1 Beet 1) Wash and scrub all veggies (especially beets) 2) Juice in Juicer 3) Drink right away! The longer juice sits and is exposed to oxygen the …
Almond Chocolate Chip Cookies
Makes approx 12 medium cookies
You need:
Dry Mix
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 cup almond meal
1/2 cup rice flour
2 tbsp arrowroot starch
1/4 cup chocolate chips
Wet Mix
1 flax egg (1tbsp flax, 2tbsp water)
1/4 cup coconut oil (not melted)
1/3 cup coconut sugar
1 tsp vanilla extract
1/4 cup almond butter
2 tbsp maple syrup
1) Mix all dry ingredients together.
2) MIx flax egg together and let sit for a min.
3) Cream all wet ingredients into the coconut oil.
4) Now mix all dry and all wet ingredients together until everything is blended.
5) Then roll dough into 1 inch balls and flatten on a cookie sheet (with parchment paper).
6) Bake cookies in oven at 350 degrees for 14 minutes or until lightly brown.
7) Let cool before eating.
Quinoa, Beets, and Broccolli with a Balsamic Basil Dressing
Makes 2 large servings. You Need: 2 cups of cooked Quinoa 4 Beets with the greens 1 Broccoli crown 1 tsp sea salt 1/4 cup Balsamic vinegar 1/2 cup Grapeseed Oil 1 tsp dried Basil 1) Boil 1 cup of Quinoa in 1 cup of …
Quick and Easy Avocado Dip
Makes 1 large serving or 2 small servings You Need: 2 Avocados 1 tbsp Lime juice 1 tbsp Hemp seeds 1 Garlic clove 1/4 tsp Sea salt 1) Mash avocados in a bowl with a fork. 2) Add the lime juice and mix into avocados. …
Gluten Free Vegan Chocolate Doughnuts with a Chocolate Drizzle
Makes about 12 large doughnuts or 24 mini doughnuts
Dry mix
1 cup brown rice flour
½ cup sorghum flour
½ tapioca starch
¼ tsp sea salt
2 tsp baking powder
3 tbsp cocoa powder
¾ cup coconut sugar
Wet mix
Chia egg (1 tbsp ground chia 3 tbsp water)
1tsp vanilla extract
2tbsp grapeseed oil
1 cup almond milk (unsweetened)
Chocolate drizzle
1/3 cup dark chocolate chips (vegan)
2 tbsp coconut oil
1) Preheat oven to 350 degrees.
2) Mix all dry ingredients together in a bowl, then mix all wet ingredients together in a separate bowl.
3) Mix all the dry and wet ingredients together until all clumps are gone.
4)Grease doughnut tins with coconut oil and fill each doughnut mold 3/4 full. Then back at 350 degrees for 10 mins or until baked completely through (toothpick test).
5) Let cool for 10 mins or cool in fridge for 5 mins. While doughnuts cool melt chocolate chips and coconut oil in a sauce pan on low heat. Stir frequently until all chocolate chips are melted.
6) Space out cooled doughnuts on a pan or plate and drizzle the chocolate sauce over the doughnuts and let sit i fridge for about 10 mins so the chocolate hardens.
7) Then serve and enjoy! Keep in sealed container and in fridge until all the doughnuts are finished.