Sunday, May 21, 2017

Blueberry smoothie

1 cup almond milk
1/2 cup fresh or frozen blueberries
1 frozen banana
1 tbsp hemp seeds
1 tbsp ground flax
Spinach 2cups or more
Blend until smooth.


Monday, April 17, 2017

Cookie Dough

These are way too good. Serve with apple slices.
In a food processor blend together 1 cup of chickpeas with skins removed (I know it's a lot of work but very important to remove skin) 1/3 cup raw almond butter, 1 1/2 tsp vanilla, 2 tsp maple syrup.
Blend until it forms a ball. Add 1/3 cup vegan chocolate chips, mix and serve with apple slices.

Saturday, February 4, 2017

Hot Dawg

Found this recipe on line. It's made with carrots. I had doubts. I can't believe how great it tastes.
8 carrots (peeled and shaped like a hog dog)
2 cups water

2 tbsp. liquid smoke
1/4 cup tamari
1 tsp garlic powder
1 tsp salt
1/4 cup veggy broth
1/4 cup apple cider vinegar
1 tbsp. maple syrup

Heat water to a boil. Add carrots, cover and simmer for about 8-10 minutes or until fork tender. Do not over cook.
Combine the marinade ingredients.
When carrots are cooked, drain and run under cold water to stop cooking process.
Add carrots and marinade in air tight container for 6-24 hours.
Place carrots and a few tbsp. marinade in a hot non stick pan, cook allowing to carmelize, until they are a nice brown colour.

Monday, January 16, 2017

COOKIESSSSSSS


2 cups shredded coconut
1/2 cup tahini
1/2 cup maple syrup
1/2 cup melted coconut oil
1 tsp vanilla
1/2 tsp salt

Combine tahini, syrup, oil, vanilla and salt until well combined. Add the coconut and mix well. Drop cookies on a cookie sheet cover and freeze at least 30 minutes. Store in freezer.

RAW TOMATO SOUP


4 large tomatoes, chopped
1 red bell pepper, chopped
1/2 cup hemp seeds
2 tbsp. lime juice
1 tbsp. light miso
2 tbsp. tamari
2 tbsp. olive oil
1 tbsp. maple syrup
salt and pepper to taste

Place all items in a blender. Process until smooth. Beautiful and delicious.


Lentil and Kale Soup

The lentils make this soup creamy. Perfect soup for this time of year.

1 cup red lentils, well rinsed
1 bay leaf
1 medium onion, finely chopped
1 large carrot, diced
1 celery stalk, diced
1 small yam, cubed
1 tsp marjoram
1 tsp ground cumin
1 tsp ground coriander seeds
2 cups finely chopped kale
2 garlic cloves, minced
2 tsp salt
1/8 tsp cayenne pepper
1 cup cilantro chopped for garnish

In a large pot on high, bring to a boil 6 cups water, lentils, bay leaf, onion, carrot, celery, yam, marjoram, cumin, coriander. Turn heat to medium and cook partly covered for 20 minutes, stirring occasionally.
Add kale, garlic and salt and simmer for about 15 minutes.
Remove bay leaf.
Stir in cayenne and serve garnished with fresh cilantro.


Rice Salad

4 cups cooked basmati rice
1 cup cooked black beans
1 cup chopped celery
1/4 red onion, minced
1 large carrot, grated
1/2 cup finely chopped parsley
2 tsp dried thyme
1 tsp dried basil
1 tbsp. ground coriander
2 tsp ground cumin
1 tbsp. ground turmeric
2 tsp salt
1/4 cup olive oil
1/3 cup apple cider vinegar
1/4 tsp cayenne pepper

In a large bowl, toss all ingredients to combine well.

This is my new favourite. I used my food processor to chop up the veggies.