3 C baby carrots (or garden carrots peeled and sliced) 2 T sesame seeds 1 tsp dried thyme 1 tsp dried dill Sea Salt
Set oven to broil. Place sesame seeds on pie dish and broil just till fragrant (about 1 minute). Rinse carrots and place in a medium size bowl. Sprinkle cold, wet carrots with toasted sesame seeds, thyme, dill and sea salt.
1 C dried unsweetened blueberries 1 C dried unsweetened cranberries 1/2 c raw walnuts 1/4 c raw sunflower seeds 1 Tbls sesame seeds 1/2 c dried shredded coconut, plus 1/2 cup for rolling 1/4 c hemp protein powder 1/4 c maple syrup 1/4 c raw cacao powder (optional) 1/4 c vegan grain-sweetened chocolate chips (optional)
Place dried fruit and nuts/seeds in a food processor and blend for about a minute. Add rest of ingredients, except chocolate chips, if using, and process until no chunks remain, about 20 seconds. Toss in chocolate chips, if using, and pulse for 10 seconds until combined.
With wet fingers, scoop out tablespoon sized portions and roll into a ball, then roll in shredded coconut. Place on a plate and continue until all mixture is gone. Refrigerate for 30 minutes to firm up the balls. Store in an airtight container in the fridge for up to a week.
12 medjool dates, pitted and soaked for 2 hours, or 1 cup maple syrup 2 ripe avocados, pitted 1/3 cup raw cacao powder 1 teaspoon vanilla flavor Pinch of sea salt Fresh strawberries, bananas, oranges or cherries (anything that goes well with chocolate).
Preparation
First blend dates in a food processor until they become a paste, adding a touch of the soaking water if necessary. Scoop out avocado meat with a spoon and add with the rest of the ingredients to the food processor, except the berries. Blend until smooth. Be sure to scrap the edges of the bowl a few times to incorporate everything. Taste and add maple syrup if you want it sweeter.
Serve in a martini glass with sliced fresh fruit of choice.
Note: This tastes the best after being refrigerated overnight.
3/4 c walnuts (soaked 3 hours, rinsed well and strained) 1/2 c cashews (soaked 3 hours, rinsed well and strained) 4 pitted medjool dates 1/2 c organic virgin coconut oil, liquified 3/4 c full-fat coconut milk 1/4 c local honey 1/2 Tbls vanilla extract 1 Tbls cinnamon 2 1/2 tsp pumpkin pie spice
Crust: in a food processor add walnuts, dates and cinnamon. Puree to form a ball. Using wet hands, press mixture into glass pie dish.
Filling: In a good blender(Blendtec) puree cashews and coconut oil. Add coconut milk, honey, vanilla and pumpkin pie spice. Puree some more until really smooth and creamy. Pour over prepared crust.
Refrigerate for at least 5 hours to form cheesecake consistency.
2 cups coconut milk 1 cup almond milk (or hemp milk) 1 cup fresh organic strawberries, approximately 12-14 1 1/2 tablespoons raw agave nectar (or sweetener of choice) 1/2 cup Chia seeds
**To prepare fresh coconut milk: 3/4 cup coconut meat 1 cup coconut water Directions: Place the water and coconut meat in high-speed blender, blend until smooth and creamy.
Place the coconut milk, almond or hemp milk, strawberries, and agave in a blender, blend till smooth. Then pour the mixture in a glass bowl and stir or whisk in the chia seeds. Cover and place in refrigerator for at least 30 minutes , until set.
Garnish with fresh strawberries.
Will last in refrigerator for up to 3 days. Makes 6 servings.
1 medium ripe banana, cut in half lengthwise 2 tsp honey or agave cinnamon to taste
Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.
4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal) Spray olive oil (I used my Misto) 2 tbsp pizza sauce 1/4 cup part skim mozzarella salt and pepper
Directions: Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)
SESAME CARROTS
ReplyDelete3 C baby carrots (or garden carrots peeled and sliced)
2 T sesame seeds
1 tsp dried thyme
1 tsp dried dill
Sea Salt
Set oven to broil. Place sesame seeds on pie dish and broil just till fragrant (about 1 minute). Rinse carrots and place in a medium size bowl. Sprinkle cold, wet carrots with toasted sesame seeds, thyme, dill and sea salt.
BLUEBERRY-HEMP DROPS
ReplyDeleteMakes about 25 one-inch balls
1 C dried unsweetened blueberries
1 C dried unsweetened cranberries
1/2 c raw walnuts
1/4 c raw sunflower seeds
1 Tbls sesame seeds
1/2 c dried shredded coconut, plus 1/2 cup for rolling
1/4 c hemp protein powder
1/4 c maple syrup
1/4 c raw cacao powder (optional)
1/4 c vegan grain-sweetened chocolate chips (optional)
Place dried fruit and nuts/seeds in a food processor and blend for about a minute. Add rest of ingredients, except chocolate chips, if using, and process until no chunks remain, about 20 seconds. Toss in chocolate chips, if using, and pulse for 10 seconds until combined.
With wet fingers, scoop out tablespoon sized portions and roll into a ball, then roll in shredded coconut. Place on a plate and continue until all mixture is gone. Refrigerate for 30 minutes to firm up the balls. Store in an airtight container in the fridge for up to a week.
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ReplyDeleteHEAVENLY RAW CHOCOLATE MOUSSE
ReplyDelete12 medjool dates, pitted and soaked for 2 hours, or 1 cup maple syrup
2 ripe avocados, pitted
1/3 cup raw cacao powder
1 teaspoon vanilla flavor
Pinch of sea salt
Fresh strawberries, bananas, oranges or cherries (anything that goes well with chocolate).
Preparation
First blend dates in a food processor until they become a paste, adding a touch of the soaking water if necessary. Scoop out avocado meat with a spoon and add with the rest of the ingredients to the food processor, except the berries. Blend until smooth. Be sure to scrap the edges of the bowl a few times to incorporate everything. Taste and add maple syrup if you want it sweeter.
Serve in a martini glass with sliced fresh fruit of choice.
Note: This tastes the best after being refrigerated overnight.
PUMPKIN "CHEESE" CAKE
ReplyDelete3/4 c walnuts (soaked 3 hours, rinsed well and strained)
1/2 c cashews (soaked 3 hours, rinsed well and strained)
4 pitted medjool dates
1/2 c organic virgin coconut oil, liquified
3/4 c full-fat coconut milk
1/4 c local honey
1/2 Tbls vanilla extract
1 Tbls cinnamon
2 1/2 tsp pumpkin pie spice
Crust: in a food processor add walnuts, dates and cinnamon. Puree to form a ball. Using wet hands, press mixture into glass pie dish.
Filling: In a good blender(Blendtec) puree cashews and coconut oil. Add coconut milk, honey, vanilla and pumpkin pie spice. Puree some more until really smooth and creamy. Pour over prepared crust.
Refrigerate for at least 5 hours to form cheesecake consistency.
HERB HUMMUS
ReplyDelete1 box (15 oz) chickpeas, drained and rinsed
1 clove garlic (optional)
2 Tbls tahini
1/4 c fresh parsly
6 fresh basil leaves
1 medium scallion
1 Tbls fresh dill
1 tsp local honey
1 Tbls fresh squeezed lemon juice
1/8 tsp cayenne pepper
1/4 tsp kosher salt
1/3 c olive oil
Throw everything in a food processor and blend till smooth. Serve with your favorite fresh vegetables.
STRAWBERRY COCONUT TAPIOCA
ReplyDelete2 cups coconut milk
1 cup almond milk (or hemp milk)
1 cup fresh organic strawberries, approximately 12-14
1 1/2 tablespoons raw agave nectar (or sweetener of choice)
1/2 cup Chia seeds
**To prepare fresh coconut milk:
3/4 cup coconut meat
1 cup coconut water
Directions:
Place the water and coconut meat in high-speed blender, blend until smooth and creamy.
Place the coconut milk, almond or hemp milk, strawberries, and agave in a blender, blend till smooth. Then pour the mixture in a glass bowl and stir or whisk in the chia seeds. Cover and place in refrigerator for at least 30 minutes , until set.
Garnish with fresh strawberries.
Will last in refrigerator for up to 3 days. Makes 6 servings.
Baked Bananas
ReplyDelete1 medium ripe banana, cut in half lengthwise
2 tsp honey or agave
cinnamon to taste
Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.
Zucchini Pizza Bites
ReplyDelete4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
Spray olive oil (I used my Misto)
2 tbsp pizza sauce
1/4 cup part skim mozzarella
salt and pepper
Directions:
Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)