Roasted Beets & Butternut Squash Arugula Salad
Orange Turmeric Smoothie Ingredients
2 cups filtered water
1 handful of organic spinach, kale & romaine lettuce
1 organic celery stalk
Juice from one organic lemon
1 ripe organic banana
1 organic pear
1 organic green apple
1 tsp. fresh ginger
2 tbs. broccoli sprouts
Blend well and Enjoy!
How to make the graham cracker crust
You will only need 3 simple ingredients!
Place graham crackers in a food processor and pulse until coarse crumbs form. Add the melted vegan butter and sugar and pulse until combined. The mixture will be thick and have a sandy texture. Pour crumbs into a pie pan. Press crumbs into pan and up the sides. This crust mixture will fit a 9-10 inch pan. Pre-bake for 8 mins at 350 degrees. Allow to completely cool before adding the filling.
Ingredients for the filling
In a large bowl add all of the pie ingredients. Blend together well with a whisk until arrowroot starch is completely whisked out.*If you have time, leave mixture sitting out for about an hour before baking. I personally think it tastes even better when ingredients are left to sit out a bit.Pour the batter into the pie crust and bake for an hour.Remove and let cool completely. Cover with foil and set in the fridge for a few hours before serving. Top with non-dairy almond whipped cream. Enjoy!
Vegan Chocolate Donuts
These are a-mazing! I had a few left over so I brought them to the gym to give to my clients. They loved them and couldn't believe they were vegan, gluten-free and healthy!
1 1/2 cup almond flour
2 tablespoons flaxseed
1/2 teaspoon sea salt
1 tsp. thyme
5 tbs. water
Scoop dough onto a large piece of parchment paper (about the size of the baking sheet). Place a second piece of parchment paper or wax paper on top of dough. Using a rolling pin, roll dough into a 10-inch by 9-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.
Remove the top sheet of paper and transfer the parchment paper with the dough onto the baking sheet. Using a pizza cutter or large knife, cut the rectangle into 1-inch squares. If desired, use a wooden skewer to make a hole in the center of each square.
Bake at 350° for 20 to 25 minutes until light golden brown and dry. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into squares.
1/2 red pepper
3/4 cup fresh cilantro
1 small tomato
1 clove of garlic
1 1/2 tbs. lemon juice
1/2 tsp. sea salt
1 tbs. filtered water
1/4 tsp. black pepper
1/2 tsp. oregano
*Blend all ingredients together in a food processor until smooth. Enjoy fresh or store up to two days in the refrigerator.
15 oz. can chickpeas, drained and rinsed
1 cup pumpkin puree
1/4 cup nut butter (I used powdered pb2)
1/4 cup maple syrup
1 tbs. melted coconut oil
1 tsp. vanilla extract
1/4 cup almond flour
1/4 cup unsweetened organic cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp. pumpkin pie spice
1. Preheat the oven to 350 F / 175 C.
2. In a food processor, combine chickpeas, pumpkin puree, nut butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth.
3. Add the rest of the ingredients and mix in a large bowl.
4. Pour into a greased 8×8 pan. Alternatively, you can use parchment paper instead of oil. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool. Let sit for 10 minutes before cutting. Store in an airtight container for up to 5 days in the fridge.
1/3 cup raw cashews
1/3 cup unsweetened shredded coconut
4 cups dates, pitted
20 ounces wild blueberries, thawed
1 mango, diced
For the crust, process cashews, coconut and 3 cups of dates in a food processor until thoroughly combined and smooth. Press the crust into a 9- inch pie dish. Cover and refrigerate.
For the filling:
Process half of the wild blueberries, the remaining cup of dates and the mango in a food processor until smooth. Stir in the other half of the blueberries. Pour the filling into the pie crust and allow to set in the refrigerator for at least an hour. Serve the pie cold and enjoy!