category Recipes

Overnight blueberry oats

Blueberry Overnight Oats
Serves 1
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/3 cup raw oats
  2. 1 tablespoon chia seeds
  3. 1.5 cups almond milk
  4. 1 teaspoon cinnamon
  5. 1 teaspoon maple syrup
  6. 1/2 cup blueberries
Instructions
  1. Combine the oats, almond milk, chia seeds, cinnamon, and agave in a mason jar with a lid and place in the refrigerator over night, which will allow the chia seeds to gel and the oats to soften.
  2. In the morning you may remove from the fridge and add the blueberries or any berry mix of your choice and enjoy!
Notes
  1. Another alternative when replacing sugar is to use pureed or mashed fruit. Whole fruit contains the fiber and protein that is removed from fruit juice, so liquefying whole pieces of fruit is a more nutritious option.

Delicious Vegan Bacon

Crispy Eggplant Bacon (No Soy)
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1/2 small eggplant thinly sliced in bacon-like slices
  2. 2 tbs coconut aminos
  3. pepper to taste
  4. 1 tsp paprika
  5. ½ tsp chili powder
  6. 1 tsp garlic powder
  7. 2 tbsp avocado oil
  8. 1 tbsp maple syrup
Instructions
  1. Preheat oven to 275°, and prep a baking sheet with parchment paper.
  2. Place the coconut aminos, pepper, paprika, chili powder, garlic, avocado oil and maple syrup in a container and whisk together.
  3. Slice the eggplant in very thin (bacon like slices).
  4. Place each thin slice of eggplant on the baking sheet and brush them on both sides with the sauce.
  5. Bake eggplant at 275 degrees for 40-50 min, or until it begins to get crispy.

Berry Crumble

Berry-lishus Crumble
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Ingredients
  1. 1 Cup gluten free oats
  2. 2 cups mixed berries (raspberries, blueberries, strawberries)
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1 teaspoon chia seeds
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, gently toss together raspberries, strawberries and blueberries; set aside.
  3. In a separate bowl mix oats, chia seeds, cinnamon, and nutmeg.
  4. Press half of the oats mixture in the bottom of a medium size pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  5. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Vegan Tacos

Vegan Taco
Serves 1
Delicious vegan tacos with queso sauce and pico de gallo
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For filling
  1. 1-2 Cups of cooked beans of your choice.
For toppings
  1. 1 Avocado or any additional toppings you might like
Tasty Pico de Gallo salsa
  1. 1/2 Red onion
  2. 1 tomato
  3. 1 tbs lime juice
  4. 1 small bunch of cilantro
  5. 1 Green jalapeño pepper to taste
  6. pinch of salt and pepper to taste
Creamy Queso Sauce
  1. 1 cup of soaked cashews
  2. 1/2 cup of water
  3. 1 pinch of salt and pepper
  4. 1/2 teaspoon of powdered garlic
  5. 2 tbs nutritional yeast
  6. Lettuce rap or 2-6 tortillas of choice. Choosing gluten free options is always recommended.
Instructions
  1. Prepare vegetables by individually chopping them. Finely chop onions, tomatoes, cilantro, avocado, and green jalapeño.
  2. Prepare pico de gallo by mixing chopped tomato, chopped red onion, chopped cilantro, chopped green jalapeño and lime juice. Add and mix salt and pepper to taste. Set salsa to the side or refrigerate until tacos are ready.
  3. Prepare avocado by chopping or mashing it. Set aside.
  4. Prepare queso by placing soaked cashews in the bowl of a food processor or blender with water, powdered garlic, nutritional yeast, salt and pepper. Puree until very, very smooth. Thin out with more water to desired consistency if necessary. If you would like to change the flavor you can add chipotle peppers, seasonings, raw garlic, chili paste, etc. After desired consistency is accomplished you can set side.
  5. Prepare your beans as desired. For convenience you may want to use canned beans. If you use canned beans just rinse them before use. For seasoning you can add salt and pepper to taste.
  6. Prepare the taco shells of your choice by chopping the lettuce if you would like a lettuce rap, or by heating up the tortillas of your liking.
  7. Finally, fill your taco shells with avocado, beans, pico de gallo, and queso cream sauce.
  8. Enjoy!
Notes
  1. For queso cream sauce: If you don't have the time to soak cashews in advanced you may also lightly boil them in water for 2-4 minutes or until tender before use.
  2. Tacos are such a tasty and simple meal! We love filling our tacos with beans because they are packed with protein and fiber. Both have great health benefits. We hope you enjoy.

Dairy Free Mango-Coconut Ice Cream

Mango-Coconut Ice Cream
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Ingredients
  1. 1 can of coconut milk (full fat)
  2. 3 cups of diced frozen mangoes
  3. 1 tablespoon of maple syrup
Instructions
  1. Place coconut milk and maple syrup in a blender and blend until well mixed.
  2. Add frozen mangoes and continue to blend until you get a creamy blend
  3. Place in a air tight container and freeze from 4 to 6 hours.
  4. Enjoy!

Gluten-Free Vegan BLT Sandwich

Gluten free and vegan BLT
Serves 2
Delicious BLT to satisfy your sandwich cravings, in a healthy and delicious way.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 4 slices of toast or bread of choice (we prefer gluten free, vegan options)
  2. 4-6 slices of tomato
  3. 1-4 slices of red onion
  4. 2-4 Tbs of guacamole or avocado
  5. 1/2 cup mixed greens
  6. Creamy Cashew Sauce
  7. 1/4 cup cashews (soaked and drained)
  8. 3/4 cup water
  9. 1 small garlic clove
  10. 1/4 teaspoon salt
  11. Eggplant bacon
  12. 1/2 small eggplant
  13. 2 tbs coconut aminos
  14. pepper to taste
  15. 1tsp paprika
  16. ½ tsp chili powder
  17. 1tsp garlic powder
  18. 2 tbsp avocado oil
  19. 1 tbsp maple syrup
Instructions
  1. Eggplant Bacon: Preheat oven to 275°, and prep a baking sheet with parchment paper.
  2. Place the coconut aminos, pepper, paprika, chili powder, garlic, avocado oil and maple syrup in a container and whisk together.
  3. Slice the eggplant in very thin (bacon like slices).
  4. Place each thin slice of eggplant on the baking sheet and brush them on both sides with the sauce.
  5. Bake eggplant at 275 degrees for 40-50 min, or until it begins to get crispy.
  6. Creamy cashew sauce: Place cashews in a bowl and cover with water to soak them for about 3 hours.
  7. Drain and rinse thoroughly.
  8. Place soaked cashews in a food processor or blender with the 1/2 cup of water, garlic, and salt. Puree until smooth. You may add more water to reach desired consistency. This sauce will keep well in the fridge for up to 3 days.
  9. Assemble the sandwich by placing layers of mixed greens, tomatoes, onions, avocado, eggplant bacon on the slices of bread and drizzle the white cream sauce to taste.
  10. Enjoy!

Berry Mix Parfait

Berry Mix Parfait
Serves 2
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. Cream
  2. 1/2 cup filtered water, plus more to taste
  3. 1 cup raw unsalted cashews (soaked for 2 hours)
  4. 1 teaspoon natural vanilla extract
  5. 3 tablespoons pure maple syrup
  6. Pinch of Celtic sea salt
  7. Berries
  8. 1 cup fresh/organic blueberries
  9. 1 cups fresh/organic raspberries
  10. 1 cup fresh/organic blackberries
  11. 1 cup fresh/organic strawberries
  12. Nuts
  13. 1 cup raw walnuts
  14. 1 cup raw almonds
  15. 1/4 cup raw sunflower seeds
  16. 1/4 cup raw pumpkin seeds
  17. 1/4 cup shelled hemp seeds
  18. 2 teaspoons chia seeds
  19. 1/4 cup unsweetened dried shredded coconut
Instructions
  1. 1.To make the cream: drain the cashews, and discard the soaking water. Place 1/2 cup filtered water, the soaked cashews, 2 tablespoons of maple syrup (save 1 tablespoon for the strawberry syrup mix), vanilla, and salt into a blender. Blast on high until smooth and creamy. You may add more water, maple syrup or vanilla to taste. Once is well blended, transfer to a sealed container and place in the fridge to chill for a few hours to thicken.
  2. 2. To make the nut and seed mix: place the almonds, sunflower seeds, walnuts, hemp seeds, pumpkin seeds, and coconut into your food processor, and pulse just a few times until the nuts are in small pieces and chunky.
  3. 3. To make the berry mix: place 1 cup of strawberries, 1 tablespoon of maple syrup into a blender and blend until you have a smooth creamy strawberry sirup and set aside.
  4. 4. To assemble: take two bowls or wide glasses, and place a layer of the cashew cream, then a layer of some mixed berries, a layer of the nut and seed mix and a layer of the strawberry syrup into each bowl, and repeat the layers until you have used all the berries, nuts, cream and syrup.
  5. Enjoy!

Creamy Spinach Soup

Spinach Cream Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 cups raw organic spinach
  2. 1 cup chopped onions
  3. 1 large organic zucchini (diced)
  4. 4 cloves of garlic
  5. 1/4 cup green onions
  6. 1/4 cup parsley
  7. 4 cups vegetable broth or stock
  8. 1/2 cup of raw unsalted cashews
  9. dash of fresh lemon juice to taste
  10. dash of sea salt or to taste
Instructions
  1. In a saucepan place onions, garlic and scallions and sauté over low to medium heat.
  2. Once the onions are caramelized add in the spinach, lemon juice, zucchini and vegetable stock and simmer for about 20 minutes or until the veggies are cooked through.
  3. Allow to cool slightly and then puree in the blender with the cashews and return to the stove to warm and serve.
  4. Serve and garnish with parsley
Notes
  1. Spinach is a good source of vitamin A, C, B6, K, potassium, manganese, zinc, magnesium, iron, niacin, beta-carotene, lutein, thiamine, riboflavin and xanthene.

Butternut Squash Cream Soup

Butternut Squash Cream Soup
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 4 cups of organic butternut squash pealed and cut in pieces
  2. 1 cup of diced onions
  3. 3 cloves of garlic finely diced
  4. 3 cups of organic vegetable broth/stock
  5. bunch of cilantro
  6. 1 tablespoon of olive oil
  7. 1 Teaspoon of sea salt (optional)
  8. pepper to taste
Instructions
  1. In a large saucepan, place olive oil, onions and garlic and saute over low to medium heat, keep an eye on them so that you don't over cook and brown them.
  2. Once the onions and garlic are caramelized, place butternut squash and the rest of the ingredients into the pan and place a lid to cook over low heat for about 30 minutes or until the squash is soft.
  3. Once it's cooked, use a hand blender to puree. If you don't have a hand blender you can also use a food processor or blender, but must cool down a bit first or blend in batches to avoid hot liquid spills.
  4. Once blended return to pot and heat through. Do not allow to boil.
Notes
  1. Butternut squash is high in vitamins A, B-Complex, C, E, as well as iron, beta carotene, calcium, zinc, copper and potassium.