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Banana Chocolate Chia Pudding
Ingredients: Vanilla Extract, Chia Seeds, Flax Milk (Or Almond Milk), Banana(s), Cocoa Powder, Brown Sugar (or other garnish)
Directions:
- Pour 1.5 Cups Flax Milk into a blender
- Add 1/3 Cup Chia Seeds
- 1 Whole Banana
- 2 Tbsp Cocoa Powder
- 2 Tbsp Vanilla Extract
- 2 Tbsp Cinnamon (optional)
- Mix or Blend 45 seconds or so
Pour into a tall glass or jar & garnish with brown sugar, almonds, fruit, or anything else you'd like to try. Refrigerate about 6 hours. Then, DIG IN!
WILD MUSHROOM SOUP
Ingredients: 1 Pound White Mushrooms, 1/2 Cup Sliced Shiitake Mushrooms, 3 Tbsp Sunflower Oil, 1 Onion, 1 Celery Stalk, 5 Cups Vegetable Stock (or water), 2 Tbsp Gluten Free Tamari Soy Sauce1/4 Cup Long Grain Rice, Salt & Fresh Ground Pepper/Seasoning
Directions:
- Slice mushrooms, onion & celery & place in sauce pan w/ sunflower oil. Heat until sizzling, then cover and simmer about 10 mins, stir occ.
- Add the stock or water, soy sauce, rice & seasoning. Bring to a boil, then cover and simmer for 20 minutes, until vegetables and rice are soft.
- Finally, taste for seasoning! Add fresh parsley for garnish & serve HOT!
Coconut Yogurt Parfait
Ingredients: 4 Cups Canned Organic Coconut Milk (full fat), 1 Tbsp Organic Honey, 1 Tspn Probiotic Powder (or a dairy-free yogurt starter), & 2 Tspn Startch (like tapioca or arrowroot-an optional thickener) OR Agar Agar Flakes (as an optional thickener)
Directions:
- Bring the coconut milk & honey to a boil and then remove from heat
- Mix the startch thickener in a separate bowl using its own directions
- Once thickener is dissolved, add to the still-warm coconut milk & stir
- Once the coconut milk is cool (115 deg F), add probiotic powder
- Stir and pour the mix into a clean glass container & cover tightly w/lid
- Place container in the oven & keep at 100-115 deg F allowing it to
culture (or keep the oven off & leave the light on) for 8 hrs minimum
- Refrigerate about 6 hours or so, thickening the yogurt as it cools
- Add fruit and/or any other toppings you like and enjoy!
ginger basil vegan stir fry
Ingredients: 3 Tbsp Coconut Oil, 1/2 Head of Broccoli, 1/3 Head of Cauliflower, 1/2 Sliced Bell Pepper, Sliced Onion, 1 Handful of Brussel Sprouts, 1 Tbsp Fresh Ginger, Fresh Basil, Fresh Kale, Fresh Asparagus, 3 Tbsp Gluten Free Soy Sauce (I use all fresh/organic herbs & vegetables)
Directions:
- Heat large saucepan on low and add 2 tbsp coconut oil to pan
- Cut the ends off your brussel sprouts and add (whole or sliced) to the pan as they take the longest to cook
- Chop your broccoli and cauliflower to your liking and add to pan
- Slice 1/2 a bell pepper (I like orange or red for color) and add to pan
- Turn up to medium heat and let simmer about 7 minutes (stir often)
- Add 1 more tbsp of coconut oil & add fresh asparagus, kale & onion
- Then throw in 1 tbsp fresh basil (chopped finely) along with 1 tbsp
fresh grated ginger, and gluten free soy sauce (Tamari is what I use)
- Cook about 4 more minutes while stirring often & voila! It's that simple!
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RAWESOME RECIPES COMING SOON!
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