Recipes

Gorgeous Green Smoothie Recipe


Ingredients:
1/2 - 1 whole banana, apple or pear
1/2 - 1 whole avocado
1/4 - 1/2 cucumber
1 bunch greens (spinach, kale, collards, or your favorite)
handful of walnuts
1-2 tsp maca powder (available at health food stores)
1-2 tsp vitamineral green (available at health food stores)
1 cup coconut water (optional)
2-3 cups filtered water
Shredded coconut
pinch sea salt

Directions:
Put all ingredients (except shredded coconut) in vitamix or blender and blend well. You will need to blend a little longer for tougher greens like kale and collards). Pour into tall glass and sprinkle shredded coconut on top. If you like your smoothie thick, use less water.

Bon apetit!

p.s. If you don't like to drink green things, add blueberries or a heaping teaspoon of cacao powder


Groovy Vegan Chocolate Shake


photo from The Family Kitchen
Ingredients:
1/2 cup almond milk
1/2 banana
1/2 avocado
1 medjool date, pitted
1 Tbsp cocoa powder
2 ice cubes

Directions:
Blend all together and enjoy!

Delicious, creamy and oh so dreamy!



Lisa's Morning Power Smoothie

image from greenlitebites.com
Ingredients:
1/2 cup frozen blueberries
1/4 cup frozen mango
1 banana
1 pitted medjool date
1 bunch spinach
1 tsp maca powder
1 to 1 1/2 cups almond milk
1 Tblsp raw creamy almond butter
1-2 ice cubes

Directions:
Blend all together and enjoy! This smoothie will fill you up and fuel you up for your day.


Spicy V8 Juice

Ingredients:
6-7 carrots
3 large tomatoes
1/2 cucumber
4 stalks celery
3 garlic cloves
1 bunch spinach
small bunch basil
1 broccoli stem
dash cayenne
squeeze of fresh lemon

Directions:
Run all 8 veggies through your juicer. Pour into a glass and top with a little cayenne and lemon juice.



Lisa's Awesome Almond Milk

Check out my how-to video for creating the most scrumptious and dreamy almond milk.

You will need:
a nut milk bag, blender and a large bowl

Ingredients:
1 cup raw almonds, soaked for 12 hours
pinch sea salt
1/4 - 1/2 tsp vanilla extract
3 1/2 cups fresh water

Directions:
Put almonds and water in a blender and blend on high until smooth. Pour through the nut milk bag into the large bowl. Rinse out the blender and put the almond pulp to the side. Pour the strained milk back into the blender and add salt, vanilla and a little maple syrup. Blend on med low for 45 seconds.

Enjoy this creamy, dreamy milk as THE BEST dairy substitute I've found. Use the almond pulp in smoothies or raw pie crusts.

Enjoy!



Chocolate Heaven Coconut Date Balls


Ingredients:
1 cups chopped medjool dates
1 cup walnuts, chopped (in food processor)
1/2 cup almond butter
1/2 cup unsweetened cocoa powder
Shredded coconut

Directions:
Put all except coconut in a food processor with s-blade. Mix well until blended. Add more almond butter if needed for better binding. 

On a piece of wax paper or large plate, sprinkle a layer of coconut to cover area. With your hands, roll small balls of chocolate date mixture and then roll them around on the coconut to cover. 

Chill in the fridge for 1 hour and serve with rice or almond milk or hot tea or coffee. 

Double the recipe if you are making these for a party or large group. If I double this recipe at home I will eat all of it in 24 hours...not good. 

Dangerously delicious! 



Awesome Acorn Squash Soup

image from tinycooker.com
Ingredients:
1 acorn squash, halved, seeds and stringy stuff removed
1 yellow onion, diced

3 medium carrots, chopped

1 small apple, peeled, cored and chopped into 1-inch cubes

1 small potato, chopped into 1-inch cubes 

3 cups vegetable broth (or water)
2 Tblsp oil (I use grapeseed)

1/2 tsp cumin powder

1/4 tsp tumeric powder

1-2 tsp coriander powder

1/2 - 1 tsp salt (depending if you use water or broth) 

pepper (to taste)



Directions: 
Pre-heat your oven to 400 degrees. Place the acorn halves faced down on a baking sheet. Add 1/4 inch of water in the baking pan. Bake for 35-45 minutes. Allow to cool for 10 minutes, then scrape out the cooked flesh of the squash and place in a bowl. Set aside. 

While the squash is cooking, heat oil on med high heat in a medium sauce pan and add onion. Cook for 5 minutes, then add spices and potato. Cook for a few minutes, then add carrots and apple and cook for 2-3 minutes. Turn heat to medium low and cover the veggies and cook for 10 more minutes. 

Add vegetable broth (or water and salt) to veggie mixture and bring to a boil. Turn down to medium heat, half-cover the pan, and simmer for 15-20 minutes, or until vegetables and soft and tender.

Pour veggies and cooked squash into a vitamix or blender pitcher. I do it in two batches. Blend until smooth and pour into a new sauce pan.  Heat gently and season with pepper and more salt if needed. 

Serve hot. 

Note: If you want a creamier soup, add 1/2 can of coconut milk to the blended soup and cook on medium heat for 5 minutes. 

Garnish ideas: toasted acorn squash seeds, chopped cilantro or parsley, chopped avocado or sliced apple pieces.


Magnificent Maple Granola 

(adapted from the vegan cookbook, How it all Vegan! by Tanya Barnard & Sarah Kramer)


Ingredients:

3-4 cups rolled oat flakes
1/2 cup raw sunflower seeds
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup melted coconut oil
1 T cacao powder (optional)
1 tsp cinnamon
1 tsp vanilla
1/4-1/2 cup maple syrup
1/2 tsp salt

Set aside:
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup dried cranberries

Directions:
Preheat oven to 350 degrees. In a large bowl, mix together oats, seeds and nuts. In a medium sized bowl, whisk together oil, cacao, cinnamon, vanilla, maple syrup and salt. Add wet and dry ingredients together and combine well. On 2 flat cookie sheets, spread mixture evenly and bake for 15 minutes. Flip over with spatula and bake another 5-7 minutes (be careful not to burn). Remove from the oven and put into a large bowl to cool. Add coconut and dried fruit and store in air-tight containers. Serve with fresh almond milk!