When you have a sweet tooth and want to
stay on track. here's a nice treat.
Sugar is NOT an added ingredient.
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Mix and drop by spoon full
Bake at 350 for 15-20 minutes
by Gena at http://www.choosingraw.com/
Gingery Sunflower Seed Pate (Raw, vegan, gluten free)
Yields about 1 1/2 cups
* 1 1/4 cup raw sunflower seeds, soaked for at least 1 hr
* Juice of 1 lemon
* 2 tbsp tahini
* 1 1/2 tbsp Bragg’s liquid aminos
* 1 tiny garlic clove, minced (optional)
* 1/4 tsp powdered ginger (more if you like the taste)
* Black pepper to taste
* Water
* Handful chopped scallions (optional)
* Place all ingredients in a food processor and run motor till it’s relatively smooth.
* With motor running, drizzle in enough water for the pate to be thick, but easy to spread (careful not to add too much!).
To assemble rolls:
* Cut a sheet of seaweed in half. Spread each half with two generous dollops of pate.
* Using a knife or spatula spread the pate in a thin, even layer over the seaweed.
* Beginning at the shorter end of the sheet, roll the seaweed carefully up to make a single rolls.
* Keep working with all of the seaweed until you’ve got about 8 or 10 rolls.
* Cut in halves and serve.
egg, soy, dairy and gluten free, vegan
makes 6 large patties, 10 slider size
http://www.spabettie.com/2012/07/25/quinoa-basil-bean-burgers-with-basil-aioli/
2 tablespoons gluten free all purpose flour, extra to roll/form
Grind flax seed in blender, coffee grinder. Place 1 tablespoon in a bowl, add 3 tablespoons water and stir. Place in refrigerator to set into gel.
Combine beans, quinoa, potatoes, nutritional yeast, onion, basil and garlic in a large bowl, stir or use hands to incorporate. Add flour and flax gel, combine completely. Using flour (flour hands and have a plate of flour to work with), form patties 3 1/2 inch round, 1/2 inch thick.
Bake @ 325 for 40 minutes – flip burgers after 20 minutes.
vegan basil aioli
inspired by this basil aioli recipe
1/2 cup safflower oil*
3 tablespoons almond milk*
juice of 1 lemon
large handful fresh basil
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice and basil as you continue to blend. Store in airtight container in refrigerator 3-4 days.
recipe: ablissfullife.co.uk
Ingredients
3 cups Almond Flour
1 tsp Baking Powder (aluminum-free, gluten-free, non-GMO)
Pinch of Salt
1 cup Plain Chocolate Chips (I used SunSpire fair trade, organic 65% Cacao, bittersweet)
2 eggs (organic, free-range, preferrably farm-fresh)
1 tsp vanilla
2 tbsp Coconut Nectar (I used 1 T.)
1/2 cup coconut oil
Mix dry ingredients together
Mix wet ingredients together in a separate bowl
Mix the two lots together
Take some of the sticky dough and roll into balls and then squash them
Place on a parchment lined baking sheet
Bake at 375ยบ for 15 mins (or until they start to turn golden)
Dr. Joel Fuhrman
Serves: 4
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 large carrot, chopped
5 cups low sodium or no-salt-added vegetable broth
3 cups cooked black beans or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
4 cups baby spinach
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 avocado, chopped
In a soup pot, heat 2-3 tablespoons water, add onion and green pepper and water saute until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic and saute another 30 seconds, until fragrant.
Add the tomato, cumin, chili powder and red pepper flakes and cook for 2-3 minutes, until tomatoes soften. Add carrots and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover and cook for 10 minutes. Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach and stir until wilted.
Remove from heat and stir in cilantro and lime juice. Serve garnished with chopped avocado.
Hemp milk (large amount from fresh hemp seeds
Pineapple
Chia seeds (large amount)
Strawberries
Banana
1 3/4 cups dried coconut
3/4 cup macadamia nuts, chopped
3/4 cup + 2 tablespoons cocoa powder
3/4 cup maple syrup (or sweetener of choice)
1/4 cup + 2 tablespoons coconut oil
1 tablespoon ground ginger
1 1/4 teaspoons vanilla extract
Pinch sea salt
Mix together all dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Place small scoops onto Teflex sheets and press down very slightly. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day. Yield 22–24
Recipe from our book EVERYDAY RAW available on sale here http://bit.ly/1eHRoGi
Source URL: http://www.wholefoodsmarket.com/recipe/cherry-pistachio-crunch-bark?css=recipe_with_image
Makes 16 servings
Should be refrigerated to firm up and may not stay firm if left for long periods at warm temperatures, so it’s best to refrigerate it for storage.
Ingredients:
1 pound bittersweet chocolate, chopped
3/4 cup cocoa-flavored puffed rice cereal
Zest of 1 large orange, removed in long strips with a citrus zester
2/3 cup shelled pistachios, halved
2/3 cup coarsely chopped dried sweetened cherries
Method:
Line a baking sheet with parchment paper. In the top of a double boiler, melt chocolate over simmering water, stirring frequently. Remove from heat and stir in puffed rice. Pour mixture onto parchment paper and spread with a rubber spatula until it is about 1/3-inch thick. Sprinkle with zest first, then with pistachios and cherries. Lift the pan an inch off the table and drop it once or twice to settle toppings into chocolate. Allow to cool slightly, then refrigerate until chocolate has3/14/2014 Cherry-Pistachio Crunch Bark hardened, about 1 hour. Break the bark into chunks and store in the refrigerator.
Nutritional Info:
Per Serving:200 calories (130 from fat), 15g total fat, 8g saturated fat, 0mg cholesterol, 10mg
sodium, 21g carbohydrate (5g dietary fiber, 12g sugar), 4g protein
