Bean Salad

1 can black eye peas
1 can black beans spicy
1 bag frozen corn thawed
1 can diced tomatoes
half medium onion diced
1 medium red pepper diced
5 cloves garlic minced 
1/2 cup chopped cilantro
1 lime juiced
1 packet Italian dressing
1/4 cup olive oil optional
1/4 cup balsamic vinegar or apple cider vinegar
3 tblsps agave
Dash oregano
Salt if needed
Dash rosemary
2 tblsp cumin
2 small or 1 lg avocado
1 small jalapeno seeded and minced if more heat is desired

Mix all ingredients together and let sit to allow all flavors to mingle.
Serve over salad greens or add either pasta or quinoa

Triple Almond Cherry Crumble Squares (GF + Vegan)

Read more: http://ohsheglows.com/2012/07/05/cherry-almond-crumble-squares/#ixzz3Bnnm1jvR

Yield: 1 (8-inch) pan cut into as many squares as you wish!

Almond squares:

· 1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal)

· 1/4 cup brown rice flour

· 2 tbsp ground flax seed

· 1 tsp baking powder

· scant 1/2 tsp kosher salt

· 1/2 cup almond butter

· 6 tbsp agave nectar (or maple syrup)

· 1/2 tsp almond extract

Cherry Almond Chia Seed Jam:

· 3 cups pitted cherries, roughly chopped

· 2.5 tbsp agave nectar (or maple syrup)

· 2 tbsp chia seeds

· 1/2 tsp almond extract

 

Instructions

1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction.

2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal).

3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times!

4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over.

5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside.

6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth!

7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!

http://issuu.com/kidscookmonday/docs/ecookbook_burger_12.7.12b?e=5766443/2164731

Hawaiian Rice Salad

http://www.lundberg.com/recipes/salads/Hawaiian_Rice_Salad.aspx

Cooking Instructions:

• 3 cups cooked Lundberg® Short Grain Brown Rice
• 2 cups drained pineapple chunks, reserve liquid
• 2 cups sliced celery
• 2 cups cooked no meat chicken, cut in bite-sized pieces or just leave it out
• 3/4 cup mayonnaise
• Salt and pepper to taste

Combine rice, pineapple, celery and chicken. Blend 1/2 cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss lightly. Serves 6.

Homemade lemonade with infused lavender.

 http://www.simplyrecipes.com

Prep time: 20 minutes

Yield: Serves 6.

INGREDIENTS

· 1 tablespoon of dried lavender flowers

· 1 cup coconut sugar

· 2 cups of boiling water for the infusion

· juice from 8 – 10 freshly squeezed lemons

· 2 cups or more of cold water

· Ice to serve

METHOD

1 Pour 2 cups boiling water over lavender flowers and sugar.  

2 stir with a spoon. Cover and let steep for 30 minutes.

3 Strain the lavender sugar mixture and pour into a serving carafe or pitcher.

4 Add lemon juice and another two cups of water. Taste and adjust for sweetness.   Add more water to desired level of concentration and serve with ice. 

No Sugar Banana Bake

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

Seaweed Rolls with Sunflower Seed Pate

 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.

white bean quinoa burgers

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/

1 tablespoon flax seed, freshly ground
3 tablespoons warm water
1 can great northern beans, rinsed and mashed
1 1/2 cups cooked quinoa
3-4 small potatoes (new, red, Yukon gold), roasted and mashed
1/4 cup nutritional yeast
1/2 red onion, finely diced
large handful fresh basil, minced fine
2 cloves garlic, minced
pepper and sea salt, to taste

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.

Grain-Free Chocolate Chip Cookies ...

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 375º for 15 mins (or until they start to turn golden)

Black Bean and Quinoa Soup

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.

The pain eradicator smoothie!

Hemp milk (large amount from fresh hemp seeds
Pineapple
Chia seeds (large amount)
Strawberries
Banana

chocolate-ginger macaroon

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

Cherry Pistachio Crunch Bark

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

RAW CHOCOLATE FRIDGE CAKE | CHOCOLATE FUDGE BARS (RAW, VEGAN, PALEO)

http://gourmandeinthekitchen.com/2014/no-bake-chocolate-fudge-fridge-cake-recipe/

 

Prep Time: 15 minutes

Serves 8

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

Ingredients

· ¾ cup/180g coconut oil

· ½ cup/ coconut butter coconut butter

· ¾ cup /60g cacao powder for raw or natural un-dutched cocoa powder if not, sifted

· ½ cup/120ml maple syrup

· Pinch of fine sea salt or Himalayan salt

· 1/3 cup/17g freeze dried raspberries or other freeze dried berries

· ¼ cup/28g soaked and dehydrated raw almonds for raw or roasted almonds if not, coarsely chopped

· 2 Tablespoons/20g cacao nibs

· Extra cacao powder for raw or natural un-dutched cocoa powder if not for dusting tops

Instructions

1. Line a loaf pan with parchement paper, set aside.

2. Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water. Stir until both are fully liquid and melted.

1. Whisk in the sifted cacao powder until smooth and well incorporated.

2. Whisk in the maple syrup and a pinch of salt until fully combined.

3. Mix in the freeze dried raspberries, chopped almonds and cacao nibs.

4. Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.

5. Cut into desired sized pieces and dust with additional cacao powder before serving.

Notes

Gluten-Free, Grain-Free, Raw, Vegan, Paleo

Baked Breakfast Quinoa

http://www.cookingquinoa.net/baked-breakfast-quinoa

Yield: 10 servings

Calories per serving: 328

Fat per serving: 9g

Ingredients

2 C White Quinoa
2 Tbsp Flax Seed, ground
1 Tbsp Chia Seeds
1/3 cup Pecans, ground
2/3 C Brown Sugar (see note)
1 Tbsp Cinnamon?1 tsp Salt
¾ C Dried Fruit (Golden Raisins & Dried Cherries)
3 Eggs, large
3 ½ C 2% Milk
1 tsp Vanilla
1 Apple, cored, peeled and chopped
Instructions

Preheat the oven to 350° F and butter a 9x13 baking dish.
Soak the quinoa in water for at least 5 minutes and then thoroughly rinse. Combine the quinoa with 2 ¾ C of water and ½ tsp salt in a pot and bring the water to a boil. Once the water is boiling, cover and reduce the heat. Cook for another 10 minutes and then remove from the heat. The quinoa may not be fully cooked at this point, which is fine because it will be cooked again in the oven. If there is any excess water, strain it out and discard. Let the quinoa sit, fluffed and uncovered, to cool for a while.
Combine the nuts, dried fruit, remaining salt, cinnamon, chia seeds and flax seeds in a large bowl and set aside.
In a second bowl, whisk together the eggs, milk, brown sugar and vanilla. Add the liquid to the fruit and nut bowl and stir well. Stir in the cooled quinoa and pour the entire thing into the prepped baking dish. Lastly, sprinkle the top of the quinoa with the chopped apples.
Cover the dish and bake in the 350° F for 30 minutes. Remove the cover from the dish and continue to cook until the middle has set; approximately another 30 minutes.
Remove the dish to a rack to cool. If you’re in the mood for some immediate goodness, go ahead and scoop yourself a nice helping after the dish has cooled for a bit. Otherwise, chill it and then cut into squares, or wait to scoop some chilled quinoa into a bowl with some milk for breakfast.
Bon Appétit!

Notes

Servings 10, Calories 328, Fat 9g, Carbohydrates 51.3g, Protein 11g, Cholesterol 56mg, Sodium 299mg, Fiber 8.1g, Sugars 21.3g, WW Pts 8

Wendy's Note: For those who prefer an unrefined sugar alternative I recommend Muscavado Sugar

Creamy Baby Red Potato and Kale Soup

By Jennifer McClelland 
Prep time: About 30 minutes
Yield: Serves 4-6

Ingredients

3 cups water
4 cups baby red potatoes, cubed
4 cups kale, julienne sliced
3 cups almond milk
1 cup onions, chopped
2 tablespoons olive oil (optional) 
1 garlic clove, crushed
sea salt, to taste
Black pepper, to taste

Directions

Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt & pepper.

Warming Wheat Berries:

1 cup wheat berries cooked in 2 cups water.

Stir in some allspice and dried cranberries.

Top with toasted pumpkin seeds.

Banana Cinnamon Quinoa

1 cup quinoa cooked in two parts hemp milk.

Top with banana, raisins, cinnamon and pumpkin seeds.

Mango Quinoa

1 cup quinoa cooked in 1 cup water, 1 cup coconut milk.

Stir in ¼ bag frozen mango at the end of cooking.

Toss in diced dried apricots, a sprinkle of dried coconut and a dash of vanilla extract.

Spiced Apple Oats

1 cup rolled oats cooked in 2 cups almond milk.

Mix in a shredded apple and nutmeg.

Top with slivered almonds.