Recipes - Amazon S3 · Recipes Smoothies Banana, Almond Butter, Ginger and Cinnamon Smoothie 1 cup almond milk 1 banana 1 ½ tbsp. almond butter 2 tbsp. flax seeds, ground ½ tsp

© Copyright 2013 Cynthia Pasquella. All Rights Reserved. www.hungryhottie.com The information in this document is not intended to replace a one on one relationship with a qualified health care professional and is not intended as medical advice. Cynthia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Recipes

Smoothies

Banana, Almond Butter, Ginger and Cinnamon Smoothie 1 cup almond milk 1 banana 1 ½ tbsp. almond butter 2 tbsp. flax seeds, ground ½ tsp. cinnamon ½ tsp. ginger, ground 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder

1. Combine all ingredients into a Vitamix or high-speed blender with ice. Blend until smooth. Serve cold.

Chocolate Almond Berry Smoothie 1 cup almond milk ½ cup raspberries ½ cup blueberries 1 tbsp cacao powder 1 banana Stevia (if desired) 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder

1. Combine all ingredients into a Vitamix or high-speed blender. Blend until smooth. Serve cold.


Tropical Delight Smoothie ½ cup coconut milk 1 cup rice milk 1 mango 1 papaya 3 figs 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder

1. Combine all ingredients in Vitamix or other high speed blender with ice. Blend until smooth. Serve cold.

Date Night Smoothie ½ cup almond milk ¼ cup coconut milk 1 medium banana 1 whole date, pitted and chopped ½ tbsp. vanilla extract 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder


Glow Bug Smoothie 2 tbsp. hemp protein powder or hemp seeds 1 ½ cups coconut water 3-4 stalks of celery, chopped 2 large apples, chopped 1 banana, quartered 1/3 cup cilantro, chopped 1/3 cup parsley, chopped ½ cup lemon juice



Honey Vanilla Coconut Smoothie 2 cups coconut milk 3 tbsp. honey 2 tbsp. vanilla extract 1 banana A handful of spinach 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder


Kale Almond Pineapple Smoothie 1 cup almond milk 1 cup kale, chopped, packed 1 cup chopped pineapple 1 banana 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder


Almond Pear Smoothie 2 cups almond milk 2 pears, cored 1 tbsp. honey 1 tsp. vanilla extract Pinch of sea salt 2 handful spinach 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder



Summer Refresher Smoothie 1 cup coconut milk 1 cup water 3-4 stalks of celery, chopped ½ cup parsley, chopped 3 nectarines, pitted 3 peaches, pitted ½ tbsp. vanilla extract 2 tbsp SoCal Cleanse Detox Protein or other plant-based protein powder


Watermelon Crisp Smoothie 1 ½ cups watermelon (seedless) ¼ cup lime juice 1 tsp. stevia 1 mint leaf



Soups

Peas on Earth 1 c filtered water ¼ avocado 1 clove garlic, peeled 12 oz frozen green peas (no need to thaw) 2 c fresh baby spinach Juice from ½ lemon 1 tbsp fresh mint, chopped Salt and pepper to taste lemon wedges, to serve

1. Place the water, avocado, and garlic into blender and blend at the highest speed until completely smooth.

2. Add the peas, spinach, lemon juice, and mint and blend at high speed until thick and smooth. 3. Taste and add pepper, salt, and additional lemon juice, if needed. 4. Serve warm or cold, with lemon to squeeze into individual servings.

Nuts for Soup! 2 tbsp olive oil ½ c slivered almonds ½ onion, sliced thin 2 celery ribs, sliced 4 c low-sodium vegetable broth ½ c water 1 c cooked chickpeas (or 1 15 oz. can, rinsed and drained) 2 large tomatoes, chopped (or 1 15 oz can low sodium diced tomatoes)

1. Heat the olive oil over medium heat in a large saucepan. When hot add the almonds, onions, and celery. Sauté the mixture until the nuts begin to brown. Sprinkle the curry powder over all.

2. Pour in the broth, water, chickpeas and tomatoes. Bring the soup to a boil. 3. Simmer until the chickpeas are soft (5 to 10 minutes). Serve hot.


Cozy Potato Soup 2 lg leeks, tender pale green and white parts 4 medium Yukon potatoes, cubed 6 c low-sodium vegetable broth 3 cloves garlic, minced 1 tbsp olive oil 1 bay leaf ½ tsp salt 1 - 2 c unsweetened almond milk Pepper to taste 2 tbsp parsley, minced

1. Cook potatoes in veggie broth with salt and bay leaf until potatoes begin to soften. 2. Heat oil on medium in a large soup pot and sauté garlic and leeks until soft and turning golden. 3. Add potatoes and broth to the onions and garlic. Cook for a few minutes more, until the potatoes

are tender. Remove the bay leaf! 4. Puree with an immersion blender. 5. Add almond milk to thin to desired consistency. Add salt and pepper to taste, and minced parsley 6. Heat gently for a few minutes (don't boil), then serve.

Taste of Tuscany Soup 2 tbsp olive oil 1 small yellow onion, diced 4 large garlic cloves, roughly chopped 4 c low-sodium vegetable broth 4 c kale, stems and ribs removed, chopped 1 tbsp Braggs Organic Sprinkle Seasoning 2 large tomatoes, diced 1 c cooked cannellini beans (or 1 15 oz. can, rinsed and drained) 2 large carrots, peeled and sliced Salt and pepper to taste

1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer.

2. Add broth, Braggs Seasoning, kale, tomatoes and carrots. Cover. 3. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.


Pesto Navy Bean Soup 2 tsp. olive oil 3 cloves garlic, finely chopped 1 lb. cauliflower florets 4 cups vegetable broth Pinch salt ½ tsp thyme, dried 2 tbsp. black pepper 1 tbsp. cornstarch 10-15 basil leaves 1 can (15 oz.) of navy beans, rinsed and drained

1. In a large pot, heat oil over medium heat. Add cauliflower, 3 cups vegetable broth, salt, thyme and black pepper. Cover pot and bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until cauliflower is tender.

2. In a small bowl, mix remaining broth and cornstarch until blended. Add to soup and cook uncovered for 5 minutes, stirring often, until slightly thickened. Remove from heat.

3. Pour soup and basil leaves into blender and puree. Pour puree back into pot and return to stove over low heat. Add navy beans and cook for 5 minutes. Serve hot.

“Green Man” Soup 1 tbsp. olive oil 1 tbsp. onion, finely chopped 2 cloves garlic, finely chopped 4 cups vegetable broth ½ cup red lentils 2 cups kale, torn into bite-size pieces 2 cups spinach, chopped 2 tbsp. fresh dill, chopped 2 tbsp. lemon juice

1. Heat olive oil in medium pot over medium heat. Add onion and garlic and sauté until translucent. 2. Add broth and lentils and simmer 20 minutes. Add kale, spinach and dill and simmer another 5

minutes. 3. Remove from heat. Add lemon juice. Serve hot.


Salads

Hottie Potato Salad 1 medium Sweet Potato, diced 1 medium Yam, diced 1 red onion, diced 1 tbsp olive oil ½ tsp salt 1 tomato, seeds removed, diced 1 ripe, firm avocado, diced 4 tbsp fresh cilantro, chopped Juice of 1 lime

1. Preheat oven to 400 degrees F. Toss potatoes, onion, oil and salt together in a mixing bowl. Spread in an even layer on a baking sheet. Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20 minutes.

2. Transfer to a large bowl and let cool completely. Add tomato, avocado, cilantro, and lime juice. Season with additional salt if desired. Toss to combine and serve.

Sassy Fruit Salad 1 c green seedless grapes, halved 1 c strawberries, quartered ½ c blueberries 2 tbsp honey Juice from 1 lime 1 tsp poppy seeds ¼ c unsalted pistachios, toasted

1. Toss grapes, strawberries and blueberries with honey in a medium bowl. 2. Stir in lime juice, and poppy seeds. 3. Let sit at room temperature for 30 minutes. Garnish with pistachios and serve cold.


Herb-a-licious Juice of ½ lemon 3 tbsp olive oil ¼ tsp salt ¼ tsp pepper 1 tsp fresh dill, chopped 1 tsp fresh tarragon, chopped 1 tbsp fresh basil, chopped ¼ c chives, thinly sliced 2 handfuls mixed baby greens

1. Wisk lemon juice, olive oil, salt and pepper together. 2. Toss with dill, basil, chives, tarragon and greens.

Not So Tuna Salad 3 c cooked garbanzo beans (or 2 15 oz. can, rinsed and drained) 2 tbsp vegan mayonnaise 1 tbsp yellow mustard 4-5 sweet pickles, diced ¼ c celery, diced ¼ c red onion, diced 1 medium tomato, seeded and diced ¼ tsp garlic powder Salt and pepper to taste 2 handfuls mixed greens

1. Mash garbanzo beans, leaving a bit of texture. 2. Add remaining ingredients. Mix well. 3. Serve over mixed greens.


Ratatouille Pasta Salad ½ lb. brown rice pasta 1 medium zucchini, cubed 1 red bell pepper, diced 1 red onion, chopped 1 eggplant, cubed 4 small tomatoes, quartered 1 clove of garlic, finely chopped 4 tbsp. olive oil 2 tbsp. balsamic vinegar ¼ cup fresh marjoram, chopped

1. Boil pasta for 7 to 10 minutes, or as the packaging directs. When pasta is cooked but firm to the tooth (al dente) strain over the sink and shock with cold water. Set pasta aside.

2. Heat a grill to medium high-heat. Brush zucchini, pepper, onion, eggplant and tomatoes with olive oil and season with sea salt, then place in grill basket (or an aluminum foil bowl) and grill until golden brown. Remove from heat and let cool.

3. Add vegetables and garlic to pasta and toss with remaining olive oil and balsamic vinegar. Add marjoram. Serve cold.

Tahini Apple Pepper Salad

2 Fuji apples, chopped into ¼” pieces 2 yellow bell peppers, chopped into ¼” pieces 1 can chickpeas, drained 2 tbsp. tahini 2 tbsp. stevia 1 tbsp. balsamic vinegar 1 tbsp. lemon juice

1. In a small bowl, whisk tahini, stevia, balsamic vinegar and lemon juice until blended. In a large bowl, mix apple, bell peppers and chickpeas. Add tahini mix to apple mix and toss until well-coated. Serve cold.


Mango Cucumber Quinoa Salad

1 cup quinoa 1 mango, peeled and chopped 1 cucumber, chopped 2 stalks celery, chopped ½ cup chopped red onion 1 tbsp. curry powder 1 tsp. salt

1. Prepare quinoa according to package directions. 2. Allow quinoa to cool and add mango, cucumber, celery and onion. Mix together and add curry

powder and salt. Chill in fridge for 15 minutes. Serve cold.

Black Bean Lime Avocado Salad 2 cups black beans, drained, rinsed, chilled ½ cup cilantro, minced 1 large shallot, minced ¼ cup lime juice 1 large avocado, chopped into ½” pieces 2 tsp. extra virgin olive oil 1 tsp. cumin 1 tsp. black pepper Pinch of salt

1. Combine avocado, black beans, cilantro, shallot, lime juice, olive oil and cumin in a large bowl. Carefully toss ingredients. Add salt and black pepper.


Grilled Butter Leaf Salad with Dijon Vinaigrette For the Dijon vinaigrette: 2 tbsp. white wine vinegar 2 tsp. Dijon mustard ½ cup olive oil Salt (to taste) For the salad: 1 head butter leaf lettuce ½ cup olive oil Salt (to taste) Black pepper (to taste) 1 large avocado, diced 1 cup sun-dried tomatoes 1 cup Kalamata olives

1. For the Dijon vinaigrette: 2. In a blender, combine white wine vinegar, mustard, olive oil and a pinch of salt. Blend until

emulsified. 3. For the salad: 4. Pull the head of lettuce into individual leaves. Brush with olive oil and add salt and pepper. Grill

on medium heat briefly – just long enough to brown the leaves. Arrange on a plate and add avocado, tomatoes and olives. Add vinaigrette and serve.


Sides

Best Broccoli Ever 2 tsp red wine vinegar 1 tsp salt, plus more to taste 2 heads broccoli, 1 pound each, cut into bite-size florets ¾ c olive oil 4 garlic cloves, minced 2 tsp cumin seeds 2 tsp toasted sesame oil 1 tsp crushed red pepper flakes 2 tbsp black sesame seeds (toasted white are an ok substitute)

1. In a large bowl, stir together the vinegar and salt. Add the broccoli and toss to combine. 2. In a large skillet, heat the olive oil until hot but not smoking. Add the garlic and cumin and cook

until fragrant, about 1 minute. Stir in the sesame oil and red pepper flakes. Pour the mixture over the broccoli and toss well. Chill for 30 minutes.

3. Add more salt to taste, add the sesame seeds and serve.

Yummy Cruciferous Cauliflower

1 head of cauliflower ½ bunch of cilantro Juice of ½ lime 1 tbsp curry powder (more or less to taste) 2-3 tbsp olive oil Salt and pepper to taste

1. Cut cauliflower head crosswise, into 1 inch thick slices. Place them flat on to a rimmed baking dish.

2. Drizzle with olive oil. Sprinkle curry powder, sea salt, and pepper to taste. 3. Place in oven and bake for about 15minutes, until golden brown. Then flip them carefully and

continuing baking for another 10-12minutes. 4. Top finished cauliflower with fresh lime juice and chopped cilantro leaves. Serve warm.


Even Better Bruchetta

6 or 7 ripe plum tomatoes, peeled, seeded and chopped 2 cloves garlic, minced 1 tbsp olive oil 1 tsp balsamic vinegar 6-8 fresh basil leaves, chopped Salt and pepper to taste 6 pieces gluten-free bread, cut in quarters ¼ c olive oil, divided

1. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in half and remove the seeds and juice from their centers.

2. Preheat oven to 450° F, making sure rack is on the top. 3. Chop tomatoes finely and mix with, garlic, 1 tbsp olive oil, and vinegar in a bowl. Add the chopped

basil, salt and pepper to taste. 4. Brush one side of each piece of bread with olive oil. Place on a cooking sheet, olive oil side down.

Toast for 5-6 minutes, until the bread just begins to turn golden brown. 5. Place some topping on each slice of bread, olive oil side up, and serve. (do it right before serving

or the bread may get soggy)

Potato Hash Scramble 2 tbsp. coconut oil 4 cups Yukon Gold potatoes, rinsed and cut into ½” pieces 1 cup red onion, diced 1 cup tomato, diced 1 cup green bell pepper, diced 1 cup baby arugula, packed ½ cup mushrooms, diced 2 cloves garlic, finely minced Salt (to taste) Black pepper (to taste)

1. Heat oil in a large pan over medium-high heat. Add potatoes and cover. Cook for 15 minutes, stirring occasionally.

2. Add onions and replace cover, continuing to stir occasionally. Sauté until onions are translucent. 3. Reduce heat to medium and add tomato, bell pepper mushrooms and garlic. Leave uncovered

and sauté until potatoes are crispy and fully cooked. 4. Fold in arugula and cook for 1 minute. Serve hot.


Not Your Granny’s Brussels Sprouts

1 lb brussels sprouts, trimmed and halved lengthwise 1 c chopped mushrooms (any kind you prefer) 2 large shallots, peeled and thinly sliced 2 tbsp olive oil ¼ tsp garlic powder ½ tsp salt ¼ tsp pepper

1. Preheat oven to 400°F. 2. Toss Brussels sprouts, shallots and mushrooms with oil, garlic powder, salt and pepper on a

rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.

Keep the Corn A’comin!

2 tbsp olive oil 3 c yellow corn kernels 1 tbsp freshly grated ginger 1 clove garlic, minced 1 tsp chile pepper, minced 1 ½ tbsp Braggs Liquid Aminos 2 tbsp fresh cilantro, basil or parsley, chopped Salt and pepper to taste

1. Heat oil over medium-low heat in a large skillet. 2. Add the ginger, garlic and chile pepper. Sauté 2 minutes. 3. Add corn and sauté until tender, stirring often. 4. Stir in Braggs and fresh herbs. Serve with salt and pepper.


Main Dishes

Cozy Millet Bowl

½ c uncooked millet ½ tsp extra virgin olive oil 1 medium sweet onion, chopped 3 garlic cloves, minced 4 c crimini mushrooms, sliced 1 ½ tbsp fresh rosemary, minced 2 tbsp nutritional yeast 2 tbsp Braggs Liquid Amino’s 1 ¼ c vegetable broth 1 c kale, stems and ribs removed, chopped Salt and pepper to taste

1. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Stir in the rosemary, nutritional yeast, and Braggs. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened.

5. Portion millet into two bowls and serve the mushroom gravy on top.


Quick Veggie Curry 1 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 1 tsp freshly grated ginger 1-3 c chopped fresh veg – any kind you like 2-3 tsp curry powder 1 tsp cumin ¼ tsp salt 1 14 oz (398 mL) can coconut milk A handful of fresh spinach, chard or kale, chopped (remove the stems)

1. In a large skillet set over medium-high heat, sauté the onions in a olive oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.

2. Add any veggie you’re using, such as potatoes or broccoli, and cook them for a few minutes, until they soften and start to turn golden on the edges. Add the remaining vegetables along with the curry powder, cumin, salt and coconut milk and bring the mixture to a simmer until the sauce thickens and the vegetables are tender.

3. Season with salt and pepper. Stir in the spinach and cook for a minute, just until it wilts. Serve immediately over brown rice.

Greens and Good Things

½ c filtered water 1 yellow onion, cut into thin half-moons 2 cloves garlic, minced 1 12-ounce container cherry tomatoes, each cut in half 10 green olives, pitted and chopped roughly 10 black olives, pitted, chopped roughly 1 bunch lacinato kale (dino kale), stems removed, chopped Salt and pepper, to taste

1. Heat ½ cup of water in a large skillet over medium high heat. When water is steaming, add onion. Add a pinch of salt to help onions collapse and release their liquid. Add pepper for flavor.

2. Sauté for 4-5 minutes or until onions are limp and pan is almost dry. Add tomatoes, olives, garlic and kale.

3. Reduce heat to low, cover and let steam for 1-2 minutes. Remove cover to let liquid evaporate and cook for an additional 2-3 minutes.

4. Take off of heat while greens are still bright. This dish can be served warm or at room temperature.


Veggie So Fly Rice 2 tbsp olive oil 1 small onion, chopped 1 small carrot, diced 1 stalk celery, diced ½ c small broccoli florets 1 tsp Braggs Organic Sprinkle Seasoning 1 tbsp Braggs Liquid Amino’s 2 cups cooked brown rice, crumbled or broken up (cold is best) ½ c frozen peas ½ c organic frozen corn

1. Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, broccoli and Braggs Seasoning 10 to 15 minutes, or until well browned. Add Braggs Amino’s. Add rice, and sauté 5 minutes, or until mixture is hot and well combined.

2. Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add

a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. Add frozen peas and corn just before serving and continue to heat thoroughly.

Loaded With Love Bowl 1 head broccoli, chopped into florets 1 c cauliflower, chopped 1 large carrot, sliced 1 small sweet potato, diced ½ yellow onion, roughly chopped 2 cloves garlic, smashed and roughly chopped 2 tbsp Braggs Organic Sprinkle Seasoning ½ tsp garlic powder ¼ tsp salt ¼ tsp black pepper

1. Combine all ingredients together and place in a steamer. 2. Steam for 20 minutes or until veggies can be pierced easily with a fork. 3. Serve over quinoa and drizzle with balsamic vinegar.


Black Bean Tacos with Coconut Slaw 2 tbsp. olive oil 8 corn tortillas 2 cups black beans, drained 2 cups cabbage, shredded 2 green onions, finely chopped ¼ cup cilantro, finely chopped ¾ cup coconut milk 2 tsp. maple syrup 1 ½ tsp. dill, finely chopped 1 tsp. lime juice

1. Boil black beans until soft. Drain and set aside. 2. In a medium bowl, toss cabbage, onion and cilantro. 3. In a small bowl, whisk coconut milk, maple syrup and lime juice until blended. Pour over cabbage

mixture. Toss until thoroughly combined, then set aside. 4. Warm up the tortillas. Spoon black beans into tortillas and top with coconut slaw. Serve warm.

Cauliflower Picatta 1 head cauliflower ¼ cup olive oil 2 shallots, minced 1 cup mushrooms, sliced 1/3 cup white wine 3 tbsp. lemon juice 2 tbsp. capers ¼ cup parsley, minced Pinch of salt Pinch of black pepper

1. Preheat oven to 425 degrees. Core cauliflower and cut into ½ inch slices, as if cutting bread. Brush with olive oil and place on baking pan. Add salt and pepper and put in oven to roast for 25 minutes.

2. While cauliflower roasts, heat 2 tsp. olive oil in a medium pan over medium heat. Add shallots and sauté until translucent. Add mushrooms and cook for 2 minutes longer. Add wine, lemon juice and capers and cook until sauce reduces slightly.

3. Pull cauliflower from oven and arrange on plates. Drizzle sauce over cauliflower. Garnish with parsley. Serve hot.


Fusilli a la Checca 1 package gluten-free fusilli 2 cups cherry tomatoes 1 garlic clove, finely minced 4 tbsp. extra virgin olive oil 1 cup fresh arugula 1 cup raw almonds 2 tbsp. nutritional yeast 1 tsp. garlic powder 2 tsp. salt

1. Combine almonds, yeast, garlic powder and 1 tsp. salt in food processor and grind into powder. This is “almond parmesan.” Set aside.

2. Prepare the pasta until al dente, according to package instructions (this means it’s tender enough to eat but still firm to the tooth.)

3. While pasta is cooking, squeeze tomatoes to soften and split them. Place in a medium bowl. Fold in garlic, oil, arugula and remaining salt. Set aside.

4. Drain pasta and rinse in hot water, not cold. When pasta is cool enough to touch but still steaming, combine with tomato mixture. Pasta will slightly cook the tomatoes and garlic, and wilt the arugula.

5. Sprinkle with almond parmesan and serve warm.

Guacamole Rice 1 ½ cups brown rice 1 large avocado, peeled and diced ¼ cup lime juice 1 large tomato, diced ½ jalapeno pepper, diced ¼ cup cilantro, finely minced ¼ cup red onion, diced ¼ tsp. cumin ½ tsp. cayenne ½ tsp. salt

1. Prepare rice according to package directions. Set aside. 2. In a medium bowl, combine avocado, lime and salt and mash until thoroughly blended. Toss with

tomato, jalapeno, cilantro, onion, cumin, cayenne and salt. Fold into rice. Serve warm.


Lemon Mushroom Penne with Kale Pesto 1 bunch kale 3 tbsp. olive oil 2 tbsp. lemon juice 2 tbsp. roasted almonds, sliced 2 tbsp. flax seeds Salt (to taste) 1 package gluten-free penne pasta 2 cups mushrooms, sliced 2 red onions, sliced thin (julienne) 2 tbsp. capers

1. Add kale, olive oil, lemon juice, almonds and flax seeds to a food processor. This is “kale pesto.” Pulse until thick and chunky. Add salt to taste. Set aside.

2. Prepare the pasta until al dente, according to package instructions (this means it’s tender enough to eat but still firm to the tooth.)

3. While pasta is cooking, sauté onions and mushrooms in a large pan over medium heat until both are deep brown.

4. When pasta is finished, rinse with cold water and drain thoroughly. Add pasta, pesto and capers to pan and toss over medium-low heat. Add salt to taste if necessary. Serve hot.

Chickpea Lettuce Wrap 1 can chickpeas, drained 2 tbsp. Earth Balance Mindful Mayo 2 large sweet pickles, finely minced 1 tsp. Dijon mustard 1 tbsp. nutritional yeast 1 tomato, diced 1 head lettuce, any variety

1. Put chickpeas in blender and blend until chunky. Add Earth Balance Mindful Mayo, Dijon mustard and yeast. Blend until smooth. Transfer chickpea mix into bowl and fold in pickles. Spread onto lettuce leaves and top with diced tomatoes. Serve cold.


Spaghetti Squash with Avocado Carbonara 1 large spaghetti squash 1 large avocado ¼ cup lemon juice 2 cloves garlic ¼ cup fresh parsley, chopped 3 tbsp. extra virgin olive oil ¼ cup roasted almond pieces Sea salt (to taste) Black pepper (to taste)

1. Poke holes in spaghetti squash, then microwave 5-10 minutes or until soft. Cut lengthwise and deseed. With a fork, scrape out the “spaghetti strands” into a bowl. Set aside.

2. Combine lemon juice, garlic and 2 tbsp. olive oil in a food processor. Process until somewhat smooth. Add avocado and parsley and process until consistency is smooth and creamy. Set aside.

3. In a medium pan, heat 1 tbsp. olive oil over medium heat. Sauté spaghetti squash for 3 minutes, or until strands are hot and slightly browned. Remove from heat. Pour sauce on spaghetti squash and sprinkle almond pieces on top. Salt and pepper to taste. Serve hot.

Quinoa-Stuffed Tomatoes 1 cup quinoa 2 cups black beans, drained 1 tbsp. olive oil 2 clove garlic, chopped ½ red onion, chopped 2 cups kale, torn into pieces 4 large tomatoes 1 ½ tbsp. chili powder 1 tsp. cumin 1 avocado, thinly sliced

1. Bring water to a boil in a medium pot, then add black beans. Cook until soft. Prepare quinoa according to package directions.

2. Heat olive oil in a large pan on medium heat. Add garlic, onion and kale, and sauté until translucent.

3. Core 4 tomatoes from the top using a knife and spoon. 4. Combine black beans, quinoa, garlic, onion and kale in bowl. Scoop into tomatoes. Add avocado

to tomatoes. Serve warm or chilled.


Peanut Thai Noodles 1/2 lb. Pad Thai rice noodles ½ cup chunky peanut butter 3 tablespoons San-J Organic Gluten-Free Tamari Sauce 3 tablespoons fresh chili sauce (Huy Fong or Sri Racha) 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 2 cloves garlic 1 tablespoon stevia 3 tbsp. water 2 tbsp. chopped peanuts

1. Bring medium pot of water to a boil and add rice noodles. Immediately turn heat to low and cook for 5 to 7 minutes or until soft enough to eat, but still firm to the tooth (al dente.) Drain and shock with cold water. Set aside.

2. In a large bowl, combine peanut butter, tamari, chili sauce, rice wine vinegar, garlic, stevia, water and 1 tbsp. of sesame oil. Whisk until they are well-blended.

3. Heat remaining sesame oil in a large wok or frying pan with heat set to high. Add noodles and sauce and cook for 2 to 3 minutes, or until noodles are soft and completely coated in sauce. Serve hot.

Watermelon Curry

1 cup dry rice 4 cloves garlic, chopped 1 can chickpeas, drained, rinsed ½ watermelon, cubed 1 tbsp. sesame oil 1 tbsp. curry powder 1 tsp. salt ¼ cup lime juice

1. Prepare rice according to package directions. 2. Combine ½ can of chickpeas, garlic and ¼ cup of crushed watermelon in a small bowl. Add curry

and salt. 3. Heat oil in a medium pan on low heat. Add chickpea mixture to pan and cook until thick. Add

remaining chickpeas and watermelon to pan. Cook until liquid is hot enough to serve. Remove from heat.

4. Add lime juice and pour over rice. Serve hot.


Squash Risotto 2 tbsp. olive oil ½ cup red onion, chopped 2 cloves garlic, finely minced ¼ cup white wine 4 cups vegetable broth 1 cup rice 2 medium yellow squash, cut into ½” pieces ½ cup peas ¼ cup basil, thinly sliced Pinch of salt

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until translucent. Stir in rice and cook for 2 minutes. Add wine and stir until the rice absorbs it.

2. Add 1 cup of broth and stir frequently until broth is almost completely absorbed. Add another cup of broth and stir until almost completely absorbed.

3. Add squash and peas, then add another cup of broth and stir until almost completely absorbed. Repeat until all broth has been added. Cook until vegetables are tender and rice is soft but firm to the tooth (al dente.)

4. Remove from heat, add basil and salt. Serve hot.

Stuffed Anaheim Peppers

4 Anaheim peppers 2 jalapeno peppers, chopped 1 medium shallot, diced 3 cloves of garlic, finely chopped 1 large tomato, diced 2 cups quinoa, cooked ½ cup corn 1 tbsp. olive oil 1 tbsp. chili powder

1. Preheat oven to 350. 2. Cut Anaheim peppers lengthwise from the stem to within ¼” of the tip. Boil for 3 minutes, then

drain and shock in cold water. Remove seeds and veins from peppers. 3. Heat oil in a medium pan over medium heat. Add corn, jalapenos, shallot and garlic and sauté for

5 minutes. Add chili powder, tomato and quinoa. Fold gently until thoroughly combined. 4. Stuff peppers with rice mixture. Wrap in aluminum foil and bake 15 minutes.


Portobello Open Face

4 large Portobello mushrooms ¼ lb. white mushrooms 2 garlic cloves 1 small red onion 1 cup quinoa 1 cup parsley, packed ¼ cup olive oil 2 tbsp. nutritional yeast 1 tsp. oregano, dried ¾ tsp. salt

1. Place rack in middle of oven. Preheat to 400. Brush baking sheet with 1 tbsp. olive oil. 2. Clean Portobellos. Set aside. 3. Add garlic, onion, white mushrooms, quinoa, parsley, 2 tbsp. olive oil, yeast, oregano and salt to

food processor. Process until finely chopped. 4. Brush Portobellos with 1 tbsp. olive oil. Place on baking sheet. Layer quinoa-onion mixture on

top of mushrooms. 5. Bake 15 minutes or until mushrooms are tender. Switch rack to top of oven and set oven to broil.

Broil for 2 minutes. Serve hot.


Dips and Sauces

Guilt-free Pesto 1 c tightly packed fresh basil leaves 1 garlic clove, minced 1 ½ c cooked navy/cannelli beans (or 1 15 oz. can, rinsed and drained) 1 tbsp water 2 tbsp nutritional yeast Juice from ½ lemon ¾ tsp salt Olive oil to taste (optional)

1. Add all ingredients to food processor and process until smooth, scraping down the bowl as necessary.

Not-cho Cheese Sauce ¾ c unsweetened, unsweetened almond milk 1 tbsp soy-free Earth Balance Spread or other non-dairy spread 6 tbsp nutritional yeast 1 tbsp rice flour 2 tsp dry mustard ¼ tsp garlic powder ¼ tsp onion powder ½ tsp salt Black pepper, to taste

1. In a skillet or pot, melt the Earth Balance over medium heat. 2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone. 3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium. 4. Add dry mustard, garlic powder, onion powder, salt and pepper to taste and whisk frequently until

the sauce thickens up, for about 15 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.


Pepper Medley Salad Dressing ½ c unsweetened almond milk 1/3 c white balsamic vinegar (or rice vinegar) 1 clove garlic ¾ tsp pink peppercorns, crushed after measuring ¼ tsp freshly ground black pepper 1/8 tsp ground white pepper ½ tsp onion powder ½ tsp salt ½ tsp chia seed (or ground flax seeds)

1. Place all ingredients into a blender and process until smooth. Refrigerate for at least 30 minutes or until dressing has thickened. Stir well before using.

The Skinny Dip 2 c cooked black beans (or 2 15 oz. can, rinsed and drained) 1 ¼ tsp cumin 1 ½ c spinach 1 c salsa Pinch of salt

1. Add all ingredients to a food processor or blender and process until smooth. Serve with veggie pieces.


Apple Butter Awesomeness 4 pounds of Pink Lady apples peeled, seeded and chopped 1/3 c fresh pressed apple juice (not from concentrate) 2/3 c maple syrup 2 tsp vanilla extract 1 tbsp fresh lemon juice Ground cinnamon, nutmeg, ginger, and/or cloves to taste

1. Place all ingredients in a large stock pot with a tight lid, and bring to a boil over medium-high heat.

2. Reduce the heat to medium-low and simmer until the apples are soft enough to mash with the back of a wooden spoon - this takes approx 15-25 minutes, depending on the size and type of apples.

3. Remove the apple mixture from the heat and puree with an immersion blender. 4. Serve on gluten-free toast or crackers.

Unbelievable Oatmeal Bake 3 cups oats 1/3 c honey ½ tsp salt 2 tsp baking powder 1 tsp cinnamon ½ c raisins 6 tbsp unsweetened applesauce ¼ c coconut oil 1 c coconut milk Diary-free butter spread like Earth Balance

1. Preheat oven to 375 degrees. Lightly grease a 2-quart glass casserole dish with butter spread. 2. In a bowl, stir together all dry ingredients. Add wet ingredients and stir to combine. Transfer to the

casserole dish and cover. Bake for approx. 25 minutes. 3. Serve warm.


One Bite “Classics” 1 c unsalted peanuts 1 c Medjool dates, pitted 1 c unsweetened dried cherries 1 tbsp pure vanilla extract Pinch of cinnamon

1. Place peanuts in a food processor and process until finely chopped. (Closer to flour than butter) 2. Add dates and cherries. Process until well blended. 3. Add vanilla and cinnamon and process another minute. 4. Roll into bite size balls and flatten if desired.

We Jammin’ 2 c strawberries (frozen or fresh) 2 tbsp chia seeds 2 tbsp filtered water 4-5 drops liquid stevia (optional)

1. If using frozen strawberries, let them thaw. Mash strawberries with a fork or briefly blend them with an immersion blender

2. Mix in chia seeds, water and stevia (if using). 3. Cover the mixture and chill in the fridge.


Sweets

No-Bake Bliss Bites 1 ripe banana, mashed well 2/3 c honey or maple syrup ¼ c raw cacao powder ½ c coconut milk ½ c almond butter Pinch of salt 1 tsp pure vanilla extract 3 c rolled oats

1. Place all ingredients except the vanilla and oats in a medium saucepan and bring to a boil over medium heat – stirring often.

2. Let the mixture boil for 1 minute, remove from heat and let the mixture cool for 1 minute. 3. Add the vanilla and oats and stir well to combine. 4. Drop by spoonful onto waxed paper and cool to room temperature.

Going Bananas! 4 bananas, cut into 2 inch pieces and frozen ½ c raw cacao powder ¼ c maple syrup ½ c coconut oil ½ c chopped nuts of your choice

1. Heat coconut oil over medium-low heat until just melted. 2. Add cacao powder and maple syrup and mix well. 3. Dip frozen banana pieces into chocolate mixture and place on a plate lined with parchment paper. 4. Sprinkle with nuts and store in the freezer until chilled.


Loco for Coconut 1 c (heaping) unsweetened shredded coconut ¼ c coconut oil 6 tbsp almond meal ¼ c maple syrup ½ tsp pure vanilla extract Pinch of cinnamon

1. Add coconut to your food processor, cover, and pulse several times to further break up the coconut.

2. Add the remaining ingredients, cover, and run the processor again to mix completely. Working quickly (coconut oil melts very rapidly in your hands).

3. Roll the mixture into small balls and place in a dish lined with parchment paper. 4. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or

freezer.

Sweet and Simple Fruit Pie 1 ½ c raw almonds ½ c rolled oats 6 Medjool dates, pitted 1 ½ tbsp coconut oil (room temp) 1 tbsp honey Pinch of salt 2 small Gala apples, cut into thin slices 3 small pears, peeled & cut into thin slices 2 Medium tangerines, peeled & cut into thin slices 1 tsp ground cinnamon 1 tsp ground ginger

1. Preheat oven to 350ºF. 2. Using a food processor, pulse the almonds, oats, dates, coconut oil, honey and salt together until

the almond pieces are very small. (You should be able to pinch the dough together between your fingers and have it stick together.)

3. Press the crust mixture into a 9” pie or tart pan, that has a this coat of coconut oil on it, until evenly distributed.

4. Layer the fruit in the crust. For maximum aesthetic pleasure layer the slices as so: apple, orange, pear; repeat that until you have filled the crust.

5. Sprinkle a few dashes of cinnamon and ground ginger over the top of the pie and bake for 25-30 minutes.


Apple Latkes 4-5 large Yukon Gold potatoes 1 medium yellow onion 1 medium red apple ½ cup chickpea flour (available in gluten-free section of many stores and at Indian grocers) 1 tbsp. almond milk 1 cup sesame oil 1 cup maple syrup.

1. In a food processor, shred potatoes until you have 3 packed cups worth, and place into a large bowl. Peel and shred onion and apple; mix in bowl with potato. Lay potato-onion-apple mixture out flat on paper towels and cover with another layer of paper towels. Squeeze out excess moisture (but not all of the moisture.)

2. Put mixture back in bowl and stir in chickpea flour. If mixture appears too dry (it won’t stick together) add a little almond milk until it gets sticky again.

3. In a large pan, add sesame oil until it’s about ½” deep. Heat on medium high. 4. Make 2-3” round “patties” from the potato mixture and carefully place them in the oil. Cook about

5 minutes on each side, until deep red-brown. Remove when thoroughly cooked and drain on paper towels. Drizzle hot maple syrup on top. Serve hot.

Gluten-Free Butternut Squash Pancakes 1/3 cup cooked butternut squash (pureed) ¼ cup almond milk 3 tbsp. brown rice flour 1 tbsp. flax seeds ¾ tsp. baking powder ½ tsp. nutmeg ½ tsp. cinnamon 2 tbsp. sunflower oil Pinch of salt

1. Peel, de-seed and dice the butternut squash. In a small pan, boil water and add squash. Boil for 10 minutes or until tender. Drain and puree in blender/food processor.

2. Add squash, rice flour, flax seeds, baking powder, nutmeg, cinnamon and salt to mixer. Mix into a smooth paste, adding almond milk to thin it out until it’s at a consistency you prefer.

3. Heat oil in a medium pan. Dollop batter into pan and fry until bubbles appear; flip and cook until both sides are evenly browned.


Apricot-Pecan Granola 2 cups oats ½ cup raw pecans, chopped 1 cup dried apricots, chopped 2 tbsp. sesame oil 2 tbsp. maple syrup 1 tsp. vanilla ½ tsp. cinnamon ½ tsp. nutmeg Pinch of sea salt 4 cups almond milk

1. Arrange oven racks in center and preheat to 325. In a large bowl, combine oats, pecans and apricots. Set aside.

2. In a small bowl, whisk together sesame oil, maple syrup, vanilla and salt. Pour over oat mixture and fold until thoroughly combined.

3. Spread oat mixture in an even layer on a large baking sheet. Bake for 7 minutes, then rotate baking sheet and stir oat mixture to ensure even cooking. Bake for another 7 minutes, or until golden brown.

4. Remove from oven, sprinkle cinnamon and nutmeg over the top, and immediately remove from baking sheet into a large bowl to let cool. Serve at room temperature with almond milk.

Peach-Almond Oatmeal ½ cup oats ½ cup unflavored almond milk ½ cup water 1 tbsp. flax seeds 1 large peach, sliced ¼ tsp. vanilla extract ¼ tsp. cinnamon Pinch of salt (if almond butter is unsalted) 2 tbsp. almond butter

1. Combine almond milk and water in small saucepan and bring to a boil. Add oats, flax seeds and peaches, and reduce heat to medium.

2. Simmer for one minute or until half of the liquid has burned off/soaked into the oats. Add vanilla, cinnamon and salt, and stir well. Simmer for another minute, or until the oatmeal is at the consistency/texture that you prefer.

3. Serve in a bowl with heaping dollop of almond butter on top.


Banana Bread Oatmeal ¾ cup steel cut oats 2 tbsp. flax seeds 2 medium bananas 3 cups almond milk 2 tbsp. maple syrup 1 tsp. cinnamon 1 tsp. vanilla 1 tbsp. roasted almonds ½ cup semi-sweet dark chocolate chips Pinch of sea salt

1. Peel bananas. Mash one in a small bowl and chop the other into ¼” rounds. 2. Add oats and flax seeds to a blender. Grind into a fine powder the consistency of flour. Transfer

from blender to a medium size pot. 3. Stir in almond milk and heat at medium-low. Fold in mashed and chopped bananas and add 1

tbsp. maple syrup. Heat for 4-5 minutes. 4. While oatmeal is heating, microwave chocolate chips 45 seconds or until melted. Stir and set

aside. 5. When oatmeal is cooked, remove from heat and mix in salt, cinnamon and vanilla. Garnish with

roasted almonds and melted chocolate drizzle. Serve hot.

Chocolate Blackberry Crepes

1 ½ cups almond milk 2 tbsp. coconut oil 1 cup dates 1 cup gluten-free flour ½ cup raw cashews 2 tbsp. flaxseeds 1 tsp. ground cardamom 1 tbsp. salt 1 cup frozen blackberries ½ cup semi-sweet dark chocolate chips

1. In a small bowl, mix flaxseeds and 4 tbsp. water and allow to soak for 10 minutes. In a medium bowl, mix 1 cup almond milk, cashews and ½ cup dates and allow to soak for 10 minutes. Combine flaxseed mix and almond milk mix in blender and blend until smooth.

2. Transfer from blender to mixing bowl. Stir in flour, cardamom, 2 tsp. salt and remaining almond milk.


3. Combine blackberries, dates and remaining salt in a food processor and pulse until sauce is smooth. Set aside. In a small bowl, microwave chocolate chips until melted. Stir and set aside.

4. Heat oil in a medium pan over medium heat. Pan must be hot before pouring in batter. Pour in ½ up of batter and spread around the pan to create even thickness. Cook about 1 ½ minutes on both sides, until golden brown. Carefully remove from plan and cover with a paper towel until ready to serve.

5. Spread blackberry mixture inside crepes and roll. Drizzle with melted chocolate. Serve hot.

Cinnamon Cranberry Quinoa Bake 1 cup quinoa flakes 2 tbsp. flaxseeds, ground 1 tsp. baking powder 1 tsp vanilla extract ½ tsp. stevia 4 tbsp. cinnamon, ground 1 cup maple syrup 1 tsp. molasses 1 cup coconut butter ½ cup dried cranberries

1. Preheat oven to 200 degrees. 2. In a small bowl, whisk vanilla, ¾ cup maple syrup, molasses and coconut butter until well

blended. Add quinoa, flaxseeds, baking powder, stevia and cinnamon. Whisk into a smooth batter.

3. Pour batter into a greased pie dish and smooth with a spoon. Press dried cranberries into top. 4. Bake for approximately 15 minutes or until golden. Check the center for doneness; if center is not

cooked, cover in foil and bake for another 5 minutes. 5. Pull from oven and drizzle with maple syrup. Serve hot.


Pineapple Upside Down Pancakes 3 cups Bob’s Red Mill Gluten-Free Flour 1 1/3 tbsp. baking powder 1 tsp. salt 2 large bananas 2 cups almond milk 1 pineapple 1 tbsp. coconut oil

1. Combine the flour, baking powder and salt into a sifter. Set aside. 2. Chop up bananas and place them in a mixer with ½ cup of almond milk. Mix on low until they

form a paste. Blend the rest of the almond milk in, then slowly add dry ingredients mixture. Mix on low until completely blended. Set batter aside.

3. Cut the pineapple’s skin and core away and slice into 8 rings ½” thick. Place 4 rings into a large skillet and sauté with coconut oil for 2 minutes. Flip rings over and pour enough batter into them that it spills over and creates a 1” crust around the edge of the rings. Cook for 2 more minutes.

4. Flip cakes over and cook the other side until the pancake is cooked all the way through. Serve hot.

Sweet Potato Waffles 1 ½ cups gluten free flour ½ tsp. flax seeds, ground ¼ tsp. salt ¾ tsp. baking powder 1 tsp. ground cinnamon 1 medium sweet potato, cut into 1” pieces 1 ½ cups almond milk 2 tbsp. coconut oil 1 tbsp. stevia 1 tsp. vanilla extract

1. Bring water in a small pot to a boil and add sweet potato pieces. Boil for 10 minutes, or until tender.

2. Remove potato from water and place into blender with almond milk, coconut oil, stevia and vanilla. Set aside. Take 1 tsp. of the water you boiled the potato with and put it in a small bowl with the flax seeds. Mix vigorously into a slurry. Set aside.

3. In a mixer, add flour, salt, baking powder and cinnamon, and mix until thoroughly incorporated. Make a well in the center of the dry ingredients and pour the sweet potato mix and the flax seed slurry into it. Mix until all ingredients are combined.

4. Heat a waffle iron and cook according to your iron’s instructions.


Almond Chocolate Bark 4 tbsp. coconut oil ½ tsp. almond extract 2 tbsp. honey ¼ cup cocoa powder ¼ cup roasted almonds, chopped Pinch of stevia (if necessary, to taste)

1. Line a small dish with parchment paper and put in the freezer 30 minutes before beginning. 2. In a small bowl, whisk coconut oil, almond extract, honey and cocoa powder until smooth. Pour

into chilled pan and smooth the top. Sprinkle with chopped almonds and place in freezer to chill for 25 minutes. Serve frozen.

Beet Brownies

½ lb. semi-sweet dark chocolate chips 1 can beets ½ cup stevia ¼ cup unsweetened cocoa powder ¼ cup coconut oil 2 tsp. vanilla ¼ cup applesauce (unsweetened) ¾ cup all-purpose gluten-free flour ¾ tsp. baking powder ½ tsp salt

1. Preheat oven to 365 degrees. Use 2 tbsp. coconut oil to grease an 8” square pan. 2. Put beets and 2 tbsp. water in high-speed blender and puree. Set aside. 3. In a medium, microwave-safe bowl, microwave chocolate for 1 minute or until melted. Stir in

remaining coconut oil. Add beet puree, stevia, cocoa, vanilla and applesauce. Whisk until thoroughly combined.

4. Whisk in flour, baking powder and salt and mix until batter has a smooth consistency. 5. Pour into prepared pan and bake for 25 minutes. Serve hot.


Chocolate Chia Pudding 3 cups almond milk ½ cup chia seeds 4 tbsp. cocoa powder 2 tbsp. stevia 2 tbsp. honey ¼ cup shaved coconut ½ cup blueberries

1. In a large bowl, combine almond milk, chia seeds, cocoa powder, stevia and honey. Whisk until thoroughly blended.

2. Chill overnight. 3. Garnish with shaved coconut and blueberries. Serve cold.

Coconut Avocado Chocolate Mousse 2 medium avocados 1 large banana 1 cup raw cocoa powder ½ cup maple syrup ½ cup coconut cream

1. Combine avocados, banana, cocoa powder and coconut cream into a blender or food processor and blend until smooth and creamy. Drizzle with maple syrup. Serve cold.

Mango and Coconut Cream Parfait 1 can coconut milk, chilled overnight 1 tsp. stevia 1 tsp. vanilla extract 2 cups chopped mango ¼ cup blueberries 1 mint leaf

1. 5 minutes before making whipped cream, place mixing bowl and mixer beaters into the freezer. 2. Take coconut milk out of fridge and turn upside down. Open can and skim liquid off the top.

Take bowl and beaters out of freezer and assemble mixer. Spoon coconut cream into mixing bowl and begin to blend. Add stevia and vanilla. Whip until smooth and creamy.

3. Layer whipped coconut cream and chopped mangoes in parfait glass. Top with blueberries and garnish with mint leaf. Serve cold.


No-Bake Fudge

½ cup dates ¼ cup almonds ¼ cup walnuts ¼ cup cocoa powder 1 medium banana 2 tbsp. almond butter 2 tbsp. honey

1. Put dates, almonds, walnuts and 2 tbsp. cocoa powder in food processor. Process until consistency is smooth and thick. Spread mixture in a small baking pan until evenly distributed.

2. Put banana, almond butter honey and the rest of the cocoa powder in the food processor. Process until well-blended. Spread banana mixture as a second layer over the nut-cocoa mixture. Place in freezer to chill for 20 minutes. Serve cold.

Raw Vegan Doughnut Holes 1 ¼ cups oats, ground 1 cup walnuts, ground ¼ cup coconut flour ¼ cup stevia ¼ cup coconut butter, melted 1 tsp. cinnamon, ground 1 tsp. vanilla extract ¼ cup coconut flakes

1. Grind oats in food processor, set aside. Grind walnuts in food processor, set aside. Combine oats, walnuts, coconut flour, cup stevia, cup coconut butter, cinnamon and vanilla in a large bowl. Fold until thoroughly mixed. Roll into 2-inch balls.

2. Garnish with coconut flakes. Serve cold.


Tahini Banana Chocolate Cups ¾ lb. semi-sweet dark chocolate chips 1 tbsp. almond extract 1 cup tahini spread 2 large bananas, mashed ½ cup coconut flakes 12 regular-size paper liners

1. Place liners into a muffin tin. 2. Microwave chocolate for 1 minute or until melted. Stir in almond extract. Put chocolate into

pastry bag. 3. Pipe a small amount of chocolate into paper liners, just covering the edges and the bottom, and

put in freezer for 5 minutes to chill. 4. Take chocolate out of freezer and layer tahini and mashed bananas inside chocolate “cups.”

Pipe chocolate in to cover tahini and bananas, up to the top of the paper liner. 5. Place tray back in the freezer and allow to set for 20 minutes. 6. Garnish with coconut flakes. Serve cold.

Vanilla Coconut Cups 1 cup coconut butter, melted 1 tsp. vanilla 2 tbsp. coconut oil 2 tbsp. maple syrup ½ cup almond butter 1 ½ tbsp. cocoa powder Pinch of sea salt

1. In a small bowl, combine the almond butter, cocoa powder, 1 tbsp. of maple syrup and salt. Whisk until consistency is smooth and thick. Set aside.

2. Melt 1 cup of coconut butter in microwave and pour into food processor. Process for 15 seconds, then add coconut oil and process for another 15 seconds. Warm up the maple syrup in the microwave for 15 seconds, then add warm maple syrup and vanilla to food processor. Process until consistency is smooth.

3. Put 20 paper liners in a mini-muffin pan. Pour coconut butter mixture into a pastry bag. Pipe a small amount of coconut butter (about 1 tsp.) into paper liners, just covering the edges and the bottom.

4. Spoon a small dollop of cocoa-almond butter mixture inside coconut butter “cups.” Pipe more coconut butter on top of cocoa-almond butter and smooth the top of each. Sprinkle with sea salt.

5. Place tray in the freezer and allow to set for 20 minutes. Serve cold.


Vegan Banana Split 8 bananas, frozen ½ lb. semi-sweet dark chocolate chips ¼ cup almond milk ½ cup roasted almonds, chopped 2 cups strawberries

1. Peel and freeze bananas overnight in an airtight container. 2. Melt chocolate in microwave. Stir in almond milk. Set aside. 3. Put frozen bananas in food processor. Process for about five minutes. When bananas are done

processing, they’ll resemble creamy frozen yogurt. 4. Scoop banana mix into bowls and drizzle with chocolate sauce. Top with roasted almonds and

cherries. Serve cold.

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Recipes - Amazon S3 · Recipes Smoothies Banana, Almond Butter, Ginger and Cinnamon Smoothie 1 cup almond milk 1 banana 1 ½ tbsp. almond butter 2 tbsp. flax seeds, ground ½ tsp