Recipes

This is a very healthy and nutritious and easy to make flat bread recipe. A great replacement to the store bought flat bread.

INGREDIENT LIST:

1-1/2 cup mashed avocados
1 - 2 cloves of garlic (minced)
Juice of 1/2 lime OR lemon
1/2 cup cilantro OR parsley (finely chopped)
Salt to taste
2 cups whole wheat flour OR flour of your choice
1/4 cup Olive Oil (to brush on the flat breads) OR Butter

Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten free carrot cake. This cake is so delicious you won't even know it's healthy! Whipped lemon frosting is also made from sweet potatoes!

Ingredients

Cake

• 1 medium sweet potato
• 2 large eggs
• 1/3 cup honey
• 1/3 cup coconut oil
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup grated carrot
• 1/2 cup raisins

This Creamy White Bean Soup with Kale and Gremolata is a hearty yet healthy one-pot soup perfect for cold weather! Vegan, gluten-free, and full of flavor that will exceed your expectations! Includes stovetop and Instant Pot instructions.

Ingredients

• 1 tablespoon olive oil*

• 1 large sweet onion, diced 

• 3 celery stalks, diced 

• 3 medium carrots, diced 

• 6 garlic cloves, chopped

• 1/2 teaspoon crushed red pepper flakes

• 3 1/2 - 4 cups (~825-946 mL) low-sodium vegetable broth**

• 1 teaspoon kosher salt + more to taste

• Freshly cracked black pepper to taste

• Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large (or 2 small) sprigs rosemary, tied tightly together with kitchen twine

• 1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced

• 3 1/2 cups (~840-880 grams) cooked cannellini beans, or 2 (15-ounce) cans of cannellini beans, drained and rinsed

• 1 (15-ounce) can artichoke hearts (400g), drained and chopped finely (optional)  

• 5 cups (~125g) lacinato kale, shredded 

It’s only a baked Vegan New York Cheesecake..♡...It is ultra-rich, decadently creamy, dessert perfection & you absolutely need it in your life…..

Ingredients

FOR THE BASE

•  350g / about 23 biscuits/cookies digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
•  4 tablespoons melted vegan butter , or coconut oil

FOR THE FILLING

•  300g / 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
•  175g / 1 cup canned chickpeas , drained & rinsed well
•  1 lemon zest and juice
•  1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
•  2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
•  120mls / ½ cup maple syrup
•  2 tablespoons tahini
•  1 can / 400 ml can full fat coconut milk (must be full fat, not light & if your can is 398 mls that's fine.
•  ½ teaspoon salt
•  3 tablespoons apple cider vinegar

If you're looking for the chocolate cake of your dreams, this is it. No one will even know it's vegan! 

Ingredients

Dry ingredients:

• 2½ cups all-Purpose flour
• 2½ cups white sugar
• 1 cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

Wet ingredients:

• 2⅔ cups plant-based milk (such as soy or almond)
• ⅔ cups light oil (such as canola or vegetable)
• 2 tablespoons apple cider vinegar
• 1 tablespoon vanilla extract

Frosting Ingredients:

• ½ cup vegan butter (such as Earth Balance)
• ½ cup vegetable shortening
• 1¼ cup powdered sugar
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• 1 - 2 tablespoons plant-based milk (if needed)

NOT your average sweet potato pie. Simply GORGEOUS purple pie that's sure to wow your family on Thanksgiving.

Ingredients

Crust:

• 1 cup dry roasted almonds
• 2/3 cup medjool dates - pitted
• splash of water to help blend, if needed

Sweet Potato Filling:

• 1 2/3 cups mashed sweet potato
• 1/4 to 1/3 cup maple syrup - to taste
• 1/3 cup coconut oil - melted
• 2 Tbs milk of choice - I used coconut
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp ginger - optional. I omitted
• 1/16 tsp nutmeg - to taste
• Dash of pink salt

NOT your average sweet potato pie. Simply GORGEOUS purple pie that's sure to wow your family on Thanksgiving.

Ingredients

Crust:

• 1 cup dry roasted almonds
• 2/3 cup medjool dates - pitted
• splash of water to help blend, if needed

Sweet Potato Filling:

• 1 2/3 cups mashed sweet potato
• 1/4 to 1/3 cup maple syrup - to taste
• 1/3 cup coconut oil - melted
• 2 Tbs milk of choice - I used coconut
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp ginger - optional. I omitted
• 1/16 tsp nutmeg - to taste
• Dash of pink salt

You’d be hard-pressed to find a food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones.

For this recipe you will need  a Dehydrator  and Non-Stick Dehydrator Sheets.

Ingredients for main recipe:
2 cups golden flaxseeds
2 cups sunflower seeds
1 cup sliced almonds
1 cup walnuts
Sea salt to taste
Dash of ground coriader
Dash of ground cumin
1/2 cup liquid aminos or soy sauce

These healthy pumpkin spice granola bars are packed with dried cranberries, pepitas and delicious pumpkin spice flavor! They’re crunchy, delicious and perfect for the fall season.

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup brown rice crisp cereal
• 1/3 cup honey
• 1/3 cup coconut oil
• 1/4 cup dried cranberries
• 2–3 Tablespoons pepitas
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon sea salt

Instructions

1. Line an 8×8-inch square baking pan with parchment. I like to use binder clips to clamp the parchment down so the parchment stays in place.
2. In a large mixing bowl, combine oats, cereal, 1/8 cup of dried cranberries and 1 Tablespoon of pepitas. Set aside.

Velvety chocolate pudding that's vegan and you don't have to cook! Soy and avocado free

Ingredients

• 2 cups of raw cashews – soaked in water for at least three hours
• 1 tablespoon of pure vanilla extract
• 2 tablespoons of sugar or sweetener of choice
• 2 tablespoons of cocoa powder
• A pinch of ground sea salt
• ½ to ¾ cups of almond milk or any plant-based milk

Instructions

• When the cashews are plump and squishy, drain the water and rinse them. Put them in a high powered blender along with the vanilla, sugar, cocoa powder, salt, and a half of a cup of almond milk. I have a Blendtec blender and I used the “soup” setting in the “whole foods” section. Blend the ingredients until they’re thick and creamy. If you need to add more milk add it by the tablespoon so it doesn’t become watery. Scrape the sides so you don’t get any pieces of nuts in the pudding. You want it to be perfectly smooth and creamy.