Superfood Green Smoothie

Ingredients:

1 cup blueberries- fresh or frozen

1/2 avocado

1/2 banana

3 (or more) large handfuls spinach

ice to blend

Directions: Add spinach, blueberries, banana and avocado with ice and some water. 

From Simple.Real.Food.

Pumpkin Waffles

You can tell we like pumpkin stuff around here.  I am a big fan, and the kids are gaga for pumpkin bread.  Today was a lazy Sunday evening so we made these pumpkin waffles from the cookbook, 1,000 Vegan Recipes by Robin Robertson.  I got it for Christmas from my mom, and figure I have a loooong time before I will need another vegan cookbook!  

Ingredients:

1 3/4 cups of all-purpose flour (I doubled the recipe and used half whole wheat)

1/3 cup of sugar (you could also use agave syrup)

1 T. baking powder

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground allspice

1/2 t. ground nutmeg

1 cup soy, almond, or coconut milk

1/2 cup canned solid-pack pumpkin

2 T. canola or grapeseed oil

1 t. vanilla

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.  Set aside.

In a separate bowl, whisk together the almond milk, pumpkin, oil, and vanilla until really well blended.  Add the liquid ingredients and blend with a few swift strokes until just combined.

Ladle 1/2 cup of the batter onto the hot waffle iron.  Cook until done, 3 to 5 minutes.  Make sure your waffle iron is sufficiently oiled or sprayed with non-stick spray.

You can add pecans, dairy free chocolate chips, or walnuts.  Enjoy!

No Sugar Oat Drops

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Whole Wheat Pumpkin Muffins

3cups White Wheat Flour (High altitude add 1/3 cup more)

1 1/4 cups sugar (or you can replace with agave or stevia)

2 tsp Baking Powder

2 tsp Baking Soda
1 1/2 tsp. Cinnamon

1 tsp Salt

1/2 tsp Nutmeg

2 eggs (or egg-replacer or ground flax - 1T to 3T of water for each egg)

1 (15 ounce) Can Solid Pack Pumpkin (I use a small can which is 16 ounces)

3/4 cup Unsweetened Applesauce

1/4 cup Oil

1 1/2 cup Warm Water
You can add a cup of walnuts, which I love.  You can  also add a cup of chocolate chips.
We  used cinnamon chips and pecans in ours.  It was wonderful.

Mix together dry ingredients and wet ingredients separately. Then combine wet and dry ingredients. I use the Bosch bowl with the cookie dough paddles.  I add all the wet ingredients then I mix them, then I add the dry ingredients.  Do not over mix. Handle as little as possible once the wet and dry ingredients are combined. Then add Chocolate Chips or Walnuts to the mixture. Coat 12 average size muffin cups with nonstick cooking spray. Fill till heaping with muffin batter. Bake at 350 degrees F for 22-25 minutes or until toothpick comes out clean. Don't open the oven door, except near the end of the cooking time to check the cupcake. Let the muffins cool for 5 minutes before removing from the tins. Then let cool on a wire rack.  This recipe will make approximately 20 good sized cupcakes.  You will love these, they are the best.

Red Pepper & Sweet Potato Soup

2 red bell peppers, roughly chopped
4 cups sweet potatoes, peeled and roughly chopped (you could probably use butternut squash instead)
1 onion, roughly chopped
2 cloves of garlic
5-6 cups of veggie broth
salt and pepper to taste

Directions:  Combine veggies, onion, garlic and broth.  Bring to boil.  Reduce heat and simmer around 30 minutes or until the veggies are soft.  Puree in blender in batches.  Season and Serve

Rice and Bean Tacos

A few months ago as we transitioned our kids off of ground beef tacos, my husband came up with this creation.  We all loved it.  When we make it, the adults put it on top of chopped up romaine with some mango salsa and avocado.  The kids put it in taco shells.  We even had a guest kid tonight and he ate two of them and loved them.

2 1/2 cup of brown rice w/3 cups of vegetable broth

(cook it according to directions in a Black & Decker Steamer or Rice Cooker)

1 can of black beans

1 can of pinto or kidney beans

1 can of corn

1-2 T of Kirkland Organic No-Salt Seasoning

2 cups chopped romaine lettuce

3-4 T of the mango salsa of your choice (we buy ours at Costco.  You could also use regular salsa.)

1/4 of a sliced avocado

Taco shells 

Mix the cooked rice, beans, and corn in a big bowl along with the seasoning (add more or reduce to taste).  Spoon into taco shells and top with romaine lettuce and salsa.  Or, put the mix on top of the romaine.  Top with mango salsa and avocado.  Yummy stuff!

My Favorite Basic Green Smoothie

Let's face it - Green Smoothies can range from super easy to super...green.  This is a super easy recipe and one that is universally liked.  

2-3 cups of filtered water

1 large banana

1 clementine

5-6 frozen strawberries

1-2 cups of spinach (or kale or any other greens you prefer)

A little bit of agave or a stevia packet

Blend the spinach first.  Then add the fruits.  If you don't have a high powered blender, let the strawberries thaw a little bit so that it doesn't break.  Blend well and enjoy!

Neopolitan Ice Cream Shake

This has got to be my absolute FAVORITE Shakeology recipe of all time.  Neopolitan ice cream is my favorite flavor (yes, I know it is three flavors) and I can't have it anymore.  I don't miss it because of this!

1 cup filtered water

1 cup vanilla coconut milk

1 scoop of Chocolate Shakeology

7-8 frozen strawberries

Blend in a high powered blender like a Vitamix (or let the strawberries thaw a little bit) and enjoy!

Flourless Vegan Cornbread

Totally Addictive Cornbread

(gluten-free!)

• 1 cup milk of choice (I used almond milk.)
• 1 tabespoon white vinegar
• 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
• 2 T baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe much preferred the sweetened version.)
• 1 and 1/2 packets stevia (or 2 more T sweetener)
• 11-oz can corn (not unsalted)
• 2 T coconut or canola/veg oil (see nutrition link below, for a fat-free option)
• 1/4 cup applesauce

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the ”calories and nutrition facts” link below, as I’ve posted my non-crumbly cornbread recipe on the linked page.)

Click the following to see the Calories and Nutrition Facts.

Roasted Squash & Red Lentil Spread

Roasted Squash & Red Lentil Spread

2 3/4 cups roasted butternut squash cubes, about 1 inch, lightly packed
1 cup dry red lentils cooked in 4 cups water for 20 minutes or until mushy, well drained)
1 tablespoon garam masala
1/4 cup  tahini
1 clove garlic, grated
1 tablespoon  granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup  unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead

Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.

Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.  Great dip for raw vegetables!

Yield: About 4 cups  

From Fat Free Vegan

Three-ingredient Chocolate Bars

Hot Chocolate Bars

(gluten-free)

Or you can make chocolate chips!

• 1/2 cup plus 1 tablespoon cocoa powder
• 4 tablespoons unrefined coconut oil
• 1/4 cup agave or use NuNatural vanilla stevia drops (I use 10 drops. Triple or quadruple that amount if you don’t like extra-bitter chocolate.)
• optional: extracts, cocoa nibs, or other add-ins

Melt coconut oil, then add agave or stevia drops. Stir, then add cocoa powder (and add 3-4 T water or nondairy milk if using stevia.). Stir stir stir! Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Fridge or freeze.

Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips!  Which is how I plan to use them!

From Chocolate-Covered Katie

Easy Beans and Quinoa

From The Complete Idiot's Guide to Plant-Based Nutrition

Ingredients:

1 small yellow onion

2 medium garlic cloves, minced or crushed

1/4 cup vegetable broth

1/2 cup dry quinoa

1 can no-salt added pinto or black beans, rinsed and drained

1 cup water

1/2 tsp. ground cumin

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup frozen corn kernels, thawed

1/4 cup chopped fresh cilantro

Directions:

1.  In a medium pot over medium heat, saute onion and garlic in vegetable broth for 5 minutes or until onions are translucent.

2.  Add quinoa, pinto beans, water, cumin, sea salt, and black pepper.  Bring to a boil, lower heat to low, and simmer for 20 minutes, stirring frequently, or until all liquid is absorbed.

3.  Stir in corn and cilantro until heated through.  Remove from heat and serve.

Serves 4 (1 cup serving)

170 calories, 2g total fat, 0 g saturated fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 30g total carbohydrates, 6g dietary fiber, 2g sugars, 8g protein, 64mg calcium, 3mg iron

Pumpkin Quinoa Pancakes

From Quinoa - The Everyday Superfood 365 Cookbook

Makes about 15 pancakes.

1 1/2 cups of quinoa flour (you can run your quinoa through a nutrimill or buy quinoa flour at Whole Foods)

1/4 cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1 3/4 cups of "buttermilk" (Add 1 T of vinegar or lemon juice to 1 cup of unsweetened coconut or almond milk)

1 cup pumpkin puree

2 "eggs" (2 T ground flax, 6 T water - mix together and let sit for a minute to use in place of eggs in cooking)

2 Tbsp vegetable oil

maple syrup

Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl.  Mix well.  

Whisk together the milk, pumpkin, "eggs" and oil in a medium bowl.  Add to the flour mixture and stir until just blended.

Grease a large nonstick frying pan or spray with cooking oil and place on medium heat.  When hot, pour 1/4 cup portions of batter into the pan.  Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown.  Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed.  If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes.  Serve with maple syrup and pecans if desired.

Quinoa, Carrot and Lentil Stew

From the Quinoa The Everyday Superfood 365

To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa according to the directions and then adding it to the soup.

1/2 cup quinoa

1/2 cup red lentils

4 cups vegetable stock

1 cup water

1 1/2 cups sliced carrots

1 cup diced red onion

2 tsp minced fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp salt

1 cup diced red bell pepper

2 Tbsp finely chopped fresh cilantro

Combine the quinoa, lentils, stock and water in a large saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 10 minutes.  Add the carrots, onion, garlic, cumin, coriander and salt and cook for 5 minutes.  Add the red pepper and cook for 5 more minutes.  Add the cilantro and adjust the seasoning if necessary.  Serve immediately.

A very quick meal that serves 4-6 people. 

Eat to Live Salad Dressing

Eat to Live Salad Dressing

Put all into your Vitamix, food processor or blender:

1 bunch of cilantro, rinsed well, stems removed (just cut off the top with scissors)
4 stems of basil, rinsed, stems removed.
1 Tbsp Agave Nectar (to taste)
½ cup Rice Vinegar
¼ cup Red wine vinegar
2 Artichoke hearts or bottoms, diced (for thickening)
8 drops of Lime Essential Oil

Taste and adjust with more vinegar, agave or lime oil, and Himalayan sea salt to taste (optional).

For more information about the Sanity Health Challenge, click here.

Spicy Thai Noodles

This is going under salads, because you serve it cold like a pasta salad.  The original recipe can be found here.  I modified it to make it a bit healthier with less oil and agave nectar instead of honey.  

Ingredients:

1 1/2 boxes of whole wheat linguine

1 T of crushed pepper (if you don't like heat, reduce.  If you like more heat, add another Tablespoon)

1/8 cup of olive oil

1/4 cup of sesame oil

5 T of agave nectar (agave is sweeter than honey or sugar)

5 T of lite soy sauce

Green Onions, Cilantro, Peanuts, Bell Pepper, and Toasted Sesame Seeds

Directions:

Boil noodles.  Drain.

Heat both oils and crushed red pepper over medium heat in a small pan.  Do not let it burn.

Strain out the pepper and reserve the oil in a wire mesh strainer.

Add to the oil - agave nectar and soy sauce

Toss the mixture with noodles and put it in the fridge until cold.

Before serving:

Top each individual serving with green onions, cilantro, peanuts and toasted sesame seeds.

Simple Balsamic Vinaigrette

Bottled salad dressing is nasty! Most contain high fructose corn syrup and canola oil and TONS of preservatives. It's very easy to make your own. This vinaigrette is delicious and so simple to make. It keeps for about a week in your fridge too!

Makes 16 servings.

Ingredients:

1/4  cup   balsamic vinegar

1  Tbsp   chopped garlic

1/2  tsp   salt

1/2  tsp   black pepper freshly ground

3/4  cup  extra-virgin olive oil

Instructions:

Beat the vinegar in a bowl with the garlic, salt and pepper with a whisk until blended. Gradually whisk in the olive oil, whisking constantly. (You can also put all ingredients in a screw top jar and shake to combine.) Taste and adjust seasonings if necessary. Makes about 1 cup.

From Clean Eating Online

Kashi 7 Grain Breakfast Cereal

I am quite smitten with this product.  I use it like oatmeal or on salads with other seasonings.  It is high in fiber (6 grams per half cup) and very nutrient-dense.  I like to eat this mid-morning after drinking half of whatever green smoothie I have made.  Today I used it in the following way:

1/2 cup cooked Kashi 7 Whole Grain Pilaf

2 T. Organic Natural Peanut Butter

1 packet of stevia

a little bit of So Delicious Coconut Milk to taste

Sprinkle of cinnamon

Sprinkle of ground flax seed

Mix and enjoy!  You can also add chia seeds for additional fiber.  1/2 cup serving is 170 calories.  With peanut butter it is around 360.  Depending on what you add to it, it will probably be around 400 calories so it can be used as a breakfast or a fiber-dense snack. 

Peanut Butter Granola Bars

5 Ingredient Peanut Butter Granola Bars

makes 12-16 granola squares

4 cups rolled oats

2 tablespoons chia seeds (these are optional, I just love the texture they give)

1/2 cup unsalted peanuts, chopped

3/4 cup natural peanut butter, melted

1/2 cup brown rice syrup (honey works too!)

add ins:

chocolate chips

wheat germ

flaxseed

dried fruit (I made some with cherries!)

other nuts

seeds
coconut

Preheat over to 350.

In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm. If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.

Four Ingredient Vegan Sorbet

Are you ready to take four amazing little ingredients and make a delectable treat? Take these wonderous naturally sweet berries and create a healthy dessert. Their seeds provide excellent fiber with a variety of vitamins, minerals and anti-oxidants. Creamy rich coconut milk fights bacteria and viruses and gives Vegans their daily B12!!

Ingredients
1 cup organic frozen mixed berries (blueberries, raspberries,blackberries)
1/4 cup organic berry spreadable fruit
1/2 teaspoon fresh lemon juice
¼ cup unsweetened coconut milk

Directions:
Whip all ingredients in a Vitamix, blender or food processor — that’s it!
Spoon the slush into 2 dessert dishes. If you like it more like sorbet, just put the dishes in the freezer until firm but not hard, about fifteen minutes.

By Barbara Christensen