These recipes are all vegan, gluten-free, and made without any refined sugars :) Enjoy!

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Chia Pudding

1/2 cup of sunflower seeds

1/8 cup of chia seeds

1 ripe banana

2 tablespoons of hemp hearts

dash of cinnamon

6 blueberries

1 cup of coconut milk

Soak sunflower seeds for an hour in the fridge in water. Then drain the sunflower seeds and blend them in a food processor. Place the ground sunflower seeds in a container or bowl and add coconut milk, blueberries, and chia seeds. Stir and soak the ingredients in the fridge for another 2 hours (make sure coconut milk is covering all ingredients and add more as needed.) When ready to eat, top with sliced banana, hemp hearts, and cinnamon. Add additional nuts of your choice like walnuts or macadamias.

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Quinoa Greens

2 cups of cooked quinoa

half an avocado

1 leaf of kale

1 artichoke heart

1 tbsp apple cider vinegar

2 tbsp avocado oil

2 tbsp tahini

juice from 1 lemon

Slice kale and artichoke heart and add to a bowl with quinoa. In a smaller, separate bowl stir tahini, avocado oil, lemon, and apple cider vinegar until everything is mixed well. Add the dressing to the artichokes, kale, and quinoa and toss thoroughly. Slice or dice avocado and add it on top. Add fresh ground black pepper before serving.

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Turmeric Cauliflower

5 cauliflower florets

10 almonds

1 onion

2 kale leaves

dash of red pepper

dash of turmeric

raisins (optional)

Add coconut oil to a pan and bring to medium heat. Then add the diced onion, cooking for a few minutes and then add the cauliflower (thinly sliced) and cook for a few more minutes. Then add in the almonds, chopped kale, raisins, turmeric, and red pepper and cook for five more minutes, lowering the heat. Serve warm and top with fresh black pepper. 

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Spirulina Smoothie

1 frozen banana

1-3 grams spirulina

4 ounces coconut milk

1 tbsp peanut butter

coconut flakes

hemp hearts

cacao nibs

chia seeds

dash of cinnamon

Blend frozen banana, spirulina, coconut milk, chia seeds, and peanut butter. Pour contents into a glass and add coconut flakes, hemp hearts, cacao nibs. Add a sprinkle of cinnamon and enjoy.

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Potato Salad

4 cooked and peeled potatoes

5 diced dill pickles

1/3 cup of chopped celery

1/4 cup of chopped dill

1/4 cup vegan mayo

3 tablespoons Dijon mustard

A quarter of a sweet or red onion

Combine ingredients in a bowl. Add salt and pepper to taste. Garnish with fresh parsley if desired. Serves 2. 

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Zen Energy Smoothie

2 pitted dates

1 ripe banana

a handful of almonds

1 leaf of kale

pinch of dry, flaked, unsweetened coconut

2 tablespoons of Maca powder

Wash your kale and combine all ingredients in a blender. Add ice if you'd like it to be colder. Also, if you were wondering - Maca is a root native to Peru that helps build muscle and balance hormones.

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Mushroom Soup

2 leaves of kale

8 broccoli florets

8 cauliflower florets

1 onion

2 cups of tofu

5 mushrooms (I use button or shiitake)

2 tablespoons of mushroom blend

Boil 8 cups of water in a pot. Thinly slice kale, broccoli, cauliflower, mushrooms, and place in a bowl. Drain and rinse tofu, dicing into cubes. Cut onion and sauté in a pan with coconut oil until brown. Once water comes to a boil, add kale, broccoli, mushrooms, cauliflower, and tofu to the pot. Cook for 5 minutes on medium-high. Turn off and add mushroom blend and grilled onions with coconut oil and stir. Let it cool for a few minutes and enjoy.

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Hippie Tacos

1/2 an avocado

2 corn tortillas

1/2 cup cooked black beans

1/2 cup of corn

1 cooked and diced sweet potato

2 tablespoons tahini

1 tablespoon nutritional yeast

Sauté black beans, corn, kale, and diced sweet potato in a pan so that they are all the same temperature. Heat up your corn tortillas in the oven or on the stove. Add a thin layer of tahini onto the tortilla once it is thoroughly cooked. Then add the black beans, corn, sweet potato, and kale. Slice up an avocado and add it if you have one, followed by a sprinkle of nutritional yeast. For those who are unfamiliar with nutritional yeast, it is a complete protein with B12 and iron. 

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Artichoke Hummus

1/2 cup of organic chickpeas

1/3 cup of artichoke hearts

3 tablespoons of olive or avocado oil

juice from half a lemon

2 tablespoons of tahini

Combine organic chickpeas, artichoke hearts, oil, lemon juice, and tahini into a blender. After everything is blended and creamy, a put the hummus into a bowl. Garnish with fresh parsley and paprika. This hummus is great with rice crackers, carrots, or celery. Will make up to 3 servings so you can enjoy throughout the day or share with friends! 

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Coconut Bars

2 tablespoons of Maca

3 pitted dates

dash of cinnamon

1 tablespoon of coconut aminos

2 tablespoons of coconut oil

pinch of dried, unsweetened coconut flakes

3 tablespoons of unsweetened, raw cacao

handful of cashews, almonds, and/or walnuts

splash of vanilla (optional)

1/4 cup of water

Combine all ingredients and blend. Consistency should be thick and moldable when finished. Place a wax sheet on a baking pan and then add the mixture on top. Leave in the freezer for at least 30 minutes. Remove from the freezer and slice up the bars into squares. These little bars are a great snack before leaving the house or working out!

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Garden Tempeh

8 oz tempeh

handful of leafy greens (kale, arugula, romaine)

1 cooked artichoke heart

10 almonds

2 tablespoons of olive or avocado oil

squeeze of lemon

2 cloves of garlic

Slice tempeh into thin pieces and sauté with garlic in coconut oil and a pinch of Himalayan salt until brown. Add almonds and a splash of Bragg's Liquid Aminos and cook for another minute. Turn off heat and let cool. Add leafy greens of your choice to a bowl and saturate in oil. If you chose kale then massage the kale until it softens. Cut up the artichoke heart and add it to the greens. Once tempeh, almonds, and garlic have cooled add them to the mix as well. Toss everything together, this is a good time to add the herbs of your choice (I use oregano, basil, or thyme) and finish with a squeeze of fresh lemon. Makes 2 servings.