Recipes
Cacao Flax Energy Bites
INGREDIENTS 1 cup rolled oats 1/2 cup peanut butter 1/4 cup cacao powder 1/2 cup unsweetened shredded coconut 1/4 cup flax seed meal 1/4 cup agave nectar 1 tsp Nourishing Nutrients Mushroom Powder 1 teaspoon vanilla extract a pinch of salt Toppings: Nuts, Cacao powder, Dried Fruit Flakes INSTRUCTIONS Place all ingredients in a food processor or blender. Pulse to combine until a dough forms. Scoop out the dough into a medium bowl and roll out 1/2-1 inch balls. These bites will last in the refrigerator for 1 week/ longer in the freezer.
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Paleo Blueberry Almond Muffin
Ingredients 1¼ cups almond flour ¼ cup starch 1 tsp baking soda ¼ tsp sea salt 1 cup mashed sweet potato ½ cup unsweetened almond or cashew butter ⅓ cup coconut sugar 3 large eggs, room temperature 1 tsp pure vanilla extract 1 cup blueberries Crumble topping ¼ cup almond flour 2 tbsp coconut sugar 2 tbsp coconut oil Instructions Preheat oven to 350ºF. Lightly grease a muffin tray. Flour mixture: In a small bowl, combine almond flour, starch baking soda, and salt. Whisk well to remove lumps. Sweet potato mixture: In a large bowl, whisk together mashed potato, almond butter, coconut sugar, eggs and vanilla until well combined. Topping mixture: Mix together crumble ingredients, almond flour, coconut sugar, coconut oil. Add flour mixture to sweet potato mixture, stirring just until combined. Stir in blueberries. Divide batter among muffin cups and sprinkle with topping mixture. Bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Store leftovers covered in the refrigerator.
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Vegan Gingerbread Cookies
Ingredients 3 1/4 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon powdered ginger 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 teaspoon salt 3/4 cup vegan butter, room temperature 3/4 cup organic brown sugar 3/4 cup unsulphured molasses 1 teaspoon vanilla extract For the Frosting 2 cups powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons water Instructions Stir the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together in a large mixing bowl. (set aside) Separate large mixing bowl, use a mixer to beat the butter and brown sugar together until smooth and creamy Add the molasses and vanilla. (to the Brown sugar and butter bowl) Beat the mixture again, until creamy. Add the flour mixture to the butter mixture (about a cup at a time) fully beating in each addition before adding the next. Divide the dough into two halves and roll into a ball. Wrap each ball in plastic wrap. Place the dough into the fridge for 3 hours or up to 2 days. When the dough has fully chilled, preheat the oven to 350°F Line a couple of baking sheets with parchment paper. Flour a rolling pin and the counter a bit. Remove one of the dough balls and roll the dough until it's about 1/8 inch thick Cut the dough using cookie cutters, then transfer the cookies to the baking sheets. Repeat steps 9 and 10 until all of the dough has been used. Bake the cookies for 8 to 10 minutes, then transfer the baking sheets to cooling racks. Mix the frosting ingredients together in a medium bowl. Keep the mixture relatively thick. When the cookies are cool use frosting to decorate them. Let the cookies sit for a few minutes for the frosting to set, and then serve.
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Pomegranate and Pear Salsa
INGREDIENTS 2 fresh pears 1 fresh pomegranate, seeded half a red onion, diced 1/2 cup chopped fresh cilantro leaves juice of half a lime INSTRUCTIONS Toss all ingredients together until combined. Season to taste with salt and pepper. Serve immediately
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Protein Oat Energy ball
Ingredients Oat Ball Base: 1 1/4 cups Bob's Red Mill Gluten Free Rolled Oats Other option: quick oats or a blend of half quick, half old fashioned 2 tablespoons “power mix-ins” Chia seeds, Flaxseeds, Hemp seeds or additional rolled oats 1/2 cup nut butter of choice 1/3 cup honey or maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup mix-ins see below for flavor options My Favorite options: CLASSIC CHOCOLATE CHIP: any nut butter honey, 1/2 cup chocolate chips ALMOND JOY: Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds DOUBLE CHOCOLATE: Any nut butter any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder Instructions Large mixing bowl mix ingredients: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. Mixture seems too wet, add more oats. Too dry, add more nut butter. Place the bowl in the refrigerator for 30 minutes to set Remove the bowl from the refrigerator and roll the dough into balls.
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Black Bean Salsa
INGREDIENTS 2 cups fresh corn 10 ounces cherry tomatoes 15-ounce can black beans 1/4 cup cilantro, chopped 1/4 cup lime juice (2 limes) 1/2 teaspoon cumin 1/2 teaspoon salt INSTRUCTIONS Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow. Dice the tomatoes. Drain and rinse the black beans Chop cilantro. Juice 2 limes. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust.
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Red Pepper & Sundried Tomato Sauce "2 ways"
Ingredients 1 x large red capsicum 1/2 cup soaked sundried tomatoes (soaked for 2hrs) 1/2 cup soaked cashews (soaked for 2hrs) 1/2 tsp Nourishing Nutrients Organic Mushroom Extract 1/2 cup water. maybe a little more 2 Tbsp nutritional yeast 1 tsp onion powder 1/2 tsp of paprika 1 tsp apple cider vinegar 1 garlic clove 2 tablespoon nutritional yeast Instructions 1. Soaked the cashew nuts and sundried tomatoes for 2hrs, covered on the bench. 2. Once soaked, add all the ingredients into a high powdered food processor or blender. 3. Blend for 1-2 minutes. 1st Way- Healthy Dip Ingredients 1 x cucumber 1 x carrot 1 x red or green pepper Instructions 1. Slice all vegetable and present on a plate, serve with sauce on the side 2nd Way- Zucchini Pasta Ingredients 1 x large zucchini (yellow or green) Instructions 1.Peel the zucchini to remove the skin (optional) 2. Spiralize the zucchini to make long thin strips 3. Curl the zucchini noodles on a plate and serve the sauce ontop, Enjoy!
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