Recipes
Raw Flax Crackers
Ingredients 1 cup sesame seeds 2 cups ground brown flaxseed 1 cup whole brown flaxseed 1 cup sunflower not ground 2 tbsp cumin whole not ground 1 tsp curry powder 1 tsp Himalayan sea salt 1 1/2 cups water 1 lemon include peel 4 stalks celery 1 large onion 2 large handfuls of kale or spinach 1 cup packed parsley 1 cup purple carrots optional Instructions Soak sesame seeds while preparing other ingredients. Place flaxseeds, cumin, curry, and salt in a large bowl and stir. Blend the remaining ingredients except sesame seeds and carrots, then stir into the mixture in the bowl. Drain and rinse the soaked sesame seeds, then stir into the dough. Stir in the grated carrots (optional). Allow to sit for at least 15 minutes so the flaxseeds make the mixture gelatinous. Stir dough and spread 1⁄8 to 1⁄4 inches thick on parchment, plastic, or teflex dehydrator sheets. Using a spatula, score the dough into the size crackers you want. Dehydrate at 105° F for 8–10 hours.
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Banana Oatmeal Pancakes
Ingredients 2 medium ripe bananas 2 eggs 1/2 cup unsweetened almond milk 1 teaspoon vanilla extract 1 ½ cups old fashioned rolled oats, gluten free if desired 2 teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt Olive oil, for cooking Instructions Add all of the ingredients to a blender Blend on high until completely smooth, about 30 seconds to 1 minute. Heat your pan up, medium heat Lightly coat a griddle with coconut oil Once pan is warm, add 1/3 cup of the batter to the griddle for each pancake Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges. Flip cakes and cook until golden brown. If you find that pancakes are browning too quickly, then you need to lower the heat. Makes 9 pancakes total.
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Coffee Lover's Smoothie
Ingredients ¾ cup brewed coffee, cooled in the fridge 1 frozen medium ripe banana 1 teaspoon vanilla extract 1 tablespoon natural peanut butter ¾ cup frozen cauliflower (or ½ cup ice) 1/4 cup unsweetened coconut or almond milk 1/2 tablespoon cacao powder 1 serving collagen peptides or your favorite protein powder Instructions In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie.
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Cauliflower Taco’s
Ingredients Crispy Breaded Cauliflower 1 medium head cauliflower (about 2pounds whole) 1/2 cup panko breadcrumbs (use gluten free panko as necessary) 1/2 cup cornmeal 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/4 teaspoon turmeric 1/2 teaspoon Salt 1 tablespoon coconut oil 1 tablespoon peanut butter 1 tablespoon maple syrup 2 tablespoons soy sauce (or tamari or coconut aminos) 1/2 tablespoon hot sauce Yum yum sauce 1 cup mayonnaise (vegan if desired) 1 tablespoon melted butter (use coconut oil for vegan) 1 tablespoon tomato paste 1 teaspoon maple syrup 1/2 teaspoon garlic powder 1/2 teaspoon paprika 2 tablespoons water 15-ounce can vegetarian refried beans 1/2 teaspoon cumin 2 cups red cabbage, shredded 2 limes 3 tablespoons yum yum sauce or vegan Mayo 8 corn tortillas Fresh cilantro, for garnish Instructions Preheat the oven to 400F. Chop the Cauliflower into large florets. Place them in a large bowl. In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and salt. In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated. Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Remove the breaded cauliflower from the bowl, place it onto a parchment lined baking sheet. Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Separately - Mix yum yum sauce all together. let it sit in the refrigerator Separately - Refried beans add 1/2 teaspoon cumin and/or a pinch of salt Separately - Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving. Warm the tortillas Cilantro for a garnish. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving.
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Veggie Lettuce Wraps
Ingredients Sauce 3 Tbsp almond butter 1 Tbsp soy sauce 1 Tbsp lime juice 1 Tbsp honey 1 tsp grated ginger 1 Tbsp hot water Fillings 1 head mini-romaine or butter lettuce 3 cups thinly sliced crispy veggies like cabbage, carrots, bell peppers, or radish 1 avocado 1/2 cup basil 1/2 cup parsley or cilantro Instructions Sauce: Combine all “Sauce” ingredients in a small bowl. Prepare: Carefully remove as many intact lettuce leaves as you can. Rinse them off and set aside. Thinly slice all remaining veggies and roughly chop herbs. Assemble: Spread a bit of sauce onto the center of each leaf, then top with sliced veggies and herbs. Enjoy!
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Vegan Spaghetti Squash Spaghetti
Ingredients 1 medium spaghetti squash Pinch salt 3 tablespoons extra-virgin olive oil 6 cloves garlic 1 cup grated parmesan cheese 2 (28-ounce) cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano Instructions Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, until the sauce thickens and then remove the basil. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.
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Keto Strawberry Cheesecake
Ingredients For the crust 1 1/2 cups almond flour 1/4 cup powdered sweetener 1 teaspoon cinnamon 6 tablespoons butter, melted For the filling 6 packages 8 ounces full fat cream cheese, room temperature 2 cup powdered sweetener 5 large eggs room temperature 8 ounces sour cream room temperature 1 tablespoon vanilla extract Instructions Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer. Add in the room temperature eggs one at a time and beat until well incorporated. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan Let sit on the counter for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
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Vegan, Blueberry Cheesecake
Crust Ingredients 1 1/2 cups almonds Pinch sea salt 2 cups pitted Medjool dates Filling Ingredients 3 cups cashews, soaked in water overnight and drained 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 teaspoons vanilla extract 1/4 cup freshly squeezed lemon juice 1/2 cup agave nectar Topping Ingredients 2 cups blueberries 2 teaspoons freshly squeezed lemon juice 2 tablespoons agave nectar or pure maple syrup Instructions Place the almonds and sea salt in a food processor and grind. Add the dates and process until the mixture is well processed and sticks together. Press the mixture evenly into the bottom of a pan. Use a high-speed blender or food processor to process all the filling ingredients thoroughly, until they are silky smooth. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight. When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Top with Blueberries Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
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Stuffed Butternut Squash
Ingredients 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1 1/2 cups low sodium vegetable broth 1 bunch kale, stems removed 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 can low sodium chickpeas, rinsed and drained 1 tablespoon fresh orange juice 1/3 cup unsweetened dried cranberries or cranberries sweetened with honey or apple juice Instructions Preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45–55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees. Place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside. (While the squash is baking) In a large skillet, heat the remaining 1 teaspoon olive oil over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium-low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries (unsweetened or sweetened with honey/apple juice). Once the squash is cool, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super-duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.
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