Recipes
Mixed Berry Popsicle
Ingredients 1 cup blackberries 1 cup boysenberries 1 cup strawberries 1 cup raspberries 1 cup blueberries 4 tbsp honey, or maple 4 tsp lemon juice Instructions Place the berries (Blackberries, Strawberries, Boysenberries, Raspberries, Blueberries) in your food processor. Add 1 tbsp honey and 1 tsp lemon juice. Pulse until you have a puree. Pour the Berry puree into your popsicle molds Place into the freezer for 15 minutes. Place your popsicle sticks in your popsicle mold and place in the freezer for at least 4 hours to fully harden.
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Vegan French Toast
Ingredients 1 cup unsweetened oat milk 1/4 cup cornstarch 1 tsp ground flaxseeds 1/2 tsp baking powder 1 tsp ground cinnamon 2 tsp pure maple syrup 1 tsp vanilla 1 tsp Nourishing Nutrients Mushroom Powder extract 6-8 slices thick sliced quality bread, such as ciabatta or french 2-3 tablespoons vegan butter or coconut oil for frying For serving: cinnamon sprinkled on top Instructions In a shallow, wide bowl, whisk together the oat milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla. Add vegan butter/coconut oil to a pan over medium-high heat and melt. Dip each side of the bread in the batter and let soak for about 10 seconds. Then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. For serving: cinnamon sprinkled on top
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Keto Cereal
INGREDIENTS 1 c. almonds, chopped 1 c. walnuts, chopped 1 c. unsweetened coconut flakes 1/4 c. sesame seeds 2 tbsp. flax seeds 2 tbsp. chia seeds 1/2 tsp. ground clove 1 1/2 tsp. ground cinnamon 1 tsp. pure vanilla extract 1/2 tsp. kosher salt 1 large egg white 1/4 c. melted coconut oil DIRECTIONS Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, flax seeds, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt. Beat egg white until foamy then stir into granola. Add coconut oil and stir until everything is well coated. Pour onto prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely.
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Gluten Free Lemon bars
Ingredients For the Crust 1 1/2 cups Bob's Red Mill Gluten Free Flour 1/2 cup sugar 1/2 cup salted butter cold, cut into pieces 2 tablespoons water For the Filling 1 1/2 cups sugar 1/2 cup lemon juice 2 tablespoons lemon peel grated 4 eggs lightly beaten 1/4 cup Bob's Red Mill Gluten Free Flour Instructions Heat oven to 350F. Spray a 9x9 baking dish with nonstick spray and set aside. For the Crust In a medium bowl, combine flour and sugar. Use a fork to stir in the butter until mixture becomes crumbly. Add water a bit at a time. Take mixture and press evenly into the bottom of the pan. Bake for approximately 25 minutes until slightly golden and set. For the Filling In a mixing bowl, stir together all of the filling ingredients until smooth. Pour mixture over the still hot crust. Bake 22-26 minutes or until set in the middle. Let cool on the counter for a minimum of two hours. Cut into squares and sprinkle with powdered sugar. If not immediately serving, store in the fridge
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Raw Berry Crisp
Ingredients 6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries 1 tablespoon pure maple syrup, varies depending on the sweetness of berries 1 cup raw pecans 1/2 cup raw walnuts 1/2 cup pitted dates, roughly chopped 1/2 teaspoon ground cinnamon Instructions In a 2-quart baking dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries Serve immediately, or chill until ready to serve.
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Grilled Mexican Street Corn (Elote)
Ingredients 6 to 8 medium ears sweet corn, husks removed 1/2 cup of sour cream 1/2 cup mayonnaise 1/2 cup chopped cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, to taste 2 teaspoons finely grated lime zest, from 1 lime 2 tablespoons lime juice, from 1 lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve Heat oven or grill- to 400F Whisk together the sauce:crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
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Veggie burger
Ingredients For the burger 2 cups cooked white rice 2 large garlic cloves 1 medium yellow onion 3 tablespoons olive oil, divided 1 cup walnuts 1 15-ounce can Organic Garbanzo Beans ¾ cup whole wheat flour (or gluten free) 1 tablespoon cumin 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 ½ teaspoons salt 1 teaspoon black pepper 1 egg white Barbecue sauce To serve Guacamole 1 tomato Lettuce leaves 6 hamburger buns (gluten free if desired) Instructions Make the rice according to the package instructions. Quickly cool the rice by spreading it into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Preheat a grill to medium heat. Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat. Roll over the walnuts with a rolling pin until they are fine and crumbly. Drain and rinse the garbanzo beans. Place in a large bowl and mash them. Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together.Stir in 1 egg white, mix until in becomes a sticky dough. Form five or six 1-inch thick patties by firmly patting and squeezing the dough together Set the patties on a baking sheet. Brush both sides of the burgers with olive oil. To serve, place the burgers on a bun, topped with guacamole, tomato and lettuce.
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Black Bean Burritos
Ingredients 1.5 tbls water 2 tbls fresh lime juice 1 - 2 tsp chili powder 3/4 tsp cumin 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 3/4 cups canned black beans drained and rinsed 1/4 cup thinly sliced green onion 1/3 cup salsa 1/3 cup red bell pepper diced 1/3 cup zucchini diced 1/3 cup corn 2 tbls finely chopped cilantro salt and pepper to taste 4 8-inch flour tortillas 3/4 cup Monterey Jack cheese or Pepper Jack cheese 2 tsp olive oil Instructions In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil. Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside. In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper. Warm the tortillas in the microwave. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up.
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Avocado Tuna Salad
Ingredients 1 avocado 1 lemon juiced, to taste 1 tablespoon chopped onion to taste 5 ounces cooked or canned wild tuna Sea salt and ground pepper to taste Instructions Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed. Fill avocado shells with tuna salad and serve.
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