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Anti-Inflammatory Tea Elixir
Ingredients (2 servings)
1 inch peeled, sliced ginger
1 tsp. turmeric
1/2 lemon, juiced
Ground, black pepper to taste
Pinch of pink himalayan sea salt
2 shakes of cayenne
2 tsp. raw, unfiltered honey
Place the sliced ginger into 2 1/2 cups of water. Bring to a boil, then simmer for 5 minutes. Let it stand for an additional 5 minutes.
Add the turmeric, juiced lemon, and spices to a mason jar and pour in the strained water. Add the raw honey and shake to mix well.
Baked Blueberry Oatmeal
Ingredients
2c. quick oats
2 tsp. ceylon cinnamon
1 tsp. baking powder
3/4 tsp. pink himalayan sea salt
1 tbsp. chia seeds
1 3/4c. coconut milk (or another non-dairy milk)
1/3c. maple syrup or honey
2 eggs or flax eggs
2 tsp. vanilla extract
2 1/2c. frozen blueberries
2 tsp. brown coconut sugar (totally optional)
Preheat the oven to 375 degrees, then grease a 9-inch square baking dish. In a bowl, mix together the oats, cinnamon, baking powder, salt, and chia seeds.
In another bowl mix together the milk, maple syrup, eggs, and vanilla extract.
Pour 2 cups of the blueberries at the bottom of the dish spread evenly. Top the blueberries with the oat mixture, then pouring the wet mixture evenly over the oats.
Use the remaining 1/2c. of blueberries to top the oatmeal and sprinkle the brown sugar over the blueberries.
Bake in the oven for 42-45 minutes (42 minutes will leave the oats more moist). Once baked, you may serve the oatmeal warm, at room temperature, or even chilled if left in the refrigerator. Top each serving with yogurt or ice cream! :D
Banana Oat Pancakes
Ingredients
2 cups of oats, ground in the blender to create flour
1 cup of gluten free flour (I use Bob's Red Mill)
3 ripe bananas, mashed
2 cups of almond milk
1 tbsp. of chia seeds
2 tsp. ceylon cinnamon
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. olive oil
2 tsp. vanilla extract
Mash the bananas in a large bowl, then add all the ingredients and mix until well combined. Scoop 1/4 cup per pancake into a greased stainless pain (coconut oil is preferred) and cook at medium heat.
*This recipe makes approximately 16 (dense) pancakes!
Spicy Tofu
Ingredients
1 container of firm or extra firm tofu, drained
3 tbsp. coconut oil
1 1/2 tbsp. of cornstarch
jasmine rice
1 bunch of broccoli rabe
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
3 tbsp. soy sauce or liquid aminos
3 tbs. maple syrup
2 tsp. of ground black pepper
Drain the tofu for about 30 minutes, then cut into cubes. in a bowl, sprinkle with cornstarch and mix until all the tofu is coated.
Add a tbsp. of coconut oil to a pan and add the tofu once the pan is hot. Fry until all sides are crisp, not burnt. Transfer to a plate or bowl, as you will reuse the pan.
In the meantime, cook the rice as per the package and steam the broccoli rabe in a separate pan with some water.
Place the pan back on the heat with 2 tbsp. of coconut oil and add the chopped garlic and ginger for about 2 minutes or just until they brown.
Finally add the soy sauce and maple syrup along with the ground pepper. Turn the heat to medium-high so the sauce begins to thicken, but do not overdo it to the point of caramelization otherwise it will burn. Add the tofu in and mix until the tofu is coated evenly.
Enjoy in a bowl with rice and broccoli rabe!
Cheese (no dairy) Sauce
Ingredients
1 cup of cannellini beans
(modification: 1/2 c. cannellini beans and 1/2 cup cashews)
1 cup coconut milk
1 tbsp. cold pressed, unrefined olive oil
5 tbsp. nutritional yeast
Salt to taste
Place all ingredients into a blender or food processor and blend until smooth. This recipe can be adjusted for a creamier or thicker sauce by adding more or less coconut milk.
*This recipe makes approximately 2 cups.
Sweet Potato & Brown Rice Fritters
Ingredients
2 cups shredded sweet potato
2 cups cooked brown rice
2 cups of your favorite leafy green, chopped
1/2 cup chopped onion
1 tsp. salt
1 tsp. curry
3 eggs
1/2 cup gluten free flour
Saute shredded sweet potato and onion until fragrant. Add chopped leafy green until wilted, and set aside. Mix vegetables with brown rice, eggs, and flour. Add mixture (about 1/4 cup per fritter) to a lightly greased pan and cook until sides are brown. Enjoy!
Gut Healing Gummies
Ingredients
1 cup of frozen berries (can be individual or mixed)
1/2 cup of fresh squeeze lemon juice
1 tbsp. raw honey
1/4 cup of unflavored gelatin
Add frozen berries to a pan and warm over medium heat. Stir berries until they unfreeze and begin to steam.
Add the lemon juice, honey, and berries to blend until smooth and then add the gelatin. Blend once more until smooth.
Pour mixture into silicone molds and refrigerate for about 30 minutes so the molds harden. I recommend molds that are not too deep so gummies can be extracted without breaking.
Mock Salmon Pate
Ingredients
1 cup of raw, unsalted walnuts
1 large scallion
1 red bell pepper
2 stalks of celery
1 tbsp. dulse granules
Sea Salt to taste
Place all ingredients into a food processor and pulse to leave some texture. Eat over slice cucumbers, salad, or crackers. So easy and healthy!
Warm Orange Beet Salad
Ingredients
4 beets
1/2 white onion, sliced
1 orange
2 tbsp. olive oil
Sea Salt and pepper to taste
Preheat the oven to 400 degrees.
Peel the orange beets and slice about 1/4 inch thick. Then, thinly slice the onion and mix both the beets and onion in a bowl. Add olive oil and salt and pepper.
Lay vegetables on a greased baking sheet and cook for approximately 45 minutes. Check firmness every so often and be sure the vegetables do not burn.
Once vegetables are cooked, let them sit until they are warm and add them to a bowl with the oranges.
Crispy Tofu
Ingredients
1 14 oz. container of organic tofu
1 tbsp. of flour
1 tbsp. of Adobo
2 tbsp. of nutritional yeast
Olive oil to coat, + 1 tbsp. grapeseed oil to coat the pan
(I usually double this recipe because it's THAT good!)
Drain tofu for at least 30 minutes by wrapping it in a dish towel and placing the block between two dishes with weight on top.
Once the tofu is drained, cube it and place cubes in a large plastic bag or container that contains the dry ingredients. Add the oil and shake container to coat the tofu.
Heat a pan coated with oil and add tofu. Flip 2-3 times and cook until the tofu is crispy and brown.
This tofu is amazing to eat over rice, pasta, in a wrap (as shown in the photo with Vegenaise), as part of tacos, or alone!
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Fermented Cucumbers (Pickles!)
Ingredients
4 regular sized cucumbers
1 clove of garlic
1 tsp. dill weed
1/2 tbsp. sea salt
1 qt. of water
Either slice the cucumbers 1/4 inch thick or lengthwise if you prefer.
Chop the garlic and add it with the dill weed and salt to a mason jar or other airtight container. Mix with water, then add the cucumbers. Be sure to leave some space at the top between the water and lid.
Secure the lid and and leave the container on your counter for a few days. Once the liquid becomes cloudy and bubbly, taste test a pickle. Once they reach your desired taste, you may refrigerate.
Curried Lentils
Ingredients
(Overlapping the photo)
Cook both lentils and rice separately and according to package instructions.
Saute finely chopped onion and minced garlic on medium-high heat until slight browning occurs.
Add tomato sauce, coconut milk, and spices and cook for about 5 minutes. Then add cooked lentils in, stir, and add over rice.
Garnish with cilantro. Optional, but oh so yummy!
Gluten-Free, Dairy Free Chocolate Chip Muffins
Ingredients
3 c. of oats (place in blender for 2 c. of flour)
1/3 c. coconut oil, melted
1/2 c. nondairy milk
3 ripe, mashed bananas
2 tbsp. flaxseed meal mixed w/6 tbsp. water - let this sit for 5 min.
1/4 c. nondairy chocolate chips
1 tsp. vanilla extract
1 tsp. baking soda
2 tbsp. chia seed
pinch of salt
Mix together the dry ingredients in one bowl and the wet ingredients in another bowl. Then, combine both the wet and dry ingredients and mix well.
Use a tablespoon to scoop out the batter and place into each muffin in the tin and bake at 350 degrees for 15 minutes. Let muffins cool for 10 minutes before removing from the muffin tin.
Curried Butternut Squash Soup
Ingredients
1 butternut squash, peeled and chopped (makes roughly 6 cups)
1 tbsp. grape seed or coconut oil
2 tbsp. curry powder
1 tsp. ceylon cinnamon
ground salt and pepper to taste
2 c. vegetable broth
1 can of light coconut milk
2 tbsp. maple syrup
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Heat oil in a pot over medium heat.
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Add chopped butternut squash and seasonings, mix, and cover for about 5 minutes.
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Add vegetable broth, coconut milk, and maple syrup and bring to a slight boil. Cook for about 15 minutes until the squash can be pierced with a fork.
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Let cool then add to a blender in batches and purée.
#FODMAP #digestivehealth #immunity
Hearty Lentil Soup
Ingredients
1c. brown lentils
4c. vegetable broth
2c. water
3 celery stalks, chopped
3 carrots, peeled and chopped
4c. spinach
1 white onion, sliced
1/2c. cherry tomatoes, halved
3 cloves garlic, chopped
1 tbsp. coconut oil (for sauteing)
2 tsp. cumin
1 tsp. curry powder
1/2 tsp. smoked paprika
salt to taste
Peel and chop the carrots, onion, and garlic and add tomatoes to saute in coconut oil on medium/high heat. All seasonings can be added to the saute.
Meanwhile, add vegetable broth and water to a large pot with 1c. lentils, chopped celery, and spinach. Once veggies are sauteed, add them to the pot of lentils and cook for 20 minutes.
I like to top my soup with nutritional yeast for added B vitamins and protein, but you may also substitute with grated cheese.
Autumn Apple Spice Cake
(w/maple vegan buttercream)
Cake Ingredients
1c. non-dairy milk
1 tsp. apple cider vinegar
2c. gluten free flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. himalayan sea salt
2 1/2 tsp. cinnamon or pumpkin spice
3/4c. brown sugar
1/3c. melted coconut oil
1 tsp. vanilla extract
1 1/2 tsp. molasses
1c. peeled and shredded apple
Frosting Ingredients
4c. powdered sugar
1c. vegan butter, cubed
1/4 c. maple syrup
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Preheat oven to 350°F.
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Prepare 2 cake pans that are nicely greased to prevent the cake from sticking.
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In small mixing bowl, whisk together the non-dairy milk and apple cider vinegar and set aside to curdle for about 5 minutes.
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In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon or pumpkin spice, and sea salt.
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Once the non-dairy milk and vinegar has thickened, add brown sugar, oil, molasses and vanilla extract and combine until evenly mixed.
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Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, but to not overmix it.
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Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.
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Bake for 15 to 18 minutes on the middle rack. Cake is done when a toothpick comes out mostly clean from the centre of the cake.
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Allow the cakes to cool for 10 to 15 minutes before removing them from the cake pans. To remove the cakes, place a wire rack or plate on top of the cake pan and flip it upside down. Let the cakes cool completely before frosting and assembling.
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To make the frosting, beat the butter with about 1/4 cup of powdered sugar with a hand mixer, or in a stand mixer. Once combined and smooth, add a bit more sugar and then add a little bit of maple syrup. Continue these steps until a smooth and fluffy frosting is achieved.
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Place one cake on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake on top of the frosting. Use remaining frosting to cover the entire cake.
Pecans can be added on top or around the cake, but I decided to keep it simple and add cinnamon sticks to the top with a sprinkle of cinnamon!
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Broccoli Salad
Ingredients
1 12oz. bag of broccoli florets, chopped
Pomegranate seeds (about 1/2 of 1 pomegranate which equals approx. 1/3c.)
1 1/2 c. red grapes, halved
1/4c. chopped walnuts
Dressing:
3/4c. raw cashews, soaked
1/4c. water
2 tbsp. organic maple syrup
2 tbsp. apple cider vinegar
1/2 tsp. sea salt
Black pepper to taste
1. Place the cashews in a bowl of boiling water for 10 minutes. Soaking the cashews will soften them for the dressing.
2. Drain cashews and add to a blender or food processor with the remaining dressing ingredients.
3. Place the broccoli florets, pomegranate seeds, grapes, and walnuts into a bowl and mix with cashew dressing. Serve cold and season with additional salt/pepper as needed.
Pumpkin Crunch Muffins
Ingredients
2 c. gluten-free flour
4 tsp. baking powder
2 tbsp. chia seeds
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 can (15 oz.) organic pumpkin puree
1/2 c. brown sugar
1/2 c. applesauce
1/2 c. unrefined coconut oil
2 tsp. vanilla extract
1. Preheat oven to 350 degrees Fahrenheit and grease muffin tins to preventing sticking.
2. Blend together the flour, baking powder, chia seeds, spices, and salt.
3. In a separate bowl, blend together the pumpkin puree and sugar, mixing well. Then add the applesauce, oil, and vanilla extract and stir until smooth. Mix dry ingredients into wet until the batter is uniform.
4. Fill muffin molds about 2/3 full and bake for 20 minutes (approximately 12 minutes for mini muffins). Remove from oven and allow to cool for 10 minutes
*Options to add mini chocolate chips or walnuts as preferred!
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Cashew Cheese
Ingredients
1 c. cashews
1/4 - 1/3 c. water
2 tbsp. nutritional yeast
1/8 tsp. garlic powder
1 tsp. salt
2 tsp. lemon juice
Soak cashews in boiling water for 15 minutes and drain. Add all ingredients to a food processor and blend for 1-2 minutes. Pour into a glass container and refrigerate for 1 hour if a firmer cheese is preferred. Otherwise, this can be used immediately as a spread or dip!
Berry Protein Pops
Ingredients
- 1-5.3 oz nondairy yogurt (we used Siggis)
- 1/3c. frozen organic 🫐
- 1/3c. frozen organic 🍓
- 1 tbsp. raw, organic local 🍯
- 2 tbsp. @sunwarrior plant-based, organic protein powder
Blend until smooth, pour into molds, and freeze! 🥶
Chia Seed Pudding
Ingredients
- 1c. nondairy milk
- 2 tbsp. chia seeds
- berries (can be strawberries sliced in half, blueberries, blackberries, or raspberries...or a mix!)
- 1 tbsp. of raw honey or maple syrup
- 1 tsp. vanilla extract
- Dash of ceylon cinnamon
Place all ingredients in a mason jar or other glass container and mix well. Allow the ingredients to sit for a minimum of 4 hours but overnight is best for the chia seeds to expand and make this breakfast/snack/dessert thick and creamy.
Chocolate Chia Seed Pudding
Ingredients
- 1/4c. cacao powder
- 3-4 tbsp. maple syrup
- 1 tsp. ceylon cinnamon
- 1 pinch pink himalayan sea salt
- 1/2 tsp. vanilla extract
- 1 1/2c. nondairy milk
- 1/2c. chia seeds
1. In a mixing bowl, add the cacao powder, maple syrup, cinnamon, salt, vanilla extract, and milk and whisk together.
2. Add the chia seeds and whisk once more to combine all ingredients.
3. Cover and refrigerate overnight, or at least 3-4 hours until the consistency is pudding-like.
4. Top with your favorite berries, or a mix of berries!
Hummus
Ingredients
- 1 29-ounce can of chickpeas (I prefer Eden's organic)
- 2 juiced lemons, or about 1/2c.
- 1/2c. tahini
- 1 large garlic clove, minced
- 4 tbsp. cold-pressed, unrefined olive oil
- 1 tsp. ground cumin
- Salt to taste
- 6 tbsp. of water
1. In a food processor, combine the tahini and lemon juice and process for about 1 minute scraping sides, then for about another 30 seconds. This will add creaminess to the hummus.
2. Add the olive oil, salt, cumin, minced garlic to the tahini and lemon juice to process for another minute.
3. After draining the chickpeas, add half of the can to process, then the remaining half. Process for 1-2 minutes until smooth.
Serve with chopped veggies - celery, carrots, peppers, or tomatoes!
Veggie Quiche
Ingredients
- 1 tbsp. olive oil (for sauteing vegetables)
- 1/2 onion, sliced thin
- 1 red pepper, sliced thin
- 2 garlic cloves, minced
- 4oz. of mushrooms, chopped
- 1 handful of spinach
- 1 frozen pie crust
- 1c. nondairy milk (I used oat)
- 5 eggs
- 7 grinds of pink himalayan salt
- ground pepper to taste
- 1/2c. grated cheese (optional)
Preheat the oven to 375 degrees.
Slice both the onion and pepper and saute with 1tbsp. oil for a few minutes until the veggies become soft.
Add minced garlic and the chopped mushrooms until cooked. You may have to drain fluid from the pan prior to the following steps.
Crack 5 eggs and whisk with 1 cup of milk. Add the salt and pepper.
Pour veggies into the pie crust and top with grated cheese. Then pour the egg/milk mixture in. The pie crust should be filled.
Bake quiche for 40 minutes, or once it begins to brown on top (35-40 minutes).
Enjoy!
Lemon Chia Seed Minis
Ingredients
- 1/2 cup lemon juice
- 1/2 cup of nondairy milk (I used oat)
- 1/4 cup melted vegan butter
- 1/4 cup of maple syrup
- 2 tbsp. brown sugar
- 1 tsp. vanilla extract
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 cups unbleached all-purpose flour
- 2 tbsp. chia seeds
Preheat the oven to 350 degrees fahrenheit.
Mix the lemon juice, nondairy milk, melted butter, maple syrup, sugar, and vanilla extract.
Add the baking powder and baking soda and mix, then adding the flour until the batter is smooth. Fold in the chia seeds.
Grease a mini muffin tin and fill each muffin 3/4 of the way...these will rise.
Bake for 15 minutes and let cool for 5.
Enjoy!
Quinoa Salad
-2 cups of cooked quinoa
-1 cup of carrot, shredded
-1 medium cucumber, sliced in halves
-1-15oz can of garbanzo beans
-1 avocado, cubed
Dressing
-2 tbsp. cold pressed, unrefined olive oil
-2 tbsp. apple cider vinegar
-1 tsp. raw, unfiltered honey
-Himalayan pink salt and ground fresh pepper to taste
Directions
Cook quinoa according to the package, and set aside until it is semi cool. Shred the carrots, peel and slice the cucumber, and cube the avocado. Add all the ingredients to the garbanzo beans.
For the dressing, add all the ingredients and use a mini whisk to blend until smooth. The honey takes a bit of time to blend, as it is firm.
Pour the dressing evenly over the quinoa salad and mix well so the salad is coated evenly. Enjoy!
Savory Oats
Ingredients
- 1c. of vegetable broth
- 1 tbsp. liquid aminos
- 1c. packed baby spinach
- 1/2c. quick oats
- 2 eggs
Directions
Add the vegetable broth, liquid aminos, and spinach to a pot and bring to a boil. Then add the quick oats and cook on medium-high heat for 3-4 minutes or until all liquid is absorbed.
In a separate pan, fry 2 eggs in either butter, ghee, or coconut oil. Top the oats with the eggs and drizzle your favorite sriracha sauce on top!