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Archives for July 2024

BREAKFAST BANANA CHIA PUDDING PARFAIT

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Chia Parfait

1 1/2 cups organic Elmhurst almond milk  click here http://thrivemarket.com

1/2 cup organic Native Path coconut cream click here http://Amazon.com

1 tbs Simply Organic vanilla click here http://amazon.com

1 organic banana

2 tbs organic organic coconut sugar click here http://terrasoul.com

2 tbs organic date sugar click here http://terrasoul.com

2 tsp cinnamon

1 cup chia seeds

1 box Simple Mills Almond Flour Toasted Pecan Cookies (Thrive Market or Whole Foods)

Put almond milk, coconut cream, coconut sugar, maple sugar,cinnamon, and chia seeds ingredients into a mixing bowl and beat with hand mixer a couple minutes or use an immersion blender.

Let sit for 10 minutes. Mix again. Refrigerate over night. 

To build the parfait you will need

Almond Flour Cookies

Banana slices

In a glass of your choice crumble the cookie on the bottom, place thin slices of banana, layer on the chia pudding. Repeat until glass is full of goodness. Keep refrigerated.

KALE /APPLE /FRESH FENNEL SALAD

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1 bunch fresh Kale, washed, dried, torn into small pieces leaving out the stalk. 

Salt

Juice of 1 lemon 

1 cup diced Apple 

2/3 cup Fresh fennel

1/2 cup Red Onion

1/2 Pumpkin seeds

1/2 cup Raisins

DRESSING

1/4 cup olive oil

3 tbs Savory Fig balsamic vinegar

1/8 tsp stevia

3 tbs Kite Hill sour cream (Whole Foods)

2 tbs vegan mayonnaise (Primal Kitchen. Thrive Market or Whole Foods)

1 tbs organic honey mustard 

Put the prepped kale in a very large bowl. Sprinkle the kale with salt and the juice of  1 lemon. Knead the kale with clean hands to soften it so the kale is not stiff or bitter. 

Add the next 5 ingredients. Toss around (in the bowl).  

Make the salad dressing and mix it into the kale ingredients. 

Salad Dressing is always the best the next day.

TOFU MUSHROOM STROGANOFF

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TOFU MUSHROOM STROGANOFF
1 cup chopped organic yellow onion
1 cup very finely chopped organic celery
1 grated organic carrot
Olive oil to sauté (I used about 3 tbs Thrive Market organic extra virgin olive oil)
4 chopped garlic cloves
3 cups veggie stock
2 bay leaves.
1 tsp dried thyme
1 tsp dried parsley
2 tbs tamari (I use San-J organic, gluten free, 25% less sodium. (Amazon, Thrive Market or Whole Foods)
1 tbs tapioca flour mixed with 2 tbs water
6 oz. Kite Hill almond sour cream (I bought this at Whole Foods or Amazon at Whole Foods market)
2 cups chopped shiitake mushrooms ( I used 5 oz pkg of 365 brand from Whole Foods, organic shiitake mushrooms)
2 cups cubed extra firm tofu (I used a 10oz pkg. of hodo brand organic extra firm tofu I bought at Whole Foods)
1 box organic noodles. (I used BGreen millet/rice, cooks in 8 minutes. Amazon)

*Combine the tofu and mushrooms so they both can be seasoned with salt to taste and some garlic powder and red pepper flakes. (Make the heat happen for you) Set aside.

**In a deep fry pan:
Sautéed the onion, grated carrot and celery in olive oil
Add 4 chopped cloves of garlic, sauté briefly
Add veggie stock, bay leaves, parsley, thyme, tamari and red pepper flakes.
Allow to simmer on low, covered for 30 minutes
Then thicken with the tapioca flour and water mixture
*Into the thickened gravy add:
2 cups cut up shiitake 365 organic mushrooms (Whole Foods)
2 cups cubed HoDo extra firm tofu (Whole Foods)
Heat through allowing the mushrooms to cook a minute, add 6oz Kite Hill sour cream.
Separately, according to instructions , cook your 1 box of noodles.
Pour the gravy, tofu, mushroom mixture over the cooked noodles.
Chives to garnish

BLUEBERRY VEGAN WAFFLE BAKE

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INGREDIENTS

  • 2 boxes 9 ounce each vans gluten-free original waffles
  • 8 ounces Kite Hill ricotta
  • 8 ounces Kite Hill plain cream cheese
  • 2 tablespoons organic vanilla flavor
  • 1 teaspoon organic lemon flavor 1/2 or 3/4 cup organic sweet agave powder (Cherie Sweet Heart)
  • 3 organic bananas
  • 1 – 28oz bag frozen organic blueberries (Cascadian Farms)
  • 4 tablespoons organic maple sugar (Sapsquach)
  • 4 tablespoons melted organic butter flavored coconut oil (Thrive Market brand or Nutiva)
  • 2 tablespoons organic tapioca starch flour (Thrive Market brand or Anthony’s from Anthonysgoods.com or Amazon)
  • One cup, chopped organic raw walnuts (Terrasoul.com or Amazon)
  • Organic cinnamon

DIRECTIONS
Preheat oven to 350° In a food processor, combine the Kite Hill ricotta, Kite Hill cream cheese, the agave powder, 1 tablespoon of vanilla and 1 teaspoon of lemon flavor. Mix well until creamy and set aside. In a skillet melt the vegan butter and add the tapioca flour. Stir until mixed thoroughly. Add the thawed out blueberries, vanilla and the maple sugar. Mix well and allow to cook until thickened. Set aside. In a rectangle, baking pan, (I used Pampered Chef) place one layer of thawed out waffles in the baking dish. On top of the first layer of waffles spread, evenly, the Kite Hill creamy ingredients. On top of that slice the bananas to cover the whole baking pan. Layer on top of the bananas another layer of waffles. Spread evenly the blueberry mixture on top of the waffle layer. Sprinkle the blueberries with a light dusting of cinnamon. Top it all off with the chopped walnuts. Bake 350° for 20 to 25 minutes.

BREADED ZUCCHINI ROUNDS

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Organic Zucchini – I cut about 35 rounds from the zucchini’s, approximately 1/4” thick.

The liquid from one box of garbanzo beans (Jack’s Quality. Thrive market)

(Make some hummus the same day)

1 cup raw organic pecans (Terrasoul.com or Amazon)

1/2 cup raw organic pumpkin seeds (GoRaw organic sprouted pumpkin seeds. Thrive Market, iHerb, Vitacost, or Amazon) 

1/2 cup organic nutritional yeast (frontiercoop.com or Amazon)

2 tablespoons of 3 seeds (Livfit superseeds (hemp, chia, flax seeds) iHerb or Amazon

1/2 teaspoon pink Himalayan sea salt (frontiercoop.com or Amazon)

1 teaspoon organic garlic granules (frontiercoop.com or Amazon)

1 teaspoon organic Frontier Italian herb blend (frontiercoop.com or Amazon)

Organic tapioca flour (anthonysgoods.com or Amazon)

Organic extra-virgin olive oil spray (Thrive Market)

Preheat the oven on roast to 450°

Line a bar pan with a piece of parchment paper. Spray the piece of parchment paper with the olive oil spray.

In a food processor add the raw pecans, pumpkin seeds, nutritional yeast, salt, garlic powder, Italian herb blend and 3 seed blend. Process until finely ground. 

Put half of the breading into a bowl or plate. As you run out then add more. 

Coat each zucchini round with some tapioca flour.

Dip each zucchini round in the garbanzo bean liquid.

Dip each zucchini round into the breading mixture.

Spray olive oil on the lined parchment paper lined bar pan.

Place  each zucchini round on the piece of parchment paper.

Spray the top of each zucchini round with the olive oil spray.

Roast in the oven top side 7 minutes then flip them over and roast until brown.

Click herehttp://thrivemarket.com

Click herehttp://amazon.com

Click herehttp://terrasoul.com

Click

ORGANIC CHOCOLATE COVERED STRAWBERRY ICE CREAM

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CHOCOLATE COVERED STRAWBERRY VEGAN ICE CREAM BAR
9 large organic fresh strawberries
7-8 small organic dates
2 organic bananas
2 tbs raw honey
1 cup Kite Hill Greek yogurt
1 tsp Simply Organic orange flavor
1 tsp Simply Organic strawberry flavor
2 tsp Simply Organic vanilla flavor
Mix everything in a blender and fill your ice cream mold. (Amazon)
Freeze until solid.
CHOCOLATE COATING
Melt down (double boiler works best) 3 1/2 – 2.8oz. bars of Organic Thrive Market dark chocolate. I added some maple sugar to taste.
Dip or drizzle on the chocolate. It will harden immediately. Yum.