Sano di Vita

To your healthy life.

Navigation

CHIA PUDDING & C.C.’s

By

4 tablespoons organic Terrasoul chia seeds click here http://amazon.com

1 1/2 cups Kite Hill almond yogurt

1 cup organic Elmhurst almond milk click here http://www.thrivemarket.com

4 tablespoons organic Terrasoul date sugar click here http://amazon.com

1/8 teaspoon sea salt

1/8 teaspoon Simply Organic cardamom

1/8 teaspoon Simply Organic clove

1/2 teaspoon Simply Organic cinnamon

2 teaspoons Simply Organic vanilla

1/2 to 3/4 cup organic Simply Date chocolate chips click here http://amazon.com

Mix all the above ingredients in a mixing bowl.

Add the chocolate chips and mix in.

Put the pudding in pudding cups of your liking.

Refrigerate. Allow a few hours to thicken.

ALMOND RICOTTA CHEESECAKE

By

almondcheesecake

CRUST

Preheat oven to 400

  • 2 cups finely ground walnuts
  • 1/4 cup golden flax meal
  • 1 tbs. coconut butter
  • 1 tbs. agave syrup
  • Mix in all the above ingredients very well, incorporating the coconut butter thoroughly leaving a no chunks.
  • Pat firmly and evenly in a square baking pan.
  • Pre-bake in 400 degree oven for 10 minutes.
  • Set aside while you mix the cake batter.

Cheesecake Filling

Turn down oven to 350 degrees

  • 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
  • 1/3 cup organic agave syrup
  • 1 1/2 – 2 tsp. stevia to taste
  • 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
  • 4 tablespoons organic agave powdered sweetener (Health Garden. Amazon)
  • 3/4 cup organic aqua faba (this is the liquid from a 15oz can of garbanzo beans)
  • 1 teaspoon cream of tartar
  • 1 tablespoon organic lemon juice
  • 1/4 cup gluten free flour blend (Namaste. Amazon)
  • 1 vanilla bean cut open length wise and the middle scraped out OR
  • 1 tablespoon Simply Organic vanilla

*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.

*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.

*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.

*Pour cheese cake batter on top of crust.

Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.

COCO COOKIES

By

Preheat oven 350°

INGREDIENTS

3 ripe organic bananas

1/4 cup organic cocoa (Terrasoul. click herehttp://amazon.com)

1/2 cup organic almond butter

1 teaspoon Simply Organic vanilla (click herehttp://amazon.com)

1 teaspoon stevia

1/2 tablespoon Terrasoul organic flax meal (click herehttp://amazon.com)

1/2 cup chopped Terrasoul organic walnuts (click herehttp://amazon.com)

PREPARE a parchment lined, lightly sprayed with olive oil,  cookie sheet. 

With an immersion blender, blend all the ingredients except walnuts. 

Fold in the walnuts. 

DROP spoonfuls of cookie batter a few inches apart onto the cookies sheet.

BAKE in the oven for 15 minutes. Allow cookies to cool completely. 

ALANA’s WAFFLES

By

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

2 tablespoons organic apple cider vinegar 

1/4 cup organic butter OR Nutiva butter flavored coconut oil 

1 ripe banana 

1 teaspoon Simply Organic vanilla

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup organic coconut sugar

1 tablespoon honey 

1/2 cup organic coconut flour

1 1/2 cup organic Nameste gluten free flour 

In a measuring cup mix the milk and apple cider vinegar. Set aside. 

Into a blender add the melted butter, banana, vanilla, coconut sugar, and honey. Pulse blend.

To the wet ingredients in the blender add the almond milk. Pulse blend.

Finish adding the flour, baking powder and sea salt.

Blend until smooth.

Heat up the waffle maker.

Put a spoon full of batter in the center of each waffle section.

Cook until lightly brown. Top with your favorites.

STRAWBERRY COMPOTE

1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up organic strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

Click here http:/thrivemarket.com

Click here http://amazon.com

STRAWBERRY COMPOTE 

By

1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

COCONUT CREAM PIE 

By

*MAKE THE PIE CRUST FIRST. Recipe below. 

FILLING

3 cups organic coconut cream (Let’s Do Organic. Thrive Market)

1/4 cup and 2 tablespoons of organic tapioca granules

(Let’s Do Organic. Thrive Market)

6 tablespoons organic powdered agave (Health Garden. health garden.com, iherb or Amazon)

3/4 cup organic shredded coconut (Anthony’s. Anthony’s.com or Amazon)

1/2 tablespoon Simply Organic vanilla

1/2 teaspoon Simple Organic coconut  flavor  

  

In a saucepan bring the coconut cream to a boil. Lower to a simmer and stir in the tapioca granules and salt. Stir while cooking for about 15-20 minutes until the tapioca is completely transparent. 

The longer it cooks the thicker it will be. Remove from heat and stir in the agave powder, vanilla and coconut flavor. 

Preheat oven to 350°

PIE CRUST 

3 cups organic gluten free flour (Namaste. Namaste foods.com or Amazon)

1 cup melted organic vegan butter flavored coconut oil (Nutiva. Thrive Market or Amazon)

7 tablespoons organic cold almond milk (Elmhurst. Thrive Market)

2 tablespoons organic agua faba (liquid from the garbanzo beans)

1 tablespoon organic maple syrup or agave 

1 teaspoon salt 

1/2 teaspoon xanthan gum

Put the dry ingredients in a mixing bowl, stir it up. 

In  a measuring cup measure the vegan butter. Add the milk, maple syrup, and agua faba. Beat with a whisk. 

Add to the liquid to the flour and mix. Don’t  over mix that will make the dough tough. Roll out in between 2 pieces of parchment paper. 

Transfer the dough to a pie pan. Put pie chain in the bottom of the pie pan so it doesn’t bubble up while cooking.

Bake in the middle of the oven for 40 minutes. If it’s getting too brown cover with parchment paper. 

COCONUT CREAM TOPPING

2 – 5.4oz Native Forest organic coconut cream (Amazon)

Store your coconut cream in the refrigerator so it’s alway ready to whip up.

4 tablespoons organic agave powder 

1 teaspoon Simply Organic vanilla

With your rotary beaters whip up all the ingredients. 

Spread evenly on your refrigerated pie. 

Grate chocolate on top. 

OAT CARROT CAKE

By

Inspired by dietitian rose

Ingredients

  • 2 ripe organic bananas 
  • 2 cups organic gluten free oats (One Degree Organic Foods Farmers We Know. Thrive Market)
  • 1 tbs organic nut butter (I used Jiva Raw Sprouted Pumpkin Seed Butter. 
  • Whole Foods, Amazon)
  • 1 organic grated carrot. I used a big one. (1 1/2cups)
  • 2 tsp organic cinnamon
  • 1 tsp organic vanilla
  • 1 tbs vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 – 3 tbs StDalfour fruit only spread. I used apple and cinnamon (I Herb – has the best price)
  • 1 1/2 cups organic, unsweetened almond milk. (Elmhurst, it is made with the most almonds. Thrive Market)
  • 1/2 cup organic walnut OR pecan pieces
  • 1/2 cup organic raisins
  • 3/4 cup organic shredded coconut (Anthony’s. Thrive Market)
  • Kite Hill Cream Cheese and Date Sugar

Directions

*Preheat oven to 350 Prepare an 8×8 baking pan. I lined mine with parchment paper and greased it. 
*In a large bowl mash the bananas. Add grated carrot, nut butter, cinnamon, vanilla, fruit spread and mix. In a measuring cup with the oats add the baking powder, salt, xanthin gum and mix that in with the wet ingredients. Add the milk. Mix well. Add nut pieces, raisins and shredded coconut. Pour batter into the square, greased pan. 
Cook for 35-40 minutes

When cooled ice with frosting:
8 oz Kite Hill cream cheese
2 tbs Date Sugar
1 tsp vanilla
Mix all together and go frosting.

CHOCOLATE COVERED STRAWBERRY  VEGAN ICE CREAM BAR

By

9 large organic fresh strawberries 

7-8 small organic dates

1 organic banana

1 tbs raw honey

1 cup Kite Hill Greek yogurt

1 tsp Simply Organic orange 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 Hu Organic chocolate chips 

When the ice cream bars are frozen dip in the chocolate. 

I melt the chips in a double boiler. 

APPLES WITH CHEESECAKE FILLING

By

8 oz Kite Hill Ricotta 

1/4 cup Kite Hill sour cream

1/2 tbs lemon rind

4 tbs preserves (St. Dalfour Peach fruit spread. IHerb) OR  4 tbs raw honey

1 tablespoon organic lemon juice

Simply Organic Cinnamon (Vitacost or Amazon)

4 organic apples (your choice, choose sweet. Gala, Fuji, Honey crisp)

Preheat oven to 350

*Blend together the first five ingredients. 

*Core the apples making the top a little wider to hold the filling better. 

*Fill the apple with filling. Sprinkle the top with cinnamon. 

*Put the apples in a baking dish. 

Bake in the oven for 30 minutes or until your apple is done to your liking. 

BLACK BEAN CAROB OR CHOCOLATE BROWNIES

By

1 – 13.4 oz. organic black beans (I used Whole Foods 365 in a carton)

3 tablespoon raw honey

1/4 cup organic olive oil (Thrive Market)

1 cup organic almond flour  (Terrasoul.com or Amazon)

1/3 cup organic carob powder (Terrasoul.com or Amazon) OR sub powdered cacao

1 teaspoon baking powder

1/2 tsp baking soda

1 teaspoons organic vanilla (Simply Organic. iherb, Vitacost, Amazon)

1/2 cup organic raw chopped walnuts (Terrasoul.com or Amazon)

Preheat oven to 350°

Prepare an 8×8 pan by lining it with parchment paper. Do a slight spray oil. 

In a food processor add the first seven ingredients. Leave the diced up walnuts out. Blend until smooth. 

The batter will be very thick. Pat the brownie batter into the pan with your fingers to get it evenly distributed. You can put a piece of parchment paper on top to make it press down easier.

Bake for 20 minutes. 

BROWNIE ICING

1/3 cup organic butter flavored coconut oil

1/8 cup raw honey

1/3 cup organic carob powder (Terrasoul.com or Amazon) OR sub same amount with powdered cacao

1/3 cup organic carob chips (Aussie unsweetened carob chips.  Amazon) OR same amount of dark chocolate chips (Davis Chocolate. 3 ingredient, Sweetened with coconut sugar

1 tsp organic tapioca flour

1 tsp vanilla

Melt the vegan butter in a saucepan. Add the raw honey, carob powder, carob chips and vanilla. Mix well with the heat on to melt the chips. With the heat still on you will lightly sprinkle the tapioca flour while continuously stirring so it thickens a bit more. 

Spread all over the cooled brownies. Top with the walnuts. Refrigerate.