Recipes

Friday, March 15, 2013

Chocolate Chip Cookies

I just made these yesterday from whatever nuts and seeds I could find! My new thing is making delicious foods with whatever I can find...you can add or leave out anything you like. Make sure you don't eat all the the cookie dough- you could though without feeling bad(-:






Chocolate Chip Cookies

1 cup Oats
1/2 cup Sunflower Seeds
1/2 cup Almonds
1 cup Dates
1 tbsp unrefined Coconut Oil
1tbsp Vanilla
Unsweetened Chocolate Chips ( just cut unsweetened baking chocolate in little pieces)-and use as much as you like

Process oats, almonds and sunflower seeds in food processor.
Add dates, vanilla and coconut oil.You might have to add a little bit of water until it sticks together.
Fold in chocolate chips at the end-but don't process them just mix them with your hands.
Shape into cookies and set in fridge. You can also freeze them!
Or just eat the dough straight out of the bowl!!

Love and Cookies

Jennifer

Lemon Ice Box Cookies

I have been eating these little refreshing treats right out of the freezer, ice cold and delish!!


 

Ingredients

1 cup oats
1 cup cashews
1 cup dates
Juice of one small organic lemon
Zest of 2 lemons
Unsweetened coconut(optional)

Process everything in a food processor until it sticks together, you might want to add some water.
Stick in freezer and voila enjoy anytime you feel like a little healthy treat.

Stay COOL!

Love and Cookies

Jennifer

Raw Vegan Stuffed Peppers

Happy Friday!

I love raw dishes and this is one of my favorites. The taco nut meat makes this dish super yummy and flavorful, while the red pepper contains tons of Vitamin C. Peppers are one of the best sources of Vitamin C but make sure you use red, orange or yellow ones, because the green ones are not ripe yet!

-2 red peppers

-1 avocado

-2 tbsp cilantro

-juice of half a lime

-salt and pepper

-1/2 cup walnuts

-1/2- 1 tsp Braggs

-1/8 cup fresh corn

-1/8 cup fresh salsa or store bought fresh salsa

-1/2 cup tomatoes

-1/2 cup sprouts

Cut the top of the pepper off and take out any seeds.

Prepare the avocado, cilantro,lemon juice salt and pepper in a food processor until smooth.Set aside.

Put walnuts and Braggs in food processor and pulse a few times until it looks like ground meat.

Layer and stuff pepper with corn, nut meat, guacamole, tomatoes, salsa and at last the sprouts.

The peppers will be stuffed and ready to eat.This is a meal full of nutrients and enzymes. Almost as nutritious as the green smoothie (-;

Love and Cookies

Jennifer

 

Thursday, February 21, 2013

Best Pesto Pasta of my Life

I am usually not a huge pasta fan and ever since I am eating a plant based diet, I felt like the only option is pasta with marinara! Was I wrong and so happy when this pesto pasta recipe turned out divine, rich, delicious and so filling. It is not just delicious but the sauce is done in 5 min and is cheese free!



1 pound whole grain or gluten free pasta of your choice

1 bunch fresh basil
1/2 cup cashews or pine nuts
2 avocados
2tbsp lemon juice
3 gloves garlic
1/4- 1/2 cup olive oil
1/2 cup sun dried tomatoes
salt and pepper to taste

Cook the pasta for 15 min or until al dente.

Process all the other ingredients ( besides the tomatoes) in a food processor and blend until smooth. If you want to use less oil just substitute half the oil with water. Season generously with salt and pepper.

Toss the sauce over the warm pasta and add sun dried tomatoes or any other vegetable that you might like.

Enjoy

Love and Cookies

Jen

 

 

Tuesday, February 12, 2013

Stuffed Avocado Salsa Potato Skins

Happy Valentines Day Week! I am gonna love myself and treat myself to things that make me happy, just because you are not in a relationship doesn't mean you cannot celebrate Love and yourself.
I am in love with my new big kitchen and the cookbook from Chloe Coscarelli.
She is such a vibrant vegan beauty and her recipes are super easy and comforting.

 





Stuffed Avocado Salsa Potato Skins

 
4 potatoes
2  small avocados                                                                      
2 tomatoes
1/4 cup salsa
2 tbsp chopped cilantro
Juice of 1/2 lemon
1/2 tsp cumin
salt and pepper to taste


Preheat oven to 400
Cut the potatoes in half and bake for 45 min or until soft.
Meanwhile chop the tomatoes and avocado in little pieces.
Mix carefully in bowl with the rest of the ingredients.
Remove potatoes from oven and let cool down.
Scoop out the inside from the potato and store for future use.
Fill the potato skins with the avocado salsa and serve slightly warm.

And yes that is beer in the background. I am a German girl, we love our beer!
Vegan potato skins+beer = LOVE


Love and Cookies

Jen

Thursday, February 7, 2013

Hearty, cold weather breakfast

This morning I really felt like eating something hearty and comforting for breakfast. I didn't want a smoothie, I didn't feel like oatmeal or cereal, so I came up with this quick and easy Mexican inspired breakfast or lunch meal.


Ingredients
2 small slices of whole wheat sourdough bread

1/4 cup black beans
1tsp onion, chopped
half a handful of corn
2 tbsp salsa
2 slices avocado
salt and pepper to taste

Preparation
Toast the bread until crispy and set aside
Sautee the onions in water until slightly browned
Drain and rinse the black beans and add to the onions
Add corn and heat everything through
Put bean mixture on bread and top with salsa, avocado and salt and pepper

Bon Appetit

Love and Cookies

Jen

Sunday, February 3, 2013

Easy-Peasy Vegan Potato Salad

Happy Superbowl Sunday!

Just made this super easy vegan potato salad. I will top it of with some veg barbecue wings and I am ready to go to my friends super bowl party and indulge in cruelty free junk food.
Go Bears, awww too bad they were out a long time ago, I guess lets vote for the 49ers then.

You all have fun and be save.


Easy-peasy Vegan Potato Salad

5-7 potatoes ( medium size)
1/2 onion chopped
4 stalks organic celery
1/2 cup veganaise
2tbsp apple cider vinegar
2tbsp mustard
salt and pepper to taste

Cook the potatoes until soft, drain and set aside.
Chop celery and onions.

Mix the veganaise with vinegar, mustard, salt and pepper.

Add all the ingredients together in a big bowl and let sit in the fridge for a couple of hours.


Love and Cookies

Jen

Tuesday, October 2, 2012

Curry Sweet Potato Skins

I am in love with this recipe. The curry sauce is from Trader Joe's but you can also make your own if you prefer. I don't like sweet potatoes the traditional way, with sugar, butter and cinnamon, so this savory dish is right up my alley and sweet potatoes have amazing health benefits like:


1.  They are high in vitamin B6.  Vitamin B6 helps reduce the chemical homocysteine in our bodies.  Homocysteine has been linked with degenerative diseases, including the prevention of heart attacks.

2. They are a good source of vitamin C.  While most people know that vitamin C is important to help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation. It helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essen­tial to helping us cope with stress. It even appears to help protect our body against toxins that may be linked to cancer.

3.  They contain Vitamin D which is critical for immune system and overall health at this time of year.  Both a vitamin and a hormone, vitamin D is primarily made in our bodies as a result of getting adequate sunlight. You may have heard about seasonal affective disorder (or SAD, as it is also called), which is linked to inadequate sunlight and therefore a vitamin D deficiency. Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.

4.  Sweet potatoes contain iron. Most people are aware that we need the mineral iron to have adequate energy, but iron plays other important roles in our body, including red and white blood cell production, resistance to stress, proper im­mune functioning, and the metabolizing of protein, among other things.

5.  Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function, yet experts estimate that approximately 80 percent of the popula­tion in North America may be deficient in this important mineral.

Recipe

Curry Sweet Potato Skins

2 large sweet potatoes

1/2 cup peas

3 tomatoes, chopped

1/8 cup onions or less, chopped

1/2 red bell pepper, chopped

1/4 jar Trader Joe's Curry Simmer Sauce

Preheat oven to 375

Bake sweet potatoes in oven for about 45min or until soft.

Set aside to cool.

Saute onions for about 4 min, add tomatoes, bell peppers and peas.

Add curry sauce to mixture and let simmer for about 3-4min. Remove from heat

After sweet potatoes have cooled down, scoop out the inner sweet potato, leaving nothing but the skin.

Mash sweet potatoes in a bowl and  add curry mixture.

Fill potato skins with mixture and put back in oven for about 15-20 min.

Serve hot.

Love and Cookies

Jennifer

Monday, September 24, 2012

Almost Raw Granola Recipe

Just made this granola recipe for the farmers market. It is super easy to make and way more nutritious than the sugary version from the store.

Preheat oven to 200 degrees

2 cups oats
3/4 cups almonds
3/4 cups cashews
1 cup unsweetened coconut
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup dried cherries
1/2 cup maple syrup
1tbsp cinnamon
1tsp salt
4-5 large dates, chopped
2tbsp coconut oil

Chop nuts into pieces or grind in food processor. Mix with all other ingredients until it all sticks together. Oil baking sheet with one tbsp coconut oil and bake at 200 degrees for about 40min.
Let it cool and serve with almond milk and fresh berries!

Yum I am excited for breakfast.

Love and Cookies

Jennifer

Thursday, September 20, 2012

Easy Black Bean Salad

This salad is super filling, full of fiber, protein and can be made in a pinch. You can use fresh soaked and cooked beans or the canned ones, just make sure you rinse them well. Please use organic corn, conventional corn will be genetically modified.
I made it for a party the other day and everybody loved it. I have to thank Corina for the recipe, I just tweaked it a little. Go eat your beans!!



Black Bean Salad

 Ingredients:
 2 cups cooked black beans
1 1/2 cups organic corn
1 red or yellow bell pepper, diced
1 avocado, diced
3 tomatoes, chopped
4 green onions, chopped
1/3 cup fresh cilantro, chopped
1/3 cup lime juice
1/3 cup olive oil
1/2 tsp salt, or to taste
1/8 tsp cayenne pepper
1/2 tsp cumin

Preparation:
In a large mixing bowl, combine the beans, corn, bell pepper, tomatoes, onion and cilantro and gently toss. Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Top with avocado. Chill for at least an hour to allow flavors to mingle.

Love and Cookies

Jennifer 

Tuesday, September 11, 2012

A taste of Sweet-Cranberry Rice

I just made this dish from my new favorite book ''Clean Food''.
Finally a book that combines vegan cooked with raw foods, has gluten and soy free recipes and the best part..they are easy and quick to prepare. You do not need a million ingredients for one side dish.


A taste of Sweet-Cranberry Rice

1 cup wild rice, cooked
1/2 cup brown rice, cooked
1 cup chopped mushrooms
3 stalks celery diced
2-3 tbsp red onions diced
1/2 cup dried cranberries
1/4 cup chopped almonds
1/8 cup fresh parsley
21 seasoning to taste
Salt to taste 

You can either saute the onions in water or use a little bit of coconut oil. Saute onions over medium heat for about 3min or until translucent. Add celery, mushrooms and spices. Cook for another 3min.
Add rice, parsley and cranberries, cook until heated through. Toss in bowl, stir everything together and add almonds. Adjust seasoning to liking. Serve as a side or main dish with a green salad.

Love and Cookies

Jennifer

Thursday, September 6, 2012

Sweet as Sugar Chocolate Pie

So this is one of these recipes that should be made for special occasions. It is not healthy or nourishing (well maybe a little)  but it is heavenly, amazingly delicious and worth a sugar hangover. For all of you who can not bake, you cannot mess up this ''no bake'' pie.


Sweet as Sugar Chocolate Pie

 

Crust
1 cup unsweetened coconut
1 cup almonds or walnuts
1 cup dates

Process all ingredients in food processor until it all sticks together.
Press into a spring pan and set aside.

Filling
1 container organic silken or firm tofu, 12oz
1 cup dark (vegan) chocolate chips
2tbsp almond milk
1tbsp vanilla
Fruit of your choice

Preparation
Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn
Once the chocolate is melted, blend together silken tofu, chocolate and almond milk in food processor until smooth and creamy. Pour into pie crust and refrigerate until firm, at least one hour. Decorate with fruit of your choice, i like strawberries, raspberries and bananas.



Enjoy every bite

Love and Cookies

Jennifer 

Saturday, September 1, 2012

Sunshine Salad

Really, I have such a hard time to let the Summer go! I always knew I am a summer girl, but I definitely realized it this year. My move to California will happen, sooner or later...
This salad puts the sunshine in my heart, with all its beautiful vibrant colors and the fresh juicy taste of pineapple and mango!! On my today's love list.




Salad ingredients:

1 cucumber
1 handful macadamia nuts
1 red bell pepper
1 yellow bell pepper
1 bunch green onions
1 mango
2 cups of pineapple
4 stalks celery
2 handfuls of mixed salad greens
Several handfuls of spinach
Sea salt

Dressing ingredients:

2/3 cup date syrup
1 small bunch dill
2 limes, juiced
1 pinch cayenne pepper
3/4 cup sesame or olive oil
1 handful of fresh cilantro
3 tbsp organic dry roasted peanut butter

Preparation:

Process the cucumber, celery, peppers, green onions, mixed greens and spinach in a food processor with the slicing blade or just with a knife. Try to get the pieces as small as you can.
Chopping green onions is more efficient with a knife than a food processor.
Chop macadamia nuts and dice mango and pineapple.
Blend remaining ingredients for dressing.
Mix all the salad ingredients and toss with the dressing. Mix well and let sit for a while to let the flavors combine. Or just munch it up right away!


Love and Cookies

Jennifer

Tuesday, August 28, 2012

Jen's Chia Pudding 

 

Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico.Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.
Chia has a nut like flavor. Even Trader Joes carries them now. They are on my love list right now. This recipe is perfect for breakfast and if you have constipation it will definitely clean you out.

Jen's Chia Pudding

4 Tbs chia seeds

1 banana
1 granny smith apple
1/2 tsp cinnamon

1/2 tsp nutmeg
1 tbsp vanilla

Filtered water
Fresh berries

Blend banana, apples, spices and vanilla with enough water to make a smoothie.

Pour mixture over the chia seeds and fresh berries and let soak for about 20 minutes in the fridge.

After letting sit stir pudding to break up clumps.

The mixture will be semisolid, as the chia seeds will have soaked up all the liquid. Top with

chopped fruit, raisins or unsweetend coconut.

Love and Cookies

Jennifer

Tuesday, July 31, 2012

Easy Vegan Cruelty Free Breakfasts

 

If everybody in the United States would went vegetarian or vegan for just one day a week we could save:

-100 billion gallons of water, enough to supply all the homes in New England for almost 4 months;
-1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year;
-70 million gallons of gas -- enough to fuel all the cars of Canada and Mexico combined with plenty to spare;
-3 million acres of land, an area more than twice the size of Delaware;
-33 tons of antibiotics.

Crazy, isn't it!


To get you in the mood for some tasty vegan mornings, here are three easy vegan breakfast recipes.



Berry-Cherry Oatmeal

1/2 cup of steel cut oats cooked
splash of almond milk
1/4 cup mixed organic berries( I love blueberries and raspberries )
1/4 cup organic cherries
handful of chopped almonds

Combine the oats and almond milk, let sit for a minute. Add pitted and chopped cherries and mix together. Put berries on top and top with chopped almonds or nuts of choice.






Breakfast Tortilla

1 large whole wheat tortillas
1/4 cup black beans
1/4 cup rice
2tbsp salsa
1/2 chopped avocado

Warm tortilla for a couple of seconds and fill with all the ingredients. Roll up and eat.





Apple-Pancakes (not just for Sundays)

1 small chopped apple 1banana 1 1/4 cups almond milk 1 tablespoon maple syrup (optional) 1 cup whole wheat flour 2 teaspoons sodium-free baking powder 1/4 teaspoon salt Cinnamon and date syrup for serving

In a large bowl, mash banana, then stir in milk and maple syrup.
In a separate bowl mix flour, baking powder, and salt. Add to banana mixture and stir until smooth.Add chopped apples.
Pour small amounts of batter onto a preheated non-stick, lightly oil-sprayed griddle or skillet and cook until tops bubble . Flip with a spatula and cook second side until golden brown, about 1 minute. Serve immediately with cinnamon and date syrup.


Love and Cookies

Jennifer

Friday, July 27, 2012

Angel-Smoothie

 

I was so lucky and blessed that I got to go see my family in Spain. My nieces Sophie, Lara and my nephew Jayden are my little Angels.
I was staying at my sisters house ( my love of my life :-) ) and made my green smoothie every morning and even my nieces liked it. Yeah 10 points for that one!! Here is the Angel-Smoothie...pictured below is one of my Angels Lara.

Angel-Smoothie

Handful of Spinach
1 ripe banana
2 kiwis
2 nectarines
A couple of mint leaves
Water to blend

Blend all the ingredients until smooth and enjoy glowing skin and a happy mood.


Love and Cookies

Jennifer

Friday, May 25, 2012

Apple-Carrot Deliciousness 

 

My Mama used to make this side dish a lot. We used to eat it with fish (hello mercury) and fries (trans fats anybody) but this delicious salad was always the best part. I twisted the recipe a little and turned it into a easy summer main dish.



Apple-Carrot Deliciousness

-3 shredded carrots
-1-2 shredded apples
-handful of raisins
-handful of pumpkin seeds
-juice of 1 lemon

Combine all ingredients, let flavors combine and enjoy!


Love and Cookies

Jennifer

Friday, May 18, 2012

Chipotle Salad Bowl

This is the easiest and most delicious salad ever...Love Chipotle, love their salad bowl.



Ingredients

-2-3 hand full of mixed baby greens
-1 avocado
-juice of half a lime
-1/4 cup organic corn
-1/4 cup cooked brown rice or quinoa
-1/4 cup cooked black beans
-1 chopped tomato
-1/4 cup fresh or store bought medium salsa
-salt and pepper

Add the salad greens to a big bowl.

Mash the avocado and add lime juice, salt and pepper.Set aside

Add brown rice, beans, corn, tomatoes, avocado and salsa on top of salad greens.

Add more lime juice and salt and pepper if you like.

So good, easy and full of flavor.


Love and Cookies

Jennifer

Monday, April 30, 2012

Lazy Sunday Fruit Roll-Up

I had a nice lazy Sunday yesterday! Nicki an awesome lady I work with, showed me how easy it is to make your own tortillas-are you kidding me, I will never buy tortillas again. This breakfast filled me up, but didn't make me feel tired or sluggish, so I still had enough energy for my Sunday Yoga workout.




Lazy Sunday Fruit Roll-Up

1/4 cup sprouted whole wheat flour
Water as necessary
1/4 cup raspberries
1/4 cup sliced strawberries
1 banana
1tbsp organic dry roasted all natural peanut butter

Preheat non-stick iron cast skillet.
Dust surface with flour to prevent tortilla from sticking.
Mix sprouted flour with just enough water so it all sticks together.Roll into a ball until it is nice and round. With your rolling-pin roll ball into a flat round disk. You can make the tortilla as thick or thin as you like.
The trick to getting the tortilla nice and round is to keep it moving and always add enough flour so it won't stick.
Cook tortilla in the skillet for a couple of minutes on each side. They get hard quick so make sure you watch them, otherwise you end up with tortilla chips.
Spread peanut butter on tortilla, add berries and bananas and wrap it up.
Voila-serve with almond milk!

Love and Cookies

Jennifer

Monday, April 16, 2012

Filled Avocado with Quinoa Salad and Garlic-Cilantro Balsamic Vinegar

 

I got this amazing, super yummy Balsamic Vinegar for my Birthday. It is from a cute store called ''Twisted Olive'' which has a big selection of Olive Oil and Balsamic Vinegars, infused with different herbs. This is one of the recipes, where I used some of my very precious Vinegar. I really have to hold myself back not to finish the whole bottle in a week!Thank you Ladies for the delicious treat!
By the way the quinoa is packed with protein and avocado contains healthy, easy to digest fats.



Ingredients:

1/4 cup quinoa
1 tsp smashed garlic
1/2 cup parsley
1/8 onion
1 avocado
1/4 orange
1/4 grapefruit
1tbsp garlic-cilantro balsamic vinegar
Sea salt to taste


Cook the quinoa over low heat in 1/2-3/4 cup water for about 20-25 min until all the water is absorbed.
Saute garlic in a saucepan for about 4min.
Add quinoa and sea salt and stir together, set aside.
Slice the orange and avocado into slices.
Chop onions, and parsley.
Blend all the ingredients together with the quinoa.
Slice the avocado in two halves, remove the pit.
Place both avocado halves on a plate and fill with the quinoa mixture, drizzle with my amazing cilantro-garlic Balsamic Vinegar and enjoy.

Love and Cookies

Jennifer

Saturday, March 17, 2012

Raw Beet Burgers

 

I never really knew what to do with beets! Until I made this recipe for raw beet burgers.
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
Be careful when you prepare beets, the pigments in beets can stain your clothes.


- 2 small beets
- juice of 1 lemon
- 2tbsp ground flax seed
- 2tbsp sesame seeds
- handful of parsley chopped
- 21 seasoning to taste
- salt and pepper to taste

Peel and chop beets and process in a food processor. Add all the other ingredients and process.
If mixture is to wet add more flax seed.
Form into patties and let set in the fridge for a couple of hours.
Serve on lettuce leaf or a sprouted bun with avocado and fresh homemade salsa!
I also like it with a little bit of mustard.
So good!

Love and Cookies

Jennifer

Monday, February 27, 2012

Raw vegan stuffed pepper

Happy Monday!

I love raw dishes and this is one of my favorites. The taco nut meat makes this dish super yummy and flavorful, while the red pepper contains tons of Vitamin C. Peppers are one of the best sources of Vitamin C but make sure you use red, orange or yellow ones.

-2 red peppers

-1 avocado

-2 tbsp cilantro

-juice of half a lime

-salt and pepper

-1/2 cup walnuts

-1/2- 1 tsp Braggs

-1/8 cup fresh corn

-1/8 cup fresh salsa or store bought fresh salsa

-1/2 cup tomatoes

-1/2 cup sprouts

Cut the top of the pepper off and take out any seeds.

Prepare the avocado, cilantro,lemon juice salt and pepper in a food processor until smooth.Set aside.

Put walnuts and Braggs in food processor and pulse a few times until it looks like ground meat.

Layer and stuff pepper with corn, nut meat, guacamole, tomatoes, salsa and at last the sprouts.

The peppers will be stuffed and ready to eat.This is a meal full of nutrients and enzymes. Almost as nutritious as the green smoothie (-;

Love and Cookies

Jennifer

Friday, February 17, 2012

Chop Chop Corn Salad

I found this recipe in one of my Raw Food books and I loved it so much.I guess you can say I am addicted to it.Of course it contains good for your heart Avocados...my favorite food in the world.





1 cup fresh or frozen organic corn
1/8 cup chopped red onions
1/2 cup chopped tomatoes
1/2 cup chopped red, orange or yellow peppers
1/2 to 1 avocado-I used a whole one of course
Handful of chopped cilantro
A couple of romaine lettuce leaves
Fresh lime or lemon juice
Salt and pepper

Mix everything together in a bowl,sprinkle with lime juice and salt and pepper.You can chop the avocado or leave it in bigger pieces and arrange it like a fan on top of the salad.Serve salad on top of romaine lettuce leaves.


Love and Cookies

Jennifer

Friday, February 3, 2012

Smoothies for little ''Munchkins''

 

I know the pickiest 5 year old boy, when it comes to any kind of healthy food.Whenever food is fresh and actually has some vibrant colours to it, like green,red or blue he freaks out.To get at least some nutrition in his little,growing body I invented the ''purple'' smoothie for the little Munchkins and sometimes Monsters(-;..but I love them sooo much!



Purple ''Munchkin'' Smoothie

1 cup orange juice
1/2 cup blueberries
1/2 cup frozen strawberries
1 frozen banana
1/2 cup spinach

Add everything to blender and blend until smooth..make sure the spinach is blended well.Everything green freaks little Munchkins out.Serve in a fun cup and some bright coloured straws.


Love and Cookies

Jennifer

Wednesday, February 1, 2012

Jenny's Bircher Muesli

This breakfast muesli reminds me of the ''Birchermuesli'' I used to eat, while I lived in Switzerland.
The Swiss version is full of whipped cream and dairy and is far from healthy.
My vegan version rocks and brings me back to the good old days.
Make sure you prepare it the night before.


Jenny's Bircher Muesli

1 1/2 cups rolled oats
1/4 cup raisins
1/4 cup chopped raw nuts or sunflower seeds
1/2 teaspoon cinnamon
2 cups unsweetened almond milk
1/4 cup fresh orange juice
1 small apple
1/2 cup fresh or frozen raspberries

Combine oats, raisins, nuts, and cinnamon in a bowl.
Stir together milk and juice.
Pour over fruit mixture and stir to mix thoroughly.
Cover and refrigerate overnight.
Chop apples in little pieces and add raspberries and apples to the muesli right before serving.


Love and Cookies

Jennifer

Thursday, December 22, 2011

Nourishing Arugula Salad

 

I have a new Lover!Warm,soft,comforting Butternut Squash.I am trying all kinds of recipes with my new Love.I used to be scared of the thick skin but once you peel and bake it,the squash is all yummy goodness.

The sweet Butternut Squash combines perfectly with the slide bitter taste of Arugula.Arugula is an amazing salad green,which is high in nutrients like:

Fiber

Iron

Copper

Protein

Vitamins A, B6, C, K

Thiamine

Riboflavin

Folate

Calcium

Zinc

Potassium

Magnesium

Manganese

Arugula has amazing health benefits.Just another leafy green that keeps you happy and healthy without any magic pill!All you have to do is enjoy it...

Bone health. Arugula promotes bone health because it contains calcium and vitamin K. It can help prevent fractures and broken bones. It helps to grow and strengthen your bones.

Low Calorie. Arugula is a very low calorie food which can help promote fullness and weight loss.

Boost Immunity. Since Arugula contains vitamin C, it boosts your immune system and helps to fight disease and infection. It also helps to prevent inflammation.

Fights Cancer. Arugula contains many nutrients that have proven effective when it comes to fighting and preventing cancers. It especially protects against prostate, breast, ovarian, colon, and cervical cancers.

Metabolism. Arugula contains B vitamins which are responsible for many metabolic functions in the body. It can help your body metabolize food more efficiently, thus promoting weight management and a healthy digestive tract.

Alzheimer's. Arugula helps to protect against damage done to the brain and has been used in the treatment of Alzheimer's disease.

Let's eat..here is my nourishing Winter Salad

Ingredients

1 butternut squash, peeled and 3/4-inch diced

1/2 cup unsweetened dried cranberries

4 cups arugula

2 cups spinach

1/2 cup raw walnuts halves

Juice of 1-2 lemon

Extra Virgin Olive Oil to taste

Salt and Pepper to taste

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan.Season with salt and pepper.Roast the squash for 15 to 20 minutes, turning once, until tender.
Place the arugula and spinach in a large salad bowl and add the roasted squash mixture, the walnuts, and the cranberries. Squeeze lemon juice and extra virgin olive oil over the salad and toss well. Sprinkle with salt and pepper and serve immediately.


Love and Cookies

Jennifer

Sunday, December 11, 2011

Perfect Winter Food!!!Creamy Butternut Squash Soap 

 

My parents are in town right now and I am trying to introduce them to vegan food.They loved this vegan Butternut Squash Soup.Yes..Sold!



Rich Creamy Butternut Squash Soup


Ingredients
1 big Butternut Squash
4 cups Vegetable Broth
2 cups Water
1 large Onion
4 Potatoes
Seasoning blend
Salt
Pepper


Peel the butternut squash and take out the seeds.Cut into cubes and put into a big pot.
Cut potatoes into cubes and add to the squash.
Add vegetable broth and water and bring to a boil.
Chop onions and saute in a pan until onions are clear.
Add onions into the pot.
Let simmer until squash and potatoes are soft.
Blend soup in a blender or whatever works for you.
I like the soup chunky.
Add seasoning to your liking.
Add pumpkin seeds and black pepper on top

Serve with some homemade German bread...Thanks Mama!!!


Love and Cookies
Jennifer




 

Saturday, December 3, 2011

Fantasy Football Junk-Food Party 

 

My husband will have a big fantasy football party tonight...No I won't be there,seriously a bunch of crazy football guys that are acting like little boys...ahhhh no thank you!!But one thing I will do is provide vegan food.I don't care who comes to my house or what party I am throwing- vegan food rocks!Doesn't matter if it is a bunch of big grown up men, or just my ladies- my party stays animal cruelty free(-;

So here is my vegan fantasy football junk food menu..for all the grown up men out there!!!


Quesadillas

Ingredients
12 organic corn tortillas
1 cup roasted red pepper hummus
1 cup salsa
1/2 cup cilantro-chopped
1 avocado-cut in little pieces



Roasted red pepper hummus

2 cloves garlic, minced

1 can garbanzo beans, drained and salt washed off

1/3 cup tahini

1/3 cup lemon juice

1/2 cup roasted red peppers

1/4 teaspoon dried basil

Put everything in a food processor and process until smooth.Add spices to your liking.

Set hummus aside.

Salsa
4 tomatoes, chopped

1/2 cup finely diced onion

2 green chilies, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

Mix everything together in a bowl and set aside.

Heat up tortilla in a non-stick skillet.Add one tbsp of hummus and spread evenly onto the tortilla,spread 1tbsp of salsa on top.Fold tortilla in half and let brown on both sides.Repeat with other tortillas.Cut them in triangle shape and arrange nicely on plate.Decorate with remaining salsa,cilantro and avocado.Serve hot.

So Good Potato Salad

Ingredients
16 medium potatoes, peeled
1 cup onions, chopped
4 stalks celery, chopped
2 pickles, diced (sweet or dill)
1/2 cup parsley-chopped
2 cup vegan mayo
4 teaspoon Dijon mustard
salt and pepper, to taste
sprinkle paprika

Boil potatoes for about 25 minutes, or until soft. Drain and let them cool for a few minutes.
Cut potatoes into small cubes, and put them in the fridge for about an hour to cool off some more.
When potatoes are cool, place in a bowl or dish, and stir in the onions, celery, pickles, mayo, mustard,parsley and salt and pepper. Sprinkle paprika on top.





Black Bean Meatballs

Ingredients
1 medium onion, chopped
2 clove garlic, chopped fine
1 teaspoon of ground cumin
2 cups of organic black beans, rinsed, drained, partially mashed
4 tablespoons chopped fresh cilantro
4 teaspoons chopped fresh parsley
2 teaspoon crushed red pepper
1/2 cup uncooked oatmeal
1 cup whole grain bread crumbs
Sea salt and freshly ground black pepper to taste

Preheat oven to 375° F

Preheat a large skillet to medium heat. Add 2 tbsp of water and lightly brown onion and garlic. Take skillet off of stove.

In a food processor, combine onion mixture with remaining ingredients and process until beans are almost broken down. If it is too wet, add more oatmeal. If it is too dry, add water one teaspoon at a time.

Roll mixture into medium size balls.

Place into oven for about 20min.Serve with any kind of dipping sauce.

No Pigs in the Blanket

Ingredients

2 packages of crescent rolls (Pillsbury brand crescent rolls are vegan)

1 package Veggie Hot Dogs

Preheat oven to 350° F

Cut crescent dough into triangle shapes.Cut the veggie dogs in half.Roll half a veggie dog into the dough.

Bake in oven until lightly browned-about 15-20min.

Let cool down and cut in half for bite sized fun.

Serve with curry ketchup and mustard.

After all the junk food-I will serve some accidentally vegan Oreo candy cane cookies on a stick and for my gluten free friend I will prepare my raw orange chocolate truffles.

HAPPY FANTASY FOOTBALL NIGHT!!!

Love and Cookies

Jennifer

Sunday, November 20, 2011

Save a turkey-eat lentil loaf

I made this yummy lentil loaf last night and it was so good!Packed with protein and so filling.It makes the perfect Thanksgiving dish,add some creamy mashed or sweet potatoes and some greens and who needs turkey anyway!!!




Thanksgiving Loaf

2 cups lentils
1 big yellow onion,chopped
3 minced garlic cloves
3/4 cup barchup(half barbecue sauce-half ketchup)
1/2 cup breadcrumbs
1/4 cup chopped walnuts
1/2 cup fresh parsley
2 tsp fresh or dried thyme
2 tbsp braggs
salt and pepper to taste

Bring 4 cups of water to a boil and add lentils.
Reduce heat and simmer until all the water is absorbed about 50-60min.
Add more water after 30min if needed.
Saute onions and garlic for about 5 min until soft.
When lentils are done,let them stand for about 30min-they will thicken up.
Combine them with all other ingredients and half of the barchup and process them in a food processor.
Press mixture into loaf pan and spread remaining barchup on top.
Bake for about 45min at 350*F.
Let stand for about 10min before slicing.




Love and Cookies

Jennifer 

Sunday, November 13, 2011

Tacos without the bad stuff!

My husband has Mexican blood flowing through his veins.A week without tacos doesn't exist in our house!
This is our recipe for easy built yourself tacos.



-10 organic corn tortillas (organic is important because commercial corn contains gmo)

-1 cup of cooked black or kidney beans

-2 cups of shredded lettuce


Veggie rice
-1 cup of brown rice
-1/2 red bell pepper
-1/2 yellow bell pepper
-1/2 onion
-1tbsp 21 seasoning
-sea salt to taste

Bring 2 cups of water to a boil.
Add rice,reduce heat and simmer for about 20 min.
Saute chopped onions in pan for about 5 min.
Add bell peppers and simmer for another 5min.
Add cooked rice,stir and season to taste.
You could also add some green chilies if you like a little heat.


Guacamole
-2 avocados
-1/8 cup of corn
-1/8 cup chopped tomatoes
-1 tbsp chopped onions
-A handful of cilantro
-Juice of one lime
-Salt and Pepper

Mash the avocados,add the rest of the ingredients and mix well.

Fresh Salsa
-3 tomatoes, chopped
-1/2 cup finely diced onions
-1 small green chilies, finely chopped
-1/2 cup chopped fresh cilantro

- 1 teaspoon salt

- 2 teaspoons lime juice

Combine all the ingredients and mix well.

Transfer the salsa,guacamole,rice and beans and lettuce each into separate bowls.

Heat up the corn tortillas on top of the stove for a few seconds.Put on serving plate.

Built your own taco with all the good for you ingredients.

Love and Cookies

Jennifer

Saturday, October 15, 2011

Chocolate Peanut Butter Cups

OK I don't know why, but lately I have been obsessed with Peanut Butter and Chocolate.I mean seriously...I have been in the States for too long..what's up with that peanut butter!!!Now we are not talking about Reese's peanut butter cups here.They are bad for you and full of sugar and dairy.So I came up with my own version..so good you will never go back to the orange colored packaged junk.

Ingredients
1 1/2 cups dark chocolate chips
1 cup organic (no salt,no oil,dry roasted) crunchy or creamy peanut butter
1/4 cup almond milk
1/4 teaspoon sea salt
1/4 cup chopped almonds


Line a cupcake pan with paper liners.
Combine the peanut butter and salt, mix well together and stir over medium heat until melted.
Remove mixture from the heat and evenly divide it among the muffin cups.
Combine the chocolate chips and almond milk and stir over medium heat until chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped almonds and let set in the fridge for at least 2 hours.


OK I know what I will do right now at 1 am in the morning..it is peanut butter and chocolate time.Hope you love them like I do.


Love and Cookies

Jennifer

Sunday, October 2, 2011

Little Veggie Chorizo Pizzas

 

 

 

Me and my husband love to go to Chicago to Karyn's on Green. A while ago we ate this amazing vegan chorizo pizza,with aioli,avocado and topped off with some greens.I turned Karyn's Pizza into my own!!These are amazing and no meat eater will ever know that they are vegan.
I don't promote a lot of soy products but this kind of soy chorizo is amazing and I eat it as a treat every once in a while.


Ingredients:
3 whole wheat english muffins
3/4 cup tomato sauce-you can use the recipe from the healthy pizza recipe
1 package Trader Joe's soy chorizo
1 large avocado
A handful of arugula or greens of your choice
1/8 cup aioli-recipe follows


Aioli
Ingredients:
3/4 cup of cooked navy beans
1/8-1/4 cup extra virgin olive oil
6 garlic gloves
2 tbsp lemon juice
1/4 teaspoon sea salt
Pepper to taste

Saute garlic for a few minutes.Set aside to cool down.Combine all the ingredients except the olive oil in a food processor and process until smooth.Add Olive oil.Adjust taste to your liking.


Cut english muffins in half and spread about 1tbsp of tomato sauce on each muffin.Add 1 heaping tbsp
of the soy chorizo on top.Set aside.
Cut avocado in half and slice into small pieces-make sure you use a ripe soft avocado.
Tear greens into small pieces.
Bake the little pizzas topped with sauce and chorizo for about 5 min.
Top with avocado,greens and aioli sauce.Serve hot!


Love and Cookies

Jennifer

Friday, September 23, 2011

Coconut Cupcakes filled with Lemon-Creme

OK these will blow you away and this is not the last time you will see them...

Ingredients:
Filling
1/3 cup cashews
1 large banana
1/4 cup lemon juice
1 tbs coconut nectar or maple syrup

Blend all the ingredients in a blender until smooth.Put in fridge to set.

Cupcakes
2 cups pecans or other nuts
1/2 cup unsweetened coconut
3/4 cup tightly packed dates
3 tbs vanilla extract
1/8 tsp salt

Put all the ingredients in a food processor and blend until it all sticks together.
Place about six cupcake liners in a muffin pan.Scoop 1/2 cup mixture into each cupcake liner.
Press the mixture into cupcakes using your fingertips,make sure to leave some space in the middle for the filling.Press the mixture tight and all the way up to the edge of the cupcake liners.
Pour about 3 tbsp lemon cream into each cupcake...Decorate with coconut and a slice of lemon or orange.

Love and Cookies

Jennifer





 

Saturday, September 17, 2011

Scrumptious Apple Pie

I made this delicious Apple Pie last night for a charity bake sale.It tastes a lot like the baked one,with cinnamon and raisins which go perfect together.I made it with some organic Pink Lady apples but you could use any kind.Apple season is coming..yippee

Ingredients:

For the Filling
2 Large Crisp Apples
¼ cup Raisins
¼ cup Coconut Nectar or Raw Honey
1 tablespoon Softened Almond butter
Juice from half a Lemon
2 teaspoon Cinnamon
1 teaspoon Vanilla Extract
½ teaspoon Nutmeg

For the Crust
1 cup raw Oat Groats
1 cup raw Walnuts
1 cup Dates
1/2 cup Raisins
2 tablespoon Extra Virgin Coconut Oil

Decoration
Some extra raisins and apple slices

Preparation:

Filling:
Slice apples ( the way you like it) and mix with raisins in a large bowl and set aside.
In a small bowl mix together all other filling ingredients. Mix well with a fork.
Pour the mixture evenly over apples and raisins, then toss for a minute or two to ensure even distribution.

Let marinade for about 20 min.

Crust:
Put oat groats,walnuts,dates, raisins and melted coconut oil in a food processor
(I just got a new one(-:) and process until mixture sticks together.
Put mixture in a round baking pan and press into bottom of the pan.Let harden in the fridge.
Once the crust has hardened, pour apple mixture evenly on top.

You can decorate it however you like.I just sprinkled some extra cinnamon and raisins on top and decorated the edges of the pie with some more apple slices.


Love and Cookies

Jennifer

Friday, September 9, 2011

Creamy Lime Bars

These bars are so good,they are super creamy and are so much better for you than the dairy version.
You could also make a crust with walnuts and dates and make a key lime pie out of it.

Ingredients

1 cup organic lime juice
½ cup unrefined coconut oil
1/4 cup raw organic honey
4 cups cashews
Liquid sweetener ( date syrup or maple syrup ) to sweeten.A little goes a long way
½ -1 cup water


Combine all ingredients in a blender except for the water, and blend on high. Add the water last and as needed to keep the blending going and make the mixture smooth.
Freeze at least 4 hours, or overnight.
Cut into bars and serve! Makes about 15 full-portion sized bars.
Can store in the freezer and keep for a few weeks.


Love and cookies

Jennifer

Friday, September 2, 2011

Yummy Bean Balls

My friend Sarah wanted me to post my recipe for vegan ''meat'' balls.They are so good and you can eat them hot or cold, with spaghetti and tomato sauce or serve them as appetizers with some condiments like barbecue sauce,peach salsa or even curry sauce.Feel free to substitute the spices to suit your taste.





Ingredients

1 cup cooked kidney beans
1/2cup cooked brown rice
1/4 cup oats
1/3 cup flax seed
1 tablespoon soy sauce
2 teaspoons lemon juice
1/4 cup whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon balsamic vinegar
1/8 teaspoon nutmeg
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coconut nectar or other liquid sweetener
1 teaspoons dry mustard



Directions

Preheat oven to 400°.
Combine all ingredients in the bowl of a food processor. Pulse until mixture resembles texture and appearance of ground meat and most beans are no longer whole. Do not over mix.
Wet hands and form mixture into balls. You should get around 16. Place on a baking sheet.
Bake in preheated oven for 10-15 minutes, turning once halfway through baking time. Let rest for 10 minutes after baking to firm up.

Love and cookies

Jennifer

Thursday, September 1, 2011

Ice cream rainbow-kinda!

Sweet summer is coming to an end! I am trying to enjoy the last couple of days or maybe even weeks(you never know in Chicago) of sunshine.This ice cream recipe is called Neopolitan but I just like the name rainbow ice cream better, because in my world rainbows are made out of vegan chocolate,vanilla and strawberry ice cream.
It is easy to make and it is delicious and nutritious.

Ingredients:

3 bananas
1-1 1/2 cups almond or coconut milk
1 cup strawberries
1/4 cup cacao powder
1 tbsp alcohol free vanilla
A little bit of date syrup or coconut nectar (optional)

Preparation:

To make the different kinds of rainbow layers you have to be a little patient and freeze every layer at a time.

Blend strawberries and 1 banana with the nut milk and freeze in an airtight container.You will have to wait about two hours till the strawberry layer is frozen.

Blend 1 banana,vanilla and nut milk and add on top of the frozen strawberry layer..freeze again.

Then blend the last banana,nut milk and cacao powder and add on top of the banana layer..freeze everything overnight.

You can blend a little bit of sweetener to your different flavors if you like it sweet.I think the bananas give enough sweetnes.

To save time you can blend each layer up and put in separate containers.Stick them in the freezer for a few hours and when the layers are starting to freeze layer them on top of each other and put back in the freezer overnight.

Wednesday, August 31, 2011

Mexican Caprese

This dish has become my favorite lunch lately.Fresh tomatoes and basil from the garden and creamy avocado.Can't beat that!

Recipe

1 ripe Avocado
1 Tomato
A handful of basil leaves
1 tbsp balsamic vinegar
Salt and pepper

Remove the pit and skin from the avocado and cut into slices
Cut tomato into slices
Arrange avocado and tomato on a plate in an avocado-tomato pattern.
Put basil over the caprese
Top with balsamic vinegar and season with salt and pepper

love and cookies 

Jennifer

Nectarine Upside Down Cake

I love the fresh juicy nectarines from the farmers market right now...season is almost over so I use them in everything...I am happy to be able to go the market every Saturday morning now and it is only a 15minutes walk from our new home..so here is a recipe for raw nectarine upside down cake!!!

Ingredients:

4 cups sliced nectarines ( you could also use peaches of course)
3 cups almonds
2 cups dates
1/2 cup unsweetened coconut
2tbsp maple syrup,date syrup or coconut nectar



Slice nectarines,transfer into bowl and add maple syrup.Mix and set aside.
Process the nuts and dates in a food processor into a crumbly-sticky mixture.
Transfer to a mixing bowl and add coconut.Mix thoroughly.
Empty half of the nectarine mixture into a spring pan.
Empty half the almond crumble mixture on top of the fruit.
Firmly press the crumble crust down.
Repeat with the other half of the nectarines and the crust.
Set in fridge for at least 30 min.
Sprinkle coconut on top and serve with fresh sliced fruit,coconut whipped cream or even coconut ice cream.

Enjoy the last weeks of the summer!!

Love Jennifer

Mousse au Chocolat

Chocolate Mousse that is healthy?Welcome to my world...This mousse is made out of avocados and sweetend with dates...and trust me all other mousee au chocolat are not even close!!!

MOUSSE AU CHOCOLAT

Ingredients
2 large  avocados
1 cup almond milk or water
1 cup dates
1/4 cup coconut nectar
1/2 cup cacao powder
1/2tsp cinnamon
1 tsp vanilla



Blend all the ingredients in a high speed blender and blend until smooth.Put in the fridge to chill.Add fruit,nuts or whatever you feel like....eat and enjoy enjoy enjoy!!! 

 

Healthy pizza-yes baby!!!

 

Wow I made this gluten free pizza the other day and it was so good and super easy to make.Yes the crust is not homemade but it has only three ingredients in it ( water,brown rice and sunflower seeds ) I don't think pre-made pizza can get any healthier!!!

Pizza crust
1 natures hilights gluten free pizza crust

For the sauce
2 tomatos
Half red bell pepper
Half a cup sundried tomatoes
1 cloves garlic crushed
Sea salt and pepper
1 Tbs minced fresh basil
1 Tbs minced fresh oregano
A little bit of extra virgin olive oil

For the topping
Arugula
Marinated mushrooms (cut mushrooms add balsamic vinegar and italian spices in a bowl with lid,shake and let marinate for at least 30min or up to a day)
Sundried tomatos
Fresh ground pepper

Thaw frozen pizza crust
Preheat oven to 375 degrees
Pre-bake pizza crust for 5 min and remove from oven
Blend all the sauce ingredients in a blender until smooth
Put sauce on crust,add mushrooms and bake for 6-8min.
Put arugula, sundried tomatos and black pepper on top and serve with a green vegetable salad

Summer Salad

This salad is so refreshing and yummy.Perfect for a hot summers lunch in Chicago..

2 cups of mixed greens
1 organic corn on the cob
1 avocado
1 cup of cucumber
1/8 cup quinoa
juice of 1 lemon
sea salt and pepper to taste

Cook quinoa with half a cup of water for about 20min on low heat.Let sit to cool down.
Place greens in a big bowl and add chopped cucumbers and sliced avocado.
Cut the corn from the cob and add to the salad.
Add quinoa and squeeze lemon juice on top and season with salt and pepper.

 

 

 

 

 

 

Nectarine Smoothie

I love that nectarines and peaches are in season now and I made this delicious smoothie a couple of times already and I love it.


-1 nectarine
or peach
-1 frozen banana
-2cups of spinach
-purified water
-a few blackberries (optional)


Blend all the ingredients until smooth and enjoy..this smoothie is perfect for a hot summers day breakfast.  

Chocolate Chip Mint and Lemon Balls

Chocolate Chip Mint Balls

 I had such a blast last night with all my friends and their children.Happy 1st Birthday Maya!!One of my friends wanted me to post these two delicious recipes from the dessert I brought to the party last night.So Sarah here we go..

Ingredients
1/2 a cup oat groats
1/2 a cup raw almonds or other nuts
1 cup dates
1/4 cup unsweetened chocolate chips (or more if you like)
a few drops peppermint oil

Preparation
Grind the oat groats and the almonds in a food processor or coffee grinder into a fine flour.
Grind the dates in food processor and add the almond-oat flour.Process until you have a dough like consistency.
Transfer to a mixing bowl and add the chocolate chips plus a few drops of peppermint oil.
Mix it all together and form into little balls.

Lemon Balls

Ingredients
1/2 cup raw almonds or other nuts
1/2 cup oat groats
1 cup dates
juice of 1 or 2 lemon
zest of 1 lemon

Preparation
Grind the almonds and out groats into a flour in food processor.Add the dates and process until you have a dough like consistency.
Transfer to a mixing bowl and add lemon juice ( start with less juice to see how much you prefer).
Cut the zest of the lemon into small pieces and add to the dough.
Mix it all together and roll into balls.
You can freeze them as a cool summer treat


 

  

Banana Soft Serve

 

Hi everybody,

I want to post this super easy, super yummy,healthy and easy ice cream recipe.I eat it all the time and it feels like I just had a naughty treat.You could dress it up by adding other ingredients or just eat as is.So here we go!!

 

 

-1 to 2 frozen bananas (peel of the skin of the banana and chop into pieces,put in container or zip log bags and freeze overnight)

-extras like chocolate chips,chopped nuts,chopped fruit,raisins or whatever you feel like...

Put the frozen banana into a blender or food processor and blend for 1-2 minutes until a soft serve ice cream consistency is achieved.You might have to scrape down the sides of your blender a couple of times to blend well.Voila that's it..super easy!Put in a serving bowl and add extras if you like.Eat right away, you will love it!!!Yummy.

 

BUDDHA BOWL

Since I am still so amazed from my meeting with Kris Carr yesterday I am posting a recipe from her book that me and my husband love.It is quick,easy and nutritious and delicious.

1 cup brown rice

1/2 cup broccoli

1cup chickpeas

1/2 cup purple onion,diced

1 grated carrot

1 clove garlic

1/4 cup ground flax seeds

1/4 cup hemp seeds

1 avocado

1/2 cup sun dried tomatoes or olives

Sea salt or Bragg's to taste

dash of cayenne

Cook rice using a 2;1 ratio of water to rice in the cooking process.

If you use chickpeas out of a can,please buy the unsalted ones or rinse them before using.

Add all the other chopped ingredients into a big bowl stir and serve.

Don't forget to bless your food..Yummy

CHERRY BANANA CUPCAKES

I bought organic cherries from Whole Foods yesterday and holy cow were they expensive!!!10 dollars for a little bag but yummy yummy yummy.Cherries are very high in antioxidant and contain beta carotene,vitamin c,potassium,magnesium,iron,fiber and folate.

 I made those little cherry cupcakes so I hope you will enjoy them.

 

1/2 cup walnuts

1/2 cup oat groats

1 cup dates

1 cup fresh cherries

1 banana

1tbs ground flax seed

1tsp raw honey

juice of half a lemon

Put the oats and walnuts into a food processor and ground into a fine flour.Add the dates and process until it all sticks together and a dough forms.Transfer your dough into a bowl and mold into your cupcake tray.

Blend banana and flax seed together and pour on top of the cupcake crust.

Pit cherries and arrange on top of the cupcakes.

Blend honey and lemon juice together and pour over the cherries.

Put in freezer or fridge.

Makes about 6 cupcakes.

RAW VEGAN CHOCOLATE CHIP COOKIES

1 cup oat flour ( ground raw oat groats into flour)

1 cup almond flour ( ground nuts into flour)

1 1/4 cups dates

1/2-3/4 cup raw cacao nibs ( you can also use unsweetened bakers chocolate and ground into chocolate chips)

1/4 cup melted coconut oil

2tbs vanilla

Process oat flour,almond flour and dates into food processor until it all sticks together.Put the dough in a bowl and add vanilla plus melted coconut oil.Fold in cacao nibs or chocolate chips and blend it all together using your hands.Form into cookies and put in the fridge to harden.

CHILD APPROVED RECIPES

 

NOT PEANUT BUTTER AND JELLY

INGREDIENTS
Organic(sprouted) whole wheat bread
Raw organic almond butter
Fresh organic berries
Ripe banana

PREPARATION
First spread the almond butter on your bread.
In a separate bowl, mash together with a fork
the berries and banana. Spread the berry
mixture on top of the almond butter and your
sandwich is ready!






FRUIT SPIESSE

INGREDIENTS
any kind of fruit of your choice
( bananas,strawberries, grapes, melon...)
a few toothpicks

PREPARATION
slice fruit in bite size pieces and stick it on the toothpicks( make sure to cut of the sharp edges)
for an extra treat dip into dark chocolate.



GRANOLA

INGREDIENTS
1/2 cup walnuts (soaked overnight)

1/2 cup brazil Nuts (soaked overnight)

1/2 cup almonds (soaked overnight)

1/2 cup sunflower seeds (soaked onernight)

1/2 cup raisins

1/2 cup cacao Nibs(chop dark chocolate into cacao nibs)

2 Tbs cup cacao powder

2 Tbs of maple Syrup Grade B

4 Tbs almond Butter

2 dashes of Sea Salt

2 dashes of Cinnamon

PREPARATION
Put it all together in one bowl and mix until it sticks together.
You can roll it into little snack balls,cut it into bars or enjoy as is with almond milk.

CURRY FRUIT SALAD

This is one of my favorite breakfast recipes,besides my green smoothie of course!!

1 banana

1 cup of fresh mango

1 tbs unsweetened coconut

a few raisins

1tsp curry powder

Chop the banana and mango and put in a bowl.

Add the coconut, raisins, curry powder to the fruit and stir it all, until well combined.

Eat right away or let sit for a few minutes so the flavors blend together.

NOURISHING SMOOTHIES

STRAWBERRY FIELDS

Spinach

Banana

Strawberries

Almond milk

Ice

Blend and enjoy

MANGO FUN

Kale

Mango

Frozen banana

Water

Blend and enjoy

PINEAPPLE EXPRESS

Swiss chard

Pineapple

Coconut water

Frozen Banana


Blend and enjoy