3 cups plant milk
1 small beet, quartered
¾ cup spinach, packed
1 tbsp ground flax seed
2 cups frozen berries (any combination)
2 ripe bananas
4 medjool dates
Add all ingredients to a blender, preferably high powered. Process until smooth and creamy. Enjoy!
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Mix together over medium heat:
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
Remove from heat, and add:
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Mix well. In a large mixing bowl pour syrup mixture over 18 cups of air-popped popcorn, and stir until evenly coated.
Cover a cookie sheet with parchment paper, and spread coated popcorn evenly across the tray.
Bake at 250º for 30 minutes. Can store in an air-tight container for up to 1 week.
1/2 cup raw cashews
2 cups hot water
6 tbsp tapioca flour
2 tbsp nutritional yeast
2 tbsp lemon juice or apple cider vinegar
2 tsp salt
1/2 tsp garlic powder
Add ingredients to a high speed blender, and blend until completely smooth. Heat over medium high heat, stirring often, until thick and stringy. Will keep in refrigerator for up to 1 week. Use for cheese dips, on vegetables, macaroni, etc.
To make grilled cheese, spread onto a slice of bread to make a sandwich. Cook in George Foreman type counter grill for 4-5 minutes until toasty. Enjoy!
1 cup dry oatmeal
1/2 cup ground golden Flaxseed
2/3 cup coconut flakes
1/3 cup ground dates
1 Tbsp. chia seeds
1/2 cup vegan chocolate chips
1 tsp. pure vanilla extract
1/2 cup peanut butter
1/4 cup maple syrup
Add all ingredients to food processor and mix well. Roll into balls about 1" diameter. Refrigerate until well chilled. Enjoy!
(Will keep for 7-10 days in the refrigerator.)
1 1/2 cups old-fashioned oats
1 1/4 cups crispy brown rice cereal
1/2 cup walnuts, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup flaked coconut
1/4 cup chopped dates
1/4 cup dried cranberries
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup brown rice syrup
1/4 cup creamy natural peanut butter
1 1/2 tsp. vanilla extract
Preheat oven to 325° F.
Combine oats, brown rice cereal, walnuts, pumpkin seeds, cranberries, dates, cinnamon and salt in a large bowl and set aside.
Stir together brown rice syrup and peanut butter in a small saucepan. Heat over medium heat until mixture softens and bubbles slightly.
Remove from heat and stir in vanilla.
Pour syrup mixture over oat mixture and stir until well combined. (It should be very thick.)
Spread mixture in a 9x9 pan, lined with parchment paper. Press down on mixture with the back of a wooden spoon to even out. Alternatively, you may lightly wet hands and use them to press the mixture.
Place in oven and bake for 15 minutes.
Remove from pan using the parchment paper to lift it out. Let it cool for a few minutes.
Slice into bars with a serrated knife.
When totally cool, either serve, or wrap bars individually in plastic wrap and store in the refrigerator for up to 2 weeks, or in the freezer for one month.
4-6 Corn Tortillas
1 Lime, juiced
1/2 tsp Fine Salt (optional)
Preheat oven to 350°f. Cut tortillas into quarters and lay them on a baking sheet lined with parchment paper. Use a small spray bottle to spray the chips liberally with lime juice, then sprinkle them with a light dusting of salt (Can use an electric coffee grinder to grind the salt into a fine powder). Bake for 10-15 minutes or until chips are crispy.
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