A quick, easy and healthy way to cook.
3 tablespoons extra-virgin olive oil
1 large red onion, diced
A bunch of pre cut brussel sprouts
3 Cups of Organic Cherry Tomatoes, whole
1 Large zucchini, cut
1 Cup water
1/2 cup chopped fresh basil (Added in the end)
Pink Himalayan Sea Salt to taste
3 Cups Brown rice & Quinoa Fusilli Pasta
Pink Himalayan Sea Salt
Add Olive oil to your frying pan and heat it up to full heat. Reduce heat and then add all the veggies after they have been cut into your frying pan.
Bring a large pot of salted water with olive oil to a boil. Add the pasta to the boiling water and cook as the label directs.
After you have sautéed the vegetables for a few minutes, add some salt and the water. Sauté your veggies until you have reached your desired softness. When pasta is down, drain the water and add how much you would like to a plate. Stir in the basil in your Veggie sauce and top it to the pasta. Enjoy!
These are my favorite vegan waffles now. The perfect fluffiness and sweetness.
2 cup white whole wheat flour
1 tsp pink himalayan sea salt
4 tsp baking powder
2 Tbsp maple syrup
1/2 cup apple sauce
2 tsp vanilla extract
1 1/2 cup unsweetened Almond or Coconut Milk
2 Tbsp melted Earth Balance vegan butter
Heat up the waffle iron. Mix all the dry ingredients first and then all the rest. Use a cup to pour it in to your waffle iron and let it bake. When done, serve with apple sauce or anything else that you would like. Strawberries with Coconut whipping cream.
1/3 cup Raw Almonds
1 1/3 cup water
1/3 large beet
1 handful raw spinach
1/2 table spoon Agave or, honey (not vegan)
5 large ice cubes
Blend the almonds dry. Make them superfine and then add all the rest of the ingredients. Serve and enjoy.
Organic Raw Strawberry Ice Cream
4 cups of Raw Cashews (do not have to soak)
2 cups filtered water
3/4 cup of Honey (some vegans do eat honey), Agave or your own preference
1 1/2 table spoon vanilla extract
3 cups of fresh strawberries
Pour all the cashew nuts in your blender. You might need to add a little water to allow the nuts to be completely smooth. Add more water and then your choice of sweetener and vanilla extract. Blend for a couple of minutes to make it is smooth. Add the fresh strawberries and blend. Pour this in to your ice cream maker. Cut up the 3 strawberries and pour in to mix. Now you will have a few chunks of fresh strawberries in your ice cream. Serve and enjoy. Super yummy!!!!
2 cups Homemade almond milk
1 cup frozen organic strawberries
1/2 frozen organic banana
Throw everything in the blender and blend until desired texture. Yum!!
If you like latte’s like I do, here is one that is made with Homemade Almond Milk.
2 cups of Raw Almonds
7.5 Cups Water
2 Dates (Optional)
2 dashes of Cinnamon (Optional)
Soak Almonds over night in water. Strain water and add the almonds to your blender. add some of the water (and dates if you are using them in your milk) in to your blender and turn on for about 2 minutes. Make sure that you blend until your milk get’s really smooth. Add the rest of the water and blend for 10 seconds. Turn on your blender again if needed. After your mixture is done you can use a cheese cloth or a strainer to separate the almond meat and the milk. The meat from the almond milk, you can save and use for another recipe that I will post later.
Serves 2 people
2 large leaves purple Kale
2 Ripe Figs
1/2 cup of mango
1 tablespoon flaxseeds
1 tablespoon chia seeds
1 1/2 Cups water
5 ice cubes
Add all the ingredients in your blender and blend on high for 2-3 minutes until smooth.