Lentils – A Healthy, Yummy, Low Cost Protein With our winter temps holding steady in and around the 30s, you may find yourself suddenly craving heavy carbs. Hearty lentils to the rescue! Lentils are the easiest of legumes to prepare, and a slow burning complex carb full of soluble and insoluble fiber. Soluble fiber forms … Continue reading Heart Healthy Protein & Fiber From a Seed
Apple Pie Bars
Even the "healthiest" granola or protein bar you find on the grocery store shelf can contain ingredients you may not want to consume regularly. KIND Bars, filled with nuts and seeds and coated with a drizzle of chocolate or caramel are, by far, the one bar that has the shortest, most whole food ingredient list … Continue reading Apple Pie Bars
Peaches are in Season!
Peach Cobbler Smoothie INGREDIENTS 2 cups frozen peach slices1 – 1 1/2 cups liquid of choice (almond, coconut, cashew or regular milk would all work fine)1 teaspoon cinnamon1 teaspoon vanilla3 tablespoons old fashioned oats1 tablespoon ground flax seed, hemp or chia seed1-2 tablespoons honey (start with one, add more if necessary) DIRECTIONS Add the peach … Continue reading Peaches are in Season!
Sweet Potato Flat Bread
Recipe from popular YouTuber, Stacy, from Off Grid With Doug and Stacy 1 cup sweet potato, boiled & peeled1 cup flour (sprouted wheat or other)1/2 tsp salt2-3 Tbsp coconut oil (or other oil for frying) Peel and mash the sweet potato. Mix in the salt and flour until the dough is not sticky. Add more … Continue reading Sweet Potato Flat Bread
Baked Sweet Potato With Kale and Vegan Tahini Dressing
Last month I spoke about growing sweet potatoes because I love them so much and eat them often. This month, I am combining whole chickpeas with sweet potatoes in this month's recipe! The inspiration came from one of our fitness class participants who told me she looked up and made one of my Chickpea Salad recipes yesterday … Continue reading Baked Sweet Potato With Kale and Vegan Tahini Dressing
Raw Cream of Carrot Soup
When the weather cools, a lovely bowl of soup really warms the soul. Raw, creamy soups are the heart and soul of the season for me. Raw cashews are my go-to ingredient to make a creamy base for any raw soup. Some people like to use Miso, but I like the creamy texture that cashews … Continue reading Raw Cream of Carrot Soup
I tried a beetroot latte a few years ago at Wildflour, a vegan bakery in Providence and was blown away! If the idea of drinking a beetroot latte weirds you out, give it a try first and see what you think. But first, I guess you have to like beets! I know I work for … Continue reading Beetroot Latte
Vegan Raspberry Mousse Cheesecake
Recipe by Bella Yon Cheesecake is loved by many with its smooth, silky creaminess we all enjoy outside of ice cream. However, you may be lactose intolerant or just don't want all the calories associated with dairy products, or have an aversion to how dairy is processed in general and are going vegan all the … Continue reading Vegan Raspberry Mousse Cheesecake
You know how some people love peas, but not pea soup? Or hummus but not chickpeas? It's funny because I love both peas and pea soup! And, I love a hummus, but not a fan eating just chickpeas by themselves! So weird. However, once I add them to a salad or combine them with other … Continue reading Chickpea Salad
I love to use single-ingredient proteins in my recipes including Bob's Red Mill Hemp Powder or Chia Seeds, or I use whole raw nuts to add good fats, protein and fiber to my smoothies and other recipes. Depending on the nut, however, it will add a level of grittiness or creaminess to the recipe depending … Continue reading CRANBERRY CUTIE
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