Apples (I used Pink Lady)
Nut butter (I used almond butter) without sugar or additives
Flax seed meal
YourSuperFoods Muscle Power and Chocolate Lover blends
Organic shredded coconut (no preservatives or additives)
It kind of goes without saying at this point that I didn't measure exactly.
These are estimated values, and made 15 medium/large cookies.
Also, as mentioned above- you can sub the apple and carrot with juice pulp from apples and carrot, as well.
Preheat oven to 190 degrees Celsius
1. Cut up 3 standard-sized apples of your choice. I used Pink Lady apples, and I kept the skin off- just removed the seeds/core. Blend until smooth like applesauce. Add to large mixing bowl.
2. Shred 2 large carrots with cheese grater, and add to mixing bowl.
3. Blend about 1 - 1 1/2 C of pitted dates. The more dates you use, the sweeter the cookies will be. So, if you want less sugar, use less dates. Add blended dates to mixing bowl.
4. Add 2 heaping tablespoons of nut butter to mixing bowl. I used almond butter, but any kind is good here. Just made sure there isn't any added sugar to your nut butter. Or, better yet- just blend up your own!
5. Include 1 - 1 1/2 C of cacao nibs (depending how chocolatey you want them), and 1 - 1 1/2 C of sunflower seeds (depending how nutty you want them).
6. Mix in almond meal as a flour substitute as needed. I used about 1 1/2 C total, but kept adding depending on the consistency of the mixture.
7. I put in YourSuperFoods Muscle Power and Chocolate Lover blends as extra nutritional boosts, but these are totally optional. I used a heaping tablespoon of each.
8. Add about 1/2 C of flax seed meal, or as much as you need to bind the mixture. It should start getting sticky as you stir in the flax.
9. Spice with cinnamon and nutmeg to your liking. I went heavy here, with a tablespoon of each. But it's totally up to you.
10. When oven is preheated, put cookies on parchment paper. When the cookies were formed, I added even more cinnamon on top along with a walnut and a few coconut flakes.
11. I baked mine for about 45 minutes, and they got super brown. Check them after 30, and bake them to your liking.
Follow the Creamy Avo Dressing recipe
This made enough for two large servings.
Follow the Creamy Avo Dressing recipe.
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt.
2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total.
3. You have the option to keep the zoodles raw, or cook them.
4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch.
5. Shred 1 large carrot (raw) with cheese grater.
6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl.
7. Mix together grated carrots and zoodles, and add on top of spinach.
8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts.
9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top.
1. Add 5 full-sized, ripe tomatoes to blender with 3 full-size red chillies. Make sure to cut the tail off of the chillies first.
2. Add 1 - 2 C of pine nuts. The more pine nuts you use, the creamier and heartier it will be. So, if you want it less creamy/filling, then use less pine nuts.
3. Include half of a lemon, or about 1 tsp of ACV, and 2 cloves of garlic.
4. Add about 2 tbsp of olive oil (or more if you want added healthy fats and a runnier mixture).
5. Spice with sea salt and fresh cilantro as you like it.
6. Option to add filtered water if you want it to be more runny.
7. Blend and enjoy!
If you're anything like me, then you're addicted to hot sauce too. Unfortunately, most store-bought hot sauce has preservative and sugar in it! Which is why I've got creative making my own instead.
This is just one of many super simple recipes to spice up your salads, use as a dip, or anything else that might need a little extra fire.
Lemon or apple cider vinegar
Serving size made about 3 full cups of sauce
1. Add 5 tomatoes, 3 red chillies, and 1/2 of a juiced lemon to blender. Make sure to cut the tail off of the chillies first.
2. Include about 1 C of pine nuts. If you like creamier sauce, or want a heartier nutrition value- then add an extra cup.
3. Put in 2 large cloves of garlic.
4. Spice with sea salt and cilantro to your liking.
5. Include about 2 tablespoons of olive oil. If you want additional healthy fats, or just like a runnier mixture- then add more. Option to add a dash of filtered water, as well.
6. Blend to your liking and enjoy!
Follow the Juice Pulp Cracker recipe
Flax seed meal
YourSuperFoods Skinny Protein blend
YourSuperFoods Super Green blend
Follow Vegan Pesto recipe
This is totally up to you, but this is what I used:
Vegan Pesto recipe
Spice Up Your Life recipe
Cheeseless Cheese Fries:
Follow Spice Up Your life Sauce recipe
This made about 15 small, thin patties. As always, these are estimated amounts.
I suck at measuring, what can I say?
If you don't already have Juice Pulp Crackers made, these can take up to 2 hours. Check out the recipe for those here.
1. Cut sweet potatoes into strips, and roast in oven at 200 degrees Celsius. Potatoes for patties should be spiced with salt and smoked paprika. Follow recipe below for fries. This can take about 40 minutes. I already had left over roasted potatoes, so I used leftovers for the patties, and fresh ones for the fries. Add about 1 C of roasted, soft sweet potatoes to blender/food processor.
2. On stove, fry up 1/4 of white onion (or more if you like stronger onion flavor) and 2 large cloves of garlic with a bit of olive oil. Once brown, bring to simmer to keep warm.
3. Grate about 3/4 large carrot with cheese grater. Add grated carrots and 1 1/2 C of spinach to blender.
4. Add 1 can of black beans (or equivalent amount of black beans not canned) to bender.
5. Include about 1/4 C of flax seed meal (this will help bind the mixture) to blender.
6. Add hemp seeds to your liking, and 1 heaping tablespoon of YouSuperFoods Skinny Protien and Super Green blends.
7. Add warm onions and garlic to blender.
8. Include a 2 tablespoons of Vegan Pesto to blender.
9. Blend until sticky. If it's not sticky enough, then add more flax seed meal.
10. I made small patties to ensure they cooked all the way through. Scoop with tablespoon onto fry pan with only a small amount of olive oil. Cook to your liking.
1. As mentioned above, cut sweet potatoes into strips and roast in oven with olive oil. Spice with salt and nutritional yeast. The nutritional yeast gives the fries a cheesy flavor, so add to your liking.
2. Roast can take around 40 minutes. Check after 30.
3. Dip with Spice Up Your Life Sauce.
Putting Burger Together:
As mentioned above, this is totally up to you in terms of what you want to top your's with. I did a few different flavors that I'll list below.
1. Spread Juice Pulp Cracker with dip of your choice. On separate crackers, I used the recipes for Hummus, Vegan Pesto and Spice Up Your Life.
2. Add patty on top of cracker and spread. Option to add another, or the same, kind of spread again onto patty.
3. On patty I added tomato, avocado, spinach and sprouts. On another one, I used sauerkraut.
4. Other great options here are pickles, vegan cheese, and anything else you like to deck your burger out with!
This one is perfect as a topper for salads, as a really healthy substitute for dressing (especially for people who prefer creamy dressing as opposed to vinaigrette!).
It's also a great dip or spread, as well.
I love this mixture because it offers a good amount of health fats, as well as a little boost of protein- making it quite hearty.
Lemon or apple cider vinegar
YourSuperFood Super Green blend (optional)
This serving size made about 2 C worth of dip.
1. Cut and peel 1 ripe avocado. Add to blender.
2. Include 2 heaping tablespoons of tahini and one glove of garlic.
3. Add olive oil to your liking, and 1 heaping tablespoon of YourSuperFoods Super Green blend.
4. Squeeze half of a lemon, or about 1 tsp of apple cider vinegar.
5. Add sea salt to your liking, and a dash of filtered water to make runnier.
6. Blend and enjoy!
Over ripe bananas
Non-dairy milk (I used coconut milk)
Nut butter (I used a blend of Brazil nuts, cashews, and almond)
YourSuperFoods Chocolate Lover and Muscle Power blends
Nuts of your choice (I used slivered almonds)
Additional cacao nibs
Fruit of your choice (I used blueberries)
Extra scoop of nut butter
Seeds of your choice
This serving size is good for 2 large bowls.
1. Freeze 6 over ripe bananas overnight. The more brown they are, the sweeter they'll be.Make sure to remove peel before freezing. Refrigerate nut butter if not already.
2. Break up frozen bananas into blender/food processor. Add 2-3 tablespoons of nut butter, and 1/2 C of non-dairy milk.
3. Include cacao nibs to your liking (I used about 1/2 C). Mix in YourSuperFoods Chocolate Lover and Muscle Power blends to your liking (I used 1 1/2 table spoon of each).
4. Blend altogether until smooth, firm, and creamy.
5. Top with additional nuts, seeds, nut butter, and fruit of your choice. Enjoy!
Juice pulp (I used carrot and spinach)
Maple syrup (agave, date syrup or honey works here too)
Flax seed meal
Raw nuts of your choice (I used slivered almonds)
Dried fruit of your choice (I used figs)
YourSuperFood Muscle Powder Blend (optional)
Non-dairy milk of your choice (unsweetened- I used almond milk)
You guys are going to kill me. I know you're used to me not measuring, but when it comes to baking you're meant to be pretty precise, right? Well, what can I say- I'm an intuitive cook! These are estimated values. Do your best to tap into your intuitive self in the kitchen to feel what you need more or less of.
These estimated measurements made just over two dozen cookies.
Preheat oven at 190 degrees Celsius.
1. Blend overripe banana until it resembles a banana smoothie. I used 5 small-ish bananas here, which made a little over 1 C.
2. In a mixing bowl, combine about 4 heaping C of juice pulp with blended banana mixture. Add about 3/4 C of flax seed meal, and about 1 1/2 C of almond flour. Stir in about 1/4 C of coconut oil, and 1 1/2 C of non-dairy milk.
3. Stir mixture as is to see consistency. If you need more moisture, add coconut oil and milk to your liking. If it's not sticking together, add more flax seed meal.
4. Once it's pretty sticky, add in YourSuperFoods Muscle Power blend. I used about 3/4 C, but you can use to your liking, or not at all. Stir, and notice if the mixture gets too dry. Add coconut oil or milk as needed.
5. Now it's time to sweeten! Add cacao nibs to your liking (I used about 1 1/2 C), and maple syrup (I used about 1/4 C). The more syrup you use, the sweeter it will be. I'd start with less, and then taste test along the way. These ingredients are all safe to eat raw.
6. Add some texture with chopped raw nuts, chia seeds, and dried fruit of your choice. You can quantify these to your liking. I used slivered almonds, black chia seeds, and diced dried figs.
7. Lastly, spice it up with cinnamon and nutmeg to your liking. Add a bit of salt at the end.
8. Stir and taste test here. If you want it sweeter, add more maple syrup or blended banana. If it's lost it's stickiness, then add more coconut oil, milk and/or flax seed meal.
9. Put parchment paper on baking sheet, and make medium-sized cookies with hands. I needed three baking trays to fit all of mine.
10. Once oven is preheated, put cookies in for 30 - 35 minutes. I'd check on them after about 25 minutes, and possibly flip them to make sure they cook all the way through. This really depends on the size that you make. I made one batch small, and another one large- so they needed about 20 extra minutes in the oven.
11. Bake to the crunch of your liking. I made mine a little brown, but you can keep them a bit more raw if that's your thing.
12. Cool and enjoy!
Raw walnuts (no salt or sugar)
*You can also use pine nuts here
Nutritional yeast (optional)
YourSuperFoods Super Green Blend (optional)
1. Add 1 C of raw walnuts with 1 - 1 1/2 C fresh basil leaves.
2. If you like a cheesier flavor, add nutritional yeast to your liking (I used about 1/2 C).
3. Include YourSuperFoods Super Green blend (I used about 1/2 C).
4. Add 2 cloves of fresh garlic, salt to your liking, about 1/4 C of olive oil, and a bit of filtered water (if you like your pesto more runny, then add more water).
5. Blend until it's to the consistency of your preference.
6. Enjoy on top of salad, pizza, roasted veggies, crackers, pasta, ANYTHING!
Juice pulp of your choice (I used carrot, spinach and celery leaves)
Flax seed meal
Seeds of your choice (I used pumpkin)
Nutritional yeast (optional)
Spices of your choice (I used sea salt, black pepper, smoked paprika, and a dash of turmeric)
Your Superfood Super Green Blend (optional)
Surprise, surprise- I didn't measure anything! As usual, these are estimate amounts.
It made a full baking tray worth of crackers.
Preheat over to 150 degrees.
1. If your flax seed is not already ground into meal, then blend until it looks more or less like flour. I used about 3/4 C of seeds.
2. Combine flax seed meal with juice pulp of your choice. I used about 3 - 3 1/2 C of pulp.
3. Add seeds to your liking (I used about 3/4 C of pumpkin seeds). Add nutritional yeast if you like a slightly tangy/cheesy flavor (I used about 1/2 C). Add YourSuperFood Super Green Blend (I used about 1/4 C).
4. Spice as you like it (I used sea salt, black pepper, smoked paprika, and a dash of turmeric). Other great options are garlic or onion.
5. Mix mixture until flax starts to bind it together (I used my hands).
6. Spread mixture thinly onto a baking sheet. Pack it on the tray so that it's solid. You can either cut it into squares here while it's still soft (pizza cutter works great for this), or you can break apart once it's hard/cooked.
7. I let mine bake for an hour and a half in the oven because I don't have a dehydrator. I like mine hard and crunchy, which is why I let them bake for awhile. I'd suggest continuing to check on them after 30 minutes.
8. Once they have a consistency that you like, cut up and enjoy with dip of your choice!
Nuts of your choice (raw)
Nut butter of your choice (no sugar)
Bunch of overripe bananas
Organic shredded, dried coconut (no additives)
Organic Hemp Hearts
Your Super Foods "Chocolate Lover" blend
Dried fruit of your choice
Organic Honey (non-vegan) as sweetener
Organic Maple Syrup (vegan) as sweetener
Additional seeds of your choice
Surprise, surprise, I didn't measure anything. So this is very estimated.
1. Add one full bag of pitted dates to a bowl with as much nut butter and chopped, raw nuts of your choice. Add hemp seeds and/or any other seeds that you like. If you like to have a nutty flavor, use equal or more nuts and seeds to dates. If you prefer for it to be sweeter, then use more dates.
2. On stove, heat up cacao nibs with a touch of water. Mix in Your Superfoods "Chocolate Lover" blend (or another super food blend of your choice). Keep on medium heat until cacao nibs soften and melt. I like to keep mine chunky, rather than a smooth runny consistency. I find that heating them up brings out more flavor.
3. Blend bunch of overripe bananas until completely liquid. Keep in separate bowl.
4. Once cacao is to your liking, add to the date and nut mixture. Add cinnamon, nutmeg, and cardamon to your liking. Blend altogether until one solid, sticky concoction.
5. Use hands to make balls out of sticky mixture, and put on plate to cool if they're warm from the cacao.
6. Spread coconut flakes on a large plate or cutting board.
7. Once cool, roll balls in the banana mixture so there's a thin coating on the outside. The more banana you use, the sweeter it will be.
8. After coating the ball with banana, then gentle roll over coconut flakes until the ball is covered.
9. Place onto plate once dusted in coconut, and refrigerate to speed up the binding process.
10. After about 30 minutes in the fridge, they're ready to eat!
A collection of simple, plant-based recipes that are nutritious and delicious.