Zoodles (zucchini noodles)
Sauce and Seasoning:
Coconut amino acid
Hot red chili
Natural peanut butter
1. In large frying pan, heat up minced garlic with half of a white onion in sesame oil and a bit of water on med/low heat. Add shredded ginger, paprika, cayenne pepper, 1 diced red chili, 1 diced hot red chili, and sea salt to your liking, and cook until fragrant.
2. In separate frying pan, add chopped white mushrooms to a dash of sesame oil and minced garlic. Add coconut amino acid to your liking, and sauté on low heat.
3. In a large pot, add chopped cauliflower, broccoli, snap peas, and asparagus to a bit of water, sesame oil, and minced garlic on med/high heat. Let the veggies steam to your liking, and add a sprinkle of coconut amino acid.
4. Once the sauce/spice mixture is hot and fragrant, add zoodles. We didn't have a spiraler, so we used store bought (3 packs) for 4 people.
5. Let the zoodles get soft in the spicy mixture. You might need to add a bit more water. I didn't want it to be soupy, but I wanted there to be broth with tons of flavor. Use as much liquid as you like here.
6. Once zoodles are soft, stir in 1 T of natural peanut butter and 1 T tamarind paste to thicken the broth. Let simmer on low heat to soak up as much flavor as possible.
7. When mushrooms and steamed veggies are cooked to your liking, then you can plate. Use the zoodles and broth as a base, topped with steamed veggies and sautéed mushrooms. Sprinkle crushed seaweed on top, along with crushed peanuts, bean sprouts, and additional hot red chili if you like it spicy.
Monk fruit sweetener (or any sweetener of your choice)
As usual, I didn't measure. But this one is pretty straightforward, so you should be just fine. This made about 3 dozen smallish cookies.
1. In a large mixing bowl, add 3 C cacao power, 2 C coconut flour, 2 C quinoa flakes, 2 heaping T flaxseed meal, and 1 tbsp baking soda or powder. Mix together.
2. Add about 3 C coconut milk (or any non-dairy milk of choice). Stir until sticky mixture. Add more milk if it's not sticky enough.
3. Add 2 T coconut oil, 1/8 C cacao butter, and 2 heaping T almond butter (or nut butter of your choice). Stir together.
4. Add monk fruit sweetener (or sweetener or choice) as you like it. I used about 2 tbsp. This isn't necessary if you don't want it to be super sweet.
5. I like to add seeds for more nutrition and texture, but if that's not your think, they don't add the hemp and chia. I probably used about 1/8 C of each.
6. Once it's all stirred into a sticky mixture, I made pretty small cookies because I'm pretty sensitive to the stimulating effects of cacao, but you do you. I topped some of the cookies with an extra dollop of almond butter, and all with a few sprinkles of cacao nibs.
7. Bake 180 C for about 20 minutes, then check. It depends on the size cookies you make for how long it takes.
Organic Medjool Dates
Nut butter (I used almond)
1. You can make your own granola following my simple recipe, or used store bought museli.
2. Cut open dates, and remove pit if they're not already pitted.
3. Stuff inside with a layer of granola.
4. Add a layer of nut butter on top of granola.
5. Sprinkle with cacao nibs and hemp seeds to your liking.
1. In a large mixing bowl combine 2 C chickpea flour, 1/4 C arrowroot powder, and 1 C water. Add sea salt to your liking.
2. Mix together until thick, but somewhat runny (like a pancake batter consistency).
3. Pour onto skillet, making sure it's spread somewhat thin.
4. Let it cook through, then flip.
Organic overripe bananas
Organic pink dragonfruit
Organic mixed berries (black berries, raspberries, blue berries and strawberries)
Organic coconut milk
Organic cacao nibs
Organic hemp seeds
Organic fresh blueberries
1. In a mixing bowl, add frozen bananas, berries, and dragon fruit. Use quantities of each to your liking. I typically use 1 banana for every bowl I'm making, and then roughly equal amounts of berries and dragon fruit.
2. Splash with coconut milk (or any milk) to your liking. If you like it to have more of a creamy taste, use more. I usually just use a bit to help blend the frozen bits more easily.
3. Blend until creamy and smooth.
4. Add toppings of your choice. I used hemp seeds, cacao nibs, and fresh blueberries.
Nut butter (I used almond butter)
Non-dairy milk (I used coconut)
Organic GF rolled oats
Flax seed meal
Seeds of your choice (I used hemp and sunflower seeds)
Sweetener (stevia, monk fruit, etc)
Protein powder sub for coconut flour
1. Preheat the oven to 180 C.
2. In a large mixing bowl, mash up two regular size spotty, ripe bananas.
3. Add 2 heaping tsp of nut butter, 1 1/2 C coconut flour (option to sub some, or all for protein powder), 1 1/2 C non-dairy milk, and 1/2 C flaxseed meal. Stir together until sticky, but firm. If it's too liquid, add a bit more flour. If it's too dry, add a bit more milk.
4. Add cacao nibs and seeds to your liking (I used about 1 C of each), and 1 tsp of baking soda. Mix together.
5. Spice with cinnamon and pinch of sea salt, and roughly 1/2 C of maple syrup. If you know you like your cookies extra sweet, then add additional sweeter of your choice. . Mix together.
6. Once the mixture if firm, but sticky/wet, make medium/large cookies on baking sheet.
7. Put in oven for about 20 minutes (our oven ran super hot, so you might need more time than this), or until cooked all the way through.
Spotty, ripe bananas
Non-dairy milk (I used almond-coconut)
1. Preheat oven to 180 C.
2. In a large mixing bowl, mush up 3 large (spotty) bananas.
3. Add about 2 C coconut flour, 1 tbsp flaxseed meal, 2 tbsp coconut oil, 1 1/2 C non-dairy milk, 1 tsp baking soda.
4. Stir in 1/4 C hemp seeds, and cacao nibs to your liking.
5. Spice with cinnamon and nutmeg to your liking, and add a pinch of sea salt.
6. Add 1 C fresh blueberries at the end (try not to crush them up while stirring them in).
7. Once firm, but still quite moist- add to bread pan and bake for about 45 minutes. It might take longer to bake all the way through, so just check periodically.
8. Once baked through, let cool and ENJOY!
Juice pulp (I used carrot and a bit of ginger)
Non-dairy milk (I used almond/coconut)
Monk fruit sweetener (or any other natural sweetener like agave, stevia, maple, etc)
This recipe calls for juice pulp. If you don't have juice pulp, shredded carrots will do. Please just know this option will carry more moisture, so you might need to supplement with a bit more flour.
1. Preheat oven to 180 C.
2. In a large mixing bowl, combine about 3 - 4 C of juice pulp with 1 - 1 1/2 C coconut flour, and 1 heaping tbsp flaxseed meal.
3. Add 1 - 1 1/2 C non-dairy milk, and 2 tbsp coconut oil.
4. Add cacao nibs, hemp seeds, chopped walnuts, and chia seeds to your liking.
5. Spice with cinnamon and nutmeg to your liking.
6. If mixture is dry, option to add a bit of purified water or more milk.
7. Stir until sticky and dense.
8. Add to muffin tins, and bake for roughly 45 minutes.
I didn't measure this one at all. Sorry everyone! Have fun with the experiment :)
1. Heat raw cacao butter, pure cacao powder, monk fruit sweetener (or other natural sweetener) with a small amount of purified water on stove.
2. Cook on low heat, and stir continually.
3. Observing consistency, add more water accordingly.
4. If you like chocolate super sweet, add more sweetener. If you prefer a rich, dark taste- add more cacao powder.
5. Taste as you go, and adjust accordingly!
1. Once muffins are baked through, let cool.
2. Add cacao topping (you may need to heat it again if the consistency has changed), and sprinkle with coconut flakes.
Stuffed Sweet Potato:
Chickpeas (canned, or dried)
Note that the sweet potatoes take a long time to bake. Mine took almost 2 hours! Although it depends on the oven, and the size of the potato- it's still important to allow yourself plenty of time here.
1. Preheat oven to 180 C.
2. Cut sweet potato in half, and make small square incisions along the inside without cutting all the way through. This will help it bake faster.
3. Place on baking tray and cover with olive oil. Spice to your liking with paprika, ground coriander, cumin and sea salt. Add nutritional yeast to your liking, and a full clove of crushed garlic to each half of the potato.
4. These take awhile to bake! It depends on the size of your potato, as well. Set a timer for 45 minutes, and continue to check on it from there. The potato should be soft when it's done.
5. Make quinoa while it's baking.
1. Add crushed, fresh garlic to frying pan with olive oil (I used 4 cloves, because we like it garlicky).
2. Cook at a low to medium heat until garlic is browning.
3. Add 1 can of chickpeas, and spice with paprika, ground coriander, cumin and sea salt to your liking.
4. Cook on low to medium heat until beans are soft and flavorful.
1. Chop cauliflower, broccoli and kale (or any veggies of your choice).
2. Lightly steam veggies with a pinch of sea salt and black pepper.
3. Add a squeeze of fresh lemon to veggies and stir.
1. Once sweet potatoes are soft, remove from oven and plate by spread the half in half (still keep the cubed insides in tact.
2. Fill with quinoa and chickpea mixture.
3. Top it with avocado, sprouts, and drizzle with tahini. Add a sprinkle of fresh coriander to your liking.
4. Add a side of veggies (option to also drizzle with tahini and top with fresh coriander, as well).
Brown, spotty bananas
Coconut flour (or any GF flour of your choice)
Non-dairy milk (I used almond/coconut)
As usual, measurements are not exact. Sorry, but I don't have a measuring cup, and I prefer experimenting rather than being precise.
Preheat oven to 180 C.
1. Mash up 4 - 5 brown spotty bananas.
2. Add roughly 1 C of coconut flour, 1 tbsp coconut oil (this is optional, and can be subbed with water if you're on an SOS diet), 1/4 C non-dairy milk of your choice. Mix altogether until firm.
3. Stir in roughly 1 tbsp flaxseed meal, pumpkin seeds, cacao nibs, hemp seeds, chia seeds, blueberries, to your liking. All of these "toppings" are optional- they just add more nutrients and variety in the texture. Feel free to get creative, putting in anything extra you'd like.
4. Once stirred spice to your liking, and add biscuits to baking tray with parchment paper.
5. Bake for 35 - 45 minutes depending on the size of your biscuits.
6. Cool and enjoy when they're still warm!
A collection of simple, plant-based recipes that are nutritious and delicious.