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.
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!
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!
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!
I used these measurements for 3 people, and had a TON of leftovers- making it good for about 5 - 6 people, instead.
I chose a black rice, gluten free pasta for more protein.
However, the kind of pasta is totally up to you!
-2 smallish golden, white potatoes
-1 sweet potato
-3 regular-sized carrots
-2 regular-sized lemons
-Unsweetened almond milk
1. Boil potatoes and carrots until soft.
2. While they're still hot, add white potatoes, sweet potato and carrots to blender.
*I used 1/2 of the sweet potato, because mine was huge. The more you add, the sweeter it'll be. I'd suggest starting with just a bit, and then adding as you like it once you blend.
3. Add 1 Cup of nutritional yeast.
*I like the strong flavor of the nutritional yeast, so I actually used closer to 2 cups. Most people liken it to the taste of parmasan cheese in the sense it's quite sharp- so add accordingly.
4. Add 1 teaspoon turmeric and about 1/2 Cup of unsweetened almond milk.
*Turmeric is a really strong flavor. If you know prefer less intensity and/or spice, then use less turmeric. The almond milk will neutralize the kick of the turmeric, so if you want that more mild, milky taste- add more.
5. Blend until creamy.
*I went salt-free on this one, but if you want a little more flavor- add salt and pepper to your liking.
6. Cook pasta to whichever degree you prefer, and add cheese sauce to the pasta. Mix together until all pasta is coated. It's easier to do when the "cheese" is hot. To heat it up quickly, you can add hot water- or heat on stove.
7. Just one more thing- I like to have greens with every meal, so we actually served with broccoli and it was delish!
A collection of simple, plant-based recipes that are nutritious and delicious.