Creamy Cashew Alfredo (V, GF)

Ingredients:

  • 2 cups raw cashews
  • 1 tablespoon lemon juice
  • 2 tablespoons raw apple cider vinegar
  • 4 tablespoons liquid aminos or soy sauce
  • 1-1.5 cups filtered water
  • 2 cups of gluten-free & vegan pasta (I used brown rice pasta)

Directions:

  • soak cashews in water & in the fridge for 10-14 hours (for optimal digestion & nutrient absorption)
  • rinse cashews well before pulsing them in a food processor until there are no more large chunks
  • add in the lemon juice, ACV, liquid aminos, and water
  • give a stir and pulse until it becomes combined and creamy!
  • cook pasta as directed on the package
  • once pasta is al dente, rinse with cool water & return to it’s pot
  • add in the creamy cashew alfredo sauce to the pot of cooked pasta, mix together, and cook on a low/medium heat for 10-15 minutes

Royalty Bars (Raw, V, GF)

Ingredients:

  • 12-14 pitted medjool dates
  • 2 cups Royal Trail mix (from Whole Foods) OR 2 cups of equal parts almonds, cashews, walnuts, pistachios, golden raisins

Directions:

  • Pulse all ingredients in a food processor until a loose “dough” starts to form.
  • Mold into bars and keep refrigerated! Makes approximately 9 bars.

Chocolate Chile Truffles (Raw, V, GF)

 

Ingredients:

  • 1 cup raw cashews
  • 1 cup raw walnuts
  • 1 tbsp. cacao powder
  • ¼ tsp. sea salt
  • ½ tsp. Jay D’s Coffee Chile Rub
  • 12 medjool dates, pitted (soak in warm water 10 minutes if dried out)
  • 1 ¼ cups dairy free dark chocolate (chopped roughly)
  • 1 tsp. coconut oil
  • Topping: ¼ cup cacao nibs, walnuts, and or sea salt for topping

Directions:

  • Place cashews and walnuts into food processor and pulse until a meal consistency, set aside in a different dish.
  • Next, place dates into processor and pulse until small clumps/small balls start to form.
  • Add in cacao powder, chile rub, and ½ the nut meal. Pulse and continue to add in small amounts of meal until a loose/soft dough starts to form. (You may not need to use all of the nuts, can use left overs for toppings!)
  • Once dough is easy to form, scoop out 1 tablespoon and roll into balls. If they are not holding together well, hold and press the dough into palm and heat for a few seconds. Approximately 14 balls should form, place these on parchment paper and place in freezer to chill.
  • While these are chilling, melt chocolate in double boiler or microwave in 30 second increments. Once melted add in coconut oil to help the dipping process.
  • Take the chilled dough out of the freezer and dip each ball and place back onto parchment paper. Once all are dipped, top with excess nuts, cacao nibs, or sea salt.
  • Let sit out at room temperature before diving in! (Store at room temperature in airtight container. For long term storage, use freezer.)

BBQ Buddha Bowl (V, GF)

 

Ingredients: (serves 2)

  • 1 (14 oz.) pack of extra firm tofu
  • 1 cup BBQ sauce (I used Jay D’s BBQ sauce)
  • 2 cups brown rice (cooked)
  • ½ ripe avocado
  • 1 cup kale or spinach
  • ½ cup tahini
  • 2 tablespoons lemon juice
  • 1 cup sweet potato (cubed)
  • 2 tablespoons water
  • 1 teaspoon sea salt

Directions:

  • Press tofu for 15-20 minutes (to remove excess liquid)
  • Place tofu into a medium sized bowl and add in ¾ cup Jay D’s BBQ sauce. Leave some aside for drizzling over baked tofu once finished. Mix together gently. (Can marinate over night for even better results.)
  • Pre-heat oven to 425 degrees
  • Place tofu onto flat pan lined with parchment paper and do the same for the sweet potato cubes
  • Once oven is preheated, place tofu and sweet potato in oven. (Tofu should take ~ 25 minutes, sweet potato cubes should take ~ 20 minutes)
  • While to tofu and potato is baking, whisk together the tahini, lemon juice, water, and sea salt to create a dressing for the greens
  • After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices.
  • On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado – into each bowl for a completely satisfying meal!

 

Hemp & Almond Banana Bread (V, GF, Oil-Free)

IMG_1477

Ingredients:

Wet:

  • 3 ripe bananas (can save 1/2 for decoration)
  • 1/2 cup water
  • 2 flax eggs (1 flax egg = 1 tablespoon flax meal + 2 tablespoons water — mix & let sit for 5+ minutes)
  • 2 tablespoons almond butter

Dry:

  • 2 cups oats or oat flour
  • 3 tablespoons coconut sugar
  • 2 tablespoons hemp seeds
  • 2 tablespoons hemp flour
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder

Directions:

  • set oven to 350 degrees F
  • make flax eggs
  • pulse oats into a flour in processor (if not using pre-made oat flour)
  • mash bananas into a bowl with a fork, until creamy
  • add all wet ingredients & mix well (+) coconut sugar (so that it dissolves well into batter)
  • in a separate bowl, mix all dry ingredients (-) the coconut sugar which was already added to the wet ingredients
  • once wet and dry ingredients are combined well separately, mix both together in one bowl
  • line a bread pan with parchment paper & pour batter into the lined pan
  • decorate top with additional hemp seeds + banana coins
  • place in oven for 25-35 minutes
  • let cool for 15+ minutes before serving
  • **best enjoyed with a drizzle of almond butter on top & a cup of coffee on the side

Açaí Smoothie Bowl

 

Ingredients:

  • 3 frozen bananas
  • 1 fresh passion fruit
  • 1 pack of frozen acai
  • 1/2 cup frozen berries (I used black raspberries – but regular raspberries, blueberries,  strawberries, or black berries will do!)
  • 1/2 cup Malk pure unsweetened almond milk
  • 1 tablespoon of nut butter of choice (I used raw almond butter!)
  • 1 tablespoon unsweetened coconut flakes
  • 1 tablespoon cacao nibs

Directions:

  • place frozen bananas, açaí pack, and berries into a blender and pulse until fine pieces
  • add in 1/2 of the fresh passion fruit and the almond milk and blend until smooth
  • once fully blended, pour smoothie contents into a bowl
  • top with the other 1/2 of passion fruit, nut butter, coconut, and cacao nibs

Beet Hummus (V, GF, Oil-Free)

 

Ingredients:

  • 6-8 small beets, or 3-4 large beets
  • 1 can chickpeas
  • 4 tablespoons tahini
  • juice of 1 lemon
  • 1 tablespoon garlic powder or 2 cloves of fresh garlic
  • 1 teaspoon of cumin
  • salt to taste

Directions:

  • pre-heat oven to 400 degrees F
  • wash beets thoroughly & finely chop into small cubes
  • places beets into a large glass baking pan with 3/4 cup water
  • place beets in oven and let cook for 45-60 minutes, or until fork tender
  • meanwhile, drain and rinse chickpeas
  • place chickpeas, tahini, spices, and lemon juice into a food processor
  • once beets are soft, place these into food processor with the rest of the ingredients
  • pulse, blend, and stir, until a smooth texture

Pitaya Smoothie Bowl

 

Ingredients:

  • 2 ripe bananas
  • 1-2 cups frozen strawberries
  • 3.5 oz pack of frozen pitaya
  • 1/2 scoop raw, vegan, vanilla protein powder
  • 2 TBSP raw coconut flakes
  • 1 TBSP raw pumpkin seeds
  • 1/2 cup water

Directions:

  • blend fruit until finely ground
  • add in water and protein powder
  • blend until smooth
  • top with coconut & pumpkin seeds
  • recommened: enjoy with a piping cup of coffee to keep you warm while eating this bowl!

The Minimalist Green Smoothie

 

Ingredients:

Directions:

  • let frozen fruit sit out for 5-10 minutes to slightly thaw
  • place frozen fruit in blender and pulse until finely ground
  • add in liquids and barley grass juice powder
  • blend until smooth & enjoy!

Tofu Scramble (V, GF, Oil-free)

 

Directions:

  • press tofu to remove the majorty of moisture
  • place a large, non-stick pan on medium/high heat
  • place grape tomatoes in pan with a plash of water & cover for 10 minutes
  • crumble tofu with hands into little bite-size pieces in separate bowl
  • mush / pop the tomatoes with a fork
  • stir in garlic & onion
  • add tofu & curry powder / turmeric
  • stir in kale last
  • top with: sprinkle of sea salt, fresh lemon juice, green onions, avocado
  • serve under: baked sweet potatoes, brown rice, quinoa, toast, or any type of grain really
  • recommended: enjoy with a piping cup of coffee!

Pumpkin Banana Pancakes (V, GF, Oil-free)

 

Ingredients:

  • 2-3 ripe bananas
  • 1 cup organic pumpkin puree
  • 1-2 cups oat, millet, or brown rice flour
  • 1 1/2 cup water or non-dairy milk
  • baking powder
  • pumpkin pie spice, pumpkin spice, cinnamon
  • dash of sea salt

Directions:

  • place a large, non-stick pan on a stove top and warm it to low/medium heat
  • mash & mix together bananas, pumpkin, dash of sea salt, & water or non-dairy milk
  • in a separate bowl mix flour, baking powder, and spices
  • after wet and dry ingredients are mixed, combine into one large bowl and slowly mix all of the ingredients together
  • scoop out the batter onto the pan on low/medium heat, you can make a bunch of little pancakes or a few large ones
  • top with: maple syrup, molasses, coconut sugar, or coconut flakes!
  • highly recommended: enjoy with coffee good company!

 

Autumn Curry (V, GF, Oil-free)

 

Ingredients:

  • 1 head of cauliflower
  • 1 large eggplant, or 3-5 small eggplants
  • 2 cups heirloom tomatoes
  • 1 medium sweet onion
  • 2-4 cloves garlic
  • 1/2 cup organic coconut milk
  • 6 oz. organic tomato paste
  • 2 tablespoons curry powder
  • sea salt (to taste)
  • 3-4 cups water
  • highly recommended: add in beans of choice

 

Directions:

  • preheat oven to 400 degrees F
  • cut up eggplant (thin slices or tiny cubes), cauliflower, & onion
  • mince garlic
  • put eggplant in oven to bake for 10 minutes at 400 degrees F
  • sauté onion & garlic in large pot on a medium heat, until golden brown
  • add in tomato paste and 1 cup of water & stir
  • throw in the cauliflower & 1 more cup of water, let simmer for 5 minutes
  • take eggplant out of oven & add it to pot to simmer with cauliflower
  • add in the coconut milk, heirloom tomatoes, & the curry powder
  • stir everything together and let simmer for 15+ minutes, salt to taste
  • serve with: brown rice or quinoa
  • highly recommended: top with green onion & drizzle of tahini

Chili (V, GF, Oil-free)

 

Ingredients:

  • 5-8 cloves of fresh, minced garlic
  • 1 sweet onion (chopped)
  • 3 cups of your favorite bean (cooked)
  • 1 can of tomato sauce (15 oz)
  • 1 can of tomato paste (6 oz)
  • 2-3 tablespoons coconut sugar or date sugar
  • 1/2-1 cup water
  • 2-3 tablespoons chili powder
  • sea salt

Directions:

  • Bring one large pot to medium heat
  • Add onion & garlic – stir until they turn light brown
  • Bring heat down and slowly add in one at a time: tomato paste, sauce, beans, & water
  • Add in sugar, chili powder, & salt to taste
  • Cook on low heat for 20-30 minutes & stir occasionally
  • Top with: green onions & nutritional yeast
  • highly recommended: eat along side a pile greens (spinach, kale, arugula, etc.), sweet potato, rice, or quinoa