Recipes

Date Brownies

Delicious Date Sweetened Brownies

Ingredients

  • 1 C almond flour
  • 1 C Medjool dates; pitted
  • 2 large organic eggs
  • 1/4 C honey (or sweetener of choice)
  • 1/4 C extra-virgin coconut oil, melted
  • 1 tsp vanilla
  • 1/2 C dark cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Preparation Steps

  1. Preheat oven to 350 degrees and grease 8 X 8 baking pan.
  2. Place all ingredients, except eggs, into food processor and pulse one minute.
  3. Add eggs, one at a time, pulsing 30 seconds after each addition.
  4. Pour batter into prepared baking dish.
  5. Bake approximately 25 minutes, until toothpick inserted in center comes out clean.
  6. Remove from oven, cool, and cut.

Stores in refrigerator up to 5 days.

Freezer-friendly.

(Recipe found at bitesforfoodies.com.)

Mint Chip Coconut Milk Ice Cream


Looking for a dairy-free ice cream alternative that still has that creamy texture and rich goodness of dairy ice cream? This coconut milk ice cream is a great replacement! Refreshing peppermint and crunchy chocolate chips add to it’s creamy goodness! And, you know exactly what is in each and every mouthful because you prepared it yourself.

There are only 4 ingredients in this simple recipe and you can dive into it’s creamy goodness in less than 30 minutes!

Ingredients

  • 24 oz. canned coconut milk (I use Native Forest Organic Coconut Milk. It is Non-GMO, Gluten and BPA free.)**NOTE: Refrigerate the coconut milk at least 24 hours before using.
  • 1/3 C your favorite sweetener ( You can use anything from organic sugar to coconut sugar, date syrup, etc.. NOTE: some sugars may slightly darken the color. You can add a small handful of spinach to incorporate a light green color.)
  • 1 tsp. peppermint extract
  • 3 oz. dark chocolate, chopped into small pieces (I make my own chocolate chunks with coconut oil and cacao or carob powder. Watch for the recipe!)

Preparation Steps

  1. Blend all ingredients in a high-powered blender. Blend until smooth.
  2. Pour into your ice cream maker and prepare according to manufacturers instructions.

Enjoy!

See more delicious ice cream recipes here:

Coconut Ginger Ice Cream

Strawberry Ice Cream

Dairy-Free Ice Cream

(Recipe found at allrecipes.com.)

Power Bran Muffins

Energize your morning with these Power Bran Muffins~

Makes: 12 Muffins

Enjoy these delicious muffins with your favorite smoothie!  See some of our favorite smoothie recipes here:

Spicy Fiesta Smoothie

Sunshine Smoothie

Ingredients

  • 2 C Wheat Bran
  • 1 C bleached all-purpose flour
  • 1 C unsweetened almond milk (or milk of your choice)
  • 2 tsp apple cider vinegar
  • 1 T ground flax seed
  • 1/4 C coconut oil, melted
  • 1/3C + 1 T applesauce
  • 1/2 C brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Topping Ingredients

  • 2T old fashioned oats, chopped (I use steel-cut oats.)
  • 1 T brown sugar
  • 1/2 tsp cinnamon

Preparation Steps

  1. Preheat oven to 350 degrees.
  2. Combine flax seed with 3T water and set aside (This is your flax egg.).
  3. Add apple cider vinegar to almond milk and set aside.
  4. Allow flax seed mix and vinegar/almond milk mix to sit.
  5. Stir together flour, wheat bran, baking powder, baking soda, and salt in a large bowl.
  6. In another bowl, combine sugar, vanilla, coconut oil, and applesauce.
  7. Once flax has thickened and almond milk has curdled, add to sugar mixture and whisk thoroughly to combine.
  8. Add wet ingredients to dry ingredients and thoroughly combine.
  9. Scoop into muffin tins and sprinkle with topping.  (I spray the muffin tins with baking oil before filling.)
  10. Bake 20-25 minutes.

These muffins can be stored in the refrigerator up to 5 days.

(Recipe found at themostlyvegan.com.)

 

Summertime Fresh BLACK Rice Salad

Black rice is a great option to use with summertime freshness.  Black rice has the same nutrients and more fiber than brown rice, plus contains anthocyanin.  These pigment properties in black rice (as well as blueberries) provide anti-inflammatory benefits, protect against carcinogens, and may help prevent heart disease.  

FRESH VEGETABLES & BLACK RICE SALAD

INGREDIENTS:

1 cup black rice (I used Lotus Foods brand)

Fresh Summer Vegetable Black Rice Salad

1/2 cup toasted walnuts

1/4 cup chopped red onion

1/4 cup red, or orange, or green pepper

1/2 cup rinsed chickpeas (canned)

1/2 cup sliced grape tomatoes

1/2 to 1 cup crisp cooked green beans

Fresh snipped rosemary for garnish or more for flavor

For the vinaigrette:

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons white wine (or white wine vinegar)
  • 1 tablespoon raw honey
  • 1/4 cup extra virgin olive oil or avocado oil

PREPARATION:

›Cook rice in a medium saucepan as directed on package (it takes about 35-40 minutes). When finished, drain rice well and spread out on a plate to cool.

While the rice is cooking: 

›Toast the walnuts for about 8 to 10 minutes (I used my little toaster oven), turning over once, until fragrant.  You could skip this step but it really adds so much flavor to the walnuts!!

›Steam the green beans for about 3 to 4 minutes, until desired tenderness.  They are best when cooked crisp tender. 

›Make the dressing:  whisk the lemon juice, white wine [vinegar], and raw honey in a small bowl.  Add the oil gradually while gently whisking. Season with salt.  Optional: top with snipped rosemary herb.

›Toss all non-dressing ingredients gently together in a large bowl (rice, walnuts, onion, pepper, chickpeas, tomatoes and green beans).  Add the vinaigrette, then season with salt and pepper.  Enjoy!

Be creative with this recipe.  Add or delete any fresh vegetable. For example, if you don’t like chickpeas, use pea pods instead.  

 

For more ideas on how to incorporate new healthier food ideas, go to my website, www.REWellnessHealth.com  for more delicious recipe ideas that include soups, salads, smoothies and/or sides.

Coffee Freeze

Looking for a summertime treat that doesn’t fill half your daily caloric intake with one beverage?  Need a cool refreshing beverage that doesn’t send your blood sugar into orbit?

I had to change my habit of periodic visits to the local coffee café for that favorite frozen coffee drink after I investigated just how many calories and tablespoons of sugar lurked in that soothing treat.

Over 800 Calories and 13 Tablespoons of sugar.  Yes, that was shocking!  That was a wake-up-call. That was the inspiration I needed to replace an unhealthy habit with a healthy habit.

This coffee freeze is sweetened with delicious dates and you can add some extra nutritious goodness with coconut water, if you choose. Enjoy!

Ingredients

  • 1 C coffee
  • 1 3/4 C water, or coconut water
  • 5-6 pitted dates
  • 3 C ice
  • 1 tsp vanilla

Process all the ingredients in a high-powered blender. Drink immediately.

This recipe serves 1-2.

 

Date Sweetened Cherry Pie

Summer picnic Cherry Pie~

Summertime picnics are not complete without our favorite pies!  This pie has more going for it than meets the eye.

Date sugar is the only added sweetener in this delicious pie and coconut oil replaces butter in the flaky crust. Date sugar is lower on the glycemic index and that is a better choice for sweetener.

Little changes in your diet accumulate in your favor!

This pie is proof you can substitute healthy and tasty alternatives without feeling deprived on your health journey!

Crust Ingredients

  • 2 C  spelt flour (or flour of your choice)
  • 3/4 tsp salt
  • 1T date sugar
  • 2/3 C coconut oil, at room temperature
  • 2 T solid coconut cream, from the top of a can of coconut milk
  • 1/4 C ice water

Filling Ingredients

  • 2 lbs. pitted cherries
  • 1/2 C date sugar
  • 1/3 C cornstarch or arrowroot starch
  • 1 tsp lemon juice

Preparation Steps

  1. Pulse flour, salt, and date sugar in food processor five times.
  2. Add the coconut oil and coconut cream. Pulse until pea-sized lumps form.
  3. Add water and continue pulsing until a ball of dough forms.
  4. Divide dough into two pieces and roll out each piece to approximately 12″ between two pieces of parchment paper.
  5. Line a pie pan with one piece of dough.
  6. Mix the filling ingredients and pour into dough-lined pie dish.
  7. Cut second piece of dough into thin strips and lattice on top.
  8. Bake in 425 degree preheated oven for approximately 20-25 minutes. Watch for the edges to brown and cover edges if needed.

*Adjustable Silicone Pie Crust Shields are a useful kitchen tool for pie crust baking.

{{Note: Little specks of date sugar will show in your crust.}}

I dare you to try to eat only one piece of this pie~

See our recipe for Delicious Apple Pie  too!

(Original crust recipe from The Baker Creek Vegan Cookbook.)

Red Beans and Rice


 This slow cooker recipe is filled with nutritious red beans, aromatic spices and your choice of andouille chicken sausage or vegan sausage.

Tall glasses of iced tea and steamy sides of cornbread round out this savory meal! See our recipe for Vegan Cornbread.

Serves 6-8

Ingredients

  • 1 lb. dried red beans
  • 1/2 lb. andouille sausage (I recommend Smart Chicken Organic Uncured Chicken Sausage or Field Roast Grain Vegan Sausage.)
  • 3 celery ribs, chopped
  • 1 smoked ham shank (*omit for vegan)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 T chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp brown sugar
  • salt (to taste)
  • 4 C chicken or vegetable stock
  • 8 C cooked rice ( I use Uncle Ben’s converted rice. **)
  • 4 scallions, chopped

Preparation Steps

  1. Add all ingredients except rice and scallions to slow cooker. Add 2 cups of water.
  2. Cook on high for 6-8 hours, or until beans are tender.
  3. Serve over cooked rice, sprinkled with chopped scallions.

NOTE: Converted rice is the unhulled grain that has been steam-pressured before milling.  The rice grains retain more nutrients and the cooked rice is fluffy and separated.  Converted rice also measures lower on the glycemic scale.

 

Vegan Cornbread

This cornbread is quick and easy!  Add corn and chipotle peppers for extra flavor.

NOTE: I recommend White Lily Self-Rising Cornmeal for superior cornbread.

Ingredients

  • 2 C self-rising cornmeal
  • 1 1/2 C non-dairy milk
  • 1/4 C olive or vegetable oil
  • 2 T ground flax seed
  • 6T water
  • 1/2 cup corn, fresh or frozen (optional)
  • 1-2 chipotle peppers in adobo sauce (optional), minced (Remove and discard the seeds before mincing.)

Preparation Steps

  1. Preheat oven to 425 degrees.
  2. Spray 10 ” cast iron skillet** with vegetable spray and place in oven to heat while preparing mix.
  3. Heat water in small saucepan over high heat until boiling.
  4. Whisk in ground flax seeds and turn heat to low. Continue whisking until mixture thickens (approximately 2-3 minutes.)
  5. Remove flax mix from heat and mix with remaining ingredients  in a medium-size mixing bowl. (Note: the flax mix will be extremely gooey. Thoroughly incorporate.)
  6. Remove preheated skillet from oven (HANDLE IS HOT!).
  7. Pour cornbread mix into skillet and bake in oven until toothpick inserted in center comes out clean and edges are nicely browned.

** You can use an 8 X 8 baking pan.

See our recipe for Red Beans and Rice   as a perfect complement to this cornbread.

Quinoa Tabbouleh

Try this tangy refreshing Quinoa Tabbouleh this summer~

This Quinoa Tabbouleh is an all-time family favorite at our house!

Whip us this delicious summer salad in less than 30 minutes and store any leftovers in the fridge.  That is, if you have any leftovers!

The fresh vegetables give this salad a nice crunch and the mint and parsley add just the right depth of flavor combined with the tangy garlic lemon dressing.  Quinoa is packed with protein.  In fact, it contains all nine essential amino acids making it a complete protein.  It also contains twice as much fiber as other grains.

Mix up a double batch and lunch for the next few days is ready and waiting in the fridge!  (Note: as this salad marinates in the fridge it gets even better!)

  • 1C quinoa, rinsed
  • 1/2 tsp salt, plus more as needed
  • 2 T lemon juice
  • 1 garlic clove, minced
  • 1/2 C extra-virgin olive oil
  • black pepper, to taste
  • 2-3 large cucumbers, chopped into bite-size pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 C chopped flat-leaf parsley
  • 1/2 C chopped mint
  • 2 scallions, thinly sliced

Preparation Steps

  1. Bring quinoa, 1/2 tsp. salt, and 1 1/4 C water to a boil in medium saucepan over high heat.
  2. Reduce heat to medium-low, cover and simmer until tender, approximately 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes, then fluff.
  4. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  5. Add cucumber, tomato, herbs, and scallions to quinoa. Drizzle with dressing and toss to coat thoroughly.

(Recipe  from bonappetit.com.)

 

 

 

 

 

Lime Mint Slush

A refreshingly cool Lime Mint Slush for a hot summer day.

Do you sometimes find yourself tripping on your journey toward health?  This summer has been challenging, my car was making too many trips to the local coffee shop drive-thru for those delicious frozen coffees!  Blood sugar instability began to rule the day.

When the going gets tough and it’s an absolute challenge just to make tiny healthy choices I go back to this basic mantra ~Replace not Deprive~

This deliciously refreshing frozen lime slush is a REPLACEMENT for those addicting sugar-laden frozen coffees.  Dates are the only sweetener.

Remember – It’s the little steps, one by one, that move you forward on your journey!

  • 1 C water or Coconut Water (I use Taste Nirvana coconut water.)
  • 1/8-1/4 C lime juice (adjust to taste preference)
  • 3 1/2 C ice
  • 1 C fresh mint leaves
  • 5 pitted dates (adjust to your taste preference)

Add all ingredients to a high-powered blender and mix.

~Enjoy!

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