- 3 medium ripe avocados
- 1 small red pepper, finely diced (or tomato)
- 1/2 sweet onion, finely chopped
- Seasoned Salt Borsari Citrus Blend to taste (you can find it on Amazon or Whole Foods)
1. Cut the avocados length-wise around the pit using a chefs knife. Remove the pit and scoop out the flesh; mash with a fork.
2. Mash in the remaining ingredients.
3. Enjoy! Refrigerate leftovers immediately with plastic wrap so the guacamole doesn’t brown with exposure to air.
Cookies with simple ingredients like this are simply delicious!
1/2 cup organic Almond Butter
1/2 cup organic brown sugar
1 1/4 cups rolled oats
1/2 teaspoon baking soda
- Preheat oven to 350 F.
- Beat in a small bowl the almond butter and brown sugar until fluffy. Beat in egg.
- Add oats and baking soda to mixture, mix well.
- Line two baking sheets with parchment paper, or use a baking stone.
- Roll dough into two-inch balls, and press to flatten on the cookie sheet.
- Bake for 15 – 18 minutes or until cookies brown to your crispness liking.
- Cool cookies on a rack and store leftovers in an airtight container.
- 1 T Five Spice Powder
- 4-5 C filtered water
- 1 C hemp seeds
- 20 pitted dates
- Combine hemp seeds, filtered water, and dates in high-powered blender.
- Pour hemp milk into saucepan and add Five Spice Powder.
- Warm on medium-high heat, stirring occasionally.
(OPTION: Use any type of milk you prefer. Just add 1 T of the Five Spice Powder to 4-5 cups of your choice of milk and warm on the stovetop.)
(Recipe from veganyumminess.com.)
This macaroni and cheese satisfies those hungry tummies AND you can feel good about incorporating those healthy veggies too!
- 10 ounces macaroni noodles
- 1 C peeled and diced yellow potatoes
- 1/4 C peeled and diced carrots
- 1/3 C chopped onion
- 3/4 C water from the boiled vegetables
- 1/2 C raw cashews
- 1/4 C coconut milk
- 2 T nutritional yeast flakes
- 1 T lemon juice
- 1 tsp salt (or more, to taste)
- 1/4 tsp garlic powder
- 1 pinch cayenne pepper
- 1 pinch paprika
- Cook macaroni according to package directions. Drain, and set aside.
- Bring 2 cups of water to boil in a small saucepan and add the chopped potatoes, carrots, and onions. Cook for approximately 10 minutes, until soft.
- Remove the vegetables from the saucepan with a slotted spoon and place them directly into the food processor.
- Add 3/4 C of the cooking water and the rest of the ingredients and blend until smooth.
- Pour the sauce over the cooked macaroni and serve.
(Recipe from kimshealthyeats.com)
Wow your holiday guests this year with these unique and delicious potatoes! These stackers are EASY to prepare and require just a few ingredients.
I double the recipe because it’s impossible to eat just one or two of these!
- 2 T butter (I use Earth Balance.)
- 2 T coconut oil, melted
- 2 T parmesan cheese, plus extra for garnish (I use parma! vegan parmesan.)
- 1 tsp fresh Rosemary, chopped, plus extra for garnish
- 5-6 large sweet potatoes
- salt and pepper, to taste
NOTE: We use a Mandolin Slicer, purchased at Amazon, to quickly and efficiently slice our sweet potatoes. This affordable kitchen tool saves time and gives you close to perfect uniformly thin slices.
- Preheat oven to 350 degrees and spray 12 muffin cups with nonstick spray.
- In a large bowl, whisk together butter, coconut oil, parmesan, chopped Rosemary, salt, and pepper.
- Slice your sweet potatoes in thin slices and toss in the bowl until evenly coated.
- Layer the potato slices in the muffin pan and fill each cup to the top.
- Bake at approximately 45-50 minutes, until the edges and tops are golden brown and the centers are tender.
- Let cool 5 minutes and carefully remove with a large spoon.
- Top with extra parmesan cheese and Rosemary and serve.
- 2 C black-eyed peas (canned or frozen)
- 1 C water
- 2T olive oil
- 1 large onion, finely chopped
- 1-14.5 oz. can diced tomatoes ( I use fire-roasted diced tomatoes by Muir Glen.)
- 3 celery stalk, finely chopped
- 5-8 cloves of garlic, crushed
- 2 stems fresh thyme
- 3 tsp ground cumin
- 3 tsp cinnamon
- 2 bay leaves
- salt and pepper, to taste
- pinch of red pepper flakes (optional)
- Saute onion and garlic in olive oil for approximately 2 minutes.
- Add the celery and spices and saute 2 more minutes until spices become fragrant.
- Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low for 15-20 minutes. Stir occasionally and add water, as needed. (Remove thyme stems and bay leaves before serving.)
These beautiful greens are easy to prepare with only 8 simple ingredients.
Spicy red pepper flakes bring out the glamour in these greens!
Collard greens are packed with healthy antioxidants and are a smart choice when incorporating a variety of leafy greens into your diet.
An added benefit ~ they smell delicious while cooking!
- 1 T olive oil
- 1/2 large onion, chopped
- 1 tsp. red pepper flakes
- 1 clove garlic, finely chopped
- 1 lb. collard greens, rinsed and chopped (discard stem)
- 3 c vegetable (or chicken) stock
- salt and pepper, to taste
- Saute onion and garlic in olive oil, until softened.
- Add remaining ingredients and bring to a boil.
- Lower heat to simmer and cook until greens are just tender (approximately 40 minutes).
(This recipe is from therawtarian.com.)
This pumpkin pie is bursting with nutritious ingredients! The crust is made from a combination of nuts, dates, and coconut. The filling gets it creaminess from cashews. An assortment of earthy spices, including ground cloves, cinnamon, and allspice can be tasted in every bite. Organic pumpkin and carrots round out the nutritious line-up.
Prepare this pie with a high-powered blender and a food processor, then freeze. By freezing the pie, your precious oven space is free for even more delicious holiday dishes!
- 1.5 C nuts (I use a combination of macadamia, walnut, and pecans. I also soak the nuts overnight to aid in digestion.)
- 1/2 C pitted dates
- 1/4 C coconut ( I use Exotic Superfoods Raw Coconut Meat. The original recipe calls for shredded coconut.)
- 2 C cashews (I soak the nuts for two hours to aid in digestion.)
- 1 C raw pumpkin
- 1 C carrots
- 1/2 C coconut oil
- 1/2 C sweetener ( I use honey or Madhava Organic Raw Agave.)
- 1/2 C water
- 1 T vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- Puree crust ingredients in food processor and press into pie plate or springform pan.
- Blend all filling ingredients in a high-powered blender.
- Pour into prepared crust and cover.
- Freeze at least 4 hours.
(Recipe adapted from More-with-Less cookbook by Doris Janzen Longacre.)
This curry is an all-time family favorite at our house! It is a quick meal option on a busy day. Just pop your rice in a rice cooker and cook your curry.
Sweet warm Jasmine rice is a perfect complement to this savory curry.
- 1 C chopped onion
- 1 clove garlic, minced
- 2 T olive oil
- 1-2T curry powder
- 1 tsp salt
- dash pepper
- 1/8 tsp each of cinnamon, ginger, and turmeric
- 2 carrots, sliced
- 1 14.5 oz. can fire-roasted chopped tomatoes
- 2 potatoes, diced and unpeeled
- 1 C frozen peas or green beans
- Saute the onion and garlic in olive oil until softened.
- Add the spices and cook approximately 1 minute until fragrant.
- Add the sliced carrots and cook 3-5 minutes.
- Add the remaining ingredients and cook covered on low until potatoes are softened. ( Add water, if needed.)
- Serve over a bed of rice.
These energy bites are packed with wholesome nutrients!
They are easy to whip up and a great grab-n-go alternative when you need a boost.
They also perfectly complement a cup of your favorite tea.
Preserve a few moments to nourish your body and calm your spirit with these tasty treats and your favorite warm beverage.
- 1.5 C pecans (or your favorite nut)
- 1 C pitted medjool dates (approximately 10)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cardamom
- pinch of sea salt
- Process nuts for 60-90 seconds in food processor.
- Add remaining ingredients.
- Roll into bite-size balls or place in candy molds.
- Refrigerate or freeze for at least 2 hours.
NOTE: I prefer to freeze. Be aware, the bites will soften as soon as they are back to room temperature.
Store in refrigerator or freezer.
(Recipe adapted from Ginger Macadamia Nut Energy Bars in Nourishing Meals cookbook.)