Recipes

LAY HO MA!! There's so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let's begin.

Ingredients:
1 medium butternut squash
1/2 cup broccolini
1/2 cup cremini mushrooms
1 medium carrot
1 onion
3 large pieces garlic
3 tbsp coconut oil
1 tbsp pink salt
pepper
few sprigs of thyme
2 tbsp cane sugar
3 cups vegetable stock
2 cups water
1 400ml can coconut milk (about 1 1/2 cups)
1/4 cup dried shredded coconut

Delicious pumpkin energy bites made with creamy almond butter, crunchy pecans, and lovely pumpkin pie spices. These easy pumpkin energy bites taste just like a slice of pumpkin pie and are the perfect snack to keep in the freezer! Add a chocolate drizzle for the ultimate treat.

Ingredients

• ½ cup pumpkin puree
• 1/2 cup  almond butter or pecan butter
• 1/3 cup pure maple syrup (or sub honey)
• 1/2 cup toasted pecans (or sub walnuts)
• 2 teaspoons pumpkin pie spice
• 2 tablespoons flaxseed meal
• 1 tablespoon chia seeds
• ¼ teaspoon sea salt
• 2 cups old-fashioned rolled oats, gluten free if desired

For the topping:

• ¼ cup white or dark chocolate chips, dairy free if desired
• 1 teaspoon coconut oil
• Cinnamon

A mouthwatering raw vegan recipe made from the heart that will make your taste buds explode when you try this treat. Remember, this is a TREAT, not something to eat every day! No wheat or gluten or dairy or refined sugar- just plant-based raw goodness warmed in a dehydrator so it's soft and warm. All you're going to be able to say once you put it in your mouth is MMMMMMMMMMmmmmmmm!

Ingredients

CRUST

Ground up walnuts or almonds
1 Tablespoon nut butter
1/2 teaspoon of maple syrup
Mix and set aside

FILLING

2 apples, peeled
1 cup fresh squeezed orange juice
1 Tablespoon maple syrup or MarkusSweet
optional - 1 teaspoon coconut oil
cinnamon

Slice apples on mandolin 3/16 to 1/4 inch thick until you get to the seeds in the center. Turn apple over and slice before getting to seeds. Flip on remaining sides and slice. Place in bowl and cover with orange juice, sweetener and coconut oil. Sprinkle cinnamon on top. Place in dehydrator at 120F 45F for a few hours to soften it up and warm it. Every half hour, baste the apple slices with the orange juice so they don't dry out. You want them moist and pliable.

Pumpkin Pie made healthier! Low-Carb, Paleo and Vegan! It everything you want: a buttery crust, a SILKY smooth rich custard -- perfectly spiced with cinnamon, nutmeg, allspice and cloves. And a dollop of fresh whipped cream on top! It really is hard to believe there's no gluten, no dairy, and NO SUGAR.

Ingredients

Grain-Free Crust

• 1 1/2 cups almond flour
• 2 Tbs avocado oil
• 2 Tbs ground flaxseed + 1/4 cup water
• 2 Tbs monkfruit granules - or coconut sugar for non low-carb
• 1/8 tsp pink salt

Pumpkin Custard

• 15 oz can of pumpkin puree
• 2/3 cup coconut cream - from a can of coconut milk refrigerated overnight
• 3/4 cup granulated monkfruit - or coconut sugar for non low-carb
• 1/4 cup natural almond butter
• 2 Tbs ground flaxseed + 1/4 cup water - I used leftover coconut water from the can
• 2 tsp pumpkin pie spice - to taste
• Scant 1/2 tsp pink salt

A hearty vegan and gluten-free Moroccan-inspired stew!

Ingredients:

• 1 tbsp avocado oil (or vegetable oil)
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 medium sweet potatoes, cut into cubes
• 15 oz can chickpeas , drained
• 2 cups tomato sauce or crushed tomatoes
• 1 cup vegetable broth
• 1 1/2 tsp cumin
• 2 tsp curry powder
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/8 tsp cayenne pepper
• salt & pepper to taste
• 1 tbsp brown sugar (can sub maple syrup)
• 2 cups kale, chopped

You are going to love this Easy Oil-free Pumpernickel bread recipe! It is simple, easy methods and is soft, moist with the perfect touch of sweetness!

Ingredients:

• 1 cup (120g) dark rye flour
• 2 cups (240g) regular all-purpose flour
• 2 tablespoons (14g) black cocoa powder
• 2 tablespoons (13g) golden ground flax
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons fine sea salt
• 3/4 cup + 2 tablespoons (210g) lukewarm water
• 3 tablespoons (60g) regular molasses, not blackstrap (SEE NOTES below)

NOTE

• The molasses gives a subtle sweetness to the bread, nothing overpowering. If you want your bread more sweet, then sub one of the tablespoons of molasses with syrup, but only 1, as the molasses helps to make the bread moist too.

Gooey and delicious monster cookie bars filled with the best add-ins like shredded coconut, chocolate chunks, and chocolate candies! These dairy free and gluten free monster cookie bars are made with creamy tahini instead of peanut butter and make an incredible dessert for kiddos and adults.

Ingredients:

Wet ingredients:

• 2 eggs
• 1 cup coconut sugar
• 3/4 cup tahini (or sub almond butter)
• 1/4 cup melted and cooled coconut oil
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup packed fine almond flour
• ½ cup rolled oats (if you want them thicker/more oat-y you can do ¾ cup but I prefer ½ cup)
• 1/2 cup finely shredded unsweetened coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Delicious and easy almond butter peach blueberry oatmeal cups bursting with fresh, summer fruit flavor and hints of creamy almond butter. These healthy peach oatmeal cups pack plenty of fiber and protein for a wonderful breakfast or afternoon snack. Dairy free, easily gluten free, naturally sweetened and freezer-friendly, too!

Ingredients:

• ½ cup creamy almond butter
• 2 tablespoons melted and cooled coconut oil
• 2 eggs, at room temperature
• ¼ cup pure maple syrup
• 3/4 cup unsweetened almond milk (or any dairy free milk of choice)
• 1 teaspoon vanilla
• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Chia pudding that tastes like apple pie? Yes please!

Ingredients:

Chia Pudding:

• 5 tbsp chia seeds
• 1/2 cup coconut milk
• 1/2 cup almond milk
• 1/3 cup unsweetened apple sauce
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Satueed apples:

• 1 tbsp coconut oil
• 2 apples, peeled and cut into cubes
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

This 3-ingredient chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s. It's also vegan, gluten-free, paleo and keto. 

Ingredients:

• 4 Tablespoons chia seeds
• 1 cup almond milk
• ½ Tablespoon maple syrup, honey or sweetener of choice*
• ¼ teaspoon vanilla extract, optional
• Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

Instructions:

In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.