My lovely bestie, Juliet, said, “These taste like yoga.” What a saying!
20 raw pecan halves
1 tbsp cinnamon
2/3 cup of amaranth dry
4 tbsp. Flax seed + 5 tbsp. Water (flax egg)
8 pitted Medjool dates
Cook the amaranth accordingly to the box instructions. In a food processor, blend the dates and mix into the amaranth. Add the pecans to the processor for 3 pulses, until they are chopped, not ground. Add the pecans, flax egg and cinnamon to the amaranth. Mix well and flatten onto a pan. Refrigerate overnight and cut into 8 bars (or balls, if preferred).
They are extremely chewy! Be sure to store them with wax paper so they don’t stick together. Feel free to add oat flour if you you want a more dense bar.
Per bar: 175 Calories, 6.1 g Fiber, 4 g Protein
I made these with a tomato sauce and everyone thought they tasted just like meat! They are made with all natural ingredients! I actually didn’t create this recipe; all credit goes to here: http://ohsheglows.com/2013/11/13/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/
On these unexpected snow days, all I want is some warm soup! I usually forget to buy vegetable broth, so here is an easy way to make our own:
1 Tbsp. Garlic powder (or 2 Tbsp. of fresh garlic)
1 Tbsp. Tumeric
1 Tbsp. Kolonji Seeds
1 Tbsp. Thyme
1 Tbsp. Oregano
1/2 cup of celery leaves
1 onion (diced)
2-3 cups of water
This soup in the picture is a vegetable bean soup with carrots, celery, green beans, chick peas, black beans & mashed up kidney beans for a thicker sauce.
This one is so quick and easy. You can customize the ingredients too! Add peanut butter, chocolate chips, raisins, etc.
1 cup coconut flakes
8 Medjool dates, pitted
1/2 cup oats
1 very ripe banana
1 Tbsp. agave nectar
Combine all ingredients in a food process. Process enough to chop up all of the dates. Split mixture into 6 balls on a baking sheet. Bake at 300 degrees for 15 minutes. Yum!
A quick 20-minute meal!
In a saucepan, add sesame oil, water, and finely chopped raw ginger. Add carrots, broccoli, pepper and kale and cook until the carrots are tender.
On the side is raw tomatoes with agave nectar and pepper.
[ ] 2 cups of Quick Oats
[ ] 1 cup of Hemp Hearts
[ ] 2 very ripe bananas
[ ] 1/2 cup of sunflower seed
[ ] 1/4 cup flax seed egg
[ ] 1 tbsp chia
[ ] 1/2 cup of dried apples
[ ] 1/2 cup of dried mango
[ ] Mix all together and spread the dough flat on a baking sheet. Bake for 20-25 minutes at 350 degrees
When you’re feeling creative:
3 Large Tomoatoes
Kale (cut into 1″ pieces)
Raisins (cut in half)
Pepper for taste
Start cooking the quinoa based on the package you have bought. Most quinoa takes about 10-15 minutes to cook. While the quinoa is cooking, Cut each tomato in half and scoop out the insides with a delicate spoon (you don’t want to pierce the skin). Sprinkle pepper into each tomato half and set aside. Place the insides in a bowl and mix in the kale & raisins. When the quinoa has been cooked and fluffed, add it to the mixture and toss until the quinoa has touched every topping. Using a large, neatly place a scoop of the mixture in each tomato. Sprinkle lemon juice (and any other spices/juices you love) and serve!
My 11 year old sister loved these because you can eat them with your hands!