Strawberries With Raw Chocolate Mousse



Ingredients:
1 cup sliced strawberries
1Tbsp agave nectar

1/2 avocado
1/4 cup agave nectar or to taste
2-3 Tbsp raw cocoa powder or to taste

1large strawberry sliced for garnish



Directions:
Blend the cup of strawberries with 1 Tbsp of agave and pour into dessert glass. Rinse blender and add avocado, 1/4 cup agave, cocoa powder and blend until smooth and creamy. Pour mousse on top of the strawberry mixture. Garnish with strawberry slices. For best results, Refrigerator for 20 minutes or more.



ENJOY!




Chick Salad

Ingredients:
2 cans chickpeas/garbanzo rinsed or 3 cups soaked and cooked
1/2 tsp rubbed sage
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp cumin powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

1/2 cup vegan mayo
1 small fennel bulb thinly sliced or 2 stalks celery
Pinch of sugar or 1 Tbsp agave nectar for sugar free
Juice of 1 lemon
1 cup of halved grapes, seedless

Directions:
Process chickpeas and spices in a food processor until desired texture (chunky/creamy) then transfer chickpeas to a mixing bowl. Add remaining ingredients and stir until well incorporated. Enjoy on romaine lettuce leaves, stuffed in tomatoes, or gf pita chips. 



Speckled Piña Smoothie

Ingredients:
1 cup pineapple slices
2 bananas
1 Tbsp coconut sugar
1 Tbsp chia seeds
1/2 non dairy milk
Water & ice opt
Directions:
Blend all ingredients until smooth and ENJOY!!!


Restaurant Style Palak Paneer

Ingredients:
1 cup water
9 oz spinach
1/2 inch ginger chopped
1-2 serrano peppers chopped (opt de-seeded)
3 Tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp tumeric powder
1 small onion minced
2 garlic cloves minced
2 medium Tomatoes puree
1/2 tsp cumin powder
1 Tbsp coriander powder
1 heaping pinch of methi leaves
1/4-1/2 cup cilantro leaves chopped
1/2 tsp garam masala
1/4 cup cream (plain non dairy almond or soy)

1/2 cup cubed and pan fried tofu

1/8 cup cilantro chopped to garnish

Directions:
Heat water to a boil then add spinach, ginger, and peppers. Turn off water and stir. When all spinach leaves has wilted, blend contents of the pot until a smooth paste and set aside. 
Heat oil on medium high. Add cumin seeds and turmeric and cook for 30 seconds. Add onions then garlic. Stir occasionally and cook for 3 to 5 minutes until onions begin to brown. Add tomato purée, stir, and cook until oil begins to separate and the purée begins to thicken to a paste. Then add cumin and coriander powders . Crush methi leaves in the palms of your hands until a powder and add it and cilantro to the tomato mixture and stir well. Add garam masala and cream and stir well. Finally stir in tofu and lower heat and allow to simmer for 15 or more minutes to enhance the flavor. Garnish with cilantro and Serve with rice or naan. Enjoy!!!



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