Ingredients:
2 bananas
1 cup frozen whole fruit
1/2 cup spinach
1 Tbsp bee pollen
Opt :1 Tbsp Turbinado (raw cane sugar)
1 1/2-2 water
Directions:
Blend until smooth or desired consistency.
Makes approximately 20-24 oz
Ingredients:
2 bananas
1 cup frozen whole fruit
1/2 cup spinach
1 Tbsp bee pollen
Opt :1 Tbsp Turbinado (raw cane sugar)
1 1/2-2 water
Directions:
Blend until smooth or desired consistency.
Makes approximately 20-24 oz
Ingredients:
1 cup soaked kidney beans
2 cups water
1 cup TVP
1-2 garlic cloves minced
1/2 onion finely chopped
1 bay leaf
1/4 tsp cinnamon
1/2 tsp dried basil
1/4 tsp oregano
1 tsp Braggs Liquid Aminos
1/4 tsp cayenne pepper/ 1 de-seeded minced serrano pepper
Salt & Pepper to taste
Directions:
Combine all ingredients in crockpot on low heat and cook 6-8 hrs (overnight or during work hrs so that chili is ready coming home from work)
Ingredients:
3 cups watermelon chilled
1 cup whole strawberries
1 mint leaf
Juice of 1/2 lemon
1-2 Tbsp honey/agave
1 1/2 cups of ice
Opt: mint to garnish
Directions:
Blend all ingredients until desired consistency.
Ingredients:
1 Fuji apple cored and sliced
1 tsp cinnamon
1-2 julienne dates
1/4 inch ginger minced
1/8 cup pecans
Opt: Maple agave nectar or sweetener of choice
Directions:
Toss apple and cinnamon in a bowl. Plate the apples and sprinkle on dates, ginger, then pecans. Finally add nectar/sweetner if desired.
This sustainable & fast but healthy recipe for lunch, dinner, or snack could be your next favorite for potlucks or cuddling up and vegging out.
Ingridents:
2 cups chickpeas, cooked
1/3 cup tahini paste
5 cloves garlic, chopped
1 tsp cumin powder opt
1/4 cup olive oil (opt Greek olive oil)
Juice of one lemon
1 tsp Salt or to taste
Paprika to garnish
Greek Olives to garnish
Pine nuts to garnish
Directions:
Blend all ingredients except paprika, olives, and pine nuts. Pour hummus in a serving dish and garnish with remaining ingredients.
Enjoy as a spread inside pita as a sandwich or wrap. It's also delicious with celery & chips.
These Quesadillas are great for anytime of day, any meal, great snack, or even served as an appetizer.
Ingredients:
2 corn tortillas, soft & uncooked
1/4 cup vegan cheese
1/4 cup sauteed vegeteables opt
1 tsp oil
Directions:
Heat 1/2 tsp oil in a pan on medium high heat. Add one tortilla and allow it to fry for 30 secs. Flip the tortillas over and add cheese (and veggies if using them) then top with the other tortilla and press down for 15 secs. Lift Quesadilla from the pan and add remaining oil. Flip Quesadilla over and allow it to fry for 30 seconds. Eat whole or score it in four pieces. Enjoy
Transitioning to a dairy or gluten free diet can seem quite tasteless and bland, but can give you even more incentive to experiment in the kitchen. Give this recipe a try and see where your taste buds lead you. Explore. Enjoy!
Post by author of the gluten-free, vegan blog http://itveganatgenesis.blogspot.com