These cookies are treats filled with tricks to make them healthy. Oats are a good source of Beta Glucans, a key nutrient in boosting immune function. All-purpose flour has been replaced with whole-wheat pastry flour, a light, whole-grain alternative. The cookies are naturally sweetened with Agave Nectar and some of the fat has been replaced … Continued
Antipasto Avocado Cucumber Salad Serves 4 Ingredients 2 cucumbers, lightly peeled and quartered 1 haas avocado, ripe, diced 1 can (12oz) chickpeas, rinsed and drained 1 shallot, diced fine ½ lemon juice, squeezed litghtly ¼ c cilantro, chopped fine 1 clove garlic, minced 1 tbsp white wine vinegar Salt and pepper … Continued
Ingredients For the filling 1 box silken tofu, firm 1 container Vegan cream cheese, *Trader Joe’s-preferred 2 packages stevia, powdered 1 tbsp vanilla extract 2 tsp lemon zest 2 tbsp lemon juice(half a lemon) For the “shell” 1 c whole wheat pastry flour 3 tbsp canola oil 3 tbsp water Pinch of salt Topping … Continued
“Bay-Cons” (Adapted from “Rawsome!: Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet” by Brigitte Mars) 2 cups pecans 1 tablespoon liquid smoke 1/2 teaspoon sea salt 3 tablespoons nutritional yeast 1 tablespoon maple syrup (or dark/amber agave) Preheat oven at lowest setting possible. Mix all ingredients together in a bowl and coat pecans … Continued
Portobello Mushroom Bake Serves 4 (Adapted from Tanya Barnard and Sarah Kramer’s “The Garden of Vegan: How It All Vegan Again!) ½ cup almonds ¼ cup extra-virgin olive oil ¼ cup Bragg’s Liquid Aminos ¼ – ½ cup water 2 Tbsp balsamic vinegar 3 garlic cloves, roughly chopped 1 tsp … Continued
Makes about 2 dozen small squares – 2 cups medjool dates, pits removed – 2 cups raw walnut pieces – ¾ cup cocoa powder – Pinch sea salt, finely ground Place walnuts in a food processor along with pitted dates, cocoa powder, and salt. Process until a moist, crumb-like dough has formed. Spread into an … Continued
Pumpkin Filling — Vegan “Cheesecake-Style” 2 cups raw cashews, soaked in water 1 hour or in refrigerator overnight, drained 11⁄2 cups cooked, unsweetened pumpkin pureed (fresh or canned) 2/3 cup high heat canola or grapeseed oil or non-hydrogenated buttery spread (e.g., Earth Balance) 1⁄2 cup pure agave syrup or pure maple syrup 1 tablespoon fresh … Continued
Chocolate Almond Flour Crust 1¼ cup blanched almond flour 1/8 teaspoon sea salt ¼ teaspoon baking soda 2 tablespoons high-heat canola or grapeseed oil 2 tablespoons pure agave syrup 1 teaspoon pure vanilla extract ½ cup non-dairy, grain-sweetened chocolate chips (Sunspire) melted over low heat (“double-boiler” method or pot resting in larger … Continued
There’s been a lot of talk about the potential health benefits of flaxseed, and whether it can help prevent or fight breast cancer. But does the talk actually have any scientific basis? According to a recent review article published in Integrative Cancer Therapies, it does! As reported in the review, newly-diagnosed breast cancer patients who … Continued
Ingredients: 4 Kale leaves, chopped, removing stems 1 cup quinoa, cooked and cooled 2 celery stalks 1 cup tofu, brick, marinated, then diced 1/2 cup blueberries 2 tbsp sunflower seeds Dressing 3 tbsp olive oil 3 tbsp balsamic vinegar 3 tsp whole grain mustard 3 tsp maple syrup 8 basil leaves, minced salt and black … Continued