Oven Baked Cheesy Kale Chips (Gluten Free and Vegan)

20150124_115006

Ingredients

1 bunch of kale, washed and torn into pieces

Olive Oil to coat

Sea Salt and Pepper to Taste

1/2 – 1 tablespoon Nutritional Yeast

20150124_113743

Directions

Preheat the oven to 300F or 150C.

Tear the kale into medium sized pieces and wash thoroughly. Make sure to dry completely with either a salad spinner or between two kitchen towels.

Once the kale is dry place in a bowl and toss with seasonings and oil until each piece is fully coated. Place in a single layer on a prepared baking sheet. Place in the oven and allow to cook for 10 minutes, be sure to keep an eye to ensure they do not burn. Depending on the size of your pieces they may need an additional minute or two of cook time.

Kale chips do not keep their crispiness for long and are best enjoyed hot straight from the oven. Enjoy! ❤

20150124_115437

Almond Milk Matcha Latte (Vegan, Gluten-Free)

IMG_20140920_115048Ingredients

1 cup Original Almond Milk

1 teaspoon Matcha powder

2-3 teaspoons Raw,Local Honey

Directions

Heat your almond milk until steaming, add the matcha powder and whisk with a bamboo whisk until frothy. Add the honey and continue to whisk until all the lumps have dissolved. Enjoy while hot!

Raw Berry Buckwheat Porridge (Gluten-Free, Refined Sugar Free & Vegan)

20140823_092302Ingredients

1 cup Buckwheat Groats, soaked overnight and rinsed

1 cup Mixed Fresh Berries (Strawberries, raspberries etc)

1 Ripe Banana

1/2 teaspoon Vanilla Extract

1 tablespoon Hemp Hearts

1 tablespoon Chia Seeds

1/4 cup Almond Milk

Garnish ( I used hemp hearts, blueberries and pumpkin seeds)

 

Directions

Soak the buckwheat groats in water over night. The next morning rinse them well until they are no longer slimy. Combine all of the ingredients into a high powdered blender and blend on high until fully smooth. Layer in a mason jar with fresh berries and top with your choice of garnish. If you prefer it cold, chill in the fridge for an hour and enjoy! ❤

Sugar-Free Vegan Energy Bars (Gluten-Free, Refined Sugar Free, High Fibre)

1

Ingredients

3/4 cup gluten-free rolled oats, ground into a flour

1 cup water

3/4 cup packed pitted Medjool dates

1/2 cup chia seeds

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup dried cranberries, finely chopped

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon fine grain sea salt

 

Directions

Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth. Add all of the ingredients into the bowl with the oat flour and stir well until combined.

Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy! I suggest freezing leftovers to preserve freshness.

Recipe originally from Oh She Glows: http://ohsheglows.com/2014/01/08/soft-chewy-sugar-free-baked-granola-bars/#ixzz399zxYkIS

 

Avocado Cacao Pudding (Raw, Gluten-Free, Vegan)

20140614_203049

Makes: 2 servings

Ingredients

1 ripe avocado

1/4 cup raw cacao powder

2 tablespoon coconut sugar

1/2 tablespoon coconut oil

1/4 teaspoon vanilla extract

1/4 banana

1/8 teaspoon sea salt

Strawberries and Walnuts for Garnish

Almond Milk (optional for consistency)

20140614_203039

Directions

Blend all ingredients (except, strawberries and walnuts) in a food processor or vitamix. Top with berries and walnuts and serve!

 

* Adapted from the original recipe by: http://www.radiantlyrawlifestyles.com

Yogi Juice (Raw, Gluten-Free, Vegan)

Image

 

Ingredients

1 English cucumber, roughly chopped

4 small kale leaves, washed and roughly chopped

1 organic sweet apple, cored and chopped into quarters

1 organic pear, cored and chopped into quarters

1 to 2 tablespoons fresh lemon juice

Image

 

Directions

In a high powered blender or juicer, combine all of the ingredients. If using a blender, pass the juice through a juice bag or fine sieve to filter out any pulp. Any left over juice can be stored in a mason jar in the fridge for up to 2-3 days.

 

Recipe originally from: http://www.ohsheglows.com (Check out the Oh She Glows Cookbook, it’s amazing! She is such an inspiration :))

 

Easy Vegan Butternut Squash Soup (Gluten-Free)

There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.

1377972_439081149531606_1947418835_n

Ingredients

1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Olive Oil
Cinnamon, to taste
Sea Salt, to taste

20140418_113251

Directions

Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.

Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!

This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.

Raw & Vegan “Granola” (Gluten Free)

Image

 

Ingredients

1 cup Quinoa Flakes

1/2 cup Hemp Hearts

1/2 cup crushed Cocoa Nibs

1/2 cup Raw Sunflower Seeds

1/2 cup Golden Raisins

Directions

Mix everything in a bowl and store in a glass mason jar in the fridge. My favorite meal to make with this mixture is a breakfast porridge, all I do is add a pinch of cinnamon, 1/3 cup of the granola and 1/2 cup of vanilla almond milk to a bowl. Allow everything to sit for 10-15 minutes to soften and enjoy ❤

You could enjoy on top of coconut yogurt, sprinkle on salads or add to smoothies!