• 1
cup of pure water • 1 big scoop of vanilla whey protein powder • 3/4 cup of natural yoghurt • 1 banana • 1 tsp of flax - seed oil • 2 tsp of honey • 1 tsp spirulena (optional)
After 2 - 3 minutes add 2
cups of pure water an 1 TB of the wheat - free tamari sauce.
Drain and rinse almonds and add to blender with 3
cups of pure water.
1 to 2 scoops of 100 % Natural ProEnergy Vanilla or Chocolate Whey Protein Powder 1 to 1 1/2
cups of pure water or skim milk 1 cup of fresh / frozen (unsweetened) fruit Optional: 1 tablespoon Greenergy Add ice for extra thickness Recommended: 1 scoop Greenergy Recommended: 1/4 cup of OmegaEnergy Mix or 1 tbsp of OmegaEnergy Oil
Not exact matches
To craft the tastiest
cup o» joe, you shouldn't buy jugs
of distilled or «
pure»
water, or spend money on expensive
water - filtration devices.
3
cups cashews, soaked for 1 hour 3/4
cups coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2
cup agave nectar (or raw honey if not strict vegan) 1 tablespoon
pure vanilla extract 1/4
cup filtered
water
* 1/2
cup very hot
water 1/4
cup chia seeds * handful
of pecans, chopped * handful
of organic raisins * several small pieces
of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle
of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch
of sea salt - optional
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or
water or a combination
of stock and
water) * 1/2
cup cream or whole (not «lite») coconut milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
Chocolate Royal Icing: 1/2 pound (2
cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea salt 1 teaspoon
pure vanilla extract 3 - 4 tablespoons warm
water
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk
of choice 2 tablespoons flaxseed meal 1 teaspoon
pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1 tablespoon
water) or milk
of choice
1
cup fresh or frozen mango cubes 3/4
cup fresh pineapple 1 small handful
of organic watercress 1 large handful
of organic baby spinach 1
cup pure water approx.
Combine 1
cup of water, 1 teaspoon
of organic
pure maple syrup and 2 teaspoons
of matcha powder.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1
cup (8oz) cream cheese, softened 1 1/2
cups Oreo crumbs 1
cup Nutter Butter cookie crumbs 1 tsp
pure vanilla extract 3/4
cup powdered sugar 32 wonton wrappers (found in produce section
of grocer)
water for sealing wonton edges Vegetable oil for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp
pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag
of regular size marshamllows 1 package
of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling
water to seal the eggroll vegetable oil for frying Directions: 1.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp
pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot
water 1/2 tsp
of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato
pure, salt and black pepper to taste) slowly and gently boiling in 12
cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
* 2
cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in
water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean
water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon
pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
2/3
cup raisins, optional 1
cup water 2
cups old - fashioned oats (certified gluten - free, if needed) 2/3
cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/3
cup pure maple syrup 1/4
cup (1/2 stick) unsalted butter, melted 1 1/2
cups milk
of choice 1 1/2
cups grated carrots
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4
cup of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio
Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1) 3/4
cup (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot
water for 15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4) 1 teaspoon
of pure vanilla extract 5) 1 teaspoon
of baking powder 6) 1/4 teaspoon
of salt 7) 1 3/4
cup of all - purpose flour 8) 2/3
cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
Add a few drops
of Pure Peppermint Extract to a
cup of hot
water to help soothe an upset stomach • Sweet ideas: cookies, bark, candy canes, ice cream, tea, fruit salads, cakes, icings • Savory ideas: sauces lamb, pork and poultry • Beverage ideas: hot toddies, teas, cocoa, vodka cocktails
I just made a variation
of your recipe last night, as an alternative to an alcoholic Friday night drink - Just used the VitaMix to blend 12 oz
pure coconut
water, 1
cup frozen pineapple, a bout 1 TBLSP peeled fresh ginger and 1TBLSP lime juice.
1/2
cup quinoa, rinsed well 1
cup of freshly squeezed tangelo or orange juice (or a mix
of both) 1/4
cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4
cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp
pure maple syrup
1/4
cup Water 1 1/2
cups Pure Maple Syrup (or Honey or 1/2
of each) 1/4 teaspoon Cream
of Tartar 1 1/2
cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon
Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2
cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened almond milk or milk
of choice 1/4 tsp sea salt 1/3
cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp
pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons
pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml
water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled sunflower seeds * 1/4
cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Rinse rice well and place in a bowl or mason jar along with about 4
cups of warm
pure water.
1 scoop
Pure Food Cacao Protein Powder 1/2
cup frozen organic berries 1 T organic chia seeds (flax, hemp, or pumpkin work too) Handful
of ice 2
cups of water (or almond or coconut milk)
Serves 1 Time: 5 Minutes Ingredients: 1/4
cups oats 1/4
cup 100 %
pure pumpkin (not pumpkin pie filling) 1
cup of filtered
water 1 1/2 tablespoons
of honey or other sweetener 1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chips
Cacao Fat Burning Smoothie 1 scoop
Pure Food Cacao Protein Powder 1
cup coffee 1 T coconut oil 1 T cinnamon Handful
of ice 2
cups of water (or almond or coconut milk)
1 scoop
Pure Food Cacao Protein Powder 1 banana Handful
of ice 2
cups of water (or almond or coconut milk) Chocolate Chia Berry Blast
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon
pure peppermint extract 1.25
cups oat flour (you can make your own by blending in a food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
1
cup rolled oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2
cup seeds (I did a combo
of sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons
water (if necessary after refrigerating)
1 head
of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1
cup spelt berries 3
cups filtered
water drizzle
of cold pressed olive oil drizzle
of pure maple syrup chopped fresh parsley
3/4
cup (175 ml) raw hazelnuts 1/4
cup (60 ml) raw almonds 3 1/2
cups (875 ml)
water 2 to 3 tablespoons (15 to 30 ml)
pure maple syrup (I used only 1 teaspoon) 1/4 teaspoon ground vanilla bean, or 1/2 teaspoon (2 ml) extract 1/2 teaspoon (2 ml) ground cinnamon dash
of fine sea salt
creamy chipotle sauce 1/2
cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon
pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove
of garlic sea salt, to taste 3/4 to 1
cup filtered
water
32 oz plastic spray bottle 2
cups water 1/2
cup distilled white vinegar 1 teaspoon
pure castile soap 3/4
cup hydrogen peroxide 20 drops tea tree oil 20 drops
of lavender or lemongrass essential oil
Add a few drops
of Pure Peppermint Extract to a
cup of hot
water to help soothe an upset stomach.
Add a few drops
of Organic
Pure Peppermint Extract to a
cup of hot
water to help soothe an upset stomach.
2 tablespoon hot
water + teaspoon Aiya matcha powder 1
cup unsweetened cashew milk (or any plant milk) 2 teaspoons
pure maple syrup (or agave) handful
of ice
For the pumpkin graham crackers 1
cup whole wheat flour 1
cup all purpose flour 1/4
cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4
cup honey 1/4
cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4
cup + 2 tablespoons
water 3/4
cup granulated sugar 3/4
cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons
pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2
cup butterscotch chips 2 tsp vegetable oil
chocolate hempseed 1 1/2
cups tigernut flour 1/2
cup hemp hearts (plus extra for rolling) 1/4
cup raw cacao powder few dashes
of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2
cup organic raisins 2 tablespoons
pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified
water
For the Cake: — 1 1/2
cups all - purpose flour — 2 teaspoons baking powder — 1/2 teaspoon salt — 6 large eggs, separated — 1/2 teaspoon cream
of tartar — 1 1/2
cups granulated sugar — 1/3
cup cold
water — 2 teaspoons
pure vanilla extract — 1 teaspoon
pure almond extract
fresh cranberries 3/4
cup pure maple syrup (I prefer Grade B) 1/3
cup water 1 teaspoon ground cinnamon Juice and zest
of 1/2 a lemon 1 teaspoon fresh ginger, minced
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 %
Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling
water and 3 T cocoa powder and just mix it into the whole thing!
for the chocolate chia mousse: 3/4
cup of chia seeds 1/3
cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4
cups of nut milk
of your choice 1/4
cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2
cups of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose
water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4
cup of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
dressing 2 tablespoons
pure sesame seed butter tahini 1 teaspoon grated ginger juice from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice vinegar 1/4
cup water 1 small garlic clove 1/2 teaspoon honey * pinch
of salt
* Sweetener Subs for Stevia * - if you don't like stevia or don't have
pure stevia on hand, I recommend using 1/4
cup of pure maple syrup in the cupcakes and only use 3/4
cup of the
water called for.
1/2
cup almond butter, or other nut or seed butter
of choice 3 tablespoons
pure maple syrup 2 1/2 tablespoons cocoa powder 2 tablespoons
water, or as needed to make the mixture spreadable
golden beet hummus 3
cups cooked chickpeas 1/4
cup pure tahini 1/3
cup fresh lemon juice 1/3
cup water 4 cloves
of garlic 2 medium golden beets salt to taste