Pumpkin Seed Berry Blast Green Smoothie Ingredients: 2 TBS organic raw pumpkin seeds 1/4 cup organic frozen berries 1 cup organic baby kale 1 frozen banana 1
cup organic almond milk 1/2 cup spring water Stevia to taste Blend all ingredients in a high powered blender (I use a Vitamix).
2/3
cup organic almond milk (this can vary depending on if you use homemade or pre-made from a carton.
Ingredients 1
cup organic almond milk 1 scoop vanilla protein 1 tablespoon Sunwarrior Peppermint Super Greens 1 squirt liquid stevia 1 handful of ice Optional: For those who want to add a little extra green to their shamrock shake, add a handful of baby spinach.
2/3
cup organic almond milk (this can vary depending on if you use homemade or pre-made from a carton.
Not exact matches
It always makes at least five
cups, which we readily slurp down along with a couple
cups of our favorite
organic coffee with
almond milk.
Just made these with all honey, Greek yogurt, unsweetened
almond milk (what I had), and two
cups of frozen
organic blueberries.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (
organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of
almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
2 1/2
cups One Degree
Organics Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut
milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole
milk or coconut
milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen
organic blueberries
By Good Hemp Nutrition INGREDIENTS: 1 scoop of
organic hemp protein powder 1 tbsp natural peanut butter 1
cup of
almond milk or hemp
milk 1/2 banana (preferably frozen) 3 - 5 ice cubes PREPARATION: Blend and enjoy: --RRB-
Serves Four 6 ripe bananas, peeled and frozen 1
cup nondairy
milk 1
cup frozen strawberries 4 tablespoons
organic cocoa powder 1 teaspoon
almond extract 3 teaspoons vanilla extract...
1/4
cup poppy seeds 1/2
cup non-dairy
milk 2 tablespoons white chia seed powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane sugar * 1/3
cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon
almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut
milk (
almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
2
cups One Degree
Organics Sprouted Spelt Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy
milk 1/2
cup raspberries Coarse sugar for sprinkling
1/2
cup organic unsweetened
almond or coconut
milk 1-1/2 tsp pure vanilla extract 1/2 tsp pink salt
Blueberry Banana Kale Smoothie Ingredients 1
organic banana 1
cup organic frozen blueberries 1 leaf
organic kale (more if you are feeling frisky) 1 medium size
organic cucumber 1
cup unsweetened
almond milk
6 eggs (I used local
organic, free range) 1/4
cup of
almond milk (I used unsweetened vanilla) 2 teaspoons of ground cinnamon 1 teaspoon of vanilla extract or paste
Berry Bliss Protein Smoothie 1 - 2
cups unsweetened
almond or coconut
milk 1 - 2 scoops Vega Bodacious Berry Protein Powder 1/2
cup - 1
cup fresh or frozen
organic strawberries Fresh mint leaves Fresh ginger root Ice Top with roasted coconut chips
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled oats 1
cup unbleached
organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened
almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or
almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or
organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
Go - To Green Goddess Smoothie 1 - 2
cups unsweetened
almond or coconut
milk 1 - 2 scoops Vega Viva Vanilla Protein Powder 1/2 avocado 1 large handful
organic baby greens (spinach, kale, swiss chard) Ice
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)
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut
milk (do not use light or cream of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened
almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2
cups shiitake mushrooms, chopped 1/3
cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp
almond milk or other
milk Salt and pepper to taste 1 green onion, sliced (optional)
1/2
cup organic canola oil or high - oleic safflower oil 1/2
cup + 1 tablespoon
organic sugar, divided 1/2
cup maple syrup 1/4
cup agave nectar 1 T.
almond milk (can substitute dairy
milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2
cups whole wheat pastry flour 1/2
cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
3 overripe
organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of
almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant
milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer
almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole
milk yogurt 4 large eggs 3 tablespoons poppyseeds
5 tablespoons
organic canola oil 8 tablespoons all - purpose flour 4
cups unsweetened
almond milk (make sure it's unsweetened) 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg Black pepper to taste
Crumb Topping: 1/2
cup One Degree
Organics Sprouted Spelt Flour 1/2
cup walnuts, coarsely chopped 1/3
cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3
cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1
cup vegan
milk (
almond, coconut, soy) 1 1/2 tsp vanilla extract
For the waffles: 2
cups almond milk (vanilla or plain), or your fave non-dairy
milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2
cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3
cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract
INGREDIENTS 2
cups of filtered water or
almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality,
organic protein powder of choice 2 tablespoons
almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2
cups frozen peaches 1/2
cup of ice (optional)
Holding a
cup of
organic matcha green tea latte with
almond or other
milk is a physical and mental treat.
Oil for spraying the pan 3/4
cup almond flour 3/4
cup coconut flour 3/4
cup sugar (I used
organic coconut sugar and only used 1/2
cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2
cup milk or non-dairy
milk (I used
almond milk) 1/2
cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or
almond extract 1
cup blueberries 3 nectarines, pitted and sliced
2 1/4
cups old fashioned oats 2 1/2
cups almond milk, soy
milk, cow's
milk will also work 3/4
cups coconut
milk, if you don't have any use
milk of choice 1/4
cup honey 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 2
cups mixed
organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4
cup sliced
almonds
* 1/2
cup salted
organic butter * 1
cup organic cane sugar * 2 eggs, preferably
organic and free - range * 1/2
cup raw or
organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1
cup almond flour * 1
cup teff flour * 1/2
cup brown rice flour * 1 1/2
cups blueberries, preferably
organic
1/2
cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2
cup plain, unsweetened
almond milk 1 teaspoon lemon zest (from an
organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (about 5 to 6
cups)
* 6 ounces
almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw,
organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut
milk (I used
organic, unsweetened full - fat coconut
milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
1/2
cup organic pumpkin puree 1/2
cup cauliflower 1/2
cup frozen mango 1/2
cup unsweetened
almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
1/2
cup organic pumpkin puree 1/2
cup cauliflower 1/2
cup frozen mango 1/2
cup unsweetened
almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!
* 2/3
cup pumpkin purée * 1
cup milk or 1/2
cup milk and 1/2
cup cream (I used raw
milk) * 3/4
cup organic sugar * 5 eggs, preferably
organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2
cup flour (I used spelt flour; I think
almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons
organic powdered sugar - optional
organic coconut oil 2
cups water (can also use
almond, coconut or other
milks) 1
cup of ice cubes Stevia Extract, xylitol, coconut palm sugar, or other sweetener — to taste 1/8 tsp.
Dry: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan
milk (coconut,
almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Vegan Zucchini Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened
almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated cane sugar or sucanat 1/4
cup virgin unrefined coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Pie Crust: 2
cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2
cup oil 1/2
cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4
cup maple syrup 1/3
cup vegan
milk (coconut or
almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
1
cup of a plain, unsweetened non-dairy
milk (not coconut or rice
milk; choose unsweetened plain
almond or plain unsweetened
organic soy) *
Baked Fat
Almond Pancake * makes 6 servings 5 large, free - range organic eggs 1 1/2 cups almond milk 1 cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
Almond Pancake * makes 6 servings 5 large, free - range
organic eggs 1 1/2
cups almond milk 1 cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
almond milk 1
cup almond meal / ground almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for sav
almond meal / ground
almonds 2 tablespoons buckwheat flour 2 tablespoons maple syrup (exclude if you're going for savoury!)
Healthy version of chocolate pudding Filled with nutrients and healthy fats Ready in under 5 minutes Ingredients: 2 medium size avocados, ripe 1/2
cup cacao powder 1
cup coconut water (or
almond milk) 1/2
cup shredded coconut 1/3
cup of
organic maple syrup or honey 1 strawberry (topping) Method: Combine all ingredients into food processor and...
Kefir Chia Pudding Recipe 1
cup organic whole
milk plain kefir 2 to 3 teaspoons pure maple syrup or honey 1/4 teaspoon pure vanilla 3 tablespoons chia seeds Topping Suggestions: Fresh fruit such as strawberries, blueberries or sweet cherries Chopped toasted
almonds Toasted coconut flakes
Scone ingredients • 1/2
cup unsweetened
almond milk • 1/2 tablespoon apple cider vinegar • 1/2
cup plus 2 tablespoons gluten free rolled oats • 1 1/2
cups 1 to 1 Gluten - Free Flour Blend • 1/4
cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2
organic lemons, divided • 1/4
cup neutral coconut oil — scoopable, at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon