Blog Article Archive

Paleo Thick & Creamy Mint Chocolate Milkshake

Ingredients:

  • 1 cup very cold water
  • 1 cup bananas, frozen (about 1 large banana)
  • 2⁄3 cup raw cacao powder
  • 1⁄3 cup almond butter
  • 1⁄4 teaspoon mint extract
  • 1 teaspoon vanilla extract

Instructions:

  1. Add all ingredients listed to a high speed blender and mix until everything is well combined and creamy. I you prefer a thinner milkshake add a little bit more water until desired consistency is reached. You can also add crushed ice if you like it colder.
  2. Sprinkle top with chopped 70% or higher dark chocolate (optional)

Recipe Source: http://livinghealthywithchocolate.com/desserts/paleo-thick-creamy-mint-chocolate-milkshake-3964/

Super-food Crunch Salad with Homemade Balsamic Apple Vinaigrette

Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

Author: Angela Liddon

Shredded Lacinato kale is tossed in a tangy balsamic, apple cider, maple, and garlic dressing and then topped with sliced pear, pomegranate arils, pepita, hemp, and black sesame seeds, and large flaked coconut. Whenever the dull winter weather has you feeling blah, whip up this vibrant dose of nutrients and you’ll be feeling better in no time.

Yield: 3-4 small bowls

Ingredients:

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon pure maple syrup, or to taste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon fine grain sea salt
  • Freshly ground black pepper, to taste

For the salad:

  • 8-10 cups de-stemmed and shredded Lacinato (dino) kale (2 bunches)
  • 1 pear, thinly sliced and chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup pepita seeds
  • 3-4 tbsp large flake coconut
  • 1-2 tbsp hemp hearts
  • 1-2 teaspoons black sesame seeds (optional)
  • sprinkle of cinnamon

Directions:

  1. In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
  2. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny “shredded” pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
  3. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
  4. Add the toppings (as much as you want – I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don’t think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.

Recipe Source: http://ohsheglows.com/2014/12/30/superfood-crunch-salad-with-homemade-balsamic-apple-vinaigrette/

Ultimate Green Taco Wraps

Vegan, gluten-free, grain-free, soy-free

Author: Angela Liddon

Get ready to pack in a ton of veggies in one irresistible, healthy meal. If you haven’t tried my lentil-walnut taco meat, this is a great recipe to do so. It’s high-protein, and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps or you can make this recipe into a big salad too. You can save time by cooking the lentils and prepping the taco meat in advance. This recipe is inspired by Minimal Eats taco wraps and it’s adapted from my Raw Taco Salad and the lentil-walnut meat is adapted from the The Oh She Glows Cookbook (page 186).

Yield: 8 large tacos (approx)

Prep Time: 30 Minutes

Ingredients:

FOR THE LENTIL-WALNUT MEAT (makes 2 1/2 cups):

  • 1 cup uncooked French green lentils (you will need 1 3/4 cups cooked lentils)
  • 1 cup walnut pieces, toasted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons water

FOR THE TOPPINGS/WRAPS:

  • 1-2 bell peppers, thinly sliced (I used one, but next time I will use 2 for ample leftovers)
  • 1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)
  • Cashew Sour Cream (see below for link)
  • Diced tomatoes or salsa
  • Green onion & fresh lime juice, for garnish
  • Lettuce wraps (large romaine, Ice-burg, or Butter lettuce leaves)

Other topping options: Sliced avocado, hot sauce, cilantro, etc.

Directions:

  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water.
  2. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use – see package). Drain off excess water. 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you’ll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
  7. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

Tips:

1) I used French green lentils in my taco meat because I love their chewy texture, but regular green and brown lentils work too. Do not use red lentils as they are too mushy and don’t have the required chewy texture for this recipe.

2) Nut-free taco meat: I haven’t tried this yet, but you might want to try subbing the walnuts for 1/2-3/4 cup toasted sunflower seeds. Let us know how it goes if you try it out!

3) My Cashew Sour Cream recipe can be found here.

Recipe Source: http://ohsheglows.com/2014/06/17/ultimate-green-taco-wraps-with-lentil-walnut-taco-meat-vegan-gluten-free/

Crispy Quinoa Cakes

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Author: Angela Liddon

Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It’s important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won’t stick together as well. Recipe inspired by Vegetarian Times.

Yield: 1 dozen cakes

Prep Time: 25 Minutes

Ingredients:

  • 1 1/2 cups cooked quinoa
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup de-stemmed and finely chopped kale
  • 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
  • 1/2 cup finely grated sweet potato
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/4 cup sunflower seeds
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 tablespoons finely diced onion
  • 1 clove garlic, minced
  • 1 tablespoon runny tahini paste
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons red or white wine vinegar
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour red pepper flakes, to taste

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don’t forget the flour because it helps bind the patties.
  4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
  6. Cool for 5 minutes on the sheet and then enjoy!
  7. Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

Tips:

1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa (which is never a bad thing if you ask me!).

3) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms. You can also use storebought

Recipe Source: http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Author: Angela Liddon

A warm and cozy gluten-free quinoa bowl made with roasted sweet potatoes, chickpea miso gravy, and balsamic garlic Portobello mushrooms. I used chickpea miso, coconut aminos, and soy-free vegan butter which makes this recipe soy-free. As for swaps, feel free to use your preferred light miso, low-sodium tamari, and your preferred vegan butter (just note the recipe will contain soy if using these alternatives). Inspired by my cozy millet bowl.

Yield: 2-3 servings

Prep Time: 30 Minutes

Cook time: 30 Minutes

Ingredients:

For the gravy (makes 3/4 cup):

  • 2 tablespoons vegan butter (I used soy-free)
  • 2 tablespoons sorghum flour
  • 3/4 cup low-sodium vegetable broth
  • 1 1/2 tablespoons chickpea miso, or to taste
  • 1 tablespoon potato starch
  • 1 tablespoon coconut aminos
  • Fine grain sea salt + freshly ground black pepper, to taste

For the sweet potato and quinoa:

  • 1 large sweet potato
  • 1 cup uncooked quinoa

For the mushrooms:

  • 4 medium/large Portobello mushroom caps (or 4-5 cups sliced cremini mushrooms)
  • 3-4 tablespoons balsamic vinegar, to taste
  • 1 teaspoon garlic powder or 2 minced garlic cloves
  • 1 tablespoon coconut aminos
  • fine grain sea salt, to taste
  • freshly ground black pepper, to taste

Directions:

  1. For the gravy: In a medium saucepan, melt the butter over low heat. Stir in the sorghum flour (it will form a chunky paste, but that’s normal). In a small bowl, whisk the broth, miso, and potato starch until completely smooth. Pour it into the saucepan and increase heat to medium-high, whisking vigorously until smooth and no lumps remain. Whisk in coconut aminos, salt, and pepper, to taste. Reduce heat to medium-low to avoid burning. Once thickened, remove from heat until ready to use (you can quickly reheat before serving). You can always add a bit more broth if it’s too thick for your liking.
  2. For the sweet potatoes: Preheat oven to 375F and line a baking sheet with parchment paper. Slice a large sweet potato into 1-cm rounds. Place on baking sheet and drizzle with olive oil. Toss to coat and spread out into an even layer. Season with salt and pepper. Roast for 20-35 minutes, until tender and lightly golden in some spots, flipping once half way through roasting.
  3. For the quinoa: Add 1 cup of quinoa into a pot with 1.5 cups of vegetable broth or water. Bring to a low boil. Reduce heat to medium-low and simmer, covered, for 13-16 minutes, until the water absorbs and the quinoa is fluffy. Remove from heat, season with salt, and keep lid on until ready to consume.
  4. For the mushrooms: Remove stems from Portobello mushrooms by twisting them off. Discard stems or save for future use. With a small spoon, scoop out the black gills and discard. With a damp cloth, wipe the cap to remove any debris. Slice into long, 1/2-inch wide strips. In a large wok or saucepan, whisk together the vinegar, garlic, and coconut aminos. Add sliced mushrooms and toss until coated in the liquid.
  5. Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste.
  6. To assemble: Add a couple scoops of cooked quinoa into a bowl. Layer on roasted sweet potato rounds. Top with mushrooms and drizzle on gravy. Season with a herbed salt (such as Herbamare) and black pepper to finish.

Notes:

  1. In the gravy, you can probably sub regular all-purpose flour for the sorghum flour with similar results. Add more broth if it’s too thick. Other flours may work too.
  2. You can probably sub low-sodium Tamari for the coconut aminos and cornstarch for the potato starch. I haven’t tried these yet, but I can’t see why the swaps wouldn’t work!
  3. The amount of mushrooms might seem like a lot, but remember the mushrooms cook down and reduce in size a lot! You don’t want to use anything less than 4 cups of sliced mushrooms.
  4. Feel free to customize this bowl with leftovers you have in the fridge.

Recipe Source: http://ohsheglows.com/2014/12/04/chickpea-miso-gravy-bowl-with-sweet-and-tangy-portobello-mushrooms/