Blog Article Archive

Banana Rhubarb Muffins

Rhubarb, so readily available and inexpensive in spring, contains fiber, calcium and other minerals. Its tartness is a nice contrast in baked goods, including these muffins, which are low in fat.

Yield: Makes 12 muffins.

Ingredients:

  • 1 medium banana
  • 1/3 cup ghee or oil
  • 1/2 cup Sucanat
  • 1 egg
  • 2/3 cup plain yogurt
  • 1 cup oat flour
  • 1 cup whole spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2/3 cup chopped rhubarb
  • 1/4 cup hemp hearts

Directions:

  1. Preheat oven to 400°F. Lightly grease muffin tins.
  2. In large mixing bowl, mash banana. Add ghee and beat in Sucanat. Blend in egg, then yogurt.
  3. In small bowl, mix oat flour, spelt flour, baking powder, salt and nutmeg, and gradually add to wet ingredients. Stir until just combined and quickly mix in rhubarb and hemp hearts. Scoop into muffin tins. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  4. Remove muffins from tins and let cool on rack.

Recipe Source: Thirteen Moons by Louis Racine

Homemade Yogurt or Kefir

In spite of coaching by a couple of excellent yogurt makers, I had a lot of difficulty making yogurt. Finally I succeeded, using the following technique.

Yield: Makes 4 cups.

Ingredients:

  • 1 liter organic milk (use whole or 2%)
  • 2 tbsp plain organic yogurt or kefir culture at room temperature

Directions:

  1. In a saucepan, heat the milk over medium heat until it foams up. Turn the heat off and let the milk cool to about body temperature. (Test the temperature with your finger or a kitchen thermometer; the milk should cool down to about 100°F.)
  2. Pour the cooled milk into a sterilized glass jar or ceramic bowl. Mix in the yogurt or kefir. Cover he jar with a lid and put it in a warm place where there is no draft. For example, you can put it in an oven with only the oven light on. The light gives just the right amount of warmth needed to activate the yogurt. Do this in the evening, and in the morning you will have fresh yogurt.

Recipe Source: Thirteen Moons by Louis Racine

Paleo Bar Heaven

Ingredients:

  • 3 tbsp organic coconut oil
  • 1/4 cup carob powder or organic cocoa
  • 1/2 cup raw organic ground nuts (almonds, cashews or walnuts)
  • 3/4 cup unsweetened shredded organic coconut
  • 1 tbsp raw organic honey (optional or add more to taste)
  • Parchment paper

Instructions:

  1. Melt the honey and coconut oil in a saucepan over medium heat.
  2. Once combined, add the carob, ground nuts and coconut and mix together.
  3. Pour mixture onto a small baking sheet or square pan covered in parchment paper. Form into a square when cool enough to touch.
  4. Refrigerate until hardened. Cut into bars.

Recipe Source: Jen’s recipe book.

Super Raw Brain Juice Smoothie

By Mouthwatering Vegan

Yield: 2 servings

Ingredients:

  • 3/4 cup frozen blueberries
  • 1 tablespoon extra virgin coconut oil
  • 2 teaspoons ground flax seed
  • 3/4 frozen banana
  • 4 or 5 ice cubes
  • 1 teaspoon stevia or other vegan sweetener of your choice
  • 1 1/2 glasses cold water

Directions:

  1. Spin the above in your high speed blender.
  2. Serve and enjoy!

Recipe Source: http://mouthwateringvegan.com/2013/05/11/super-raw-brain-juice/

Citrus Green Smoothie

By This Rawsome Vegan Life

Yield: 4 cups

Ingredients:

  • 1 peeled lemon
  • 1 peeled orange
  • 3 cups dino kale/rainbow chard
  • 1 frozen banana
  • 2 cups water
  • Pinch of stevia
  • Half of a cucumber
  • Handful of cilantro
  • Chunk of peeled ginger

Directions:

  1. Blend it up and absorb the energy!

Recipe Source: http://www.thisrawsomeveganlife.com/2011/11/green-ocean-of-life-i-greens.html#.VS7xrPnF9cF