Enjoy this delicious smoothie which offers antioxidants, energy and thirst quenching deliciousness

½ avocado
½ cup mixed berries, frozen
½ cup arugula
1 small apple, peeled, cored
1 tsp apple cider vinegar
1 Tbsp raw honey
*1 tsp maca,optional

Quick Vegan Lunch

April 11, 2016

2 tsp. coconut oil
2 cups broccoli florets
1 can chickpeas, rinsed
2 tsp. cumin
dash of crushed red pepper
2 tsp Bragg’s or soy sauce
1 cup wild rice

You can fool anyone with this cake! Best chocolate cake ever – consistency is dense, kinda like a cake/brownie:)

Cake ingredients:
1 1/4 cup gluten free flour
1/2 tsp. xantham gum powder
2/3 cup cane sugar
1/3 cup organic cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup warm coffee
1 tsp. vanilla extract
1/3 cup coconut oil
1 tsp. white or apple cider vinegar

Vegans, it’s super important to maintain our iron content in a vegan diet! A lack of iron in your diet can lead to multiple illnesses and diseases. Turns out the foods highest in iron in milligrams are:

Soybeans,cooked 1 cup 8.8
Blackstrap molasses 2 Tbsp 7.2
Lentils, cooked 1 cup 6.6
Spinach, cooked 1 cup 6.4
Tofu 4 ounces 6.4
Chickpeas, cooked 1 cup 4.7
Quinoa, cooked 1 cup 2.8
Kale, cooked 1 cup 1.2

Here’s a tasty, quick and easy saute perfect for lunch or dinner!

*This dish tastes great when it’s hot and makes a light, flavorful pasta salad for lunch. The sauce stays creamy, hot and cold.

Cauliflower Sauce

8 large cloves garlic, minced
2 tablespoons coconut oil
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup nutritional yeast
½ cup almond milk (more to taste)
1/2 cup fresh basil, chopped

*I found a similar recipe on Yoga Journal.com and just love its full, mildly spicy, flavor ~ Enjoy:)

1 cup quinoa
2 Tbsp coconut oil
1 cup leeks, thinly sliced
2 garlic cloves, minced
1 15-oz can chickpeas, rinsed
1 14.5 oz can diced tomatoes
1 Tbsp tomato paste
1-2 chipotle chilies in adobe sauce (1 for mild, 2 for medium)
1 bunch of rainbow chard, stems too, sliced
1 cup baby spinach

1 pkg gluten free dough, for crust
1/2 Tbsp coconut oil
4 oz goat cheese
2 oz shaved asiago or parmesan cheese
1 small onion, thinly sliced
3/4 cup shitake mushrooms, sliced
1/2 red pepper, thinly sliced
2 Tbsp olive oil
1 tsp oregano
1 tsp sage
3/4 tsp nutmeg

Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.

1 Tbs. peanut oil
½ cup thinly sliced onion
1 12-oz. pkg. sliced mushrooms
1 clove garlic, minced (1 tsp.)
1 tsp. minced fresh ginger
1 lb. green beans, cut into thirds
½ cup golden raisins
2 Tbs. light coconut milk
1½ Tbs. green curry paste
1 Tbs. lemon juice
1 Tbs. low-sodium tamari sauce
½ cup roasted salted cashews, coarsely chopped
¼ cup chopped cilantro

Enjoy this refreshing smoothie which offers atioxidants, energy and thirst quenching deliciousness

½ avocado
1 cup blueberries, frozen
½ cup spinach
4 mint leaves
½ lemon, peeled
1 Tbsp honey
1 tsp maca powder

Yogurt Fruit Dip

April 1, 2016

1/2 cup plain yogurt
1 Tbsp nut butter
Mix well. Serve with grapes, berries, or melon. Great healthy snack:)

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