vegan

Flourless Seed Bread

( gluten free, flour free, yeast free) 
Many have stopped eating bread due to the many side effect on health of traditional bread. It only takes minutes to prepare. Enjoy this guilt free affordable bread recipe! 

1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of flax seeds
1/2 cup of raw almonds pieces
1 1/2 cup of rolled oats
2 tbsp of chia seeds
4 tbsp of psyllium husk
1 tsp of salt
1 tbsp of maple syrup
3 tbsp of avocado oil
1 1/2  cup of almond milk or other nut based milk
1/2 cup of chocolate chips (optional)

Directions:
1. Combine all ingredients in medium size bowl, mix well and let it sit for 1-2 hours. 
2. Place dough in rectangle well oiled bread shape pan. 
3. Preheat the over to 350 F and bake 30-40min until its firm to touch
4.Cool for 20min then take it out to cool for 15 min before removing from pan and wait until its cool before slicing.

Vegan Summer Squash & Beet Pesto

Serves: 4 people

4 cups of each - raw butternut squash and beet cut like pasta noodles ( available at publix store or use spiralizer kitchen device)
1 tsp of dry oregano
1 tsp of cumin powder
1 pinch of asafetida powder or fresh pressed garlic
1 tbsp of ghee
salt to taste
cherry tomatoes- washed and cut in half for garnish. 

Vegan/Ayurvedic Pesto Sause

4oz of pine nuts
0.75 oz of fresh basil (1 bunch) - washed and picked
2 tbsp of dry nutritional yeast
1/4 cup of cold pressed olive oil
1/4 cup of unsweetened almond milk or other unsweetened non dairy milk
1/2 inch of fresh ginger
Black pepper and black salt(or regular salt) - to taste

Combine all the spices together and half the amount. Heat up 1/2 of ghee or oil in a large frying pan, add the first half of the spices and stir fry the butternut squash noodles until andante then repeat same process with beets spirals. Garnish with cherry tomatoes and pesto sauce. 

to make the sauce use a high speed blender to combine all of the ingredients and process until smooth.

Black salt is available at many Indian supermarkets or you can find it online. Black salt has high content of minerals and is healthier option to increase digestion among many other benefits such as cure for constipation and bloating, treatment for joint disorder, aids weight loss, helps cure respiratory troubles, cures intestinal gas problems, cures heartburn, etc.

June Recipe: Raw Avocado-Chocolate Mousse with Strawberries.

This decadent guilt free desert is perfect for any occasion. Comes out perfect every time its almost impossible to mess up. Try it yourself with our monthly recipe! 

Instructions: In blender process avocados until smooth then add rest of the ingredients. Place in a serving dish and place in refrigerator to cool. Decorate before serving.

  • 4 small-fresh ripen avocados
  • 4tbsp of chocolate cacao powder
  • 1tsp of Wildcrafted Maca powder 
  • 4tbsp of Coconut palm sugar 
  • 2tsp of pure Vanilla extract 
  • Small amount of Almond milk to help blending
  • 1/8 of tsp of pink Himalayan sea salt 
  • Fresh strawberries and mint to decorate

 

May Recipe : Spring Cauliflower & Parsnip Mashed Potatoes

Glorious Spring Cauliflower Head

  • Head of Cauliflower- green leaves and end of stem removed, washed and towel dry
  • 4tbsp of Tahini 
  • 3tbsp of extra virgin olive oil + some for oiling baking dish
  • 1/2 of lime juice
  • 1 cup of coconut or almond yogourt  
  • 1 tsp of each: tumeric powder, ground black pepper 
  • 2tsp of each roasted and ground: cumin and coriander seeds
  • 1 tsp of pink Himalayan salt
  • 1/2 tsp of each: cinnamon and nutmeg 

Herbal garnish sauce

  • 3-4 pieces of chives- finally chopped
  • 1 lime- juiced
  • Handful of parsley and cilantro- finally chopped
  • 4tbsp of extra virgin olive oil
  • 2tbsp Nutritional yeast flakes 

Combine all of ingredients except for Nutritional flakes 

Start by preheat the oven to 325F. In the meantime, combine and mix well all of ingredients on cauliflower list except for the cauliflower. After your done place the clean head of cauliflower on a large plate and coat using large spoon or your hands, evenly with the yogurt/spice mixture. Make sure to allow the mixture to soak into the cauliflower evenly. 

Once the cauliflower has been evenly coated, then oil your baking dish and place the cauliflower head in the dish with stem part facing down. Let it bake for 30min then increase the heat to 395F and cook until lightly brown. When your fork gets through with ease they you know its ready.

When easily pokeable, take it out of the oven and pour the herbal garnish sauce and juice from baking dish over the head of cauliflower. To finish it off sprinkle the nutritional flakes on top. Serve it whole and slice it like stake! 

Healing Parsnips Mashed Potatoes

  • Parsnips cleaned and peeled 2-3 per person
  • 1/2 cup of almond milk per person
  • 1tbsp of Ghee 
  • Himalayan pink salt to taste ( it needs much less salt then regular potatoes)
  • 1tbsp per person of Nutritional yeast flakes 
  • Handful of fresh chopped parsley and dill
  • Fresh chives to taste

Boil the parsnips in water until your fork goes in with ease, then drain the water. In a pot add ghee, milk, and salt to the parsnips. Using a hand blender process the mixture until smooth. If you dont have a hand blender feel free to use a food processor or your trusty hand masher too.  Mix in the greens to the mashed parsnips and sprinkle with nutritional yeast. Serve warm and garnish with slices of fresh cucumbers.