Monthly Archives: February 2014

Karma Shamrock Shake

[vc_row][vc_column][vc_column_text]Looking for a healthier alternative to that kid-favorite Shamrock Shake? Check out this delicious and vegan version I whipped up. You won’t even know the difference![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5293″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1 cup unsweetened almond milk
  • 1/4 cup coconut water
  • 1/2 frozen banana
  • 1/4 cup cashews (I store them in the freezer, so they replace ice)
  • 1 scoop Sun Warrior Vanilla Protein Powder
  • 8 fresh mint leaves or 1/2 tsp. mint extract
  • large handful fresh baby spinach or kale
[/vc_column_text][vc_column_text]Add all ingredients to a blender and blend until creamy, green and smooth![/vc_column_text][/vc_column][/vc_row]

Raw Vegan Black Forest Cheesecake

[vc_row][vc_column][vc_column_text]Cherries and Chocolate are one of my all-time favorite combinations. Juicy, ripe, sweet cherries paired with creamy chocolate will make this amazing raw cheesecake a go-to recipe anytime you need to make a special treat. It’s perfect to take to a V-day party or make for your sweetie.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5296″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”CRUST INGREDIENTS”][vc_column_text]
  • 1 cup brazil nuts or macadamia nuts
  • 2/3 cup raw, unsweetened shredded coconut
  • 1 tablespoon cacao powder
  • pinch sea salt
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw cacao nibs
[/vc_column_text][vc_column_text]Process the nuts, coconut, cacao powder and sea salt together in a food processor into crumbs. Add maple syrup, vanilla and cacao nibs and process until mixture begins to stick together. If not sticky enough add extra maple syrup (start with 2 tablespoons.) Scrape out mixture into a 9″ spring form pan and press evenly and firmly into the bottom of the pan using your fingers. Set aside[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_empty_space][vc_text_separator title=”FILLING INGREDIENTS”][vc_column_text]
  • 1 cup cashews, soaked 4 hours
  • 1 cup macadamia nuts, soaked 4 hours
  • 1/4 cup melted cacao butter
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut water
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon tamari or Bragg’s aminos
  • 1 cup raw cacao powder
  • 1 – 10 oz. bag frozen cherries, thawed
[/vc_column_text][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Delicious Creamy Golden Milk

[vc_row][vc_column][vc_column_text]Golden Milk, made with turmeric and ginger, is used as an anti-inflammatory in the Ayurvedic tradition. Usually made with cow’s milk, I make mine with almond or coconut milk, so it’s vegan. It’s great to curb sugar cravings at night and awesome for digestion.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5299″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1-1/2 teaspoons coconut oil
  • 1/4 tsp powdered turmeric
  • 1/4 tsp powdered ginger
  • 10 oz. of almond or coconut milk, unsweetened
  • Raw honey or grade B maple syrup, to taste
  • Freshly grated nutmeg (regular is fine too)


Chocomole’ Black Bean Chili

[vc_row][vc_column][vc_column_text]Chocolate in chili? You betcha!!! I love mole’ sauce, so I figured, why not make a mole’ chili! This delicious one-pot meal contains tons of fiber, complex carbs and protein. Throw it over some brown rice or quinoa for even more nutrition. And it will satisfy your chocolate cravings too! Double win![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5302″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, deseeded and diced
  • 1-1/2 tablespoons chili powder (I like a blend)
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons raw cacao powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • pinch red pepper flakes (leave out if you don’t want it too spicy)
  • 1 large garnet yam, peeled and diced
  • 2 carrots, diced
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1- 28 oz can fire roasted crushed tomatoes
  • 1/2 cup water or tomato sauce
  • Juice of a lime
  • 1/2 teaspoon lime zest
  • Diced avocado, for garnish
[/vc_column_text][vc_column_text]In a large pot over medium heat, saute onion, garlic and red bell pepper until soft. Add all spices and stir to incorporate the flavors. Cook for another 3 minutes. Add garnet yam and carrots. Stir to combine with spices. Cook for another 5-7 minutes. Add water, one tablespoon at a time, if mixture starts to stick. Now add beans, tomatoes and water or tomato sauce. Stir well to combine. Turn heat to low, cover pot and let cook for about 20-30 minutes or until potatoes are soft. Add lime juice and zest. Top with avocado before serving.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Buffalo Cauli “wings”

[vc_row][vc_column][vc_column_text]What? Cauliflower Buffalo Wings? You bet! I got inspired by a few other recipes I saw online, so I came up with my own. Who knew there were so many vegan “wing” recipes out there![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5305″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1 large head of cauliflower, cut into medium florets


[/vc_column_text][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]



Nacho “Cheese” Dip

[vc_row][vc_column][vc_column_text]You will never know this creamy, spicy nacho cheese dip is healthy AND vegan. Go ahead and indulge. Great for game day, or to take to a party and share with your friends.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5553″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 2 cups cashews
  • 1 jalapeno, seeds removed from half
  • 1 red bell pepper, deseeded
  • 3 garlic cloves
  • 1/3 of red onion
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast
  • ¼ cup tahini
  • 1/2 teaspoon dry mustard
  • 1/4 – 1/2 teaspoon chipotle chili powder
  • 1/8 teaspoon onion powder
  • 1-1/2 teaspoons sea salt
  • 1/4 cup diced Roma tomatoes
  • 1/2 avocado, diced
  • Water
[/vc_column_text][vc_column_text] [/vc_column_text][/vc_column][/vc_row]