Crunchy, gooey peanut butter blended with dates, almonds and high fiber oats, make these oat balls a perfect after workout snack. They are even great to take on a long bike ride or any other endurance workout you may be doing, to keep your energy up. The maca will give you a boost of energy that is sustainable.
Your kids will love them too for an awesome afternoon snack. Get your hands in the mixture, and infuse a lot of good ole’ lovin in there.
INGREDIENTS
Summer is my favorite time of year because fresh fruit is SO abundant, especially stone fruit. Nectarines and peaches are at their peak during this season, so take advantage!
This simple dish is raw, and takes minutes to make. You can use it on ice cream, as a relish on crackers and more. Make sure to pick ripe peaches that are ready to be eaten. You can also use nectarines or apricots as a substitute.
INGREDIENTS
Place peaches in a medium size bowl. Add remaining ingredients and stir to coat peaches. Let sit for about 20 minutes to marinate. Serve over vegan or dairy free ice cream.
Creamy avocado paired with cashews and lime make this delectable pudding not only delicious but good for you too.
Top with the Pistachio crumble for a little added crunch.
INGREDIENTS
Place all ingredients in a high-powered blender, and blend until creamy smooth. If too thick, add more coconut water. Spoon into dessert dishes and chill for 2 hours. Top with pistachio crumble.
PISTACHIO CRUMBLE
Pulse all ingredients in a food processor until sticky and combined into a crumbly topping.
It’s that time of year when Strawberries are back in season, and I LOVE to use them in ice creams, sauces, salads & dressings.
But my all time fave, is vegan ice cream!! This delicious concoction is all vegan, low glycemic and simple to make. If you don’t have an ice cream maker, feel free to make them into fruit pops using ice pop molds. YUM!
INGREDIENTS
Place all ingredients in a blender, and blend until creamy smooth. Pour into ice cream maker following manufacturer’s instructions or pour into pop molds and freeze to set.
Top with shredded coconut, nuts or shaved raw chocolate! A perfect Summer treat. So healthy, you can have dessert BEFORE dinner!
Donuts are an American favorite, but unfortunately they are loaded with sugar and fat. An evil combination when it comes to your health. These delicious donut holes are raw, vegan and delicious. Made with cashews and walnuts as a base, they are great for your brain, as well as providing sustained energy. I sometimes use different combinations of nuts, for different flavor, so get creative!
INGREDIENTS
In a food processor cup fitted with the s-blade, grind the cashews, walnuts, coconut and sea salt to a crumbly consistency but leaving some chunks of nuts.
Add in remaining ingredients and process until the mixture forms into a sticky dough. Remove lid and scrape out into a bowl. Roll into small truffle size balls and roll in cinnamon or shredded coconut. Store in refrigerator.
Yes, I am posting ANOTHER Chia Pudding recipe. I tell you, it’s easy to make, it’s filling and it’s good for you. What more could you ask for? It also helps to alleviate those sweet cravings. You know the ones we get at night..after dinner, when we know we probably shouldn’t, but then we give in and have something we may regret in the morning? Well, you won’t feel that way with this delightful and decadent treat!
INGREDIENTS
Place chia seeds in a medium-sized glass or metal bowl. Blend remaining ingredients together in a high-powered blender until creamy smooth. Pour over chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding thickens. Serve room temp or refrigerate and serve cold. Top with fresh berries, nuts and a splash of coconut milk! ENJOY.
Chia seeds, bananas and coconut oil lend to the moistness in this dense and delicious banana bread creation. It’s loaded with fiber, protein and flavor! Great for a holiday breakfast morning, lightly warmed and slathered with coconut butter.
INGREDIENTS
Preheat oven to 350 degrees. Place flour, oats, quinoa, baking soda & baking powder in large bowl. In another medium sized bowl, combine pureed bananas, chia seeds, coconut oil, maple syrup, vanilla extract, apple cider vinegar and sea salt. Stir until well combined. Pour over flour mixture in large bowl. Stir well to combine. Fold in walnuts if using. Place in a lightly greased loaf pan. Bake for about 25-35 minutes or until a toothpick comes out clean.
This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!
INGREDIENTS
Place chia seeds in a medium-sized bowl. Blend remaining ingredients together in a high- powered blender until creamy smooth. Pour mixture over the chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding firms up. Refrigerate for an even thicker pudding. Top with fresh ground nutmeg as a garnish.
Chia seeds are all the rage these days. A lot of you may remember them from the old-school Ch-ch-ch-chia pet commercials, but now they are making their way into many kitchens across the country not as plant heads & pets, but as a high-nutrient ingredient that is keeping people healthy & providing energy. They are the highest source of Omega 3’s on the planet and they also contain protein, fiber and so many other great nutrients. They help to lower cholesterol and have heart-healthy antioxidants. I love to bake with them as they can be used as an egg substitute in a lot of recipes, they have the same binding properties. You can also throw them in smoothies for a little extra nutrient kick!
This recipe is simple to make and has only 6 ingredients and all you need is a high-powered blender, such as a Vita Mix or Blend-tec. You won’t miss the dairy in this awesome recipe, and you don’t need to use tofu either, as most vegan puddings do these days.
INGREDIENTS
Place all ingredients in high power blender and blend until thick and creamy. Pour into bowls and refrigerate to firm up for 2 hours. Serve with fresh berries.
Here are some of my favorite resources for Chia Seeds
Mila by LifeMax – 3 varities of the best chia seeds you can find in the world all blended together!
Nutiva Brand – different organic varieties of Chia
Brownies are everyone’s favorite, so I wanted to come up with a healthier version that was just as tasty. These bites are loaded with fiber yet still maintain the chocolatey goodness of a regular brownie! Your kids will love them too!
I make them in a mini-muffin pan, but feel free to use an 8×8 brownie pan. Just adjust the cooking time to longer in the oven by about 10 minutes.
INGREDIENTS
Preheat oven to 350. Grease mini muffin tins with coconut oil or coconut spray.
In a food processor with S-blade, combine black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon & sea salt until combined well and smooth. Transfer mixture to a large bowl.Stir in the remaining ingredients. Fill mini muffin tins about 2/3 full and bake 25-30 minutes or until toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes and transfer to a wire rack.
To make Date Paste: Pour 2/3 cup of hot water over 1 cup pitted dates and then soak for about an hour. Throw all ingredients into a blender and process until a smooth, thick paste is formed.
Yield: Makes about 30 mini muffins