Raw Vegan Donut Holes

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

• 1-1/2 cups cashews
• 1/2 cup walnuts
• 1/4 cup shredded coconut
• 1/2 teaspoon sea salt
• 5 dates, pitted
• 1/4 c. grade B maple syrup or brown rice syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract

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.

Karma Chow’s Tempeh Chili in Shape Magazine

Shape Magazine listed Karma Chow’s Tempeh Chili in their top ten healthy chilis! Check out the delicious recipe and article here.

Addicted to…Chocolate Chia Pudding

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

• Serves about 4
• 1/2 cup chia seeds
• 2 cups Almond or Coconut milk, unsweetened
• 1/2 cup cashews
• 5 pitted dates
• 2 tablespoons Grade B Maple Syrup
• 2-3 tablespoons raw cacao powder (depending on your tastes)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of Sea Salt

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.

Hearty Minestrone Soup

Minestrone soup has always been a favorite of mine. It’s hearty enough for a meal with an awesome side salad. My Dad used to make a mean Minestrone, but he would put meatballs and regular pasta in it. I’ve left out both, and used gluten free pasta shells by Tinkyada as well as an untraditional addition of a garnet yam (you all know I love to cook with yams.) I also used 2 kinds of beans, so you’ll get the protein punch you need and you won’t even miss the meat.

 

INGREDIENTS

• 1 tablespoon olive or coconut oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1/4″ circles
• 1 medium garnet yam, peeled and diced small
• 1/4 teaspoon of chili pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups veggie broth
• 1-15-ounce can kidney beans, drained & rinsed
• 1-15 ounce can chickpeas, drained & rinsed
• 1-15 ounce can fire roasted diced tomatoes
• 2 tablespoons of freshly chopped basil
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 1-1/2 cups cooked gluten free Tinkyada Shells

In a large soup pot, over medium heat, saute the onions, celery & garlic in olive oil until soft. Add carrots and garnet yams and stir to combine. Add dried herbs & chili flakes, if using, stirring into veggies. Cook for about 5 minutes to release the flavor of the herbs, stirring occasionally. Add broth, kidney beans, chick peas & tomatoes. Turn heat to high, cover and bring to  boil. Once boiling, turn to low and simmer for about 20-30 minutes or until potatoes are soft. Remove from heat. Add fresh basil, sea salt, pepper & pasta. Serve in soup bowls with an side salad or some delicious gluten free bread.

Banana Chia Oat Bread – Gluten Free & Vegan

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

• 1-1/4 cups Bob’s Gluten Free Baking Mix or Sprouted Power Flour (Whole Foods Bulk Section)
• 1/2 cup oats (not instant)
• 1/4 cup plus 2 tablespoons cooked quinoa
• 1 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 3 ripe bananas, mashed or pureed in food processor
• 1/4 cup chia seeds
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 cup chopped walnuts (optional)

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.

Pumpkin Chia Pudding

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

• 1/2 cup chia seeds
• 1 can coconut milk (full fat)
• 1 cup canned pumpkin or pumpkin puree
• 1 cup cashews, soaked 2 hours
• 5 dates pitted
• 2 tablespoons Grade B Maple Syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• pinch of Sea Salt
• fresh ground nutmeg (garnish)

 

 

Banana Chia Seed Pudding

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

• 3 large ripe bananas
• 1-1/2 c. almond milk, unsweetened
• 1 tbs vanilla extract
• 1/3 c. pitted dates
• 2 tbs chia seeds soaked in 4 tbs water for 10 minutes until gelatinous
• 3 tbs raw cashew butter

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

Black Bean Brownie Bites

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

• 2 cups black beans (freshly cooked is best, but canned is ok- drain & rinse if canned)
• 1 ripe banana
• 1/3 cup of raw blue agave nectar or Grade B maple syrup
• ½ cup date paste* (see recipe below) *allow 1 hour soaking time for date paste
• 2 tablespoons coconut oil, melted
• ½ cup raw cacao powder
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon
• ¼ teaspoon sea salt
• ¼ cup oat or almond flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup grain sweetened or vegan chocolate chips

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

Raw Vegan Lime Cheesecake

This little beauty is perfect to make for a Valentine’s Day bash. Who has valentine’s day bashes you ask? Well, all the single peeps of course!!! This is a decadent and healthy treat to share with all your friends…and family as well! Even the kids will love it!

Making desserts with cashews is one of my favorite things to do. They are so sweet and creamy that you won’t even miss the cream cheese, which is the normal and fatty ingredient in all regular cheesecakes.

Recipe & photo created by one of my very talented cleansers!

 

INGREDIENTS (CRUST)

• 2 c. raw pecans or macadamias
• 1/2 c. dried coconut
• ¼ c. agave nectar
• dash sea salt

In food processor, pulse pecans or macadamias, agave and coconut together until sticky. Press into a 9-inch spring form pan. If it’s too sticky you can wet your fingers and press into the pan.

 

INGREDIENTS (FILLING)

• 3 c. cashews, soaked for 4 hours
• 1 c. dates, pitted and chopped, soaked for 2 hours (save soaking water)
• 6 TBS. coconut oil, melted
• ½ c. lime juice
• ½ c. agave nectar
• 6 TBS date soak water
• 2 tsp vanilla or one vanilla bean

In a strong blender, blend cashews, coconut oil, lime juice, agave, date soak water, vanilla & dates until smooth. Pour into crust and freeze for 1-2 hours until firm. Remove from freezer and let sit for 15 minutes. Slice and serve immediately. Serve with berry sauce or fresh berries.

White Bean & Sweet Yam Soup with Kale

This soup is hearty and perfect for a cold winter’s day. It’s a delectable combination of savory and sweet and so nutritious too!

 

INGREDIENTS

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 celery stalks, diced
• 2 large garnet yams, peeled and cubed
• 3 cans white beans, drained & rinsed
• 1 tsp dried sage
• 1 tsp thyme
• 6 cups veggie broth or 3 bullion cubes with 6 cups water
• 2 cups lacinto (dino) kale, finely chopped
• 2 tbs nutritional yeast
• sea salt to taste

In a soup pot over medium heat, sauté onion, garlic and celery in oil until soft. Add sage and thyme and stir to combine. Add yams, white beans & broth. Bring to a boil, then turn down to a simmer. Cover pot and simmer until yams are soft, about 20-30 minutes. Add kale and cover to let it wilt. Stir in nutritional yeast and add sea salt to taste.