Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.
These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!
INGREDIENTS
Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.
CREME SAUCE
Place all ingredients in a high-powered blender and blend until creamy smooth
There is nothing like fresh, sweet cherries combined with chocolate. Oh my! This delectable creamy pudding is high in healthy fats, fiber and nutrients.
If you can’t get fresh cherries in your area, you can use frozen. I find that using this little tool is super helpful in pitting those fresh cherries.
Serve this delish dessert at a dinner party, and woo your guests. They’ll never guess it’s healthy OR vegan!
INGREDIENTS
Place all ingredients except chia seeds and cherries in a high-powered blender. If mixture is too thick, add coconut water until desired consistency. Blend until smooth. Pour into a medium sized bowl. Add chia seeds and cherries to the pudding mixture and stir until all combined. Refrigerate for 20 – 30 minutes to thicken. Serve chilled.
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!
Vegan Nut Milks are super simple to make, really delicious and good for you. Soaking nuts can help cut the fat content down as well.
Be sure to always use raw nuts, as they are more nutrient dense then their roasted counterparts, and have less saturated fat.
I love to also make hemp milk using hemp seeds. You can get creative with this recipe and use whatever kind of nuts you like.
This nut milk is also a great base for vegan ice creams, especially if you have access to an ice cream maker! YUM!
Also, great to use on cereal, oatmeal or quinoa brekkie bowl, or used as a base for your morning smoothie!!
INGREDIENTS
After soaking almonds, drain and rinse them well. Place all ingredients in a blender and blend until smooth. If you want the milk completely smooth, strain the milk through a fine sieve strainer or cheesecloth. Otherwise leave in the chunky bits for added nutrition and fiber!!
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.
Shape Magazine listed Karma Chow’s Tempeh Chili in their top ten healthy chilis! Check out the delicious recipe and article here.
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
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)
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)
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.