Archive for the Recipes Category

Green Beans with Caramelized Red Peppers and Onions Ingredients 1 lb. Green Beans 1 T grass fed butter 1 T olive oil 2 cloves garlic 1 cup chopped onion 1 cup vegetable broth ½ cup chopped red bell pepper ½ tsp. Sea Salt 1 tsp red pepper flakes Black pepper to taste   Directions: 1. Snap ends of beans.

Raw, Vegan, Gluten-Free Coconut Chocolate Pudding by Wendy Mendoza, Modified by Kristie Rosser I love chocolate pudding and I have a hard time find a raw, gluten-free and vegan version of this favorite dessert. Imagine how thrilled I was to finally find a recipe that also tastes great! Of course you know that I superfood everything to

Yummy Vanilla Protein Pancakes: It’s this simple to add more protein to your day! Ingredients: 2 scoops vegan protein 1/4 cup unsweetened coconut milk 1 tsp cinnamon 1 cup gluten-free, steel cut oats 1 tsp aluminum-free baking powder 2 egg whites or use ground flax and make flax eggs (2T ground flax and 5 T filtered water; mix and

Raw Superfood Chocolate Shake–Healthy Style Best Chocolate Shake EVER!   This is not only delish, it is also raw, vegan, dairy-free, gluten-free, soy-free, and added sugar-free. Plus, it’s full of superfoods for supermoms (and super kids) to keep our super powers going all day long. Serves 2 (We have to triple this recipe at our house) Ingredients

Tahini Lemon Dressing Makes just over 1½ cups Ingredients 1 clove garlic, peeled and finely chopped ¾ cup filtered water ¾ cup tahini 2 tablespoons fresh lemon juice ½ teaspoon celtic or pink himalayan sea salt 1 tablespoon sesame seeds Preparation Place all ingredients in a high powdered blender (or food processor); blend until smooth. Enjoy on

Superfood & Protein Balls   Need a quick healthy snack? This is my go-to recipe! Gluten-free, non GMO, super yummy, super great at refueling your superpowers! Sneaky mom know how to boost nutrition with protein and superfoods! Ingredients: 1 cup cashew 2 sccops vegan vanilla or chocolate protein 1 tsp vanilla extract (HFCS-free) 1/4 tsp pink himalayan

Making Your Own Nut Milks (Note: Soaking seeds and nuts should be done before eating them as well as before making your own nut milks. This important step breaks down the phytic acid and enzyme inhibitors and also activates the beneficial enzymes. Follow this link to learn more about why you need to soak your seeds and

Save the Pulp of the Almonds When making your own almond milk, be sure to save the pulp once you have strained out the milk. You can use it to make your own almond flour! Put the pulp on a cookie sheet and dehydrate in oven on lowest heat, or place it on a dehydrator sheet and

Gluten Free Chocolate Granola with Nut Milk Recipe:BY LIZ MOODY Modified by: Kristie Rosser http://www.mindbodygreen.com/0-18597/gluten-free-nutella-granola-with-homemade-cashew-milk.html Ingredients 3 cups raw gluten-free oats 1 cup raw buckwheat 1 cup hazelnuts, rough chopped 1 cup puffed quinoa 1/3 cup chia seeds 1/2 teaspoon pink sea salt 1/4 cup coconut sugar 1/3 cup Grade B maple syrup 1/3 cup coconut oil

Why You Should Soak and Dehydrate Almonds (and other seeds, nuts and legumes) Almonds and other seeds contain “anti-nutrients” like phytic acids and enzyme inhibitors. Phytic acids and enzyme inhibitors play an important role in preventing the seeds from sprouting. Without these “anti-nutrients”, seeds would be sprouting and growing constantly in suboptimal conditions likely dying off, instead