Ingredients:

• 3 large sweet yams- diced
• 3 large carrots- chopped
• 3 celery stocks-chopped
• 1 large onion- peeled and diced
• 3 cloves garlic- peeled and minced
• 6 cups low-sodium vegetable broth
• 1 orange-freshly squeezed
• 1 Tbs ginger powder (or freshly grated)
• ½ tsp thyme spice
• ½ tsp ground nutmeg
• ½ tsp of Cayenne (taste test, add more if you like)
• 1-2 Tbs of garlic powder (yes more garlic)
• 1 teaspoon ground cinnamon
• 1½ cups unsweetened plain almond milk (sometimes Ill use 16 oz/1 lbs of red lentils (pre-cooked) instead of almond milk. It adds more protein, thickness and is delightful!
• Himalayan Salt and freshly ground black
pepper to taste
• Fresh Parsley (or dried) to sprinkle on top of
each soup serving!

Instructions:

Sauté onion over medium heat for 10 minutes. Add water (1 to 2 tablespoons) at a time to keep the onion from sticking to the pan.

Add all the spices and cook for 1 minute.

Add the sweet yams, carrots, celery, vegetable stock, orange juice and bring the pot to a boil over high heat.

Reduce the heat to medium- Cover and cook for 25 minutes, or until the yams are tender.

Puree the soup using a blender/food processor with a tight-fitting lid. Use a big ladle to transfer and be careful as it is HOT! Sometimes using two pots is easier for the transfer process!

Return the soup to the pot and add the almond milk, stir well- If you use lentils instead, puree with rest of the soup!

Cook for an additional 5 minutes, or until heated through, and season with H-salt and pepper (optional add 1 can of garbanzo beans).

Top with Parsley and Enjoy!

Cook as instructed on Organic Chickpea Spaghetti box (different versions from Hannafords, Shaws, Local Natural Food Markets)

Separately sautee washed mushrooms and onions. Once the onions are almost clear, add the prewashed broccoli.

I use Garlic Powder, Onion Powder, Himalayan Salt, and Black Pepper.

Add Raw Veggies to the side with a dollop of Garlic Hummus.

I only used Garlic Pepper and a sprinkle of H. Salt and Pepper for the spaghetti and mixed in a bit of hummus for moisture!

Delish!

Ingredients:

• 2 ½ cups of Oat Flour
• 2 tsp of baking soda
• ½ tsp of baking powder
• 1 tsp of ginger powder
• 1-½ tsp of cinnamon
• ¼ tsp of nutmeg
• 1 can of pumpkin puree
• 1/3 cup of pure 100% maple syrup (1/2 cup for cookies)
• 1/3 cup of unsweetened applesauce
• 1 large banana or 2 small banana’s-mashed
• 1 bag of Vegan Choc Chips (optional) cranberries are nice as well. My favorite Chocolate chips are from Evolved! Simple and amazingly delish!

Instructions:

Mix dry ingredients in one bowl
Mix wet ingredients in another bowl
Combine ingredients and fold in vegan chocolate chips
Place in non-stick muffin tins and bake!

350 deg. x12-18 minutes (depends on how thick) use toothpick or fork check!

Notes: For cookies (same recipe), place on parchment paper!

INGREDIENTS

• 1 cup Organic Spelt Flour   –   Or 1-1/3 cup of Oat Flour
• 1 tbsp. baking powder (not baking soda)
• 1 tsp. cinnamon
• ¼ tsp. of Himalayan Salt

Mix dry ingredients together first and let it set for 2 minutes in a bowl (helps the pancakes to become fluffy).

Then add:

• 1 cup filtered water
• 2 tbsp. of 100% pure maple syrup (or sweetener of choice, I sometimes use coconut sugar)
• 1 tsp. of 100% pure vanilla extract

Mix all together in your bowl!

1. Cook in 1/4-1/2 cup portions in a lightly oiled non-stick pan over medium-high heat.
2. Once there are a few bubbles in the middle (add wild blueberries), flip, and cook for a few more minutes on the other side.

Enjoy!

 

Organic Homemade Flaxseed Milk

Ingredients:
⦁ 1/3 cup flaxseeds (whole seeds)
⦁ 4 cups of filtered water
⦁ 5 Organic Pitted Dates Or a ¼ cup of Raw Honey
⦁ 1 tsp of Organic Cinnamon
⦁ 2 tsp of Organic 100% Pure Vanilla Extract
⦁ Small pinch of Himalayan Salt

Instructions:

1. Blend flaxseeds and water for about 2 minutes.

2. Add the rest of your ingredients and continue to blend for another 2 minutes. Turn off and check to see if you need to push any ingredients back down closer to the blade to blend everything evenly.

3.) Sample the mixed ingredients to determine if you need more cinnamon, vanilla or sweetener.

4. Strain with an extra fine mesh strainer over a big bowl to capture your milk. Or use a nut bag or cheesecloth to squeeze out the milk over your big bowl. Whether you use a strainer or cheesecloth, press/squeeze out the rest of the milk from your ingredients.

Chill and Enjoy your freshly squeezed/pressed flaxseed milk. Or just add ice-cubes and enjoy! Really tasty blended with a banana, scoop of peanut butter and cinnamon!

 

Note:
Milk will last in the refrigerator for about 4 days.

The leftover thick food material can be recycled into your morning oats or mixed into a protein smoothie!

Easy Homemade Vegan Gluten-free Ice-Cream

 

• 5 Medium Bananas (ripe)
• 2 Tablespoons of Cacao (not cocoa) or 1 Tbs of 100% Vanilla Extract

 

Instructions x1:

Cut bananas into 1-inch pieces and freeze for 3 hours (ideally overnight).

You can freeze them in a freezer-safe glass bowl or a freezer bag.

 

Instructions x2:

In a food processor or high-speed blender blend the frozen banana pieces until they break down into ice cream.

Turn off and scrape down the sides and add the Cacao.

Blend/Process for about 3-4 minutes or until your bananas and Cacao are fluffy and smooth.

 

Toppings:

A scoop of Peanut Butter or any Nut Butter of your Choosing!

Coconut Flakes

Apple Sauce

Cinnamon

Etc.~!

Turtle Chocolate Coating and Filling Ingredients:

I will sometimes double the ingredients if I want my turtles covered with extra chocolate or if I also want to dunk in sliced bananas to freeze along with them!

1/4 Cup Coconut oil
1/4 Cup Raw Cacao (not cocoa)
2 Tbs canned Coconut milk/or coconut cream
3 Tbsp Monk Fruit or Coconut Sugar
2 tsp Vanilla
Pinch of H.pink salt (very small pinch)

To Make the Chocolate:
1. Melt coconut oil in a saucepan, then stir in the remaining ingredients above. Taste and adjust if needed.

Turtle Shell Ingredients:

8 Medjool Dates (these taste like caramel when frozen-FYI) Yummmm!!

16 Raw Pecans

To Make the Turtle Shells:

Use a large plate or a pan and line it with Parchment Paper.

Slice your Medjool Dates lengthwise in half removing the Pitts.

Lay the sliced Medjool dates on their backs so you can fill the shell with the chocolate (place these on your parchment paper). I just use a spoon to scoop out some of the melted chocolate to fill in the shell.

Lay a pecan on top of the filled in Medjool date shell.

Scoop out additional chocolate filling to completely cover the top of the whole turtle. Put as much chocolate as you want! It can get messy but that is okay!

Freeze your turtles for 2 hours. Enjoy!

Storage: Either keep in the freezer or refrigerator after they have set (2 hours) as they will melt!

One of my favorite breakfast salads!

Olivia’s Organic Salad mix is easy and great as a base. I usually get the Power Blend and the Spring Mix. Some greens listed but may not include all.

• Kale
• Spinach
• Red and Green Oak,
• Red and Green Chard
• Radicchio
• Frisee
• Beet Greens
• Arugula
• Red Mustard
• Collards
• Chicory
• Red Onion
• Microgreens
• Carrots
• Grape Tomatoes
• Celery
• Brocolli
• 3 Brazillian Nuts
• Dried Barberries or Goji Berries
• Pumpkin Seeds
• Avocado
• Kiwi
• Chickpeas (Sometimes I use Kidney or black beans, but chickpeas are my favorite with the spices!)

Chickpea Prep

I sautée about 3/4 Cup of Chickpeas (Canned is fine if you don’t have time to prepare dried beans from the day before and as long as the canned beans are low sodium, ideally no salt added) in 1/2 tsp of coconut oil.

I spice my beans with Curry Powder, Cuman Powder, Cayenne Powder, Garlic Powder, Black Pepper, usually coat all the beans heavily with those spices, then a pinch of Himalayan Pink Salt. I sautée for no more than 1 minute, just enough to warm the coconut oil to allow the spices to stick to the chickpeas.

I let the chickpeas cool before placing on my salad so I don’t kill any enzymes from my raw beautiful salad! It is sooooooooo good!

To make Re-Fried Beans in your own kitchen use the following.

• 1 Can of unsalted Pinto Beans
• 1/2 tsp of Himalayan Salt
• 1-1/2 tsp Cumin Powder
• 1/2 Tbs Garlic Powder
• 1 Small chopped Red Onion
• 1/2 Cup of Water

Sauté your onions for about 2-3 minutes with a little garlic powder and black pepper.

Then add all ingredients to a blender or food processor to make a creamy blend of all ingredients. Return all ingredients back to your pan and sauté for about 5-10 minutes on Medium heat. That is it!

Of course, you can use this re-fried bean recipe in any Mexican dish, but I have also loved it so much I have create dishes such as…….

1. Stuffed Avocado with re-fried beans as you can see on the right!
2. Or I have made little sandwich mounds where I have baked sweet potatoes and sliced them and added spinach, refried beans, avocado, tomatoes, and herbs!
3. And also have sautéed a portabella mushroom and flipped the top down and added refried beans with sautéed kale and red onions. Topped again with avocado Yum!!!!

No exact amounts used, whatever flavors you want to amplify with. Here is a guide!

• I like to use Ezekial English muffins
• Layer on a thick amount of spaghetti sauce (my favorite is Roasted Garlic from Shaws the “Organics” brand) usually like $2.99 a jar
• Layer onto the red sauce diced red onion and sliced avocados (olives would be good too)
• Sprinkle with garlic powder, cayenne, and oregano (everyone’s taste requirements are different)
• I put a slice of Vegan Pepperjack cheese on each half
• Chopped fresh broccoli on top and toast away!

I put in my toaster oven. I gauge it by how long I typically put bread in to toast which is on the darker side for me. Every unit is a bit different.