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.

• 1 Cup of Coconut Milk (Canned)
• 3 Tbsp. Ground Golden Flaxseed (yes, more!)
• 1/2 Cup of Melted Coconut Oil
• 3/4 Cup of Raw Cacao (not cocoa)
• 1 Cup of Nut Flour Mix (Almond, Hazelnut, and Coconut Flour-Mix equal parts)
• 3/4 Cup of Coconut Sugar
• 1/2 Cup of Peanut Butter

Ingredients/Peanut Butter Filling
2/3 cup Peanut Butter
1/3 cup Coconut Flour
2 tsp Vanilla
1/4 cup of Date Sugar or Coconut Sugar
Dash of pink H.salt

Chocolate Coating
2 Tbs Coconut oil
2 Tbs Raw Cacao (not cocoa)
1 Tbs canned Coconut milk/or coconut cream
1 1/2 Tbsp Coconut Sugar
1 tsp Vanilla
Pinch of H.pink salt

To Make the Filling:
1. Stir together all ingredients in a medium-size mixing bowl. Add just enough coconut flour so that your dough is no longer sticky. Taste and adjust if needed.
2. Scoop balls onto a parchment lined plate using a small cookie scoop or measuring spoon – 1 tsp to 1 Tbs, depending on how big you like.
3. Optional: roll each ball in your hands to smooth out the surface. Set aside while you prepare the chocolate.

To Make the Chocolate:
1. Melt coconut oil in a saucepan, then stir in the remaining ingredients. Taste and adjust if needed.
2. Dip each ball in the bowl of melted chocolate and turn to coat thoroughly. Use a fork to remove from the bowl or scoop out with a spoon. Set back on parchment.
3. Freeze for 30-60 minutes, until chocolate has hardened. Enjoy!

Recipe Notes:
Keep frozen or refrigerated. Must be kept cold since the chocolate will melt.

Soak the below ingredients for 10 minutes (this will be your egg when cooking):

1 Tbsp. of Ground Golden Flaxseed with 2 Tbsp. of Water= 1 egg

or

1 Tbsp. of Chia seeds with 2 TBsp. of Water=1 egg

350 Degrees
15 minutes

Do this First:
Soak the below ingredients for 10 minutes (this will be your eggs):

2 Tbsp. of Ground Golden Flaxseed
1 Tbsp. of Chia seeds
6 Tbsp. of Water
½ tsp of Baking Soda

Second:
1 ½ Cups of Nut Flour (You can use Almond, Coconut, Pecan, Walnut, or mix all of them… which is what I do)
1 ½ tsp Cinnamon
½ tsp Ginger powder
½ tsp of Nutmeg powder
½ Cup Coconut Sugar
Mix all dry ingredients together before adding the below.

Third:
½ Cup Melted Coconut Oil
2 tsp of Vanilla Extract

Note: Mix all ingredients together before adding frozen blueberries as it is hard to mix well.

Lastly:
Add a small bag (2 Cups) of Organic Wild Main blueberries or a half cup of carrots (grated). Even together it is yummy!

Cook away and enjoy!

Use Organic when you can, no added salt, sugar, preservatives or dyes.

1 Can (15oz) of chickpeas (drain, rinse and mash)

3 Tbs of Tahini
½ Tbs of Date Sugar
1 Tbs of Raw sesame seeds

1 tsp of Mustard powder
½ tsp of Garlic powder
¼ tsp of Cayenne powder
½ tsp of Black Himalayan salt (may need more, determine by taste). If you don’t like the egg taste, you can eliminate this step!

½ of Medium Red Onion (diced)
1 or 2 Celery sticks (diced)
¼ Cup of Sauerkraut (diced)
1-2 Tbs of sliced Black olives (diced)
1 whole Avocado (diced) -mix in at the very end.

Mix all together

Place mixed ingredients on an open-faced whole-grain toast! Yum!
Butter the toast with a little hummus for a little extra moisture and sprinkle Himalayan salt and Rosemary!
1 Avocado, lettuce, and tomatoes to add to your toast!

Makes about 4-6 sandwiches

1 Can (15oz) Chickpeas (No salt added/BPA free)  along with its fluids (don’t drain).
2 Tbsp.  of Tahini
½ Tbsp. Garlic Powder
½ tsp of Cumin Powder
½ tsp of Himalayan Salt
3 squeezed lemon wedges

Place all ingredients in a blender, ideally a food processor until creamy smooth! That is it! So Yummy!

You can add any flavors you want, if you like red pepper, sautée them beforehand and add to your ingredients list.

Always try to use Organic when possible with no added salt, sugar, artificial sweeteners, colors or preservatives. The below does not have to be exact!

Food Items:

• 1 medium yellow onion (diced)
• 5 small garlic cloves, minced (about 1 tablespoon)
• 6 to 7 cups Vegetable Stock (low sodium or no salt added)
• 6 cups fresh or frozen corn kernels (24 ounces frozen)
• 2 large russet potato (cut into bite-size cubes)  (about 3 cups)
• 1 medium red bell pepper (diced)
• 1 teaspoon finely chopped fresh parsley
• 1/4 of Cayenne Pepper (or more to your liking)
• 1/3 Cup almond flour
• 1/3 Cup of filtered water
• Small dash of Himalayan Salt
• Freshly ground black pepper as much as your pallet would like

1. In a large Soup/Stewpot place prepared onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. (Be careful, do in small amounts and it is HOT). Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, black pepper, and cayenne. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. *****While that is cooking, place the Almond flour and 1/3 cup of water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste.

Serve hot.

Storage: Cool soup completely and transfer to an airtight glass container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

Just a fun quick meal. Here are Hilary’s Veggie Burgers with Vegan Condiments and Mashed Sweet Potatoes and Veggies!