Yummy Recipes From Our Home To Yours

Gluten Free Vegan Pancakes

1 cup all-purpose gluten free pancakes

1 tsp cinnamon

1 tsp sugar

2 tbsp baking powder

1 cup milk (coconut or almond)

1 tbsp oil (I use coconut)

1 tsp vanilla

*we usually double this recipe.

Pumpkin Pancakes

4 large eggs*

4 large egg whites*

1 cup canned pumpkin (I think you could easily subsitute baked pumpkin, sweet potato or squash)

½ cup almond flour

1 tsp baking powder

¼ cup coconut milk

1 tsp vanilla

½ tsp nutmeg

1 tsp cinnamon

½ cup pecan, crushed (optional)

1-2 tbsp butter or coconut oil

1. Mix all ingredients in large bowl except optional pecans.
2. Heat griddle or large skillet to medium heat and coat with butter or other fat source when hot.
3. From here, traditional pancake rules apply with a slight modification. These pancakes will not bubble like your traditional one. The batter is a bit thickers. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.

*I used 6 whole eggs instead with success.

Gluten Free Vegan Banana Pancakes

Makes 4 large pancakes.

- 1 cup of gluten free oats

- 2/3 of a cup of ground almonds

- 2/3 of a cup of almond milk

- ¼ of a cup of ground flaxseed

- 1 ripe banana

- 2 tablespoons of pure maple syrup

-2 teaspoons of cinnamon

- a pinch of sea salt 

Almond Muffins

2 ½ cups almond flour

½ tsp baking soda

scant ½ tsp salt

¼ cup honey or maple syrup

1 tbsp vanilla

3 large eggs

1 cup berries or chopped fruit/veg (pear, apple, carrot, zucchini)

1 cup raisins (optional)

1. Preheat oven to 300F and line muffins tins.
2. Mix the almond flour, baking soda, and salt in a bowl.
3. Add the honey or maple syrup, vanilla and eggs to the flour mix, and whish together until thoroughly combined.
4. Add fruit/veg and raisins well (if using).
5. Spoon the batter into the prepared muffin tins and bake until the muffins start to lightly brown and a knife comes out clean, approximately 25-30 minutes.

Morning Glory Muffins (Grandma GG's recipe)

Mix:

2 cups flour (can use all-purpose gluten free)

2 tsp baking soda

½ tsp salt

1 ¼ white sugar (I have successfully replaced this with maple syrup. I think honey would work too).

2 tsp cinnamon

Stir in:

2 cups grated carrots (or zucchini)

1 apple, cored and grated (two if you are replacing carrots or zucchini)

½ cup nuts (optional)

½ cup raisins

½ cup coconut (optional)

In a small bowl, combine:

3 eggs

1 cup oil (I use coconut oil with success)

2 tsp vanilla

Stir into mixture until batter is just combined. Spoon into well greased or lined muffins tins, filling to top. Bake at 350F for 20 minutes. Makes 14 large muffins.

**I recently used this recipe to make a loaf. I did the same as above, but used a loaf pan instead. Baked for about double the time. It was delicious!

Flaxseed Crackers
2 cups raw organic flax seeds - soak overnight in filtered water with a splash of Nama Shoyu (raw or unpasteurized soy sauce). Feel free to add other seasonings such as salt, cayenne, etc. depending on desired taste.
Spread onto two trays and dehydrate until crispy (a few hours).
Add raw toppings of your liking, nut butter and bananas, or an avocado spread, spinach, tomatoes, etc. Great staple cracker to give any meal a nice crunch.

Raw Buckwheat Bread

Makes 18 slices

1/2 cup olive oil
1 1/2 cups sun dried tomatoes
3 cups sprouted buckwheat
1 cup flax meal
3 1/2 cups peeled courgette (zucchini), roughly chopped
2 cups apple, cored and roughly chopped
3 tabblespoons lemon juice
2 avocados
1 large onion
1/2 cup minced parsley

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Chocolate Chip Cookies (vegan and gluten free)

1 cup coconut oil

6 tbsp apple sauce

1 tsp salt

2 tbsp vanilla

1 ¼ cup sugar or cane sugar

2 cups all-purpose gluten free flour

¼ cup flax or chia mill

1 tsp baking soda

1 ½ tsp xanthum gum

1 cup chocolate chips

Combine all ingredients and bake at 325F for 10-15 minutes.

Peanut Butter Dough Cookies

1 cup peanut butter

1 cup plus 3 tbsp raisins

salt to taste (I use approximately 1/2 tsp)

8 tbsp roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt)

1/2 tsp pure vanilla extract

Throw everything into your food processor and combine until very smooth. Roll into balls, cookies, bars.

Dough can be stored on the counter, in the fridge, or in the freezer.

No Bake Chocolate Peanut Butter Cookies or Bars

1/4 cup peanut butter

1/4 cup plus 3 tablespoons raisins

salt to taste (approx ¼ tsp or less)

2tablespoons roasted, unsalted peanuts (If you can only find salted peanuts, reduce or omit added salt)

1/8 tsp pure vanilla extract

1-2tablespoons cocoa powder (to taste)

optional: chocolate chips, either before or after blending (or both)

Throw everything into a food processor and combine until very smooth. Roll into balls, cookies, bars.

Cashew Cookie No Bakes (aka Homemade Lara Bars)

¼ cup unsalted cashews

scant 2/3 cup dates

tiny pinch salt (brings out the sweetness)

Optional: a drop or two of good-quality vanilla extract (I use about 1/8 tsp)

Blend in your food processor.

Variations:

• Add cinnamon and raisins = Spice Babies
• Use peanuts in place of the cashews, and add dried banana = Elvis Babies
• Peppermint extract + cocoa + cacao nibs = Thin Mint Babies
• Throw in some coffee powder = Frappuccino Babies
• Roll in cinnamon sugar = Cinnabon Babies (or Snickerdoodle Babies)

Sesame Banana Cookie Bites

Ingredients:

2 small, ripe bananas, mashed
10 soft medjool dates, pits removed (Note: If you use regular honey dates, increase the quantity to 20)
1 tbsp sesame seeds
1 cup raw almonds (or 1/2 cup pecans and 1/2 cup almonds)
1 tsp cinnamon

Method:

Combine all the ingredients into your food processor. Blend until fully combined. To get the best blend, keep the processor on until the mixture starts to form clumps. You can always add more dates if you want a softer cookie or more nuts if you want a more meaty dense cookie.

Spoon a tablespoon of cookie dough into your hands, form a ball and then flatten into a cookie shape. Refrigerate for a few hours or freeze indefinitely. Makes 14 to 18 cookies.

Almond Butter Rice Crisps

6 cups rice puffs

2/3 cup raw honey

2/3 cup almond butter

1 tsp vanilla

1 tsp cinnamon

Line a 11” x 7” pan with parchment. Slowly heat the honey, nut butter, vanilla and cinnamon over low heat, stirring constantly, until blended. Immediately (while still warm) toss the rice puffs with the nut butter mixture in a large bowl until very well coated. Pour the cereal into your prepared pan and press into all the corners. Allow to cool in the refridgerator for about 30 minutes.

Raw Chocolate Banana Brownie

Ingredients:

Bottom
1 ripe banana
1-1.5 cups walnuts
15 medjool dates, pits removed

Top
1 rip banana
3/4 cup raw cacao powder
4 tbsp unpasteurized raw honey (or maple syrup, but then it’s not technically “raw”)
4 tbsp coconut butter
Small handful of goji berries to sprinkle on top, if desired

Combine all the “bottom” ingredients into you food processor and blend for two to three minutes, until fully combined and soft balls start to form. Add more of any ingredient if you want to change the texture to more crunchy (add more walnuts) or chewier (more dates). Press into a small pan.

Combine all the “top” ingredients into your food processor and blend for a minute until fully combined. Pour over the top of your bottom crust and sprinkle with chopped walnuts and goji berries. Refrigerate or freeze. Cut into squares. Makes 12 to 14 two-inch squares.

Chocolate Covered Peanut Butter Bananas

Step 1: Peel two bananas and cut them into 1/2” rounds.

Step 2: Place ½” of natural peanut butter on each round.

Step 3: Top each banana peanut butter round with another banana round to make a sandwich.

Step 4: Put a toothpick in each sandwich round. Then put them in the freezer for about 10 minutes to harden.

Step 5: Heat a small saucepan over low heat. Place coconut oil and dark chocolate in pan and heat until smooth.

Step 6: Transfer to a bowl.

Step 7: Twirl each banana pb sandwich in the chocolate sauce until fully coated. Let dry for about 10 seconds before setting on plate.

Step 8: When all are done, place the sandwiches in the freezer for about 10 minutes. Remove toothpicks before eating.

Can be stored in the freezer or fridge.

Chocolate Pudding

Makes 2 servings.

- 1 ripe banana

- 1 ripe avocado (or 2 avocados if you don't want or have bananas)

- 6 medjool dates pitted

- 4 tablespoons of water

- 2 heaped teaspoons of almond butter

- 2 heaped teaspoons of raw cacao powder

Optional:

a squeeze of agave (or maple syrup)

a teaspoon of hemp protein powder

a teaspoon of chia seeds

Pomegranate Cheesecake with Clementine Gelato
For the base:
1 cup cashews
2 tablespoons agave
1/4 cup coconut oil
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons lemon juice

- First process cashews to flour.
- Add remaining ingredients and process again.
- Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling.

For the filling:
3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

- Blend all ingredients in a high speed blender under smooth.
- Pour on top of the base.
- Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

For the Clementine Gelato:

2 cups cashews
1/2 cup coconut butter/oil
1/4 cup agave nectar
1 teaspoon vanilla extract
3 cup almond milk*
1 cup clementine juice
2 teaspoons clementine zest
Pinch salt

- Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren’t that sweet.

- Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

Raw Chocolate Raspberry Cheesecake
Makes 10-20

You need a muffin tin OR just mold the cheesecakes with your hand!

Ingredients:
For chocolate base:
1.5 cups of almonds
2 tablespoons of Cacao Powder
1/2 cup dates (add more if you need stickier consistency)
1 tablespoon of Coconut Oil
dash of himalayan salt

For raspberry cheesecake:
1 cup of Raspberries (or use strawberries)
1/2 cup Lemon juice
1 tablespoon of Vanilla extract
3/4 cup Maple Syrup or Honey
2 cups Cashews (soaked in water for 4 hours)
1 tablespoon of Coconut Oil

For chocolate icing:
1 Avocado
2 tablespoons of Cacao Powder (add more to make it darker chocolate)
2 tablespoons of Maple Syrup or Honey (add more to make it sweeter)

Action:
1. Line the muffin tray with parchment paper.
Chocolate Base:
2. In a blender mix all ingredients so you have a nice moist consistency. Press into a muffin tin to form the cheesecake base.
Raspberry Cheesecake:
3. In a blender mix all ingredients and pour into the muffin tin on top of the chocolate base.
Chocolate icing:
4. In a blender mix all ingredients and garnish on top of the cheesecake!
5. Store in fridge and freezer and eat when set!

Raw Chocolate Walnut Ice Cream
Makes one large tub.

2 cup of walnuts
2 cup of water
1 cup of maple syrup or honey
2 tablespoons of cacao powder
1 tablespoon of vanilla extract (optional)
1/2 teaspoon of himalayan or celtic sea salt (optional)

Either use an ice cream maker, Vitamix or High Speed Blender.
1. On high speed mix all ingredients until smooth fluffy ice cream like consistency.
2. Place in the freezer overnight!
TIP: Freeze for a few hours and then process again in the blender to make it even creamier!

**Add extra cacao if you like super chocolate, add extra maple syrup if you like super sweet.
**To replace the nuts (for nut allergies) use hemp seeds or sunflower seeds.

Fresh Restaurant’s Tangled Thai Salad

Salad

• 1 cup chopped napa cabbage
• 1⁄3 cup jicama, cut into small sticks
• 2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
• 2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
• 4 tbsp Peanut Lime Dressing (recipe follows)
• 3 slices cucumber, halved (or cut into julienne)
• 2 tsp chopped raw peanuts
• 2 tbsp Fresh Salad Topper (recipe follows)
• 1⁄4 lime
• Cilantro to taste

Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing. Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro. 
 

Peanut Lime Dressing

• 1 tbsp ginger, peeled and chopped
• 3 cloves garlic, peeled and minced
• 3⁄4 tsp sambal oelek (a South Asian chili sauce)
• 2 tbsp cilantro, densely packed
• 2 tbsp natural peanut butter
• 2 tbsp plus 2 tsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
• 1-1⁄2 tsp organic sugar
• 2 tsp coconut milk
• 3⁄4 tsp sesame oil
• 1⁄2 cup sunflower oil (or extra virgin olive oil)

In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream. Makes 1 cup, enough for 4 salads 
 

Fresh Salad Topper

• 1 cup puffed quinoa (optional)
• 1⁄4 cup goji berries
• 1⁄4 cup currants (optional)
• 2 tbsp sliced almonds
• 2 tbsp hazelnuts, chopped
• 2 tbsp pistachios, chopped
• 1⁄4 tsp sea salt

Put all ingredients into a bowl and mix.

Makes approx. 1-3/4 cups; refridgerate unused portion

*We add Sesame Baked Tofu to this salad. See recipe below.

Monk's Curry

1 can coconut milk

4 tbsp green curry paste

6 kaffir lime leaves, stemmed and shredded (if you have them, we never do!)

¼ cup stock or water

2 red potatoes, 1/8” thick quarter moon slices

1 tbsp palm or brown sugar (I often use maple syrup instead)

2 tbsp soy sauce

4 tbsp fish sauce (optional)

2 Japanese eggplant, half moon slices (I use a traditional eggplant)

½ lb oyster mushrooms, sliced (you can use any kind of mushrooms, really)

2 baby bok choy, leaves separated

2 bunches scallions, 1” long slices

juice of 1 lime

1/3 cup Thai basil leaves or cilantro, chopped

¼ cup peanuts, roasted and chopped

sesame backed tofu (see recipe below)

Sesame Baked Tofu

1 block extra firm tofu

1 tbsp sesame oil

2 tbsp soy sauce

¼ tsp cracked peppermint

Cut tofu into ½” cubes. Toss with ingredients, spread on oiled baking shreet and bake at 350F for 15 minutes.

1. Heat a wok over medium heat and add 1/3 can coconut milk. Heat to simmer and add the curry paste. Work the paste into the coconut milk to thoroughly combine. Add lime leaves and stock and bring to a boil. Add the potatoes, cover and cook at a gentle simmer until the potatoes are just tender.
2. Stir in the palm sugar (maple syrup), soy sauce and fish sauce (if using), eggplant, mushrooms and remaining coconut milk. Cover and continue to simmer until all the vegetables are tender.
3. Turn up the heat and add the tofu, bok choy and scallions. Simmer until the bok choy wilts and the sauce reduces and thickens.
4. Just before serving, stir in the lime juice, basil or cilantro and season to taste with with more fish or soy sauce. Serve with jasmine rice garnished with roasted peanuts, chopped fresh cilantro and lime wedges.

Black Bean Soup

2 cup salsa

2 15 oz cans of black beans, drained and rinsed

2 cups broth

lime (optional)

1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
2. Blend using a blender or hand mixer.
3. Serve with a squeeze of lime.

Sweet Potato Spears

4 medium-sized sweet potatoes, cut lengthwise into spears

¼ cup olive oil

2 teaspoons cumin

½ tsp salt

½ tsp pepper

1. Preheat oven to 400F. Cover two cookie sheets with aluminum foil.
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper and spread out evenly on cookie sheets, making sure not to crowd the spears.
3. Turn potatoes once or twice during baking. Bake 30-40 minutes.

Green Gaia (salad dressing/dip)

1 handful of parsley

1 handful of basil

1 handful of mint

1 green onion or bunch of chives

1 lime, squeezed

1/8 cup olive oil

a pinch of salt

**I usually use the herbs I have on hand, which is typically basil and/or mint. I have also added tomato, garlic and avocado to this and it is tasty!

Sundried Tomato Pomodoro (Raw Spaghetti Sauce)

1 cup sundried tomatoes (rehydrated for 20 mins)

¼ red onion

a pinch of red pepper flakes

½ lime, squeezed or 1 tbsp apple cider vinegar

1 tsp honey or sweetener of choice

1 tbsp olive oil

1 fresh tomato, seeded

a pinch of salt

a pinch of hot chili pepper (optional)

Process all ingredients and gradually add fresh tomato. Top with fresh basil and italian parsley.

Raw Vegetable Noodles

Summer squash, butternut squash or zucchini

Pass through a mandoline, spiral slicer, grater or shave with a potato peeler and slice thinly. Shortly before serving, toss noodles with a tbsp or olive oil, a squeeze of lime and a pinch of salt. Dry noodles with keep for two days in the fridge.

Brazil Nut Parmesan

1 handful of brazil nuts

1 clove of garlic, pressed or minced

a pinch of salt

Blend quickly until it is granulated.

Brazil Nut Cream Cheese

I batch of brazil nut parmesan

1 lime, juiced

1 green onion

1 small bunch of dill, parsley, basil

Creamy Alfredo Sauce

1 batch of cashew cream (Blend 1 cup cashew soaked and rinsed, 2/3 cup of water to cover nuts)

¼ tsp white pepper

1/8 tsp nutmeg

a pinch of salt

1 clove of garlic (optional)

Sour Cream

1 batch of cashew cream

½ lime, juiced

1 tsp cider vinegar

a pinch of salt

Kitchari (I have yet to try this, but it sounds inspiring!)

This meal taken as a cleanse or monodiet will heal your body, especially your intestinal tract, as it's considered to be the most wholesome to put in the yogi’s body.

Feel free to play around with the ingredients!

• 1 cup quinoa
• 1 cup white basmati rice
• 1 cup yellow split mung dahl

Soak rice and mung dahl in separate bowls until soft-ish. This process usually takes 1 to 2 hours. This will make it easier to digest when in your body.

Here’s where it gets fun! Pick a few of your favorite sattvic veggies: most mild veggies are considered sattvic.

Sattvic means “pure” or “balanced” in terms of Ayurvedic eating. Meaning, foods that are not aggravating, irritating, heating, or heavy and weighty. Avoid pungent veggies like hot peppers, shallots, leeks, garlic, onion, gas forming veggies such as mushrooms and/or potatoes.

Some of my favorite staples for kitchari:

• carrots
• kale
• kabocha squash
• broccoli
• celery

1 1/2 to 2 handfuls of each vegetable should do the trick. Use your knife to cut them into shapes of small squares.

What kind of texture would you like?

If you want a gooey/mushy/soft porridge-like kitchari, put all the before mentioned veggies and grains into a big pot with 6-7 cups water. Bring stove to low boil and cook. Watch the pot so it doesn’t burn, stir it around every 15 minutes or so until it looks ready.

Add more water as you see fit.

If you want a more solid/crunchy/munchy experience when eating kitchari, then here’s what we’re going to do. Cook the grains and veggies separately.

Place the quinoa, rice and dahl in a big pot with 3 cups (equal parts) water.

Cook and watch the pot so it doesn’t burn.

For the veggies: get a big pan or wok, heat with coconut oil, olive oil or ghee. Place longest cooking vegetables in first-- so carrots in to start, stir stir stir for 2-3 minutes, add the kabocha squash, stir stir stir for another 2-4 minutes, add broccoli, let them cook, add kale.

You may need to add in more oil or water to keep the veggies from getting too crispy. When it looks done, turn stove off and cover with lid. Let all the flavors and juices settle and seep in. Add in chopped celery for the very last step, so it’s still a little hard and crunchy. I find the flavor of celery to be most potent when raw/mildly cooked.

Last step! Get another pan out, a smaller one. This one’s for what makes kitchari, kitachari. What you’ll need:

• ghee
• turmeric
• cumin
• coriander

Heat the pan up, put a heaping scoop of ghee into the pan. (about 5 teaspoons or 1 big spoonful) Add 2 tablespoons each of turmeric, cumin and coriander to the mix. Use wooden spoon to mix around the spices, when comes to an aromatic smell and ghee starts to bubble up in the pan, turn heat off. This is the magic of what makes kitchari tastes so good... The more you practice, the better it will taste. Each time will get better and better. 

Pour this into the pan with the veggies and mix, then mix veggies with grains in the big pot. If you cooked the grains and veggies together, just pour the ghee and spices into the pot and mix. There will be leftover ghee and spices in the pan-- take a spoonful of grains to soak it all up and place back into pot.

Here we go! Ready to eat! Scoop a portion onto a plate, add extra ghee in for taste, add yummy sea salt if you choose, garnish with freshly chopped cilantro (leaf and vine), add raisins if you wish.

Once kitchari in pot cools down a bit, place in glass tupperware for future eating. If you’re doing a monodiet cleanse, this should last you about 5 to 7 days in the fridge (2 meals per day.)

Natural Flu Shot

Blend:

3 cups OJ (or two oranges)

½ cup lemon juice

4 garlic cloves

2 tbsp honey

½ tsp turmeric

2 tbsp ginger

½ tsp cayenne pepper