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You are here: Home / Archives for Vegan

Homemade Sesame Ginger Dressing

March 28, 2015 by Sarah

It started with Kroger’s ‘Simple Truth Organic’ Asian Sesame dressing. I picked it up off the shelf, turned it around to look at the ingredients, and thought, hey, I can for sure make that myself! I snapped a pic and went on my merry way.

Then I came across Bragg’s Ginger & Sesame salad dressing at the local co-op grocery store, turned it around and thought, hey, that’s just like the other one; I can make this myself! I snapped a pic and went on my merry way again.

So, needless to say, Sesame Ginger dressing was mentally bookmarked.

Sesame Ginger Dressing

I finally got around to experimenting and made a version worth sharing! I made this salad for dinner and happily devoured it, and making something that tasty begs for some blog attention. I recreated the salad the next day to take pictures and am so glad I did. THOSE COLORS! Whole, fresh foods can be so. darn. beautiful!

Sesame Ginger Dressing

Sesame Ginger Dressing Sesame Ginger DressingSesame Ginger Dressing          Sesame Ginger DressingSesame Ginger Dressing   Sesame Ginger Dressing

The salad had raisins, sliced avocado, raw green beans, purple cabbage, cucumber quarters, sliced green onions and diced orange pepper. It really complimented the dressing nicely!

Homemade Sesame Ginger Dressing
 
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Prep time
10 mins
Total time
10 mins
 
Author: Sarah
Serves: 4
Ingredients
  • 2 tbsp. tamari (or nama shoyu, organic soy sauce, coconut aminos, liquid aminos)
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil (can use sesame oil)
  • 1 clove garlic (minced or pressed)**
  • knuckle ginger root (minced or pressed)**
  • 1 tbsp. apple cider vinegar
  • 2 tsp. raw sesame seeds
  • 3 tbsp. water
  • ¼ tsp. sea salt
  • 1 tbsp. maple syrup (or other liquid sweetener of choice)
Instructions
  1. Mix all ingredients together in a sealed container (like a small recycled jar or bottle with a cap) and shake until well combined.
  2. **With the garlic and ginger, I used a garlic press to press both the clove and ginger. This is the method I recommend because you won't be stuck with large pieces of garlic and ginger in your recipe. The press gives you some pulp and juice (especially good for the ginger).
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Enjoy!

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Filed Under: Dressing, Raw, Recipes, Salads, Vegan

Raw Chocolate Avocado Pudding

March 21, 2015 by Sarah

Is it time for you to treat yourself? If so, I’ve got a little something special to share with you! Yes, you can make pudding using avocado! 🙂

This post is going to be more pictures than sentences. You alright with that? I bet you are 😉

Raw Chocolate Avocado PuddingRaw Chocolate Avocado PuddingRaw Chocolate Avocado PuddingRaw Chocolate Avocado PuddingRaw Chocolate Avocado Pudding

Raw Chocolate Avocado Pudding

Apparently there were some satisfied bellies in. da. HOUSE!Raw Chocolate Avocado Pudding

Raw Chocolate Avocado Mousse
 
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Prep time
10 mins
Total time
10 mins
 
This chocolate mousse is perfect for pairing with fruits or enjoying on its own!
Author: Sarah
Recipe type: Dessert
Serves: 2-3 servings
Ingredients
  • ½ cup non-dairy milk
  • 1 banana
  • 1 large avocado
  • 1 tsp vanilla (extract or bean/bean powder)
  • 2 tbsp coconut oil
  • ½ tsp. cinnamon
  • 2 tbsp. (or to taste) liquid sweetener of choice (raw honey, maple syrup, agave)
  • ¼ cup + 1 tbsp. carob or cacao powder (I did half of each)
Instructions
  1. Place all the ingredients in a food processor and process until smooth.
  2. Enjoy on its own, layered with your favorite fruits and/or nuts or as a topping to other delicious dessert recipes! You can also garnish it with shredded coconut like I did!
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With love,

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Filed Under: Breakfast, Desserts, Raw, Recipes, Snacks, Vegan

Raw Sun-Dried Tomato and Dill Dressing

March 9, 2015 by Sarah

Raw Sun-Dried Tomato and Dill DressingRaw Sunflower Seed-10Raw Sunflower Seed-16Raw Sunflower Seed-32Raw Sunflower Seed-41Raw Sunflower Seed-42If you don’t know by now, salads are one of my favorite dishes to make; something about the endless greens-veggie-protein-dressing combinations just gets me every time. I’m certainly down for a good salad (or two ;)) every day!!

Homemade and/or raw salad dressings are great to make because they can be quite nutritious and a much better substitute to many conventional salad dressings. Making your own dressing ensures that your end product only contains the ingredients you want, and know are good for you, in it. Many common dressings in the store contain either GMO oils like canola or soybean oil, sugar or corn syrup (also probably GMO), preservatives, tainted dairy products, artificial flavors and Monosodium Glutamate, as you can see in the pictures below. 

Why ruin a good salad with dressings like these?

Raw Sun-Dried Tomato and Dill Dressing

The sunflower seeds in this recipe do indeed give it a unique taste and if you’re not one for sunflower seeds, you may not like how this turns out as much. You are more than welcome to substitute any other kind of nuts or seeds if you prefer.

Raw Sun-Dried Tomato and Dill Dressing
 
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Author: Adapted from Recipes to Nourish
Recipe type: Dressing
Ingredients
  • ½ cup sunflower seeds, sprouted or soaked for at least 30 mins if possible
  • ¼ cup filtered water
  • 1 clove garlic
  • ½ tsp basil
  • ½ tsp thyme
  • 2 tbsp lemon juice
  • 1-2 tsp packed fresh dill
  • 1 tbsp sun-dried tomato
  • ¼ tsp. sea salt
Instructions
  1. Place sunflower seeds in the food processor first and grind until grainy.
  2. Add remaining ingredients and blend until smooth. The dressing has a thick consistency overall.
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You can store this dressing in the fridge for a good week. We put our in an old glass peanut butter jar! This one, to be exact 🙂

Raw Sun-Dried Tomato and Dill Dressing

With love,

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Filed Under: Raw, Salads, Vegan, Vegetarian

Raw Avocado Lime Soup

February 22, 2015 by Sarah

Raw Avocado Lime Soup

Raw Avocado Lime Soup

Have you ever come across raw soups and wondered about them?

They are basically like vegetable smoothies that you eat with a spoon. Many are served chilled, but you can use hot water or keep it blending in a high-speed blender (like a Vitamix) to warm it up a little. Think the idea is kind of weird? Well, sometimes it’s nice to skip the sweet that comes with a smoothie and enjoy something savory, especially if you’re looking for a lunch or dinner idea.

Raw Avocado Lime Soup

Many raw soups are blended and smooth although you can certainly incorporate ingredients at the end or after blending to make more of a ‘chunky’ soup and give it some texture.

You may blend just the vegetables (like I did in this one) to make it nut-free and not creamy. However, if you’re interested in creamer-izing your soup, just add a handful of soaked cashews to the recipe!

Raw Avocado Lime Soup

Raw Avocado Lime Soup

Raw Avocado Lime Soup
 
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Prep time
10 mins
Total time
10 mins
 
Author: Sarah
Recipe type: Soup
Serves: 2-3
Ingredients
  • ½ cucumber
  • 1 avocado
  • ½ red pepper
  • 1 small tomato
  • 1 cup water
  • Handful of spinach
  • 1 shallot and/or 2 green onions (depending on how onion-y you want it)
  • juice from ½ lime
  • salt and cayenne, to taste
Instructions
  1. Place all ingredients in blender and blend until smooth. You may use hot water, but I think it tastes better with room temperature or cold water.
  2. Enjoy!
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With love,

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Filed Under: Greens, Raw, Recipes, Vegan, Vegetarian

OMG Sweet Potato Fries

February 18, 2015 by Sarah

Hey, ya’ll, look! I found Mr. Potato Head’s wife!

SWEET Mrs. Potato Head.

Sweet Potato Fries

Seriously almost as big as my head..

We received this beaut of a vegetable in our weekly farmbox from Good News Farm. I couldn’t wait to slice that baby up and toss it in some oil, spices and into the oven for a blissful snack on one of these freezing Michigan days!!

These are dangerously good; I don’t even know what to call them besides ‘OMG Sweet Potato Fries’ because ‘OMG’ was the only thing that kept coming to mind as I was thoroughly enjoying these. Maybe sweet potato just hits the spot for me, but I have a feeling that I’m not alone and these will be a big success for you too. I actually made only half of the sweet potato at first (for two people), but the fries really cook down quite a bit. I just couldn’t get over how yummy they were so I went ahead and made a second batch with the other half!

Oh, the perks of a human head-sized sweet potato. 🙂

Sweet Pot

Sweet Pot. Fries

Sweet Pot. Fries

Sweet Pot. Fries

Sweet Pot. Fries

My advice with these is to adapt the spices to your preferences. I really only eyeballed everything so the amounts in the recipe are not exact, but I don’t think they should be. They are merely a jumping off point. Not a huge fan of cinnamon? Tone that one down and add a bit more of something else. Want more of the benefits of turmeric in your life? Then add a little more organic PURE turmeric powder to the mix and call it a heck of a day.

Whatever you do, you’re going to knock it right out of the park! So don’t hesitate to pick up an extra couple sweet potatoes next time you’re out and about 🙂

OMG Sweet Potato Fries
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
These sweet potato fries are simple yet irresistible. They are a perfect whole food snack for any time of the day!
Author: Sarah
Recipe type: Snack, Side Dish
Serves: 2-3
Ingredients
  • 1 very large sweet potato or 2 medium ones
  • 2 tbsp. coconut oil, melted
  • ½ tsp. turmeric powder
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. sea salt
Instructions
  1. Preheat oven at 350°F.
  2. Slice sweet potato(es) into strips. The thinner they are, the faster they'll cook and more crunchy they'll be on the edges. Sweet potato fries tend to be softer overall, but having thicker cut fries will ensure that they are more chewy, if that's what you desire.
  3. Coat the fries with oil and spices and mix well so all of the fries are covered thoroughly. You can adjust the spices according to personal preferences.
  4. Place on a cookie sheet or baking stone and spread out so none of them are overlapping.
  5. Place in the oven for 30-45 minutes, flipping them over about halfway through. Remember, the baking time really varies depending on how thick or thin you cut your fries. Just keep an eye on them, and take them out when they are golden brown around the edges.
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Now, over to you! Is there any other spices you think would be a good on the fries or any additional ideas for all the sweet potato lovers out there?

Enjoy!

Sending warm love your way,

Sarah

 

Filed Under: Recipes, Side Dishes, Snacks, Vegan

Beginner’s Guide to Homemade Organic Dark Chocolate

February 13, 2015 by Sarah

Homemade Chocolate

You know the dreaded moment when you could really go for some dark chocolate and don’t have any stashed in the cupboard?

Well, you can say goodbye to that feeling; you are about to get fancy in your kitchen.

I have to admit that dark chocolate is my favorite indulgence. Hands down. It just hits the spot. And if you are like me, you’ll be glad to know that it’s not hard to make your own. This guide is going to teach you so many new little things about chocolate and chocolate-making.. I even learned quite a bit more than I did before I started writing this!

Let’s talk dark chocolate.

Chocolate is considered dark when there are little to no milk solids added to it and a high percentage (>55-60%) of the ingredients by weight are cacao solids. Cacao solids are any elements of the cacao bean, which could be a liquor, powder or butter. Cacao powder is made by pressing the butter out of the bean and grinding the rest of it into powder. The cacao butter is the fat part, or cold-pressed oil, that comes from the bean and melts at body temperature. Why dark over milk chocolate? Milk has a much lower cacao content than dark; it only has to contain 10% cacao and is instead filled with other ingredients, mostly milk and sugar. Not only is it better to consume less sugar, but most conventional milk chocolates are not made with milk that has come from well-treated cows. Also, the most nutritious part of chocolate is from the actual cacao beans, not milk and sugar.

I absolutely love dark chocolate, and there are some really great brands of chocolate bars out there, some of my favorites being Endangered Species, Green & Black’s Organic, Alter Eco, Equal Exchange Chocolates, Dagoba, and Theo. Whenever I buy dark chocolate, I like to make sure it’s organic and made with fairly traded cacao beans.

So why do I like to make my own? Because I can hand-pick all the ingredients to my liking. That way I can make any kind I desire, which means awesome flavor combinations I might not see in the store. I also prefer to use ingredients that are of high quality so when I make my own I know exactly what kinds of ingredients I’m putting in the batch. And like I mentioned, it’s also very convenient for curbing a dark chocolate craving every once and awhile 😉

The basics.

I suggest using organic ingredients when it is possible; if you’re going to make homemade dark chocolate, you might as well hit it out of the park with some high-quality ingredients! If some things are unaffordable for you, don’t worry. Your bar will still be many times better than a Hershey’s bar. Trust me.

When I make dark chocolate, I use equal parts organic cacao powder and organic cacao butter (usually a 1/2 cup of each) as my cacao components, which constitutes the majority of the bar. I use these two because they they mix very smoothly with each other, and you can easily buy raw powder and butter to make a raw bar. Melt the cacao butter on very low heat. If you want the bar to be truly raw, use a double boiler to melt the butter (bowl or pan inside a pan that has simmered water in it). Sometimes I like to add a small amount of organic coconut oil, like 1 to 2 tsp. Not only do I like the flavor, but I think it gives the chocolate a nice, smooth taste.

Next, pick some sort of sweetener and add it to taste. I use liquid sweeteners because I find that to be the best way to incorporate them into the bar. My first choice is raw honey, and I use about 2 tbsp. of it. You can also use maple syrup, agave nectar or stevia. Molasses is also an option, but I would use that more for flavor and combine it with another sweetener as well. I don’t like to use much heat in the chocolate-making process so when I use some sort of granulated sugar like turbinado, sucanat, rapadura, coconut sugar, etc., the granules don’t melt and just sink to the bottom of the bar. Then you are literally just crunching on sugar granules when it comes time to enjoy the chocolate. You probably could heat it up so that the granules melt, but I just feel like that destroys the delicate properties of the cacao solids. You could also try grinding the natural granulated sugars into a powder using a blender, food processor, or coffee/spice grinder, but it does depend on the type and quality of equipment you have available. It’s always worth experimenting with if you are curious. I might try this with coconut palm sugar soon because it’s so tasty 🙂

You could be done at this point by placing the mixture into a silicone mold or pan lined with wax paper and setting it out to cool. You’d have some solid dark chocolate, and something to be very proud of.

Or you could keep going. AKA add-ins.

Homemade Chocolate

This is where it gets fun. REALLY fun. Just as was the case with chia porridge and banana ice cream, there are literally endless combinations of ways you can spice up your chocolate bar. I so thoroughly enjoyed researching this part.

With these, the only advice I’d really give is to eyeball and taste test. There are no exact formulas, this is YOUR chocolate bar. Obviously with strong or unique ingredients, especially spices like cayenne, chipotle, thyme and chilies you’ll want to err on the side of caution and add conservatively. Don’t get carried away, remember you can always add more of something, but can’t really take it out. I would start by trying combinations of things you would like together using two to four ingredients off this list. Don’t be worried about this being an exact science. It’s not. It’s an art!!

I decided to organize the different addition ideas into broad categories. I realize some may belong under a few or come in two forms, but bear with me. Some of these may not be raw, but are great additions regardless.

Spices

Sea salt, nutmeg, cinnamon, clove, cardamom-good for chai flavor, cayenne-with cinnamon is common, chillies, paprika, chipotle, thyme, coffee beans/espresso powder, and turmeric

Extracts -here are some examples, but there are tons out there! I just like to make sure they are organic (I really like this brand). There are also a lot of other good options here. I would add about 1/2 – 1 tsp. depending on how strong you want the flavor to be.

Vanilla (very common), hazelnut, almond, anise, coconut, coffee, lemon, orange, peppermint, and almond

Dried Fruits – I would add about a small/medium-sized handful of dried fruit.

Cherries, blueberries, mangos, currants, cranberries, coconut, mulberries, figs, ginger, apricots, orange peel/zest, goji berries, inca berries, aronia berries, dates, raisins, freeze-dried rasperries or strawberries, or fresh pomegranate arils

Powders/Herbs – If you have not heard of some of these, do a quick Google search to see what they are. The world of herbs is fascinating. Most of these I would just sprinkle in if I were going to use them – probably up to a teaspoon.

Maca, lucuma, ashwagandha, acai, rose hips (dried berries or powder), maqui, spirulina and chlorella-tablets can be ground into powder, carob, mesquite, mangosteen, Siberian Ginseng, burdock, reishi and chaga, echinacea, ginko biloba, hawthorne, cordyceps, fo ti, damiana, horny goat weed, gotu kola, lion’s mane, valerian

Nuts and Seeds – I like to chop up the nuts so they are in smaller pieces before adding them to the bar. You can also soak or sprout them a little too! I would add about the same amount as you would dried berries (small/medium-sized handful).

Hazelnuts, walnuts, pecans, almonds, cashews, pistachios, pumpkin seeds, hemp seeds, flax seeds-grind into powder for maximum absorption

Grains – Switch it up a little bit!

Crisped/puffed quinoa, granola

 

Homemade Chocolate

I found some great inspiration from the company, Gnosis Chocolates. What a great thing they have going on over there!! If you’d like to see how they combined some of the above ingredients, check out a list of their bars here.

Don’t have very many of these ingredients at home? Check out my page ‘Revamp Your Pantry‘ to see what kinds of ingredients you can acquire at home that will help you make lots of great combinations of whole food dishes and treats like these chocolate bars, chia porridge, banana ice cream, and many more!

Now over to you – I’d love to know what you think about making your own raw organic dark chocolate! Are you excited? Have you tried it before? Do you have any other questions or ideas? Leave a comment below to connect with me 🙂

*Affiliate Disclosure: This post contains affiliate links, which means if you click on the link and purchase the item, I will receive an affiliate commission. I only recommend products I use personally and believe will be worthwhile for my readers. If you choose to do so, I appreciate the support to keep Edibly Educated running strong!

Filed Under: Desserts, Education, Inspiration, Raw, Vegan

An Herb to Combat Stress + Stess-Reducing Apricot Almond Chia Porridge Recipe

February 1, 2015 by Sarah

Apricot Almond Chia

Stress represents our reaction to the factors that offset our mental and physical equilibrium; you know, what we feel when life gets too busy, messy, or taxing at times. Unfortunately, stress not only worsens health problems, it can also cause them. The negative effects of stress on the body are unique and vary greatly from person to person, but are very much so present regardless. To a certain extent, we can try and reduce stress in our lives, but we all may experience some form of it, as we cannot control everything that happens to us. Sometimes we may need a little assistance with coping or working through certain struggles in life.

Enter ashwagandha.

This night-shade plant, particularly the root, has been used in Ayurvedic medicine for thousands of years. Ayurveda is an ancient holistic medical system that originated in India and is centered on the importance of balance and harmony between the body, mind, and spirit.

Compounds found in ashwagandha act as a sedative and help to reduce anxiety and promote relaxation. “Indian Ginseng”, as it’s sometimes referred, is considered an adaptogen, or a healing plant that equips your body to better handle stress. Both Ginseng and Ashwagandha, although not from the same plant family, are hailed to fight stress, the former through stimulation and the latter, tranquility. Ashwagandha has been shown to be successful in reducing overall stress levels in participants in various different studies and has also been attributed to protecting the brain from neural tension and possibly reconstructing nerve cell components. Recent studies have even shown that its extracts may also possess anti-cancer properties. Ashwagandha root or root powder can be purchased online or at health food stores; the root can be used to make tinctures and tea, while the powder can be used to make capsules. You can also buy pre-made capsules from many different places online and in stores as well. In the West, it is not advised to take ashwagandha while pregnant. The root powder can also be added to foods like smoothies, juices and chia porridge. This recipe combines Aswaghanda, Maca and Lucuma with dried apricots, coconut milk and almonds for a filling, nutritious adaptogenic dish. The dried apricots soak up the milk and become plump and tart while the almonds add a nice crunch. Apricot Almond Chia Lucuma is a Peruvian fruit that can be dried into a fine powder and used as a low-glycemic sweetener. It has a maple-like flavor, and it’s not necessary to add to this recipe, but we had some in the cupboard so I thought I would add it for some extra flavor and nutrients – beta-carotene, iron and niacin (vitamin B3) in particular. Maca is another gem from Peru although it’s not a fruit, it’s a root vegetable. Ironically, it’s sometimes referred to as ‘Peruvian Ginseng’ and may be beneficial for hormone function. It may also help improve adrenal fatigue and reduce stress hormones as well. Maca should not be taken while pregnant.

Stress-Reducing Apricot Almond Chia Porridge
 
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Author: Sarah
Ingredients
  • 2 bananas, mashed
  • ¼ cup chia seeds
  • ¾ cup coconut milk
  • 10 dried apricots, diced/quartered
  • small handful of almonds, soaked overnight
  • 1 tsp. maca powder
  • 1 tsp. lucuma powder
  • 1 tsp. ashwaghanda powder
  • ½ tsp. cinnamon
Instructions
  1. Combine all of the ingredients besides the almonds and mix well. Let sit for a few hours or overnight.
  2. Let almonds soak overnight and chop up in the morning. Place chopped almonds on top of or mix into porridge.
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With love, Sarah Note: Ashwagandha has varying effects on different people. Some people notice a difference from consuming it, some do not, and others may experience side effects. You should always consult your physician before trying any new supplements, especially if you have other health conditions. This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.

Filed Under: Breakfast, Raw, Recipes, Snacks, Vegan

Coconut Kiwi Energy Smoothie

January 29, 2015 by Sarah

Coconut Kiwi Smoothie

Coconut Kiwi Smoothie-26

Looking for something to energize your body for the day?

This smoothie combines hydrating coconut water with healthy fats and protein from the flax seeds, coconut butter, and almond butter. It’s a good way to get some greens in your body right off the bat, and the fruits add a nice flavor to this nice creamy vegan smoothie.

Coconut Kiwi Smoothie Coconut Kiwi Smoothie

Coconut Kiwi Smoothie

So go ahead and give yourself a smoothie-stache as you drink up this tasty concoction and sing:

I’ve got a feelin’ – de, de, de, de, de – that today’s gonna rock my smoothie-stache off.. that today’s gonna rock my smoothie-stache oooooff.. woooooo-hooo 😉

Coconut Kiwi Smoothie

Coconut Kiwi Energy Smoothie
 
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Prep time
5 mins
Total time
5 mins
 
This smoothie has both protein and healthy fats to give your body energy for a long day or a nice workout.
Author: Sarah
Recipe type: Smoothie
Serves: 2
Ingredients
  • 3 Bananas
  • 2 tbsp. flaxseeds
  • 1 tbsp. almond butter
  • 1 tbsp. coconut butter
  • 1¼ cup coconut water
  • handful of blueberries
  • 2 kiwis
  • 3 big handfuls of spinach (or another choice of greens)
  • 2 tbsp. shredded coconut
Instructions
  1. Blend all ingredients together until they are all incorporated. Blend an extra minute or so to make it extra creamy. If you have a good high-speed blender, the flax seeds should grind up just fine. If your blender is not a very good one, you may want to grind the flax seeds before in a coffee grinder.
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Filed Under: Breakfast, Drinks, Raw, Smoothies, Vegan

Mocha Chia Pudding

January 25, 2015 by Sarah

Mocha Chia Pudding

So I made this with two bananas that were getting brown, and thought it would be good for a double portion. You know, two bananas = two servings, right?

Wrong.

I ate the whole thing. I just DID NOT want to stop! I was going to share some with my mom so she could try it, but I just devoured it all in one sitting. I figured I could use the extra fiber and protein. Mainly fiber. HA.

But then I still wanted my mom to try it so I made up another double-really-single portion 😉

Mocha Chia PuddingMocha Chia Pudding

You may be more conservative with your chia pudding portions, but I certainly am not.. not when they’re this simple, guilt-free and so TASTY!

Chia pudding is seriously the way to go. The more I blog, the more I realize how much I love these types of recipes:

  • Salads
  • Banana ice cream
  • Chia porridge/pudding

They’re game changers! Seriously. They’re like nutrition storks at your door. Plus, the possibilities are astoundingly endless and cater-able to such a diverse group of people!

I’m starting a new blog series called, ‘Salad Academy’, which will be loads of fun. Stay tuned because you don’t want to miss out.

Anyway, a note about the espresso powder used in this recipe: I don’t drink coffee, but I do love that mocha flavor. That’s why I like just adding a hint of espresso powder to give the pudding a unique taste. If you don’t know what to do about the espresso powder (I didn’t when I first saw it), you can easily make your own! I love making it myself rather than trying to find a good store-bought one. It’s so easy to buy some good, organic coffee beans, grind them, and then toast them in the oven on the lowest setting for about an hour (or until crunchy). Place them in the coffee grinder again to grind them into a fine powder and TA-DA! That’s it! You can then store them in an airtight container for a really long time. I don’t know exactly how long, but I’ve had mine for a good year and they still seem to be just fine.

*If you want to make this 100% raw, forgo the espresso powder. It wouldn’t really be ‘mocha’ anymore, but it would still be really good.

Mocha Chia Pudding

Mocha Chia Pudding
 
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Author: Sarah
Ingredients
  • 1 tbsp. organic espresso powder
  • 1.5 tbsp. almond butter
  • 1 tsp. chocolate extract and/or hazelnut extract
  • small handful of shredded coconut
  • dash of allspice and cinnamon
  • 2 bananas
  • 1.5 tbsp. chia seeds
  • 2 tbsp. almond milk
Instructions
  1. Mash bananas in the bottom of the bowl with a fork.
  2. Add the remaining ingredients and mix well.
  3. Place in the refrigerator for at least a couple hours (or make it at night and enjoy it the next morning).
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Enjoy!

With love,

Sarah

Filed Under: Breakfast, Desserts, Raw, Recipes, Vegan

Hazelnut Molasses Banana Ice Cream

January 15, 2015 by Sarah

Molasses Banana Ice CreamMolasses Banana Ice CreamWe may have reached negative temperatures with windchill, but it’s nice and cozy inside and there’s no reason not to whip up a batch of homemade banana ice cream! It’s always so creamy and delicious, but you’ll have to try it for yourself to know what I’m talking about.

I don’t know why, but I love adding organic molasses to my banana ice cream. Something about that flavor mixed with banana makes me happy. This is the recipe for the last batch that I made, which also had a hazelnut extract in it and chopped hazelnuts on top. Like I explained in my Beginner’s Guide to Banana ‘Nana’ Ice Cream, you can’t go wrong with banana ice cream soooo…

Experiment.

Have fun.

Don’t go out and buy hazelnuts and/or hazelnut extract if you don’t have them. Do vanilla instead. Or any other extracts and nuts you may have. Be creative, but also be resourceful. That’s the beauty of banana ice cream. 🙂

Enjoy!

Molasses Banana Ice Cream

Hazelnut Molasses Banana Ice Cream
 
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Author: Sarah
Ingredients
  • 3-4 bananas, frozen
  • splash of non-dairy milk
  • 1 tsp. molasses
  • 2 tbsp. peanut butter
  • 1 tsp. hazelnut extract
  • pinch of sea salt
  • chopped hazelnuts and shredded coconut, for garnish (optional)
Instructions
  1. Place bananas in a food processor and process until smooth. You may need to use some non-dairy milk to help the process.
  2. Add in remaining ingredients and pulse to combine.
3.2.2885

 

Filed Under: Desserts, Raw, Recipes, Vegan

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My name is Sarah. This is a wellness blog where I hope to encourage and inspire you on your mission to healthier living. Read More…

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