EASY RECIPES
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We live in fast-paced world and we need to create food that is quick and easy, healthy and delicious and on the budget.
While I love Raw Vegan Cuisine, I also cover cooked foods and animal proteins that are ethically treated and raised, to address my bio-individuality as well as of her viewers. It's time to start having fun creating your meals, not slaving away in the kitchen! Cook with me through my YouTube Food Channel: |
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I believe there are two components that make the recipe: the quality of ingredients and the love you put into preparation. While you can take care of the latter, I want to help you make your best choices when it comes to buying produce. This is why I created these simple cards.
Before you go grocery shopping or out to eat, print out them out and take with you. They are great folded and fit perfectly into a card slot in the wallet. |
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Banana Pancakes1 cup oat flour (you can put whole oats in a blender to make flour)
1 teaspoons baking soda 1 tablespoon ground flaxseeds or 1 egg 1 mashed banana 1 teaspoon coconut nectar or agave 1 egg or 2 egg whites or egg replacer 1 cup almond milk ¼ teaspoon salt Mix all the dry ingredients, set aside. Mash the banana and mix with the egg and almond milk. Combine all ingredients and make pancakes. VIDEO DEMO OF THIS RECIPE |
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NO-TUNA SUSHI2 cups almonds, soaked 12 hours and drained
2 cups sunflower seeds, soaked 4-6 hours and drained 2 cloves garlic, chopped fine 1/4-1/3 cup lemon juice 1 teaspoon sea salt 2-3 tablespoon dulse 2-3 tablespoons kelp or nori powder 1 onion, chopped in the food processor 2 tablespoons fresh dill, optional Place almonds and sunflower seeds to food processor and process well. Add garlic, lemon juice, salt, dulse and kelp or nori and continue to blend well. Then place in a bowl. Add chopped onion. TO MAKE THE ROLLS:
4 sheets sun-dried nori seaweed sheets (not toasted) 1 cup No-Tuna Salad Recipe 1 avocado, sliced thin ¼ cup red pepper, sliced thin ¼ cup carrots, shredded 2 zucchini, shredded 1 cup sunflower sprouts 1 cup alfalfa ½ cup sesame seeds Lay the nori sheets on a dry sushi rolling mat with dull side facing up. Spread the sheets thinly with No-Tuna mixture, to the edges. Place the vegetables all the way from side to side, with some sticking out the sides. Press firmly and roll. To seal, wet the tips of your fingers in water and spread on the edge of the nori sheet. Cut in small pieces, sprinkle with sesame seeds and enjoy with your favorite gluten-free soy sauce, wasabi and ginger. |
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COOKED VEGAN LASAGNA
1 package of rice lasagna noodles that don't need to be pre-cooked
1 Large jar of Marinara Sauce 1 box of Light Life Meat Crumbles 1 batch of creamy Béchamel Sauce (recipe below) 1 bag of Mozarella Daiya cheese Fresh basil to decorate when cooked VIDEO DEMO OF THIS RECIPE DIRECTIONS:
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THE DAILY BROWNIE1.5 cups walnuts
1 cup medjool dates 3/4 cup raw cacao powder 1/4 teaspoon salt Mix all ingredients in food processor for 1-2 minutes until well-blended. This is a rich and good-for-you brownie that is high in essential fatty acid - Omega 3, protein and fiber! You can top it with the chocolate pudding (recipe below) and serve with banana ice cream for recipe on that. VIDEO RECIPE |
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SIMPLE GREEN SMOOTHIE2 Leafs of Kale
1-1.5 Frozen Bananas 1 Cup Frozen Cherries 2 tablespoons of Vega Vanilla Protein 1 Cup Sweetened Vanilla Almond Milk 1/2 Teaspoon organic Chlorella 1/4 Teaspoon Maca Ice, optional Blend all the ingredients in a blender and enjoy. VIDEO DEMO OF THIS RECIPE |
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GREENTINYI love this juice because the lemon takes away the kale flavor and instead you taste the tartness and the ginger! Great for digestion and purifying the blood.
1 Cucumber 1 Kale Leaf 1/2 Granny Smith Apple 1/2 inch ginger root 1/2 or 1 whole lemon, juiced by hand |
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SUPERFOOD QUINOA SALAD1 16-ounce box of Organic Chickpeas
2 Cups Cooked Organic Quinoa ½ Avocado ½ Cup Organic Yellow Peppers 1/3 cup Cheery Tomatoes, Cut in Halves 1/3 Cup Goji Berries 1/3 Cup Pumpkin Seeds 1/3 Cup Organic Hemp Seeds 3 Cups Organic Fresh Spinach, Chopped 1 tbs 100% Italian, Extra Virgin Olive Oil 2 tbs Organic Balsamic Vinegar Mix all ingredients to create a high-protein, supefood meal |
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NO-BAKE STRAWBERRY COBBLERCRUST
1/2 cup almonds 1/2 cup walnuts 1/2 cup pecans 1 cup medjool dates, pits removed ½ teaspoon sea salt 1 teaspoon vanilla powder FILLING 6 cups strawberries 1 cup medjool dates pitted 2 tablespoons ground flax seeds |
Place all crust ingredients into food processor and process until they resemble a dough. Press mixture into 8 –10 inch glass pie pan.
To make the filling: place 3 cups of berries in a food processor with dates and flax seeds and blend well. Add the remaining 3 cups of berries to the food processor and pulse to chop. Pour the filling into the crust
To make the filling: place 3 cups of berries in a food processor with dates and flax seeds and blend well. Add the remaining 3 cups of berries to the food processor and pulse to chop. Pour the filling into the crust
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COLORFUL COLESLAW1 Cup of chopped Fuji Apple
1 Cup of purple cabbage, chopped 1/4 cup chopped walnuts 1/4 cup raisins 1 tablespoon of cilantro 1 teaspoon olive oil 3 teaspoons of apple cider vinegar Mix everything together in a bowl and enjoy as a refreshing afternoon salad that has a touch of sweetness. |
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No-BAKE APPLE COBBLER5 to 6 organic apples
4 dates 2 teaspoons ground flax seeds 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon vanilla powder 1/2 cup raisins 6 tablespoons chopped walnuts (one per serving) 6 teaspoons coconut shreds (one per serving) Mix 3 apples with dates, flax seeds, salt, cinnamon and vanilla in the food processor until blended well. Chop 3 apples and add to mixture. Add raisins. Place into dessert dish, sprinkle with cinnamon, walnuts and coconut. Enjoy! |
RAW VEGAN CHOCOLATE MOUSSE
2 ripe avocados
1/2 cup raw agave or maple syrup
1/2 cup unsweetened cocoa powder
1/2 cup vanilla almond milk
1/2 teaspoon salt
1 tablespoon vanilla extract
Raspberries and coconut shavings
Preparation: Blend first 6 ingredients in a high-power blender and blend for about 2-3 minutes until smooth. Place in individual serving dishes and garnish with raspberries and coconut shavings.
1/2 cup raw agave or maple syrup
1/2 cup unsweetened cocoa powder
1/2 cup vanilla almond milk
1/2 teaspoon salt
1 tablespoon vanilla extract
Raspberries and coconut shavings
Preparation: Blend first 6 ingredients in a high-power blender and blend for about 2-3 minutes until smooth. Place in individual serving dishes and garnish with raspberries and coconut shavings.
HEARTY CHILI
1 10-oz box of organic un-flavored kidney beans
1 12-ounce jar salsa
16 ounces Light Life Mexican-style crumbles
1/2 cup Daiya cheddar cheese
Preparation: Combine beans, salsa and meatless crumbles together in pan and warm up for about 3-4 minutes. Drizzle with Daiya cheese.
1 12-ounce jar salsa
16 ounces Light Life Mexican-style crumbles
1/2 cup Daiya cheddar cheese
Preparation: Combine beans, salsa and meatless crumbles together in pan and warm up for about 3-4 minutes. Drizzle with Daiya cheese.
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