Pick-Me-Up Smoothie

This is an ideal pick-me-up smoothie ready to get your body in work out mode! Raspberries are one of the most nutritious fruits packed with antioxidants. The almond butter gives you a protein boost & the seamoss is choice for iodine.

What you need:
1/2 cup frozen organic raspberries
1 organic banana
1 tablespoon raw almond butter
1 teaspoon ground cinnamon
1 teaspoon seamoss
1 tablespoon pure maple syrup (grade b)
1 cup alkaline water

Blend water & seamoss together. Add remaining ingredients & blend until smooth.

Seamoss Almond Butter Breakfast Shake

Want something for breakfast that you can take on the go. It's quick, simple & light on the stomach for breakfast. Not to mention, it's also super nutritious. Can't beat an extra tasty boost!!

What you need:
1/2 teaspoon seamoss
1/8 cup 100% pure maple syrup (grade b)
1 cup alkaline water
1 teaspoon ground cinnamon
1 heaping tablespoon raw almond butter

Combine seamoss & water in blender. Add remaining ingredients and blend.

Simple Vegan Spelt Bread

If you don't want to spend roughly $5-$8 on spelt bread from the grocery store this is for you. This is a yeast-free bread & turned out amazing!! My boys love to eat the bread toasted with just a little bit of creamy almond butter on top.

What you will need:
2 tablespoons raw blue agave nectar
2 tablespoons olive oil
3.5 cups organic spelt flour
1 cup alkaline water
1 teaspoon sea salt
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees f. Combine dry ingredients then add wet ingredients. Kneed dough. Mixture will be thick & stretchy. Put dough into lightly oiled loaf pan. Bake for 35 minutes or until light golden brown and the center is thoroughly cooked. Once bread is cool, slice and store in ziploc in the fridge.

Candied Baked Acorn Squash

I made this acorn squash for my babies & wanted to make it sweet to go with their broccoli. I decided to bake it so that the spices could soak into the squash making the texture soft enough for them to eat. What you will need is your oven preheated to 400 degrees F. Lightly oil a glass pan. Remove the skin and seeds from the squash, then cut into cubes. Pour just enough water to cover the bottom of the glass pan. Drizzle 1.5 tablespoons of agave over the squash. Sprinkle squash with cinnamon and nutmeg. Bake for 40-45 minutes or until squash is tender and aroma fills the air.

Almond Tahini Orange Salad

Salad:

Handful of Kale

Handful of Dandelion

Handful of Romaine

Handful of Parsley

Handful of Cilantro

1 Orange, sliced

10 raw almonds, chopped

Dressing:

2 Tablespoons of Tahini

1 Orange

1/4 Teaspoon Ginger

Directions: 

Put dressing ingredients in a food processor and process until smooth.

Tofu Broccoli Quiche

I finally made QUICHE!!! It's so delicious and a great change to add into the rotation. I topped my quiche off with sliced vine tomatoes. My babies both wanted seconds, so that was my verification of a yummy meal. Enjoy!

• Directions:
• 1 (9 inch) unbaked 9 inch spelt pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 3 green onions, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup original almond milk
• 1 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/8c roasted red pepper, chopped
• cayenne pepper to taste
• 2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1.) Preheat oven to 400 degrees F. Bake pie crust for 10 to 12 minutes.

2.) Steam broccoli in 1 inch of boiling water, and cover. Cook until tender but still firm. Drain.

3.) Heat oil in a large skillet over med-high heat. Saute onions and garlic until golden. 

4.) Stir in the cooked broccoli and heat through.

5.) In a blender combine tofu, almond milk, salt, nutmeg, red pepper, cayenne pepper and parsley. Blend until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.

5.) Bake in preheated oven for 45-50 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Peach Blackberry Cobbler w/ Agave

I said I would do another post using agave, so here it is!  In my family's opinion the agave won over the stevia. 

Check out my recipe post where I used stevia: Sugar-Free Blackberry Cobbler 

Raspberry Mango Banana Smoothie

This delicious, sweet tart smoothie has a satisfying flavor for your taste buds. Best thing about it is how beneficial raspberries are for a woman. 

*What you will need*
1 fresh mango
1/2 bag frozen raspberries
1 banana
1/2 cup original almond milk
1T raw blue agave nectar.

Vegan Almond Butter Cookies

Almond Butter Cookies

Ingredients:

1 cup organic spelt flour

1/2t baking soda

1/2t seasalt

1/2 cup organic almond butter

1/8 cup pure maple syrup

1/4 cup raw blue agave nectar
1/8t almond extract
1/8 cup silk vanilla almond milk

Directions:

Preheat oven to 350F degrees. Lightly grease cookie sheet with coconut oil. In medium bowl mix the flour, baking soda and salt together. In a large bowl combine the almond butter, syrup, agave, almond extract and almond milk (last). Pour the dry ingredients into the almond butter mixture and mix.

Trail Mix Chocolate Fig Bars

A high protein snack bar that is healthy, vegan & organic! There is no soy or dairy in this bar and I added cacao powder for that yummy chocolate flavor. 

Ingredients:
2 cups of Organic Raw Mixed Nuts (walnuts, almonds, sunflower seeds, and pumpkin seeds)
8 oz dried Organic Calimyrna Figs
2 tbs Organic Cacao Nibs
1/8 cup Organic Coconut Flakes
1 Organic Orange Finely Grated into Zest
2 tbs Organic Cacao Powder
2/3 cup Organic Spelt Flour
2 tsp Organic Chai Seed
2/3 cup Stevia Cup-for-cup
1/2 cup Raw Blue Agave Nectar
1/2 tsp Organic Ground Cinnamon
1/8 tsp Organic Ground Cloves
Organic Coconut Oil

Directions:
1.) Heat oven to 300 degrees F. Lightly grease with organic coconut oil and flour a 10-inch glass baking pan.
2.) Stir together flour, cacao powder, cinnamon, cloves, chai seed, and orange zest. Add nuts, figs, nibs and cacao.
3.) In a small saucepan, combine agave and stevia and place over low heat. Increase heat to medium and cook, without stirring for about 7 minutes.
4.) Immediately pour over mixture and mix until dry ingredients are coated. Mixture will be thick.
5.) Transfer to the prepared pan, using moistened fingers press evenly into pan.
6.) Bake for about 35 minutes until toasted.

Vegan Blackberry Cobbler w/ Stevia

I've been talking about cobbler and hearing about cobbler so much lately that I began to really crave it. I'm going to try this recipe a few times with sugar substitutes to see how they differentiate. As for this cobbler I used stevia cup-for-cup.

Ingredients:

10oz Frozen Bag of Cascadian Farm Organic Blackberries

1/2 cup Stevia Cup-for-Cup

1 cup Organic Spelt Flour

2 tsp Baking Powder

1/2 tsp Sea Salt

1 cup Vanilla Almond Milk

1/2 cup Earths Best Vegan Butter, melted

Organic Coconut Oil

Directions:

1.) In medium bowl, mix blackberries with sugar. Let stand until thawed and syrup forms (about 45 minutes).

2.) Heat oven to 375 degrees F. Lightly grease 8-inch square baking dish with coconut oil. In another medium, mix flour, baking powder and milk. Stir in melted butter until blended; spread into baking dish. Spoon blackberry mixture over batter. 

3.) Bake 45 minutes or until dough rises and is golden.

Homemade Vegan Pumpkin Pie

Pumpkin Pie

Ingredients

1 small pie pumpkin, cooked & pureed -OR-

1 (15oz) can of organic pure pumpkin puree

14oz can of condensed sweetened soy milk

2T flaxseed + 6T spring water -OR- 2 eggs

1 teaspoon organic ground cinnamon

1/2 teaspoon organic ground nutmeg

1/2 teaspoon organic allspice

1/2 teaspoon sea salt

1 (9 inch) unbaked deep dish spelt pie crust

 Directions

Preheat oven to 425 degrees F. Combine flaxseed and water and set in fridge for 10 minutes. Mix pumpkin puree with spices then add the flaxseed and milk. Pour into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes. Allow pie to cool for 2 hours. 

Artichoke Lentil Soup

Ingredients:

1.5 cups of organic brown lentils

1 organic artichoke

8 cups of artichoke broth (or vegetable broth)

1 bag of frozen organic peas

1 bag of frozen organic green beans

2 stalks of organic fresh broccoli

1 organic yellow onion

1 teaspoon organic apple cider vinegar

1 teaspoon sea salt 

1 teaspoon organic cayenne pepper

Directions:

To make the artichoke broth I first put 8 cups of water, whole artichoke, half onion, apple cider vinegar, salt and pepper in stockpot.  Let the artichoke boil on med-high for 30 minutes or until artichoke is tender. Once artichoke is done remove artichoke and 1/4 cup of the broth to use for the vegetables later.  Remove all tough outer leaves from the artichoke until you reach the light green leaves.  Use a spoon to remove the fuzzy choke and purple and white leaves from the center of the artichoke.  Slice the artichoke into quarters and add to the broth.  Bring the lentils to simmer and cover for one hour, stirring occasionally. 

When lentils are just about done heat skillet to med-high with the 1/4 cup of the broth you set aside. Combine the other half of the onion, broccoli, green beans and peas.  Heat until desired tenderness. 

Stevia Chocolate Chip Banana Cookies

If you haven't tried any of my recipes yet, definitely try these cookies!

Honestly, I was really hesitant to see how these were going to turn out since I used such a small amount of stevia.  I came across a conversion chart on eHow where you can substitute 1 teaspoon of stevia powder for a cup of sugar.  So I added the 2 pureed bananas for the natural sweet taste plus the pure maple syrup, which gave these cookies that perfect boost. I don't usually say this about my recipes, but these are by far the best cookies that I have ever had.  They are really moist and sweet!  Even my family said that they were amazing and couldn't believe that they were sugar free.  

Ingredients:

(yields 20 medium cookies)

1 tablespoon flaxseed + 3 tablespoons of water*

6 tablespoons softened earth balance butter + 2 tablespoons olive oil

2 bananas pureed

1 teaspoon stevia in the raw extract

1 1/2 cup all purpose baking flour

1/2 cup almond flour

1 teaspoon almond extract

1/2 teaspoon grade b pure maple syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup chocolate chips (dairy, nut & soy free)

What to Do:

Preheat oven to 350 degrees F.  *Mix flaxseed and water and set in fridge to gel. Puree the banana and set aside. Combine the softened butter and oil together until fluffy.  Add the stevia and banana to the butter/oil mix.  Beat in flaxseed mix, almond extract, maple syrup, and the remaining dry ingredients.  Lightly grease baking sheet and bake for 10 minutes.  

Blissful Smoothie

Having a diet rich in antioxidants can help your mind and body, feel and live the best.  

Cacao nibs are known for having high amounts of antioxidants, which help skin elasticity and brain health.  They have been recognized by nutritionists for cognitive, mood and bliss enhancement as well as preventing cancers.  Chocolate is a brain food but the benefits depend on how and if it's processed.  Cacao beans untouched and unprocessed are the best.  If chocolate is desired, it would be a lot healthier to make your own chocolate from the cacao nibs than to buy processed chocolate with ingredients that contain more sugar and dairy fat than cacao beans.  The cacao beans are also very high in magnesium and low in calcium, so it goes better in the body when balanced with a source of calcium.  Many people eat chocolate with milk, so I wanted to point out the almond milk which contains 50% more calcium than dairy milk does and contains a high amount of vitamin E (also a great source of antioxidants). I always recommend people to try mangos in their smoothies.  My reason is that mangos are also brain foods containing omega-3 and -6 polyunsaturated fatty acids and antioxidant vitamins A, C and E.

Ingredients

1 mango, 2 ripe bananas, 1 tablespoon cacao nibs and 2 cups almond milk.

Cinnamon Breakfast Date Bread

Through experimentation with dates I've realized that the only way I like them is if they are baked, otherwise I find them to be extremely too sweet.  As you will see below I only needed to use 4 tablespoons of agave because of the dates sweetness.  This bread I found perfect for breakfast.  Tastes great with either almond butter or apple butter on top and a cup of warm chai.  

Ingredients

2C organic spelt flour

1C + 1T original almond milk

dash of sea salt

1/4t baking soda

1T organic ground cinnamon

5 dates (diced)

4T agave

Preheat the oven to 350 degrees.  Lightly grease loaf pan with olive oil or use non-stick.  Mix together the flour, salt, baking soda and cinnamon.  In separate bowl mix the milk and agave.  Combine wet ingredients into dry ingredients just until blended.  Fold in diced dates.  Bake for  approximately 25-30 minutes or until center has cooked thoroughly.

Plain & Simple Vegan Super Moist Pumpkin Bread

Autumn is just about here, the air is cooler and leaves are beginning to fall.  What better way to start out the season than to make pumpkin bread.  I made this bread for my family Sunday night and it was devoured...gone within the hour!  One man, a 2 year old and 11 month old ate the whole thing.  Since I'm a new vegan the pumpkin bread below is the first pumpkin recipe I've ever made without dairy products.  I also substituted stevia instead of granulated sugar, since I don't use that in my baking either.  This pumpkin bread is plain & simple!  The texture is evenly moist with a crunch from the toasted pumpkin seed.  I have an alternate recipe for this pumpkin bread which is a pumpkin spice cake-bread with cinnamon toasted pumpkin seed, but that will be in another post.  Keep checking back for more recipes! 

Ingredients

3 cup organic spelt flour

1/2 cup Stevia Extract In The Raw

1 tsp organic ground cinnamon

1/2 tsp organic ground nutmeg

1 tsp baking soda

1/4 tsp sea salt

15oz can organic pumpkin puree

1/2 cup Silk vanilla almond milk

1/3 cup olive oil

Preheat oven to 350 degrees.  Toast 1/4 cup organic pumpkin seeds on baking sheet for about 15 minutes.  In a large bowl, stir together the flour, stevia, baking soda, salt, nutmeg and cinnamon.   Add the pumpkin puree, oil and almond milk, and mix until all the flour is absorbed. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.

Moringa Dandelion Green Smoothie

An official remedy for disorders???  Something that will purify your blood, treat infections and/or disease among so many other things....well dandelions and moringa help cleanse your body.  I'm not a doctor but from all the research I've done and all the herbalist I've spoke with they have vouched for dandelions...and yes, these are the "weeds" in your yard.  Just make sure your yard hasn't been sprayed or chemically treated.  The whole plant can actually be used from the flower to the root, but for this simple smoothie we will just use the leafs.  To get the most amazing nutritional benefits from your food try them raw.  They are bitter, which is why I prefer them in a smoothie with fruit to offset the bitter taste.  

What about potassium?  Potassium is used in penicillin in order to fight infection.  With that being said add moringa to your smoothie instead of spending money on a pharmaceutical drug that has other "unknown" ingredients in it.  Moringa is a vastly growing popular herb that contains about 41% potassium per gram.  That's about 4 bananas per tablespoon of Moringa check it out: MORINGA

So what's in this purifying smoothie?

Ingredients:

1 handful organic dandelion (chopped)

2 organic bananas

1/2 organic mango

2 cups alkaline water

1 tablespoon organic Moringa

Delectable Coconut Kamut Stir-Fry

This is something quick and easy you can whip up for your family.  Instead of using bleached flour high in gluten make the decision to use a low gluten nutritious wheat.  Kamut is a wild ancient grain and is part of the wheat family.  It originated from Egypt, also known as Ancient Kemet, and today grows in Montana.  Since the wheat is low in gluten it is usually more tolerable for people who have gluten allergies and is easier digested than any other common wheat.  Fortunately it has been able to stay away from being hybridized, thus making it more nutritious.  Some of the nutritional benefits of eating Kamut is the high content of minerals such as iron, calcium, and potassium.  Kamut also contains about 40% more protein and 60% more amino-acids.

Ingredients:

1 organic zucchini (cut into 1-inch long thin sticks)

2 organic broccoli stalks (cut off the florets to use)

1/2 organic yellow onion (sliced)

1 package sliced organic crimini mushrooms

3 organic Roma tomatoes (sliced)

6-8 sliced organic black pitted olives

1/4 cup organic extra-virgin olive oil

6 cups spring water

1 box organic Kamut spiral noodles

1 can organic coconut milk

1 teaspoon organic thyme

sea salt & cayenne pepper to taste

For this delectable dish, start off by heating the water on high to prepare for your Kamut noodles.  While waiting for the water to boil cut up all the veggies.  Put the Roma tomatoes and black olives aside to add on top of the pasta later.  If water is boiling now, add Kamut noodles and put on low-med heat for 6-8 minutes.  For the stir-fry, heat the wok on med-high with 2 tablespoons of olive oil.  Once wok is sizzling a bit throw the veggies and stir.  Saute' for no longer than 5 minutes for slight crunchy veggies.  Add more olive oil if needed (just don't over do it).  Once removed from burner add sea salt & cayenne to taste.  When the noodles are tender remove from burner and drain water.  Add the coconut milk and thyme to noodles. Combine meal and enjoy!

Delicious Triple Banana Mango Smoothie

A couple of days ago co-workers kept telling me about the smoothies that they sell at McDonalds and how they are "so good."  Well, I don't eat or drink anything from McDonalds, nor do I stop by there.  My co-workers know this about me, which makes them try and push me even more to go....typical!  On my way home from work I started craving a mango smoothie.  Only makes sense right, since people were talking about them all day long.  So I stopped by Whole Foods and picked up one organic mango and three ripe organic bananas.  I wanted this smoothie to be 3 times as thick and extra sweet.  Now for those who know me I have been drinking smoothies daily for the past two months.  I always throw greens in them, but tonight I wanted something sinful!  In order to get that perfect cold smoothie I was wanting I cut the mango and bananas up, put them in separate freezer-safe containers and let them freeze for 30 minutes.  Once the time was up I put it all in a blender with 1/4 cup of Silk vanilla almond milk and pressed the smoothie button. The taste was amazingly sweet and the consistency had just the right thickness to be considered deliciously filling.

Veggie Vegan Tacos

A typical dinner night at the saavy vegan momma's house. Yummy & delicious, quick & easy!  Really what more can you ask for when you have two kids screaming, getting into things and running around LOL.  So this is exactly what's below.  No short-cuts needed!  Comments welcome on additions and/or substitutions to this amazing dish!

Ingredients

Organic Romaine Leafs

1 Organic Haas Avocado

1/4 Organic Red Onion

10 Organic Grape Tomatoes

1/4 Organic Yellow Pepper

1/4 Organic Red Pepper

1 can Organic Garbanzo Beans

Organic Spinach

Sea salt (as needed)

These are folded up like tacos.  Instead of using tortillas, we are using the romaine leafs which work perfectly!

Baked Garbanzo Bean Sweet Pea Patties

INGREDIENTS

First Step

1 can Garbanzo Beans

1 can Sweat Peas
1/4C chopped Green Pepper

1/3C Tahini

2T Flax Seed + 6T Water (2 Egg substitute) 

1t Oregano

1T Basil

2T Parsley

2t Olive Oil

2nd Step

2C Bread crumbs

8 diced Grape Tomatoes

1t Apple Cider Vinegar

DIRECTIONS

Preheat oven to 350 degrees F. Mix flax seed and water and set in fridge for 5-10 minutes to gel. Once thickened, combine all of ingredients in first step.

Stir ingredients from first step and set in refrigerator for 30 minutes.  After the timer, add to food processor. Process until mix is slightly blended. Make sure not to over-blend the mix.

Shape into patties and lace with bread crumb mix. In small bowl, combine diced tomatoes and vinegar. Add the mixture on top of the patties.

Bake for 20 minutes on slightly greased pan.

Zucchini Blueberry Muffins

My best friend recently became a vegetarian and has fallen for zucchini.  Really though, what vegetarian doesn't love zucchini?  It's a very versatile vegetable - zucchini noodles, fried zucchini, steamed zucchini, zucchini bread, etc.  She loves muffins, even more than cake, so I decided to make her a quick batch before she came over.  Recipe takes approximately 40 minutes.  These muffins are moist because I used maple syrup instead of sugar.  If you decide to use a dry sugar I would cut the cook time in half.

Ingredients: (yield 12 muffins)
1 cup Organic Spelt Flour
1/2 cup Organic Rye Flour
2 tablespoons Organic Flaxseed Meal (plus) 6 tablespoons water
1/2 cup Organic Blueberries
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 Organic Zucchini (shredded)
1 teaspoon Organic Vanilla Extract
3/4 cup Organic Grade B Maple Syrup
1/4 cup Original Almond Milk

Directions:
Preheat oven to 325 degrees F.  Use muffin liners or grease muffin pan. Mix the flaxseed and water, set in fridge for about 5 minutes (until gel-like texture forms). Wisk together dry ingredients (flour, baking soda, baking powder) in one bowl. In separate bowl, combine wet ingredients (flaxseed, vanilla, syrup, almond milk). Combine wet ingredients to dry mix and stir until lumps are gone. Fold in zucchini and blueberries.  Drop into muffin pan.  Bake for 30 minutes or desired.

Spelt Chocolate Chip Cake Cookies

I baked these for a co-worker's birthday last week and she loved them.  She likes raw sugar and I just so happened to have just enough left for this recipe.  I modified this recipe from the Arrowhead Mills package of Organic Spelt Flour.  This is a very simple recipe and takes about 20 minutes (preparing and baking).

What you need:
1/2C Vegan Earth Balance Butter, Softened
3/4C Turbinado Sugar
1 Tablespoon Flaxseed and 3 Tablespoons Water (Egg substitute)
1 Tsp Vanilla Extract
1/2 Tsp Baking Powder
1 3/4C Arrowhead Mills Organic Spelt Flour
1/2 Tsp. Sea Salt
1/2C Organic Chocolate Chips (dairy, nut and soy free)

Preheat oven to 350 degrees farenheit.  Lightly oil baking sheet.  In large mixing bowl, beat butter with sugar, flax mix and vanilla extract.  Blend in flour, baking powder and salt.  Stir well.  Fold in chocolate chips.  Roll into balls by spoonful size and bake for about 11 minutes.

Coconut Mushroom Fettucini Alfredo w/ Kale

Just because you're vegan doesn't mean you are limited from great foods, such as alfredo! This was my last cooked meal before my raw detox and it was so good that it will be my first cooked meal once I'm done.  In the meantime, I will be updating my blog with meals that I prepare for my children.  Cooking all this yummy food is super tempting! lol, so lets get on track and talk about this recipe.  It's spelt fettuchini noodles with a coconut mushroom alfredo sauce combined with leafy kale mmm and the best part is that it's not to coconutty like I had imagined it would be.

Ingredients

1 package of organic crimini mushrooms

1 can of organic coconut milk

1 stalk of organic kale

1 box of spelt fettuchini noodles

1 teaspoon organic olive oil

Seasalt & Cayenne pepper to taste.

Directions

Boil noodles on high heat with recommended amount of water for 6-8 minutes (or tender).  Once cooked drain the noodles, mix in 1 teaspoon of olive oil and set aside.  In separate sauce pan, combine coconut milk, 4 finely minced mushrooms, salt and pepper and heat over med-low heat for 10 minutes stirring frequently.  Roughly chop the kale and steam along with the remaining whole mushrooms in a steamer for about 10-15 minutes.  Once everything is done, combine all ingredients and enjoy!

Moringa Oleifera

I add a teaspoon of this to my veggie-fruit smoothie every morning.

Moringa, also known as, Moringa Oleifera contains over 90 nutrients and 46 antioxidants, making it one of Earth's most nutritional foods. Even Manny Pacquiao uses Moringa in his diet everyday, no wonder he knocking people out.

Moringa has 10 times the vitamin A in carrots, 1/2 times the vitamin C in oranges, 17 times the calcium in milk, 15 times the potassium in bananas, 25 times the iron in spinach, and 9     times the protein in yogurt.


Moringa is known as the "miracle plant" in Africa and is highly nutritious containing 539 known compounds.  Moringa is also used as medicine for treatment in malnutrition, starvation, prevention and healing of diseases and maladies worldwide.

Soft Homestyle Baked Peanut Butter Cookies

Make these cookies exactly as said below and you will get a soft homestyle baked cookie MMM!!  I took some to my co-workers and they said they were delicious.

Ingredients:

2 cups organic spelt flour

1t baking soda

1t seasalt

1 cup organic peanut butter

1/2 cup maple syrup (grade b)
1/4 cup raw blue agave nectar
1/4t vanilla extract
1/4 cup silk vanilla almond milk

Directions:

Preheat oven to 350F degrees. Lightly grease cookie sheet with coconut oil. In medium bowl mix the flour, baking soda and salt together. In a large bowl combine the peanut butter, syrup, agave, vanilla and almond milk (last). Pour the dry ingredients into the peanut butter mixture and mix.

Once mixture is combined roll into balls about 2 inches apart on baking sheet.  Use a wet fork to press down on the cookie balls to make the criss-cross pattern. 

  

Bake in the oven for 11 minutes (yields about 20 cookies)

Bittersweet Dandelion Berry Smoothie

In a couple days I will be going on a detox and cleanse program where I can only eat raw foods for 20 days.  I decided to experiment with my first smoothie to see how it tastes.  It's going to take a little getting used to lol.  This is made from organic dandelion greens purchased from Wegmans.  Now I don't know if you can use the wild greens from your yard... you need to consider chemicals so that's up to you.  I chose dandelion greens because they are highly nutritious.  Dandelions have a bitter taste because they are so full of energy so I had to add something sweet.
 


Ingredients:

2 cups raw dandelion greens
1.5 cups frozen berries
1/8c raw blue agave nectar
1/8c flaxseed
1T almond butter
16oz spring water



Directions:

Put all together in blender and use smoothie option.

NOTE - Dandelions are a great source to aid in disgestion, reduce swelling and inflammation as well as help treat viruses, jaundice, edema, gout, eczema and acne. 

A great source for benefits of dandelion greens http://www.mercola.com/nutritionplan/foodalert.htm#DandelionGreens.

Chocolate Chip Banana Bread

Ingredients
1 1/2C organic spelt flour
1/2tsp baking soda
1/4tsp baking powder
1 mashed banana
1t vanilla
1/3C raw blue agave nectar
1/3C organic maple syrup grade b
1/3C organic coconut oil
1/8C almond breeze original
1/4C mini chocolate chips (soy, nut and dairy free)

Preheat oven to 325 F. Lightly grease glass pan. Sift together flour, baking soda, baking powder in one bowl and wisk mashed banana, vanilla, agave, syrup, coconut oil and almond breeze in separate bowl.  Combine the dry ingredients to the wet ingredients.  Fold in the chocolate chips.  Carefully pour mix into pan and cook for 40-45 minutes.

Delicious Mango Smoothie

Source - http://silkpurealmond.com/?gclid=CIiR38i1lqoCFUFx4AodEyBdyQ#a=3;r=1

Creamy almondmilk and sweet mango create a memorable low-fat pick-me-up.

Ingredients

1 1/2 cups diced ripe mango (1 1/2 to 2 mangoes)
1 cup ice cubes
A pinch of salt
1/2 teaspoon fresh lemon juice
1 1/2 cups Silk Pure Almond Original or Vanilla

Method

In a blender, combine all ingredients until thick and creamy, about 2 minutes. Serve in tall glasses garnished with mint.

Yield

4 (1-cup) servings

Time

Preptime: 15 minutes
Cooking Time: N/A

Nutritional info

(Made with Silk Pure Almond almondmilk)

Calories 101; Total Fat 1g; Cholesterol 0mg; Sodium 83mg; Carbohydrates 24g; Fiber 2g; Sugars 21g; Protein 1g; Vitamin A 20% DV; Vitamin C 49% DV; Calcium 12% DV; Iron 2% DV

Almond Milk: A Better Alternative?

Who was the guy who first looked at a cow and said, 'I think I'll drink whatever comes out of these things when I squeeze 'em!'? -Calvin, from Bill Watterson's "Calvin and Hobbes"

Two months ago I had never heard of almond milk, but now it has become an everyday drink in my home. The only reason I had tried it was because I had a $1.50 off target coupon and a $0.75 off manufacturer coupon.  I'm not going to lie..the first time I tried it I thought it was way too nutty and I didn't think I'd be able to give up dairy milk, because I was raised on it.  Not long after I went vegetarian though I decided to give up all animal products and go strictly VEGAN.  My DS would get upset stomachs all the time after consuming dairy milk and it made me feel awful to have to give him it.  Ever since I brought almond milk into my home though my DS always wants to drink it and he never gets sick.  With eating more vegetables than I used to I have found almond milk to be that perfect offset to a meal - the missing sugar!  The nuttyness that I first was not used to is now what I crave after a good stir-fry.  Not only is this drink deliciously sweet but it’s also more nutritious than dairy milk.  Calcium is a huge factor of why people drink dairy milk.  You are pounded in the head with "drink more dairy milk for stronger bones." Well contrary to what people may think Silk PureAlmond has 50% more calcium than dairy milk does.  I was thinking the other day about how soft my skin and hair have become as well as my stretch marks from pregnancy have fainted tremendously (YAY!!)  For these awesome benefits I have to thank Silk PureAlmond for the excellent source of antioxidant vitamin E.  There is also no saturated fat or cholesterol in this drink and has added vitamins such as A, D, E, B12 and minerals such as zinc, copper, magnesium, iron, calcium, manganese and riboflavin that are derived from vegetables.  Almonds are high in protein and have a good source of fiber.  Silk PureAlmond is made with filtered water and is also GMO-free.  Bonus that this Silk PureAlmond comes in different flavors: vanilla, dark chocolate or original.  A great variety and the same great taste.

I usually use the original for baking, vanilla for cereal and dark chocolate for desert.

Get a $0.75 off coupon https://silkparegistration.icmodus.com/default.aspx?bhcp=1