Yet another tasty ice cream/soft serve recipe that contains only a few ingredients, simple to make and wonderful to eat!Let us begin!In your high powered blender or food processor, add in:- 3 frozen bananas- 1 cup coconut water- 1 cup shredded coconut or coconut meat- 1 tbsp. coconut sugar- 1 tsp coconut extract- 1 tsp … Continue reading Coconut Banana Ice Cream
Tag: Cook
Quinoa and Roasted Brussels Sprout Salad
I loooooove quinoa. It is the best grain in the world and is so so good for you! One of my favorite things about this grain is that it can be used in sweet and savory dishes. It's a great substitute for rice, and is basically just like rice, except richer in protein, fiber, magnesium, … Continue reading Quinoa and Roasted Brussels Sprout Salad
RAWmarkable Zucchini Gazpacho!
One of my favorite raw soups to eat, and so easy to make! In your blender, add in: - 4 organic zucchinis - 2 cloves garlic - 2 tbsp. nutritional yeast - 1/2 avocado - 1 stalk of chives (or a 1/2 onion or 1/2 cup of leeks) - sprinkle of paprika - some salt … Continue reading RAWmarkable Zucchini Gazpacho!
Tabouli Stuffed Tomatoes
I was driving to the store specifically to get the remaining ingredients needed for my raw tabouli, when I heard on NPR radio someone talking about the fresh tomatoes in their garden. I then thought how awesome it would be if I stuffed tomatoes with my tabouli! So...here is the finished product! No oil, no wheat, nuts … Continue reading Tabouli Stuffed Tomatoes
Raw Cocoa Fudge
This recipe can be made with any kind of raw nut butter, either store bought or homemade. If you want more info on how to make your own raw nut butter, see my blog on how to do so! Other than that...let us begin! In a double boiler (one pan with hot water and another … Continue reading Raw Cocoa Fudge
Marinated Leek and Mushroom Quinoa Salad
For leek and mushroom marinade, you will need: - 2 cups sliced mushrooms, crimini, shitake, whatever you prefer - 1 1/2 cups thinly sliced leeks - 2 cups cherry or grape tomatoes, chopped in half - 1 thinly sliced garlic clove - 1 tbsp hemp seeds - 1 tbsp sesame seeds - 1 tbsp nutritional … Continue reading Marinated Leek and Mushroom Quinoa Salad
RAWmarkable Creamy, Cheesy, “Chicken” Zucchini Leek Pasta!
I am obsessed with leeks. And cashew sauces. And zucchini noodles. In fact, I much prefer these over regular pasta noodles. I wanted a new cashew sauce for my leeks and zucchini noodles, so I came up with a new cashew cream sauce, with a cheesy chicken flavor. You can find the recipe HERE, but I … Continue reading RAWmarkable Creamy, Cheesy, “Chicken” Zucchini Leek Pasta!
Cashew “Cheese” Sauce
Cashew Cheese Sauce over zucchini pasta! This is an AMAZING, AMAZING recipe for cashew cheese sauce. So many vegan recipes of cashew cheese sauce call for olive oil as well. People…YOU DO NOT NEED OLIVE OIL FOR THIS! Cashews are full of (good) fat and are creamy enough in texture to hold PERFECTLY as a … Continue reading Cashew “Cheese” Sauce
Pineapple, Bok Choy, Parsley Juice
Randomly came up with this one simply by adding whatever leftover veggies and fruit I had in my fridge! For your juicer, wash and cut: 1/2 a pineapple 1/2 to 1 whole head bok choy 2 handfuls parsley Throw it all in your juicer, and voila! Done! Simple, easy and healthy goodness!
Creamy, Cheesy, Vegan Pasta!
I came up with THE BEST creamy, "cheesey" pasta over the weekend. The look and taste and smell is perfect, it's filling, looks wonderful and is soooo good for you! There are many cashew cheese sauce recipes out there, but this is my own tried and true creation. I honestly have to say, it is … Continue reading Creamy, Cheesy, Vegan Pasta!
Serene Earth Recipes 