By Guest Blogger on December 30, 2011by Queer Vegan Food
Serves: 3-4
-1/4 cup soaked chia seeds
-1 tablespoon cacao powder
-1 teaspoon reishi mushroom powder
-1 tablespoon cacao paste (optional)
-1 teaspoon mesquite powder
-1 teaspoon maca powder
-pinch high-quality salt
-8 drops stevia (or, to taste)
-1/2 cup almond milk
-1 teaspoon Vitamineral Green or other green powder (optional)
-pinch of cayenne (optional)
Toss all ingredients in a Vitamix or other blender. Mix until smooth. Meanwhile, heat up a pot of hot water. Add 2 cups hot water to the mixture and enjoy!
Photo credit: elena’s pantry
Read More By Guest Blogger on December 12, 2011by Kristen’s Raw
Serves: 4
7 to 8 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
1/3 cup chia seeds
1 cup fresh cranberries
1 cup non-dairy milk (raw or not, s’up to you!)
splash almond extract
Soak the dates for up to a half hour to soften and make blending easier.
Place the chia seeds in a medium bowl and set aside.
Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.
Place in the refrigerator for up to a half hour to gel (if you can wait that long!).
Read More By Guest Blogger on November 14, 2011by Pure2Raw Twins
-2 avocados
-1/2 cup cucumber, skinned
-1 tablespoon mesquite
-1 banana
-1 tablespoon sunflower lecithin (optional)
Place avocado and cucumber along with the remaining ingredients into blender. Blend till thick and creamy.
Read More By Guest Blogger on November 7, 2011by Pure2Raw Twins
-1/2 cup chia seeds
-1 1/4 cup water
-3 tablespoons tahini (ground sesame seeds)
-banana, maple syrup, stevia, coconut flakes, flavorings or any fruit of choice (optional).
Place water in a large bowl or cup and add in tahini and chia seeds. Plus you can add in any extras or flavorings of choice. Stir till well combined. Let mixture sit for about 10 minutes.
Read More By Guest Blogger on October 24, 2011by Elizabeth Rider
Serves 2-6
-2 cups organic raw whole rolled oats*
-8 ounces (about 1 cup) organic mashed pumpkin (from a can is OK)
-1 small ripe banana, chopped
-1/3 cup sliced almonds
-3 tablespoon ground flax seeds
-3 tablespoon grade B maple syrup
-1 ½ teaspoon pumpkin pie spice**
-¼ teaspoon fine sea salt
Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.
This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.
*Oats are gluten-free by nature, but some are processed in plants that also process gluten-containing ingredients. Read the package instructions for more info, and, if necessary, buy oats that are certified to not contain gluten.
** Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and clove. I recommend buying the blend at your local natural grocer (it’s inexpensive and contains proper proportions), or you can make your own if you’d like.
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