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SAVORY WAFFLES

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1 cup organic almond flour

1 cup organic namaste gluten free flour blend

1 tablespoon baking powder

1 tablespoon coconut sugar

1/4 organic olive oil (Thrive Market Brand)

2 cups organic plain almond milk with 2 teaspoons apple cider vinegar (Allow to sit for at least 10 minutes to make the almond milk into buttermilk)

If the batter gets too thick add almond milk a little at a time before making the waffles.

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic onion powder

1/4 teaspoon pink Himalayan sea salt 

1/4 cup organic nutritional yeast 

IN a blender add all the above ingredients and blend well. 

THEN stir in:

1 cup FINELY CHOPPED packed firm organic baby spinach

1/8 cup FINELY CHOPPED fresh sage leaves

*OPTIONAL not so vegan – precook organic Applegate Turkey Bacon. Cut up about 4 pieces with scissors and add it to the waffle batter. 

Cook up your waffles. 

I used a William Sonoma waffle maker. Perfect waffles every time. The waffle maker lets you know when the waffle is done. 

ADD a dollop of Kite Hill sour cream on top of each waffle. 

CHIA PUDDING & C.C.’s

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4 tablespoons organic Terrasoul chia seeds click here http://amazon.com

1 1/2 cups Kite Hill almond yogurt

1 cup organic Elmhurst almond milk click here http://www.thrivemarket.com

4 tablespoons organic Terrasoul date sugar click here http://amazon.com

1/8 teaspoon sea salt

1/8 teaspoon Simply Organic cardamom

1/8 teaspoon Simply Organic clove

1/2 teaspoon Simply Organic cinnamon

2 teaspoons Simply Organic vanilla

1/2 to 3/4 cup organic Simply Date chocolate chips click here http://amazon.com

Mix all the above ingredients in a mixing bowl.

Add the chocolate chips and mix in.

Put the pudding in pudding cups of your liking.

Refrigerate. Allow a few hours to thicken.

ALMOND RICOTTA CHEESECAKE

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almondcheesecake

CRUST

Preheat oven to 400

  • 2 cups finely ground walnuts
  • 1/4 cup golden flax meal
  • 1 tbs. coconut butter
  • 1 tbs. agave syrup
  • Mix in all the above ingredients very well, incorporating the coconut butter thoroughly leaving a no chunks.
  • Pat firmly and evenly in a square baking pan.
  • Pre-bake in 400 degree oven for 10 minutes.
  • Set aside while you mix the cake batter.

Cheesecake Filling

Turn down oven to 350 degrees

  • 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
  • 1/3 cup organic agave syrup
  • 1 1/2 – 2 tsp. stevia to taste
  • 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
  • 4 tablespoons organic agave powdered sweetener (Health Garden. Amazon)
  • 3/4 cup organic aqua faba (this is the liquid from a 15oz can of garbanzo beans)
  • 1 teaspoon cream of tartar
  • 1 tablespoon organic lemon juice
  • 1/4 cup gluten free flour blend (Namaste. Amazon)
  • 1 vanilla bean cut open length wise and the middle scraped out OR
  • 1 tablespoon Simply Organic vanilla

*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.

*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.

*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.

*Pour cheese cake batter on top of crust.

Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.

COCO COOKIES

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Preheat oven 350°

INGREDIENTS

3 ripe organic bananas

1/4 cup organic cocoa (Terrasoul. click herehttp://amazon.com)

1/2 cup organic almond butter

1 teaspoon Simply Organic vanilla (click herehttp://amazon.com)

1 teaspoon stevia

1/2 tablespoon Terrasoul organic flax meal (click herehttp://amazon.com)

1/2 cup chopped Terrasoul organic walnuts (click herehttp://amazon.com)

PREPARE a parchment lined, lightly sprayed with olive oil,  cookie sheet. 

With an immersion blender, blend all the ingredients except walnuts. 

Fold in the walnuts. 

DROP spoonfuls of cookie batter a few inches apart onto the cookies sheet.

BAKE in the oven for 15 minutes. Allow cookies to cool completely. 

ALANA’s WAFFLES

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2 cups organic Elmhurst almond milk Click here http:/thrivemarket.com

2 tablespoons organic apple cider vinegar 

1/4 cup organic butter OR Nutiva butter flavored coconut oil 

1 ripe banana 

1 teaspoon Simply Organic vanilla

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup organic coconut sugar

1 tablespoon honey 

1/2 cup organic coconut flour

1 1/2 cup organic Nameste gluten free flour 

In a measuring cup mix the milk and apple cider vinegar. Set aside. 

Into a blender add the melted butter, banana, vanilla, coconut sugar, and honey. Pulse blend.

To the wet ingredients in the blender add the almond milk. Pulse blend.

Finish adding the flour, baking powder and sea salt.

Blend until smooth.

Heat up the waffle maker.

Put a spoon full of batter in the center of each waffle section.

Cook until lightly brown. Top with your favorites.

STRAWBERRY COMPOTE

1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up organic strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

Click here http:/thrivemarket.com

Click here http://amazon.com

STRAWBERRY COMPOTE 

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1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

PROTEIN POWDER

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1 cup organic Sprout Living pea protein (Sprout Living

Click herehttp://Amazon.com

3 tablespoons organic Terrasoul cacao powder

Click here http://www.terrasoul.com OR

click here http://amazon.com

1/4 cup organic ground Terrasoul flaxseed. Click here http://www.terrasoul.com OR

http://amazon

1 cup raw organic GoRaw pumpkin seeds

Click here http://www.Thrivemarket.com

1/2 cup ground organic Terrasoul chia seeds

Click here http://terrasoul.com OR

Click here http://amazon.com

1 teaspoons Simply Organic cinnamon 

*Use a coffee grinder to grind up the chia seeds and pumpkin seeds. 

*Blend all the above ingredients together in a large bowl. Mix well. 

*Store in tightly closed glass jar. 

There are several ways you can blend this up. 

You will use 4 tablespoons in 8 oz. 

You can make a smoothie by adding a banana and other fruit. 

You can make it more of a liquid beverage by adding your own plant based milk and  sweetener, like agave, coconut sugar, maple sugar, date sugar.

GRANOLA

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Preheat oven to 325°

3 cups organic gluten free sprouted rolled oats (Farmers We Know. Thrive Market or Amazon)

5 tablespoons melted Nutiva vegan butter (Thrive Market, Vitacost)

3/4 cup organic maple syrup (Thrive Market Brand) 

1/2 cup each:

*Raw organic almonds (all nuts Terrasoul. Terrasol.com, or Amazon)

*Raw organic pecans

*Raw organic walnuts 

*Raw organic pumpkin seeds (GoRaw.@GoRaw.com, iHerb or Amazon)

1 cup Organic Garbanzo beans, drained and dried (Jacks Quality. Thrive Market or Amazon)

1/2 tablespoon Simply Organic vanilla

1/4 teaspoon Simply Organic almond flavor

1 tsp Simply Organic cinnamon 

1/4 teaspoon sea salt

 In a large bowl combine the oatmeal, pumpkin seeds, walnuts and pecans, garbanzo beans and almonds. 

Melt the butter. Add the maple syrup, vanilla, almond flavor and cinnamon and mix well. 

Pour the butter mixture evenly over the granola mix. Stir up all the ingredients making sure it is well coated. 

Use a large cookie sheet lined with parchment paper. Pour the granola on the parchment paper and spread it out evenly. 

Bake 325 degrees for 25-40 minutes or until it’s got the crunch you like. 

Half way through cooking stir it up a bit. Let it cool completely then store it in an air tight container. It will get crunchier as it cools completely. I let it sit out on the cookie sheet over night covered with another piece of parchment paper making sure it drys out completely. 

PUMPKIN MUFFINS

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INGREDIENTS

Preheat oven to 350° 

1 cup organic Pumpkin, canned

1/2 cup organic apple sauce

4 tablespoons organic aqua faba (liquid from organic garbanzo beans)

 1 1/2 cups organic rolled oats, gluten free

OR 1 1/2 cups organic Quinoa Flakes

1/2 cup organic fine almond flour (Terrasoul. Terrasoul.com, Amazon)

4 tbsp organic yacon syrup (Alovitox. Amazon)

2 tablespoons raw honey 

1/2 tsp Baking powder

 1 tsp Baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon organic stevia (SweetLeaf. Thrive Market, Vitacost)

1/2 cup organic dark chocolate chips (Just Date. Enjoyjustdates.com, Whole Foods, Amazon)

1/2 cup organic chopped pecans (Terrasoul. Terrasoul.com or Amazon)

1 teaspoons Simply Organic cinnamon 

1/4 teaspoon Simply Organic clove

1/4 teaspoons Simply Organic ginger

 1/2 tsp Sea salt

1 tsp Simply Organic Vanilla extract

1/4 cup organic olive oil (Thrive Market)

Get a muffin tin and line it with paper cups. 

*In a mixing bowl add the 4 tablespoons aqua faba and whip until frothy.

*In the same mixing bowl put together the wet ingredients.  Pumpkin, applesauce, yacon syrup, honey, olive oil, stevia and vanilla. Mix all of the wet ingredients with an immersion blender. 

*Add all the dry ingredients to the wet ingredients. Add quinoa flakes, almond flour, cinnamon, clove, ginger, baking powder, baking soda, xanthan gum, salt and mix together well.

Put the batter into the muffin papers. Bake for 30 minutes. 

Top the muffin with almond yogurt and Eden’s dried cranberries.

ORGANIC SPLIT YELLOW MUNG BEAN OMELETTE 

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Pre-heat oven to 350

2 cups organic yellow mung beans (this is an already pre – soaked measure. Soak 1 cup of dry beans 4 hours or overnight.)

1/2 teaspoon Simply Organic garlic powder 

1/2 teaspoon Simply Organic onion powder

1 teaspoon sea salt

1 tablespoon organic olive oil

1 cup organic unsweetened almond milk

In a food processor add all the ingredients. Set aside in the blender because we will blend one more time with 1 teaspoon baking powder and 1/2 teaspoon of raw honey before we cook it in the pan.

Omelette Ingredients 

(You can make this with any vegetables you like)

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

2 large handfuls of fresh organic spinach

In an oven proof frying pan add your olive oil. 

Put the onion and pepper and cook until soft. Salt to taste. 

Add spinach and let it wilt. 

Back to the mung bean mixture.  In the food processor, add to the mung beans, 1 teaspoon baking powder and 1/2 teaspoon raw honey. Mix again. 

The mung bean mixture can now be evenly poured on top of the vegetables in the skillet. Sprinkle with organic Italian seasoning and organic crushed red pepper, if you like. 

Cook on low medium heat until it’s pretty firm. 

To finish cooking put it in the oven. 

This will eliminate the pain of trying to flip it. 

This can take 10-20 minutes. The edges will slightly brown and it will be firm to touch.