let’s be honest, even mom likes a little banana now + then. happy mother’s day.
gluten-free banana walnut bread cooking time: 35 - 38 minutes servings: 3 mini loaves or 1 large loaf
grocery list: 1 cup dates, pits removed ½ cup almond milk (or other non-dairy milk) ⅓ cup coconut oil, melted 1 tbsp vegan butter, melted (can use coconut oil as substitute) 2 tsp vanilla extract 1 tsp veganaise (optional) 2 cups gluten free flour (i used premium gold brand) 1 tsp baking powder 1 tsp baking soda ½ tsp sea salt 1 - 2 tsp cinnamon 3 ripe bananas, mashed 1 cup walnuts, chopped
1. in a food processor, add dates, almond milk, coconut oil, butter, extract + veganaise. blend well until smooth texture 2. in a mixing bowl, whisk together dry ingredients (flour, baking soda + powder, salt + cinnamon) 3. combine wet + dry ingredients + mix well 4. add in bananas + walnuts + mix well 5. pre-heat oven to 350 degrees 6. pour batter into well greased bread loaf pans 7. bake for 35 - 40 minutes for mini loaves or 50 - 60 minutes for large loaf. test middle of loaf with toothpick to ensure it’s fully baked
in early observance of cinqo de mayo, enjoy this donkey kick to the mouth
spicy potato tacos w/ mango + avocado salsa
cooking time: 35 minutes
serving: 8 tacos
grocery list:
1 small red onion, sliced super thin
¾ cup white vinegar
3 tbsp coconut sugar (or regular sugar will work)
pinch red pepper flakes
1 bay leaf
sea salt
2 medium potatoes, sliced into 1” chunks
olive oil
mexican seasoning
2 mangoes, diced
2 avocados, diced
1 small jalapeno, minced
1 handful cilantro, chopped
organic corn tortillas
in a small, non-reactive saucepan, heat the vinegar, sugar, red pepper flakes, bay leaf + pinch of salt to a boil
add onion slices, lower heat + simmer for 1 minute. remove from heat and allow to cool
pre-heat oven to 350 degrees
place potatoes in mixing bowl and drizzle w/ olive oil + sprinkle generously w/ mexican seasoning. mix well + then spread onto a baking sheet + bake for 30 minutes. flip after 20 minutes
to make the salsa, mix mangos, avocados, jalapeno, cilantro + sea salt to taste
warm tortillas in oven or on stove + build tacos by layering potatoes, salsa + pickled onions
*** pickled onions will keep in the fridge for at least a month
*** tacos are also great with green or white sauce of your choice
cucumber tea sandwiches with herbed cashew cream cheese
1 1/2 cups raw cashews, soaked for at least 1 hour + rinsed 2 lemons, juiced 2 tbsp raw apple cider vinegar 1 - 2 tbsp water 1 handful fresh basil 1 handful fresh chives 1 handful fresh mint sea salt 2 cucumbers, sliced (using a mandolin works best)
in a food processor, blend cashews, lemon juice, apple cider + 1 tbsp water. add additional water if necessary to get desired creaminess
add in herbs + pulse till well incorporated
add sea salt to taste
serve as dip with cucumbers or make into cucumber sandwiches
hate airport food? me too. that’s why i packed this little guy. cucumber tea sandwiches w/ cashew herb cream cheese + veggies w/ artichoke dip. #vegan #veganpaleo #glutenfree #veganfoodshare #rawfood #paleo (at San Diego International Airport (SAN))
this holiday is all about that green but you gotta keep the waistline lean so keep the eats healthy + light with that pot o’gold in your sight cheers to a body that makes ‘em scream
grocery list: 3 carrots, sliced 1 onion, diced 2 medium - large potatoes 1 ½ cups vegetable broth 1 cup gluten free beer (i used green’s tripel blonde ale) 1 cup shredded daiya vegan cheddar cheese green onions, sliced, for garnish
in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
add in vegan cheese + stir well till melted throughout the soup
serve + garnish with green onions
*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender *** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options
filling: 1 can full-fat coconut milk, refrigerated overnight ½ lemon, zested 2 pinches raw sugar (optional) strawberries, sliced
syrup: 1 pint organic blueberries 1 lemon, juiced 1 - 2 tsp agave or brown rice syrup 3 tbsp coconut water
batter: 2 ripe bananas ½ cup coconut milk, vanilla preferred ½ lemon, zested ½ tsp cinnamon 1 small pinch sea salt (optional)
coconut oil 8 slices gluten free bread, udi’s is my favorite
to make whipped cream, open the coconut milk cans without shaking or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. save clear liquid for later
in a mixing bowl, add lemon zest + sugar to coconut cream. with a hand beater start whipping until whipped cream consistency, about 3 minutes
to make syrup, in a small saucepan over medium-low heat, add in blueberries, lemon juice, agave + coconut water. bring to boil + then reduce heat to simmer for 7 minutes. remove from heat + set aside. best served at room temp
to make batter, place all ingredients in a blender + blend till smooth
warm skillet till hot over medium heat + lightly oil with coconut oil
dip both sides of bread in batter + place in skillet. cook on each side until nicely browned, about 3 mins each side
to assemble, layer 1 piece of toast with strawberries, then top with whipped cream + 1 more piece of toast
serve with blueberry syrup
*** whipped cream, syrup + batter for this recipe can be made up to 3 days beforehand + refridgerated to make day-of prep easy. when you have guests, you’ll only need to do is dip bread in batter + grill. easy peezy!
*** the french toast is so tasty it is amazing by itself or with only the blueberry syrup
grocery list: 2 cups cauliflower “rice” 1 tbsp green onions, minced 3 tbsp goat cheese crumbles 2 egg whites 2 tbsp chopped cilantro or mint sea salt + ground black pepper
dipping sauce: curry sauce, i prefer maya kaimal vindaloo
in a bowl, mix all ingredients well. you may need to “smoosh” the goat cheese crumbles so they are evenly distributed throughout mixture. if eggs are small, consider adding third egg white
heat skillet over medium heat for a couple minutes to get hot. add in heaping tablespoon of mixture + press gently to flatten. continue spooning in mixture
cook until browned + then flip, approximately 3 - 4 mins on each side. continue cooking fritters until batter is gone
grocery list: ⅔ cup brown rice syrup or agave syrup ½ cup canned full-fat coconut milk ½ cup organic cane sugar ½ cup organic brown sugar ¼ cup soy-free earth balance vegan butter 1 pinch sea salt
coconut oil, for wax paper greasing
line an 8x8 pan with waxed paper + grease with coconut oil
warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn
mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously
if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right
pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight
cut into 1” squares/rectangles + serve
~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit ~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle
salt + pepper shrimp cooking time: 10 minutes servings: 2
grocery list: 1 - 2 tbsp coconut oil ½ jalapeno, diced ½” piece of ginger, diced ½ red bell pepper, diced 1 - 2 green onions, chopped 2 - 3 pinches red pepper flakes ½ lb sustainable shrimp sea salt fresh ground pepper
warm wok or large skillet for 1 minute over high heat
add in coconut oil + heat till smoking, about 1 minute
lower heat to medium + add in jalapeno, ginger, bell pepper, green onions + pepper flakes, quickly stir + then add in shrimp, ensuring all shrimp are touching bottom of pan + not stacked on each other
cook shrimp for 3 minutes + flip. cook for 3 minutes on other side. shrimp should be golden brown on each side
remove from skillet + quickly hit with generous amount of salt + pepper. serve.
in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes
add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes
add in spaghetti squash + mix well. allow to heat through for a few minutes
garnish with cilantro + serve
*** tips - also great the next day after flavors have had time to sit. - add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients
grocery list: 2 medium sweet potatoes or yams, diced in ½” pieces olive oil ⅛ tsp cayenne pepper, more if you like spice ½ tsp garlic powder sea salt to taste
4 cups kale, de-stemmed and chopped ½ pint cherry tomatoes, halved feta (optional)
dressing: ½ - ¾ cup walnuts 2 oranges, juiced 1 - 2 tbsp olive oil salt to taste
preheat oven to 375 degrees
in a mixing bowl, add sweet potatoes, 2 tbsp olive oil, garlic powder + salt and mix well
place sweet potatoes onto baking sheet + cook for 30 minutes. you can turn potatoes over after 20 minutes if you’d like
meanwhile, prepare dressing by adding all ingredients to blender + pureeing till smooth
in a salad bowl, add kale, 2 tbsp of olive oil + sea salt. massage with your hands for 3 - 5 minutes until kale becomes tender + wilted
when potatoes are done, allow to cool for 10 minutes then add to kale.
