1 can or 15 oz. freshly made black beans
1/4 cup olive oil
1 tbsp tahini
5 cloves of garlic
1/4 cup onion
1 freshly squeezed lime
handful of cilantro
1 tsp cayenne pepper
1 tsp chipotle or cajun spice
1/2 tsp black pepper
1/2 tsp Himalayan salt
1/2 tsp turmeric
1. Drain or rinse black beans then add to the blender following a freshly squeezed lime for juice. Then add all other wet ingredients.
2. Add all the dry ingredients, and then use a blender or food processors to mix all the ingredients. Adjust to liking, enjoy!
Serving size: 6-8
14 oz. of extra firm tofu
1/2- 1 cup h2o
2 medium yellow onions
1-2 cups cashews
1/2 fresh squeezed lime or lemon juice
4 cloves of garlic
2 tbsp coconut or olive oil
2 tsp garlic powder
2 tsp minced onion
2 tsp turmeric
1 tsp red chili pepper flake
1 tsp Himalayan salt
1 tsp fresh ground tricolor peppercorn
dash of cayenne
1. Preheat the oven to 400 degrees Fahrenheit. Meanwhile, boil 4 cups of water.
2. Next, slice the onions and shallot throwing both on a pan over the stove top. Caramelize the onions and shallot by using 2 tbsp on coconut or olive oil at medium-high temperature. At this time you can also add all the spices. This should talk 10-15 minutes, you will know they are ready by the aroma and transparency of their appearance. You can continue for 5 more minutes if you would like them a bit less crunchy.
3. While the onions are caramelizing use the boiled water to boil the cashews in a bowl. Drain the cashews after the water reaches drinkable temperature, and add fresh new boiled water. Once they appear soft and prune-y add them into a blender adding only half the amount of water in the bowl. Set the remaining water aside for now.
3. Add the fresh squeezed lime juice into the blender, add the tofu, and now caramelized onions. Blend until the creamy texture of the spread/dip is achieved. If you'd like the mixture thinner add the remaining cashew water little by little until achieved. You may adjust flavors as necessary. Enjoy!
2 frozen bananas
4 frozen strawberries or 1/2 cup blueberries
1/2 cup watermelon (in season)
1 cup oat milk
1/4 cup nut butter
2 tbsp cacao nibs
2 tbsp chia seeds
1. Pour oat milk into the blender.
2. Next, add the bananas, berries, and nut butter.
3. Blend all the ingredients until the ice cream consistency is achieved. Add more liquid as needed.
4. Top with cacao nibs and chia seeds, enjoy!
Serving size may vary: about 12 bars
1 cup of medjool dates
1 cup of dried or fresh brown turkish figs
1 1/2 cup gluten free oats
1/4 almonds, crushed
1/2 cup go take a hike trail mix (golden raisins, cashews, goji berries, mulberries & pistachios)
2 tbsp chia seeds
2 tbsp flax seeds
2 tbsp hemp seeds
3 tbsp cocao nibs
1/4 cup peanut butter
1/4 cup almond butter
1/2 tbsp coconut oil
1 tsp cinnamon
*optional 2 tbsp maple syrup
1. Preheat oven to 350 degrees F to toast dry ingredients. Sprinkle cinnamon over dry ingredients prior to toasting. Once the oven reaches 350 degree F turn it off, and put dry ingredients in the oven toast.
2. In the meantime, use a blender or food processor to blend the dates, figs, and coconut oil until the sticky dough texture is acheived. This makes the glue of your bars.
3. Next, combine the nut butters and maple syrup in a pot of the stove top for just a few minutes until the mixture is combined evenly.
4. Then, combine all ingredients in a mixing bowl using a spatula or if easier hands until all the indgredients stick together. If there is too much dry ingredient not mixing in take it out as necessary. If not, the bars will come out flakey and brittle.
5. Lastly, transfer the dough into a pyrex container lined with parchment paper or lightly coated with oil, while pressing down evenly. After 15-20 minutes of storage cut the bars. Store the granola bars in the fridge or freezer, and enjoy!
serving size: about 12
1 lemon (including the zest)
1/4 cup maple syrup
2 cup dried turkish figs (soaked overnight)
3 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oat milk
1/4 tsp himalayan salt
1/3 cup nut butter
1 tbsp vanilla extract
1. Preheat the oven to 400 degrees F.
2. In the meantime, strain soaked overnight figs (save the fig juice for the buckwheat granola recipe). Then place figs in blender along with the maple syrup and half of the lemon juice. Blend until smooth. If too thin add some of the fig juice little at a time. Set aside.
3. Next, combine the remaining lemon juice, nut butter, vanilla extract, and oat milk in a bowl. In another bowl mix the flour, baking powder, baking soda, and lemon zest.
4. Combine the wet ingredients with the dry until dough is formed.
5. Line a baking sheet in a pyrex container 9x9x2-inch. Press half the dough into a thin layer and top it off with the fig filling.
6. Use the remaining dough to press out the same way as the first, and then place on top of the fig filling gently.
7. Bake for 25 minutes and allow to cool before storage or enjoyment!
1 large sweet potato
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp red chili pepper flakes
1 tsp black pepper
2 tsp Chipotle spice
2 tsp Cajun spic
2 tsp rosemary
1. Allow the oven to preheat to 400 degrees F.
2. Cut the sweet potato into one inch thickness and finger length slices.
3. Toss oil and spices in a bowl adding more spice as desired to ensure all fries are spiced to liking.
4. Bake for 20-25 minutes on a baking sheet with the fries spaced apart.