Forbidden Soup
Nov22

Forbidden Soup

Forbidden Soup (makes 6-8- servings) 1 ½ c. forbidden rice 4 c. shitake mushrooms, sliced 1 large leek, sliced 4 c. water 4 c. vegetable broth 2 cans no sodium fire-roasted tomatoes (can use favorite tomato sauce instead) 2 c. giant fava beans, dry, soaked overnight or canned, no sodium Mache Rosettes Raw Cashews Bring water to low rolling boil and add forbidden rice. When rice is al dente, add beans and broth and continue low boil for 15 minutes until beans are soft. Toss in mushrooms, leeks and tomatoes. When serving, portion into bowl, place 1 cup mache on top of soup, and 2 T. cashews. Don’t forget to lick the...

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Berry Sorbet
Nov22

Berry Sorbet

Looking for a yummy healthy dessert?? This is delicious! Berry Sorbet [makes 2-4 servings] 1 cup frozen blueberries 1/2 cup frozen strawberries 1 small banana 2 small medjool dates 1/2 cup almond milk (unsweetened of course ;D) 1/4 cup pomegranate juice Top with raw walnuts and currants and cacao nibs – delish! Occasionally, if I haven’t had enough greens that day, I will throw in a handful of...

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Black-eyed Pea Summer Salad
Nov22

Black-eyed Pea Summer Salad

Fresh and easy! Ingredients 2 cans no salt added b-eye peas 1 whole avocado chopped 1 onion chopped 2 tomatoes chopped 1/2 c apple cider vinegar with stevia to sweeten Fresh ground pepper Makes 4 servings, serve on sprouted grain tortillas or romaine lettuce boats....

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Banana Chocolate Chip Bread
Nov22

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread INGREDIENTS: One loaf, minus the ends of Ezekiel Cinnamon Raisin Bread 1 cup vegan chocolate chips or 1/2 cup cacao chips, your choice 4 medium ripe bananas, sliced ½” thick 3 cups almond milk 5 tablespoons arrowroot powder or tapioca flour 3/4 cup maple syrup 2 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg DIRECTIONS: Preheat oven to 350 degrees and grease 2 – 9 x 5 loaf pans with coconut oil. Place cubed bread in the pans and set aside. In a small bowl whisk together milk and the arrowroot powder till no lumps remain. Add maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add a little more milk and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas, I use my hands to squish the bananas. If you have kids, this can be a fun part of the recipe! Pour mixture into loaf pans. Bake 30-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Always a hit when served...

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Red Pepper Hemp Pesto
Nov22

Red Pepper Hemp Pesto

Red Pepper Hemp Pesto: this is based on Brendan Frazier’s from his book “Thrive” – a great book for a vegan athlete! 2 cloves garlic 2 red bell peppers, cored and seeded 1/2 c. fresh basil 2 T. hemp seeds 2. T. hemp seed oil 2 T. nutritional yeast 2 T. sesame seeds Blend all ingredients until sauce-like.  I like mine a little chunky.  This can be used as a sauce over pasta, if you eat pasta instead of tomato sauce, you can dip raw veggies like sliced cucumber, or zucchini crisps.  You can dip baked fries in it instead of ketchup or use sprouted whole grain pitas and use this in place of tomato sauce, sprinkle with onion, mushrooms – whatever your favorite veggies are –  and top with a small amount of almond cheese, if you use those types of products for a spin on pizza.  I keep this in fridge all the...

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