Chia Pudding and Fruit Cocktail Parfait

Ingredients

• 14-oz. almond milk
• 6 tbsp chia seeds
• 5 tbsp shredded unsweetened coconut
• 5 tbsp maple syrup 
• 1 tsp vanilla extract
• 15 oz. can of fruit cocktail or 4 serving sized cups

Directions

1. In a bowl, combine the almond milk, chia seeds, shredded coconut, maple syrup and vanilla extract. Whisk until well combined.
2. Let the mixture sit for about 30 minutes at room temperature.
3. Mix once more, cover, and refrigerate for at least 1 hour. 
4. Using 4 serving glasses, alternate layers of chia pudding and fruit cocktail until glasses are filled to the top, ending with fruit cocktail.
5. Top with some shredded coconut and serve immediately or keep in the fridge until ready to serve.

Serves 4.

My inspiration came from http://vegetariangastronomy.com/2014/08/fresh-mango-coconut-chia-seed-parfait/

Raw Dehydrator Buttery Kale Crackers

According to copyright law, I cannot just cut and paste the recipe on my site, so here is a link to the recipe.

Changes I made...

I changed the title because I thought they tasted more buttery than cheezy.
I decreased the chipotle to 1/2 tsp because they were too spicy for my taste.
I also just used regular paprika.
I didn't use himalayan salt.
I also added 1/2 tsp sea salt to the recipe and sprinkled a bit on the crackers before I put them in the dehydrator.

Does that make it a new recipe?  Who knows?  I'm just playing it safe.  Enjoy!

Here is the link:

http://www.rawmazing.com/cheezy-kale-crackers/

Easy and Delicious Vegan Pancakes

Ingredients

3/4 c. unsweetened applesauce
3 c. oat flour (Just grind up some oats in your food processor)
3 scoops vanilla protein powder
2 T coconut sugar or raw cane sugar (avoid white sugar)
2 tsp baking powder
1/2 tsp sea salt
1/2 cup mashed banana
2 1/2 c almond milk
1/2 tsp vanilla

Directions

Spray non-stick spray on cooking surface.
Preheat griddle or pan on medium heat.
Mix all  ingredients together and drop approx. 1/4 cup batter on pan for each pancake.
Cook on each side approx. 1:30-2:00 minutes.  Keep an eye on them.
Serve with your favorite topping.
Makes about 24 pancakes. 6 servings.

Super Easy Tofu Breakfast Scramble

Ingredients

8 ounces extra-firm tofu crumbled
2 medium sized potatoes, your choice. (Yukon gold is a good choice.  Holds shape better.)
1/4 tsp. sea salt
2 tsp. ground turmeric
2 cups fresh spinach
optional - soft corn tortillas

Directions 
In a bowl, crumble the tofu by hand or with a fork .
Microwave the potatoes until done.  10 minutes?  Check periodically with a fork.  Try 2 minute intervals.
Cut the potatoes up into cubes.(You could also cook the potatoes in a stir fry pan adding a little water.)
Combine the potatoes and the tofu in a stir fry pan.
Stir in sea salt and turmeric.  Cook for about 3-4 minutes on medium heat.  Stirring to avoid burning.
Add spinach and stir until spinach is wilted.  About a minute.
Serve on a plate or place approx. 1/4 cup inside a tortilla and eat like a breakfast taco.
Garnish with fresh slices of oranges.
Yum!

Makes approx. 4 generous servings

Recipe adapted from 21-Day Weight Loss Kickstart by Neal D. Barnard, MD. Breakfast Scramble recipe.