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.

Cran-apricot Oatmeal Energy Bites

Ingredients

1/2 cup dried apricots

1/2 cup dried cranberries

½ cup vanilla protein powder(any variety) or vanilla meal replacement powder

1 1/3 cup oatmeal

2 T. ground flax seed meal

3 T. hemp seeds

½ tsp. ground ginger

¼ tsp. sea salt

1/3 cup honey

Note - If you want to make the recipe vegan, use brown rice syrup or agave nectar for the honey.

Directions

I like to put ingredients in one at a time in the above order.  When everything has been added,  process until mixture is blended.  You know the dough is ready when starts chunking up in the food processor.Roll into bite sized balls and refrigerate.  

Apricot Oatmeal Energy Balls

Ingredients

1 cup dried apricots

½ cup vanilla protein powder (any variety i. e. whey, soy, brown rice, etc.) or vanilla meal replacement powder

1 1/3 cup oatmeal

2 T. ground flax seed meal

3 T. hemp seeds

½ tsp. ground ginger

¼ tsp. sea salt

1/3 cup honey

Note - If you want to make the recipe vegan, use brown rice syrup or agave nectar for the honey.

Directions

I like to put ingredients in one at a time in the above order.  When everything has been added,  process until mixture is blended.  You know the dough is ready when starts chunking up in the food processor.

Roll into bite sized balls and refrigerate.  

Creamy Broccoli Soup

Ingredients
1 large onion
6 cups of fresh broccoli chopped
1 large potato chopped
1 tsp. thyme
4 cups vegetable stock or broth (You can use just plain water too.  The soup is so flavorful)

salt and pepper to taste (I like to leave it plain and let others add the salt and pepper if I am feeding other people)

Directions
Saute onion.  Use water not oil.  Watch and stir.
Add thyme, potato, vege. stock and broccoli.
Bring to a boil.  Simmer for ten minutes or until potatoes are tender.
Puree in a blender. Careful to do small amounts and don't burn yourself!
Return to pot.
Serve with rice

Easy Oats Breakfast

Hot Oatmeal with soy milk.

Cold oat cereal with soymilk.

This makes a super easy and healthy breakfast.

Ingredients

1 large container

1 measuring cup to keep in container.  1/2 cup is a serving size.

1 container of old fashioned oats.

1 package of raisins or cranberries

1 package of chopped walnuts or almonds

Directions

Open up your packages.

Pour some oats into your container.

Then sprinkle in some raisins,

Then sprinke in some walnuts.

Repeat until the container is almost full.

Cover and shake to mix.

Put in your measuring scoop.

Now you are all ready for breakfast!

This is usually what I have for breakfast in various forms.  

You can eat it cold.

You can it it hot.  

You can just add water.  I like to add soy milk.

You can add fresh fruit.

I like to add 1/2 scoop vanilla soy protein powder for extra protein.

You can switch the nuts and use a different kind other than walnut such as almond.

You can switch the raisins and use cranberries.

The best part is that you make it ahead of time and all you have to do is scoop it out of the container instead of mixing it everyday.

Dark Chocolate Coconut Chia Protein Balls

• 1/2 Cup Chocolate Protein powder (I use soy.)
• 2 Tbs almond butter
• 2 Tbs honey
• 2 Tbs coconut oil, melted
• 1 Tbs cacao powder
• 1 Tbs chia seeds
• 1/4 cup flaked coconut.
  
  

Mix together all ingredients until chia seeds are fully incorporated. If necessary, add a splash of almond, rice, or soy milk to thin out mixture. Once combined, form into balls! Makes about 8 tbsp size balls. Refrigerate.

This recipe is from http://toneitup.com/2013/11/featured-chocolate-treats/
The only thing I changed was mixing in the coconut because it wouldn't stick to the outside!

No Bake Cookie Dough Bites

Ingredients
2/3 Cup raw almonds
1/3 Cup oats
1 Scoop vanilla protein powder (I use soy)
1 Tablespoon honey
1 Teaspoon vanilla extract
1/4 Cup dark chocolate chips

Directions
Combine oats and almonds in a food processor and grind into a flour-like consistency. Add honey,  protein powder and vanilla extract. Blend again until smooth. Transfer dough into a mixing bowl and stir in the chocolate chips. Roll the dough into approximately 15 tablespoon sized balls.  Refrigerate.

I changed these quite a bit but I got my basic recipe idea from http://toneitup.com/2013/10/easy-fall-bites-from-lauren-conrad/

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Crustless Mini Quiches

Ingredients

6 egg whites or 1 cup pre-separated egg whites
1 cup yellow pepper or other vegetable of your choice, chopped or shredded
½ cup  tomato (any kind), chopped
½ cup  chopped soy turkey slices or your choice of meat or meat substitute cooked and chopped

salt and pepper optional

Directions

Mix, pour into lightly greased muffin tin, and bake at 375 for 20 minutes or until toothpick comes out . 
Cool, then put into baggies and refrigerate or freeze.

Number of servings:8 mini quiches

Total Prep time: 10 minutes

Quinoa Energy Bars

Ingredients

1 cup cooked quinoa

1/3 cup chopped walnuts

1 cup old fashioned oats

1/3 cup dried cranberries

1/4 cup shredded unsweetened coconut

1/3 cup maple syrup or agave nectar

1 teaspoon vanilla extract

2 Tablespoons almond butter

1/2 cup cacao nibs or bittersweet chocolate chips

1/2 teaspoon sea salt

Directions

1. In a large bowl combine all ingredients. Mix well.
2. Line 8x8 baking dish or pan with plastic wrap with it overhanging the edges.
3. Press mixture into dish.
4. Chill until firm at least 20 minutes.  
5. Take out of refrigerator and flip onto a cutting board.  
6. Peel off plastic wrap. 
7. Cut into 16 portions.
8. Individually wrap or layer in an airtight container with plastic wrap or wax paper.

I found this recipe in a publication called Bottom Line Health. June 2013 Issue.

http://magazine-order.com/bottom-line-health.html?adt=420580&kw=bottom+line+health

Changes I made

Substituted walnuts for raw sunflower seeds(problems with digesting sunflower seeds)

Substituted dried cranberries for dried cherries(cheaper)

Substituted old-fashioned oats for quick oats(I like the texture of old-fashioned oats better)

Cacao Almond Butter Fudge

Ingredients

2 cups almond butter (use raw and unsalted if you can)

¼ cup cacao powder

½ cup pure maple syrup (no high fructose corn syrup)

1 TBSP vanilla extract

Optional

sea salt

1 cup chopped walnuts or your choice (optional)

Directions

1. Combine ingredients in a large bowl and mix well. If it's hard to mix, microwave for 1 minute.

2.  Line pan with parchment paper or plastic wrap and flatten. Use a 7x9 or 8x8 pan.

3.  Optional - sprinkle with sea salt

4.  Place pan in freezer for an hour.

5.  Remove from freezer and flip out of pan.

6.  Cut into squares.

7. Place squares in air tight container.  Place parchment paper between layers to prevent sticking.

8.  Store in freezer.

Notes:  

Chances are your almond butter was in the refrigerator.  Allow it to become room temperature.  That will help make the mixing easier.

Everything is raw except the maple syrup.  That has to be cooked.  Super yummy.  

Careful, you might eat too many!

Cranberry Almond Muffins

I took a recipe that my mom gave me and turned it into a vegan, gluten free, processed sugar free, saturated fat free recipe that you can substitute all different things for when you make it.  Just for fun I'm going to show you the original recipe.  I'm also going to post different versions of the recipe that I make.  This is at least the fourth time I've made this recipe and this one is the best so far.

Common substitutes I use: 
Egg -3 TBSP tofu
vegetable oil-mashed banana, pumpkin, applesauce
brown sugar/white sugar-3/4 cup honey or agave nectar, brown rice syrup, maple syrup

 Magic Muffin Recipe

6 T. tofu - mashed
3/4 cup applesauce
1/4 cup rice milk

2 tsp. vanilla

2 cups gluten free flour- I used 1/2 oat and 1/2 Bob's Red Mill All Purpose Gluten Free Flour Mix

¾ c. honey or agave nectar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded zucchini

1 cup mashed cooked pumpkin

1/2 cup coconut

1/2 cup dried cranberries

¾ cup sliced almonds

1.       Heat oven to 350 degrees F.

2.       In large bowl mix wet ingredients.  Stir in dry ingredients.  Divide batter, filling each muffin cup ¾  full.

3.       Bake 16-20 minutes or until toothpick inserted in center comes out clean. 

4.       Cool 5 minutes remove from pan.

Original recipe from a Gold Medal unbleached flour bag- 

Glorious Morning Muffins

2 eggs

¾ cup vegetable oil

¼ cup milk

2 tsp. vanilla

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded carrots

 1 cup shredded peeled apple

1/2 cup coconut

½ cup raisins

¾ cup sliced almonds

Energy Bites

These energy balls can be made several days in advance and stored, covered, in the refrigerator. Soy protein is available at most supermarkets and health-food stores.

1 1⁄3 cups vanilla soy protein powder
5 ounces rice milk
1 cup "old-fashioned" oatmeal (not instant or steel-cut)
½ cup sliced almonds
¼ cup creamy almond butter
2 Tablespoons canola oil
2 Tablespoon agave nectar
1 cup raisins

Directions

In a large bowl, mix the soy protein powder and milk together to form a thick paste. 

Add oatmeal and almonds to a large skillet, and toast over medium heat until the nuts start to turn golden, about five minutes. 

Remove to the bowl with the soy protein powder. 

Add the almond butter and canola oil to the skillet. 

Cook for a minute, or until the almond butter melts. 

Stir to combine with the oil. 

Scrape the almond butter mixture into the bowl with the other ingredients. 

Add the honey and raisins. 

Stir to mix well. 

The mixture will be stiff. 

Spoon the mixture into five muffin cups. 

Press the mixture into the cups with the back of a spoon. 

Refrigerate for at least two hours. 

To serve, run a knife around the edge of the cup, and lift the muffin/bar out. 

Makes five servings. This is a complete breakfast. Roughly 40% fat, 30% protein and 30% carbohydrates.

Recipe Notes
I exchanged the skim milk for rice milk and soy powder for whey powder for those who are cutting out dairy from their diet.  I exchanged almond butter for peanut butter for those with peanut allergies or intolerances. I also exchanged honey for agave nectar so that they can be vegan. :)

The original recipe was for muffins but that was a little strange.  They fell apart when you bit into them and that didn't really work for me so I changed them to bite sized balls. :)


I found this recipe in a newsletter that I subscribe to called Bottom Line Personal.  Here is a link to subscribe:
http://bottomlinepublications.com

Blueberry Muffins - Gluten and Lactose Free

INGREDIENTS:

1 1/2 cups brown rice flour 3/4 cup raw cane sugar 1/2 teaspoon salt 2 tsps baking powder 1/3 cup canola oil 1 egg 1/3 cup rice milk 1 cup fresh blueberries 1/2 cup raw cane sugar 1/3 cup brown rice flour 1/4 cup butter, cubed 1 1/2 tsp. ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done. Makes 6 big muffins or 8 polite sized muffins. Recipe Notes:  Substitutions white sugar=raw cane sugar milk=rice milk all-purpose flour=brown rice flour vegetable oil=canola oil