Buckwheat Graham Crackers (GF, Vegan)

Seriously great graham crackers, if you like graham crackers. When I was little I used to have graham crackers with all sorts of things, like; peanut butter, frosting or apple sauce. I wouldn't eat it with the same kind of frosting on it today, but I still love them with any sort of smooth topping like that. These ones I made though to use for a graham cracker crust for a pie. Figured if I was going to make a pie, may as well make all of it from ingredients I like, right?

I edited this recipe from Nativas buckwheat graham cracker recipe.

36, 4 inch crackers

1/4 c flax seed, ground
1/2 c coconut sugar
3 TBS sucanat or turbinado sugar
*1 TBS maca (Optional, but recommended)
1/4 c coconut oil
*5 drops vanilla stevia, optional
2 cups buckwheat flour
1 tsp baking soda
1 tsp sea salt
1/3 cup unsweetened vanilla almond milk
1/4 c agave nectar
2 Tbsp vanilla extract

Optional: Sugar mixed with cinnamon for topping

Directions
Mix together all dry ingredients. Then add in the the wet ingredients, and mix together with a mixer until a dough ball is formed. If the dough is too dry you can add a little more almond milk, one tsp at a time. Dough will be kind of sticky.
Heat the oven to 325 degrees F. Put half of the chilled dough on a large piece of parchment paper then put a second piece of parchment paper on top, then use a rolling pin to flatten it out – about 1/8 inch thick. Place on a baking sheet, and carefully remove top layer of parchment. Using a butter knife, cut the dough into rectangles then use a fork to make those necessary graham cracker holes. Sprinkle with cinnamon sugar, if using. After first batch is done, repeat with second dough half or do at the same time and place on a second baking sheet. Bake crackers for 22-25 minutes or until dried out but not burned.
Remove from oven and let cool for 5 minutes, then place crackers on a wire rack to finish cooling and become crisper. They will stay good in an airtight container for about 2 weeks, if they stay around that long.

Banana Green Smoothie (GF, Raw, Vegan)

You can make this with all spinach or all kale, either way is good. Having the 2 just gives the smoothie a little more depth, not to mention it gives you nutrients from two different sources.
This is a great smoothie that I always tell everyone about, but haven't ever actually posted on here. So I figured it was time. My sister-in-law loved it and had my nieces try it, and they loved it, she started calling them "Shrek Smoothies" (brilliant!).

1 large serving

1 banana
1/2 cup spinach
1/2 cup kale
1 cup almond milk
1 Tbs agave nectar
1 tsp vanilla extract
5 ice cubes
*optional, 1 tsp maca powder

Put all ingredients in blender, except for ice and blend. Once completely blended, add in ice cubes.

Mango Salsa (GF, Raw, Vegan)

This salsa is a hit every time I make it. You can make it more or less spicy depending on how much cayenne or red pepper flakes you add into it.

Shown here with onion flat bread/crackers <--- click for link

Makes about 4 cups

2 mangos, cubed
2 avocados, cubed
1 large anaheim pepper, or 2 small ones, diced small
1 tbs lime juice
1 tsp salt
2 roma tomatoes, diced
1/4 cup loosely packed cilantro, chopped
dash of cayenne or red pepper flakes
1/2 sweet onion, chopped
1 tsp garlic powder

Pretty easy, just combine all of the ingredients together and mix well. Add more salt if desired.

Chocolate Zucchini Bread/Muffins (Vegan)

This bread doesn't taste like zucchini bread, in fact, it's hard to tell that there is even zucchini in it. It tastes like a cross between a chocolate chocolate chip muffin, and a brownie. That's just fine by me!! It's nice and moist too, another major positive. We've got zucchini coming out our ears here, so it's nice to make something with zucchini that doesn't TASTE like zucchini.

Makes 12 muffins or 1 large loaf 

1/4 cup grapeseed oil

2 Tbs flaxseed, ground

6 Tbs warm/hot water

8-10 drops vanilla stevia

1 tsp vanilla

1/2 cup turbinado sugar

1 1/2 cups spelt flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 tsp cinnamon

3 Tbs unsweetened cocoa powder

1 1/2 cups shredded zucchini (about 1 large zucchini)

3/4 cups shredded red apple (about 1 medium apple)

1/2 cup chopped raw walnuts

1/4 cup vegan chocolate chips (more or less to taste)

Grind flax seed, and combine in a small bowl with warm/hot water and drops of stevia. Stir and allow to sit for 5-10 min at least. 

In a medium-large bowl grate the zucchini and apple. I just used a peeler and peeled it straight into the bowl, trying to make sure they were somewhat thin, and rotating around evenly. But you can easily use a cheese grater.

Combine dry ingredients (except sugar) in a bowl and mix well, then add to zucchini/apple mixture. Mix the 2 around so that all of the zucchini and apple shreds are coated in the flour. 

Now take the same bowl you had your dry ingredients in, and combine sugar, oil, and vanilla. Then add the flax mixture until fully incorporated. 

Combine wet with the flour coated shreds, then add in chocolate chips and chopped walnuts. If you are allergic to walnuts, you can certainly leave them out, or swap them out for pepitas, they would go well in this too.

Can be made into 12 muffins, or a large bread loaf.

Cook at 350 F for 22-25 min if making muffins (or until a tooth pick comes out clean). Cook for 50 min if making the loaf of bread.

Chana Saag (Alkaline, GF, Vegan)

Every time I go to an Indian buffet for lunch, I find that I adore the chickpea (garbanzo bean) dishes that they have. Indian food usually has a good amount of vegan dishes that are naturally vegan (instead of veganized, if that's a word), which I adore.
For those of you who don't normally eat indian food, it may "look scary" but really tastes great. My mom was a bit freaked out by it, but tried some and then ended up having a whole serving after discovering it tastes quite good! My hint is, get a little bowl and put all of the spices in it measured out, then when it's time to put them all in, you just dump the bowl. ENJOY!!

 
2 Tbs oil of choice (I used olive)
1 large onion, chopped
6 cloves garlic, crushed
1/2 tsp ground ginger
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. garam masala
1/8 tsp cardamom
1/8 tsp cinnamon
1/8 tsp. ground cayenne
1 tsp. sea salt
4 roma tomatoes (or like size) chopped
1 lb spinach, chopped well
2 cans chickpeas, rinsed several times

1/2 cup almond milk (or other nondairy milk)

Saute onions and garlic in oil until the onion is translucent.  Add all the spices and saute for a minute or two more before adding chopped tomatoes.  Let simmer for about 10 minutes stirring often, then and the rest of the ingredients.  Spinach looks like a lot, but cooks down considerably. Simmer them for at least another 10 minutes then add in the almond milk, mix well and cook for about 2 min.

Stone Fruit Crisp (GF, Vegan)

What in the world is "stone fruit"?! Fruit that has a pit, is basically the answer to that one. I like the mix of them all in this cobbler like crisp. It's not really a cobbler, and isn't really a crisp. So maybe it's a crisler? Or a cobbisp? At any rate, it's good, it's low glycemic (using agave and coconut sugar and gluten free WHOLE grain flours  and the peels still on the fruit, except the mango, make it so.) gluten free, vegan, and all those other great things! Did you know that gluten and especially wheat is a MAJOR contributor to blood sugar spikes and hypoglycemia? It is, so the more wheat-free, gluten-free things you can have, the better.

I made it again, and here is a better pic than the below cell phone pic

We chowed down on it before I remembered to take a pic, so it's a cell phone pic sorry!

Stone Fruit Crisp
Fruit Bottom:
2 pounds any combo of; nectarines, peaches, pluots, apricots, plums and mangos
1/4 cup agave nectar
1 tbs + 1 tsp tapioca starch (or arrowroot)


Crisp:
3/4 cup rolled oats
1 cup gluten-free flour mix  <--- click on the link if you don't already know of a good one or have some ready
1/2 cup coconut sugar
3/4 teaspoon cinnamon
dash of nutmeg
big pinch of salt
1 ½ tbs coconut oil
1 banana, mashed

Cook in a 7x11 baking dish or equivalent

Preheat the oven to 400F degrees.

Cut the fruit into bite-sized, 1-inch pieces. Place the chopped fruit into the baking dish, drizzle agave nectar over fruit then sprinkle tapioca starch over and toss well, making sure all the starch is dissolved.

To make the topping combine the oats, flour, coconut sugar, and cinnamon together in a medium bowl. Stir in the oil, and then the banana and mix until everything comes together in a dough-like texture. Spread the crumble evenly over the fruit mixture.

Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping has browned slightly and the tops are hardened.

Summer Kale Salad (Alkaline, GF, Raw, Vegan)

I haven't had many truly alkaline dishes posted on here lately, so here is a great one!  There are tons of kale salads around, and basically you can add whatever types of vegetables you want over the top, I think these go well though. The dressing is an awesome pair with kale, so even if you don't love the combo of these veggies, try the dressing over the kale. 

The salad before all of the the ingredients being tossed

The salad tossed

Salad is served!

Serves 4-6

Summer Kale Salad

1 bunch of kale (about 4-6 cups)

1 cup finely chopped sweet onion

2 small carrots, chopped or julienne sliced

1 red bell pepper, diced

1 English cucumber (2 cups chopped halves)

1 avocado, chopped or cubed

1 & 1/4 cup chopped tomatoes

¼ cup cranberries or other dried berry (exclude to make 100% alkaline)

¼ cup raw pepitas

fresh or dried herbs, personal preference (basil, cilantro and oregano go great!)

Dressing:

1/4 cup Tahini

3 garlic cloves

1/2 cup lemon juice (about 2 lemons)

1/4 cup liquid aminos

1 tbsp agave nectar (sub with 6 drops of stevia to be 100% alkaline)

2 tbsp water

2 tbsp Extra virgin olive oil

1 tsp real salt + black pepper, or to taste 

2 tbsp flaxseed

Blend all ingredients for dressing in a high powered blender. Dressing will thicken up in a few min, from the flax (intentionally). So after you blend it, if it seems thick already, you may want to add another tbs of water.

Rinse kale and tear into salad sized pieces and put into a large bowl. Marinate the kale in about half of the dressing, and make sure it gets all over the kale. Allow to sit in the fridge for at least 30 min. If you don't have time to let it marinade, before you put the dressing on, drizzle lemon juice over the kale, making sure that it's totally coated, wait for 5 min, then toss with dressing to serve after salad ingredients have been added.

When ready to serve, add salad ingredients over the top. Toss optional.

Lemon Sugar Cookies (vegan)

This is not my typical recipe, but I had a request from a friend to make lemon sugar cookies. So I made them vegan, and switched out stuff to be better versions of themselves if they were already vegan. However, not as quite as healthy as my usual things.  That said... these are soooooo good! I don't even know what to say about them other than, wow, I'm really glad that I was asked to make them. (I had never tried lemon sugar cookies before) Make sure to actually keep enough dough to cook some cookies, rather than just eating the dough!! They expand out while cooking, so make sure to space them well.

yum!!!

cookies rolled out and additional lemon-sugar over the top

The lemon sugar

finished cooking, they expand for sure!

Makes 36 cookies

1/2 cup turbinado sugar (or coconut sugar OR preferred dry sweetener), ground down to a fine powder
1 1/2 turbinado sugar (or preferred {recommended dry} sweetener), ground down to a fine-med powder
2 large lemons zested
1 cup vegan butter, (I used Earth Balance, soy free kind) or coconut oil at room temperature or slightly melted
2 tbs flax seed, ground
6 tbs warm water
2 tsp lemon extract
1 tbs lemon juice (from the freshly zested lemon)
2 3/4 cup whole spelt flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda

First ground down flax in a coffee grinder then put into a little bowl with the 6 tbs of warm, mix and allow to sit for about 5-10 min.

Next make lemon sugar: Grind 1/2 cup sugar in coffee grinder, blender or food processor to make it a powder. Now add 1 teaspoon lemon zest into whatever you blended the sugar in, and grind/blend again. Pulse until lemon zest is fully mixed into sugar. Pour into a little bowl and get rid of any clumps then set aside.

Now mix flour, salt, cream of tartar and baking soda in a medium bowl. In another bigger bowl, cream butter with the other 1 1/2 cups sugar. Blend in the flax mixture, slowly. Add lemon extract, lemon juice and the rest of the lemon zest. Take the flour mixture and blend in, one cup at a time, making sure it's fully, until all flour is incorporated.

Chill the dough for about an 1 hour.

Preheat oven to 350 F. Roll the dough into tablespoon sized balls then roll in the lemon sugar. Put the lemon-sugar coated balls onto a greased cookie sheet. Press down with the bottom of a glass or plate until cookie is about 1/3 inch thick. They will expand, so make sure to separate them well. Bake cookies for 9-11 minutes. Let cookie cool on the pan for 5 minutes before taking them off the sheet and putting them on a cooling rack.

Summer-Fruit Quinoa Pilaf (GF, Vegan)

I was just using the fruits that I had in the kitchen and needed to use before they went bad. You can use almost whatever fruit combo you like, quinoa really lends itself to becoming a mixed dish. I've done this with mango, peach, plum & strawberry. I've also done strawberry, raspberry, blueberry, cherry and pretty much whatever in between. Cooking it with some apple juice gives the quinoa a bit sweeter taste, you can easily cook it without.

Serves4-6 (side servings)

1 cup water
1/2 cup apple juice
3/4 cup quinoa
1 cup chopped strawberries
1/2 cup cherries, pitted and chopped
1 peach chopped
1 plum chopped
2 tbs agave nectar (or sweetener of choice, like honey)
1/2 tbs lemon juice
1 tsp balsamic vinegar
1/2 tsp real salt
fresh ground pepper to taste
optional 1/4 cup pepitas

Bring the water and apple juice to a boil, then add quinoa and turn heat down to low, cover. Allow to cook for 20 min, remove from heat and allow to sit and cool for 10 min. Fluff quinoa and add it to large bowl with the other ingredients. Can be served warm or cold.

Rice Noodle Salad with Mango (GF, Vegan)

This is a great salad for the summer, it's a chilled salad that is mostly raw. Great way to use a bunch of herbs from your garden as well! I got this recipe from one that I found in Vegetarian Times Magazine in 2010 in the Farmers' Market Cookbook edition and made it to be my style. They come out with one annually that is in season eating great recipes for the summer. I just got their latest one, it's great!

Makes 6 servings

Dressing:
1/3 cup agave nectar
1/3 cup lime juice (or lemon)
1/4 cup bragg liquid aminos (or soy sauce)
1 TBS rice vinegar
2 cloves garlic, minced (about 2 tsp)
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper flakes

Salad:
6 oz dry rice-stick noodles
1 large carrot, julienned
1 1/2 cup sliced lettuce mix (or spinach if you prefer)
1/4 cup basil leaves, sliced
1/4 cup mint leaves, sliced
1/4 cup italian parsley leaves, sliced
1/4 cup cilantro leaves, sliced
1 medium cucumber, halved and sliced
1 green onion, thinly sliced
1 large ripe mango, cut into small cubes
1/3 cup raw pepitas (optional)

To make the dressing, combine all dressing ingredients and mix well

To make the salad: Soak the noodles in hot water for 15 min, then drain. Cook the noodles in boiling water for 5 min, then drain into a colander and rinse with cold water. Put into large bowl, and cut noodles with knife so break them up. Add in the rest of the salad ingredients and mix well. Top with 3/4 of the dressing. The rest of the dressing you can drizzle over the top when serving.

White Chocolate Chip Cookies (GF, Vegan)

These cookies are great! Very light and fluffy, no oil in them either! I got my vegan white chocolate chips from a place online, (here) but maybe you are lucky enough to have a store near you that sells them. If not, there are also some good recipes online of how to make your own!
homemade white chocolate recipe

Makes 15 cookies

1 cup GF flour mix* (or if you don't want them to be gluten-free, use spelt flour)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 cup coconut sugar
1/4 tsp real salt
1/3 cup vegan white chocolate chips
1-2 tbs vegan chocolate chips (optional)
4 tbs agave nectar
2 tbs water
6 drops vanilla stevia
2 tbs almond butter
1 1/2 tsp vanilla extract
1/4 to 1/3 cup mashed banana (somewhere in between the two amounts)
2 tbs crushed almonds

*Baking GF Flour mix (thank you Sketch-free Vegan Blog for this great mix):
2 cups brown rice flour
2 cups oat flour - make sure the oats are pure (gluten-free)
1/2 cup buckwheat flour
1/2 cup ground flax meal (don't skip out on the flax meal it acts as a binding agent)


Preheat oven to 350F. Combine all dry ingredients up to the salt, mix in medium sized bowl. In another bowl mix together agave, almond butter, vanilla. Then add in the mashed banana, water, until fully mixed. Now add in the chips and nuts. Now combine with dry ingredients. If too dry add another tbs water. Scoop onto cookie sheet and cook for 11 minutes. Allow to sit on the cookie sheet for 1-2 min after out of the oven, then put onto cooking rack or plate.

Carrot Cake with Coconut Cream Frosting (Vegan)

One of my dad's favorite cakes is carrot cake. So for Father's Day I made one for him that would be a healthier vegan version (so I could eat it too, because I love carrot cake!) The cake and frosting recipes I got from different sites and edited them. I like things like this to be low glycemic, so I don't get a major sugar high from it.

Cake
3 cups spelt flour
2 cups coconut sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
3/4 cup coconut oil
3/4 cup banana, mashed
4 Tbsp flaxseed, ground
12 Tbsp warm water
1 Tbsp vanilla extract
12 drops vanilla stevia
1 1/2 cups shelled walnuts, chopped (plus more for topping)
1 1/2 cups unsweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple

Coconut Cream Frosting
1 cup coconut milk (canned)
1 cup agave nectar
pinch real salt
5 teaspoons arrowroot powder
1 tablespoon water (or coconut water)
1 1/4 cup coconut oil

Cake Instructions
Preheat oven to 350°F. Grease two 9 inch cake pans. Mix ground flax with warm water and allow to sit for 5 min. Sift dry ingredients into a bowl. If coconut oil is solid, submerge jar into hot water for 5-10 min to melt it. Add melted oil, flax mixture, vanilla and stevia. Beat well. Mix in chopped walnuts, coconut, carrots and pineapple. Pour batter into pans equally. Bake for 40-45 minutes (shift positions of cakes front-to-back if necessary about halfway through), or a little longer, until edges have pulled away from sides and a toothpick or fork inserted into the center of the cake comes out clean. Cool on rack. Once cakes have cooled, and the frosting has set up, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.


Frosting Instructions
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a little bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan. Mix them really well together with a fork or whisk, then bring to a boil, for a min or 2 until shiny. Remove pot from heat and very slowly blend in coconut oil with a hand blender, it splatters easily.
Allow pot to cool for 10 minutes
Put the pot in the fridge for 45-120 minutes, until frosting gets solid and turns white throughout.
Remove from fridge and blend again with a hand mixer, until fluffy.