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.