Ginger Pear Hemp Granola

Ginger Pear Hemp Granola

Poor pear, it had been sitting in the fruit bowl forgotten for far too long.  Only strawberries and oranges have been making it into Lennox’s belly lately.  He sees them {or anything red that resembles strawberries} and starts signing for … Continue reading

Cardamom Cream Chia Pudding

Heather Crosby’s YumUniverse.com is hands down one of my favorite plant-based living sites.  If you haven’t been there yet, oh boy, are you missing out.  So many fabulous recipes to choose from, the hardest part is deciding what to make first.

This morning Lennox and I shared two {yes 2} bowls of YU’s:

Cardamom Cream Chia Pudding

My variations: I used Almond Milk , added two tbsp hemp protein and traded the raspberries for strawberries and banana. Yum indeed!

While you are there check out The Big Kale Contest and check out my entry Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter, be sure to vote{by clicking “like”} if it’s your favorite!

XOXO,

Crystal

Easy Cheese-y Black Bean Dip

Personally, I’m not a huge fan of salad dressings.  I do however love salads, so I usually dress them up with hummus or something of the sort.  Today I made some Cheese-y Black Bean dip and added that to my spinach salad and was quite please with the result.

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Here is the recipe:

Easy Cheese-y Black Bean Dip

Easy Cheese-y Black Bean Dip

What would you pair this dip with?

1 can of black beans

5 drop doTERRA lime

2 or 3 Tbsp nutritional yeast

Hot sauce to taste

Directions: 

Combine all ingredients and whizz in blender.

Hello, my name is Crystal and I’m a snack-aholic.

Looking back on my posts I’ve realized that I am a snack-aholic.  It seems like all I post are yummy vegan snacks or treats.  I swear I do eat actual meals {shocking I know}.  Since I have most of my fun in the kitchen when the little one is napping it’s usually snack time – not lunch time or dinner time.  Here’s another one of my yummy snacky creations:

Spicy Roasted Red Pepper and Basil Hummus

1 can of garbanzo beans

1 Tbsp tahini

1 tsp sesame oil

1 Tbsp olive oil

3/4 cup roasted red peppers

2 drops doTERRA basil oil

pinch of salt

Sriracha hot sauce to taste {I like it HOT}

Directions: Combine all ingredients in a food processor and whizz.  Wah la!

I ate half of this myself with raw broccoli in one sitting – ok, it was my lunch that day.  I also had some with my homemade kale crackers.  Yum!

What do you like the pair your hummus with?

Vegan Coconut Lime Muffins

Eager to try out my new doTERRA lime oil in a recipe I got to work this morning.  We are going on a road trip today to Havasu {yippee} and so I needed to make some yummy snacks.  Here is what I came up with.

OK, you are probably wondering why there are so green, right?  One of my favorite secret ingredients…you guessed it, SPINACH!

Vegan Coconut Lime Muffins

2 cups spinach

1 3/4 cup coconut milk

1 tsp apple cider vinegar

1 tsp vanilla

20 drops doTERRA lime oil

1 Tbsp chia seeds

1 Tbsp maca

2 cups quick oats

1/2 cup coconut flour

1/2 cup golden flax meal

1/2 cup coconut sugar

1 tsp baking soda

1 tsp baking powder

Directions Combine dry ingredients.  Add ACV to coconut milk and let sit.  Whizz spinach in a blender/food processor/whatever.  Add chia seeds to spinach.  Combine all ingredients.  Wah la.  Pour into baking tin or whatever you choose.  Bake at 350 till done – about 30 minutes for me.

Vegan Chocolately Peanut Buttery Cookie Dough Balls

Chocolate and peanut butter might just be the best flavor combination on the planet!!  If you agree with me, this recipe is a must for you!  The good totally awesome news is – it’s a healthy treat!  No processed sugars, gluten or eggs – hooray!  What are you waiting for?  Get out your food processors and let’s do this!

 

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Chocolatey Peanut Buttery Cookie Dough

1 cup oats

3/4 cup organic raw carob powder

1 Tbsp maca

1/2 cup coconut shreds

2 heaping Tbsp natural peanut butter

1 tsp vanilla

4 dates

1/3 cup coconut milk {could be more}

1/2 cup organic raw cacao nibs

Directions: Whizz oats in food processor until it’s nice and powdery.  Add maca, carob and coconut shreds and whizz some more.  Add vanilla,dates and PB. Slowly add coconut milk until dough starts to form.  Once desire consistency is achieved add cacao nibs and pulse until combined.

I used a cookie dough baller thingy to make my balls. { Not sure what it’s really called,but it’s what we always used growing up to make cookies.}  You really need to pack the dough in tight for a nice ball to form.  The cacao nibs make the dough a little crumbly, but just form it up with your fingers if needed.

After a few hours, the cacao nibs start to soften but still remain slightly crunchy.  I made mine yesterday and they are even softer today which might be good for those who don’t like the crunchiness of the nibs.

Makes about two dozen.

Confession: I had two {ok, maybe 3} for breakfast with some orange slices.  The only thing better than chocolate and peanut butter is adding some oranges to the mix.  PS, I’m still keeping with my raw challenge…lunch and dinner will most certainly be raw!

xoxo,

Crystal

Raw Red Pepper Dip

Since I ate all the kale chips I was planning to bring to my family dinner I had to come up with something.  I had three red peppers that needed to be eaten so I thought a dip would be nice.  Served with carrots sticks, most of the family gave it a try.  I added it to my salad instead of dressing and it was yum.  We all agreed it would be best served on bread or crackers.  There were leftovers so I’m gonna have to come up with something manana.  Stay posted for that one…

Raw Red Pepper Dip

1 cup raw sunflower seeds (soaked for an hour)

2 red peppers chopped

1/3 cup nutritional yeast

1 clove of garlic

1 drop of doTERRA oregano oil

sea salt

cayenne pepper

Directions:

Add all ingredient to food processor and whizz. Salt and pepper to taste.

Learn about the benefits of soaking nuts here.

Help…I’m addicted to kale chips..

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Well I guess it could be worse.  Being addicted to kale chips isn’t all that bad.  I can’t seem to keep a batch longer than 20 minutes.  Doh!  That’s using all the will power I’ve got.  I can’t eat them around Lennox either, like mother like son…he starts whining and reaching for them the second I put one in my mouth.  I baked two cookie trays full today thinking I would bring them to my family dinner tonight.  Oops!

There are loads of recipes out there for kale chips but here is what I did:

Kale Chips:

1/2 bunch of kale thoroughly washed

olive oil

sea salt

doTERRA lemon oil

cayenne pepper

Directions:

Tear kale into chip sized pieces, discarding the center stock.  Toss in olive oil and a few drops of doTERRA lemon oil.  Arrange on cookie tray lined with parchment paper.  Sprinkle with sea salt and cayenne.

Bake at 250 for for about an hour or until nice and crispy.

Hide from your kids so you can have them all to yourself.  Enjoy!

xoxo,

Crystal