Looking for a healthy app that is not the average run of the mill? This app is not only paleo-friendly, it is heart friendly. These gluten-free, dairy-free little devils pack a whole lot of omega-3 fatty acids. The cayenne pepper added to the guacamole holds this recipe to its deviled (devil usually associated with heat, get it?) name but really they are just heavenly.
If you were able to share in our celebration of 11 years, chances are you enjoyed a piece of cake for the birthday party. The two choices were Down in the Valley gluten-free chocolate cake or the in-house bakery made chocolate and vanilla cake. The deli is receiving lots of request to get the recipe of the in-house made cake. Well, here it is for your next celebration.
Who doesn’t like brownies? All that decadent chocolate and fudgy sweet goodness reminds me of my childhood. Some of us link them to a special memory or may treat them like a reward. For me personally, I associate brownies with good memories. So I ventured out to create a version suitable for both vegans and those effected by gluten. They are every bit as tasty as their gluten, egg and dairy filled cousins, and you would never know. What makes them fudgy is the addition of black beans, which you can not taste, but they add a bit of protein. They are also sweetened with coconut nectar which is a low glycemic sweetener. Give the act of love and health this Valentine’s Day by baking your loved one this delectable dessert.
Valentine’s Day is almost here, and if you are like me, you are probably thinking of sweet things you can do on that day for the special people in your life. Although you can simply go out and buy a box of chocolates, it only takes just a little more effort to make something delicious yourself to give as a gift. Chocolate dipped strawberries can be purchased, but they are simple to make at home and your significant other will be impressed that you took the time to make them yourself! I am sharing with you my recipe for raw chocolate dipped strawberries, which are refined sugar free and vegan. I coated them with pistachios, which are lovely with the red berries, but feel free to use your favorite nut or coconut in its place if you would like. Another option, you can buy good quality dark chocolate in place of the raw chocolate if sugar is not a concern.
After January and the bitter cold is gone (hopefully), I am sick of the same old soup. I am always trying to find uniquely different foods that make my taste buds happy. A common misconception for American consumers is that fat tastes good. This is a low-fat, high taste soup that will appeal to the masses. My husband is from the south so he is a creamy, deep-fried eating kind of guy. He enjoys this as much as I do.
The soup is made with Miracle Noodle®. This noodle is vegan, soy free, gluten free and cholesterol free. Did I mention it is zero calories? According to the packaging these Shirataki noodles are “made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as glucomannan.”
I used to love making chocolate mousse when I was younger; it was so decadent, so rich, so intensely chocolaty. It was one of my favorite things, but the only problem was it was not the healthiest recipe. Mostly heavy cream with a little chocolate, sugar and vanilla thrown in for good measure. I came up with a solution, however when I became vegan to it being unhealthy, vegan chocolate mousse. The secret ingredient to make it creamy? Silken tofu. Sounds unlikely, but once you try it out you will be convinced that tofu can be wonderful in dessert. Plus, it gives it extra protein that the heavy cream does not, and makes it a bit more calorie sane. Not to mention the heart healthy benefits the almonds and tofu contribute. This particular recipe is a Mexican chocolate version with a kick, but feel free to make it plain if you like.
Since the Super Bowl Sunday is approaching fast, I thought it would be appropriate to share a game day worthy appetizer. There are plenty of recipes for wings and pizza out there; but since people love their chips and dip, why not guacamole? Instead of the usual plain guacamole, I whipped one up with plenty of delicious add-ins: some black beans for protein, mango for sweetness, and jalapeno for a kick! It is the perfect balance of flavors, and your guests will love it! It is perfect served with our blue corn chips.
I have always been a fan of seeded energy bars. You know, the ones that look like a mosaic of nuts, seeds and fruit? They are a nutritious snack and wonderful for a quick breakfast. If you were not aware, Fresh & Natural has a delicious ready to buy seeded bar that is a known customer favorite. But when you are not 0n-the-go, it is fun to create your own bar with an unique mixture. I recently made some using my favorite ingredients and thought that you might enjoy them as well! I chose sunflower and pumpkin seeds, almonds, and dried cranberries. Coconut adds extra sweetness so not as much honey is needed to sweeten the overall bars. These are so good, I would have eaten them as a child, and I was a picky eater.
I have always loved sushi. It is so light and delicious; for me, it is wonderful reminder of summer even when it is the dead of winter. When I became vegan, I thought that I would not be able to enjoy delicious sushi, but I have been experimenting with my own and I now know that I can! While traditional sushi is delicious, I like to experiment with unique veggies and swap out the rice for sprouted grains like quinoa or just sprouts. I do not miss the rice, and it makes it a bit lighter. I thought I would share my easiest recipe with you, in case you are craving something light after all of the heavy holiday foods. This is a wonderful appetizer for any social event!
In the winter we crave creamy soups. But what happens when you can’t eat dairy? I recently made a creamy, dairy-free soup that only took less than 5 minutes to prepare. No messing with a roux or waiting for it to cook, just throw it in the blender, buzz it and voila! You may be wondering if I am talking about a smoothie or soup, but I am actually talking about raw soup. It retains all of the nutrients of the veggies because it is not cooked, but is still just as flavorful. It was a creamy avocado kale soup, perfect for a comfort food craving. If you wanted to keep it raw, serve it at room temperature or heat it up when you need to take the chill off from a cold, winter day. The best part about this soup is it is packed with healthy avocado oils and kale greens with a rich taste.