Pancakes! Most conventional pancake mixes have additives, preservatives, and processed soy and whey in them. If you are looking for a quick, healthy, and delicious alternative to this weekend breakfast favorite, look no further.
3/4 cup rolled oats
1/2 of one large ripe speckled banana
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
A tiny pinch of sea salt
1 16-oz bag of organic frozen strawberries
Pure maple syrup (optional)
1. In a high speed blender, blend all of the ingredients (except berries) to form a light-medium consistency pancake batter.
2. In a medium saucepan with a lid, heat the berries on low, stirring often. They will become a compote-like consistency. Turn heat off and keep covered.
3. Heat a nonstick skillet on low-medium. You can use coconut oil spray to coat the pan too (optional).
4. Pour the batter onto the pan to desired pancake size. Cook on one side until bubbling on the top and the edges are golden brown, then flip, as you would cook any pancakes.
5. Plate finished pancakes and top with the strawberries and a drizzle of maple syrup (optional).
This recipe yields 3 large pancakes or 6 small – good for one very hungry individual or two people. This can easily be doubled for a family of 3-4 people. Enjoy!
My basil cashew cream spread is quick and simple to make and perfect for collard wraps, zucchini noodles, raw lasagna, or as a dip for veggies and crackers. I hope you enjoy the creamy texture and fresh basil flavor.
1 cup raw cashews
juice of 1 lemon
2 tbsp nutritional yeast
1 handful fresh basil
1/2 tsp sea salt (or to taste)
pepper to taste
1. Place cashews in a bowl and cover with filtered water. Let them soak in the fridge for 5 hours.
2. Next, drain and rinse cashews
3. In a high speed blender or food processor, put in the cashews, 1/4 cup water, and remaining ingredients.
4. Blend well until a creamy texture is achieved. You may need to add more water to achieve the desired consistency you are looking for.
This is a versatile recipe; you can make the spread thick or thin it out with more water for noodle dishes. I made collard wraps, using beautiful collard leaves that were growing in my garden.
Thanks for reading!
Be the light,
This vanilla pomegranate smoothie is simple to make, yet you will feel as though you are having the most luxurious breakfast or treat.
Some Health Benefits of Pomegranates
1. Of all the fruits, pomegranates are the most powerful anti-oxidant.
2. Pomegranates have potent anti-cancer and immune supporting effects.
3. Pomegranates support heart health.
(Source: Dr. Furhman)
2 frozen bananas
the seeds of 1/2 a pomegranate
8 oz almond milk or coconut water
a piece of a vanilla bean or 1 tsp vanilla extract
1 tsp cinnamon
2 drops stevia and/or a touch of maple syrup
1. In a high-speed blender, combine all ingredients except a quarter of the pomegranate seeds. Blend until smooth.
2. Garnish your smoothie with the remaining pomegranate seeds.
This is one of the most satisfying raw vegan dinners I have ever created. I think you will love it, if you like fresh meals with a kick.
8 romaine lettuce leaves
1 tomato sliced in strips
1 mango sliced in strips
1 avocado sliced in strips
1 tbsp Mazi habanero harvest hot sauce (or any hot sauce you choose)
1. Double layer the lettuce leaves to reinforce them. You are making four lettuce tacos with this recipe.
2. Fill the lettuce boats with the tomato, mango, and avocado. You can also add chopped lettuce or other greens to the filling. Then top with hot sauce (to your taste).
3. Pick it up and eat it like a taco. I give you permission to eat this whole recipe – or share. This is also easily doubled. If a whole avocado is too much for you, then use half, or as much as you desire.