1/2 Bag frozen organic cherries
1 heaping Tbs almond butter
2 Tbs raw Cocoa powder
1 tsp melted coconut oil
2 cups almond milk
1 squirt of agave
Put everything in the blender except the coconut oil.
Blend slowly. If mixture to thin, add more cherries.
If mixture is too thick, add more almond milk.
While mixing, slowly put coconut oil into blender.
Sprinkle cocoa powder or add cherry at the top for garnish!
SAVOR THE LOVE
Sunday, September 13, 2009
Saturday, September 12, 2009
Tempeh and Sweet Potato Hash with Red Quinoa - Vegan and Gluten Free!
8-10 small shallots, chopped
1 large sweet potato/yam, sliced into thin cubes (like little square potato chips).
2-3 tbs grated ginger
3-5 cloves Garic, chopped fine
3/4 C. Frozen of Fresh Edamamae
1/2 block Tempeh, chopped finely
handful of sliced almonds
handful of raisins
soy sauce to taste
coconut and sesame oil for sauteing
curry powder (of your choice) to taste
1 cup red quinoa
QUINOA: 2:1 ratio water to grain, place 2 cups water in a pot and add 1 cup red quinoa. Bring to a boil, then turn the heat or flame to medium/medium-low. Takes about 14-15 minutes.
Tempeh and Sweet Potato Hash:
Over medium heat, saute shallots, ginger, and garlic in sesame and coconut oil until shallots are clear.
Add sweet potato slices.
When sweet potatoes start to brown, add edamame.
Add soy sauce to taste, and cover the pan you are using for 3-5 minutes.
Add chopped tempeh and drizzle coconut oil and soy sauce. Stir!
Add almonds and raisins
Sprinkle Curry powder
MIX!
Let satuee for a bit longer, til potatoes and raisins are soft, ten remove from heat.
Serve tempeh and sweet potatoes over quinoa or mix them together! Either way, it's delicious!
ENJOY!!
1 large sweet potato/yam, sliced into thin cubes (like little square potato chips).
2-3 tbs grated ginger
3-5 cloves Garic, chopped fine
3/4 C. Frozen of Fresh Edamamae
1/2 block Tempeh, chopped finely
handful of sliced almonds
handful of raisins
soy sauce to taste
coconut and sesame oil for sauteing
curry powder (of your choice) to taste
1 cup red quinoa
QUINOA: 2:1 ratio water to grain, place 2 cups water in a pot and add 1 cup red quinoa. Bring to a boil, then turn the heat or flame to medium/medium-low. Takes about 14-15 minutes.
Tempeh and Sweet Potato Hash:
Over medium heat, saute shallots, ginger, and garlic in sesame and coconut oil until shallots are clear.
Add sweet potato slices.
When sweet potatoes start to brown, add edamame.
Add soy sauce to taste, and cover the pan you are using for 3-5 minutes.
Add chopped tempeh and drizzle coconut oil and soy sauce. Stir!
Add almonds and raisins
Sprinkle Curry powder
MIX!
Let satuee for a bit longer, til potatoes and raisins are soft, ten remove from heat.
Serve tempeh and sweet potatoes over quinoa or mix them together! Either way, it's delicious!
Vegan & Gluten Free Carrot Ginger Dark Chocolate Chip Muffins
2 Cups Grated Carrots
1 Tbls grated fresh ginger
1 1/2 Cups Garbanzo Bean Four
1 Cup of dark chocolate chips
1 Tsp Cinnamon
2 Tsp Baking Powder
1 tsp Baking Soda
2 tsp Vanilla
1/4 cup agave syrup
1/4 cup oil
1 cup soy milk
Pre Heat oven to 355F
Grease muffin pan with coconut oil/butter
1) mix dry ingredients together
2) Mix wet ingredients together
3) mix all ingredients together
4) Pour into muffin tins
Bake for 24 minutes or until the centers are fully cooked. YUM
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