Overnight Chia Pudding
1/8-1/4 cup chia seed (use less for thinner or more for thicker pudding)
1 cup non-dairy milk
2 dates, pitted and torn or chopped
1 Tbsp goji berries, cranberries, or raisins (optional)
1 Tbsp almond slivers (optional)
Directions: Combine all in a jar with lid and shake to combine. Enjoy several hours later or in the morning.
GLUTEN FREE / VEGAN / RAW
2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon*
1/2 tsp nutmeg*
1 15 oz can solid pack organic pumpkin puree
1 14.5 oz can organic pinto beans, rinsed and drained, or 1 1/2 cup cooked
1 cup brown sugar
1 cup vanilla coconut milk (or another kind of non-dairy milk)
1 cup golden raisins (optional)
1 cup chopped walnuts (optional)
1/8 cup molasses (optional)
1 Tbsp vanilla extract
*Cinnamon & nutmeg can be substituted with pumpkin pie spice
Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a blender or food processor, combine pumpkin, pinto beans, sugar, non-dairy milk, vanilla, & molasses, if using. Blend well, running your blender or food processor for a couple minutes to liquify together. Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine. Add the raisins and nuts if using. Drop heaping tablespoon or small scoop of batter onto parchment paper lined cookie sheet. Bake 25 minutes or until lightly browned. Store in an airtight container in the refrigerator or freeze leftovers.
Papaya with Lime
(Jill’s favorite simple fruit combo!)
1 papaya, ripened to a yellowish, green or orange color
1 lime, juiced
Cut through the ripe papaya lengthwise. Scrape out the seeds. Using a melon baller or spoon, scoop out the fruit into a medium bowl. Mix well with lime juice and enjoy! It’s a healthy meal for one packed with beta-carotene.
Peach and Blueberry Dessert or Topping
3 large ripe peaches
1 pint fresh blueberries, washed
2-3 Tbsp brown sugar
Directions: Choose the peaches that have a slight give when you squeeze them gently. Use a small paring knife to remove skins and pits, then slice thinly. Cut once more for more of a bite size peach. Add to a medium bowl with the blueberries and stir with the brown sugar. Let sit overnight for best results. Serve alone or part of a parfait or to top ice cream.
Peaches and Cream Breakfast
1 cup brown rice, cooked and cooled
1 cup non-dairy milk of choice
1 ripe peach, cut into bite size pieces
1 large apple, peeled, cored and chopped roughly
1/2 tsp cinnamon
Using a food processor or blender, blend/pulse the rice, cinnamon and apple. Slowly add the milk to desired consistency. Scrape/pour into two cereal bowls, add fresh peaches, sprinkle with more cinnamon if desired and enjoy!
1 package frozen edamame in shell
Salt to taste
In a medium pot, boil water. Follow package directions to cook the edamame (soybeans). Salt the pods and mix to evenly coat with the salt. Hold onto one end of a pod and gently bite down near your fingers. Holding the end firmly, pull your head away from your fingers and the warm, salty beans will come out of their pod and into your mouth. Yum. Repeat.
Jicama Chili Fries
1 jicama, peeled and sliced in strips
1 lime, juiced
1 tsp chili powder
1 tsp nutritional yeast (optional)
½ tsp salt
Directions: Combine all ingredients and toss to coat. Store in the fridge. Gluten Free / Vegan / Raw
Healthy Facts August Recipes – Jicama Chili Cheese Fries
Crispy Kale Chips
4 cups kale (not the flat kind), washed, dried and then torn into pieces
½ cup raw cashews, soaked 4-8 hours, drained
3 Tbsp roasted red pepper or pimiento
3 Tbsp soy, coconut, or almond milk etc.
1 ½ Tbsp lemon juice
1 Tbsp nutritional yeast
1 tsp agave
1 tsp oil
½ tsp each: sea salt, onion powder & garlic powder
Directions: Line 2 baking sheets with parchment paper. Add sauce ingredients to a blender & blend for 2-3 minutes. In a large mixing bowl, hand massage sauce into kale. Serve as a salad or bake at 170-200 degrees for 4-6 hours, or until dried. Cool completely and store in an airtight container.
GLUTEN FREE / VEGAN / RAW if served as a salad
Mom’s Easy Baked Beans
3 cans baked beans*
1 can diced tomatoes, drained
1 onion, chopped and sauted in water to soften
¼ cup natural brown sugar
¼ cup ketchup
2 Tbsp mustard
Salt and pepper to taste
Directions: After cooking the onions, combine all ingredients in a casserole dish and bake at 350 degrees for 40 minutes.
GLUTEN FREE / *VEGAN some cans of baked beans may contain pork products
Microwave No-Oil Popcorn
1 brown paper lunch bag
1/3 cup organic corn kernels
Tamari, soy sauce, coconut aminos or Bragg’s liquid aminos in a spray bottle (optional)
1 Tbsp nutritional yeast (optional)
2 tsp chili powder (optional)
Place corn kernels in the bag. Fold over to close in a thin fold and repeat 5 to 7 times, pressing down tightly along the folds to seal well. Place the bag long ways flat in the microwave and set timer on high for 2 1/2 minutes but stay close and listen for popping to stop. (My microwave took just under 2 minutes). Add salty spray and seasonings (stirring and spraying/sprinkling well) if desired and enjoy!