Overnight Chia Pudding

Overnight Chia Pudding
Ingredients:
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)
dash cinnamon
Directions: Combine all in a jar with lid and shake to combine. Enjoy several hours later or in the morning.

GLUTEN FREE / VEGAN / RAW


Pumpkin Mookies

Pumpkin Mookies
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

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

Peach and Blueberry Dessert or Topping
Ingredients:
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

Peaches and Cream Breakfast
(Serves 1-2)

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!


Edamame

Edamame
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

Jicama Chili Fries
Ingredients:
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

Crispy Kale Chips
4 cups kale (not the flat kind), washed, dried and then torn into pieces
Sauce:
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

Mom’s Easy Baked Beans

Ingredients:
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

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!


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