Almond butter

INGREDIENTS:

1 C of almonds

INSTRUCTIONS:

  Put the almonds in a food processor and blend for 2, 3 minutes turn off for 4,5 and repeat until yo get the butter. if you notice the processor is over-working then up to 6,8 minutes the rest time. Ready!! really simple!!!

Strawberry-chia and mocca ice-cream

INGREDIENTS:

(STRAWBERRY-CHIA)

3 frozen bananas
2 C of frozen strawberries
2 Tbsp of chia
almond milk (as much as needed)


(MOCCA)

3 frozen bananas
2 Tbsp of raw cacao or cocoa powder
1 tbsp of ground coffee
almond milk (as much as needed)
coconut sugar (optional)

INSTRUCTIONS:

  STRAWBERRY-CHIA: Put the bananas and the strawberries in a food processor, add some milk and blend until you get the ice-cream, put the mix in the cotainer and add the chia seeds and mix well. cover the conatainer and freeze it at least for one hour.

  MOCCA: Put the bananas in the processor blend while you slowly add the milk until the icea.cream appear. Put the mix in a container and add the rest of the ingredients and mix very well. Check the sweet and add or not the sugar. Keep it frozen and cover. Enjoy!!

Chocolate coconutty

INGREDIENTS:

1 C dry and unsweetened coconut
2 tbsp melted coconut oil (or warm water if you don´t want too much cocnut flavor)

FOR THE COVER:

1/2 C of melted coconut oil
3 Tbsp of raw cacao or cocoa
cocnut sugar or rice syrup (opcional)



INSTRUCTIONS:

  Put the  dry coconut in the food processor and blend, the coconut is going to start to release oil if that not happen add slowly water or coconut oil until you get a hard paste. Now give the paste the form that you want , squares, balls , cubes or like me a big square to break it later. and put them in the freezer whil you make the cover.


FOR THE COVER: Put 1/2 melted coconut oil in a bowl and add the cacao and mix well and add ( if you like) the sugar or syrup now.

Remove the bars, squares from the freezer and cover with the chocolate sauce and freeze again at least 30, 40 minutes. Remove from the freeze and break the big square in tiny or big pieces and taste the joy!!

 

Peanut, nougat, rasins and coco Chocolates (healthy snickers)

INGREDIENTS:

1 C of raisins
1/2 C  dry coconut
1  bitter chocolate tablet (80-90%)
1/2 C raw peanuts
2 C hot water
















INSTRUCTIONS:

  Toast the peanuts in a pan, moving constantly for 2,3 minutes and reserve. In a food processor put the raisins, coconut and blend high speed, add slowly some water until you get a hard paste, refrigerate this mix.




Melt the chocolate water bath ( i did not add any sweet but you could add some) once is all melted keep them over the boiling water but you turn off the heat. Remove the paste from the fridge and start to shape the bars an put them in a tray cover with wax paper, put the peanuts on the top and  cover with the melted chocolate . Repeat with every bar. Refrigerate or freeze them ( if you are in a hurry) for an hour. Keep them in a cover cantainer in the freezer :)

Flourless veggie pizza

INGREDIENTS:

1 big Yucca
1/3 C ground flaxseed
1 garlic glove
3 medium tomatos
1 1/2 C sliced mushrooms
4  chopped sparragus sticks
1/2 C chopped green beans
1/2 sliced purple onion
basil leaves
sal, pepper and lemon juice




INSTRUCTIONS:

  Peel the yucca and cut it into cubes and put it in a food processor with the flaxseed, some lemon juice, salt and pepper, blend until you get a dough if it is too dry add some water, Grease a pizza tray or cover with baking paper and form the base for the pizza and bake at 120°C (20°F) for 15 to 20 minutes until the edges get darlk golden.

  Broil the tomatos and the garlic and throw them in the blender with some salt and basil and maybe oregano.

  Remove the pizza from the oven and spread the sauce and top with all the veggies and put it back in the oven for another 10 minutes. Ready!!

Sea-flavored rice noodles with veggies and peanuts

INGREDIENTS:

2 Packs of rice noodles
1 extra-firm tofu block
3 carrots (chopped)
2 chopped celety sticks
1/2 purple onion (sliced)
1 garlic glove
2 C of chopped green beans
1 hanfull (or more if you like) of peanuts
1 sushi sheet cutted in tiny slices
sea salt, pepper and basil
lemon juice (as much as you desire)




INSTRUCTIONS:

  Steam all the veggies but the garlic and onion, no more than  minutes we want the a little crunchy. In a wok pour some avocado oil fry the onion and garlic then add the tofu cutted in little squares.

  Cooked the noodles as stated in the package. Add the veggies to the wok and season with salt, pepper, basil and lemon juice. Turn off the heat and add the noodles and cover the wok. When you serve is the time to put the peanuts to keep them crunchy. Provecho!!

Chocolate AND Chocolate cookies

INGREDIENTS:

1 C of cooked and drained chickpeas

2 to 3 Tbsp of cocoa or raw caco powder

10 unpitted dates ( if your sweet taste is higher add 2 more dates)

1 tbsp of ground flaxseed

1/2 C veg. milk

cinammon powder and vanilla pods

FOR THE CHOCOLATE COVER:

1/2 C  melted coconut oil

cocoa or cacao (2 Tbsp or more)

rice syrup

INSTRUCTIONS:

  Put the chickpeas, the dates, flaxseed in a food processor, blend at low speed while you slowly add the milk until you get a firm dough. Pur the mix in a bowl and add the vainilla, cinammon and cocoa and whisk it up until it all is integrated.

  Make small ball (use a spoon to measure) and press the ball in a lined tray with baking paper, bake them at 160°C (320°F) for 10 minutes, flip them over and bake for another 10 minutes. Let the cookies cool while you make the chocolate cover.

  For the chocolate cover: mix all the ingredients until is smooth. Cover the cookies with this mixture and frefrogerate them for an hour and enjoy. If your not gonna eat them right away keep them in a cover container in the fridge.

Raw cucumber pasta

INGREDIENTS:

2 large cucumbers
1 handfull of cilantro
1 large avocado
2 lemon (juice)
sea salt and peppper




















INSTRUCTIONS:

  Mix the avocado , lemon juice and cilantro in a food processor and season with salt and pepper. Now with a spiralizer cut the cucumbers in the form of a "spaghetti" and let it sit in a strainer for 15 minutes.

Put the pasta in a bowl and mix it with de sauce and now you have the pasta!!.

Brownies (gluten-free)

INGREDIENTS:

1 C Quinoa flour or  brown rice flour
3 Tbsp of cocoa
1 Tbsp coconut oil
3/4 vegetable milk
1/4 C coconut sugar
1 tbsp cinammon powder
1/4 vanilla pod
1 Tbsp of baking powder





INSTRUCTIONS:

  Mix all the dry ingredients and then add the milk while you keep on mixing until it has no lumps. Pour the mix in a brownie tray lined with baking paper and bake for 20-30 minutes at 160°C (320°F).

  You have to put a toothpick in to check if it come out clean if it does is ready and you just have to let it cool and remove from the tray, cut and eat!! :)

Big Taco and stuff :)

INGREDIENTS:

 FOR THE PATTIES OR FALAFEL:

1 medium cooked sweet potato
1/2 head of broccoli (steamed)
1/2 purple onion
2 Tbsp ground flaxseed
1 garlic glove
2 parsley sticks
1 C cooked and cut green beans
sea salt, pepper, oregano, cumin and lemon juice

FOR THE SALSA:

4  big green tomatos
1/2 white onion
3 to 4 serrano chilli
1 garlic glove
sea salt

FOR THE GUACAMOLE:

2 big avocados
1/3 chopped purple onion
1 handfull of cilantro
1 1/2 lemon juice
salt and pepper


INSTRUCTIONS:


FOR THE PATTIES:

  Put the sweet potato and broccoli and mix them with the garlic, onion and grean beans, turn off and add the seasonings remove with a spatula until you get a paste, qith this paste make small ball and smash it a little then fry, roast or broil them.


FOR THE SALSA:

  Roast all the ingredients but the salt and pepper. Put all in the blender and blend in high speed now add tha salt and pepper. Ready!!


FOR THE GUACAMOLE:

  Smash the avocados with a fork until there´s no bog chunks, chop finely the onion and the cilantro and add them to the avocados, pour the lemon juice and spice with salt and pepper, You could add more lemon juice if you want it helps to avoid the rust of the avocado.


TO MAKE THE BIG TACO:

  Heat both sides of a big tortilla and add some (or much) guacamole, 2 patties and then salsa. I added some black beans and more parsley on the top.

 

 

Chia, coco and oats pudin

INGREDIENTS:

1/2 C of rolled oats
3 Tbsp dry coconut
1 Tbsp of chia seds
1/2 C of water
sliced strawberries
cinammon powder

INSTRUCTIONS:

  Mix the oats, coconut, chia seeds and cinammon then add the water ( if you want a creamer version use any vegg milk) and keep mixing , pour the mix in a small bowl cover it and refrigerate all night long or at least 3 hours.

  Remove from de fridge and top it with sliced fruit, this time I used strawberries. Now it´s done!!

Spicy vegetable soup

INGREDIENTS:

1/2 C (each veggie) chopped carrot, chayote, mushrooms, onion and zucchini
4 chard leaves
6 zucchini blossoms
3 big tomatoes
1 garlic glove
2 jalapeños
sea salt, pepper, thyme and oregano




INSTRUCTIONS:

  Mix the tomatoes and garlic with one cup of water in the blender. Pour this mix in a big cooking pot and boil it then reduce the flame and add the veggies every 3 minutes in this order: carrots. onion , chayote, zucchini,mushrooms, chard, zucchini blossoms and the chilis. Remove season and cover it.

  Leave it boiling for 5 more minutes, turn off the heat and is ready to serve!!

Eggplant and hummus bites

INGREDIENTS:

1 medium sliced eggplant
1/2 C of classic hummus
lemon
dill
sea salt
pepper
parsley to top




INSTRUCTIONS:

 Marinate the eggplant slices in lemon juice, dill, salt and pepper for 30 minutes. Roast the sliced both sides, put them on a plate and add one big spoon of hummus on the top and decorate with chopped parsley and dill. Ready!!!

Chocolate and hazelnut spread

INGREDIENTS:

1 C of roasted peeled hazelnuts (when you roasted them the skin is gonna come off easily)
1/2 C of rice milk or any vegetable milk that you like
3 Tbsp of rice syrup or coconut sugar
4 Tbsp of cocoa or cacao powder
























INSTRUCTIONS:

 In a food processor put the hazelnuts and grind them until you get the butter (do it in interval to not ruin your processor, 2 minutes on , 2 minutes off) and then add the cacao or cocoa and mix at low speed then add the milk slowly until it has a "spreadable" consistency , finally put the syruo or cocnut sugar and when is all mix together turn off. Done!, enjoy!!

White bean salad Tacos

INGREDIENTS:

1 C of cooked white beans
1 chopped red pepper
1 chopped medium tomato
1/2 chopped red onion
2,3 chopped celery sticks
1/2 avocado
choped cilantro
juice of one lemon
sea salt and pepper
tortillas (as many as you need)

INTRUCTIONS:

 Mix all the ingredients, pour the beans at last to not smash them. put the lemon juice and season with salt and peper. Let the mix sit for 15 minutes.

 Heat the tortillas both sides , remove from the heat and fill them with the salad, top the taco with avocado squares and cilantro. Bouon appettite!!

Gluten-free banana and raisins bread

INGREDIENTS:

1 1/2 C chickpea flour
4 ripped bananas
1 C unsweetened almond milk
1 Tbsp baking powder (aluminium free)
1/2 vanilla pod
1/2 C raisins
1 tbsp cinammon powder
2 Tbsp of agave or date paste




INSTRUCTIONS:

 Smash the bananas with a fork until you get a paste. Mix all the dry ingredients and reserve. Now mix the wet ingredients (agave or date paste with the milk). add the smashed bananas to the dry ingredients and mix them slowly until is all well combined  and little by little pour the milk and let it sit for 10 minutes because the flour will absorb so much liquid.

 After the 10 minutes passed look if the dough is not to dry or rough , if it is pour more milk or water, we want a medium dough ( not too liquid not to hard) now add the raisins and mix well and pour the mix in a pan cover with baking paper  or greased with coconul oil and bake for 30, 40 minutes at 160°C ( 320°F) Let it cool and then remove from de pan and cut a big piece!!.

Raw brownies

INGREDIENTS:

20 unpitted dates
1/4 C de almendra
2 Tbsp cocoa powder
1 pinch of cinammon
goji berries and almond butter to garnish




INSTRUCTIONS:

 In a food processor putthe almond and crash them, we do not want to ground them. Now add the cocoa and cinammon , mix it again until you get a big ball of chocolate.

 Now with your hands wet put the mix in square tray (wich is cover with wax paper) and press down until it is al even. Refrigerate a couple hours or 1 hour in the freezer. Remove from the tray and immediatly remove the wax paper. Cut in small square and garnish with anything you want I used almond butter and goji berries. Enjoy!!

Quinoa with milk

I know the tittle is kind of confusing but this is a version of a famous dessert in latin america  "arroz con leche" but is a vegan version of course and I decided to trade the rice for quinoa to give more protein and less carbs to the recipe. so here it is...

INGREDIENTS:

1 C cooked quinoa (you are going to add a cinammon stick to the water where you cook it)
1 C of coconut milk
1/2 C of raisins
coconut sugar or date paste ( I did not use any but if you like more sweet is an option)
cinammon powder




INSTRUCTIONS:

 When the quinoa is still warm you add the milk (the milk must be room temp) the raisins and remove slowly , taste it and if you feel is necessary to sweet it , do it).

 Now serve in a small bowl or glass and let it cool and then put it in the refrigerator , when is time to serve fancy it wih some cinammon powder and some raisins or some cinammon sticks. Enjoy the sweet!!

Brown rice with tampico sauce

INGREDIENTS:

1 1/2 C cooked brown rice
1 Block of organic soft tofu
1/4 onion
1 small carrot
1 garlic glove
1 lemon (juice)
any  dry seaweed
rosemary
dill
sea salt and pepper

INTRUCTIONS:

 Chop and roast the onion in a pan until it get "transparent" add the brown rice and mix, turn off the heat or lower it as much as you can.

 In a food processor put the tofu, lemon juice, the carrot, garlic glove, all the spices and the algae and mix them  high speed.

 Put some rice in a small bowl to give it the form, you could also use a cup. Turn it over on a plate and add the mix of tofu on the top as much as you want and some chopped parsley (if you like to) and eat it all!!

Chocolate and hazelnut butter

INGREDIENTS:

 1 C of roasted and peeled (as much as you can)
1/2 C of rice milk
4 tbsp of rice syrup or coconut sugar
3 Tbsp of unsweeted cocoa or raw cacao

INSTRUCTIONS:

 In a food processor put he hazelnuts and mix until you get a butter ( it´s gonna take some minutes so you can mix them in intervals 1 to 2 minutes , wait 5 and start again because you do not want to screw you food processor) then add the milk and the syrup lower the speed and add the cocoa or cacao now you have a butter id it is to dry like a paste add more water. taste it and add more sugar or cacao as needed. Now spreaaaad the love!! hehe

Ginger and almond cookies

INGREDIENTS:

1 C of almond flour
1 C of pecans flour
1 tbsp of ground flaxseed mixed with 1 tbsp of water (flax egg)
1/2 C rice syrup
2 thumbs of fres grounded ginger
2 tbsp melted coconut oil
ground cinammon
warm water (as much as you need)















INSTRUCTIONS:

 In a food processor put the pecans flour , almond flour, the ginger and the cinammon. Mix and then add the rice syrup, the flax egg , the coconut oil and mix again by now you must have a dough if not add a some water (be careful we don´t want to get it to liquid) until you get the dough.

 Now make balls the sixe of a spoon and put them on a tray cover with baking papper and with a fork smash them twice in cross form. Bake them for 10-15 minutes at 180°C (360°F) let them cool and enjoy!!

Mocca, protein,coconut and nuts truffles

INGREDIENTS:

 MOCCA:

10 unpitted dates
2 Tbsp of cocoa or cacao powder
1 Tbsp of ground coffee
10 almonds
cocoa to decorate



INSTRUCTIONS:

 In a food processor put the dates and the almonds and mix them until you get a paste, if is toodry you could add some warm water, noew add the cocoa and caffee, mix it again and star to make your truffles with you hand , you can measure the sixe with a soup spoon , you must have your hand wet to handle easy the paste.
 
 Roll the balls on cacao or cocoa powder and keep them in a cover container in the refrigerator  or enjoy right away!.


PROTEIN  TRUFFLES

10 unpitted dates
1 scoop of vegan protein
1/2 C of pupmkin seeds




INSTRUCTIONS;

 MIx the dates and the protein in a food processor until you get a paste, now make the truffles and roll them in the pumpkin seeds. Simple and easy!! . keep the refrigerated.


COCONUT AND NUTS

10 dates
15 halves of pecans
1/2 C of toasted and dry coconut without sugar




INSTRUCTIONS:

  Mix the dates and pecans in a food processor , get the dough, makes the truffles any size you want and roll them in the coconut. There you have! enjoy them!!

Bittersweet Quinoa

INGREDIENTS:

 2 C of quinoa cooked in water
1/2 sliced purple onion
1 garlic glove (finelly chopped)
1/2 yellow pepper
1/2 red pepper
20 edamames bulbs
1/2 C raw cranberries
chopped cilantro
sea salt and pepper

INSTRUCTIONS:

  In a pan put some vocado oil and roast the onion and garlic until the onion is tranparent and little golden, now add the peppers and the edamame bulb , cut them in smalls squares. Mix all the veggies and the add the cooked quinoa and the cranberries, mix again and reduce the temperature to minumum , cover the pan and cooked for 5 minutes and to season it add salt and pepper as much as you want.

Turn off the heat and serve , you add the cilantro and the end, when you are ready to eat. Ready!!!

Energy chai bars

INGREDIENTS:

1 1/2 C glutenfree roled oats

1 smashed riped banana

1/4 C vegetable milk

1 tbsp cardamom

1 thumb of peeled and chopped ginger

1 tbsp cinammon

1/2 tbsp clove

1 pinch of pepper

water (as necessary)

INSTRUCTIONS: 

  Mix all the dry ingredients well, reserve. In other bowl mix the banana, the ginger and the milk. noe mix the wey with the dry ingredients. Let the mix stir for a 10 minutes if it is too liquid add a little more rolled oats.

 Puor the mis in a tray wich is covered with baking paper and bake at 180°C (360°F) for 20.30minutes. Let it cool and the cut little square bars, done, dig in!!!

No-tuna salad and chickpea burger

INGREDIENTS FOR THE NO-TUNA SALAD:

1 C cooked chickpeas
2 medium tomatos chopped
2 thin-sliced carrots
1/2 finely chopped onion
1 handfuk of cilantro
sea salt and pepper
2 Tbsp vegan mayo
2 Tbsp mustard
juice from a big lemon

INSTRUCTIONS:

 Smas the chicpeas with a fork until you get "the tuna" , add the carrots, tomatos, onion an mix them. Now puor the mayo, mustard and lemon juice, mix it well and season with salt an pepper. At the end add chopped cilantro to the top. Enjoy!!






INGREDIENTS FOR THE BURGERS:

1 C cooked chickpeas
1 C rolled oats
1 garlic glove
1/4 chopped purple onion
1 1/2 Tbsp tahini
juice of a big lemon
1 tbsp cumin
1 tbsp turmeric
sea salt and pepper

INSTRUCTIONS:

 Put the chickpeas and the garlic in the food processor until you get a paste, now add the chopped onion ( if you don´t like the "feel" the onion put it since the beginning in the processor to get it mix with the garlic and the chickpeas) and then add the oatmeal and procces again until you get a dough, if it is too dry pour some water .

Put your dough in a bowl and add the seasoning an mix it well, now star to make balls with the dough and then your burger. You coul fry or cook them in a non-stick pan 2,3 minutes per side. Now serve, I served them with kale salad but you can create your own dish or docle decker burger hehe!.

Chocobanana bread

1 1/2 C gluten-free oatmeal flour
2 bananas ( 1 1/2 to cook and the rest for topping)
1 Tbsp baking powder (without aluminum
3/4 vegetable milk
1 Tbsp cinnamon powder
1/2 C vegan chocolate chips
1Tbsp ground flaxseed
1 tbsp vainilla powder
1 tbsp marine salt

INSTRUTIONS:

 Mix all the dry ingredients but the flaxseed, what you are going to do with it is a "egg", you mix it with with a Tbsp of water and let it settle while you smash the 1 1/2 banana.

 Now mix the milk with the smashed banana, cinammon, vanilla and the "egg" mix them together and then add the dry , mix all together until you get a o dough , if it´s too liquid add more flour and it is too dry add more water. Now put the chocolate chips and pour the mix in a bread container, you could use baking papper or grease the container with coconut oil use the rest of de banana and some chocolate chips fot the topping. Bake for 30, 40 minutes at 160°C (320°F).

 Let it cool totally until you put it out the container. Enjoy!!

Raw brownies

INGREDIENTS:

1 C of unpitted dates

1 Tbsp of cocoa or cacao

1/3 C raw almonds

1 tbsp of cinammon

1/2 tbsp of cardamom

goji berries and mulberries for the topping but you can use any dry fruit or berry that you like

INSTRUCTIONS:

 Put the almonds in the food processor until it looks like a flour, then put the dates and blend again until you get a dough (if you have problems puor a little bit of warm water) then put the rest of the ingredients and mix it up one last time.

   

 Make a big ball with the dough an put it on a recipient and push the mix all over the bottom and freeze at least for 3 hours. Remove f¿from the freezer and cut it in small squares and topped them with anything you want , I used almond butter , mulberries and goji berries. Enjoy!!