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Recipes
Kale with Cashew Cream Sauce
By Sarah-Lyn
Slice the kale, removing the center stalk, and steam it in the microwave for about 4 or 5 minutes
- 1 large bunch of Kale
- 1/2 cup cashews, raw (or 1/3 cup raw cashew butter)
- 1/2 cup soy milk
- 1/2 tbsp onion flakes or 1 tsp. onion powder
- 1/2 tbsp (or to taste) VegBase, nutritional yeast, or vegetable bouillon (look for a salt-free option)
Dijon Herb Salad Dressing
By Sarah-Lyn
Mustard and garlic lend plenty of flavor to this thick dressing for green salads
- 2/3 cup fat-free mayonnaise
- 1/4 cup white wine vinegar
- 2 tablespoons minced fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 1/8 teaspoon pepper
- Salad greens and vegetables of your choice
Garlic Dill Pickles
By Sarah-Lyn
We also believe that no good sandwich is complete without a pickle
- 2 overflowing quarts of pickling cucumbers, sliced into fat coins*
- 4 cups apple cider vinegar
- 4 cups water
- 5 tablespoons pickling salt
- 16 garlic cloves, peeled (2 per jar)**
- 1/4 teaspoon crushed red pepper per jar*** (2 teaspoons total)
- 1 teaspoon dill seed per jar (8 teaspoons total)
- 1/2 teaspoon black peppercorns per jar (4 teaspoons total)
Peanut Butter Caramel Apples
By Sarah-Lyn
Caramel making is an art, one you might not have time to perfect in between doling out candy to the neighborhood gh...
- 6 Granny Smith or Macintosh apples
- 1/2 cup well-stirred smooth natural peanut butter, at room temperature (I recommend Arrowhead Mills)
- 1/2 cup brown rice syrup, at room temperature
- 1 cup salted roasted peanuts, chopped well
- 6 bamboo skewers
- Wax paper
Pickled Apples and Ginger
By Sarah-Lyn
1. Sterilize a one-quart glass jar in boiling water
- 1 lb. ginger, peeled and sliced thinly
- 1 red delicious apple, sliced thinly
- 2 cups apple cider vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 2 cinnamon sticks, whole
- 2 star anise pods, whole
Sun Dried Tomato, Basil and Olive Tart
By Sarah-Lyn
Instructions for the Crust: Mix all the crust ingredients in a food processor until smooth, adding more water if ne...
- For the Crust
- 2 1/2 cups almonds – soaked overnight
- 2 tablespoons nutritional yeast
- 1/2 cup ground golden flax seeds
- 1 teaspoon sea salt
- 2-3 tablespoons purified water
- 5 tablespoons za’atar spice
- For the Filling
- 2 cups meat of fresh young Thai coconut
- 1 cup water of fresh young Thai coconut
- 3/4 cup coconut oil – gently warmed in warm water or the dehydrator to soften
- 1/4 cup Irish moss – washed thoroughly and soaked in hot water for at least 10 minutes
- 1 cup each raw macadamia and raw cashew nuts – soaked for 2-4 hours
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast
- 1-2 teaspoons salt
- 6 about 6 tablespoons purified water
- 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety)
- 1 cup of chopped sun-dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety)
- 1 packed cup fresh basil leaves – or more to taste
- fresh red and yellow tomatoes for garnishing – optional
Apple Cinnamon Salba Granola (Nut-free)
By Sarah-Lyn
(Original recipe Apple Cinnamon Salba Granola from Thrive Fitness by Brendan Brazier- pg
- 1 cup steel-cut oats
- 1/2 cup hemp protein (I substituted for Vega Whole Food Health Optimizer – to further aid in speeding recovery)
- 1/2 cup ground salba
- 1 cup sunflower seeds
- 1/2 cup unhulled sesame seeds
- 1/2 apple, diced
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp dried and ground stevia leaf
- 1/4 tsp sea salt
- 1/4 cup Vega Antioxidant EFA Oil Blend (or substitute hemp oil)
- 1/4 cup molasses
- 2 tbsp apple juice
Lemony Millet Pancakes
By Sarah-Lyn
(Vegan, Gluten-Free, Sugar-Free)
- Serves 3
- Dry ingredients
- 70 g millet flour
- 70 g brown rice flour
- 60 g potato starch
- 1 tsp baking powder
- 1/4 tsp salt
- Wet ingredients
- juice and zest of 1/3 lemon + enough unsweetened almond milk to equal 200 g
- 100 g flax egg (3 tbsp ground flax mixed with 6 tbsp water)
- 25 g unsweetened applesauce
- 25 g avocado oil
- 1 tsp vanilla extract
- 5 drops stevia
Chicken Lettuce Wraps
By Sarah-Lyn
These are usually an appetizer, but they work great for dinner too
- •FOR THE SAUCE:
- •2 pieces Boneless, Skinless Chicken Breasts
- •4 Tablespoons Canola Oil (divided Use)
- •1 cup (2 Servings) Minute Rice
- •1 cup Water
- •1 whole Carrot, Shredded
- •3/4 cups Dry Roasted Peanuts
- •3 Tablespoons Chopped Onions
- •1 teaspoon Minced Garlic
- •8 leaves Iceberg Or Bibb Lettuce
- •_______
- •1/2 cups Water
- •1/4 cups Sugar
- •1/4 cups Soy Sauce
- •2 Tablespoons Vinegar
- •2 Tablespoons Ketchup
- •2 Tablespoons Brown Sugar
- •1 Tablespoon Lemon Juice
- •1 Tablespoon Spicy Mustard
- •1 teaspoon Worcestershire
- •1 teaspoon Minced Garlic
- •1 dash Crushed Red Pepper
Zucchini Cupcakes
By Sarah-Lyn
In a large bowl, beat the eggs, sugar, oil, orange juice and extract
- CARAMEL FROSTING:
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 tsp almond extract
- 2-1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cloves
- 1-1/2 cups shredded zucchini
- 1 cup packed brown sugar
- 1/2 cup vegan butter
- 1/4 cup soy milk
- 1 teaspoon vanilla extract
- 1-1/2 to 2 cups confectioners' sugar
- 18-24 servings