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Recipes
Chili Doritos
By vdub
Instructions Heat oven to 350 degrees
- 3/4 cup almond meal
- 1/4 cup of flax seed
- 1/4 cup of coconut flour
- 1/4 cup of unsalted butter (can use salted but the chip will be more salty)
- 1 large egg
- 1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
- 1 tsp of onion powder
- 1/2 tsp of cumin
- 1/2 tsp of paprika
- 1/2 tsp of salt
Raspberry Coconut Popsicles
By vdub
Combine all of the ingredients in your blender
- 1 cup raspberries (fresh or frozen)
- 1 cup blueberries (fresh of frozen)
- 1 can coconut milk (full-fat or light)
- 2 cups water
- 1 cup apple juice (or any other juice you have on hand)
- 1/2 cup honey (or more–adjust to taste)
- 5 oz. Dixie cups
- wooden popsicle sticks
Smoked Apple and Kale Salad
By vdub
Mix dressing ingredients together in a small bowl and set aside
- 4 to 6 Kale leaves
- 1 Apple
- 1/4 cup Almonds
- 2 Tbsp dried Cranberries
- Dressing
- 1 Tbsp Olive oil
- 2 Tbsps Lemon juice
- 1 tsp Smoked Paprika
- 1/2 tsp each Salt and Pepper
Chickpea Salad
By vdub
In a mixing bowl, mash the chickpeas with a fork
- 2 cups cooked chickpeas (or one 15 oz can)
- 2 tbsp minced red onion
- 1 rib celery, finely diced
- 1 medium carrot, peeled and grated
- 4 tbsp mayonnaise or Vegenaise
- 4 tsp dried oregano
- 1 tsp fresh parsley, finely chopped
- 1/2 tsp scallions, chopped
- 3/4 tsp tamari
- freshly ground pepper to taste
Nutmeat Patties
By vdub
Process together nuts and seeds until coarsely chopped in food processor and then transfer to bowl
- 1 cup Walnuts – soaked, rinsed and drained
- 1 cup Almonds – soaked, rinsed and drained
- 1/2 cup Sunflower seeds – soaked, rinsed and drained
- 1/2 cup Pumpkin seeds – soaked, rinsed and drained
- 1 cup Portobello mushrooms – chopped
- 1 Red Pepper –chopped
- 1 cup Red Onion – chopped
- 1/2 cup Sun-dried Tomatoes – chopped
- 1/2 cup Cilantro or Parsley – chopped
- 1/4 cup Olive oil
- 2 Tbsp Tamari or Nama shoyu
- 1 Tbsp Italian herbs
- 1 Garlic clove – chopped
- 1 tsp Salt
- You can change the flavor of the nutmeat patties by adding different herbs and spices.
- For Mexican add chili powder, cumin, oregano, garlic and onion powder.
- For Italian add oregano, basil, marjoram, thyme, savory, rosemary, onion and garlic powders.
- For Middle Eastern add black pepper, paprika, coriander, cinnamon, cumin, clove, cardamom, nutmeg.
- For Caribbean Jerk add a Habanero pepper and some allspice, cinnamon, thyme, garlic and nutmeg.
- For Creolle add paprika, thyme, oregano, onion, garlic, chili, basil
- For Indian Curry add curry powder and/or coriander, cumin, turmeric, cinnamon and cayenne.
Tuscan Bean and Kale Soup with Quinoa
By vdub
Heat olive oil in a large pot over medium heat
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 28oz can diced tomatoes
- 4-6 cups vegetable stock
- 1 19 oz can white kidney beans, drained and rinsed
- 1 large bunch kale, stems removed, chopped finely
- 1/2 lb green beans, cut into 1″ pieces
- 1/2 cup quinoa
- 2 bay leaves
- 1 teaspoon dried oregano
- salt and pepper
Power-Packed Chocolate Smoothie
By vdub
Place all ingredients except ice in a high powered blender and blend until smooth
- 1/2 cup Coconut Milk (*Can sub almond milk, raw milk, cashew milk...the options are endless.)
- 1/2 cup Coconut Water
- 1 tablespoon Great Lakes Collagen Hydrolysate
- 1 tablespoon Coconut Oil (*Or Coconut Ghee)
- 1 teaspoon Greens Powder (*Premier Research Labs Premier Greens is the best we've tried)
- 1-2 teaspoon Raw Honey (To taste. Can also use maple syrup, coconut sugar, or stevia.)
- 1 tablespoon Organic Peanut Butter (*Optional. Can also use your favorite nut or seed butter.)
- 1/2 Banana (*Optional)
- 1 tablespoon Chia Gel
- 1 heaped tablespoon Raw Cacao Powder
- 1/2-1 cup Ice
- 1 pinch Himalayan Salt (*Optional)
- 4 tablespoons Chia Seeds
- 2 cups Filtered Water
Thai Vegetable Curry
By vdub
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bambo...
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 cups carrot juice
- 1 red bell pepper, seeded and thinly sliced
- 1 large eggplant, peeled, if desired & cut into 1 inch cubes
- 2 cups green beans, cut in 2 inch pieces
- 3 cups sliced shiitake mushrooms
- 1 (8 ounce) can bamboo shoots, drained
- 2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
- 1/2 teaspoon curry powder
- 2 cups watercress leaves, divided
- 3 tablespoons unsalted natural chunky peanut butter
- 2 pounds firm tofu, cut into 1/4 inch thick slices
- 1/2 cup light coconut milk
- 1/2 cup chopped raw cashews
Watermelon Popsicles
By vdub
Cut watermelon into chunks and whiz it in the blender or food processor until smooth
- watermelon
- other fruit (optional) - blueberries, halved grapes, chopped kiwi and the like
Big Salad
By vdub
Preheat oven to 400F and line a baking sheet with parchment paper
- FOR THE SALAD:
- 1 large sweet potato, sliced into 1cm rounds
- 1/2 cup toasted sliced almonds
- 1 head romaine, chopped, washed, and spun dry
- 1 red pepper, chopped
- 1 large carrot, julienned
- 1/2 cucumber, diced
- 2 green onions, thinly sliced
- handful or two of cilantro leaves, chopped (or try parsley)
- FOR THE DRESSING (MAKES 1/2-2/3 CUP):
- 1 garlic clove
- 1/4 cup raw almond butter (or roasted peanut butter)
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium tamari
- 2 tablespoons water
- 1-2 teaspoons maple syrup (or other sweetener), to taste
- 1-2 teaspoons toasted sesame oil, to taste (optional)
- 1 teaspoon freshly grated ginger (optional)