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Recipes
Garlic and Dill Hemp Cheese
By vdub
Instructions Place hemp seeds in food processor
- 1 cup hulled hemp seeds
- 2 garlic cloves
- 3 tbsp. lemon juice (about 1 lemon)
- 2 tbsp. unflavored almond or soy milk
- 2 tbsp. chopped fresh dill
- 1/4 tsp. salt
Almond and Kale Pesto
By vdub
1. Place garlic, kale, basil and almonds into a food processor
- 1-2 cloves of garlic (we sometimes roast our garlic ahead of time)
- 2 cups of freshly washed kale
- 1 cup of loosely packed basil
- 1 cup of raw almonds
- 1/2 cup of organic extra virgin olive oil
- 1/4 tsp – 1/2 tsp of sea salt (taste)
- Ground pepper to taste
Sweet Potato Quinoa Burgers
By vdub
Preheat oven to 400 degrees
- 1 sweet potato (1 cup)
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 cup quinoa flour (preferably toasted) or flour of choice
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup chopped cilantro
- 1 cup diced red onion
- 3 cloves garlic, minced
- 1 egg or flax egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon chile powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 cup Greek yogurt
- 1/2 avocado, peeled, pitted and mashed
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons minced red onion
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
Itsy Bittsy Carrot Cookies
By vdub
Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat
- 1/2 cup whole wheat pastry flour (I’m sure other flours would work!)
- 1/4 cup regular oats
- 1/4 cup unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4-1/3 cup chopped walnuts
- 1/2 cup shredded carrots, packed
- 1/4 cup raisins, soaked in water overnight
- 1/4 cup pure maple syrup, room temperature
- 1/4 cup coconut oil, warmed for about 25 seconds in microwave
- 1/2 tsp fresh ginger, grated
- Pinch of ground cinnamon
- 1/2 tsp pure vanilla extract
Almond Hummus
By vdub
Pre-blanch the almonds if you need to
- 150 gm blanched almonds
- 2 tbsp tahini paste
- 4 tbsp extra virgin olive oil
- 1/4 cup water
- 1 lemon, juice only
- 1 garlic clove
- 1 tsp Celtic salt
- A pinch of pepper
Chia Seed Tapioca Pudding
By vdub
Mix everything in a glass container and shake to mix
- 1/2 cup chia seeds
- 2 cups almond milk
- 15 drops of liquid stevia
- 1 tsp of vanilla (or you can grind whole vanilla beans)
- 1/4 -1/2 tsp cinnamon
Garlic & Rosemary Crust Paleo Pizza
By vdub
Instructions Preheat oven to 175C (around 350F)
- 1 cup coconut flour
- 1 1/2 cups almond meal
- 1 cup tapioca flour
- 1 cup water
- 5 whole eggs
- 2 garlic cloves, finely diced
- 1 tbsp dried or fresh rosemary, diced
- 1 1/2 tsp baking powder, gluten free
- 5 tbsp olive oil
stuffed portobello breakfast mushrooms
By vdub
Turn the oven to broil
- 4 portobello mushrooms, stems removed and gills scraped
- 1 cup cooked white quinoa
- 2 cups kale, finely chopped
- 2 tablespoons nutritional yeast (or parmesan cheese)
- 4 large eggs
- Salt & pepper to taste
- Olive oil for cooking
Chickpea Quinoa Salad with Roasted Veggies
By vdub
Dice the fennel and zucchini
- 3 cups cooked Quinoa – 1 cup cooked with 2 cups water
- 2 cups cooked Chickpeas – if canned, use one 14 oz. can
- 1 small, or half a large, Fennel bulb
- 2 small to medium Zucchini
- 1 Red Pepper
- 1/4 cup Red Onion
- 1/2 cup Parsley, about half a bunch
- 4 to 6 sprigs Mint
- 4 to 6 sprigs Oregano, or 1/2 tsp dried
- 1 Lemon – juiced
- 1/4 cup Olive oil
- 1 to 2 Tbsp Agave or Honey
- 1 tsp Salt
- Black Pepper to taste
Spiced Rice Lentil Squares
By vdub
Cook the rice according to package directions or use leftover rice
- 1 1/2 cups uncooked short-grain brown rice (or 3 cups cooked rice)
- 1 1/4 cup cooked (or canned) brown lentils (drained, liquid reserved)
- 1 medium onion, chopped
- 1/2 cup chopped parsley
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cardamom
- 1/4 -1/2 teaspoon cayenne or other red pepper
- 1 flax or chia “egg” (see Tips, below)
- 1/2 cup raisins