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Recipes
Raw Chocolate Superfood Pudding
By OhApril
This dessert is loaded up with four incredible raw superfoods to create a delectable, rich, and creamy chocolate pu...
- 1 cup (raw) almond milk
- 2 tablespoons chia seeds
- 1 tablespoon (raw) cacao powder
- 1 teaspoon (raw) maca powder
- 1 tablespoon + 2 teaspoons (raw) lucuma powder
- Note: if you desire extra sweetness, you can add other sweeteners like agave nectar or stevia to taste.
African Sweet Potato Stew
By OhApril
This tasty stew is satisfying and packed with nutrition to help boost your immune system and give you energy that l...
- 1 tablespoon coconut or extra virgin olive oil, preferably organic
- 1 large onion, chopped
- 1 thumb-sized piece ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1/2 cup cilantro leaves, chopped
- 1 red bell pepper, cored and chopped
- 1 small jalapeño pepper, minced or 1/2 teaspoon chili flakes
- 1 tablespoon ground cumin
- 1 teaspoon whole mustard seeds, brown or yellow
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (19-ounce) can diced tomatoes, drained (reserve the juice)
- 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
- 2 to 3 medium white potatoes, chopped into 1-inch cubes
- 1 (12-ounce) can coconut milk
- 1/3 cup natural smooth almond or peanut butter (use almond for ACD)
- 1 pound collard greens, midribs removed and shredded
- 2 cups cooked chickpeas
Sweet Potato Scones
By OhApril
These scones are vegan, dairy free, gluten free, and soy free - but NOT taste free! Sweet potatoes are packed with...
- 1 1/2 cup almond flour
- 1/2 cup quinoa flour
- 1/2 cup arrowroot starch
- 1/2 cup brown rice flour
- 1/3 cup grape seed oil
- 1/3 cup maple sugar (or can use coconut sugar, date sugar, or lastly brown sugar just has less nutritional value)
- 3/4 cup rice milk (or milk of choice)
- 1 tbls fresh lemon juice
- 3/4 tsp xanthan gum
- 2 tbls baking powder
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1/2 tsp fresh dried vanilla, or 1 tsp liquid vanilla
- 1/2 of 15 oz can of sweet potato puree
- 1/2 cup chopped pecans (optional)
- 1/3 cup maple syrup (for brushing on top of scones)
- One baking sheet lined with parchment paper
Raw Pasta with Mushrooms, Sundried Tomato Sauce, & Walnut Crumble
By OhApril
Time: 30 mins | Serves 1 A quick, savory, & light "pasta" meal when regular pasta is too heavy
- Sauce:
- 6 sundried tomatoes, soaked, & water reserved
- 1 Tbsp nutritional yeast
- 1 Tbsp pine nuts
- 1 Tbsp olive oil (optional)
- sea salt to taste
- a pinch red pepper flakes
- 1/2 small garlic clove
- a few fresh basil leaves
- 1/2 cup reserved tomato water or as needed
- 1 medium zucchini, spiralized into thin noodles - or cut thin by hand
- 6 crimini mushrooms, sliced
- Walnut crumble:
- 1/4 cup walnuts, soaked & dehydrated (*see note below)
- 1 Tbsp nutritional yeast
- 1/2 garlic clove
- a pinch sea salt
- 1 Tbsp filtered water or more if needed
Moroccan Stuffed Zucchini & Peppers
By OhApril
Why just stuff zucchini? This recipe is inspired by the flavors of Morocco and stuff both zucchini and peppers with...
- RAS EL HANOUT:
- 2 medium zucchini
- 2 medium red bell peppers
- 2 cups brown rice, cooked (any rice you like) or quinoa
- 4 tablespoons Ras el Hanout spice blend (recipe below)
- 1 small eggplant, peel removed and cubed
- 1 cup chick peas, cooked
- 1 medium tomato, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons grapeseed oil
- 1 tablespoon olive oil
- 3 tablespoons parsley, chopped
- 3 tablespoons pine nuts
- Lemon zest from one lemon
- Sea salt and ground black pepper, to taste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Cuban Tempeh
By OhApril
1. Marinate the tempeh in vegetable broth, chili powder, coriander, cumin, and lime juice for at least 1 hour
- gluten-free, yield: 2
- preparation: 45 minutes
- 1 package tempeh, cut in thin strips
- 1 cup vegetable broth
- 2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- juice of 1 lime
- 1 cup brown basmati (or any other kind of) rice, cooked
- 1 can or 3/4 cup dried (soaked and cooked) black beans
- 1 tbsp cumin
- pinch of salt
- 2 corn tortillas
- your assorted toppings (lettuce, green onions, salsa, avocado, etc)
Raw Yam Burgers &Daikon Fries with Ketchup
By OhApril
To make the burgers: prep the veggies as needed and cut them into chunks
- BURGERS:
- 1 yam
- 2/3 cup green onions (or onion)
- 1 red bell pepper
- 4 dates
- 5 tablespoons ground flax seeds
- 4 tablespoons nutritional yeast
- 4 large mushrooms
- 4 garlic cloves
- Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)
- FRIES:
- 1 daikon radish (the size depends on how many you’re feeding)
- 1 teaspoon veg oil (optional but recommended)
- Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)
- KETCHUP:
- 1-2 tomatoes
- 1/2 cup sun dried tomatoes
- Salt (to taste)
- 3 dates
- Water or lemon juice (as needed)
Cocoa Kale & Beet Cupcakes with Vanilla Coconut Cream Frosting
By OhApril
Makes: 15-16 cupcakes Gluten-Free, Yeast-Free and Dairy-Free Baking tips: It’s very important to keep the wet an...
- Frosting:
- 1 cup coconut fat from 2 cans of coconut milk (not reduced fat)*
- 1 tsp vanilla
- 1 tsp light agave nectar (optional for the sweet-crazed: the frosting is delish without it, especially paired with the cake)
- Cake:
- 2-3 leaves purple kale, ribs removed and chopped into tiny, tiny pieces
- Dry Ingredients
- 3/4 cup almond flour/meal (for fluffier cupcakes, order organic blanched almond flour online from Benefit Your Life, it’s the best)
- 1 cup sweet sorghum flour
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp aluminum-free baking powder
- 1/4 tsp fine ground sea salt
- 1 cup sucanat
- Blend/Wet Ingredients
- 1 tbsp chia
- 1/2 cup warm water
- 2 tsp apple cider vinegar
- 2 tbsp cold-pressed virgin coconut oil
- 1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
- 2 tbsp chocolate extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
- 1 tsp fresh lemon juice
- 1 cup diced beet
Chewy Chocolate Cookies
By OhApril
This recipe from wellness chef Amanda Skrip uses clean ingredients like low-glycemic coconut palm sugar & takes onl...
- 2 cups almond flour, packed
- 3/4 cup coconut palm sugar
- 3 tablespoons cacao powder
- 2 tablespoons ground flax
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup liquid coconut oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Vegan Raw Lasagna
By OhApril
Meatless lasagna simple, fast and easy
- CASHEW CHEEZ
- 1 cup soaked cashews
- 1 cup soaked pine nuts
- 1 small handful of onion
- 1 clove of garlic
- 2 tablespoons lemon juice
- Salt and pepper to taste
- TOMATO SAUCE
- 1 cup soaked Sun-dried tomatoes
- 1 small tomato
- 1 small handful chopped onion
- 1 small sprig rosemary
- 1 clove garlic
- 1 tbsp lemon juice
- salt and pepper to taste
- PESTO
- 2 large handfuls of basil
- 2 cloves garlic
- 1/2 cup pine-nuts
- 2 tablespoons olive oil
- Salt and pepper to taste