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Recipes
Chocolate Coconut Ginger Shake
By SpartyGreenMom
Blend until smooth and creamy
- 1 cup unsweetened chocolate almond milk
- 1-inch piece of ginger, peeled and minced finely
- 1 heaping tbsp coconut oil
- 1/2 tsp cardamom
- 1 heaping tbsp raw cacao or unsweetened cocoa powder or carob powder
- 1 heaping tbsp almond or cashew butter
- Stevia to taste
Vegan Chocolate Chip Cookies
By SpartyGreenMom
Preheat the oven to 350 and line a baking sheet with parchment paper
- 1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
- 1/2 cup gluten-free oat flour*
- 3/4 cup coconut sugar
- 3 tablespoons melted coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon raw apple cider vinegar
- 3/4 cup dark chocolate chips
- You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created.
Coconut Yogurt
By SpartyGreenMom
Put everything but the probiotic into a high speed blender and blend until smooth
- 4 cups coconut (6-8 young coconuts, meat scraped out)
- 1 cup fresh coconut water
- 1 teaspoon vegan probiotic powder
- 1/2 teaspoon vanilla
Pumpkin Raspberry Oat Bars
By SpartyGreenMom
Preheat oven to 350. In one bowl, mix the dry ingredients together
- 1 1/2 cups sorghum flour (gluten free oat flour will work too)
- 1 1/2 cups gluten free rolled oats
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 heaping tsp cinnamon
- 1/2 tsp sea salt
- 2 flax eggs (real eggs will work too)
- 1 1/4 cup pumpkin puree
- 1/4 cup coconut oil (or sub more pumpkin for oil free)
- 2 T almond milk
- 1/3 cup jam of choice (I used homemade chia jam)
Pumpkin Quinoa Breakfast Loaf
By SpartyGreenMom
Preheat oven to 350°F. Mix all ingredients together and pour into a sprayed mini loaf pan
- 1/2 cup dry quinoa flakes
- 1 tbsp ground flaxseed
- 1/2 cup egg whites
- 1/4 cup canned pumpkin
- 1/4 cup mashed banana
- 1/2 tsp almond extract
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- Dash of cinnamon, nutmeg, cloves and ginger
- Stevia to taste
Super Easy Tacos
By SpartyGreenMom
Cook the rice or quinoa according to the package instructions
- 2 cups black beans
- 2 cups corn (please use organic and non GMO corn if possible)
- 1-2 cups cooked wild rice or quinoa
- 1/2 yellow onion chopped
- 2 tsp cumin
- 1 tsp garlic
- 1 tsp chili powder
- Juice from 1/2 lime
- 3 T oil (I used Avocado Oil)
- 1/2 tsp cayenne (optional)
- 1 pickled jalapino chopped (per taco)
Cheese Sauce-Starting Out Raw
By SpartyGreenMom
Blend all ingredients in a high speed blender until smooth & creamy
- 1 cup cashews
- 1 large red pepper
- 3 T nutritional yeast
- 1 T tahini (I've used regular & black and both are great)
- 2 t onion powder
- 1 1/4 t sea salt
- 1/4 t cayenne pepper
- 1 jalapeno (opt)
- 1 large clove garlic
- 2 T fresh lemon juice
- pinch turmeric
- 1/4 cup water, more or less depending on how thick or thin you want it
Peanut Butter & Jelly Muffins (Gluten-Free)
By SpartyGreenMom
Preheat the oven to 350F and line a standard muffin tin with 12 baking cups
- 3 very ripe bananas, mashed (about 1 cup mashed)
- 3/4 cup natural peanut butter, or nut butter of choice
- 3/4 cup sprouted buckwheat flour
- 1/4 cup pure maple syrup
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon raw apple cider vinegar
- 1 cup fresh raspberries
RAW Vegan Egg Salad by Starting Out Raw
By SpartyGreenMom
This raw egg salad makes for a delicious snack
- 1 1/2 Cups cashews
- 3/4 Cup water
- 1 Tbsp fresh lemon juice
- 3/4 tsp turmeric
- 1 1/2 cloves garlic
- 3/4 tsp celtic sea salt
- 3 celery stalks - finely chopped (reserve!)
- 3/4 of a fresh red bell pepper - finely chopped (reserve!)
- sprinkle pepper (reserve!)
- sprinkle paprika (reserve!)
How to Cook Spaghetti Squash
By SpartyGreenMom
Preheat oven to 400 degrees
- 1 Spaghetti Squash (yellow to light orange in color and firm – about 8 inches to 12 inches long)
- Cold-pressed extra virgin olive oil or organic extra virgin coconut oil (such as Barlean’s)
- “Real Salt”, to taste