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Recipes
Coconut Vanilla Matcha Smoothie
By SpartyGreenMom
Serves 2 Place all ingredients in a blender and blend until smooth
- 14 oz. can light coconut milk
- 1 ripe banana
- 1 cup pineapple (fresh or frozen)
- 2-3 tsp. Encha organic matcha (culinary grade)
- 1 Tbsp. vanilla extract
- 2 Tbsp. agave (or maple syrup, honey, etc)
- Small handful ice
4 Ingredient Flourless Snickerdoodles
By SpartyGreenMom
Preheat oven to 350. In a food processor, combine all the ingredients
- 1 1/4 cup cashew butter (I made my own)
- 1/4 cup maple syrup
- 1 heaping tsp of cinnamon
- 1/8 tsp sea salt
- Makes 9 cookies
Bang Bang Brussels Sprouts
By SpartyGreenMom
Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garl...
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. sweet chili sauce
- 1 tbsp. sriracha
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 lb. Brussels sprouts, trimmed and halved (quartered if large)
- kosher salt
- Freshly ground black pepper
Raw Vegan Pesto
By SpartyGreenMom
Yummy on salad, over kelp, zucchini, or gluten-free noodles, or as a snack with flax crackers and fresh tomato
- 1 bunch (90g) basil
- 1 cup (60g) spinach, tightly packed
- 1/3 cup (50g) hemp seeds
- 6 tsp (25g) hemp oil
- 2 cloves (6g) garlic
- 1/4 cup (20g) savoury / nutritional yeast flakes
- 1/3 cup (80g) lemon juice
- 3/4 tsp salt
Breakfast Cookies
By SpartyGreenMom
Preheat oven to 350 degrees and line baking sheets with parchment or wax paper
- Makes 6 dozen
- 1/2 cup honey
- 3/4 cup brown sugar
- 3/4 cup coconut oil
- 2 eggs
- 2 tsp vanilla
- 1/2 cup ground flax seed
- 1 1/2 cup flour (
- whole wheat has more nutrition
- , but any variety will work)
- 1 tsp salt
- 1 tsp baking soda
- 2 cups oats (any variety but instant -
- this post
- helps explain the different types)
- 1/4 EACH dried cranberries, dark chocolate chips, sunflower seeds, chopped nuts**
Tropical Sunshine Smoothie
By SpartyGreenMom
Makes 1 large or 2 small smoothies Place all ingredients in a blender and blend until smooth
- 1 ripe banana
- 1 cup mango (fresh or frozen)
- 1 cup pineapple (fresh or frozen)
- 1 cup orange juice
- 1 cup almond milk (coconut would be great too)
- Optional: agave/honey for extra sweetness if desired
Broccoli Salad
By SpartyGreenMom
Bring a large pot of water to a boil
- 1 tsp Sea Salt
- 5-6 C fresh broccoli florets
- 1/2 C slivered almonds
- 1/2 C cooked turkey bacon, chopped
- 1/4 C red onion, chopped
- 1 C frozen peas
- 1/4 C unsweetened cranberries
- 2 tbsp Coconut Vinegar
- 1/4 C honey
- 1 C coconut kefir
Pumpkin Quinoa Porridge – A Warm Delicious Breakfast!
By SpartyGreenMom
In a pot, add 1 cup of water and 1 cup of almond milk
- Optional:
- 1 cup dry quinoa rinsed and drained
- 1 and 1/2 cups almond milk, divided (nut allergy: use coconut milk)
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon sea salt
- 2 tablespoons ground flaxseeds
- 2-3 tablespoons raw honey or maple syrup, more as desired
- 1/4 cup chopped walnuts
- 2 tablespoons coconut flakes
Pumpkin Chocolate Cups
By SpartyGreenMom
In a food processor, blend up the pecans into a fine meal
- 1/2 cup pecans
- 1/2 cup pumpkin puree (canned pumpkin will work too)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp clove
- 1-2 T maple syrup
- 1 chocolate bar (I used Endangered Species Dark Chocolate 3.5oz)
- 1/4 cup almond milk
How to Cook Millet Stovetop
By SpartyGreenMom
Millet swells tremendously when cooked and makes a great alternative to oatmeal for breakfast
- 1 1/2 1 1/2 1/2 cups uncooked millet
- 3 3 3 cups water or organic vegetable broth (such as Pacific Natural Foods)
- Pinch Pinch of unrefined sea salt