Sunday, May 26, 2019
Friday, May 24, 2019
Friday, May 17, 2019
Raw Vegan Pomegranate Bark
Yields: about 20 pieces
dairy-free, oil-free, soy-free, gluten-free
Ingredients:
- 1 cup Pomegranate Seeds
- 1/3 cup Cacao Butter
- 1/3 cup Cacao Powder
- 2 tbsp. Maple Syrup
- 1 tsp. Sea Salt
Directions:
- Using the double boiler method, melt Cacao Butter
- Stir in remaining ingredients
- Pour onto a silicon mat or parchment paper lined pan
- Allow to set in freezer for at least 20 minutes
- Break into pieces
- Store in the fridge
Saturday, May 11, 2019
Friday, May 10, 2019
Salad Smoothie
Recipe inspired by Chef AJ.
Salad Smoothie
Yields: about 4 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
Directions:
Hoff Thoughts: At first, the thought of this was not appealing at all, but since one of my new goals is to consume greens at every meal and I hate salads, I decided to give it a try. It's not bad, it's not good, but it is drinkable. Heirloom Tomatoes have more flavor, so do yourself a favor and try them over a typical Tomato. This won't be replacing my beloved fruit smoothies, but to get down a lot of greens & veggies in a pinch, this will work.
Salad Smoothie
Yields: about 4 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 2-3 handfuls Spinach (or Greens of choice)
- 1-2 cups Water
- 1 large heirloom Tomato
- 1-2 Baby Cucumbers
- 2 tbsp. diced Onion
- Sea Salt (optional)
Directions:
- Blend everything together using a high speed blender
- Consume immediately
Hoff Thoughts: At first, the thought of this was not appealing at all, but since one of my new goals is to consume greens at every meal and I hate salads, I decided to give it a try. It's not bad, it's not good, but it is drinkable. Heirloom Tomatoes have more flavor, so do yourself a favor and try them over a typical Tomato. This won't be replacing my beloved fruit smoothies, but to get down a lot of greens & veggies in a pinch, this will work.
Friday, May 3, 2019
Socca Flat Bread
Yields: 4 -6 servings
dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 1 cup Chickpea Flour
- 1 cup Water
- 1/2 tsp. Sea Salt
- Seasonings (optional)
- Whisk Chickpea Flour, Water & Salt together and allow to rest for 30 minutes up to 12 hours
- Move oven rack 6" from broiler
- Preheat oven to 450F degrees, allow pan to heat up in oven
- Pour batter into a hot 10" pan
- Bake 10 - 15 minutes
- Cut into wedges to serve
Hoff Thoughts: Add-in ideas: Onions, Asparagus, Spinach, Mushrooms, Rosemary, Garlic
Friday, April 26, 2019
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