Do you like to dip? lol! I love dipping some crunchy veggies in a good dip :) It's my favorite TV/movie snack. It's the easiest recipe, too. Sometimes I make this for dinner, just because it's so easy and I'm kind of impatient/eager to eat, haha! Just blend a few ingredients in a food processor, chop up some rainbowveggies and you are good to go! The dip is a cool purple color because of a super yummy food. Read below for the recipe.
1 15 oz can of 3 beans mix (garbanzos (chickpeas), kidney beans, pinto beans)
1 small purple sweet yam seemed for 20 minutes or until cooked
1 1/2 tbs tahini
1 tsp garlic powder
1 tsp pink Himalayan salt (or to taste)
1 tbs olive oil
zest of 1/2 lime
juice of 1/2 lime
1/3 cup of water
Instructions: Blend all ingredients in a food processor until well combined. Chop up an assortment of rainbow veggies and dip away!
Now you can use any bean you have. For example, if you only want to use garbanzos, do just that! It'll be like a humm...
Hey ya'll! Do you guys like smoothies? I LOVE them! They are the easiest breakfast to make. Just put a few ingredients in a blender, and ta-da! These smoothies are refined-sugar free (naturally sweetened with fruit), dairy-free, gluten-free, and most importantly, delicious! I didn't have any store bought "milk", but I did have coconut flakes and almonds, and made a super tasty non-dairy milk in just a few seconds! At the very end of both recipes there is a note on how to make your own "milk".
Let's get right into the recipes :)
1 c of blueberries
1 c of dairy-free milk
(I used coconut/almond milk)*
1 fuji apple (or any other apple, fuji apples are the sweetest!)
Blend all ingredients until well combined. To give it a marble look, take one tablespoon or two of milk or the other colored smoothie and pour it on the sides of your glass container and move it around with a spoon.
Hi ya'll! Hope you guys are having an amazing 2018 so far :) I made this birthday cake for my lovely sweet mami a week ago. Her birthday is on New Year's eve. Not only was this cake delicious, but it was gluten-free, dairy-free, refined sugar-free, and oh so tasty! Let's get right into the recipe ;)
blueberry coconut nice cream cake
1 1/4 c raw cashews
1 c coconut flakes
1/2 tsp vanilla extract
2 tbsp maple syrup
pinch of pink Himalayan salt
1 3/4 c raw cashews
1 can of coconut milk
zest of some of lemon and lime peel
juice of 1 lemon
juice of 1 lime
3/4 c of maple syrup (more or less to taste)
pinch of pink himalayan salt
1/2 c melted coconut oil
save 1/3 of the filling and divide into 2 bowls (one bigger portion than the other)
blend 1 c of fresh blueberries with larger portion
mix a bit of blue spirulina to the smaller portion (optional), if you don't have spirulina, you can use any other fruit ;)