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Handmade Tie Dye Tortillas! Plant Based and Oil Free

Dairy Free, Gluten Free, Mexican & Latin, Plant Based, Sides, Vegan · October 17, 2021

Handmade Tie Dye Tortillas! Plant Based and Oil Free

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adaptogenic cardamom kabocha pancakes 🍂 with ca

adaptogenic cardamom kabocha pancakes 🍂 with cacao pomegranate pecan chia and kabocha seed* crisp. Made with hazelnut flour and Topped with vanilla coconut cream and pomegranate seeds.
 pomegranate ⚡️ plant power
the antioxidant powerhouse in season this fall. A little underrated perhaps due to the tedious hulling but worth it? YES. The antioxidant levels in pomegranates are so high, consuming significantly improves cognitive function. Basically, our body needs antioxidants to fight excessive oxidative stress (caused by free radicals from different environmental and lifestyle factors) which can lead to neurodegenerative diseases. The body kills 5 million cells every second, so in order to keep up, we can take antioxidant-rich foods to balance out and clean up cell damage from free radicals. OUR BRAIN consumes a lot of oxygen, about 20% of oxygen in our body, making pomegranate an important brain food. And I mean with it's insane ruby red color, we know it's flavonoids can work their power.

stock up on the whole fruit and garnish your pancakes, salads, soups, and meals

Other forms to enjoy pomegranate:
* In juice form.
* As molasses. I used @trymolassity for this dish and the quality and taste are unreal. You can use “sunkissed15” to save money so definitely check them out!!

Ingredients for 4 pancakes:

¼ cup kabocha purée
¼ cup almond milk
¼ cup hazelnut flour
3 tbsp oat flour
1 egg / flax egg
2 cardamom pods, freshly ground
1 tsp cinnamon
dash of baking soda
¼ tsp lemon juice (or other acidic liquid)
ashwagandha powder
maca powder
cordyceps
ghee or coconut oil
Himalayan salt

Cacao pecan crisp with @trymolassity:
pecans, buckwheat groats, kabocha seeds, chia seeds, cacao, pomegranate molasses, coconut oil

Kabocha purée:
Slice 1 kabocha and roast in coconut oil at 300°F for 15 minutes. Let cool and remove skins. Purée in high speed blender until smooth.

#breakfast #brunch #inseason #pancakes #glutenfree #squashseason #intuitiveeating #nutrition #pomegranate #recipes #refinedsugarfree #plantpowered #fuelyourbody #healthyfood #healthybreakfast #healthyrecipes #foodforthought

Honeynut Squash and Honeycrisp Apple Soup with Pro

Honeynut Squash and Honeycrisp Apple Soup with Probiotic Kimchi Grilled Cheese
(Quick blender recipe!)

The result of back to back rain. I’ve been waiting for an opportunity to recreate @satellitesb’s kimchi grilled cheese and this week was definitely it.
Why this pair works 🤝: The subtle spice in kimchi balances out the nuttiness and sweetness in honeynut squash + apple while the crunch adds amazing texture.

This soup couldn’t be any easier to prepare considering the main ingredients are seasonal and easily accessible while the rest are pantry staples.

Soup Ingredients:
3 tbsp coconut oil, vegan butter, or ghee
1 large shallot, chopped
2 ½ lbs honeynut squash, chopped and seeded, fibers and seeds reserved
5 cups water
1 tsp salt
1 apple, peeled, seeded, cored, and quartered
½ cup coconut cream
2 tsp curry powder (coriander, cumin, fennel, black peppercorn, red chili flakes, turmeric, ginger, garlic powder, salt)

Kimchi Grilled Cheese
vegan kimchi: pickled napa cabbage; a gut-friendly probiotic condiment with a spicy, umami flavor.
cheese: try to choose whatever works for your body. If you need something with absolutely no lactose, chedder cheese is a great option. I like Spanish manchego, a buttery low lactose sheep’s cheese — it melts perfectly and doesn’t give me any ibs flare ups!
toast: I used a local seedy, wheat-based sourdough from @wayfarer_bread

Soup Directions:

- Melt 2 tbsp butter in pot over medium heat. Add shallot and cook, 2 to 3 minutes. Stir in squash seeds and fibers and cook, ~4 minutes.
- Stir in water and salt and bring to boil. Reduce to simmer, Place squash and apple cut side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, 30 to 40 minutes.
- Transfer cooked squash and apple to rimmed baking sheet. Let cool slightly, then scrape cooked squash from skin; discard skin.
- Strain cooking liquid through fine-mesh strainer into large liquid measuring cup. Working in batches, purée cooked squash and apple with 3 cups strained cooking liquid in blender until smooth, 1 to 2 minutes.
- Transfer soup back into clean pot. Add coconut cream and seasoning to taste.

Handmade Tie Dye Tortillas Masa dough made with m

Handmade Tie Dye Tortillas

Masa dough made with masa harina and fruits/veggies for a[maíz]ing color.

🫐 Açaí
- antioxidants, amino acids, mono saturated and omega fatty acids, B vitamins.
🐉 Dragon fruit
- magnesium, lycopene, fiber, vitamin C.
🥕 Carrot
- antioxidants for eye health, immune fighting vitamin A.
🌱 Cilantro-Spinach-Serrano pepper
- iron, potassium, immune boosting vitamins, anti-carcinogenic chlorophyll.

Ingredients for 8 tortillas:
1 cup masa harina, non-gmo
¼ cup açaí sorbet, thawed
¼ cup carrot juice, fresh
¼ cup warm water
1 tbsp dragon fruit powder, alt: thawed dragon fruit purée, beet powder, or beet juice
½ handful cilantro
1 handful spinach
1 roasted serrano pepper, seeded
¼ cup warm water

Peek the highlights for the process. Full recipe details on link in bio 🌈

MUSHROOM STICKY DATE PUDDING 🍄 with almond but

MUSHROOM STICKY DATE PUDDING 🍄
with almond butter caramel sauce, a scoop of vanilla ice cream, dusted with lion's mane //

Sneaking vegetables and plants into baked goods is such an easy way to add nutritional value. This sticky date pudding contains fiber, potassium, B vitamins, protein, and phytochemicals thanks to the portobello mushroom.
To make this a convenient blender recipe, soak pitted medjool dates in warm water and baking soda. This will soften the dates making them easy to puree in blender while the baking soda works to draw out the tannic acid in the dates and neutralize the acidity better for baking.

Sticky Pudding
175g portobello mushrooms, chopped
170g (about 9) pitted medjool dates (I love @jooliesdates)
Boiling water and ½ tbsp baking soda (to soak dates)
150g gf flour
1 tbsp coconut oil (to cook mushrooms)
50g coconut sugar (I like @bigtreefarmsbali)
1 tbsp coconut nectar
2 organic pasture raised eggs or flax eggs
1 tsp pure vanilla extract
1 tsp fresh lemon juice
pinch of himalayan salt

Sauce
1 cup boiling water
¼ cup organic coconut cream
3 tbsp condensed coconut milk
3 tbsp almond butter
½ coconut sugar

Directions
Soak medjool dates in boiling water and baking soda for 10 minutes. Cook chopped mushrooms in coconut oil about 8-10 minutes, save mushroom liquid. Transfer dates with water and mushrooms into a blender and blend until you get a puree. Add remaining ingredients and blend until well combined. Transfer mixture to a baking dish and bake at 300ºF for 40 minutes.
Add sauce ingredients into a saucepan, whisk and simmer for 5 minutes until thickened.

To serve: Top with your favorite plant based ice cream (I used @sunscoop vanilla bean cream). Dust with coconut milk powder and mushroom powder. Add your favorite assortment of berries!

5 ingredient parsley-lemon salsa 🍋 The easiest

5 ingredient parsley-lemon salsa 🍋
The easiest way to add flavor to a side or main.
Parsley and lemon virtually go in any dish, this salsa can be used as a garnish or condiment for roasted veggies, salads, pseudo grains, soup, etc.

Lemon: contains more than 100 phytochemicals to boost immune system

Parsley: antioxidant enhancer, esp flavonoids which fight heart disease and cancer

Ingredients
· 1 small Meyer lemon
· 3 tbsp diced shallot
· 3 tbsp red or white wine vinegar
· handful of finely chopped Italian parsley leaves
· ¼ cup extra virgin olive oil
Directions
Slice lemon lengthwise and remove seeds and membrane. Finely dice lemon, including pith and peel. Combine all ingredients in a small bowl and let sit for 15 minutes.
Refrigerate up to 3 days!

Sugar Moon nightcap ✨🌙🪐🖤 A smoothie to

Sugar Moon nightcap ✨🌙🪐🖤

A smoothie to promote a full dose of sleep.
I've talked about brain and immune boosting foods here but haven't discussed the panacea of sleep, an all natural remedy we depend on to restore numerous functions of the brain. Sleep strengthens memory, improves mood, and enhances overall cognitive function. When we get a full eight hours of sleep, we successfully regulate blood flow through the brain, a metabolic process that delivers nutrients and oxygen to the brain to remove waste (yes, the brain produces waste but a healthy lifestyle promotes waste disposal). Sufficient sleep is also immune boosting, just one week of sleep deprivation can interfere with blood sugar levels classifying it as pre-diabetic.

Some lifestyle tips to support our circadian rhythm:
· stick to a sleep schedule
· avoid caffeine 6 hours before bed
· exercise (earlier in the day is best)
· go outside for sunlight each day to keep internal clock on a healthy sleep-wake cycle
· give yourself 3 hours before sleeping after last meal
· avoid late naps
· implement relaxing activities towards the end of the day as ritual
· look for foods that are rich in tryptophan and magnesium
-> Tryptophan: our body converts this essential amino acid into serotonin in our body
-> Magnesium: an essential mineral that reduces stress helping us fall asleep faster

Melatonin promoting foods for a good night's sleep:
🥬 Dark leafy greens
🧜‍♀️ Spirulina
🍌 Bananas
🍒 Cherries
🌱 Seeds (chia, flax, pepitas)
🌰 Nuts (cashews, pistachios, almonds)
🫐 Berries (blueberries, goji)
🌾 Whole grains (gf oats, buckwheat)

Ayurvedic adaptogen for better sleep
Ashwagandha strengthens the body's resilience to stress by enhancing the function of our nervous system

Smoothie details:
1 cup almond mylk (I like @threetreesfoods)
1 frozen banana
1 cup baby kale and spinach
¼ cup frozen wild blueberries
¼ gf rolled oats
1 tbsp goji berries
1 tbsp almond butter
½ tsp ashwagandha
1 tsp chia seeds
¼ tsp blue spirulina
topped with a raw sprouted buckwheat granola

End of Summer Peach Crisp ✨🍑 Last call for p

End of Summer Peach Crisp ✨🍑

Last call for peach dishes before they peach out this season!

Made with refined sugar free and low glycemic ingredients only.

Peach layer: zesty and juicy
Granola center: crispy and crunchy
Ice cream topping: silky smooth
Honestly, this is the best way to cap off peach season!

Peach Layer
∙ 1 cup Low Glycemic Granola
∙ 2 peaches medium, ripe, sliced
∙ 2 tbsp @bigtreefarmsbali coconut sugar
∙ 1 tbsp gf flour
∙ 1/4 tsp tapioca starch
∙ 1 tsp lemon juice fresh
∙ zest of lemon
∙ ½ tbsp pure vanilla extract

Low Glycemic Granola
∙ 2 cups rolled oats
∙ 1 cup buckwheat groats raw
∙ ½ cup whole almonds raw
∙ ½ cup walnuts raw
∙ ½ cup pepitas raw
∙ 4 tbsp unhulled sesame seeds raw
∙ 2 tbsp chia seeds
∙ 2 tbsp coconut flakes unsweetened
∙ ½ tsp pink himalayan salt
∙ ½ cup maple syrup
∙ 1/4 cup coconut oil regenerative, extra virgin
∙ ½ tbsp pure vanilla extract

Ice Cream Topping
I used @sunscoop's plant based Toasted Coconut Butter ice cream. It's silky smooth with a sweet and salty finish.
Optional to drizzle tahini-spiked maple syrup for a sweet and nutty smokiness.

full recipe with details on the site 🤍

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