Asian Red Cabbage Slaw

Ingredients: 

• red cabbage, diced half of 1 head
• 1 cup zucchini, diced 
• 1 cup celery, diced 
• 3/4 cup carrots, diced 
• 1 bunch scallions, diced
• any other veggies you want!

Dressing: 

• 3 tbs. apple cider vinegar (Bragg's brand)
• 4-5 tbs. coconut aminos (or low-sodium soy sauce or Bragg's liquid aminos)
• 1 tbs. minced garlic
• 1 tbs. chia seeds
• 1 tbs. olive oil or macadamia oil (optional)
• sprinkle of garlic powder
• sprinkle of paprika
• sprinkle of pepper
• sprinkle of dried minced onion flakes (optional)
• any other seasonings/herbs you prefer

Steps: 

1. Chop up the veggies and place in a bowl.

2. Stir together all the dressing ingredients in a small bowl, and season to fast.

3. Pour the dressing over the veggies and stir together. 
4. Refrigerate and enjoy! :)

Super easy, and PACKED with loads of nutrition!! 

Creamy Super Seed Nut Butter - Sunflower Seeds, Pumpkin Seeds, Walnuts, Almonds, Chia Seeds

Vegan, Gluten Free, Dairy Free, Sugar Free

These are just a few of the ingredients. I took this pic in one of the first trials of this recipe.

Ingredients

• 2 cups raw Sunflower Seeds
• 1 1/2 cups raw Pumpkin Seeds
• 2/3 cup raw Walnuts
• 1/2 cup Almonds

• 1 cup unsweetened vanilla Almond Milk (or other non-dairy milk)
• 1 1/2 cups filtered Water  (or more almond milk -- I added water to make the recipe cheaper, lol!)

• 2-3 tbs. Chia Seeds
• 1/2 scoop Vanilla Protein Powder (optional - I used sprouted brown rice protein powder)
• 3-4 tbs. Cinnamon
• 1 tsp. Sea Salt
• 5-6 pinches Stevia

Steps

1. In a high-powered, reliable blender, blend the sunflower seeds, pumpkin seeds, walnuts and almonds together. This will take a while so just be patient! Pulse it to look like a ground flour, then as you keep blending the natural oils in the nuts/seeds will be released leading it to emulsify into a butter/paste consistency. Keep scraping it down the sides so everything gets rotated into the blades, and with your spoon press it down together before pulsing it each time. After about 20 minutes of blending it should start forming a paste consistency.

2. Once it reaches a thick nut butter consistency, blend in the almond milk.

3. Blend in the chia seeds, cinnamon, sea salt, stevia, sea salt, optional protein powder and water. 

4. Adjust the amount of cinnamon, sea salt and stevia to your taste. 
Enjoy! 
should last in the fridge about 1 week

It really is that easy. Takes a while to blend up those nuts and seeds, but it so worth it in the end! Because of the almond milk and water in the spread, this nut butter recipe has about half the calories and fat of typical full-strength nut butters! For me that is amazing news!
I don't know about you, but I Can.Not. eat only 1 serving (2 tbs.) of any kind of nut butter ever. They're just so addictive, satisfying and yummy! With this healthy homemade recipe you determine exactly what is in it, and can have the peace of mind that you're filling your body with pure life-giving nutrients! (3

Zucchini Cilantro Hummus

Easy Cheap Hummus Recipe


If you've ever bought hummus from the store you know it is pretty expensive for just a little tub of hummus, a lot of which is holed out at the bottom. Basic hummus recipes consist of blended chickpeas, garlic, olive oil, lemon, and tahini - a sesame seed butter that is high in fat/calories, tasty, and also very pricey. Because of the tahini and olive oil the fat content and calorie count can be very high. 

Chickpeas are a great source of vegan protein, and since hummus is so tasty and easy to take on-the-go, I ventured to recreate the recipe with 2 main goals: lower the fat content, and boost the nutritional value with veggies + herbs. I believe I accomplished both!

Ingredients:

• 1 can organic chickpeas 
• 1 cup organic zucchini (or raw veggie of choice)
• 1/3 cup fresh cilantro (or fresh herb of choice)
• 2 tbs. Braggs Liquid Aminos
• 2 tbsp. filtered water
• 2 tsp. minced garlic
• Juice of 1 or 1/2 a lemon
• Everyday seasoning to taste (Trader Joe's brand)

Blend all ingredients in food processor until smooth. You may have to pulse it and stir a few times, and with patience it will all blend up. 

Garnish with herbs and a dusting of paprika or seasoning. 

Serve with veggies and store in the fridge. 

I brought this to a party and it received RAVING reviews! Everyone was asking for the recipe, which I thought was hilarious. I just whipped the chickpeas up with some veggies, herbs, and whaala! a beautiful flavor combination came out!

This recipe is very simple and versatile, and you could come up with TONS of veggie/herb combos to suit your and your family's taste. 

*Photo courtesy of GoToRawFood.com (http://gotrawfood.com/zucchini-hummus)