Healthy Egg Nog Smoothie
2 cups Silk Unsweetened Cashew Milk, or milk of your choice.
1 cup raw cashews
6 pitted dates.
1/4 cup orange juice from a fresh orange
1 tsp vanilla extract
1 tsp freshly ground cinnamon
1/2 cup ice cubes (or Blend at heat)
Blend and Enjoy!
Lemon- Glazed Sweet Potatoes
Forget the traditional holiday sweet potatoes and try this full-flavored recipe instead. These are my all time favorite and I can hardly stop eating them!!
2 lbs sweet potatoes, peeled and cut into 1-inch slices
2 tablespoons butter
2 tablespoons agave nectar
1/2 cup lemon fresh lemon juice
Zest of 1 lemon
1/8 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Preparation:
- Preheat Oven to 325 degrees. Grease 9 x 13 inch pan with butter. Arrange sweet potato discs in a single layer.
- Whisk agave nectar, lemon juice, cinnamon and salt in a bowl and pour over the potatoes. Cover and bake in the oven for 30-45 minutes until tender.
- Remove Foil and cook for another 20-30 minutes.
Vegan Creamed Kale
Ok- So this one taste’s better than it looks. Trust me – you will love, love, love this and you’ll be staying healthy with every bite. It’s so good I promise. Even if you aren’t a Kale fan, this will rock your world and keep you going strong through the winter holidays.
2 Bunches of Dino Kale
1 package of sliced mushrooms
2 Cups Cashews
1/2 Onion
Red Pepper Flakes
Sea Salt
4 Cloves of Garlic
Saute’ 1 package of sliced mushrooms, 4 cloves of Garlic, 1/2 Onion in 3 Tbsp of Olive Oil.
Add 2 Bunches of Dino Kale and Drizzle with 1/2 cup water to soften.
In a Blender Mix 1 cups Cashews and 1 1/4 cups water, blend until smooth.
Add to Kale Mixture, cool and squeeze lemon, salt and Red Pepper Flakes on top.
Vegan Thumbprint Cookies
I made these cookies with my Aunt when I was a kid. Since then we have both become “health food junkies”. She updated her recipe and I loved it! These are truly from our house to yours.
Ingredients:
Red plum jam or your favorite fruit jam ( I also like black-berry chia seed fruit spread for extra nutrition or try your favorite low sugar jam)
1 and 1/3 cup raw walnut meal
1 cup rolled oats
1 cup oat flour
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 cup coconut oil
1/2 cup maple syrup
Directions:
Preheat oven to 350
Mix all ingredients, except the fruit jam, until well incorporated. Make walnut size balls by hand rolling or use a small round scoop to make a consistent size ball. Place the cookie balls on a parchment paper lined cookie sheet. Make a depression, with your thumb, in the center of each ball. Fill the depression of each cookie with the red plum jam by using a tiny scoop. Bake at 350 for 10-15 minutes, depending on your oven. This makes approximately 25- 30 cookies.
This is a fun recipe to make with children… enjoy!
