Breakfast
Angelena’s Green Smoothie
1 apple, chopped
1 banana, ripe – fresh or frozen
1 very large handful spinach (fill up the blender)1 small handful parsley
2 leaves of Lacinato kale
10-12 oz. water (more or less to your liking)
Blend it all up and enjoy!
Almond Milk
1 cup almonds, soaked 8 hours
3 cups water
3 Medjool Dates or 2 Tablespoons of honey/agave (optional)
Blend together until smooth. You may strain it or not. I like it as is. You may also add a medjool date or two or a Tablespoon of honey to sweeten it up. If you are going to use it on your Rainbow Granola, sweetener is not needed
Rainbow Granola
2 cups dry buckwheat
3/4 cup walnuts, soaked overnight
3/4 cup almonds, soaked overnight
3/4 cup cashews (not soaked)
1/2 cup raisins
1/2 cup dried cranberries or dried blueberries (optional)
1/2 cup rolled oats (optional)
1/2 cup honey or agave nectar
1. Soak buckwheat 8 hours then drain, rinse and let sprout another 8-12 hours.
2. Combine all ingredients in a large bowl
3. Spread onto teflex sheets and dehydrate 10-12 hours at 115 degrees until nuts are dry and crispy.
Store in a dry place either in an airtight container or zipper bag. Makes 8 cups
Apple Dipping Sauce
2 Tbsp. tahini
2 Tbsp. almond butter
1/4 cup orange juice
Mix together and serve with apple slices or pour over a fruit salad
Flax Crackers
2 cups flax seeds soaked 4 hours or more
3/4 cups ground flax seeds (not soaked)
1/2 cup sunflower seeds (soaked 2 hours)
3/4 cups carrots, shredded
2 stalks of celery, shredded
1/2 red bell pepper, diced
1/2 cup parsley, minced
1 tsp. salt
1/4 cup water if needed
Mix all together in a food processor and spread evenly on teflex sheets. Score crackers before drying. Dry for 6 hours and flip off of teflex onto mesh tray. Dry another 6 hours or more until crispy. 115 degrees
Summer Soup
1 stalk celery diced 1 half avocado diced 1 medium tomato diced Place in your favorite soup or salad bowl and set aside. Then whirl up the following in your blender: 3 stalks of celery chopped 1/2 red bell pepper chopped 2 small oranges peeled and chopped Pour over your diced vegetables. You may sprinkle with cayenne, black pepper or add salt. But I recommend that you try it “raw” first then add seasonings to taste. I like it just the way it is. I can taste all the flavors. This can also be used as a salad dressing.(Influenced by a recipe by Doug Graham)
Creamy Veggie Dressing
1/2 cup tahini
1/3 cup onion
1/4 cup red bell pepper
1 carrot
1 Tablespoons apple cider vinegar
1 Tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
Blend all ingredients in a blender. Store in a class jar or airtight container for up to 3 days.
Chocolate Pudding
2 avocados
1/2 –2/3 cup almond milk
2/3 cup dates, pitted and soaked (discard soak water or add to smoothie)
1/2 cup carob powder
Blend until creamy and top with ground hazelnuts (ground almonds can be substituted)
Blend all ingredients in a blender. Store in a class jar or airtight container for up to 3 days.
Blueberry Pie
Crust:
1 cup almonds or pecans
3/4 cup medjool dates
1. Blend together in a food processor until a dough forms. Do not over process. It does not need to be smooth, just well blended.
2. Press into a pie pan.
Filling:
3 cups blueberries
1 cup medjool dates
1 Tablespoon lemon juice
1. Blend together 11/2 cup of blueberries, the dates and lemon.
2. Fold in separate the remaining 1 1/2 cups of blueberries
3. Pour into the pie shell and refrigerate.
4. Serve topped with cashew cream
Cashew Cream
1 cup cashews soaked 1 hour or more
1/2 cup dates soaked
1/8 teaspoon vanilla (optional)
Blend dates and cashews with enough water to help them blend smooth. Less water makes a creamier sauce.
Soaking is important for a creamy sauce, but not necessary in a pinch.
Chocolate Milk Shake
2 cups almond milk
2 cups ice
4-5 Tbsp. carob powder
3 medjool dates, pitted
1 banana (optional)
Blend all ingredients until smooth.
Zucchini Walnut Cookies (My best yet!)
2 1/2 cups almond meal
1/4 cup ground flax seed
1/3 cup honey
1 medium zucchini, shredded
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup walnuts, soaked at least 8 hours
1 cup raisins
1. In a food processor blend all except walnuts and raisins until a nice dough forms. If it is too wet you can add more almond meal.
2. Add in by hand the walnuts and raisins.
3. Spoon onto a teflex dehydrator sheet and press them into cookie shapes. Flat cookies dry crispier.
Dehydrate at 115 degrees for 8 hours then flip them onto the mesh sheet to dry for another 8 hours or more for a crispier cookie.
Almond Bliss Milk
2 cups almond milk
4 medjool dates or 3 tablespoons of honey/agave
1/4 cup shredded unsweetened coconut
3 Tbsp. carob, or more to taste
Blend all together until nice and smooth. You may add ice cubes and blend or serve over ice.
Hummus
2 cups garbanzo beans
1/4 cup tahini
1 clove garlic
1/4 tsp cayenne
1/2 tsp cumin
2 tbsp. olive oil
1/2 tsp salt (or more to taste)
1/3 cup parsley or cilantro minced
Blend the tahini, garlic, cayenne, cumin, olive oil and salt in a food processor until smooth. Add garbanzo beans and blend again until smooth. Add 1/4 to 1/2 cup of water as necessary to help it move and make it creamier. Put hummus in a bowl and fold in the parsley or cilantro. Use it as a dip for vegetables, as a spread on flax crackers or fill a lettuce leaf with hummus and mixed salad vegetables as a sandwich wrap.
Vegetable Soup
1 onion, diced
1 clove of garlic, minced
2 stalks celery, diced
2 Tablespoons olive oil
Add 1/2 to 1 cup each of any vegetables you like or have extra of in the refrigerator. Peas, beans, cauliflower, broccoli, zucchini diced, carrot, etc.
1 teaspoon salt or more to taste
Black pepper
1 bay leaf
Sauté in a sauce pan the onion, garlic, and celery until the onions are transparent. Add the rest of the ingredients and cover with water. Let simmer low for 15 minutes until all the vegetables are tender. Remember to remove bay leaf before serving.
Creamy Cauliflower Soup
1 potato, medium to large, chopped
1 head cauliflower, chopped
1 onion, diced
3 stalks of celery, chopped
1 garlic clove, minced
1 teaspoon salt (more or less or to taste)
3-4 cups water
1. Boil the potato separate until tender. Strain off boiling water.
2. In a saucepan – lightly sauté the cauliflower, onion, garlic and celery.
3. Add the cooked potato to the sautéed vegetables then add water, just enough to cover the vegetables, and let simmer 10 minutes.
4. Let soup cool a few minutes before pouring it into your blender. BE CAREFUL. It is hot and will splatter. 5. Blend all until smooth and return it to the soup pot to heat up before serving. Check the flavor and add salt if necessary.
Lunch
Dinner
Dessert