Recipes

Sophisticated Summer Rolls

Sophisticated Summer Rolls cropped

These summer rolls look fancy and sophisticated, but they’re so easy to make. Just stop, drop, and roll! A great appetizer or light meal for one, or make more for a crowd.Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season  © 2015 by Rebecca Leffler. Photos by Sandra Mahut. Reprinted by permission of the publisher, The Experiment. more→

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Avocado Toast with Coconut “Bacon”

Avocado Coconut Bacon Toast

I could eat this for breakfast every day. Actually, I think I did just that for about a month after I cooked my first batch of coconut “bacon.” If you haven’t tried coconut bacon yet, you’re in for a treat. Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel, © 2014. Photo by Jackie Sobon. Reprinted by permission of the publisher, The Experiment.  more→

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Hemp Chocolate Chunk Blondies

Hemp Chocolate Chunk Blondies

These bars are the perfect power-packed pick-me-up with nuts, hemp seeds, dates, and chunks of dark chocolate. No need to reach for an unhealthy snack! Recipe by Heather Pace, from Sweetly Raw Desserts, @ 2015 Quarry Books. Photo by Melissa Welsh. Reprinted by permission. more→

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Homemade Coconut Milk

Coconut milk

Though you can buy pre-made coconut milk beverages in stores, I love making my own, and it only takes a few minutes. Plus, this doesn’t have carrageenan and other questionable thickeners and emulsifiers. Instead, I use sunflower lecithin powder to keep the coconut fat from separating and hardening. Also, make sure to use only unsweetened and preservative-free shredded coconut. Note that this is not the same thing as canned coconut milk, which is very concentrated. This recipe makes about 4 cups (1 quart). Recipe and photo from Raw and Simple Detox by Judita Wignall, @2015 Quarry Books, reprinted by permission.  more→

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Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette

Arugula & Blood orange Salad recipe

This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat. It goes well with a savory soup. Recipe and photo from Raw and Simple Detox by Judita Wignall, @2015 Quarry Books, reprinted by permission.  more→

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Quick Kung Pao Tofu

Kung Pao Tofu recipe

Kung Pao Tofu is a tasty recipe whose many iterations often require lots of steps and ingredients and sometimes even two different sauces. This version streamlines the process so that it can be on the table in less than half an hour. Serve on its own or over hot cooked rice or noodles. Photos by Evan Atlas. more→

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Chocolate Almond Spread

Chocolate Almond Spread

Move over hazelnuts! Almonds are equally delicious when paired with chocolate. By simply blending almond flour, cacao powder, and agave nectar, you can create a rich and luscious spread that rivals the popular stuff in a jar. Use this as a topping for toast, layer it with sliced fruit on sandwiches, add it to your favorite sweet recipes, or smear it on sliced bananas or apples. Of course, you can also just lick it directly off a spoon. This makes about 1 cup.from Almond Flour: The High Protein, Gluten-Free Choice for Baking and Cooking by Beverly Lynn Bennett, (© 2016 Book Publishing Company, reprinted by permission) Photos by Evan Atlas. more→

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Dark Chocolate Almond Coconut Bites

Coconut bites from the Minimalist Baker

These bites are one of my favorite desserts yet! Consider these my lazy-girl’s take on classic Almond Joys. The base is a naturally-sweetened, no-bake coconut cookie dunked in dark chocolate and topped with a roasted almond and more chocolate. Serve these delectable bites as a simple dessert, or enjoy throughout the week as a relatively guilt-free snack! Recipe from Minimalist Baker’s Everyday Cooking by Dana Schultz © 2016, reprinted by permission of Avery Publishing. more→

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