Strawberry Chia Seed Jam

IMG_1794 IMG_1795 IMG_1804 IMG_1805

Store bought jam is packed full of sugar and weird stuff, and ain’t nobody got time to can it themselves. Here we have a super easy, raw strawberry chia seed jam packed full of fiber & protein that can be made in less than 5 minutes. No cooking required!

Strawberry chia seed jam:
Ingredients:
1 cup strawberries
1/3 cup chia seeds (run these through a cleaned coffee grinder until they’re powder for smoother jam)

Directions:
Combine strawberries and chia seeds in a food processor and blend until smooth (or desired consistency). Store in jars in the fridge for 2 hours until jam thickens & slather it on all your favorite things.

Advertisements

Chocolate Chip Cashew Cookie Balls

IMG_1775Screen Shot 2013-07-15 at 3.19.56 PM

I don’t about you guys, but I’m a big fan of eating constantly…meaning I basically don’t leave the house without lots of snacks on me. These chocolate chip cookie dough balls are one of my go-to snacks when running out the door or for throwing in a backpack.

Ingredients:
1 cup raw cashews (soaked 1 hour-overnight)
1 cup dates, pitted
1/3 cup dark chocolate chips

Directions:
Soak 1 cup of dates in warm water for 1/2 hour & 1 cup of cashews for at least an hour (but overnight is most ideal for easy blending). Drain the dates and the cashews & blend in a food processor until it forms a sticky, even consistency and holds together well. The mixture should start to form a big ball in your food processor when it is ready.

Stir in chocolate chips (optional, or you could add dried fruit, coconut, more nuts, really whatever you want)  & roll into balls. Let refrigerate for an hour before eating or packing for best results!

Chopped Kale Salad w/ Vegan Béchamel Sauce

20140324-234000.jpg

This salad is so decadent, I could seriously eat it every day. It’s hard to believe it’s totally vegan & gluten free. It’s almost like the salad equivalent to mac and cheese….that good.

Add to salad bowl:
-2 cups raw chopped kale, Brussels sprouts, broccoli, red & green cabbage (Trader Joe’s “Cruciferous Crunch” salad blend is awesome!)
-1/2 cup cherry tomatoes, halved

Make the vegan béchamel sauce using the following ingredients:

-1 tbsp Earth Balance vegan margarine or olive oil
-1 tbsp ground cashews or cashew meal
-1 tbsp nutritional yeast
-1/2 cup vegetable broth
-Pinch of sea salt & cracked pepper

Add the above sauce ingredients to a saucepan, whisking constantly over low to medium heat. Make sure that it doesn’t boil, but rather melts and reduces. The sauce will become smooth, creamy, and thick.

Remove from heat, immediately pouring piping hot sauce over bed of greens, allowing them to wilt a bit.

Enjoy!

Cauliflower Pizza Crust

Cauliflower Pizza Crust
Serves: 2-4

IMG_1927

Highlights:

  • Gluten free
  • Low carb.
  • High in fiber
  • Super Easy!
  • Could easily be made vegan with the substitution of Daiya (or other brand) vegan cheese and replacing the egg with a flax or chia egg.

Pizza is definitely an all time favorite comfort food, but the kind you have delivered to your door has a reputation for being notoriously greasy, and full of carbs and fat. This cauliflower pizza crust is a fantastic way to replace the greasy bread with a mellow flavored, nutrient-packed vegetable instead.

Cauliflower is a cruciferous vegetable that is naturally low in fat and carbohydrates and an excellent source of vitamin C,  fiber, and folate. It is also a good source of choline, vitamin B6, vitamin K, potassium, manganese, vitamin B5, protein and iron. It possesses a high nutrient density, meaning that it contains a very high number of nutrients (vitamins and minerals) and a very low amount of energy (calories and fat).  Nutrient dense foods, such a fruits and veggies, pack the highest levels of nutrients for the least amount of calories, making them the opposite of “empty calorie” or energy-dense foods, such as processed or sugary snacks, which carry relatively low amounts of nutrients with an excessive amount of calories or fat.

I’ve spent some time perfecting this recipe before posting, as I initially was having some trouble with my cauliflower crust sticking to the pan. The secret I discovered through trial and error: the lightly coated parchment paper is a must! The crust stuck horribly to a coated pizza pan, stone, or tin foil, but slid effortlessly off the parchment paper. The result was a pizza crust that was crispy and golden brown on the outside, soft on the inside, and easy to slice, pick up, and eat with your hands.

Oh, and an added bonus…it’s naturally gluten free!

Ingredients:

  • 1 head of cauliflower
  • 2 large eggs, lightly beaten
  • 3 tbsp. Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • Olive Oil
  • ¼ cup homemade or store bought tomato sauce
  • ½ cup fresh mozzarella
  • ¼ cup fresh basil leaves
  • ¼ tsp crushed red pepper flakes
  • Sun-dried tomatoes

IMG_1925

Directions:
1) Pre-heat oven to 425 degrees and line a pizza pan or baking sheet with parchment paper. Lightly coat parchment paper in olive oil.  (I highly recommend the use of parchment paper; I had a lot of trouble with the crust sticking to the pizza pan or aluminum foil the first couple of times I made this.)

2) Either grate the cauliflower using an old-fashioned cheese grater or place in the food processor until it’s a fine, grated consistency; A rice-like consistency will work just fine, but I’ve found that the finer the cauliflower is, the closer the texture in your mouth feels to real pizza crust.

3) Optional: Place the grated cauliflower in a microwave safe bowl and microwave for 3-5 minutes, until softened. Remove from the microwave and let cool for a few minutes. (For an even crispier crust, skip this microwaving step entirely and move on to Step #4.)

4) Add eggs (or flax egg), Parmesan cheese, salt, pepper, and minced garlic to the warm cauliflower and mix well. Form into a 12-inch circle on the prepared pizza pan. Lightly brush olive oil over the surface of the crust and bake for 12-18 minutes, or until nice and golden brown.

5) Remove pizza crust from oven and top pizza with sauce, mozzarella, and basil. Add sundried tomatoes, onion and crushed red pepper flakes, or choose whatever toppings you prefer. Place the pizza back into the oven and bake for another 10 minutes, or until cheese is bubbly and melted. Let cool for a few minutes before slicing up; the pizza should easily slide off the parchment paper and onto a serving plate.

IMG_1943