Raw Snickerdoodles

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Craving a bit of something sweet? Well then look no further! These Raw Snickerdoodles are absolutely divine and will hit the spot just right. They can be made in less than 5 minutes and are vegan/gluten free! Hope you enjoy them as much as I do. Warning- it’s hard to just have one!

Raw Vegan Snickerdoodles

Ingredients:

  • 1 cup gluten free rolled oats
  • 1 cup almonds
  • 1 tsp vanilla bean or extract
  • 2 tsp cinnamon
  • 9 medjool dates
  • 1/4 cup + 1 T water

Directions:

  • In the food processor, grind up the oats and almonds.
  • Then add in the rest of the ingredients until a dough starts to form.
  • Roll into balls and then flatten them with your palm.

 

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Hearty Minestrone Soup

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It sure is getting cold in Melbourne!! Winter has most definitely arrived, to say the least. And when it’s cold outside, all I feel like eating is a wintry soup to warm me up. Last night I whipped up a minestrone soup- it’s easy, healthy, comforting, and a perfect winter meal.

Minestrone is an Italian soup that usually includes vegetables, pasta, beans, and sometimes meat. I omit the meat and pasta, as I don’t include these foods in my diet. You can really add whatever vegetables you want- I included carrots, celery, zucchini, tomatoes, and green beans. I also used cannellini beans, which are a white bean. I garnished the final product with some rosemary from our garden.

I always make a big pot of this easy minestrone soup because I never get sick of it. I could eat it for lunch and dinner all week long, and I usually do. It is a great recipe to have on hand durning the cold winter  months.

 

Alaina’s Hearty Minestrone Soup (Serves about 8-10)

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • 1 potato, diced
  • 1 cup fresh green beans
  • 1 cup spinach
  • 2 (14 ounce) cans diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 (14 ounce) can cannellini beans, rinsed and drained
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Directions:

1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, potato, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, spinach, and diced tomatoes. Stir in vegetable broth and water. Add beans, oregano, and basil. Simmer until vegetables and macaroni are tender-about 40-45 minutes.

2. Season soup with salt and pepper and serve warm. Garnish with whatever herbs you desire!

Classic Hummus

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I love hummus and eat it constantly. Before I used to buy it in the stores, but I’ve now gotten into the habit of making it myself, since it’s so quick, easy, and a lot more healthy than store bought hummus. A basic chickpea hummus recipe is handy to have and can be used as a dip for veggies and chips, as a spread for sandwiches and wraps, and oh so much more.

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1-2 garlic cloves
  • Juice of 1-2 lemons, to taste
  • 4 tablespoons Olive Oil
  • 1 teaspoon cumin
  • ½ teaspoon Himalayan salt, to taste
  • ½ teaspoon pepper, to taste

Directions:

Place all ingredients in food processor (or blender) and blend until desired consistency. Taste for flavour and add anything here that you like (more garlic, salt, cumin, etc). Store in airtight container in refrigerator for up to a week or so.

 

Homemade Beetroot Chips

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Beetroot  chips make a great crunchy snack and are a super healthy alternative to store-bought chips. Also perfect for the grain-free foodies! Beets are an excellent source of B vitamins, antioxidants, and potassium. I love dipping them in hummus or guacamole! Enjoy!

Ingredients:

  • 1 bunch of large beets (any color)
  • Olive Oil or Coconut Oil (melted)
  • Salt to taste
Directions: 
Preheat oven to 325. Thinly slice beets. If you have a mandolin, it’s helpful. Place in a large bowl and coat with either coconut or olive oil. Line baking sheets with parchment paper and place beets evenly on the paper. Bake for 20 minutes. Rotate the chips and bake for another 15 minutes. Take them out and let them cool and harden up and enjoy.  Store leftovers in an airtight container.You can do this with sweet potatoes, egg plants, zucchini possibilities are endless!!!

Pistachio and Pumpkin-Seed crusted Sweet Potato Fritters

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Sweet Potatoes have got to be one of my favourite vegetables of all time. They’re rich with Vitamin A, fiber, and potassium. What’s not to love? These Sweet Potato Fritters are crusted in crushed pumpkin seeds and pistachios and very lightly fried in virgin coconut oil, making it a perfect snack or light meal. The drizzle of a Tahini-maple sauce on top of these babies really gives it a special kick! Such a simple recipe yet such a satisfying result! Pass me another, please!!

Pistachio and Pumpkin-Seed crusted Sweet Potato Fritters 

Ingredients:

  • 2 medium sweet potatoes, diced
  • 1/4 cup pumpkin seeds
  • 1/2 cup raw pistachios
  • virgin coconut oil for (very light) frying

Sauce:
Creamy Tahini-Maple:

  • 1 Tbsp tahini
  • 1 tsp maple syrup
  • 2 tsp lemon juice
  • pinch of salt and pepper

 

Directions:
1. Peel and dice your sweet potatoes.

2. In a food processor or blender, process your seeds and nuts until fine, yet still slightly coarsely ground.

3. In a wide, deep skillet, add the diced potatoes. Fill skillet with enough water to cover the potatoes. Turn heat to high and boil until the potatoes are tender, but not falling apart. Fork-slice tender is perfect.

4. Drain the water from the skillet and add a pinch of salt and pepper. Saute the potatoes for 1-2 minutes over medium heat just to dry them out a bit and dry out any excess water. The potatoes may stick and brown a bit on the edges, just scrape them up with a spatula. Turn off heat after a few minutes and transfer potatoes to a bowl. They should be quite tender and slightly caramelized now.Very lightly mash the potatoes using a fork. Keep a few cubes in tact, but mash about half the cubes. Allow potatoes to cool a few minutes before handling.

5. Using your hands, scoop 2-3 Tbsp of potatoes and press them together to form small fritters. Coat the fritters in your nut/seed mixture by dipping them and pressing the coating into the fritters. Try not to handle the fritters too much since they are still delicate and soft. A quick dunk into the seed/nut coating on both side and roll along the sides should do it. The potato fritter is naturally sticky. Form your fritters, place on a plate, ready to fry.

6. Wipe the skillet clean of any potato residue and add 1 Tbsp coconut oil. Turn heat to medium-high. When oil is hot, add fritters to pan and “fry” for a very quick 30-60 seconds on each side and remove from the pan. You just want to toast and brown the seeded coating since the potato is already cooked and warm.

7. Whip up your sauce. You can drizzle using a fork or a squeeze container.

8. Serve these fritters toasty warm. Enjoy!

Leftovers: store covered in the fridge and re-heat in a warm oven.

 

 

 

Raw Brownie

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My New Roots Raw Brownie quite possibly changed my life. So simple, yet so delicious and easy to make. Head over to MNR for the full post. I added strawberries to the final product for that little bit of an extra kick!! Enjoy!

Ingredients:

2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

 

 

Green Smoothie Power!

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Nothing like a big Green Smoothie to get your day off on the right track! I have one each and every morning, religiously and without fail. I’m really loving this recipe, and hope you like it as well.

Alaina’s Green Smoothie

Ingredients  

  •  2 bananas
  • Handful strawberries
  • 2-3 dates
  • 1tsp maca powder
  • 3-4 cups spinach
  • 1 cup coconut water
  • Handful of ice cubes

Directions

Place all ingredients in a blender and press go! Super easy and simple recipe!