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.

 

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!