Beverages,
Chia,
Detox,
Family,
Fitness,
Gluten-Free,
Kids,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
If you remember reading about our Whole Food of the Month—Chia— then you will recall that citrus, honey, chia and water is a natural energy drink for the Tarahumara People of Mexico. It fuels 50 to 100 mile runs for these super athletes, and many American runners are now incorporating chia into their routine, so maybe you could give it a try too. I’ve created a jazzier version with some fresh mint and hydrating cucumber. It’s delicious, easy to make and a simple way to get some essential omega-3s in. Drink this every day for a month and you will see an amazing difference in your skin and hair. Promise. Read more…
Tags: Beverages, Chia, Detox, Family, Fitness, Gluten-Free, Kids, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Blender,
Breakfast,
Chia,
Chocolate,
Dessert,
Family,
Gluten-Free,
Kids,
Raw Food,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
Contributor Kathy Beymer (also from Merriment Design) and I came up with this recipe together the other night. We wanted a treat without too much time investment and chia puddings are such a delicious, nutrient-rich treat that can be whipped up in 10-15 minutes. I didn’t have raspberries to make my Cardamom Cream Pudding and Kathy was craving chocolate so I thought we could make a remix of my Raw Cacao Avocado Pudding, adding some Mexican spices for a fancy Whole Food of the Month version. We were successful! Feel free to leave out the cinnamon and cayenne if you want a simple chocolate version, or leave out the cinnamon and cayenne and add 1 tsp peppermint extract for a chocolate mint version. Top with bananas or shaved chocolate. And yes, you can have this for breakfast. Yum. Read more…
Tags: Blender, Breakfast, Chia, Chocolate, Dessert, Family, Gluten-Free, Kids, Raw Food, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Blender,
Breakfast,
Chia,
Dessert,
Family,
Gluten-Free,
Kids,
Raw Food,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day. Read more…
Tags: Blender, Breakfast, Chia, Dessert, Family, Gluten-Free, Kids, Raw Food, Snacks, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Chia,
Chocolate,
Dinner,
Family,
Gluten-Free,
Lunch,
Soups,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know. Read more…
Tags: Chia, Chocolate, Dinner, Family, Gluten-Free, Lunch, Soups, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Baking,
Blender,
Breakfast,
Chia,
Dessert,
Family,
Food Processor,
Gluten-Free,
Kids,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
This is a remix of one of my favorite go-to muffin recipes, but with this version, I cut out the agave nectar that I usually use, and mixed up a few things. These hearty, gluten-free, dairy-free muffins are sweetened naturally with only ripe bananas and Medjool dates. You can make them with mini muffin tins, cupcake tins or just spoon the dough like drop biscuits onto a parchment-lined cookie sheet—all methods are delicious. What’s cool about this recipe is that it uses our Whole Food of the Month—Chia—which acts as an egg replacer in this recipe. So not only are you getting quality protein and a variety of nutrients thanks to whole food ingredients, but you are getting beneficial essential fatty acids and fiber galore thanks to the chia. Say hello to beautiful skin, healthy nails and stronger hair. I recently have increased my chia intake the past few months and when I went to get my haircut a few weeks ago, my stylist was asking me “What are you doing? Your hair feels so thick and healthy.” Thanks chia! Read more…
Tags: Baking, Blender, Breakfast, Chia, Dessert, Family, Food Processor, Gluten-Free, Kids, Snacks, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish. Read more…
Tags: Blender, Dinner, Gluten-Free, Jamaican, Lunch, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I had to make a pie on the fly recently and luckily found a 2-pack of gluten-free pie crusts at the store—there was no time to make one from scratch. It all worked out great, but I had almost forgotten about that second crust until dinnertime came after a long day last week. I was craving something substantial, yet easy and after gathering up some ingredients from my kitchen, this quiche recipe was born. I encourage you to keep pie crusts in the freezer from now on. Whether they are homemade or store-bought, you can fill them with veggies, legumes and grains and have an easy nutrient-dense meal that will last you all week long. Read more…
Tags: Blender, Breakfast, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I came up with this recipe over the holidaze, but didn’t get a chance to post them. Be sure to put them in the holiday rotation for next year though, these gluten-free, dairy-free cookies taste like a chewier, healthier, heartier version of a Thin Mint—a crowd pleaser as most of us know. I bet they would also make great ice cream sandwich cookies either with Raw Vanilla Bean Ice Cream or Peppermint Chocolate Chunk Ice Cream—my birthday is coming up and I may just put an order in! This is a super easy recipe so I think my sweetheart can handle it… Read more…
Tags: Baking, Chocolate, Dessert, Family, Gluten-Free, Holiday, Kids, Vegan Food, Vegetarian Food, Wheat-Free
