Recipes

Ingredients: 1 cup hulled raw buckwheat groats, soaked overnight and rinsed 1/2 cup sunflower seeds, soaked overnight and rinsed 1/2 cup arrowroot 1 Tbs honey 2 Tb vanilla extract 1 cup water Top with an assortments of berries, fruits Directions: Soak your buckwheat and sunflower seeds overnight and rinse well before using. Preheat the waffles […]

Ingredients:  1 cup raw cashews, soaked overnight 2/3 cup dairy-free unsweetened beverage 1/2 cup fresh-squeezed lemon juice (about 3 lemons) 1/4 cup honey or maple syrup 1/2 teaspoon Dijon mustard 1 tablespoon poppy seeds   Instructions: Put all the ingredients in the blender except for the poppy seeds Blend until smooth and creamy, about 1

Ingredients: 1 medium head cauliflower 3 Tablespoons tamari sauce 2 Tablespoons rice vinegar 2 teaspoons honey or maple syrup 2 teaspoons sesame oil 1/4 teaspoon red pepper flakes 1 tablespoon peanut or grapeseed oil 1 cup dried shiitake mushrooms soaked for a few hours and then sliced. 2 medium carrots peeled and diced into 1/4-inch

  Ingredients:  2-1/2 cups unsweetened coconut flakes 1/3 cup pumpkin puree 1/3 cup coconut sugar 3 tablespoons coconut oil, softened 1 teaspoon vanilla 4 drops cinnamon bark essential oil 3 drops wild orange essential oil 2 drops ginger essential oil 2 drops nutmeg essential oil 1 drop clove bud essential oil   Instructions: Combine ingredients

Serve with a sprouted salad for a light lunch or glaze with agar and fresh herbs for a special occasion. Ingredients 7-8 carrots, cooked, mashed and seasoned 1 medium onion 3 cups zucchini, finely chopped or ground 3/4 cup whole-wheat breadcrumbs 1tsp vegetable bouillon dissolved in a little boilling water 1 egg, beaten 1 level

Ingredients 2 Cups grated zucchini 1 ½ tablespoons chicken-like seasoning or 1 stock cube ½ teaspoon salt 1 Cup organic sprouted oats (or regular rolled oats if not available) ½ Cup gluten-free flour 1/3 Cup chopped walnuts ¼ Cup Nutritional Yeast Flakes 1 or 2 Cup grated carrots 1 finely chopped onion 1 clove minced

Ingredients 1 cup mashed ripe bananas 2/3 cup brown sugar or cane sugar substitute 1/4 cup olive oil or 1/4 cup raw cashews blended smooth in 1/4 cup water 1/2 cup tofu mils 1 tbsp lemon juice 1 tsp cinnamon 1/2 cup chopped walnuts or pecans 1tbsp Egg Replacer or other commercial egg replacement 1/2

Ingredients 1 lb medium or firm tofu, drained and mashed 3 tablespoons Nutritional Yeast Flakes 1 chicken-like stock cube 2 cups diced onion 2 cups diced celery 2 cloves minced garlic 2 jars tomato pasta sauce Package gluten free lasagne noodles: 1 package thawed frozen spinach or approx. 1 cup cooked fresh spinach (or more

Ingredients Dry: 180 gr chickpea flour 6Tb cornstarch 4Tb almond flour or use more chickpea flour 1/2 ts salt zest of half a lemon 1 Tb baking powder spices Wet: 3 Tb lemon juice 1/2 c sugar 1 ts vanillla extract 1c water 1/2 c oil 2-3 apple sliced   Instructions 1. Mix all dry

Ingredients 2 c soaked overnight quinoa 1/4 c flax seeds 1/4 c almond flour(optional) 1/2ts salt Instructions 1. Blend quinoa with flax seeds and water (should be cream consistency) 2. Add almond flour 3. Let it seat for 15-20 minutes 4. Scoop the batter onto the pan, then tip and rotate the pan to spread