After a long day of filming for my online platform I needed some recovery fuel for my sore muscles, cuz you know there’s always retakes when you’re filming 💪
This avocado chocolate pudding is honestly the best I’ve ever made. It’s an adaptation from one of my fave Raw Vegan recipe books called Living Raw Foods by Sarma Melngailis.
Many years ago I was lucky to actually enjoy this tasty dessert at her takeout resto One Lucky Duck. It was so good I thought it was full of dairy, but lol lol it’s vegan for sure and its been made on repeat ever since 😝
Avocado is so good for you, loaded with good fats and potassium for those sore achy muscles 😅
Makes 4 servings.
Ingredients:
1 cup raw pecans
2-3 tbsps coconut butter or oil, warmed to liquefy
1/4 cup raw cacao powder
3/4 cup dark maple syrup
2 ripe avocados
Sea salt
Instructions:
Start by placing the pecans in a good processor and adding a bit of the coconut oil/butter. Process until super smooth like butter. This will yield a firmer pudding.
In a high speed blender, add the pecan butter, cacao powder, salt. Blend until smooth. Then add in the maple syrup and blend again.
Add in the remaining coconut oil/butter slowly to the mixture and continue blending. Then add in the avocado and blend until super creamy and smooth.
Enjoy right away or chill in the fridge for a bit. I prefer it chilled but it’s fab any way you eat it.😀
In those moments where you’re like out of dairy free mylk and are too lazy to go to the store, you can make your own coconut milk in a snap with 3 ingredients.
Seriously so easy my friends! I always keep dried coconut flakes in my pantry for days where I’m out. This recipe can be made in less than 1 hour. Keeps for 5 days in the fridge.
This recipe is nut free, dairy free, gluten and sugar free as well.😊
Ingredients:
2 cups dried coconut flakes
4 1/2 cups filtered warm water
1/2 tsp pure vanilla extract
Pinch of sea salt
Instructions:
Place the coconut flakes in a medium bowl and cover with the water. Cover the bowl and let sit for 1 hour.
Then place into a high speed blender and blend on high until smooth.
You can strain it through a cheese cloth if it’s not quite smooth enough. My blender is really powerful so my milk turns out silky smooth.
Place into a large mason jar and into the fridge until ready for use.
When you’ve got cabbage that really needs eating, ground turkey to cook and lots of sticky rice already prepped up in the fridge, why not make Asian Style Ground Turkey Rice Cabbage Bowls. Right, lol.
Know it sounds a little weird, but these were sooooo dang tasty!!! Topped with cilantro green onions and sesame seeds and the sauce to the ground turkey was on point. This could also be made up in advance and assembled as a light lunch option or even post workout snack!
You can easily use ground pork, chicken or beef or even a ground vegan plant based protein if you like.
Ingredients For The Bowl: ½ tablespoon olive oil 1 onion finely chopped 1 lb ground turkey 2 garlic cloves finely minced 1 red bell pepper finely chopped 4 scallions green and white parts 2 tsp sesame seeds to serve ½ cup cilantro leaves roughly chopped, to serve
Ingredients For The Sauce: ⅓ cup reduced salt soy sauce 2 tablespoons rice wine vinegar ½ tablespoon cornstarch
Additional Ingredients:
3-4 large cabbage leaves for wraps or swap out for lettuce leaves.
1 cup sticky rice, cooked according to package directions.
Instructions: Prepare the sauce. In a small bowl, mix together soy sauce and rice wine. Stir in cornstarch and whisk thoroughly so it’s not clumpy. Set aside.
Heat olive oil in a non-stick skillet over medium high heat. Cook onion for a minute or until softened and fragrant.
Add ground turkey, and break into small pieces with a wooden spoon. Stir in garlic and bell pepper and continue to break down the turkey. Cook for 5-7 minutes or until almost cooked (almost no longer pink), stirring often.
Give the sauce a stir and pour on the meat. Mix until sauce has thickened and coats the mixture well. Cook for another 3-5 minutes. Turn off heat. Stir in scallions, saving about one third for serving.
Using cabbage or lettuce leaves as wraps, add in the sticky rice, and the ground turkey mixture. Top with remaining scallions, sesame seeds and cilantro.
Oh this ramen dish is sooooo dang good because of the crispy veggies and tofu, and the tangy sauce!!! Talk about an easy dinner recipe to make too.
You can make this super tangy or you can make it spicy if that’s your thing by adding in spicy chili flakes, but for me I loved the tangy version.
Ramen noodles are so versatile and you can make so many different dishes other than the standard ramen soup. Of course you can use traditional Chinese rice noodles in this recipe.
Ingredients for the sauce:
3 tablespoons low sodium soy sauce
1/3 cup tahini
2-3 tablespoons honey
1/2 tablespoon rice vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
2-4 tablespoons water, to thin the sauce
1/2 of a freshly squeezed lemon
For the veggies:
1-2 tablespoons toasted sesame oil
1 large head of broccoli, chopped into florets
5-6 king oyster mushrooms, thinly sliced
1 red pepper diced into thin slices
1/3 of a block of extra firm tofu, pressed and cut into small cubes
Freshly ground salt and pepper
For the noodles:
10 ounce rice noodles, ramen noodles or even linguine
Optional: cilantro, green onions for serving
Instructions:
First make your sauce: in a medium bowl, whisk together the soy sauce, tahini, honey, rice vinegar, ginger, garlic, lemon juice and water together. Give it a taste and see if you need to adjust with more lemon juice for a tangier sauce. You want the sauce to be pourable and fairly runny, like a salad dressing. It thickens as it sits a bit. Set the sauce aside.
Add 1 tablespoon sesame oil to a large skillet and place over medium heat. Add in tofu, broccoli florets, red peppers and season with a little salt and pepper and cook, stirring frequently until broccoli is slightly tender but still has a bite. The broccoli and tofu will get slightly crispy in places.
While the broccoli mixture is cooking, make your noodles according to the directions on the package. Then drain, rinse in cold water and set aside.
Once the broccoli mix is done cooking, add in your noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli mixture with the sauce. Garnish with cilantro, green onions, sesame seeds and red pepper flakes if you want it spicy.
You must be logged in to post a comment.