Blueberry & Banana Chia Pudding

Who's ready for Chia Pudding?? 

​
Equipment needed:
Vitamix Blender or similar
Bowl or Mason Jar to pour Chia Pudding into

Ingredients Needed:
-Sunflower Seed Milk we got the Sunflower Seeds from SunRidge Farms (or other Nut Milk)
(homemade in the Nutramilk) 
-Organic Chia Seeds from Earth Circle Organics
-Organic Bananas
-Organic Blueberries
-Organic Vanilla Extract from Simply Organic
-Maple Syrup (we got ours from Sprouts!)

Time to Get Started!

​1. Add 1 bananas to the Sunflower Seed Milk
2. Add 1 cup of Organic Blueberries to Sunflower Seed Milk
3. Add 1/2 Tbsp of Maple Syrup to Sunflower Seed Milk
4. Add 1 Tsp Vanilla Extract
4. Blend Sunflower Seed Milk together
5. If you want it to be sweeter add more Bananas or Maple Syrup or Vanilla Extract until it tastes right to you
6. Pour mixture into Mason Jar or Bowl
7. Add 2 Tbsp of Organic Chia seeds (you can add more or less, the Chia will expand a Lot so don't add too much)

Breakfast Time!! :) 

Maple & Pecan Oat Muffins

Mmm, you're going to Love these Muffins!
​
So let's get started! :)

Equipment needed:
Kitchen Aid Food Processor
Large Mixing Bowl
​Cupcake Tray

Ingredients needed:
-½ cup Artisana Organic Coconut Oil melted
(you'll need a little bit more Coconut Oil unmelted to line the cupcake pan)
-2 flax eggs (mix 2 tablespoons of ground flax meal, 1/3 cup water)
-⅔ cup Wholesome Sweetener Organic Blue Agave
-1 ½ cups Organic Flour
-1 teaspoon baking soda
-¼ teaspoon Earth Circle Organics Himalayan Pink Salt
-½ teaspoon SunRidge Farms Organic Cinnamon
-½ cup New Barn Unsweetened Almond Milk
-1 cup SunRidge Farms Organic Rolled Oats
-1 cup Organic Pecans finely chopped in Kitchen Aid Food Processor
(do not process Pecans long! you want them to be chunky!)
​

Ready? OK let's begin!

1. Preheat your oven to 350 degrees.
2. Line a 12-count cupcake tray with liners and coat each one with Artisana Organic Coconut Oil.
3. In the large mixing bowl combine the Artisana Coconut oil, 2 flax eggs, Wholesome Sweetener Organic Blue Agave and mix until combined.
4. Add the organic flour, baking soda, Earth Circle Organics Himalayan Salt, and SunRidge Farms Cinnamon and mix them until combined.
5. Add SunRidge Farms Organic Rolled Oats and New Barn Unsweetened Almond milk into the bowl and mix.
6. Stir in ¾ cup pecans.
7. Fill each cupcake liner with equal amounts of muffin batter. Sprinkle remaining ¼ cup of pecans over the tops of the muffins.
8. Bake in oven for around 22-24 minutes.
9. After the Muffins are done, take them out of the oven and sprinkle Just One Organics, Organic Raspberry Flakes on top and start eating! :)

Raw Vegan Chocolate Cake!

For this Delicious Chocolate Cake
 
There are 3 layers, the crust, the chocolate cake layer, and the toppings

Equipment needed:
Kitchen Aid Food Processor
Cake pan
Vitamix Blender

For the crust, You will need:
-1 cup almond meal
(we took 1 cup of SunRidge Farms Almonds and processed it in the food processor 
until it was very finely ground)
-3-4 Medjool dates 
-1/2 cup Earth Circle Organics Cacao Powder
-Pinch Earth Circle Organics Himalayan Salt
-1 tsp Simply Organic Vanilla Extract

For the Chocolate Cake, you will need:
-2 cups SunRidge Farms Cashews
(soaked for 15 minutes and rinsed)
-1/2 cup Artisana Coconut Oil (melted)
-1/2 cup Wholesome Sweetener Agave nectar
-1/2 cup water
-2 tsp Simply Organic Vanilla Extract
-3/4 cup Earth Circle Organics Cacao Powder

For the Toppings, you will need:
-Just One Organics Raspberry Flakes (or other Fruit)
-SunRidge Farms Gummy Bears and Jolly Beans
-Edible Flowers
-Anything else you might want to put on top!
(Not all of the toppings are *raw*)

Let's Begin!
For making the crust:
1.  Place all of the ingredients for the crust into the Kitchen Aid Food Processor
2. Pulse until well combined..you want everything to stick together, but not be gooey
3. Take the crust out of the food processor and press it into your Cake Pan so it takes
the shape of crust

Next we will make the Chocolate Cake layer:
1. Place cashews into the Vitamix Blender with Wholesome Sweetener Agave, Simply Organic Vanilla Extract, and Water
2. Blend until it is creamy
3. Into the blender, add Earth Circle Organics Cacao Powder and Artisana Coconut Oil
4. Blend until creamy and smooth
5. Spread the Chocolate Cake layer on top of the crust
6. Place cake pan in freezer for 1-2 hours
7. Add all the Just One Organics Raspberry Toppings, SunRidge Farms Gummies and Enjoy! 

Creamy Butternut Squash ​Soup

 To make this
Amazing Butternut Squash Soup

You will need the following equipment:
Small Cooking Pan
Oven Tray
Immersion Blender
Strainer
Cooking Pot

You will need:
4 Tablespoons of Miyokos Butter
6-8 Large Sage Leaves
6 Cups of Publix GreenWise Organic Vegetable Broth (or more if needed)
3.5 Lb Butternut Squash
1 Tbsp Bragg Olive Oil
1 chopped Onions
1 Cup sliced carrots
6 Cloves of Garlic
2 Tbsp Madhava Maple Syrup
2 Tbsp Fire Cider
2 Tsp Earth Circle Organic Himalayan Salt

​Directions:
1. Preheat oven to 400 Degrees Fahrenheit 
2. Split Squash in half
3. Scoop out seeds with Spoon
4. Drizzle Bragg Olive Oil onto Oven Pan/Tray
5. Pour in Sliced Carrots and Chopped Onions and Sprinkle Earth Circle Organics Salt on top!
6. Add in Garlic cloves (Whole, do not smash)
7. Mix Carrots, Onions, and Garlic together with hands until olive oil and salt is evenly distributed
8. On Oven Tray, place each half of Butternut Squash with the Inside facing Up 
9. Place Tray in Oven for 1 hr or until Butternut Squash is Tender, after done, take out and let cool down
10. Add Miyokos Butter to Small pan on Stove and cook on medium heat to melt, allow to heat for a minute
11. Turn off heat and add Sage Leaves to Miyokos Butter
12. On Oven Tray, Scoop out Butternut Squash to separate from Skin and Compost Skin
13. Add Oven Tray Contents and Miyokos Butter w Sage leaves to Cooking Pot. Add Maple Syrup and Vegetable Stock to Pot
14. Stir, and Turn on Stove to Medium Heat. Once Soup Bubbles, turn Heat to Low and let simmer for 45-60 Minute
15. Use Immersion Blender to Blend Soup together until very smooth
16. Run Soup through Strainer to remove Fibrous Contents
17. Add Water if necessary to make more smooth
18. Add Fire Cider
19. Add Salt to taste
20. Re-Heat and Eat! 

Now It's Time to sit...
 
Be thankful...

AND

EAT the Amazing Butternut Squash Soup you just made!

Kale Avocado Salad
​w Toasted Sesame Seeds

Make this Creamy
Avocado Salad to please both 
Kids and Adults!

Equipment needed:
1 Large Bowl

You will need:
1 bunch of Kale
2 Avocados
1-2 Lemons
Earth Circle Organics Himalayan Salt
Selina Naturally Toasted Sesame seeds
(to make a larger serving, double, or Triple the ingredients!)

Directions:
Remove Kale leaves from Stem and add to Bowl
Massage Kale Leaves well to reduce bitterness (Kale will significantly reduce in size)
Add Avocado to Kale 
Add 1 Tablespoon of toasted sesame seeds to Kale
Add 1/4 Tsp to Kale
Cut 1 lemon and squeeze all juice into Kale
Massage Everything Together until well mixed
Taste Salad.. Add more Lemon, Salt or/and Sesame Seeds to reach desired taste

Edamame Noodles
w Mushrooms, Broccoli & Carrots
Topped w Cultured Cashew Cheese Sauce

You will need:
1 box of Explore Cuisine - Organic Edamame Spaghetti
2 Boxes of Miyokos Cultured Cashew Cheese (Winter Truffle)
2 cups of Baby Portobello Mushrooms
2 cups of Organic Carrots
2 Cups of Broccoli
1/2 Cup Water
2 Pots
1 Pan
1 Colander
1 Large Bowl
​
​Directions:
Cook up Edamame noodles (follow instructions on box)
Steam Vegetables in pan for 5 minutes
Heat up Miyokos Cheese in pot until melts (add water until reaches desired consistency)

When Edamame noodles are finished add to Large Bowl. Then Add Steamed Vegetables and Mushrooms to Large Bowl and top with Melted Miyokos Cheese

Add Salt to reach desired taste, Enjoy!

---

Organic Coconut Milk Ice Cream
w Organic Fruit

You will need:
1 or more pints of So Delicious Vanilla Ice Cream
Just One Organics Gently-Dried Fruit Flakes
Spoon
A Sweet Tooth
​
Directions:
Mix in desired flavor of Just One Organics (Peach, Strawberry, Mango, Raspberry) and add enough to transform Vanilla Ice Cream into Desired flavor

---

Banana Pancakes!

We used ArrowHead Mills Organic Buckwheat Pancake mix, and followed the instructions on the back with some tweaking to make it fully organic and Vegan! Here is the recipe:

You will need: 
2/3 Cup of ArrowHead Mills Buckwheat Pancake/Waffle Mix
1 Vegan egg (1 Tbsp of chia seeds mixed with 2 Tbsp water) Earth Circle Organics Chia Seeds
2 tsp Artisana Organic Coconut Oil
2 tsp Maple Syrup
3/4 Cup homemade almond milk (we made with NutraMilk) 
So Delicious Coconut Whip Cream (toppings)
Just One Organics Raspberry Organic Fruit Flakes (toppings)
Barnana Chocolate covered Banana Bites (toppings)
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Large pan for pancakes

Directions:
1. In Large Mixing Bowl add Buckwheat Pancake Mix, Almond Milk, and Maple Syrup.
2. In Pan melt Coconut Oil. Once melted, add Coconut Oil to Large Mixing Bowl.
3. In Small Mixing Bowl add Chia Seeds, then add water. Stir to make Vegan Egg!
4. Add Vegan Egg to Large Mixing Bowl
5. Add Coconut oil to Large Pan in preparation for pancake..
6. Pour pancake onto pan, and flip periodically until both sides are lightly browned 
7. Once done, add So Delicious Coco Whip, Just One Organics Raspberry Flakes, Barnana, and drizzle Maple Syrup on top and enjoy! 

Makes 3 Pancakes.. Double or Triple recipe until you are satisfied!

---

Peanut Butter, Oatmeal
and Banana Cookies!

We found the recipe on TheSpruce.com created by Jolinda Hackett. We substituted Maple Syrup for Agave Nectar and changed a few other ingredients to our liking!

You will need:
1/3 cup Peanut Butter
2 bananas (overripe is fine)
1 teaspoon Simply Organic Vanilla Extract
2 tablespoons Almond Milk (we made with homemade NutraMilk) 
2 tablespoons maple syrup (or Agave Nectar)
2 1/2 cups quick cooking oatmeal (or rolled)
Optional: Dash of SunRidge Farms Cinnamon
1/4 cup Bobs Red Mills Organic Flour
1 Large Mixing Bowl
1 Cookie Sheet
1-2 Forks

Directions:
1. In the large mixing bowl: mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
2. Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.