- 1 cup chia
- 1/2 cups sunflower seeds
- 1/2 cup of flax seed
- 1 cup of water
- 1 tsp garlic
- 1 tsp onion
- 1/2 tsp chives
- 1 tsp sea salt
- 1 tablespoon of apple cider vinegar
Mix it up and let it gel then flatten out a little less than 1/4 inch thick on backing paper, bake at 325 for 30 min then carefully flip over and bake for another 20 and let cool in oven. Then break apart and store!
Recipe from: http://www.kelly-packer.com/
I’ve been trying to make my own plant based milks because you would be surprised at the Ingredients in some, plus it’s super easy!
I prefer my cashew milk over Hemp Milk, but I was pleasantly surprised with the taste! Not to mention the health benefits. Hemp Milk is filled with fatty acids, vitamins and nutrients!
So much goodness like omega-3 and omega-6 fatty acids, B vitamins, vitamin A, vitamin E, and protein, as well as quite a few other minerals, such as potassium, iron, magnesium, and zinc.
- 1 cup raw shelled hemp seed
- 2-3 cups of water (depending on how thick you want it, think low fat vs whole milk with consistency)
- 1/2 teaspoon vanilla (optional)
- 1-2 pitted dates depending on how sweet you prefer (optional)
- Strain in cheese cloth
- Store in glass container and refrigerate
Not only are these two ingredients, but they are vegan! Thanks to the best vegan chef from my retreat in Sedona! Check out her blog for more yummy recipes!
Just because fall is here and the Holidays are approaching doesn’t mean you need to eat like it. 🍁🍂
These Peanut Butter Banana Muffins are Bomb! And healthy!
Peanut Butter Banana Muffins
- 2 ripe bananas
- 1 cup of Peanut Butter
- 3 eggs . 1/4 cup of your local honey
- 2 tablespoons of Chia Seed
- 1/8 teaspoon Himalayan sea salt
- 1/2 teaspoon of baking soda
- Add handful of 70% cacao chips (optional) but obvious!
Bake at 350 degrees for 12-15 min or until tops are golden.
I love some good pasta with some gluten-free pasta, on my salmon or even on some gluten-free crackers. This pesto is super easy and super yummy!
Vegan/Dairy Free Pesto
- 1/3 cup pine nuts
- 1/4 cup extra virgin olive oil
- 3 cups packed fresh Basil
- 2 cloves of garlic
- Juice of medium lemon
Put in a food processor and enjoy!
Gut health is one of the most talked about topics amongst nutrition and wellness experts! So Many are studies that a healthy, well balanced gut flora is one of the key factors in achieving good digestion, and health in general. As well as avoiding stress and toxins that cause an imbalance of good and bad bacteria in our gut in the first place, it’s important to include a variety of fermented foods and probiotics in your diet.
Freshly fermented cabbage, aka sauerkraut, is a wonderful and simple way to add some friendly bacteria to your gut. It’s not always easy to find fresh sauerkraut in stores and people often buy the pasteurised kind you find in the non-refrigerated sections of the supermarket. However, that’s not the sauerkraut you want as all that lively bacteria is destroyed during the pasteurisation process. What you want is fresh sauerkraut in which the bacteria is alive and thriving and which you would keep refrigerated. In this post I show how to make a small batch of fermented sauerkraut in your own kitchen. All you need is a head of cabbage, salt and a jar!
Or if you were like me and bought a Giant size bag of Orangic Coleslaw Mix and didn’t even use 1/4 the bag, you might as well make some sauerkraut! This is so easy and all you need is the cabbage, water and salt! If you want to add some color or other veggies you can throw in some purple cabbage, carrots, garlic, and even onion. I like to add a few Carraway Seeds and a drop of vitality dill Essential Oil to a few jars for some extra seasoning. Whatever you’re feeling like!
Ok first things first! Make sure you have a few Mason jars cleaned! I like to boil mine in hot water. Then get all your ingredients and throw them into a big bowl! Add some sea salt and distilled or purified water and start massaging with your hands for a few minutes. (Salt- add about 1/4 teaspoon to three small fist fulls of ingredients, water-enough to cover the veggies)
Get your Mason jars ready and start stuffing! I like to stuff until about 1/4 way to the top, you want to try and prevent as many bubbles as possible, then fill the jars up with remaining brine and seal tight! Keep them in the a dark cabinet for 7- 30 days! I like to to take them out at day 7 because I like the crunch of the cabbage. Once you decide on the taste you like throw them in the fridge and can be eaten up to several months! Easy peesy!