Lemon Berry Vegan Muffins

Lemon Berry Vegan Muffins:

*Yield 12-16 muffins

Ingredients:

• 2 c. whole wheat flour
• 1/4 c. wheat germ (or flax meal)
• 1 c. non dairy milk (I used Almond)
• 1/4 c. oil
• Juice of 1 lemon
• 1Tbsp lemon rind
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. maple syrup
• 1 tsp. vanilla extract
• 3 Tbsp sugar
• 1 cup chopped, fresh , organic strawberries
• 1/2 cup fresh, organic blueberries

Directions:
1. Preheat oven to 350F and line a muffin tin with 12 liners.
2. In a medium/large size bowl, whisk together the dry ingredients ( flour, baking soda, wheat germ, sugar, salt, lemon rind).
 3. In a small bowl, mix together wet ingredients (oil, maple syrup, vanilla, almond milk, lemon juice).  Combine wet and dry ingredients and lightly stir until mixed.
3. Gently stir in the fresh or frozen blueberries and fresh strawberries until just combined. Spoon to the top of paper liners.
4. Bake at 350F for about 20-25 minutes, or until a toothpick or butter knife inserted into the middle comes clean.
5. Cool and enjoy!

Breakfast - Super Fruity Green Smoothie

This morning I had a Super Fruity Green Smoothie and a vegan pumpkin muffin (recipe to follow) for breakfast.  This smoothy needs no added sweeters and you can, of course, vary the fruits to your taste.

SUPER FRUITY GREEN SMOOTHIE RECIPE:

1 - 1.5 CUPS VANILLA COCONUT MILK

2 TBSP FLAX MEAL

JUICE OF 1/2 AN ORANGE

FROZEN ORGANIC FRUIT (I USED MANGO, CHERRIES, STRAWBERRIES AND PEACHES)

LARGE HANDFUL OF ORGANIC SPINACH

Combine all ingredients in a blender and blend until smooth, adding more milk if needed.

Green Smoothie Breakfast

I often have a Green Smoothie (or Green Monster) for breakfast and thought I'd share one of my favorite recipes.  A green monster is such a great way to get a lot of healthy stuff at once.  Despite how they look, they (usually) taste great and make you feel amazing!

The basic formula is simple:  

*A cup or cup and a half of non-dairy liquid (almond, rice, coconut, soy or hemp milk, coconut water, etc)

*Frozen (or not) organic fruit (blueberries, strawberries, peaches, bananas etc)

*A big handful of greens (kale and spinach are my go-to greens that I usually have around).

*Add-ins if you wish (peanut or any nut butter, flax seed, chia seeds, sorbet, agave or honey to sweeten etc)

Here is what I had today:

Thursday Green Smoothie Recipe:

1 cup vanilla coconut milk

handful of frozen organic cherries, blueberries and peaches

1 Tbsp flax seed

Large handful of organic spinach

1tsp Agave syrup

Throw all in a blender and blend until smooth adding more liquid if needed.

You can find more green smoothie recipes here:

http://www.rawfamily.com/recipes

http://greenmonstermovement.com

http://www.singforyoursupperblog.com/2011/07/19/green-er-brown-ish-monster-smoothies/

http://ohsheglows.com/2011/01/13/classic-green-monster/

Vegan Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1.5 tablespoons sugar
• 1.5 tablespoons baking powder
• ¹⁄₈; teaspoon salt
• 1 cup vanilla almond milk (you can use reg. almond milk, hemp milk, soy milk, whatever your prefer)
• 1.5 tablespoons oil (i used safflower, you could use vegetable)

Directions:

1. Set your stove top to medium and place pan on it.
2. Combine dry ingredients
3. Combine wet ingredients
4. Whip with a whisk until smooth and airy
5. Spoon mixture onto pan (about 1/4 cup for 1 pancake)
6. When bubbles appear in the middle of the pancake, flip
7. Place pancake on plate and cut shape with cookie cutter.
8. Serve while hot.

For a crispy edged pancake, when pancakes are about half-way done, pour a small amount of oil around the outside of the pancake.  

 images ©Lisa Sieczka

Protein Power Goddess Bowl (via Oh She Glows)

I love Oh She Glows healthy vegan recipe blog.  I have made at least 20 of her recipes and they never fail. Never. This Protein Power Goddess bowl is one I keep going back to.  Packed with good things and really tasty.  You can view the full recipe here along with her tips on how to make it even tastier (like swapping kale for the spinach, which I do).

Lightened Up Protein Power Goddess Bowl

Yield: 6 cups
Ingredients:

• 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
• 1 cup uncooked brown rice
• 1/2 tbsp olive oil, for sautéing
• 1/2 red onion (~1 & 1/3 cups), chopped
• 3-4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 3 cups spinach
• 1/2 cup fresh parsley, minced
• 1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
• Kosher salt & black pepper, to taste
• 2 tablespoons chia seeds
• Lemon Wedges & lemon zest, to garnish

Directions:
1. Cook lentils  and rice according to package directions
2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).
3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic
 and then add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
4. Stir in the chopped spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley.
5. Sprinkle in Chia Seeds
6. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.

Lightened Up Tahini-Lemon Dressing

Yield: Just under 1 cup of dressing

Ingredients:

• 1/4 cup Tahini
• 3 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast 
• 2 tbsp Extra virgin olive oil
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed