Archive of ‘Vegan’ category

Evolution Fresh Green Lemonade

Today I’m sharing one of my favorite little afternoon refreshers. I work from home on my computer, surrounded by food, while creating new recipes for my blog, as well as brands that I work with – so sometimes it gets tricky to not eat everything that I make. I will usually sip on a green juice while I’m working in the kitchen to keep myself from shall I say… over sampling recipes, but I’ve noticed that I drink them pretty quickly and then start snacking and munching on the recipes even though I’m not hungry – just out of habit. That’s why I’ve started making green juice ice cubes and enjoying them in fresh lemonade!

When I freeze my fav Evolution Fresh Sweet Greens cold-pressed juice and pour lemonade over it, I sip on it much slower while the green juice cubes defrost into the lemonade and give it a healthier and earthier flavor! It’s really refreshing and it’s a simple way to get a daily dose of greens! It’s also a great way to introduce green juice to kids if you’re looking for ideas!

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Green Lemonade
Seves 1-2 (if you like sharing!)

1 bottle Evolution Fresh Sweet Greens with Lemon
1 cup RFFMBT Naturally Sweetened Lemonade

Shake Evolution Fresh green juice well. Pour green juice in an ice tray and freeze over night. Fill a glass with ice cubes and then fill to the top with lemonade. Start sipping and enjoy as the green juice starts to defrost into the lemonade. Add lemonade as desired.

RFFMBT Naturally Sweetened Lemonade

6 fresh lemons, juiced
1 teaspoon Liquid Stevia (Lemon Drop Flavor is my favorite for this recipe)
4 cups of water
1 cup ice cubes

Oatmeal Stuffed Baked Apple

All of the sweet and tasty goodness of a traditional apple crisp, stuffed and baked inside a fresh Autumn apple. Serve it alongside some vanilla Greek yogurt for an extra filling fall dessert, for one!

This single serving recipe is so easy to make, plus it’s gluten free, and vegan!

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If you’re new to my blog, you will notice that the majority of my recipes are single serving – for one person. I’ve always struggled with portion control… If I made a recipe that serves 4, I know I’d end up eating the whole thing… so that’s why I started making all of my meals only 1 serving. That way there’s no leftovers for me to eat, and no question as to how much of the meal is an appropriate portion. I always had a hard time with diet/nutrition books that would give recipes for 4-6 servings. I know I could measure out the appropriate servings and store them in their own tupperware, but if there are leftovers or extra in the fridge, I know I will end up eating them when I shouldn’t! Maybe that’s just me, but I’ve found that single serving recipes work best for me to stay on track! Single serving recipes are also great for someone who lives alone, but they’re easy to double if you’re cooking for another person as well!

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Oatmeal Stuffed Baked Apple
Serves 1

1 Fuji Apple
1/4 cup rolled oats
1 Tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp Earth Balance Olive Oil Buttery Spread (or coconut oil)

Preheat oven to 375. Wash and carefully hollow out the apple making sure not to cut too deep through the bottom of the apple. Mix oats, maple syrup, vanilla, and cinnamon together and pour into the apple. Fill the bottom of a small baking dish with about 1/2 inch of water. Place the apple in the baking dish lined with water. Place 1/4 tsp of Earth Balance or coconut oil on top of the oats. Bake for 30 minutes.

The Rabbit Food Pyramid Breakdown:
Produce: apple
Whole Grain: oats
Protein: none
Plant Based Fat: Earth Balance or Coconut Oil

Rabbit Food Meal Tip: Complete this meal with a cup of milk, or 1 cup of Greek yogurt as your serving of protein.

Caramel Date Sauce

Greetings from Dallas!
Do any of my bunnies have suggestions for some restaurants or shops I should visit?
I always love visiting Texas because everyone here is so sweet.
Speaking of sweet, I have a sweet treat for y’all today!

Fall is the time for candy apples, bathed in gooey caramel! This caramel date sauce is soooo easy to make and so perfect for anyone with a sweet tooth (like myself)! Dip apple slices in it for a sweet snack, or add it on top of your yogurt! My Caramel Date Sauce is vegan, gluten free, refined sugar-free, and low fat, so go ahead, indulge!

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Caramel Date Sauce

1 cup Medjool dates, packed
1 cup water
1 tsp vanilla
1/4 tsp salt

Remove pits from dates. Place dates and water in a jar or container and soak overnight or about 6 hours. Transfer the dates and their soaking water to a food processor and add the vanilla and salt. Blend until smooth and creamy.

Mini {vegan} Pumpkin Pies

As promised, I have a fun pumpkin recipe for my little bunnies! These Mini Pumpkin Pies are vegan, refined sugar-free, flour-less, and gluten-free!

Natural Delights sent me a box of fresh Medjool dates, so I experimented using them as a natural sweetener in my pumpkin pie filling. My taste testers (a.k.a Matt and my sister, Jessica) loved how the pumpkin filling turned out. I bet it would be uhhh-mazing as a parfait or with yogurt and granola!

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Mini-Vegan-Pumpkin-Pies-1Studded Pumpkins can be found on RachelGeorge.com.

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Mini {vegan} Pumpkin Pies
Makes 12

For the Crust:
2 cups rolled oats (uncontaminated gluten-free oats)
1 1/2 cups walnuts
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup agave
2 Tbsp Coconut Oil

For the Filling:
1 cup canned pumpkin purree
5 medjool dates, pitted
1 Tbsp almond milk
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp nutmeg)
1/2 tsp vanilla extract

Preheat oven to 400 degrees. In a food processor, pulse oats until flour consistency. Next add nuts, spices, and remaining crust ingredients until a dough consistency is formed. Spray a regular sized muffin tin with nonstick cooking spray. Evenly distribute the dough and press down into each sprayed muffin tin, forming little crusts. Bake in the oven for 15-17 minutes. While the crusts are baking, combine pumpkin puree, Medjool dates, almond milk, spices, and vanilla extract in a food processor and blend until smooth. When the crusts have finished baking, remove from oven and let them cool completely. Once crusts have cooled, remove from the tin with a knife. Fill each crust evenly with pumpkin mixture. Store in refrigerator.

Kale Pesto + Giveaway

HAPPY NATIONAL KALE DAY!!!!
Today is literally my favorite holiday. You guys know that I LOVE kale. I use in anything and everything from salads, to soups and smoothies, and now… pesto!

Ok, so quick story time before I get to the goods: I’ve never liked pesto, and I’m starting to realize that it’s because I don’t like basil, not necessarily pesto. Have you ever heard anyone say that if you really really despise a certain food that it might actually be a sign that you are slightly allergic to it? I’m kind of into this theory. I’ve noticed that every time I eat basil, my nose/sinuses get reallllyyy plugged up, so I think that “not liking pesto (or basil) has been my body telling me to avoid it. Weird? Maybe I’m reading too much into it, but my great uncle absolutely despised peanuts and peanut butter when he was younger, and well… it turned out that he had a severe allergy to them! Back to the point though, I’ve never liked basil pesto and always wanted to like it, so I came up with a pesto made from Baby Kale!

This recipe is so simple and easy to make. No cooking and minimal prep required! You can have fresh homemade Kale Pesto in a matter of minutes! My Kale Pesto is gluten-free, vegan, and loaded with healthy benefits.

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Let’s get to know the main ingredient: KALE!
ALL HAIL KALE!

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.
(source)

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Kale Pesto
Makes about 1 cup

2 cups DOLE Power Up Greens – Baby Kale
1/4 cup olive oil
1/4 cup pistachios, shells removed
1/4 cup nutritional yeast
1-2 cloves fresh garlic

Combine all ingredients in a food processor and blend until well mixed.

Tip: I used roasted salted pistachios, so I did not add any additional salt. If you use unsalted pistachios, add a pinch of salt to the recipe!

 

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In celebration of National Kale Day, I’m hosting a giveaway with Dole Salads!
One lucky RFFMBT reader will win:

  • A copy of “KALE: The Complete Guide to the World’s Most Powerful Superfood” by Stephanie Pedersen
  • Dole Coupons
  • Dole Tote Bag
  • Dole Tumbler
  • Dole Power Up Greens Yoga Mat
  • Dole Headphones

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter.

Giveaway ends on Sunday, October 5th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, October 6th.

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