Vegan protien packed lasagne

• 1 box brown rice lasagne 

• 2 medium zucchini, grated

• 2 large carrots, grated

• 2 cloves fresh garlic

• 1 cup soaked cashews (soaked 2 hours)

• 1 can garbonzo beans

• handful of chopped fresh basil

• 2 cups fresh chopped spinach 

• 1 jar of roasted red peppers

• 1 large jar low sodium tomato sauce (or 2 smaller jars)

• juice of 1/2 a lemon 

1. Cook brown rice lasagne noodles until al'dante. set aside. 
2.  Place soaked cashews, garbonzo beans, and lemon juice in blender with 1/4-1/2 cup water(to thin), and blend until mixture is smooth. 
3. Saute zucchini, carrots, and garlic until soft but still retaining good color. *use water to saute 
4. Smooth a thin layer of the tomato sauce in a large roasting pan.*glass works well, or nonstick 
5. Place another layer of the pasta, then vegetables (including spinach). 
6. Put another layer of pasta, then the cashew garbonzo mixture along with the freshly chopped basil. Continue with another layer of pasta, then layer with more tomato sauce, and the peppers. Finish with a final layer of pasta with the remaining tomato sauce. (if you used it all up already, just open another jar)

Raw granola

This recipe is truly one of my favorites. I just made it last week and it is already gone! My family loved it! This recipe is so easy and makes a great complex breakfast.

• 1 cup pecans (soaked 6-8 hours)

• 1 cup almonds (soaked 6-8 hours)

• 1 cup walnuts (soaked 6-8 hours)

• 1 cup raw sunflower seeds

• 1 large apple, peeled and cut into chunks

• 3/4 cup maple syrup

• 1 tbsn orange zest  

• 1 tsn vanilla extract

• 1 tbsn chia seeds

• 1/4 cup flax seeds
•  1 cup raisins

 Directions:  Place soaked nuts and sunflower seeds in your food processor and pulse/grind until nuts are in small pieces (about the size of pumpkin seeds). Move mixture into a large bowl. Place chopped apple, orange zest and vanilla in the food processor and mix until smooth. Add liquid mixture to the large bowl along with the remaining ingredients. Stir well. Spread evenly on your dehydrator sheets and dehydrate for 24 to 30 hours or until desired texture. 


Please let me know what you think!  

Vegan chocolate choma cake

This recipe is called chocolate "choma" cake because when I sent the picture to my mom when she was at work, she texted me back saying, "I will be going into a chocolate choma when I eat that later." Sparked some laughter, I love my mom. This recipe turned out quite nice. At traditional dense chocolate cake given a healthy vegan twist.

I use a dry bowl and wet bowl to make things easier on myself, then just mix them together and throw it in the oven.

The dry ingredients are:

• 1 cup oat flour
• 2 cups almond flour
• 1/2 cup cocoa powder
• 1 tsn baking soda
• 1 tsn baking powder 

The wet ingredients are:

• 3/4 cup pure maple syrup 
• 1/2 cup virgin coconut oil
• 1 tsn vanilla extract 
• 1tsn almond extract 
• 2 cups of dates ( put in the food processor and turned into "mush") 
• 2 tbsn chia seeds 

Mix the wet and dry, then put in a pan to bake at 350 for about 35-40 minutes or until it is dry in the middle. 

For the icing:

• 1/2 cup cashews (soaked in water for at least 2 hours)
• 1/2 cup cocoa powder
• 6 medjool dates
• 1/4-1/2 cup almond milk (you can add more to thin the icing)
• dash of cinnamon 

* refrigerate icing for at least an hour or to desired consistency 

~top the cake with shredded coconut and slivered almond

Hope you enjoy! Please contact me for any comments!

Raw granola bar

Have you ever been somewhere and felt completely captivated, inspired, motivated? In complete awe of your surroundings, atmosphere, culture? My moment of awe comes when I'm taking marinated vegetables off the grill, checking on my lemon parsley salmon in the oven, putting the last touch on my farmers market salad, taking my oatmeal walnut quinoa cookies out of the oven, and when I'm walking through a fresh local farmers market. These are the times in my life which bring me joy, serenity, inspiration, drive, and last but not least nourishment. I love the feeling of taking raw, simple, whole, nutritious ingredients and creating something new. That something has the potential to bring people together, spark a conversation, ignite a passion, rekindle a relationship, or bring simple pleasure to its creator. Food is an art in so many ways, and each to their own. My purpose in life is in God's hands, and for now one thing he has made clear to me is to keep cooking, baking, preparing and serving. I love what I do.

This blog is devoted to food and everything that follows. I hope I can inspire, create, and serve others through my posts.

Ok, so for my first recipe I will start off with an easy favorite. This raw granola bar has been such a great success for traveling and just snacking. It takes no time at all and tastes like a million bucks.

• First start with the 'dough" which is made with blending these ingredients in your food processor: 10-12 medjool dates, 5-7 dried figs, 2 tablespoons chia seeds, 1 tablespoon lemon zest
• Then move the dough to a large mixing bowl and simply mix in your favorite raw nuts and seeds! I put: flax seeds, sesame seeds, almonds, cashews, pecans, walnuts
•  Add just enough nuts and seeds to create a thick paste-like dough. Put waxed paper on your counter top then roll the dough out onto it. Add another piece of wax paper on top of the dough, smooth and press the dough down between the two pieces of wax paper. Peel the top piece of paper back and cut into squares or rectangles. 
• dehydrate on 105 overnight, keep refrigerated, and enjoy!

These granola bars are loaded with protein, omega 3 fatty acids(walnuts), vitamin E(almonds),and fiber(figs and dates)