Recipes

Almond Milk

A few days ago I was talking to someone and it came up that they had never tried almond milk before, or any non-dairy milk for that matter. After getting over my initial shock, I realized that sometimes I forget that I really do live in a bubble. I forget that people drink soda, go through drive thru's, and overall just eat differently than I do. So that conversation inspired me to tell my story about almond milk.

 About 6 years ago, just before I was fully into this whole "health" deal, I stumbled upon a restaurant in Oklahoma City selling homemade almond milk. My sister and I had already made the switch from cow's milk to almond milk a few months prior, but we had never heard of homemade almond milk! We just thought it came in a carton from the store. 

Long story short, we bought their almond milk and absolutely fell in love. It was nothing like the store bought kind, and there were only 3 ingredients (compared to the paragraph of ingredients on the back of what we had been drinking). We liked it so much that we decided to buy ALL of our milk from them, ordering gallons at a time, when normally they only sold it in 16oz jars. We were purely doing it for the taste, but after a few weeks we noticed how much of a difference it made in our overall health and energy, it was seriously amazing! We knew it had to be because we were no longer consuming all of the preseratives and weird ingredients that come along with eating processed foods. So we decided to learn how to make almond milk ourselves!

Needless to say, we have been enjoying our own homemade almond milk ever since! Sometimes we will switch it up and use cashews or hazelnuts, but almond milk still seems to be my favorite :)

The best part, and probably most surprising part, is that it only takes about 5 minutes to make. ANYONE could make their own almond milk, it's that easy. All you need is a good high-speed blender, a nut milk bag or a cheesecloth (both of which cost under $10 on amazon), and a glass container to store it in. 

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INGREDIENTS:

2 cups of almonds, soaked for 4-12 hours in water

6 cups of purified water 

1 teaspoon vanilla extract (optional)

1/4 teaspoon salt (optional)

Sweetener of choice, if you want to make a sweet almond milk. (maple, honey, dates, etc)

 

DIRECTIONS:

Put 2 cups of almonds in a medium bowl. Cover with water and let sit for 4-12 hours. 

Strain and rinse your soaked almonds. 

Add all ingredients into a high-speed blender and blend on high for 1-2 minutes. 

While holding your cheesecloth or nut milk bag over a large bowl or container, slowly pour 1/2 of the almond milk into the bag and let it strain until all of the milk has come out. You will probably have to squeeze or firmly press the bag in order for all of the liquid to go through. Repeat with the remaining almond milk from the blender until finished. 

Pour all of your strained almond milk into a class container (with a lid) and store in the refrigerator for up to 7 days. 

You will be left with almond pulp in your nut milk bag or cheesecloth. You can toss it, compost it, or look up recipes that use almond pulp. I've done a lot of baking with it before! 

If you're asking yourself why you should drink almond milk, or any non-dairy milk for that matter... here's the scoop.. 

  • Dairy is a highly inflammatory food, which therefore causes inflammation in the body. Even if you don't have a dairy intolerance or an allergy, it still causes inflammation, and inflammation is the pathway for all diseases. 
  • Most dairy is loaded with antibiotics and hormones, because that's what cows are given in factory farms. Which means you are now ingesting those same antibiotics and growth hormones. Causing your gut bacteria to die off at an accelerated rate, decreasing the strength of your immune system. 
  • Some studies show that the human body cannot actually digest dairy, and that we weren't meant to consume it. Though this is a controversial topic, I urge people to try cutting it out to see if they notice a difference. 
  • The FDA tells us we should drink milk to get strong bones, but most research shows that the calcium found in cows milk actually has an adverse affect and can strip the calcium from your body. Causing weaker bones and low calcium levels. (I was told in high school I had low calcium, I then switched to a completely plant based diet and my calcium levels sky rocketed, go figure!)
  • Fun facts:
  1. Most skin issues such as acne, eczema, psoriasis, etc., are all directly related to the consumption of inflammatory foods, such as dairy and gluten. 
  2. When young children are prone to ear infections and have to get tubes in their ears, that's an early sign of a dairy intolerance. 

 

If you have questions, please ask! But I hope you love your homemade almond milk as much as I do :) 

xoxo,

Emma

 

 

Rosemary Cauliflower Soup

This weather has me in a soup haze. All I think about is soup. I LOVE THIS TIME OF YEAR!

This soup is a take on my butternut squash soup, but made with cauliflower instead. It is fabulous! I actually think I might like it better than the butternut squash... and that is saying something.  This version reminds me of a lighter, healthier, version of potato soup. YUM! 

It is seriously so simple it will take you less than 20 minutes to prepare, and you can eat it all week long if you're a meal-prepper :) 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

  • 2T olive oil 
  • 1 can of coconut milk 
  • 32 ounces vegetable broth 
  • 2 heads of cauliflower, chopped
  • 1 bunch of green onions, diced 
  • 3 cloves of garlic, chopped 
  • 2 tablespoons dried parsley 
  • 2 tablespoons of dried rosemary
  • 1.5 teaspoons salt (possibly more to taste)
  • 1 teaspoon pepper (possibly more to taste)
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

DIRECTIONS:

  1. Heat a large pot over medium heat. 
  2. Add the olive oil and the chopped onion. Let the onion cook for 2-4 minutes. 
  3. Then, add in the garlic, cauliflower, broth, and coconut milk. 
  4. Stir well and cover with a lid. Cook for about 30-45 minutes or until the cauliflower is soft. 
  5. Using an immersion blender, puree the soup until creamy. (You can also transfer the soup into a regular blender, if needed)
  6. Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date. 
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Enjoy on it's own or compliment with some of my favorite rosemary sourdough bread from the Whole Foods Market bakery :) 

xoxo

Emma 

Almond Butter Brownies

I'm more tempted to call these cookies rather than brownies, but to be honest they are so good I don't really care about the name! I'll go with a cookie-brownie :) 

You already know how much I love sweets, so there's no point in telling you just how many times I have made these in a period of 7 days... because you can probably guess it by now. 

When I was at a health conference a couple years ago I was able to listen to food babe speak and she was incredible! I checked out her recipes and adapted this from her, so she deserves most of the credit :) 

It's safe to say that these will be your new favorite snack, dessert, and maybe even breakfast. I've made them with 1/2 the amount of sugar and they were still delicious, but most people prefer them on the sweeter side. Try them for yourself and let me know what you think!! It doesn't get much easier than this recipe right here! 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

  • 2 cups almond butter
  • 4T flaxseed mixed with 8T water (or 2 eggs)
  • 1 cup coconut sugar
  • 1 cup dark chocolate chips (I use Enjoy Life dark chocolate chunks)
  • 1 tsp vanilla extract 
  • 1 tsp baking soda
  • 1 tsp sea salt 
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DIRECTIONS:

  1. Preheat oven to 350 degrees fahrenheit. 
  2. Combine the flaxseed and water in a small cup or bowl and stir well, then set aside.   
  3. Grease a small 8x8 square pan with coconut oil or line with parchment paper, set aside. 
  4. Combine all ingredients EXCEPT for chocolate chips in a large mixing bowl. Mix well.
  5. Add in the chocolate chips and stir again. 
  6. Place the batter in your square pan and spread out evenly. 
  7. Bake 20-30 minutes until golden brown, or until a toothpick comes out clean. 
  8. Let the brownies cool for at least 10-15 minutes before cutting
  9. Enjoy!! 
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I hope you enjoy them as much as my friend, Tommy, did!! I think his face says it all - genuinely surprised something so easy could be so good! 

xoxo

Emma 

No-Pumpkin Pie

For the first time in many years, I am not in charge of cooking Thanksgiving dinner, and I couldn't be happier. However, I did host "Friendsgiving" last weekend, which is when I made this pie! 

Growing up, pumpkin pie was the ONLY thing I cared about during Thanksgiving. Forget the casseroles, the turkey, and anything else that might have been on the table, I went straight to the pie. I easily could have eaten 2 entire pies by myself, especially when Grampy made his homemade whip cream :)

Needless to say, over the years not much has changed. I do favor the green bean casseroles, but pumpkin pie is always on my mind. So, naturally my instinct is to recreate my childhood favorites in a healthier way. And this pumpkin pie exceeded all expectations! The best part is it is completely raw, vegan, and gluten free. 

Pumpkin Pie

Crust Ingredients:

1 cup toasted coconut flakes 

3 cups cashews 

1/4 C pure maple syrup

1 t vanilla extract

1 t salt

 

Filling Ingredients:

1 cup cashews

3/4 cup pure maple syrup

1/3 cup carrot juice

1/3 cup melted coconut oil

1 T lemon juice

1 t vanilla extract

1 1/2 t cinnamon

1 t nutmeg

1/2 t ginger powder

pinch ground cloves

pinch sea salt 

 

Directions:

Using a food processor, pour all of the cashews and coconut flakes in and process until sand/flour like. Then, add in all of the other crust ingredients and process until a thick sandy dough. It should stick together if you press it together with your fingers. If not, add more maple. You want it to be dry, but not too dry. Once done, press it firmly into a pie dish of your choice. You will have to use your hands to really press it in there and get it to stick. 

(I personally use cheesecake pans so it is easy to pop out, but any dish will work!)

Place the prepared crust in the freezer while you make the filling. 

Using a high speed blender (or food processor), add in all of the filling ingredients except the coconut oil. Blend on high until smooth and then add in the coconut oil. Blend again until smooth and then pour into the dish over the crust. Place in the refrigerator or freezer until it is firm, typically 2-4 hours. 

Once firm, keep in the refrigerator until you are ready to serve. 

If you're making it days in advance, feel free to cover it with plastic wrap and freeze until the day you plan to eat it. 

Enjoy!

xo

Emma 

 

 

The BEST Skillet Brownie

Calling all chocolate lovers... this is for you!! 

This very well may be the absolute BEST dessert I have ever made, and no I am not exaggerating. It's rich, it's gooey, and is likely something I would take a bite of and think, "This has got to be so bad for me." But ya know what? IT'S NOT. It's vegan, gluten free, grain free, oil free, and somewhat paleo depending on how strict you are ;) 

If you have ever been told by someone, or maybe even thought it yourself, that vegan desserts just aren't as good as "regular" desserts- do yourself a favor and make this RIGHT NOW. 

It took me a few tries to perfect the recipe- but I think you're going to love it just as much as I do! 

Pro tip: Make this for all of your vegan or gluten free friends on their birthday :) 

INGREDIENTS:

  • 6 cups walnuts (or 2.5 cups of walnut butter)
  • 4 flax eggs (4T ground flax seed mixed with 8T water) (or sub for regular eggs if you aren't vegan)
  • 3/4 cup coconut sugar 
  • 1/2 cup maple or agave 
  • 2 T chia seeds 
  • 2 T coconut flour 
  • 2/3 cup cacao powder 
  • 2t vanilla extract 
  • 1.5t baking soda
  • 1t salt 
  • 3/4 cup dark chocolate chips (I use the Enjoy Life brand)

DIRECTIONS:

If you are using walnuts, you need to have a food processor on hand. If you are using walnut butter -  you can skip step #2. 

  1. Preheat oven to 350 degrees fahrenheit. 
  2. Place all 6 cups of walnuts into a food processor. Blend on high for several minutes or until they turn into walnut butter. You shouldn't need to stir depending on your machine. 
  3. Place your walnut butter into a large mixing bowl and set to the side.
  4. If you're using flax eggs -  combine your ground flaxseed and water in a cup and stir. Then set to the side. 
  5. Add all the ingredients, minus the flax eggs, into the mixing bowl with your walnut butter. Stir well. 
  6. Once your flax eggs have thickened you can add them into the mixing bowl. Mix until well combined.
  7. Grease your cast iron skillet or baking dish with coconut oil. Then pour the batter in and spread out evenly. 
  8. Bake for 12 minutes. 
  9. Let it cool before serving. 
  10. Feel free to top with extra chocolate chips or ice cream :) And if you're like me, you'll eat it straight out of the skillet! 

Let me know what you think!! 

xo

Emma 

Lentil Chili

With the beginning of Fall comes my excitement for cozy dinners, family gatherings, and of course - my favorite Fall foods. 

Though I love smoothies and salads, I also love soups and stews when the temperatures drop. When I first switched to a plant-based diet several years ago, this lentil chili is what got me through the winter, and it's safe to say that it is still one of my favorite Fall staples. 

This recipe is extremely versatile and entirely simple. Personally, I like to toss the ingredients into a crock pot and come home to dinner waiting on me. If I am out of lentils or a certain ingredient, you can swap it out for any other type of bean you have on hand. 

If you really want to impress someone -  pair it with homemade corn bread; I promise you'll knock their socks off. 

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INGREDIENTS:

  • 1 Yellow onion, diced 
  • 2 T minced garlic
  • 4 T organic chili powder (add more or less depending on your preferance)
  • 2 red bell peppers, diced (any color is fine)
  • 2 - 15 ounce cans diced tomatoes (I like the kind that has cilantro and jalepeno mixed in)
  • 1 - 16 ounce package of lentils (any color)
  • 1 - 15 ounce can refried black beans (I use Amy's vegetarian brand)
  • 1- 30 ounce can black beans (or two small cans)
  • 8 cups organic vegetable broth 
  • Salt to taste (about 1T or more)

TOPPINGS:

  • Chopped cilantro 
  • Diced green onion 
  • Sliced avocados 
  • Vegan sour cream (optional)
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DIRECTIONS:

  1. Add all ingredients into a large pot or a crockpot. 
  2. If you choose to use a crockpot, it can cook on high for 4 hours or on low for 8 hours. Just be cautious not to burn it if you leave the house. 
  3. If you choose to cook it over the stove, you can cook it on medium-high for about an hour. I personally like to cook it slower over a longer period of time so the flavors come out more. 
  4. Once the lentils have cooked and it has thickened, portion out into bowls and top with your desired toppings. 
  5. Feel free to store in the refrigerator for up to a week, or freeze if you wish to store for longer periods of time. 
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Let me know if you have any questions! 

xo

Emma 

Cashew "Ranch" Dressing

I could pretty much live off of raw food. Smoothies, salads, and raw snacks have always been my jam - BUT, this dressing is a game changer. I have been making this dressing every week for the past 4 weeks or so, and I figured it was time I shared. 

I originally made it as a dip for raw veggies, but then I tried it on salad, and then I tried adding it to roasted vegetebles, baked potatoes, and even quinoa bowls, and I am SOLD. 

With only a handful of ingredients, it is super easy to make and keep on hand for any occasion. It should last for 2 weeks, but I doubt it stays in your refrigerator that long ;)

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

1.5 cup cashews 

1 cup water 

1 tablespoon minced garlic (or 2-3 whole cloves)

1 lemon, juiced 

2 teaspoons salt 

1 teaspoon black pepper 

1/3 cup fresh parsley, finely diced 

1/4 cup chives, finely diced 

2 tablespoons dried dill 

 

DIRECTIONS:

Blend all ingredients except the parsley, chives, and dill until smooth. Once smooth, add in the ingredients and pulse lightly until everything is barely mixed. You don't want to blend it too long or the herbs will break up and it will turn green. 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Let me know what you think! :) 

xoxo

Emma 

My Daily Greens

Happy Saturday! Who's ready for the weekend?!

Today is your last reminder about the supplement sale going on this weekend at Whole Foods Market! 25% off ALL of your favorite superfoods and supplements! If you don't know what you should be stocking up on, let me know and I'll send you some tips ;) 

 As I mentioned yesterday, I am posting several of my favorite smoothie recipes in honor of this sale! So...today is 3/3, and I have saved my absolute favorite for last! This may not compare to the creaminess and dessert like feeling of the mint chip, but this one is my life force. I am ALL about getting my greens in, and this smoothie makes it so so easy! I notice a huge difference in my energy, skin, immunity, and digestion when I drink this smoothie compared to when I don't. So, give it a go! If you don't like greens, you can always add extra fruit! 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Ingredients:

1 Cup Almond Milk  or Coconut Water

1/4 Cucumber (about 1/4 cup)

2 Celery Stalks 

2 Cups Spinach and/or Kale

1 Cup Frozen Mango (feel free to sub for pineapple)

1/2 Teaspoon Spirulina Powder 

1-inch Ginger Root 

1/2 Frozen Banana (optional for extra sweetness)

Optional Superfood Add-ins: 1T Flax Seeds, 1T Hemp Seeds, 1T Chia Seeds, and/or 1T Bee Pollen

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

A Note on Spirulina:

  • Spirulina is a blue green algae, and is one of the most talked about superfoods. It is known for many things... but here are a few. 
  1. Boosts Energy
  2. High in Protein, Iron, Vitamin B12, Vitamin A, and Vitamin K. 
  3. Detoxes Heavy Metals 
  4. Eliminates Candida 
  5. Anti-Cancerous 
  6. Heart Health 

Spirulina has a strong taste, but it doesn't take much to get the full benefit. So even 1/2 teaspoon a day will do a lot of good! 

 Photo by Jordan Mobley

Photo by Jordan Mobley

Directions:

Add all of your ingredients into a high speed blender and blend until smooth! Feel free to add more liquid or fruit if needed. 

Enjoy this smoothie for any meal or snack - but I am all about starting my day off right with a green smoothie! 

 Photo by Jordan Mobley

Photo by Jordan Mobley

Enjoy! 

xoxo

Emma 

Super{food} Mint Chip Smoothie

As I mentioned before, in celebration of the 25% off supplement sale going on this weekend at Whole Foods Market, I am posting several of my favorite superfood smoothie recipes! This way, you can stock up on all of the ingredients while they are on sale and enjoy them for months to come! :) 

This smoothie holds a special place in my heart... because who doesn't love mint chip!? I definitely have a hankering for sweets, and this smoothie is one of my favorite go-to's! 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Ingredients:

1 cup Almond Milk  

2 Frozen Bananas

2 Pitted Dates

2T Cacao Nibs 

1t Liquid Chlorophyll

2 Sprigs of Fresh Mint Leaves (about 12 leaves, removed from stem)

Pinch Sea Salt

Optional Add-ins: 1 cup Spinach, 1T Flax Seeds, and/or 1T Hemp Seeds. 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

A Note on Cacao Nibs & Chlorophyll:

  • Cacao nibs are the purest form of chocolate, coming from the cacao plant. Cacao nibs are known for their antioxidant properties, as well as their high iron content. I personally like them for their mood and energy boosting affects, but as you can see they truly are a superfood! 
  • Chlorophyll is, as you know, what makes plants green - However, it is also one of the healthiest things we could put into our bodies. It is best known for it's anti-cancer properties and liver detoxification. Although it is also used to oxygenate the body and to help improve digestion. I love it for it's naturally minty flavor, and I typically use it in smoothies or even add a few drops to my water! 
 Photo by Jordan Mobley

Photo by Jordan Mobley

Directions:

Add all of your ingredients into a high speed blender and blend until smooth! Feel free to add more liquid if needed. 

Enjoy this smoothie for breakfast, as a snack, or as a dessert alternative :)

 Photo by Jordan Mobley

Photo by Jordan Mobley

Enjoy! 

xoxo

Emma 

Blueberry & Banana Superfood Smoothie

As a reminder of the supplement sale going on this weekend and to enter my smoothie basket giveaway with Whole Foods Market that I posted yesterday, I will be posting a few of my favorite smoothies this week! 

I will try to keep this short and sweet, because this smoothie is far too good to make you wait any longer for! But just so you all know, I am a creature of habit, and I drink this smoothie at least 3 times a week, but probably more :) 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Ingredients:

1 cup Almond Milk or Coconut Water 

1/2 Frozen Banana 

1 cup Frozen Blueberries 

2T Almond Butter 

1T Maca Powder 

2T Cacao Nibs

Pinch Sea Salt 

Optional Add-ins: 1 cup Spinach, 1T Chia seeds, 1T Hemp Seeds, 1T Flax Seeds, 1/2t Spirulina, and 1T Bee Pollen.  

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

A Note on Maca Powder:

  • Maca is SO good for your adrenal glands! Maca comes from a root that has a restorative affect on your adrenal glands, which in turn can boost your energy levels. Drinking too much coffee, being under too much stress, and exerting ourselves beyond our limits have a taxing effect on our adrenal glands. So Maca is a great supplement for just about everyone. Furthermore, Maca can also help balance your hormones, need I say more? 
 Photo by Jordan Mobley

Photo by Jordan Mobley

Directions:

Add all of your ingredients into a high speed blender and blend until smooth! Feel free to add more liquid if needed. 

Great to have for breakfast, post workout, or as a snack, its a well-balanced, filling, and restorative treat! 

 Photo by Jordan Mobley

Photo by Jordan Mobley

Enjoy! 

xoxo

Emma 

Chia Pudding

Once upon a time I taught a workshop that was called "EAT TO LIVE." This class focused on the concept of eating real food, as presented by Whole Foods Market. 

To me, eating real food means food that was grown naturally and is in it's most natural form. So this EXCLUDES anything that comes in packages and that includes man made ingredients. Eating real food is what our bodies were created for. It just so happens that our bodies will also tolerate a lot of man made and processed foods - at least for awhile. 

When we eat REAL food, it's unbeliveable how much our bodies will thank us. You will be amazed at how much your body will thrive when you take away all of the "extra" ingredients that don't do anything for you. 

Some of the food items we discussed in my workshop included almond milk and salad dressings or marinades. These are just a few of the products that we buy without ever thinking about what all of those numerous ingredients are. So, what happens if we choose to make our own almond milk and salad dressings? Or just learn what ingredients to avoid? All good things!! 

Long story short- when we made our own almond milk in class I taught everyone how to make chia pudding with it. Chia pudding is simple, nutritious, and extremely filling! Chia seeds are a complete protein, meaning they contain all of the essential amino acids. I like them because they don't have a flavor so you can choose to flavor them however you want. They are easy to throw in smoothies, protein bars, baked goods, or in this case - chia pudding. 

I like to eat chia pudding for breakfast or as a snack throughout the day. My favorite thing is how convenient it is - if you don't have time to make breakfast or pack snacks on a daily basis, you could make 5 jars of chia pudding over the weekend and voila- breakfast is done for the week! 

INGREDIENTS:

1 cup almond milk or non dairy milk of your choice 

3 T chia seeds 

Flavor/Topping Options: 1/2 tsp vanilla, 1 T maple or honey, pinch of salt, granola, fresh fruit, mango pureé, cacao nibs, diced dried fruit, spirulina, etc. 

NOTE: Chia pudding is kind of like porridge, anything goes! 

DIRECTIONS:

Place your almond milk and chia seeds in a mason jar or container of your choosing. Remember, you can make several containers at once to have enough for the week if you are meal prepping. 

Shake the jar or stir until it is well combined. 

Place in the fridge for about an hour. Then shake/stir again. It might clump up some, so you'll have to break them apart if necessary. It should be fairly thick. If it's too thick, add more milk. If it's too thin, add more chia seeds. 

Once it is at the consistency of your choice, you can add in the flavorings or toppings you desire and place in the fridge until you are ready to eat it. 

Easy Peasy!! Let me know if you need help, but I hope you like it! 

xoxo

Emma 

Smokey Tempeh Tacos

Last weekend I had the honor of hosting a dinner for the entire team of Lululemon OKC and their ambassadors. I was beyond thrilled when they asked me if I would be interested, but I was also nervous because I never know how advanced peoples palates are or what they are expecting to see. Seeing as though they are a group of young and fitness loving individuals, I figured they would be up for something a little different :) 

I decided to create smokey tempeh tacos. I am usually not a huge fan of meat alternatives, but tempeh is one of my few exceptions. I absolutely LOVE the texture of tempeh and it is virtually flavorless on it's own, so you can turn it into just about anything. For those of you who are new to tempeh, it is a fermented soy bean (I buy the kind that is mixed with flax seed  and brown rice). Because it is fermented, it contains the good kind of bacteria that you would find in kombucha or a probiotic. So, for most people, tempeh is easy to digest and you wouldn't find a lot of allergies or intolerances to it, making it a safe choice for catered dinners. 

With smokey tempeh as my base, I knew I wanted something fresh and summer-like to go on top. Therefore, I decided on a peach pico, shaved radishes, fresh jicama, and a cashew chipotle cream. YUM. 

This recipe is probably slightly more time consuming than most of my posts, but it is well worth it! Make it for yourself, your family, or use it to wow your next dinner party! 

INGREDIENTS

Smokey Tempeh, Peach Pico, Shaved Radish, Jicama, Green Onion, and a Cashew Chipotle Cream Served on White Corn Tortillas.  

Smokey Tempeh:

  • 1 package of plain tempeh (Lightlife is the brand I use)
  • 2 tablespoons fresh lime juice 
  • 3 tablespoons maple syrup 
  • 3 tablespoons tamari (or soy sauce)
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 3 garlic cloves, minced 
  • 1 tablespoon olive oil 

Directions:

  1. Dice your tempeh into small cubes and place to the side in a medium sized bowl.
  2. Add all of your other ingredients into a bowl and mix well. 
  3. Pour the marinade over the tempeh and let it sit while you prepare the other toppings. 
  4. Once you have everything else ready for your tacos, you can pour your tempeh and all of the liquid marinade into a skillet over the stove. I like to cook mine until the sauce turns into a thick reduction and coats the tempeh. Tempeh does not necessarily have to be cooked for very long, so this should only take about 10 minutes. 

Peach Pico:

  • 2 ripe peaches, diced
  • 1/2 red onion, diced 
  • 1 small red bell pepper, diced
  • 1 tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped 
  • 1 jalapeño, diced - optional 
  • 2 tablespoons fresh lemon or lime juice 
  • salt and pepper to taste 

Directions:

  1. Add all of your chopped ingredients into a large bowl. Add the lemon or lime juice and toss well. Then set to the side or store in the refrigerator. 

Misc. Toppings: (optional)

  • Shaved radishes
  • Jicama 
  • Green Onion
  • Avocado
  • Feel free to skip the extra toppings or make them your own! Anything goes! 

Cashew Chipotle Cream

  • 3/4 cup cashews 
  • 1/2 cup water (or more if needed to blend)
  • 1 chipotle pepper (fresh or canned in adobo sauce)
  • 2 tablespoons lime juice 
  • 1 tablespoon maple
  • 1 teaspoon salt 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon cumin 
  • 1 clove garlic 

Directions:

  1. Place all ingredients into a high speed blender and blend on high until smooth. 
  2. Store in the refrigerator for up to 1 week. 

Taco Assembly:

  1. Warm up your tortillas in the oven. 
  2. Add about 4-6 cubes of tempeh 
  3. Add about 1/8 cup peach pico
  4. Add your sliced radish, jicama, avocado, and green onion
  5. Top with your sauce and enjoy! 

I hope you enjoy these tacos as much as we did last weekend! If you're up for a little competition... I saw one person eat 7 of them ;) 

Let me know if you have any questions! 

xo

Emma 

 

Raw Chocolate Pie

Similar to my avocado lime tart... this raw dessert is made from avocados and cashews, but it's CHOCOLATE!! There is nothing better than a healthy chocolate fix, am I right?!? 

I demonstrated this recipe at my last workshop and it was definitely a crowd favorite. In fact, I also made this when I had guests in town and it was completely gone within hours. I found myself sneaking by the fridge just to steal a bite of it, even for breakfast! 

Needless to say, I think you should give it a try :)

CRUST INGREDIENTS:

2 cups of cashew flour (2 cups of cashews blended into flour, could also sub for almond meal)

1/4 cup pure maple syrup

1T melted coconut oil

pinch salt 

FILLING INGREDIENTS:

4 ripe avocados

1/2 cup cacao powder 

3/4 cup pure maple syrup

1/4 cup melted coconut oil

pinch salt

DIRECTIONS:

1. If you are making your own cashew flour, you will need to blend about 1/2 cup of cashews at a time. If you blend more than 1/2 cup at a time it will turn into cashew butter instead of flour. So, you'll blend 1/2 cup on high until all of the cashews are ground into powder, which is a matter of seconds. You'll dump it into a bowl and then add another 1/2 cup, until you reach a total of 2 cups. (If you prefer to not make your own cashew flour, you can buy almond meal at the store and use that instead, it just don't be exactly the same.)

2. Once you have your cashew flour in a mixing bowl, add all of the remaining crust ingredients into the bowl and combine until you have a thick cookie-like dough. You will probably have to use your hands to make it stick together. 

3. Using a tart or cheesecake pan, firmly press the crust down into the pan, making it as even as possible. Then set it aside. 

4. Add all of the filling ingredients into a high speed blender and blend on high until smooth. 

5. Pour the filling over the crust and spread out evenly. 

6. Place the tart in the freezer for 1-4 hours. Then place in the fridge about 30 minutes prior to serving. 

**Please note: If you wish to make this in advance, you can cover it and freeze it for several weeks. If you are making it to eat immediately, it must be kept refrigerated. 

xoxo, 

Emma 

Thai Curry - VIDEO!

Thai curry is most definitely a staple in my home, especially when I am entertaining!

Here are just a few of the reasons why I love it...

1. It's healthy. You can add a ton of fresh vegetables (all kinds) and no one will think twice about what they are eating. 

2. It's an anti-inflammatory. By using fresh grated turmeric and ginger root you're making this meal a nutrition power-house! Plus it turns the curry into a beautiful golden color, NATURALLY. 

3. It's dairy-free. I love Thai curry specifically because it is almost always dairy free. God bless the Thai people and their use of coconut milk :) 

4. It's festive! Who doesn't love a themed dinner party?! 

5. It's simple and versatile, so you can easily make it your own and it's still guaranteed to be a crowd pleaser :) 

Are you convinced yet??

INGREDIENTS:

1 1/2 cups thai rice

3 cups water 

2T olive or coconut oil

1 yellow onion

4 garlic cloves

1 red bell pepper

1 head of broccoli

4 small red potatoes 

1 tomato 

2 cans of coconut milk

2T grated fresh ginger root

2T grated fresh turmeric root

1T curry powder

1T basil 

2t paprika 

salt and pepper to taste 

 

DIRECTIONS:

watch the video:)

I hope you enjoy! 

xoxo

Emma 

Avocado Lime Tart

I've always had a thing for raw desserts, and this is one of my Spring favorites! I love how light and creamy the avocados make this, and how simple and healthy it is for you! 

Surprisingly, I was never a fan of key lime pie growing up, but now I can't seem to get enough of this! With no refined flours and minimal sugars, it's healthy enough for an afternoon snack :)

CRUST INGREDIENTS:

3 cups of cashew flour (3 cups of cashews blended into flour, could also sub for almond meal)

1/4 cup honey 

3T melted coconut oil

pinch salt 

FILLING INGREDIENTS:

3 ripe avocados

1/4 cup honey 

1/4 cup melted coconut oil 

4 limes, zest and juice

pinch salt 

DIRECTIONS:

1. If you are making your own cashew flour, you will need to blend about 1/2 cup of cashews at a time. If you blend more than 1/2 cup at a time it will turn into cashew butter instead of flour. So, you'll blend 1/2 cup on high until all of the cashews are ground into powder, which is a matter of seconds. You'll dump it into a bowl and then add another 1/2 cup, until you reach a total of 3 cups. (If you prefer to not make your own cashew flour, you can buy almond meal at the store and use that instead, it just don't be exactly the same.)

2. Once you have your cashew flour in a mixing bowl, add all of the remaining crust ingredients into the bowl and combine until you have a thick cookie-like dough. You will probably have to use your hands to make it stick together. 

3. Using a tart or cheesecake pan, firmly press the crust down into the pan, making it as even as possible. Then set it aside. 

4. Add all of the filling ingredients into a high speed blender and blend on high until smooth. 

5. Pour the filling over the crust and spread out evenly. 

6. Place the tart in the freezer for 1-4 hours. Then place in the fridge about 30 minutes prior to serving. 

**Please note: If you wish to make this in advance, you can cover it and freeze it for several weeks. If you are making it to eat immediately, it must be kept refrigerated. 

 

Enjoy! 

xoxo

Emma