Quinoa & Raw Veggie Salad

quinoa, protein, raw, vegan, salad, recipe

quinoa, protein, raw, vegan, salad, recipe

This salad is packed with protein, fiber and tons of nutrients. We should all try to include raw veggies into our diets and this salad is an effortless and delicious way to get them in.

2 cups cooked quinoa
1 cup chick peas
1 large shredded carrot
1 chopped cucumber
1 large red or orange bell pepper chopped
Crumbled feta (optional for vegans)

Dressing

1/4 cup olive oil
1/4 cup balsamic vinegar
1 large garlic clove
1 tbsp raw cane sugar
(This makes more then what’s required for the salad just store the extra in the fridge)

Assemble all the ingredients and toss with your dressing, best served the next day but a couple hours in the fridge will suffice!

Chocolate Chip Coconut Oatmeal Cookies

oatmeal cookiesSo this originated from a basic oatmeal cookie recipe but after doctoring it up, plus a couple trial and error batches I think I’ve got a pretty solid recipe for a cookie that is not only delicious but also healthy.

Ingredients

2 cups oat flour (don’t purchase separately from your regular rolled oats if you have a food processor, just pulse the oats in the processor for 30 seconds to get a flour)

1 cup flour- you can use whatever kind works for you, unbleached white, whole wheat or gluten free (I use Cloud Nine Bakery Gluten Free)

1 tsp. baking soda

pinch of salt

1 cup coconut oil

1 cup sugar, (I use either raw cane sugar or coconut sugar)

1 tbsp. vanilla

2 eggs

½ cup chopped walnuts or pecans

½ cup coconut flakes

1 cup chocolate chips

  1. Cream the oil & sugar in a mixer or with a whisk
  2. Add the eggs one at a time, then the vanilla
  3. Combine the dry ingredients separately
  4. Slowly mix the dry into the wet
  5. Very Important step! Make sure you freeze the cookies for a couple hours before you bake, because they are made with coconut oil they will just melt into a puddle of a cookie if not baked from frozen.
  6. Take out of the freezer and onto a tray, bake for 15 minutes at 375.
  7. Let cool for 10 minutes and then enjoy!

3 Layer Raw Vegan Chocolate Bars

raw, vegan, chocolate barIMG_0637IMG_0638
raw, vegan, chocolate bar

Base

7 large Medjool Dates
1/3 cup coconut
1/3 cup rolled oats
1/3 cup walnuts
1 tsp vanilla

Caramel Middle

12 large Medjool Dates
1 tsp vanilla
1/2 cup natural peanut butter
1/4 cups coconut milk
1 tbsp maple syrup
½ cup chopped walnuts
sea salt

Top Layer

1/2 cup coconut oil
1/3 cup cocoa powder
1/4 cup maple syrup
1/4 cup vegan chocolate chips


Bottom

1. Start with the oats, coconut flakes and walnut in the food processor, blend for about a minute then add the dates. It should form a pretty sticky dough but if it falls apart you can add a tiny bit of water, then press into a 8 inch parchment lined pan. Put the pan in the freezer while you put together the second layer.

Middle
2. Put all the ingredients into the food processor except the walnuts and pulse for close to a minute until the dates are totally incorporated, toast the walnuts in the oven for 10 mins at 350 on a pan.
3. Spread the caramel onto the base, spray your hands with oil so it’s not so sticky and press into an even layer.
4. Take the walnuts out of the oven and sprinkle with sea salt, roughly chop then sprinkle over the caramel layer.
5. Put the pan back in the freezer.
Top
6. Melt the coconut oil over low heat in a saucepan.
7. Add the cocoa and syrup and mix with a whisk.
8. Add the chocolate chip and continuously whisk until melted.
9. Pour over the walnuts then freeze for 3-4 hours.
10. Take out of the freezer and cut into small square, store in the fridge or freezer.