Peanut & Avocado Sushi – Recipe By HealthyLittleVittles

Peanut & Avocado Sushi

 

SUSHI INGREDIENTS

One package nori sheets

Six servings of rice (Calrose)

A handful of peanuts

Two to Three avocados

Peanut Maple Dipping Sauce – Ingredients below

A pinch of Sesame Seeds

DIPPING SAUCE INGREDIENTS

One Tablespoon of Minced Garlic

One Tablespoon of Tahini

One Tablespoon of Liquid Aminos or Tamari Sauce

One Tablespoon of Maple Syrup

Two Tablespoons of Lemon Juice

A Half Cup of Peanut Butter

A Quarter Cup of Water

INSTRUCTIONS

  1. Follow packaging instructions and make six servings of rice.

  2. Blend the dipping sauce ingredients and stir

  3. Cut up the avocado into small pieces and crush up the peanuts

  4. Lay a thin layer of rice over your nori sheet

  5. Place two to three strips of avocado on top of the rice on the nori sheets and add some crunched up peanuts

  6. Now make the sushi by rolling up the nori sheet from left to right

  7. Now cut up the large sushi roll into smaller pieces

  8. Put it on a plate with the dipping sauce and chopsticks

Healthy Macarons – Recipe By Naturally Sweet

Healthy Macarons

 

Ingredients

A Cup of Packed Powdered Sugar
A Cups of Fine Almond Flour
Seventy Grams of Egg Whites
Three Tablespoons granulated Whole Earth Sugar
Three Drops of Organic Yellow Food Coloring
One Drop of Lemon Oil

Sugar-Free Frosting Ingredients

A Quarter Cup of Soft Butter
Two Tablespoons of Cream Cheese
One Cup of Whole Earth Sugar
Four Tablespoons Cornstarch
One Teaspoon of Vanilla Stevia Extract
One Teaspoon of Fresh Lemon Juice
One Teaspoon of Fresh Lemon Zest

Directions

1. Combine the almond flour with the 120 grams of powdered sugar.

2. Sift the ingredients together to refine them

3. Combine the egg whites and granulated sugar pieces together in another bowl & mix

5. Place the bowl in a mixer and mix the ingredients for 6 minutes, increasing speed every 2 minutes.

6. When the egg white has firmed add lemon oil and food coloring and mix again for one minute.

7. Now add the almond flour and sugar mixture in and mix

8. Place the batter into a piping bag with a large circular tip and make little circular batter cookies on a platter

9. Pre-heat the oven at three-hundred degrees and let the cookies heat for twenty to thirty minutes

10. Let them get crispy and start making the frosting

11. Mix together butter and cream cheese

12. Now add the rest of the ingredients and stir until creamy

13. Place the icing into a new piping bag

13. When the cookies cool off put the icing in between two cookies

14. Now place your macaroons into a fridge to cool off

Matcha Shakes – Recipe By HealthyLittleVittles

Matcha Shakes + Fruit of Choice

 

INGREDIENTS

One Frozen Banana

One Tablespoon of Matcha Powder

One Cup of Unsweetened Almond Milk

A Half of Avocado

One Cup of your Fruit of Choice

One Scoop of Vanilla Vega Protein Powder

INSTRUCTIONS

1. Mix all the ingredients in a blender

2. Serve the mixture within the hour

Kale Salad – Recipe By HealthyLittleVittles

Three Leaf Curried Kale Salad

 

INGREDIENTS

Ten Stalks of Green Leaf Kale

Five Stalks of Lacinato Kale

Four Stalks of Red Leaf Kale

A Quarter of Small Red Cabbage

A Carrot

A Large Cucumber

Twelve Ounces of Shelled Edamame

A Quarter Cup of Sesame Oil

One tablespoon of Salt

Two tablespoons of Lemon Juice

Half of a Ginger

One Half Cup of Curry Powder

Sesame Seeds

 

INSTRUCTIONS

1. Put on your oven at 450 degrees

2. Heat up your edamame and pour it into a bowl

3. Add the spices to the edamame bowl and mix

4. Bake these for fifteen to twenty minutes

5. Place the kale leaves in a bowl and add the sesame oil, lemon juice, ginger, curry powder and some salt

6. Massage your kale until the leaves are soft

7. Grate your cabbage and carrots, and add them into the mixing bowl

8. Cut your cucumber into small slices

9. Add the edamame to your salad

Sweet Potato Avocado Pizza – Recipe By HealthyLittleVittles

Kale, Crispy Chickpea, Caramelized Red Onion Pizza on Sweet Potato Crust

 

INGREDIENTS

SWEET POTATO CRUST

Four large peeled sweet potatoes

A Half a Cup of Almond Flour

One Cup of gluten free all purpose flour

A Half Tablespoon of Salt

One Tablespoon of Apple Cider Vinegar

One Tablespoon of Olive Oil

One Egg

A Quarter Tablespoon of Garlic Powder

A Quarter Cup of Oats

TOPPINGS

Kale Pesto

Two to Three Stalks of Kale

One Red Onion

One Avocado

Masala Chickpeas

Vegan Parmesan Cheese

KALE PESTO

Two Cups Of Kale Leaves

One Tablespoon of Minced Garlic

Two Tablespoons of Lemon Juice

A Quarter Cup of Olive Oil

A Third Cup of Raw Walnuts

Salt & Pepper

CRISPY TANDOORI MASALA CHICKPEAS

One Can of Chickpeas

Two Tablespoons of Masala Spice

One Tablespoon of Olive Oil

Salt & Pepper

VEGAN PARMESAN CHEESE

Three Quarter Cups of  Raw Cashews

A Quarter Tablespoon of Garlic Powder

A Quarter Tablespoon of Salt

Three Tablespoons of Nutritional Yeast

 

INSTRUCTIONS

1. Set your over at 400 degrees

2. Place the Sweet potatoes on a baking platter and heat for 25-35 minutes with some olive oil on them

3. Blend together all the parmesan cheese ingredients in a food processor

4. Blend together all the Kale Pesto Ingredients

5. Put one flax egg, one tablespoon of flaxseed meal and three tablespoons of water into a bowl and wait 5 minutes

6. Now add the sweet potatoes straight out of the oven into the blender mix

7. Add flower to the potato batter and turn it into dough

8. Spread out the dough onto a platter or pizza pan

9. Add olive oil on top of the dough and place it in the oven for a half hour

10. Take the chickpeas out of the can and let them dry

11. Add chickpeas, oil and the masala seasoning in a bowl and mix

12. Pour this mixture onto a platter and cook for fifteen minutes

13. Cut the onion and put them on a baking sheet with olive oil and salt for fifteen to twenty minutes

14. Take the pizza out of the oven and add the kale pesto, vegan parmesan cheese, red onion, kale and chickpeas onto it and put it back into the over for ten minutes

15. Top with the slices of avocado

Why so SAD..?

Cathleen’s interview