Vegan Chocolate Shake

I love chocolate shakes but I don’t love sugar and dairy. This reminds me of the shakes you get at a fast food restaurant but guilt free.

1 cup cashews

3 cups ice

3 Tbs unsweetened cocoa

2 dates, pits removed and chopped finely or try you luck in the blender

¼ cup water

¼ cup agave or pure maple syrup

¼ tsp sea salt

Add ingredients to a strong blender in the order listed and blend until smooth. Freezes great for a snack tomorrow.

Savory Vegetable Quinoa Soup

When I made this I really didn't think my kids would like it. Surprisingly all ages 2-16 loved it and had seconds. This is very versatile. I add green beans, parsnips, zucchini and whatever vegetable I think would taste good. I have left out other vegetable because I didn't have them on hand.

Serves 6

1 clove garlic (minced)

1 yellow onion (diced into small pieces)

1 Tbsp. olive oil

3 very large red potatoes (about 14 oz.) (diced into small squares)

2/3 cup quinoa (uncooked)

3 vine ripened tomatoes (diced)

2 carrots (diced into small squares)

1 yellow squash (diced into small pieces)

9 cups unsalted vegetable broth (I used Rapunzel, Vegan)

1/2 tsp. oregano

1/2 tsp. coriander

1/8 - 1/4 tsp. cayenne pepper

2 tsp. salt

pepper to taste

1/4 tsp. stevia powder

1 Tbsp. nutritional yeast

1/4 cup fresh parsley (chopped)

4 fresh basil leaves (sliced)

1. Add olive oil to a large stock pot and add minced garlic & onion. Season by

sprinkling some salt and pepper while cooking.

2. Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.

Continue to cook, stirring frequently, Cook for about 5 minutes.

3. Add vegetable broth and yellow squash. Bring to a boil and then turn to low and

simmer for 20 minutes.

4. Add nutritional yeast and stir well. Turn burner off and add in chopped parsley

and basil leaves.

5. Serve with crusty bread and a green leafy salad. ENJOY!!

Gogi Berry Balls (superfood cookies)

This is truly one of favorite recipes. It will give you energy and it high in nutrients. I made a batch of these when I ran Ragnar and it kept me going. I also eat these when I am pregnant because they taste so good and keep me going throughout the day.

2/3 cup agave nectar

1/4 soaked goji berried

1/2 cup cacao nibs (I use chocolate chips)

1/4 cup walnuts or pecans

1/2 cup raisins

10 pitted dates

5 dried black mission figs

1/4 cup sesame seeds

1/4 cup sunflower seeds

1 tsp vanilla

1 tsp cinnamon

1/2 tsp sea salt

1/4 cup cocoa or carob powder

1 cup unsweetened coconut

Add all ingredients, except coconut, in a food processor and process until it is as creamy as you can get it. You can add a little water if necessary but don't add too much or it won't roll into balls. Next roll in coconut and chill in fridge or freezer for 30 min before serving.

Vegan Homemade Noodles

I have worked on tweaking this recipe to truly taste and feel like the homemade noodle I grew up with. This recipe has no eggs and uses Spelt or whole-wheat flour. I add it in a "Non-chicken" noodle soup base which I will post someday soon.

2 cups spelt or wholewheat flour

1/2 tsp salt

2 Tbs gluten (for binding)

2 Tbs Flax soaked in 2 Tbs water (egg substitute)

1/3 cup water

1 tsp olive oil

Mix the flour, salt and gluten in a bowl. Add the flax, water and olive oil. Knead until smooth and elastic. Let sit for 20 min. Now either roll out onto a floured surface and cut in thin noodle strips or use a pasta machine on 1/16 th inch thinness. Add these noodles to your soup and let them bowl for about 5 minutes or until cooked through. I have also air dried these on the side of a bowl and used them later. They never last long in our house.