- 2 1/4 cups whole wheat flour
- 1/4 cup wheat gluten
- 1 package rapid rise yeast
- 1 teaspoon honey
- 1 teaspoon salt, optional
- 1 1/4 cup hot water
Put all ingredients in bread machine in order of water, honey, flour, gluten, salt, and yeast last.
Stop machine after first kneading. Roll out dough on pizza pan or stone and let it rest 15 minutes to rise. Add sauce and toppings.
If making without bread machine, knead full 15 – 20 minutes by hand.
Alfredo sauce to spread on crust (can use this for pasta and veggetables too)
- 2 C raw cashews
- 1-2 cloves garlic
- 2/3 C water, as needed
- 1/4 C parsley, finely chopped
- 1/4 C basil, finely chopped
- 1/3 C lemon juice
- 3 TBSP nutritional yeast
- 1-2 tsp sea salt
Soak cashews in 2 cups water for 30 minutes. Drain and rinse. In a blender or food processor mix cashews, lemon juice, garlic, nutritional yeast, sea salt, and water into a fine cream. The sauce should be thick but pourable. Add more water if necessary, fold in chopped herbs.
- chopped spinach
- chopped sundried tomatoes
- chopped olives – I like Kalamata
- sauted onions, mushrooms, and garlic in a little water
Bake at 450 degrees F for 12 to 18 minutes.
Additional toppings after pizza is cooked:
- Like parmesean cheese: pine nuts seasoned with sea salt milled in food processor.
- I like the red pepper flakes sprinkled on the pizza too.
Thanks to Hallelujah Acres for the sauce and cdkitchen for the crust – I just changed the sugar to honey.
prep: 20 min
bake: 10 min
nonstick cooking spray
1 large ripe banana mashed
½ C chunky peanut butter
½ C honey
1 tsp vanilla
1 C rolled oats
½ C whole wheat flour
2 tsp ground cinnamon
1/4 tsp baking soda
2/3 C dried cranberries or other dried fruit
preheat oven 350. Spray cookie sheet
combine the four wet ingredients, in other bowl mix rest except fruit then combine with wet. Stir in fruit. Drop dough on sheet and flatten dough slightly.
Cook 10-12 min until lightly browned.
I like to change it up. You can add walnuts. Or add 1/4 C cocoa powder with the dry ingredients, less cinnamon, and add dark chocolate chips.
Pumpkin Oat Cookies
2 C flour
2 C oatmeal
1 tsp salt
1 1/2 tsp cinnamon or pumpkin spice
2 tsp flax seed
1/2 tsp baking soda
1 C honey
1 1/4 C pumpkin
Mix dry and wet ingredients separate, then mix together. Stir in dairy-free chocolate chips, silvered almonds, or pecans if you want.
Put small flat rounds on a oil-sprayed pan with a spoon.
Cook 350 for 12-14 min.
- 1 1/2 packages Mori-Nu Silken Lite Firm Tofu
- 2 cups canned or cooked pumpkin
- 2/3 honey
- 1 tsp vanilla
- 1 TBSP pumkin spice or
- (1 1/2 tsp cround cinnamon, 3/4 tsp inger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1 unbaked 9″ pastry crust or follow recipe below
Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.
Makes 8 servings.
Honey, Nut, and Date Pie Crust
Submitted By: Jackie Graff – Sprout Raw FoodPerfect for practically any pie on
The Hallelujah Diet. (hacres.com)
- 1 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
- 1 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
- 1 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
- 1 cup pitted medjool dates
- ½ tsp sea salt
- 1 tsp vanilla
- ¼ cup of raw honey
- Place almonds in processor and process until mixture resembles flour.
- Add salt and vanilla to the almonds and process well.
- Place pecans, walnuts and dates in food processor and process.
- Add honey to the nut and date mixture and process just until well mixed.
- Press mixture into 8 –10 inch glass pie pan. (Crust may be made ahead of time and refrigerated or frozen)
If you cook it be sure to spray the pan with oil before putting the crust in.
My favorate thing to eat after a hard workout:
- 1 1/2 frozen banana
- 2-4 cubes of ice
- 1 cup almond milk or water (add as needed for right texture)
- 1 scoop Juice Plus Vanilla Protein Complete powder
- 1 table spoon peanut butter
- 8 almonds
- 1 tsp honey
- 1/2 tsp molasis
- 1 tsp carob or cocoa powder
- 1 TBSP freshly milled flax seed
- dash ground cinnamin and ginger
- tsp cocoa nibs (only for a very special treat)
I like to make it so think, it needs a spoon and is like ice cream, and so healthy!
Banana bread started because of my mom cooking it so much and was the first bread I remember making. The recipe has really morphed over the years going from 2 cups sugar and 2 cups flour -> all whole wheat -> honey and no sugar -> vegan -> no oil now! I commented on my changes below but the recipe is from http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html
3 large over-ripe bananas
2 tablespoons lemon juice (I used 1 table spoon apple cider vinegar because I didn’t have lemons)
1/3 cup (80 ml) vanilla soymilk (or apple sauce) (I blended up an apple and added a little vanilla unsweetened almond milk to make it creamy)
1/2 cup (120 ml) agave nectar (or honey or mixture of both)
2 cups (240 g) white whole wheat flour (or regular whole wheat flour) (I used 1 cup whole wheat flour, 1/3 cup each of oat bran, flax seed, and wheat germ, then 1/2 cup of oatmeal)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries (I use walnuts instead or use both!)
- Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan). (I used the loaf pan and make 5 muffins so it would cook faster (25-30 min))
- Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
- In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries (walnuts).
- Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
- Servings: 12
Sorry, I didn’t measure anything so here is me quessing – 1/4 of what I made
Black beans 1 lb dry – soak over night or bring to boil and then remove from heat and let sit one our, rinse good then cook in crockpot 6-8 hours. (or used canned – rinse well before cooking in a little water)
Saute (I do it in a little water – no oil) diced onion in pan until soft, add 2 diced garlic cloves, 2 tsp each of ground cumin and coriander, sea salt and pepper to taste, juice of one lime – stir in and remove from heat. Mix this in with the beans once they are cooked.
2 ears of raw sweet corn cut off of cobb – mix with 2 tomatoes diced, juice of half a lemon, 1 tsp agave nectar, 1/4 tsp each of cumin and paprika, and handful of chopped fresh cilantro.
Slice sweet potato in food processor or by knife and boil in water until soft. (Or cook how ever you like)
Serve with cooked brown rice, salsa, corn chips, avocado, on lettuce, mix together how ever you like. Saute peppers in the mix (my husband doesn’t do peppers so I have mine on the side) =)
I found this recipe by Racheal Ray on Google to try to impress the guys that came over for the triathlon packing party. It worked great. I made a few slight changes and made 4 times this to feed 10-12 people.
- 1 tablespoon canola or vegetable oil (or water)
- 2 jalapeno peppers, seeded and finely chopped
- 1 red, green, or yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 2 large garlic cloves, chopped
- 1 (21-ounce) can black beans,drained and rinsed (I used mostly red quinoa, with some black beans)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- 1 (15-ounce) can diced fireroasted or chunky-style crushed tomatoes
- 1 rounded tablespoon brown sugar (I used agave nectar)
- 1 tablespoon Worcestershire sauce (see Note) or vinegar, any kind
- 1 lime
- 4 crusty rolls, splitand lightly toasted (whole wheat, of course)
- 2 large dillpickles, chopped (left this out)
- A handful of fresh cilantro leaves, chopped
Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad alongside.
Note Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar. (I used apple cider vinegar)