Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.   I love this merely because A: it’s less expensive and B: it’s less mess to deal with. So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.…

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Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Sprouted Buckwheat Porridge with Maple Syrup & Berries

Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?   Once upon a time, there was a little girl named Goldilocks. She went for a walk in the forest. Pretty soon, she came upon a house. She knocked and, when no one answered, she walked right in. At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl. “This porridge is too hot!” she exclaimed. So, she tasted the porridge from the second bowl. “This porridge is too cold,” she said So, she tasted the last bowl of porridge. “Ahhh, this porridge is just right,” she said happily and she ate it all up.  Well old Goldi should have just had a bowl of this Buckwheat porridge.  She would have loved it no matter what the temperature.  It works steamy hot, room temperature, or even chilled with the added fruit.  I love how simple and fast it is to cook as well.  Just a few minutes simmer and you’re ready to enjoy a seriously good-for-you treat.  Even the sprouting process is so easy there’s no excuse to skip it.   Soak your raw Buckwheat groats in filtered…

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Spiced Orange Carrot Cooler & 10 Summer Drink Options

Spiced Orange Carrot Cooler & 10 Summer Drink Options

     I’ve come to the conclusion lately, or accepted the realization that I don’t really enjoy smoothies as much as the rest of the world.  I’m thinking that I really should be more of a juice person.  And just accept myself as I am.  No guilt. No trying and trying to get a feel for that thick, veggie/fruit packed drink and deal with it.  No, I’m going to be a juice girl.  I’ll save the pulp.  I’ll use up the fresh fruits I buy.  But I’m going to go much more for just pure juices when I make up morning meals in a glass.  That’s just me of course.  Ya’ll keep blendin’ away the way you like it an d we’ll all get a little healthier. So you’re just not a carrot kinda Girl?  Here are some other fresh Summer drink ideas that may suit your fancy: Simple Limeade Maybe it’s just a ‘Lemonade’ kinda day?  This one has a touch of Coffee substitute for added flavor without the caffeine.    Watermelon Slushie A healthy, sugar and caffeine free Iced Coffee Creamer may be what you want. These three are a few I’ve enjoyed from the health food store…

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Fresh Fruit Fast is on!

Fresh Fruit Fast is on!

  So, we’re off to Alaska in August and I have just a few winter comfort meals left on my hips right now.  I’ve started a fresh fruit and vegetable fast of sorts in the past weeks to get myself into tip top shape for our trip at the end of the summer.  This winter’s sub-zero temperatures were anything but comfortable working outside.  And now I’m paying the price of warming my belly with hot baked goods to keep out the cold.   I’ve already dropped 20 but I’d love to fit into some summer favorites for the trip.  Another 15 to go I’m afraid.   My ‘Raw Foods’ mentors:  Gena, Julie and Kristina have all got me convinced that fresh foods are the way to go for maximum nutrition while dropping this extra weight.  I’ve always known the fresh, local produce tastes the best.  But for now, it’s helping to trim down the fat as well as giving me full flavored meals.   I try not to eat much after 2pm.  A salad or bowl of soup is enough to fill me up before bed.  And all the fiber from fresh fruits and veggies is actually making me feel more…

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Asian Pear Pie – Gluten and Sugar Free Options

Asian Pear Pie – Gluten and Sugar Free Options

   About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece.  They’ve been moved around from one place to the next since then in the kitchen.  I was waiting for them to ripen up some.  Then I was waiting for a nice day off to bake up a delicious pie for myself.  Finally my day came today and it was worth the waiting.  This one isn’t a sweet as an apple pie might be.  It has all the spices a flavor without the added sugars.   It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.  If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well.  I used a nice nutritious Spelt crust that I picked up at Whole Foods.  No animal products and Spelt flour is almost as good as gluten-free.  I also added in some dried currents that I had in the fridge.  I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust.  Asian pears are such a dense fruit, I wanted to make sure that…

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Luscious Vegan Chocolate Mousse

This weekend I was trying to mix up a nice, simple chocolate sauce to drizzle over some fresh pears.  Something just went awry when I tried to thicken up the melted chocolate with a bit of ripe Avocado…. the end result was a wonderfully creamy chocolate mousse.  A luscious dessert.   Print Luscious Vegan Chocolate Mousse Author: Angela @ Canned-Time.com Recipe type: Healthy Dessert   Ingredients 1 Avocado 1 Cup Nut Milk of choice ½ Cup Melted Non Dairy Chocolate 1 dropper of Vanilla Liquid Stevia (I used NuNaturals brand) 1 dropper of Lo Han Liquid Sweetener (I used NuNaturals brand) 2 Tbs. Cocoa Powder pinch of salt Instructions Blend all ingredients in a food processor or blender. Pour mix into small bowls. Cover tightly with plastic wrap and chill for at least 1 hour to set up the mousse. Makes 2 – 3 servings. 3.2.1251  Just 2 days left to enter the NuNaturals Giveaway happening on 4 blogs with 16 winners….plus a $125 Grand Prize. Have you entered today?  Enter on all 4 blogs to increase your odds.  Contest ends July 11th at midnight.

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Sugar Free Apricot Jam ♥ & a Giveaway!

Sugar Free Apricot Jam ♥  & a Giveaway!

The Contest is now closed. I’ve been using NuNaturals healthy natural sweeteners in my recipes for years now.   I recently received a new sweetening product from NuNaturals called Lo Han made from fruit and thought it would be perfect to replace the sugar in some Apricot Jam I cooked up last week.  The Lo Han worked beautifully and the jam is just wonderfully fresh and delicious ♥ NuNaturals is now offering a giveaway on 4 different blogs for 2 Lo Han products to 16 winners and then will enter the 16 into a Grand Prize drawing for over $125 worth of NuNatural’s products…awesome!  The giveaway is now live on Canned-Time, An Unrefined Vegan, Keepin’ It Kind and Gazing In.  4 winners for each blog!! Plus you can enter to win on all 4 blogs to increase your odds of winning… WHOO HOOO!!  For my apricot jam, I cooked 2 cups of apricots with 2 Tbs. of powdered NuNatural’s Lo Han over medium heat for about 20 minutes until the fruit was cooked down and beginning to turn syrupy.  Then I added in 1 tsp. of Agar flakes and stirred the fruit for another 5 minutes.  I transferred the jam to…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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It’s a Lemonade kinda day

It’s HOT! Time for a cool drink………. It got hot here in the East way too quickly this year.  I had such a craving today for a lemon drink that I grew up with.   I had to pick up a few choice lemons and stir up a batch of the best lemon drink you’ll ever taste. This drink is a twist on Ice Tea and Lemonade.  You’ll need a jar of Coffee substitute like Cafix Brand.  These coffee substitutes are made from grains, usually barley roasted and sweetened with some molasses. Cafix is delicious hot or cold.  I usually mix some in with my heated Soy milk in the morning.  Just mix up a pitcher of your favorite lemonade.  Then pour in enough Cafix syrup to turn the lemon aide a deep brown.  Some in my family like to add just a little, I like a lot………   To make the coffee / Cafix syrup:  heat about 2 cups of water to a boil and then stir in 1/4 cup or so of Cafix.  Stir until the powder dissolves.   You can keep the syrup in the fridge to use for future batches.  Each time you make up some lemonade, just pour in a…

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Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

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Vegan Buckwheat Pancakes with Strawberry Syrup

Vegan Buckwheat Pancakes with Strawberry Syrup

A delicious & hearty sweet way to get your grains, Buckwheat Pancakes! A healthier version of an old classic. The fluffy flavorful pancakes are refined sugar free, very low Gluten and Vegan.  Mix some up in minutes and WOW your guest with nutrition and earthy flavor in each bite.

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Valentine’s Day Tiramisu – Classic Meets Healthy

Valentine’s Day Tiramisu – Classic Meets Healthy

Tiramisu was and still is my favorite dessert.     Unfortunately, the recipe for this Italian classic is full of things that are no longer my favorite. So last year, I re-vamped Tiramisu so that I could enjoy every spoonful again and actually feel good about the taste and the nutrition.   For the cake I used store bought Sugar Free Vegan Shortbread Cookies from Whole Foods.  There are several brands of Sugar Free available.  I used these because I’m without an oven at the moment and I thought that the shortbread would be absorbent like the sponge cake.  Plus they were easier than making my own Sponge Cake but below is another recipe for homemade Sponge Cake or just buy the traditional Ladyfingers. If you don’t use a store bought cookie, here is a great vegan version of a short bread you could use.  Sponge Cake: (Based on recipe I found online by Candace Naomi Sakuda) 2 cups all purpose flour  1 cup sugar or Truvia sugar substitute 3 teaspoons baking powder  1 teaspoon cornstarch 1 teaspoon vanilla  1/4 cup plus 2 Tablespoons canola oil  1 1/3 cups water  Combine all the ingredients in a bowl and mix until…

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Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

  I Hate Brussels Sprouts. Well, I’ve only had them 1 time prior to this recipe so I was really hoping it would work out well cause last time, they didn’t taste so great…. I added in the Radicchio really just for color and nutrition but it tasted great along with the Brussels Sprouts.  I have heard of ‘honey mustard’ to dress up Sprouts for the high percentage of us who aren’t so found of them.  And I LOVE spicy mustard, so I gave them one more try thinking that I could always drowned them in sauce if the Brussels Sprouts turned out less than desirable like my first attempt at making them years ago. Why eat Brussels Sprouts? “Brussel’s sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin. The glucobrassicin found in Brussels sprouts can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate…

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No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

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December 2012 Omnium-Gatherum

Our first icy snow of the season today.   So glad I’m home enjoying the view from a warm cozy spot                                                                                                                                         and don’t have to work 🙂 Winter weather around Washington D.C. is usually beautiful, and always a nightmare to get around town in. Here’s what my view out the windshield looked like this morning as my husband was scraping the ice off. Ahhh, I so love D.C. in the winter………… So let’s look forward to the spring and all the wonderful fresh foods that will be in the stores when it gets warmer.  Right now I feel like hibernating until the thaw. My first priority of the new year is to reduce my sugars to be completely unrefined. Glycemic Index of Sugars and Other Sweeteners: Source: http://www.puregoodness.net/nutrition/sweeteners-decoded/ For more information about the…

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Orange Peppermint Tea

Orange Peppermint Tea

Simplicity in life is best. It calms and keeps prospective. This drink is soothing and simple.  Mildly sweet with a pinch of peppermint. The peppermint will aid with digestion after a meal. The orange, well orange is so full of nutrients and good flavor it’s hard to limit it to words. An orange has over 170 different phytonutrients and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong antioxidant effects. Peppermint Orange Tea Juice of 2 medium oranges 1 Tbs. of crushed Candy Canes or 1 – 2 drops of NuNaturals Brand Peppermint Stevia About 4 oz. filtered water Heat and enjoy! Makes 1 6 oz. serving. Optional additions:  1 Green Tea bag, sprig of fresh mint, dash of ginger, dash of cinnamon, Powdered stevia to taste. Give this wonderfully warm, healthy hot drink a try.  It will make you feel all warm and fuzzy inside…even on the worst of days 🙁 What are your favorite hot drinks?  Any special holiday drinks to share? Link are always welcome. Please share your healthy favorites so we can all learn and enjoy! This post is featured on ‘Healthy Vegan…

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Giving “Thanks” for Liquid Stevia – NuNaturals Peppermint and Chocolate Stevia Giveaway!

Giving “Thanks” for Liquid Stevia – NuNaturals Peppermint and Chocolate Stevia Giveaway!

This contest is now closed I recently received a couple new liquid stevia flavors from NuNaturals to try out….they are both wonderful. Just in time for holiday favorites with a healthier twist……….Chocolate and Peppermint!  YES!  If you follow Canned Time at all, you’ll notice I use stevia in quite a few of my recipes to convert them to be sugar free.  And from my experience, NuNaturals liquid stevia is that best I can buy. I’ve tried mixing the Chocolate with liquid Orange Stevia to make orange chocolate bars.  I’ve dropped a few drops into warmed Almond milk………..oh, my! And my latest experiment with NuNatural’s liquid stevia was one of my favorites: Vegan Sugar Free Whipped Cream with a touch of Peppermint This stuff is good enough to BE dessert as well as top your desserts! Check out the recipe for the Coconut Whipped Cream at “Oh She Glows“ and then enter to win your own Peppermint & Chocolate NuNaturals Liquid Stevia! You can also check out the full line of NuNaturals products here:  www.nunaturals.com and at the check out page use the DISCOUNT CODE OF  BLG1212 to receive -15% discount on their orders effective until December 31, 2012. 4 lucky readers will…

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Spicy Candied Nut Brittle

Candied Nuts?  Spice? = YUM I’ve always loved contrasting flavors and textures in food and this snack has it all! The salty, spicy seasonings, the syrupy sweetness of the stevia and maple syrup, the crunch of the caramelized  nuts! I took half of this batch and saved it to break up on top of salads and the other half I pressed into a greased square container to make bars out of for breakfast.  Press down hard on the candied nuts, cover and freeze.  When they get cold, just cut into squares and wrap. Either way you enjoy these spicy gems……….you will enjoy them a lot! Spicy Candied Nut Brittle – Sugar Free options, Vegan & Gluten Free 4 Cups of Mixed Raw Nuts    ( I used slivered Almonds, Brazil, Pistachio and Peanuts in this batch) 1/3 Cup Black Sesame Seeds 1/3 Cup Vegan Vegetable Spread like Earth Balance 1/3 Cup NuNaturals brand  PreSweet™ Tagatose 1/4 Cup Maple Syrup or Agave Nectar 1 Tbs. Cinnamon 1 tsp. Sea Salt 1/2 tsp. Cayenne Pepper 1/2 tsp. Red Pepper Flakes Melt the Vegetable Spread in an iron skillet or fry pan over low heat  until it begins to simmer slightly. Add in all…

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Banana Graham Cracker Squares w/ Banana Nut Butter Spread

Banana Graham Cracker Squares w/ Banana Nut Butter Spread

These squares were inspired from a wonderful recipe on Averie Cooks for Cinnamon Oatmeal Date Bars w/ Chocolate Chunks.  I’ve wanted to try Averie’s version, but this is what I had on hand today, so the recipe got changed significantly 🙁   Next time I’ll make her version as I’m certain those Date bars are fabulous! The Banana Graham Cracker Nut Butter Spread was worth making just on it’s own but combined with the chocolate and crispy crackers,  each bite is a smorgasbord of flavors and textures. Banana Graham Cracker Squares w/ Banana Nut Butter Spread For the Banana Nut Butter Spread Filling: 1 1/2 Cups Roasted Peanuts 2 Tbs. Olive Oil 3 Graham Cracker Squares 1 Ripe Banana 1 tsp. of Cinnamon 1 tsp. of Vanilla 1 – 2 packets of Powdered Stevia About 1/4 Cup Almond or nut Milk Combine all ingredients in a high speed blender, pulsing until smooth. Add additional Nut Milk a tsp. at a time until it resembles thick peanut butter. Store the Banana Nut Butter Spread in a sealed container in the fridge for up to a month.  It’s great on apples, toast or just by the spoonful! To assemble the Graham Squares: 6 – 8 Gluten…

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Vegan Sweet Potato Cheesecake

Vegan Sweet Potato Cheesecake

My husband and I both love pumpkin cheesecakes that are available at many restaurants  for fall. But ‘Healthy’, they aint! The sweet potato is one of the oldest known cultivated foods in the Americans, going back over 9,000 years, and is packed with vitamins, minerals and fiber. Its sweet flavor has been shown to satisfy the palette, while at the same time curbing ones appetite longer by stabilizing blood sugar levels. Sweet Potatoes are also rich in antioxidants and have anti-inflammatory properties.  Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar-free dessert that won’t make you feel guilty about having an extra slice or two around the holidays…. Plus Sweet Potatoes are a whole lot easier to cook than Pumpkin in my mind! My recipe here is not only Gluten free, but has VERY little sugar, in fact if you leave out the brown sugar and cookies in the crust and just use a nut/date type bottom for the cheesecake it’s SUGAR FREE! Vegan Sweet Potato Cheesecake w/ Sugar Free Options For the Crust:…

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Vegan Coconut Beet Cookies with Chocolate Chips

Vegan Coconut Beet Cookies with Chocolate Chips

Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie. I came up with these because I really love the nutrition in beets………..but can’t stand the flavor.  I’ve tried, but it aint happening for me I also wanted a soft cookie that I could do in the dehydrator.  These are chewy but not ‘mushy’ so they hold up well for packing, don’t crumble and keep well in the fridge. I went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter. I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies. It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose, One of the health benefits of PreSweet is that it is a prebiotic ingredient. PreSweet can actually be browned like sugar…..definately on my list from now on for sugar substitutions.  I sprinkled a little on top of each cookie for this recipe and there is no aftertaste. Check out the NuNatural’s website…

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Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

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