Homemade Larabars

At two dollars each, Im going broke! Larabars are just so delicious, that I thought it was worth it. But now Im making my own!

I subbed in apricots and raisins for the dates because thats what I had on hand. The apricots made them a bit dry and they werent sticking together so I tossed in a bit of Trader Joes peanut flour mixed with a sprinkle of water and it did the trick. In the end, they came out wonderful.



Apricot Cashew Coconut Bar

1/3c. apricots
1/4c. raisins
2T cashews
1/2c. toasted coconut flakes
1/2T TJ's peanut flour mixed with 2t water
pinch of salt

Put all ingredients in a food processor (I used my mini food chopper) and process until its crumbly and starting to stick together.
Form into three or four bars or cookie shapes and put in the fridge or freezer.

*INFO: 215 calories per 1/3 recipe (one bar).

Chocolate (or Avocado and Banana) Covered Pancakes

A few months back I used to make nearly ALL of the recipes on Chocolate Covered Katie's blog. So delicious and fun (especially fun eating them!) But now that Im off gluten and soy AND a lot of veggies (broccoli, kale, cauliflower, brussel sprouts), I cant eat most of the things I read about. I saw this recipe for Red Velvet Pancakes for One and wanted to try it. Now I know, CCK has a good amount of GF adaptations but I truly despise Bob's Red Mill GF flour mix (its the bean flour!). So I made my own version, gluten free with banana avocado creme.



GF Chocolate Pancakes with Avocado Banana Creme

1 1/2T sweet sorghum flour
1/2T tapioca flour (or starch)
2T + 1t GF oat flour
2T cocoa powder
1/2t baking powder
1/8t salt
1 1/2 packets stevia powder
1/2t egg replacer powder mixed w 1T warm water
1/4c. non dairy milk (I used homemade almond cashew)
1 1/2-2T water

Mix together the dry ingredients (everything up to and including the stevia) and the wet ingredients separately, then pour the wet into the dry and combine. Cook like regular pancakes.
Meanwhile whip together 1/8 avocado and about 4-5 inches of a banana in a food processor.
Once pancakes are done, plate up and top with avocado banana creme and the remaining banana.

SERVES: One (makes about 5 small pancakes and creme to top).


If I had them, I would've added toasted coconut flakes on top as well. That would have made it phenomenal!

Cantaloupe Juice? Yes, please!

A while back I bought a Jack Lalanne juicer on Kijiji. (Only 40$!!). Ive been juicing up a storm lately.

This morning I whipped up a big glass of cantaloupe juice!! And I know I know... they say not to eat melon with anything but itself, but I broke a cardinal rule and added a pear.



SO worth it.

My First Raw Soup!

Todays soup was definitely a leap of faith. Ive contemplated making raw soups before, but.. I do not have a Vita mix, I do not have a Blendtec, I dont even have a food processor. No. My blender is a different sort.



Yes. That is what my beast of a blender looks like. (Its actually an older model than that one.) Suffice to say it does its job... but raw carrots? Turning those raw carrots into a smooth puree? Hmmm... I dont know.

But alas! It not only pureed those pesky little carrots, it made an amazing meal. I wont be underestimating my elderly blender again.

Carrot Garlic Cream Soup (RAW!)

3/4c. chopped carrots
1/2c.-2/3c. warm water
1/2c. baby spinach
1 tbsp. avocado
2 tbsp. cashew garlic creme**
1 tbsp. nutritional yeast
pinch each of salt, pepper, and chipotle powder

Blend the carrots and water first, then add the spinach and blend, and lastly add the remaining ingredients and blend until smooth.

**Cashew Garlic Creme

1/4c. cashews, soaked
1 clove garlic
1 tbsp. nutritional yeast
salt and pepper
water to equal 1/2c.

Puree in blender until smooth.

Tropical Inspiration

Todays smoothie was, hands down, one of the most delicious creations Ive ever tasted. Seriously.

Inspired by Kathy's salad HERE, I came up with this recipe.

Mango Avocado Smoothie


JUICE (fresh):
-2c. baby spinach
-1 tart apple
-2 carrots
1/2c. mango
1/4 avocado
5 ice cubes
pinch of pumpkin pie spice

Blend!

Oh my yum. You have to try this. The only downside is that its quite unphotogenic.



Well... dont say I didnt try.

Curried Carrot and Parsnip Soup

This recipe has been on my radar for quite a while. (CLICK HERE for the original.)

There were a lot few changes to this recipe than my other experiments. There were the major adaptations (veganizing and making it soy free) and some minor ones (adding a little more oomph where it was lacking). The breakdown is as follows:

Substitutions:

-5 3/4c. water and 2 veggie boullion cubes for the chicken stock
-160ml (one small can) coconut milk for the tofu

Additions:

- 2tbsp + 2tsp. extra curry powder
- 1tsp. cumin
- extra bay leaf
- 2 cloves garlic, chopped
-1/2 tbsp. olive oil

I also decided to saute the onions and garlic in olive oil before adding the ingredients to the pot. The rest of the instructions remained the same.



It made 7 cups of soup at 155 calories per cup and was absolute YUM.


Ive been making so much soup lately Im surprised its not coming out of my ears! Not only did I make this soup today, I made a Tomato Soup as well just to use up some cherry tomatoes I got at 50% off at the grocery store a few days prior. So keep an eye out for that recipe in the near future! (Also get excited for my Vanilla Cashew Milk recipe and another delicious wrap!)