Month: September 2015

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

This is the first full week of fall and with it we have all of the flavours of fall! Lets face it, we still have so many different fall fruits and vegetables that are available to us! Among those are nice fresh fall apples as well as cabbage. I have made this coleslaw for quite a while without the apples, but I have to say that adding the apples in gives your mouth a happy surprise. Coleslaw dressing is usually on the sweeter side. The apple pieces give each bite a tangy sweetness.

Creamy Apple Coleslaw

Traditional coleslaw dressing is usually filled with mayonnaise.  Since this dressing is made from raw cashews, it’s perfect for eating clean! The creamy texture and maple undertones of this dressing have delicious flavours that completely compliment each other!

Creamy Apple Coleslaw

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Slaw:

8 c. shredded cabbage

2 medium carrots -peeled and shredded

2 apples-diced (I used Macintosh, but you can used whatever type you’d like)

1 green onion- sliced (or other mild onion)

Dressing:

1/2 c. raw cashews (soaked in water for at least four hours- then rinse and drain)

1/4 c. water

1/4 c. olive oil (or desired oil)

1/3 c. maple syrup (or honey if not vegan)

2 Tbsp. apple cider vinegar

1/2 tsp. ground mustard powder

sea salt and pepper to taste

Put all ingredients for dressing into blender. Blend on high until all ingredients are pureed and smooth. Put all ingredients for your slaw into in large bowl.

Mix dressing into slaw. Salt and pepper to taste. I like to let all the flavours combine for a few hours before serving.

Leftovers can be store covered in the fridge for up to three days.

 

Shared On: Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Healthy Vegan Fridays, Savoring Saturdays

 

Raspberry Sorbet (Paleo/ Vegan/ Nut Free/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

Today is still technically summer. In a couple of more days it will be fall. The days are still warm enough for nice cold treats and the weather has changed enough for my fall raspberries to ripen. That is a win win in my books!

Raspberry Sorbet

Have you tasted a raspberry fresh off the plant? It has a lovely sweet flavour. Now on the other hand, have you tasted raspberries after they have been frozen? Their flavour transforms into this brilliant combination of sweet yet tangy.

Way back when, when I could eat candy, I absolutely loved the tangy sour candies. You know the ones that make your mouth pucker. If I eat a frozen raspberry, it takes me back to those tangy candy days. There is one major difference…. This raspberry sorbet is not only absolutely delicious but, it is actually good for you as well!

There is also one other fantastic fact about this recipe. There are only two ingredients. Yes, I said it, only two ingredients.

2- Ingredient Raspberry Sorbet

2 Ingredient Raspberry Sorbet (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

3 c. raspberries***

2/3 c. water

1/4 c. maple syrup (or honey for non vegan)

Put all the ingredients into your blender and mix until pureed.

Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the raspberries**.

When the sorbet has frozen to the point of forming, I like to scoop it and freeze the scoops of sorbet. That way I can just pull out a scoop or two at a time. You can also freeze in individual containers. Let sorbet sit out to soften for 10-15 minutes before serving.

Raspberry Sorbet

**If you use frozen raspberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh raspberries.

 

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Are you trying to get back into the swing of things after the summer break?

During the summer it was far easier to lounge around with the kids. Now that school is back in session, everything is far more regimented. There are so many things to get organized. Homework, clothes, lunches, dinner…

Finding it hard to get everyone ready for school and out the door?

You not only have to get the kids up (which let’s face it is hard enough for us to get up, let alone getting the kids going),  but you also have to make sure they’re dressed, eat something and get out the door on time.

Strawberry Grapefruit Smoothie

No time to make breakfast?

Now you have time! This delicious smoothie is not only very fast to put together, it will also keep you filled up for a few hours until you have time to think about yourself! This is also so delicious that your kids will love it too!

Strawberry Grapefruit Smoothie

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1 c. strawberries

1 grapefruit (peeled)

1/4 c. ground flax

1/4 c. hemp hearts

2 Tbsp. coconut oil

1 Tbsp. maple syrup

1 1/4 milk alternative (I use coconut milk)

Place all the ingredients into a blender. Blend until smooth. Makes 2 servings.

 

Other delicious smoothie ideas are:

Pineapple Mango Smoothie

Pineapple Grapefruit Smoothie

Strawberry Pineapple Smoothie

Berry Smoothie

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Sunday Sweets

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

Since I have not been able to have dairy in over five years, raw cashews have become very good friends of mine. Well here it is… Who doesn’t love cream cheese? I mean, let’s be serious here people… Cream Cheese is (was, okay it still is even though I can’t eat it anymore) delicious!!  So since I can not eat the dairy filled kind anymore, I was sooooo happy when I figured out that I can make it! Yay!!

Yes, okay, alright, it may not be identical to the real thing… Nope, it’s better!! Well since I haven’t had the real thing in more than five years, yes this is better! Many people have tried it that have more recently gone off of dairy and they love it too!  I hope you will…

 

 

Raw Cashew Cream Cheese

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

2 c. raw cashews

1/3 c. lemon juice

1/4 c. water (more if needed)

1 Tbsp. onion or 1 tsp. dried onion

1/2 tsp. sea salt (or to taste)

Soak cashews in water for at least four hours or overnight.

Drain and rinse cashews, then add all ingredients into high powered blender. Blend until smooth, scraping down the sides when necessary.

Store covered in the fridge for up to five days. Freezes well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

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