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Potato Leek Quiche

Potato Leek Quiche
Dairy Free, Gluten Free & Soy Free

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Ingredients:
1 c. quionoa
8 eggs
1/4 c. rice or almond milk
1 tsp fresh ground pepper
1/2 tsp sea salt
1/2 tsp cayenne pepper (optional)
1/4 leek, sliced
6 cloves garlic, minced
1/2 zucchini, grated
1 potato, sliced
2 tomatoes, sliced
1 tsp olive oil or Earth balance (to grease the pan)

Directions:
Preheat the oven at 375 degrees.
Rinse the quinoa in a fine mesh strainer & then pour into a mixing bowl.
Add the eggs, milk & spices in the mixing bowl & Whisk together. Set aside.
Grease a glass baking dish & place the sliced leeks, garlic & zucchini in the bottom of the pan.
Pour the egg mixture over the vegetables.
Place a layer of potatoes & tomatoes on top of that.
Put in the oven & bake 60 minutes on 375.
Remove from heat, serve & enjoy.

Nutrition:

Resources:

Recipe By: Carrie Clark, N.C.

Raspberry Cashew Cream Stuffed French Toast

Raspberry Cashew Cream Stuffed French Toast
Dairy Free, Gluten Free, Soy Free & Sugar Free

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Raspberry Cashew Cream Ingredients:
1 c. cashews
1 c. raspberries
1 banana
1 tsp vanilla powder (or pure vanilla)

Directions:
Soak the cashews for at least 1-2 hours in 2 cups of filtered water & then drain.
Combine all of the ingredients a food processor and blend for about 2-3 minutes. Once all of the ingredients are blended in & the mixture is smooth & creamy it is ready to serve.
Set aside.

French Toast Ingredients:
2 organic eggs
1/4 c. almond milk
1/2 tsp cinnamon
1 tsp vanilla
6 slices gluten free bread

Optional Toppings:
fig slices
banana slices
blueberries
straberries
pecans or almonds

Directions:
Combine the eggs, milk, cinnamon & vanilla in a bowl & whisk together the ingredients.
Dip the bread, one slice at a time in the mixture until both sides are coated & place on a frying pan or grill on medium heat.
Cook each side for 2-3 minutes until lightly browned. Repeat this for all 6 pieces of bread.
Take 1 slice of the French toast & coat one side with the cashew cream sauce.
Top it with another slice of French toast.
Then add your toppings. Serve & enjoy.

Nutrition:

Resources:

Recipe By: Carrie Clark, N.C.

Peanut Butter Nicecream

Peanut Butter Nicecream
Dairy Free, Gluten Free, Raw, Soy Free, Sugar Free & Vegan

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Ingredients:
1 ripe/frozen banana (frozen for at least 24 hours)
1/4 c. almond milk
2 tbsp peanut butter
dash of cinnamon

Directions:
Place all ingredients in a food processor (I often add the milk a little at a time so that it isn’t too runny like a milkshake).
Blend until you get the consistency of ice cream (about 2-3 minutes).
Serve and enjoy!

Nutrition:

Resources:

Recipe By: Sabrina Hermansen, N.C.

Green Açaí Smoothie Bowl

Green Açaí Smoothie Bowl
Dairy Free, Gluten Free, Raw, Soy Free, Sugar Free & Vegan

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Smoothie Ingredients:
6 oz. organic spinach
1-2 Sambazon açaí berry superfruit packs
1 banana
1 scoop of protein powder (I like Warrior Blend vegan protein)
1 tsp l-glutamine
2 probiotic capsules (without the plastic; I like Probiotic 8)
1/2-1 c. filtered water

Toppings:
1 tbsp chia seeds
1/4 c. strawberries
2 tbsp coconut
1/4 c. gluten free granola
1/4 c. blueberries
1/2 banana

Other options:
bee pollen
pitaya (Dragon Fruit)
mulberries
hemp seeds
raspberries

Directions:
Combine the smoothie ingredients in a high power blender, Nutribullet or food processot and blend until all ingredients are combine and you have a thick consistency.
Pour into a bowl and add your toppings. Serve and enjoy.

Nutrition:

Resources:

Recipe By: Carrie Clark, N.C.

Pesto Cashew Cream

Pesto Cashew Cream
Dairy Free, Gluten Free, Raw, Soy Free & Vegan

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Ingredients:
2 c. cashews
1 c. almond milk
3 oz. basil pesto
6 cloves of garlic
3 shallots
1 tsp salt

Directions:
Soak the cashews for at least 2 hours in 4-4 cups of filtered water & then drain.
Combine all of the ingredients a food processor and blend for about 2-3 minutes. Once all of the ingredients are blended in & the mixture is smooth & creamy it is ready to serve.

Nutrition:

Resources:

Recipe By: Carrie Clark, N.C.

Miso Shiitake Soup

Miso Shiitake Soup
Dairy Free, Gluten Free & Vegan

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Ingredients:
3 c. shiitake mushrooms, sliced
3 c. oyster mushrooms
1/4 c. brown rice miso paste
6 potatoes, sliced
3 c. leeks, sliced
6 tbsp. Tamari (gluten free soy sauce)
4 cloves garlic, minced
2 c. water
2-32 oz. containers organic veggie broth
cayenne pepper (to taste, add after cooking)
fresh ground pepper (to taste, add after cooking)

Optional:
1/2-1 c. tofu, sliced
2 green onions, sliced
sea salt, to taste
1 tsp ginger

Directions:
Combine all ingredients in a large stock pot.
Bring to a boil and then simmer for about an hour (until potatoes are soft).
Remove from heat, add spices (to taste), and serve.

Nutrition:

Resources:

Recipe By: Carrie Clark, N.C.

Blackened Tofu

Blackened Tofu 
Dairy Free, Gluten Free & Vegan

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Ingredients:
1 twin pack of Trader Joe’s Organic Sprouted Extra Firm Tofu
2 tablespoons Bragg’s liquid aminos
1 tablespoon sesame oil (or other cooking oil)
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper

Directions:
Start by pressing the tofu to drain out the excess water.
While the tofu drains, go ahead and make your spice mix. The mixture is spicy, but not over the top. If you can’t handle any heat, scale back on the cayenne and black pepper. The paprika adds amazing richness and flavor to the blend.
Add all spices to a shallow bowl, and stir to thoroughly combine.
Once the tofu has drained, slice the blocks into four even rectangles – once horizontally and then again vertically.
Place tofu in a shallow dish and add the liquid aminos. It doesn’t need to be much; just enough to let it soak into the bottom a bit.
After a few minutes, flip each piece to coat the other side.
In a sauté pan, heat sesame oil (or other oil of your choice) over medium high heat. You want your pan to really get hot! I prefer to use my non-stick pans for this, but you can try it in stainless as well.
Take each piece of tofu and press it into the spice blend, ensuring to coat the whole bottom in a thick crust of spice.
Flip it over and repeat on the other side.
Then carefully place each piece into the hot pan – it should sizzle and pop, and you’ll see immediate color forming around the base of the tofu.
Add four pieces to the pan and continue to cook over medium high heat.
After only a minute or two, the bottom should be pretty dark in color – flip to the other side.
Cook for another minute or two on the other side, until both are crispy and blackened to perfection.
Repeat for the other four slices.
When it is all cooked, slice into smaller (preferably bite size) pieces and serve.

Nutrition:

Resources:

Recipe By: The Daily Garnish