Archive for the 'Snacks' Category

Chocolate Banana Milkshake

Nobody can tell me that by eating vegan I am missing anything, because in most cases there an equally good substitute for most treats.  In the case of milkshakes…this is it!

I have to give credit to Brendan Brazier and his Thrive Diet recipe book on this, however I have made a number of recipes from his book that I have ended up altering quite a bit in measurements.  This is one of them (I find he likes a really runny smoothie – and I don’t).

serves:  1 milkshake (and I call it a milkshake because it’s super thick and creamy)
prep time:  5 minutes
blend time:  1 minute or less (depending on your blender)

4 ice cubes
1 banana *see note
2 tbsp almond butter
1 tbsp ground flax
1 tbsp ground hemp powder (100% pure hemp powder ** see note)
1 tbsp raw cocao nibs
2 medjool dates (pitted)
about 1-1/2 cups cold water

* if you know you are making this in advance, peel and cut your banana into ice cube sized chunks and freeze them in a Ziplock bag or freezer safe container for about 6 hours or overnight.  This will make the milkshake thicker and colder.

** by hemp powder I meant the kind that is 100% pure ground hemp.  I’m not talking about the products out there like Vega that have sweeteners and flavours added.  Those types of powders are meant to be mixed with milk or juice and consumed on their own.

Place the ingredients into the blender container.  If you have anything less than a Vitamix for a blender, make sure you place the hard items into the blender first (frozen banana and ice cubes) as they will be harder to process.  If you have a Vitamix, it really doesn’t matter what order you put them in as they will be blended smooth no matter what! (no, I don’t work for Vitamix).

Pour just enough cold water to cover the ingredients, but not quite (see picture).  This will give you an nice thick and creamy smoothie or milkshake.  If you wish it more runny, add more water.

Blend until smooth.  It takes about 10 – 20 seconds in a Vitamix.  A reguluar blender may take up to a minute.

Pour into a glass and enjoy!  I have a travel milkshake mug so I can take my milkshake with me on the go!

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“Cheesy” Kale Chips

I have a potato chip problem; so much so, that I can’t even have them in the house. I love potato chips so much I could do a little dance.  I’m terrible.  In order to get around this I have adapted a healthy version by green chef Juli Novotny…a guiltless, “cheesy”, crispy version of the fatty, unhealthy original.

Servings:  6
Prep Time:  15 minutes
Dehydration:  12 hours

2 bunches of kale

1 cup of cashews, soaked overnight
2tbsp nutritional yeast
juice of two fresh limes
1 tbsp extra virgin olive oil
2 red bell peppers roughly chopped
1 tsp sea salt
1 pinch of cracked black pepper
4 cloves garlic

Remove the kale in medium sized pieces (about 2” by 2”) from the main stem. Set aside.

In a food processor, combine all the ingredients except the kale and process until smooth.

Massage the cashew mixture into the kale leaves, making sure that each leaf is coated with the same amount of mixture.  Warning:  this part can get messy as the springy kale tends to flick the coating around the kitchen. Work slowly.

Place the coated kale pieces on dehydrator trays and dehydrate overnight or until crispy.  I have a 6 tray dehydrator and the two bunches of kale just fits perfectly.  I found that mine took about 12 hours to fully dry.

Let me know if these make you chips dance!

"Cheesy" Kale Chips

I have a potato chip problem; so much so, that I can’t even have them in the house. I love potato chips so much I could do a little dance.  I’m terrible.  In order to get around this I have adapted a healthy version by green chef Juli Novotny…a guiltless, “cheesy”, crispy version of the fatty, unhealthy original.

Servings:  6
Prep Time:  15 minutes
Dehydration:  12 hours

2 bunches of kale

1 cup of cashews, soaked overnight
2tbsp nutritional yeast
juice of two fresh limes
1 tbsp extra virgin olive oil
2 red bell peppers roughly chopped
1 tsp sea salt
1 pinch of cracked black pepper
4 cloves garlic

Remove the kale in medium sized pieces (about 2” by 2”) from the main stem. Set aside.

In a food processor, combine all the ingredients except the kale and process until smooth.

Massage the cashew mixture into the kale leaves, making sure that each leaf is coated with the same amount of mixture.  Warning:  this part can get messy as the springy kale tends to flick the coating around the kitchen. Work slowly.

Place the coated kale pieces on dehydrator trays and dehydrate overnight or until crispy.  I have a 6 tray dehydrator and the two bunches of kale just fits perfectly.  I found that mine took about 12 hours to fully dry.

Let me know if these make you chips dance!