Summer Harvest Salad

8/31/2014 0 Comments

Today we enjoyed a wild summer salad made from natures finest. Wild freshly harvested amaranth leaves packed with nutrition topped with mini bell peppers, red onion, garlic, nopales, cucumber, a handful of mixed nuts, rice cake crumbles for extra crunch, an apple on the side with TUNA!

HA! Don't worry not the fish - it's another name for the prickly pear, the fruit of the nopales cactus!

Amaranth was a staple of pre-Colombian Aztecs and is still enjoyed in many cuisines. In Mexico and India the seeds are popped and mixed with sugar or chocolate to make a tasty treat. The Peruvians make beer from the grain.

Amaranth has been used by herbalists to to treat toothaches, inflammation of the gums, fevers, as a wash for external wounds and internally as a treatment for diarrhea and dysentery.

"Amaranth seed is high in protein, some 16%, contains lysine and methionine, two essential amino acids that are not often found in grain, and is high in fiber, three times that of wheat. It also has calcium, iron, potassium, phosphorus, vitamins A, C and E."

Amaranth leaves are nutritionally similar to beets, Swiss chard and spinach, but are nutritionally superior! For example amaranth leaves contain three times more niacin (vitamin B3) than spinach leaves and 2 x's more Zinc than Kale.

The plants are easy to grow and supply a grain packed with protein that can be made into cereal and flour. We discovered Amaranth in 2011 and have been enjoying it as much as possible since. We planted some in AR and CA with success! This year we tossed a few seeds out and were happy to find big plants among other WILD amaranth plants! Salads and green smoothies are covered this season. My husband picked a bowl for us yesterday, I picked one today!

With temperatures blazing I couldn't think of turning the stove on so today we enjoyed a Summer Harvest Salad for lunch!

Fresh squeezed limes brought the meal to the next level!

PREP TIME: 15 minutes | Serves 2
Per Serving:
Calories: 214
Fats: 10.4 g
Protein: 5.1 g
Carbohydrates: 28.2 g

gluten-free, soy-free, refined sugar-free, dairy-free, raw

Ingredients:

1 bunch dark leafy greens (amaranth, spinach, kale...)
3 mini bell peppers, chopped
1/4 cup chopped red onion
1 garlic clove - diced
1/2 cup chopped cucumber
OPT: 1 small nopales pad, needles removed, diced
1/4 cup mixed nuts
1 rice cake, crumbled
1/2 lime, squeezed
1 green apple, cored and sliced
OPT: 1 TUNA a.k.a. prickly pear (seriously optional: my husband wasn't a fan of all the seeds!)

Peaceful Preparation:

Wash and prepare the vegetables and place in two bowls.
Start with the dark leafy greens, add the chopped bell peppers, onion, garlic, nopales, cucumber and top with nuts, rice cake crumbles. Place green apple slices and optional Cactus Pear slices on the side. Squeeze with fresh lime.
Add your favorite dressing (s) and enjoy!!!

Plus this recipe has great benefits:

No cholesterol
Low in sodium
High in manganese
High in magnesium
Very high in selenium
Very high in vitamin B6
High in vitamin C

I hope you enjoy this Summer Harvest Salad! Today marks the last day of August. What a great month of summer sunshine fun! Beginning September 1 is not only my sisters birthday but it marks the start of VeganMofo! I had no idea what VeganMofo was and just so happened to stumble upon it with only a couple hours left to sign up. It was described as a worldwide blogging extravaganza - The Vegan Month of Food! For one month bloggers are challenged to present a minimum of 20 blog posts that are 100% vegan. Warning, I am about to flood your inbox with delicious tantalizing recipes that are healthy! My theme? Vegan Alchemy!!! Gerald and I just recently started making colloidal silver so the theme seems fitting.

I'll talk with you tomorrow for an exclusive birthday treat!

Love and Light!
Christa xo

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Sweet Beetroot Cleanse

8/27/2014 0 Comments

A happy digestive system is essential for a happy healthy body. Constipation is one of the most common health ailments that affects people of all ages. Constipation can not only cause abdominal pain but can weaken the immune system causing excessive strain on other bodily organs. This among other ailments can lead to fatigue, mood swings, disrupted sleep and more. Following an active, healthy lifestyle, incorporating a lot of water, fresh fruit and vegetables rich in fiber is said to help!

Beetroot juice is one of natures finest and is classified as a SUPERFOOD! One of the reasons to consider drinking beetroot juice is that it is a COLON and BLOOD CLEANSER!

"In the 1950`s, Dr. Ferenczi of Hungary had his cancer patients drink a quart of beet juice each day, which was effectively breaking down and eliminating tumors. Beets have been found to increase the body`s production of glutathione, which helps the body detoxify cancer-causing poisons." Learn more here.

With only 5 ingredients this smoothie can be enjoyed easily and on a budget! You can enjoy this smoothie for $1.50 per serving and it is only 239 calories!

PREP TIME: 5 minutes ~ BLEND TIME: 1 minute SERVES: 2

Per Serving:
Calories: 239
Fats: 0 g
Protein: 7.8 g
Carbohydrates: 53.7 g

gluten-free, soy-free, refined sugar-free, grain-free, dairy-free, raw

Ingredients:

1 beet - peeled and quartered
1 green apple - cored and quartered
3 prunes
2 bananas - frozen in 1/2"-1" pieces
1 cup water - filtered
OPT: 2 tbsp Hemp Protein - or your favorite
OPT: 1 tsp chaga and reishi powder for an added immune system booster!

Peaceful Preparation:

Place everything in a blender
Blend on smoothie setting in a high speed blender or for 60 seconds, until completely smooth.
Pour and enjoy! Opt to top with fresh fruit or granola for a treat!

Good points

Very low in saturated fat
No cholesterol
Low in sodium
High in dietary fiber
High in manganese
High in magnesium
High in potassium
Very high in vitamin B6
High in vitamin C

Best wishes for a happy gut!
Christa
xoxo

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Asian Fusion

8/26/2014 0 Comments

We brought Asian Fusion Cuisine into our home with Sesame Soy Marinated Tofu accompanied with Crisp Peppered Asparagus and White Rice. The meal is so savory! We both ate every last bite. The flavors bursting, the colors vibrant, the fragrance heavenly and the taste to be remembered.

One of our favorite Asian Fusion Vegan restaurants in San Diego is called Sipz, Their meals are insane and the sauces are sooooo good! This meal tasted like we went to Sipz! The sauce makes this meal a home run! WOW your family, friends, lover and or yourself with a meal to be remembered. With basic ingredients and minimal effort you too can have Asian Fusion with out going out! The meal has less than $7 worth of ingredients in it making each serving less than $3.50!

2 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready in: 45 minutes

Marinated Tofu:

2 cups pre-cooked rice
1 package extra firm tofu
1 /4 cup soy sauce (opt: gluten free variety)
2 tbsp agave
2 tbsp ketchup
2 tbsp apple cider vinegar
Opt: Dash hot sauce
1 tbsp sesame seeds
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp paprika
Opt: 1 sliced jalapeno

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and lightly spray with non-stick oil.
Drain water from tofu, gently press water out and cut into 1/2 inch slices, cut slices into 1/2 inch cubes.
Excluding the tofu, combine all of the ingredients in a bowl, stirring to mix well. Gently fold in the tofu, cover and marinate for 5-10 minutes. The longer it marinates, the more flavorful it will be!
Place tofu on a baking sheet in a single layer, placing the peppered asparagus on the other side of the baking sheet and bake for 15 minutes. Remove from oven, flip the tofu and asparagus. Bake for another 15 minutes or until golden brown. Serve in a bowl or a plate

Peppered Asparagus:

16 spears Asparagus
1 lime
To taste: salt, pepper and garlic powder

Directions:

Wash asparagus, snap the ends off and place in a freezer Ziploc bag, adding the fresh squeezed lime juice and spices.
Shake it up!
Place next to the marinated tofu and bake alongside. *See step 4 above.

Nutritional Bonus:

Very low in saturated fat
No cholesterol
High in manganese
High in thiamin

Made with NO OIL - GLUTEN FREE - VEGAN - DAIRY FREE - HIGH IN PROTEIN - ALL PLANT BASED - DELICIOUS FOOD!!!

I hope you enjoy this meal as much as we did!
Cheers to a healthy happy YOU!

LOVE LOVE LOVE!
Christa

PS - Do you have any vegan success stories you'd like to share? I'd love to feature you on my blog! Send information to [email protected]

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Sesame Soy Marinade

8/26/2014 0 Comments

This sauce is sweet, sour and spicy offering your taste buds a fusion of flavors. Use it on tofu, vegetables or as you prefer. We enjoyed in in a meal called Asian Fusion.

Ingredients:

1 /4 cup soy sauce (opt: gluten free variety)
2 tbsp agave
2 tbsp ketchup
2 tbsp apple cider vinegar
Opt: Dash hot sauce
1 tbsp sesame seeds
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp paprika
Opt: 1 sliced jalapeno

Directions:

Combine all of the ingredients in a bowl, stirring to mix well.
Gently fold in tofu or vegetables, cover and marinate for 5-10 minutes. The longer it marinates, the more flavorful it will be!

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200th POST! + Sunday Morning Cleanse

8/24/2014 0 Comments

3 years ago my husband encouraged me to begin photographing our meals. At first I thought he was kidding but he persisted with lavishing feedback. I was so flattered I began taking pictures of our meals while we traveled across the states in a travel trailer!

In 2012, while working at a BioTech company of all places, I went to a health food store after work to pick up groceries. While at a checkout stand the cashier asked if I was vegan. I said yes and she said she was too! We started talking and by the end of the conversation she gave me the name of her blog, I looked it up, was very inspired and thought perhaps I could do this! After watching the movie “Julie and Julia”, with a dream in my heart, I started a blog. My First Blog Post on my original blog is found here. :)

Since then I’ve shared 200 blog posts in less than 2 years. Artistic Vegan has exceeded my expectations and has had almost 3 million hits in 2014 alone! Last year I self published a cookbook

and am working on a new cookbook with 100% brand new never released recipes that are BRIGHT and COLORFUL! Below is a sneak peak...!

This blog has pushed me to new culinary levels, to be creative, to wear my heart on my sleeve sharing my thoughts and life with you all. It has been an alchemical transformation for my body, heart, mind and soul that continues to this day. It has led me learn so much about the healing benefits of mother earths finest herbs, vegetables, fruits and more. As well as the horrendous ingredients that are being placed in our packaged goods and fresh foods, from nanites to GMO’s, the Biotech industry and more.

This blog taught me that this lifestyle truly can work and happily too! It’s introduced me to beautiful, magical, creative, loving souls that are full of light! It has led to numerous mouthwatering savoring meals that both my husband and I can’t believe I made! Its opened doors, opened my heart and my mind. It’s taught me to begin making each meal with a loving and thankful heart. I’ve learned so much and am so thankful to each and every one of you. I love this lifestyle with a passion and love sharing it with you, I can only hope it continues.

2013 was a big year for us! My husband published his book and it was an instant success and STILL IS! I can’t wait to see thousands turn to millions for him. I believe it will. Through his success people began inquiring about starfire gold which led me to becoming an alchemist and creating and distributing an elixir: Alchemical Elixir of the Anunnaki!

I started with taking the elixir, testing it, connecting with it. Shortly after, I went through my own alchemical transformation which eventually led to creating and distributing the elixir! From ordering bottles, to selling out of inventory it has pushed me to learn exciting information dating back to ancient times.

To celebrate all of our product will be on sale for the last 7 days of August! The sale begins tomorrow! Click the image below.

I celebrated this morning with a cleanse-worthy smoothie!

Sunday morning Cleanse!

Serving Size: 1 Glass
Servings: 2
Calories Per Serving : 254
Total Fat: 2.4 grams
Total Protein 12.2 grams
Total Carbs: 50g

TOTAL TIME: 5 – 10 Minutes

2 cups packed leafy greens
1 1/2 cups water or nut milk
2 cups frozen berries
1 carrot
1 stalk celery
1 lime
1 banana
3 prunes
2 tsp spirulina
2 tbsp protein powder
OPT: 1 tsp Reishi & Chaga Mushroom Powder

Blend twice as long as normal to eliminate all green pieces, serve cold with berries on top!
I can't thank you enough for your views, your support and your love!

SHINE ON!

Christa
xo

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Spirulina Passion

8/21/2014 0 Comments

Yesterday afternoon my husband and I enjoyed a Spirulina Passion smoothie after our walk. We discovered Spirulina a couple years and have done our best to keep it in our home ever since.

Spirulina is a must-have in my opinion! Spirulina is a blue green algae which is often distributed dry and provided in forms of powders or capsules. Spirulina contains 60-63% vegetable PROTEIN which is 3 to 4 times HIGHER than BEEF and FISH. What? That's right!

It is also like drinking a multi-vitamin! Spirulina is incredibly high in B-12 more than 3-4 times higher than that found in liver.

It contains a wide range of minerals:

IRON
POTASSIUM
MAGNESIUM SODIUM
PHOSPHORUS and more!
It has a high volume of Beta-Carotene to protect your cells, 5 x's more than carrots and 40 x's more than spinach!

High volumes of gamma-linolein acid which can prevent heart disease and reduce cholesterol. AND it has Phycocyanin which is ONLY found in Spirulina and has been referred to as the WONDER Molecule! Helping to detox our bodies from toxins and metals, strengthen our immune system and act as an anti-inflammatory and more.

It is stated consumption of Spirulina leads to optimal health and in a current environment full of pollution and toxins, Spirulina is more than recommended some state it is required!

There are many ways to consume Spirulina, my favorite is by adding some powder to my smoothie. Yesterday I was having an "everything but the kitchen sink" moment and kept adding ingredients to the smoothie so while this recipe has a variety, you can add spirulina to virtually any smoothie or take it in a capsule instead!

I have you to thank for the discovery of Spirulina as I found it through this blog. Blogging has led to the discovery of so many healthy new vegetables, fruits, herbs, tinctures, elixirs, supplements and more! I love learning more and am thrilled to share what I learn with you! It's hard to believe it's been over 2 years since I started blogging and over 1 year since I released my first cookbook! I'm currently working on a brand new cookbook with BRIGHT vibrant plant based recipes that I can't wait to release to you!
Okay lets get down to business and make a HEALTHY smoothie!

TOTAL TIME: 5 - 10 Minutes | Servings: 2 Glasses | Calories per Glass: 270

Ingredients:

1 Cup Filtered Water
1 Medium Apple, Sliced
1 Cup Frozen Banana Pieces
1 Cup Frozen Papaya Pieces
1/2 Cup Red Grapes, Raw
1 Cup Butterhead Lettuce, Chopped (or Favorite green)
1 Lime, juiced
1/4 cup Soaked Dates (soak overnight)
2 Tbsp protein powder
1 Tsp Seaweed, spirulina powder, dried
OPT: 1 Tsp Organic Reishi Mushroom Powder

Directions:
1. Combine Ingredients in a High Speed Blender
2. Blend on Smoothie setting or high speed until a smooth consistency.
3. Pour and serve cold!

I hope you enjoy the many benefits of spirulina and this smoothie!

To your health!
Christa

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Homemade Oat Bread - Free of: Gluten, Yeast, Oil, Sugar, Nuts and Dairy!

8/18/2014 4 Comments

This recipe is created with minimal effort and creates a wholesome loaf that is gluten-free, yeast-free, oil-free, sugar-free, nut-free and dairy-free! With minimalistic ingredients used, almost anyone can bring their bread god or goddess out in them and enjoy the benefits! It has a mild flavor that could be enhanced with a little sweetener or spices for a different blend.

How does one make it? Simply mix the ingredients, pour into a loaf pan and bake. No kneading is required. No hours of labor. It takes about 15 minutes of preparation while the oven does the rest. Give it an hour or more to bake and you'll be salivating waiting for that warm fresh bread to come out of the oven so you can smother it in your favorite spread. At least, that was my experience! :)

How will you enjoy it? We made a PB&J! Technically it was an AB&J as we used almond butter but PB&J has such a better ring to it and brings back childhood memories! My husband LOVES and I mean LOVES a PB&J smothered in jam. I made homemade almond butter and jam for a healthy and satisfying sandwich!

My husbands is featured on the left and mine is on the right, his had jam oozing out of it! :)

Ingredients:

3 cups oat flour *Certified gluten free (or preferred gluten free flour)
1 & 1/2 cups water
2 tbsp baking powder
1 tbsp agave
1/2 tsp sea salt
3 tbsp ground chia seeds (or flax meal)
9 tbsp warm water = 1/2 cup + 1 tbsp water
+ Handful of gluten free oats to top

Loving Preparation:

Pre-heat oven to 375 degrees F.
Mix ground chia with the 9 tbsp warm water and set aside to create a vegan egg substitute.
Combine dry ingredients in a large bowl and mix together.
Combine the congealed chia mixture to the balance of the wet ingredients and mix until well combined.
Add the wet ingredients to the dry and mix well until combined.
Place in greased and floured 9″ x 5″ loaf pan
Bake for approximately 50+ minutes, until a knife comes out clean. Turn off oven and leave bread in oven to cool for about 30 minutes. Slice and serve!

Adapted from: Happy Gut! I was so happy with the results I wanted to share it with you!

I hope you enjoy a slice of homemade bread and a bright new week!

Love,
Christa

4 Comments

Chia Smoothie Bowls for Two

8/10/2014 0 Comments

I have a healthy treat for you that is absolutely delicious and leaves a sensational taste in your mouth. Soaked chia seeds surrounded by a fruit smoothie adorned with fresh fruit on top.

I made two flavors so the love of my life could pick his favorite. Sure enough, the one I made with my husband in mind was the one he reached for. :)

I soaked the chia seeds in the fridge the night before and then made one ingredient banana blender ice-cream in the morning! If you haven't made it, I highly recommend it! It is easy and works like magic. I had to use a spoon, not spatula, to get it out. That is how thick and creamy it is! It tastes sweet, heavenly and has the consistency of ice-cream but is nice-cream! ;)

Mixed with soaked chia seeds and fresh plums for an instant flavor success! My husband was smiling saying “thank you honey” with none left in his bowl.

I made mine with frozen papayas for a creamy papaya sensation.

It was sensational when combined with a plum and a bit of chia. The soaked chia seeds reminded me of oatmeal.

Not only is it delicious but it's:

Extremely Healthy
Creamy
Comforting
Filling
Easy
Raw
Vegan
Gluten-Free

Why Chia? According to ‘Dr. Oz, 'They just may be one of the healthiest things around.' When consumed raw:

They are rich in essential fatty acids
30% of fats coming from omega-3 & 10% of fats coming from omega-6 creating a harmonious balance for healthy human tissue
They contain more antioxidants than blueberries and more fiber than most bran products
Protein, vitamins and minerals
The oil and fiber combo help to discharge toxins from your bod
Create a natural aid for controlling diabetes
Help you feel fuller faster and longer!

How do you make it? Quite easily.

The Skinny Soaked Chia

¼ cup chia seeds
1 cup cashew milk (or your fav!)
2 tsp Agave, or your favorite sweetener
Pinch of Himalayan or sea salt

Directions:

Stir ingredients together in a cup or jar. Cover and place in fridge overnight.
Stir once after 2 hours to distribute evenly or the next morning.
Enjoy as is or...place as base. I spooned the mixture into a heart cookie cutter and surrounded with the smoothie mixtures below and topped with fresh plum slices.

One-Ingredient Banana Blender Nice Cream

2 Frozen bananas (peeled, broken into pieces and frozen overnight)

Directions:

Place frozen banana pieces into a blender or food processor. Pulse using a spatula as needed.
Pulse until well combined, thick and creamy!
Place the mixture around the outside of the cookie cutter, leaving the chia seeds in the center. Carefully pull the cookie cutter out and decorate with fresh fruit.

Creamy Papaya Smoothsation

1 cup mango
2 medjool dates
Pour 2-4 oz of non-dairy milk on top

Directions:

Place in blender
Blend until smooth - enjoy or...
Pour around the chia heart, remove the cookie cutter, and decorate with sliced plums or your favorite fresh fruit!

I hope you enjoy this recipe as much as I did, let me know your results!
Have a GREAT week! Let your inner light shine! :-)
Christa

0 Comments

Blackberry Piña Smoothie

8/7/2014 0 Comments

After my most recent post of Fluffy Gluten-Free Pancakes with Blackberry Sauce I needed something light and clean to cleanse my body. Something raw and vegan usually does the trick. I opted for a smoothie as it is one of the easiest meals on your digestive system. It was a rare occasion where we were out of fresh and frozen bananas so I reached for what I had and came up with a delicious new recipe that I think you'll truly enjoy!

A Blackberry Piña Zen Smoothie! Refreshing to the core with an instant boost of feel good energy.

You can feel even better while drinking it knowing that Blackberries:

Are full of Vitamin C
High in Vitamin K
Rich in Bioflavonoids
Have one of the highest antioxidants levels among fruits
Can promote the healthy tightening of tissue
Can provide a more alert brain
Are high in Tannin which can reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea
The high levels of astringent tannin are effective in oral hygiene when used as a mouthwash (another reason for a smoothie!)
The leaves have been used on inflamed gums and sometimes sore throats and as a tea

I'll drink to that!

For fun I thought I'd share the evolution of the smoothie. The first picture started out as featured above.

Then Jerry added some input with the purple towel and rock! I saw my moms painting and decided to add it in for a Smoothie by the Beach!

Then I saw all of my happy plants near the window and decided to add them into the mix creating a Zen Smoothie.

Enjoy! :)

Servings: 2 Prep to Finish: 7 minutes

Directions:

2 cups frozen blackberries
1 cup frozen pineapple
1-2 cups water
1 scoop protein powder (I chose hemp)
4 dates
OPT: Tsp of Chaga Powder, Reishi Powder and Spirulina with a dash of Reservratrol for good measure!
1/4 cup granola

Directions:

Place frozen berries and piña into your blender. Fill the water until it reaches 16 oz.
Add dates, protein powder and opt for additional health boosters.
Blend until smooth, pour and top with granola.

We didn't even touch the benefits of pineapple or any of the other magical ingredients. Enjoy the health benefits of this one of a kind Blackberry Piña Zen Smoothie!

Positive healthy vibes!
Christa

0 Comments

Fluffy Gluten-Free Pancakes with Blackberry Sauce

8/5/2014 0 Comments

You have no idea how excited I am to share a new delicious recipe with you! Pancakes that are fluffy, gluten-free and vegan! They are light, don't stick to the pan and remind me of my moms good old fashioned home cooking. I felt like I was back home, waiting for the fresh warm pancakes to be done.

When you are in search of a gluten free pancake that are also vegan it can be hard to get the right mix, it's not like you have Bisquick to lean on.

My original gluten-free recipe for Almond Coconut Flour Pancakes turned out much worse than hoped for. I posted it and got 2 bad reviews! :'( I was so bummed, wrote back, removed the recipe and decided not to take it to heart but to take it as a challenge to make a bullet proof recipe that won't stick to your pan!

I took my time. Read an article on how to keep pancakes from sticking. Reviewed numerous recipes and found one by Gluten-Free-Vegan-Girl that stood out, it sounded like she had her ups and downs with pancakes as well. I couldn't find a more satisfying picture or recipe so decided this was it, my chance at redemption!

I had 100% success! Fluffy, gluten-free and vegan pancakes that are soft like a pillow and sweet but not too sweet. Buckwheat mimics the wheat like flavor I've been seeking and who knew that buckwheat is gluten-free! It is derived from the seeds of a flowering plant. Do note that it can be used as a rotational crop so it's best to opt for a certified gluten-free batch. The topping brings these pancakes to the next level, it tastes like pie! It is a homemade sugar-free blackberry sauce made from just water, dates and berries! What? Yes!

You can serve these delicious beauties up for breakfast or have breakfast for dinner which is what we opted for!

Serve them for brunch, for a group of friends or your kiddies! I bet they won't even know they are vegan, gluten-free or healthy! :)

The Art of Making Pancakes! I've learned it's an art form. I used to just heat a pan, spray it and pour not considering that making pancakes is more than that. Here is what I learned along the way:

Use a Non Stick Pan
Wash, rinse and dry your pan
Spray the pan with a non-stick spray or use a paper towel dabbed in oil to coat providing an even sheen
Place the burner on Medium heat
Test the pan several times by flicking small drops of water on the pan, when it's ready the water will sizzle.
Pour 1/4 cup of the batter into the pan (or desired size)
Allow the pancake to cook almost completely on the top, it will take longer but it's important to allow it to cook slow and steady over not too high of heat to avoid burning and sticking.

I find when I cook from a place of love, singing, having fun and letting go I make the most sensational meals! Is it just me or have you experienced that as well? My cooking playlist last night was primarily country love songs with Faith Hill and Shania Twain! :)

Now, lets get to business and make some insanely delicious fluffy pancakes!

Ingredients:

1 1/2 cups buckwheat flour (see tips to make your own)
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Cups homemade cashew milk (or favorite dairy free milk)
1 cup pitted dates
2 tsp pure vanilla extract
Juice from 1 small lime (or 1/2 lemon)

Blackberry Sauce:

2 cups frozen or fresh blackberries
1/2 cups dates
1/3 cup warm water

Directions:

Whisk dry ingredients in a large bowl.
Place cashew milk, dates, vanilla and lemon juice in a blender or food processor and process until thick and creamy.
Stir wet ingredients into dry.
Heat a nonstick pan on medium heat, spray with oil, once it is hot pour 1/4 cup of pancake batter into the pan. Once the pancake is firm on the upward facing side, flip and cook until the pancake bounces back when touched and are a deep golden color. Ensuring not to use too high of heat as it may burn, stick or cook unevenly. Place on covered plate or in the oven at 200 degrees to keep warm while using the balance of the batter.
Whilst making the pancakes prepare the sauce! In a medium sized pot or pan simmer 2 cups of frozen blackberries, 1/2 cup of pitted dates and 1/3 cup of warm water. Cooking until dates are soft, it will smell like a pie!! Allow to cool, blend and set aside in a jar. Use as topping on your cakes! Feel free to double as it's really delicious and others may want extra! :)

Tips:

To make buckwheat flour grind buckwheat grouts in a high speed blender until it forms a powder.
Opt for a light brown buckwheat vs. grey.
Try a brown rice flour & Sorghum flour mix or your favorite gluten free mix.
Use your favorite berry!

I hope you fall in love with this recipe and use it as a staple to lean on. I know I will!!!
With love,
Christa

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OLDER

Summer Harvest Salad

Sweet Beetroot Cleanse

Asian Fusion

Sesame Soy Marinade

200th POST! + Sunday Morning Cleanse

Spirulina Passion

Homemade Oat Bread - Free of: Gluten, Yeast, Oil, Sugar, Nuts and Dairy!

Chia Smoothie Bowls for Two

Blackberry Piña Smoothie

Fluffy Gluten-Free Pancakes with Blackberry Sauce

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