Rice Pudding

½ c. short grain rice

4 c. milk – we usually use whole milk but yesterday I used half coconut milk and half 2%

½ c. sugar

Nutmeg

Cinnamon stick

Lemon rind

Vanilla

Put everything in a double boiler and cook for 3-4 hours (I think I only did it for 2 hours yesterday – it was before work, and thickened nicely!) Top with toasted coconut, or almonds, or pistachios, or serve it plain.

Vegan Pho

4 cups of veggie broth 
3 cups pure water 
1 onion chopped to quarters 
Big piece of ginger chopped 
3 big garlic cloves 
3 star anise 
3 cardamom pods 
5 whole cloves 
1 tbsp fennel seeds 
1 tsp black pepper 
1 cinnamon stick 
1 tsp sea salt 
3 tbsp soy sauce 
(rice noodles too!)

Chop ginger roughly than the onion into quarters and put in the oven to broil until edges begin to golden. Add to a big soup pot all the ingredients bring to boil than cover with a lid , lower the heat and let it cook for 1 hour , than discard all the ingredients (you can strain it too ) Chop what ever veggies you like I added sprouted tofu , broccoli , mushrooms , cabbage and bean sprout with lime ! Be creative , carrots , green beans , shallots , basil , cilantro , mint are all great toppings. 


from: http://instagram.com/p/toCZZ8PkUT/

Raw coconut peanut butter balls

Coconut Peanut balls 
1/4 cup coconut flour 
1/2 cup unsweetened shredded coconut 
1/4 cup peanut butter or peanuts 
3 tbsp raw honey or agave if vegan 
Tbsp of vanilla extract 
add some coconut or almond milk to get the blender running

Blend all ingredients , scoop out about a tbsp of mixture and roll into balls than cover with more shredded coconuts . Can be eaten as is or stored in the fridge Enjoy !!! 

Raw coconut peanut balls amazing as a healthy pre or post workout snack !!! Thank you Melina@teatreatsandeats for the delicious recipe I absolutely loved it !!!! 

via Instagram

Hemp Seed Tabouli

Hemp Seed Tabouli

Ingredients:

• 1 cup fresh parsley
• 1/2 cup fresh mint leaves
• 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
• 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
• 1 cup shelled hemp seeds
• 2 tablespoons hemp oil (I used olive oil)
• 2 tablespoons freshly squeezed lemon juice

Directions:
1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.Stored in an airtight container in the fridge, the tabouli will keep for 2 days.

Read more: http://ohsheglows.com/#ixzz38oxQGof3

Overnight Oats

from http://instagram.com/p/qMdmMovkaz/


or the oats I used 1/2 cup gluten free oats in one cup organic coconut yogurt , 1 tsp vanilla extract ,1tsp cinnamon ,1tsp raw honey ( use maple or agave for vegan version ) 1 tbsp chia seeds , 1/4 cup vanilla coconut milk , Mix all ingredients together and store overnight in the fridge in sealed container . In the morning I added bit more coconut milk and topped with strawberries and coconut flakes !!! So so yummy

Chia Pudding

Chia pudding = a can of coconut milk + 1/3 cup Chia seeds + 3 tablespoons honey. Looks weird. Tastes delicious.

from: http://instagram.com/p/pmrmm0LliG/

Carrot Salad

From Brit's friend on facebook....

carrots
can of crushed pineapple
rasiins
mayo
lemon juice
salt
sugar

shred 3-4 carrots, dump in a can of crushed pineapple & 1/2-1 cup of raisins; mix 1/2 cup mayo + 2 tbls lemon juice + 1/2 tsp salt + tsp sugar & add to carrot mix. Stir. Done.