Vegan Mom Yas

I created this smoothie after cutting so much pumpkin one night. The next morning I saw all the pumpkin chunks in the fridge just staring at me and I knew they needed to be in my smoothie. So I threw some in and was so happy for the rest of the day... I may just call this my Happy Smoothie! Enjoy! Yield: 1 serving You will need: -4 frozen Bananas -1 cup of Ice -1-2 cups of cooked/raw Pumpkin chunks/purée  -A dash of Cinnamon and Pumpkin Spice Directions: Blend all the ingredients together. Add a dash of water to help blending.

So I got a free drink from Starbucks one time and I went to redeem it. I couldn't find anything in their menu that I wanted. I got them to customize a drink for me using their bananas, matcha powder and coconut milk. The barista was so surprised and was so curious to try it that she made herself one and couldn't believe how much better it tasted than their green tea frozen drink. Yield: 1 serving You will need: -4 frozen Bananas -1 tablespoon Matcha powder -5-10 fresh mint leaves (1/2 tablespoon dried) -A little water/coconut milk to get it going Directions:  Blend all ingredients together. 

3 Ingredients are all you need for these decadent treats. Raw cinnamon rolls made with bananas, cinnamon and dates 🍌🍌🍌. I topped some off with a homemade raw coconut whipped cream made from coconut and a dash of coconut sugar. Did I ever tell you how much I love simplicity when it comes to being in the kitchen?! I love it when I only use a few ingredients. Yield: 4 cinnamon buns (depends on how wide you make the cinnamon buns) You will need: Cinnamon Buns: -12 ripe bananas -1/2 cup date paste (dates soaking in water and blended together) -1 teaspoon cinnamon (optional) Icing: Option 1: -1 can full fat coconut milk -1/2 teaspoon vanilla Option 2: -Date paste -Sprinkle of coconut flakes and cinnamon Directions: 1. Slice the bananas length-wise into long thin strips (about 3 slices per banana) and allow to dehydrate at 115 degrees for about 6-8 hours, flipping once during dehydration time (they won't be completely dry by the end). 2. Spread some date paste over th...

Good morning to my yummy layered smoothie parfait ☺👌I love the nutty taste of the quinoa Granola between the layers. To make this completely raw, omit the quinoa and substitute for a nut/seed Yield: 1 serving You will need: -3 frozen bananas -1 tablespoon carob powder -1 cup of sliced strawberries -1/2 cup quinoa orange Granola (made with mixing cooked quinoa with hemp seeds, Chia seeds, chopped dates, orange rind) Directions: 1. Blend the banana and Carob together and put aside 2. Layer the nicecream with the sliced strawberries and quinoa Granola in a large cup and enjoy!

Do you ever wonder what to with all that extra carrot pulp from juicing? Do not throw it out because there are so many uses for this vitamin rich pulp. I decided to create a raw carrot falafel chip that imitated the flavours of the traditional fried version. They turned out perfect. A great snack and a delicious addition to wraps or salads. Yield: 2 cups of chips You will need: -2 1/2 cups carrot pulp (or shredded carrots) -2 tablespoons ground flax seed -1/2 tablespoon zaatar seasoning -1/2 cup chopped parsley -Juice of 1 lemon -1 garlic clove (optional) Directions: 1. Process all the ingredients together in a food processor until well combined 2. Assemble small balls of the mix and flatten them out, placing them carefully on lined dehydrator sheets 3. Dehydrate the chips until crispy, flipping once half way through cooking time. I dehydrated mine for about 18 hours) 4. Store the chips in a sealed glass container

I've always loved my curries and if there is any excuse to have it every day I would! This curry mango dressing is the bomb. You can make it thicker for dip consistency or thinner to pour over your dehydrated veggies, zoodles, or salad! This recipe is so simple that you will find it become a quick staple in your life! This was inspired by the lovely @rawfoodromance. Make sure to check out her recipe book with all her delicious dip recipes! An amazing investment with simple and friendly recipes :) Yield: 2-3 servings You will need: -2 mangoes -4 medjool dates (softened with a bit of hot water) -peeled zucchini (for volume) -2 tablespoons hemp seeds (optional) -Enough of the date water to help with blending and desired consistency -pinch of curry -pinch of chipotle or smoked paprika -pinch of garlic powder or fresh garlic Place all the ingredients together in a high speed blender and blend until nice and smooth. Store in an airtight container and use within 3 days.

Usually when fall rolls around, I'm in the mood for pumpkin, squash and anything that just brings warmth to my kitchen. I wanted to make a raw butternut squash soup that delivered all the flavour, yet was something that I could whip together quickly in my blender. I had to share this with you! Enjoy as a soup, dressing, or dip! Yield: 1 serving You will need: -2 cups chopped up butternut squash -1 red bell pepper -Juice from 1/2 a lemon -1 cup celery -1/4 tablespoon dill -Toppings: 1/2 chopped tomato Directions: Blend all the ingredients together until smooth and slightly warm from the blender and top with some juicy tomato.

When eating sushi, we love the addition of a spicy ginger slice over top every bite. It definitely adds a nice kick when enjoying the simplicity of what sushi has to offer. I am not a fan of the pink jarred ginger found in stoes (filled with aspartame and other ingredients that may not be needed). I love pickling my own ginger and it definitely goes a long way! Yield: 1 jar You will need: -1 cup of ginger (this is measured according to how much you obtain after squeezing them from the salt water) -1/2 cup rice wine vinegar -1/4 cup cane sugar -1/2 teaspoon sea salt -1 glass canning jar Directions: 1. Peel the ginger using a spoon (you will need more than a cup at first because you will be draining any water content out of the ginger and the amount will decrease once squeezed) 2. Using a mandolin or food processor with a 1 inch or 2 inch blade, slice the ginger 3. Place the ginger in a bowl with the salt and set aside to allow water content to be released 4. Sterilize the ...

There's nothing prettier than a big bowl of zucchini noodles for dinner, especially with the vibrant colors of yellow and green. I chose to pair this salad with a lemon tahini dressing but feel free to be as creative as you'd like with the dressing! Yield: 1 serving You will need: Salad: -2 medium yellow squash -2 medium green squash -1 cucumber Dressing: -2 tablespoons tahini -Juice from 1/2 lemon -Enough water to thin the dressing (I used 2 tablespoons) Directions: 1. Mix all the ingredients for the dressing together with a fork. You will notice the dressing thicken as you mix with a fork vigorously 2. Store the dressing in the fridge until ready to use. If the dressing thickens after being in the fridge, just add a little water 3. Spiralizer the zucchini into noodles using a spiralizer. If you don't have a spiralizer, you can shred them with a mandolin or a potato peeler 4. Chip up the cucumber and add this to the salad 5. Top the salad with the dressi...

So... You know how I am when it comes to a bargain with fruits and veggies. I bought so many avocados at $2 a bag and decided to make some avocado fries. If you dont have a dehydrator, they can be made in an oven at a low temperature setting. Yield: 1 serving You will need: -2 avocados  (peeled and pitted) -2 tablespoons ground flax seed -2 tablespoons shredded coconut -1/2 tablespoon oregano (any spice, like paprika, chili, rosemary, etc.) Directions: 1. Slice the avocado into long fries (each avocado should make about 8 fries) 2. Mix all the other ingredients in a bowl and roll each avocado into the coating 3. Layer the avocado fries onto a Teflon sheet on a dehydrator tray and dehydrate for 5-6 hours at 115 degrees (flip the fries once throughout dehydration) 4. Enjoy on their own or with a side of homemade tomato ketchup (tomato paste mixed with coconut sugar)