Recipes

Chewy Sweet Potato Cookies

Posted on January 09, 2015 by Erika Davies | 0 Comments

     Sweet potatos are rich in vitamin A as beta-carotene and vitamin C- the two antioxidants work together in the body to eliminate free radicals.  They also work as anti-inflammatories, and can reduce the risk of developing cancer, according to the National Cancer Institute.  These beauties are the perfect accompaniment to any plant-based meal.  We enjoyed them as dessert after a hearty vegetable miso-soup with zucchini noodles, quinoa nori rolls, and shaved radish and cucumber salad. 

     This recipe can be prepared using regular orange sweet potatoes, yams, Korean yams, or exciting purple sweet potatoes like the ones pictured in our version!  They're SUPER easy to make and you can even omit the coconut and agave nectar if preferred.

Ingredients:

2 Sweet Potatoes, scrubbed clean and sliced 1/2 inch thick

2 T Agave Nectar

3 T raw, unsweetened Coconut Flakes

To make:  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spread the sweet potato slices out in a single layer.  Bake for 25-30 mins until the centers are soft and chewy. Remove from heat.  Drizzle with agave nectar, sprinkle with coconut flakes and serve warm with tea or hot lemon water.

Posted in agave, all natural, antioxidants, clean, clean eating, cleansing, coconut nectar, comfort food, conscious, consumption, cookies, cravings, creative vegan, creativity, culinary creativity, curb your sugar intake, delicious, dessert, detox lifestyle, detox lunch, detoxify, digestion, dinner & dessert, diy, earth, eating for energy, empowerment, energizing, energy, fall, family meal, feel good, focus, food, food combining, fulfillment, gluten free, gluten free living, good eats guru, handmade, harvest hard, health, Healthy, healthy carb, healthy lifestyle, healthy living, healthy lunch, healthy starch, healthy treats, high vibration, highvibrational, holistic, holistic health, inspiration, joy, local, lunch, make it yourself, Martha's Vineyard, motivation, MV Times, natural, natural sweeteners, new year, no dairy, no refined sugar, notyoursugarmamas, nutrition, nutritious, organic, organics, positivity, pre-work out, recipe, recipes, roots, salads, season, self-care, selfhealing, simple vegetarian, snacks, spirit junkies, sugar cravings, superfood, superfoods, support, sweet potato, sweet potato cookies, sweet vegan, taste test, taste the rainbow, treats, vegan, vegan comfort food, vegan dessert, vegetables, vegetarian inspiration, vineyard haven, well-being, what holistic nutritionists eat, why we chose organic, winter, winter foods, winter vegetables, workout, yam, yoga

Soul-Food Plant-Medicine!!!

Posted on January 06, 2015 by Not Your Sugar Mamas | 0 Comments

Ingredients:
2 C Strawberries, fresh or frozen
3/4 C Honey
6 Star Anise
1/2 C Water
and 1 C Apple Cider Vinegar (reserved)

To Make: Combine all ingredients except apple cider vinegar in a medium saucepan and bring to a simmer over medium heat.  Once a simmer is reached, lower heat and continue to simmer for an additional 10 mins.  Remove from heat and let cool.  Pour mixture into a quart-sized glass jar and add 1 C of cider vinegar.  Shake and let sit at room temperature for 2 days.  To use, simply strain the mixture and enjoy!

 

Ingredients:

Juice of 2 Lemons (rinds reserved for later use)
1 large knob of Ginger, sliced thinly
3/4 C Honey
1 C Apple Cider Vinegar
To make: No simmering necessary for these next two recipes!  Simply mix all ingredients in a quart-sized glass jar.  Let sit at room temperature for two days, strain and enjoy.
Ingredients:
4 small Apples, cored and puled in a food processor
1 C Cranberries, fresh or frozen
3/4 C Honey
1 C Honey
To make: Again, no simmering necessary!  Mix all ingredients in a quart-sized glass jar.  Let sit at room temperature for two days, strain and enjoy.

Posted in adult beverages, all natural, cinnamon, clean, cleaning, cleansing, conscious, cranberry, cravings, creative vegan, creativity, curb your sugar intake, dairy free, delicious, detoxify, digestion, diy beauty, eating for energy, empowerment, energizing, energy, fivesensetherapies, focus, food, fulfillment, ginger, gluten free living, handmade, health, Healthy, healthy lifestyle, healthy living, healthy treats, high vibration, inspiration, joy, local, love, make it yourself, Martha's Vineyard, mental, metabolism, mixes, mixology, mocktails, motivation, natural, natural sweeteners, new year, no refined sugar, Not Your Sugar Mamas, nutrition, nutritious, nysm, organic, organics, positivity, recipe, recipes, resolutions, season, self-care, selfhealing, snacks, superfood, superfoods, superfruit, treats, vegan, vegetarian inspiration, well-being, what holistic nutritionists eat, winter foods, work out, workout, yoga

Dinner & Dessert: Almond Pad Thai & Cranberry Chocolate Truffles

Posted on January 29, 2013 by Kyleen Keenan | 0 Comments

I began my adventures with gluten free by chance. I had a roommate who had celiac disease and I LOVED her creations. She always cooked with a lot of veggies, different grains and beans, and a what I loved most, her collection of nuts - almond, macadamia, peanut, and seeds - chia, flax, sesame, sunflower, pumpkin, etc. She kept it simple, went to the "feria" or farmers market once a week, got her veggies and then prepared them with her wild array of grains, beans, nuts and seeds. This was not only super healthy but was smart budgeting! Quickly, my other roommate and I caught on and started our own adventures in this type of cooking without really even the intention of cooking gluten free. 

When I met Bennett, I was introduced me to the world of integrative nutrition where I learned simple things like how to make a superfood smoothie, how to cook kale & collard greens, and how delicious coconut oil is with...everything.

Tonight's dish is an inspiration from them both. I hope you enjoy!

Almond Pad Thai with rice noodles and Macadamia nuts

Ingredients:

  • Rice noodles
  • carrots
  • spinach (or any type of green you want)
  • Chopped fennel
  • garlic
  • ginger
  • shallots
  • garbanzo beans
  • assortment of seeds: flax, sesame, chia
  • two tablespoons Almond butter
  • Roasted salted macadamia nuts 
  • coconut oil
  • two tablespoons tamari soy sauce
  • 1 teaspoon miso paste
  • 1 tablespoon brown rice vinegar
  • 1 teaspoon coconut palm sugar

Saute garlic and ginger in coconut oil. Add shallots. Cook until transparent, add fennel. Add garbanzo beans and carrots. Add spinach last.

Boil water, add rice noodles. Cook and drain. Rinse with cool water.

In a small bowl or cup mix almond butter, soy sauce, miso, brown rice vinegar and a dash of water together.

Add cooked rice noodles to veggie saute. Add sauce. Mix together over medium heat. Add seeds and top with shaved macadamia nuts. Mix, stir and serve!

Cranberry Chocolate Truffles


These chocolate bars are rich and creamy and filled with a tart and chewy center. Raw & vegan.

Blend cashews and CACAO POWDER & BE COZY in a blender until flour-like, set aside.  
In a small saucepan melt cacao butter and coconut palm sugar. 

Slowly add cacao butter/coconut palm sugar mix. Mix together and put in fridge until you are able to scoop out balls. Put a cranberry in the center. 

Posted in almond, BE COZY, coconut palm sugar, dairy free, dinner, gluten free, ky keenan, Martha's Vineyard, MV, no refined sugar, Not Your Sugar Mamas, NYSM, organic, pad, raw, raw cacao, recipe, superfood, thai, vegan

Chocolate Almond Cups

Posted on November 16, 2012 by Kyleen Keenan | 0 Comments

Ingredients: 

Almond butter

BE SAUCEY chocolate sauce (or other chocolate sauce see below) 

Cupcake liner

Directions: 

Layer a spoonful of BE SAUCEY in a cupcake liner

Add spoonful of almond butter

Top with BE SAUCEY

Refrigerate and Enjoy! 


Posted in almond butter cups, be saucey, gluten free, mv, no refined sugar, not your sugar mamas, NYSM, organic, raw, raw chocolate, recipe, vegan