Dinner & Dessert: Almond Pad Thai & Cranberry Chocolate Truffles
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.
- 1 cup NYSM RAW CACAO POWDER
- 1 ½ cups cashews
- ¼ cup COCONUT PALM SUGAR
- 2 tbsp NYSM CACAO BUTTER, melted
- 3 tsp BE COZY chocolate mix
- ½ cup dried cranberries
Ice Cold Chocolate Latte
Superfood Ice Cold Chocolate Latte
This is our favorite treat on a hot day! This drink contains antioxidant rich raw cacao, and also superfood lucuma, which is high in beta carotene and B vitamins to boost your brain power - perfect for an afternoon pick me up. It also contains mesquite which is a source of protein and calcium for bone health. Make a batch and keep in the fridge to enjoy this superfood treat at your leisure.
Ingredients:
4 tsp Be Cozy (per 8 oz milk)
8 ounces of your favorite milk (we love it with Hemp Milk!)
Directions:
Heat up half the amount of hemp milk just so it is warm enough to melt the Be Cozy mix. Add the Be Cozy and stir until all chocolate its melted. Add the cold milk. When serving, pour over ice.
To make the mix thicker, stick it in the fridge for a couple hours.
Add other superfoods if you wish!
Morning Energy Smoothie
Ultimate Morning Smoothie
This is my go to smoothie in the morning because it gives me lasting energy, is satisfying, and just puts me in a good mood for the rest of the day. You've got your green foods (spirulina), your protein (hemp, mesquite), and maca, great for balancing hormones and doing whatever it is your body needs!
Ingredients
2 tbsp Be Smooth (cacao, spirulina, and maca)
1 tbsp Be Strong (hemp protein, mesquite, cacao)
2 medjool dates, pitted (you can substitute a bit of agave, stevia, or coconut palm sugar)
1 small frozen banana or half large banana (freeze over night)
1 cup frozen coconut milk (put in ice cube trays and freeze overnight)
1 and 1/2 cup hemp milk (you can also do coconut water)
Blend ingredients in a fast speed blender.
