beautifulpicturesofhealthyfood
bysaber:

Perfect vegan snack: No fat, baked & Crispy sweet potato fries & creamy guacamole dip. The recipe is quite simple: 1-2 sweet potatoes peeled + chopped tiny long strips (or what I like to do is put it through my manual fry cutter) and put in the oven for about 30 minutes at 350F and then move it to the dehydrator to get as crispy as you desire. The guacamole dip was 1 avocado, juice of lemon, cracked pepper, parsley, garlic, Himalayan salt (the pink one), fresh ginger, tsp of wheatgrass powder (optional). blend it together with a food processor to get the creamiest texture! I sure do make a lot of healthy fries & all different dips, which will all be in my recipe ebook coming out this New Years (150+ pages & features all my recipes) ✌ 

bysaber:

Perfect vegan snack: No fat, baked & Crispy sweet potato fries & creamy guacamole dip. The recipe is quite simple: 1-2 sweet potatoes peeled + chopped tiny long strips (or what I like to do is put it through my manual fry cutter) and put in the oven for about 30 minutes at 350F and then move it to the dehydrator to get as crispy as you desire. The guacamole dip was 1 avocado, juice of lemon, cracked pepper, parsley, garlic, Himalayan salt (the pink one), fresh ginger, tsp of wheatgrass powder (optional). blend it together with a food processor to get the creamiest texture! I sure do make a lot of healthy fries & all different dips, which will all be in my recipe ebook coming out this New Years (150+ pages & features all my recipes) ✌ 

beautifulpicturesofhealthyfood
rawmanda:

Mushroom Lettuce Wraps🍃
Tonight I used my leftovers from last night’s dinner to make some yummy lettuce wraps ☺️ If you haven’t tried cauliflower rice yet.. get on it!! 🍚 I have a few recipes for cauli-rice in my previous posts and will have more in my ebook! 😁 I’m also building a website, so let me know what you’d like to see on there! Earlier today I asked where all my followers are from and it’s freaking awesome to connect with likeminded people around the WORLD!!! 🌍 So I’m really motivated to get these things done for you all! Sending all my love ❤️ http://ift.tt/1nhtUt6

rawmanda:

Mushroom Lettuce Wraps🍃
Tonight I used my leftovers from last night’s dinner to make some yummy lettuce wraps ☺️ If you haven’t tried cauliflower rice yet.. get on it!! 🍚 I have a few recipes for cauli-rice in my previous posts and will have more in my ebook! 😁 I’m also building a website, so let me know what you’d like to see on there! Earlier today I asked where all my followers are from and it’s freaking awesome to connect with likeminded people around the WORLD!!! 🌍 So I’m really motivated to get these things done for you all! Sending all my love ❤️ http://ift.tt/1nhtUt6

getfit-stayfab
bysaber:

RAW VEGAN CHOC RASPBERRY MINT “CHEESE CAKE” 
CHOC CRUST 
Ingredients: 1 pound of  pitted dates + 1 cup of raw almonds (or cashews) + ¼ cup of raw cacao powder
Directions: Blend the following ingredients in a food processor) flatten out as thin as you like it & set in the freezer to firm up.
FILLING
Layer 1: Mint 
4 frozen bananas
1 cup of almond (or coconut) milk
½ tspn of peppermint extract or 1-2 fresh mint leaves
½ cup of cashews soaked in water for 4+ hrs
1 tspn of wheat grass powder (for that green hue) and nutritional benefits.
5-7 raspberries (added after blending layer 1)
Layer 2: Raspberry Cream 
2 cups of raspberries
4 frozen bananas
½ cup of cashews
1 tbsp of coconut flesh butter
Layer 3: Creamy vegan “cheese”
3 cups of cashews
2 cups of almond milk
1 tsp of vanilla extract
Directions:
Blend each layer separately with all the ingredients listed above in a high speed blender until pureed / silky texture forms. 
Note for layer 1: do not blend the raspberries. After you have blended the rest of the ingredients listed for the mint layer, pour it over the crust and then drop in the raspberries whole. (this is totally optional)
Set layer 1 in the freezer for 30 minutes – 1 hour.
Blend layer 2 (raspberry cream) & pour it over the mint layer and set this in the freezer for 30 min – 1 hour. This technique is what keeps each layer from blending into the other layers.
Blend layer 3 the creamy vegan “cheese” and pour it over layer 2 (raspberry cream).
Before setting it in the freezer, decorate the top as you like. I chose to put raspberries. 
Note: taste your raspberries before setting them on the top. If they aren’t on the sweet side, I recommend putting less. The idea here is so the final work doesn’t have a sour taste to it.
Set in the freezer to firm up for about 3+ hrs 
Before serving let it sit outside at room temperature for 5-10 minutes to soften.
That’s all! Enjoy!
Vegan, Raw, Organic, Gluten Free, No Soy, No Dairy, & No Refined Sugar
X Saber

bysaber:

RAW VEGAN CHOC RASPBERRY MINT “CHEESE CAKE”

CHOC CRUST

Ingredients: 1 pound of  pitted dates + 1 cup of raw almonds (or cashews) + ¼ cup of raw cacao powder

Directions: Blend the following ingredients in a food processor) flatten out as thin as you like it & set in the freezer to firm up.

FILLING

Layer 1: Mint

  • 4 frozen bananas
  • 1 cup of almond (or coconut) milk
  • ½ tspn of peppermint extract or 1-2 fresh mint leaves
  • ½ cup of cashews soaked in water for 4+ hrs
  • 1 tspn of wheat grass powder (for that green hue) and nutritional benefits.
  • 5-7 raspberries (added after blending layer 1)

Layer 2: Raspberry Cream

Layer 3: Creamy vegan “cheese”

  • 3 cups of cashews
  • 2 cups of almond milk
  • 1 tsp of vanilla extract

Directions:

  1. Blend each layer separately with all the ingredients listed above in a high speed blender until pureed / silky texture forms.
  • Note for layer 1: do not blend the raspberries. After you have blended the rest of the ingredients listed for the mint layer, pour it over the crust and then drop in the raspberries whole. (this is totally optional)
  1. Set layer 1 in the freezer for 30 minutes – 1 hour.
  2. Blend layer 2 (raspberry cream) & pour it over the mint layer and set this in the freezer for 30 min – 1 hour. This technique is what keeps each layer from blending into the other layers.
  3. Blend layer 3 the creamy vegan “cheese” and pour it over layer 2 (raspberry cream).
  4. Before setting it in the freezer, decorate the top as you like. I chose to put raspberries.
  • Note: taste your raspberries before setting them on the top. If they aren’t on the sweet side, I recommend putting less. The idea here is so the final work doesn’t have a sour taste to it.
  1. Set in the freezer to firm up for about 3+ hrs
  2. Before serving let it sit outside at room temperature for 5-10 minutes to soften.

That’s all! Enjoy!

Vegan, Raw, Organic, Gluten Free, No Soy, No Dairy, & No Refined Sugar

X Saber