16 oz strawberries, de-stemmed and frozen
1 5oz container of Coconut yogurt (I like So Delicious)
1-2 Tbs Juice from one Lemon
3 Tbs agave
Blend in high power blender [vitamix] until smooth.
Prepare a metal bread pan with parchment paper, covering bottom and sides
Pour the blended mixture into pan, freeze 2 hours, serve.
(If you leave the sorbet in freeze longer, let thaw about 20 min before serving, to help soften it up.)
2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional
Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).
In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.
Bake for 25 minutes.
Let cool and enjoy!
1 pitaya packet
1/3 cup frozen blueberries
1 frozen banana
Spoonful of PB
1/4-1/3 cup almond milk
Throw all ingredient in blender. Add liquid slowly, until you achieve your desired consistency.
Top with:
sliced fresh strawberries
chia seeds
peanut butter melted with coconut oil
coconut chips
sprinkle of granola
goji berries
you will need:
1 frozen banana
1 cup blueberry, raspberry, strawberry, and blackberries
3 fresh basil leaves
handful of spinach
1/2 scoop french vanilla VegaOne Protein Powder
1/4-1/2 c. water
Blend!
Top with:
hemp heart
almonds
granola
blackberries
goji berries
basil leaves
Vegan Strawberry Cupcakes
(makes 12-15)
Ingredients:
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
½ tsp salt
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
2 tsp. pure vanilla extract
1 tsp. almond extract
1/3 cup silken tofu
1 ¼ cup strawberries, chopped
Preheat oven to 325 degrees F.
Line a 12- cup muffin pan with paper liners
In a large bowl, sift flour. Add in baking soda, baking powder, and salt.
In another bowl whisk together oil, milk, sugar, and extracts until well combined. In a blender or food processor puree the tofu and strawberries until creamy. Add this mixture to the milk mixture and whisk until combined.
Create a well in the dry mixture, and pour in the wet ingredients. Stir to combine but do not over mix.
Pour the batter into prepared muffin pan, filling each liner with 2/3’s full.
Bake 20-25 minutes, or until a toothpick inserted comes out clean. Remove from muffin pan and place on wire rack to cool. Top with your choice of icing.
(I choose Lemon Butter-Cream Icing- see recipe below)
(recipes from Skinny Bitch)
Lemon Butter-Cream Icing (makes 1 1/2 cups)
2 cups confectioner’s sugar
¼ cup of Earth Balance, at room temperature
3 tbs fresh lemon juice (I used one whole lemon)
1 tsp finely grated lemon peel (optional)
Using an electric mixer, beat the sugar and Earth Balance in a medium bowl until fluffy, (3-4 minutes). Add the lemon juice and zest, and beat an additional 2 minutes.
ORGANIZED CHAOS 