Desserts

Oatmeal-Raisin Cookies

Prep time: 15 mins Cook time: 13 mins Total time: 28 mins
Serves: 8 to 9 (makes 16 to 18 cookies)

INGREDIENTS
7 ounces dates (about 12 Medjool or 24 Deglet Noor), pitted, and quartered
1½ cups old-fashioned rolled oats
1 cup old-fashioned rolled oats, ground into flour in a blender
2 teaspoons baking powder
1 teaspoon cinnamon
6 tablespoons almond butter
1½ teaspoons vanilla extract
½ cup raisins (plus extra for the tops of the cookies)
2 ounces walnuts (about ½ cup), chopped (optional)
INSTRUCTIONS
Place the pitted dates into a small bowl and cover them with water. Set aside for at least 15 minutes so the dates can soften.
Preheat the oven to 350°F, and line a baking sheet with parchment paper (or use a silicone baking mat on each).
Place all of the dry ingredients (oats, oat flour, baking powder, and cinnamon) into a large bowl and mix thoroughly with a fork.
Pour the water off of the dates into a small bowl or cup. Place the dates, almond butter, vanilla extract, and 2 tablespoons of the date-soak water into a blender, and blend until smooth.
Stir the date mixture into the bowl of dry ingredients until all of the dry ingredients disappear. Stir in the raisins and walnuts (if using).
To get the most uniformly sized cookies, use a 1 tablespoon cookie scoop (or you can use a soup spoon). Place 8 or 9 scoops of cookie dough onto the baking sheet. These cookies will not spread out during baking, so using your fingers, press each scoop down until it looks like an already baked cookie (about 2½ inches wide). Push 2 to 3 raisins into the top of each cookie at this point.
Bake for 13 minutes. Remove from the oven and after 5 minutes, transfer to a cooling rack. Repeat steps 6 and 7 with the remaining cookie dough.
NOTES
To avoid excess sodium, use sodium-free baking powder.

Look for dates in the bulk food section, or packaged near the raisins (even if you buy “pitted,” chop them anyway to be sure).

Almond butter is sold near the peanut butter, and will ideally be made of 100% raw (not roasted) almonds with no added salt, oil, or sugar. The price is higher for raw, but taste is better.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Desserts

Blueberry Jam Pie with Lemon Poppy Seed Cream

 

Yummy, sweet and creamy blueberry delight!

INGREDIENTS:
FOR THE PIE CRUST:
1/2 cup raw almonds
1/3 cup raw macadamia nuts or raw cashews
1/2 cup dates, pitted (about 3 Medjool or 6 regular dates)
1 1/2 tablespoons unsweetened shredded coconut
FOR THE FILLING:
8 ounces frozen blueberries, thawed
2 1/2 Medjool or 5 regular dates, pitted and chopped
1 1/2 very ripe bananas
1 ripe avocado, pitted and peeled
1/2 teaspoon vanilla extract
1/2 cup pomegranate juice
1 teaspoon agar agar powder
FOR THE POPPY SEED CREAM:
1/2 cup raw cashews
2 Medjool or 4 regular dates
1 lemon, both zested and one juiced
non-dairy milk, as needed
1 tablespoon poppy seeds
INSTRUCTIONS:
To make the pie crust:
Pulse the almonds and macadamia nuts in a food processor until coarsely ground. Add the dates and coconut and continue to pulse until well integrated. Add a tablespoon or 2 of water and pulse until the mixture comes together. Press the crust evenly into an 8-inch pie tin. Bake in a 375 degree oven for 15-20 minutes until the crust has puffed slightly, and is lightly browned and appears dry. Remove from the oven and cool on a rack.

To make the filling:
Puree the blueberries (and any liquid from the bag) with the dates, bananas, avocado and vanilla in a high-powered blender until smooth. Heat the pomegranate juice in a small saucepan until boiling. Then whisk in the agar powder and continue to boil for 2 minutes, but no longer than that, stirring occasionally. Pour into the blender with the blueberry mixture and blend until smooth. Pour into the pie crust and freeze for 2 hours or until frozen. Then keep in the refrigerator.

To make the Poppy Seed Cream:
Puree the cashews, dates, lemon zest and juice in a high-powered blender, with enough non-dairy milk to facilitate blending until smooth. Pour into a small bowl and stir in the poppy seeds.

To serve:
Slice into 8 pieces and serve with a large dollop of Lemon-Poppy seed Cream.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Please follow me so I know you would like me to share more helpful hints.

If you would like to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Desserts, Recipes

Chocolate Nut Frosting

Chocolate Cupcake

You’ll be licking your fingers as you make this chocolaty, delicious frosting!

Ingredients:

1 cup raw macadamia nuts or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup dates, pitted
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon alcohol-free vanilla flavor (optional)

Combine all ingredients in a high-powered blender* until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.

Note: A food processor may be used to combine icing ingredients but the icing will not be as smooth.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Chocolate, Desserts, Recipes

Healthy Chocolate Cake

Chocolate Cupcake

Serves: 16
Preparation Time: 40 minutes

This is a recipe from Dr. Fuhrman

Instructions:
Preheat oven to 350 degrees F.

Ingredients:

CAKE

Combine Dry Ingredients in a bowl and set aside:

1 2/3 cups whole wheat flour
1 teaspoon aluminum free baking powder (yes, they really put aluminum in many baking powders!)
3 teaspoons baking soda
4 tablespoons natural non-alkalized cocoa powder

In blender puree:
3 ½ cups pitted dates, divided (½ cup cut into small pieces and set aside)
1 ½cups water
1 cup unsweetened pineapple chunks, drained
1 banana
1 organic apple, cored and cut into pieces

In Food Processor:
1 cup shredded beets
3/4 cup shredded carrots
½ cup shredded zucchini

Mix all above in large bowl with:

1/2 cup dried currants or raisins
1 cup chopped walnuts
1/ 2 cup dates (which were cut into small pieces & set aside)
2 teaspoons alcohol-free vanilla extract (optional)

Spread in a 9.5″ X 13.5″ nonstick baking pan or line your baking pan with parchment paper or a silicone baking mat.

Or put in a muffin tray with standard size silicone muffin cups  or mini silicone muffin cups

Bake for 1 hour @350 degrees F. or until a toothpick inserted into the center comes out clean. Allow to cool. Frost with Chocolate Nut Icing and enjoy!

Freezes well (cut cake into small pieces prior to freezing).

If you would like help to learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Crunchy, Recipes, Treats

4 Seed Crackers

Crackers - 4 seeds

Crunchy, no sugar, oil or salt or flour! 

½ cup chia seed*
½ cup sesame seeds*
½ cup pepitas (pumpkin seed)*
½ cup sunflower seeds
*raw, unsalted
1 cup water

Salt Substitute to taste

1) Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or a silicone baking mat.
2) In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
3) Add the water, garlic, and salt substitute. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
4) With the spatula or your hand, spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt substitute on top.
5) Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula*. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan.

Store in an airtight container or jar on the counter for up to 2 weeks.

You can also freeze the crackers in ZipLoc Bags for up to 1 month.

*You can also cut into cracker size with a pizza cutter after you flip them the first time.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please click on follow so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Desserts, Easy Delicious Recipes, Sweet

Yummy and Easy Cookies

3 small-to-medium bananas (or 2 large)

1 cup oats

whatever seasoning and extras you prefer  like cinnamon & raisins.

Just mash bananas and mix with oats and seasonings.

Preheat oven 350 F.

Form the mixture into cookies on a parchment paper or silpat lined baking sheet.

Bake for 15-20 minutes

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Crunchy, potato, Recipes, Snacks, Treats

Oil Free Potato Chips

potato chips oil free

For starters, oil can make homemade chips soggy instead of crispy. Secondly, cooking with oil often causes the edges of potato slices to burn; when you cook without oil, you will get a much more uniform chip.

So here’s how to create a mean chip depending on what kind of potato you are using:

Russets, Whites and Golds:

Here is a cool gadget to make crisp, crunchy chips in your microwave.

In the Oven:

Preheat your oven to 400 degrees (F).
Cut potatoes into ¼-inch or thinner slices.
Season to taste.
Line a baking sheet with parchment or Silpat and lay chips out in a single layer. Be careful not to crowd the slices.
Bake for 15-20 minutes, depending on thickness, flip and bake until crispy and brown. If your chips are thick, you might need 5-10 minutes more per side. You know they’re done when you hear that satisfying snap!

Learn to make healthy, crunchy crackers! Click Here.

Like crunchy snacks that are Whole Food, Plant Based ? Click here!

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

 

I have helped many people maintain this lifestyle. If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

Desserts

Easy No-Bake Thumbprint Cookies

INGREDIENTS:

3 1/2 cups rolled oats
8 medjool dates, pitted and chopped
1 1/3 cups water
1 1/2 cups + 2 tsp raw almond butter
3/4 cup unsweetened, shredded coconut, divided (optional)
1 cup 100% all-fruit preserves, optional

INSTRUCTIONS:

Grind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, water, almond butter, and 1 cup of the coconut.

Form into balls and roll in remaining coconut.

If desired, press down in middle with thumb and place a small amount of fruit preserves in the indentation.
Can be baked at 350 for 10 minutes if desired.

Refrigerate before eating.

Makes about 45 cookies.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Desserts

Chocolate Almond Truffles

chocolate-truffles-with-coconutINGREDIENTS:

1 cup pitted dates
1/2 cup raw almond butter
2 tablespoons natural cocoa powder
3 tablespoons ground chia seeds
natural cocoa powder, raw almonds, hazelnuts and/or unsweetened shredded coconut for coating
INSTRUCTIONS:
Add dates, almond butter, cocoa powder and chia seeds to a food processor and blend until very well combined.

Remove from food processor and form into balls.

Roll balls in cocoa powder, ground almonds or hazelnuts or unsweetened shredded coconut.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

I would love to provide you with more help. Please contact me for a coaching session.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Check out more recipes, tips and hacks on BeGreenWithAmy YouTube!

Be Strong, Be Well and Be Green!

Desserts, Recipes, Uncategorized

The New Nutella

INGREDIENTS:
1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low sodium black beans, drained
8 regular or 4 medjool dates, pitted
1/4 cup raw almonds
1/4 cup natural cocoa powder
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon cinnamon
1/4 cup soy, hemp or almond milk

INSTRUCTIONS:

Place all ingredients in a high-powered blender or food processor and blend until very smooth. Add more non-dairy milk if mixture is too thick. Chill thoroughly.

Serve with fresh fruit.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!