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Well, it’s been quite a roller coaster year and a half, and there have been many changes in my life! One of them was that I veered off the Vegan track, which is something I’m not very proud of… However, I am happy to say that I am back with a vengeance and excited to start blogging my favourite animal-friendly recipes once again!

Warning: These babies are addictive!! I’ve probably made them at least once a week for the last year and just can’t get enough of their crispy deliciousness. They are not only amazing on their own as a snack (think of it as protein popcorn!), but I also love sprinkling them over salads, or popping them in wraps along with some spinach, hummus, tomato and avocado (or whatever else your veggie heart desires) – yumm yumm…The spices are a rough guide, so you can add whatever you find in your spice rack and think will taste good; but I’m a huge cumin fan and wouldn’t think about leaving out the paprika either. Sometimes I have a lemon & herb spice that I like to add too, but like I said – whatever floats your herb boat!

Ingredients:

1 can of Chickpeas, drained and rinsed

generous splash of Olive Oil

about 1 tsp each of Paprika, Cumin & Cajun spice (or a favourite blend of your own)

sprinkle of Sea Salt

 

Method:

Preheat oven to 200C/400F and prepare a tray with foil.

– Dab the drained Chickpeas with a paper towel until dry and spread onto the tray.

– Drizzle Chickpeas with Olive Oil and then sprinkle with Spices & Sea Salt, tossing until evenly distributed (it will get a bit messy if you’re using your hands).

– Place tray in the oven and roast +- 30 mins or until Chickpeas are golden and crispy. Allow to cool completely before storing, if you’re not eating them right away (like that’s gonna happen!).

*Chuck into a salad or a wrap, if you haven’t already eaten them all straight out of the oven…

 

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After a long break from Peanut Butter, all of a sudden I have found myself craving it like crazy in just about any form – but this has been my favourite…I can honestly say that I’ve had this smoothie almost every day for the last few weeks, I’m hooked! For the liquid I use Coconut Water, which has some amazing benefits – it’s hydrating, full of electrolytes & has even been used in blood transfusions due it being identical to blood plasma! I realise that most of you are not living in Asia, and therefore probably don’t have access to an abundance of (cheap) Coconuts, so in that case you can easily swap it for a Milk of your choice. If you do use a Coconut scrape out the meat from inside, using a spoonful of it for your Smoothie, and keep the rest in a tupperware for your next one. I’ve mentioned this before, but it’s very important to use frozen Fruit in Smoothies if you want the right texture – so the next time you have some spotty-brown Bananas lying around, just peel them, wrap them up and pop them in the freezer for this yummy Breakfast (or Snack…)!

Ingredients: (about 2 servings)

Water from 1 young Thai Coconut OR about 500ml of  a Milk of your choice (eg: Soy Milk/Almond Milk/Rice Milk)

1 and 1/2 medium Bananas, frozen & chopped

2 Tblsp. Peanut Butter (Use unsalted with no Sugar added if you can…Crunchy or Smooth, up to you)

1 Tblsp. Flax Meal or Chia Seeds

1 Tblsp. Brown Rice Protein Powder (optional)

For some Chocolate goodness: 1 Tblsp. Cocoa/Carob/Cocao Coconut Butter (Yummm…)

 

Method:

You know what to do for this one: Pop it all in your blender and turn it into smooth, creamy, nutty Heaven…!

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Raw foodism is very popular these days, and it’s not surprising: how can eating uncooked, unprocessed foods not be good for you?! Food eaten in its natural state becomes much more easily available to your body in terms of nutrients, and can be digested alot faster than cooked foods – hence, instant energy! But sometimes Raw food recipes can seem a bit daunting, with all the soaking, sprouting & special equipment needed…These crackers, however, are pretty simple – no fancy processor needed (a simple blender should do the trick), no soaking or sprouting, and they can even be made in your oven if you don’t own a dehydrator! Please note, though, that for the crackers to still be considered Raw they need to be cooked in 46°C (115°F) or less – my oven only goes as low as 80°C, but I still did a batch in there anyway and they turned out delicious (took about 3 1/2 hrs), and tasted almost exactly the same as the batch I put in my dehydrator. The Hummus recipe is not Raw, it’s just something I made to go with the crackers – I’m still unsure as to whether I would make it again, but I have included the recipe at the end just in case you want to give it a try. This recipe comes from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine, and I’m so glad I decided to page through this book again because I’ve realised there is a whole chapter on Raw Food recipes! I plan to try the Apple Pie recipe very soon…

Ingredients: (makes 2 trays)

1/2 cup Ground Flaxseeds

1/2 cup Buckwheat Groats or chopped Almonds

1/2 cup raw Pumpkin Seeds

1/2 cup raw Sunflower Seeds

1/2 cup grated Carrot

1 cup finely chopped Sundried Tomatoes

1/4 cup raw Sesame Seeds (I used Black)

3/4 tsp. dried Thyme

3/4 tsp. dried Basil

3/4 tsp. Garlic powder

3/4 tsp. Onion powder

1/4 cup Nutritional Yeast (optional)

1 1/2 cups Water

1/2 tsp. Sea Salt

 

Method:

Combine all the cracker ingredients in a bowl, cover with water and allow to absorb for 15 minutes or so.

– Put mixture into a processor or blender and run until mostly smooth with some texture.

– Spread mixture thinly onto a Teflex deydrator sheet (or a lined baking tray), and score crackers into 2 inch squares. Place in deydrator for 8 hrs (or oven at lowest temperature for about 3 -5 hrs). Flip over and continue to deydrate for an additional 4 hrs or until crackers are crunchy.

* PS: These are seriously tasty by the way! They were brought along as snacks in the cinema, as well as for lunch with some veggies and dip…Very addictive!

 

Beetroot Hummus

Ingredients:

1/2 Onion, diced

1 Tblsp. Cumin, ground

2 medium cooked Beetroots, chopped

1 tin of Chickpeas, drained

1 Tblsp. Tahini

2-3 Tblsp. plain Soy Yoghurt

2 cloves of Garlic, minced

2 Tblsp. Lemon Juice

3-4 Tblsp. Olive Oil

Water, as needed

 

Method:

Heat a little Oil in a frying pan and cook Onion for 2 -3 mins. until soft. Add Cumin and cook for a further 1 minute, until fragrant.

In a processor, or blender, process Beetroot, Onion, Chickpeas, Tahini, Yoghurt, Lemon Juice and Garlic until smooth. With the motor running add Oil in a steady stream. Process until combined, adding Water if needed.

(from Vegie Food (Chunky Food))

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