Raw Gingerbread Nuggets + Juice Pulp Pate

Happy Monday everyone! I made a veggie juice this morning and decided to make something crazy with the remnants. Am I the only one who gets more excited over the juice pulp than the juice itself? I made a super simple juice pulp pate that can be served with crackers, other veggies or on top of a salad. For the base I used soaked pumpkin seeds, you can use sunflower or even almonds. Pumpkin seeds give it a moderate creaminess that I like.

Exhibit A: Kale, Carrot and Celery Juice

Exhibit B: Juice Pulp Pate

Here are the ingredients:

1 cup of packed juice pulp
1 cup of soaked pumpkin seeds
3-4 tbsp tamari (taste test to see what you like)
1 tbsp of hemp seed oil
1/4 (or more) cup water (depending how dry or wet your pulp already is)

Blend up the pumpkin seeds first with the tamari, oil and about half the water. Blend until smooth (ish) Add in pulp and the rest of the water and blend until smooth. Sprinkle with sesame seeds. Serve!

And what is for dessert? Why these low glycemic, high raw gingerbread nuggets! They're so yummy especially if you freeze them before you eat them. Best ever. These are great because they are sweet but use molasses to stick together instead of agave which can be waaaay to sugary for some. Molasses is high in minerals like iron, copper and manganese and has a pleasant licorice kind of flavour, and paired with stevia it tastes just like gingerbread cookies!

It was hard for every nugget

But one day, the world came to see...

For the nuggets you'll need:

1/2 cup ground raw almonds
1/3 cup shredded coconut
1/4 cup raw buckwheat groats
3 tbsp sesame seeds
1 tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp fresh grated ginger
20-25 drops of vanilla stevia
Pinch each of nutmeg and cloves
3 tbsp of black strap molasses

Mix together dry ingredients first and then add in molasses and stevia. Mix with your hand until doughy and you are able to form into balls. If it's too sticky, add in more almonds or coconut. Wet your hands with a bit of water and press into little nuggets. Freeze until firm and enjoy!

Oh and here's a random smoothie: Blueberries, pear, brown rice protein powder, chia seeds, roasted maca, green powder.

Seedy Kale Crackers + Smoothies

Good morrow readers! Today we are celebrating kale! And all it's wonders...Particularly how nicely it bakes into a cracker. We are big kale chip fans, but a small bag cost 7-8 bucks! That's just cookoo head! So here's a recipe for super quick and easy kale "crackers" that will make you laugh in the face of those 7.99$ kale chips at the health food store.

What you need is:

6 leaves of dino/black kale (or whichever type you have on hand)
2/3 cup ground almonds
1/4 cup sesame seeds
2 tbsp flax seeds
1/4 cup nutritional yeast
1 tsp curry powder
A piece of dulse (optional)
A sprinkle of sea salt (around a 1/4 tsp)

Grind up the kale thoroughly in the food processor first and then add in the rest of the ingredients. Spread out onto a parchment lined baking sheet and cut into little crackers. Bake in a 250F oven for 40-45 minutes. You're done!

Crispy kales!

On another note, here's some random food photos:

Grapefruit-Pear smoothie: Frozen grapefruit, pear, vanilla brown rice protein, frozen banana, roasted maca

I know what you're thinking...what in the heck! It's our attempt at recreating the "M-bar" which is an oat+molasses based bar that we love! Too much molasses though...must recreate again.

Blueberry-raspberry smoothie

Pecan-Cinnamon Pan Bread

You can now make gluten-free bread in less than 7 minutes! That's right :) I feel like an infomercial. :P Why buy already packaged bread, when you can make your own buckwheat-oat bread in a pan! Sometimes I feel like toast in the morning, instead of the usual smoothie. I know how expensive gluten-free bread can get, even though it's convenient, this is a good option for those gluten-free peeps on a budget. And the mesquite makes it feel like a treat even though it's breakfast ;).

Almond Butter Jelly Time!

1/4 cup buckwheat flour
1/4 cup oat flour
Pinch of salt
1/4 cup + 2 tbsp water
1 tbsp mesquite flour (optional, if you don't have it, replace with oat flour)
1/4 tsp cinnamon
2 tbsp chopped pecans

Combine dry ingredients in a medium bowl, mix in water until a batter forms. Spoon onto non stick frying pan (no oil) and spread into a large circular pancake. Cook for 3-4 minutes on that side, flip over continue cooking until cooked through.

Check out Edible Perspective blogger Ashley's savory pan bread! 

Lemon-Lucuma Shortbreads

Jenn and I absolutely adore lucuma powder, it's such a great addition to any vegan treat you want to transform into something with a full bodied caramel-like flavour. Lemon zest is another one of our favourites adding that extra fruity flavour in cookies, cakes, raw treats, and puddings. These two ingredients make these cookies just like lemon shortbread cookies!

1 1/4 cups tbsp brown rice flour
6 tbsp almond flour
2 tbsp lucuma powder
1/4 cup coconut nectar
1/4 cup rice bran oil
2 tbsp water
6-7 drops stevia (optional)
Zest of one lemon
1/2 tsp lemon extract
Pinch of salt
1/2 tsp vanilla bean powder/extract
Chopped almonds

Combine dry ingredients (brown rice flour, almond flour, lucuma powder, salt and vanilla bean powder and lemon zest). Add in rest of ingredients and stir until combined (may have to use hands). Form into rounds and place on parchment lined cookie sheet. Bake on 350F for 15 minutes or until golden brown. Makes a dozen cookies.

For more sweet treats check out our Simple Sweets ebook!

Strawberry Scoop-able Smoothie

Just a quick recipe for you guys! This has been a common occurrence for breakfast these days. The scoop able smoothie: For some reason, smoothies are just more fun to eat with a spoon, am I right? Avocado and strawberry is one of my favourite smoothie combinations, it tastes like strawberry frozen yogurt. mmm.

1/2 an avocado
1/2 cup frozen strawberries
1 tbsp chia seeds
1 scoop protein powder of choice
1/4 cup chopped cucumber
Stevia to taste
Vanilla bean powder/extract (optional)
Water to blend (not too much, keep it scoop able!)

Combine ingredients in a blender/food processor. Blend until smooth. Top with buckwheat/chia (optional).

Almond Butter Mesquite Biscuits

So we're kind of being grandmas right now; a gluten-free, sugar-free biscuit that looks and tastes like a digestive biscuit...yay! Hey, who doesn't like a good digestive biscuit. Although don't expect any improved bowel movements...
Mesquite is our new favourite flavour, it has calcium in it too apparently and other minerally substances. Enjoy these biscuits with tea or almond milk, yum!

1/4 cup raw almond butter
3 tbsp coconut oil

1/2 cup water

3/4 cup oat flour

3/4 cup brown rice flour

1/4 cup ground flaxseeds

1 tbsp mesquite powder

1 tbsp flaxseed

1/2 tsp baking soda

35 drops stevia

1/2 tsp vanilla extract
1/4 tsp cinnamon

Pinch of salt


Preheat oven to 350. Combine almond butter, water, vanilla extract and stevia. Add in all other dry ingredients. Roll dough out to 1/4 inch thick, cut into rounds and pierce each round a few times with a fork. Bake for 17-20 minutes or until golden brown. Makes about 15 biscuits. 


Itching for more sweets like this? Check out our Simple Sweets ebook! :)