The Spunky Coconut: Pineapple & Coconut Quinoa

The Spunky Coconut: Pineapple & Coconut Quinoa   Just tried out this recipe, I added carrots, celery and lentils and it is awesome :)

Roasted Butternut Squash

Adapted from Reboot with Joe
Ingredients:

• 1 butternut squash
• 1 T melted coconut oil, plus more for dressing at the end
• 1/4 cup vegan parmesan cheese (or regular high-quality parmesan if you prefer)
• Sea salt and pepper to taste
• Dash of fresh chilies
• 1-2 T roasted pumpkin seeds
• garnish with lemon zest and squeeze of lemon juice

Directions:

1. Preheat oven to 425 F/ 218 C.
2. Cut off the top and bottom of the butternut squash.
3. Chop squash into cubes and toss with oil.
4. Add to a baking rack on a baking sheet so the squash is cooked evenly all around.
5. Season with salt, pepper and cheese.
6. Cook for 20 – 25 minutes, or until golden brown, crispy on the outside and soft on the inside.
7. Remove from oven then sprinkle on chilies, pumpkin seeds, olive oil, lemon zest and juice just before serving.

Oat Bars

2 cups rolled oats
1/2 tsp cinnamon
1/4c butter or coconut butter
1/4 tsp salt
2 Tbsp agave
2 Tbsp honey
2 Tbsp brown sugar or coconut sugar
1/2 tsp vanilla
2 Tbsp water

In a blender or food processor,  pulse 1 cup of oats until it is consistency of coarse flour.  Mix in a large bowl with the other cup of oats & cinnamon.

In a small saucepan, melt butter over medium heat.  then add salt, syrup, honey, sugar, vanilla and 1 Tbsp water.

Pour into lightly greased 8x8" pan and press down until compact and even.  Let it cool for at least 1 hour in the fridge and then cut into squares.

Super Quick Oat Bars

Supper quick and easy recipe thanks to The Kind Life with Alicia Silverstone  I love the fact that she took the time time searching for recipe ideas without added sugar, syrup or honey so I did not have too :)  That makes these snacks great for anytime and you can easily change up the seeds, dried fruit and even the grain to make them super versatile.

• 1 1/2 cups Oats or Quinoa Flakes
• 1/2 cup Cashews (Pulsed in Food Processor until a Fine Flour)
• 1/2 cup Sunflower Feeds
• 1/4 cup Flax Seeds
• 4 Medjool Dates
• 1 cup Raisins or craisins
• 1/2 cup Dried Apricots
• 1 tablespoon Coconut Oil

Directions

1. In a large bowl add oats, cashews, sunflower seeds, flax and sesame seeds.
2. In a food processor add the remaining ingredients and continue to blend until a paste is formed. This will take a little while so give it 30 seconds - 1 minute
3. Add the wet mixture to the dry combining well.
4. Lightly grease (I use coconut oil) an 8x8" pan and press mixture well to form and even layer.  Bake in the oven at 160 degrees celsius for 10 minutes.
5. Cool and slice, great for kids lunches or snacks on the go!

Quinoa Nut Balls

These are so yummy! Adapted from Angela who has many other great recipes.  I am always in a hurry so instead of forming the mixture into balls, I just line a pan with saran wrap and press into a 1/2" layer into the pan.  Put in fridge to firm then cut into squares.

Ingredients

• 1 cup puffed quinoa (if making your own Puffed Quinoa you may need 1.5 - 2 cups)
• ½ cup peanut butter (or any nut butter)
• 3-4 tbsp agave nectar (or honey)
• 1 tbsp crushed peanuts (optional, or nut used)
• 1 tsp vanilla extract
• vegan dark chocolate (optional)

1. In a mixing bowl, combine the peanut butter, agave and vanilla. You may need to warm mixture slightly on stove if too firm.
2. Add the puffed quinoa (and peanuts, if using), and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in the melted chocolate or drizzle on top of squares or if you are in a hurry just chop some chocolate and throw into the mixture.

Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

Vegan "Alfredo" Sauce

Oh my goodness this sauce is delicious!  Thanks to Katie from Chocolate Covered Katie for this and many other amazing recipes!  I modified it a bit

• 1 1/2 cups raw cauliflower (160g)
• 2 cloves garlic, pressed
• 1/2 tsp sea salt
• optional: 2 tbsp coconut oil or olive oil if not using Cashew Cream
• 1 cup milk of choice (I used Cashew Cream - SO awesome and creamy)
• optional: 1/4 cup  nutritional yeast
• optional: Add a little Dijon mustard or lemon juice if desired.

Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes. Cool slightly and pour into Vitamix or high speed blender and puree until creamy smooth. with either an immersion or regular blender. Serve over pasta, rice, quinoa or heck just drink the stuff it is so darn good! Makes about 2 cups which thickens as it sits.