fitness – The Superfood Goddess

When I first became vegan I decided to figure out how to make some of my favorite dishes. One of them being artichoke dip. I honestly did not have high hopes on how a dairy free dip like this would turn out, but I must say, I was pleasantly surprised. This version uses the vegan swaps for real dairy and everything about it works!

I love warm creamy dishes, they’re sort of my go to comfort food for the holidays. This dip is always a hit wherever I bring it. Just the past holiday I had it set out with some gluten free crackers and veggies to dip in and NO ONE knew the difference between my artichoke dip from the other. My dish also got eaten completely, as opposed to the half eaten dairy free version. So needless to say, I’m pretty proud and confident about this!

Artichoke dip this way boast some nutritional value from the greens and artichoke and it has no cholesterol. I used a vegan cream cheese thinking it would help with taste and consistency, but you can also always just use another can of white bean and a little extra nutritional yeast and Lemon. I know traditionally spinach is used in an artichoke dip and I tooo it upon myself to add some kale just for fun! Why not, right? I hope you enjoy this as much as I do and let me know what you think and how it came it when you make it. Tag me in your photos on social media too, I always love hearing from you. @thesuperfoodgoddess

-XO friends,

The Superfood Goddess

Artichoke dip

Ingredients:

-2 Cloves Garlic (minced)

-1/2 of a large onion

-Spray coconut or Avocado Oil for sautéing the onions, garlic, and greens)

-1 Cup kale de-stemmed and chopped)

-1 Cup Spinach chopped

-1 (14 ounce can) of Artichokes in water. (Quarter and chopped to smaller bite size pieces)

-1 8oz tub of vegan cream cheese

-1 can of White Beans

-1 Tablespoon Italian or Basil seasoning

-1/2 Tablespoon Pink Himalayan Salt

-1/4 Cup Nutritional Yeast

-Daiya Mozzarella cheese

-1/4 Cup Vegan Parmesan Cheese

Instructions:

-PreHeat oven to 350.

-In a small pan, On medium heat, sauté the onions until translucent, about 5 minutes and then add the garlic and stir for another 3 minutes.

-In a separate pan from the onions and garlic, Add Kale and cook for 5-7 minutes for the greens to get tender and then add the chopped Spinach. The Spinach will only need about 2-3 minutes to cool down.

-In a food processor, add cream cheese, white beans, salt, Italian seasoning, garlic, and onions. Pulse and blend up to a minute to get everything broken down and mostly creamy.

-Transfer the. Ready mix to a mixing bowl and then add the chopped artichoke sand sautéed greens. Mix everything together well and place in a 9×9 or 8×9 dish and bake for 15 minutes with foil on top.

-Take dish out, be careful it will all be very hot. Top it with the Parmesan and broil for 3 more minutes.

-Serve with veggies such as cucumbers and carrots and / or gluten free crackers or chips.

dessert

Pistachio Ice Cream

September 28, 2018October 23, 2018 thesuperfoodgoddess

I love ice cream!! Don’t hate, appreciate. I am sure you can even relate!!I was never really a sweets or ice cream person, but I have always had a love for ice cream. It was either strawberry or peanut butter flavors, that I would get st the shop. Actually, side story, this local place in my hometown would rotate flavors and I’d call each week to ask if strawberry was in the mix, of so, I’d be there! True story! I have always loved fresh fruit and the sugar from fruit. I grew up in a household where we didn’t really get a lot of sugary or artificially sweetened foods. I am so thankful now that I was taught at an early age to stay away from artificial ingredients. Though I’m sure you can imagine, I wasn’t too stoked back then about not having all the sugary sweets.

After graduating college I traveled to Europe on a solo backpacking trip. Yep, SOLO! I’m crazy…. or cool, however you wanna look at it, and as you get to know me I’m sure you’ll understand. On this Euro trip, I had vegan gelato at some small cafe and it was pistachio flavor. My world was changed forever! FOREVERRRR. I now had a want and need for pistachio gelato in my life, though as some of you may know, gelato is definitely not vegan. After that if I ever got the chance to find a vegan pistachio gelato or ice cream, you bet your buns I got it!

Fast forward to now, well, I have been craving pistachio ice cream for a while now and have been meaning to make it. I finally had time and this is what I came up with. I have been making “nice cream,” as a healthy and non guilty treat, with bananas for a while now. It’s great! But this time, especially because I wanted the ice cream to be as green looking as possible, I decided to use avocado. Avocado has healthy fats, potassium, and other really great nutrients, so why not try it in an ice cream? It worked! It was fantastic and I can’t wait to make it again! I used setton farms pistachios and then chopped up one of their really yummy chewy bites and topped the ice cream with that for a little added sweetness and flavor.

I hope you enjoy the ice cream as much as I did. It’s pretty easy to make. The hardest part about this dang recipe is that you potentially have to wait over night for it. I know, so sad… OOOORR if you’re like me, you place it in the freezer for four hours and hope it’s mostly frozen and then dig in, haha. It’s your creation, you get to do whatever you want!

Yummy Pistachio Ice Cream

2 1/2 Cups Oat milk (or any other non dairy milk)

1 large Avocado (or 2 small Avocados)

1 Cup pistachios – I used Setton Farms pistachios (get ready to peel them, or you can go find shelled ones too…)

1 Cup soft medjool dates

Optional for color and added nutrients: 1/4 teaspoon spirulina (highly recommended for color), and or a handful of spinach. You can also use 1/2 teaspoon matcha powder from navitas for more color and added nutrients.

*** As a sweet and yummy topping, I used Setton Farms Pistachio bites, which I chopped up and threw on top. Ok, Yum.

Method:

-First grind the pistachios into a powder, then set aside in a bowl.

-Then pour the milk into a blender and if your add any of the powders or spinach blend that together first. Then add the pitted dates and blend until they are all the way blended. It should be a very thick milky mixture now.

-Then blend in the avocado and once it’s become smooth, add in the pistachio powder.

-Pour the mixture in a container to place in the freezer for st least 6 hours, but preferably overnight.

-Take the ice cream out of the fridge and let it thaw for about 15-20 minutes. Then use and ice cream scoop to make perfect scoops. It will be slightly icy and may not scoop in all in one piece. That’s ok, I had to scratch the ice with my scoop a good few times and then pack it into the scoop to really get a nice ball formed, then repeat with as many scoops as you’d like. This makes enough for 3-4 people to have two scoops.

enjoy my loves!!

XoXo, Stephie

entrees

Stuffed Bell Peppers

September 27, 2018October 15, 2018 thesuperfoodgoddess

I am a strong believer in flavorful cooking. Yes I said it, I will not eat grass, I will not eat something that doesn’t make my tastebuds go wild! Ok, wait, I take that back… a little… I do eat things that are good for me nutritionally and that perhaps don’t taste the total best. Sometimes I am lucky enough to have a wheatgrass shot or some fresh algae, and that to most doesn’t seem tasty, but to me I’m so use to these wonderfully nutritious items I’ll take em down knowing the benefits. It takes time to get there, don’t worry, and meanwhile I still eat really yummy spiced up foods!! I recommend starting to work on your spice cabinet pronto! Try to Grab organic when you can. I know it’s a little more expensive but it’s worth it. Your health is worth it. Buying all the spices upfront can get pricey, but with each recipe, you might find one new spice you need to purchase and it won’t seem so crazy expensive buying one or two at a time.

So back to the recipe. I actually never had a stuffed bell pepper when I was a child. Is that crazy? Did you eat them a lot when you were growing up? Once I got older and I realized how much fun it was to put a bunch of ingredients together and stuff them in a vegetable, I did! The possibilities are endless! You can flavor and add ingredients basically however you’d like, this is just one of my versions.

I always love to do Cajun or taco seasoning with my bell peppers, but I am also a huge Italian flavors fan!! So you could absolutely use Italian season and fresh basil and even a little tomato sauce to give those flavors. Though I might use garbanzo or white beans instead of black beans with an Italian version, which this recipe calls for. I also like to add a whole grain such as brown rice or quinoa to add nutrients and quinoa packs some protein. I also have a version of this recipe where I just used more beans and vegetable without the quinoa. Hit me up if you want that recipe.

I have made stuffed bell peppers a ton of times. They look fun and taste great. They are pretty dang hearty too. You can serve them with a side of salad or if there is something else you prefer, do that! Do what makes you feel good and what tastes good to you. Share these yummy suckers with your friends and family as well!! They’ll thank you for it.

Stuffed Bell Peppers

4 Bell peppers (top cut off, de-seeded and baked for 10 minutes at 400)

1 1/2 C Quinoa cooked (or rice )

1 small Onion

2 cloves of garlic

8 Mushrooms

1 Medium zucchini (chopped)

1/2 Package Taco Seasoning

1/2 Rounded Cup of Daiya cheese, any flavor your heart desires! OR You can use half a cream cheese tub

1/2 can of Black Beans (BPA free can or box or soak and boiling your own is even better!)

Optional: instead of beans, you can grab a meat substitute like “ground meat” or another favorite. (I just try to stay away from processed as much as possible which is why beans are such a great low fat protein option).

Method:

-Cook the Quinoa according to package, make sure you rinse it properly before cooking. Set aside to cool until it is ready to mix with the other ingredients.

-If you want your bell peppers to stand, Cut the tops off and take the inner seeds out of the bell peppers. If you would like to lay them on their side, keep the tops on and cut the peppers in half lengthwise and take the seeds out, spray oil on the the bell peppers and bake them at 400 degrees for 10 minutes. Then take them out and let them cool to the touch before stuffing.

-Sauté the chopped onions and garlic (about 5 minutes), then add zucchini (cook 3-5 minutes, then add the mushrooms and sauté (for 3 more minutes).

-Once the veggies are sautéed and the quinoa is ready, place them and the black beans in a food processor and pulse a few times to mix together. Add the cheese and pulse one more time. ——-If you’re adding cream cheese, you can spoon that in with these ingredients to the food processor as well. ——————-If you don’t have a food processor, cut the vegetables into very small pieces and just mix the cheese into the other ingredients in a bowl.

-Spoon the mixture into the bell peppers and place on the baking sheet. Bake at 400 for 20 minutes. If desired, at 15 minutes, place some vegan cheese on top.

-Then, please enjoy.

love, Stephie xoxo

entrees

Creamy Alfredo Sauce

September 13, 2018September 14, 2018 thesuperfoodgoddess

I am a sucker for anything creamy! Cheese, dips, sauces, anything. Unfortunately so many options today have dairy in them. I love Italian food and when I first started eating plant based, the easiest things for me to create and cook were things I was use to eating and making . I suggest any of you looking for healthier plant based options, to just find a few dishes you really love and then veganize them! Stick to what you know and are somewhat comfortable with! I think my first few recipes I learned how to make over and over again we’re Caesar salad, pasta recipes, taco salad, and tacos! There are so many possibilities.

Nuts are really the star in cheesy and creamy recipes. Cashews and macadamia nuts are the creamiest, but almonds, sunflower seeds, Brazil nuts, etc., work just as well. As you dive into using different nuts to make different meals, you’ll start to get use to which ones work best for you and the many recipes you’ll be making. You’ll notice which ones have certain consistencies that end up working better for different recipes as well…. In this recipe, cashews take the win. If you or a loved one have a nut allergy, you can try raw and soaked sunflower seeds in place of cashews!

As much as I tell you about what brands have great dairy free options, I like to try eating as close to the source and as homemade, if possible. Even though plants are healthier, by over processing we sort of miss the point as well. So eventually, after you find your swaps and get comfortable with what you can use instead of actual dairy, I urge you to try getting even closer to Whole Foods like using nuts for creaminess and using beans or lentils instead of fake meats. But that is for another time, for now let’s just make some really yummy Alfredo sauce!

So as I said, there are so many options that you can exactly swap for another, especially in the dairy department. For example, to make a traditional Alfredo sauce that uses butter, cream, and Parmesan cheese as the main ingredients, you can find the vegan versions of those and be fine. I took it a step further to make it from unprocessed and whole food ingredients to bring you an even healthier version. Let’s get cooking towards some yummy and creamy goodness, shall we????

Creamy Alfredo Pasta

-1 package of Store bought Zoodles or spiralize 2 large zucchini. (You can spiralize other squash 94 sweet potato too)

-1/2 medium onion (chopped)

-1 Garlic Clove (minced, I put mine through a garlic press)

– 12-14oz package of Brussels sprouts or 1 head of broccoli, or really any veggie you would like to add (chopped)

Creamy Decadent Alfredo Sauce

-1/2 C Cashews (soaked for 2-4 hours)

-1-2 Cloves Garlic (I used my garlic press)

-1/2 C Water

-1/3 C nutritional yeast

-1 teaspoon Pink Himalayan salt

-1 teaspoon lemon juice

-1/4 teaspoon pepper

Method:

– Place chopped onions in a pan and heat on medium for about 3 minutes with a pinch of salt. Then add the minced garlic and stir for 2 minutes.

-Add your veggies and sautée them until tender, about 8 minutes. Add the zoodles and let them warm with the veggies for about 4 minutes.

-While stirring and sautéing the veggies, you can make the Alfredo sauce by placing all the ingredients in a high speed blender or if you don’t have a good blender, a food processor should work just as well. The consistency should be somewhat thick. If you like your Alfredo a little more runny, add a little more water.

-Then add the Alfredo sauce and coat all the zoodles and veggies and let it warm together for about 3-5 minutes and Viola!!! Now please don’t burn your mouth as you hurriedly scoop the pasta onto your plate and devour!!

***Optional: You can use gluten-free pasta noodles or any other zoodle pasta instead of zucchini, such as sweet potato or carrots, etc…too. And you can use any variation of veggies or no veggies at all if you want to keep to just a simple Alfredo pasta.

***Remember, my recipes are just a guideline to the magic you can create in the kitchen. 😍😍😍😍

appetizers

Spicy Roasted Cauliflower

August 28, 2018August 28, 2018 thesuperfoodgoddess

I love cauliflower! It is so healthy and so versatile in cooking. So many people have gotten crazy creative with how to use it in cooking and baking. It is so great!!! You can steam it and then throw it in a blender in order to add creaminess to a non dairy soup. You can also make rice or mashed potatoes out of it. Some people are using cauliflower as a pizza crust and many vegan restaurants are making buffalo cauliflower appetizers, which is probably one of my top favorites out there! If you haven’t tried buffalo cauliflower bites, that is a total must!

Cauliflower yields some great nutrients and antioxidants! It is very high in vitamin C! One medium size head is more than your daily intake of Vitamin C needed and is about 11g of protein! It is also high in Vitamin B-6, Potassium, Magnesium, and calcium. Cauliflower contains a good amount of fiber. Fiber is important for digestive health and can even reduce the risk of several chronic diseases, especially those relating to your bowels. It is also high in fiber and antioxidants which are great in helping your body and cells combat disease, such as cancer.

To be completely honest, growing up, I did not care much about cauliflower. I thought it smelled bad and when I grew up it took me a while to get around to cooking it. I had memories from childhood and was slightly scared of it because I didn’t even know where to start in trying to cook this awkwardly hard and rough plant. Once I got over the hump and cooked it once, I decided it wasn’t so bad. Moral of the story, if you’re like me, and have never cooked with it and are a little frightened, just try making it once or twice and you’ll get the hang of it. The first time I attempted to cook it, I steamed in for about 9 minutes and then threw it into my high speed blender to make a creamy soup. Now, I also enjoy baking it in the oven or chopping it up small and sautéing it. The other night, I finally tried the cauliflower pizza from Trader Joe’s, AND IT CAME OUT BOMB!!! Anyways, we’re talking about baking it, so shall we get to that portion??

Recently, I went to this really great Italian restaurant with some friends. The Cauliflower appetizer, minus the butter it normally would be cooked in, was one of the things I could eat on the menu. Normally it’s made drizzled in butter so I asked the waiter if he’d mind asking the chef to use oliv oil instead. He said, “YES!!!” So the way they prepped it was with chili, oil, and capers. Myself and my non plantbased friends thoroughly enjoyed it. My friends even said they thought it was the best thing out of everything on the table they had eaten! Win! Well… Naturally, I had to make this at home, IMMEDIATELY!! And I did. It’s pretty simple. Here’s the recipe. Enjoy my beautiful friends!!

Spicy Roasted Cauliflower:

-1 Head Cauliflower

-3 Tablespoons olive oil

-1 Tablespoon Chili Sauce (I used sambal) you can also use 2 Tablespoons for you spicy lovers!!

-1 teaspoon Pink Himalayan Salt

-1 teaspoon Black Pepper

Method:

-Preheat oven to 425.

– While oven preheats, wash and cut the cauliflower. The way I do it, is by sticking a knife slightly slanted at the base where the root is, almost as if to cut a hole in the bottom. You’re basically trying to take the root out. Once you’ve done that, you can break the pieces off and cut the big pieces into smaller pieces.

-Throw all the pieces into a bowl adding all the ingredients and mix it well to evenly coat the cauliflower. Sometimes adding half the ingredients and mixing, and then adding the rest works a little easier for coating!

-Once the cauliflower is coated, oil a baking pan or dish and put in the oven. Roast for 25 minutes.

-Cauliflower should feel a bit softer. If you like it crunchier, check it at 15-20 minutes.

-Take it out and let it cool. Then top it with capers for an added flavor burst.

-Enjoy.

appetizers

Mexican Pan Corn

July 19, 2018July 19, 2018 thesuperfoodgoddess

Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.

You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!

One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.

Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!

When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00JXOA59U&asins=B00JXOA59U&linkId=dd93763cb3d6c257bb4b54a72a4979d9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00N5F9NMS&asins=B00N5F9NMS&linkId=e48dfa1c73d37cb15136c6abce2259dd&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>GreenLife.

Mexican Pan Corn

4 Cups Corn (Cut from about 4 ears, or canned)

Tablespoon butter

1 Tablespoon Mayonnaise

1/4 Teaspoon Salt

1/2 teaspoon chili Powder

Pinch of cayenne

1 Tablespoon Lime Juice

2 Tablespoons finely chopped Red onion

1/4 Cup cheese

1/4 Cup Cilantro

Method:

-If using fresh corn, remove the kernels and set aside.

-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.

-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.

-Serve with extra lime wedges and cilantro for garnish.

Enjoy!!

Love, Stephie XoXo

appetizers, entrees

Indian Nachos!!

July 2, 2018July 2, 2018 thesuperfoodgoddess

Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!

The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.

I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautéed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.

Indian Nachos

Ingredients:

-1/2 Medium Onion

– 2 Cloves Garlic

-1 Tablespoon Coconut oil

-1/2 Cauliflower Head

-1/2 Broccoli

-1/2 Bell Pepper

-1 Yellow Zucchini

-1 Can Garbanzo beans

-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)

-Shredded Mozzerella (Or any other dairy free cheese you like)

-1 Bag of chickpea chips

Method:

-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.

-Add Zucchini, Simmer sauce, bell pepper, beans and sauté for another 10 minutes.

-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!

Love, Always, Stephie <3

appetizers

Coleslaw

June 26, 2018June 27, 2018 thesuperfoodgoddess

With the Fourth of July coming up, I thought it would be appropriate to post a healthy recipe of Coleslaw. It is pretty straight forward. Coleslaw is great alone, with your BBQ items, on sandwiches, and even a topper on some yummy tacos. Traditionally coleslaw uses mayo and sometimes buttercream as well. This is still a creamy version but it leaves out the cholesterol and other unhealthy features. Instead of using sugar, I used date Syrup! Dates are full of antioxidants, they’re less sugar than honey, they’re vegan, gluten free, and rich in potassium and minerals. I really enjoy D’vash brand

I recently made some pulled jackfruit sandwiches and I added the coleslaw on top. It added a nice, light, creaminess to the sandwiches and just all around flavor. Let me know when you try this and how you like it, I am interested to know what you use it on or eat it with. -Happy eating!! And Happy Fourth Loves!!

-XoXo, Stephie

ColeSlaw

-14 Oz Package of Cabbage

-1 Carrot Shredded

– 1/2 C. Vegan Mayo

– 1 Tablespoon Date Syrup (d’vash)

– 1 Tablespoon Lemon Juice

– 1 Tablespoon White Wine Vinegar

– 1/4 teaspoon Salt

– 1/2 teaspoon Black Pepper

Method:

Combine all ingredients in a bowl, except the cabbage. Once you’ve made a dressing, add the cabbage and toss well, about 2-5 minutes. Then set aside and let marinate in the fridge for at least 3-4 hours, OR BETTER YET, overnight!

dessert

Creamy Avocado Cacao mousse

February 23, 2018March 6, 2018 thesuperfoodgoddess

Can you imagine, creamy, luxurious, decadent, goodness in your mouth? Like, legit smooth, feel good vibes all up in your mouth? Do I have you drooling yet? Or are you wondering where the heck I’m going with this…? Haha.

I honestly couldn’t believe my ears when avocado and cacao and mousse came to me all in one sentence. How is it possible that savory avocado can be also a sweet treat?? Well it can, it is, and it will be. Right here. Right now. I reveal…. Creamy Chocolate Mousse. Ta daaaa! Oh and it’s super yummy, cuz Duh.

So, anyways, I am always trying to create recipes of things I use to eat before, when I was still taking in dairy, meat, and gluten. I have found this love of dark chocolate and anything related to it. I also love a good creamy ANYTHING, especially pudding or mousse, since both of those I can’t normally have!!

This avocado mousse is seriously decadently amazing. Test it out and let me know what you think. Your taste buds will definitely thank you and I will Give you an accolade for winning in the health department!! PLUS, you are intaking healthy fats, fiber, magnesium, potassium, AND antioxidants to give your body and cells life and the tools to combat illness and toxins coming you way!!

Creamy avocado mousse
Ingredients:

• 3 Ripe avocados
• 10 soaked dates
• 3/4 Cup Almond or Coconut milk
• 3/4 Cup cacao Powder
• 1/2 teaspoon Stevia
• 1/4 teaspoon Salt
• A pinch of cinnamon
• Option: can add 2 Tablespoons

Process:
– Allow dates to soak for at least 30 minutes.

– put dates and milk in blender and blend until broken down to a liquid paste-like consistency. Then add the cacao powder, salt, and cinnamon.

– Once everything is blended together, add the avocado and blend until creamy, about 1 minute.

– Taste and see if it needs a little Stevia for sweetness, add it now. Also, if it could use a little salt add a pinch more.

– This mousse tastes best after sitting in the fridge for 2-3 hours. By sitting and chilling, it will gain more of a “mousse” consistency and the flavors will developed a little more.

sauce, dip, dressing, green, vegetable, creamy, healthy, clean, goddess, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy

dressing, dips, and sauce

Green Goddess Dressing

February 10, 2018March 6, 2018 thesuperfoodgoddess

Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.

Tag: fitness

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Green Goddess Dressing