Raw Seed Stuffed Chipotle Avocados
Raw Chipotle Mayo
- 1 cup Pine nuts (soaked)
- 2 tblsp Olive Oil
- 1 tbslp lemon juice
- 1 clove garlic
- ¼ cup Water
- 1 tsp Chipotle Seasoning
Add all ingredients to your food processor or blender and blend until a slightly thick, creamy consistency is formed.
- 2 avocados, halved and pitted
- Sliced tomatoes
- Sliced celery
- Raw sunflower seeds
- Sliced sweet onion
- Sliced kale
Place all stuffing ingredients in a bowl and toss with chipotle mayo. Once ingredients are fully covered in mayo stuff into a halved avocado. Enjoy as a side, appetizer, or an entree.
Chocolate Truffle Energy Bites
- 14 Medjool dates, pitted and soaked in warm water for 10 minutes
- 2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dry-roasted salted peanuts (or any type of peanut, salted or unsalted – your preference)
- 1/2 cup sunflower seeds
optional for rolling: cocoa powder, shredded coconut, crushed nuts, mini chocolate chips
First, make sure your dates are soft. You may soak them in warm water (and drain them) for 15 minutes before putting into the food processor or blender. OR you may chop them up into very small pieces so they blend easily.
Put all of your ingredients into the blender or food processor, in the order listed, and blend for 4-5 minutes or until a thick oily “dough” ball is formed. The dough will be oily from the seeds and nuts. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients to the bottom. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
If rolling into cocoa powder, coconut, etc: spread rolling ingredients onto a plate and roll the moist dough ball around to fully cover. Store bites in the refrigerator for up to 7 days.
“Fiber Boom!” Banana Breakfast Smoothie
- 2-3 ripe bananas
- 4 ice cubes
- 2 tbsps of the amazing seeds mix (you should make this in advance – mix raw sesame, poppy, amaranth, flax and sunflower seeds and place them in a jar; add in smoothies or in raw desserts)
water, as needed (just add enough to blend then add some more if necessary; it depends on how thick or liquid you want your smoothie to be)
Add all ingredients in the blender and blend until smooth.
Recipe Source: www.gourmandelle.com
Green Sunflower Smoothie ᕙ(`▿´)ᕗ
- 1 1/2 cups almond milk unsweetened
- frozen bananas sliced
- 1 handful kale chopped
- 1 tablespoon sunflower seed butter
- Throw all ingredients into a blender; blend until smooth.
- Garnish with sunflower seeds if desired
Recipe Source: www.eatsrealfood.com
Vegan Sunflower Pate
- 4 T. red onion(or ⅛ red onion)
- 2 cloves garlic
- juice of 2 lemons
- 2 cups organic, unsalted raw sunflower seeds
- 3 T. tahini
- ½ cup water
- 1 tsp. dried dill to taste
- sea salt and pepper to taste
- ½ cup packed italian parsley
- 1 sprig mint
- Soak 2 cups sunflower seeds overnight in water, covered(24 hours)
- Drain sunflower seeds in fine sieve and rinse under running water.
- In food processor, pulse red onion and garlic until finely minced.
- Add lemon juice and sunflower seeds and pulse until mashed, scraping down bowl as needed.
- Add tahini and pulse until completely combined.
- Add water in thin stream until combined, then add remaining ingredients and pulse all until completely combined. Salt and pepper to taste.
Recipe Source: www.fiveminutemeals.net
Vegan Sun-Dried Tomato Pesto
- 3/4 cup sun-dried tomatoes
- 1 cup lightly packed baby spinach leaves
- 1/2 cup lightly packed basil leaves
- 1/4 cup unsalted sunflower seeds
- 1 clove garlic, roughly chopped
- salt and pepper, to taste
- about 1/3 cup olive oil
- 1 tablespoon white balsamic vinegar (or regular)
Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed. To thin out the pesto, add in additional olive oil a little at a time.
Recipe Source: www.ohmyveggies.com
Coconut Maple Granola with Cocoa Nibs
- (4) cups slow oats
- (½) cup shredded coconut
- (½) cup slivered raw almonds
- (½) cup raw sunflower seeds
- (½) cup raw pumpkin seeds
- (½) cup cocoa nibs
- (½) tsp salt
- (½) cup real maple syrup
- 1 tbsp real vanilla extract
Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!
Recipe Source: http://amp.gs/lEup
Cabbage & Cranberry Salad
- 1/2 head purple cabbage
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- – 2 oz. feta, crumbled
- 1 orange, juiced (~1/3 cup)
- 1/2 lemon, juiced
- 1/2 tsp. dried thyme
- 1 tsp. dijon mustard
- 2 garlic cloves, minced (or 1 Tbsp. finely minced shallots)
- Sea salt and pepper to taste
- 1/3 cup avocado oil or olive oil
1. Thinly slice or shred the cabbage.
2. Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing.
Eat immediately or refrigerate until ready to eat.