our-healthy-habits:

superveggie:

Raw Snickers Candy Bars RECIPE

All the junk removed and sweet raw vegan goodness in its place! These look so good!

Q’d

Fruity Summer SorbetsStrawberry Banana1 1/2 cups frozen strawberries 1 1/2 bananas (fresh) 1/4 cup lemon (or lime) juice 1/3 cup maple (or agave) syrupPineapple Banana2 fresh bananas 1 1/2 cups frozen pineapple 1/2 cup coconut milk 1/3 cup maple (or agave) syrupZippy Wild Blueberry1 1/2 cups frozen wild blueberries 1/2 cup lemon (or lime) juice 1/2 cup maple (or agave) syrup 1 fresh banana 1/2 tsp ginger powder or grated fresh gingerSpicy Mango1 1/2 cups frozen mango 1 fresh banana 1/3 cup lemon (or lime) juice 1/2 cup maple (or agave) syrup a few dashes of cayenne powderDirectionsAdd all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

Fruity Summer Sorbets

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup

Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger

Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder

Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

fruit-loop-vegan:

homemade twix bars

by spabettie

makes 20-24 cookies

gluten, dairy, egg and soy free, vegan

cookie dough base:

1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon vanilla paste
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)

Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Roll to 1/3 inch thickness and cut into strips, then into bars. Bake at 350 for about 12 minutes, until just golden brown on edges. Cool completely. 

caramel topping:

1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter (Earth Balance soy free)
2 tablespoons coconut spread (or use more butter)

*carton, not canned coconut milk – or sub milk of choice

In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined. Let cool.

Spoon caramel or peanut butter down middle of each cookie; cool in refrigerator to set (the caramel is best if you freeze on the cookie, the warm chocolate makes it melt quick). Melt chopped dark chocolate (10 ounces for 16 cookies), dip the bottom of each cookie in melted chocolate, set on parchment. Spoon chocolate over top of cookie, using spoon to cover entire cookie sides. Return to refrigerator to set.

let-you-define-you: Whole Wheat Lemon Poppy Seed Pancakes with warmed raspberries and honey :D

let-you-define-you:

Whole Wheat Lemon Poppy Seed Pancakes with warmed raspberries and honey :D