MANGO PEACH FRUIT ROLL UP - PLANT BASED, ORGANIC, GLUTEN FREE AND NO SUGAR ADDED

ACTUALLY the easiest thing to make on the planet. As a kid I loved fruit roll-up but as an adult I look for more healthier alternatives. Anyone can make a more natural fruit roll-up at home, all you need are the following:

INGREDIENTS:

FRUIT (I used 2 Large Mangos and 2 Peaches)

DIRECTIONS:

Cut the fruit up and place it in a blender till it is liquefied.

Pour the liquefied fruit on a banking sheet with wax paper or a non-stick baking mat. Spread the liquefied fruit out evenly using a spatula. Aim for about 1/8 to 1/4 inch thickness.

Bake at 175 Degrees for 3-4 hours. If it is thicker you will need to let it bake for longer. If you have a lot of liquefied fruit you can use two trays or just put it all on one and bake for longer (could be up to 12 hours to fully dehydrate)

**its actually not cooking the fruit at this temperature it is only dehydrating it of its water content which leaves the natural sugars behind to create the fruit roll up! This can be used for most fruit except for anything that is made of 80% juice like citrus fruit. Berries, mango, peaches, pairs, plums, apples and kiwi's work best

 

BUTTERNUT SQUASH SOUP - GLUTEN FREE, SOY FREE

MMMM... I LOVE BUTTERNUT SQUASH SOUP! It is the perfect soup for the transition into fall. Am I right or am I right? This below recipe yields a pretty big pot so make sure to use the biggest one you got! You'll need it. There will also be plenty of leftovers for you to freeze and have as a quick meal if you feel too tired to cook one night. I should probably tell you before we start though that you'll need a blender or something that can puree the vegetables after they cook so just keep that in mind.

INGREDIENTS:

1 Butternut Squash peel and remove the seeds
2 Yukon Potatos
1 Large Carrot
2 Stocks of Celery
1 Medium Onion
1 Box (32oz) of Chicken Broth
2 tbsp of Butter

DIRECTIONS:

Chop all the vegetables into small cubes and place in a bowl. Add butter to the pot followed by the vegetables. Stir it around for about 5 minutes or until the vegetables are lightly browned. Pour in the chicken stock until the vegetables are fully covered. Bring the pot to a boil and then reduce heat, put the cover on and let simmer for 45 minutes.

When the vegetables become tender transfer the soup into a blender and blend until fully pureed. Return to pot and add salt and pepper as desired.

If you don't have your desired consistency you can add more chicken broth to thin it out.

When I serve the soup I like to drizzle this spicy chilli oil (from Marks and Spencer in the UK) in a circular motion to create a spiral of sorts and then add a couple pumpkin seeds in the middle as a garnish. Presentation at dinner parties is key!!!

Hope you enjoyed this recipe! What kind of foods do you crave in the fall? Let me know by commenting below! Until next time :)

CAULIFLOWER BUFFALO WINGS - VEGAN, VEGITARIAN, SPICY ! GLUTEN FREE AND SOY FREE

I found this recipe one night while surfing the net and thought I'd give it a go. I can't say that I'm vegan (even though you have probably noticed most of my recipe post are vegan) but I do like eating health. I give myself a cheat day once a week and usually those meals involve meat and dairy, sometimes at the same time. One thing that is for sure is that I have a deep love for spicy chicken wings and this might just be the healthier version I have been looking for...

INGREDIENTS:

1 Cauliflower, break bite-size pieces (half is good for one person)
1/2 cup Quinoa flour (original recipe called for garbanzo bean flour)
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted butter (or butter substitute for my vegan friends)
2/3 cup hot sauce

DIRECTIONS:

Preheat oven to 450ºF. Next combine flour, water, garlic powder, and salt in a bowl. Whisk together until smooth. This is your batter!

Toss the cauliflower into the batter until they are completely coated and place the battered cauliflower on a greased, nonstick baking sheet. When the oven is ready bake for 8 minutes, toss and then bake for another 8 minutes.

While that is baking you can combine the melted butter and hot sauce into a bowl and mix it together. When the battered cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place fully coated cauliflower back on the baking sheet, if there is any left over hot sauce in the bowl I like to drizzle it over the baking sheet. Put the baking sheet back in the over and cook for 25 minutes until it becomes crispy.

The original recipe is by Lizzie Fuhr and can be seen on www.popsugar.com

So what do you think? Game to try? Let me know your thoughts by commenting below or if there is any other recipes you guys want me to try! I'm open to ideas :)

MANGO AVOCADO SALAD - VEGAN, GLUTEN FREE & SOY FREE

A salad with no lettuce??? Hells yeah! Wait till you try this! I always make it for dinners or bbq's with friends and it is always a hit. You can even add chips and say its a salsa - whatever your style.

INGREDIENTS:
2 Avocado - Peeled, pitted and cubed
2 Mango - Peeled, pitted and cubed
1 small Red Onion - diced small (add with discretion)
1 Cup Cilantro - roughly chopped
1 Cup Pomegranate Seeds
2 Limes- Juiced
Salt and Pepper- to taste
Add some pine nuts and/or some hemp hearts for some extra protein!
**If you like it a little spicy you can add a habanero pepper (remove the seeds and dice)

DIRECTIONS:
Add all ingredients to a bowl, mix and serve! EASY!!!

Serves 6 as a side