GET YOUR GLOW Stock Your Freezer

Size: px

Start display at page:

Download "GET YOUR GLOW Stock Your Freezer"

Virginia Cook
5 years ago
Views:

1 GET YOUR GLOW Stock Your Freezer Alright!!! We are ON! It s KICKSTART TIME! So here s the deal: I need you to prepare a few recipes up front to stock your Freezer with some of the good stuff. This is going to help you along your journey to not feel like you need to prep food ALL of the time. So here s your prep list for the Freezer: Quinoa Breakfast Cookies Dairy Free Cauliflower Soup Butternut Squash Soup Superfood Balls Flourless Brownies Energy Bars (Raw Bars) Chocolate Avocado Pudding (for freezer pops) 6 Bananas, peeled, chopped into ½ pieces and stored in freezer bag (feel free to add more if you have a larger family) Frozen Berries and Fruit of your choice: Strawberries, Blueberries, Mixed Berries, Mango, Pineapple, etc. So here s how you are going to prep all of this in NO TIME: You are going to cook the quinoa for the breakfast cookies (cook extra and make a quinoa salad if you d like), Roast the cauliflour and butternut squash at the same time while prepping the superfood balls, brownies, energy bars, and lastly chocolate avocado pudding for freezer pops (store in ice cube trays or popsicle holders). Remember things like veggie burgers, enchiladas, and many desserts freeze nicely. As you continue on your journey, make sure to always keep your Freezer stocked with some grab and go meals.

2 Shopping List Prepared for Stocking Your Freezer: ( Eggs (or egg subsititute, ie. chia seeds check VEGAN Conversions) for quinoa breakfast cookie 1 head Cauliflower 1 Lemon (for dairy free cauliflower soup 1 large Butternut Squash Fresh Cilantro 1 Cup Macadamia Nuts 3-4 Avocados (1 ½ Cups mashed) 6 Bananas Frozen Fruit of your choice: Blueberries, Strawberries, Mangos, Pineapple, etc. ITEMS TO ENSURE YOU HAVE IN YOUR PANTRY: Cinnamon Ground Cloves Baking Soda Salt and Pepper Brown Rice Flour (min 2 Cups) Oats (min. 2 ½ Cups) Coconut Oil (min. ½ Cup) Maple Syrup (min. 1 Cup) Apple Sauce (min. 1 Cup) Vanilla Extract (min. 3 Tbsp) Raisins (min. 1 1/2 Cup) Dark Chocolate Chips (min. 1 Cup) Vegetable Stock (minimum 2 one Liter/quart Containers) Large Yellow Onion Brown Rice Flour (min 2 Cups) Coconut Oil (min. ½ Cup) Canned Coconut Milk (minimum 2 cans) Fresh Ginger (1 minimum) Garlic Cloves (min. 3) Dates (min. 4 1/2 Cups) Dried Coconut (min. 1 1/4 Cup) Agave or Honey (min. 3/4 Cup) Spirulina Powder (min. 1 Tbsp) Raw Cacao Powder (min. 3 Cup) Walnuts (min. 2 Cups) Almonds (min. ½ Cup) Cashews Sunflower, hemp, pumpkin or sesame (1 Cup of your choice) Almond Butter (min. 3 Tbsp)

3 QUINOA BREAKFAST COOKIE Quinoa Breakfast Cookie 2 Cups Brown Rice Flour ½ tsp Salt 2 tsp cinnamon ¼ tsp ground cloves ½ tsp baking soda ½ Cup Coconut Oil or unsalted butter ½-3/4 Cup Maple Syrup 2 Large Eggs 1 Cup Applesauce 2 Tbsp Vanilla Extract 1 Cup Raisins 2 ½ Cups Old-Fashioned Oats ½ Cup Cooked and Cooled Quinoa ¾ Cup Chocolate Chips Preheat Oven to 375F. Line a large baking sheet with parchment paper.in a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg and baking soda. Set aside. In the bowl of a stand mixer or blender blend coconut oil (or butter) with maple syrup until smooth (about 3 minutes). Add eggs, vanilla extract and applesauce to combine. Blend in quinoa. Stir in raisins. Combine dry and wet ingredients. Stir in oats and chocolate chips. *FEEL FREE TO ADD HEMP SEEDS, ALMONDS, PECANS, etc. to your liking! Spoon about a tablespoon of dough into a large baking sheet. Bake cookies for minutes, or until cookies are barely set. Remove cookies and cool on a wire cooling rack. ENJOY!

4 Dairy Free Cream of Cauliflower Soup This soup is simple, delicious and as friends so lovingly tell me: It s Restaurant Quality! It s creamy and delicious, stores well in the freezer and, well, enough said: Go to it! Dairy Free Cauliflower Soup Drizzle Olive Oil 1 Head Cauliflower 1 Can Coconut Milk 1 Large Yellow Onion, diced 1-2 Cups Vegetable Stock (if at all!) 1 Lemon, squeezed Salt and Pepper to Taste Chop cauliflower into bite sized pieces, put in baking dish with sea salt and pepper and a drizzle of olive oil. Roast at approximately 450F for 15 minutes or until golden brown. Dice onions and sauté in pan on medium heat. Add roasted cauliflower to incorporate flavors. Add coconut milk and bring to boil at high heat. Reduce heat, add juice of lemon and season with salt and pepper to taste. Mix with hand blender. Add any water or vegetable stock to desired consistency, blend and re-season to taste! Serve with a dollop of greek yogurt or a sprinkle of cheese and perhaps your favorite herb or just as is!

5 Butternut Squash Soup This soup is simple, delicious. It also stores well in the freezer. Serve with some crackers of choice or a side salad. Butternut Squash Soup 1 large butternut squash 3 cloves garlic, minced 1 cup onion, diced 2 tablespoons fresh ginger, diced 1 can organic coconut milk 1 container organic vegetable stock 2 tsp. sea salt 1 bunch fresh cilantro, chopped Preheat oven to 350F and bake butternut squash for approximately minutes. Remove Butternut Squash from oven and let cool for 15 minutes. Sautee onions, garlic, and ginger in coconut oil on medium heat for approximately 8 minutes, or until onions are soft. Peel squash, cut in half, remove seeds, and chop into approximately 3 cubes. Put onions, garlic, ginger, and squash in big pot, add coconut milk, bring to boil. Use hand blender or pour into Vitamix to blend until creamy smooth. Let simmer on low heat for 20 minutes. Add vegetable stock and bring to a boil, let simmer for another 15 minutes. Add salt to taste. Serve and garnish with fresh cilantro.

6 Superfood Balls These are a perfect grab and go snack for those times you need some energy on the run! Devised by the one and only Penni Shelton of rawfoodrehab these really bring a pack of energy to your day. The Superfood Spirulina is packed with protein, highly alkalizing and rejuvenating. Many don t like the taste except in a delicious combination such as these. Superfood Balls 1 cup macadamia nuts 1 cup dates, pitted and chopped 3 4 cup unsweetened dry shredded coconut 2 tbsp. raw agave nectar (or raw honey) 1 tbsp. Spirulina powder Pinch of sea salt Splash of vanilla extract Unsweetened dry shredded coconut, for rolling Grind the nuts and dates separately in a food processor, transfer to a medium bowl to combine. This can be done by hand with a knife, it will just take longer. Add the coconut, salt and vanilla extract. Add just enough agave so that when you are forming this mixture into balls they will retain their shape. Dredge the energy balls in the coconut to coat. These will store in an airtight container in the refrigerator for 2-3 weeks. Or store in freezer.

7 Flourless Brownies These are one of my FAVES. An absolute staple in the freezer you will not be disappointed. If you do not have raw cacao powder you can use a high cocoa content powder or if you have an adversity to cacao, substitute carob powder. Stock. Freeze and Enjoy! Flourless No Bake Brownies 2 ½ Cups Dates, pitted 1 Cup Raw Cacao Powder 2 Cups Walnuts ½ Cup Almonds, chopped rough ¼ tsp. Salt Place walnut into the food processor and blend until the nuts are finely ground. Add cocoa, salt and blend again for 1-2 minutes. Slowly add dates while the processor is running. Work until the "dough" or mixture easily sticks together (if it doesn't add 1-2 dates). Press the "dough" into the lined cake pan, sprinkle the top with almond (press almond pieces into the "dough"). Place in the freezer for minutes or in the fridge for 2-3 hours. They store nicely in the freezer.

8 ENERGY BARS DERIVED FROM ENLIGHTENED EATING Energy Nut and Seed Bars 1 Cup Cashews (or other nut: Almonds, Walnuts, Pecans) 1 Cup Sunflower Seeds (or other seed combination: Sesame, Pumpkin, Hemp) ½ Cup Shredded Coconut, Unsweetened ½ Cup Dates, Pits removed ½ Cup Raisins, or more dates 3 Tbsp Almond Butter, or 1 Tbsp of water 4 Tbsp Raw Cacao Powder (Found at health food store. Or sugar free cocoa powder) Grind nuts, seeds, and coconut to a fine meal in a food processor. Add the fruit, nut butter and raw cacao and blend. Roll into 2 or 3 logs, wrap in wax paper and place in a plastic bag in the freezer. Slice into ½ rounds when desired.

9 CHOCOLATE AVOCADO PUDDING Chocolate Avocado Pudding This is a huge hit amongst kids and adults alike! Serve as a fantastic dessert or an afternoon pick me up snack. ½ Cup Dates, pitted, soaked minimum 5 minutes ½ Cup Agave Nectar 1 tsp. Vanilla Extract 1 ½ Cups Mashed Avocados (approximately 3 avocados) ¾ Cup Unsweetened Cocoa Powder, (preferably raw) ½ Cup Water Place dates, agave nectar, and vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. *For fudgiscles: Freeze in ice cube trays or popsicle molds for at least 4 hours.

COOKIES, MUFFINS & BARS. Created by Mama Recharged

COOKIES, MUFFINS & BARS. Created by Mama Recharged COOKIES, MUFFINS & BARS Created by Mama Recharged Double Chocolate Black Bean Cookies 10 ingredients 25 minutes 10 servings 1. Preheat oven to 375. Line a baking sheet with parchment paper. 2. Measure