How To : Sweet Potato Truffle Fries
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As someone who is passionate about eating whole, clean ingredients, these truffle sweet potato fries were a no-brainer. These are perfect to bring to a party, an appetizer to snack on while watching the game, or the side dish to a cozy dinner at home.
Recipe Type: Vegan, Gluten Free, and Soy Free
Makes: 4 Servings
Prep: 10 minutes | Production: 40 minutes
Reusable Materials :
Cooking Sheet
Aluminum Foil
Grated Knife
Ingredients :
4 medium sweet potatoes
2 tbsp. Cold Pressed Avocado Oil
1 Garlic Clove (or 1 tsp. garlic powder)
2 tbsp. Vegan Parmesan Cheese Crumbles
1 tbsp. Chopped Parsley
Instructions :
+ Heat oven up to 400° Fahrenheit / 200° Celsius
+ Wash sweet potatoes vigorously
+ Start by cutting off ends and then slice down middle (widthwise) creating two halves then cut each half into smaller slivers
+ Cover the cooking sheet with aluminum foil and evenly spread the pieces out then lightly drizzle with avocado oil
+ Create a spice mixture, garlic is standard but feel free to add paprika or sea salt then lightly shake mixture across the pieces, following up w/ the chopped parsley
+ Place pan in oven for approx. 40-45 minutes, the crispier the better
Recommended Dipping Mixtures: Vegan Mayo, Vegan Aioli Sauce, Vegan Ranch, and of course the crowd favorite, Guacamole.
Happy Making Darlings!
How to : Coconut Matcha Energy Bars
All rights reserved. Images and content are not to be published elsewhere unless consent has been granted.
As someone who is passionate about only eating whole, clean ingredients, this bar was a no-brainer. The bar is perfect for a pre-workout snack or a quick breakfast grab with its clean, green energy, protein and there is no added sugar like bars you would find at the store.
Recipe Type: Vegan, Gluten Free, and Soy Free
Makes: 8 bars
Prep: 5 minutes | Production: 60 minutes
Reusable materials:
+ glass storage container
+ parchment paper
+ food processor/blender
Ingredients:
1 ¼ cups organic dates, pitted + chopped (approx. 8 dates)
½ cup pumpkin seeds
½ cup cashews
¼ cup hemp seeds
1 tsp. vanilla bean extract
1 tbsp. cooking grade matcha powder w/ additional for sprinkling
2 tsp. spirulina
¼ cup toasted coconut flakes
Instructions:
+ Combine dates, cashews, pumpkin seeds, hemp seeds, vanilla, matcha, spirulina, and toasted coconut flakes (leave enough to lightly sprinkle) in food processor/blender and pulse until well-combined. The mixture should stick easily stick together, if it is falling apart, add a few more dates and process again until combined.
+ Pull a sheet of parchment paper (so bars are easily removable) and spread out the mixture, lightly sprinkle remaining toasted coconut flakes and matcha. Pull edges of the sheet over mixture (imagine wrapping a gift) and press until mixture is formed together in a long bar.
+ Place parchment wrapped bar in freezer for at least 60 minutes (longer won’t hurt it)
+ Remove bar from the freezer and unwrap parchment paper, cut into bars and store in your fridge for up to 1 week.
Ingredients are flexible and up to your discretion, you could swap out pumpkin seeds for cacao nibs or dried fruit. If you have a specific nut allergy, feel free to swap out cashews for one that is compliant w/ your allergen needs.
✨ Happy making darlings ✨
How To : Overnight Matcha Chia Pudding
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Vegan, Gluten Free, Soy Free, Dairy Free
Prep Time: 3 minutes | Refrigerate: min. of 4 hours
Makes: 3 Small Mason Jars
Ingredient List:
2 cups Coconut Milk*
1/2 tsp Matcha
1/2 cup Chia Seeds
Instructions:
Mix Coconut Milk, Matcha, and Chia seeds together until there are no dispersed chunks. If you have access to a blender bottle, utilize this for blending purposes. After evenly blending, pour into mason jars and place in refrigerator for at least four hours; if you are able, store them overnight for a breakfast ready treat. Once you are ready to eat one of the servings, feel free to garnish it with berries, shredded coconut, or seeds. My favorite is chopped strawberries or blueberries! Each jar will keep for up to seven days if kept refrigerated. Enjoy!
*Note: If you have a nut allergy, oat milk or quinoa milk or flax milk are great alternatives to a nut milk. If you are not a fan of coconut milk, feel free to swap out with another nut milk if nuts are not a problem for you.