What you need 2 ripe bananas 1 – 1 1/2 cups of rolled oats shredded coconut or chocolate chips grape seed oil cinnamon Preheat oven to 350 degrees F (or 180 C) Mesh ripe bananas, add 1 – 1 1/2 cup oats, three tbsp grape seed
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Ingredients 2-3 carrots 2-3 cups of vegetable stock 1.5 – 2 cups of dry red lentils 1 small onion or leek 1 (small) head of cauliflower 1 Granny Smith 1 bay leaf Sauté the peeled and thinly cut carrots and onions (or leeks) in a splash
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What you need: 1 large onion (chopped) 1 large potato (quartered) 1 broccoli head (use the florets only) 2 garlic cloves – minced 1 tsp turmeric 4 cups vegetable stock 1 tbsp. dried parsley 1 tsp. dried dill olive oil salt & pepper Instructions
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What you need Instructions Preheat oven to 350 degrees Fahrenheit and set aside a greased bundt cake pan (reg. size). I like to use grapeseed oil to grease my baking pans; it’s easily applied and healthy. It doesn’t leave a grapeseedy taste on your bakings either,
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What you need: Bring 2 cups of water to a boil, add salt. Now start to stir in the oats, slowly. Let sim for 30 minutes, stirring occasionally. Once the oatmeal has reached its desired consistency (some people prefer a thicker oatmeal), add 1-2 tbsp. of margarine
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RAW Deep Dish Lasagna inspired by Kristina Carrillo-Bucaram Zucchini Spinach Swiss chard Kale Cilantro Parsley Garlic Pine nuts Tomatoes Avocado Chickpeas First you are going to peel and slice the zucchini(s) into long thin strips, laying them into your deep dish tray. Now add a layer of
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