Recipe: Vegan Creamy Coconut Carrot Shake

Recipe: Vegan Creamy Coconut Carrot Shake

Ingredients

Roasted Carrots
1 bunch carrots peeled (6-8 carrots)
1 tbsp melted unrefined coconut oil
1 dash ground cinnamon, cardamom & nutmeg
1 pinch fine sea salt
For the Shake
8 fl oz unsweetened vanilla almond milk
2 fl oz unsweetened coconut milk
2 oz roasted carrots
2 vanilla stevia drops or agave to taste
4 oz ice
Optional Toppings
coconut whipped cream
shredded coconut
chopped nuts
crystallized ginger
graham cracker crumbles
ground flaxseed

Directions

Roast Carrots

Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Make the Shake

Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

~ Marla Meridith

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
Yogurt Sauce
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

~ Marla Meridith

Recipe: Vegan Toasted Barley with Broccoli Salad

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided
½ cup pearl barley, rinsed
Kosher salt
2 cups broccoli florets
2 cloves garlic, chopped small
2 tbsp freshly squeezed lemon juice
1 red onion, finely chopped
freshly ground black pepper
3 tbsp white wine vinegar (or more to taste)
½ cup chopped fresh cilantro
½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

Ingredients

Directions

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Cosmopolitan Cocktail

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Directions

~ Marla Meridith

Recipe: Quinoa Breakfast Bowls

Ingredients

Directions

~ Marla Meridith

Recipe: Simple Strawberry Sauce

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Directions

~ Marla Meridith

Recipe: Frozen Peach Basil Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans

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Directions

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

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Directions

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

Ingredients

Directions

~ Marla Meridith