I am a huge fan of the blog Love, Veggies, and Yoga. Averie is amazing!!!! I whipped up her Raw Vegan Apple Crumb several days ago (with a few changes based on products and brands I use, so I have included my recipe below). I broke mine down into 3 mini containers for individual servings and waited a day and a half to indulge my tastebuds.
In a word: EPIC!!
Amazingly enough I was able to save one for my friend and coworker, Irv and after eating it, he made a request for a peach one (which I will be working on over the weekend so it's prime by monday!) For those who don't wish to make the full recipe or if you are in need of a quick snack check out Averie's 1 minute Gluten Free Vegan Apple Crumb
For the Crust:
1/2 cup Bob's Red Mill Gluten Free Oats
1/3 cup ground raw almonds
3 Medjool Dates
Apple Pie Spice
In a high speed blender (such as a VitaMix or the Montel) or a food processor, grind up above 3 ingredients. Once ground, divide mix into mini containers for individual servings (I got 3 out of this one batch) and press down to make an even crust. Then sprinkle a healthy dose of apple pie spice over the pressed crust.
For the filling:
3 Granny Smith Apples, cored, peeled, and chopped into bite side pieces
1/3 cup agave nectar
1/8 cup turbinado sugar
2 tsp Pure Vanilla Extract
Several dashes of Apple Pie spice
Mix all ingredients together and pour over divided crusts.
For the crumb topping:
1/3 cup Bob's Red Mill Gluten Free Oats
1/3 cup ground raw almonds
1/4 cup agave nectar
1/4 cup turbinado sugar
Blend 4 ingredients listed above in blender or food processor. Divide it over the individual pies. Give extra squirt of agave over pies if you want it extra sweet and your done!!
You can indulge right away or as Averie stated, the pies peak at 24 - 48 hours, so if you are going to hold out, cover each pie and place in fridge.
1/2 cup Bob's Red Mill Gluten Free Oats
1/3 cup ground raw almonds
3 Medjool Dates
Apple Pie Spice
In a high speed blender (such as a VitaMix or the Montel) or a food processor, grind up above 3 ingredients. Once ground, divide mix into mini containers for individual servings (I got 3 out of this one batch) and press down to make an even crust. Then sprinkle a healthy dose of apple pie spice over the pressed crust.
For the filling:
3 Granny Smith Apples, cored, peeled, and chopped into bite side pieces
1/3 cup agave nectar
1/8 cup turbinado sugar
2 tsp Pure Vanilla Extract
Several dashes of Apple Pie spice
Mix all ingredients together and pour over divided crusts.
For the crumb topping:
1/3 cup Bob's Red Mill Gluten Free Oats
1/3 cup ground raw almonds
1/4 cup agave nectar
1/4 cup turbinado sugar
Blend 4 ingredients listed above in blender or food processor. Divide it over the individual pies. Give extra squirt of agave over pies if you want it extra sweet and your done!!
You can indulge right away or as Averie stated, the pies peak at 24 - 48 hours, so if you are going to hold out, cover each pie and place in fridge.
In dire need of a trip to the grocery store left me little to work with in terms of lunch but as you can see from the photo above, I made due with what I had on hand: Massaged Kale & Roasted Red Taters. I must say, for something so simple
simple, it was really tastey.
1 lunch container full of Kale, leaves removed from stem and torn into pieces
2 baby red potatoes, quartered
Himalayan or Sea Salt, to massage kale
Seasonings of Choice, for the potatoes
1 tsp olive oil
2 tsp lemon juice
Destem kale leaves, rip into pieces and place in container or bowl. Spirnkle with salt and massage until tender and wilted. Set aside
Wash and chop potatoes. Spray with olive oil (I scored a fancy sprayer for less than $9 at my local mart but cooking spray can also be used) and cover with seasoning (On one tater, I used Mrs Dash Extra Scpicy and on the other I did a mix of McCormick's Vegetable and McCormick's Savory). Spread in single layer on baking sheet (or toaster baking sheet) and roast on 400F until soft. For cripy edges toast for a minute or two if using toaster, which is what I did. Allow taters to cool before proceeding to final steps -
Drizzle olive oil and lemon on kale and mix. Grind fresh pepper on if you wish as well. Take on tater and mix it into the kale. Take the second tater and lay it on top. Enjoy!!
simple, it was really tastey.
1 lunch container full of Kale, leaves removed from stem and torn into pieces
2 baby red potatoes, quartered
Himalayan or Sea Salt, to massage kale
Seasonings of Choice, for the potatoes
1 tsp olive oil
2 tsp lemon juice
Destem kale leaves, rip into pieces and place in container or bowl. Spirnkle with salt and massage until tender and wilted. Set aside
Wash and chop potatoes. Spray with olive oil (I scored a fancy sprayer for less than $9 at my local mart but cooking spray can also be used) and cover with seasoning (On one tater, I used Mrs Dash Extra Scpicy and on the other I did a mix of McCormick's Vegetable and McCormick's Savory). Spread in single layer on baking sheet (or toaster baking sheet) and roast on 400F until soft. For cripy edges toast for a minute or two if using toaster, which is what I did. Allow taters to cool before proceeding to final steps -
Drizzle olive oil and lemon on kale and mix. Grind fresh pepper on if you wish as well. Take on tater and mix it into the kale. Take the second tater and lay it on top. Enjoy!!
RSS Feed
