Wake Me Up Sunshine Juice!

Since my juice cleanse I've been juicing more frequently. It not only keeps my body from getting hungry at odd times of the day and tastes great. Here's a simple juice recipe. Save the pulp because tomorrow I'm going to show you how to make cupcakes using the pulp. That's right, cupcakes!!!!

Wake Me Up Sunshine Juice

10 carrots
 3 green apples

In a juicer, juice carrots and apples.  Makes 2-3 servings, which equals one serving for me..... That's it. Quick, easy, and a more natural pick me up than coffee. Try it and let me know what you think.

Melissa
Our Daily Veg

Almond Ice "Cream"

A big thanks to my friend Julianne Hines for giving me the inspiration to do this recipe. Thank you! Thank you! Thank you! Julianne uses peanut butter in place of the almond butter which sounds awesome. This recipe is fast, easy, and simple to make. Serve as a dessert, snack, or even breakfast!

Almond Ice "Cream"
1 frozen banana
2 tablespoons almond butter (you can use peanut butter as well)
2 tablespoons agave
1 teaspoon almond milk

Place all ingredients in the blender. Blend. That's it! Pure and simple awesomeness! Try it and let me know what you think.

Melissa
Our Daily Veg

Almond Delight Cookies

Love these cookies! Great tasting and nutritious!

Almond Delight Cookies
2 cups raw almonds
1 cup dried apricots
1 cup coconut flakes
1/2 cup agave

In a processor, process raw almonds using the "S" blade until powdery. Add apricots, coconut flakes, and agave and process until you get a doughy texture. Using a teaspoon scoop out dough and mold each serving into a cookie shape. Freeze in a sealed container for 20 minutes and voila, you've got delicious cookies perfect for winter! To store for later you can keep in the refrigerator or freezer. Try them and let me know what you think.

Melissa
Our Daily Veg

Chocolate Ice "Cream"

OMG! I am writing this post at the risk of being very late to work but it's just too good! This morning I had chocolate ice cream! Say whaaaaat? Yes. Well almost. This recipe is between ice cream and a shake but very awesome! Here we go!

Chocolate Ice "Cream"
1 frozen banana
2 tablespoons raw cacao powder
2 tablespoon chocolate almond milk
1 tablespoon raw agave

Place all ingredients in a blender. Blend until smooth.

That's it! That's a recipe for pure chocolaty awesomeness! Try it and let me know what you think!

Melissa
Our Daily Veg

Why So Blu "Cheeze"?

One of the many things I dislike about store bought salad dressings is that they are so fattening and have so many processed ingredients that you are advised to only use a 1/2 a teaspoon of dressing. Really? A 1/2 teaspoon of dressing? Seriously, why even bother? I cannot stand having to put a bit of dressing on my fork before I take it in with my salad just so I get a hint of the flavor without the guilt. It shouldn't be that way. I should not feel guilty about eating a salad because it was drenched in dressing (and by drench I mean taking in a full teaspoon). The solution? A healthier alternative that leaves you feeling like you've eaten something from a fast food joint because it's drowned in dressing!!!! Just like I like it!

Why So Blu "Cheeze"?
1 lemon (skin removed)
1/2 cup cashews
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 teaspoon dill 
3 cloves garlic
2 teaspoons mellow miso

In a food processor, process cashews using the "s" blade. Once cashews are processed to a fine powder consistency begin to add the rest of the ingredients beginning with olive oil. Process until you have a nice salad dressing texture. Dress up your favorite salad with this amazing dressing.

Relaxing Salad

This is the salad pictured with the "Why So Blu "Cheeze" dressing above. Skye named this salad herself! Her reason for calling it a relaxing salad? "It was easy to make."

2 cups spinach
1 yellow pepper (diced)
1/2 cup sliced white mushrooms
1/2 cup chopped cilantro
2 stalks of celery, chopped
1/4 cup almonds

In a bowl combine all of the ingredients together. Toss. Add dressing. Enjoy! Try it and let me know what you think!

Melissa
Our Daily Veg

Hot Cocoa

A delicious recipe for two, to serve during the winter season. Somehow though this picture doesn't do this cocoa justice. Just trust me on this one. It's good.

Hot Cocoa for Two

2 cups coconut milk
2 medjool dates
2 teaspoons raw cacao
2 teaspoons agave
cinnamon (optional)

In a blender blend all the ingredients (except for cinnamon) together until you get cocoa. Place cocoa in a saucepan and heat for 3-5 minutes or until warm. Serve, sprinkle some cinnamon, and enjoy! Try it and let me know what you think.

Melissa
Our Daily Veg

Chick-un Mole

Omg! I just finished eating this recipe. Wow! This one was amazing! Here we go.......

Chick-un Mole

For Mole Sauce:
4 tomatoes
2 celery stalks
1/2 cup coconut oil
3 medjool dates (pitted)
4 teaspoons agave 
3 tablespoons raw cacao
1 cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 chili powder
1/4 teaspoon cardamom 

In a blender, blend tomatoes and celery until smooth. Begin to add coconut oil to blender. If coconut oil is solid, heat on low heat in a small sauce pan until it becomes liquid. Once tomatoes, celery, and oil are blended, add the rest of the ingredients and blend until you get a sauce like consistency.

For Chick-Un:
1 - 20 oz can jackfruit
1 onion diced
1/4 cup coconut oil
1/4 cup chopped cilantro
4 cloves garlic
mole sauce
salt

In a pan, heat coconut oil. Add 1/2 red onion to oil and saute for 3 minutes. Add jackfruit, brine and all. Cook for 30 minutes, or until brine is almost completely evaporated. As it is cooking begin breaking up jackfruit with your cooking spatula or spoon. Once it has a shredded chicken-like consistency add mole, garlic, and salt. Cook for 5 minutes. Turn off flame. Immediately add the rest of your onion and mix well. Serve and garnish with cilantro.

This tastes just like chicken mole and is so very good for you! Try it and let me know what you think.

Melissa
Our Daily Veg