Sunshine Pineapple and Orange Smoothie

I love making fresh drinks in the morning and ah this one is so fantastic! It’s full of fresh pineapple and sweet oranges, grab your blender and lets get started!

Yield: 1 drink

Ingredients:

1 cup fresh pineapple

3 mandarin oranges, or 1 large orange

1 15 ounce can coconut water

3-5 ice cubes

Preparation:

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Wash the oranges and pineapple.

Peel the oranges and add to the blender.

Cut the rind off the pineapple and remove the core. Slice into chunks and add into the blender.

Add in the ice and coconut water and blend on high a few minutes and enjoy!

Let me know what you think in the comments below! If you make this recipe, tag me on Instagram and Twitter @noshchefjulie !

Raw Vegan Carrot Sushi

Sushi is one of my favorite foods in the whole world. This is such a flavor punch full of raw veggies and it’s a great way to use leftover juice pulp! This raw vegan recipe is one of my favorites. If you do use juice pulp it is best to make this the same day.

Note: If you don’t have pulp, you can also puree vegetables in a food processor, just make sure to squeeze out all the water and use a cheesecloth bag.

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Yield: 2 rolls

Ingredients:

1 1/2 cups carrot juice pulp (squeezed dry in a cheesecloth bag to get water out)

1/2 cup mixed greens

1/3 cup avocado salsa (a mix of avocados and tomatillos)

1 tbsp. chia seeds

sesame oil

2 nori sheets

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Preparation:

In a bowl mix the pulp and chia seeds together.

Get a sushi mat and wrap in plastic wrap. Lay one sheet of nori on top.

Spread carrot mix on top of the nori in a thin layer. Spread some avocado salsa in the middle, and top with half the mixed lettuce. From the bottom, carefully cup your hands to press the roll while you roll up the sushi.

Slice the sushi with a sharp knife. I find it helps to wet the knife first.  Repeat this process for the second roll.

Top the sushi with a little avocado salsa and drizzle some sesame oil over the top. Grab your chopsticks and enjoy!

Let me know what you think in the comments below! If you have tried this recipe tag me on Instagram and Twitter! @noshchefjulie

Green Goddess Smoothie

Smoothies have become my breakfast go to. This one is packed with nutrients and it’s such a great way to get more greens into your diet. Grab your blender and lets get started!

Yield: 1-2 servings

Ingredients:

1 orange

3 pitted dates

1/2 cup Spinach

1/2 cup kale

1 tsp. Cinnamon

2 Bananas

1 cup  Water

1/2 cup Fresh Cilantro, (leaves and stems)

Preparation:

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Wash all produce and pat dry. Peel the orange and bananas, and add all ingredients into your blender, Blend well and enjoy your goddess smoothie!

Let me know what you think in the comments below! If you have tried this recipe, tag me @noshchefjulie on Instagram and Twitter! 

Creamy Almond Butter

Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!

Yield: 2 cups almond butter

Ingredients: 

2 cups raw almonds

2 tbsp. canola oil (optional)

Preparation:

For this recipe I used my blender, you can also use a food processor.

First add the oil and then the raw nuts. Start on a low speed,  periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.

After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.

For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Loaded Baked Potato with Chili Beans, Tomatillo Salsa, and Avocado

Potatoes are a great pantry staple and full of good vitamins. It’s also budget friendly and so simple and delicious!  This recipe is great using sweet potatoes and black beans too!

Yield: 3 servings

Ingredients:

3 russet potatoes

1 can chili beans

1 avocado

salsa (any kind you like)

Preparation:

Pre heat your oven to 400*F.

Wash the potatoes and pat dry. Wrap with aluminum foil and poke with a fork a few times. Place the potatoes on a baking sheet and bake 45-60 minutes until fork tender. Remove and let cool.

Heat beans on the stove 5 minutes.

Slice avocado in half and remove the pit. Scoop out and mash with fork.

Remove the foil and slice each potato in half.

Add 1/3 of the beans over each potato, add salsa, and 1/3 of the avocado over each potato and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Vegan Pesto with Basil, Walnuts, and Flax Seeds

Pesto is one of my great loves, and this one is dairy free! I love this with pasta salads, zoodles, wraps, and roasted vegetables is wonderful too.

Ingredients:

4 ounces of fresh basil

1/2 cup walnuts

1 tbsp.  ground flax-seed

1-1 1/2 cups olive oil

salt and pepper, to taste

Preparation:

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In a blender/ food processor combine the basil, walnuts, flax-seed, and olive oil.

Blend until well processed, and add more oil until desired consistency is reached,and season with salt and pepper to taste.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Raw Banana Ice Cream

If you want a fast sweet treat bananas are the perfect option! Frozen bananas lend the perfect consistency similar to real ice cream, without the extra fat and sugar. Add in any toppings you like and you’ve got the perfect dessert. I love to add in dark chocolate chips, fresh blueberries, strawberries, walnuts, cashews, and top it all off with  dairy-free whipped cream and chocolate sauce. The combination possibilities are endless!

Note: The less ripe the bananas are the less sweet the ice cream will be. For the best ripeness, choose bananas that are slightly green, but not overly ripe where its mushy and is browning. Try to get ones that are firm and somewhere in the middle ground.

Note: Cashew milk makes a creamy ice cream and a richer flavor, while almond milk is less rich. Try coconut, rice, or hemp milk. They all lend different sweetness and richness to the dish. Store bought nut milks are cooked, so if you make your own at home this stays raw!

Yield: 2 servings

Ingredients:

2-3 frozen bananas

1/3 cup non-dairy milk.

toppings of your choice

Preparation:

First you need to peel the bananas, cut them up into 1 inch slices and place them in to a tupperware container and freeze them at least for 2 hours, or overnight.

Using a food processor, add the frozen banana slices and milk. Blend well until creamy in consistency. You can add more milk slowly if needed. Add in any extras you want in the mix and blend. Serve and garnish with your choice of extra toppings and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Sweet Potato Fries

When I have a craving for fries, I love to make these simple and delicious wedges. I love the combination of smoked paprika and the sweetness of the potato. Serve with a simple sauce and see how fast these go!

Yield: 2 servings

Ingredients:

2 sweet potatoes

1 tsp. paprika

salt and pepper

Preparation:

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Pre heat your oven to 350* F. Line 2 trays with foil and set aside.

Wash and scrub potatoes well and pat dry. If you don’t want the skins peel the potatoes.

Cut the potatoes in half or into thirds, and slice into wedges. Spread them evenly and into a single layer over each tray.

Sprinkle over the top some salt, pepper, and smoked paprika.

Bake 15 minutes, lightly toss, and bake an additional 15 minutes.

While the potatoes are cooking you can make a simple dipping sauce. Just mix 50% vegan mayonnaise with 50% ketchup or salsa and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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sweet potato wedges with smoked paprika

Pineapple Triple Berry Smoothie

This smoothie is sweet and refreshing and the touch of cinnamon compliments the berries so well. Grab your blender and you’ll have this one done in 5 minutes. I love using frozen fruit, especially in the winter when it may not be seasonal, you can still get all the nutrients and save money too.

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Yield: 2 smoothies or 1 large

Ingredients:

1 1/2 cup pineapple juice, or filtered water

1 cup homemade almond milk

1/2 cup pineapple

1/2 cup frozen mixed berries (blueberries, strawberries, and raspberries)

1 banana

1 cucumber

3-4 ice cubes

1 tsp. cinnamon

Preparation:.

Wash and peel the cucumber and banana and slice into chunks.

In the blender add the juice or water, milk, frozen fruit, cucumber, banana, cinnamon and ice. Blend well and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

 

 

Baked Portabella Mushrooms

Baked Portabella Mushrooms with Kidney Beans, Green Beans, Walnuts, and Fresh Basil.

This simple recipe has less  than 10 ingredients and minimal prep time.  Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad.

Yield: 2 servings

Ingredients:

2 portabella mushrooms

1 can dark red kidney beans

1 can french cut green beans

olive oil

fresh basil (3-4 leaves)

2 tbsp. raw walnuts

salt and pepper, to taste

Preparation:

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Wash the mushrooms and pat dry. You can remove the insides with a spoon if you prefer.  Drain and rinse the kidney beans and green beans.

Pre-heat the oven to 350*F.

Slice the mushrooms into thick strips about 1 inch.

In a 9 x 13  glass baking dish, add the kidney beans and green beans, and add  2 tbsp. of water. Lay the mushrooms on top, drizzle a little olive oil and add salt and pepper to taste.

Bake  15 minutes, stir well to let the liquid absorb better with the mushrooms, and bake an additional 10-15 minutes.  Chop the fresh basil leaves and add to mix with walnuts. Lightly toss and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Baked Portabella Mushrooms