Ingredients
2 cups frozen corn
2 cups steamed cauliflower
1 cup water
1/4 cup nutritional yeast
2 tbsp flax meal
1 cup plant based yogurt
2 tsp baking powder
4 cloves of garlic
2 tsp salt
2 cups whole corn
1 cup fine cornmeal
2 cups spinach (plus any other veggies!)
Blend together the first set of ingredients to make the veggie packed “creamed corn.” Add to a baking dish with the remaining ingredients and bake for 50mins at 180 Celsius (350 F).
2 Ingredients Quinoa Wraps – 3 ways!!
Packed with protein, gluten free and so darn versatile – these 2 ingredient Quinoa Wraps are one of my all time faves!!
Ingredients:
1 1/4 cup dry quinoa
1 cup water
Soak your quinoa for about 3 hours. Rinse and drain and blend with your 1 cup of water. You can add any additional flavours in at this point (salt, garlic, nutritional yeast etc.)
Heat a non stick pan on medium and turn your mix into wraps (using 1/4 cup at a time). Cook on one side for a minute or 2 and then flip for another minute.
Store in the fridge in a tea towel for 5 days or so and turn into any one of the following:
Tortilla Chips – add a squeeze of lime, garlic salt and smoked paprika and air fry at 180 Celsius for 5mins or until crisp!
Pizza – add tomato paste and your fave pizza toppings and oven for 15mins or until the outsides get crispy
Good old wrap – I like to add oil free hummus, tomato, lettuce and sauerkraut
Sweet sushi – banana a quick and easy choc sauce (equal parts cocoa powder, pb2 and maple with a splash of water)
Ingredients
3 medium pre baked sweet potatoes
2 tbsp cacao powder
1 tsp vanilla
1/2 tsp white miso
Splash of plant milk
Optional extras: 1-2 dates or a splash of maple syrup
1. Blitz everything up in a blender until silky smooth and serve with your favourite fruit👌
Ingredients (makes 2 waffles)
3 courgettes
1 cup chickpea flour
1 tsp garlic salt
1 tso baking powder
3 tbsp nutritional yeast
2 tbsp dried basil
Easy Coleslaw:
1 cup purple cabbage
1 apple, grated
3 tbsp unsweetened vegan yogurt
1/2 tsp garlic salt
1 tbsp apple cider vinegar
Extras: cucumber, lettuce
1. grate courgettes up and add in the rest of the waffle ingredients. Mix well until well combined.
2. Pour half into a heated waffle maker and let cook for 7-8 minutes or until golden brown.
3. Mix all coleslaw ingredients together and then turn the waffle into an epic sandwich wish your fave fillings!
https://www.newsmax.com/health/health-news/iodine-deficiency-kids-pregnancy/2025/01/07/id/1194105/
Though iodine consumption is falling overall, most Americans are still getting enough through their diet, experts say. But doctors worry that’s not the case for women and children, who are most vulnerable to iodine deficiency.
The American Academy of Pediatrics and other medical societies recommend that all pregnant and breastfeeding women get 150 micrograms of iodine each day. You can get that from one-half to three-quarters of a teaspoon of iodized table salt.
Ingredients
2 cups chickpeas
3 cups oats
1 courgette (zucchini)
2 ripe bananas
3 tbsp cacao powder
8 medjool dates
1 tsp vanilla
1/2 cup water
1. Add 1.5 cups chickpeas to a bowl with oats, grated courgette.
2. Add the remaining ingredients into a blender and blitz until smooth. Add to the oat, chickpea bowl and mix well.
3. Spread out on parchment paper and pop into the oven for 30mins at 180 Celsius (350° F). Let cool and store for the week!
Oilfree/Nutfree Pepper Jack Cheese
Ingredients:
2 C water
1/2 C rolled oats
1/4 C nutritional yeast
Salt to taaste, or Kathy’s homemade salt substitute powder (recipe: 1 T ground onion, 1 T ground garlic, 1 t ground celery powder)
1 1/2 t lactic acid (from Amazon), or vinegar
1 pinch mustard powder
1/4 t garlic powder
1/4 t onion powder
BLEND, then add
3 T tapioca starch (flour)
2 T capacarrageenan or agar*
BLEND again, then add
1 jalapeño pepper (seeded & chopped)
1(+) t cushed red pepper
HEAT & STIR CONSTANTLY
Pour into glass mold
Cool & slice
* https://ginobiotech.com/agar-vs-carrageenan/
RECIPE🫚
2 oranges
1 lemon
2 inches of ginger root (or 2 tsp minced)
1 tsp turmeric powder
1/2 tsp black pepper
Blend all ingredients, pour in ice cube tray, freeze overnight. Add 2 cubes to a mug and fill with hot water. May add 1 tbsp of honey to sweeten!
Instructions
Add all ingredients into the Instant Pot. You can double, triple or quadruple all ingredients in same amounts.
Make sure sealing ring is placed properly in lid, add lid, turn shut and turn knob to sealing position.
Cook on high pressure for the number of minutes instructed below depending on the type of rice:
White Rice (Basmati or Jasmin): 3 minutes
White Sushi Rice: 5 minutes
Brown Rice (Basmati): 22 minutes
Short Grain Brown Rice: 24 minutes
Red Rice: 30 minutes
Wild Rice Blend: 28 minutes
Wild Rice: 30 minutes
Black Pearl Rice: 30 minutes
Natural Pressure Release until pin drops. Takes on average 9-12 minutes (max. 18 minutes for 1 cup and max 30 mins for 4 cups).
Remove all rice from pot immediately to avoid it sticking to the bottom. If needing to keep warm, leave rice in pot after natural pressure release without opening the lid to avoid steam being released and drying out the rice > making it stick to the bottom.