yum! i've been so addicted to smoothies 🥤

Never tried coconut cream in my smoothie! This sounds delish 😋

This seems like the perfect weekend smoothie treat 😋

Start your day with this blast of goodness, featuring toasted coconut flakes in your smoothie!

![berry smoothie](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Smoothie_tn3bu5/1539919270.jpg/w=700)

#### This is a fun one to make. Takes a little time given you have to toast up some coconut flakes but seriously, what else are you doing besides checking your social media feeds? 

### Very Berry Coconut Smoothie
##### Serves: **1**
##### Active time: **10 mins**

#### *Ingredients**
- 2 frozen bananas
- 1 cup frozen triple berry
- 1 tbsp coconut cream
- 1/4 cup toasted coconut flakes
- 3 medjool dates
- 2 cups plant milk
- 1 tbsp chia seed
- 1 tbsp flax seed

#### *Method*
1. Toast coconut flakes in a pan until they brown.

2. Add your plant milk, coconut cream, seeds, dates, and toasted flakes to a blender.

3. Blend with frozen berries and serve.

![berry smoothie](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Smoothie_tn3bu5/1539919270.jpg/w=700)

#### This is a fun one to make. Takes a little time given you have to toast up some coconut flakes but seriously, what else are you doing besides checking your social media feeds? 

### Very Berry Coconut Smoothie
##### Serves: **1**
##### Active time: **10 mins**

#### *Ingredients**
- 2 frozen bananas
- 1 cup frozen triple berry
- 1 tbsp coconut cream
- 1/4 cup toasted coconut flakes
- 3 medjool dates
- 2 cups plant milk
- 1 tbsp chia seed
- 1 tbsp flax seed

#### *Method*
1. Toast coconut flakes in a pan until they brown.

2. Add your plant milk, coconut cream, seeds, dates, and toasted flakes to a blender.

3. Blend with frozen berries and serve.

Very Berry Coconut Smoothie Recipe

would never have thought of adding coconut to mint and chocolate chip! these look great 😀

winter has already come for your stomach ☃️

this would be awesome toasty hot with some mint ice cream!

Dress up your go-to muffins with a bit of coconut and mint to usher in the holidays!

![Rustic Mint & Chip Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Muffins_vmadtn/1540182438.jpg/w=700)

#### Dress up your go-to muffins with a bit of coconut and mint - it'll hide inside until that first bite when you know that these muffins are something special! Just a little bit of peppermint extract and shredded coconut give these gluten-free chocolate chip muffins the texture that's perfect treats for parties.

### Rustic Mint & Chip Muffins

##### Serves: **12 muffins**
##### Active time: **45 mins**

**Ingredients**
* 2 cups all purpose gluten free flour
* 1 cups coconut sugar
* 1 tsp baking powder
* 1 tsp baking soda
* 2 tbsp unsweetened coconut shreds
* 1/2 tsp salt
* 1 tbsp ground flax
* 1 cup almond milk
* 2 tsp peppermint
* 1 tsp vanilla extract
* 1/2 choc chips
* 3 tbsp water

**Directions**
1. Make the egg by mixing 1 tbsp ground flax with 3 tbsp water and whisk
2. Place flax egg in fridge for 15 minutes
3. Mix flour, baking soda & powder, spirulina & salt with fork
4. Mix sugar, plant milk, vanilla, peppermint and flax egg in separate bowl
5. Once smooth, add dry ingredients to wet ingredients
6. Now add your chocolate chips & shredded coconut
7. Grease muffin tins with coconut oil, spray or use cupcake paper cups
8. Preheat oven to 375F
9. Fill up muffin tins with batter and finish with a sprinkle of sugar on top of each muffin
10. Bake muffins for 16-18 minutes and check a few minutes before just to make sure everything looks good

Rustic Mint & Chip Muffins Recipe

ooh i love raisins and pasta in salad! the tahini sounds delicious, would love to try it 😋

Never go wrong with some pasta in your salad!🤤❤️

Tahini is magic sauce that makes everything better :)

agree! reminds me of my grandmas macaroni salad 

Enjoy the best of both worlds with this healthy salad and homemade tahini.

![Sweet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9530_rtnvb7/1534989569.jpg/w=700)

#### Sweet and savory – my favorite combination. There’s something great about a combination where you get the best of both worlds. I’ve been making this tahini salad for a few years now, and it’s that good for me to be making it up to this day. 

#### The dressing I’ve used here is my go-to for all my salads. A few years ago, it started off as a 3-ingredient dressing, but has been further improved since then. I’m sure you’ll like it too! Don’t worry about having fruits in your salad, I promise you’ll enjoy it. In fact, the raisins and honey crisp apple are the only items you cannot skip. Besides those, you can pick any type of greens and veggies to fill your bowl up with. For the leafy greens, there are no guidelines – choose according to the number of people you’re feeding. I’ll show you how I make mine, but you can add your own twist to it. That’s the fun in cooking after all!

![Savoury](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9536_s1tvnb/1534989568.jpg/w=700)

### **Sweet & Savory Tahini Salad**
##### Serves: **5 servings**
##### Active time: **15min**

**Ingredients:**
* Salad
* Romaine
* Spinach
* 1 can of chickpeas
* 2 cup lentil or chickpea pasta (optional)
* 1 cucumber
* 1/2 onion or 1 bunch of green onion (scallions)
* 1 bell pepper
* 1 bunch of radish
* 1-2 handfuls of raisins
* 1 honey crisp apple
* 1 bunch cilantro

**For the dressing**

**Ingredients:**
* 2 heaping tbsp tahini
* 1 lemon, juiced
* 2 tbsp Bragg’s liquid aminos (soy/tamari)
* 2 tbsp nutritional yeast
* 1 tbsp dijon mustard
* 1/2 tbsp minced garlic
* Water to your preference of creaminess

**Directions:**
1. If you’re using the pasta, boil your water and cook your pasta accordingly.
2. While waiting, prep your veg. To save time, throw cucumber, apple, onion, reddish, and bell pepper into a food processor and blend LIGHTLY. Do not overdo this, or the veggies will become too wet. Otherwise, chop everything by hand.
3. Use a large bowl and toss your chopped veggies first, then mix in a can of chickpeas.
4. Chop cilantro, romaine and spinach by hand, toss in the bowl.
5. Once your pasta is finished, drain and add to your salad mix. The pasta will be hot, so I suggest chilling your salad in the fridge for at least 30 minutes before serving.
6. Throw all your dressing ingredients into a NutriBullet or blender. Add small amounts of water until it’s not too thick. I prefer it to be the consistency of peanut butter. I like my dressing thick, rather than watered down. If this is too bitter for you, add a dash of agave to sweeten it up, although you won’t need since the salad will be sweet with the apple and raisins! 
7. Once your dressing is ready and salad chilled, you know what to do. Enjoy!


Sweet & Savory Tahini Salad Recipe

i've never had raw vegan gluten free donuts and i love anything pb & j, this sounds so interesting!

Can’t wait to start making your recipes. I love them all! Thank you 

These are raw, gluten-free, and no-bake - just roll 'em up with some jelly of your choice in the center and pop them into the fridge!

![Donut holes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/No_Bake_PBNJ_am5uoy/1540780080.jpg/w=700)

#### There was one donut shop in my county that has the most incredible vegan donuts I’ve ever tasted. They have some of the most creative flavor combinations for donuts that I’ve ever seen. Since I moved nearly an hour away from the shop, I can't get my donut fix anymore! So, this is my tribute and recipe inspired by one of my favorite donuts on their menu. It was a traditional glazed donut cut in half and stuffed with peanut butter & jelly, topped with a vanilla glaze. I’ve decided to create my own twist on the recipe - a no bake raw gluten free donut hole! This way you can feel less guilty about eating an entire donut and just pop a few of these in your mouth instead. Recipe below!

### **PB & J Donut Holes with Vanilla Glaze**
##### Serves: **4**
##### Active time: **45 mins**

**Ingredients**
##### **_For the donut holes_**
* 1 cup gluten free rolled oats or 1 cup almond flour
* 1 cup raw cashews (soak for 4 hours in water then rinse)
* 10 medjool dates
* 1/2 cup organic peanut butter
* Jelly of choice (I used raspberry)
* 2 tablespoons melted unrefined coconut oil
* Pinch of sea salt

##### **_For the vanilla glaze_**
* 2 tablespoons unrefined coconut oil
* 2 tablespoons pure maple syrup
* 1/2 teaspoon vanilla powder

**Directions**
1. Add all the donut hole ingredients (except for the jelly) into a food processor and mix 
2. Roll dough into silver dollar sized portions and spoon in your jelly smack in the middle
3. Close them up and roll into firm balls and stick into the freezer for 20 minutes (this will get messy)
4. Make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. After 20 minutes, take out your donut holes and glaze them before freezing for 20 more minutes
6. You can glaze one more time and repeat the entire process if you’re willing to wait that long!

Very Berry Coconut Smoothie Recipe

Very Berry Coconut Smoothie

Serves: 1

Active time: 10 mins

*Ingredients**

Method

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