Strawberry slushie

4 cups frozen strawberries
4 drops lemon oil
1 cup water
3 T agave

Put all in my blendtec and pushed the whole juice button, yummy!!

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Easy Pesto Sauce

10 oz. bag spinach, steamed just until wilted
handful of basil leaves
1/2 c. pine nuts
2 T olive oil
1 tomato
2 cloves garlic
optional: 1/4 c. parmesan
1/2 tsp sea salt
freshly ground pepper to taste

Puree all in BlendTec.  I use this on pasta, and as a spread for sandwiches

Raw Jicama Filling

I use this filling as a wrap, pita filling, or chip dip

2 c. jicama, diced
2 ears of corn, kernels cut off, or 2 c. frozen (blanch for 30 sec)
3 roma tomatoes, diced
1/2 c. cilantro, chopped
2 cloves garlic, minced
2 avocadoes, mashed
freshly ground pepper
2 T brown rice vinegar
1 tsp. Himalayan Salt

Mix together

Hummus

Stuff in pitas or tortillas with romaine, peppers, tomatoes, olives, and freshly ground black pepper

1 can garbanzo beans, rinsed well ( or two cups cooked)
1/4 c. raw tahini
small handful fresh parsley
2 T lemon juice
2 cloves garlic
1 T olive oil
1/2 tsp. sea salt

Process in BlendTec or food processor until smooth

Fudgesicle Frosty

2/3 c. coconut milk
1/4 c. agave nectar
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 large ripe avocado, peeled and pitted
3 C. ice cubes

I use this in my blendtec
Add first 5 ingredients to jar and secure lid.  Select "sauces".  Add ice cubes and select "ice cream".  Serve immediately for a frosty treat.

For making fudgesicles, substitute 1 cup of the ice cubes for 1 cup plain almond milk.  After blending, pour the frosty into popsicle mold, insert sticks and freeze until solid.

For  a recipe with no avocado, use 3/4 c. coconut milk, 1/3 c. agave, 3 T cocoa or carob powder, 1/2 tsp. xantham gum.  "Pulse" 4-5 times and ice cubes and select "ice cream".

Orange Creamsicles (GF, SF, DF)

1 c. orange juice (pulp free)
1 c. coconut milk
3 tsp. honey
1/2 tsp. vanilla
5 drops orange oil

Mix together and pour into Popsicle containers and freeze.  Delicious, healthy treat!

No sugar Strawberry freezer jam

Strawberry Freezer Jam

In a blender combine

1 can frozen red grape concentrate or

apple concentrate

5 tablespoons cornstarch

Pour in a saucepan and bring to a boil. Stir constantly until thick and clear. Fold in

3 cups frozen or fresh chopped strawberries .

Stir well

Add 1/8 cup honey or to taste (You probably could use Agave Nectar if you preferred.)

No Bake Chocolate Peanut Butter Chia Bars

1/2 c. Agave
1/4 c. Coconut oil (can use butter)
1/4 c. Cocoa Powder
2 tsp. Cinnamon

1 tsp Vanilla

1/2 c. Crunchy Peanut Butter (Creamy can be used)
1/2 c. rolled oats
1/2 c. chia seed
1/2-1 c. chopped walnuts or cashews (I prefer cashews)

Combine first 4 ingredients in a small pot and bring to a boil.
Boil 3 minutes and remove from heat.
Stir in vanilla
Stir in peanut butter, oats, chia, and nuts
Spread into an 8 x 8 pan and cut into bars when cool