Ingredients

For the tofu:
1 tablespoon olive oil
1 cube of medium firm tofu, diced into bite sized pieces
Freshly ground salt and pepper
For the corn chowder:
1 medium white onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
1 red bell pepper, diced
4 cups diced yukon gold potatoes
5 cups fresh sweet corn off the cob (can also use frozen)
1 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
½ teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Optional: ¼ teaspoon cayenne (only if you like a little heat)
2 cups milk of choice (I used unsweetened almond milk, but dairy milk or coconut milk would also work)
2 cups low sodium vegetable broth
? cup plain greek yogurt (or sour cream) or coconut cream
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
Juice from ½ lime
To garnish:
Shredded sharp cheddar or vegan cheese
Scallions
1/2 cup fresh diced cilantro
Diced avocado
Tortilla chips

Instructions

In a large soup pot over medium-high heat add the olive oil and diced tofu, season with salt and pepper and cook 3-5 minutes. Once tofu is done cooking, transfer to a bowl or plate and set aside.

Step 2

In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.

Step 3

Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium-low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

Step 4

To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings — adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the tofu, black beans and lime juice.

To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.

Creamy and delicious Thai inspired curry made with a homemade peanut sauce, fresh vegetables, tofu and coconut milk.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main CourseCuisine: ThaiKeyword: Thai Peanut Curry Servings: 4 people Calories: 795kcal

Ingredients
Marinated Tofu
500 g tofu extra firm or firm
2 tablespoon soy sauce
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon sugar
Thai Peanut Curry
2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped
1 thumb-piece ginger grated or finely chopped
1 small carrot finely chopped
500 ml vegetable stock
80 g peanuts or peanut butter
1 teaspoon sugar
1 tablespoon soy sauce
400 ml coconut milk
Chopped vegetables of your choice

Instruction:

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and carrots. Stir and continue to cook for about 5 minutes more.
To the pot, stir in the curry paste, peanut butter and coconut milk then simmer for 5 minutes. Next, add the broccoli, red pepper and water or broth. Bring to a low boil and cook just until broccoli is soft, for about 5-7 minutes.

Lastly, stir in the tamari, lime juice (and coconut sugar, if needed). Taste test to see if you prefer more of each. Add tofu at this point if using. Cook until heated through.
Serve warm with cooked rice, cilantro, lime wedges and/or chopped peanuts as a garnish. Leftovers will keep for up to 3-4 days when sealed in the refrigerator.
NOTES

If you use unsalted peanut butter without sugar added then you may want to add a tablespoon of coconut sugar (or brown sugar) and possibly more salt, to taste.

Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi’s vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!

Ingredients

Wet ingredients:
1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
2 eggs
1/2 cup coconut sugar (or sub brown sugar)
1/3 cup pure maple syrup
1 (5.3 oz) container siggi’s 0% vanilla yogurt
1 teaspoon vanilla extract
1/4 cup virgin coconut oil, melted and cooled
Dry ingredients:
1 ½ cups packed fine blanched almond flour
½ cup oat flour
1/2 cup Auraluv Chocolate Powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup chocolate chips
For the topping:
1/2 cup chocolate chips
1 teaspoon coconut oil
Pink Himalayan sea salt, for sprinkling on top
Raspberries to garnish

Instructions

Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.

Nutrition
Servings: 12 servings
Serving size: 1 slice (based on 12)
Calories: 323kcal
Fat: 19.5g
Saturated fat: 9.6g
Carbohydrates: 36.4g
Fiber: 4.6g
Sugar: 25g
Protein: 6.6g

Recipe Notes

If you want this cake to be super fudgy, feel free to store the cake in the fridge! It will taste just like a brownie and gets even more moist and fudgy by the day.

Feel free to use a different frosting to make it your own. You could halve either my strawberry frosting or peanut butter frosting for a unique twist.

If you want to make this a fun birthday cake, feel free to add some pretty rainbow sprinkles on top

To store: Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5-7 days.
See the full post for freezing instructions!

Packed with veggies and protein. You won’t even be able to tell, but there’s a whole fiber-packed zucchini baked right into this cake!
Gluten free. Oat flour and almond flour keep this chocolate zucchini cake gluten free, and almond flour gives it some healthy fats.
Naturally sweetened. We’re using some pure Auraluv Hot Chocolate Powder, apple sauce, banana and maple syrup to give the cake the perfect sweetness.
Filled with protein. A small container of plain or vanilla yogurt makes the cake super moist while boosting the protein! Siggi’s actually has more protein than sugar per cup, so you know we’re working with the goods.

Prep Time: 20 minutes
Total Time: 20 minutes
Spring Green Smoothie is Full of antioxidants and low cal. Cashew milk and coconut milk offers loads of flavor, filling breakfast! Enjoy this Low-Sodium, Vegan , Gluten-Free smoothie with dandelions and kale greens! Just 180 calories per serving!
Q: Why add Dandelion?
A: They excellent for strengthening your liver
Ingredients

• 1/2 Cup Cashew Milk
• 1/2 Cup Coconut Milk
• 1/2 banana
• 2 cups frozen fruit, I used mango, strawberry, pineapple frozen blend
• 1 cup dandelion greens-chopped
• 1 cup kale greens-chopped
• 1 cup of spinach

1 Tablespoon maple syrup, to taste

Instructions

Pour the cashew milk and coconut milk into your blender.
Add the chopped greens 1/3 at a time and pulse a few times until blended.
Add banana and pulse twice
Add frozen fruit and blend until thoroughly mixed.
1 Tablespoons maple syrup( or honey) to taste

Nutrition Information

Amount Per Serving Calories 180

INGREDIENTS

• 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
• 1 tbsp coconut oil (use vegetable stock or water if you prefer)
• 1 tbsp fresh ginger, minced
• 3 clove garlic, minced
• 1 medium white onion, finely diced
• 2 tsp mild chili powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp pure maple syrup
• 1 – 28 oz can diced tomatoes, with the juice
• 1 package organic firm or extra firm tofu, pressed and cubed
• salt and pepper, to taste

INSTRUCTIONS

• Press your tofu for at least 20 minutes.
• Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
• In a large pan, heat the coconut oil over medium heat.
• Add the ginger, garlic and onion and cook for 5 minutes while stirring.
• Add all the spices and cook for a few more minutes.
• Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
• Season with salt and pepper, if needed.
• Serve with white, brown or quinoa rice and fresh cilantro.

NUTRITION

Serving Size: 1/4 of recipe Calories: 307 Sugar: 7.5 g Sodium: 377 mg Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Protein: 15 g