Creamy Beet Dressing (Vegan, Raw, Gluten Free, and Oil Free)

INGREDIENTS: .5 cup of shelled raw unsalted sunflower seeds 1 cup of water 1 small raw beet (peeled) 3-5 cloves of garlic 1/2 lemon (juiced) DIRECTIONS: Blend all ingredients together until smooth. Add more water if you want it more runny or more sunflower seeds to thicken. Adjust garlic and lemon quantities to your own taste preferences. I like more garlic. Serve over a bed of alfalfa sprouts or use as a raw, vegan, gluten free, and oil free salad...

Dodo’s Creamy Coco-Tahini Quinoa

Ingredients: 1 medium white onion (chopped) 1 cup Quinoa 2 cups water 1 teaspoon powdered vegetable stock 1 can garbanzo beans 1 can green beans 1 can corn niblets 1/2 can (200ml) coconut milk (can use gluten free brand) 2 tablespoon Tahini sauce 1 tablespoon Thai-style peanut sauce (can use gluten free brand) 2 teaspoon chili flakes salt to taste Cooking Directions: Combine the onions, quinoa, water and veggie stock in a medium sized cooking pot and bring to a boil.  Turn the heat down the medium. ...

Vegan Spicy Kale Chips

INGREDIENTS: 1 bunch of kale (green or purple) 1-2 table spoons of olive oil coarse salt chili powder garlic powder DIRECTIONS: Wash and dry the kale leaves thourougly.  Break the leaves off the stems and into bite size or slightly large pieces. In a bowl, drizzle with olive oil,  and mix to try and get an even coating on all the leaves.  Sprikle some chili powder and garlic powder a little at a time while still mixing to try and get it evenly distributed. Place on a parchment...