Apple Cinnamon Blender Waffles

This recipe is great because it only takes a blender and a measuring cup to make these waffles. They are hearty, filling, gluten-free, and a great vegan breakfast. Slather on some nut butter, top with yogurt and fruit, or go classic with vegan butter and maple syrup.

Apple Cinnamon Blender Waffles

Ingredients:

2 1/2 cups rolled oats

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups soy milk

3 tbsp white vinegar

3 tbsp maple syrup

1 tsp vanilla

1/2 cup applesauce

1/2 an apple, diced small (optional)

Directions:

Put the dry ingredients into your blender and pulse a few times to grind the oats and incorporate the cinnamon, baking powder, baking soda, and salt.

Then add in the wet ingredients and blend until smooth. Add the diced apple and cook according to your waffle iron's instructions. Enjoy with some vegan butter and maple syrup.

Radiant Green Smoothie

I recently started practicing Kundalini and am really enjoying this style of yoga. It incorporates mantras, chants, breathing exercises, and asanas and is very different than other styles of yoga that I have tried. Honestly, it seems kind of weird but is having a noticeable positive impact on me beyond the mat, which is awesome.  There are a few channels on YouTube with free videos to try and I really like the ones on the YouTube channel Kundalini Lounge. In researching this style of yoga, I came across a Website and found some tips on incorporating a yogic diet. This smoothie recipe caught my eye and I recently tried it, and with a few additional ingredients of my own, I absolutely fell in love with this breakfast. The healthy oils keep me full and the combination of the fruits with the spinach and chlorophyll is just so good! I had never tried chlorophyll before, but it is mellow in flavor and brings all the goodness of plant foods to you in a concentrated form - so cool!

Radiant Green Smoothie

Ingredients:

1 banana

1 cup frozen mango chunks

1 to 1 1/2 cups frozen spinach

1 to 1 1/2 cups ice 

8 ounces orange juice

1 Tbsp liquid chorophyll

2 tsp flax seed oil

2 tsp brown rice syrup

Directions:

Put all of the ingredients into a blender and blend until smooth.

Tahini Dip

We adore this dip and make it about once a month for dressing salads, or as a dip for crackers or raw veggies. It has an almost cheese-like quality to it that is just so good. I have also put it over pasta and used it as a spread for sandwiches and wraps. It is very versatile and great to have on hand.

Ingredients:

1 cup tahini

1 cup room temperature water

3 tbsp lemon juice

1/4 cup nutritional yeast

2 tbsp Braggs or tamari

1/4 tsp garlic powder

1 1/2 tsp liquid smoke

Directions:

Put the tahini in a bowl or jar and whisk in the water 1/4 cup at a time until the tahini has lightened in color and is the consistency you would like for your dressing or dip. It is important to add the water to the tahini before adding any other ingredients because if you don't go in that order the tahini will "break" and the oil will separate.

Once your tahini is blended with the water and creamy you can whisk in the rest of the ingredients.