Vegan Thandai & Thandai Lassi

A vegan take on the traditional Indian drink Thandai and its lassi version. These cool nutty drinks are made with nuts and spices that smell great. They are a tasty and refreshing treat.

Ingredients:

• 2 cups almond milk
• 1/4 cup raw cashews, soaked
• 2 tbsp melon seeds
• 1/4 cup almonds, soaked and peeled
• 1/4 cup pistachios, soaked and peeled
• 1/4 cup poppy seeds
• 1/2 cup dates, pitted
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/4 tsp ground fennel seeds
• 1/4 tsp saffron strands, soaked in 2 tbsp warm water
• 2 cups vegan yogurt
• 2 tbsp maple syrup or agave syrup
• Ice cubes optional
• Rose petals for garnish optional
• Chopped nuts for garnish optional

Instructions:

In a blender, combine almond milk, soaked cashews, melon seeds, almonds, pistachios, poppy seeds, dates, ground cardamom, ground cinnamon, ground black pepper, ground fennel seeds, and saffron with water

Blend until smooth and creamy

Strain the mixture through a fine mesh sieve or nut milk bag into a large bowl

For Thandai: Serve immediately over ice cubes, garnished with rose petals and chopped nuts if desired

For Thandai Lassi: In a separate bowl, whisk vegan yogurt with maple syrup or agave syrup until smooth

Combine the strained Thandai mixture with the sweetened vegan yogurt

Blend until well combined and creamy

Serve Thandai Lassi chilled, garnished with a sprinkle of ground cardamom and chopped nuts if desired

Purple Cabbage Slaw Summer Side Salad

This purple cabbage slaw summer side salad is bright and crunchy, and it goes well with any summer meal. It has the perfect mix of tastes and textures, with a dressing that is both sour and creamy.

Ingredients:

• 4 cups shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped roasted almonds optional, for garnish

Instructions:

In a large mixing bowl, combine the shredded purple cabbage, shredded carrots, sliced red onion, and chopped cilantro

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined

Pour the dressing over the cabbage mixture and toss until everything is well coated

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld

Before serving, garnish with chopped roasted almonds, if desired

Serve chilled and enjoy your refreshing Purple Cabbage Slaw Summer Side Salad!

Cheesy Vegan Keto Pesto

This Cheesy Vegan Keto Pesto tastes great and is a low-carb alternative to regular pesto. The fresh basil, creamy cashews, and nutritional yeast give it a cheesy taste without the dairy. Great for people who are on a keto, paleo, or vegan diet.

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

In a food processor, combine basil leaves, cashews, nutritional yeast, and garlic cloves

Pulse until finely chopped

While the food processor is running, drizzle in olive oil until the mixture forms a thick paste

Season with salt and pepper to taste

Serve over zucchini noodles or spaghetti squash for a keto-friendly option

Sweet Hearts Cookies

These Sweet Hearts Cookies are a perfect treat for any occasion. Their vibrant colors and lovely twisted heart shapes make them visually appealing and absolutely delicious.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• teaspoon salt
• Food coloring red and pink
• Sprinkles or colored sugar for decorating

Instructions:

In a large bowl, cream together the butter and sugar until smooth and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the flour and salt, mixing until just incorporated

Do not overmix

Divide the dough into two portions

Add red food coloring to one portion and pink to the other, kneading until the color is evenly distributed

Shape each portion of dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line baking sheets with parchment paper

Take a small amount of each colored dough and roll them into ropes of equal length

Place the ropes side by side and gently twist them together

Form the twisted dough into heart shapes

Place the heart-shaped dough on the prepared baking sheets, leaving some space between each cookie

Decorate the cookies with sprinkles or colored sugar

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, enjoy these delightful Sweet Hearts cookies!

Green Tea Apple Smoothie with Pickled Plum

This Green Tea Apple Smoothie with Pickled Plum combines the refreshing taste of green tea with the sweetness of apples and the unique flavor of pickled plum. It's a delightful and healthy drink that's perfect for a quick breakfast or a midday pick-me-up.

Ingredients:

• 1 green tea bag
• 1 cup hot water
• 1 apple, peeled, cored, and chopped
• 1/4 cup pickled plum umeboshi
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey adjust to taste
• 1/2 cup ice cubes
• Fresh mint leaves for garnish optional

Instructions:

Steep the green tea bag in hot water for 3-5 minutes, then remove the tea bag and let it cool to room temperature

In a blender, combine the cooled green tea, chopped apple, pickled plum, Greek yogurt, honey, and ice cubes

Blend until smooth and creamy, adjusting honey to your desired level of sweetness

Pour the green tea apple smoothie into glasses and garnish with fresh mint leaves, if desired

Serve immediately and enjoy!

Donut Muffins

These delightful treats combine the best of both worlds – the fluffy texture of muffins with the indulgent taste of donuts. Perfect for breakfast or as a snack, these vegan donut muffins are sure to satisfy your cravings.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips optional

Instructions:

Preheat oven to 375F 190C

In a large bowl, mix together flour, sugar, baking powder, and salt

Add applesauce, almond milk, vegetable oil, and vanilla extract to the dry ingredients

Mix until just combined

Fold in vegan chocolate chips if desired

Spoon the batter into greased muffin tins, filling each about 3/4 full

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely

Beef and Sweet Potato Stew Collage

A robust and savory Paleo stew with sweet potatoes, tender beef, and flavorful herbs. This dish is ideal for a warm, satisfying, and nutrient-dense meal that will please your palate.

Ingredients:

• 1
• 5 lbs beef stew meat, cubed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Heat the olive oil in a big pot or Dutch oven over medium-high heat

Sear the cubed beef until it turns golden brown on all sides

Take out of the pot and place aside

Add the chopped garlic and onions to the same pot

Saut the onions until they become transparent

Add the diced sweet potatoes, diced tomatoes, beef broth, paprika, rosemary, thyme, and salt and pepper to the pot with the seared beef once again

After bringing the mixture to a boil, turn down the heat

Once the sweet potatoes are fully cooked and the beef is tender, simmer it covered for 30 to 40 minutes

If necessary, taste and adjust the seasoning

Enjoy your Paleo Beef and Sweet Potato Stew Collage while it's still hot!