Sesame Sugar Snap Peas Gluten Free Low Gi Vegan Food

SESAME SUGAR SNAP PEAS (GLUTEN-FREE, LOW-GI, VEGAN)

Steps:

• Heat sesame oil in a sauté pan.
• Add sugar snap peas and sauté for a few minutes until peas are tender but still crisp.
• Season with salt, tamari and sake (if using).
• Transfer to a plate and sprinkle sesame seeds on top.
• Infuse love and serve!

SUGAR SNAP PEAS WITH SESAME

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

CHOCOLATE CHERRY MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)

Steps:

• Preheat oven to 350.
• Combine the first seven ingredients (flour through salt) in a bowl and mix to combine.
• Add the remaining ingredients, minus the chocolate chips, and stir until just moistened.
• Spoon batter into paper-lined muffin tins. Sprinkle some chocolate chips on the top of each muffin. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

CURRIED QUINOA RISOTTO (GLUTEN-FREE, VEGAN)

Steps:

• Heat olive oil in a pan. Add chopped onions, garlic and ginger and sauté until onions are tender.
• Add quinoa and sauté a few more minutes.
• Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
• While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
• When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
• Infuse love and serve!

CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)

Steps:

• In a medium sauce pan, place quinoa and water and bring to a boil.
• Reduce heat, add carrots and curry powder and cover.
• After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
• Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
• In a small bowl, mix olive oil, lime juice, salt and pepper.
• Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
• Infuse love and refrigerate for several hours or overnight.

NO-BAKE VEGAN PUMPKIN CHEESECAKE (GLUTEN-FREE, DIABETIC-FRIENDLY

Steps:

• In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
• In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
• Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
• Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
• Infuse love, slice and serve!