creamy cilantro + lime salad dressing

Out of vegan dinner ideas? Make this creamy cilantro + lime dressing and the possibilities are endless!

• 1 cup cilantro leaves, loosely packed
• 1/2 cup soaked cashews (drained) 
• 1 clove garlic
• 2 Tbsp olive oil
• 1 Tbsp fresh lime juice
• 1/2 cup water
• salt to taste

Add all ingredients to a blender and blend until creamy smooth. Can be used right away or chilled to set. I poured mine over a southwestern style salad and it was amazing!

Cumin + chili roasted sweet potatoes and corn on top of a kale + lettuce mixture makes the perfect candidate for topping with creamy cilantro + lime dressing. 

Some other dinner ideas that involve this mouthwatering condiment: 

Drizzle on some zucchini + corn fritters, 

Dress up a black bean + quinoa salad,

Or top some sprouted lentil tacos, by tasty-yummies (click here for sprouting tips)

coconut + cacao nib cookie balls

Cookie balls? I know. Well, I didn't know what to call them! They are little no bake, raw, vegan, cookie dough morsels! They won't last very long in my fridge, I can tell you that! And they are sooo easy to make! It does take some persistence to get them rolled, but trust me, it's worth it.

• 1 cup almonds
• 1 cup coconut (shredded or flaked, preferably not sweetened)
• 1 cup rolled oats (no, they are not "raw", but they can be GF :))
• pinch of salt
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1/4 cup cacao nibs

Add almonds and coconut to food processor...

Process into a fine meal, fine enough that it starts climbing up the sides and won't process anymore without scraping it back down to the blade. Add the oats and a pinch of salt. A pinch of salt is essential to all things raw and sweet, it brings out all of the flavors. When the oats are fully processed, slowly pour maple syrup and vanilla in while processing. It doesn't take long to combine at this point. Transfer mixture to a bowl and fold in cacao nibs. 

Now for the fun part... roll into little balls of heavenly cookie dough goodness. This is the sticky part, your hands will be coated in the stuff, and you will probably be licking them clean before washing them, at least thats what happened in my kitchen! 

These are great for a sweet treat, an afternoon pick-me-up, or pretty much whenever you open the fridge.

P.S. I just joined Instagram! Now you can follow whats going on in my kitchen straight from your phone! Tons of inspiration for healthy cooking and a healthy lifestyle, follow me iamalmostvegan!

cinnamon + tahini granola

And here we are again, at my favorite meal of the day: breakfast. It comes around every morning and sets the tone for the whole day. It should be packed with nutrients and whole grains that get you going and keep you going. My go-to morning meal involves a smoothie with some sort of greens (kale, spinach, spirulina, or other greens powders) and topped with granola. Store bought granolas can be loaded with sugar and they're expensive! I love making my own granola; hand picking which seeds and grains I want and controlling the sugar content.

• 4 cups rolled oats
• 2 cups buckwheat groats
• 1 cup millet (optional)
• 1/2 cup pepitas
• 1/2 cup hemp seeds
• 1 Tbsp cinnamon
• pinch of salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup tahini
• 1/4 cup peanut butter 
• 1 tsp vanilla

Start by preheating the oven to 350 degrees F and measuring out all dry ingredients (from oats to hemp seeds). I have noted that the millet is optional, this is because it may be too crunchy for some people. I love the extra crunch, but if you aren't into it, just do extra buckwheat or oats.

In a small saucepan, melt pb, tahini, maple syrup, oil, vanilla, salt, and cinnamon. Once melted into a saucy substance, drizzle over dry ingredients and toss. Make sure everything gets a good coating. Spread half of granola onto a cookie sheet lined with parchment paper. If you have two sheets you can do them both at the same time, its just good to spread it in a thin layer rather than piling it all onto one sheet. Bake for 20-25 minutes, tossing once to avoid burning the edges. 

Allow to cool and store in airtight container (if possible). This makes a huge batch so you can enjoy healthy hearty breakfasts for weeks!