Edamame pasta with spicy almond butter sauce & green veggies

After many failed attempts at making a spicy peanut sauce, I have finally learned how to make a super flavorful one, and have now been making a lot of stirfried noodles with veggies to accompany these sauces.  The trick for me was learning to add the right amount of water and balance the sweet and spicy profile of the sauce.  This time I did a twist on a peanut sauce and made a spicy almond butter sauce and accompanied it with this amazing organic edamame pasta (the only ingedient is edamame so it’s vegan, gluten free and super high in protein); I also topped it w/ some Fully Belly farm broccoli, kale, carrots and almond slivers.   Very filling and nutritous – enjoy!

Ingredients:

Sauce:
1. Almond butter (creamy or crunchy) – 1/2 cup
2. Water – 1/2 cup
3. One garlic clove
4. Braggs amino acid (you can sub soy sauce if you don’t have this ) – 1 tbpsn
5. Rice vinegar – 1 tbspn
6. Agave – 1 drizzle
7. Chile flakes – 1/2 tbspn to start (add more if you want spicier)

Veggies:
1. Brcocoli – 1/2 head
2. 1 carrot – peeled
3. Kale – 1 cup
4. 1 tbspn olive oil

Pasta: Organic edamame spaghetti (I got this at Costco, but it seems to be a rotational item so you can also get on amazon)

Directions:
1. To make the sauce, put all the ingedients for sauce in a blender.  If you have a Vitamix, do this on setting 4 for about 1 minute.  Taste the sauce and adjust as needed – if too thick, add more water.  If too watery add more almond butter and if not spicy enough add more chile flakes!
2. Pasta: Follow instructions on package (cook for 4-5 minutes once boiling); set aside pasta
3. Cut up all veggies.  For just the broccoli which takes longer to cook steam or blanch for just a couple of minutes to slightly soften.
4. Heat a saucepan on medium heat with olive oil.  Once hot pour in all the veggies (including the broccoli that has been blanced) and generously coat with the entire amount of almond butter sauce.  On low to medium heat, stirfy for about 10 minutes or until all veggies cooked
5. Top the edamame pasta with the almond sauce coated veggies and mix.

Optional: Top with sriracha for added heat and/or chopped almond slivers for added crunch!

Almond butter protein bites

These delicious nut butter bites are great as a pre or post workout snack or are fun to serve as a sweet vegan treat at a party too.  They are really easy to make – the only thing you will need is chocolate molds (I got these on Amazon and love the variety of shapes, particularly the hearts and the circles and rectangles embedded with swirly designs).  They should take no longer than 10 minutes to make and will set in the freezer and be ready to eat in about 1 hour.  Note you do need to keep them in the freezer and serve immediately when taking out since the coco oil and nut butter combo make these prone to melting, especially in high heat.  You’ll get protein from the nut butter, healthy fat from the coco oil, and an energy boost and aphrodisiac kick from the maca 🙂

Ingredients:
1. 1 cup of nut butter of your choice (I did 1/2 cup peanut butter and 1/2 cup almond butter)
2. 1/2 cup coconut oil 
3. 1/4 cup maple syrup (you can probably substitute agave syrup as well)
4. 1 tbsp maca powder 
5. 1 tbsp cinnamon
6. Generous sprinklings of sea salt for that great sweet & salty balance 
Optional: If you like extra crunch, consider using crunchy nut butters and/or stirring in some cacao nibs.
Directions:
Put all ingredients in a small saucepan and mix over low heat for about 2 minutes.  Taste it (it’s absolutely delicious warm too), and if you’ve reached the right balance of sweet, salty, nutty and creamy, turn off heat and pour into chocolate molds.  Note you might need to first pour into something with a spout to get more precise pours into chocolate molds so it doesn’t spill beyond mold shapes.  Once molds are fill, set in freezer and they will be ready after about one hour.  Store in freezer in airtight container.  Serve immediately after removing from freezer to prevent melting.  Enjoy!!!

Coco bliss balls

I’ve been drinking a lot of young thai coconuts lately and playing around with different recipes where I can use all the luscious raw coconut meat.  These creamy, decadent raw vegan treats are a great protein packed sweet indulgence.

Ingredients: 
1. Fresh coconut meat scooped out of a young thai coconut: ~1 cup or meat from 1 young thai coconut 
2. 2 tbsp almond butter
3. 2 tbsp cashew butter
4. 2 tbsp maple syrup
5. 1 tbsp cinnamon
6. 1/2 tbsp vanilla extract
7. Sea salt to taste
8. Optional for added crunchy texture: raw cacao nibs (~1 tbsp) and/or 1 tbsp coffee beans 
Toppings – all optional – play around with what you like – Note dry toppings (e.g. shredded coconut, granola, sesame seeds, sunflower seeds etc.) help grip the gooey blended cream.
1. Shredded coconut: 1/4 cup
2. Seeds of your choice (hemp, sesame, chia, sunflower): 1/4 cup
3. Granola: 1/4 cup
Instructions:
1. Blend ingredients 1-8 until smooth in a blender or food processor
2. On a plate or cutting board, lay out the dry toppings
3. Scoop out the blended cream and immediately put in dry toppings – shape into balls (or other shapes if you like!)
4. Put in freezer for 20 minutes to set
5. Enjoy!!! Warning – these can induce spikes of very positive energy and even giddyness!