I just can’t get away from smoothies for breakfast, I’m addicted! They’re simple, nutrient dense and fast, perfect for my rushed work mornings. I keep thinking oatmeal, cereal, or something different would be nice on weekends to mix things up, but always end up going with a comforting, veggie packed smoothie. So I’ve been trying smoothies in different formats and this morning I experimented with chia seed smoothie pudding. I made a smoothie as usual with sprouts, Spirulina, strawberries, carrot, kale and Sun Warrior protein powder. I added a little vanilla and stevia for flavoring.
Then I poured it into a bowl and added a tablespoon of chia seeds, stirred and let sit for 15 minutes to thicken.
The result was a thicker smoothie soup/pudding and not bad at all.
I need to play with the smoothie to chia seed ratio, but I’m liking this as another smoothie-based breakfast option.
Anyone who’s ever had traditional, dairy-based Alfredo sauce has probably liked it. And why not when it’s essentially cream, butter and cheese? Mix that with regular pasta and it’s a tasty, gooey dish that’s calorie-dense. But also lacking in nutrients and protein for all those calories. One thing I love about raw vegan recipes is remixing a lot of traditional, not-so-healthy recipes to very nutrient-dense veggie-based version that many times taste better with fresh ingredients. After my stress-loaded week at work, I was craving creamy comfort food and decided to try a hemp seed-based Alfredo sauce.
Hemp Seed Alfredo Sauce
- 1 cup hemp seeds
- 2 tbsp. lemon juice
- 1 tbsp. dried basil
- 1-2 close minced garlic
- 3 tbsp. nutritional yeast
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup water
- 1/4 cup fresh parsley, chopped
- 2 green onions, chopped
Add all ingredients except parsley and green onions into a blender and blend until smooth and creamy. Stir in parsley and onions and mix sauce with zucchini noodles, broccoli, cauliflower or desired veggie combo. Makes about 4 servings.
The sauce is very thick and gooey, much like traditional Alfredo.
I served it over lightly steamed broccoli and raw, spiralized zucchini.
I added two cloves of garlic because I’m a fan of strong garlic flavor, but just one will do if you’re not as huge of a fan. The fresh chopped parsley really added to the flavor for me, I’m becoming obsessed with fresh parsley lately discovering how much better it tastes in recipes over dried.
The sauce coated the veggies wonderfully distributing the strong, rich and creamy flavor.
If you like regular Alfredo, give this cool, lighter raw version a try.
What comfort food should I try to raw-ize next?