Superfood Guacamole

A Small Bowl of Superfood Guacamole

A Small Bowl of Superfood Guacamole

What happens when you cross a love for avocados & guacamole with a passion for superfoods?

Superfood Guacamole!

3 tsp Hemp Seeds

1/4 tsp Blue Green Algae

2 tsp Fiesta Mole

1 tsp Nutritional Yeast Flakes (for a cheesy taste)

1/4 tsp Chipotle Powder or Cayenne (optional)

1 Avocado chopped

1/2-3/4 tsp Lemon Juice

Chopped sweet onion & chopped tomato (optional)

 

Stir all the dry ingredients together, then add the avocado and mix or mash it into the dry ingredients.  Add the lemon juice and any additional favorite guacamole ingredients.

 

Use as a dip, a spread, or eat straight up like the Superfood Bowl that it is!

Kale Chips

Kale Chips

Kale Chips are such a tasty way of satisfying cravings for salty, savory, crunch, while still getting a healthy dose of greens.  Buying them from the store is much more costly than making them at home … and making them yourself is easy.

Here’s a basic recipe to get you started … adjust the seasonings to your preferences of the moment. :)

kale

Curly Leaf vs. Lacinto Kale

 

Start with a head of Curly Leaf Kale. Lacinto Kale – the flat leaf kale also called “Dinosaur Kale” – will also work for this, but your chips will be very flat and not as crispy in texture.

 

Wash the kale well and remove the leaves from the tougher spine.  The quick way to remove the leaves is to hold the stem at the base and pull your hand upwards, stripping the leaves from the spine.  Then break the leaf into smaller bite-sized bits (about 3 inches or less).

Add all your kale leaves to a big bowl and massage in the dressing you have blended (see cheese sauce below).  Make sure that every bit of the leaf is covered.  The Apple Cider Vinegar in the recipe particularly helps the tough cell walls of the kale leaf to break down and get softer so it’s easier to digest.

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Vegan Chili

This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle.  The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.

Vegan Chili

Vegan Chili

Our friend Renee calls this “energy chili” because she feels sustained energy when she eats it.  We really like it in the cooler months and because there are so many ways you can play with the recipe.

1 ½ cups dry lentils, rinsed and picked over for debris
1 Tbsp Coconut Oil
1 large Onion, diced
1 large sweet red bell pepper, diced
2 Tbsp minced garlic
1 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
2 14oz cans diced tomatoes undrained (ideally fire roasted with chilies, or add some additional chili pepper)
2 14oz cans black beans, rinsed and drained
½ cup fresh chopped cilantro

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Vegan Green Bean Casserole

This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle.  The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.

Vegan Green Bean Casserole

Vegan Green Bean Casserole

Our Thanksgiving meal wouldn’t feel complete with out green bean casserole, but it’s time to upgrade the quality of the ingredients to satisfy our cravings for healthier foods and way more delicious flavors than what comes out of a can.

Preparing this recipe will take a little longer than the canned version, but the flavors or so amazing that it’s worth the little bit of extra kitchen time.  Put on some kitchen music, and have fun!

Step 1: Prep the Onion Topping

2 medium Onions

1/2 Cup Quinoa or Garbanzo bean flour

1 tsp SunFire Salt

Thinly slice the onions into half rings.  Put the flour and salt in a mixing bowl and stir.  Add the onions and toss them until coated with the flour.  Coat a baking sheet with a little coconut oil and spread the onions even across the pan.

Bake at 475 degrees F for 30 minutes, tossing the onions every 10 minutes or so.  When the onions are golden brown, remove them from the oven and set them aside.  Turn the oven down to 400 degrees F.

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Stuffed Roasted Butternut Squash

This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle.  The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.

Butternut Squash is the star of tonight’s cooked meal.  Even though butternut squash is dense, it’s actually low in fat and delivers an abundant dose of fiber.  The butternut squash’s tangerine hue indicates a powerhouse of nutrients known as carotenoids, known to protect against heart disease.

We have upgraded this squash recipe by adding in Fiesta Mole to the filling.  This superfood has rich, spicy, and exotic flavors with a hint of tomato.  Fiesta Mole is best consumed in its raw form to maintain the integrity of the superfood ingredients, so it is added to the filling once the heat is off.

Roasted Butternut Squash w/ Green Lentils

Roasted Butternut Squash w/ Green Lentils

 

You will need the following ingredients for this recipe:

  • 1 Butternut Squash
  • 1 cup of Sprouted Lentils
  • Juice of  1/2 of Lemon
  • 1 table spoon Garlic Powder
  • 1/4 teaspoon Sunfire Salt
  • a handful of Coconut Flakes
  • 1/2 teaspoonCinnamon
  • 1/4 cup of Currants
  • 1 half of an Onion
  • 3 tablespoons of Fiesta Mole

 

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Fiesta Mole Pumpkin Seeds

Carving pumpkins is a sure way to get you in the “fall spirit”, but what do you plan to do with all of those seeds?  This is a simple recipe that only requires:

  • Pumpkin seeds
  • Coconut Oil
  • A dehydrator (or oven)
  • 3 tablespoons Sun Fire Superfoods Fiesta Mole.   Fiesta Mole merges strong Tomato flavors with rich creams of Hemp Seeds and 100% Whole Coconut, and these exotic and spicy seasonings complement the pumpkin flavor well.

photo

Place the pumpkin seeds in a bowl, and massage some Coconut Oil in the seeds.  Spoon the Fiesta Mole into the bowl and stir well.  Spread the Fiesta Mole seeds onto the a teflon sheet and put them in the dehydrator.  You can either dehydrate the pumpkin seeds for 6-8 hours at 115 degrees, or roast them in the oven.

 

Pumpkin seeds have long been valued as a source of the mineral zinc, and they are also very good source of anti-oxidant vitamin E.

 

Be sure to visit our blog recipe section for Fiesta Mole ideas!