Shopping Cart
Your Cart is Empty
Quantity:
Subtotal
Taxes
Shipping
Total
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

Devour Power

Live Strong, Laugh Long, Love Life

Recipes

Healthy Decadent Chocolate Pudding!

2 Avocados

1/2 cup raw unsweetened organic cocoa powder

1/2 cup agave

1 tsp. pure vanilla extract


Combine all ingredients in a food processor until smooth, scraping down the sides of the bowl until it's all well mixed. Chill for several hours before serving. Great with fresh raspberries on top.

Trust me when I say this is very rich and delicious...you won't believe it's made from avocados!!

Fresh 'Raw' Taco Wraps

Cilantro-Cashew Cheeze

1-1/2 tsp. garlic (about 2 cloves)

1/2 tsp. sea salt

1 cup raw cashews

2-1/2 Tblsp. fresh lemon juice

1/4 cup packed fresh cilantro leaves

1/4 cup filtered water

Ground Walnut 'Meat'

1 cup raw walnuts

1-1/2 tsp. ground cumin

1-1/2 tsp. ground coriander

1/2 tsp. liquid aminos or soy sauce

1. Make cheeze: put garlic & salt in food processor; process to small pieces. Add cashews and process to a paste. Add lemon juice, cilantro, and water; process to mix well. set aside.

2. Make walnut meat: place walnuts, cumin, coriander, liquid aminos, and salt in food processor. Process to small pieces to resemble ground meat; be careful not to overprocess into a butter.

3. Spread 2 Tblsp. cheeze down the inside spine of a romaine lettuce leaf. Sprinkle with 2 Tblsp. walnut meat. Add salsa & avocado slices.

Wrap, serve and enjoy!

Blackeye Peas Salsa

2 cans black-eyed peas, rinsed & drained

1/2 onion, diced small

1-2 stalks green onions, diced

1/2 green pepper, diced small

3/4 cup corn

2 tomatoes, diced small

1/4 cup cilantro, diced (optional)

1/2 cup Italian Dressing


Place all ingredients in a bowl and mix well. Add a dash of Worcestershire and Cumin & Garlic powder for additional flavor.

Great served with Tostadas Baked Scoops.



Turkey & Black Bean Chili

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped carrots

1-2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons chili powder (or more to taste)

3 teaspoons ground cumin (or more to taste)

1-1/2 pounds lean ground turkey

1 can black beans, rinsed & drained

1 can dark red kidney beans, rinsed & drained

1 container(16 ounces) mild salsa

1 six-ounce can tomato paste

4 cups low-sodium chicken broth


In a large saucepan over medium heat, cook onion, peppers, carrots and garlic in hot oil until tender. Sprinkle with chili powder and ground cumin; cook, stirring frequently 5-7 minutes or till spices are fragrant. Add ground turkey, stirring to break up meat, 5-7 minutes or till cooked through and slightly browned. Add beans, broth, salsa and tomato paste; bring to a simmer. Reduce heat to medium; cook, stirring occasionally, 45 minutes or until thickened. (Also works great to leave in crock pot most of the day till ready to eat.)


(additional spices can be added while simmering: worcestershire sauce, cilantro, cinnamon, black pepper)

Great served with gluten-free corn bread. (see below)



Gluten-Free Corn Bread

1-1/4 cups corn meal

1 cup gluten-free flour blend*

1/4 cup sugar

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 cup non-dairy buttermilk**

2 eggs, lightly beaten

1/3 cup vegetable oil

1 cup corn

1/4 tsp nutmeg (optional)


Preheat oven to 350. Grease 8-inch square pan with Pam or oil.

In a medium bowl combine all dry (first 6) ingredients with a whisk. Make a well in the center. In a separate bowl combine buttermilk, eggs and oil until well blended. Add wet mixture to the dry ingredients and stir just until combined. Add corn and gently mix. Spoon batter into pan. Bake at 350 for 25-30 minutes or until top is firm and edges pull away from the pan.


*Gluten-Free Flour Blend (can be used as an all-purpose GF flour): 3-1/2 cups rice flour, 2-1/2 tapioca flour, 1/2 cup potato starch, 1/2 cup corn starch, 2 tsp. xanthan gum), or Bob's Red Mill All Purpose GF Flour.


**non-dairy buttermilk: add 1 tablespoon of vinegar or fresh lemon juice to one cup of non-diary milk; let mixture sit for 5 minutes before using. (it will not be as thick as traditional buttermilk)

Breakfast Smoothie

1 banana

1 cup raw spinach

1/2 cup ice cubes

1/2 cup almond milk

1 tsp. to 1 Tblsp. Vitamineral Green (Health Force brand)

1 Tblsp. Maca powder

1 Tblsp. Flax seeds, ground

1 scoop vanilla Protein Powder (sweetened only w/stevia)

1-2 Tblsp. Peanut Butter or Almond Butter

1 Tblsp. raw organic cocoa powder (optional)


Blend all ingredients together; add water as needed for consistency.


For a 'Peanut Butter & Jelly' taste.... omit the cocoa powder and add strawberries & blueberries.


More recipes being added soon. Check back often!

0