The Stuff

• ½ cup organic oats
• 1 ½  to 2 cups water
• 1 tsp coconut oil
• 1 tsp green leaf stevia
• 1 Tbsp hemp protein
• 1 Tbsp superfood. I rotate with : ground flaxseed and chia seeds
• 1/2 cup unsweetened almond milk

The Steps

1. Add ½ cup oats and 1 ½  cup water in small saucepan on stove. 
   
2. Heat on medium until gently simmering (3 to 4 minutes). Sir frequently. 
   
3. Let sit for 1 minute before finishing preparation.
   
4. Transfer oats to a bowl, and stir in coconut oil, hemp protein, ground flaxseed, green leaf stevia; still well. Add ½ cup almond milk and mix thoroughly.

Green superfood oats! Nutrient-rich: vitamins, minerals, fiber, amino acids, enzymes. Enjoy for a power-packed vegan breakfast! I make this often the night before an early morning hike.

Looking for a rockin' nutrient-dense cereal that stores great, is cost effective, and a blast to make? Here comes the Superfood Hippie Cereal!  A perfect DIY vegan, gluten free, grain free snack (or small meal) packed with plant protein, fiber, healthy fats, vitamins and minerals, plus is very low in sugar, and even has some omegas thrown in. 

about 4 servings

INSTRUCTIONS

1.  Preheat oven to roast at 400°F (205°C)
2.  Clean and trim green beans.
3.  Place green beans in a baking dish.
4. Drizzle with melted coconut oil.
5.  Sprinkle with rosemary, mustard seeds, garlic salt, and pepper.
6. Toss and mix to ensure the green beans are evenly coated in oil and spices.
7.  Roast at 400°F (205°C) for 30-35 minutes, or until all the green beans are crispy.
8. Stir green beans half way through cooking.
9. Remove from oven; add hemp seeds and walnuts. Toss well.
10.   Sprinkle with lemon zest and serve.


NOTES
Serve with wild rice or quinoa for a complete, plant-based meal.

Your main objective throughout your day of hiking or other outdoor adventures is to never become hungry or thirsty. Always fuel the fire, as it’s very important to your body. When you start to get hungry, restore your energy by fueling up on a nutrient dense snack. These are foods in their whole, natural forms and, again, are easy to digest. #PACKYOURHEMPSEEDS

Key Point: You’ll be minimizing the energy wasted in the digestion process. (Fuel on unrefined, unprocessed foods)

If you fuel efficiently, you’ll be easing digestive strain, and you will have a consistent level of energy across the entire day of hiking peaks and valleys.

This plant-based gentle, yet nutrient-dense hearty pumpkin soup, will soothe your soul and nourish your body.  It has plenty of pep with its curry seasoning to flavor it, and coconut milk to make it incredibly creamy.

6-8 SERVINGS

The "NOW" best thing in nutrition are nature's power packed tiny seeds. Seeds like flax seeds, hemp seeds, chia seeds and pumpkin seeds are getting lots of hype, and they should. They have been coined "super seeds" and this is exactly what they are. I'm thrilled this category of food is rapidly expanding.  Nutrient-dense and packed with disease fighting minerals and enzymes, seeds can be used in pretty much any recipe and enjoyed alone. 

Good things really do come in small packages so start making seeds become a staple in your healthy panty.!

DIRECTIONS:

• In a large pot, saute broccoli florets in coconut oil for about 5 minutes.
• Add in allspice, cayenne pepper, dill seed and Himalayan salt. Saute for 2 minutes.
• Add organic pumpkin puree, diced tomatoes (including juice), and molasses Simmer on low heat for 20-30 minutes.
• While simmering:
  • prepare 1 cup cooked quinoa
  • cut avocado into small cubes
• Serve with or over cooked quinoa and top with avocado cubes, pumpkin seeds, hemp seeds.

Take this time to really reflect on what life is about.  Enjoy family and friends, share your heart with those who matter most. Make new traditions. Reflect on experiences. Share the love of plant-based cooking!

Serves 3-4 
Excellent leftover idea included

Ingredients

• 1lb fresh portobello mushrooms, sliced
• ½ small brown onion, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 3 cups vegetable broth/stock
• 1 can organic diced tomatoes (undrained)
• 1 cup cashews
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp dried oregano

Instructions

1. Place cashews in a bowl of water and leave to soak.
2. In a large pot, sauté the mushrooms, onion and garlic in coconut oil for 3 – 5 minutes. Stir frequently.
3. Reduce heat to medium-low and add the vegetable broth and diced tomatoes. 
4. Cover and allow to simmer for 45 minutes.
5. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
6. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. 
7. Allow to simmer for another 20 – 30 minutes.
8. Season with salt and pepper, serve topped with 2-4 tablespoons of nooch

You may or may not find nutritional yeast at your typical grocery store, but you should be able to find it at your local natural food store – It's also available in bulk depending on your local store.

Is nooch already a staple in your diet?  If so, how do you use it? 
If you are new to nooch, give it a try and share how you use!

Please leave your feedback below! 

Partial information has been referenced: eat2run.com