Raise Vegan August 2018 - Page 17

CINNAMON QUINOA YOGURT TARTS Ingredients 1 ½ cups quinoa, cooked and cooled 1 tbsp cinnamon 1 tbsp coconut oil, melted 1 tbsp date sugar ¼ cup ground flax ¼ cup water 1 ½ cup dairy-free vanilla yogurt (or flavor of your choosing) Assorted fruits for topping Method 1. Preheat oven to 350 degrees. Grease 12 muffin cups. 2. In a small bowl, whisk together flax and water. Set aside to allow the mixture to create a paste. 3. In another bowl, mix together quinoa, cinnamon, date sugar, and coconut oil. Slowly pour in flax mixture until thoroughly combined. 4. Scoop 2 tablespoons of quinoa dough into each muffin cup. With slightly damp fingers, press mixture into each cup to create a well. 5. Place muffin pan into oven and bake for 22-25 minutes until golden-brown. 6. Remove from oven and allow to cool for 10 minutes. 7. Remove cups from tin; be careful, they will be fragile. 8. Fill each cup with 2 tablespoons of yogurt and top with your favorite fruits. Lindsay Robeson @theplantpoweredparents HEALTHY RECIPE FROM BEYOND BROTH Real health begins from the ground up with “boneless” veggie broth. ALL SEASONS IMMUNE Check out this one when you are fighting a cold or enjoy on a warm Summer’s Day when you want something refreshing, nourishing and delicious... INGREDIENTS: 2 Golden Beets 4 Carrots 1 apple 1 lemon handful of fresh parsley 2 handfuls of fresh spinach 1⁄2” fresh ginger root 2 celery stalks 1⁄2 packet Immune Broth Juicer Required DIRECTIONS: Juice all ingredients. Add Immune broth to juice, stir well, Wait 1 minute for all flavors to meld together. Enjoy! Recipe taken from the BB cookbook available at www.beyondbroth.com @beyond_broth RAISEVEGAN.COM Raise Vegan 17