Rich and hearty vegan soup with a zest of citrus and creamy coconut finish. An excellent meal to warm you up during colder weather. Garnish with herbs of your choice and definitely a squeeze of lime. Yum! INGREDIENTS 1 small Butternut Squash 14 oz. can Coconut Milk 14 oz. can White Beans 1 cup Vegetable Broth 1/2 White Onion 2 Stalks Lemongrass 1 Shallot(thinly sliced) 1 cup Sliced Mushroom 1/2 diced Serano Pepper(remove seeds) 2 tsp. Graded Ginger 1/4 tsp. Chili Powder 1/4 tsp. Pink Salt Pinch of Black Pepper 2 tbsp. Olive or Coconut Oil DIRECTIONS Preheat oven to 400 f. Add cubed buttnernut squash to baking sheet with 2 tbsp. of olive or coconut oil and a dash of sea salt. Roast for 15-20
Vegan Protein Date Balls are great snacks on the go. If you are traveling it is important to stay healthy and full of energy. These little guys take little preparation and can last a week or more on the road, depending on the toppings. I recommend keeping them in the fridge until you are out the door on your next road trip. Love you guys, enjoy responsibly ;) INGREDIENTS 2 cups Pitted Dates 1/2 cup Almond Butter 1/2 cup Shredded Coconut 1/2 cup Gluten-Free oats 1 tbsp. Maple Syrup 1/2 tbsp. Coconut Oil 1/2 tbsp. Coconut Sugar 1/4 tsp. Vanilla Extract Dash of Pink Salt Dash of Cinnamon DIRECTIONS Add two cups of chopped dates(pits removed) to a pot on the stove over a medium-low heat. Add coc
