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Vegan Pumpkin Pie: (click to expand)
  • 15 oz Pumpkin Purée
  • 10 oz Silken Tofu, Firm
  • 12 Jumbo Medjool Dates (1 cup)
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/8 - 1/4 tsp Turmeric (depending on tolerance)
  • 1/2 cup Walnut
  • 3/4 cup Pecan
  • 1/4 cup Sunflower Seeds
  • 6 Jumbo Medjool Dates (1/2 cup)
  • 1 tsp Vanilla Extract
  1. Heat oven to 350° F with rack in center. Prepare a round, non-stick pie pan by greasing it or spraying with non-stick spray.
  2. Chop up walnuts, pecans & sunflower seed in food processor. Then add 1/2 cup dates & vanilla extract. Blend together in food processor until dates are well incorporated.
  3. Empty contents into pie pan, pressing into bottom & sides to form crust.
  4. Add pumpin, tofu, 1 cup dates, and spices into food processor / blender. Blend until well puréed (smooth and creamy).
  5. Pour or spoon filling into crust. Spread with spatula.
  6. Bake 350° F about 1/2 hour.
5 Minute Berry Cobbler: (click to expand) 5 Minute Berry Cobbler
  • Adapted by [source]
  • This quick berry Cobbler is a great way to get a serving of berries, in an easy, healthy treat.
  1. In small microwave safe serving dish, heat berries, sugar, & cornstarch for 30 seconds. Then mix thoroughly.
  2. In separate bowl, mix remaining ingredients to make a batter.
  3. Spoon batter on top of berries & microwave 70 seconds.
  4. Check topping for doneness & microwave additional time if needed.
  • Prep time:
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  • Yield: 1 Serving
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Oatmeal Cranberry Pumpkin Pecan Cookie: (click to expand) Oatmeal Cranberry Pumpkin Pecan Cookie
  • Author:
  • These cookies are a delicious, super healthy treat, packed with nutrition and not much refined oil.
  • 1/4 Cup Expeller Pressed Canola Oil (56g Fat / 4g Sat Fat)
  • 1 Cup Date Sugar
  • 1 Tbs Black Strap Molasses
  • 3/4 Cup Pumpkin Purée
  • 1 tsp Vanilla Extract
  • 2 Flax Egg (2 Tbs ground flaxseed + 6 Tbs water)
  • 1.5 Whole Wheat Pastry Flour (or Oat Flour for Gluten Free)
  • 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1/4 tsp Iodized Salt (575mg sodium)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 2 Cup Old Fashioned Rolled Oats
  • 1 Cup Dried Cranberries
  • 1 Cup Raw Pecans, chopped (71g Fat / 6g Sat Fat)
  1. Preheat oven at 350° F. Prepare 2 large baking sheet, by lining them with silicone baking mats.
  2. WET: In blender, add flax seed powder & water. Blend until foamy.
  3. Blend oil, molasses, pumpkin purée, date sugar, flax egg mixture & vanilla extract until smooth.
  4. DRY: In medium size bowl, mix together flour, baking soda, salt & spices.
  5. Add flour mixture to wet ingredients, combining well using spatula.
  6. Stir in oats, nuts, then dried fruit.
  7. Drop batter by heaping tablespoon, 2 inches apart.
  8. Wet hands & flatten cookies so that they are 1/2 inch thick.
  9. Bake for 12-15 minutes or until edges are golden brown.
  10. Remove from oven & cool on baking sheet for 5 minutes before eating.
  • Prep time:
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  • Yield: 26 Servings
  • Fat: 0.38g (Sat Fat per serving)
    Sodium: 22mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Healthy Single Serving Brownie: (click to expand) Healthy Single Serving Brownie
  • Adapted by [source]
  • This is a super fast, vegan brownie recipe, created from all whole foods.
  • 1 Medium Overripe Banana
  • 1 Tbs Chopped Pecans (4.9g Fat / 0.4g Sat Fat)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 2 Tbs Cacao Powder (1.2g Fat / 0.8g Sat Fat)
  • 1 Tbs Date Sugar
  • Cacao Nibs (as topping)
  1. Grease microwave safe bowl or mug & set aside.
  2. Mash banana very well add pecans, cacao powder, date sugar & almond butter. Mix until fully blended.
  3. Transfer to mug. Top with Cacao Nibs.
  4. Microwave (900w) for 2 minutes.
  • Oven Option: Bake for 10-12 minutes at 350° F until just cooked.
  • Prep time:
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  • Yield: 1 Serving
  • Fat: 2.7g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Strawberry-Banana Nice Cream: (click to expand) Strawberry-Banana Nice Cream
  • Author: [How Not to Die Cookbook]
  • This ice cream is your new soft serve go to. No more added sugar and dairy fat!
  • 4 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1 cup sliced Strawberries
  • 1/2 tsp Vanilla Extract (or 1" to 1.5" piece Vanilla Bean, split & scraped)
  1. Combine bananas & almond butter in food processor, blending until smooth & creamy.
  2. Add strawberries & vanilla. Pulse to mix well, leaving some solid bits of strawberry throughout.
  3. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  4. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  5. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • Peanut Butter Banana: Omit strawberries & use peanut butter instead of almond butter.
  • Chocolatey Banana: Instead of strawberries, add cocoa powder.
  • Very Cherry: Replace strawberries with fresh or frozen pitted cherries.
  • Matcha: Blend powdered matcha green tea & blended frozen bananas. (Make sure matcha is sourced from Japan, not China, due to lead contamination concerns.)
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  • Yield: 4 Servings (1/2 cup Each)
  • Fat: 0.4g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Berry Chocolate Chia Pudding: (click to expand) Berry Chocolate Chia Pudding
  • Author: [How Not to Die Cookbook]
  • This is an amazing whole food chocolate pudding that is completely free of added sugar and dairy fat!
  • 1/2 ripe Hass Avocado, halved & pitted
  • 1 1/4 cups Frozen Cherries (or strawberries, blueberries, or other berries)
  • 3 Tbs unsweetened Cacao Powder
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup Date Syrup
  • 1 1/2 cups Almond Coconut Milk (Unsweetened)
  • 1/4 cup Chia Seeds
  1. Scoop out flesh from avocado & place it in a high-speed blender or food processor.
  2. Add cherries, cacao powder, almond butter, date syrup & almond milk. Blend until completely smooth and then pour into a bowl.
  3. Whisk in chia seeds until evenly distributed.
  4. Cover & refrigerate for at least 8 hours.
  5. Divide pudding among four small dessert bowls, garnish as desired & refrigerate for 20 minutes before serving.
  6. Garnish with: Fresh berries, raw slivered almonds or cacao nibs.
  • Prep time:
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  • Yield: 4 Servings (3/4 cup Each)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Plant Based Peanut Butter Cookies: (click to expand) Plant Based Peanut Butter Cookies
  • Author:
  • These unrefined peanut butter cookies are soft and nutritious!
  • 1 cup Homemade Crunchy Peanut Butter (112mg Fat / 16g Sat Fat)
  • 1 cup Date Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup (+ 2 Tbs, depending on PB consistency) Almond Coconut Milk (Unsweetened) (60mg Sodium / 1.75mg Fat / 0.5g Sat Fat)
  • 2 Tbs Unsweetened Apple Sauce (10mg sodium / 45mg potassium)
  • 1 Tbs Flax Seeds, ground
  • 1/4 tsp Iodized Salt (575mg Sodium)
  • 1/4 cup Oat Flour
  • 3/4 cup Soft White Whole Wheat Flour
  • 1/4 tsp (rounded) Potassium Baking Soda [Potassium Bicarbonate]
  • 1/2 tsp Cream of Tartar
  1. Preheat oven to 350° F.
  2. Mix apple sauce, almond milk, salt & flax in small measuring cup.
  3. Mix peanut butter, date sugar & vanilla extract in mixing bowl. Then add liquid & mix.
  4. In separate bowl, sift oat & wheat flour along with baking soda & cream of tartar. Incorporate into peanut butter mixture.
  5. Roll dough into 2 tablespoon sized balls, & place on cookie sheet lined with silicone baking mat. Mash perpendicularly with fork.
  6. Bake for about 13 minutes. Allow cookies to cool completely before removing from pan.
  7. NOTE: Peanut butter is blended in Vitamix from unsalted roasted peanuts. 1/2 cup crushed peanuts are mixed with peanut butter to make "crunchy".
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  • Yield: 15 Servings (15 Cookies)
  • Fat: 1.1g (Sat Fat per serving)
    Sodium: 43mg (per serving)
  • Albo-Rating: 5 by 3 test standards