While each day should be a celebration of mothers and all that they do day in and day out, Mother's Day is when we really let our moms know how much they mean to us. If you're trying to find the ideal gift this year, consider the Hallelujah Diet list of ideas. You may also want to show your love with the gift of wholesome food. After all, what better way to celebrate Mother's Day than with a beautiful plant-based meal?
Dairy-Free Spinach Quinoa Chickpea Omelet
Brunch has become a staple of Mother's Day celebrations. If you plan to surprise mom with breakfast in bed this year, be sure to include this dairy-, soy- and gluten-free vegan omelet. This recipe from the Vegan Richa blog is filled with lots of spices and flavor and makes for a hearty main breakfast dish. You can mix up this recipe to include as many other veggies as you'd like. This recipe yields three large omelets.
Ingredients:
- 1/2 cup lightly packed spinach
- 2 tablespoons packed cilantro
- 1/2 cup cooked quinoa
- 1 tablespoon flaxmeal
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon each of garlic powder, mustard powder, cumin powder, cayenne powder
- A generous pinch of black salt
- 2 teaspoon nutritional yeast (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon juice
- 2 tablespoons finely chopped red onion
Directions
Combine first 10 ingredients in a blender or food processor until smooth. Add onion and any other veggies you may like into the batter, but do not blend. Heat a griddle and once ready, pour 1/2 cup of batter into pan, turning so it reaches all corners. Cook for about 5 to 7 minutes, until slightly golden. Flip and cook on the other side for about 5 to 6 minutes. Serve warm and folded in half, like a traditional omelet. You can also add more raw veggies inside.
Raw Zucchini Noodles and Raw Homemade Pesto
If you're in charge of putting together the big Mother's Day dinner, you're going to want a hearty meal that will feed and please everyone. A big bowl of raw zucchini noodles can do the trick, especially when it's topped with this mouth-watering homemade pesto sauce from Raw Food Made Easy. Once you've peeled and sliced the zucchinis in a food processor, get to work with the pesto.
Ingredients:
- 2 cups basil leaves, stemmed and firmly packed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed garlic
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/4 cup pine nuts, walnuts, or pecans
- 2 large zucchinis (peeled & course grated or sliced in a food processor)
Directions
Take the basil leaves, oil, garlic and salt and add to food processor. Pulse until completely smooth. Add pine nuts and blend until relatively combined, some pine nuts will still be visible in sauce. You may need to stop occasionally to scrape down sides. Pour sauce over zoodles and toss to coat.
Oat and Carrot Cacao Bites
And don't forget about dessert! Treat your mother to something sweet to finish the day, with these raw chocolate bites from the Forks Over Knives' recipe blog. Packed with both fruit and veggies, these raw cacao bites are great source of energy and a sweet-tasting delight. Best of all, this dessert is quite simple to make.
Ingredients:
- 1 carrot
- 3 dried figs
- 3 dates
- 1 banana
- 1/2 cup gluten-free rolled oats
- 2 teaspoon raw cacao
- Shredded coconut (optional)
Directions
First, peel and dice carrots. Add diced carrots to food processor with figs and dates. Pulse until well blended. In a large bowl, mash banana and mix in gluten-free rolled oats. Add carrot mix and the raw cacao. Once mixture is well combined, shape into 1-inch round balls. In another bowl, pour in shredded coconut. Roll each ball in shredded coconut until covered.
