Cannellini Bean Yam Hummus
1 can cannellini beans 3/4 cup cooked yam (or sweet potato) 3 TBSP lime or lemon juice 1 small to medium clove garlic, chopped 2 TBSP extra-virgin olive oil 1/2 tsp chipotle powder or 1 tsp chipotle hot sauce (more or less to taste) 1/2 tsp pure salt freshly ground black pepper to taste 1/4 cup toasted pine nuts (plus extra for garnish) (optional) 2 TBSP fresh cilantro, chopped (optional) Use a fork to stick a few holes in the potato and place it whole (& unpeeled) on a baking sheet lined w/ parchment paper. Bake @ 400 for 45 – 60 mins (depending on size) until very soft when...
Read MoreBanana-Whipped Cream Refrigerator Cake
2 cups heavy cream 4 TBSP sugar 2 tsp pure vanilla 3 cups chopped ripe bananas (speckled or even very speckled!) 1 pound gingersnap cookies In a large bowl, beat the cream with an electric mixer until stiff peaks form. Add the sugar and vanilla and beat once more, until just combined. Fold in the bananas. Place a layer of gingersnap cookies in a 9 inch spring-form pan. Spread 1/2 of the banana mixture over the cookies. Top with another layer of cookies. Spread remaining banana mixture over the cookies. Top w/ a final layer of cookies. Cover w/ plastic wrap & place in the fridge at least...
Read MoreWhole Wheat Oatmeal Crackers
Shown here with LEMON-WALNUT-HUMMUS. 1 & 1/2 cups rolled oats 1 cup whole wheat flour 1/2 cup wheat germ 1 TBSP natural sugar 1/2 tsp pure salt 1/4 plus 1/8 cup melted coconut oil, butter, or ghee 1/2 cup water Preheat oven to 350. Put all ingredients in food processor & process until blended into a ball of dough (add 3 TBSP water, a tablespoon at a time while blending). If dough gets stuck, stop the processor & scrape the sides down as often as needed. Roll dough directly onto a floured cookie sheet. To get the dough thin enough, try to cover the entire sheet. Use a pizza...
Read MoreLemon Walnut Hummus
1/2 cup walnuts, coarsely chopped 1 (15 oz) can chickpeas, drained 1/4 cup extra virgin olive oil 3 TBSP lemon juice 2 garlic cloves, coarsely chopped 1 tsp cumin 1/2 tsp coriander 1/4 tsp cayenne pepper 1 tsp sea salt or kosher salt In a small skillet over medium heat, toast the walnuts for 2 to 3 mins, shaking the pan occasionally to ensure even browning. Transfer the nuts to a small bowl to cool. In a food processor, combine the chickpeas, oil, lemon juice, garlic, spices & salt until smooth. Rub the walnuts in your hands a bit to try & remove/discard some of the papery skin...
Read MoreWinter Vegetable Pate
water 1 medium onion, diced 1 sweet potato, peeled & cut into 1-inch cubes (anywhere from 1.5 to 2 cups) 1 heaping cup of butternut squash cut into 1 inch cubes 2 TBSP soy sauce, divided 2 heaping TBSPs sesame tahini butter, coconut oil, or olive oil, drizzled over the top to taste Heat a large saute pan over medium heat. Add about 1 TBSP water & water-saute the onion until translucent, about 5 mins (add a little extra water if you need to). Add sweet potato, squash, 1 TBSP soy sauce & about 1/2 cup water & bring to a boil. Cover, reduce heat, & simmer over low heat...
Read MoreSweet Potato Muffins
1 & 3/4 cups whole wheat flour 1/2 tsp pure salt 1/4 cup natural sugar 2 tsps aluminum free baking powder 1 tsp cinnamon 1 tsp nutmeg 2 eggs 2 TBSP melted coconut oil, butter, or ghee 3/4 cup milk (can use non-dairy) 1 cup cooked, mashed sweet potato or pumpkin (or canned) 1/4 cup chopped pecans (optional) Preheat oven to 400. Grease 12 muffin cups (or line w/ paper cups). Combine the flour, salt sugar, baking powder, cinnamon & nutmeg in a mixing bowl. In a separate large bowl, combine the eggs, oil, milk, sweet potato & pecans. Slowly add the dry ingredients to the wet...
Read MoreSprouted Corn Tortilla Chips
Food For Life Sprouted Corn Tortillas, defrosted oil of choice (I like coconut oil for this, but olive oil works too) sea salt Preheat oven to 375. Cut round tortillas into desired chip size & shape. Place cut tortillas in large bowl, and toss with oil to coat (I use 2 packages of tortillas, and maybe 3 TBSP of oil – give or take). Spread chips on 2 baking sheets in single layer, and sprinkle with salt. Bake for approx 12 mins or until they look good to you. Depending on how many chips you’re making, you may have to do a second round....
Read MoreWhole Wheat Bread (machine)
(egg free) 26 & 1/2 oz whole wheat flour 2 & 1/2 tsp sea salt 2 & 1/2 TBSP dry milk** 3 & 1/8 TBSP butter 2 & 1/2 TBSP molasses 17 & 1/2 oz water 1 & 3/4 tsp dry yeast Place all ingredients in bread machine pan in the order recommended by your machine manual. Set on whole wheat setting. SIDE NOTES: ~ Baking bread makes the house smell really good =) ~ Anyone & their brother can do it, so don’t think you have to be some sort of rare breed to make a loaf of bread. It takes about 10 minutes to measure out the ingredients, dump them in the bread pan...
Read MoreMulti-Grain Bread (bread machine)
(egg free) 1 & 1/3 cups water 2 TBSP butter, softened 3 TBSP honey 1 & 1/2 cups unbleached, bread quality white flour 1 & 1/3 cups whole wheat bread flour 1 tsp sea salt 1/4 cup flax seeds 1/4 cup sesame seeds 1 tsp active dry yeast 1/4 cup raw sunflower seeds 1/4 cup rolled oats Place all ingredients (except sunflower seeds & rolled oats) in bread machine pan in the order recommended by your machine manual. Set on a setting that beeps when it’s time to add extra ingredients (during the kneading phase). That’s when you add the sunflower seeds & rolled...
Read MoreSpinach & Roasted Red Pepper Pesto
For the Pesto: 2 cups packed spinach leaves 1/2 cup packed parsley leaves 1/2 cup walnuts 1 small garlic clove 1/2 cup extra virgin olive oil 1 tsp pure salt Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work). Process until finely chopped (stopping to scrape down sides as needed). While motor is running, gradually pour in olive oil and salt. Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread). For the Peppers: 1 or 2 red peppers Preheat broiler on high. Cut peppers in half lengthwise discarding the seeds &...
Read MoreTempeh Salad Sandwich
coconut oil 8 oz package of soy tempeh, cut into strips 1 TBSP tamari/soy sauce 2 TBSP fresh parsley, chopped (or more) 1 TBSP fresh basil, chopped (or more) 2 carrots, grated 1 scallion, diced high quality mayo to taste Heat the oil in skillet over medium heat and cook the tempeh strips until nicely browned on both sides (adding extra oil as needed). Remove from heat, stir soy sauce, and chop tempeh into smaller pieces. In a medium mixing bowl, add all the ingredients (including mayo) and mix well. ______________________________________________________________________________________ SIDE...
Read MorePureed Beans w/ Garlic, Onion & Cilantro
2 TBSP coconut oil, butter, or ghee 1 medium onion 6 cloves garlic, minced or crushed 1 can adzuki beans (or pintos or black beans) 1 tsp cumin 1/2 tsp pure salt large handful of fresh cilantro (as much or as little as you want) Heat oil over medium low heat. Add onion & gently cook about 10 mins, stirring frequently until onion is slightly browned. Add garlic & saute about 2 mins. Add beans, cumin & salt & cook a few mins longer. Transfer mixture to food processor or blender, add cilantro & puree until smooth. Garnish w/ extra cilantro if desired....
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