Vegan and Sugar Free 1.5 cups pitted dates boiling water 2 avocados 1/4 cup cocoa powder 1/4 cup maple syrup 1/8 tsp cinnamon Tear dates, place in glass container and top with boiling water. Cover and let sit 20 minutes. Scoop flesh from avocados and place in blender with remaining ingredients. Add dates and water.Continue reading “Avocado Chocolate Pudding”
Category Archives: CREATE
Curried Squash Cubes
1 medium squash (save the seeds to roast- see my post!) 1 Tbsp oil 1 tsp coriander 1/2 tsp garlic powder 1 tsp salt 1 tsp chili powder 2 tsp cumin Preheat oven to 400F. Peel and cut squash. Mix spices with oil in small bowl. Blend well with squash, adding a sprinkling of waterContinue reading “Curried Squash Cubes”
Roasted Squash Seeds
Eat plain or use as topping Seeds from 1 squash or pumpkin (approx 1 cup) 2 tsp oil 1 tsp salt 1/2 tsp chili powder Rinse seeds and set to dry on a lint-free towel about 24 hours. When dry, heat oven to 375F. Mix seeds with oil and spices. Spread out on baking sheet.Continue reading “Roasted Squash Seeds”
Fennel Slaw
A Complete Meal in a Bowl 1/2 c barley 1/2 c dark or brown rice 1 bunch fennel (anise) 1/2 head cabbage (green or red) 2 apples 1 bunch kale 28-30 oz beans of your choice 1/2 c sunflower oil 1/4 c sesame oil 1/2 c rice vinegar 1/4 c red wine vinegar 1/4 cContinue reading “Fennel Slaw”
Sweet Potato Barley Hash
Sweet and nutty. Good for any meal. 2 Tbsp olive oil 1/2 c uncooked barley 1 onion, chopped 1 sweet potato, diced small 1/2 – 1 c water or stock 1/4 tsp salt 1/4 tsp pepper Heat oil on medium. Sauté barley until nutty brown. Add onion and potato. Stir 5 minutes. Add 1/2 cupContinue reading “Sweet Potato Barley Hash”
Roasted Vegetable Soup
Sweet. Savory. Filling. Ingredients are flexible, that’s the beauty of this recipe! I used: cauliflower, carrots, sweet potatoes, zucchini, yellow squash, frozen spinach, a little oil, almond milk and some spices (salt, pepper, thyme, rosemary). But you can use whatever you want!!! Chop veggies, drizzle with oil, add optional spices and roast at 400F forContinue reading “Roasted Vegetable Soup”
Saucy Salmon
Moist and tasty. Grilled or baked. 2 lbs salmon 1/4 c soy sauce 1/4 cooking sherry 2 Tbsp tomato paste 2 Tbsp spicy mustard 2 tsp sesame oil Rinse salmon and pat dry. Lay in oiled pan. Mix sauce ingredients into a consistent paste and spread over fish. Cover and refrigerate about 1 hour. UncoverContinue reading “Saucy Salmon”
Sweet Potato Bites
Sweet, savory, simple…. and packed with nutrients. 3 sweet potatoes, cut into chunks 1-2 Tbsp oil 1/2 tsp salt 1/2 tsp pepper 1/2 tsp paprika Preheat oven to 400. Mix all ingredients and stir with a large spoon to fully coat all pieces. Spread on baking sheet and bake 25 minutes, stir, then bake anotherContinue reading “Sweet Potato Bites”
Black Bean Stew
A family favorite for cold nights. This recipe is especially for Max! Heat oil and darken cumin seeds. Add onion, garlic, and jalapenos and sauté until softened. Add peppers and sauté 5 minutes. Add mushrooms and corn and sauté 5 more minutes. Add all remaining ingredients and simmer at least one hour. Serve with aContinue reading “Black Bean Stew”
Pumpkin Spice Brownies
An easy autumn treat! 1 package brownie mix 1 tsp cinnamon 3/4 tsp nutmeg 1/4 tsp allspice 1/4 tsp cloves 1/4 tsp ginger 15 oz can pumpkin puree Frosting options: chocolate chips, cinnamon chips, butter, milk powdered sugar Preheat oven to 375 and grease 9×13″ pan. Mix spices into brownie mix then prepare according toContinue reading “Pumpkin Spice Brownies”
CAROL WING 