The goods:
Red cabbage
1 carrot
1/4-1/2 cup edamame beans
Handful of snow peas
A couple mushrooms
1/4 red bell pepper
A couple stalks kale
Cucumber
1 green onion
Dressing:
1 1/2 tbsp tahini
1 tbsp tamari
1/2 tbsp apple cider vinegar
1/2 tbsp raw honey
Up to 1/2 tsp sesame oil if needed to thin out
Slice all the vegetables into thin strips and place in a bowl. Blend dressing ingredients and toss with salad. Serve cold.
Makes approx a dozen cookies
3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 ground nutmeg
3/4 cups raw pecans
3 tbsp coconut oil (solid)
1/4 cup coconut sugar
1/2 cup pumpkin puree
1 cup rolled oats
1/3 cup chocolate chips
Preheat oven to 350. Line a baking sheet with parchment. In a large mixing bowl combine oat flour, baking soda, salt and spices. In a food processor process nuts into a fine crumble. Add the coconut oil, sugar and pumpkin puree and process until smooth. Add to bowl with dry ingredients and mix. Fold in oats and chips. Spoon 2 tablespoons for each cookie onto a baking sheet. Flatten slighty and bake for about 13-15 minutes.
