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.
The goods:
1 frozen banana
1/2 cup blueberries
1 kiwi
1 tbsp nut butter
1/2 tsp cinnamon
2 handfuls spinach
1 tsp spirulina
1 tsp bee pollen
1 tbsp hemp, chia and flax seeds
Coconut water/regular water
Blend until desired consistency. Feel free to sub any fruit you desire in place of kiwi and/or blueberries. Frozen fruit makes for a significantly better smoothie.
The goods:
5 medjool dates
1/4 cup raw cashews
1-2 tsp maca
2 tbsp cacao
1/2 tbsp water
Process first 4 ingredients until crumbly. Add water and continue to process until doughy. Roll into balls and refrigerate or freeze until ready to eat!
The goods:
1/2 cup coconut oil
1/2 cup coconut sugar
1 flax egg: 3 tbsp water 1 tbsp flax meal left to sit for 10 min
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup whole wheat flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Preheat oven to 350 and line baking sheet with parchment. Beat coconut oil and sugar for 1-2 minutes until creamy. Beat in the remaining ingredients. Fold in chocolate chips. Using a tablespoon roll into balls and flatten slightly. Bake for about 12-14 minutes. Allow to cool for 5 minutes before transfering to a cooling rack. Makes about 16 delicious cookies.
The goods:
Hummus
Black beans
Cumin, smoked paprika, chili powder, cayenne
Chopped veggies of choice
Salsa
Whole grain tortilla
Smear hummus all over one side of the tortilla, add a sprinkle of each of the spices. Heat coconut oil over medium heat and add the wrap hummus side up. Add beans and veggies if you wish and fold over. Cook until crispy on the outside and warm on the inside. Serve with salsa and avocado (or add along with the beans when cooking).
The goods:
1 serving tempeh
1/4 white onion, sliced into strips
Handful of sliced brown mushrooms
1 clove garlic, minced
1 tbsp tamari
1/2 tbsp honey
Pinch of thyme
Salt and pepper to taste
Coconut oil for the pan
Heat coconut oil over medium heat. Add the onions and saute, stirring frequently to prevent burning, for about 5-10 minutes. Add the mushrooms, garlic and tempeh and continue to saute for a few more minutes. Add the tamari and honey and the thyme. Let it simmer for about 5 more minutes. Serve with rice or grain of choice and some roasted veggies.
