Ingredient: coconut oil
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES Loaded with nutrients, Pistachios are one healthy nut! They are among the most antioxidant-rich nuts around. Combine this nut with the amazing benefits of blueberries and chia seeds, you have one healthy & nutritious cookie to enjoy guilt-free! Servings 20 cookies…
VEGAN CHOCOLATE CHIP COOKIES
Ingredients
- 2 cups Whole Wheat Flour (sifted)
- 1/4 tsp baking powder
- 1/4 tsp Baking Soda
- Pinch of Himalayan Sea Salt
- 3/4 cup dark chocolate chips (or you can roughly chop half a 70% chocolate bar into small pieces)
- 1/3 cup Maple Syrup
- 1/3 cup Coconut Sugar
- 1/3 cup coconut oil (melted)
- 1 tsp Vanilla Extract
- 4-5 tbsps coconut milk (or any non-dairy milk of choice)
Instructions
- In a medium bowl, mix all dry ingredients and set aside
- In another medium bowl, mix all wet ingredients until evenly combined, WITHOUT adding the coconut milk yet.
- Gradually start pouring the wet ingredients over the dry ingredients, and mix with a spatula until you have a crumbly dough (somewhat still dry)
- One spoon at a time start adding the coconut milk and combining with the dough until fully incorporated and less dry. Your dough should become somewhat sticky.
- Wearing plastic gloves, brush some coconut oil on your hands and start by forming balls in the palms of your hand.
- On a baking sheet, place some parchment paper, and flatten each cookie dough ball into rounds. The cookies will not flatten, but will slightly rise.
- Preheat your oven to 180 degrees Celsius, and bake one baking sheet of cookies at a time for 10 minutes.
Recipe Notes
Enjoy your vegan, healthy and rich sweet cookies!
BOUNTY BALLS
Bounty Balls, also known as Coconut Balls or Coconut Truffles, are a type of confectionery made primarily from desiccated coconut, condensed milk, and sometimes chocolate. They are typically rolled into small balls and may or may not be coated in chocolate or cocoa powder.
BUTTERNUT SQUASH & MUSHROOM STROGANOFF
Butternut squash and mushroom stroganoff is a delicious vegetarian twist on the classic Russian dish. It typically features butternut squash, mushrooms, onions, garlic, herbs, and a creamy sauce served over pasta or rice.
COCONUT & MOLASSES COOKIES
COCONUT & MOLASSES COOKIES
Ingredients
- 1/4 cup Almond butter (any other nut butter of choice would also work)
- 1/4 cup coconut oil melted
- 1/4 cup Coconut Sugar
- 1/4 cup Dark Molasses
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp AllSpice
- 1/4 cup Coconut Sugar
- 2 tsps. Cinnamon
Instructions
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In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses until all ingredients are well incorporated together.
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Add in the egg (or flax egg see note below) and vanilla and whisk.
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a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices.
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Add wet ingredients to dry and stir until completely combined.
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Place in refrigerator for 30 minutes for the dough to chill.
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Once chilled, remove the dough from the fridge and roll dough into balls
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Place coconut sugar and cinnamon in a small bowl, whisk together and roll the balls in the mixture until they are well coated.
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Place the balls on a baking sheet and flatten with hand.
Bake for 10-15 minutes.
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Store at room temperature in an airtight container.
Recipe Notes
Note:
To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.
Enjoy these yummy cookies with your coffee, tea or warm cocoa!Â
APRICOT ENERGY BITES
A rich source of dietary fiber and iron, dried apricots are a healthier option for a dessert or sweet snack!
COCONUT BROCCOLI SOUP
If you are looking for a soup that tastes so delicious, is comforting and has many health benefits, this broccoli soup is your all-star food!
MUSHROOM & ASPARAGUS LEMON RISOTTO
Ingredients
- 1 tbsp coconut oil
- 300 grams Fresh Thin Asparagus chopped
- 2 cups Cremini Mushrooms sliced
- 2 cloves garlic minced
- 2 cups Green Onions chopped
- 1 1/2 cups Brown Rice
- 4 cups Water
- 1 cube mushroom stock (I use organic)
- 1 1/2 tsp Turmeric
- Salt & Pepper to taste
- 2 Whole Lemons zest & juice
- 3 cloves garlic
- 3/4 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup olive oil
Instructions
- In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
- Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
- Stir all together for a few minutes until fragrant.
- Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
- Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
- In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
- Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
- This recipe is best served warm but also tastes delicious eaten cold with a side of greens.
Recipe Notes
Bon appetite!
CAULIFLOWER & CHICKPEA CURRY
CAULIFLOWER & CHICKPEA CURRY A zesty, succulent and fulfilling dish combining flavor, texture, and nutrition Servings 2-3 servings Prep Time 15 minutes Cook Time 25 minutes Ingredients 2 Tbsps coconut oil 2 Red Onions Thinly sliced 1 Head Cauliflower 1 Can chickpeas 4 Cloves garlic…