Recipes

[Remson]

I’ll be posting recipes here. You can also share your own recipes with pictures too.

[Donann]

Ginger Snaps

INGREDIENTS

1 cup oat flour

1/4 cup almond flour

1/3 cup date sugar

1/4 cup date paste (see my recipes)

1/4 cup nut or seed butter

1 flax egg (1 tbsp flax + 2 tbsp water)

1 tsp ginger powder

3/4 tsp cinnamon

1/8 tsp ground cloves

1 tsp vanilla extract.

INSTRUCTIONS

In a bowl combine your wet ingredients. In a separate bowl combine your dry ingredients. Combine wet and dry ingredients and mix/knead to form a ball.

Roll dough between 2 pieces of parchment paper until (1/8 to 1/4 inch thick) Use a 2 inch cookie cutter to cut cookies and place them on a parchment lined baking sheet.

Alternatively, roll into even balls and press to 1/8 or 1/4 of an inch.

Bake at 325 for 10-15 minutes or until cookies are lightly golden. Allow to cool

[Remson]

Wow I haven’t had ginger snaps since I was a teen! I remember binge eating them at my grandma’s house. Good memories. Thanks for sharing Ms. De

[Donna]

This looks wonderful! Thank you🙂

[Remson]

Curry Chickpea Sauce!

It’s really easy. All I do is slow cook chickpeas on a low heat until they become tender. I personally drain out excess water to avoid it being too watery. Then I add these seasonings.

2tbsps of nutritional yeast

1 tbsp of curry powder

1 tsp of parsley

1 tsp of sea salt

1 tsp of coconut sugar

1/4tsp of garlic powder

1 pinch of black pepper

1 pinch of cumin powder

I stir them around in the pot for about a minute or so still on a low heat. Then I puree them in a blend until they take on a creamy texture. I add a little water if I need to loosen them up. I get a spoon and taste them to make sure it’s seasoned right or if I need to add anything.

[Donann]

Gazpacho Soup Recipe

Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.

PREP TIME: 30 min

REFRIGERATION TIME: 3hrs

TOTAL TIME: 3hours 30 min

YIELD: 4 servings

COURSE: Appetizer, Soup

CUISINE: Spanish

Equipment

• Blender

Ingredients

• 1 1/2 lbs red heirloom or beefsteak tomatoes
• 1 9 ounce cucumber (peeled, plus more diced for garnish)
• 1 orange bell pepper (seeded and cored, plus more diced for garnish)
• ½ shallot
• 2 cloves garlic
• 2 tablespoons sherry vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 2 1/2 teaspoons kosher salt
• 1 slice sourdough bread (about 1 ounce)
• micro greens (or fresh basil, optional topping)

Instructions

• Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
• Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
• Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
• To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
• Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.

Notes

Yields 5 cups.

Nutrition

Serving: 11/4 cups, Calories: 116kcal, Carbohydrates: 15g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 755mg, Fiber: 3.5g, Sugar: 7.5g