Roasted Garlic Hummus

• 1⁄4 cup tahini (sesame butter)
• 1⁄4-1⁄2 cup lemon juice (start with 1⁄4 cup and add to taste
• 1 can cannellini beans, drained, rinsed, spritz of lemon juice
• 4 cloves of roasted garlic (drizzle head of garlic with olive oil, wrap in foil and roast in 350 degree oven until soft)
• 1⁄4 cup olive oil
• 1 tsp cumin
• Pinch of salt

Combine tahini and 1⁄4 cup lemon juice in food processor and whip the tahini. Squeeze roasted garlic into bowl, add olive oil and cumin and process until smooth. Taste and adjust. You may want more lemon or sal.t

Super Simple Apple Beet Salad

Ready for something delish and super simple?

• 2 apples, grated
• 2 beets, grated
•  1⁄4 cup orange juice

 Toss thoroughly!

Guacamole

Guacamole is one of the dishes that I play with. I add ingredients that I like and then taste. I may want a bit more lemon or lime. If I don’t have a tomato, it doesn’t stop me. Sometimes I might add some chopped cilantro. It’s all about personal preference. Have fun with it!

• 3-5 Avocados, mashed with some chunks remaining 1 lemon or lime, squeezed
• 2-3 cloves garlic, minced
• 1⁄4 onion, chopped
• 1 chopped tomato Pinch of salt

Mix all in a bowl and serve. Best if served immediately.

Roasted-Tomato Salsa

MAKES 4 CUPS

• 9 plum tomatoes, cut into 1/2-inch pieces
• 1 large white onion, peeled and quartered
• 1 serrano chilies, plus more if desired
• 1 poblano pepper
• 2 garlic cloves, unpeeled
• Coarse salt

Preheat broiler. Place tomatoes, onion, peppers, and garlic on a rimmed baking sheet. Broil until tomatoes and peppers are charred, about 7 minutes. Let stand until cool enough to handle.

Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, peppers, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

www.marthastewart.com

Grain Free Chickpea Snack Bites

Chickpea Snack Bites

2 cups cooked chickpeas or 1 (15-ounce) can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 2 teaspoons minced garlic
• 1 organic egg, beaten
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice 2 1/2 cups cooked brown basmati rice
• 3 tablespoons finely diced red bell pepper 1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, egg, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Scoop out approximately 1 tablespoon with a small melon baller scoop or a spoon (about 1 1/2 inches in diameter) and drop on a parchment lined baking sheet. Pat them down to create a round patty. Bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown. For a vegan burger, substitute 1 tablespoon tahini for the egg.

Adapted from Middle Eastern Chickpea Burgers, rebeccakatz.com

Cilantro Lime Vinaigrette

Adapted from Healthy Mind, Rebecca Katz with Mat Edelson

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: not applicable

• 1/2 cup cilantro
• 1/2 cup extra-virgin olive oil
• 1 teaspoon lime zest
• 3 tablespoons freshly squeezed lime juice
• 1 tsp ground cumin
• 1/2 teaspoon Grade B maple syrup
• 1/2 teaspoon salt

Put all the ingredients in a small food processor and process about a minute, until smooth.

Healthy Cashew Queso Dip (Dairy-free, Soy-free)

Healthy Queso Dip (Dairy-free, Soy-free)

makes about 2 1/2 cups

• 1 cup raw cashews*, soaked for up to 4 hours and drained
• 1/4 cup water
• 1 teaspoon sea salt
• juice of half a lemon (about 1 1/2 tablespoons)
• 3 tablespoons nutritional yeast
• 1/8 teaspoon turmeric
• 14 oz. can diced tomatoes with green chiles

*Raw cashews have a very mild and neutral flavor that works well in this recipe. Try to avoid using roasted cashews, which have a stronger cashew flavor.

Directions:

In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chilies. (I was able to get about 1/4 cup of liquid from the can.)

Dextoxinista.com

Gluten Free Strawberry Muffin Recipe

Gluten Free Strawberry Muffins 

Keepin' it healthy! Some serious satisfaction for that sweet tooth!

Try them and let me know how they turn out.

Love,

Lynda

Ingredients

• 2 cups almond flour
• 1/4 cup maple or palm coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 organic eggs, beaten
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup chopped strawberries

Instructions

Preheat the oven to 375°F. Prepare a 24-cup mini muffin tin by generously oiling each muffin cup, or line each cup with two paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free.

Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Fold in the strawberries. Fill the muffin tin ½-¾ full,  place on a baking sheet and bake for about 15 minutes, until the tops are golden brown and a toothpick comes out clean when inserted in the center.

Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Adapted from https://www.rebeccakatz.com/recipe-box/gluten-free-blueberry-mini-muffins

Simple Slaw - an antioxidant powerhouse

A simple slaw recipe for healing oxidative stress. 

What is oxidative stress? 

As our body processes oxygen, a natural byproduct is produced called free radicals is produced. Free radicals stimulate repair to our cells, help cleanse our blood, and fight off bacteria. However, when there are too many free radicals, our repair process gets overwhelmed. This is called oxidative stress. 

With oxidative stress we can get symptoms like:

• Fatigue
• Memory loss and/or brain fog
• Muscle and/or joint pain
• Wrinkles and grey hair
• Decreased eyesight
• Headaches and sensitivity to noise
• Susceptibility to infections

Antioxidants to the rescue! Did you know that our bodies have a built in mechanism for healing oxidative stress given the proper antioxidant rich nutrients? Antioxidants help to inhibit oxidation and lower free radicals! 

As we increase our antioxidant levels and lower our oxidative stress we see:

• Slower signs of aging, including skin, eyes, tissue, joints, heart and brain
• Healthier, more youthful, glowing skin
• Reduced cancer risk
• Detoxification support
• Longer life span
• Protection against heart disease and stroke
• Less risk for cognitive problems, such as dementia
• Reduced risk for vision loss or disorders like macular degeneration and cataracts

Cruciferous vegetables are great oxidative stress busters. Cabbage, kale, bok choy, turnips, collard greens, broccoli, cauliflower, radishes brussels and arugula are cruciferous vegetables. Their secret weapon is sulforaphane. But like every superhero, sulforaphane doesn't act alone. The raw cruciferous vegetables have the sulforaphane precursor, called glucoraphanin which mixes with the enzyme, myrosinase when you chew or chop them and produces sulforaphane in the stomach. Problem is, when you cook them, the myrosinase is destroyed. Kind of like kryptonite and Superman's power. How do we protect the myrosinase from the heat? Chop your cruciferous vegetables and let them sit 40 minutes before you cook them. The myrosinase does its job and sulforaphane can stand up to the kryptonite, ugh, I mean heat. An easy method is to chop your cruciferous veggies in the morning, let the magic happen during the day, and cook them for dinner. 

So are you ready to experience the power of antioxidants? The following is one of my favorite healing recipes! No need to pre chop because this is all raw. Every ingredient in this salad and dressing has antioxidant power. Do let me know what you think!

Enjoy!
Lynda

Simple Slaw

Ingredients

• 2 cups thinly sliced purple cabbage
• 2 cups thinly sliced green cabbage
• 1 tart apple, grated
• 1 beet, grated
• ½ cup toasted pumpkin seeds
• ¼ cup toasted black sesame seeds

Combine all of the ingredients in a bowl and toss with the dressing.

Dressing

• ¼ cup olive oil
• 2 to 3 tablespoons lemon juice, to taste
• 1 clove garlic, pressed or minced and allowed to sit for 10 minutes
• ½ teaspoon fresh dill, fine chopped
• 1 teaspoon fresh, grated turmeric root
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Whisk all of the dressing ingredients together or put in a lidded jar and shake.

Special Pancakes (Gluten Free, Dairy Free)

Gluten & Dairy Free Pancakes

I have a Betty Crocker cookbook that was published in 1976. Over the years, I have adapted the "Favorite Pancake" to a gluten and dairy free, spiced up version that my family calls Special.

Part of the joy of cooking for me is taking the risk of having something come out differently than I thought it might. I see this as an opportunity to make changes and continue to create. 

I hope that you will take this recipe and use it as is or feel free to play and change it to suit your tastes. You could add chopped nuts, berries, banana, grated apple; experiment with different flours, spices, sweetener (or none), or replace the vanilla with almond extract. And, if you are a purest, leave out the spices and vanilla.

Try them and let me know how they turn out.

Love,

Lynda

Ingredients

• 1 egg
• 1 cup buttermilk, yogurt, or non-dairy milk of your choice
• 2 tablespoons olive oil
• 1 teaspoon vanilla
• ½ cup almond flour
• ½ cup buckwheat flour
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• ½ teaspoon soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½  teaspoon allspice
• ½ teaspoon cardamom
• ½ teaspoon cloves

Instructions

1. Mix dry ingredients in a separate bowl.
2. Beat eggs with a whisk or hand held mixer.
3. Add the remaining liquid ingredients in order.
4. Add dry ingredients and beat until smooth.
5. Heat a nonstick pan or griddle and add a little coconut oil or butter. Once it melts, pour approximately ¼ cup of batter onto the griddle.
6. Turn pancakes once bubbles rise to the surface and before they burst.
7. Remove once they are golden on the other side.

Insanely Good Gluten & Dairy Free Chocolate Brownies

Insanely Good Chocolate Brownies: Gluten & Dairy Free

From RebeccaKatz.com

Ingredients

• 2/3 cup almond flour or meal
• 2 tablespoons natural unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 8 ounces dark chocolate (68% to 72% cacao content), chopped
• 1/3 cup extra-virgin olive oil
• 2 organic eggs
• 1/3 cup maple sugar
• 1/3 cup Grade A Dark Amber maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 350 degrees.
2. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil. Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
3. Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth.
4. Remove from the heat and whisk in the olive oil. Crack the eggs into a large bowl and whisk until frothy.
5. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy. Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool  to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.

ENJOY!

Pumpkin Spice Creamer

• 1 whole can organic coconut milk
• 1 cup organic pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 6 tbsp pure organic maple syrup
• 1 tsp pure vanilla extract

In a saucepan, combine all ingredients and heat over medium-low heat, stirring until well combined.

Pour into a mason jar and let cool. Once cooled, store in the refrigerator.

Use with your favorite coffee or tea as you would any other creamer. For an even smoother latte, blend together your coffee and pumpkin creamer in a blender.

Quinoa Taco Salad Recipe

Ingredients

• 2 1/2 cups water
• 1/2 teaspoon sea salt
• 1 1/2 cups mixed quinoa, rinsed well in cold water and drained
• 2 teaspoons ground cumin
• Pinch of cayenne
• ¼ cup hemp seeds (optional)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced and let sit for 10 minutes
• 1 cup chopped tomatoes
• 1/2 cup finely diced red bell pepper
• 2 tablespoons chopped fresh cilantro, oregano, and/or parsley
• 1 bunch chopped spinach (may substitute swiss chard, romaine lettuce or any green that you prefer)
• Toasted pumpkin seeds

Instructions

Put the water and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed. Remove from the heat. Add the cumin, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined. While quinoa is cooking, saute onion in olive oil until it it is translucent and begins to turn yellow. Add minced garlic and saute 3 more minutes. Add to the quinoa and transfer to a bowl and let cool to room temperature  Add the chopped tomatoes, red bell pepper, oregano, cilantro, Lime Vinaigrette Dressing and fold until well combined. Taste; you may need to add a pinch or two of salt, a squeeze of lemon or lime juice, or a dash of olive oil.

Cilantro Lime Vinaigrette

Adapted from Healthy Mind, Rebecca Katz with Mat Edelson

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: not applicable

• 1/2 cup cilantro
• 1/2 cup extra-virgin olive oil
• 1 teaspoon lime zest
• 3 tablespoons freshly squeezed lime juice
• 1 ground cumin
• 1/2 teaspoon Grade B maple syrup
• 1/2 teaspoon salt

Put all the ingredients in a small food processor and process about a minute, until smooth.