Makes 8 cookies.
1 cup rolled oats, ground in food processor
2 tablespoons liquid coconut oil
2 tablespoons Dark cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon Salt
1 teaspoon Arrowroot
3 droppers liquid vanilla NuNaturals stevia
2 tablespoons unsweetened applesauce
2 tablespoons almond or other nondairy milk
Preheat oven to 350 degrees F.
Mix all ingredients and form 1 1/2 inch balls.
Place on oiled cookie sheet and bake 10 minutes.
These are so simple to make, and quick! Also really rich and satisfying, they make a great breakfast!
Makes 8 cookies.
1 cup rolled oats, ground in food processor
1 teaspoon arrowroot
1/4 teaspoon sea salt
1/4 cup almond butter
3 droppers vanilla NuNaturals liquid stevia
1 teaspoon cinnamon
2 tablespoons unsweetened applesauce
1/4 cup almond or other nondairy milk
Preheat oven to 350 degrees F.
Mix all ingredients.
Form 1 1/2 inch balls and bake 10 minutes
Makes 14 patties.
1 white onion, thinly sliced
3 tablespoons olive oil
1 pound parsnips, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2-3 tablespoons chopped scallions
1/3 cup brown rice flour
2 tablespoons water
3/4 teaspoon salt
1/8 teaspoon pepper
Saute the onion in the olive oil on medium heat until it is lightly browned.
Add the scallions and cook another minute.
Place contents of the pan in a large bowl.
Bring a large pot of water to a boil.
Boil the parsnips and carrots for 5 minutes.
Drain, remove and shred or pulse in a food processor until very small pieces.
Add the parsnip/carrot mixture to the onion mixture.
Add in the flour, water, salt and pepper and mix until well combined.
Form 3 inch patties and cook in olive oil.
Cook each side until browned.
Enjoy!
Love,
Sharon
These burgers are really substantial and super-satisfying, because of the richness and nutritional-density of the sunflower seeds, which are tiny powerhouses of protein, fiber, iron, calcium, necessary fats and other critical nutrients that’ll keep you going a long time.
Makes 8-10 burgers
3 tablespoons olive oil
1 small red onion or 1/2 large, chopped
2 large cloves garlic, chopped
1 1/2 cups cooked brown rice
1 cup raw, unsalted sunflower seeds
1 carrot, chopped
1 stalk celery, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro or parsley, chopped
Sauté all the ingredients except the cooked rice and cilantro or parsley in the olive oil in a large sauté pan on medium heat. Cook for about 12 minutes, stirring often, until the vegetables begin to soften. Process the cilantro or parsley in a food processor. Add the vegetable and sunflower seed mixture, in batches if necessary, and process until ground and sticky. Refrigerate the mixture until it cools, a half hour or more. Form patties and cook in a little bit of olive or grape seed oil in a large sauté pan or griddle. Cook the burgers about 5 minutes on each side, or until browned.
Enjoy!
Love,
Sharon
I love this super-healthy, filling and complete meal-in-a-pot. Feel free to substitute any of the veggies in here. Try carrots, broccoli, or other greens.
1 red onion, chopped
2 cloves garlic, sliced thin or minced
1/2 cup olive oil
1 sweet potato, cut into 1/2 inch chunks
1-2 inch ginger root, peeled and sliced thin
1/2 cup sliced bell peppers
3-4 cups chopped kale, thick stems removed
1 cup broth
1 cup coconut milk
1/4 cup almond butter
1 teaspoon sea salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
cayenne pepper, to taste
In a large pot, cook the onions and garlic in the olive oil on medium heat. Allow to lightly brown, then add the sweet potatoes, peppers, kale and ginger and continue to cook until the kale is wilted.
Add in the broth, coconut milk, almond butter, and spices, and stir until the almond butter is integrated. Cook on low heat until the sweet potatoes are softened.
Enjoy!
Love,
Sharon
These pancakes are light and fluffy and really delicious. My kids love them with a squirt of agave syrup.
Makes 8 pancakes
1 1/2 cups brown rice flour
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 Granny Smith apple, peeled and shredded
1 cup water
1 cup unsweetened almond milk (or other nondairy milk)
2 tablespoons light olive oil
1/2 teaspoon pure vanilla extract
25 drops liquid stevia (my favorite is NuNaturals Vanilla)
Combine dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients until just combined.
Let the mixture sit for at least 5 minutes and cook as you would normally cook pancakes.
I use a bit of light olive oil on the pan for a wonderful, crispy bite on the outside that preserves the tender inside.
Enjoy!
Love,
Sharon
These are so easy to make, and perfect for those who don’t eat sugar or gluten, but still want to eat something decadent!
Makes 6 balls
3 ounces slivered almonds (raw, blanched or lightly toasted), ground in food processor
1 ounce unsweetened dark chocolate, melted
1 tablespoon coconut oil
2 1/2 tablespoons xylosweet
Add the chocolate to the ground almonds. Stir in the coconut oil and allow to melt into the warm chocolate mixture. Stir in the xylosweet. Form balls and place on a flat plate or container. Refrigerate until firm and keep refrigerated.
I was gifted with the most gigantic zucchini I’ve ever seen. So I decided to use it in today’s breakfast! Try these for a perfect solution for those with allergies, but also fluffy and tasty enough for those without. They taste great with maple syrup!
1 1 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon cinnamon
3 packets stevia powder
3/4 cup unsweetened nondairy milk
3/4 cup water
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla
1 cup shredded zucchini
Combine the dry ingredients in a medium bowl.
Combine the wet ingredients in a separate bowl.
Combine the dry and wet ingredients and stir in the zucchini.
Cook as you would normally cook pancakes, making sure to oil the pan first and cook through completely until light brown on each side.
Enjoy!
Sharon
