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5/25/2018 1 Comment Sweet potato saladMy take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
Prep
½ cup frozen edamame 3 pounds sweet potatoes ½ inch ginger ½ lime ½ small red onion 3 stalks celery ¼ cup fresh dill Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill. Stovetop In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool. Dressing 2 tablespoons Dijon mustard ⅛ teaspoon cinnamon ¼ teaspoon Himalayan salt ¼ teaspoon black pepper Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper. Salad Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours. Preparation: 20 minutes, plus 2 hours to set Serves: 4
1 Comment
5/18/2018 0 Comments Energy barsThese energy bars are a perfect take-along treat for those busy days!
Prep
½ cup dried dates Chop dates, be careful of the pits! Bars 2 cups raw almonds ½ cup maple syrup ⅔ cup coconut oil 2 teaspoon vanilla 1 teaspoon Himalayan salt ½ cup sunflower seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 4 cups oats 1 cup shredded coconut ¾ cup sliced almonds ¼ cup chia seeds ⅓ cup dark chocolate chips Line a 9” x 9” baking pan with wax paper. In a blender or food processor, combine 2 cups raw almonds, maple syrup, coconut oil, vanilla and salt. In a separate bowl, combine remaining ingredients. Stir in almond mixture. Spread into pan and press evenly. Let sit at room temperature, 8–12 hours or overnight. Cut into bars. Preparation: 20 minutes, plus 12 hours inactive. Serves: 8 2/3/2017 1 Comment Pumpkin Walnut PancakesPancakes are always a big hit with guests and children.
Prep
½ cup walnuts Chop walnuts. Heat a pancake griddle to medium, or 350°. Pancakes ½ cup almond flour 2 tablespoons coconut flour 1 tablespoon chia seeds ⅛ teaspoon salt 2 teaspoon cinnamon ½ teaspoon ginger, ground ½ teaspoon nutmeg, ground ¼ teaspoon baking soda ½ cup pumpkin puree 3 eggs 2 tablespoons maple syrup ½ teaspoon vanilla extract coconut oil for cooking pancakes Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter. Add enough coconut oil to the pan to grease the center. Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle) Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed Serve Serve along with slices of your favorite fruit and pure maple syrup or applesauce. Preparation: 45 minutes Serves: 4 |
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November 2018
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