Rainbow salad: beet, celery, radish salad

     

 

 

 

This recipe is adapted from "Moroccan Soup Bar" by Hana Assafiri. It was supposed to be fennel instead of beet but the store had no fennel. So I tried this instead.

1/4-1/2 red onion

2 golden beets

4 radishes

2 stalks celery

1/2 jalapeno, including seeds

handful of chopped walnuts

seeds from 1 pomegranate

3 sprigs cilantro, chopped

3 tbsp olive oil

juice and zest of 1 lemon

salt to taste

Finely slice the onion, beets, radishes, celery, jalapeno, and cilantro and combine with the rest of the ingredients. Combine and serve cold.

Gluten free dairy free banana bread

Adapted from the "Simple Treats" cookbook by Ellen Abraham

2-3 ripe bananas for 1 cup of mashed bananas

1/4 cup coconut oil

1/4 cup maple syrup

1 cup almond milk

1 tsp apple cider vinegar

2 tsp vanilla

1/4 cup coconut flakes (this is my substitute for a dry sweetener like coconut palm sugar. If you don't like coconut flakes, maybe add 1/4 more oat flour or whole oats)

3/4 cup chopped walnuts

1 3/4 cups oat flour (I grind whole rolled oats in my Vitamix)

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

Preheat oven to 350 F. Oil a loaf pan with coconut oil. Combine wet ingredients separately from dry ingredients. Add wet to dry. Blend well. Pour into pan and bake 40 mins, check it (poke with a knife...it's done when the knife comes out clean) and probably it will need another 20 or more minutes depending on how wet it still is. This last time I just turned the oven off after 40 minutes and left it in there overnight and had it for breakfast. I'm a lazy baker.

No bake gluten and dairy free protein bars

These bars can be made loosely following the measurements and ingredients. Feel free to add and subtract as you like.

4 tbsp coconut oil

1/2 cup almond butter

1/2 cup tahini

1/2 cup maple syrup or honey

1 cup coconut flakes

1/2 cup chocolate chips

2 cups rolled oats

1/4 cup sunflower seeds

1/4 cup ground chia or flax seeds

1/4 cup pumpkin seeds

1/4 cup raisins

1/4 cup chopped walnuts

a pinch of salt

 

Melt coconut oil and mix with almond butter, tahini, and maple syrup or honey. Mix the rest of the ingredients in a large bowl. Combine the wet into the dry and mix well. Press evenly onto a wax paper lined cookie sheet and refrigerate for an hour or until firm. Cut into desired sized pieces and keep refrigerated. You can layer pieces between sheets of waxed paper for storage. 

Gluten Free Dairy Free Vegan Oatmeal Raisin Cookies

I have a sweet tooth. But I have learned that eating too much sugar has all sorts of negative effects on my body. So over the years, I've done tons of experimenting in the kitchen and have come up with a number of really great sweet treats that are sweetened with alternative sweeteners. I've also found that my body responds better to gluten and dairy free food. I am not vegan, but I love vegan food too. So here it is, gluten free dairy free vegan oatmeal raisin cookies (with walnuts optional), adapted from the book "Simple Treats" by Ellen Abraham.

 

1/4 cup plus 2 tbsp coconut oil

1/3 cup maple syrup

1 egg OR for vegan 1 chia egg (1 tbsp ground chia seeds soaked in 3 tbsp water for 10 min)

1/2 tsp vanilla

3/4 cup rolled oats (gluten free oats if you're sensitive to it. I'm not)

3/4 cup raisins

1/4 cup walnuts 

1 3/4 cup oat flour (I grind whole rolled oats in a blender)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

dash of grated nutmeg

1/2 tsp salt

Preheat oven to 350. Combine wet ingredients separately. Combine dry ingredients with raisins and walnuts. Pour the wet ingredients into the dry ingredients and mix well. Scoop out heavy spoonfuls of dough onto a parchment lined baking sheet. Bake for 11 minutes and rotate the cookie sheets 1/2 turn. Bake another 5-7 minutes until the cookies are golden around the edges. Let cool on the cookie sheet for 5-6 minutes before putting in your mouth :-) Enjoy!