Falafel Collard Greens Wrap with Tzatziki Sauce

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These tasty fried fritters are perfect to serve as an appetizer or as a protein in a sandwich or wrap. It is typically served inside pita bread with hummus. I opted for a collard greens wrap with homemade tzatziki sauce, tomatoes, and cabbage. Roasted eggplant would be a nice addition.

Falafel:

2 C dried chickpeas

1  bunch of parsley

1 chopped onion

1/4th C finely chopped cilantro

4-6 cloves of garlic

1 tsp cumin

3 tbs lemon juice

  1. Soak the chickpeas overnight then drain. Do not use canned chickpeas!
  2. Mix soaked chickpeas, parsley, onion, cilantro, garlic, cumin, and lemon juice together in a food processor. Blend until thoroughly mixed, but not completely smooth.
  3. Mold the chickpea mixture into balls with two spoons and fry in avocado oil (used for high temperature cooking). Alternatively, you can use an ice cream scoop to form the balls. Fry until golden brown.
  4. Heat collard greens in oven or microwave until soft. Place falafel, chopped cabbage, tomatoes, and a dollop of tzatziki (recipe below) in the center of the greens. Roll like a burrito. Voila!

Tzatziki sauce:

2 C greek whole milk yogurt

1 finely grated cucumber

2 cloves of minced garlic

2-3 tbs of fresh dill

1 tbs olive oil

Salt and pepper to taste

Grate cucumber and mix ingredients together. Let chill for 1-2 hours.

 

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Some more cookies for ya!

Oatmeal Cookies with either raisins or blueberries 

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These are my favorite (relatively) healthy cookies. They are a great snack, dessert, or complement to your afternoon tea. Add pecans or walnuts to make them more filling.

Ingredients:

¼ c earth balance

¼ c peanut butter

1/2 c maple syrup

½ c brown sugar

2 eggs

1 tsp vanilla

1 ¼ c whole wheat flour

1 c oats

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ c flaxseed

½ c raisins or blueberries (fresh is best but frozen also works)

pinch of salt

Directions:

  1. Heat the earth balance and peanut butter together on the stove top or in the microwave.  Transfer to a bowl and combine with the maple syrup, sugar, eggs, and vanilla. Whisk together.
  2. In a separate bowl mix together the flour, oats, baking soda, baking powder, cinnamon, pinch of salt, and flaxseed. Combine the flour mixture with the wet ingredients. Then fold in the raisins or blueberries.
  3. Line a baking sheet with parchment paper and scoop the cookies into ~15 cookies. Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes before transferring to a wire rack.

Gluten-Free Almond Breakfast Cake

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Serve for breakfast or as a healthy dessert. To make it more decadent add maple syrup or honey on top. Enjoy!

Ingredients:

3 eggs

1 lemon (juice + zest)

1 banana (mashed)

1/4th c honey

1/2 c sliced almonds

125 g almond flour

1 t nutmeg

1 t cinnamon

1 t vanilla

butter or coconut oil for greasing

Directions:

  1. Mix the eggs, lemon juice and zest, banana, honey, and vanilla together. In a separate bowl combine the almond flour, 1/4th c sliced almonds, nutmeg, and cinnamon.
  2. Combine the two mixtures and transfer the batter to a greased baking pan. Sprinkle the rest of the sliced almonds on top.
  3. Bake at 375 degrees for 20-25 minutes.

Thai Peanut Noodles with Chickpeas

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I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.

Ingredients:

8 oz pasta

2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)

1/4th cup sesame oil

2 limes

½ cup peanut butter

1/4th teaspoon ginger (minced)

1/4th teaspoon garlic (minced)

1/4th cup soy sauce

1/4th cup coconut milk

½ cup chickpeas

Salt and pepper to taste

Directions:

  1. Prepare your noodles of choice according to the directions.
  2. Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
  3. Add all the ingredients for the sauce in a food processor— sesame oil, lime juice, peanut butter, ginger, garlic, soy sauce, and coconut milk. If it is too thick add a splash of water. Pour in a bowl and set aside.
  4. Mix the pasta, vegetables, peanut sauce sauce, and chickpeas together. I used organic canned chickpeas but if you have the time, make your own! Sprinkle chili flakes on top and serve.

Creamy Cauliflower Soup (DF)

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Ingredients:

1 head cauliflower (chopped into bite size pieces)

2 cups milk of choice (I used almond milk)

½ cups water

1 onion

2 cups mushroom

1 teaspoon fresh garlic

basil or cilantro for garnishing

salt, pepper, and chili flakes to taste

Directions:

  1. Preheat oven to 400 degrees. Place the cauliflower on a baking sheet and drizzle olive oil, salt, and pepper on top. Cook for ~40 minutes, until the cauliflower has developed crispy edges. Take out and let cool.
  2. Meanwhile sauté the onion, mushrooms, and garlic together. Once they are golden set aside to cool.
  3. Combine the cauliflower, onion, mushroom, garlic, milk, and water in a Vitamix and blend together. Alternatively, combine the ingredients in a large pot and blend together with an immersion blender. Add salt, pepper, and chili flakes. Serve with basil or cilantro on top.

Pumpkin Oat Muffins

‘Tis the season for PUMPKIN! Here is an easy and delicious recipe for pumpkin oat muffins. Happy fall everyone!

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Ingredients:

1 cup coconut oil

1/2 cup honey (maple syrup or agave work too)

2 eggs

1 cup pumpkin purée

1/4th soy milk (or milk of choice)

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

1 teaspoon nutmeg

1 ½ cup whole-wheat flour

½ cup oats (plus more for garnishing)

Recipe makes 12 muffins

Directions:

  1. Preheat oven to 350 degrees.
  2. Melt the coconut oil then immediately mix it with the maple syrup, eggs, pumpkin purée, soy milk, vanilla, and almond extract. The coconut oil will begin to harden again so it needs to be stirred in with the other ingredients right away.
  3. Mix the dry ingredients together (baking soda, cinnamon, ginger, nutmeg, flour and oats) then combine it with the coconut oil mixture.
  4. Divide the batter between the twelve muffin tins. Sprinkle a few oats on top of each muffin. Bake at 350 degrees until a toothpick inserted into the center of a muffin comes out clean, around 20 minutes.
  5. Let cool and serve with pumpkin butter from TJ’s.

Indispensable Pesto

This is a modified recipe from The Garlic Lover’s Cookbook. Warning: this pesto will leave a strong garlic taste in your mouth. Use less garlic if you plan on smooching anyone later in the night. For a healthy alternative try it over spaghetti squash or zucchini noodles.

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1 cup grated fresh Parmesan

2 cups fresh basil leaves

1/2 cup melted butter (or dairy-free, non-hydrogenated Earth Balance)

10-20 cloves fresh garlic (I use the whole bulb)

1 tbs pine nuts (I throw in a handful, because I love them)

3/4 olive oil

salt to taste

Directions:

  1. Using a blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
  2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
  3. Allow each added ingredient to blend smoothly with the preceding ones, and let stand at least one hour.
  4. Prepare pasta according to package directions.
  5. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste, by adding more pesto if desired.
  6. Leftover pesto will last for a quite a long while if refrigerated in a plastic container, but do not freeze.