Chocolate Chip Tahini Cookie Cake

I'm not sure what I love more between a soft, chewy bar and a crispy cookie top, so this recipe gives you both. Something quite magical happens when you add tahini to something sweet. The earthy, nutty flavor is different than using a traditional peanut or almond butter and there's a bit of a complexity when paired with other nuts - in this case, walnuts. This is a gluten free treat that has another amazing component that really raises the nutritional profile and incorporates an awesome, no - waste kitchen hack for repurposing your leftover pulp from juicing. You would never know that carrot, celery, lemon and apple pulp were added to this batter! It gives a little additional moisture to the texture and can totally be omitted, of course. I was just looking for a way to use it up. The remainder of it I froze and will be using in my next soup stock. All the winning. The finishing touch for these is a little drizzle of tahini on top just before devouring.

INGREDIENTS

• 1/2 cup raw tahini
• 1/4 cup melted coconut oil
• 1 t vanilla
• 1 egg
• 1 cup almond flour
• 3/4 cup coconut sugar
• 1/4 t baking soda
• pinch sea salt

Optional embellishments

• dark chocolate chips
• chia or flax seed meal
• hemp hearts
• chopped, toasted walnuts
• dried fruit
• shredded coconut

METHOD

Preheat oven to 350. Generously oil a square or medium sized baking dish with additional coconut oil. Mix the wet ingredients into a medium bowl. Mix the dry ingredients separately then slowly add into the wet bowl, folding with a rubber spatula until completely combined. Press the batter into the baking dish using your hands to ensure it gets into the corners well. Sprinkle the top with additional chocolate or coconut and bake 25 minutes until the edges start to crisp but the middle is still slightly soft. Let the pan cool almost completely before slicing - it's worth the wait! Drizzle with additional tahini if desired. Store in the refrigerator.

ENJOY!

Simple Spaghetti Squash Fritters

This is an older recipe I blogged a few years ago that's getting a fresh update. I think my favorite adaptation of most things is turning them into a fritter, a croquette or a pancake. It's always the easiest way to use leftover ingredients that turns them into something entirely different, unless that's what you set out to make initially, which I often still do. They're versatile and the vehicle is totally up to you, whether it's on a bed of greens, in a wrap or a pita, over quinoa, rice or pasta or even as a meatball and put between your favorite crusty bread. Plus, they can be an appetizer, brunch or a side dish for dinner paired with your entree. Anyhow, this recipe is a little simpler, made gluten free and can also be spread into a waffle maker for something savory to go with chicken or fish. Also, excellent holiday food since spaghetti squash tastes best in cooler weather. This version is not vegan but I will include notes on how to adapt it if you desire. I topped these with a tangy tahini sauce, lemon zest, parsley + paprika. Let me know what you try!


INGREDIENTS

1 medium spaghetti squash, baked and cleaned (about 4 cups)
3 eggs (substitute a flax egg ratio for each one if vegan)
1 bunch scallions, finely chopped
1/4 c fresh parsley, chopped
2 T fresh thyme, chopped
1/2 cup almond or oat flour (all purpose works just as well)
1/4 t baking soda
1/2 t cream of tartar
1/2 t kosher salt
salt + black pepper
olive oil

TANGY TAHINI SAUCE

1 cup greek yogurt or labneh (or substitute your favorite vegan yogurt here)
2 T tahini
juice of 1 lemon
pinch of salt
pinch of coconut sugar
enough water to obtain a drizzle consistency or less for a creamy dressing (add slowly and stir)
Mix all ingredients together a fork or whisk until smooth

METHOD

Preheat oven to 375 degrees. Cut squash in half from end to end and scoop out the seeds. Brush with olive oil, salt and pepper and place face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until a knife inserted into the skin side pierces easily. Remove and let cool while you assemble the sauce and the batter ingredients. Leave the oven on to finish in the oven.

Mix flour, eggs, baking soda, tartar, herbs, salt and pepper together in a large bowl. When the squash is cool enough to handle, scrape all of the meat from the skin into a separate bowl. Turn out onto a thin dish towel and squeeze as much liquid from the squash as you can, making it dry and a little stuck together. This will ensure a crispier fritter and keep them from becoming mushy. Mix the squash into the batter and let it rest for 15 minutes to absorb the flour.

Start heating up some olive oil or coconut oil in a heavy bottom pan - enamel coated cast iron is great! If you are using a waffle iron, spray both sides with cooking spray in a mister or dip a silicone basting brush in oil and coat all the grooves. Measure out about a tablespoon and a half for croquette size, a little more pressed thin for a pancake and if using the waffle iron, spread the batter evenly.

If you made fritters or pancakes, after pan frying, transfer to the sheet pan you baked the squash on and finish in the oven for 15-20 minutes to fully cook the inside. You should have a nice crust on the outside. When you're ready to plate, top with the tangy tahini sauce, fresh parsley, pepper, paprika, lemon zest or juice and devour!

ENJOY!

Apricot Walnut Bars

These bars are a not-too-sweet treat that are perfect for breakfast and tea or coffee, warmed up of course. The filling is gooey and slightly tart with addition of the lemon zest. The chia seed and applesauce really bind the crust together beautifully in that these are gluten free. The crust also doubles as the crumb topping and gives them great texture. Pack them for an on-the-go snack, traveling, school lunches and mid-day snacking. They are also vegan and sugar-free except for the 2 tablespoons of maple syrup. High in fiber and rich in omegas and plant proteins, they win big time. I adapted this recipe from the book My New Roots written beautifully by Sarah Britton. Her book is beautifully done and seasonally inspiring.

INGREDIENTS

CRUST

1 1/2 T chia seeds

1 c gluten free oats

1 c raw walnuts, toasted

1/4 c applesauce 

2T maple syrup

1T melted coconut oil

1t vanilla extract

1t sea salt

1t baking powder

FILLING

2c dried apricots roughly chopped(or figs)

1\2 T cinnamon

1\2 t ground ginger

1\2 c applesauce

grated zest of 1 organic lemon

1/4 t sea salt

METHOD

Preheat your oven to 350 degrees. Lightly toast 1cup of the walnuts on a sheet pan. This will only take a few minutes, so be careful not to burn them. When they are slightly fragrant and golden, pull them out and set aside to cool.  Mix the chia seeds with 1/4 c water and set aside to gel.

Make the crust by adding 1 cup of the oats to a food processor and blend until you have a coarse flour. Add the toasted walnuts and pulse again until the mixture resembles a sandy-textured meal. Add the chia gel, applesauce, maple syrup, melted coconut oil, and vanilla. Pulse until moist.

In a medium bowl, combine the remaining 1 cup of oats, salt and baking powder. Add the blended mixture from the food processor to the bowl and mix together using wet hands. The dough is a little sticky. Press about 2/3 of the dough into the bottom of an 8 inch square baking dish that has been rubbed down with a little coconut oil. 

Rinse the food processor bowl out - no need to wash it. Make the filling by adding all of the chopped apricots and the remaining ingredients. Blend on the highest setting until you get the consistency that you like. I like mine a little chunky with some texture but you can make it completely smooth if you prefer. Pour this on top of the crust. Drop the remaining crust on top of the filling in little chunks or dollops with your hands. Lightly chop the remaining cup of walnuts and pour them on top as well, filling in any empty spots, then press lightly with your palms. Bake for 25-30 minutes until slightly golden on top and fragrant. Let cool completely before cutting. Store in the fridge, covered for up to 5 days.

Perfectly Traditional Falafel + Tzatziki

I've been making falafel for years, and recently, I figured out I'd been doing it all wrong. I've embellished it, made it with canned chickpeas, added various flours and baking enhancers in order to pan fry it and finish it in the oven trying to make it healthier, la ti da. None of that works.

I recently read a scientific article about it and my head split open. Food science is so basic and molecular. It makes much more sense when simplified, and explained. So this post isn't really about the best falafel recipe, which only has three ingredients. This is more of an expansion on what I read and how it can be applied to making them perfect every single time.

Without any unnecessary, long-winded explanations, this is simply an issue of starch. This is why using canned chickpeas NEVER works. Because they have previously been cooked, all of the necessary starches contained in the chickpeas has been cooked out. That is the crucial ingredient that binds them together, giving you the perfect inside texture that is not doughy or resembling something more like a dumpling. Using soaked chickpeas is pure magic. By soaking them for 24 hours, they are allowed to soften and slightly sprout, making the nutrients more bio-available and easier to digest, plus adding some moisture which will allow them to steam as they cook. The temperature of the oil is also hot enough to fully cook the mostly raw chickpeas.

The method involves a food processor and the right size pot for a medium-deep fry. Using a medium sized dutch oven works really well but it needs to be heavy bottomed so that you can control the temperature of the oil and so that they don't burn as they fry. I used my Le Creuset 2.75 quart dutch oven, which is enamel coated cast iron. It was awesome for this method. The high walls reduced any splatter - no mess! This was halfway between a pan fry and a deep fry. The oil went about halfway up the sides of the falafel which were about golf ball size and then flattened slightly to create flat sides that would make good contact with the bottom of the pan, meaning you only flip them once.

These take about 3-4 minutes on each side so you need to stay with them and not walk away, as they can burn easily if overdone. The oil should be in the 350 degree range. Test a small amount of batter to see that it's ready or use a candy thermometer to accurately gauge it. Use a high heat oil such as avocado oil. It's a healthy fat and is much better than canola or vegetable. You could also use a neutral coconut oil. Drain and blot on paper towels. They will be crispy on the outside and warm and soft on the inside - not mushy or doughy. Really good and best consumed immediately! I've included a basic recipe for the batter. My simple spelt tortilla/flatbread/pita recipe works very wells as a wrap, especially if you are gluten-sensitive. You can find that using the search tool on my blog as well.


HERBED FALAFEL

Makes 9-12 ( Depending on size )
1 cup organic, rinsed chickpeas, soaked 24 hours
1.5 - 2 cups packed herbs of parsley, cilantro, mint and chopped scallions
2 t each cumin and coriander
salt to taste - a big pinch

METHOD

Blend everything in a food processor until well combined. You will need to blend and scrape the sides a few times to do this. Form into golf ball sized portions and roll into balls then slightly flatten. I used a cookie scoop to make them all the same size. Awesome tool for so many things!

Heat oil to 350-360 degrees and gently lower into the oil for 3-4 minutes on each side. Drain on paper towels top and bottom. Serve with pita or your favorite tortillas, on greens with olives, tomatoes, pickles, red onions, feta and tzatziki.

ENJOY!!

Loaded Sweet Potato Nachos

I hope it doesn't seem like I start every blog post with how this is the best dish ever and you totally have to make this. Although, that's the point in writing a food blog isn't it? And I totally stand by the quality of my food. Not everything works the first time, and not everything makes the cut for the online recipe box. But seriously, these nachos are the bomb and there is no cheese! They are gluten free and easily made vegan by omitting one ingredient, which I'll make a note about in the recipe. The only thing you can't see from these photos is that there is a tasty layer of black bean mash on the potatoes and underneath all of the veggies. It's the glue that makes everything stick together, in place of a ton of cheese. I put nutritional yeast in the beans so it totally gives you that flavor. If you are a purist and really want a truly crispy nacho, you can blanch and fry your sweet potatoes or use sweet potato chips. HOWEVER, these are the most delicious oven baked sweet potato chips you'll make, and of course they're healthy!

INGREDIENTS

1 large sweet potato, cut into slices or half moons
1 cup cooked black beans or 1 can prepared
1 tomato, cut to preference
1 avocado, chopped
green onion, sliced
napa cabbage, finely shredded
any kind of sprouts you like - I used radish
cilantro - substitute parsley if you prefer
lime
chili powder
crushed red pepper flakes
cumin
nutritional yeast
neutral vegetable oil - I used sunflower
onion + garlic granules
salt + pepper
creamy dressing or greek yogurt

METHOD

Preheat your oven to 400 degrees. Toss the sweet potatoes in oil, salt, pepper, onion + garlic, crushed red pepper + nutritional yeast. Bake for 15 minutes, then flip and bake another 10-15 minutes until forming a crust. While these are baking, prepare everything else. Put the beans into a medium skillet with a little oil + water to get the right consistency. Season them with salt, pepper, chili powder and nutritional yeast. Mash about half of them with a fork as they cook in the pan. When the potatoes come out, assemble onto a plate or serving platter single layer, putting any extra on top, staggered. Drizzle with a creamy dressing or greek yogurt. Put a layer of the beans on next. Then the cabbage - squeeze some lime juice onto it. Then tomatoes, avocado, cilantro, green or red onion. Top with sprouts and hot sauce or chili powder. You're all set!

ENJOY!

The Anytime Frittata

I might otherwise call this the end of summer frittata, but we just rolled over into fall officially. I'm still using up the slowly fading harvest of the heat as the tomatoes, peppers and basil have hit their peaks and appear to be ready for retirement. I'll be making a ton of pesto to freeze, pickling an assortment of peppers for the pantry and stewing some tomatoes with garlic chives for those tasty pastas, lasagnas, manicottis, pizzas and calzones. How wonderful it is to be able to savor the flavor of summer well into the winter when we get snowed in, become wracked with cabin fever and are left to spend our time hovering around the oven and stove, creating delicious things to eat. Preserving, pickling, canning, freezing and fermenting are incredible ways to extend the life of your garden and get creative with sustainable practices that not only bring us tasty joy, but reduce our kitchen cook print.

Frittatas are about the easiest, one - pan dishes you can make that is suitable any time of the day. I take the opportunity to clean out the crisper and use any excess produce on hand. The combinations of ingredients are limitless and I've found one that nearly suits everyone in my family. The only tools you need are a cast iron skillet and a wooden spoon. I like using my enamel coated one because the egg doesn't stick so badly to it as it does the raw iron. Both will work, but one is tougher to clean. Furthermore, choose the one that is the right size according to how many you want to serve. This is an 8 inch pan and made four lovely servings. Pair it with a fresh salad and you have a perfect plate.

INGREDIENTS

For a basic frittata, make a base of eggs and a little milk or cream. This is basically a crustless quiche.  The ratio of 2 - 3 eggs to about 1|4 cup of milk works well and will give you a nice custard.
For this variety, I used these other optional embellishments.

5 - 6 spears asparagus, ends trimmed, stalks chopped, tips reserved
1|4 c red onion, diced
5 - 6 cremini mushrooms, medium to large, thick sliced
2 cloves garlic, minced
1|2 bell pepper, any variety, chopped
5 - 6 large cherry tomatoes or grape tomatoes, halved
crumbled goat cheese
fresh parsley, basil, garlic chives
nutritional yeast
grass - fed butter + good olive oil
salt + pepper + crushed red (or diced jalapeño)


DIRECTIONS

Preheat your oven to 375 degrees. Warm your pan on medium high and gently warm the olive oil until it glimmers. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic, mushrooms and asparagus stems. Season everything with salt + pepper + crushed red until just right for your taste. Add 1 -2 tablespoons of butter, the fresh herbs (reserving a little for garnish), nutritional yeast (a few shakes or a palmful) and mix everything together well. Turn off the heat. Mix your eggs and milk together in a bowl and pour right over the vegetables. Arrange the asparagus spears on top with the tomatoes. Crumble the goat cheese all over and bake until golden brown around the edges and little bubbles begin to form and brown across the top, about 30 minutes for this size pan. Up to 40 - 45 for a ten inch or larger. Check the center with a toothpick. It should not be wet and should be firm in the middle if gently pressed with your finger. Serve with a side salad and a basic vinaigrette and some crusty french bread, if desired. It's good for mopping up your plate!

ENJOY!

Warrior Chicken Salad

With regard for salads as entrees, whether that's a lunch or a dinner, add this one to your home recipe box for a 30 minute go - to dish that is not only extremely simple but has an amazing amount of protein which is primarily plant based. I added some some super thin, well - seasoned chicken, but that is clearly optional to make it vegetarian. Leave off the feta and it's vegan. It's already gluten free. The base is sprouted quinoa and chickpeas. It has all the fresh flavor of a tabouli with tomatoes, cucumbers, red onion, parsley, lemon and good olive oil. I added hemp hearts for a little extra boost and tossed it all in a bright vinaigrette. It can totally be made a day ahead and stored in the refrigerator. It is best if left to sit for about an hour to let the flavors develop while you prepare the chicken or any other main course to pair it with.

INGREDIENTS

1|2 cup sprouted quinoa
1 cup cooked chickpeas, or 1 can drained + rinsed
1 cup vegetable stock
1 cucumber peeled + deseeded + chopped
1|2 pint cherry tomatoes, halved
1|4 - 1|2 red onion, shaved thin
2 T raw hemp hearts
3 - 4 chopped pepperoncini peppers, stemmed + seeded
1|4 c chopped parsley
1|4 c chopped mint
1 t dried oregano
salt + pepper + crushed red to personal taste
sprinkle of granulated or powdered garlic
2 T good quality olive oil
1 - 2 T red wine vinegar
juice of 1 medium lemon, seeds removed
drizzle of honey
feta cheese for garnish
*optional chicken breasts, butterflied + pounded thin
  season chicken with salt + pepper + dried oregano on both sides


METHOD

Mix everything except the seasonings and acids together into a medium mixing bowl. Add half of the olive oil, lemon, vinegar, honey, oregano, salt + peppers. Set aside. Butterfly the chicken breast on your cutting board, cover with plastic wrap and pound very thin with a tenderizing mallet. Warm the rest of the olive oil in a large skillet and brown the chicken on both sides, about 4 minutes. Let it rest for 5 minutes, then slice thin and fan it over the top. Garnish with additional parsley and crumbled feta cheese.

ENJOY!!

Dark Chocolate Superfood Cookies

I've posted this recipe before but it's been a while and recently some readers were having a hard time locating in the archives, so I thought I'd post an updated version with a minor tweak and suggestions for modifying it if you were vegan. They're already gluten free. So, in a nutshell, these are incredibly healthy + super delicious. They're my kids favorite treat, so that works for me. I'll let them have one or sometimes two anytime of the day because they are low in sugar but still plenty sweet to satisfy that craving. You can take this basic cookie recipe and substitute the embellishments to suit your preferences, which is how all good recipes should read. And these cookies turn out perfect every single time I make them, so that should give you some confidence diving in if you've ever felt intimidated or frustrated with getting your cookie just right. Soft on the inside and a little crispy on the outside. I've been asked for these at gatherings many times so I guess it's one of my specialties. If you want to make them vegan, substitute coconut oil for the butter. There are lots of egg substitutions but many of them alter the flavor because they're typically applesauce or a banana. I like to make a flax egg because it maintains a neutral flavor and the outcome is nearly identical. To make a flax egg, take 1 tablespoon of milled flax seed or flax meal (same thing) and mix it with 2 tablespoons of water.  Let it sit for 15 minutes until it starts to coagulate - the texture will be like egg white.

INGREDIENTS
1 cup gluten free flour - almond, oat or a store bought blend
1|4 tsp xanthan gum (this mimics the gluten)
1|4 cup flax or chia meal (optional but recommended)
1|2 tsp baking soda
1|8 tsp vanilla salt or sea salt
1 egg or substitute (egg should be room temp)
1|2 cup coconut sugar
1|2 cup high quality butter (I like grass fed, organic or clarified) or coconut oil, both at room temp
1|2 tsp good vanilla
1|2 cup dark chocolate chips
1|4 cup chopped nuts (toasted almonds or walnuts)
1|4 cup oats (also optional) shredded coconut or raisins are also good
2 tablespoons Philosophie Superfood Coconut Butter (also optional but an incredible investment)

METHOD
Preheat your oven to 375 degrees. Using a hand mixer or by hand with a spoon, mix the dry ingredients together (the first five). In a second bowl, mix the wet ingredients together starting with the butter and the sugar until creamy and fluffy. Add the egg and the vanilla and the Philosophie if using. Add the dry ingredients to the wet and mix until just combined. Stir in by hand the optional stuff - chocolate chips, nuts, oats, coconut, raisins etc. Spoon into tablespoons onto a non stick baking sheet. Bake one direction for 6 minutes then rotate the pan and bake for another 6. You're done! Cool for 10 minutes then ENJOY!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Creamy Superfood Overnight Oats

If you want to maximize your intake of super foods and minimize your prep time, this is about as easy as it gets. Preparing these oats the night before makes your morning a snap, especially because you can take them with you to work or in the car. It's actually less prep than making a smoothie which is where most people try to cram in as many beneficial food supplements as possible to get your nutrient dense breakfast all in one jar. There are a million variations of overnight oats out there so picking your favorite toppings is the only hard part. These literally soak 6-12 hours and become thick and creamy while still retaining some wonderful texture. The addition of chia seed and flax meal really give it some body and the soaking liquid can be modified for vegan diets by using your favorite nut milk, like almond, hemp or coconut for example, and by substituting coconut cream for greek yogurt. I've written out the basic recipe here and included lots of healthy suggestions for keeping it power packed, filling and super easy! I'll be making this for breakfast for the Big Om Yoga Retreat this weekend with a toppings bar and lots of fresh fruit for all of the hungry yogi's that will be practicing. I cooked for this lovely group of people earlier this summer and had a wonderful time being of service, nourishing happy healthy bodies! There's still a couple of days to sign up if you feel the calling to do so. Follow the link above to look at the details for registration - I would love to see you there!

Basic Overnight Oats

For one large serving, or two small. Pick a jar with a glass lid preferably. This hinged clasp jar works perfect but use whatever you either already have on hand, or spend a few dollars investing in one that you love. After all, our food containers are holy vessels and contain our life force!

1|2 c rolled oats (if you are gluten sensitive, make sure your oats are labeled as gluten free)
1|3 c plain greek yogurt or coconut yogurt or coconut cream
2|3 c unsweetened milk of your choice
1-2 T chia seed and ground flax meal
1|2 t vanilla extract or vanilla paste
pinch of salt (I use vanilla salt - it's incredible)
1-2 T natural sweetener such as maple syrup or raw honey (optional)

Mix everything together in a bowl until creamy, then transfer to a glass jar to store in the refrigerator either overnight (preferred) or for at least 4-6 hours.

There are many optional embellishments to take this to another level.
Bee pollen
Hemp hearts
Fresh berries, bananas, mango or figs
Dried fruit like raisins, cranberries, papaya or dates
Coconut flakes
Raw cacao nibs + cacao powder
Pumpkin puree
Cinnamon, nutmeg or clove
Nuts or seeds
Pomegranate
Lemon or orange zest
Almond or pecan butter
Spirulina

These are of course just a few in a line of many. When your oats are ready, choose your favorites and you've got something tasty, creamy and nutritious that will keep your blood sugar steady and give you lots of heart healthy fiber.

ENJOY!

Macrobiotic Black Bean Burger

Over the last month, I've literally made over 100 of these, and changed the recipe at least three times. I made 100 of them for the BIG OM YOGA RETREAT I cooked for earlier this month, and they were well-received! Check out their page for announcements on upcoming yoga retreats in Oklahoma!

The secret to the best vegetarian burger is the ratio of grains and vegetables to your sticky ingredients, such as flour, breadcrumbs and egg. I recently did a vegan version for a family I was cooking for and though they were delicate and softer than the ones made with egg, the taste was incredible. The trick is to let them cool for 5-10 minutes before assembling your burger or salad in order to allow them to set up. This recipe, as always, has room for many tasty embellishments and substitutions to fit your lifestyle preferences. I'll include those at the end of the recipe directions. Meanwhile, you can imagine the multitude of ways to have these deliciously healthy patties. Assembled traditional burger-style, on a salad or in a wrap, they make a protein-rich addition to any vegetarian ensemble just about.

INGREDIENTS
1 c cooked or canned black beans
3|4 c toasted, cooked quinoa ( be sure to rinse the quinoa before cooking )
1|2 c yellow onion, minced
2-3 carrots, grated
4 medium mushrooms, diced
2 cloves garlic, minced
1 T white miso
1|4 c oat flour
1|2 c breadcrumbs ( you can toast gluten free bread and put into the food processor if needed )
1 egg or substitute a flax egg if you're vegan ( 1 T flax meal hydrated in 1 T water for 5 minutes )
1-2 T nutritional yeast
pinch of cumin and smoked paprika
fresh chopped parsley or cilantro
sea salt + black pepper + cayenne to taste ( or fresh, diced jalapeño )
olive oil for sautéing

Good vegetable modifications are grated zucchini, bell peppers and sweet potato!

METHOD
Warm the olive oil in a medium skillet. Add the onion and the carrot and sprinkle with salt to soften. Cook about 5-7 minutes and add the mushrooms and the garlic for another 5 minutes. Combine the quinoa and the black beans in a large bowl. Mash them together with a fork or potato masher until about half of the beans are broken down. Add the cooked vegetables and stir. Add the remaining ingredients and combine until the texture resembles a typical burger consistency, making sure that it is not too wet. You can add a little more breadcrumbs or flour until it becomes a little sticky and more on the dry side. Adjust your seasoning and put the bowl into the refrigerator for about 20 minutes before you cook them.

When it's ready, warm some more olive oil in the same skillet and form them into burger patties, making sure that they are mostly flat on both sides and have smooth edges. This can all be done with your hands. They will cook evenly this way but they are mostly cooked already, except for the egg. Cook for about 6 minutes on either side on medium to medium high. They can be prepared ahead and refrigerated or frozen between sheets of parchment paper for later and are easily reheated in the oven on a baking sheet or back in the skillet.

Serve them on whole grain buns with your favorite condiments and fixings or on a salad with fresh sliced tomatoes and avocado and a creamy dressing. Also great on pita or tortillas as a pocket or a wrap. The sauce in the photo is greek yogurt, whole grain mustard and sriracha! Topped with cilantro, this was my favorite way to eat them. Super light for breakfast and easily adapted as vegan and gluten free!

ENJOY!

Chocolate - Drizzled Almond Oat Shortbread Bars

Let's talk about how delicate and pretty these are. Something between shortbread and a biscotti, they're flaky, crumbly and have little notes of nutmeg and fennel. Really perfect with a coffee or your favorite hot tea, for breakfast or a snack that isn't too sweet. It's really the dark chocolate drizzle that makes it seem like a dessert. My favorite baking sweetener is always coconut sugar. I like using maple syrup in things that are raw. You can easily make your own oat flour at home by grinding whole oats in a food processor or even in a coffee bean grinder if that's all you have. You can find gluten free oats in health food stores by carefully reading the label. Other than that, I used almond flour and the combination of these two makes a beautiful texture and keeps it gluten free. I used a good, organic butter and have not tried this with coconut oil. I don't have a pastry bag so I found that spooning the warm chocolate into the corner of a heavy duty quart bag works just as well. You just twist the top of the bag and clip the very tip of one corner and it is easy to control your fancy drizzle. I always say that a pretty zig zag makes anything feel just a little fancier.

INGREDIENTS
1 1|2 c old-fashioned rolled oats plus extra for garnish
3|4 c almond flour
1|2 c unsalted butter at room temperature
1|2 c coconut sugar plus extra for garnish
1 egg
2 tsp vanilla extract
1|4 t sea salt
1|2 t freshly grated nutmeg
1|2 t ground fennel or fennel pollen
2 1|2 ounces dark chocolate (72% or higher)
Flaked sea salt , such as Maldon, or coarse grind pink Himalayan salt for garnish

DIRECTIONS
In a food processor, pulse the oats to create a coarse flour, allowing a big of texture. Set aside. Still using the processor, cream the butter and sugar together until creamy. Add the vanilla and the egg. Add the oat flour back in, the almond flour, salt and spices. Combine everything and scrape the sides down at least once.

Lay out a sheet of parchment paper. In a line from side to side, sprinkle some of the reserved whole oats and a sprinkle of sugar to create a crust. Turn the dough out into the middle of the paper. It will be fairly tacky. Using the parchment, roll the dough into a log about 3 inches in diameter. Wrap it up in the parchment or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Working quickly, slice the log into 1|2 inch coins and lay them about 2 inches apart. Bake until the edges just begin to brown, 14-16 minutes. Transfer the sheet to a wire cooling rack.

Melt the chocolate in a glass bowl set over a double boiler at medium low. Transfer to a plastic bag and create your zig zag pattern. Sprinkle with flaked Himalayan salt and let them cool for 20 minutes.  This recipe was adapted from The Sprouted Kitchen cookbook.  ENJOY!!

Tomato Chickpea Curry with Swiss Chard + Spiced Pepitas

What a perfect dish for a cold, overcast day in Oklahoma. The warming spices of the curry and the smoky, spiced pepitas are super satisfying. Plus, this is similar to another recipe I've posted here before that can be made in 30 minutes which is perfect for a quick lunch that looks a lot fancier than it actually is. There's something about that yogurt zig zag that I love. The contrasting colors and the pretty garnish really make a simple dish feel pretty decadent. This is vegan, if you use a coconut yogurt or a cashew cream instead. It's also gluten free and has great plant-based protein from the chickpeas, the pepitas and the addition of the yogurt. It is great with nan or toasted whole grain tortillas - both can be found gluten free at most health food stores.

INGREDIENTS
1 cup or 1 can of cooked chickpeas
1 can of fire roasted tomatoes or 1 cup tomatoes, oven roasted and chopped
2 tablespoons tomato paste
1 1|2 - 2 cups vegetable stock
1|2 of a yellow onion, chopped in large pieces
2 carrots quartered and chopped
2 cloves of garlic, minced
2 cups chopped swiss chard
1|2 cup raw pepitas (pumpkin seeds)
fresh cilantro
greek yogurt
juice of 1|2 lemon
1|2 t curry powder
1|4 t cumin, cayenne, smoked paprika
sea salt + black pepper
2 T olive oil
nutritional yeast, optional but recommended

DIRECTIONS
Warm the olive oil in a large saucepan or deep skillet to medium high. Sauté the onions and carrots until they start to brown. Season them with a sprinkle of sea salt. Add the garlic for about five minutes until it becomes fragrant. Stir in the tomato paste and the curry powder. Deglaze the pan with the veg stock. Add about 1 tablespoon of nutritional yeast if you have it. Stir in the roasted tomatoes and the chickpeas. Let this simmer and thicken for about 10 minutes. While this is reducing, heat a small skillet over medium low and add a small amount of olive oil. Add the pepitas and a pinch of salt, cumin, cayenne and smoked paprika. Stay with this pan so that they don't burn. When they start to pop after about 5 minutes, remove them from the heat. Season the chickpeas with black pepper and add the swiss chard. Cover the pan and turn off the heat. Chop or tear the cilantro leaves. Mix the lemon juice and the greek yogurt together in a small bowl. If you have a plastic squeeze bottle, add a splash of water to the yogurt. This makes a perfect zig zag and they're super cheap plus great for storing homemade sauces and salad dressings. You can also create the same effect with a spoon. Top your curry with the spiced pepitas, cilantro lemon yogurt.

ENJOY!!

Chocolate Chip Blondies

These bars are something between a cookie, a cake and a brownie. They're super soft and so delicious the next day. Right out of the oven, they're a little crumbly and are best if allowed to cool for at least 30 minutes before devouring. I am always looking for a good modification on any recipe that both increases the nutritional profile and of course improves flavor. These blondies are gluten free and can be made vegan by substituting coconut oil for the butter. They're egg free, sugar free and contain a deceptively nutritious ingredient that you won't believe! Chickpeas! They make these moist and a little creamy while not losing any of the classic flavors of a chocolate chip cookie. It also makes them very high in protein, fiber and amino acids. What a win! My kids devoured them and had no clue they were anything less than a rich, calorie-laden treat when they were actually anything but. This recipe is not a healthier substitution for the 'real thing', they're just plain healthy for you. We also ate them with a scoop of ice cream, which could also be made vegan by using Coconut Bliss or Rice Cream. I suggest trying all of these!

INGREDIENTS
1 c cooked or canned chickpeas
1|3 c almond butter
1|2 c butter or coconut oil at room temperature
1|3 c maple syrup
2 tsp vanilla extract
1|2 c sorghum flour
1|4 c almond or oat flour
1|4 c tapioca flour
1|2 tsp xanthan gum
1|2 tsp baking powder
1|4 tsp baking soda
1|4 tsp sea salt
1|2 c dark chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Blend the chickpeas, syrup, butter or coconut oil, almond butter and vanilla in the food processor or beat in a bowl with a hand mixer. In a medium size bowl, whisk together the dry ingredients except for the chocolate chips. Pour the wet ingredients into the middle of the dry ingredients and blend until smooth. Fold in the chocolate chips. Of course, there is room for many optional embellishments such as shredded coconut, chopped nuts or white chocolate. Have fun with your recipe and make it just what you like! Pour the batter into the baking dish and bake for 40-45 minutes. Allow them to cool for half an hour before cutting or eating. This recipe sets up beautifully overnight. Wrap your cooled pan with two layers of plastic wrap and leave it at room temperature. Refrigeration has a tendency to dry them out. They'll be gone before you know it!

ENJOY!

Crispy Zucchini Fritters

Here's one of those winner recipes that is so versatile, it can be eaten and served any time of the day. The addition of the tangy, lemony yogurt makes it a perfect snack or meal, along with a nice piece of fish or chicken and a fresh tomato salad or eggs. There is always room to make anything vegan or gluten free with a some basic substitutions, which make the best recipes, in my opinion. They are easily made ahead of time, refrigerated and reheated or frozen and baked. I adapted this recipe from the Smitten Kitchen and then modified it a little, as usual. You can also substitute potatoes for part or all of the zucchini and add other things like kale, mushrooms or onions. Serve them as an appetizer on a bed of wilted greens and thin out the yogurt into a dressing by adding extra lemon juice or a little vinegar. Warm and satisfying, these fritters will have you doubling the recipe in no time just so you can eat one more!

INGREDIENTS
1 medium zucchini, ends trimmed
4-5 mushrooms, sliced thin
2 scallions, finely minced
1 egg or vegan egg substitute
1|2 cup flour, all-purpose or gluten free
1|2 t baking powder
sea salt + pepper
crushed red pepper or cayenne to taste
pinch of garlic powder
1|2 t nutritional yeast
olive oil

LEMONY YOGURT
1|2 cup greek yogurt or coconut yogurt
1|2 lemon, juiced
pinch of salt
1 clove of garlic, crushed
lemon zest to taste

DIRECTIONS
Grate the zucchini on a box grater or with the fitted blade of a food processor. You can also use a spiralizer if you want long, mop-like strands which coil to make nests. Take the shredded zucchini and put it in a bowl with a sprinkle of salt. Let it stand for 10 minutes. This will begin to draw the water out. Then put it in a thin dishcloth or some cheesecloth. Squeeze out the excess moisture. You'll be surprised how much liquid you lose in this process. This keeps them from being soggy and ensures a crispy crust, like making hash browns. Return them to a medium bowl and add the egg to coat them. Add everything else except the flour and baking powder. Mix those two ingredients in a separate bowl, then add the mixture a spoonful at a time, stirring each time until you have incorporated all of it. Heat up a skillet on medium-high and warm the olive oil. Drop spoonfuls of the batter in, careful not to crowd the pan. Drizzle the tops with a little more olive oil and use a spatula to slightly smash them into patties. Cook for 3-4 minutes on either side, or until they are crispy brown. You can finish them in a 200 degree oven for another 10 minutes if you want to make sure they are cooked through and firm. I personally did not, and I thought they were perfect. Serve with your favorite accompaniments and top them with a dollop of the lemony yogurt and some zest for presentation.

ENJOY!!

Summer Cucumber Salad

A summer favorite that can be made in under 30 minutes is a real winner when it comes to lunches, picnics and get togethers. Using all of these fresh, seasonal ingredients makes it a snap. They all grow really well in Oklahoma and can tolerate our intense heat during the summer when other plants are struggling to produce. Be creative with homemade vinaigrettes, using your favorite herbs and vinegars. I've included a simple one along with this recipe that I love.

I love the way our little emerald path looks in the summer when it's super green and freshly mowed. This leads to our garden, which makes the walk a little magical when you head out to pick a big bowl of goodies for lunch or dinner. 

I liked using these spicy cayenne peppers for the heat in my salad. You can use jalapeno or pequin peppers. If those are too spicy, crushed red pepper or dried cayenne are more mellow. We have fresh basil popping up all over the yard, even in the cracks in our patio!

Ripe cucumbers are great for lots of uses other than salads and dips. Great with yogurt on felafel and with avocado on sandwiches, they also make a refreshing addition to your cold ice water, infusing it with a green flavor that is unmistakable. You can also let some slices sit in room temperature water for a few hours and use it as a refreshing facial tonic, especially after sun exposure. Nature provides for us exactly what we need when we need it most.

Leafy green parsley is one of the most versatile herbs you can grow all season. Unlike cilantro which bolts quickly and turns to coriander, parsley lasts all summer long especially when clipped back every couple of weeks. It's good on just about everything! Try adding it to pesto, marinades and all of your dressings and sauces. A perfect garnish that should always be eaten!

These young leeks are a variety I've never grown before. They seem to be a cross between that and a flat leaf green onion. I chopped these up for my salad as well and it added just the right amount of mild onion flavor to a raw salad. It's a great substitution for sliced red onion if those are too strong for your liking. They have a mild garlicky flavor which was delicious!

INGREDIENTS
3 - 4 medium cucumbers, peeled and gently seeded
2 - 3 chopped tomatoes
thinly sliced red onion
minced green onion
minced cayenne, jalapeno or pequin peppers (optional)
chopped parsley and basil

HERBED DIJON VINAIGRETTE
1|2 cup sherry or champagne or red wine vinegar
1|4 cup good quality olive oil
1 tablespoon dijon mustard
1 teaspoon honey
1 clove minced garlic
freshly chopped parsley, thyme and basil
salt + pepper to taste

Toss all ingredients into a small jar and shake vigorously for about a minute until emulsified.
Gently mix everything together in a bowl. You'll want all of the ingredients to be combined but not lose their shape. Toss with your favorite vinaigrette and adjust the salt and pepper. Serve immediately or chill for up to two hours before serving. Delicious as a side dish with grilled chicken, salmon or shrimp.

ENJOY!

Quinoa Vegetable Soup

I know this soup looks a little heavy for summer, but it's actually much lighter than you think. Especially by adding a cool zig zag of yogurt and the addition of of this avocado salad on top. This vegan bowl has tons of delicious vegetables and is full of antioxidants, plant-based protein and amino acids from the combination of quinoa and red beans. There are lots of things you can add to vegan or vegetarian dishes to give them a bit of bulk or meatiness that will leave you full and focused. Additions like portabello mushrooms and smoked paprika can really transform a dish. I use both of them constantly. Of course, you can always modify this recipe with vegetables you prefer over ones that I have used in order to suit your preferences. If you're vegan, you can use a coconut yogurt and vegetable stock.

INGREDIENTS
1 yellow onion, diced
3 cloves garlic, minced
3 ribs of celery, chopped, with fronds
1 large carrot, diced
1 large portabello mushroom, thick sliced then cut in half
half of a large can of whole, stewed tomatoes and their juices
1 cup of cooked red beans, or 1 can of pre-cooked
1|2 cup quinoa, cooked
2 cups organic, low sodium chicken stock or vegetable stock at room temperature
smoked paprika
cumin
turmeric
crushed red chili flakes
salt + pepper
avocado
fresh chopped cilantro
plain greek yogurt
fresh jalapenos or salsa verde of your choice
olive oil

DIRECTIONS
Start with a medium large saucepan over medium heat. Warm about a tablespoon of olive oil. Add the onion, celery and carrot.  Season with a sprinkle of salt. Saute until everything begins to caramelize and create some brown bits at the bottom of the pan. Add the mushrooms and cook for another five minutes. Add a big pinch of the paprika, cumin, turmeric and black pepper. Add some chili flakes if you like it spicy. De-glaze with the stock you're using. This will pull all of that tasty stuff up from the surface. This is called the fond. Add the tomatoes, breaking them into pieces with your hand as you do. Add the tomato juice from the can. Bring everything together and simmer for about 10 minutes. Add the cooked quinoa and the beans last. Stir another 5 minutes and turn the heat off. The quinoa and the beans will begin to absorb the liquid and the pot will thicken as it stands.

Serve your soup with a drizzle of yogurt or sour cream. Slice the avocados and lay them on top to one side. Garnish with a big handful of fresh cilantro or parsley if you prefer it. Top with fresh or pickled jalapenos and some salsa verde.

ENJOY!!

Curried Acorn Squash Soup with Toasted Chickpeas

The best recipes are usually the most simple. You can take a little extra time making some special garnishes that will make a basic soup seem pretty fancy. This recipe has room for many optional embellishments. I think my favorite herb is cilantro and I find myself creating dishes around it just so that I have really good excuse to eat it. I know that it offends some people because of it's particular flavor, so feel free to substitute fresh parsley instead.

 However, the primary function of cilantro is to rid the body of heavy metals, which can be absorbed by consuming foods that are packaged in cans, from products we use and from the basic exposure to it. It mobilizes mercury from it's storage containers in the body, which is adipose or fat tissues. It can move it quickly from the brain and central nervous system. Combined with algae, which binds to the excreted toxin, this combination is extremely efficient at working together. Just some quick facts about this delectable herb and it's powers.

Now that we are heading toward warmer weather, I will be growing my own squashes and looking forward to mixing up my recipes with them. Try making this delicious soup - it's very easy and takes about an hour, start to finish. Most of that time is the slow cooking and doesn't require a lot of fuss.
This can easily be made vegan by omitting the yogurt drizzle on top, but it's totally worth it!

INGREDIENTS
1 large acorn squash, halved and seeded
1 medium yellow onion, chopped
3 stalks of celery, minced
4 cloves of garlic, minced
2 cups vegetable broth or chicken stock
1 cup coconut milk
1 tablespoon curry powder
olive oil
salt + pepper
cayenne

OPTIONAL GARNISHES
fresh chopped cilantro or parsley
1 cup of cooked chickpeas or toasted cashews
greek yogurt
sauteed mushrooms
green onions
smoked paprika

DIRECTIONS
Preheat your oven to 400 degrees. Take each half of squash and rub it down with a drizzle of olive oil and season with salt + pepper. Put them face down on a baking sheet and cook them for about 35 minutes or until the tip of a knife can pierce the outside easily. While the squash bake, start a saute in a medium to large sized soup pot. Warm about a tablespoon of olive oil and add the onion and the celery. Season with a pinch of salt + pepper. Let them go about 10 minutes until they begin to brown slightly. Add the garlic, curry powder and cayenne and cook just until it becomes fragrant. De-glaze your pot with your stock liquid by pouring in about a half cup at first, then add the rest. Add the coconut milk and adjust the salt. When the squash is done, remove it from the oven and let it cool about five minutes. Using a spoon, scrape each half down to the skin and add this to the soup. You can blend the soup right in the pot by removing it from the burner and using an immersion blender. This is a tool that is totally worth the investment. If you don't have one, you can use a blender but you will need to allow it to cool down a bit first.

In the meantime, you can toast your nuts or make crunchy, spiced chickpeas in the oven that's probably still warm. Bring it down to 375 degrees. Toss the chickpeas in a bowl with olive oil, salt + pepper and smoked paprika. Spread them out single layer on your same baking sheet and pop them in for about 20 minutes, giving them a shake halfway through. After they cool, they will be crunchy and crispy like nuts. So delicious.

If you have a squeeze bottle fitted with a small tip for dressings or sauces, use this to make your fancy zig zag. Fill it with a couple tablespoons of plain, greek yogurt and a splash of water. Shake it up and you've got a great little tool for finishing touches. Dress your bowl with sauteed mushrooms if you're using them, and top it with fresh herbs and nuts. Add your design last. You will love this versatile soup that can be made just as easily with a butternut squash or even sweet potato.

ENJOY!!

Vegetable Quinoa Chili

Who doesn't love chili? The classic can be pretty heavy in saturated fat and calories, not to mention overly seasoned with salt. This is as close as you can get to chili perfection without sacrificing your body for your love of food. Don't get me wrong - I'm all about indulging but doing it the right way with some modifications allows you to still get all of the satisfaction from your very favorite foods without putting your levels on the chopping block. And this recipe can be modified even further to make it just right for you no matter what your restrictions or requirements are. 

Basically, I used red quinoa instead of ground beef or turkey, and the addition of crumbled tofu or TVP will take the texture up a notch. I used pinto beans but of course kidney or black will work. The secret is getting lots of textures in there so that it's thick and chunky and full of a variety of vegetables. This is gluten free, and could easily be vegan without the yogurt on top. Coconut yogurt works pretty good for that. I'll let you in on a little secret though. This can be made on the fly by using a can of Amy's Vegetable Chili as a base and adding your own embellishments! Using a can of low sodium chili as a base provides a solution when you're in a time crunch, but the one made from scratch looks and tastes identical. You will be making it with all of the same ingredients anyway!

INGREDIENTS

1|2 of a yellow onion, diced

2 large carrots cut into 1|4 inch chop (or sweet potato or butternut squash)

5 large cremini mushrooms, thick sliced

2 cloves of garlic, minced

2 ribs of celery, minced

10 -15 grape tomatoes, halved (or a can of tomatoes with their juices)

1 T tomato paste

1|2 - 3|4 cup vegetable stock or filtered water

1|2 c red quinoa, cooked

1|2 crumbled tofu or TVP (textured vegetable protein) - optional

1 can pinto, kidney or black beans

chili powder 

smoked paprika

cumin

sea salt + pepper

olive oil

nutritional yeast always!

fresh chopped cilantro

greek yogurt or sour cream

DIRECTIONS

Warm some olive oil in the bottom of a medium to large sauce pan. Add the onions, carrots and celery. Cook 7 - 9 minutes until they start to brown. Add the mushrooms and the garlic. Cook 5 - 6 minutes until the garlic is fragrant. De-glaze the bottom of the pan with a splash of water or stock until all of the fond is pulled from the surface. That's the delicious brown stuff! Add the rest of the liquid, the quinoa and the beans and the tomatoes. Cook until thickened about 5 minutes, then add all of the seasonings except the cilantro and the yogurt. Cover and simmer another 10 - 15 minutes or so. Adjust the salt and pepper before serving. If you don't like cilantro, parsley is also very good. Top with a spoonful of yogurt and the fresh herbs. Serve with crunchy corn chips or warm corn bread!

ENJOY!

Sprouted Green Lentil Hummus

A word on sprouting and soaking your legumes. This practice will make them more user-friendly by leaching out the complex, indigestible sugars and the phytic acid that are found in most of them. These are the most difficult forms of vegetables for the human digestive system to break down. When you don't soak them, these sugars remain intact in the large intestine where bacteria ferment them and create carbon dioxide and hydrogen - the two main components of gastrointestinal gas. 

There a few kinds of legumes that do not need to be soaked, however. This includes lentils, aduki beans and split peas. These varieties are perfect for sprouting though, which enriches their nutritional profiles by increasing their protein content while decreasing starch and shortens their cooking time. 

To properly soak hard beans, rinse well and soak overnight in enough filtered water to cover the top by at least 1|4 inch. Drain the soaking liquid off and cook them in fresh water. This will also make the minerals more bioavailable. For this recipe, I sprouted the lentils for 24 hours, then cooked them in a little salted water until most of the liquid was absorbed, and drained the rest. 

INGREDIENTS

1 cup green lentils

1 large tablespoon of raw tahini (sesame butter)

1|2 lemon, juiced

1 large clove of garlic, minced

1 - 2 T good quality olive oil

1 T filtered water

cumin

smoked paprika

freshly chopped cilantro (parsley is a fine substitute if you prefer it)

SERVE WITH

toasted pita wedges or your favorite chips

assorted crudite

crumbled feta cheese

fresh greens

DIRECTIONS

Cook the sprouted lentils at a 2:1 ratio for about 20 - 25 minutes, until tender. Drain off any excess liquid that remains. Let them cool for 15 minutes. Add them to your blender with the remaining ingredients and season with sea salt at the end. Blend until thick and creamy. Garnish with extra smoked paprika and some whole leaves of cilantro. This makes a perfect appetizer dip or on a sandwich with your favorite embellishments. 

ENJOY!