Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

Simple winter bone broth + local veg soup

Perfect for chilly mornings or nights!

In a large pot, add:

4 large chopped carrots
4 c baby kale
1 t fennel seeds
1 T minced fresh ginger
Juice of 1 lemon
1/2 t sea salt
+ option to add any other veg you have in your fridge that needs to be eaten!

Then add homemade or high quality organic bone broth to cover veg. Bring to a boil and cook until carrots and kale are soft and easy to chew. Easy to chew means easy to digest!

Top with fresh parsley and add pressure cooked beans or serve with your protein of choice. I ate with sprouted seed & onion flatbread + sheep yogurt for extra protein & probiotics.

Toasted tigernut, sesame, & coconut porridge

This recipe is filled with the most nutrient-dense, delicious ingredients… and I’m just realizing that I probably haven’t ever explained why I love tigernuts so much?! Here are a few reasons I love them and use them frequently:

-while the name makes us believe otherwise, these little guys are not nuts at all! They are a root vegetable grown all around the world. Very high in magnesium, phosphorus, potassium, vitamins C and E, and a great source of resistant starch fiber.

-a great option for sluggish digestion and amazing for helping balance blood sugar—keeping you fuller longer. They also benefit your gut by acting as a prebiotic, stimulating the growth of good bacteria in the digestive tract.

-the taste is naturally sweet, similar to a mix of coconut + almond which allows you to use less sweetener in recipes that you add them to. 

Aside from all the amazing benefits of tigernuts, black sesame seeds are also a dense source of nutrition. They contain loads of antioxidants, amino acids, and are an especially rich source of macrominerals and trace minerals. 

Now you know a few reasons why you need to make this yummy breakfast!

Preheat oven to 350 F.

On a baking sheet, spread 1/2 c sliced tigernuts, 1/2 c coconut flakes, & 2 T black sesame seeds. Place in oven and stir every couple minutes until golden and fragrant.

Bring 2 c unsweetened coconut milk to a boil in a large saucepan. Turn to a simmer and add a few drops of stevia or a few teaspoons of coconut sugar to your desired sweetness. Add a pinch of sea salt and cinnamon, ginger + nutmeg to taste. 

Once the coconut & tigernuts are golden, add to saucepan and bring back to a boil (reserve a small handful to top). Stir constantly until soft & creamy & most of the liquid is absorbed. 

Pour into 2 bowls and top with extra toasted goodness, a drizzle of pure maple syrup, and fresh fruit.

 

Roasted cauliflower steaks with local greens and tahini sauce

The perfect winter vegetable dish!

Slice one large head of cauliflower into 1/4” steaks. Place on a parchment-lined baking sheet and drizzle with evo avocado oil & coconut aminos. Roast in an oven preheated to 400°F for 20 minutes, then flip and roast until browning.

In a blender, add:
1 clove garlic
Juice of 1 lemon
Pinch of sea salt
1/3 c raw organic tahini

-blend until smooth (add water as needed to desired consistency).

Once cauliflower is done, add a large handful of local greens to the top and roast a few more minutes.

Plate steaks and drizzle with tahini sauce + top with fresh parsley. Serve sprinkled with a few baruka nuts for a little crunch and your protein of choice on the side for a well balanced meal.

We ate with lemon roasted salmon + drizzled the tahini sauce over everything and it was amazing.