Bev's Recipe Collection

Cookie Dough:

• 1/2 cup coconut oil (or 1 stick of butter)
• 1/2 cup honey granules (or sugar)
• 1/4 cup sucanat (or brown sugar)
• 1 egg
• 1 tsp vanilla
• 1 cup whole-wheat flour (could try almond flour)
• 1/4 cup ground flax seed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup flaked unsweetened coconut

With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.

Chocolate Drizzle: 

• 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
• 1 Tbs coconut oil

Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.

Chocolate Coating: (For a thicker topping)

• 3/4 cup semisweet mini chocolate chips (or chopped chocolate)

Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.

Makes about 3 1/2 dozen cookies

From www.blogofjoy.com

Salad:

• 2 cups chopped cooked chicken
• 4 cups roughly chopped cabbage
• 3 cups shredded carrots
• 3 cups shredded papaya
• 1/2 cup roughly chopped fresh cilantro
• 5 green onion, diced
• 1/2 jalapeno pepper, finely diced
• 1 cup chopped peanuts

Dressing:

• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup sucanat (or brown sugar)
• 2 Tbs lime juice
• 2 Tbs olive oil
• 1/2 tsp sesame oil
• 1/2 cup peanut butter
• 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

• 1 1/2 avocado
• 3 T pure maple syrup
• 1 1/2 t vanilla extract (Omit if using vanilla almond milk.)
• scant 1/4 t salt
• 2 C almond milk (or what fits in my Ninja)
• 4 ice cubes (or what fits in my Ninja)

Combine all ingredients in a blender until completely smooth, then serve. Serves 3

Adapted from www.chocolatecoveredkatie.com

7 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup sunflower seeds

1 cup sweet potato puree
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 Tbs cinnamon
1/2 tsp salt

Mix the oats, nuts, and seeds together. In a saucepan over medium low heat, whisk the remaining ingredients. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 325 degrees, stirring every several minutes until granola has browned. Once the granola is completely cooled, store in an airtight container.

Adapted from www.minimalistbaker.com

1 cup raw pecans, soaked
1 cup almond milk
3/4 cup pureed pumpkin
2 Tbs chia seeds
1 Tbs coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2-3 Tsp maple syrup

Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.  Add the remaining ingredients to the blender and blend on the highest speed until the dip is smooth. Add sweetener to taste. Serve with apples or pear slices. Store leftover dip in the fridge for 1-2 weeks.

From www.ohsheglows.com

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can tomato sauce
• 32 oz vegetable broth
• 3 cups almond milk
• 4 cloves garlic, minced
• 2 Tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ¼ teaspoons ground cayenne pepper
• 1 Tbs salt
• 1 onion, diced
• 3 large sweet potatoes, peeled and chopped into bite-size pieces
• 4 apples, peeled and chopped into bite-size pieces
• 5 carrots, chopped into bite-size piece
• 2 cups peeled and chopped butternut squash
• 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

2 cups rotini pasta, dry
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Cook and cool pasta. Combine all ingredients and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

Hummus:

• 1 15 oz can organic chickpeas, drained
• 3 Tbs olive oil
• 2 Tbs lemon juice
• 3/4 tsp salt (1 t salt if using organic chickpeas)
• 2 cloves garlic, minced
• sprinkles of chili powder, onion powder, cumin, oregano, and dried parsley to taste

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

• 1/2 red bell pepper
• 1 tsp olive oil
• salt and ground black pepper to taste

Place ingredients in a skillet and sauté for a few minutes. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

From www.blogofjoy.com

Crust:

1 1/2 cups almonds
2 Tbs coconut oil
2 tbs maple syrup
1 Tbs almond butter or peanut butter
1/2 tsp cinnamon
pinch of sea salt

Add the almonds into a food processor and process until fine crumbs, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds. Evenly press into a parchment lined 8″ x 8″ baking dish. Place in freezer while you prepare the filling.

Filling:

2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 Tbs almond butter or peanut butter
1 tsp vanilla extract
pinch sea salt, to taste

Give the processor bowl a quick rinse. Add all the filling ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the filling on top. Smooth out. Return to the freezer for at least 1-2 hours to set, until the filling is very firm to the touch.

Chocolate Drizzle:

3 Tbs semi-sweet mini chocolate chips
1 1/2 tsp coconut oil

When the filling is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Store leftovers in the freezer. Yields 16 small squares.

adapted from www.ohsheglows.com

• 2 cups almonds
• 2 cups coconut, shredded or flaked
• 1 tsp salt
• 1/2 tsp vanilla
• 1/4 cup cocoa powder (or 1/4 cup of chocolate chips for a sweet spread)

1. Place almonds on a rimmed baking sheet and bake at 350 for 5 minutes, or until lightly toasted and fragrant; cool.
2. In the meantime, place the coconut in a food processor and process until it turns moist, scraping down sides as needed(about 8 minutes). Scoop into a dish and set aside.
3. Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Add the coconut, salt, vanilla, and cocoa powder and process till smooth. Palce in a glass jar and store at room temperature so it does not solidify. However, if storing more than 2 weeks, store in the refrigerator and bring to room temperature before using.

adapted from www.minimalistbaker.com