cool peppermint Chocolate Shake

This has become my favorite morning beverage for the holiday season. Because it includes JuicePlus+ Complete Powder, it can serve as a meal replacement and is perfect as a pre- and post- exercise drink! What's really cool is that when I throw in a bunch of greens like spinach and kale, the color of the shake turns a bit green as well.  But - the green color doesn't seem odd since the flavor is peppermint which we tend to associate with the color green.

1 cup organic almond or rice milk, or water
1 scoop JuicePlus+ Chocolate Complete Powder *
1 Tablespoon flax seeds, ground (optional, but ideal)
1 cup spinach (optional, but provides extra phytonutrients and fiber)
1/8 teaspoon peppermint extract
4 ice cubes
blend all and enjoy

Mashed NO Tatoes

1/4 cup vegetable broth or water
1 cup diced onion,
3 cloves chopped garlic
2 cups cooked millet, quinoa or couscous
4 cups chopped and steamed cauliflower
1/2 tsp sea salt some ground pepper and all purpose seasoning
heat 2 tbls of broth in a pan, add onion and garlic and cook for 3 min, adding more broth if neccessary add all ingredients together and mix well (in a blender or vitamix.) serve warm.

Lowfat Oatmeal Cookies

1/2 cup Whole Wheat Flour
1/2 cup rolled oats
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 cup molasses, sucanat or brown sugar
1/4 cup apple sauce
3/4 tsp vanilla
1/4 tsp salt
1/4 cup walnuts, coarsly chopped
1/4 cup raisens
preheat over to 350
mix flour, oats, baking powder, cinnamon and salt.
mix molasses, apple sauce, vanilla, pour into the dry mixture and stir well. add walnuts and raisins
drop in spoonfuls on baking sheet. flatten with spoon
bake for 12-14 min.

Vegan Macaroons

this recipe is from my friend Lauren, and these are absolutly delicious. even meat/dairy lovers will think they are to die for :)

Macaroons
Cacao or blonde

3 cups dried, unsweetened coconut flakes
1 1/2 cups cacao powder or almond flour (for the blonde macaroons)
1 cup maple syrup (I like to sub in half or less agave)
1/3 cup coconut butter or oil
1 Tablespoon vanilla extract (I use lemon extract for the blondes...but vanilla is tasty too!)
1/2 teaspoon salt (sea or himalayan both tasty)

Just mix and scoop onto a dehydrator sheet. Use a ice cream scoop for best portion and shape but fun with hands too!

sweet potato lentil stew

1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils
Directions
Heat two tablespoons of the broth over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for three minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt, if using. Cook and stir for two minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Home Baked Beans

2 cups small white beans
4 cups water
1 cup strong brewed coffee (optional)
1/2 cup molasses
1/4 tbsp spicy mustard
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp smoke flavored salt
some bbq sauce
1/8-1/4 cup apple cider vinager
black pepper
1 chopped onion
2 Tbsp chopped garlic
if not sweet enough, you can add a little brown sugar
put all into a crockpot and let sit until beans are cooked thoroughly

Spicy Indian Eggplant Spread

* Time 30 minutes
* Serves 6


Ingredients

* 2 med eggplants trimmed and cut into 1/2 inch cubes
* 5 tbs vegetable oil (I did not use oil…I used water to saute and didn’t put oil on the eggplant when I roasted it)
* 1 large onion cut medium dice
* 2 large cloves garlic minced
* 2 tbs minced fresh ginger
* 1 tbs garam masala ( Indian spice mix )
* 2 tsp ground cumin
* 1/4 tsp cayenne pepper
* 1, 14.5 oz can petite diced tomatoes, drained
* 1/3 cup fresh chopped cilantro
* 1/2 cup water


How to make it

* Toss eggplant with 3 Tbs oil and place eggplant cubes, single layer on baking sheet with rim
* Raost 400F about 20 mins or golden, turning occasionally
* Saute onions in remaining oil in skillet until golden, add garlic ,ginger and cook and stir 1 minutes or so
* Add remaining spices and cook 30 seconds
* Add tomatoes, eggplant and 1/2 cup water
* Simmer partially covered to blend flavors about 10 mins
* Remove from heat, stir in cilantro.
* taste and correct seasonings
* Briefly pulse in food processor
* Serve warm or at room temp with naan bread or pita chips
* Yield 5 cups