Candy

INGREDIENTS:

• 3/4 cup hemp hearts
• 5 dates (pitted)
• 2 TBSP coconut oil (melted)
• 1 tsp flavoring (video uses vanilla extract)
• 1/8 tsp Real Salt
• 1 TBSP Maple Syrup
• Optional Garnishing: Drizzle of left over chocolate melted, cocoa nibs, hemp seeds, or other garnish.

CHOCOLATE COATING:

1 Cup Chocolate Pieces
2 TBSP Coconut Oil
1/16 tsp salt

Ranch Seasoning Mixes

Traditionally, this specific mix has been added to buttermilk or buttermilk powder (is included in the recipe). However a vegan version can easily be made. To make vegan buttermilk, take 1 TBSP fresh squeezed lemon juice and add it to 1 cup of soy milk (or other plant-based milk). Allow the vegan butter milk mixture to sit 15 minutes to curdle before proceeding. Next, add the substitute “ranch seasoning package” ingredients listed below (Version 1). Or, you can add to organic silken tofu for a quick dip. Thin with soy milk for dressing. It is equally good in vegan yogurt such as coconut or soy based, homemade or store purchased. An unusual use? Make a roux (equal parts butter and flour, such as arrowroot or tapioca, then add liquid and seasoning to make a ranch style sauce (pizza topping, pasta, steamed veggies). For more of an Alfredo style sauce, add vegan parmasean cheese to flavor.

Ranch Package Seasoning Mix

• 1 TBSP Garlic Powder
• 1 TBSP Dill
• 1 TBSP Chives
• 1 TBSP Parsley
• 1 TBSP Garlic
• 1 TSP Salt
• 1 TSP Black Pepper

Mix together. Enjoy.

Ranch Seasoning (version 2)

• 1 TBSP Real Salt
• 1 TBSP Garlic
• 1 TBSP Onion
• 2 TBSP Parsley
• 2 TBSP Basil
• 2 TBSP Chives
• 1/2 tsp Black Pepper

Mix together. Store in air tight jar. Sprinkle on as desired. Use to make a simple olive oil and white-wine vinegar dressing for salads, boiled plantains, or as a turkey salad.

Acorn Squash

Left: brown sugar, Right: Swerve

Easy to prepare.  Tasty.  Great side dish.  Can be used as a side, pairing nicely , any place you’d enjoy a baked  potato.  Only this is nightshade free.

Acorn Squash can be prepared a number of methods:  sweet, savory, as an ingredient in things like soups or casseroles, or as fries.

PREPARATION:

Carefully cut the squash in half.

Use a spoon to scoop out seeds.  Reserve seeds for planting or baking as you would pumpkin seeds.  Watch them though as these ones burn quickly.

Place cut side face up on a tray.  (Add flavor combo of choice to the scooped out shape)

Add tray to a preheated 400 degree oven (toaster oven works great).  Roast for about an hour, until desired doneness. 

FLAVOR COMBOS:

Nice with salt, pepper, butter

Nice with cinnamon sugar and butter.

Nice with butter and brown sugar or swerve.

Nice with maple syrup (real, or sugar free).

Invent a new combo or pick one of the above options. 

NOTES:

• You can cook this in an instant pot.  To do so, put in the silicone insert.  Add 1 cup of water to the bottom. Place your squash potions cut side down into the pressure cooker.  Process on high, natural release method for 20 minutes.
• Leftovers freeze and/or reheat well if stored in an air proof container in the fridge or freezer. 
• Alternatively slice halved squash into rings, sprinkle with olive oil and seasonings of choice. Roast in the oven until done. 

Pudding

Light Cake

And time to practice your French lessons too! : )

INGREDIENTS:

• 3 Eggs
• 250 Grams Yogurt (vegan: soy or coconut based yogurt, or organic silken tofu)
• Your Choice: 100 grams desiccated coconut (or hazelnut or peanut or almond flour)

Anti-Inflammatory Mix

This easy to make-ahead and store in the fridge to use to enjoy quickly in any healthy beverage you would like to make more anti-inflammatory.

– 2 tablespoons of turmeric powder
– 1/2 tablespoon of ginger powder
– 1 teaspoon of black pepper powder
– 1/2 tablespoon of cinnamon powder
– 2 tablespoons of coconut oil

Flax Bread

INGREDIENTS:

• 240 grams of golden flax meal
• 40 grams psyllium husks
• 2 tsp Baking Powder
• 1/2 tsp real salt
• 1 1/3 cups hot water

INSTRUCTIONS:

1. Preheat oven to 350.
2. Prepare a sheetpan for baking. Line with parchment or use silpat.
3. Add dry ingredients together by weight.
4. Mix.
5. Add hot water.
6. Mix.
7. Knead when cool enough to handle. Shape into loaf. Place on prepared pan. Bake for 50 minutes. It will double or so in six . It will be golden on the outside. Cool completely before slicing.

YIELD: 11 slices.
STYLE: Rustic bread loaf.

Baking Powder (Corn-Free)

Yes. Traditional, store-purchased, baking powder can be full of corn-derived starches and/or aluminum! No thanks! There are two versions, small enough batch to be practical to try both.

INGREDIENTS: (version 1)

• 1 TBSP Baking Soda
• 2 TBSP Cream of Tartar

INSTRUCTIONS: (Version 1)

Mix together until well combined. Use right away or store in an air tight container. Lasts about 6 weeks when stored in the fridge, out of humidity. (By the way, that’s why the add cornstarch-so it doesn’t clump from the humidity).

INGREDIENTS: (Version 2)

• 2 TBSP Baking Soda
• 2 TBSP Arrowroot Powder (or tapioca)
• 4 TBSP Cream of Tartar

INSTRUCTIONS: (Version 2)

Mix. Store in air-tight container. Store in fridge. Should keep up to six months.

Alternatively, prior to baking powder being a thing, people used to old-school bake with an acid such as buttermilk, vinegar, etc. with baking soda for a similar effect.

Ginger Bug

NOTE: All of these related recipes rely on fermentation. The fermentation process requires daily “burping” meaning opening the sealed container, and allowing the gasses, which naturally occur during the fermentation process, to escape.

Method: Start by peeling organic ginger. Rough chop ginger root. Add to a clean jar with a bit of sugar (or maple syrup) and cover with water. Store at room temperature. Add a bit more ginger root and sugar every day for 5 days.

Refrigerate or make soda.

To make Soda: Strain ginger bug. Pour an ounce or two into a sanitized bottle. Top off with a sugary juice such as fruit juice. NOTE: It needs to have sugar to ferment. Let this sit at room temp for 2-3 days. When you start to see bubbles, it is ready. Refrigerate and then enjoy.

To Make Ginger Beer:

Ginger Bug Syrup

• 1 cup sugar
• 1/2 cup water
• 2 TBSP peeled grated ginger root

Ginger Beer Ingredients

• 1/8 tsp active yeast or brewer’s yeast
• Ginger Bug Syrup (ingredients above)
• 3 TBSP lemon and/or lime juice, freshly squeezed
• 7 cups water

Method:
1. If you don’t feel comfortable with the fermentation process, simply combine the first 3 ingredients (listed above as the ginger bug syrup) and place on a stove top. Boil until sugar is dissolved. Steep for 1 hour. Strain ginger chunks out. Cool. Pour 1-3 TBSP mixture into glass with ice and pour over club soda. Viola!

2. Do the “boil and steep” instructions above. Then add the remaining ingredients . Let it ferment at room temperature for 2-3 days. Refrigerate. Enjoy.

Ginger-Lime Version

This version doesn’t require fermentation.

Yet another alternative. Did you just make lemonade or use a lime for cilantro-lime dressing? Instead of tossing the outer rind of the citrus (grapefruit too), toss it into a sauce pan with 2 cups of water and enough Kal Stevia to make a slurry. Add a 1-2 inch peeled and chopped knob of organic ginger. Bring to boil for a few minutes. Cover. Steep for an hour. Strain. Bottle. Use as desired, pouring over ice and a cream soda or sparkling water. My favorite tip? Wash an empty maple syrup bottle and put this lovely lime/lemon ginger base in it. Easy Peasy.

FYI: For KAL Stevia Sure Extract powder, a 1 cup sugar equivalent is approximately 2 TBSP Kal. This is because KAL Stevia powder is roughly 300 times sweeter than sugar

Banana-Chia (or Plantains) Flatbread