Delicious Black Lentil and Sweet Potato Crockpot

Beluga lentils -- unlike their piscine homonym in caviar -- are vegan. They are tiny and black whilst uncooked, and become a little bigger and dark mahogany brown when cooked. They can also turn the ingredients they are cooked with darker in colour. They tend to keep their integrity even in sketchy situations such as over cooking. They have a lentil taste that is all their own. This dish is deletable, and I highly recommend it for lentil lovers and the lentil curious alike.


ingredients:

2 tbsp avocado oil

2 cups black lentils (caviar lentils)
1/4 cup amaranth
3 cups frozen green peas
1/4 cup dried sliced mushrooms crumbled up

1 1/2 cups diced carrot
2 1/2 cups diced celery
4 cups diced sweet potato

4 tsp sea salt
2 tbsp marjoram

6 cups boiling water


directions:

1. layer the ingredients in the order listed into your crockpot. Sprinkle the sea salt and marjoram before pouring the water all over
2. cook
3. stir and season to taste

Chickpeas and Veggies!!

2 tbsp coconut oil
4 cups soaked but not cooked chickpeas (or cooked, your choice)
4 cup green cabbage finely chopped
3 cups green peas
4 cup sweet potato diced

4 tsp sea salt
1/2 cup coconut butter
1 tsp cumin
1 tbsp marjoram

Vegetable Soup with Chickpeas

ingredients:

2 tbsp butter
4 cups finely diced green cabbage
1/4 cup finely shredded dried mushrooms
4 cups cooked chickpeas
3 cups green peas
2 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
2 tbsp marjoram



8 cups  water


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.

Chocolate and Carob Cookies for School -- gluten free, grain free, sugar free etc.

My son has dubbed these 'dirt cookies'.

Delicious.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4  tsp stevia powder
1/4 cup carob powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1 cup sunflower seeds, finely ground
1/2 cup ground shredded coconut

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll the dough into small balls
4. place on lined baking sheet and flatten
5. bake at 345 for 12 minutes

mmmmmuffins -- date and apple, gluten free, grain free, nut free, sugar free, delicious!!

2 cups warm water
1/4 cup coconut oil
1/2 cup coconut sugar

1 tbsp ground vanilla
1 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
1 tsp sea salt

1/4 cup ground chia
1/4 cup ground flax
1 cup ground sunflower seeds
1 cup shredded coconut, ground up

4 eggs


1 chopped apple
1/2 cup chopped dates



1. combine the ingredients
2. scoop into 24 prepared muffin cups
3. bake at 345 for 50 minutes

Almond Crackers AGAIN

2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp water

1 tsp sea salt
1 tbsp chili powder
4 tbsp mesquite

2 cups almond flour

spicy crackers

4 tbsp apple cider vinegar

4 tsp chili powder
1 tsp sea salt

2 cups almond flour

Spicy almond flour crackers

2 tbsp lime juice
4 tbsp apple cider vinegar

4 tbsp mesquite
1 tbsp chili powder
1 tsp sea salt

2 cups almond flour

Chickpeas with Sweet Potatoes

2 tbsp butter

4 cups cooked chickpeas

3 cups green peas

2 cups diced carrots

4 cups diced sweet potato

4 tsp sea salt
1 tbsp marjoram


2 cups water

500 g broccoli florets

Honey Vanilla Ice Cream

4 cups raw whole milk
1 cup raw honey
2 tbsp organic vanilla extract
generous pinch of salt

Raw Vegan Ice Cream

My kid could eat this everyday!!

ingredients:

1 cup pitted honey dates
3 cups warm water
1/2 cup extra virgin coconut oil
3/4 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp stevia

1/2 cup coconut nectar


(variation: add 2 tbsp ground vanilla bean)


directions:
1. combine the dates and the hot water and coconut oil, and allow to sit for 10 minutes
2. puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!
5. freeze according to the directions of your ice cream maker's manufacturer.
6. say that last sentence fast 5 times and then realize it's barely English.
7. put the ice cream in the freezer to firm up.

This is dark, creamy, and verging on obscene. For true chocolate lovers only.

Savoury Carrot Muffins

2 cups hot water
1/4 cup extra virgin coconut oil

1 tsp sea salt
black pepper
1/4 cup ground chia
1/4 cup ground flax
1 cup ground shredded coconut
1/2 cup ground hemp hearts
1 cup ground pumpkin seeds

4 eggs

1/2 tsp baking soda

2 tbsp sweet potato flour (optional)

2 cups shredded carrot



directions:

1. combine the ingredients in the order listed
2. scoop into lined muffin cups (or silicone muffin cups)
3. bake at 345 for 45 minutes or until they spring back a little when gently nudged
4. makes 24 muffins!

I left these plain so they could be made into little sandwiches with almond butter or with cheese, but if you want to eat them by themselves, go for some oregano, rosemary, chili powder, or whatever rocks your boat.

Date and Sesame Muffins with Carob

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut
2 tbsp carob powder

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Baked Vegetable Cake

It's pretty much delicious, and that's about all I can say. My son calls it pasta. Good for you, and good tasting. Does it get any better than that?

ingredients:



2 cup carrot, coarsely pureed
2 cups green cabbage, coarsely pureed
4 cups sweet potato, coarsely pureed
1 medium onions, coursely pureed

2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
2 tsp chili powder
2 tbsp apple cider vinegar
1 tbsp mesquite

1 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 75 minutes

Muffins with Date and Sesame

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Maple Cake

1/2 cup butter
1/2 cup maple syrup
2 eggs
1/2 cup milk
1/4 cup coconut sugar

1 tbsp vanilla extract
1/2 tsp sea salt

2 cups kamut flour
1/2 tsp baking soda



1. combine the ingredients in the order listed
2. scoop into 12 prepared muffin cups
3. bake at 345 for 20 minutes or until they spring back when lightly pressed
4. cool on a wire rack
5. serve with honey vanilla ice cream if desired!

Fabulous Chocolate Cupcakes for School

Little tiny small sized cupcakes with slightly varied ingredients to make them fit for school. No nuts! Gluten free!! Chocolatey goodness .... 

ingredients:

1/4 cup agave

1/2 cup bittersweet free trade organic chocolate morsels -- 70% or higher (100g)

3/4 cup coconut sugar

1/2 cup organic butter

1 1/2 cup boiling water

1 tbsp vanilla extract

 4 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt
1 tsp ceylon cinnamon

1/2 cup raw cacao

1/2 tsp baking soda

4 eggs

2 cups sunflower seed flour

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the baking soda

8. scoop the batter into prepared muffin cups

9. bake for approx 45 minutes, until the baby cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

makes 3 dozen small baby cakes -- bake at 345 for 40 minutes

Chocolate Frosting

If you are making these for yourself at home, you can get a little fancier and decorate with berries or whatever pleases you. For my son's school party, I kept it simple.

Chocolate Icing for Chocolate Cupcakes

For a frosting that is not too completely a sugar bomb. This has some substance and some goodness to it. And it was lovely to use the extra little bit in some sandwich cookies.

ingredients:

1/2 cup milk
1 tbsp vanilla extract
1 cup  or 200 g dark chocolate
pinch salt
2 tbsp butter
2 tbsp coconut sugar


directions:

1. heat milk, vanilla, sea salt, coconut sugar, and butter until just before simmering
2. pour over chocolate to melt
3. let sit for 2 minutes
4. stir slowly until chocolate is melted
5. allow to cool fully
6. I spread mine onto the cupcakes when the cupcakes were chilled. The icing was firm but spreadable.

Kamut and Butter Shape Cookies

Variation on a theme. With a little more flour in the mix, and a little ceylon cinnamon, these cookies are ready to roll and cut without even chilling.

ingredients:

1/2 cup butter
1/2 cup coconut nectar
1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 tsp baking soda
2 1/2 cups kamut flour


directions:



or roll out and cut with cookie cutters
place cookies on lined baking sheets
bake at 345 for 14 minutes


With a little of the glaze leftover from the chocolate cupcakes, I made some sandwich cookies which my son pronounced gleefully to be 'junky' and promplty devoured.

kamut butter cookies -- simple nut free cookies

My husband is currently on a restricted diet involving no nuts, no seeds, no spices, no garlic, no onions, no tomatoes, etc. So, I've been modifying my usual way of combining ingredients. For his nibbling pleasure, I have come up with these little cookies. Not too sweet, very buttery, very simple.

ingredients:

1/2 cup butter -- very soft or a little melted
1/2 cup coconut nectar
1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean


1/2 tsp baking soda
2 cups kamut flour



directions:

1. combine ingredients in the order listed
2. chill
3. roll out dough in two parts on lined baking sheets
4. score into squares
5. bake at 345 for 14 minutes


Because I melted the butter a little, I found the dough to be a little too sticky. I chilled it. Then, because I was super lazy, rather than roll out and use cookie cutters, I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!