Chocolate muffins

ingredients:

1/4 cup coconut oil

1 cup coconut sugar
1/4 cup date sugar

3 cups hot water

1 tbsp vanilla extract

1/2 cup raw cacao
1/4 cup pea protein powder 

1 tbsp ground vanilla bean

3/4 tsp sea salt

2 tbsp arrowroot powder
1/2 tsp xanthan gum


1 cup hemp hemp hearts, ground

1/4 cup ground chia seeds

1 cup ground sunflower seeds (raw)
1 cup ground pumpkin seeds (raw)

1 tsp baking soda

1/2 cup krisda chocolate chips

directions:

1. combine all ingredients except sunflower seed flour and baking soda, and then mix with a hand blender.

2. mix in the sunflower seed flour and the baking soda
3. mix in the krisda chocolate chips
4. scoop into 24 prepared muffin cups

5. bake at 345 for 60 minutes

makes 24 delicious small muffins

Chocolate Energy Balls V 2.0

So, these. If you love dark chocolate, these are kind of like candy. If you hate dark chocolate, they might taste like dirt to you. We adore them. Nut free, raw, and vegan. Oh, yeah!!

ingredients:

1 cup hemp hearts
1/2 cup sunflower seeds
2  cups shredded coconut

1/4 cup ground chia

3/4  cup raw cacao
1/2 tsp sea salt
1  tbsp ground vanilla

1 1/2 cups pitted honey dates -- picked through

1 or 2 tbsp vanilla extract or water

directions:

1. process hemp hearts, sunflower seeds, shredded coconut, ground chia, raw cacao, sea salt, and ground vanilla until perfectly reduced to dust.
2. add dates and pulse until combined well. Or until you lose your mind.
3. add vanilla and as little water as possible whilst running the processor until a thick dough forms.
4. let sit for a while
5. roll into balls, and roll the balls in shredded coconut. Or cacao if you prefer. I don't prefer. I like the coconut. Says obvious guy.

Date and Pecan Energy Balls

Do not make these for school. Make these for yourself, and hoard them in your freezer. Don't tell your husband they are there. I repeat: do not tell your husband they are there. My son said they taste like caramel. I've long held that date and pecan together have some kind of alchemy. Anyway, these don't taste like they are good for you. When you want a sweet bite after dinner or a little nibble to keep you going, these fit the bill.

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts
1 cup pecans

3/4 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1 1/2 cup dates


1 tbsp vanilla extract
up to 1/4 cup water


1. process the coconut, ground chia, hemp hearts, and pecans with the sea salt, ground vanilla, and cinnamon.
2. then add the dates, and pulse until fully deconstructed
3. finally, process in the vanilla extract and as little water as you can to form a homogeneous dough
4. let it sit for a little while, then roll into balls, and roll the balls in shredded coconut.
5. store in the freezer.

Apple Muffins

I don't know if I should be embarrassed or proud that my new favourite ingredient has made its way into even these. Pea protein powder, people. Creamy, smooth, mellow, mild. It adds a certain longevity to the ingredients that keeps you going. And really, who doesn't like apples with spices? These are delicious. And vegan. And grain free. And gluten free. And nut free. Yes, I am magical.

ingredients:

1/4 cup coconut oil

3/4 coconut sugar
1/4 cup date sugar

3 cups hot water
1 tbsp vanilla extract

1/4 cup pea protein powder 

1 tbsp ground vanilla bean

3/4 tsp sea salt
1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp ginger

2 tbsp arrowroot powder
1/2 tsp xanthan gum


1 cup hemp hemp hearts, ground

1/4 cup ground chia seeds

2 cups ground sunflower seeds

1/4 cup coconut flour
1 tsp baking soda


1 cup diced apple -- or a little more. I used 2 teeny royal galas.


directions:

1. preheat the oven
2. combine your ingredients in the order listed.
3. I like to use to a hand blender to properly combine every thing up to the sunflower seed flour.
4. Then add the sunflower seed flour, coconut flour, and baking soda.
5. Finally, the apples. Delightful, delicious apples.
6. scoop the batter as evenly as possible into 24 prepared muffin cups -- those silicone ones are fabulous, but use a little coconut oil to grease them if they haven't been used much before
7. bake at 345 for around 60 minutes. When they are resilient to a gentle poke you will know they are done.

A Power Snack -- the trail-mix cookies

A third version of our now favourite trail-mix cookies. Delicious. Good for you. Goooooooood for you. Vegan, gluten-free, grain-free, nut-free, full of mother-nature's bounty. And definitely kid approved.

ingredients:

1 cup water
1 cup coconut sugar
1/4 cup date sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

Shape Cookies -- an excellent school snack

I'm always long on intention and short on time. That's why rolled shape cookies have been in abeyance these months and months and months. Sabbatical? Study abroad? World tour? Relegated to the dust-heap? None of the above. Anyway, my small human requested shape cookies, and this is the recipe I cam up with. Yes, pea protein powder again. Do not be affeared. It's so gentle on your stomach, and has a lovely flavour. Sort of mellow and nutty. Anyway, these are super yummy. I sent my son to rock climbing with a container of these which he shared amongst all the kids in his group. They were devoured with grunts of delights. Befitting, I imagine, the shape. We like these little piggy cutters. But we also did flowers. Make sure you roll 'em between 2 layers of parchment. Or on a silicone mat covered by a layer of parchment. Trust me. You won't be happy if you do it sans ...

ingredients:

1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1/2 cup date sugar
1 tbsp vanilla extract
1/2 cup water


1 tbsp ground vanilla bean
1/2 tsp sea salt

1/4 cup ground chia seed


1/2 cup carob powder
1/2 cup raw cacao

1 tsp baking soda

1 cup sunflower seed flour

1/4 cup pea protein powder

1/4 cup coconut flour


directions:

1. mix the coconut oil with warm water, then add coconut sugar and vanilla
2. mix in the spices and then the ground chia, using a whisk if necessary
3. add the cinnamon, vanilla, and sea salt
4. mix in the carob and cacao
5. mix in the baking soda and sunflower seed flour
6. mix in the coconut flour
7. let sit for 10 minutes
8.
9. preheat the oven to 345
10. roll out the dough in 2 or 3 parts between two sheets of parchment
11. cut using your favourite cookie cutters
12. place on a lined baking sheet, and bake for 17 or 18 minutes at 345

makes about 1 1/2 or 2 trays of cookies, quantity depends on size of cookie cutters

October Crockpot -- a rich creamy vegan stew

With the sudden change in the weather it is truly autumn. Rainy, chilly, and grey. So, this. Not that I don't make crockpots in the summer. But this time, I really mean it.

The use of chickpea flour from our local Indian super market gives this a mellow creaminess and body that is quite delightful. I have become a raging chickpea flour aficionado. I adore it. Adore, I tell you. Anyway, these creamy delicious dish is awesomeness in a pot.

The onion, cabbage, and cauliflower melt away to nothing, so this stew is about the split chickpeas, the creamy broth, and the carrot medallions. Pretty!!

Every time my husband eats a bowl of this he declares it 'delicious'. That never gets old.

I will definitely use chickpea flour to make the broth again. Inspired!!

ingredients:

2 tbsp coconut oil
1 onion, finely diced
3 cups green cabbage very finely chopped
2 cups channa dall, split chickpeas (I used raw, dried, well rinsed split chickpeas. If you don't wanna, you can use canned whole chickpeas. I'm okay with that.)

2 cups white cauliflower, crumbled and very finely chopped

4 carrots -- 3 yellow and 1 orange, narrow and cut into discs (I used what I had from the market)

1 tbsp cumin
3 tsp sea salt
1 cup water + 1/2 cup chickpea flour mixed together

6 cups water

Vegetable Soup

A light vegetable soup. Hearty enough to be comforting, but basically a light soup. Serviceable soup. Savoury and tasty, made with pedestrian ingredients. A last minute soup when I realized I had nothing for dinner. The indian split peas cook up lickety-split. Thank goodness for split peas and their fast cooking. I seem to have an addiction to cumin ... I most often use the crockpot, but here is a regular soup on the stove top. Yes, a last minute soup. Yummy!

ingredients:

2 tbsp coconut oil
1 cup diced onion

4 cups green cabbage, finely chopped
2  cup yellow indian split peas very well rinsed (dry, not cooked or canned) (toop dahl kori)
2 cups celery hearts

2 cups diced carrot

3 tsp sea salt (4 tsp)
2 tbsp marjoram
1 tbsp cumin

10 cups water


directions:

1. I like to start a cooking pot soup by sautéing some onion in coconut oil with a little sea salt. Give it that wonderful creamy sweet cooked onion base note.
2. The cabbage received a similar sauté treatment, letting it become all wonderfully translucent and delectable.
3. Then I added the rest of the ingredients, gave it a good stir and simmered for about 45 minutes.
4. At this point, the split peas were completely soft, so I judged the soup done and ready.
5. of course, soups like this taste even better the next day.

Next time I'll add the cumin when I add the onions, and give it a bit of a sauté, too.