THE FLAT BELLY
SPICY CREAMY AVOCADO DRESSING This makes a great dip or dressing depending on how much milk you add. For a dip, add only 1/4 cup of milk. For dressing, add 1/2 - 3/4 cup of milk depending on how thick you like it. This is a flat belly dressing cuz it has MUFA's from the Avocado. Ingredients: 1/2 Large Avocado 1/2 cup of Plain Non-Dairy Yogurt 2 Cloves Of Garlic 2 Shallots 1 Jalapeno 1/4 tsp Cumin 3/4 cup of Non-Dairy Milk (1/4 cup for dip, 3/4 cup for dressing) Juice Of 1 Lime a handful of Cilantro Salt & Pepper To Taste Directions: Put everything into a blender and pulse til smooth. Add more milk if its too thick. DeeDee's Pomegranate Tea Ingredients: 1 cup of Hot Water 1/4 cup of Pomegranate Seeds 1 tsp of Coconut Sugar (or Sweetener of your choice) a pinch of Cinnamon (optional) Directions: Boil the water. Put the pomegranate seeds and sugar into a mug. Muddle the seeds and sugar together. Add the hot water and let it seep for a few minutes. Stir. You can sift it so the tea is all liquid or you can drink it with the seeds. I chose to leave the seeds in and I topped it with a pinch of cinnamon. Makes 1 serving. Sauteed Sweet Potatoes & Apples
This makes a great side dish, especially for brunch. Ingredients: 2 Sweet Potatoes, peeled and diced small 1 Diced Apple 2 tbsp Chopped Pecans 1 oz of Raisins 1/2 cup of Fresh Cranberries 1 tbsp Coconut Oil 2 tbsp Maple Syrup 1/4 tsp Sea Salt 1/4 tsp Cinnamon a pinch of grated nutmeg Directions: Melt the oil in a frying pan. Add the sweet potatoes, cranberries and apples. Cook on medium high til the potatoes get soft. Stir in the maple syrup, salt, cinnamon, raisins, nutmeg and pecans. Cook for 2-3 min more then serve. MUSHROOM NUT PATE "TEX-MEX NUT MEAT SPREAD" The basic recipe is mushrooms, nuts, veggies and herbs. This is a great faux meat-like alternative for vegans. I especially love stuffing the "nut meat" spread into avocados. Ingredients: 1 cup raw soaked Pecans (or any nut) 3 Medium Sized Portobello Mushrooms 6 Shiitake Mushrooms (or any mushrooms) 1/4 Red Onion 1 Celery Rib 1 Garlic Clove 2 tbsp Sun-Dried Tomatoes 1 tsp Miso 1/2 tbsp Tamari 1 tsp Lime Juice 1/2 tbsp Olive Oil 1/4 tsp Cumin 1/4 tsp Cayenne 1/4 tsp Smoked Paprika 1/2 tbsp Cilantro 1/4 tsp Salt Directions: Dissolve some salt into a bowl of water. Soak the pecans for an hour. In another bowl, soak the sun-dried tomatoes. If using dry shiitake mushrooms, soak those too. Saute the portobello mushrooms in a little bit of oil. After the hour, drain the pecans, mushrooms and tomatoes. Put all the ingredients into a food processor. You can pulse til its smooth or you can allow it to be chunky. I chose to pulse til smooth. You can vary the herbs and spices to what you like. How do you eat this? On crackers, wraps, stuff an avocado... the possibilities are endless. |
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December 2018
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