Recipes

• Quinoa & Bacon Cabbage Rolls (I have made these using kale instead of cabbage for an added superfood)
• Fruit and Oatmeal Granola Bars

• Granola Bars http://www.whole-body-detox-diet.com/detox-diet-recipes.html

Thanks to my friend Sam for sharing the following vegan, gluten & lactose-free recipes:

Gluten-free Chewy Chocolate Chip cookies

½ C. Sorghum flour

¼ C. Potato starch

¼ C. Corn starch

½ C. Rice Flour

½  tsp Salt

1 ½ tsp Vanilla Extract

¼ tsp xanthan gum

1 tsp baking powder

½ tsp baking soda (Gluten Free)

¼ C. granulated sugar

¾ C. brown sugar

½ C. Shortening

1 whole egg, 1 egg yolk

1 ½ C. Choc chips  (and rice crispies if you want extra crunch!)

Preheat oven to 350 degrees. In a large bowl: cream shortening with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to shortening and sugar mixture. Last, mix in choc chips. Place tablespoon sized dough portions 2 inches apart on a cookie sheet lined with parchment paper or a silpat mat. Bake 7-9 minutes or JUST UNTIL cookies start to flatten (they won’t be brown, like regular cookies and will look soft but when they cool will harden up!

Orange Vanilla Cupcakes

Ingredients:3/4 cup sorghum flour

3/4 cup potato starch  (not potato flour!)

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

3/4 cup brown sugar

1/4 cup white sugar

2 tablespoons light olive oil or vegetable oil

1 cup fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste)

2 large eggs

2 teaspoons bourbon vanilla

Instructions:Preheat oven to 350ºF. Line a 12-cupcake pan with paper liners.
In a mixing bowl, whisk together the dry ingredients- flours through xanthan gum. Add in the sugars, oil, orange juice, eggs and vanilla.
Beat on medium speed for two minutes minutes until the batter is smooth and fluffy. Make a 'figure eight' motion if the batter climbs the beaters.
Let the batter sit a minute before spooning it into cupcake liners.
Spoon the batter evenly into twelve lined cupcake cups.
Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.
Remove and cool on a wire rack.

When the cupcakes are completely cooled, frost with my vegan Orange Creme Frosting (recipe follows).

Frosting
Ingredients:

1/3 cup vegetable shortening (I used Spectrum brand organic vegetable shortening)

1/8 teaspoon salt

2 cups gluten-free powdered cane sugar

2 tablespoons canned coconut milk OR your favorite dairy-free milk substitute

2 tablespoons natural orange juice (add more, 1 teaspoon at a time if needed for a creamy, spreadable consistency)

 

Cook's Note - I used Simply Orange orange juice in this recipe

 

Preparation:
Place vegetable shortening and salt in a medium mixing bowl and use an electric mixer to cream. Add sugar and milk substitute and pomegranate juice and whip on high just until the frosting is smooth and creamy. If frosting is too stiff, gradually add more pomegranate juice, 1 teaspoon at a time.
For a professional look, use a pastry tip on a pastry bag to pipe frosting on cupcakes. I used a Wilton disposable pastry bag with the 1M pastry tip. Fast and so easy!
Yield - About 1 cup of frosting, enough to frost 12 regular size cupcakes

 
 

Moroccan Spiced Chickpea Soup Yield: 6 Servings Ingredients: * 1/4 cup extra-virgin olive oil, plus more for garnish * 1 large onion, medium diced * 6 to 8 garlic cloves, pressed * 1 teaspoon ground cinnamon * 1 teaspoon ground cumin * 1/8 teaspoon cayenne pepper * 1 heaping teaspoon sweet paprika * 1 (14.5-ounce) can chopped tomatoes or 3 blanched and chopped tomatoes * 1 (15-ounce) cans chickpeas, drained and rinsed well * 1 1/2 cups red lentils *1/2 cup frozen green peas * 6 C vegetable broth * 1 teaspoon sugar * Salt * Freshly ground black pepper * 1 (5-ounce) package pre-washed chopped spinach

Directions Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and sugar and saute a minute or so. Add lentils and broth and cook for 15min. Add tomatoes, chickpeas, and peas. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 40 min. Remove soup from heat. Stir in the chopped spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Vegan Cream of Mushroom Soup

Ingredients:

·                       3/4 pound fresh mushrooms, sliced

·                       1/2 small onion, diced

·                       2 cloves garlic, minced

·                       1 tbsp canola oil

·                       3 cups vegetable broth

·                       1 container silken tofu

·                       1 cup almond milk

·                       salt and pepper to taste

Preparation:In a large soup or stock pot, sautee the mushrooms, onion and garlic in oil for 3 - 5 minutes, until onions are soft.

Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.

Blend mushroom mixture until smooth

Blend tofu and almond milk

Add the blended tofu and almond milk mixture, to blended mushroom mixture in a pan stirring well to combine. Add a few sauted mushroom chunks. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.