This recipe is from one of my favorite cookbooks: Forks Over Knives The Cookbook. This simple soup is perfect for a meatless Monday (or Wednesday in my case)! Serves 6 1 large yellow onion, diced 3 cloves of garlic, minced 1 Tablespoon thyme 8 cups of vegetable broth 1 pound red-skinned potatoes, cut in 1/2 inch cubes 1 pound green beans, cut into 1/2 inch pieces 3 1/2 cups of corn 2 cups of navy beans, drained and rinsed salt and pepper to taste Place the onion in  a large pot and saute over medium heat for 10 minutes. Add water 1-2 T at a time to keep…

From Forks Over Knives ­— The Cookbook Serves 6 This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe. Ingredients:  • 1 large onion, peeled and diced • 2 cloves garlic, peeled and minced • 1 tablespoon grated ginger • 1 tablespoon thyme • ½ teaspoon ground nutmeg • 1 teaspoon ground cinnamon • 3 large sweet potatoes, peeled and diced • 6 cups Vegetable Stock or low-sodium vegetable broth • Zest and juice of 1 orange • 1½ cups unsweetened plain almond milk…

Ingredients:   ⅓ cup maple syrup ⅓ cup sunflower or grapeseed oil ⅓ cup brown sugar 1 tablespoon molasses 1 teaspoon vanilla 1 cup spelt flour 1 cup quinoa flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ¾ cup dark chocolate chips   Preparation: Preheat oven to 350 degrees. In a large bowl, cream together first five ingredients.  Mix dry ingredients in a separate bowl.  Add dry ingredients to wet ingredients and stir until smooth.  Add chocolate chips.  Do not over stir.  Drop by rounded teaspoonfuls on a baking sheet.  Bake 7 minutes for a chewy cookie, 8-9 minutes for a crispy cookie.  Do…

I found a couple recipes while looking to satify my chocolate cravings, combined them and added some of my favorite healthy ingredients.  These are delicious! 2/3 c pure maple syrup 1/4 c coconut oil 5 T cocoa 1/2 tsp cinnamon 1/2 c almond butter (or other nut butter) 1 c gluten-free oats 1 tsp vanilla 1/4 c ground flax seeds 1/2 c unsweetened cococnut flakes (optional but I LOVE coconut) Mix all together and scoop by tablespoon on wax paper and refrigerate. Caution...highly addictive and healthy.  

  4 cups of cooked chickpeas or 2 cans (drained and rinsed) low-sodium chickpeas Juice of one lemon 2 heaping tablespoons sesame tahini 4-6 cloves of minced garlic 3/4 tsp teaspoon raw sea salt 1 teaspoon of ground cumin 1/4 tsp cayenne pepper 1 small jalapeno pepper (option if like extra spicy) 2 roasted organic red peppers (roast yourself or buy organic in jar) Approximately 1 tablespoon extra virgin olive oil Blend in food processor or blender and serve with assorted organic vegetables or gluten-free crackers/breads.