Its fall so everything is either pumpkin, cinnamon, or gingerbread: the craving comes with the season. So my sister and I thought it was time to make something with ginger!
These cookies are soft in the inside, with just the right amount of crispness to the edges.
Yields: about 7
1/3 cup almond meal
1 cup oat flour ( used a processor to blend oats)
8 Medjool dates
2 tbsp coconut oil
2 tsp fresh grated ginger
1/2 tsp baking powder
1 tsp cinnamon
Sprinkle of nutmeg
1. Preheat oven to 350 degrees F.
2. Remove pits and soak medjool dates in hot water for 5 minutes. Meanwhile, add almond meal, oat flour, baking powder, and all spices in a bowl and mix.
3. Mash mejool dates with a work, then mix them with the melted coconut oil. Combine with dry ingredients and mix well. You can add a dash of your choice of dairy-free milk if the mixture is too dry.
4. Place cookies on parchment lined baking sheet or non-stick tray. We made them about spoon size.
5. Bake for 7 to 8 minutes.
Hope you enjoy!
We've recently been obsessed with papaya. Papaya has a delicious, tropical flavor that taste great in smoothies, and is loaded with countless health benefits, including, to name a few:
In addition to offering health benefits, these superfruits also make the perfect "bowl" to enjoy breakfast in. By slicing them lengthwise, you can fill them with dairy-free yogurt, smoothies, granola and almond milk, and even fresh fruit. For this Papaya Boat recipe, we'll be using our favorite dairy-free yogurt and superfood toppings.
Prep time: 5 mins Serves: 2-3
1 ripe papaya
1 small container almond yogurt (our favorite brand Kite Hill)
2 tbsp goji berries
1 tbsp hemp seeds
1/2 cup granola of choice
1. Rinse the papaya and slide longways with a knife. Scoup out the seeds and discard. If needed, carve out some of the papaya fruit to make room for the toppings (freeze extra fruit for smoothies).
2. Fill each papaya boat with 1 small container of dairy-free yogurt, then top with the goji berriees, hemp seeds, and granola of choice if desired.
Creamy chocolate oatmeal on a chilly fall morning - it doesn't get much better! Oatmeal is on o our all-time favorite breakfast. My sister and I will make it for weeks on end and not get tired of it!
Yields: 2-3 servings
1 cup of oats
2 tbsp of Cacao powder
1 tsp Lucuma powder
1-2 cups water
1. Heat water on stove.
2. Mix in the Cacao powder and Lucuma powder with dry oats, then add to the water. Stir until the oats have absorbed the water and have become creamy.
Choice of organic nut butter
Choice of nuts
Choice of fruit
We love pumpkin! Unfortunately, most of the pumpkin-flavored foods in the stores around this time are loaded with unnecessary additives, fillers, sweeteners, and things most of us can't even pronounce. My sister an I decided that we wanted to make our own pumpkin spice granola that would be Vegan, gluten-free, refined sugar-free, and have an ingredient list that everyone can pronounce!
Yields: about 2 or more cups
2 cups old fashioned oats
1/4 cup organic pumpkin puree
1/8 cup raw pepitas
1/8 cup crushed walnuts
1/4 cup crushed pecans
1/8 cup slivered almonds
1/4 cup raw sunflower seeds
1/4 cup 100% pure organic maple syrup
1 tsp allspice
1 tsp cinnamon
1. Preheat oven to 350°. Put all ingredients in a bowl and mix until evenly combined.
2. Place on non-stick baking pan and cook for 20-25 minuets, occasionally checking to stir so the granola doesn't burn.
3. Take out and let cool.
Colder weather always has us craving a nice bowl of warm chili. So we decided to make a vegetarian black bean chili! It's flavorful, easy to make, and comforting!
Serves 7 to 8
1 15oz can of organic black beans
5 medium sized tomatoes
1 red pepper
1 cup corn
1/2 sweet onion
3 garlic cloves, minced
3 or 4 Medjool dates
2 tbsp 100% maple syrup or local/organic honey
3-4 cup water
2 tbsp chili powder
Basil to taste
Cumin to taste
Red pepper flakes to taste (depending on how spicy you want it)
Salt to taste
Black pepper to taste
1. Add water to crock-pot, then chop tomatoes, red pepper, onion, garlic, and Mejdool dates into small/medium slices.
2. Add all condiments, including spices, and mix well.
3. Put it on high and allow it cook for 6 hours. Occasionally stir and taste to determine if you need to add more spices.
My sister and I served about a cup of chili over a bed of brown or white rice, and topped it with a few fresh basil leaves. It would also taste good over pasta, brown rice pasta, or quinoa, or even just by itself!
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.