Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour

3 TBSP coconut oil

2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)

1 cup cooked pumpkin

1 TBSP rosemary

Dash of sea salt as preferred

Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.

2. Bake at 180C for about 35 min.

3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.

Vegan GF giouvarlakia, Greek meatball soup

This recipe is inspired from One Green Planet! I left the rice out as we had rice for lunch and we wanted to eat lighter this evening. Did not miss the rice one bit!!!

1.5 cups of soaked and dehydrated lentils

2 cups broth (veggie, beef or chicken)

3 -4 TBSP ground flax seed, fresh

Dried parsley, oregano and thyme

Sea salt

Coconut flour

Coconut oil

1. Cook lentils in the broth, adding a bit more water as necessary. Bring to a boil and simmer for 15 minutes or so.

2. Pull from heat, drain and set sauce aside as this will be the base of the soup.

3. Blend lentils to a paste with 1-2 TBSP coconut oil in your Vita-mix or blender. 

4. Transfer to a bowl, add spices and and flax and roll into balls. (Meanwhile bring broth to a boil, reduce to simmer).

5. Roll balls in come coconut flour and place in broth again.

6. Cool for 15 minutes. Adding water to your desired consistency.

7. Garnish with lemon juice.

This is an amazing dish!! Two thumbs up! 

Homemade cream cheese

Very easy to make and allows you to also have whey on hand, which you can use to soak your grains or to make lacto-fermented sauces, such as mayonnaise.

Full fat organic yogurt

Jar

Cheesecloth or breathable cloth

Rubber band

1. Place the cloth over the jar, leaving plenty of room for the juice from the yogurt to drip ( a few inches) and secure with a rubber band.

2. Place yogurt in the cloth and allow to sit for 5-7 hours or so. You will see whey in the bottom of the jar and the yogurt will appear thicker.

3. Place cream cheese in a jar and use within 2 weeks. The whey will be good for about 1 month but I always use mine within two weeks.

I like to add flavors to my cream cheese, such as pumpkin or berry. Just blend equal portions of fruit with cream cheese and viola! I use the fruity version within a few days, just to be on the safe side.