Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Banana Oatmeal Chocolate Chip Cookie
This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious!
3 ripe bananas, peeled
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins
Preheat oven to 350 F.
Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.
To make these gluten free, blend 1/2 cup oats with bananas and dates.
Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.
Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.
Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.
Bake 15–18 minutes.
“I made the Banana Oatmeal cookies and was surprised how good they are. I used all oatmeal and made them in the food processor. Great way to use ripe bananas. Thanks for the recipe!” Barbara, St. George
Lemon Cashew Cookie
These lemon cookies are simple to make and simply delicious!
3/4 cup rolled oats
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla
Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.
Options
Use 1 1/2 cups rolled oats in place of using both oats and millet.
Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.
Banana Bread Muffin Bites
Recipe from Whole Food American Favorites
25 small pitted dates
1 cup rolled oats*
1 cup raw pecans or walnuts
1 very ripe banana
1 t vanilla
1/4 t nutmeg
1 t cinnamon
1 T apple cider vinegar
1 t baking soda
Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.
*If the dough is too moist, add more oats to reach desired consistency.
Vegan Pumpkin Chocolate Chip Muffins
These vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.
Servings: 10 muffins
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips
Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.
Blueberry Muffins
Blueberry Muffins
Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.
1 cup pitted dates soaked in 1 1/4 cups water
1 1/2 cups rolled oats, divided
3/4 cup millet
2 t cardamom powder
2 t baking powder
1/3 cup walnuts or pecans
1 T apple cider vinegar
1 t vanilla
zest from one lemon
1 cup frozen blueberries
1/4 cup chopped walnuts or pecans (optional)
Grind millet and ½ cup oats in blender or coffee grinder to coarse flour. Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.
The Green Navel
When navel oranges are in peak season, I love to make this delicious, high-nutrient green smoothie. It’s such a great way to start your day! Green leafy vegetables cleanse, detoxify, and repair damaged cells in your body. Get them in your diet as much as you can for optimal health.
1/2 cup ice water
4 small pitted dates
1 T walnuts or hemp seeds
2 medium navel oranges*
Green leafy vegetables – as much as you can take! (My favorite combination is a handful of “Power Greens” from Costco and a handful of baby spinach)
Blend until creamy smooth.
*Peel just the outside orange part of the skin with a knife to preserve the white flesh which is very high in vitamin C. Vitamin C is an anti-oxidant and anti-oxidants mean anti-aging!
Berry Blast Green Smoothie
Sesame Seed Milk Shake
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