Whole Foodie Chocolate Chip Cookies
Chocolate chip cookies are my favorite, especially when they include oatmeal. Make them vegan with no oil or processed sugars and you’ve got a cookie I wont pass up. I love these so much, I only make them when I have a lot of friends to share them with because I will eat the whole batch!
Check out my YouTube “short” video here.
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1 cup rolled oats
1 cups walnuts
1 tsp baking soda
1 cups dates soaked in 1/2 cup water until soft
1 T apple cider vinegar
1 t vanilla
Sweet Mustard Vinaigrette
This is a delicious dressing for a leafy green salad. Find my fun Instagram video at Health 4 Life Cooking Also on YouTube and Facebook @Health 4 life cooking.
Recipe from Whole Food Goodness.
1/2 cup pitted dates
1/2 cup rice vinegar
1/2 cup water
2 T cashews or sunflower seeds
2 T prepared mustard
For easier blending, soak dates and nuts/seeds in vinegar and water for at least 4 hours. Blend all ingredients until smooth. Store dressing in a glass jar in the refrigerator.
Vegan Pumpkin Pie
This is a healthy and delicious version of a Thanksgiving favorite. I love the crust so much better than a traditional crust! It’s like an oatmeal cookie. There are no ingredients in the pie that have to be cooked so technically you could eat it without cooking it. It will set up a little as it cools. But cooking the pie firms it up and concentrates the sweetness and flavor and makes it so decadent! Adjust the cooking time for a less dense or more dense pie.
1 3/4 cups cooked pumpkin
1 1/4 cup almond, soy or oat milk
25 soft pitted deglet dates (1 cup)
1 tsp vanilla
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
Blend all ingredients until smooth. Pour into a prepared pie crust and bake at 275 degrees for 20 minutes. Turn off oven and leave in for another 20 minutes.
Oat Date Crust
1 2/3 cups rolled oats (not thick)
5 small pitted dates
1 medium banana
1 t vanilla
Soak dates in 1/4 cup water for at least 4 hours to soften. Using a food processor fitted with an “S” blade, process dates with soak water, banana and vanilla until smooth. Add oats and pulse until a sticky dough if formed. Be careful not to break down oats too much. Evenly press into a 9” pie pan. Bake at 300 for 20 minutes just to firm up and brown slightly.
For less banana flavor, use a banana that is not spotted. It’s mainly used for binding.
Mexican Kale and Cabbage Salad
Any combination of cruciferous veggies work good for this Mexican Kale Salad. I’ve used young tender collard greens from my garden and have used store-bought collards although they are a bit tough so I only use 1 or two leaves if using them. Same with broccoli. It’s a little tough raw so I’ll add a small amount. I’ve also used kale and green cabbage each on their own and they are great!
Check out my YouTube video for this salad here.
3 oz. kale, finely chopped
3 oz. cabbage, shredded
3 T apple cider vinegar
1/2 of large avocado, mashed
1 1/2 – 2 cups whole grain of choice
1/2 – 3/4 cup salsa
Sweet Red-Hot Pepper Sauce to taste (optional)
Salt to taste
Place chopped kale and cabbage in large salad bowl. Add vinegar and mashed avocado. Using hands, massage kale and cabbage until tender.
Stir in whole grain of choice, salsa and pepper sauce to taste. Serve in lettuce leaf or add desired amount of chopped romaine lettuce
Easy Apple Crisp
Fruit Filling
6 cups chopped apples, divided
3 dried figs or dates soaked* in ¼ cup water
1 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
1 tsp vanilla
Chop apples with chop wizard (if available or use other chopper or by hand). Place 4 cups in a large mixing bowl. Place remaining 2 cups apples, soaked figs or dates, water, spices and vanilla in food processor or blender jar. Blend until smooth. Pour over bowl of chopped apples. Mix well and transfer to an 8 X 8 cake pan.
Crust
2 cups rolled oats
2 cups chopped apples
4 dried figs or dates soaked in ¼ cup water
1 tsp cinnamon
1 tsp vanilla
Place oats in a mixing bowl.
Blend apples with figs or dates, water, cinnamon and vanilla until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over apple filling and spread to cover. Bake at 350 degrees for 25 – 30 minutes.
No Sugar Peach Cobbler
When peaches are in season and there is an abundance, I love to make this No Sugar Peach Cobbler made with only a few whole-food ingredients and is simple to make. There’s no sugar, no oil or flour. Only whole food goodness! Check out my YouTube video here.
Fruit Filling
6 peaches, divided
1 cup blueberries, fresh or frozen
3 dried figs or dates soaked* in ¼ cup water
1 tsp cinnamon
1/8 tsp nutmeg
Cut 3 peaches into bite-size pieces and place in a bowl. (I buy local non-sprayed peaches and use the peel.) Add blueberries. Place 2 peaches (remove pit) and spices into blender jar. Drain water off soaked figs or dates. (I save this for smoothie or oatmeal.) Blend until smooth. Pour over bowl of cut peaches and blueberries. Mix well and transfer to an 8 X 8 cake pan.
Crust
2 cups rolled oats
2 peaches
4 dried figs or dates soaked in ¼ cup water
1 tsp cinnamon
Place oats in a mixing bowl.
Blend peaches with figs or dates (include soak water) and cinnamon until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over peach filling and spread to cover. Bake at 350 degrees for 20 – 23 minutes. I like to slightly brown the crust.
This is best eaten the day it is made. The crust will soften as it sits.
Collards and Potato Masala w/ Rice
If you’d like to get more collard greens into your diet, here is a delicious way to do it! Mixed with potatoes in a spicy tomato sauce and served with rice, you’ll never know they are there other than the beautiful green color they give to this dish. Make it as spicy as you like by adding a sprinkle of your favorite hot sauce or kick up the amount of cayenne pepper.
1 yellow onion, chopped
1 clove garlic, minced
1 T finely minced or grated fresh ginger root
3/4 t turmeric
1 t chili powder
1 t cumin powder
1 t coriander powder
1/8 t cayenne pepper
2 – 3 Yukon gold potatoes cut in 1/2 inch cubes (about 2 cups)
8 – 10 oz. collard greens, chopped
1 can crushed tomatoes
Sprinkle of your favorite hot sauce (optional)
Sauté onion in medium size pan over medium high heat until it starts to brown. Add fresh garlic, ginger and spices and cook stirring constantly for one minute. Add 1 cup of water or broth and potatoes. Cover and cook 3 minutes. Add collard greens, cover, and cook until greens are tender. Potatoes should be tender at this time as well. Add tomatoes and desired amount of cooked rice.
A can of chic peas would be a great addition to this recipe.
Spicy Thai Kale & Chic Peas
I have fallen in love with Indian food! The flavor is so AMAZING with all the wonderful spices! Kick up the heat in this dish by adding a little cayenne pepper. This Spicy Thai Kale dish is such a quick and easy dish to make, it’s satisfying and super nutritious!
1 cup short grain brown rice
1 onion, finely chopped
1 T minced fresh ginger
2 t chili powder
1 t turmeric
1 t cumin
1 t coriander
1/2 cup diced mild green chilies
2 cups chopped cremini mushrooms
1 cup water
8 oz. kale, finely chopped (about 1 bunch)
1 1/2 cups cooked chic peas
1 14 oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes.
Dry sauté onion and ginger for 3 minutes, adding a tablespoon of water if needed to keep from sticking. Add spices, green chilies, mushrooms, chopped kale, and water. Bring to a boil, lower heat to medium, and cook until kale is tender. Stir in chic peas and tomatoes, and continue to cook 5 more minutes. Stir in peanut butter and serve over desired amount of rice. Salt to taste.
Vegan Fudge Truffles
These Vegan Fudge Truffles are mouthful of rich, chocolatey deliciousness! Make sure you have a lot of friends to share them with! You wont be able to eat just one.
Recipe is from my cookbook Whole Food American Favorites
1 cup raw walnuts
1/4 cup raw cashews
1/2 cup raw almonds
3 T cocoa powder
2 T flax seeds, ground
35 small pitted dates
1 t vanilla
Grind all ingredients in a strong food processor until they stick together. Scoop out 1 tablespoon and roll into a ball. Refrigerate or freeze in a flat storage container. When they have firmed up, you can package them up for friends. Best to be kept cold.
Cranberry Walnut Cookies
I’m not sure it’s possible for me to have a favorite cookie (I love them all!) but if I could, this Cranberry Walnut Cookie would be one of them. I love the tart from the cranberries, the “zest” from the orange and the richness from the walnuts and chewiness of the oats. These Cranberry Walnut Cookies are gluten-free, vegan, have no oil or processed sugar, and are a wonderful addition to your holiday cookie plate.
Recipe is from my cookbook Whole Food American Favorites.
1 cup raisins
1 1/2 cups raw walnuts
1 1/2 cups rolled oats
1/2 cup dried cranberries (preferably fruit juice sweetened)
Zest of 1 small orange
1 t vanilla
Soak raisins in 1/2 cup water for at least 2 hours. Grind walnuts, oats, and raisins with soak water in food processor until dough-like consistency. Add cranberries, zest, and vanilla, and process just to incorporate. Scoop out dough, place on a cookie sheet lined with parchment paper, and flatten with a fork. Bake at 300 degrees for 20 minutes.
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