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Recipes
Peanut Butter & Chocolate Classic
By mm_food4me
1. Melt the chocolate chips in the top of a double boiler
- 1/4 c. semisweet chocolate chips melted
- 1/4 c. organic peanut butter
- 1 T/ wheat germ
- 2 bananas
- 1 c. soy milk
Vegan Lemon Biscotti
By mm_food4me
Cookies are my Kryptonite
- 6 ounces silken tofu
- 1 cup organic sugar (or try Sucanat)
- 1/3 cup extra light olive oil
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 cups all-purpose flour (you can replace half with whole wheat flour if you like)
- 1 cup semolina flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
On The Glow Basic Oatmeal Squares
By mm_food4me
Think of this oatmeal square as basic baked oatmeal that can be dressed up any way you like
- 2.5 cups regular rolled oats (not instant oats), divided
- 3 tbsp chia seed
- 1/2 cup + 1 tbsp ground flax
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1.5 cups almond milk (or other milk)
- 1/2 cup pure maple syrup (or other liquid sweetener)
- 2 tbsp nut or seed butter
- 1 banana, chopped small
- 1 tbsp pure vanilla extract
- Dry sweetener, to taste if you want them a bit sweeter
Fudgy Beet Cupcakes
By mm_food4me
Instructions Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash the...
- 2 medium beets
- 1 cup unsweetened vanilla almond milk
- 1 tsp white or apple cider vinegar
- 3/4 cup raw turbinado OR granulated sugar
- 1/4 cup canola or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
- scant 1/2 cup unsweetened cocoa powder + more for topping
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
Lemon & Garlic Marinade
By mm_food4me
The chemistry is simple–mix the marinade up and let your vegetables marinate in a shallow dish from between 30 mi...
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon minced garlic
- Salt and freshly ground pepper to taste
Jalapeño Bread and Butter Pickles
By mm_food4me
- 2 lbs jalapeño chile peppers
- 1 pound white or yellow onions, thinly sliced
- 1/4 cup pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy)
- 1 1/4 cup white distilled vinegar
- 1 cup apple cider vinegar
- 2 1/4 cups sugar
- 1 Tbsp mustard seeds
- 1 star anise
- 1 cardamom pod
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 whole cloves
- 1/2 teaspoon turmeric
- 2 clean 1-quart canning jars, or 4 pint jars
Purple Cow
By mm_food4me
1. Fill a glass halfway with ice
- Organic grape juice
- Sparkling water
- Ice
- Vanilla ice cream
- Frozen grapes (optional)
Green Machine
By mm_food4me
1. Combine spinach, bananas, and pineapple in blender and puree
- 1 cup chopped raw spinach
- 2 bananas
- 1 whole pineapple, peeled cored and chopped
- 2 teaspoons flaxseed
- 2 cups purified water
Quinoa Pop
By mm_food4me
1. In a pot, combine the quinoa with the water, cover with a lid and bring to a boil
- 1 c. quinoa
- 2 c. water
- 1 c. blueberries
- 5 T, agave nectar
- 1/4 c. coconut sugar
- 2 bananas
- 1 c. yogurt
- 1/2 c. milk
Soccas with Kale and Raisins
By mm_food4me
For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil...
- 3/4 cup chickpea flour (garbanzo bean flour)
- 2 tablespoons plus 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon extra-virgin olive oil
- 12 medium green beans, trimmed and cut into 1/2-inch pieces
- 1 stick celery, finely diced
- 1 large shallot, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces
- 1/2 cup white wine, such as pinot grigio
- 1/3 cup toasted pine nuts
- 1/3 cup raisins
- 1/2 cup low-fat Greek yogurt, at room temperature
- 1 teaspoon agave
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper