Recipes

Cacao Nib Cookies

( as modified by Pavielle Jenkins from the original at https://detoxinista.com/paleo-chocolate-chip-cookies-vegan/; these are also gluten-free.)

[If you want vegan cookies without effort, some that you can find in most super markets are: Newman-O's, Nutter Butter, and Biscoff.]

INGREDIENTS

• 2 cups almond flour

• 1/4 cup coconut oil , melted 

• 1/4 cup pure maple syrup (at room temperature)

• 1/4 teaspoon sea salt

• 1/2 teaspoon baking soda

• 2 teaspoons vanilla extract

• 1/2-3/4 cup cacao nibs

INSTRUCTIONS 

Preheat the oven to 350F and line a baking sheet with parchment paper to prevent sticking.

In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.

Fold in the chocolate chips, then drop batter by rounded tablespoons onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking-- they will NOT spread when baked, so make them the shape you want.

Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.

Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. These cookies can be stored at room temperature for 24 hours, but they will start to dry out if not stored in an airtight container. For best shelf life, I recommend storing them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Carrot Red Lentil Chili 

(as modified by Chris Guldi from the original at https://www.rebootwithjoe.com/colorful-carrot-red-lentil-chili/)

[If you prefer your chili ready-made in a can, there are plant-based options available in regular supermarkets. Look for Amy's, Gardein, or Hormel Plant-Based.]

INGREDIENTS:

• 1/4 cup olive oil

• 2 yellow onions, chopped

• 1 1/2 cup red lentils (brown and green lentils are good too)

• 44.5 oz canned tomatoes (3 14.5oz cans), chopped

• 2 cup (250 ml) water

• 2-3 red bell peppers, chopped

• 8 medium carrots, peeled and chopped 

• Salt and pepper, to taste (1 Tbsp salt, no pepper)

• 1-2 Tbsp chili powder or to taste

• 2 Tbsp each, basil and oregano

• 2 Tbsp cocoa (optional for color and richness)

• 1 Tbsp chia seeds (optional for thickening)

DIRECTIONS:

I recommend using a food processor to chop the vegetables, especially the carrots. If none is available, chop the vegetables as small as you can.

Place all ingredients in a slow cooker set to high for three or four hours. If not using a slow cooker, place ingredients in a stock pot and bring to a boil; reduce heat to simmer for 30-45 minutes.

Prep time: 15 minutes. Cook time: 50 minutes-4 hours. Servings: 8.