This recipe makes 2 mugs full of cocoa. It is a great treat all around--especially if you are trying to cut down on sugar.
3 C Unsweetened Almond Milk(you can use rice milk or soy or real milk if you aren't a vegan)
3 T Carob (powder...found in health food stores)
1 T Coconut Oil
1 t vanilla extract
1-3 T maple Syrup(depends on how sweet you like it)
Heat milk in a pan on your stovetop on medium.
Sift Carob into Bowl(if you don't have a sifter just take out any clumps with a spoon till smooth).
Add coconut oil to carob.
Mix a little hot milk to the carob(so it's easier to pour)
Add Carob to pan & stir.
Mix in vanilla & syrup.
Enjoy! You can also add ice to this for a cool treat.
1) Mix Dry ingredients in a bowl by hand:
4 C All Purpose Flour, 2 C sugar, 1 C brown sugar, , 1T & 1t Baking Soda, 1TCinnamon, 2 t ginger, 1 t salt, 3/4 C flax
2) Add the following to your dry ingredients: 1 C Water, 1 Can pineapple, 1 1/2 C apple sauce
3)Add the rest to your bowl & stir: 2 C shredded carrots, 1 C pecans, 1 C coconut, 1 T vanilla extract.
will make 2 cookie sized sheet cakes or 2 dozen muffins, or 3 coffee cakes.
Put batter in your choice of above & bake at 375 degrees for 30 to 40 minutes or until toothpick comes out clean.
1st--make Parsley Pesto:
1 C Parsley, 2 Cloves Garlic, 1/4 C Olive Oil, 2 TBS Miso, 1/2 tsp salt, 1/2 tsp pepper, 1/2 C Sunflower Seeds.
Put everything in food processor & blend till smooth. ( This pesto is amazing on it's own & can be added to rice or pasta for a meal!)
Stuffing: 3 Carrots, 3 Parsnips(they look like white carrots), 1/4 onion, 16-20 Sunchokes or Jerusulem artichokes, 3 cloves garlic, 1 1/2 t salt, 1 t pepper, 3 T olive oil.
Roast above in pan in oven at 375 degrees until veggies look soft. Stir in Parsley Pesto. This makes a fabulous side dish, serve on top of tempe or on a sandwich.
****if you can't find sunchokes you may use 1 can of artichoke hearts & add them in once your veggies have roasted just to warm them.
2# Carrots
1/2onion
2 cloves garlic
3 fingers fresh ginger root
1 red pepper
2 ribs celery
1 can coconut milk
2 t cinnamon
salt & pepper to taste
1 bouilon cube
3 T maple syrup
3 T coconut oil or olive oil
Dice onion & sautee in large pot on medium-high heat in oil.
Dice carrots, pepper, garlic, ginger and add to onions when onions are translucent.
Continue to cook until veggies are soft but still bright
add enought water to completely cover veggies plus 2 inches above
add bouillon and cook on medium low 20 minutes longer
add spices and coconut milk
using blender--puree veggies and water
add spices and coconut milk and wisk together
Enjoy!
*This recipe was designed so the pancakes don't sit heavy in your tummy all day.
1/2 C oat flour
1/4 & 3 T rice flour
1/4 t baking soda
1/4 t salt
1/2 C unsweetened coconut(could use sweetened)
Mix above dry ingredients together well.
1/2 C vanilla rice milk
2 t vanilla extract
1/2 C coconut water(if you don't have this--you can use rice milk)
1 T agave syrup
Whisk above wet ingredients
Mix dry & wet ingredients together. Spray pan or use earth balance, butter or coconut oil & put on medium heat. Spoon batter(the size pancakes you desire) & sprinkle with pecans. Flip them over when they bubble.