A lower-glycemic and nutritious option to use in place of sugar, maple syrup, agave, or honey. It’s easy to make and tastes so good! You can adjust the ingredient amounts for as much or as little as you want to make. Just add enough water over the dates so that they’re covered while soaking, then add the water incrementally while blending until you get the right consistency. Keep in mind it will firm up a little in the fridge.
- 6 medium medjool dates (pitted)
- Cold water to cover
Soak dates for about an hour. Put dates in the blender with about 2/3 the water and blend until smooth. Add water to get your desired consistency. Use right away or put in a air-tight container like a jam jar and store in the fridge for up to a week.
This is a quick nutritious meal that’s vegan, gluten-free, and soy-free. The quinoa is protein-packed and the seaweed is full of omega fatty acids (ie makes your heart and brain happy). Who couldn’t use a little happiness there?
- Roasted seaweed (yaki nori)
- 1 cup cooked quinoa (room temp or refrigerated is best so it sticks together)
- 4-6 sprays Bragg’s liquid aminos
- Small handful of arugula (or mixed greens)
- Small handful of pea sprouts
- 1/4 cup shredded carrot
- 1/4 cup thinly sliced cucumber
- 1/4 avocado, sliced
- Toasted sesame seeds
- Black pepper for a little kick (optional)
Note: These amounts are only an estimate. Just put as much as you think will be able to roll up.
Lay out one sheet of nori with the shinier side down. Spoon quinoa in the center in about a 2-inch strip. Spray the Bragg’s over the quinoa (more or less depending on how much you like the salty soy sauce-like flavor). Add the rest of the ingredients over the strip of quinoa. This will make it easier to roll. To roll it, wet your finger tips and and dab the ends of the seaweed (this makes it sticky). Then with both hands tuck the free end of seaweed that’s closer to you over the inside ingredients and onto the other free end. Squeeze the wrap to make sure the ends are sticking together well. (There should be a description of how to make a roll on the seaweed package. Refer to that for a better explanation.) Then wet a sharp knife and cut your wrap in half for easy handheld eating.
A great vegan, gluten-free burger patty that you can eat on a bun, wrapped in a lettuce leaf, in a burrito, or on a salad. Enjoy fresh or freeze for easy meals later.
Makes 6 patties.
2 cups cooked lentils
1 cup cooked quinoa
1/2 medium yellow onion, roughly chopped
2 cloves garlic
2 tbs olive oil
1 medium carrot roughly chopped
1/2 medium zucchini (or 2 baby zucchini)
1/2 small jalapeño, seeds removed
1/2 cup cilantro
1 green onion
1 tsp sea salt
1 tsp black pepper
2 tsp cumin
Heat half the oil in a pan over medium heat. Sauté onions and garlic until they become somewhat translucent. In a large food processor, blend all the ingredients until it sticks together well. Put in a bowl and refrigerate for about 10 minutes. With clean hands, form patties and place on wax paper.
To enjoy now, heat oil in pan on medium heat. Cook on each side until browned, about 10 minutes.
To enjoy later, layer between wax paper in a Tupperware and freeze away.