Zucchini Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup orange juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons ground cinnamon
o 1 teaspoon nutmeg
o zest of one small orange
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1 cup of shredded zucchini

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Mix the flax seed and water. Let it sit until it thickens slightly.
3. Pull out your food processor and put the chopping blade in.
4. (If using oat flour, skip this step.) Next add the oats to the food processor. Process until flour consistency. Add to mixing bowl.
5. In the mixing bowl, add the sorghum flour, cinnamon, nutmeg, orange zest, baking soda, zucchini, and baking powder. Mix just a couple of seconds so it gets incorporated.
6. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
7. Add the flax seed, orange juice, vanilla, and applesauce. Run the food processor until all the ingredients form a smooth mixture.
8. Divide the dough evenly into the muffin tins.
9. Cook 30 minutes or until the top is firm.
10. Cool them on a wire rack.

Super DETOX Green Cleansing

http://thegreenforks.com/super-detox-green-cleansing-smoothie/

Serves: 1

Ingredients

1 cup spinach or torn kale leaves
1 cup torn romaine leaves
1/2 cup chopped cucumber
1/2 cup chopped celery
1 small pear (or ½ large), cored and chopped
1 banana, chopped (preferably frozen)
1 cup water or coconut water
1 tablespoon of fresh mint
1 tablespoon of fresh parsley
1/2 to 1 whole lemon, juiced
1/2 tablespoon chia seeds
1/4-inch slice ginger root, peeled
pinch of cayenne, optional
pinch of cinnamon, optional
pinch of turmeric, optional

*USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE*

Instructions

1.Place ingredients in blender and blend until completely smooth.

Notes

I always use almost ¼ cup of mint leaves. I absolutely LOVE the flavor it adds to this smoothie.
You can use ½ a green apple in place of the pear.
Cilantro can be substituted for Mint.

Raw Almond Butter Cups

From: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/
Makes: 18 (I double the recipe and use a regular muffin tin instead of mini muffins, but I don't fill it completely.)


Raw Almond Butter Cups
Note: Use certified gluten-free oats to make this recipe gluten-free.
for the base:

•3/4 cup raw almonds, ground into a meal
•1/4 cup rolled oats, ground into a flour
•2 tablespoons raw almond butter (or nut butter of choice)
•1.5 tablespoons coconut oil, warmed if necessary
•1-2 large dates with seed removed
•1/4 teaspoon cinnamon
•1/4 teaspoon pure vanilla extract


for the topping:

•3 tablespoons coconut oil
•3 dates
•2 tablespoons cocoa powder


•1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
•2. Add the nut butter, coconut oil, dates, cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
•3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
•4. To make the chocolate sauce: Mix together the coconut oil, dates, and cocoa powder. Spoon the sauce over top each of the cups, distributing evenly. Wet your fingers and push down to spread over top.
•5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

•Notes: If you prefer more of a sauce, use 3 tablespoons maple syrup instead of the dates. However, the dates are a healthier option.

Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz3CvXuCpP5

Apple pecan carrot cake

From: Southern Living

2 1/3 cups finely chopped lightly toasted pecans
1 cup all purpose flour
1/2 cup sorghum flour
1/2 cup white rice flour
2 tsp baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3 large eggs or 3 eggs worth Engry egg replacer or 3 flax seed eggs
15 Majool dates
3/4 cup applesauce (I used 1/2 cup applesauce and 1/4 cup olive oil because I ran out of applesauce. I need to try 3/4 applesauce but it should work just fine.)
3/4 cup almond milk with 1 tsp lemon juice - let it sit for a few minutes to simulate buttermilk.
2 tsp vanilla
2 cups peeled and grated Granny Smith apples (about 2 medium/large size apples)

1 1/2 cups grated carrots   

Caramel sauce:
4 majool dates
1/3 cup almond milk
1 tsp vanilla

Preheat oven to 350 degrees. Spray two 9 inch round pans with cooking spray. Stir together pecans, flours, baking soda, cinnamon, nutmeg, cardamom. In food processor add dates, eggs, applesauce, buttermilk and vanilla. Blend well. You want the dates as smooth as possible. Stir wet ingredients into dry. Stirring until just blended. Fold in apples and carrots. Pour into prepared pans. Bake at 350 for 30 - 35 min or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes. Remove from pans to wire rack to cool completely. (about 1 hour) Caramel sauce: Process dates, milk, and vanilla until dates are as smooth as possible. Put in microwave safe dish. Cook 1 min. It should be a little bubbly. Sir. Cook 1 min. Stir. It should be thicker at this point - not runny. Place 1 cake layer on serving plate. Spread caramel sauce on top. Place second layer on top.

Deep Dish Cookie Pie

From:  Kansas City Star
Makes 1 9" pie

2 (14.5 oz cans) garbanzo or white beans - drained and rinsed
1 cup quick cooking oats.
1/4 cup unsweetened applesauce
3 tablespoons olive oil
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
15 medjool dates or 30 little ones
chocolate chips - recipe calls for 1 cup.  I used less than that.

Preheat oven to 350 degrees.  In your food processor, blend dates for about 1 minute then add the applesauce.  Blend again to make the dates very fine pieces.  Add everything except the chocolate chips and blend very well.  Mix in chips and pour into an oiled pan.  Recipe calls for a spring form.  I used a 9" round pan.  Bake for 35-40 min.  Let cool at least 10 minutes before removing from the pan.

‘Eatmore’ Fudge Squares

From: http://chocolatecoveredkatie.com/2013/02/15/healthy-eatmore-fudge-chocolate-bars/
Servers:  6

• 6-8 pitted medjool dates (if you use smaller dates, double it.)
• 1/2 cup almonds, unsalted
• 1/2 cup walnuts, unsalted
• 1/2 cup old fashioned oats
• 1/4 cup unsweetened cocoa powder
• 3 -4 large ripe bananas
• 4 tbsp nut butter
• 1/4 cup more unsweetened cocoa powder
• 4 pitted medjool dates (if you use smaller dates, double it.) (optional)
• *If you reduce the cocoa powder, you can reduce the number of dates mixed in with the banana.

Break the bananas into 1/2 - 1 inch pieces.  Put in freezer for minimum of 1 hour, but not longer than 2 hours.  You don't need them as hard as a rock, but having them frozen most of the way through will result in creamier ice cream.

Mix together dates, almonds, walnuts, oats, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, nut butter, dates, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 6 squares. Re-freeze whatever you don’t eat, and enjoy at another time!

This recipe is very forgiving.  If you have an extra banana, put it in.  I don't usually measure the cocoa.  I just take a soup spoon and use a generous scoop.  I do the same with the nut butter.  The layer of crust will be fairly thin.  You can easily double it for a thicker crust.  Most everything can be adjusted to taste.

Single-Lady Apple Crumble

From:  http://chocolatecoveredkatie.com/2012/11/15/single-serving-apple-crumble/

Serves: 6

• 6 medium-sized apple, diced small
• 12 tbsp milk of choice
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp allspice
• 8 Majool dates
• optional add-ins: walnuts, raisins, etc.
• 1 cup old fashioned oats
• 6 tbsp sorghum flour
• 6 tbsp Olive oil

Preheat oven to 350 F and grease an oven-safe dish. (I used a shallow casserole dish)  In a small mixing bowl, combine first five ingredients (and optional add-ins, if desired). Stir well. In a separate mixing bowl, combine remaining three ingredients and stir well. Now mix everything together and pour into the greased dish. (If you like a more-crumbly crumble, increase the amounts of the last three ingredients.) Bake 40 minutes (because I changed baking dishes I am not sure on the time.  40 min is from the original recipe), then turn the oven to high-broil for 2-3 minutes. Turn off heat, but let sit in oven 15 more minutes.

Beets and Caramelized Onions with Feta

From: http://www.epicurious.com/recipes/food/views/Beets-and-Caramelized-Onions-with-Feta-108478
Serves: 4

• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 2 (15-oz) cans small whole beets, drained and quartered (or halved if very small) * I boiled 3 beets until they could easily be pierced by a fork.
• 3 oz crumbled feta (1/2 cup)
• 1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.  Add beets and cheese to dressing, stirring gently to combine. Serve sprinkled with pine nuts.

Orzo with Shrimp, Feta Cheese

From:  http://www.epicurious.com/recipes/food/views/Orzo-with-Shrimp-Feta-Cheese-and-White-Wine-107904

• 8 ounces orzo (rice-shaped pasta)
• 6 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons plus 1/4 cup chopped fresh basil

• 1 pound uncooked medium shrimp, peeled, deveined
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1/2 cup vegetable stock
• 2 teaspoons dried oregano
• 1/2 teaspoon dried crushed red pepper

Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in stock, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Chocolate Peanut Butter Energy Bars

Makes: 24 bars
From:  Health Magazine

1/2 cup oat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
10 Majool dates -
1/2 cup creamy or crunchy peanut butter
2 eggs worth of egg replacer - already mixed with water
2 TBSP olive oil
1 tsp vanilla extract
1 1/2 cups rolled oats
1/2 cup peanuts
1/2 cup semisweet chocolate chips

1.  Preheat oven to 350.  Spray a 13x9 inch baking pan with cooking spray.  Soak dates in warm water for 10 min, and the chop in food processor until small pieces or paste.

2.  In a small bowl.  Whisk together flour, baking soda, and cinnamon.  In a large bowl, beat dates, peanut butter until well combined.  Beat in egg replacer, oil, and vanilla.  Stir in flour mixture.  Add oats, peanuts, and chocolate chips.  Stir to combine.

3.  Spread evenly in prepared pan.  Bake 20-25 min until lightly browned and firm to the touch.  Cool completely in pan on wire rack.