No Wavering Walnut and Blueberry Cookies

This chakra requires a solid belief in your own intuition so you can hear it and embrace the higher wisdom it disseminates. Or, it’s full of shit. I have to concentrate and practice not wavering from my own knowingness so I chose this name for this recipe as a reminder.

INGREDIENTS:

• 2 cups of Gluten Free flour (or regular flour)

• 2 teaspoons of baking powder

• 1/2 cup of vegan butter (or regular butter)

• 1/2 cup of organic brown sugar

• 1/4 cup of organic coconut sugar

• 1/4 cup of plant-based milk

• 1 teaspoon of vanilla extract

• 1 tablespoon of Oil + 1 tablespoon of ground flax seed (or one egg)

• 1/2 -1 cup of walnuts

• 1 cup of fresh blueberries

INSTRUCTIONS:

• Combine dry ingredients (flour + baking powder)

• Blend all other “wet” ingredients, except walnuts and blueberries

• Blend the wet ingredients with the dry ingredients until smooth

• Fold in the walnuts and blueberries

• Bake at 350 for 15-20 minutes on a baking sheet lined with parchment paper

• Let cool slightly. Taste the oozing blueberries while they’re still warm

You Know Breakfast Bowl

We sometimes wonder if we know what we know. Or, if we even know what we’re looking to know or where to find whatever wisdom we seek. Sometimes, knowing and intuition comes down to confidence, believing that you know what you know. This confidence in your own knowing is a sweet feeling and inspired this breakfast bowl, which is combination of higher chakra sweetness with the fruit and grounded goodness filled with protein from the honey/tahini noodles.

INGREDIENTS:

• High protein pasta (pictured here, BANZA Angel Hair Chick Pea Pasta)

• Fresh fruit (strawberries, blueberries, apricots, pineapple, lime)

• Honey tahini sauce:

  • Juice from 1 lime or lemon (1/4-1/2 cup)

  • 3 Tablespoons tahini

  • 1 teaspoon of toasted sesame oil

  • 1-2 teaspoons of soy sauce or Bragg’s Amino Acids

  • 1 tablespoon of local honey

INSTRUCTIONS:

• Cook the pasta, drain, rinse

• Combine the ingredients in the honey tahini sauce, toss in the pasta

• Cut up the fruit

• Top with the pasta and another squeeze of lime or lemon juice

Blueberry Focaccia

The sweetness of the blueberries and the distinct flavor of the olive oil focaccia creates a winning combo, one that can be eaten for breakfast, lunch, or dessert. The middle layer of blueberries provides a perfect ratio of juicy to crunch.

INGREDIENTS:

• 3+ cups of flour (additional 1/2 cup for kneading)

• 1.25 cups of warm water

• 1 package dry yeast

• 1 teaspoon of salt

• 2 tablespoons of sugar

• 3 tablespoons of Olive Oil (addition 1/4 cup olive oil)

• Fresh blueberries

INSTRUCTIONS:

• Combine the 3 cups of flour and salt in a bowl

• Combine warm water, yeast, 3 tablespoons of olive oil, and sugar in another bowl. When the yeast is activated (about 5 minutes), pour this mixture into the flour bowl.

• Add the 1/4 cup of olive oil and stir until it’s doughy

• Use the additional 1/2 cup of flour to kneed this into a warm ball of dough

• Place in a glass bowl that has been oiled with olive oil, cover, and let it rise for 1-2 hours. If you live in a dry climate, try letting it rise in the oven (not on) with a pot of boiled water to add moisture to the environment

• Take half the mixture and place in a well-oiled, circular baking dish and press it to the edges.

• Add a row of blueberries

• Top with the remaining dough (stretch it out into a circle, then place on top)

• Add another layer of blueberries, pressed into the dough

• Bake at 425 for 25-30 minutes

Tastes Like Summer Blueberry and Cherry Pie

Nothing tastes quite like summer like popsicles and pie, or maybe sand in your watermelon. Combining the blueberries with cherries is a great way to devour two chakra colors, while you experience a symphony of flavors in your mouth, and you don’t even have to decide between cherry or blueberry pie. The crust was inspired by a recipe I’ve been using from the Minimalist Baker. Shout out to them for their simple and delicious, Vegan and Gluten Free recipes.

INGREDIENTS:

• For the Crust:

  • 1 stick or 1/2 Cup of Vegan (or regular butter) sliced into thin squares

  • 1 1/2 cups of Gluten Free flour

  • 1 teaspoon of salt

  • 1 tablespoon of Maple Syrup

  • 1-2 tablespoons of cold water

• For the Filling:

  • 6 cups of berries (frozen or fresh) - This pie has 2 cups of small blueberries, 2 cups of larger blueberries, and 2 cups of cherries

  • 1/2 - 2/3 cup of sugar. This pie has 1/3 cup of organic coconut sugar and 1/3 cup of organic brown sugar

  • 1/4 cup of almond flour

  • 2-3 tablespoons of Arrow Root

  • For the Topping:

    • 1/4 cup of roasted/salted almonds

    • 1 tablespoon of honey

    • 1 tablespoon of almond flour/meal

    • 1 thinly sliced pear + fresh blueberries and raspberries

INSTRUCTIONS:

• For the Crust

  • Mix all the dry ingredients in a bowl

  • Knead in the (cold) squares of butter so it’s like a paste. Be gentle and massage it in. You’ll want to work quickly while the butter is still chilled

  • Add in tablespoon of Maple Syrup and water (not too much)

  • Place on parchment paper, make a ball about 6 inches in diameter

  • Put back in the fridge to get cold enough to work with.

  • Place between two pieces of parchment paper and roll out into a big circle

  • Flip it over and place in an oiled pie dish

  • Place in the oven at 375 for 20-25 minutes so it gets golden, but not over cooked

• For the Filling

  • Rinse six cups of frozen vegetables (or fresh), add sugar to a large skillet on medium heat. Stir until it bubbles.

  • Add flour and arrowroot starch

  • Mix a few more minutes until it starts to thicken

  • Pour carefully into the golden pie crust and cook for another 30 minutes (first 15 covered, next fifteen uncovered)

• For the Topping

  • Thinly slice a pealed pear and lay across the top of the bubbling filling

  • Heat the almonds, honey, and tablespoon of almond flour on medium heat until it starts to congeal. Take off heat. Cool on parchment paper

  • Cover the pie with the pear, the crunchy almonds, and fresh berries

  • Let cool and enjoy your summer flavors

Schmoozing Schmandel Bread

In case you need an explanation about the title, schmoozing (to Schmooze) is another word for being friendly and congenial, talking it up at a party, etc. The word, Schmandel is the superlative version of the word Mandel because this Mandel Bread is so good, it’s in a class by itself, or so I’ve been told by the many friends and family members. During the pandemic, I sent my mother and various other friends/family a batch of Schmandel bread once a month, which we lovingly referred to as, The Schmandel Bread of the Month Club. There are so many variations of this basic recipe that you can schmooze it up with a variety of people, catering to their different tastes.

INGREDIENTS:

• 3 eggs or vegan substitute (1 tbsp of oil + 1 tbsp of ground flax seeds x 3)

• 1 cup of oil

• 1 cup of sugar

• 1 cup of almond flour

• 2 cups of baking flour

• 2 teaspoons of baking powder

• 1 teaspoon of vanilla extract (or almond extract)

• 1/2-1 cup of chocolate chips (or dried fruit like cranberries, figs, etc.)

• 1/2 - 1 cup of nuts (pecans, slivered almonds, etc.)

• Parchment paper (oil spray)

INSTRUCTIONS:

• Pre-heat oven to 350

• Blend together the eggs (substitute), oil, sugar, extract with a beater

• Add the almond flour

• Add the baking flour and baking powder

• Add the nuts and chocolate (or fruit). Total of 2 cups (or less) of these ingredients.

• Divide into three ‘loaves’ of equal size on the parchment paper/baking sheet

• Back for 30-40 minutes, until the top is golden brown

• Remove from oven, turn it down to 300 degrees for toasting

• Slice into thin piece, then place back on parchment paper to toast (~10 minutes)

• Cool and enjoy… or eat some while it’s piping hot because you can’t wait.

OPTIONS:

• Cranberry and Walnut

• Fig and Pistachio

• Lemon poppyseed

• Chocolate and Macadamia Nut

• Dried apricot and pecan

• Chocolate Mocha (add three shots of espresso and lessen the amount of oil)

• Gluten Free - Use 1.5 cups of almond flour + 1.5 cups of gluten free flour

All-In Almond Crunch

Let’s be all in, not just for this recipe, but in life. There’s a notion that being in a relationship is a 50/50 proposition, but that often leads to score-keeping and living on the verge of unmet expectations. What if we change the equation to 100/100, so both people are all in, all the time?Imagine the satisfying sweetness that could follow.

INGREDIENTS:

• 1 cup of almond flour

• 1/2 cup of slivered almonds

• 3 tablespoons of sunflower oil

• 3 tablespoons maple syrup

• 3 tablespoons ground flax seed

• 1/2 cup of almond milk (or plant-based milk)

• 1/2 - 1 teaspoon of almond extract

• 1-2 tablespoons of honey

• Optional: Cinnamon or cardamon

INSTRUCTIONS:

• Pre-heat oven to 350

• Blend the almond flour, oil, maple syrup, almond milk, almond extract, and ground flax seed

• Lightly toast the slivered almonds with honey on medium to low heat

• Combine them all together

• Flatten on a piece of parchment paper that has been sprayed with oil

• Back for 15-20 minutes or until golden brown.

• These are thin and crunchy, so keep an eye on them

Awe-Inspiring Apple, Oatmeal, and Peanut Butter Cookies

Relatively low in fat and filled with healthy ingredients, these cookies are both moist and crunchy, which makes them awe-inspiring (or just good to eat). If you want to try to make them healthier, you can substitute 1-3 Tablespoons of protein powder into the flour mix.

Ingredients:

• 1/4 cup of cooking oil (or butter)

• 1/2 cup of applesauce

• 1 teaspoon of Vanilla

• 1/2 - 2/3 cup of sugar or honey or combination

• 1 egg or egg substitute (1 tablespoon oil + 1 tablespoon of ground flax meal)

• 1/2 cup of Gluten Free flour

  • You can substitute up to 1/4 cup of protein powder for the flour (1-3 Tablespoons)

• 1.5 Cups of Oats

• 1 teaspoon of baking Powder

• 1 teaspoon cinnamon

• 1 cup of cut-up apples (1-2 large apples)

• 1/2 cup pecan

• 1/2 cup of cranberries

Instructions:

• Preheat Oven to 350

• Beat together all the wet ingredients (oil/butter, eg/substitute, sugar, vanilla, applesauce)

• Add dry ingredients (flour first, then baking powder, then cinnamon, oats last)

• Stir in the other stuff (apples, pecan, and cranberries)

  • Can be substituted for pears, walnuts, raisins, etc.

• Spoon onto parchment paper on a cooking sheet

• Bake for 15-20 minutes until brown

• ENJOY!

Upbeat Almond Butter Dressing

This dressing enlivens any salad or stir fry and always puts me in a good mood, which is why I named it Upbeat Almond Butter Dressing. You don’t need to be loyal to the almond. Any nut butter will do (peanut butter, sunflower butter) - or you can have a three-some and mix them all together!

Ingredients:

• 1/4 cup of leftover Quinoa (add some boiling water to soften it, if needed)

• 1/4 cup of rice wine vinegar

• 3+ Tablespoons of Almond Butter

• 2 Tablespoons of soy sauce or Bragg’s Amino Acids

• 1 Tablespoon of Maple Syrup (or honey)

• 2 tablespoons of toasted sesame oil

• Optional: 1 Tablespoon of organic miso (I like the Miso Masters Chick pea paste)

• Optional: 1 Tablespoon of Olive Oil

• Instructions:

  • Blend them all together in a food processor or a blender (or a soup wand)

  • For a lighter dressing, add more vinegar or some more water with the quinoa

  • For a spicier dressing, add some chili oil

  • For color/texture, add black sesame seeds

Big Idea Banana Peanut Butter Balls

A lot of snacks are wimpy, but this one has balls, packed with protein and taste…

Big ideas are the lifeblood of change. I love Big Ideas. I could snack on them all day long. In his book, The Icarus Deception, Seth Godin makes a case for creativity as the survival of our future. I love Seth Godin and read his newsletter every day. He’s wise, witty, and relevant. He has inspired me to embrace my creativity and uniqueness, instead of pretending to conform.

Here’s a Seth Godin quote: “The search for the right answer is the enemy of art… there is no right answer in art… An artist is someone who does something for the first time, something human, something that touches another.”

These look more like cookies than balls, so use your imagination. Any shape will do!

Ingredients:

• 2 ripe bananas

• 1/2 cup of almond milk

• 1/4 cup of sugar (honey, coconut sugar, or date sugar)

• 3/4 cup of nut butter (almond, sunflower seed, peanut butter)

• 1/4 cup garbanzo bean flour

• 1/4 cup of (chocolate) protein powder

• 1/2 cup of oatmeal

• 1 cup of mixed, dried fruits

• 1/2 - 1 cup of nuts or seeds

• Instructions:

  • Preheat oven to 350

  • Mix wet ingredients

  • Mix dry ingredients (option to add 1 tsp of baking soda to make it fluffier)

  • Scoop onto parchment paper, with a cantaloupe scooper to shape the balls

  • Bake 15 minutes or until golden brown

Zucchini Tahini Linguini Muffins

I’m kidding about the Linguini, but it makes it even more fun to say and it sounds like a character from the Sopranos! I invented this recipe simply because I love saying, ‘Zucchini and Tahini’ together and because I like pairing flavors that don’t normally go together. There are worse reasons to invent things!

Ingredients:

• 2 cups of raw, skinned zucchini

  • i use a carrot peeler and after the skin is off, I keep peeling away the meaty layers. You can save the “seedy” part for another recipe — see Love Your Leftovers.

  • You can also cut into small sections

• 1/4 cup of tahini

• 1/4 cup of apple sauce

• 2/3 cup of sugar (organic coconut sugar)

• 1 tsp. Vanilla extract

• 1/4 cup of cooking oil

• 1 egg or one Vegan egg (1 tablespoon of oil + 1 tablespoon of Flax meal)

• 1.5 cups of flour

  • Gluten free flours can be a combination (e.g. Coconut, Garbanzo, rice, etc.)

• 1 tsp Baking Soda

• 1/2 cup of walnuts (chopped)

• 1/2 cup of dried fruit (e.g. cranberries, raisins, cherries)

Instructions:

• Preheat oven to 350

• Prepare the zucchini and set aside

• Beat all of these ‘wet’ ingredients together: apple sauce + tahini + vanilla + sugar + oil + egg(or egg substitute)

• Add in the flour and baking soda

  • I like chemical reactions and science class, so I often ‘activate’ the baking soda with a squeeze of lemon so it gets all frothy.

• Beat these all together so there’s a ‘sticky’ batter

• Stir in the zucchini, which softens up the batter

• Add the nuts and fruit

• Spoon into baking cups and bake for 25-35 minutes, until golden brown

• Say it one more time… these Zucchini Tahini Linguini muffins are delicious!