Sprouted Lentil Soup with Vegan GF Corn Bread

This is such an easy recipe and there will be plenty left for lunch the next day or two.  Sprouting the lentils makes them easier for your digestive system to break down.  There are some brands that already sprout lentils, but they can be more expensive.  If you have the time and prefer to sprout at home, all you have to do is soak the lentils for 12 hours.  

Sprouted Lentil Soup

 Ingredients 

·      1 yellow onion, diced

·      2 carrots, diced

·      4 stalks of celery, diced

·      3 cloves garlic, rough chopped

·      2 red potatoes, diced

·      1 zucchini, diced 

·      2 cups sprouted lentils

·      1 tsp turmeric

·      1tsp cumin 

·      6 cups vegetable broth or stock of any kind you like

·      salt + pepper

·      Avocado oil 

·      handful of chopped parsley

·      1 bay leaf 

Start by heating a large pot and adding in avocado oil.  When the pot is warm add celery, carrots, onion and about of teaspoon of salt.  Let this cook down for a few minutes and then add the garlic.  Once the carrots are tender add in the lentils, potatoes, zucchini, turmeric, and cumin.  Mix well and then add in the vegetable broth or stock.  Turn the heat up to a get the soup to a full rolling boil, and then lower the heat to slow simmer and let the soup sit for about 45 minutes.  After 45 minutes check to see the vegetables are tender, then add in the fresh herbs and the zest and juice of a full lemon into the pot.  Stir until well combined.  Enjoy a bowl with some corn bread!  

Vegan Corn Bread 

Ingredients

·      ¾ cup gluten free baking flour

·      ¾ cup corn meal

·      ½ teaspoon baking soda

·      ½ teaspoon baking powder

·      ½ teaspoon salt

·      ¾ cup plant based milk 

·      1 tablespoon apple cider vinegar

·      ½ cup coconut sugar

·      1/3 cup coconut oil 

·      1 flax egg (1 tablespoon flax meal + 3 tablespoons water) 

Start by making your flax egg and setting aside.  Also add apple cider vinegar to your plant based milk and set aside for about 10 minutes.  Combine all dry ingredients into one bowl.  In another bowl mix coconut oil and coconut sugar together.  Then add in flax egg and then milk with the apple cider vinegar.  After well combined add in dry ingredients.  Grease a cast iron skillet and add into pan.  Bake at 350 degrees for 25-30 minutes.  Take out from oven, add ghee or coconut oil on top with a ton of cilantro or herbs of your choice.  Enjoy! 

Recipe inspired from Bonberi.  

The Show Stopper...

If you watch The Great British Baking Show, you will understand the title!  I made these for a friend’s birthday and he liked it so much he called it “The Show Stopper” and requests it for his birthday each year.  This year I played with a few ingredients and I am happy to say it came out great.  It’s a play on a classic Rice Krispy treat, but with clean ingredients and some added layers.  Gluten-Free, Vegan, and No Processed Sugars!  Give this one a try! 

Bottom layer

·      1 cup roasted hazelnuts

·      1 1/2 cups oats

·      ¼ cup flax seeds

·      2 tablespoons high quality cacao

·      14 dates, pitted 

 Rice Krispy Layer

·      4 cups Puffed Brown Rice cereal

·      1/3 cup cashew butter

·      1 cup vegan mini marshmallows (optional)

·      ½ cup maple syrup

·      1 teaspoon vanilla extract 

 Top Layer

·      ¾ cup vegan dark chocolate, Lilly’s chocolate chips are great

·      2/3 cup full-fat coconut milk 

 How to make:

 Layer 1:

Start by adding all the bottom layer ingredients into a food processor.  You might want to grind down the nuts and oats first for easier mixing.  Then add in the dates, flax seeds, and cocoa.  This layer will be sticky.  Once all combined press firmly and evenly into a 8x8 pan that is lined with parchment paper.  Put in the refrigerator while making the next layer.  

 Layer 2:

Over medium heat on the stove, in a large saucepan combine nut butter and maple syrup.  Whisk the two until they are well combined into a liquid.  Then add in brown rice puffs, vanilla, and marshmallows.  ** The marshmallows are totally optional. The treat will stick together with the nut butter and maple syrup liquid alone.  The marshmallows are for fun!  

 Stir the mixture until all the puffed brown rice are coated and the marshmallows are starting to melt.  Transfer this mixture on top of the bottom layer and press down evenly.  Set aside while making the top layer.  

 Layer 3:

Heat the coconut milk on the stove and add the chocolate chips.  Once the chocolate starts to melt a little you can shut the heat off and whisk quickly to melt the rest of the chocolate.  Try not to overheat because the chocolate will burn. Once you have a silky smooth texture pour it over the last layer and set in the fridge.  Keep in the refrigerator for at least 3 hours before cutting.  

This stores well in the refrigerator in airtight glassware for a few days.  Enjoy! 

The Chocolate Pie of Your Dreams….

I made this pie for Thanksgiving and it was definitely the favorite out of the 4 desserts that I made.  I was excited to include a dessert that was rich, sweet, and also somewhat healthy.  The chocolate mousse is made from cacao, coconut milk, maple syrup, and ripe avocados, which gives it that rich smooth texture.  Picking high quality cacao is a must!  This recipe used Sun Potions Anandamide, which also contains some fun adaptogens like Ashwaganda, Maca, Tocos, Reishi, and more. 

The crust is made of homemade graham crackers.  This recipe is from https://www.darngoodveggies.com/gluten-free-vegan-graham-crackers/.  I made these ahead of time.  If you don’t have time to make the graham crackers from scratch just find a clean cookie at your local health food store!  Avoid cookies that have processed oils or soy in it.  

A serving a homemade whipped cream on time makes this pie heaven.  Give this one a try!  

For the Chocolate Mousse:

·      2 Ripe Avocados

·      ½ cup High Quality Cacao Powder

·      1 can coconut milk

·      3-4 tablespoons pure maple syrup 

INSTRUCTIONS

Place all ingredients in a high-speed blender and mix until well combined and smooth.  Place in the refrigerator while you make the crust. 

For the Crust:

 **Recipe for homemade graham crackers above**

·      1 ½ cups fine ground graham crackers, 9-11 cookies

·      ¼ cup coconut sugar 

·      6 tablespoons melted coconut oil or ghee 

INSTRUCTIONS

1.     Finely crush graham crackers in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

2.     In a large bowl, combine graham cracker crumbs and sugar, mixing with a fork.

3.     Drizzle melted coconut oil or ghee over the crumbs and stir with a fork until crumbs are evenly moistened.

4.     Press mixture into a 9-inch pie dish using the bottom of a measuring cup or glass. You may need to use your fingers to press the sides until compact.

Chill in the refrigerator for 2 hours before filling. Once the piecrust is set pour the chocolate mouse in the crust.  Top with roasted nuts or topping of choice and let chill in the refrigerator overnight. 

** Crust recipe adapted from House of Nash