Recipes

Roasted chick peas

(a great snack)

2 cups cooked chickpeas (or one can chickpeas)

4 cloves minced garlic

2 tbsp olive oil

1 tsp Herbamare, other seasoning blend, or salt and pepper to taste

Preheat oven to 425 F.  Mix all ingredients together in large bowl until well combined.  Spread chickpea mixture onto baking sheet that has been lightly greased or lined with parchment paper.  Cook, turning with spatula occasionally, for 40-50 minutes or until golden brown and crispy.  Store in air-tight container for a healthy snack.

Gluten-free blueberry loaf

1 c brown rice flour

1 c almond meal

½ tsp baking soda

1 ½ tsp baking powder

2 tbsp corn starch

2 tsp lemon zest

2 eggs

½ - ¾ c maple syrup (depending on desired sweetness)

½ c almond milk or ¾ c buttermilk or plain yogurt

¼ cup olive oil

1 tsp vanilla extract

1 ½ c frozen blueberries

Preheat oven to 350 and grease loaf pan or 12-tin muffin pan.  Mix dry ingredients and lemon zest in large bowl.  In separate bowl, whisk together wet ingredients and then fold into flour mixture.  Stir in blueberries.  Bake loaf 50 minutes or muffins for approximately 20 minutes or until toothpick inserted in center comes out clean. 

Kale and white bean soup

½ c white onion, chopped

2 cloves garlic, minced

3 tbsp olive oil

1 bunch kale, rinsed, separated from stem and chopped into 1-in pieces (approx 3 cups)

4 c veggie broth

3 c navy beans, cooked or 2 cans

1 small potato or yam, rinsed and diced

1 tbsp curry powder

Heat oil over medium heat and sauté onion and garlic.  When translucent or lightly browned, add broth, kale, potato and curry powder.  Bring to boil, reduce heat and simmer, covered for 30 minutes, until potato is tender.  Add beans, salt & pepper and additional curry powder to taste.