Raw Chocolate Chip Cookies
Turmeric is one of the world’s healthiest spices and you can sprinkle it on just about anything. It’s high in antioxidants, helps reduce inflammation, and boasts a mildly bitter flavor that combines wonderfully with agave and lemon juice. This dish is so hearty that it can be served as a main course for lunch with crusty bread, olive oil, and fruit.
SERVES 4 TO 5 1 tablespoon grapeseed oil, plus more for pan 1 tablespoon agave nectar ⅛ teaspoon turmeric ¼ teaspoon sea salt Pinch of ground cumin ⅓ cup sliced almonds 1 pound asparagus, tough stems removed and
cut into 3-inch pieces 1 tablespoon fresh lemon juice
Preheat the oven to 325 degrees. Grease a baking sheet with oil and set aside. In a small bowl, combine the agave, turmeric, salt, and cumin. Add the almonds and stir gently to coat. Spread the almonds on the prepared baking sheet and bake until lightly golden, about 7 minutes. Set aside. Heat the oil in a large skillet set over medium heat. Add the asparagus and cook, stirring frequently until just tender, about 5 minutes. Transfer the asparagus to a serving dish. Sprinkle with the lemon juice and then the almond mixture. Serve. Source: Reprinted with permission from Pure Food: Eat Clean With Seasonal, Plant-Based Recipes by Veronica Bosgraaf. Photography by Quentin Bacon These little nuggets are made with unheated ingredients and pressed together without cooking; keeping the ingredients away from heat helps preserve their nutrients. Try substituting different nuts and spices: Add cocoa, cinnamon, lemon rind, or lavender. Play around with various combinations to create healthy sweets that treat your body right!
MAKES 10 COOKIES 1 cup pitted dates ¾ cup raw cashews ¾ cup raw walnuts 1½ tablespoons coconut oil ½ teaspoon sea salt 1 teaspoon vanilla extract ¼ cup cacao nibs
Process the dates in a food processor until well chopped—you may need to soak them for 10 minutes in filtered water before processing to soften them. Add the cashews, walnuts, coconut oil, salt, and vanilla and process until smooth. Add the cacao nibs and pulse to combine. Using your hands, form the dough into 10 cookies. Chill in the refrigerator for about 1 hour to solidify before serving. Source: Emily Davidson, winner of a Pure Vegetarian Recipe contest. Reprinted with permission from Pure Food: Eat Clean With Seasonal, Plant-Based Recipes by Veronica Bosgraaf. Photography by Quentin Bacon
Veronica Bosgraaf is the founder of Pure Organic bars and snacks and the author of Pure Food: Eat Clean With Seasonal, Plant-Based Recipes. Learn more at PureFoodCookbook.com. Get a FREE 10-piece Sampler Collection ($4.95 S+H) and exclusive online offers