Raw Choco­late Chip Cook­ies

Natural Solutions - - Pets -

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

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