Chocolatey Zucchini Cake


1 cake mix – vanilla ( I like Pamela's Gluten Free Organic mix) or make your own-

2 cups of zucchini cut with cone #1

2 tsp cinnamon

½ pkg semi sweet chocolate chips (dairy free)

1 cup chopped nuts optional (walnuts, seeds, Pecans,or whatever you have)

2 tsp baking powder + 2 T water

2-3 apples for top of cake


Mix cake mix, veggies and baking powder in mixing bowl until moist. Pour cake mixture into pan (5 Quart pan or 12 inch Electric Oil Core Skillet) with the fruit already placed in the bottom of the pan. Start cooking at med. temp. When the vapo valve starts clicking reduce heat to low. When a tooth pick or knife comes out clean cake is ready. Flip the cake over onto a plate, let cool down and serve. It takes 15-18 min to cook.



Raw Butternut Squash Salad

 

1 small butternut squash (about 1-1/2 pounds to yield 1 pound of edible squash) Cone #1 & #2
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh grated ginger Cone #1
1/4 cup currants or dried cranberries
1/2 cup shredded unsweetened coconut
Pink Salt to taste

 

Grate squash on cone #1 or# 2 (2 is prettier, 1 is easier to chew) I did half and half.
Combine all ingredients. Keeps well, even when dressed!

Great for a potluck!

 

 

Coconut Macaroons

 
(Sugar-free, Vegan & wheat-free)
 
2 Cup Organic Shredded Coconut
1 Cup Unsweetened Almond Milk
2 Tbsp. Coconut Cream Concentrate
2 Tbsp. Virgin Coconut oil
4-6 Tbl. Xylitol or Stevia
1/4 cup coconut flour
2 tsp. Vanilla
1/2 tsp. Almond extract (and or 1/2 cup sliced Almonds)
1 Tbls organic cornstarch
1/8 tsp. Salt
Whole almonds for topping macaroons
 
Preheat oven to 400 or EOS
Heat oil, coconut cream, xylitol and almond milk on low until melted (stir occasionally) in 1 qt saucepan . Add milk mixture to all other ingredients, a large bowl and mix with a spoon. Spoon batter in mounds (about 2 1/2 inch big & an inch apart) on to cookie sheets . Bake for 10-15 min., or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.


 


 
 
 
 
 
 
 
 

Veggie Quinoa Salad



Ingredients:
1.5 cups uncooked quinoa
½ Tbsp sesame oil
2 cups tofu, or tempeh diced into 1.5cm cubes (optional)
1 cup almonds, chopped cone #3
½ cup sunflower seeds
½ cup pumpkin seeds
2 cups spinach, chopped
1 large beet, grated cone #2
3 carrots, grated cone #2
2 avocados, diced
2 tomatoes, diced
2 Tbsp chia seeds

Dressing
2 cloves garlic, minced
1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari
1/3 cup apple cider vinegar
1/2 cup olive oil
2 Tbsp tahini paste

Directions:

In 3 qt pan add the quinoa and 2 1/2 cups of water. Bring to a boil, with lid off then place lid on and turn down to low. simmer for 10 min, or until all of the water is absorbed.
Sauté tempeh or tofu until golden at medium heat in EOS or 12 inch skillet.

You can enjoy the almonds and seeds raw, or you can toast them by placing the almonds, sunflower seeds and pumpkin seeds in a dry 10 inch gourmet skillet and toasting them on medium-high heat until golden. They will toast really quickly so stay with the pan and give it a shake every few seconds. Set aside to cool.

Minced garlic, Add the remaining dressing ingredients and pulse until smooth.

To assemble the grain bowl place a layer of warm quinoa at the bottom of the bowl. Then top with all the veggies, then the tofu and sprinkle on the nuts and seeds. Top it all off with some dressing and enjoy warm.