Posts Tagged recipes

Sweet Potato Coconut Cashew Rice Bowl

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

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This recipe is obviously designed for cookies, but I rarely take the time to scoop individual cookies.  Cookies are often prepared as a pie or brownie at my house… blame it on the wild three boys I am in the process of raising.  The other day I was brushing my teeth when I heard a lower pantry door clank followed by a running toddler.  I quickly dropped my toothbrush in the sink and ran to find the toddler chasing his older brothers with my kitchen mixer.

I imagine that individual cookies would be amazing with this recipe if your lifestyle permits.
As for me?  I am sticking with the cookie pie version.

 

Gluten-Free Chocolate Chip Cookies

Ingredients:

2 1/2 cups blanched almond flour
1/2  teaspoon sea salt
1/2  teaspoon baking soda
1/2  cup organic butter
1 tablespoon vanilla extract
1/2 cup pure maple syrup
1 cup dark chocolate chips

 

Directions:

Combine almond flour, sea salt, and baking soda in a large bowl.  In a second bowl, mix together melted butter, vanilla, and maplup/agave nectar.  Combine wet and dry ingredients.  Add chocolate chips.

Pour cookie dough into a well-greased pie pan… or form 1/2 to 1-inch balls and press onto a parchment paper lined baking sheet.

Bake at  350° for 12-18 minutes for a cookie pie and 7-10 minutes for cookies.
Cool and serve.

Mango and Chickpea Salad

Mango and Chickpea Salad

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Mango and Chickpea Salad

Ingredients:

4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Crushed almonds
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)

Directions:

Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!

Strawberries, Blueberries, and Cashew Cream

Strawberries, Blueberries, and Cashew Cream

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Ingredients:

Strawberries – trimmed and cut into chunks.
Blueberries
Dried unsweetened coconut
1-2 handfuls raw cashews
1-2 handfuls dates
1 tsp. vanilla
1 -2 teaspoons coconut oils
water to cover cashews

Directions:

Combine strawberries, blueberries, and coconut in a bowl.  Set aside.

Combine cashews, dates, vanilla, coconut oil, and 1/4 cup water into vitamix.  Slowly turn vitamix to variable ten using the tamper to help blend if necessary.  The final consistency should be similar to yogurt – add additional water to obtain that consistancy as needed.  If you add too much, simply add additional cashews.

Place a scoop or two of cashew cream on top of a bowl filled with strawberries, blueberries, and dried coconut.  Stir and enjoy!

Berry Salad with Balsamic Vinaigrette

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

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