Makes about 2 dozen. No one but YOU has to know there is a can of beans in these cookies! ½ cup flour of choice (whole wheat pastry, spelt, garbanzo, etc) 1 tsp non-aluminum baking powder 1 tsp powdered peanut butter (optional) ½ tsp salt 1 15 oz can garbanzo beans (chickpeas) rinsed and drained ¼ cup non-dairy milk of choice (coconut, almond, rice, etc) ½ tsp apple cider vinegar 2 tsp golden flax seed, ground (use a coffee grinder to grind)
Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2. For information, find Amazing Meals on Facebook or email: firstname.lastname@example.org
1 cup uncooked millet 4 cups pineapple juice (or blended juice of choice) ½ cup water 1 (20-ounce) can crushed pineapple in juice (divided use) 2/3 cup raw cashews, rinsed and drained ¼ cup lemon juice ¼ cup agave nectar or preferred sweetener (or to taste) 1 Tbsp vanilla extract ½ tsp salt
Thank you to Ashley Palmer, “Munchy” and 86Lemons.com for contributing ideas and recipes. Local chef Laurie Rice says these ‘bites’ and dip are “So good you’ll slap yourself!” SPICY BUFFALO BITES: 1 cup water or unsweetened almond/soy milk (I used 1/2 cup of each) 1 cup flour (any kind, even gluten-free!) 2 tsp garlic powder 1 head of cauliflower, chopped into bite-size pieces
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
Cauliflower is a member of the Brassica family, better known as cruciferous vegetables. It contains fiber that helps with satiety for weight loss and a healthy digestive tract, antioxidants and phytonutrients that can protect against cancer, choline that is important for learning and memory and much more.