I like this salad rather soupy with the dressing. The dressing is so good you can eat it like a soup too! Throw in a leftover baked potato or some beans to really fill you up with the good stuff!!
The Instant Pot is my favorite new cooking toy! Wow, things just cook faster and it’s very safe.
1 cup steel cut oats
3 cups water
5 medjool dates, pits removed
Put the ingredients into the Instant Pot and set the manual button for 15 minutes on high. If using your oven, simply add the ingredients to a covered casserole dish and bake at 350 degrees for 60 minutes.
Voila, yummy oats ready for any fixins with extra for the next day!
1 cup coconut milk or almond milk
1 cup orange juice
1/2 cup frozen mango
1/2 cup frozen pineapple
1/2 frozen or fresh banana
1 Tbsp hemp, chia, walnuts, flax, purslane or pumpkin seeds or walnuts
Add all ingredients to a high speed blender and blend until smooth and creamy.
Add some medjool dates for extra sweetness and nutrition, if desired.
Local Japanese daikon radish, julienned
English cucumber, julienned
Green onion bunch, cut in half
1 carrot, julienned
Red onion, diced
Braggs liquid aminos
Rice paper wraps
Sesame seeds for garnish
Wet rice paper wraps until playable, fill with veggies, use twos sprays of braggs for flavor, and roll up tightly.
(recipe courtesy of The Pretty Bee: theprettybee.com)
1 cup graham cracker crumbs or gluten-free graham cracker crumbs (can make your own by blending crackers)
3/4 cup gluten free flour blend or flour of choice
1/2 cup plus vegan buttery spread (Earth Balance or similar), melted
3/4 cup sugar
3/4 cup dairy free dark chocolate chips
1 1/2 cups mini marshmallows