RECIPES

Spanakopita

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Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before

12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+  vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed

Feta filling

1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt

Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.

For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.

Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil

Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.

Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.

Enjoy !

Peas and Peace

 

RECIPES

No Baking Required Date Squares

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Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar

CRUST

1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil

DATE FILLING

25 pitted dates roughly chopped
1/2 cup of water

Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper,  trace with a pencil all around and then cut with scissors 🙂

In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.

For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.

Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !

Cristina for Peas and Peace

 

 

RECIPES

Guilt Free Chocolate Chip Cookies

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They contain no sugar, therefore very healthy !!!

Ingredients

  • 1 cup pitted dates, soaked in hot water to soften, then drained 
  • 3/4 cup almond butter
  • 1 1/2 tsp vanilla extract
  • 3 tbsp coconut oil melted and cooled to room temperature
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips (non-dairy)
Instructions
  1. Preheat oven to 350 degrees and line a large baking sheet with a silicone mat
  2. Process the dates and almond butter in a food processor to form a paste, then process in the remaining ingredients, except for the chocolate chips.
  3. Stir in chocolate, some might not stick to the dough, simply add them to top of cookies once flattened.
  4. Shape into 14 cookies on the baking sheet and flatten.
  5. Bake for 10 minutes
  6. Cool on  a wire rack

Yum !!!

Cristina for Peas and Peace

MISC

Bleeding Hearts

peasandpeace

🍃Had to share these photos of my beautiful bleeding hearts 💕They are presently in full bloom. Nature and its beauty at its best. Take the time to take a beautiful walk through your garden, or a friends or simply at the park ! and absorb the beautiful colors & scents.
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Cristina for Peas and Peace