RECIPES

Chocolate-Almond Cookies

This is my go to recipe when I have nothing sweet in the house, have not soaked cashews overnight as many recipes require. This recipe literally takes 20 minutes to make, baking time included ! They are bite size, perfect with a coffee or tea in the afternoon when you need that little pause.

Ingredients: :

3/4 cup almonds 
5 pitted dates
1 tbsp maple syrup
1 tbsp almond butter
1/4 cup coconut sugar
1 flax egg (1 tbsp ground flax combined with 2 tbsp water)
Pinch sea salt
2 tbsp of cacao powder

Preheat the oven to 350 F
In a food processor, process the almonds into a fine meal. Add the dates, maple syrup, Salmond butter, coconut sugar, flax egg, sea salt and cacao powder. Process until well combined.
Shape into balls with a scooper (I used a 1 inch but you can certainly make them bigger and use a 1 1/2 inch scooper). Flatten with damp hands. Place onto a lined baking sheet and top with a slivered almond or topping of your choice . Place in the oven to bake for 10 minutes or 15 minutes if you used the larger scooper. They are sooo moisty & yummy !

Enjoy!

Cristina for

Peas & Peace

RECIPES

PICKLING RED ONIONS !

Love pickled red onions on my salads, végé burgers and bowls as a topping

Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.

*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting

After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.

Nutritional Value:

One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.

Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.

* Source for nutrition value: http://www.medicalnewstoday.com

Cristina for

Peas & Peace

RECIPES

Stir Fry

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace

RECIPES

Hummus

Hummus can be a spread, a dip or a topping when making a bowl. It requires few ingredients and is extremely simple and quick to make. Hummus is also high in protein and high in fiber.

This recipe makes 2 1/2 cups and keeps in the refrigerator for 5 days

Ingredients:

3/4 cup of dry chick peas (Soak overnight, healthier and better than canned)
1/2 cup freshly squeezed lemon juice
3 garlic cloves
4 tbsp tahini
Salt (Optional)

Put cooked chickpeas and other ingredients in a food processor or blender. Process to a smooth purée, adding some of the cooking liquid until you get that consistancy.

I then drizzled some olive oil, sprinkled with paprika and served with some crudités, pita wedges and crackers

Cristina for Peas & Peace

RECIPES

Caramel Cups

Makes 12 mini cups


CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract

Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.

CUPS
200g extra dark chocolate (70% cocoa)

Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.

Sublime !!!

Cristina for Peas & Peace