Sweet Potato Falafel

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Sweet Potato Falafel

Method

Preheat oven to 375. Wrap sweet potatoes in foil and bake until soft, about 1.5 hours. Remove from oven and cool about 10 min. Remove skins and mash potato in a bowl. Set oven to 325.

Add remaining ingredients to bowl with potato and mix well.

Line a baking sheet with parchment paper and scoop potato mixture into small balls. Bake 30 min.

Ingredients

2 Large Sweet Potatoes

3/4 c. almond flour

2 tbs cumin

1 tbs coriander

1/4 tsp cayenne

2 tsp onion powder

2 cloves garlic, minced

1/2 c. cilantro, chopped

2 tbs olive oil

juice of one lemon

pinch red pepper flakes

1 tsp himalayan sea salt

pepper

SPICED CARROT GRANOLA

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This makes a wonderful breakfast or snack and is an excellent way to sneak in some vegetables for the kids. Serve over yogurt or with warmed milk.

METHOD

Preheat oven to 300.

Add to a large mixing bowl: oats, millet, carrot, beets, nuts, spices, and set aside.

In a small saucepan, warm the butter, maple syrup, and vanilla.

Pour butter mixture over the oat mixture and combine well.

Spread mixture onto lined cookie sheet and bake at 300 for 20 minutes.

Remove from oven. Sprinkle raisins, hemp seed, coconut and gently press into mixture.

Return to the oven for 5 more minutes.

Cool and store in a jar up to one week.

INGREDIENTS

2 cups oats

1/2 cup millet

1/2 cup grated carrot

1/2 cup grated beets

3/4 cup nuts (almond, cashew, pistachio, whatevs)

1/2 tsp cardamom

1/2 tsp cinnamon

1/2 dry ginger

1/2 cup raisins

1/4 cup shredded coconut

1/4 hemp seed

5 tbsp maple syrup

3 tbsp butter

1 tsp pure vanilla extract

Lemon Coriander Soup

This soup is simple, bright, and flavorful. It’s the perfect meal or snack if you’re feeling weighed down and need something light. If you’re needing a little more try adding a ½ cup of cooked basmati or quinoa just before serving. 

INGREDIENTS

4 cups vegetable stock or water

1/2 cup diced carrot

1 cup shredded cabbage

juice of 1 lemon

Himalayan salt and pepper, to taste

½ cup chopped cilantro leaves

2 tsp sesame oil

Optional: 1 cup quinoa, basmati or a few baby potatoes for serving


METHOD

Saute cabbage and carrots in 1 tsp of sesame oil or water until soft.

Add stock or water, bring to a gentle boil, then simmer 5 minutes.

Stir in juice of lemon, salt and pepper, remaining sesame oil, and cilantro just before serving.