Mashed "Potatoes"
1 white onion, chopped
2 cloves garlic, minced
1 medium-sized potato, peeled and chopped
1 turnip root (no greens), peeled and chopped
1 tbsp. olive oil
2 tbsp. grated parmesan cheese
1 tsp. salt
White pepper, to taste
In a large frying pan, steam the cauliflower, onion, garlic, potato, and turnip root by filling the pan with 1/2 an inch of water and placing the lid on top until the vegetables are tender and the water has evaporated. Add more water as necessary. Transfer the vegetables into a food processor and add olive oil, parmesan cheese, salt and white pepper. Blend until smooth and serve immediately.
Choco-cado Pudding
3 ripe avocados, peeled, pitted, and chopped into cubes
2 ripe bananas (large), peeled and sliced
3/4 cup agave nectar
1/3 cup coconut milk
1-1/2 tbsp. vanilla extract
A pinch of salt
1-1/4 cup raw cocoa powder (cacao)
In a food processor, blend avocado, banana, agave nectar, coconut milk, vanilla and salt until smooth. Gradually add raw cocoa powder and blend until the mixture reaches pudding-like consistency, scraping down the sides as necessary. Refrigerate for at least one hour. Serve chilled.
Lauren & Eli's Soupe de Lentilles (Lentil Soup)
1 medium white onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 bay leaves
1/4 tsp. thyme
2 beef bouillon cubes
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 large tomato, chopped
2 cups dry green lentils
1-1/2 cups carrots, chopped
3/4 cup celery, chopped
1-1/2 cups red skin potatoes, peeled and cut into 1/2 inch cubes
Water (to be added as necessary)
Place onions, garlic and olive oil in a large pot on medium-high heat and cook until onions are transparent and garlic is golden, stirring often. Reduce heat to medium. Add bay leaves, thyme, bouillon cubes, paprika, salt, pepper, tomato, lentils and water; cook on medium heat for 15 mins and add water as the lentils begin to absorb it. Add carrots and celery. When lentils are almost al-dente, add potatoes and cook until they can be cut with a spoon. Add salt to taste. Enjoy!
Les Pâtes au Fromage (Pasta with Cheese)
3 cups dry whole-wheat penne or bowtie pasta, cooked according to package instructions
1 medium white onion, sliced
1 medium-sized potato, peeled and cut into 1 inch cubes
1 turnip root (no greens), peeled and cut into cubes
2 tbsp. olive oil
1/2 cup canned coconut milk
1 cup fresh parmesan cheese, grated
Salt and white pepper, to taste
In a medium-sized pot, bring water to a boil. Add onion, potato, and turnip root. Reduce to medium heat and cook vegetables for 10-15 minutes or until tender. Drain water. Cook pasta then drain water once it is al-dente. In a food processor, blend olive oil, coconut milk, parmesan cheese, salt, white pepper and vegetables until smooth. Pour mixture over pasta (drained) and toss until combined. Serve immediately.
Banana-Chocolate-Almond Cookies
4 ripe bananas, chopped
1 cup pitted dates
1/4 cup agave nectar
A pinch of salt
1 tbsp. vanilla extract
1-1/2 cups raw almonds, chopped
1 cup chopped semi-sweet chocolate
3 cups quick-cooking oats
Milk chocolate bar, cut into 1/2 inch squares
Place bananas, dates, agave nectar, salt and vanilla in food processor and blend until smooth. Pour mixture in large mixing bowl. Add almonds and dark chocolate; stir until combined. Add oats and mix until fully combined. Roll into 2-inch balls, place on parchment paper covered baking sheet and press down until the cookies balls are 1/2 inch thick. Press one milk chocolate square on the top of each cookie. Bake (dehydrate) at 150 degrees F for 8-10 hours. The little ones cannot keep their hands off these... neither can I!
