“Buncha crunch” (a healthy alternative)

• 2- bars, 100 g each of 70% dark chocolate
• 2+-cups of B&D unsweetened crispy rice cereal

In a glass bowl, microwave the chocolate. Be careful not to let it burn. Gently mix in rice cereal and when it is fully coated, spoon onto a parchment-lined baking sheet and refrigerate for 30 minutes.

ENJOY!

Store in an airtight container in the refrigerator .

Tova’s Healthy Chocolate pie 🥧

Crust:

2 1/4 cup whole spelt flour

1/2 cup coconut or olive oil

1/4 cup maple syrup

1/2 tsp vanilla

pinch of salt

Mix ; Press into pie tin ; bake at 170 degrees C/340 degrees F 13-15 minutes ; let cool

Filling:

In a bowl that can be heated (or microwave)

• 200 g 85% dark chocolate
• 3/4 cup canned coconut cream ( high fat-70% fat)

Melt chocolate and coconut milk;

Then add:

1/4 cup maple syrup

1/2 cup almond butter

Pinch of salt

Mix well,and pour into cooled crust and refrigerate- shake coconut powder on top!

Roasted broccoli

• 2- bunches of broccoli, cleaned and separated into florets, stems chopped (I like to peel the stem)
• Salt
• Olive oil -a generous amount

Preheat oven to 215 C/425 F.

Toss broccoli with a generous amount of olive oil- enough to lightly coat it-about 5-6 tablespoons. Rub into broccoli. Spread evenly on lined baking sheet and sprinkle salt across the entire top of the broccoli.

Bake for 15-18 minutes on a lower oven rack. Taste for softness.

What’s so good about broccoli anyway:

• Packed With Vitamins, Minerals and Bioactive Compounds. ...
• Contains Potent Antioxidants That Offer Health-Protective Effects. ...
• Bioactive Compounds May Contribute to Reduced Inflammation. ...
• May Protect Against Certain Types of Cancer. ...
• Antioxidants and Fiber May Aid Blood Sugar Control. ...
• May Support Heart Health in a Variety of Ways.

Better than Cliff Bars

Dry ingredients:

• 2 1/2 cups unsweetened crisp brown rice cereal
• 2 cups uncooked quick-cooking oats
• 1 cup walnut pieces
• 1 cup dark chocolate chips(I prefer less sugar so I use (1) 85% dark chocolate bar- cut into small "chips")  (added last to avoid melting the chocolate)

Wet ingredients: (combine in a small pot)

• 1 cup date honey or any liquid sweetener
• 1 1/4 cup nut butter of your choice
• 2 tsp vanilla
• 2 tsp mint extract

Stir all wet ingredients over a low flame until mixed well, and thinned out; stir constantly to keep from burning. Place all dry ingredients into a bowl (except for the chocolate chips). Add the hot, wet ingredients to the bowl and carefully, buy GENTLY mix well, so as not to crush the rice cereal, until the oats and rice are completely coated by the liquid ingredients. Add in chocolate chips, stir again. 

Grease (2) 10x 13 pans, and gently  press in half of the batter in each; use baking paper on the surface to press in the batter completely and evenly.  Be sure to press the edges nicely to form a flat, even, compressed "bar".

Cover and freeze for about 1-2 hrs until solid. Use a pizza slicer to cut the size/shape bars you would like. Wrap each bar individually in foil, and then store in a freezer bag in the freezer. Usually yields about 24 bars (depending on size you prefer)

Fermented Carrots 🥕 (and cucumbers) With Dill

Fermented foods are delicious and packed with gut-friendly lactobacillus bacteria that can boost your immune system, improve your digestion and may even help you curb cravings and lose weight.Wow! A superfood, indeed.

INGREDIENTS

• 1lb. carrots, peeled and cut into sticks of similar size (or enough to tightly pack the jar)
• coctail cucumbers (optional)
• 1 Tbsp. unrefined, non-iodized fine sea salt
• ½ tsp. dried dill or1sprig fresh dill
• 3cloves garlic, peeled and smashed
• Filtered water

INSTRUCTIONS

1. Place the garlic, dill and salt into a quart-size mason jar.
2. Pack carrot sticks, standing on end, into the jar as tightly as you can. This will prevent them from floating up the surface which increases your risk for spoilage. You want to keep them covered with liquid at all times during fermentation.
3. Fill jar to within one inch of the top with filtered water, screw on the lid tightly and shake gently to mix.
4. Remove the lid to check that all of your carrots are still submerged, then screw the lid back onto the jar very loosely and allow the jar to sit at room temperature (70 degrees F) until the jar bubbles over- about 2-4 days; try them and see if you like their texture and sourness. If not, let them go another day and check again tomorrow and possibly the next. If your kitchen is warm (75-85 degrees F), you may only need to ferment the carrots for 3 days so keep an eye on them.
5. Once you find your “bliss point” of crunch and sour, screw the lid on tightly and store in the refrigerator for up to 6 months.

https://therealfooddietitians.com/fermented-carrots-dill/

Braised tofu (Sara Tamir’s recipe)

Sauce:

• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 1/8 cup rice vinegar
• 1/8 cup honey 🍯
• 1 tsp sriracha sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ginger powder

Mix and pour into 9 x 13“ pan. Wash and cut tofu into cubes or strips and add to pan. Be sure tofu is fully coated with sauce.

Broil at 210° C (410 degrees F) for 15 minutes; flip tofu over and broil 15 minutes more or until browned. Serve on a bed of grains or fold into your favorite stir fry.

Best Granola!🥣

Ingredients:

• 4 cups old-fashioned rolled oats
• 1 1/2 cups of raw nuts and/or seeds (I like walnuts, crushed almonds, and pumpkin seeds)
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup olive oil or melted coconut oil
• 1/2 cup honey ( if in Israel use Selan)
• 2/3 cup dried fruit, chopped if large (I use raisins and cranberries)

optional: 1/2 cup coconut flakes or chocolate chips

Instructions:

Pre-heat oven to 175 C (350 F) and line a baking tray with parchment/baking paper.

Combine dry ingredients in a large bowl and then add wet ingredients. Mix well, making sure the oats are well-coated; spread evenly on the baking tray. Bake until lightly golden, about 18 to 22 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools, so allow it 45 minutes to cool on the counter before removing from the baking tray.

from Cookie and Kate

Vegan Pesto 🌱

Ingredients:

• 2 cups packed fresh basil or cilantro leaves (or a combination)
• 2 cloves garlic
• 1/4 cup walnuts or almonds or pine nuts
• 2/3 cup olive oil (more if needed to thin it out after blending)
• 1/2 cup brewers yeast (In Israel it is called shmarim beer'a )
• salt to taste (very important ingredient!)

Combine the olive oil, garlic cloves, and nuts, and with your blenderstick, make into a thick paste; add fresh leaves, a handful at a time, and brewers yeast; blend until smooth. You may need to add more olive oil if the mixture is too thick to blend well, a little at a time...salt to taste! YUM!😋

Asian cucumber 🥒 salad 😋

Slice about 5 Persian cucumbers and spread out in a colander; sprinkle with salt (to sweat the water out of them); set aside

Combine in a bowl:

• 4-5 scallions finely sliced
• 1 teaspoon fresh grated ginger
• 1 clove of crushed garlic
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or maple syrup
• 1-2 tablespoons toasted sesame seeds

Strain/shake off the cucumbers, do not rinse! Place them in the bowl with the above ingredients and stir. Taste and adjust the salt. Refrigerate until you are ready to serve. This will keep for 3 days in the refrigerator. You can see the full recipe here :Asian cucumber salad

Sesame Beet Salad 😮

Ingredients:

• 2 tablespoons sesame seeds
• 1 kg (about 2 pounds) cooked beets, cubed into 1/2 inch pieces
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons freshly-grated ginger (2-inch piece)
• 2 teaspoons soy sauce
• 2 teaspoons freshly-squeezed lemon juice
• ¼ cup packed fresh cilantro leaves
• a handful of chopped green onion
• salt to taste

Toss everything together in a bowl and chill!

Asian salad dressing

I used fresh ginger and blended it all with the blender stick:

• 1/2 cup olive oil
• 1/2 cup sesame oil
• 1/2 cup rice vinegar
• 1/3 cup honey 🍯
• 2 tblsp soy sauce
• 3-4 cloves garlic 🧄
• 1 inch piece ginger

store in a glass jar in the refrigerator

Oh my! Sweet potato pie🥧!

My husband is from the South- this is a famous dessert down there! It is not too sweet, and it is a whole spelt crust so its safe to enjoy!

• 1 2/3 cups sweet potato puree (about 2 large yams)
• 1/2 cup coconut milk
• 1/4 cup honey
• 1 egg (for a Vegan pie substitute 1/4 cup cornstarch)
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Bake the 2 large yams, cool, and scoop out the "meat". Add remaining ingredients and blend with a blender stick or food processor. Pour into homemade pie crust:

Press-in pie crust- double the recipe

• 1 1/2 cups whole spelt flour
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 tablespoons cold water added at the end

Mix the flour, salt, and oil well. Add in the water. Mix well until smooth and pliable. Press evenly into 2 medium pie tins; add filling....

Bake at 180 degrees C or 350 degrees F for 40 minutes, then tent with foil for 20 more minutes. Let it cool 2 hours and refrigerate before slicing. Enjoy!

Here is the website:sweet potato pie

Mind-Blowing moist and fudgy FLOURLESS Brownies (Paleo Grubs)

Ingredients

• 2 eggs
• 1 cup almond butter
• 1/3 cup honey
• 1/3 cocoa powder
• 1 tbsp pure vanilla extract
• ½ tsp baking soda
• 1/2 cup walnuts and/or dark chocolate chips

Directions

Preheat oven to 165 degrees (325°F). Line an 8×8 inch baking pan with parchment paper. Set aside. In a large bowl place the eggs, honey, almond butter and vanilla extract. Whisk to combine. Stir in cocoa powder and baking soda until combined. Fold in walnuts and chocolate chips if using. Pour the batter into the prepared pan and smooth the top with spatula. Bake in preheated oven for 20-23 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve.

Vanilla fudge

• 1/3 cup coconut 🌴 oil
• 1 cup almond butter
• 2 tblsp honey 🍯 or maple syrup
• 1 tsp Vanilla

melt and mix, pour into candy mold or mini paper cupcake 🧁 liners, top with a whole almond or walnut and freeze a few hours.... yum 🤤