Vanilla Cake Bliss Balls

Yield: 16

1 cup packed pitted medjool dates (about 9)

1 cup walnuts

1 cup almond flour

1/3 cup coconut flour

pinch salt

2 tsp vanilla extract

optional: finely shredded unsweetened coconut

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and salt. Blend until a semi-fine meal is achieved.

3. Add dates back in (in pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. The mixture should be a pliable dough, not a purée.

4. Scoop out one-tablespoon amounts and roll into balls with hands. Repeat until all dough is used up.

5. Roll in finely shredded coconut or leave as is.

6. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. Could also press the dough into a loaf or 8x8-inch cake pan and slice into bars.

https://minimalistbaker.com/no-bake-vanilla-cake-bites/

Orange Ginger Avocado Dressing

Yield: 3/4 cup

1 avocado

juice of 1 orange

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup water

1/2-inch piece of ginger, peeled, chopped

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice

1 tbsp lime juice

1 clove garlic, finely minced

2 tsp light miso

1/4 tsp tamari

1/4 tsp dijon mustard

1/4 cup olive oil

salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/

Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds

2 roasted red peppers (homemade or from a jar)

2 cloves garlic, chopped

1 tsp smoked paprika

1/2 tsp aleppo pepper, or pinch of cayenne

2 tbsp sherry vinegar (or apple cider vinegar)

1 tbsp tomato paste

small handful flat parsley leaves

salt and pepper

1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.

2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.

3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

http://thefirstmess.com/2017/07/12/vegan-stuffed-eggplant-sunflower-romesco-recipe/

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp dill

1 tbsp maple syrup

1 tbsp tahini

1 tsp dijon mustard

salt and pepper, to taste

1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 

1 cup mango, diced

1 avocado, diced

1 jalapeno, seeded and finely diced

2 tbsp shallot, finely diced

3 tbsp cilantro, chopped

zest and juice of 1 lime

1/4 tsp salt

1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.

https://www.ambitiouskitchen.com/avocado-strawberry-mango-salsa/

Mushroom and Arugula Quiche

Yield: 9" round or 6 servings

Crust:

2 cups almond flour

2 cloves garlic, minced

1 tbsp fresh thyme, minced

1/2 tsp salt

1/4 tsp black pepper

1/3 cup olive oil

1 tbsp water

Filling:

1 tbsp olive oil

1 cup crimini mushrooms, sliced

2 cups arugula, roughly chopped

6 large eggs

1/3 cup almond milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 375F. Line a 9″ pie pan with parchment paper.

2. In a mixing bowl, stir together the almond flour, garlic, thyme, salt ,and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

3. Press the dough into prepared pan until evenly dispersed across the bottom and at least 1-inch up the sides.

4. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.

5. In a large skillet over medium heat, warm olive oil. Cook the mushrooms, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.

6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the goat cheese (if using) and the slightly cooled mushroom and arugula mixture.

7. Once the crust is done baking, pour in the egg mixture. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for at least 5 to 10 minutes before slicing with a sharp knife. Serve immediately.

https://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/