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gluten-free chocolate chip cookies

Gluten-Free Vegan Chocolate Chip Cookies

Featured on Nancy’s Kitchen Episode 2: Desert series

How to make gluten-free vegan chocolate chip cookies 

Gluten-Free Vegan Chocolate Chip Cookies

Ingredients:

  • 2 cups rolled oats (Reduces Chol.+ good source of fiber)
  • 1/3 cup ground flaxseed (omega 3 + source of fiber)
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 tsp cinnamon (helps with blood sugar management)
  • 1/3 cup coconut oil melted (antiviral + antimicrobial +  heart healthy fat)
  • 1tsp vanilla extract
  • 1/3- 1⁄2 cup maple syrup (loaded with minerals)
  • 2-3 tbsp water
  • 1/3 – 1⁄2 cup chopped walnuts (soak overnight) (Omega 3 & 6 + source of protein & fiber)
  • 1/3 – 1⁄2 cup dark chocolate chips or cocoa nibs

Instructions:

Preheat oven at 325C

Step 1: Grind oats into flour and combine all the dry ingredients.

Step 2: Combine all the wet ingredients

Step 3: Gradually add the dry and wet ingredients, chopped nuts and dark chocolate/ cocoa nibs.

Step 4: Bake at 325C on a baking sheet between 18-25 minutes. Monitor cookies to avoid over baking.

Serve with Herbal tea or almond milk.

Save some money and make your own energy balls

Raw basil pesto zucchini noodles as seen on "Nancy's Kitchen" , episode 5

RAW BASIL PESTO PASTA ZOODLES

RAW BASIL PESTO PASTA ZOODLES, HIGH-FIBER, GLUTEN-FREE

RAW BASIL PESTO PASTA ZOODLES

Featured on Episode 4 of Nancy’s Kitchen: Raw Pasta Series 

Ingredients:

  • 1-2 zucchinis = (high Fiber, omega-3 fatty acids, zinc, niacin)
  • 6-12 cherry tomatoes (lycopene = powerful)
  • 1/2 teaspoon Himalayan/Sea salt (helps regulating the water content throughout your body

    Pesto
  • 1 cup firmly packed fresh basil* = (digestive aids + helps w/ circulation, aromatic + carminative)
  • 1/2 cup extra virgin olive oil = ( believed to help lower LDL + B vitamins, zinc and other minerals)
  • 2 tablespoons lemon juice = (cleanser, purifier, rejuvenator, and detoxifier especially for the liver)
  • 1/3 cup pine nuts = excellent source of vitamin E; contain about 9.33 mg per 100 g
  • 4 cloves peeled garlic = (antiviral, antibacterial, increased cell activity, support the immune system by enhancing the
  • function of our immune cells and organs, including the thymus and liver)
  • A sprinkle of Himalayan/Sea salt

*Studies show basil contains orientin and vincenin, two water-soluble flavonoids that protect cell structure as well as chromosomes from radiation and free-radical damage. As such, basil provides important anti-cancer benefits.[Murray et Al, 2005]

Preparation:

Step 1: Use a julienne peeler or spiralizer to turn zucchini into noodle-like strips.

Step 2: Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Stir it well to mix the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.

To make the pesto:

Combine the basil, extra virgin olive oil, lemon juice, pine nuts, garlic and salt in the blender. Blend until it’s completely smooth. Add to zucchini pasta and garnish with basil and enjoy!

Click here for a vegasmic quick & easy raw dessert