Category Archives: Recipes

Date Molasses

This is a delicious thick alternative to maple syrup. You can eat it on toast, pancakes, french toast and even use it in a lot of different recipes.

IMG_7937

Take 1 cup pitted and chopped dates and 1 cup pitted and chopped Medjool dates (sweeter) and add to 2 1/2 cups water in a saucepan.

IMG_7916

 

Bring to a boil. Boil for 10 minutes making sure there is always liquid in the pan. You can add more water if needed.

IMG_7918 Let cool.

 

 

IMG_7936

 

Put date mixture into a blender or food processor and blend until all dates are broken up and mixture resembles thick syrup. Store in a mason jar in the fridge.

 

Breakfast Rancheros

Breakfast Rancheros
Serves 6
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82 calories
18 g
0 g
1 g
2 g
0 g
111 g
33 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
111g
Servings
6
Amount Per Serving
Calories 82
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 33mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 3g
Protein 2g
Vitamin A
12%
Vitamin C
22%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium yellow onion, peeled and diced small
  2. 4 cloves garlic, peeled and minced
  3. 1 jalapeno pepper, minced (for less heat, remove the seeds)
  4. 1 tablespoon minced oregano
  5. 2 large tomatoes, diced
  6. salt to taste
  7. 6 corn tortillas
  8. 1 batch Breakfast Scramble
  9. Chopped cilantro
Instructions
  1. 1: Place the onion in a medium skillet or saucepan and salute for 10 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic, jalapeño pepper, and oregano and cook for 2 more minutes. Add the tomatoes and cook until they start to fall apart, about 10 minutes. Season with salt.
  2. 2: While the sauce is cooking, heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, for a few minutes. Wrap the heated tortillas in a kitchen towel to keep them warm.
  3. 3: To serve, place a warm tortilla on a plate and spoon some of the sauce over it. Top with some of the Breakfast Scramble and garnish with the cilantro.
Notes
  1. Variation: To give this dish southwestern twist, prepare the ranchers, but instead of serving on tortillas, place the breakfast scramble in a 9x13-inch baking dish lined with parchment paper, pour 1 batch of No-Cheese Sauce over it, and bake in a 350F oven for 30 minutes. Serve topped with the Breakfast Rancheros sauce and garnished with minced green onion and chopped cilantro.
beta
calories
82
fat
1g
protein
2g
carbs
18g
more
Adapted from Forks Over Knives The Cookbook
BC Going Green http://bcgoinggreen.com/

Breakfast Scramble

 

Breakfast Scramble
Serves 6
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89 calories
16 g
0 g
1 g
7 g
0 g
232 g
76 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
232g
Servings
6
Amount Per Serving
Calories 89
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 76mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 7g
Vitamin A
15%
Vitamin C
185%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium red onion, peeled and cut into 1/2-inch dice
  2. 1 medium red bell pepper, seeded and cut into 1/2-inch dice
  3. 1 medium green bell pepper, seeded and cut into 1/2-inch dice
  4. 2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
  5. 1 large head cauliflower, cut into florets, or two 19-ounce cans Jamaican ackee, drained and gently rinsed
  6. salt to taste
  7. 1/2 teaspoom freshly ground black pepper
  8. 1 1/2 teaspoons turmeric
  9. 1/4 teaspoon cayenne pepper, or to taste
  10. 3 cloves garlic, peeled and minced
  11. 1 to 2 tablespoons low-sodium soya sauce
  12. 1/4 cup nutritional yeast, optional
Instructions
  1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and salute over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add the salt, black pepper, turmeric, cayenne pepper, garlic, soya sauce, and nutritional yeast (if using) to the pan and cook for 5 minutes more, or until hot and fragrant.
beta
calories
89
fat
1g
protein
7g
carbs
16g
more
Adapted from Forks Over Knives The Cookbook
BC Going Green http://bcgoinggreen.com/

Breakfast Quinoa with Apple Compote

Source : Forks Over Knives The Cookbook

Serves 4

For the Quinoa :

1 1/2 cups quinoa, rinsed and drained

1 cinnamon stick

salt to taste

For the Apple Compote :

1/2 cup date molasses

1 cup dates, pitted and chopped

4 Granny Smith apples, peeled, cored, and diced

1 teaspoon ground cinnamon

pinch ground nutmeg

zest and juice of 1 lemon

To Make the Quinoa : 

  1. Bring 3 cups of water to a boil over high heat. Add the quinoa, cinnamon stick, and salt. Cover the pot, bring the mixture back to a boil, reduce the heat to medium, and cook for 20 minutes, or until the quinoa is tender. Remove the cinnamon stick before serving.

To make the Apple Compote :

2.   Place the date molasses in a small saucepan and bring it o a boil over medium heat. Add the dates, apples, cinnamon, nutmeg and lemon zest and juice and cook for 15 minutes, or until the apples are tender and start to break down.

3.  To serve, divide the quinoa among 4 individual bowls and top with the apple compote.

 

Strawberry Peach Smoothie

Source : Forks Over Knives The Cookbook Page 39

Serves 1

1/2 cup chopped frozen strawberries

1/2 cup frozen peach slices (I use canned)

1 1/2 cups unsweetened plant-based milk, plus more as needed (Hubby uses hemp milk but I prefer water)

1/2 cup pitted and chopped Medjool dates, or to taste

Combine all ingredients in a blender and process until smooth and creamy. Add more plant-based milk, if needed, to achieve a smooth consistency.

 

Chunky Monkey Smoothie

Source: Forks Over Knives The Cookbook Page 40

Serves 1

1 cup unsweetened almond milk, plus more as needed, or water
2 medium frozen bananas, peeled and cut into chunks
1 tablespoon peanut butter
1/2 cup pitted and chopped Medjool dates, or to taste
1 tablespoon unsweetened cocoa

Combine all ingredients in a blender and process until smooth and creamy. Add more almond milk as needed to achieve a smooth consistency.