Gluten-Free Chocolate Mint Cookies Recipe

Ingredients:
1 cup sorghum flour
1 cup certified gluten-free oat flour, buckwheat flour, or millet flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup organic white sugar
3/4 cup organic light brown sugar

Whisk dry ingredients together in a bowl. In a separate bowl combine:

 2/3 to 3/4 cup Spectrum Naturals Organic Shortening or coconut oil
2 tablespoons unsulphured molasses or raw agave nectar
7 to 10 tablespoons chocolate hemp milk or soy milk, as needed
1 teaspoon bourbon vanilla extract
1 teaspoon organic peppermint extract
1 tablespoon Ener-G Egg Replacer for 2 eggs, whisked with 1/4 cup warm water (or 2 free-range organic eggs, beaten)

 Instructions: Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky. If the dough is too stiff, add chocolate soy, hemp or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better. Add a heaping 1/2 cup dairy-free chocolate chips. Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Preheat oven to 350ºF. Get your baking sheets ready. I like to use parchment or a silicone mat liner. Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls VERY slightly. Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to touch but not be sloppy-soft. Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack. Wrap by twos in foil, bag, and freeze. Yields about 24-30 cookies.

Homemade Deodorant

Recipe (by weight, or use the measurements in brackets if you don’t have a scale): 1.1 oz. cocoa butter (1/8 c.) 2.0 oz. beeswax (3 Tbsp. melted) I used about half this amount, try a little less next time, still super solid! 1.5 oz. coconut oil (3 Tbsp.) 1.5 oz. baking soda (1/8 c.) 1.0 oz. arrowroot powder (3 1/2 heaping Tbsp.) 15 drops clary sage essential oil (for men) or other 10+10 drops of vanilla essential oil and cinnamon essential oil (for women) or other Directions: Wash and roll down your empty deodorant container. Melt cocoa butter on low heat in pan. Stir constantly. Add coconut oil and beeswax and stir until melted. Turn off heat. Add baking soda and arrowroot powder, stirring vigorously. Add essential oils. Pour quickly into empty deodorant container. Make sure it has been rolled down all the way. Allow to cool. And you are done! myhealthygreenfamily.com

RED LENTIL CHILI

By Chef AJ
Serves 6-8 Preparation Time: 20-30 minutes Cook Time: 10 minutes

INGREDIENTS: 2 ounces dates (approximately 9 Deglet Noor)
1 pound red lentils
7 cups water, divided
2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large), finely chopped*
8 cloves garlic, finely minced
4 tablespoons apple cider vinegar
1½ tablespoons dried parsley
1½ tablespoons dried oregano
1½ tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
scallions (for topping at the end)
Faux Parmesan (for topping at the end)

This is my family's all time favorite chili! Red lentils cook very quickly and are not only pretty but creamy and delicious. We love to serve this over a baked Yukon Gold potato.

Instructions: 1. Blend the dates in one cup of the water until smooth. 2. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours. 3. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato. *I like to use the food processor so it’s almost a puree.

Martha Stewart Cheeseball

INGREDIENTS

• 1 pound cream cheese, at room temperature
• 8 ounces sharp cheddar cheese, finely grated (about 2 1/2 cups)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Ground pepper
• 1 cup finely chopped pecans
• 
  
• DIRECTIONS
• 1. In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• 2. Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

Pull-apart Pepperoni Bread

Instructions:

⅓ cup olive oil
26 oz frozen dinner roll dough, thawed
2 1/2 cups shredded Mozzarella
1/2 cup Parmesan cheese
2 tablespoons Italian seasoning
6 oz sliced pepperoni, cut into quarters

Instructions:

1. Preheat the oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray.
2. Cut the rolls into quarters.
3.Mix all the ingredients in a large bowl so that the oil is spread evenly on each piece of dough and the toppings are evenly distributed.
4. Bake for 20-25 minutes until golden brown.

Would also be good with sausage, green pepper, mushroom, etc etc

Makes 12 individual pizza muffins

Wonder Soup

INGREDIENTS

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

***********************************

INSTRUCTIONS

. Heat 2 tablespoons of olive oil in a large pot over medium heat.
. Add celery, onions, bell peppers, and carrots.
. Saute until slightly tender.
. Stir in garlic.
. Pour in chicken broth.
. Stir in tomatoes and cabbage.
. Bring to a boil and then reduce heat.
. Cook until cabbage is tender.
. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
. Taste broth and adjust seasoning if needed.
. Serve and enjoy!

Tortellini Soup

Getting chilly in your neck of the woods? Enjoy this recipe for Tortellini Soup:

This is a great soup for a cold winter night, especially when you don't have a lot of time to make a "homemade" meal that takes forever. It's also a great way to get some vegetables in your diet, but in a yummy way! Serve with a little buttery toasted bread and you've got yourself a tasty supper. The best part is that it's even better the next day! Shelley

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.