peanut butter cookies

A quick and easy peanut butter cookie.

1/4 c powdered peanut butter
1/4 c brown sugar
1/4 c white sugar
1/4 c ground golden flax seed
1/2 c chunky peanut butter
1/4 c water

Preheat oven to 375F. Mix all ingredients to make a very sticky dough. Put by spoonfuls on a parchment paper lined cookie sheet. Flatten slightly with fingers or back of spoon. Bake 15 minutes or until bottoms are lightly browned. Makes about 12.

Banana Coconut Muffins

These tasty muffins are full of whole grain, they are also gluten free.

1/2c sugar
3/4 c coconut flour
3/4 c brown rice flour
1/2 c tapioca flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 c golden flax meal
2 ripe bananas
1/4 c oil (I used light olive)
1 1/3 coconut milk
abt 1/3 c flaked coconut or chopped dried fruit
Mix flax meal and coconut milk in measuring cup or small bowl. Mix sugar, coconut flour, brown rice flour, tapioca flour, baking powder and cinnamon in a large bowl. Mash bananas and add along with oil. Mix in coconut milk/flax mixture. Beat well (a mixer is helpful). Put into 12 muffin papers or greased muffin tin. Bake at 400F for 20 minutes.

Chocolate Smoothie

A lovely chocolate smoothie with loads of good for you nutrients. In one cup 6.6g of protein, 4.9g of fiber, 150mg of calcium, and 2.8mg of iron. All for about 188 calories. (Data computed from USDA nutrient database, plus nutrition facts on my jar of powdered peanut butter.) Powdered peanut butter, the only slightly odd ingredient, can be found online or in some health food stores. I used PB2, a brand out of Georgia.

¼ c coco
4-6 T sugar
2c unsweetened coconut milk
1 carrot
1 ½ c fresh spinach (45 grams)
4 oz tofu
¼ c powdered peanut butter (4T)
1 frozen banana
Put everything in the blender and blend. For best results add the powders after the spinach, so they don't get stuck on the bottom. Makes about 4 cups.

White bean and pasta soup

A lovely very thick soup (based on this one). Best served with bread and olive oil.

abt 2T olive oil
2 long sprigs rosemary
1T thyme
2 bay leaves
dash red pepper flakes
1 onion, chopped
1-2 carrots, chopped
3-4 ribs celery, chopped
2 (15oz) cans white beans, drained
1T minced garlic
3T nutritional yeast
 1T salt (or less)
7c water
8-10oz orzo pasta

Put olive oil in soup pot. Add rosemary, thyme, bay leaves (broken in half), red pepper, onion, carrots, and celery. In separate bow stir together water, garlic, yeast, and salt. Stir constantly over high heat until onion is clear and beginning to brown. Add water mixture and beans. Bring to boil and add pasta. Reduce heat slightly and cook 8-10 minutes, until pasta is tender. Remove from heat and serve.