Instructions 1 cup almonds (soaked in water for up to 12 hours) 5 tablespoons cacao powder 5 tablespoons maple syrup (or 8 pitted Medool dates) 3 1/2 cups water Instructions If you soaked the almonds first, drain and rinse well. You’ll want to use fresh water (not the soaking water) when you make this recipe. In a high-speed blender, combine the almonds, cacao powder, maple … Read more
Ingredients 1 large Hannah sweet potato (white flesh) 1/2 cup maple syrup (at room temperature) 6 tablespoons coconut oil (melted) 2-4 tablespoons water 1 teaspoon fresh lemon juice 1 teaspoon apple cider vinegar 1/8 teaspoon salt Instructions To prepare the sweet potato, peel and cut it into 1-inch chunks. In a pot fitted with a steamer basket, bring 1-inch of water to a boil and steam the potato chunks until fork-tender, about … Read more
Ingredients 2 tablespoons olive oil 3 large sweet potatoes 2 pinches dried oregano 2 pinches salt 2 pinches ground black pepper Instructions Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut … Read more
Ingredients 3/4 cup tahini 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons olive oil 1/2 teaspoon chile-garlic sauce 1/2 teaspoon ground turmeric 2 tablespoons water, or more as needed 1 (1.76 ounce) packet arame seaweed 1 (8 ounce) package dried soba noodles 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons minced … Read more
Ingredients 1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 ½ tablespoons tahini 1 clove garlic, minced ½ teaspoon ground cumin ½ teaspoon cayenne pepper ¼ teaspoon salt 1 tablespoon chopped fresh parsley Instructions In an electric blender or food processor, puree the chickpeas, red peppers, … Read more