No-bake Peanut butter Cookies

1 cup oats
1 cup dates
1/2 cup unsweetened peanut or sunflower seed butter
a few shakes of sea salt
2 T water
1/2 (heaping) cup chocolate chips, melted

• Place all ingredients except for the melted chocolate in food processor
• Add a little bit of water, if needed, to form a dough that is sticking together and not crumbly
• Roll dough into balls, and flatten into cookies
• Place cookies on a cookie sheet and freeze for at least 30 minutes
• Dip each cookie into melted chocolate and place on parchment paper
• Freeze for about 15 minutes. Store cookies in the freezer.

Melted Mozzarella!!

1/2 cup cashews 

1 cup mostly defrosted frozen cauliflower florets

1 1/2 cups water 

2 T nutritional yeast 

2 T green olive juice 

2 T tapioca starch/flour 

1/2 tsp garlic powder 

1/2 tsp salt 

• Blend everything in vitamix (if using a regular, not high-speed blender, soak cashews for a few hours first) 
• Pour into a medium sized pot and bring to a low boil over medium heat, stirring constantly. Clumps will form and then it will turn smooth and thicken (about 5 min) 
• Keep stirring! 
• Heat while mixing for another minute or two after it becomes smooth  
• Remove from heat

Easy Homemade Tomato Sauce

1 onion, chopped 

1 head garlic, minced 

2 28oz cans whole, peeled tomatoes 

2 15 oz cans diced tomatoes 

1 T sugar 

2 tsp dried basil 

2 tsp dried oregano 

1 tsp salt, or to taste 

1/4 tsp black pepper 

• Using a large large pot or skillet, saute onions and garlic in some vegetable broth
• Add whole tomatoes, and using a masher, mash well 
• Add the remaining ingredients and simmer for 30 min, uncovered, stirring occasionally 

Coconut Whipped Cream

2 cans coconut milk
1/3 cup powdered sugar
1 tsp vanilla extract

• Place cans of coconut milk in fridge for (at least) 2 days
• Place mixer bowl and whisk in freezer for 20-30 min
• Open cans and scrape off the solidified coconut milk into mixer bowl
• Mix on high speed until whipped and thickened
• Add vanillla and then powdered sugar a bit at a time while mixing on low
• Whip on high speed again for a few minutes
• Store in fridge

Amazingly "cheesy" healthy Pizza!

(makes 2 large crusts)

2 cups whole wheat flour

11/4 cup white flour
1/2 cup almond flour
1/4 cup ground flax seeds
2 tsp salt
2 tsp sugar
1 tsp rapid rise yeast
1 1/2 cups water

• Place all ingredients in bread machine
• Set to "quick dough" or dough cycle
• Preheat oven to 425
• When dough is ready, use your hands to spread onto the pans 
• Bake crusts for 8 minutes
• Remove crusts from oven and allow to cool off a bit 
• Turn oven down to 425 
• Add tomato sauce, mozzarella "cheese"and toppings to crusts
• Sprinkle with oregano or any other spices you like 
• Bake at 425 for 15 min 
• Turn oven off and leave in the oven for another 15 minutes until cheese looks slightly browned.

Oven-baked Low-fat Latkes

4-6 lbs russet potatoes, peeled and grated
2 large onions, grated
4 flax seed eggs
2 tsp baking powder
6 T flour
1 tsp salt
black pepper to taste

• Preheat oven to 375
• Combine potatoes and onions into a strainer to drain out excess liquid
• Mix all ingredients in a large bowl
• Form latkes (squeeze out excess liquid)and place on a greased (using cooking spray) baking sheet
• Press down on each latke to thin it out a bit
• Lightly spray the tops of each latke with cooking spray 
• Bake for 30 min
• Turn oven up to 400
• Flip latkes and return to oven
• Bake for additional 20-25 min

Chanukah Sugar Cookies

1 cup sugar
2 tsp vanilla
6 T almond milk
1 cup cashew butter
2 cups flour
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

• Place first 4 ingredients in stand-up mixer, and mix until creamy
• Add remaining ingredients and mix well
• Refrigerate dough for an hour or two
• Preheat oven to 325
• Roll out dough about 1/2 an inch thick, and use cutters to cut out shapes
• Bake for 15 minutes for soft cookies, or for hard cookies for about 20 minutes until golden and slightly browned around the edges