by Ross Lennox
Drain on paper towels. Repeat until all fritters are cooked. Serve.
Coconut and Mangoes Flapjacks
Ingredients:
Coconut oil
Dry ingredients
1¼ cup whole wheat flour
¼ tsp. baking soda
1 tsp. baking powder
¼ tsp. cinnamon powder
¼ tsp. nutmeg powder
¼ tsp. all spice powder
½ cup desiccated coconut, shredded
Pinch of salt
Wet ingredients
¾ cup coconut water
¾ cup coconut milk
½ tsp. vanilla extract
For the Toppings
½ cup fresh coconut flesh, shredded, divided
¼ cup fresh ripe mangoes, divided
Directions:
Meanwhile, pour whole wheat flour, baking soda, baking powder, cinnamon powder, nutmeg powder, all spice powder, desiccated coconut, and salt all into a mixing bowl. Stir. Make a well in the center.
Pour coconut water, coconut milk, and vanilla extract into the center. Whisk until all ingredients come together.
Add in half of fresh coconut and mangoes. Mix well.
Pour coconut oil into a non-stick frying pan. Pour ¼ cup of batter into the pan. Cook until the center is no longer runny and the edges set. Flip. Cook the other side for 1 minute.
Transfer to a serving plate. Repeat until the remaining batter is cooked.
To serve, stack pancakes. Top with shredded coconut and few pieces of mangoes.
Easy Boiled Plantains
Ingredients:
6plantains, preferably overripe
water, for boiling
Directions:
Place plantains in a saucepan set over high heat. Pour just enough water to submerge plantains. Bring to a boil.
Reduce the heat with the lid on and cook plantains for15 minutes or until the water changes in color.
Turn off the heat. Remove plantains. Discard cooking water.
Let cool slightly before serving.
Citrus-Flavored Fruits and Vegetable Kebab
Ingredients:
For the citrus seasoning
1 sweet orange, freshly juiced
¼ tsp sugar
Dash of smoked paprika powder
Pinch of salt
Pinch of black pepper
For the kebab
1 onion, sliced into large wedges
8 cherry tomatoes, whole
1 apple, cubed
1 can button mushrooms, whole, rinsed well, approximately 8 smaller pieces
1 zucchini, sliced into ½ inch thick medallions
½ green bell pepper, sliced into squares
Directions:
Preheat the electric grill for 5 minutes.
To prepare, soak bamboo skewers in water for 1 hour before using.
For the seasoning, put together sweet orange, sugar, paprika powder, salt, and black pepper in a bowl. Whisk well.
Thread equal amounts of onion, cherry tomatoes, apple, button mushrooms, zucchini, and green bell pepper on bamboo skewers. Season kebabs with prepared seasoning.
Grill for 10 minutes, rotating often or until the tomato skins blister.
Transfer to a plate. Slather more seasoning. Serve.
Spiced Crisp Cauliflower
Ingredients:
1/2 cup red onion, minced
1/2 tsp garlic, minced
1/2 Tbsp. ginger, grated
3 cups cauliflower florets, chopped
2 Tbsp. olive oil
1/4 tsp garam masala
1/4 tsp curry powder
1/8 tsp red chili flakes, crushed
1/4 Tbsp. lemon zest, grated
1/4 tsp fennel seeds
1 tsp sea salt
1/2 tsp ground black pepper
2 Tbsp. fresh cilantro, chopped
Non-stick cooking spray, for greasing
Directions:
Preheat the oven to 400 degrees F. Lightly coat a rimmed baking sheet with non-stick cooking spray. Set aside.
Meanwhile, mix onion, garlic, ginger, cauliflower, olive oil, garam masala, curry powder, red chili flakes, lemon zest, fennel seeds, salt, and ground black pepper in a bowl. Toss well to combine.
Spread cauliflower mixture on the rimmed baking sheet. Place inside the oven and roast for 20 minutes or until the cauliflower is crisp and golden brown.
Transfer roasted cauliflower to a serving platter. Garnish with cilantro on top. Serve.
Oats and Dates Energy Bars
Ingredients:
3 tsp baking powder
2 1/4 cups oats, preferably quick cooking
1 1/2 tsp ground cinnamon
2 cups whole wheat pastry flour
Pinch of sea salt
1 1/2 cups nut milk, unsweetened
1 1/2 cups applesauce, unsweetened
3/4 cup organic peanut butter
3/4 cup pureed dates
1 1/2 tsp pure vanilla extract
1/3 cup pure maple syrup
Directions:
Preheat the oven to 350 degrees F. Line a baking dish with baking paper. Set aside.
Combine baking powder, oats, cinnamon, whole wheat pastry flour, and salt in a large mixing bowl.
In another bowl, put together nut milk, applesauce, peanut butter, pureed dates, vanilla extract, and maple syrup. Mix wet ingredients into the dry ingredients.
Pour batter into the baking dish, Make sure to pack firmly using a spatula.
Place inside the oven and bake for 25 minutes or a toothpick inserted comes out clean.
Place on a cooling rack for 25 minutes before slicing into bite-sized pieces.
Apples and Chamomile Herbal Infusion
Ingredients:
1 green apple, sliced into thick half-moons
¼ cup chamomile flowers, tea-grade, approximately 2 mini teabags
1 pc. 2-inch long dried cinnamon bark
4cups water, freshly boiled
Directions:
Pour green apple, chamomile flowers, dried cinnamon bark, and water into a tea press or any heat-safe container.
Steep herbal infusion for 8 minutes. Strain. Serve.
Dried Leaves Herbal Infusion
Ingredients:
⅛ cup dried hawthorn leaves, tea grade, approx. 1 mini teabag
⅛ cup dried blackberry leaves, tea grade, approx. 1 mini teabag
⅛ cup dried lemon balm leaves, tea grade, approx. 1 mini teabag
4 cups water, freshly boiled
⅛ tsp. green stevia
Directions:
Pour dried hawthorn leaves, dried blackberry leaves, dried lemon balm leaves, water, and green stevia into tea press or any heat-safe container.
Steep herbal infusion for 8 minutes. Strain. Serve.
Strawberry and Flaxseed Shake
Ingredients:
2 frozen bananas, overripe
1 cup frozen strawberries, halved
2 cups coconut milk
1 cup ice cubes
1 Tbsp. green stevia
1½ Tbsp. flaxseed, toasted
Directions:
Place bananas, strawberries, coconut milk, ice cubes, and green stevia into the blender. Process until smooth.
Pour into tall glasses to. Serve.
Shaved Fruits and Vegetables Infusion
Ingredients:
1 zucchini, shaved into flat, thin ribbons using a spiralizer, seeds discarded
1 carrot, shaved into flat, thin ribbons using a spiralizer
1 green mango, shaved into flat, thin ribbons using a spiralizer
1 cucumber, shaved into flat, thin ribbons using a spiralizer
1 cup ice cubes
4 cups water
Directions:
Place zucchini, carrot, green mango, cucumber ribbons, ice cubes, and water into a glass pitcher.
Stir lightly using a spoon. Place inside the fridge to chill for 2 hours.
Pour into tall glasses. Serve.
Power
Berries Juice
Ingredients:
¼ cup frozen blueberries
¼ cup frozen cranberries
¼ cup frozen strawberries
1 pear
1 sprig fresh mint, for garnish
Directions:
Place blueberries, cranberries, strawberries, and pear into the juicer. Process until the mixture is smooth.
Pour into a tall glass. Put mint on top. Serve.