chickpeameatball

Ingredients

• 4 medium green apples, diced
• 2 cups water
• Cinnamon sick
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 tbsp agave
• Ginger Beer or Ginger Ale
• Fresh rosemary (for garnish)
• Blood Orange slices (for garnish)

Instruction

Cook the apples:
In a medium saucepan, combine the diced green apples, all spices, cinnamon stick and water. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the apples are soft.

Assemble the mocktail:
Fill glasses halfway with the spiced apple juice, then top off with ginger beer or ginger ale for a refreshing fizz. I enjoy ginger beer for the spicer taste.

Garnish and serve:
Garnish each glass with fresh rosemary and a slice of blood orange. Serve immediately and enjoy your Spiced Green Apple Mocktail!

Ingredients

• 1 cup black rice (rinsed)
• 2 cups coconut milk (unsweetened, full-fat)
• 1 cup water
• 1 tbsp coconut oil or olive oil
• 1 small onion, finely chopped
• 3-4 garlic cloves, minced
• 1 tsp grated ginger (optional)
• 8 oz shiitake mushrooms sliced
• 1 tbsp coriander
• Salt and white pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Thin slice blood orange for garnish (optional)

Instruction

1. Sauté the vegetables:
Heat coconut oil in a large skillet over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced shiitake mushrooms. Sauté until the onion is soft and the mushrooms turn golden brown, about 5-7 minutes.

2. Add coconut milk and rice:
Pour in the coconut milk and water, then stir in the rinsed black rice. Bring to a boil.

3. Simmer:
Once boiling, reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the rice is tender and has absorbed most of the liquid.

4. Season and serve:
Season with salt and pepper to taste. Serve warm, garnished with fresh cilantro or green onions if desired.

Ingredients

• 1 cup orange lentils (red lentils), rinsed and drained
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 cup fresh mint leaves, finely chopped (plus extra for garnish)
• Juice of 1 blood orange

Instruction

1. Sauté the aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

2. Add spices:
Stir in the ground cumin and turmeric (if using) and cook for about 1 minute, allowing the spices to toast slightly.

3. Cook the lentils:
Add orange lentils and vegetable broth (or water) to sauté mix. Bring to a boil, then reduce the heat to low. Stir in the chopped fresh mint and blood orange.

Simmer for about 15-20 minutes, or until the lentils are tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

4. Season and serve:
Season with salt and pepper to taste. Serve warm, garnished with extra mint leaves for a fresh touch.

Ingredients

• 1 lb red potatoes, cut into bite-sized pieces
• 2-3 large carrots, peeled and sliced into rounds
• 1 small butternut squash, peeled and diced
• 3-4 tbsp olive oil
• 2-3 tsp fresh rosemary, chopped (or 1-2 tsp dried rosemary)
• 2-3 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp thyme
• 1 tbsp dried oregano
• 1 tbsp dried sage
• 1 tsp coriander
• Pinch of Cinnamon

Instruction

1. Heat the oil:
In a large cast iron Dutch oven, heat the olive oil over medium heat.

2. Add the vegetables:
Once the oil is hot, add the red potatoes, carrots, and butternut squash. Stir to coat the vegetables in the oil.

3. Season:
Add the chopped rosemary, minced garlic, salt, and pepper. Stir to evenly distribute the seasonings.

4. Cook:
Cover the Dutch oven with its lid and cook for about 15 minutes, stirring occasionally to prevent sticking.

5. Uncover and continue cooking:
After 15 minutes, remove the lid and continue to cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender and lightly browned.

6. Serve:
Once cooked, remove from heat and let cool for a few minutes before serving. Enjoy your flavorful Rosemary Herb Roasted Root Vegetables as a side dish or on their own!

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp dried culinary lavender (make sure it’s food-safe)
• 1 1/4 cups milk (or your favorite dairy-free alternative)
• 1 egg
• 2 tbsp melted butter (or a plant-based alternative)
• 1 tsp vanilla extract
• Honey or maple syrup (for serving)
• Fresh lavender sprigs (optional for garnish)

Instruction

1. Prepare the lavender:
Crush the dried lavender lightly using a mortar and pestle or rub it between your fingers to release its oils. Set aside.

2. Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and crushed lavender.

3. Mix the wet ingredients:
In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract.

4. Combine:
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix – it’s okay if the batter is a little lumpy.

5. Cook the pancakes:
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

6. Serve:
Serve the pancakes warm, drizzled with honey or maple syrup. Garnish with fresh lavender sprigs if desired.