AMOR HEALING KITCHEN

Corn Bread

10/20/2020

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Ingredients

1 1/2 batches flax egg (1 1/2 Tbsp flaxseed meal + 4 Tbsp water as original recipe is written)
3/4 cups unsweetened plain almond milk (plus 1 Tbsp)
1 tsp lemon juice or apple cider vinegar
1/2 tsp baking soda
1/3 cup vegan butter, melted (I like Earth Balance)*
1/2 cup organic cane sugar or granulated sugar
2 Tbsp unsweetened applesauce
1/2 tsp sea salt
3/4 cups fine yellow cornmeal (plus 1 Tbsp )
3/4 cups unbleached all-purpose flour* (plus 1 Tbsp)

Instructions

Preheat oven to 350 degrees F (176 C) and grease an 8x8-inch baking dish (adjust number/size of baking dish if altering batch size).
Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
Add batter to prepared dishes and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.

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coconut stewed collard greens

9/5/2020

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Ingredients

1 can coconut milk/cream
4 cups collard greens chopped
1 cup chopped celery
1 sweet potatoes chopped small
1 tbsp tahini
1 tsp salt
1 tsp pepper
2 tbsp nutritional yeast
2 garlic cloves, minced
1 onion sliced
1 tbsp olive oil
4 cups mineral broth
1 bunch cilantro
2 onions

Instructions

Add olive oil and onion to non stick pan, cook over high heat until onion is soft and starting to brown.
Add nutritional yeast and sweet potato and tahini.
Add garlic, salt, and pepper along with collards, coat collards.
Add coconut cream and reduce on low heat.
Add mineral broth.
Cook together 30 minutes minimum on low heat.

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Mineral broth

9/1/2020

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Ingredients

2 carrots
1 yellow onion
2 celery stalks
1 bay leaf
1 potato
1 sheet kombu seaweed
4 tsp sea salt
3 garlic cloves
3 tsp pepper
1 whole clove (no ground)
1 tsp fresh ginger
Turmeric and other various veggies (herb stems, kale stems, etc)
1/2 of a lemon
16 cups water

Instructions

Rough chop all veggies.
Combine in stock pot or pressure cooker and cook for one hour or more.
Strain liquid!

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chia pudding granola cup

8/5/2020

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Ingredients

3/4 cup chia seeds
2 cups almond, oat or soy milk (or water)
1 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
¾ cup fresh fruit (strawberries, banana, blueberries, apple, peach)
4 tbsp jam
¾ cup granola (or seeds, nuts, dried berries, hemp hearts, etc)

Instructions

Combine all ingredients in a bowl and thoroughly whisk together.
Put the bowl of chia mix in the refrigerator for 30 minutes. *For banana pudding, chop 2 bananas and mix into the pudding without breaking the bananas.
After thirty minutes remove the chia pudding. It should be thick but pudding smooth.
Portion 4 oz of chia pudding into each cup.
Equally portion and layer the fresh fruit on top of the chia pudding, then the granola on top of the pudding.
Next pour the jam on top of the granola.

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Smooth Soup is very creamy, rich, and delicious. It is easy to eat and easy to digest! Pick a flavor profile for the soup and use hardy vegetables that can be pureed smooth. We add the tofu at the end to increase the protein.

Ingredients

1 tsp seeds (cumin, coriander, fennel, dill, ajwain) base this on your recipe flavor profile
1 tbsp oil (olive or coconut)
¼ cup onion, diced
¼ cup celery, diced
¼ cup carrot, diced
2 clove garlic, diced
1 tbsp fresh ginger, grated
1 tbsp fresh turmeric, grated
2 cups veggies (potatoes, squash, zucchini, beets, carrots, etc), chopped
1 tsp dry herb blend (recipe flavor profile)
1 tbsp fresh herbs (recipe flavor profile)
1 tsp salt
1 tsp pepper
¼ cup apple cider vinegar
4 cups mineral broth
1 cup tofu (silken preferred)

Instructions

Heat a large pot over low to medium heat. Add the seeds in and toast until fragrant (about 3 minutes).
Add the olive oil over low to medium heat. Once heated, add the onion, celery, carrot. Saute for 3 minutes.
Add the garlic, ginger, and turmeric. Saute for 3 minutes.
Put the veggies into the pot along with the herbs, salt, and pepper. Turn the heat to high and stir everything together well for one minute.
Add the apple cider vinegar and scrape the bottom of the pot to remove any sticky bits. Cook for 2 minutes.
Slowly pour in the mineral broth. Turn the heat up to high and stir. Bring to a boil and then immediately reduce to a low simmer. Crumble the tofu and add it to the soup. Simmer for 20 minutes. Stir frequently.
Remove from heat and cool the soup with an ice wand. Once cool, blend the soup in a blender.

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antipasta carrots

7/15/2020

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Ingredients

4 cups carrot, cut into matchsticks
1 tsp salt
1 tsp pepper
1 tbsp miso
8 cups water
2 tbsp lemon juice
4 tbsp olive oil
1 bunch fresh mint
1 bunch fresh parsley
1 tsp fresh rosemary finely minced
1/4 cup hemp hearts and/or 1/4 cup chopped almonds

Instructions

Bring salt, pepper, water, and miso to a boil.
Add carrots and cook until slightly soft, about 6 minutes.
Rough chop mint and parsley.
In bowl combine lemon, oil, mint, parsley, hemp heart, almonds, and rosemary with 1 tsp salt, mix well.
Strain carrots and add carrots to mix and fully coat carrots.

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Strawberry banana nice cream

7/1/2020

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Ingredients

4 bananas frozen (break into chunks before freezing)
2 tablespoons almond butter
1 cup strawberries sliced
1 piece split and scraped vanilla bean or 1/2 teaspoon vanilla extract

Instructions

Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.

Change It Up

Omit the strawberries and use peanut butter instead of almond butter
Replace the strawberries with pitted fresh or frozen cherries
Replace the strawberries with cocoa powder

TIP: Keep a stash of ripe banana chunks in the freezer to make delicious soft-serve nice cream (and smoothies) in minutes.
* Recipe from "How Not to Die Cookbook" Michael Greger, MD

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fried eggplant

6/22/2020

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Ingredients

2 tbsp liquid smoke
2 tbsp oil
1 tbsp balsamic vinegar
2 tbsp braggs aminos
1 tbsp worchestershire
1 tbsp nutrtional yeast
1/2 cup egg replacer mix with water (like yolks)
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tbsp dried herbs available (thyme, rosemary, basil, etc)
1 cup garbanzo bean flour
1 cup panko

Instructions

Slice eggplant long ways in half, score insides in diamond pattern.
Make marinade: liquid smoke, braggs, worchestershire, balsamic vinegar, oil - combine and whisk together in a pot till boiling, immediately remove from heat.
Pour marinade over scored side of eggplant in baking dish, marinade for 10-20 minutes, make sure to coat both sides of eggplant thoroughly.
In mixing bowl add flour, salt, and pepper.
In another bowl add egg replacer with some water till whisked egg-like consistency.
In another bowl add panko, smoked paprika, dried herbs, garlic salt, salt, pepper, and nutritional yeast.
Dredge eggplant in flour, dip in egg replacer mix, then coat with panko mixture (do this individually for each slice).
Fry eggplant pieces in olive oil over medium heat, make sure to have enough oil to cover bottom of pan, fry till crispy on both sides.

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garbanzo bean, radish, and mint salad

6/21/2020

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Ingredients

1 can garbanzo beans
1/2 cup radish, sliced into half moons
1/4 cup chopped mint, stem and all
1/4 cup parsley
1/4 cup sliced thin red onions
1 tsp cumin
2 tsp turmeric powder
1 tsp salt
1 tsp paprika
1 tbsp lemon
1 tbsp olive oil
1 tbsp red wine vinegar

Instructions

Strain garbanzo bean juice into bowl and vigorously whisk in lemon, vinegar, olive oil, salt, paprika, turmeric, and cumin.
Mix all ingredients together.
If needs sweetness, add maple syrup.

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mediterranean baked sweet potatoes

6/8/2020

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Ingredients

4 medium sweet potatoes* (~140 g each)
1 15-ounce (425 g) can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
optional: Pinch of sea salt or lemon juice

Garlic Herb Sauce

1/4 cup (60 g) hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any)

Toppings (optional)

1/4 cup (45 g) cherry tomatoes, diced
1/4 cup (15 g) chopped parsley, minced
2 Tbsp (30 ml) lemon juice
Chili garlic sauce

Instructions

Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

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Recipes

Corn Bread

coconut stewed collard greens

Mineral broth

chia pudding granola cup

smooth soup

antipasta carrots

Strawberry banana nice cream

fried eggplant

garbanzo bean, radish, and mint salad

mediterranean baked sweet potatoes

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