2 medium sized zucchini 1 apple 3 beef tomatoes or 6 medium size tomatoes 1 red bell pepper 1/2 cup (1 1/4 dl) fresh basil or a handful of spinach 4 sun-dried tomatoes (soaked for a couple of hours) 2 T goji berries (soaked for a couple of hours), optional 2-3 Medjool dates 1 T lemon juice 1 T Agave 1/2 cup (1 1/4 dl) chopped walnuts 1 garlic clove a small piece fresh ginger a pinch of red pepper flakes 1 T Tamari (gluten free soy sauce), or Coconut Aminos salt and freshly ground pepper to taste Use a … Continue reading Zucchini Noodles with Tomato Sauce: (serves 2)

1 large sweet potato 3 garlic cloves, peeled and smashed 3 T Tahini Juice from 1 lemon 1 can of chickpeas, rinsed and drained 3 T olive oil 1 t salt 1/2 t cayenne pepper 1/2 2 paprika powder 1/2 t cumin about 1 cup (2 1/2 dl) water Preheat the oven to 400 F/200 C Scrub and dry the potato and prick it with a knife. Put it, together with the garlic cloves, on a parchment paper covered baking tray and bake for 45 minutes. Add the rest of the ingredients to a food processor while the potato and … Continue reading Sweet Potato Hummus: GF/DF

3 ripe avocados, peeled, pitted and mashed 1/2 red onion, diced 2-3 garlic cloves, minced 1 lime, juiced 1 jalapeno pepper, cored and finely diced 1/4 cup fresh cilantro, chopped (optional) 1 t salt 1/2 t ground cumin Add all the ingredients to the mashed avocados and mix well. The guacamole can be enjoyed right away, but it tastes even better if refrigerated for about an hour before serving. Continue reading Guacamole: GF-DF

These breadsticks are good to eat plain, but they are also very good to dip in hummus. 2 1/2 cups (6 dl) almond flour 2 eggs 4 t olive oil 2 t honey 2 t fresh herbs (I use oregano) finely chopped 1/2 sea salt 1/2 t garlic salt 1/2 t baking soda Preheat the oven to 350 F/175 C. Put all the ingredients in a stand mixer, or mix by hand till a ball forms. Cut the ball into 20 pieces and roll each piece out into a finger thick stick. Place the breadsticks on a parchment covered baking … Continue reading Herbal Breadsticks: GF/DF (serves 20)

I often use a variety of apples when I make apple sauce. Sometimes I just do enough to fill a couple of mason jars, but in the fall I love to make a lot and keep in the freezer. Peel the apples with a potato peeler or a paring knife. Cut the apples in quarters and use a paring knife to cut out the centers. Cut the apples in small pieces and put in a medium/large sauce pan. Add 4 T of water and cook the apples on medium/low about 15 minutes or until the apples are soft. Stir occasionally. … Continue reading Apple Sauce