Chocolate Avocado Mousse

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Chocolate Avocado Mousse
chocolate avocado mousse
Course Snack
Servings
servings
Ingredients
Course Snack
Servings
servings
Ingredients
chocolate avocado mousse
Instructions
  1. Melt chocolate in a double boiler until smooth. Place all ingredients in a high-speed blender or food processor and blend until smooth. Chill before serving.
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vegetarian chili pot pie

Vegetarian chili and cornbread pot pie

You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor.  You can make this with or without the cornbread topping.

vegetarian chili pot pie

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Vegetarian Chili
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Instructions
  1. Process walnuts and mushrooms in food processor until finely ground. Transfer to slow cooker.
  2. Heat oil in a medium skillet over medium high heat. Add onions, salt, garlic, and tomato paste and cook until just beginning to brown, about 8 minutes. Transfer to slow cooker along with remaining ingredients, except cilantro
  3. Cover and cook on low 8 hours. Garnish with cilantro.
  4. See below for cornbread topping.
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Cornbread Chili Pot Pie
vegetarian chili pot pie
Cook Time 35 minutes
Servings
servings
Ingredients
Cook Time 35 minutes
Servings
servings
Ingredients
vegetarian chili pot pie
Instructions
  1. Preheat oven to 350 degrees. Grease 8 small ramekins or 6 medium and place on a baking sheet.
  2. Whisk together all dry ingredients in a medium bowl.
  3. In a separate bowl whisk together all wet ingredients.
  4. Add the wet ingredients to the dry and thoroughly combine.
  5. Fill the ramekins 3/4 full with cooled chili. Top with batter.
  6. Bake for 35 minutes. Cool slightly before serving.
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carrot ginger soup

Carrot Ginger Soup

Irish moss paste not only thickens this delicious carrot ginger soup but adds a dose of thyroid supporting iodine! Simply simmer about a cup of Irish moss in 4 cups of water for about 20 minutes.  Then scoop the seaweed out and rinse it thoroughly to remove any sand.  Puree it in a food processor or blender with 2 cups of fresh water and store in a glass container in the refrigerator for up to two months.

Serves 6

Ingredients

2 tbsp. coconut oil
2 onions, chopped fine
2 tbsp. grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
2 pounds carrots, peeled and sliced 1/4 inch thick
5 cups water
2 sprigs fresh thyme
1 tbs. Irish moss paste
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
Chopped chives
coconut milk

Instructions

1. Heat a large pot over medium heat and add ghee. When melted add onions, fresh ginger, garlic, and two teaspoons salt. Cook until onions are softened, stirring often for 5-7 minutes till onions are softened, but not browned.
2. Turn heat on high and add carrots, water, thyme sprigs, Irish moss, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Process soup in a blender smooth. Return soup to clean pot and stir in vinegar. Season with salt and pepper to taste. Serve with a sprinkle of chives and a swirl of coconut milk.