Vegan, Gluten free !!! … Simply yumful! Inspired Taste
Ingredients
- 1 (15-ounce) can Chickpeas
- 1 Garlic clove, small
- 1/4 cup Lemon juice, fresh
- 1/4 cup Well-stirred tahini
- 1 Dash Paprika, ground
- 1 Salt
- 2 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin, ground
- 2 tbsp Water
Life: Fair is where you get cotton candy
Super yumful ALMOND TOPPING INGREDIENTS:
1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
1/2 cup almond meal or all-purpose flour (or any favorite flour)
1/3 cup chopped Blue Diamond Oven Roasted Sea Salt Almonds
1/4 cup honey or maple syrup
3 tablespoons melted coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
BERRY ALMOND CRISP INGREDIENTS:
5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
2 tablespoons cornstarch
1 tablespoon freshly-squeezed lemon juice
optional: 1/4 teaspoon almond extract
1 batch almond topping (see below)
DIRECTIONS:
TO MAKE THE ALMOND TOPPING:Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.
TO MAKE THE BERRY ALMOND CRISP.
Preheat oven to 350 degrees F. Prepare the almond topping (see above).Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
Feel free to mix in some extra sweetener (of your choice) with the berries before baking, if you like a super sweet crisp. But the berries are plenty sweet on their own. Enjoy!
Your body uses water in all its cells, organs, and tissues to help regulate its temperature and maintain other bodily functions. Because your body loses waterthrough breathing, sweating, and digestion, it’s important to rehydrate by drinking fluids and eating foods that contain water. Be sure and drink your H2O …it’s simply yumful and wellthy!!!
Calories 177 • Fat 9 g • Saturated fat 8 g • Fiber 6.9 g • Protein 2 g • Carbohydrate 24 g • Sodium 250 mg
1 cup blueberries, rinsed
1 tablespoon coconut butter
¼ teaspoon vanilla (gluten- and alcohol-free)
1 teaspoon fresh lemon juice
1 pinch sea salt … simply yumful!
Pumpkin Seeds … simply yumful!
|
Amount Per
1 oz (85 seeds) (28.4 g) 1 cup (64 g) 100 grams 1 cup (64 g) |
| Calories 285 |
| % Daily Value* | |
| Total Fat 12 g | 18% |
| Saturated fat 2.3 g | 11% |
| Polyunsaturated fat 6 g | |
| Monounsaturated fat 3.9 g | |
| Cholesterol 0 mg | 0% |
| Sodium 12 mg | 0% |
| Potassium 588 mg | 16% |
| Total Carbohydrate 34 g | 11% |
| Dietary fiber 12 g | 48% |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 3% | Iron | 11% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Vitamin B-12 | 0% | Magnesium | 42% |
Nutritional analysis per serving: calories 84, carbohydrates 0.5 g, fiber 0 g, protein 5.6 g, fat 6.6 g, cholesterol 186 mg, sodium 120 mg, calcium 22 mg
Ingredients
6 Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Dill Pickle minced
1/2 Teaspoon Paprika
1 Pinch Sea Salt
Instructions
Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool.
When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
Store covered in the refrigerator. The eggs will remain fresh for at least 5 days.
Enjoy as a snack or an addition to a salad…simply yumfulness!
A walnut is the nut of any tree of the genus Juglans, particularly the Persian or English walnut, Juglans regia. Technically a walnut is the seed of a drupe or drupaceous nut, and thus not a true botanical nut.
|
Amount Per
1 cup, in shell, edible yield (7 nuts) (28 g) 1 oz (14 halves) (28.4 g) 1 cup, ground (80 g) 1 cup shelled (50 halves) (100 g) 100 grams 1 cup, chopped (117 g) 1 cup pieces or chips (120 g) 1 cup, ground (80 g) |
| Calories 523 |
| % Daily Value* | |
| Total Fat 52 g | 80% |
| Saturated fat 4.9 g | 24% |
| Polyunsaturated fat 38 g | |
| Monounsaturated fat 7 g | |
| Cholesterol 0 mg | 0% |
| Sodium 2 mg | 0% |
| Potassium 353 mg | 10% |
| Total Carbohydrate 11 g | 3% |
| Dietary fiber 5 g | 20% |
| Sugar 2.1 g | |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 1% |
| Calcium | 7% | Iron | 12% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Vitamin B-12 | 0% | Magnesium | 31% |
Functional Medicine University 
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