#detoxinista

[hoardingrecipes]

Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing

[erikasrecipes]

vegan jackfruit curry for one

adapted from detoxinista

yield: 1 serving

INGREDIENTS

small bowl

one yellow onion

small dish

1 garlic clove

1 knob of ginger

food processor/spice grinder

coriander seeds

cumin seeds

ground cumin

yellow mustard seeds

black peppercorns

turmeric

ground ginger

ground cinnamon

large deep skillet

olive oil

2 cup glass measuring cup

one roma tomato

full fat coconut milk

salt

large bowl and strainer

1 20 oz can of green jackfruit

INSTRUCTIONS

in small bowl, dice half a yellow onion

in small dish, mince or grate 1 garlic clove + 1/4 in fresh ginger

if making own curry powder, in food processor or spice grinder, combine the following and blitz until powdered and reserve remaining for another use

2 T coriander seeds

1.5 T cumin seeds

.25  t ground cumin

1 T yellow mustard seeds

1.5 t black peppercorns

1.5 T ground turmeric

1 t ground ginger

.25 t ground cinnamon

in large deep skillet, heat 1 T olive oil over medium heat

when oil is hot, saute onion until softened, about 5 mins

meanwhile, dice 1 roma tomato (~4 oz) and measure out 102 g full fat coconut milk

add in curry mixture and bloom in oil until fragrant

add in garlic and ginger and saute for 1 min more until fragrant

add in diced tomatoes and coconut milk and season w 1/4 t of salt. bring to boil

meanwhile, drain one can of green jackfruit and rinse and break up 5 oz (142 g) with your fingers

rinse again and reserve remaining jackfruit for another use in freezer

add jackfruit to sauce when boiling

lower heat to simmer for at least 10 mins

serve over grain of choice or naan with cilantro

[foodffs]

Amazing Oatmeal Pancakes (Gluten-Free & Fluffy!)

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[itsfoodffs]

LEFTOVER TURKEY SOUP

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[erikasrecipes]

vegan seed-to-peel butternut squash pasta for one

adapted from detoxinista

INGREDIENTS

optional

shiitake mushrooms

kale

bacon

baking sheet

butternut squash

olive oil

plate

pasta

yellow onion

1 clove garlic

1 fresh sage leaf

1 cup glass measuring cup

lemon

salt

black pepper

INSTRUCTIONS

optional: preheat oven to 375 for vegan mushroom bacon

preheat oven to 350F

wash one small butternut squash, about 1.5 lbs

peel squash (save peels) and cut flesh into 1 in cubes

toss 1 c / 50 g cubes in olive oil and massage, then peels in olive oil and salt and massage. freeze/reserve remaining cubes

roast cubes 25 mins then add peels

continue to cook 10 more mins. mash cubes when finished

optional: rip up and massage one leaf of kale, then let soak in saline solution

bring salted water to a boil in large pan

while waiting for water to boil measure 2 oz of pasta

cook pasta 1 min shy of al dente

on plate, chop 3 T yellow onion or 2 t dried onion + 1 minced garlic clove + 1 freshly minced sage leaf

drain pasta and reserve pasta water

meat option: cook 2 strips of bacon until crispy. allow to drain and cool

in same pan, heat fat or vegetable oil over medium high

when grease is hot, saute onion until soft and translucent, 6-8 mins

in 1 cup glass measuring cup, measure out 3 T pasta water + squeeze of lemon + pinch of table salt + freshly ground black pepper

add garlic + sage and saute until fragrant

in blender, add cooked squash + lemon water mix + garlic onion mix. blend until smooth

return pasta to pan + butternut squash sauce + kale/desired greens + bacon if using

[foodffs]

London Fog Drink (Tea Latte)

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[foodffs]

Oat Milk Recipe

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4-Ingredient Peanut Butter Cookies

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