Spicy asparagus soup

1lb asparagus chopped in half bottoms cut off and discarded

1 or 2 jalapeño peppers

1 red onion chopped

2tbsp butter or olive oil

One 32 ounce carton veggie broth

Thyme, salt and pepper

Heat butter or oil in soup pot or Dutch oven. Add onion and jalapeño and sauté until translucent. Add asparagus, thyme salt and pepper as much as you like except the salt only a pinch. Sauté for a few more minutes then add vegetable broth and bring to a boil. Turn heat down to low cover pot and simmer for 25 minutes so asparagus becomes tender.

Ladle some of the soup with the veggies in blender and purée you can use an emulsion blender as well.  Be careful while blending not to splatter hot soup on yourself.

Return purée back into soup pot with remaining hot broth and stir until blended.

You can garnish with a dollup of sour cream. Enjoy!

Creamy mushroom soup

Banana walnut muffins

3 ripe bananas 

1/2 cup brown sugar

1 large egg

1 tsp baking powder 

1 tsp baking soda

1 1/2 cup flour

1/3 cup melted butter

Pinch salt

Handful chopped walnuts

Mash bananas with a fork and add brown sugar and slightly beaten egg. 

Add cooled melted butter then add dry ingredients that were blended together 

Fold in walnuts

This batter should be made by using your muscle power with wooden spoon or whisk

Preheat oven to 350

Line muffin tin with cupcake liners or spray pan with oil

Scoop batter into liners almost to top leave a half inch bake for 20 minutes

Makes 10-12 muffins enjoy

Chickpea burgers

INGREDIENTS
1 can chickpeas, drained, well-rinsed,and mashed
½ red onion, finely diced
1 small zuchinni, grated
3 tbsp finely chopped cilantro or parsley
3 tbsp red wine vinegar
1 tbsp sriracha sauce
2 tbsp natural peanut butter
1 tsp cumin
1 tsp garlic powder
2 tsp black pepper
½ tsp sea salt
1 cup quick oats (gluten-free if needed)
2 tbsp olive oil
INSTRUCTIONS
After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
Add all the other ingredients to the bowl.
Use your hands to mix very well.
Form into 6-8 patties.
Cook on the BBQ around 400 F for approximately 10 minutes each side.
You can also fry these in a pan with some oil for 3-5 minutes a side.

Flourless banana pancakes

Flourless banana pancakes

1 very ripe banana, mashed
2 eggs, beaten
2 tablespoons ground flax seed (optional)
1/4 teaspoon pure vanilla extract (optional)
2 tablespoons coconut oil

Mix banana and eggs together in a bowl until smooth.
Add ground flax seed and vanilla extract; mix batter well.
Heat coconut oil in a small skillet over medium-low heat.
Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds.
Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Top with favorite syrup, peanut butter or jam
Enjoy

Easy oatmeal muffins

Easy oatmeal  muffins

12 servings

Ingredients

1 cup almond milk
1 cup quick cooking oats
1 egg
1/4 cup melted Coconut  oil
1 cup all-purpose flour
1/4 cup agave or honey
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 400 degrees
Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in sweetener,  then stir in oatmeal mixture.
In a third bowl, sift together flour, baking powder and salt.
Stir flour mixture into wet ingredients, just until combined.
Optional: fold in chocolate chips or chopped nuts or blueberries at this time.
Spoon batter into prepared muffin cups until cups are 2/3 full.Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.All done!

Chocolate Chia Seed Pudding

serves 2

1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)

1/4 cup chia seeds

3 tablespoons raw cacao powder (baking cocoa will also work)

Dash of pink Himalayan sea salt

1 tablespoon organic maple syrup or raw honey

Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like.

Optional toppings when serving:
crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.