WFPB Pumpkin Chocolate Chip Cookies

WFPB 

PUMPKIN CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour

1 c. Sucanat, Date Sugar, or Coconut Sugar

1 t. Baking Powder

1 t. Baking Soda

1 t. Sea Salt

1 T. Ground Flax

1 1/4 t. Cinnamon

In another bowl combine and mix wet ingredients well:

1/2 of a 15 oz. Can of Organic Pumpkin

1/2 c. Organic Apple Sauce

2 T. Organic Almond or Peanut Butter

1 T. Vanilla

1/4 c. Maple Syrup

Add to dry ingredients then mix in:

2 cups (or less)Vegan Chocolate Chips

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

Oil Free Whole Wheat Tortillas

Dilemma: You just want to eat a burrito but you don't want to eat oil. 

Rant: It is SO difficult to eat out and find something other than salads without dressing, steamed veggies, rice and baked potatoes. Don't get me wrong...I'm grateful for at least those items. But sometimes you just want a veggie burrito am I right!? Come on world! Hurry up and catch up with the science of the times! Oil is NOT HEALTHY for our bodies. 

Alright I'll stop and just give you the fab recipe for these rad tortillas. :)

WHOLE WHEAT TORTILLAS 

6 c. Whole Wheat Flour 

6 T. Ground Flax

1 t. Sea Salt

3 c. Pure Water

Mix and roll into golf sized balls. 

With rolling pin roll into very thin tortilla. 

Place on hot non stick griddle and cook for 30 seconds or so on both sides.

Fill with yumminess! 

Enjoy! RMM

Vegan Split Pea Soup

June 30, 2014

This is my families FAVORITE soup of mine! 

SPLIT PEA SOUP

Ingredients:

12-16 cups of water depending on desired thickness

2 c. Dry Split Peas, rinsed

1 Organic Onion, chopped

2-4 Cloves, minced or garlic pressed

2-3 stalks of Organic Celery, chopped

2-4 Organic Potatoes, cut into bite size pieces

6-7 Organic Carrots or about 4 c. Organic Baby Carrots

1 t. (Per cup of water) of Gayelord Hauser's Vegetable Broth

1 t. Sea Salt

2 Bay Leaves

Black Pepper (add when ready to eat)

Combine all ingredients into a Pressure Cooker.

Bring to boil on HIGH.

Cover then wait until the pressure cooker "pshhhh's" then turn down to LOW.

Set timer for 25 minutes.

When done cooking, remove from heat and let pressure release on its own for an hour or so.

Then uncover, add pepper & serve.

I hope your family enjoys this soup as much as mine does. :)

With Love, 

RMM❤️