The Delicious vegan/vegetarian |
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 Loading Videos... The Best Breakfast Muffin Recipe
INGREDIENTS
1 ¼ cup all purpose flour 1 cup almond flour or more all purpose ¼ cup ground flaxseed 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 1 ¼ cup plain or vanilla nondairy milk ¼ cup maple syrup ¼ cup brown sugar ⅓ cup olive oil 1 teaspoon almond extract 1 cup blueberries (fresh or still frozen ) ¼ cup slivered almonds DIRECTIONS Warm up your oven 400 degrees and line a 12 cup muffin pan In a large bowl mix up the flours, flaxseed, baking soda, baking powder, spices and salt until you don’t see any clumps. In a medium bowl throw together the milk, maple syrup, brown sugar, olive oil and almond extract and whisk that shit until it's all combined. Pour the wet ingredients l into the dry and stir until it's just combined then fold in the blueberries and almonds. fold in until thoroughly mixed. Spoon the batter evenly into the muffin pan and top each with some extra slivered almonds and brown sugar. Bake for 15-20 minutes or until the edges are just starting to look golden and a toothpick stuck into one comes out clean. Let muffins cool down and enjoy! Tangy Red Lentil Soup
INGREDIENTS
1 tablespoon olive or coconut oil 1 small yellow onion, chopped (about 3 cups) 1 fist-sized russet potato, chopped about the size of some dice 1 carrot, chopped 2 cloves of garlic, minced 1 teaspoon ground coriander* ½ teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon salt 2 cups rinsed, dry red lentils 6 cups vegetable broth ½ teaspoon lemon zest 1 tablespoon lemon juice ½ cup chopped, fresh cilantro (optional) Use a stockpot to heat the oil up over a medium heat. Add the onion and let it sauté for about 5-8 minutes until soft and golden, not browned. Add the potato and carrot. Sauté for 3 minutes, then add the garlic and spices. Sauté for another 30 seconds before adding the salt, lentils, and broth. Let the lentils simmer, uncovered, till they’re soft and almost falling apart, about 15-20 minutes. Stir often. After lentils have softened, add the lemon zest and juice and turn off the heat. Roasted Tomato Sauce Dr. Sebi Alkaline Electric RecipeYou MUST EAT NUTS If You Want To Lose Weight & Be Healthy
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Spicy Potato Soup
INGREDIENTS
2 medium onions, diced 5 cloves of garlic, minced 1 tablespoon minced ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons yellow curry powder 1 cup tomato sauce 6 medium yellow potatoes, peeled and chopped 3 cups chickpeas or 2 15 ounce cans, rinsed 16 ounces cherry tomatoes, chopped 2 cups chopped cauliflower 1 cup chopped fresh cilantro lemon or lime wedges DIRECTIONS In a large pot over a medium heat, saute the onions until they start to brown, about 7-10 minutes. Add in garlic, ginger, and spices and cooking for another minute add water a couple tablespoons of water at a time, or vegetable broth if needed, or until your desired consistency Fold in tomato sauce and potatoes. Cover and reduce the heat to low simmer until the potatoes are tender, about 15 minutes. Stir often to keep from sticking. Mix in the chickpeas, cherry tomatoes, and cauliflower and simmer for another 5-8 minutes until the cauliflower is tender. Turn off the heat and stir in the cilantro and some lime juice. Serve right away. 
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