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This is almost an all-purpose sauce that is great for brightening up any meal. Use with couscous (or millet for a gluten free option) and roasted chicken; spoon over roasted vegetables after they come out of the oven; drizzle on top of baked fish; or shred some chicken/turkey, pile on top of a mashed roasted sweet potato, and cover generously with chimi.
Also of note, this isn’t a traditional chimi recipe–precise quantities on your herbs here aren’t necessary–just go for it!
Place all herbs, garlic, lemon juice and zest, and spices into a blender. Blitz until herbs are finely chopped. Add EVOO and blitz until the texture is like a thick sauce. You can add more oil if needed. This is best served fresh, but freezes well. Make large batches and freeze in jars or ice cube trays to pull out and defrost as needed. Avoid defrosting with too much heat (like in the microwave), or your greens will be sad.
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by Shafia Monroe
This is a delicious and comforting postpartum stew. It is full of vitamins, minerals, protein, and it's anti-inflammatory. Inflammation has been found to contribute to postpartum depression (Seek professional help for mothers who are experiencing postpartum depression.)
Rinse black-eyed peas and place in a stainless steel pot. Cover the peas with water and let soak for a couple of hours. Add the diced onions, one garlic, thyme, sea salt, ground pepper, liquid hickory smoke, chopped celery, ginger root or powder ginger and turmeric to the soup at the halfway point. Cook until black-eyed peas are tender but not mushy (about 40min). Make sure the water does not evaporate. Add coconut milk (Optional). Serve with rice or cornbread. For those of you avoiding ALL the things, this recipe is a great place to start. You can modify it to fit your needs by subbing out different types of sugar, milks, oils, or gluten-free flours. While I generally stay away from more refined things like white rice and white sugar, the ingredients here are used to maintain an overall lightness. Adding 2 eggs if you are able to eat them, will help them hold together better, but they can be made without. If you are having trouble getting them to cook right, remember gluten-free is low and slow.
Whisk together dry ingredients in a large bowl. Add milk, oil, and eggs (if using). Whisk together and let rise for 5 full minutes (this step is critical, especially if you aren’t using eggs, so do not cut it short). Use light olive oil to cook in the pan on medium heat. Cook about 5 minutes on the first side, and about 3 more minutes after the flip. Serve with fresh fruit. Muffins are a great place to hide (healthy) things! You can make this recipe as written, or use the optional add-ins and adjust accordingly if you’re feeling adventurous (but really, it’s hard to ruin these so go for it!).
Makes 12
Optional additions: Chocolate Chocolate Chip:
Pumpkin Chocolate Chip:
Lemon Blueberry**:
Lemon Poppyseed**:
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, add all dry ingredients–flour, baking powder, salt, sugar, collagen and chia. (Also add spices or cocoa if using those.) In a medium mixing bowl, combine eggs, milk, oil and vanilla. (Also add lemon zest, lemon juice, almond extract if using.) Beat together with a whisk. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in any of the following ingredients if using: zucchini, pumpkin/sweet potato puree, blueberries, or chocolate chips. Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. *Collagen and chia absorb a lot of moisture, which is why I don’t drain the zucchini in this recipe. If you omit them, you may need to add flour a tablespoon at a time to make sure your batter isn’t too runny. You want a batter leaning toward thick but not overly dry. **Omit the chia seeds on these two variations as they tend to make your batter look dark. I also prefer to use the date sugar instead of the coconut sugar for these two to keep the batter looking light. This guacamole-hummus hybrid is a super savory, satisfying dip. Serve alongside your favorite crudites and some grain-free crackers.
Makes about 2 Cups
Combine the avocados, tahini, garlic, and lemon juice in a food processor. Blend for a couple of minutes until well combined and smooth. The texture should be like a thick frosting, dense and slightly fluffy at the same time. Add water a tablespoon at a time until you reach your desired consistency. Taste and salt as needed. Serve with crudites or crackers. Try these light and fluffy muffins for a healthy treat. They taste better after resting for a few hours, if they last that long.
Makes 12
Preheat oven to 425 degrees. Grease muffin pan with non-stick cooking spray. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine. In a medium mixing bowl, combine oil and maple syrup. Beat together with a whisk. Add the eggs, beat well, then add the buttermilk, applesauce, and vanilla and mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. The batter will be thick! Divide batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13-16 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. *Vegan buttermilk is very easy to make! I prefer using almond milk in baked goods for its neutral flavor, but you can use any plant based milk. Coconut milk is good for baking due to its fat content, but it does add a little bit of coconut flavor to your baked goods. Measure out a scant ½ C of almond milk and add 1 ½ tsp of vinegar or lemon juice. Whisk together with a fork and let it rest for 5 minutes before adding it to your other liquid ingredients. |
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