Quoted from 19000

I made these yesterday - http://www.adashofcompassion.com/2011/01/raw-cookie-dough-bites/ but used pure maple syrup instead of agave nectar and didn't have healthy chocolate chips lying around so left them out.  Might try adding unsweetened cocoa powder next time. Anyways, they were SUPER yummy.

That is seriously GOOD!  It never got near the freezer and just as well I only made a sample size  
I can see all sorts of possibilities as had to alter recipe slightly by virtue of what I had....

No food processor, but a grinder attachment to my liquidiser jug and motor soooo... never measure anything either but that didn't seem to matter:

whizzed up porridge oat flakes with almonds and cocoa nibs, added walnut butter, maple syrup, vanilla, cinnamon, bit too much pink salt, mixed as much as possible with a fork and then my fingers..... gave OH a bit to try and ate a bit myself..... went for a walk with dogs, came back and finished the mix off as my evening meal with a green smoothie .... felt very satisfied

Many thanks.

Quoted from Joyce

That is seriously GOOD!  It never got near the freezer and just as well I only made a sample size  
I can see all sorts of possibilities as had to alter recipe slightly by virtue of what I had....

No food processor, but a grinder attachment to my liquidiser jug and motor soooo... never measure anything either but that didn't seem to matter:

whizzed up porridge oat flakes with almonds and cocoa nibs, added walnut butter, maple syrup, vanilla, cinnamon, bit too much pink salt, mixed as much as possible with a fork and then my fingers..... gave OH a bit to try and ate a bit myself..... went for a walk with dogs, came back and finished the mix off as my evening meal with a green smoothie .... felt very satisfied

Many thanks.

I'm so glad you liked it! You're most welcome.

I have to say though - I learned my lesson with eating maple syrup in moderation. I ate too many of those black bean brownies (which I put maple syrup in) and I immediately felt SUPER energized (sugar rush). I ran around then got low blood sugar and now it is past 3 AM and I am still wired. I've been up since 7 AM Monday. I have to be up at at 6:30 AM today. My body is showing no signs of being tired. I'm so dumb sometimes : /

I slept well

Hope you cope today!

Quoted from 19000

Oh my, how peculiar.  I thought eating raw meat made everyone sick...guess not lol.

I guess you never heard of steak tartare? I had it once in a restaurant when I was young. I was into trying new things..  

Quoted from Joyce

I slept well

Hope you cope today!

I did actually even though I went to bed past 3 I was not tired the next day. Thankfully I did not get tired until 10:30 PM or so which was nice although I kept nodding off during the movie, Brave lol (It started around 11 PM). Anyway, I'm never eating that much maple syrup in one sitting again though the sugar rush made me feel amazing. Not worth it.

Quoted from Mayflowers

I guess you never heard of steak tartare? I had it once in a restaurant when I was young. I was into trying new things..  

Lol, I have not.  Did it at least taste good? lol

I made this with ground flaxseed instead of chia seeds which also thickens the jam.  I add it to my oatmeal and it tastes like I'm eating strawberry pie - http://www.eatingbirdfood.com/2012/05/easy-strawberry-chia-seed-jam/ Couldn't be more easy to make.

I got inspired to combine the garlic sauce and pumpkin sauce recipes and it's better than both of them (in my opinion). I love it a lot. Here's the recipe. Serves 1-2:

2 cloves of garlic
handful of walnuts
evoo
salt (whatever kind you use)
basil (fresh probably tastes best)
rosemary
quarter of a lemon (juice)
A few tablespoons of canned pumpkin


Place everything but the pumpkin in the processor. Puree. Then add the pumpkin and puree.  Serve over warm brown rice pasta.  Mix together.  Enjoy!

It comes out really creamy. Add more salt/seasonings if you'd like. You could also even add some sauteed onions to this if you wish.

Back to the point where I can't tolerate pumpkin any more so I started making kale pesto for my pasta instead:

-hand full of kale
- chopped onion
- 2 cloves garlic
- evoo
-sea salt
- walnuts
-quarter lemon juice

Sautee kale and onions on low for a few minutes until tender.
Place garlic, walnuts, oil, salt and lemon juice in food processor then the kale and onions. Puree and serve over warm pasta. Yummy.

That would be nice on spelt or oat toast as a side to a salad or soup
Sounds delish!

Yes, might also make a good veggie dip too like I had been using the pumpkin sauce for Also - make sure you don't use too many onions and I would say it doesn't even need them at all. The onions tend to overpower the other flavors (at least they do for me). The garlic is good enough.

And got this recipe from others on the forum for chocolate pudding.  tastes like brownie batter in my opinion:

equal parts nut butter and unsweetened cocoa
hand full of fruit of your choice (I use grapes)
some sea salt
little bit of 100% maple syrup
two tablespoons flax seed

Puree in food processor. Either place in fridge if you want to eat it chilled or eat right away if you can't wait. Tastes good either way.

Are there any fellow Pinterest users on here?

I've created a Warrior Recipe board there with notes about substitutions, etc. I would love to know if there are other Pinners out there with similar boards? I use the hashtag #WarriorRecipe to help other GTD people find their way to new recipes!

http://pinterest.com/jerri_lyn/warrior-recipes/

Cooking for my warrior hubby and catering for 15 spots of veg proteins within the week menu, according to his SwamiX lists.  This task is is squeezing my creative juices to the max, trying to keep the menu diverse and to his taste!!!

Here is a nice veg protein dish I came up with today:

Tofu almond veggie balls:

100g tofu (I used the firm type)
red onion to taste
a piece of celery stick
a few leaves of kale (I used baby kale leaves)
Put them all through a food processor to fine shred or do it mannually

Get enough almonds to make about 1/2 to 3/4 cup of almond meal (put almonds through coffee grinder)

Add almond meal to tofu mixture, Mix well and form into small balls.  I made about 10.  Bake for a few minutes till some golden color on the outside.  

I served these with salad and sprinkle of Tamari sauce ... Hubby loved them!  

"Explorer Envy"  

Seraffa, you can do these with any other bean or just omit them altogether and use more of the almond or preferred nut meal.   I am exploring too now, Tofu is neutral, but with only 5 veggie proteins a week, a taste of one is all I can afford.  But this time I did not even get to do that, hubby ate them all while I was eating lamb ...