The Holidays are a time for family, fun
Based on Sophie Jaffe's recipe.
- 1 one flax egg (1 tablespoon ground flax seed + 3 tablespoons water )
- 2 small potatoes, russet or sweet, grated and peeled
- 1/4 medium yellow onion, grated and squeezed
- 1/2 small zucchini, grated and squeezed
- 1/2 Tbsp. OMG! Moringa Powder
- 1 Tbsp. ghee or cooking oil
- 1/4 tsp. baking powder
- 1-2 Tbsp. banana flour
- a squeeze of fresh lemon (optional)
- salt and pepper to taste
Grab a pan or skillet, add a tablespoon of ghee or cooking oil, and bring to a high heat. Place all ingredients in a small bowl, reserving 1 tablespoon of flour. Once all of the ingredients are combined, check the consistency of your batter. It should be relatively thick, and if it’s too runny, add the extra tablespoon of flour. Drop the batter into the pan, and cook on both sides until golden brown and crispy. Top with
Butternut Squash, Cranberry, Maple Tempeh Holiday Brown Rice Bowl
Based on Kathy Patalsky's recipe.
This holiday-approved entree is a one bowl wonder that you can whip up in minutes with cooked rice. The flavors are amazing: citrus, maple, rosemary, cinnamon.
- 1 1/2 cups butternut squash cubes.
- 1 cup tempeh cubes
- 2 tsp. maple syrup, grade B
- 1/2 cup onion, chopped
- 2 tsp apple cider vinegar or orange juice
- 2 cups cooked brown rice
- 1/3 cup cranberries (fresh or dried)
- 1/4 cup flat-leaf parsley
- 1 Tbsp. OMG! Maca Powder
- a few pinches of cinnamon
- a few pinches of fresh orange zestOil: 1-2 tsp virgin coconut oil OR extra virgin olive oil
- salt to taste, start with
tsprosemary: add 1-2 pinches of finely chopped rosemary to the skillet - or sautè with a whole rosemary sprig and remove before serving.
- Optional: a pinch of cayenne or 1/8 tsp black pepper
Warm a skillet over high heat. Add the oil, EVOO or virgin coconut. When the oil is hot, add the onion, tempeh, maple syrup