salad with mango dressing

romaine ribbons
carrot and beet matchsticks
daikon half astericks

2TBS mango chutney
2 TBS e.v. olive oil
1 tsp oil from tahini
1 tsp lemon juice
2 tsp apple cider vinegar
1 tsp tumeric
2 tsp cayenne (less if u add garlic, or ginger)
2 TBS sharp cheddar in 1/4 inch cubes
1 tsp minced onion
2 tsp basil leaf herb

garnish
chopped roasted and salted pistachios

mmmmm...

early morning breakfast

sauted red onion, kale, garlic
tumeric, basil, sweet chili sauce, tobasco, ground celtic salt and black pepper,
goat cheese, poached pasture raised eggs, granulated lecithin, walnuts pieced

roasted candy striped beets salad

romaine, celery, roasted beets, carrots, daikon, goat cheese, avocado, turmeric, cayenne, salt, pepper, olive oil, balsamic vinegar

dumpling soup

seafood dumplings, dandelion greens, red onion, carrot, red radishes, garlic, ginger, 5 spice, rooster hot sauce, hoison sauce, and fish sauce.

salad nom nom

Romaine lettuce, carrot and beet sticks, grape tomatoes, pink radishes, celery, red onion, almond halves, olive oil, coconut oil, balsamic vinegar, tumeric, cayenne, basil flakes, ground grey sea salt and pepper.

holiday cookies

Oatcakes (vegan)
1 cups oats, 1 cups brown rice flour , 1 cup whole wheat pastry flour, 1/2 cup sugar, 1/2 cup coconut oil, 1/8 cup water, 1/4 teaspoon salt
Mix all ingredients together, and work into softened butter and shortening. Work 1 Tablespoon into shape at 1/4-1/2 inch in thickness. Bake at 375 degrees for 15 minutes.
Original recipe here.
Thanks Jinger for the recommendation.

Cocoa-Molasses Drop Cookies (gluten free)
1/3 cup coconut oil and sugar
1/3 cup molasses and 1 egg
1 teaspoon baking powder and 3 tablespoons cocoa
3/4 cup brown rice flour

Directions:
1. 
Heat oven to 375°F.
2. Mix oil and sugar together.
3. 
Add the molasses and egg; beating until the mixture is smooth.
4. 
Add the baking powder and the cocoa to the creamed mixture; then add the flour.
5. Pipe the mixture onto a cookie sheet in mounds a little larger than a quarter.
6. 
Bake 9 minutes or until set. I did it at 7 minutes.
7. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
8. Drizzle a Vanilla glaze in thin lines over the top of each cookie.
9. For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup. (I skipped this for lack of milk though may try coconut milk next time).

Original recipe here.

another winter salad

romaine and red dandelion with coconut and toasted sesame oils and balsamic vinegar
sauted onion, red carrots, and broccoli
goat cheese
walnuts and mandarin sections
sprinkle of tumeric, cayenne, nutritional yeast, black pepper and sea salt