Green Coconut Oats

Stolen from The Healthy Haven

Green Coconut Oats

1/4 cup Bob’s Red Mill, Steel Cut Oats

1 cup water

1 cup raw kale

1/2 cup almond milk

1/4 cup unsweetened applesauce

1/4 cup Now Foods, Unsweetened Coconut

1 Tbs. Coombs Family Farms, Organic Maple Syrup

1 Tbs. Arrowhead Mills, Creamy Organic Peanut Butter

1 Tbs. almond milk

blueberries

Directions

1.Cook the oats in the water by tossing oats/water into medium saucepan bringing water to a boil, and then lowering heat/cooking for 15 to 20 minutes.
2.In a blender, blend the kale, 1/2 cup almond milk, applesauce, and maple syrup together.
3.Bring the heat up to medium-high on the oats. Pour in the green mixture. Add the coconut flakes. Continue cooking until thick.
4.Serve into a bowl and toss some blueberries on top. Then use a fork to whisk together the peanut butter and 1 tablespoon almond milk. Use as a sauce.

Detox Green Soup

Swiped from the Gluten-free Goddess:

1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves (Imma try kale)
3 parsnips, peeled, cored, chopped (mmmmm parsnips)
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice


Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Taste test. Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy soup add a dash of So Delicious Coconut Milk.

Serve with a spoonful of hot cooked rice in the center of the bowl.

Healthy Pumpkin Spiced Cookies

Saw these on Kirs Carr's website and thought they looked like something a monkey might enjoy:


-2 cups organic raw whole rolled oats*
-8 ounces (about 1 cup) organic mashed pumpkin (from a can is OK)
-1 small ripe banana, chopped
-1/3 cup sliced almonds
-3 tablespoon ground flax seeds
-3 tablespoon grade B maple syrup
-1 ½ teaspoon pumpkin pie spice**
-¼ teaspoon fine sea salt

Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.

Patrick's Parsnip Soup

This is from one of my opera-monkey pals!! Thank you Patrick!


‎2 leeks chopped, sauté in 2tbs of olive oil with a good sized nub of Ginger (I grate it in, but it can n chopped). Then add one small potato chopped and a good amount of peeled and chopped parsnips (I used about Seven). Cook about 7 min. Then add a good cup of white wine and two cups of stock (chicken or vege) and a cup of water. Cook on medium about 20 min until parsnips are tender (I also chop up a carrot to add color). Ad salt and pepper to taste and add if you have it a teasp of tumeric for yellow color. Pit into blender and puree! I serve with a dollop of plain yogurt and some spicy-roasted cashews. YUM!!

Becky's Carrot-Beet Soup
(with a few modifications by me)

5-7 carrots- cleaned and peeled
2 celery ribs - cleaned and peeled
1 large onion sliced in quarters
Combine corn oil and butter to make 4-6 tbsp
2 heaping tbsp Turbinado
3/4 tsp of ginger ( or more)
3/4 tsp mace ( i didn't have mace, so I used allspice)
1 can of beets
6-8 cups vegetable broth
Put first 7 ingredients in roasting pan with 2 cups of broth
Cover and roast ( i have convection, so it was for about 45 min. To an hour, otherwise 1.5 hours)
Remove veggies, put in pot with the rest of the broth, cook for 20 more minutes with everything in the pot. Then put in blender (everything ) will take a couple of turns so you will need another pot or tupperware to hold it while you are blending the soup. Add the beets in the blender at the end. Serve with sour cream :)