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    • Curry Potato Cakes

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    •  5/19/2014 10:00:30 AM
    • I love when I am creating in the kitchen and it comes together! This recipe started out with an entirely different plan in mind but turned in this beautiful, mouthwatering, and kid loving creation! 



       Curry Potato Cakes




      Preheat oven 375 degrees.


      3 Medium Potatoes (baked)

      1 can White Beans

      1/2 Oat Flour (grind oats in high powered blender)

      2 tbsp Ground Flax Seed

      1/4 cup Cilantro, chopped - a little extra for garnish

      1/4 cup  Green Onions, chopped- a little extra for garnish as well

      3 Cloves of Garlic, minced

      2 tsp Onion Powder

      1 tbsp Curry Powder

      1/2 Lime, for juice

      ** optional if you like a little fire in your mouth -not recommended for kiddos

      1 tsp Cayenne Pepper



      Mash together white beans and baked potatoes, leaving it as lumpy as you would like. Add remaining ingredients, you can mash together with potato masher or use a food processor for a smoother texture. When all ingredients are mixed together evenly, form small potato patties about 1/2 in thick  and place on parchment paper covered baking sheet. Bake at 375 degrees for 15 minutes each side or until golden brown. Makes about two dozen potato cakes depending on the size you want. Serve warm, garish with extra cilantro, green onions, and a squeeze of lime juice. (optional tomatillo dressing recipe below).


      Creamy Tomatillo Dressing



      2 cups Vegan Mayo
      1 cup sour cream (vegan or non-vegan if you choose)
      1 small bunch of cilantro
      3 medium sized tomatillo's, chopped
      2 green onions
      2 cloves garlic
      Juice of 1 lime (sometimes I use 1 1/2 limes depending on the taste)
      1/2 tsp salt
      1 Hidden Valley Ranch packet (optional- definitely makes the dressing more flavorful)


      Place all ingredients in a HIGH POWERED blender and blend until smooth.
      Store in refrigerator for up to 2 weeks (possibly longer)
      Use over salads, to add flavor to wraps and burritos, or as a dip for vegetables.

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    • Ice Cream Cookie Sandwich (and cookie cups)

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    •  5/3/2014 6:51:41 AM
    •      These two creations have to the most fun I have had cooking yet. I was giggling the whole way through with excitement! I knew my kids would go nuts over them and they are so healthy! As parents it can be hard to "make" your kids eat healthy all the time when they see all the junk food constantly advertised on billboards, television, and even at other family or a friend's houses. I love when I can create something yummy and exciting for them This did the trick!! Oh boy, were they pleased!! The BEST part is there is only FIVE basic ingredients that I bet you have on hand right now! 



      Banana Oat Cookies



      4 cups Rolled Oats

      4-5 Very Ripe Bananas (heavily spotted)

      2 tsp Vanilla

      1 tbsp Cinnamon

      About 1 cup Dark Chocolate chunks-if desired

      Optional add ins: Vanilla or Chocolate Protein Powder (Plant-Based),  Chia Seeds, Ground Flax Seeds, Cranberries, Raisins, the list goes on. Be creative. Just make sure the dough stays slightly gooey.


      Pre Heat Oven 375 degrees

      Mash bananas in a mixing bowl large enough for all ingredients. Blend 2 cups of rolled oats to make flour. (Just gently pulse in blender or food processor). Combine all ingredients in with the bananas and mix thoroughly until all ingredients are combined and sticky dough is formed.

      Scoop heaping tablespoon of dough onto a baking sheet lined with parchment paper (or lightly greased).

      Shape dough into flat circles, making them all about the same size.  

      Bake for 10-12 minutes or until golden brown.

      Allow them to cool completely before adding the ice cream.

      Cookie Cups


      Using the same recipe as above, place about 1 tablespoon of dough into each foil lined muffin cup. Using your fingers, press the cookie dough evenly around the foil liner. Press dough until it is about 1/8-1/4 inch thick.  Bake for 10-12 minutes or until browned. 

      Once the cookies and Muffins cups are completely cooled. Make ice cream.

      Non Dairy~Fruit Based ICE CREAM

      This stuff is so so good, if you have been holding back making this yumminess now is the time! 

      I used plain banana ice cream for the cookie center, but you could make it whatever frozen fruit flavor you love mixed with the bananas.


      6-8 Very Ripe Frozen Bananas

      Allow to thaw from freezer for about 10-15 minutes. Until they are just soft to the touch, not squishy! Blend in high powered blender until smooth, or if you have a Yonanas ice cream maker then you are set. Scoop into Cookie Cups and top with your fave fresh fruit or Nut butter.


      Ice Cream Cookie Sandwich: Scoop desired amount of ice cream between two cookie and place directly in the freezer for about 45 minutes. Then serve or store in freezer safe packaging until ready to consume! These are so great for anytime of the day. 


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