In a large bowl:
1 cup whole wheat flour
2 cups old fashioned rolled oats
1 cup shredded coconut
1 tsp baking powder
1/2 tbs ground cinnamon
1/2 tsp salt
1/2 cup melted butter
1/3 cup maple syrup
3 large eggs
1 cup dark chocolate chips
Roll into balls about 1 inch in dimeter and place on a cookie sheet about 1-2 inches apart sprayed with oil
Bake in an oven preheated to 350 for 12 minutes.
Remove with glove and allow to cool.
Pour into a bowl two cups dried black beans. Pour water into the bowl until the water is at least twice as high as the beans. Allow to soak overnight.
The next day, drain the water from the beans. They will have greatly expanded. Pour the beans into a pot, add water until there is again twice as much water as beans.
Add:
2 tbs cumin
2 tbs minced garlic
1 tbs salt
1 tbs oregano
1 tbs coriander seeds
2 chopped red onions
Place a lid on the pot and bring to a boil for 20 minutes.
Turn heat off of stove.
Add a 19-20 ounce can of chick peas
After the cooked mixture has cooled a bit, pour about 2 cups at a time into a blender and blend well. Put the mix into another bowl and put another two cups into the blender to blend well. Continue the process until all is blended. You may want to put the mixture back on the stove for a while on low to make it a little thicker or you may want to leave it as it is.
Eggs and fish are great. Avocado is one of the best fats. Sourcrout is extremely healthy. I'm not a fan but eat it occasionally due to the health benefits. Some other foods he mentions are foods I love and eat regularly.
I frequently cook in caste iron, which is a great source of iron. I used to take an iron supplement, but my blood work indicated I had too much.
I also firmly believe meat should be eaten sparingly and except in times of famine or cold winter, none at all; however, I love eggs and they are a great source of the protein he talks about in the video:
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
2 cups coconut sugar
1/2 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and
continue to cook for 2 1/2 minutes. If
it starts to splatter, it's too high, turn it down a bit until no longer
splattering.
At the end of 2 1/2 minutes, turn the stove off.
In a large bowl pour in 3 1/2 cups old fashioned rolled oats and 1/2 cup shredded no sugar shredded or flaked coconut.
Pour the cooked mixture over the oats and shredded coconut and stir until well mixed. Wait until mixture is still warm but not hot. (You want it to still be warm and easily moldable but not hot so as to burn your hands.) With your hands, squeeze into balls about 1-2 inches in dimeter. Place balls onto cookie sheet previously sprayed with oil.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a
container with a lid. Store in fridge or
freezer until ready to eat.
In a large bowl add:
3/4 cup melted butter
3/4 cup maple syrup (the real stuff)
1/2 cup natural peanut butter (no sugar)
3 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
2 cups whole wheat flour
1 cup dark chocolate chips
Mix well with a stout spoon.
Roll into balls, about 1 - 1/2 " in diameter.
Place on a cookie sheet sprayed with spray oil.
Bake in a preheated oven for 12 minutes.
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
2 cups coconut sugar
1/4 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1/2 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and continue to cook for 2 1/2 minutes. If it starts to splatter, it's too high, turn it down a bit until no longer splattering.
At the end of 2 1/2 minutes, turn the stove off and add 3 cups old fashioned rolled oats, continue to stir until well mixed.
In a cookie sheet or casserole dish, sprayed with oil, spoon balls of cookies onto the sheet or in the dish. They should be about 1 to 2 inches in diameter.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a container with a lid. Store in fridge or freezer until ready to eat.
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
1/2 cup maple syrup
1/4 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1/2 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and continue to cook for 2 1/2 minutes. If it starts to splatter, it's too high, turn it down a bit until no longer splattering.
At the end of 2 1/2 minutes, turn the stove off and add 3 cups old fashioned rolled oats, continue to stir until well mixed.
In a cookie sheet or casserole dish, sprayed with oil, spoon balls of cookies onto the sheet or in the dish. They should be about 1 to 2 inches in diameter.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a container with a lid. Store in fridge or freezer until ready to eat.
