RSS Feed

Monthly Archives: August 2013


MUNG BEAN HUMMUS image This is my take on Hummus, since I love the mighty Mung Bean! It’s a bit out of the box, but that’s a good thing if it tastes good, and that it does!!! Mung Beans are super high in protein and fibre which reduces the carb value! They are so versatile and delicious, that I continue to experiment with them. The raw Sesame Seeds adds a little crunch and the Lime Juice really compliments the combined flavours! Hope you like!


1 cup Mung Beans

2 cups Water

1 large clove Garlic, more if you like Garlic

1/4 cup raw Sesame Seeds

1/4 cup Olive oil

1/4 cup Fresh Lime Juice

Sea Salt, to taste



Rinse beans and cook in 2 cups of water for approx 40 min, till soft and let cool.

In a food processor add Garlic and Sesame Seeds and purée.


Add cooked and cooled Mung Beans, Olive Oil, Lime Juice and Sea Salt and process, stirring if necessary. Taste and refine flavours by adding more Olive Oil, Lime Juice and Salt. Add Cayenne to mixture or simply sprinkle on top.


Garnish with a little Olive oil, Sesame seeds, Mung Beans and Lime Zest



Olive oil, spiced sun-dried Moroccan Olives and Cayenne


Makes over 2 cups




I was in the mood for chocolate chip cookies tonight, so I thought I would borrow my chocolate chip, ginger cookie recipe and change it up a bit. I only had one egg and was low on sugar so I took a chance on it working out with just one egg. What happened was, it made a crunchier cookie! We couldn’t wait till they where cold so we ate them warm and they were really yummy!!

Nice light crunch on the outside and soft in the middle.


1/2 cup Almond Butter
3 tbsp Maple Syrup
1 tbsp Coconut Oil
1 med org Egg
1 tsp Vanilla
1/4 cup Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
Pecan halves, for garnish


In a bowl, add Almond Butter, Coconut oil, Egg, Maple Syrop, Vanilla, and mix well. Fold in Flour, Baking Soda and Salt. It will become a thick Paste. Add Chocolate chips and stir till blended evenly.

Preheat oven to 350F. Grease cookie sheets with Coconut oil.

Using a tbsp measure, scoop dough and scrape off excess. Remove with a small spatula or knife, and roll into a ball. Place on cookie sheet. Repeat, leaving a couple inches between. With a fork, dip it in water and flatten out, (this will keep it from sticking to the fork). Decorate with pecans on top.

Bake at 350F for 14 – 15 min

Let cool on sheet and remove with a spatula.

Makes up to 24 depending on size.