Homemade Vegetable Broth

It's good for your health, it's good for your wallet, it's good for the environment and it's WAY EASIER than you think! 
Stop throwing away your vegetable scraps!! Carrot peals, the middle stalks and leaves of celery, the ends of onions, mushroom stalks, herb stems, etc etc. . .

As soon as you have vegetable scraps simply place them in a large resealable, plastic bag and place in the freezer.  As you have more scraps, add them to the bag.  Once the bag is full and you are ready for broth, place the frozen vegetables in a pot on the stove.  Cover the veggies with water and bring to a boil.  Decrease temperature to simmer and cover halfway.  Simmer for about 30 minutes or so.  Strain the broth and voila! You made your own broth. 

Of course it will taste slightly different each time.  You can add spices, salt and pepper to your taste.

Raw Frozen Dessert Bars

Dessert doesn't have to contain refined sugar, bleached flour or any other toxic ingredients.  You can keep it clean and healthy and most importantly DELICIOUS, if you try.  These bars will satisfy your craving for sweet treats while keeping you on track!

Ingredients:
Crust Layer
1 cup raw almonds
1 Tbs coconut oil
1 1/2 Tbs almond butter
1 1/2 Tbs pure maple syrup
1/2 tsp salt
1 Tbs unsweetened, shredded coconut
dash of vanilla extract

"Nice"Cream Layer
2 ripe bananas
1 Tbs pure maple syrup
1 cup plain yogurt (I use fat free, organic, Greek yogurt)
2 Tbs peanut butter (only crushed peanuts and salt - no other ingredients)
2 Tbs almond butter
2 tsp coconut oil
dash vanilla extract

Topping
1/4 cup 70% or higher dark chocolate chips or chunks (melted)
fresh berries
toasted nuts or seeds

For the crust, place all ingredients into a blender or food processor and blend into a coarse mixture.  It should be chunky and sticky not smooth.
Line a square baking dish (9in x 9in) with parchment paper.  Spread the almond mixture evenly around the bottom and press firmly.
For the cream, peel the bananas, place in blender with all other ingredients and blend until smooth.  Spread evenly over crust and stick a few berries around the dish. Place in the freezer for 2 hours.
Remove from the freezer and take out of the pan using the parchment paper sticking up on the sides. Place on a cutting board and slice into individual squares.  Sprinkle toasted nuts or seeds and drizzle with melted chocolate.  Put back in the freezer until ready to serve.

*I have slightly adapted the recipe I found in Nadia Damaso's Cookbook "Eat Better Not Less"

Cauliflower Falafel with Tahini Drizzle

Cauliflower Falafel are a quick and easy weeknight meal. The "active" part of activeepicurean has many friends following 30-day detox diets.  This meal would be a perfect option for those looking to eliminate or decrease their consumption of gluten, dairy, simple carbohydrates and sugar.  I added baked chickpeas but you could easily substitute toasted nuts for the crunchy, roasted aspect.

Makes about 16 Falafel.  Perfect amount for a hungry family of 4.

Ingredients:
Falafel
2c riced Cauliflower (cut cauliflower into florets and place in blender or food processor,
                                     pulse until it looks like small, rice-like grains)
1 medium onion (cut into chunks)
handful cilantro
handful italian parsley
1/2c nut flour (almond, hazelnut, etc.)
1 egg
1Tbs cornstarch
3 garlic cloves
3 tsp cumin
1 tsp salt
1 tsp turmeric powder
1/2 tsp chili powder

Preheat oven to 400F.  Line a baking sheet with parchment paper.

In a blender or food processor place all ingredients except riced cauliflower,  and blend until herbs are minced and consistency is smooth.
Add cauliflower and pulse until combined.

Form small, golf ball sized, rounds and place on parchment lined baking sheet.  Lightly mist or brush with olive oil.

Bake for 20 minutes.  Flip over and bake for another 20 minutes.

Tahini Drizzle
1 lemon (juiced and zested)
2 Tbs tahini
1 Tbs red wine vinegar
1 tsp honey
salt and pepper to taste

While Falafel bake, combine all ingredients and whisk until smooth.  Add warm water to thin consistency... the better to drizzle with my dear!

Serve as desired.  I placed on a simple baby kale and arugula salad with tomatoes and avocado.

For Baked Chickpeas
1 can (salt free, BPA free can) Chickpeas
Sprinkle of: turmeric, garlic powder, chili powder, cumin, salt and pepper

Bake at 400 for about 30 minutes, stirring halfway, until beans have a firm bite.

This recipe was inspired by one I viewed on: paleoglutenfree.com