Avocado Gazpacho

I’m starting to be able to feel hunger and cravings, which is new because I’ve totally blocked off those signals.

Like, I’m craving fat….yesterday I licked clean the chicken leg I was eating, skin and all (hormone-free etcetcetc).

Here’s yum:

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Blend together these ingredients:
2 small garden cukes (unpeeled is fine if thin skin and fresh)
1/4 big avocado, or 1/2 small
Squeeze of lime juice
Some good squirts fish sauce
1 cup Almond milk (or milk of choice)
1 cup veg stock (or water/chicken stock)
2 green olives
1 tbsp nutritional yeast
Black pepper
Small hunk of red onion
Handful cilantro
Top with: egg, nori, konjac noodles, unhulled hemp hearts, sesame seeds
Other options: shrimp, nuts, croutons, roasted chickpeas, sprouts, drizzle olive oil or coconut milk
Serves 1

Lunch Cookies

You know when you are looking for a recipe, and you’ve gotta scroll?

F*** tha sh** ah fuckthatshit asterics rubbish

Here you go: #vegan #justkidding #eggsarebae

photo (3)

Lunch Cookies
Prep: 5 mins
Cooking time: 20 mins
Makes 12 cookies
Ingredients:
1/2 cup unhulled hemp seeds
1/2 cup flaxseeds
1/4 cup quinoa flakes (#foodfearchallenge)
1 cup raw nuts/seeds of choice (I used almonds, sunflower, cashews, walnuts, pepitas)
1 egg
1 garlic scape
2 tbsp nutritional yeast
1-2 tsp turmeric
Salt and pepper
Preheat oven to 350.
Blend ingredients in food processor.
Shape into flat balls on a baking sheet (lined w foil for easier clean up- they won’t stick).
Bake at 350 for 20 mins.
Will keep in fridge for a week.