Can’t Beat Gluten-Free Beet Cookies

Servings: 12
Preparation Time: 30 minutes

Ingredients:

• 1 cup almond flour
• 1 cup cassava flour
• 1/3 cup coconut oil, softened
• 1 medium beet, peeled and chopped
• 4 Medjool dates, pits removed
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Medjool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop the dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12–15 minutes.

Allow the cookies to cool for two minutes, and then transfer to wire rack to cool completely.

Kathryn from Boise, Idaho, won $50 for this recipe and photo! Submit your recipes and photos here!

Grain-Free, Cauliflower, Fried Rice

Servings: 10–12
Preparation Time: 15 minutes

Ingredients:

• 8-quart pot
• 4 teaspoons coconut oil
• 1 large yellow onion
• 4 carrots
• 6 sticks celery
• 8 ounces mushrooms
• 1 pack frozen peas
• 4 large garlic cloves
• 3 medium/large heads cauliflower
• 8 ounces fermented soy

Directions:

Coat the bottom of a large, deep pot with coconut oil. Chop the onion, carrots, and celery, and add these to the pot.

Next add the mushrooms and peas to the pot. Dice the garlic and add it to the other veggies in the pot. Let the veggies cook in the coconut oil for about 5 to 10 minutes on medium-high heat.

Add the 3 heads of cauliflower to your blender and dice into rice-size pieces. Add the cauliflower to the rest of the veggies, then pour about 4 fluid ounces of the fermented soy sauce into the pot and cook for 45 minutes on medium heat, stirring occasionally.

Allow to cool and enjoy.

Kurt from Prescott, Arizona, won $50 for this recipe and photo! Submit your recipes and photos here!

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Creamy Avocado, Berry Smoothie with Raw, Brown, Whole Flax Seeds

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 ripe avocado
• 16 ounces coconut milk
• handful frozen berries
• 1–2 teaspoons ground flax

Directions:

Put everything into a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

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Omega 3 Fatty Acids – Flax seeds are a very good source of Omega 3 fatty acid in the form of alpha-linolenic acid, or ALA.  The ALA present in flax can also remain intact after baking, so fresh ground flax can be added to breads and pastries and still retain its Omega 3 advantage after coming out of the oven. Flax seed has a high ratio of Linolenic (Omega-3) to Linoleic (omega-6) fatty acids. While many other plant seeds contain a higher ratio of omega-6 fats, flaxseed is the one of the few seeds that contains a much higher ratio of the essential omega-3 fats.

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