Author: Sharon

These are wrapped inside Romaine lettuce leaf or a cabbage cup (leaf).

Ingredients
2 Medium-sized cooked sweet potatoes, mashed (any potato works)
1 1/2 Cups Cooked black beans (15ounce can, partially drained)
1/2 Tsp Ground cumin
1/2 Tsp Chili powder
6 Purple cabbage cups (OR romaine leaves)
Roma tomato, diced
1 Avocado, diced
1-2 Limes, sliced into wedges

Directions
1
Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.

2
In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.

3
To assemble the tacos: First spread a layer of sweet potatoes, about 1/4 cup across the center of a lettuce cup or romaine leaf. Add about 1/4 cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!

CHEF’S NOTES If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and then microwave them for just 30 seconds. Then continue filling the cups with the other toppings. [Also consider adding salsa to the sweet potatoes while mashing them.]

https://www.drmcdougall.com/recipes/sweet-potato-tacos-made-lighter-and-brighter-with-cabbage-cups/

INGREDIENTS: (makes 4 large cookies)
2 tins of chickpeas
8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Chocolate ice cream:
3 ripe FROZEN bananas
1 tbsp cacao powder
1 tbsp peanut butter powder (optional)
Splash of plant milk

Or try this STRAWBERRY ICE CREAM!

Whole food. Low calorie density. And incredibly delicious!

COOKIE INSTRUCTIONS:
Preheat your oven to 350°F (175°C).

Line a baking tray with parchment paper.

Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.

Blend until smooth and dough-like. Scrape down the sides as needed.

Form cookies:
Scoop out 4 even portions and shape into thick, round cookies on the baking tray. Flatten slightly with your palm or a spoon (they won’t spread much).

Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.

Cool: Let cool on the tray for 10 minutes before transferring to a wire rack. They’ll firm up more as they cool.

Storage:
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They’re great chilled too!

ICE CREAM INSTRUCTIONS:

Combine all ingredients in food processor (or high powered blender)

Blend until smooth & creamy.

Assemble ice cream sandwiches & enjoy!

Ingredients:

1/4 cup red wine vinegar (for strong tang)

2 tablespoons fresh lemon juice (adds brightness)

2 tablespoons white balsamic vinegar (adds a hint of sweetness and acidity)

2 teaspoons Dijon mustard (for emulsification and a little kick)

1 tablespoon minced garlic (fresh, for punch)

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and freshly ground black pepper to taste

1 tablespoon maple syrup or agave nectar (optional, balances acidity)

1/4 cup water (to dilute and smooth it out)

Instructions:

In a bowl or jar, combine all the vinegar, lemon juice, and mustard.

Add garlic, dried herbs, red pepper flakes, salt, pepper, and maple syrup/agave if using.

Whisk or shake vigorously until well mixed.

Slowly add the water to your preferred consistency, whisking again.

Taste and adjust seasoning or tang by adding more vinegar or lemon juice if you want it tangier!

This dressing is great on any salad, especially those with crisp greens, tomatoes, cucumbers, and olives.