Month: August 2025

SOS-Free | Vegan | Makes ~4 servings
Total Time: ~35 minutes

🧺 Ingredients:

1 cup kitchari mix (yellow split mung dal + basmati rice)

4½ to 5 cups filtered water

1 tbsp organic Berbere seasoning (adjust based on your spice tolerance)

1 tbsp sesame seeds (white or black, toasted if possible)

1 tsp grated fresh ginger

2 cloves garlic, minced (optional)

1 heaping cup chopped green cabbage

1 heaping cup broccoli florets

Juice of ½ lemon or lime

Fresh parsley or cilantro (optional garnish)

🔧 Instructions:

Rinse the Kitchari Mix:

Rinse the 1 cup mung dal + rice mix under cold water until it runs mostly clear.

Sauté Base Flavors:

Set Instant Pot to Sauté mode.

Add sesame seeds to the dry pot and toast for about 1 minute until they start to pop and smell nutty.

Add Berbere seasoning and stir for 10–15 seconds to bloom the spices.

Add ginger and optional garlic with a splash of water (2–3 tbsp) to prevent sticking.

Sauté for about 1 more minute.

Add Main Ingredients:

Add rinsed kitchari mix.

Pour in 4½ to 5 cups of water.

Stir in the chopped cabbage (save broccoli for later).

Mix well and deglaze the bottom of the pot (scrape if needed to avoid burn notice).

Pressure Cook:

Cancel Sauté.

Lock the lid and cook on High Pressure for 8 minutes.

Let it naturally release for 10 minutes, then release remaining pressure manually.

Add Broccoli (Post-Cook):

Open lid and stir.

Add broccoli florets and stir into hot kitchari.

Close lid without sealing, let sit for 5–7 minutes to gently steam broccoli with residual heat.

Finish & Serve:

Stir in lemon or lime juice.

Adjust consistency with hot water if needed.

Garnish with fresh cilantro or parsley, and sprinkle extra toasted sesame seeds on top if you like.

🔄 Optional Add-ins:

A small pinch of smoked paprika for added depth

A spoonful of ground flaxseed for added omega-3s

🍪 Vegan Black Bean Brownie Cookies (SOS-Free + Kale)

Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 2 ripe bananas
– 1/4 cup unsweetened applesauce
– 1/2 to 1 cup chopped kale (stems removed)
– 1/4 cup unsweetened cocoa powder
– 1/2 cup rolled oats
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– (Optional) 2–3 pitted Medjool dates or 1/4 cup date paste
– (Optional) 2 tbsp cacao nibs or chopped unsweetened dark chocolate

Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, blend black beans, bananas, applesauce, kale, vanilla, and dates (if using) until smooth.
3. Add cocoa powder, oats, and baking powder. Blend again until well combined.
4. Stir in cacao nibs or chocolate if using.
5. Scoop batter onto baking sheet (about 2 tbsp per cookie) and flatten slightly.
6. Bake for 15–18 minutes or until tops are set.
7. Cool on pan for 10 minutes, then transfer to a wire rack.

✅ Tip: For firmer texture, refrigerate after baking. Enjoy your healthy treat!

A plant-based, gluten-free brownie + cookie combo that’s fudgy, chewy, and Dr! We have three sections:

* THE BROWNIE LAYER
* THE COOKIE

🍠 INGREDIENTS

🔸 For the BROWNIE (base) LAYER:
2 medium sweet potatoes (about 1 lb total), unpeeled

¾ cup oat flour

¼ cup unsweetened cocoa powder

3 Tbsp maple syrup

2 tsp baking powder

2 tsp vanilla extract

¼ tsp sea salt

🔸 For the OPTIONAL CREAMY GREEN (center) LAYER [See ingredients & recipe at bottom]

🔸 For the COOKIE (topping) LAYER:
1 ripe banana, cut into chunks

6 Medjool dates, pitted

1 can (15 oz) no-salt-added chickpeas, drained and rinsed (~1½ cups)

¼ cup peanut butter powder (e.g., PB2)

2 Tbsp maple syrup

🥣 GENERAL INSTRUCTIONS

1. Bake the Sweet Potatoes
Preheat oven to 425°F (220°C).

Pierce the sweet potatoes with a fork and place on a parchment-lined baking sheet.

Bake for 45–50 minutes, until very soft.

Let cool, then scoop out the flesh and mash until smooth. You’ll need about 1¾ cups of mashed sweet potato.

2. Prepare the BROWNIE LAYER.
Lower oven temperature to 350°F (175°C).

In a large bowl, mix together:

1¾ cups mashed sweet potato

¾ cup oat flour

¼ cup cocoa powder

3 Tbsp maple syrup

2 tsp baking powder

2 tsp vanilla extract

¼ tsp salt

Stir until you get a thick, smooth batter.

3. Make the COOKIE LAYER
In a food processor or blender, combine:

1 banana

6 pitted dates

1½ cups chickpeas

¼ cup peanut butter powder

2 Tbsp maple syrup

Blend until smooth and thick.

4. Assemble & Bake
Lightly grease or line an 8×8-inch baking pan with parchment paper.

Spread the brownie batter evenly into the pan.

Drop spoonfuls of the cookie batter on top and gently spread or swirl it in.

5. Bake & Cool
Bake at 350°F for 25–30 minutes, or until the top is set and lightly golden.

Let cool in the pan for at least 15–20 minutes before slicing into squares.

✅ Tips
Make it nut-free: Use sunflower seed butter powder instead of peanut butter powder.

Storage: Keeps in the fridge for 5–6 days, or freeze for up to 3 months.
********

GREEN CREAMY MIDDLE-LAYER:

• 1 cup baby spinach, packed 
• ¼ to ⅓ cup unsweetened plant milk (adjust for thickness)
• ½ cup alfalfa sprouts 
• 2 tbsp peanut butter powder (or more to taste) 

Cream together spinach & milk.
Stir in pb-powder & sprouts.
Layer into middle section via:

1. Spoon half brownie mix into parchment lined loaf pan.
2. Spoon in green creamy layer.
3. Spoon in remaining brownie mix.
4. Drop & spread cookie layer topping.
5. Bake as directed above.