Melissa Costello's THE KARMA CHOW ULTIMATE COOKBOOK Shares 125 Vegan and Veggie Recipes
The Karma Chow Ultimate Cookbook, Melissa Costello, Cookbook,
These energy nuggets are great to make as a snack for your kids. Actually, your kids will love to help you make them! They are loaded with protein, healthy fats, natural sugars, and flavor. They are great for marathon runners or athletes who need to restore their glycogen levels on the go. Who needs a candy bar anyway?
Karmic Health Tip: Agave nectar is a lower glycemic sweetener, but make sure you buy the raw dark blue agave to ensure the least amount of processing.
1 cup shelled sunflower seeds
? cup pitted dates
½ cup almonds
? cup raw dark blue agave nectar
3-5 tablespoons raw cacao powder
Pinch of nutmeg and/or cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls.
Indian-Spiced Coconut Yam Soup
I love Indian fare and I love yams, so I've combined the two together to make a dreamy, creamy, delicious soup that will light up your taste buds and transport you right to Marrakesh . . . well, maybe not, but dreaming is fun!
Karmic Health Tip: Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin. I leave a jar in the shower for an après shower smoothing.
1 tablespoon coconut oil or extra virgin olive oil
1 teaspoon fresh ground ginger
3 garlic cloves, minced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons garam masala
3 large carrots, diced
3 large garnet yams, peeled and cubed
4 cups vegetable broth or bullion (2 cubes with 4 cups water)
1 15-ounce can coconut milk
Sea salt and cracked black pepper, to taste
Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft. Add the garam masala and stir to combine to release the flavor of the spice. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft. Remove from the heat and stir in the coconut milk. Puree using a hand blender until creamy smooth and season with Salt and Pepper to taste. Top with cinnamon, to taste, before serving.
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