Ingredients
- 1¼ pounds asparagus
- 3/4 cup boiling water
Mustard Sauce
- 2 tablespoons Grey Poupon Dijon mustard
- 2 tablespoons light olive oil (or canola oil)
- 2 tablespoons walnut oil
- 2 teaspoons white balsamic vinegar (or white wine vinegar)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions:
- Wash the asparagus and break off the ends.
- Put the asparagus in a large pan. Pour the boiling water over it. Cover and turn the heat on high. When it comes to a boil, boil for about 3 minutes.
- Put the cooked asparagus in a strainer, and let it dry and cool in the strainer.
- When ready to serve, put the asparagus on a platter. Serve the Mustard Sauce on the side, or drizzle it over the asparagus on the platter. Serve at room temperature.
Sauce:
- I put everything in my Blender Ball and gave it a few shakes and it was ready. If you don’t have a Blender Ball, put everything in a bowl and whisk it together. It doesn’t matter if it is not fully emulsified.
A rich chocolate muffin made oil-free. The mashed avocado keeps these muffins nice and moist and adds some healthy fats. Plus, it is just so fun to get your kids to eat them!
Ingredients
- 1 medium ripe avocado
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened cocoa powder
- 3/4 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2/3 cup dairy-free chocolate chips
- 1 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
Directions
- Preheat the oven to 350°F and line a muffin pan with 12 paper baking cups.
- Mash the avocado in a medium mixing bowl, until smooth. Whisk in the maple syrup, cocoa powder, milk, applesauce and vanilla. Add the chocolate chips.
- In a separate small mixing bowl, combine the flour, baking powder and sea salt. Add the flour mixture to the medium mixing bowl with the rest of the ingredients and mix until just combined.
- Spoon the muffin batter into the paper baking cups, filling them each 3/4 of the way full. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.
Ingredients
Avocado Lime Pie Filling -
- 3 ripe avocados
- juice and zest of two fresh limes
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla
Almond Crust -
- 2 cups whole roasted almonds
- 1/4 cup sunflower oil
- 1/4 cup pure maple syrup
- Directions
Cut the avocados in half, remove the pits and place the flesh of the avocados into the food processor. Add the lime juice, lime zest, maple syrup and vanilla and process on high until smooth.
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