Simple Stirfry Sauce

My 2nd post/recipe today! I guess I am making up for my 2 months hiatus.

Anyways, ditch the commercial bottles of stir fry sauce. They are often loaded with sugar, salt, and a ton of ingredients that can't even be pronounced (toxic!!). I always make mine from scratch, they are so easy! Seriously! This one is my staple sauce, it's good with everything.. all kinds of veggies, seafood, poultry, meats, tempeh/tofu, etc,... keep this sauce in a sealed glass container (mason jar is perfect!) in the fridge for up to 6 weeks for future convenient quick meals!

 

 

Simple Stirfry Sauce

 

Ingredients;

-1/2 cup tahini

-3 Tbsp. Bragg liquid aminos 

-3 Tbsp. pure maple syrup

-1 Tbsp. garlic powder

-2 tsp. ginger powder

-1/2 tsp. pepper

 

Method;

Combine all the ingredient and mix together well. Store in a sealed glass container in the fridge for up to 6 weeks.

 

You may sub. the Bragg sauce for tamari (gluten free soy sauce) or soy sauce.

You can use fresh ginger and garlic, but this drastically reduce it's shelf life to only a few days. Also, please use organic ingredients whenever possible, especially when it comes to spices/seasonings as the non-organic variety are often irradiated (and it is not labeled!).

Banana Chocolate Chip Cookies

This is my first blog post in over 2 months! I have been so busy with summer vacas, school courses, and working full time again! I had to push the blog aside for a while, but I was so excited about these cookies that I had to share! Baking is something I tend to struggle with.. it's never been my "thing". BUT these, I nailed it.. first attempt!! :)

 

 

Banana Chocolate Chip Cookies

These cookies taste so good and are so good for you! I made Detoxinista's Buckwheat Banana Muffins the other day, which are super yummy, but my boyfriend thought they would also make a good base for a cookie recipe... so, I adapted her recipe and decided to experiment. These cookies are gluten free and vegan! Buckwheat is actually not even related to wheat, in fact, it's not even a grain!.. It's a seed. :)

 

Ingredients:
1 cup buckwheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 Tbsp. coconut oil, softened or melted
3 ripe (spotted) bananas, mashed
2 Tbsp. pure maple syrup
1/4 cup unsweetened almond milk
1 tsp. vanilla extract
1 Tbsp. apple cider vinegar
3/4 cup dark chocolate chips
1/2 cup crushed walnuts

Directions:
-Preheat your oven to 350F.
-Mash the bananas and coconut oil together and then add the maple syrup, vanilla extract, and almond milk, mix well.
-In a separate bowl mix together the dry ingredients (buckwheat, baking soda, cinnamon, nutmeg, and salt).
-Add the dry ingredients in with the wet and mix well.
-Quickly stir in the apple cider vinegar.
-fold in the dark chocolate chips and walnuts.
-Lightly grease cookie sheet with coconut oil and spoon heaping spoonfuls of batter on. It should make approx. 1 1/2 dozen cookies!
-Bake for 20-25 mins.