Fantastically Flour-less Peanut Butter Cookies

What you need
• 1 cup of natural or homemade peanut butter
• 1 cup of brown sugar
• 1 large egg, lightly beaten
• 1 tsp of vanilla extract or the inner scrapings of 1 vanilla bean

What you do
Preheat oven at 350 degrees. Mix all ingredients together in a bowl until batter reaches a smooth consistency. Spoon 1 tbsp 1 inch apart onto an un-greased baking sheet. Flatten the tops of each cookie using a fork, making a crosshatch pattern. Bake for 10 minutes or until edges are golden brown. Remove from oven. Place cookies on a cooling rack. Serve when cooled to your preference.

*Just for fun I serve these cookies with chocolate peanut milk. All you do is take raw peanuts, pitted dates, cacao or organic cocoa powder, and filtered water and blend together in a good blender. Once blended, strain the milk by using a nut milk bag or cheese cloth. A great treat for kids. *

How do you make peanut butter cookies?

Simple Dips Anyone Can Make

Salsa
What you need
– Tomatoes
– Serrano, Jalapeño, Habanero, or Ghost Chili Peppers
– White or Yellow Onion
– Cilantro
– Garlic
– Lime Juice
– Himalayan or Sea Salt

*All of the ingredients should be fresh!*

What you do
Blend all ingredients together in a food processor. Transfer to a bowl. Cover and chill for at least 2 hours before serving.

Yogurt Dip
What you need
– Greek yogurt
– Dill, chopped
– Garlic, minced
– Chives, chopped
– Himalayan or Sea Salt

What you do
Mix all ingredients together in a bowl. Cover and chill for 2 hours before serving.

Cream Cheese Dip
What you need
– Cream cheese, softened at room temp
– Garlic
– Paprika
– Himalayan or Sea Salt

What you do
Blend all ingredients together in a food processor. Transfer to a bowl. Cover and chill for 2 hours before serving.

Pesto
What you need
– Parsley
– Basil
– Parmesan cheese, grated
– Pine nuts
– Garlic
– Olive oil
– Sea salt
(I buy fresh Parmesan and grate it at home using my food processor.)

What you do
Blend all ingredients together in a food processor. Transfer to a bowl. Cover and chill for 2 hours before serving.

Bruschetta
What you need
– Tomatoes
– Garlic
– Basil
– Olive oil
– Lemon juice
– Sea salt

What you do
Blend all ingredients together in a food processor. Transfer to a bowl. Cover and chill for 2 hours before serving.

Guacamole
What you need
– Avocados
– Lime juice
– Garlic, minced
– White, yellow, red, or green onion, finely chopped
– Serrano, Jalapeño, Habanero, or Ghost Chili Peppers, finely chopped
– Cilantro, finely chopped
– Himalayan salt

What you do
Mix all ingredients together in a bowl and mash well. Leave the avocado pits in your guacamole. Cover and chill before serving.

Hummus
See my blog on hummus for recipe!

I did not include measurements because you will want to add more of this or less of that, depending on your preferences.

What are some of your favorite dip recipes?

Basic Homemade Hummus

What you need
2 cups of garbanzo beans
1/4 cup of plain yogurt (I use Greek yogurt)
2 tbsp of tahini
2-3 cloves of fresh garlic, minced
5 mint leaves, finely chopped
The juice of 1 lemon
Himalayan salt, to taste
1/8 cup olive oil
Food processor or decent blender

What you do
Blend garbanzo beans and olive oil together in your food processor for 5 minutes. Stop blending. Add garlic and lemon juice, then continue blending for 2 minutes. Stop blending. Add tahini and mint, then continue blending for 2 minutes. Stop blending. Add yogurt and blend for 1 minute. Stop blending. Add salt and blend for 30 seconds. Stop blending. Transfer hummus to a serving bowl. Cover and chill in fridge for at least 2 hours before serving.

*If you’re lactose intolerant, skip the yogurt and add more tahini or olive oil.*

I prefer to buy dry beans and then prepare them at home instead of buying canned beans. I get more beans at a lesser price this way. I’m currently learning how to sprout and germinate beans and seeds and will post a hummus recipe using germinated garbanzos when I’m pro.

How do you make hummus?