Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
Add the walnut pieces and oats to a food processor. Mix until broken down.
Add the dates and continue to process until it forms a dough.
Add in the rest of the ingredients and mix.
Heat oven to 350°F. Lightly grease mini muffin pan.
In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan.
STEP 1
Preheat oven to 400°F.
STEP 2
Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through.
STEP 3
Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes.
Place the bananas, yogurt, milk, and honey in a blender or food processor and blend until thick and smooth. Add more milk if too thick for your liking.
Pour into glasses and drizzle with a little extra honey if desired.
Serve and enjoy!
In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
Combine all ingredients in a bowl or jar that can be sealed and stir well.
Refrigerate overnight.
Serve hot or cold.
Garnish with some sliced banana or more nuts if desired.
Pour the chia seeds, vanilla almond milk and honey into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping at the top or bottom.
Cover the jar and store in fridge overnight or for at least 4 hours.
Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.
Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
As potatoes cook, warm pinto beans in a small saucepan over low heat.
Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.