Bring a medium sized pot of water to a boil over high heat.
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red onion.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
In a small saucepan over medium heat, add all the ingredients.
Simmer for 10 minutes, then mash the berries.
Simmer for an additional 10 minutes.
Remove from heat and let cool slightly.
Serve warm.
In a medium bowl, combine oats and buttermilk*.
Allow mixture to sit for 10 minutes.
Add the egg, oil, and vanilla.
Whisk to combine.
Combine all remaining ingredients in a separate small bowl and stir to combine.
Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!
Coat a medium sauté pan or griddle with pan spray and place over medium heat.
Once hot, pour approximately 1/4 cup of batter for each pancake.
Flip pancakes when bubbles rise to the surface.
Cook until golden brown on each side.
Serve warm.
*Buttermilk substitute – place 2 teaspoons of fresh squeezed lemon juice or white vinegar in a liquid measuring cup add milk to the cup to reach 1 cup. Let sit 2-3 minutes then whisk and use in place of buttermilk. (This method will work for soy and almond milks)
Preheat oven to 325°F. Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl whisk together the applesauce, maple syrup, and canola oil.
Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes.
Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
To serve, top 1/2 cup of yogurt with 1/4 cup granola and 1/2 cup of fresh fruit.
Preheat oven to 375°F (190°C).
Line muffin tins with paper muffin cups or grease muffin tins.
Sift the flours, salt, baking powder, and spices into a large mixing bowl.
In a separate bowl, mash the banana with a fork or potato masher.
Add the egg, vanilla, oil, syrup, and milk to the mashed banana and whisk together until smooth.
Add flour mixture to the bowl with the banana mixture.
Use a rubber spatula to fold together until just combined. Do not over-mix. The batter should be lumpy: mix until the dry ingredients are just barely incorporated.
Gently fold in pecans.
Scoop batter into the individual muffin tins. Each muffin should be about 3/4 full.
Bake 15 to 20 minutes or until golden brown.
Place all ingredients in a blender and puree until smooth.
Serve immediately.
Place all ingredients in a blender and puree until smooth.
If too thick, add milk or water 2 tablespoons at a time until desired consistency is reached.
Serve immediately.
Fill a pot with about 1 inch of water, cover, and bring to a boil over high heat.
Add a steamer basket to the pot, ensuring there are 1-2 inches between bottom of basket and the water line.
Reduce heat to medium. Add the shrimp to the steamer basket and cover.
Steam shrimp for 4-6 minutes until opaque and cooked through.
Transfer shrimp to an ice water bath for 5-10 minutes to quickly cool shrimp down and avoid overcooking. Drain.
Serve with nouc cham, peanut sauce, or other sauce of your choice.
