Food recipes
Sunflower-Goji Cookies
Sunflower-Goji Cookies
Ingredients:
½ cup (90 g/3 oz) raw red or golden quinoa
1 cup (250 ml/8 oz) water
6 “flax eggs” (made with 6 tbsp ground flax seed and 1¼ cups [300 ml/10 oz] water,
stirred well)
⅓ cup (65 g/2½ oz) coconut sugar or brown sugar
¼ cup (90 g/3½ oz) honey
¼ cup (60 ml/2½ oz) coconut oil or olive oil
1 tsp pure vanilla extract
¼ cup (25 g/1 oz) oat flour
¼cup (25 g/1 oz) millet flour
1 tsp sea salt
½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 cup (90 g/3½ oz) rolled oats
¼ tsp ground cardamom
¼ tsp ground cinnamon
1 cup (100 g/4 oz) goji berries
1 cup (150 g/5 oz) sunflower seeds
Directions:
1. Place the quinoa and water in a saucepan or rice cooker over medium-high heat and
bring to a boil, stirring occasionally.
2. When boiling, lower the heat, stir once, and simmer, uncovered, for 10–12 minutes,
until all the water has evaporated. Set aside to cool.
3. Preheat the oven to 350°F (180°C/gas 4).
4. Prepare the flax eggs, mixing well, then set aside.
5. Place the sugar, honey, oil, and vanilla extract in a bowl and mix well.
6. Combine all the remaining dry ingredients in another bowl and stir in the quinoa.
7. Add all the flax eggs to the oil mixture, then gradually stir in the quinoa mixture.
The texture will be quite thick and sticky.
8. With wet hands, roll the mixture into 24 equal balls, then flatten them slightly.
9. Place on a parchment-lined baking sheet and bake for 10–15 minutes, or until
golden brown. Remove and allow to cool.
CHAPTER 7
JUICING GUIDE
Ready to start juicing? It’s easy, but yes, it does take time. The tips and tricks included
in this chapter will help to make it a fun and smooth process for you.
Select your juicer. Refer to our Buying Guide or visit
to choose the juicer that is right for
you.
Prepare your grocery list. Before making a trip to the store or market, make a list
of exactly how many fruits and vegetables you need to purchase. Alternatively,
download the shopping list template from
Save time. If you plan on making a morning juice, select your fruits and veggies the
night before, wash them well, and store in a covered container in the fridge. Because
they start to lose nutrients when cut, it’s best not chop them until you are about to start
juicing, but you can do so if you really need to save time. Also, set up your juicer on
the kitchen counter so it’s ready to go. If you make a double batch, you can have half
right away, then store the rest for later that day or the next (see storage info below).
This will allow you to get the most potent juice possible for at least one serving.
How to make a juice
Wash produce thoroughly. Unwashed fruit and vegetables can be contaminated with
bacteria, so washing is an important step in the juicing process.
Line your juicer’s pulp basket. If you have a juicer with a pulp basket, line it with
a plastic bag so that cleaning it is easy. Look for biodegradable bags that you can
throw straight into the compost along with your pulp. Remember that pulp can also be
used to make stock and can be used to boost the nutritional and fiber content of certain
recipes.
Cut or tear produce to size. It must be able to fit through the juicer’s feeder tube.
Remember, this is best done just before juicing. Cut any produce that might be too
large to fit.
Feed produce through the juicer’s feeder tube. If your machine has more than
one speed, don’t forget to downshift from high to low for soft fruits (the instruction
manual should be able to guide you about speeds). Usually, hard produce such as
apples and beets are juiced on high, while soft ones such as spinach and cabbage are
set to low.
Re-juice your pulp. Once produce has been passed through the juicer, check to see
if the pulp is still damp. If it is, pass it back through the juicer and you’ll be able to get
more juice from it. Visit for more tips on what to do with
your pulp, from composting to making broth and baking muffins.
Drink up. At this point, you should have a fresh juice ready to drink. If you prefer it
cold, pour over ice, but whatever the case, drink it as soon as possible because once
it’s juiced, it starts to lose
Ingredients:
½ cup (90 g/3 oz) raw red or golden quinoa
1 cup (250 ml/8 oz) water
6 “flax eggs” (made with 6 tbsp ground flax seed and 1¼ cups [300 ml/10 oz] water,
stirred well)
⅓ cup (65 g/2½ oz) coconut sugar or brown sugar
¼ cup (90 g/3½ oz) honey
¼ cup (60 ml/2½ oz) coconut oil or olive oil
1 tsp pure vanilla extract
¼ cup (25 g/1 oz) oat flour
¼cup (25 g/1 oz) millet flour
1 tsp sea salt
½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 cup (90 g/3½ oz) rolled oats
¼ tsp ground cardamom
¼ tsp ground cinnamon
1 cup (100 g/4 oz) goji berries
1 cup (150 g/5 oz) sunflower seeds
Directions:
1. Place the quinoa and water in a saucepan or rice cooker over medium-high heat and
bring to a boil, stirring occasionally.
2. When boiling, lower the heat, stir once, and simmer, uncovered, for 10–12 minutes,
until all the water has evaporated. Set aside to cool.
3. Preheat the oven to 350°F (180°C/gas 4).
4. Prepare the flax eggs, mixing well, then set aside.
5. Place the sugar, honey, oil, and vanilla extract in a bowl and mix well.
6. Combine all the remaining dry ingredients in another bowl and stir in the quinoa.
7. Add all the flax eggs to the oil mixture, then gradually stir in the quinoa mixture.
The texture will be quite thick and sticky.
8. With wet hands, roll the mixture into 24 equal balls, then flatten them slightly.
9. Place on a parchment-lined baking sheet and bake for 10–15 minutes, or until
golden brown. Remove and allow to cool.
CHAPTER 7
JUICING GUIDE
Ready to start juicing? It’s easy, but yes, it does take time. The tips and tricks included
in this chapter will help to make it a fun and smooth process for you.
Select your juicer. Refer to our Buying Guide or visit
to choose the juicer that is right for
you.
Prepare your grocery list. Before making a trip to the store or market, make a list
of exactly how many fruits and vegetables you need to purchase. Alternatively,
download the shopping list template from
Save time. If you plan on making a morning juice, select your fruits and veggies the
night before, wash them well, and store in a covered container in the fridge. Because
they start to lose nutrients when cut, it’s best not chop them until you are about to start
juicing, but you can do so if you really need to save time. Also, set up your juicer on
the kitchen counter so it’s ready to go. If you make a double batch, you can have half
right away, then store the rest for later that day or the next (see storage info below).
This will allow you to get the most potent juice possible for at least one serving.
How to make a juice
Wash produce thoroughly. Unwashed fruit and vegetables can be contaminated with
bacteria, so washing is an important step in the juicing process.
Line your juicer’s pulp basket. If you have a juicer with a pulp basket, line it with
a plastic bag so that cleaning it is easy. Look for biodegradable bags that you can
throw straight into the compost along with your pulp. Remember that pulp can also be
used to make stock and can be used to boost the nutritional and fiber content of certain
recipes.
Cut or tear produce to size. It must be able to fit through the juicer’s feeder tube.
Remember, this is best done just before juicing. Cut any produce that might be too
large to fit.
Feed produce through the juicer’s feeder tube. If your machine has more than
one speed, don’t forget to downshift from high to low for soft fruits (the instruction
manual should be able to guide you about speeds). Usually, hard produce such as
apples and beets are juiced on high, while soft ones such as spinach and cabbage are
set to low.
Re-juice your pulp. Once produce has been passed through the juicer, check to see
if the pulp is still damp. If it is, pass it back through the juicer and you’ll be able to get
more juice from it. Visit for more tips on what to do with
your pulp, from composting to making broth and baking muffins.
Drink up. At this point, you should have a fresh juice ready to drink. If you prefer it
cold, pour over ice, but whatever the case, drink it as soon as possible because once
it’s juiced, it starts to lose
Printed from https://recipe.bluelayer.org/recipe/70429/sunflower-goji-cookies