Banana Waffles

3 cups flour

1 tsp salt

4 Tbsp baking powder

1/2 Tbsp cinnamon

1 1/2 cups milk

2 large eggs

1Tbsp honey

1 Tbsp vanilla extract

4 ripe, mashed bananas

Mix dry ingredients, mix wet ingredients and add to dry, stir until just blended.

Mushroom Sushi

2 cups, fresh shitake mushrooms, cleaned and sliced
1/2 avocado
2 sheets of nori
pickled ginger (optional)
1 Tbs fresh ginger root, grated
1-2 Tbs tamari
1 Tbs olive oil
water as needed

• Heat the oil in a skillet, add the ginger and sautee lightly
• throw in the mushrooms and tamari, as water as needed so mushrooms will cook without sticking to the pan
• Once mushrooms shrink up a bit and get slightly dark, you know their ready, remove from heat.
• Lay out your seaweed on a sushi mat (here are my sushi rolling directions)
• Spread avocado either in slices or mashed up, along edge of sushi paper
• Add in optional pickled ginger and then make a row of mushrooms
• Roll, slice, eat. Yum!

Veggie Quin-iche

1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
2 eggs
pinch of sea salt

• Preheat oven to 350
• Cook quinoa in water for 15-20 minutes until all water is absorbed.
• While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened then add celery and carrots.
• Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
• Add in two eggs and pinch of sea salt, and mix thoroughly.
• Take parchment paper and cut into circles to line a muffin tin.
• Using a 1/2 cup meausure, scoop out the quiche mixture and place in parchment lined muffin tin.
• Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
• Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
• Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.