Farro and sugar snap peas

Ingredients

1.5 Cups Farro (comes out to about 3-3.5 cups when cooked)

Sugar snap peas

1 cup Arugula

1 can Chickpeas

1/2 head of Cauliflower or broccoli

1/4 Cup Chopped Fresh Parsley

2 Tablespoons Chopped Fresh Dill

Blue Cheese (swap with feta to go milder)

for the dressing: 1/2 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, salt, pepper

How to make

1. Boil the farro in a pot of salted water for 20 minutes, then drain. While it’s still warm, add the chopped parsley, dill, and half of the dressing. While it’s still warm add arugula.

2. Blanch the cauliflower and sugar snap peas until tender (about 5 minutes), then throw them on the grill, or in your oven with salt and olive oil to crust up. Add the chickpeas onto the grill or oven too with salt and olive oil.

3. On a platter, lay out the farro mixture. Top it with the grilled/oven roasted vegetables and chickpeas. Drizzle with the rest of the dressing. Top with blue cheese.

Orange Shortbread Cookie Sandwiches

Ingredients that made these cookies different …

Coconut oil instead of butter, almond milk instead of whole milk, and the pulp from an orange/carrot/pineapple/ginger juice to add a beautiful zesty flavor! This recipe was inspired by my amazing friend Kelsey who just started her own business promoting the inclusion of all the beautiful people in this world. Deliciously Different celebrates differences through sweet treats and savory bites. Check it out here!

Although I’m no baker, and these cookies aren’t perfect, the taste was there! They were especially delicious knowing that they were made with all natural, whole ingredients. I like to use mostly plant based ingredients in the kitchen, especially when I’m baking! This has helped shift the way I look at food. I hope you can enjoy these deliciously different too treats if you try them!

These cookies were delicious and flavorful. I try to eliminate the amount of sugar I have, which is why I love baking with the pulp from my juices. The flavor and zest from the pulp of my orange/pineapple/ginger/carrot juice came through amazing in these cookies.

Ingredients

For the cookies

1 cup of unbleached all purpose flour

3 tablespoons of sugar

1/2 teaspoon of baking powder

1/4 cup of coconut oil

3 tablespoons of unsweetened almond milk

1/2 teaspoon of vanilla extract

4 scoops of pulp from orange/pineapple/ginger/carrot juice

For the icing

1 1/2 cups of confectionary sugar

Zest and juice from 1 whole orange

2 tablespoons of melted coconut oil

Preparation:

1. In a large bowl, sift all of the dry ingredients together, followed by the wet. Then, add the pulp. I mixed everything together with my hands.

2. Create a circular shaped disk thats about 3 inches deep, then refrigerate for about 30 minutes.

3. Take the dough out of the fridge, and roll out so the dough is about 1/6 of an inch thick. Make your cookie shape using any cut out tool you have!

4. Preheat your oven to 375 degrees, and grease baking sheets with coconut oil. Bake the cookies for 5-6 minutes!

5. For the icing, whisk together all of the ingredients. I put the icing into a plastic sandwich bag, and iced half of the cookies. Put the additional cookies on top of the iced ones to create your own orange cookie sandwiches!