Recipes

Evey’s Spanish Brown Rice (super easy!)

Serves One

Ingredients

• A serving of cooked brown rice (usually 3/4 cup)
• A packet of Sazon Goya (any of their seasonings will do. I normally buy the Culantro Y Achiote or Cilantro Y Tomate flavor)

Directions

Sprinkle as much of the seasoning as you want over your brown rice. Mix to combine. Done!

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Boiled Sweet Plantains

Directions

1. Take a very ripe plantain (should be almost all black) and cut off the ends and make a length-wide slit on the banana skin.
2. Boil the plantain without peeling in a saucepan or pot that uses enough water to cover the plantains over one or two inches.
3. Boil for 15 to 20 minutes until the plantains are fork tender. You don’t want them mushy, but with a slightly hard center.
4. Drain plantains in colander, let cool. Peel and enjoy!

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Sweet Potato Oatmeal

Serves One

Ingredients

• 1/2 cup rolled oats
• 1/2 cup non dairy milk
• 1/2 – 1/3 cup mashed sweet potatoes
• 1 tbsp flaxmeal, optional
• drizzle of maple syrup, optional
• 1 tbsp of chopped walnuts, optional
• unsweetened shredded coconut, optional (for garnish)

Directions

1. Prepare the oatmeal with 1/2 cup of nondairy milk to your liking (whether warm or Swiss style)
2. Take mashed sweet potatoes and mix into oats. Mix until well incorporated.
3. Add any other toppings or ingredients as you like and enjoy!

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Walnut Date Truffles

Yields: 6-8 truffles

Ingredients

• 5 medjool dates, pitted and chopped
• 1/4 cup of walnuts
• 1/2 tsp ground cinnamon
• 2 tsp agave nectar
• 4 squares of a dark chocolate bar, chopped (I used Trader Joe’s brand 73% dark chocolate bar)

Directions

1. Place chopped dates, walnuts, cinnamon, and agave nectar in a food processor and process for about 45 seconds or so, until the ingredients are finely chopped and begin to stick together.
2. Roll the mixture into bite-size balls and set these on a baking sheet.
3. Next, set up a double boiler using a bowl and saucepan. Make sure the bowl does not touch the water. Set over low heat  and place chocolate in bowl, stirring it until it is all melted.
4. Remove saucepan from heat when chocolate has melted. Then after it has cooled for a bit, remove the bowl from saucepan.
5. Take your walnut date balls and roll them into the chocolate until it is completely coated. Place these on a baking sheet lined with wax paper and set in the refrigerator for about 20 minutes.
6. Pop these in your mouth whenever you crave chocolate or a larabar. You get the best of both worlds with these amazing truffles!