Sweet Potato Pancakes

I had roasted some sweet potatoes yesterday not really sure what I was going to do with them … Just peeled, cubed and tossed with coconut oil, baked in countertop convection oven until soft. When I went to bed pancakes came to mind! I almost got out of bed to make them I was so excited!

1 cup roasted sweet potatoes
1/4 cup almond meal
4 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4-1/2 cup almond, hemp, or even chai tea

– Blend the above ingredients and add the milk or chai tea at the end until you get a smooth consistency.

– Cook on hot griddle and enjoy!!!

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Spicy Eggplant Sauce & Dip

I never ever liked eggplant when I was a kid. To be honest with you I don’t think my beautiful momma really knew how to cook it! I make this for the kids all the time (mind you they don’t know it’s eggplant, tee hee) I use it as a dip, pasta sauce, sandwich spread, pizza sauce, you will make this again and again!

1 large or 2 medium eggplant, diced
2 red onions, diced
4-6 garlic cloves
1 jalapeño, diced
2-4 Roma tomatoes
3 tablespoons tomato paste
Olive Oil
Salt and Pepper to taste

– Heat about 4-6 tablespoons olive oil and add the eggplant, onions, garlic and jalapeño.

– Cook on medium for about 25-30 minutes until the onions are soft and everything is nice and caramelized.

– Add the tomatoes, tomato paste, salt and pepper

– Cook down for another 10-12 minutes.

– Blend until smooth and Go Eat!

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Fergie’s Sweet Pepper Sauce

Summer vegetables in the Temecula Valley are INSANE!!! I received sweet peppers, onions and these gorgeous yellow Roma’s in my CSA box and I just had to make something simple and amazing! This sauce is so versatile you can eat it alone like a soup, toss it with pasta, or top a fried egg with it like I did!

2 pounds Roma tomatoes, I used yellow you can use red, chopped

1 pound sweet peppers, stems removed and chopped

2 onions, diced

4-6 garlic, rough chopped

1/2 cup basil

Olive oil

Dry oregano

Salt and pepper to taste

– Sauté onions, garlic and peppers with about 4-6 tablespoons olive oil until peppers and onions caramelize, about 30 minutes

– Add the tomatoes and oregano, cook another 10-15 minutes

– Allow to cool a bit and blend with basil until smooth

– Heat a little bit of olive oil and add the blended sauce, salt and pepper at this point and cook on low for another 10-15 minutes

I am excited to hear what you think!

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