Falafel Salad with Lemon Tahini Dressing

Here's a light summery dish that's healthy and fresh.  And bonus: if you have fresh tomatoes or lettuce growing in your garden here's a way to enjoy your harvest.  

Falafel Salad with Lemon Tahini Dressing
Serves 2 as main, 4 as side
Falafel
1 small onion, diced
2 cloves of garlic minced
4 dates, soaked 30 min
1 can chickpeas, drained and rinsed
1/4 c almond meal
1 small handful parsley
1/4 c chickpea flour
2 tbsp sesame seeds (I used black)
2 tsp lemon juice
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Saute onion over medium heat for 2 minutes.  Add garlic.  Saute for another 2 min, stirring so it doesn't brown.  Remove from heat.

Process dates in food processor until paste forms.  Add 1-2 tsp water if needed.  Add chickpeas and parsley and process until broken down but not smooth.  Transfer to bowl.  Add almond meal, chickpea flour and sesame seeds.  Stir in onion and garlic mixture.  Add lemon juice and spices.  Season with salt and pepper to taste.

Form into 8 patties, about the size of your palm.  Flatten each patty to 1/4-1/2 inch thick.  Lightly spray with cooking spray (I used coconut oil cooking spray).  Bake for 45-55 min, flipping halfway through.  Remove and cool completely.

Dressing
1/4 c tahini
1 tbsp lemon juice
1 tbsp olive oil
1/2 clove garlic
2-4 tbsp water (to thin, as needed)
salt and pepper to taste

Combine in a food processor until smooth.

To Assemble
2 big handfuls of baby spinach
1c shredded purple cabbage
1/2 c minced fresh tomato
1/4 small red onion, slivered

Arrange a handful of spinach, 1/2 c cabbage, 1/4 c tomato and a few slices of red onion on each plate.  Top with 4 falafal.  Drizzle dressing on top.  Serve immediately. Pin It Now!

No Bake Apple Pie Cookies

Tonight after dinner we wanted a sweet but healthy treat. This is what I came up with: my version of a no-bake apple pie cookie that sets in the fridge but is solid at room temperature and doesn't have to live in the freezer. Enjoy!

No Bake Apple Pie Cookies
Makes 8

1/4 c almonds
1/4 c unsweetened shredded coconut
1/4 c coconut sugar
1c rolled oats
3 Tbsp solid cacao butter, melted
2 Tbsp coconut oil, melted
1 Tbsp natural peanut butter
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
9 pieces thinly sliced apples, peeled and cored
Pinch cinnamon and coconut sugar for dusting

Places almonds in food processor and process until fine crumbs formed. Don't leave this unattended for too long or you may get almond butter. Add shredded coconut and coconut sugar and process until very fine crumbs. Add 1/2 c rolled oats and process until fine crumbs.

Add salt and cinnamon.  With processor running, add melted cacao butter, coconut oil, and peanut butter.  Process until well mixed. Form into 8 even discs and place on parchment-lined baking sheet.

Put in fridge while you prepare the apple slices. Top each disc with an apple slice and sprinkle with cinnamon and coconut sugar. Set in fridge or freezer for 5-10 minutes. Store in fridge or in a cool place.

Pin It Now!

Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

Pin It Now!

Healthy Peanut Butter Crispie Bars

Happy new year! A new year brings new recipe ideas, as I am back on my healthy eating quest.  
We had a few Christmas parties at our house, and one of them was a potluck.  One of our guests brought butterscotch peanut butter rainbow marshmallow bars, and they were delicious.  I hadn't had them since grade school, but have been thinking about them ever since.

Here is a healthier version.  I let my kids "sample" it and now my little one year old is running around saying "sa-pal!" "sa-pal!" Too cute.

Simple and delicious, and they make fantastic healthy treats for all.

Peanut Butter Crispie Bars
Makes 8 bars

1/4 c coconut oil
1 tbsp cacao butter (sub with 1 tbsp extra coconut oil + 1/2 tsp vanilla)
1/4 c maple syrup
1/2 c natural peanut butter
1/2 c shredded unsweetened coconut
1/2 c almond meal (finely ground raw almonds)
1/2 tsp mesquite powder (can be omitted)
pinch of salt
1 and 1/2 c brown puffed rice
1 c puffed quinoa (sub with puffed rice)

Line a bread pan with parchment and coat with non-stick spray.

In microwave or small saucepan melt coconit oil and cacao butter.  If using microwave, it will take about 1-2 minutes on high.  Stir until cacao butter has melted completely.  Stir in maple syrup and peanut butter and mix well until smooth.  Add coconut, almond meal, mequite powder and salt and stir well.  Add puffed rice and quinoa and mix well.

Using parchment, greased hands/spoon or saran wrap, press mixture firmly into bread pan.  Refrigerate at least 30 min before serving.  Store in fridge.

Pin It Now!

Recipe: White Chocolate + Pretzel Peanut Butter (vegan, gf)

Inspired by something I saw in the grocery store the other day, I came home with a sweet treat craving today and decided to make something quick and healthy.  This white chocolate + pretzel peanut butter can be made gluten free (as I did) by using Glutino's oh so tasty gluten free pretzels.  Otherwise use whatever pretzels you like.  Its great on crackers, apple slices or even by the spoonful.  And if you do buy Glutino pretzels, make sure you have a support person on hand who can make you put down the bag before scarfing it all up.  They are just too good to stop.

White Chocolate + Pretzel Peanut Butter
Makes approx 3/4 c

1/2 c unsalted shelled peanuts
1/4 c gluten-free pretzels (can use regular pretzels too)
2 tsp agave syrup
1 tbsp melted cocoa butter
pinch of salt

Pulse pretzels in food processor until fine crumbs form.  Transfer to another bowl.  Process peanuts in high powered food processor until completely smooth, approx 5 minutes.   Add agave, cocoa butter and salt.  Puree until smooth.  Add pretzel crumbs and process until well combined and smooth.  Transfer to air tight container to store.
Pin It Now!

Raspberry Cream BlissCake - vegan, gf, raw

Here's an even creamier take on my Lemon Blueberry BlissCake with an added "secret ingredient" for an even silkier texture: pureed fresh young coconut meat.  The hardest part of this recipe is removing the coconut meat from the coconut (the video tutorial I used the first time I tried can be found here).  Once you have done that, the rest is about patience.

The crust is fast, but the middle layer and topping take a long time in the food processor, up to 10 or more minutes per layer.  It might even take you longer if you don't have a great food processor.  You could do the raspberry topping in a Vitamix or ultra high speed blender as well, but the middle layer might be too thick.  With the added coconut it also sets quicker in the fridge, so you can enjoy it even faster.

Raspberry Cream BlissCake
Crust:
1c raw pecan pieces or halves
1/2c dates
1/2c raisins

Process all ingredients in a food processor until they start to clump into a ball.  Press evenly with your fingertips into an 8 or 9 inch springform.

"Cream" Filling:
1 and 1/2 c macadamias nuts, soaked at least 30 min and up to 2h
1/2 c young coconut meat, pureed
1/2 c lemon juice
1/3 c coconut oil
1/4 c maple syrup
6 dates chopped1 tsp lucuma powder


Puree all ingredients in a food processor until completely smooth (approx 5-10 minutes).  Spread evenly over crust.

Topping:
2 c fresh or thawed frozen raspberries
3/4 c chopped dates

Puree ingredients in food processor until smooth (approx 5+ minutes).  Spread evenly over filling.

Refrigerate for 2 or more hours or until set. Store in refrigerator.

Pin It Now!

Excaliber Adventures and my First Raw Vegan Veggie Burger!

I have had my Excalibur Dehydrator for about a week now and I love, love, love it.  You just plop your ingredients on the try and go to sleep, and you wake up to yummy, healthy goodness.  With Ani Phyo's "Raw Food Essentials" in hand, I first made her rye flatbread, which is simple and gets its rye flavour from the sprinkling of caraway seeds sprinkled on top before dehydrating.  Next I made her sunburger with sunflower seeds, chia seeds, hemp seeds and chopped veggies, held together by ground flax and seasoned with with oregano.

The result is tasty and light and is dairy and grain free. 

As for the dehydrator - its pretty easy to use.  Timing is the toughest aspect - how long certain textures and ingredients need to get to the desired doneness without becoming too crispy and without remaining too moist based on what you are going for.  You'd think that wouldn't be too tough when dehydrating times are measured in hours not minutes, but I'd say its harder.  You can't just keep an eye on your food and check for doneness every few minutes.  But at some point your wilty kale chips become perfectly crispy. 

I have a ton more to learn as I experiment, but I can tell already, its going to be fun :)

Pin It Now!

Recipe: Miso Ginger Kale Chips

 Ok it's been awhile.  I have been busy busy busy back at work after a year of maternity leave.  And we have been on vacation. There have been birthdays.  And weekend visitors.  And in-laws.  And trips out of town.  I have still been cooking yummy goodness, I just haven't had the time to post.  So here's a fantastic recipe to bring it all back, along with an invitation to join me on an adventure as I test the limits of my new dehydrator.  Compelling, I know.

So here's the first: Miso Ginger Kale Chips.  I have made kale chips in the oven many, many times.  Of the several dozen batches I have made in my oven, I have over or undercooked at least half of the batch every single time.  Enter Excalibur Dehydrator.  Yep, they definitely take time. But its not active time.  The dehydrator is the slow cooker of the raw food world.

If you don't have a dehydrator you can do them the old fashioned way in the oven at 325 for 15-20 minutes, picking out the cooked ones as the timer runs out and leaving the leafier ones to continue to toast.  Either way, you'll surely enjoy them.

 Miso Ginger Kale Chips

1 bunch kale, rib removed, washed and torn into bite-sized pieces 
1 tsp fresh ginger, chopped
1 small garlic clove, chopped
1 tsp miso paste
juice from 1/2 lime
1 tbsp Nama Shoyu or Soy Sauce
2 tbsp olive oil

Place kale in large bowl.  Combine the remaining ingredients in a food processor or blender and blend until smooth.  Drizzle miso ginger sauce over kale and toss to coat. 
Transfer to dehydrator and dehydrate for 12-18h or until crisp. If you don't have a dehydrator, spread on parchment-lined baking sheets in single layer and bake at 325 for 15-20 minutes, removing crispy pieces as they are done.

Pin It Now!

Zucchini Lasagne Roll Ups (vegan, raw, gf)

There are several steps involved in this recipe, but its well worth it.  Perfect for a hot summer afternoon where turning on the oven is the last thing you want to do.

Zucchini Lasagne Roll Ups (vegan, raw, gf)
Serves 2
To make walnut bolognese
1 c walnuts
pinch of salt

Pulse walnut and salt in food processor until they reach the consistency of fine crumbs.  Set aside.

To make walnut hemp pesto
 3/4 c raw walnuts
1/2 c packed basil leaves
1/4 c hemp hearts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
pinch salt

Puree all ingredients in food processor until it reaches consistency of a smooth paste.  Set aside.

To make tomato sauce
2 tomatos, chopped
1 garlic clove
2 tbsp sundried tomatoes
1 tbsp fresh onion
1/2 tsp fresh rosemary, chopped
salt and pepper to taste

Puree all ingredients in a food processor until smooth, set aside.

To make rawmesan

1 clove garlic
1/2 c raw pumpkin seeds, soaked 1+ h, drained
1/2 tsp salt

Pulse all ingredients in food processor until creamy with chunks, set aside.

To assemble
2 medium sized zucchinis sliced thin lengthwise (I used a mandoline)
1 c grated carrots

On a cutting board, lay out 4 zucchini slices, overlapping each by just under 1/4 inch.  Top with pesto, walnut bolognese, rawmesan and shredded carrots.  Roll up.  Transfer to dish carefully and top with more rawmesan and tomato sauce.
Pin It Now!

Lemon Blueberry BlissCake: vegan, raw, gluten-free and guilt-free

This cake is great for hot weather as you don't have to turn on the oven.  It does take some planning ahead as you must first soak the nuts and dates, but apart from that its fairly simple.  You'll need a springform pan.  Any six to nine inch springform will work, but bear in mind that a smaller pan will yield a thicker cake.  I used a 9 inch as I wanted mine thinner. 

It is also important to let the cake set or it won't hold together very well.  It should set for at least 2 hours, or overnight for best results.

Lemon Blueberry BlissCake
Serves 8-12

To make crust:
1/2 c dates, soaked 2-4 hours, drained, liquid reserved
1/2 c pecans (not soaked)
1/2 c walnuts (not soaked)
1/4 c brazil nuts (not soaked)
1/2 tsp mesquite powder (optional)
pinch of salt1-3 tbsp soaking water from dates

Line the bottom of your springform pan with parchment paper (do so by placing parchment over bottom pan disc then securing bottom in springform).  In food processor pulse dates, nuts, mesquite powder and salt until the crust dough is well combined and forms sticky crumbs.  Add soaking water, 1 tbsp at a time, if dough is too sticky and won't process.

Once dough forms sticky crumbs, press into parchment-lined springform. 

To make lemon filling
2 c cashews, soaked 2-4 hours
1/2 c unsweetened shredded coconut
2 tbsp coconut sugar
1 tbsp agave syrup
juice of 2 lemons
1 tsp lemon rind
2 tbsp coconut oil
1/2 tsp lucuma powder
pinch salt

Process all ingredients in Vitamix, stirring with Vitamix wand as necessary to achieve creamy, smooth texture.  Spread over crust.

To make blueberry topping:
2 c fresh blueberries
6 dates, soaked 2-4 h and rinsed

Process blueberries and dates until completely smooth.  Pour over lemon filling.  Refrigerate for at least 2 hours (overnight is best) to let blisscake set. 

Pin It Now!

Rainbow Salad with Black Bean Dressing

The real star of this salad is the black bean dressing.  It has great texture: its creamy and smooth and flavourful.  If you want it chunkier, us the "pulse" on your food processor rather than puree, or reserve 1/2 a can of the beans and stir them back in when you dress the salad.


Rainbow Salad with Black Bean Dressing
Serves 4

3 ears of fresh corn, grilled or baked and cooled, corn cut off the husks
1/2 c red onion, minced
1 orange bell pepper, diced small
1 red bell pepper, diced small
2 c romaine lettuce torn into bite sized pieces

Black Bean Dressing
1 can of black beans, drained and rinsed
juice of 1 lime
1 shallot, chopped
3 tbsp olive oil
1 tbsp apple cider vinegar
1-2 tsp hot sauce (I use Valentinas)
1/2 tsp cumin
1/2 tsp chilli powder
salt and pepper, to taste

In a large bowl, combine corn, red onion, bell pepper, and lettuce.

Puree black beans, lime juice, shallot, olive oil, vinegar, hot sauce, cumin and chilli powder in a food processor.  Add salt and pepper to taste.

Mix black bean dressing into salad and toss to mix. Pin It Now!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan

Although this dish is more involved, the result is a fabulously tasty, hearty and healthy meal.  And your friends and family will be so impressed that you made it all from scratch. Enjoy!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan
Serves 4


For the Naan (Adapted from Vegan Richa):
2 1/2 tsp quick yeast
1/2 c warm water + 1 c warm water
2 tsp sugar 
3 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp grapeseed oil
1/2 tsp apple cider vinegar
1 tsp olive oil
3 handfuls baby spinach, rinsed and drained
6 cloves garlic, sliced
1 tbsp black sesame seeds
1 tbsp raw white sesame seeds
1/2 tsp garlic powder
1/2 tsp onion powder

Mix yeast and 1/2 c warm water in the bowl of a stand mixer.  Add sugar and stir until the sugar dissolves. 

In a separate bowl, combine flours, salt and baking powder.  In another bowl, combine 1 c warm water, grapeseed oil and apple cider vinegar. 

Add dry and wet ingredients to the mixer and stir on lowest setting with dough hook attachment until well combined.  Turn up one notch to level 2 (low speed) and knead with dough hook for 5 minutes. 

Transfer dough to well oiled bowl and cover with saran wrap and dish towel.  Place in draft-free location (I use bread proofing setting on my oven) for 2 hours or until doubled in size.

While dough is rising, heat 1 tsp olive oil in frying pan and fry garlic over medium heat until browned. Transfer to a bowl and then fry the spinach. 

When the spinach has all wilted, place in a collander and rinse with cold water to cool.  Then squeeze out the water from the spinach first with your hands then with a dish towel.  Chop the cooked spinach finely.

Preheat oven with pizza stone to 450 degrees.  Let oven stand for approx 30 min so pizza stone is hot.  Turn oven up to maximum broil.

Divide dough into 8 balls.  On a floured surface, flatten one ball until it is about the size of your hand.  Sprinkle 1/8 of garlic and 1/8 of spinach onto flattened dough and fold in half lengthwise. 

Flour liberally and roll with a rolling pin until dough ball is approx 1/4 inch thick.  Place on floured surface while you roll out the other balls.  Repeat with remaining 7 dough balls. 

Mix black and white sesame seeds, garlic powder and onion powder and sprinkle on top of the uncooked naans.  Press lightly so seeds stick. 

Working two at a time (and being careful not to burn yourself!), put naans on pizza stone in oven.  Broil for 2-3 minutes until dough puffs up and tops are golden.  Transfer to cooling rack and repeat with remaining naans.






For the Dahl
1 tbsp olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 c red lentils, rinsed and drained
3 c vegetable broth
1 c water
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp garam masala
1/8 tsp cayenne
1/8 tsp cinnamon
1 tbsp tomato paste
In a medium saucepan, fry onion over medium heat for 2-3 minutes.  Add garlic and ginger and fry another minute.  Add lentils, broth, water, salt and spices.  Bring to a low boil then turn down to a simmer.  Simmer covered for 20 minutes.  Add tomato paste and simmer, uncovered, for another 2-3 minutes.

Serve with stuffed naan. Pin It Now!

Recipe: Purple Kale Slaw with Miso Ginger Vinaigrette

This simple summer salad is colourful and tastes yummy.  It doesn't have a lot of dressing, so feel free to double the dressing recipe if you like your salad more dressed.

Purple Kale Slaw with Miso Ginger Vinaigrette
Serves 4
1/2 bunch purple kale, stalks removed, rinsed, dried and shredded
1/2 cup green cabbage, shredded
2 carrots, peeled and grated
1/2 red bell pepper, cut into small matchsticks
1/4 c raw sesame seeds

Dressing:
3 tbsp flax oil
3 tbsp lime juice
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
1 tsp miso paste
1 tsp ground coriander
1 tsp agave syrup

Toss kale, cabbage, carrot, and red bell pepper until well mixed.  Top with sesame seeds.  In a jar, shake together all dressing ingredients.  Pour over slaw and toss to coat.  Serve immediately. Pin It Now!

Toddler Love and Recipe: Peanut Butter + Jelly Muffins (Vegan)

Toddlers are such fun: they see the world differently; they find joy in the most mundane things and beauty in the unexpected.  At the corner store last week, my three year old son came up to me after wandering around the store looking at knickknacks and said excitedly and wide-eyed, "mommy, there are beautiful things over there!"  Melt my heart.

As you may know if you follow my blog, my little guy loves to bake with me.  He and I made these muffins together this morning, on this chilly, rainy June (?!?) morning while his baby sister slept peacefully.  Healthy and delicious, they are a real hit with the under 5 crowd and grown-ups alike ;).

Peanut Butter + Jelly Muffins
Makes 12

2 c whole wheat flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min)
1 ripe banana
1 c natural peanut butter
1 1/4 c non-dairy milk (I used coconut)
1/4 c maple syrup
1/4 c (12 tsp) jam or jelly
rolled oats for sprinkling (optional)

Preheat oven to 350 degrees.  Line muffin tin with paper liners and lightly spray with non-stick spray

In a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined.  In a separate bowl, mash banana well until smooth.  Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined.  Stir wet ingredients into dry and mix until just combined.  

Fill muffin cups 1/3 of the way full with batter.  Make a well in the centre of each using a small spoon dipped in water (so it doesn't stick).  Put 1 tsp in the centre of each well.  Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.

Bake for 25-30 minutes until tops are golden and springy when you gently press down on them.


Pin It Now!

Some Avocado Love and Recipe for Cherry Tomato and Avocado Relish

Oh avocado, how I love you.  In dips, spreads, and salsas.  Smashed, mashed and sliced on toast.  In rich chocolate puddings and cakes (and more on those to come).

But sometimes I want avocado to taste like avocado.  I want to enjoy its creamy flavour without too much seasoning.  As much as I love cilantro and cumin, sometimes they overpower avocado's mild freshness.  And as much as I love guacamole that is silky and smooth, fluffy and light, sometimes I enjoy biting into a perfectly ripe avocado's firm yet soft textured flesh.

So here I keep it simple. Serve it on toast, tortilla chips, or eat it au naturel. Light and fresh, with mild ingredients (tomato, lime, sea salt) that bring out all of the goodness that is avocado without overpowering its mild disposition. 

Cherry Tomato and Avocado Relish
Makes approx 1.5 cups

1 large or 2 small avocados
1/4 yellow onion, minced fine
2 garlic cloves, minced fine
5-6 cherry tomatoes, seeds removed and diced fine
juice of 1 lime
1 tsp olive oil
1/2 tsp sea salt
2 dashes of hot sauce (I use Valentina's)
1/2 tsp white wine vinegar
pepper to taste

Cut avocado(s) in half lenghwise by cutting through to the pit in a circle and twisting. Remove the pit with a spoon or a knife, then scoop out the flesh, intact, onto a cutting board.  Cut into 1/4 inch dice and transfer to a bowl.  Add remaining ingredients and mash lightly with a potato masher or the back of a fork.  You don't want to over-mash the avocado; make sure there are still plenty of chunks.

Pin It Now!

Sracha Black Lentil Lettuce Wraps

Our family spent the weekend with friends at my family's cabin, and since my parents have been away for the past month and a half, the grass was long.  Really long.  We're talking lose-your-little-white-dog-and-maybe-your-three-year-old long.

And so along came round 2 of my seasonal allergies.  I thought the spring ones were  Stuffy, runny nose.  Sneezes.  Plugged ears.  When Claritin doesn't work its time to try some really spicy food.  These lentil salad wraps have a nice kick to them and promise to clear your sinuses.


Sracha Black Lentil Lettuce Wraps
Serves 4

1 cup black lentils, cooked and cooled to room temperature
1 small onion, minced
2 garlic cloves, minced
1 orange bell pepper, diced small
1/2 english cucumber, diced small
2 tsp olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp salt (to taste)
1/4 tsp chilli powder
1/4 tsp paprika
1/8 tsp turmeric
1-2 tbsp sracha sauce (to taste- test while you add, its VERY spicy!)
1 tbsp frank's hot sauce
1 tbsp apple cider vinegar
1 head lettuce, leaves carefully removed intact, rinsed and patted dry (if you do them ahead, store in a bowl loosely covered with a dish towel or paper towl

Combine all ingredients except for lettuce and mix well.  Refrigerate for 2 or more hours to chill and for flavours to develop.  Serve as follows: take one lettuce leaf and scoop lentil mix onto it.  Wrap and enjoy. Pin It Now!

Cashew Lemon Ricotta Stuffed Zucchini Blossoms

This morning the sun was shining so we took a short trip down to the Ambleside farmer's market.  Its a gorgeous setting, right by Ambleside beach, looking out over Vancouver from the North Shore.  As we meandered through the market, I saw some local organic Zucchini Blossoms and thought I would give them a try.  A definite hit, I will be picking some up again next time I see them. 

After the market we had a play on the beach.  Little dude found some burnt charred driftwood and had tons of fun scribbling on the logs while his sister picked up all kinds of interesting rocks and sticks and tried to eat them!  Fun was had by all.

 
Cashew Lemon Ricotta Stuffed Zucchini Blossoms
Makes 8 (serves 2 as main, 4 as side/appitizer)

3/4 c raw cashews
2 tbsp water
zest from 1/2 lemon
Juice from 1 lemon
1 clove garlic
2 tbsp nutritional yeast
1 tsp miso paste
1/4 tsp salt

8 zucchini blossoms, stamens removed (from inside blossom), rinsed and patted dry

1 c flour
1 bottle beer
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Preheat oven to 450 degrees.

In the bowl of a food processor, combine cashews, water, lemon juice and zest, garlic clove, nutritional yeast, miso paste and salt.  Pulse until well combined and cashews resemble a fine crumb.

Working carefully, stuff each zucchini blossom with a heaping teaspoon of cashew ricotta.  Twist petals to close once stuffed.

In a medium-sized bowl, combine flour, beer, salt, pepper and garlic powder.  Mix until well combined.  Dredge each zucchini blossom in batter, being careful not to spill its contents, and place on a greased baking sheet.

Bake for 15 minutes. Pin It Now!

Quinoa and Chickpea Salad with Smoked Paprika Dressing

This summary salad is perfect for a picnic.  It combines salty, crunchy and fresh.  And with a little kick from the smoked paprika, you can't go wrong.  It keeps well in the fridge for a few days too.  If you can find heirloom cherry tomatoes they are best, as they are sweeter and juicier than the regular variety.

Quinoa and Chickpea Salad with Smoked Paprika Dressing
Serves 4
1 cup cooked, cooled quinoa
1 can chickpeas, drained and rinsed
1/2 english cucumber, peel on but seeds removed, diced
2 cups cherry tomatoes, halved
1/2 c packed fresh mint, minced
1/4 c olive oil
1 1/2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp smoked paprika
salt to taste (I added 1/2 tsp as I cook my quinoa in water- if you use broth or salted water you will require less)
black pepper to taste

Combine quinoa, chickpeas, cucumber, tomatoes, and mint in a large bowl. Mix well to combine.  Drizzle olive oil and vinegars on top and stir well.  Sprinkle paprika, salt and pepper to taste and mix well until combined. Pin It Now!

Brownie Batter Bites (no bake, vegan, gluten-free)

The past couple weeks have been super busy for our family with our move, and our house (and diets!) have been in complete disarray.  But now we are almost all unpacked and feeling more "at home" at the new place.  And I am also feeling inspired with lots of new recipe ideas :)

We are also on a semi-juice cleanse this week.  I say "semi" because we are still eating raw vegan dinners and Vega smoothies for breakfast.  But other than that its green juice morning, noon and night. 

However, after mowing our new lawn in the hot sun, hubby felt like a sweet treat.  So I whipped him up these nearly-raw Brownie Batter Bites.  They are no-bake and vegan, and can be made gluten-free if you use gluten-free rolled oats.

Stay tuned for new recipes and a fabulous giveaway coming soon!

Brownie Batter Bites
Makes 12

3/4 c almond meal (finely ground almonds)
1/2 c raw brazil nuts (or cashews or macadamia nuts)
1/2 c rolled oats
1/4 c raw cocoa
1/4-1/3 c maple syrup
2 tbsp coconut oil (hardened - if liquid put in fridge to harden)
1 tsp vanilla extract
pinch of salt
3 tbsp chocolate chips

Put almond meal and brazil nuts in food processor and process for 5-7 minutes, until mixture is beyond the meal stage and is turning into nut butter.  Add oatmeal and process another 2 minutes until fine.  Add cocoa, maple syrup, coconut oil, vanilla and salt.  Puree until well combined. 

Add chocolate chips and pulse to combine.  Form into 12 tablespoon-sized balls and place in freezer to harden, about 15 minutes.  Store in freezer.

Pin It Now!

Thai Zucchini Noodles with Spicy Peanut Sauce

My sister gave me the idea for today's blog post, and my goodness, what a good idea it was!  So far she's 2 for 2 (she also gave me the idea for my chocolate raspberry custard tart).  I'll have to hit her up more often.
xo 

Thai Zucchini Noodles with Spicy Peanut Sauce
Serves 4
 
2 medium zucchinis, julienne (I use a julienne peeler)
1 small red pepper, sliced thinly
1 large carrot, peeled and julienne (I use a julienne peeler)
2 green onions, sliced thin
1 handful beansprouts, rinsed
2 tbsp cilantro, minced
1 tbsp basil, minced

Spicy Peanut Sauce
2 cloves garlic
2 tbsp peanut butter
1/4 c canned coconut milk
juice of 1 lime
1 tbsp soy sauce
1 tbsp grapeseed oil
1 tsp rice vinegar
1/2 tsp sracha sauce
1/4 c chopped peanuts Pin It Now!