Avocado Chocolate Pudding

Thursday, May 10, 2018

2 ripe (but not spotted avocados)
1 cup full fat coconut milk (canned makes a thicker pudding, but any type is fine)
1 tsp vanilla
1/3 cup cocoa powder
1/2 cup maple syrup
pinch salt and cinnamon

Add all ingredients to a food processor or high powered blender and blend until smooth.
Should be eaten in 1-2 days but it has lasted up to 4 days in my fridge if the avocados are perfect!

Raisin and Almond Cookies

Sunday, December 17, 2017

2 ¼ cups spelt flour or GF flour blend

¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 Tbsp flaxseeds
¾ cup cold, strong coffee (decaf) (I make with water)
½ cup pitted prunes (3 oz)
¼ cup vegan Earth Balance or butter, melted and cooled
1 tsp almond extract (or rum extract)
1 cup honey
¾ cup golden raisins
½ cup almonds chopped

  1. Preheat oven to 375 F. Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in bowl.
  3. Grind flaxseeds in blender 30 seconds, or until reduced to fine powder. Add ¼ cup cooled coffee, and blend 2 minutes. Add prunes and remaining ½ cup coffee; blend 20 seconds to combine. Blend in honey then add to flour mixture. Fold in raisins and almonds.
  4. Drop 1-Tbs dollops of dough 1 ½ inches apart onto prepared baking sheets. Bake 14 minutes. Transfer to wire rack to cool.

No Bake Chocolate Chip Cashew Cookies

Friday, December 15, 2017

  • 1 3/4 cups Cashews
  • 3/4 cup Oats
  • 1/4 cup Honey (or Maple Syrup)
  • 2 tsp Vanilla
  • 1/4 cup Coconut Oil, soften or melted for better combining
  • ½ cup grain sweetened or regular Chocolate Chips
Coconut, Cocoa or other for rolling cookies in
In a food processor, process cashews and oats until a coarse to fine powder.
Combine the honey, vanilla and coconut oil into a large bowl. Add the ground cashews and oats and mix with a wooden spoon or by hand. Fold in the chocolate chips.
Cover dough with wax paper and refrigerate for at least 30 minutes. (or don’t if you’re rushed!)
Roll dough into balls and coat with coconut, cocoa or a mixture of both or try something different to dust your cookies with!

Almond Butter Maple Cookies

Monday, December 11, 2017

  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 3 Tbsp sunflower oil or avocado oil
  • 1 tsp vanilla or almond extract
  • 1 cup whole wheat pastry flour or GF flour blend
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almonds, chopped
Preheat oven to 350 F.
In large bowl, mix together almond butter, maple syrup, oil, and extract.
In separate bowl, blend together flour, baking soda, and salt.
Add dry ingredients to wet ingredients and stir until just combined.
Fold in almonds.
Refrigerate dough for at least an hour.
Roll heaping tablespoons of dough into balls, place onto cookie sheet lined with parchment paper, and flatten to about 1/3".
Bake for 10 minutes or until the edges begin to turn golden brown.
Yields 12 cookies.

Braised Barley (or Buckwheat) and Vegetables

Thursday, November 30, 2017

  • 8 oz/1 cup pearl or pot barley
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 celery sticks, sliced
  • 2 carrots, sliced
  • 8 oz turnip, cut into cubes
  • 8 oz squash cut into cubes (optional)
  • 2 cups vegetable stock
  • freshly ground black pepper
  • celery leaves to garnish
Put the barley in a measuring jug and add water to reach the 2.5 cup mark. Leave to soak in a cool place for at least 4 hours or preferably overnight.
Heat the olive oil in a large pan and sauté the onions for about 5 minutes until softened. Add the sliced celery and carrots and cook for a further 3-4 minutes, or until the onion is starting to brown.
Add the barley and its soaking liquid to pan, then add the cubed turnip, squash, vegetable stock and freshly ground black pepper and stir to combine. Bring to the boil, then reduce the heat and cover the pan with a lid.
Simmer for 40 minutes, or until most of the stock has been absorbed and the barley is tender. Stir occasionally towards the end of cooking to prevent the barley from sticking to the bottom of the pan. Serve, garnished with celery leaves and whatever protein you desire (chicken, chickpeas, hemp seeds).


Thursday, November 23, 2017

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3-4 Tbsp. Thai Kitchen red curry paste
  • 1 Tbsp. Braggs liquid amino or coconut aminos
  • 1 can coconut milk
  • 1 tsp lemon juice
  • ½ cup of toasted slivered almonds or cashews (optional)
  • 3-4 cups of assorted, chopped vegetables – Peppers, mushrooms, broccoli, zucchini, etc..
  • 2 chicken breasts (preferably free-range)

1. Fry onion and garlic in oil

2. Add veggies and sauté briefly

3 Add the chicken and fry for a few minutes

3. Add coconut milk and curry paste (if using chicken, cook separately in a small amount of curry paste and add to the veggies)

4. Simmer until veggies are done and add lemon and Bragg’s to taste

5. Top with toasted nuts

Quinoa, Squash and Spinach Pilaf (All)

Thursday, November 16, 2017

Adapted from Whole Life Nutrition Cookbook
Serves 4
  • 2 cups water
  • ¼ tsp sea salt
  • 1 cup quinoa
  • 3 to 4 medium turnip/squash), peeled and cubed
  • 2 tbsp extra virgin olive or canola oil
  • 1/3 cup sunflower seeds)
  • ½ tsp sea salt or no salt seasoning (I use costco)
  • ½ tsp freshly ground pepper
  • 1 tsp dried oregano or basil
  • 3 to 4 cloves garlic, crushed
  • 1 bunch green onions, sliced diagonally
  • 5 cups coarsely chopped spinach or any green
1) Place water and sea salt into a small 1.5 quart pot, bring to a boil. Add quinoa and cover, and simmer for 15 to 20 minutes or until all f the water is absorbed. Remove from heat and let stand for 10 minutes.
2) While the quinoa is cooking, place the squash into a steamer basket in a pot filled with about 2 inches of water, cover and place over medium high heat. Steam until just tender, but not all the way cooked, about 6 to 7 minutes.
3) In a large skillet, heat olive oil over medium heat. Add the sunflower and sauté until golden, about 1 minute. Quickly add the squash, sea salt, black pepper, oregano, garlic and green onions and gently sauté for another 1 to 2 minutes. Add the spinach and sauté until wilted but is still bright green. Add more olive oil if needed.
4) Place the squash spinach mixture in a large bowl with the quinoa and gently mix together.

Pumpkin Pie

Thursday, October 26, 2017

16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
½ cup honey or agave or maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 slightly beaten eggs
2/3 cup rice milk
1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust. For Gluten Free make a Nut-n-Seed crust.
2. Combine pumpkin, honey, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in rice milk.
3. Pour filling into pie crust.
4. Bake in 375 degree oven for 30-40 minutes. (The original recipe says 50 minutes or until a knife inserted near the center comes out clean. That was about 35 minutes for me, but my oven runs hot.) If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.
5. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.

Pumpkin Curry

Tuesday, October 24, 2017

From Vegetarian Times

1 cup red or brown lentils
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion -- diced
2 tomatoes -- cored and chopped
3 cloves garlic -- minced, up to 4
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups peeled and chopped pumpkin or other winter squash
2 cups white potatoes or turnip-- unpeeled & chopped
8 medium cauliflower florets
2 medium carrots -- peeled and diced (about 1 cup)
2 cups shredded leafy greens -- (kale, escarole or spinach)
2 apples -- unpeeled, cored and diced (optional)
cooked basmati or jasmine rice


Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat. Drain, reserving 2 1/2 cups cooking liquid. Heat oil in large saucepan; add onion.
Saute over medium heat 4 minutes. Add tomatoes and garlic; cook 4 minutes more, stirring occasionally. Add curry, cumin, pepper, salt and cloves; cook 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low heat until vegetables are tender, 35 to 45 minutes.
Stir in greens and apples; cook about 15 minutes more, stirring occasionally.
Transfer to a large serving bowl and serve with basmati or jasmine rice.

Carrot and Cashew Nut Coleslaw

Thursday, October 12, 2017

1 large carrot, grated
1 small onion finely chopped
2 celery stalks, chopped
¼ small, hard white cabbage, shredded
1 tbsp chopped fresh parsley
4 tbsp sesame oil
½ tsp poppy seeds
½ cup cashew nuts
2 tbsp white wine or cider vinegar
Salt and pepper


In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley.
Heat the sesame oil in a saucepan that has a lid. Add the poppy seeds and cover the pan. Cook over a medium high heat until the seeds start to make a popping sound. Remove from the heat and let cool.
Scatter the cashew nuts onto a cookie sheet. Place them under a medium-hot broiler and toast until lightly browned being careful not to burn them. Let cool.
Add the vinegar to the oil and poppy seeds, then pour over the carrot mixture. Add the cooled cashew nuts. Toss together to coat the salad ingredients with the dressing.
Garnish the salad with sprigs of parsley and serve.