Need a to go snack for your baby that has minimal sugar and minimal ingredients? Or maybe just a quick breakfast to go along with some cut up fruit or avocado? These cookies are perfect to add to any snack or meal! Makes approx 6…
- Juice of 1 orange (freshly squeezed)
- 1/2 cup of coconut water
- 4 chunks of pineapple
- 1/2 banana
- 1/2 cup spinach
- 1/2 cup raw or cooked broccoli
- 1 celery stalk
- 1/4 tsp spirulina
Treat yourself this weekend and make some WAFFLES! Who doesn’t like waffles?! What is better then regular waffles? PUMPKIN ones!!!! So take your favourite fall food and mix it with your favourite breakfast food using the recipe below! Pumpkin Waffles Makes 2 full waffles (8…
Jack fruit is a growing trend in the plant based world and if you have ever had it at a restaurant you know how good it can be. So I have created a recipe so you can bring this amazing taste into your home and enjoy without having to eat out. Not into Jack fruit? That’s fine! This recipe is also good to just have on its own as a barbecue sauce to spread on burgers or wraps or even add it to a bean or rice dish.
BBQ Sauce for Jack fruit
- 56 ml can of organic tomato paste
- 5 dates
- 1/3 cup of olive oil
- 1/3 cup of water
- ¼ tsp sea salt
- 1 tsp garlic powder
- ¼ tsp cumin
- ½ tsp chili powder
- ¼ tsp oregano
- ¼ tsp pepper
Add all ingredients into a food processor or high speed blender and blend until smooth.
This sauce can be used on its own as a dip or spread. Or you can mix it with a can of drained jackfruit (in water not juice)and sauté it, once it is warmed up you can add it to top off a salad, burrito bowl, have it with other ingredients in a wrap, or made into a burger. You can store leftovers in the fridge for up to 3 days. This sauce also freezes nicely so you can freeze the leftover sauce and pull it out when you need to use it again.
Lets be real for a moment, eating pizza while following a gluten free vegan lifestyle can be challenging at times. Yes chain pizza stores are starting to catch on and make gluten free crusts or have vegan cheese options, but are they really that good…
Because everyone deserves a treat once in awhile….. But usually my treats are still pretty healthy, all my baking always uses “better” types of sugars (maple syrup, coconut sugar, honey) and of course are always gluten free. Makes approx 11 muffins You will need: 1…
As spring approaches, it isn’t just our houses that need a cleaning. All winter we eat heavier foods, so now it is time to lighten the load and choose some more detoxing meals. This soup is quick and easy to prep and just needs to be warmed up to enjoy! 🙂
You will need:
2 cups of frozen/fresh Green Peas
1 small cooking Onion
1 large clove of Garlic or 2 small ones
2 cups of chopped Broccoli
1 tbsp of Grape seed Oil
1 tsp of Pink Himalayan Salt
1 tsp of dried Basil
1/2 of chopped Parsley
3 cups of Vegetable Broth
1 tsp Oregano
- If using frozen peas, place peas in a sauce pan covered in water and bring to a boil. When peas are thawed and strained, add to a blender or large food processor.
- Place chopped broccoli in a wok or pan with 1/4 cup of water and let steam until they turn a bright green, then strain water and add to the peas in the blender/food processor.
- In a pan or a soup pot, add grape seed oil, chopped onion and garlic. Turn heat to low-med and let simmer until onions turn translucent. Then add them to the blender/food processor.
- Add salt, basil, parsley, vegetable broth, avocado, and oregano to the blend/ food processor already containing the above ingredients and blend until pureed.
- Pour soup mixture back into the soup pot you may have used and heat on medium until it starts to bubble. Soup is now heated and can be served. If you are not serving right away you can just pour soup from blender/ food processor straight into a sealed glass container for later use.