Savoury Cashews

800 g raw cashews
2 tbsp apple cider vinegar
1 tbsp lime juice

1 tsp chili powder
1 tbsp mesquite
black pepper
1/2 tsp sea salt

1. combine the cashews with the lime juice and apple cider vinegar and toss until absorbed
2. sprinkled on the seaonings and toss until fully mixed
3. spread on a lined baking sheet and bake at 170 for 3 hours
4. cool in the oven
5. store in an airtight container

Chocolate School Muffins -- pumpkin seeds and hemp seeds perform virtuously

Chocolate School Muffins -- this time with pumpkin seeds only. We're usually interested in things that are chocolatey here. These are no exception. My son devoured one when he came home from school today.

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1 cup pitted honey dates

2 cups hot water

1 tbsp vanilla extract

1/2 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/8 tsp stevia powder
1 tbsp carob

1/2 tsp baking soda

4 eggs

1 cup shredded coconut -- ground
1/2 cup hemp seeds

4 tbsp ground chia seeds
1/4 cup ground flax

1/2  cup ground pumpkin seeds

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. 

2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and carob powder and blend again

3. add the baking soda and blend

4. add the eggs and blend

4. stir in the ground chia seeds, ground flax seeds, and ground pumpkin seeds

5. scoop into prepare muffin cups and bake at 345 for 40 minutes

Updated Vegan Bagels -- not gluten free -- adventures in spelt, quinoa, chia, and flax

Updated Vegan Bagels -- not gluten free.

ingredients:

1 1/2 cup warm water
1 tbsp unpasteurized honey
1 tbsp bread yeast

1 tsp egg replacer + 1/4 cup water

2 tsp sea salt
2 tbsp apple cider vinegar
1/2 cup quinoa flakes
1/4 cup flax meal
1/4 cup chia seeds
4 cups spelt flour

big pot
water
baking soda (approx 2 tbsp)


directions:

1. mix the honey into the warm water, and stir in the yeast (the water should be about bath temperature). Set aside
2. mix the egg replace with the 1/4 cup water and set aside
3. in your mixing bowl add the sea salt, spelt flakes, flax meal, chia seeds, whole wheat pastry (soft) flour, and apple cider vinegar
4. add the egg replacer mixture, and the proofed yeast/water, and mix it into dough
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes. I did mine by weight, and ended up with 24 x 54 g bagels.
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 26 minutes at 345, switching the positions of the trays halfway through

makes 24 bagels -- delicious while warm -- can be stored in an airtight container in the fridge once thoroughly cooled on a baking rack.


Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.

Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)

I hope that made sense.

Almonds roasted with lime and chill

So, these aren't so much roasted as dehydrated. They still taste more raw. If you prefer a roasty flavour, boost the temp a little. I preferred to keep the keep the nutritional profile intact, if you know what I mean. 

raw unpasteurized almonds

apple cider vinegar
lime juice

chili powder
black pepper
mesquite powder
sea salt

1. toss the almonds with lime juice and apple cider vinegar
2. add chili powder, black pepper, mesquite, and sea salt and toss thoroughly
3. taste, and adjust seasonings if needed
4. lay out on a lined baking sheet and bake at 170 degrees for 3 hours, then turn off oven and let cool down
5. store in an airtight container

School Cookies!!! Vegan, gluten free, nut free, and yummy

Even though it's March Break I made these appropriate for school. They are yummy. I like the combination of carob with a hint of orange. We love shape cookies, and what's better than hearts? According to my kid, not much.

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/4 cup coconut nectar
1/4 cup coconut sugar

20 drops orange essential oil

1 tbsp ground vanilla
1 tbsp vanilla extract
1/2 tsp sea salt
1/2 tsp baking soda


1/4 cup ground chia seeds
1/2 cup shredded coconut, finely ground
1/2 cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/4 cup ground hemp seeds
1/4 cup carob powder

1/4 cup coconut flour


1. combine the ingredients in the order listed
2. thoroughly chill the dough
3. take 1/4 of the dough and roll out between 2 layers of parchment
4. cut with cookie cutters and transfer to a lined baking sheet
5. preheat the oven to 345
6. bake at 345 for 12 minutes

makes 2 very full cookie sheets, total number will depend on size of cutters ....

Apple and Raisin Muffins fit for School -- no gluten, no nuts, no sugar, no kidding

I'm a sucker for the good old fashioned simplicity of apple and spices. These are flavourful and wholesome, and definitely work as a quick meal or snack even if you avoid grains, gluten, processed foods, sugar etc. If you like yummy, try these. They store well in an airtight container in the fridge, and will remain moist and delicious for a week.

ingredients:

2 cups hot water
1/2 cup coconut oil
1/2 cup coconut sugar

1 tsp sea salt
1 tbsp ground vanilla
1 tbsp cinnamon
2 tsp ginger
1/2 tsp baking soda

1/4 ground chia seeds
1 cup ground shredded coconut -- I whirled the coconut around in my coffee grinder
1/2 cup hemp hearts

4 eggs

1 cup ground raw sunflower seeds -- I used a coffee grinder for my raw sunflower seeds


2 cups diced apple -- I used medium sized royal galas -- organic -- and didn't peel them
1 cup raisins -- I used some small thompson raisins -- organic -- not the jumbo ones


directions:

1. combine the ingredients in the order listed.
2. scoop the batter into 24 prepared muffin cups
3. preheat the oven to 345
4. bake at 345 for 40 minutes

Delectable chocolate ice cream -- dairy-free, raw and full of superfoods. Dessert rocks.

400 ml coconut milk -- not lite, absolutely organic
1/2 cup honey -- unpasteurized
2 tbsp organic vanilla extract
1 pinch of sea salt
1/4 cup raw cacao

1. mix together with a hand blender then chill
2. freeze in your ice-cream maker according to the manufacturers directions

Savoury Roasted Cashews -- with stuff

raw cashews
apple cider vinegar
sea salt
black pepper
chili powder
mesquite


1. in a large bowl, toss your raw cashews with apple cider vinegar
2. use a little salt, a bit of pepper, a little chili powder, and plenty of mesquite to season your cashews then toss well
3. spread on a lined baking sheet and bake at 200 for 2 hours
4. let cool then enjoy

yummy!

Chocolate and Orange do the energy bar -- raw, vegan, nut free, school friendly!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
30 drops orange essential oil

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Old-School Chocolate Energy Squares -- vegan, raw, nut free

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

White Chocolate Cupcake Frosting

1/2 cup milk
1 tbsp vanilla extract
pinch salt
2 tbsp butter
2 tbsp clear agave

1 cup raw cocoa butter
16 drops raspberry chocolate liquid stevia


directions:

1. heat milk, vanilla, sea salt, and butter until just before simmering
2. pour over cocoa butter to melt
3. let sit for 2 minutes
4. stir slowly until cocoa butter is melted, then add stevia to taste
5. chill

Gluten Free Vanilla Baby Cakes --The School Version

My son thought it would be fun to share a treat with his classmates on Wednesday when he officially turns five. His suggestion was cupcakes, because apparently that is what is done. He then changed his mind and said he'd like to share some cantaloupe and honeydew melon with everyone. But on the off-chance he chnages his mind again, this is what I came up with. The no-nuts, no-nonsense, sweet-enough but still good for you school-appropriate gluten-free vanilla babycake. Enjoy!

ingredients:

3/4 cup agave

1/2 cup organic virgin coconut oil

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

3/4 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground hemp seeds

1/2 tsp baking soda

4 eggs

1 cup finely ground sunflower seeds
2 cup finely ground shredded coconut

directions:

preheat the oven to 345

1. add the coconut oil to the boiling water and let it sit until it melts

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the finely ground sunflower seeds and finely ground shredded coconut, and combine fully

7. add the finely ground hemp seeds

8. scoop the batter into prepared muffin cups

9. bake for approx 35-40 minutes, until the cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 3 L cake, although you might have a bit of batter left for a baby cake or two.

White Chocolate Glaze

Giant Lima Beans with Cabbage and Sweet Potato -- mellow rich crock pot

Another decadent crockpot. Yum!!!!

2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
4 cups giant limas
500 g frozen green peas

6 cups finely chopped green cabbage
6 cups diced sweet potato


1/2 cup coconut butter
1/2 cup almond butter
4 cups hot water

4 tsp sea salt
black pepper
1 tbsp rosemary
1 tsp cumin
1 tsp chili powder

at the end add 2 tbsp lime juice


directions:

1. layer the ingredients
2. combine the almond butter, coconut butter, water, sea salt, chili powder, cumin, pepper and pour over the ingredients, sprinkle with rosemary
3. cook on high for 6 hours
4. add the lime juice and stir in

Sweet Potato ... bacon??? Vegan and gluten free!

So my kid goes "Hey mom, can you make bacon out of sweet potatoes for my birthday?" So of course I say "Yes!!" Now I'm saying "What the who the what the?"

The question is actually whether or not I can make bacon out of sweet potatoes in a fashion that will please the palate of a newly minted 5 year old boy who has never tasted bacon made out of anything. In fact, he doesn't actually know what bacon is, or what it means, other than that a lot of people seem to be obsessed with it. So, here goes!!!

1 1/2 lb sweet potatoes scrubbed and cut into bacon strips
1 tbsp coconut oil, melted
1/2 tsp chili powder
1 1/2 tsp mesquite powder
1/2 tsp sea salt.


directions:

1. scrub 'em and cut 'em.
Most of mine were large, so I cut them into half through the diameter, then cut each half into the narrowest half on the length of it. I then sliced each piece thinly -- about 3 mm.
2. melt some coconut oil in a big bowl
3. put the thin slices of sweet potato into the bowl and toss it in the coconut oil. I used my hands
4. add the seasoning, then toss thoroughly
5. lay 'em out in a single layer on a baking sheet covered in parchment paper
6. bake 'em on 2 trays for 40 minutes, switching the position of the trays half way through the baking


These disappeared very quickly. Bacon it ain't but delectable, it sure is.

Chocolate and Peppermint Energy Squares -- V 2.0 -- more peppermint, no sesame. Yum!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
25 drops peppermint essential oil

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Zephyr's Birthday Lunch

Crudites with:
guacamole
cashew cheese dip

pizza crescents
gluten free vegan pizza roll

chocolate babycakes decorated with angry birds ... 

snowglobes!!!

Moong Dal Crockpot

One of the things I really liked about this dish was the way in which the moong dal completely break down in the cooking process, making a thick dal with firm chunks of veggies in it. Delicious.

2 tbsp extra virgin coconut oil
2 tbsp finely  minced garlic
1 1/2 cups finely chopped onion
2 cups moong dal (split mung beans)


3 cups frozen green peas
2 cups finely diced carrots
2 cups finely diced asian sweet potato



4 tsp sea salt
1 tsp chili powder
1 tbsp rosemary
1 tsp cumin
black pepper
3 tsp raw cacao



combine the following:

4 cups tomato sauce
4 cups water
1/2 cup coconut butter
1/2 cup almond butter


3 cups (steamed) chopped broccoli -- to be added after cooking is complete



1. layer the ingredients in the order listed
2. sprinkle the seasonings on, then pour on the liquid mixture of tomato sauce, water, coconut butter, and almond butter
3. cook for 6 hours in the crockpot
4. when done, add the broccoli, stir, and let sit for  a little while.
5. serve!

The moong dal will completely break down, but all the veggies will be more or less intact. This makes for a thick and rich stew, and it's pretty fantastic.

chocolate dipped strawberries

1 cup (200g) chocolate -- callebaut bittersweet for example



melt in a double boiler

dip washed strawberries by holding onto the green part
lay on parchment to harden

p.s. make sure the berries are dry before dipping them.

make them look like angry birds -- what?

decorate with white and milk chocolate ...

Gluten Free, Vegan, Pizza Roll -- Warrior Food!!

This dish is wildly successful, and super delicious. It was devoured by everyone. My 5 year old prefers it to regular pizza, and every guest that ate some came back for more. Need I say more?

ingredients:

dough:

1 1/2 cups tomato sauce puree

3/4 tsp sea salt

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

2 cups almond flour

1/2 tsp baking soda

4 tbsp coconut flour

filling:

cashew vegan ricotta and spinach dip

1 1/2 cups cashews, soaked for at least 4 hours, drained.
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar

directions:
puree in the food processor until homogeneous and creamy

sauteed onion:

2 onions sauteed in coconut oil with a pinch of sea salt


directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve


and it's fabulous the next day.


A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.