More Fruity Superfood Energy Bars -- raw, vegan, powerful!

ingredients:

1/2 cup raw sunflower  seeds

1 cup shredded coconut

1/4 cup organic sesame seeds

10 drops lemon essential oil
10 drops orange essential oil

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder
1 tbsp acai powder

1/4 cup hemp hearts

1 tbsp ground vanilla bean

3/4 tsp sea salt

1 cup pitted honey dates

1 cup goji berries

1 cup golden berries

1/2 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up. If it's too tough for your food processor to do in 1 go, divide the whole thing into 2 parts, and pulse them one at a time.

4. put the whole lot in a large bowl

5. melt the coconut oil and coconut butter, and pour over the processed fruit and seeds, then stir to combine thoroughly

6. divide between 2 square silicone pans, score into pieces, and  chill

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

Savoury Tomato Chickpea Flour Cake

It's kinda like polenta.

ingredients:


2 cup carrot
4 cups sweet potato
1 medium onions



2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper
1 tsp chili powder
3 cups water tomato sauce
1 cup water

1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper


2 cups chick pea flour

1/2 tsp baking soda



directions:

1. process the veggies in a food processor until course
2. add the veggies to a pan with coconut oil, salt, pepper, and 3 cups tomato sauce
3. once veggies are cooked to softness, add in the seeds, chickpea flour, and baking soda
4. mix with a whisk!
5.
6. pour into a greased 3 L glass baking dish
7. bake at 375 for 60 minutes

Sweeeeeeet Potato

I got a new toy. It's a cast iron 'lasagna' pan. It's got a cast iron heart with a lovely glossy red enamel outer skin, and a matte black enamel inner coating. When I use this sweet little number to cook, it creates arias out of sweet potatoes. Then again, it depends on the sweet potato. Murasaki, baby!!

ingredients:

2 tbsp coconut oil

murasaki sweet potatoes, coarsely diced

sea salt
chili powder
black pepper


directions:

1. melt the coconut oil in your lasagna pan (you can use a glass one if you don't have a great new toy like mine)
2. toss the sweet potato pieces in the melted coconut oil
3. sprinkle with chill powder, sea salt, and black pepper and then toss again
4. bake at 345 for 1 hour

It's so freakin' good.

Valentine's Ginger Cookies -- school cookies

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

10 drops orange essential oil
10 drops lemon essential oil

1 tbsp ground vanilla
1 tbsp vanilla extract
1 tbsp ceylon cinnamon
1 tbsp ginger
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

1/2 cup coconut flour


combine, chill, roll out, bake at 345 for 12 minutes

Nemesis makes dinner -- vegan chickpea veggie bake

2 tbsp extra virgin coconut oil
2 tbsp very finely minced garlic
1 medium onion, finely chopped
2 cups green cabbage, finely chopped
4 cups chickpeas, soaked but not cooked
3 cups frozen green peas
2  cups chopped celery
2  cup chopped carrots

4 tsp sea salt
1 tsp chili powder
1/2 tsp ground cumin
black pepper
1 tbsp rosemary

1/2 cup coconut butter
1/2 cup almond butter
2 cups hot water
4 cups tomato sauce (I get mine from the freezer)

3 cups steamed chopped broccoli


1. melt the coconut oil in a large casserole or dutch oven -- i use the nemesis
1. layer the ingredients up to the carrots
2. sprinkle the seasonings on top
3. in a large bowl combine the almond butter, coconut butter, hot water, and tomato sauce
4. pour the sauce on top
5. cover and bake at 345 for 2 hours
6. remove from the oven, stir well, and then add the broccoli
7. serve

yum!

Another Winter Crockpot

The great thing about good ingredients cooked slowly in a crockpot is that dinner gets ready and you don't have to pay it any attention all day long. This concoction is rich and delicious, and everyone enjoyed it -- from Papa Ed and Nana Irene, to my dear husband and my delicious almost-five-year old. The Big Carrot has been carrying my favourite asian sweet potatoes lately -- murasaki -- and I highly recommend them over the usual sweet potatoes if you can get your hands on them. They have a dry mealy texture instead of a wet one, and they taste fantastic. This stew rocks, and we ate it with a simple salad of spinach and avocado, and some enjoyed it on a bed of black rice.

2 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1 cup finely chopped onion
1/2 cup chopped grape tomatoes
2 cups finely chopped green cabbage
4 cups soaked and rinsed chickpeas



2 cups diced carrots
3 cups diced celery
4 cups diced asian sweet potato

1 tbsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tbsp rosemary
black pepper

2 cups boiling water

1/2 cup almond butter
1/2 cup coconut butter

2 tbsp lime juice
1 cup water


1. layer the ingredients in the order listed
2. combine the water with the almond butter, coconut butter, and spices, and then pour over everything
3. after cooking is done, stir in lime juice, and any extra salt and pepper you like, and more water if you need it

superfood energy bars -- now with almonds

ingredients:

1 cup raw almonds  (unpasteurized)

1 cup shredded coconut

1/2 cup hemp hearts

15 drops lemon essential oil
15 drops orange essential oil

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder
1 tbsp acai powder

1 tbsp ground vanilla bean

3/4 tsp sea salt
1/4 tsp stevia powder

1 cup pitted honey dates

1/2 cup goji berries

1/2 cup golden berries

1/2 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up. If it's too tough for your food processor to do in 1 go, divide the whole thing into 2 parts, and pulse them one at a time.

4. put the whole lot in a large bowl

5. melt the coconut oil and coconut butter, and pour over the processed fruit and seeds, then stir to combine thoroughly

6. divide between 2 square silicone pans, score into pieces, and  chill

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

Pizza Crescents

So, these little crescents can be made ahead of time and frozen, so that you don't have to do any prep on the day. I made them for my son's birthday party. I froze them single layer on a baking sheet (lined with parchment) so that on the day I could just pop them in the oven. Simple!!! Tasty!!! These crescents are not gluten free, BUT there is a gluten free crust option for an open pizza.

dough

ingredients:

1 cup  warm water

1 tbsp honey

1 tbsp yeast

1 tbsp oregano

2 tsp sea salt

2 tbsp apple cider vinegar

1 cup almond meal

1/4 cup ground chia seeds
1/2 cup quinoa flakes

1 cup kamut flour
1 cup spelt flour

directions:

1. combine water with honey (should be ‘bath’ temperature)

2. add yeast, stir, and let sit.

3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)

4. Add proofed yeast mixture and stir to combine and form into dough

5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.

6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.

when ready, divide the dough into 40 gram pieces. Roll each piece into a ball, then flatten. 

Each batch makes approximately 2 dozen

filling:

1 lb ricotta
2 eggs
2 cups tomato sauce
340 grams mozzarella cheese, shredded
sea salt and pepper to taste
1 1/2 tsp dried basil

mix well!

directions:
1. place a couple  tablespoons of filling  in the middle of each circle of dough
2. fold over and secure the edges, rolling them slightly
3. bake at 345 degrees for about 30 minutes, or freeze in a single layer on a cookie sheet, then bag in an airtight bag for future use.

these can be baked from frozen at 345 for 40 minutes


I had leftover filling so I spread it on this:

1/2 cup + 2 tbsp water
2 tbsp ground flax
2 tbsp ground chia seeds
1/2 tsp sea salt
1/2 tbsp oregano
1/4 tsp baking soda
1 cup almond flour
2 tbsp coconut flour

Which made a really terrific gluten free pizza crust. Yum!

Gluten free pizza

1/2 cup + 2 tbsp water
2 tbsp ground flax
2 tbsp ground chia seeds
1/2 tsp sea salt
1/2 tbsp oregano
1/4 tsp baking soda
1 cup almond flour
2 tbsp coconut flour


1. combine the ingredients
2. roll dough flat then roll edges up a little wee bit
3. top as desired
4. bake at 345 for 45 minutes
5. cool slightly (but just slightly), then serve

Which made a really terrific gluten free pizza crust. Yum!

Chocolate and Peppermint Superfood Energy Bars -- for school! Raw, vegan, gluten free, and good

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

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
15 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

Chocolate Energy Bars with Wheat Grass -- school and superfood

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

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

Chocolate School Muffins Again -- This time with a soupçon of orange ...

Chocolate muffins are the clear and ahead leaders when it comes to my son's taste buds. Here's a riff on the original chocolate school muffin. Next time, I think I'll skip the black sesame ....

ingredients:

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

1 cup pitted honey dates

2 cups hot water

1 tbsp vanilla extract

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1tsp ceylon cinnamon

1/2 tsp sea salt
10 drops orange essential oil
1/8 tsp stevia powder

4 tbsp ground chia seeds

1/2  cup ground pumpkin seeds
1/2 cup of ground sunflower seeds

1/2 cup hemp seeds 

1/4 cup ground flax

1/4 cup ground black sesame seeds

1 cup shredded coconut -- ground

1/2 tsp baking soda

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. Alternately, you can use a food processor, or a regular blender.

2. add the cacao, vanilla, salt, ground chia seeds, ground pumpkin seeds (or sunflower seeds), hemp seeds, ground flax, ground seseame seeds and blend again

3. add the baking soda and blend

4. add the eggs and blend

4. stir in the ground shredded coconut

5. scoop into prepare muffin cups and bake at 345 for 45 minutes

School Muffins with raw Cacao and Vanilla

ingredients:

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

1 cup pitted honey dates

2 cups hot water

1 tbsp vanilla extract

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1tsp ceylon cinnamon

1 tsp sea salt

4 tbsp ground chia seeds

1/2  cup ground pumpkin seeds
1/2 cup of ground sunflower seeds

1/2 cup hemp seeds 

1/4 cup ground flax

1/4 cup ground black sesame seeds

1 cup shredded coconut -- ground

1/2 tsp baking soda

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. Alternately, you can use a food processor, or a regular blender.

2. add the cacao, vanilla, salt, ground chia seeds, ground pumpkin seeds (or sunflower seeds), hemp seeds, ground flax, ground seseame seeds and blend again

3. add the baking soda and blend

4. add the eggs and blend

4. stir in the ground shredded coconut

5. scoop into prepare muffin cups and bake at 345 for 45 minutes

Apple and raisin muffins -- gluten free, grain free, sugar free

1/4 cup extra virgin coconut oil
1/4 cup coconut sugar
2 cups hot water

1/2 tsp sea salt
3 tsp cinnamon
1 tbsp ground vanilla bean
1 tbsp ground ginger

1/4 cup ground chia
1/4 cup ground flax seeds
1/4 cup ground hemp hearts
1/4 cup ground sesame seeds
1/2 cup ground pumpkin seeds
1/2 cup ground sunflower seeds
1/2 cup shredded coconut

1/2 tsp baking soda

4 eggs

2 apples, diced -- about 2 cups of diced apple
1 cup raisins


directions:

1. combine the ingredients in the order listed
2. scoop the batter into 24 prepared muffin cups
3. bake at 345 for 45 minutes in the upper half of the oven

Chocolate and Banana muffins for school

These go great in a lunchbox. If you don't believe me, try 'em for yourself and see. No complaints from those who are eating them.

ingredients:

2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 cup raw cacao

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

1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, raw cacao and cinnamon
4. stir in the hemp seeds, sunflower seeds, and shredded coconut, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes

Sweet Potato and Chickpea Winter Stew -- vegan, gluten free, delicious

Rich, sweet, mellow, satisfying. This meal in one-bowl is a perfect winter dinner. Vegan, gluten free, etc etc.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 cup finely chopped onion

2 cup finely copped red cabbage
4 cups soaked chickpeas
4 cup diced sweet potato
2 cups diced carrots
3 cups frozen green peas

3 tsp sea salt
black pepper

1/2 tsp cumin

3 cups tomato sauce (I have a couple dozen litres left in my freezer from my summer adventures in sauce-land)
400 ml coconut milk

after -- 500 g chopped broccoli

Savoury Chickpea Flour Dinner Cake -- gluten free, vegan, and super delicious

ingredients:

For my four year old, this strikes the same place in his belly as a square of lasagna would, and he devours it both with gusto and greed. It's a good little piece to build a meal around if you are so inclined, bring some terrific veggies and lots of good vegetarian protein and fat to the equation. Tonight we will side it with some baked squash, some broccoli, and some homemade purple sauerkraut.


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

2 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 90 minutes

Cashew Cheese Dip V 2.0 -- gluten free vegan and delicious

1 1/2 cups raw cashews soaked in water with a little sea salt, then rinsed (soaked for at least 4 hours)
1/4 cup water
2 tbsp apple cider vinegar
1 tsp lemon juice
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp sea salt
black pepper
3 tbsp nutritional yeast


This is awesome. Perfect. Will make exactly like this again next time.

Chocolate energy bars for school -- the sunflower version

These are awesome and no one can east just one. Perfect for school. No nuts!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

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

SuperFood Energy Bars -- Sunflower seeds, hemp hearts, and berries

So, these rock. I don't know what else to say about them really. Full of superfoods, full of flavour, a super-dense high energy snack. I pack a few in my son's lunch to keep him going. To be honest, he's a chocolate kinda boy, so the chocolate version to him is the best thing in the world. But I love these sweet tart squares.

ingredients:

1/2 cup raw sunflower  seeds

1 cup shredded coconut

1/4 cup organic sesame seeds

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder

1/4 cup hemp hearts

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon (if you don't have ceylon, skip this part, because saigon or korintje won't work)

3/4 tsp sea salt

1 cup pitted honey dates

1/2 cup goji berries

1/2 cup golden berries

1/2 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up

4. add the coconut oil, and pulse

5. add the coconut butter, and pulse

6. divide between 2 square silicone pans, score into pieces, and  chill

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.