Cilantro Lime Salad Dressing
Makes 3/4 cups
(family size recipe below)
Simply Blend all ingredients
1/2 cup extra virgin olive oil
3 Tbsp freshly squeezed lime juice
2 pinches of both salt and pepper
1/2 tsp of honey or maple syrup
1/2 cup cilantro, roughly chopped
This recipe was inspired by gratitude for my abundant lime tree
Makes 1.5 cups
1 cup extra virgin olive oil
6 T freshly squeezed lime juice
1/4 tsp of salt and pepper
1 tsp maple syrup or honey
1 cup cilantro, roughly chopped
Seasonal Recipes to Honour Mother Nature
Inspired by local organic strawberries, this recipe creation became a fusion of “chia pudding meets overnight oats dessert style.”
This recipe is super easy and decadent and a yummy treat for a summer breakfast, lunch or brunch! I loved blending the milk with banana and cashews to make it extra thick and creamy.
Makes 2 portions
1.5 cups dairy free milk (coconut, almond, etc)
2 tbsp local honey or maple syrup
1/2 tsp cinnamon
Pinch of salt
Splash of vanilla
1 ripe banana
2 tbsp whole cashews
1/4 cup chia seeds
1/2 cup of your favourite granola or 1/3 cup of rolled oats and 2 tbsp of pecan pieces
1 cup strawberries, diced
Blend together milk, cinnamon, honey, salt, vanilla, banana and cashews until smooth.
Mix in a bowl with chia, granola and strawberries and mix well.
Place in one glass storage container or divide the 2 portions into medium sized mason jars.
Place in the fridge for 1 hour or overnight!
Optionally, top with shredded coconut, bee pollen, dried fruit, or cacao nibs.
What you’ll need
Makes 2 smoothie bowls
2 cups of coconut water or purified water
3 ripe bananas
2 frozen bananas
2 heaping tbsp tahini
1 tbsp hemp seeds
1/4 tsp cinnamon
1/4 tsp vanilla extract
splash of honey
pinch of salt
2 ice cubes
for garnish: shredded coconut, chia seeds, hemp seeds, bee pollen, granola, goji berries, cacao nibs.
Blend all ingredients and garnish with your favourite superfoods.
Creamy Cauliflower Soup Ingredients
2 medium heads of cauliflower, chopped into florets
3 cups of cooked/canned chickpeas
5 cloves of garlic, whole
1 cook onion, sliced
5 medium size potatoes, cubed
3 tbsp extra virgin olive oil or virgin coconut oil
1 tsp black pepper
1.5 tsp salt
1.5 tsp paprika
1/4 tsp cayenne, optional
1.5 tsp ground cumin
4 cups of vegetable broth
4 cups of coconut milk, fresh or canned full fat
1 spring fresh rosemary, finely chopped
juice of 1 lemon
Optional garnish: fresh chives, pumpkin seeds, sesame seeds, sauerkraut, coconut milk, roasted veggies, chickpeas, paprika.
Preheat oven to 400.
In a large bowl, combine cauliflower florets, cubed potatoes, garlic cloves, onion and chickpeas.
Add 3 tbsp of extra virgin olive oil and all spices. Mix thoroughly.
Place on a large baking sheet or glass pyrex dish and roast until potatoes and cauliflower are soft (about 50 minutes), stirring halfway.
Add roasted veggies into a pot with vegetable broth and coconut milk. You may choose to keep a small amount to the side to garnish your soup before serving.
Use a hand immersion blender or regular blender to puree into a soup. Add more liquid, or hot water as necessary to reach your desired consistency.
Return to pot if using a regular blender, add in rosemary and lemon juice. Allow flavours to simmer on low for 15 minutes, stirring often to avoid burning. Add more salt and pepper as necessary.
Garnish with fresh chives, pumpkin seeds, saurkraut and drizzle of coconut milk.
In a high speed blender, blend :
5 ripe avocados
1/2 cup of raw cacao powder
1 can of coconut milk, chilled
1 frozen banana
1 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla
Let sit in the fridge for 1 hour.
Garnish with your favorite supperfoods like cacao nibs, hemp seeds, bee pollen (omit of you do not eat bee products), fresh berries, goji berries, fresh mint or holy basil, and if it’s your friends birthday, candles!!!
Moroccan Peanut Stew with Chickpeas
2.5 cups chickpeas, dry and pressure cooked or 6 cups canned
2 T coconut oil
2 tsp Pink Himalayan salt
2 onions, white, diced
5 garlic cloves, pulsed in food processor or chopped finely
2 inch piece of ginger, pulsed in food processor (you can pulse it with garlic)
3 tomatoes, blended in food processor to be liquid
2 red pepper, diced
3 carrots, sliced
5 stalks celery, diced on the half moon
4 cups of cut up mixed veggies (zucchini, broccoli, green beans)
4 cups of cubed starchy veggie (potato, sweet potato, butternut squash)
4 cups (packed) of cut up collard leaves or any dark green leaf
1/2 a hot pepper, diced (optional)
2 cups of peanuts (set aside 1 cup for a garnish bowl)
1 cup of raisins or chopped dates
1 head of cilantro, finely chopped for garnish at the end. Fresh mint also works.
2 T chili powder
1 T ground turmeric powder
2 T ground cinnamon
2 T cumin powder
2 T paprika
5 star anise, whole
3 bay leaves
8 cups of fresh, or canned, coconut mylk, broth and/or water (any combination of your choice, depending on what’s available.). See: How to make homemade coconut milk
1 cup of natural smooth or crunchy peanut butter
- For dry chickpeas: soak chickpeas overnight. Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes.
- In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions. Sauté and stir until translucent, about 5 minutes
- Add ginger, onions, red pepper and celery. Continue to cook and stir until cooked through.
- Add tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
- Add the coconut mylk/broth/water to cover the veggies, and the bay leaves.
- Add carrots, starchy veggies, other veggies. [If adding broccoli, wait about 20-minutes before you add them.]
- Stir everything together well. Cover the pot, reduce heat slightly, and cook for 30 minutes.
- Add in peanut butter and use whisk to to mix it all in really well.
- For the final 15-minutes of cooking, add in chickpeas, 1-cup of peanuts, raisins and leafy greens and up to 1 tsp of salt.
- Garnish your bowl with peanuts and cilantro.
Best enjoyed with Millet, Couscous or Brown/Wild Rice
This recipe makes 16 large, delicious burgers. It’s always great to make this amount so you can freeze the patties and de-frost them when you’re craving a burger night!
This dish was originally created for Burger Night during the 2020 retreat season at the Farm of Life in Costa Rica, and was absolutely enjoyed by many!
1.5 cup Quinoa dry, 3 cups cooked – can be prepared in water or veggie stock
3 cups Black Beans (dry, soaked and prepared in pressure cooker) or 7 cups cooked/canned
3 cups mushrooms of choice, diced – I like cremini for this recipe
6-8 Garlic cloves, depending on your preference
2 medium leeks, sliced and soaked in water to rinse out dirt. Can be substituted for cooking onion if you dont have any leeks on hand.
2 red peppers, diced
Juice of 3 limes or lemons
3 Tbsp ground flax + 6 Tbsp warm water, let sit for 5 minutes
1 – 1 1/4 cup oat flour (ground from gluten free rolled oats)
Cayenne pepper as desired
3 tbsp chili powder
3 tbsp ground cumin
3 tbsp paprika
2 tsp Salt
2-3 tbsp virgin coconut oil to sautée leeks, mushrooms, etc as well as to grease the pan.
Taste mixture and add more spices, lime or salt as needed
- Cook quinoa and black beans according to package, let cool enough to handle.
- Prepare flax egg and let side for 5 minutes.
- Sautee chopped and cleaned leeks in oil for about 3-5 minutes on LOW to MEDIUM heat. Add minced garlic, mushrooms and red peppers and sautee for another 5 minutes. Set aside.
- In a large bowl, add cooked black beans, mash with a fork or potato masher (I like to leave some beans whole)
- Then add in flax, oat flour, sautéed vegetables, cooked quinoa, salt, and seasonings. Mix all ingredients together. Texture should be wet and slightly sticky, but not too sticky to be able to make the patties. Add more oat flour if needed.
- Fill a 1 cup measuring cup to 3/4 full with the burger filling, and make a patty with your hands. Make the patty thicker to start and once you cook it in the plan you can flatten it out with a spatula.
- Allow the burgers to sit in the fridge for 1 hour before cooking.
- Cook all or Freeze some and cook at a later date.
- On the flat electric pan or in a pan heat oil on LOW to MEDIUM heat – sear black bean patties for 4 minutes on each side or until burgers are cooked through and brown on each side.
Raw Sunflower Seed Red Pepper Hummus
The perfect dip to switch up the classic chickpea hummus, plus it raw! Enjoy with veggie sticks, raw crackers, in wrap or add it to greek night!
Fully Raw Vegan Greek Night Served at Farm of Life featuring tabouli, greek salad, heart of palm “feta” cheese, olives, kraut and of course…the hummus!
Add all ingredients in blender or food processor
2 cups sunflower seeds, soaked for 1 hour
2 garlic cloves
2 red peppers
1 Tbsp lemon juice / or Apple Cider Vinegar
1 tsp salt
1 tsp cumin
2 Tbsp Tahini
2 Tbsp Olive Oil
1/4 cup water
Ayurvedic Apricot Ginger Oatmeal
Makes 3- 4 servings | Vegan
1.5 cup gluten free rolled oats
1 cup filtered water
2.5 cups fresh or canned coconut milk
1/3 cup unsulphured dried apricots, quartered
1 tsp cinnamon
1 tbsp fresh ginger root, grated
1/4 tsp ground ginger
1/2 cup pecans, roughly chopped, preferably dry toasted in a pan for 2 minutes
pinch sea salt
2 Tbsp honey or maple syrup
optional toppings : shredded coconut, flax seeds, chia seeds, hemp seeds, fresh fruit slices, coconut yogurt.
In a saucepan, over medium heat, combine water, coconut milk, cinnamon, ginger, and salt. Bring to a boil and add in oats. Reduce heat and simmer for 8-10 minutes, stirring often. In the last 2 minutes, add in apricot pieces. Remove from heat, add in pecans and honey/maple syrup.
Serve warm and garnish with your favourite toppings.