Category Archives: 1 All Recipes

Cilantro Lime Salad Dressing

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

Family Size
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

Strawberry Shortcake Chia Pudding

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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

Ingredients

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

Method

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.

Cream of Cauliflower Soup {vegan}

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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.

Method

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.

Enjoy.

Raw Vegan Chocolate Pudding

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In a high speed blender, blend :

5 ripe avocados
1/2 cup of raw cacao powder
1 can of coconut milk, chilled
6 dates
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!!!

Enjoy!

Moroccan Peanut Stew {vegan}

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Moroccan Peanut Stew with Chickpeas

Serves 10-12

Ingredients

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.

spices
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

broth
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

Directions:

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

Vegan Black Bean & Quinoa Burger

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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!

Ingredients

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

Method

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.

Sunflower Seed Red Pepper Hummus {Raw}

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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
handful parsley
1 tsp salt
1 tsp cumin
2 Tbsp Tahini
2 Tbsp Olive Oil
1/4 cup water

Ayurvedic Apricot Ginger Oatmeal

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Ayurvedic Apricot Ginger Oatmeal

Makes 3- 4 servings | Vegan

ayurvedic oats 1

Ingredients

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.

ayurvedic oats 4

Directions:

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.

Wild Blueberry Muffins
{vegan}

In Northern Ontario, the months of July and August is the season to celebrate blueberries!

If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!

Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.

Ingredients

4 cups Organic Light Spelt Flour. I am using local and organic from LoonSong farm on Manitoulin Island.

1 1/3 cup Uncooked Hulled Millet
What is Millet?

3 tsp Baking Powder

1.5 tsp Baking Soda

1 tsp Pink Himalayan Salt

1 tsp Cinnamon

Zest of 1 organic lemon or orange (optional)

2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible

1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.

1 cup Canadian Maple Syrup

2/3 cup Extra Virgin Coconut Oil, Melted

2 tsp Pure Vanilla Extract

3 cups fresh wild blueberries or fresh/frozen berries of choice

Method

Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.

Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.

Add wet ingredients to dry. Combine just until all the flour has been absorbed.

Gently fold in the berries.

Pour evenly into the prepared muffin cups.

Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Homestyle Blueberry Waffles {vegan | made with spelt flour}

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Top with seasonal fruit like pomegranate ❤

Recipe

Ingredients

2.5 cups organic light spelt flour
3 tsp baking powder
1/2 tsp Himalayan salt
heaping 1/4 cup of organic coconut sugar
2 tsp cinnamon (it’s our favourite)
2.5 cups nut mylk/ non dairy milk of choice
1 tbsp apple cider vinegar
1/4 cup organic coconut oil, melted
1 tbsp vanilla extract
3 cups frozen blueberries

Method

Preheat waffle maker.
In a bowl, combine apple cider vinegar with nut mylk and let sit.
Mix all dry ingredients in another bowl.
Add vanilla and coconut oil into the milk mixture.
Add wet ingredients to dry.
Combine.
Fold in blueberries.
Once the waffle maker is ready, scoop in the batter using a 1/3 cup measuring cup and cook for about 6-8 minutes.
Top with fresh fruit slices, canadian maple syrup, hemp seeds or feel free to get extra fancy with a coconut or cashew whipped cream. Serve for brunch with a side salad to balance the sweet and savoury!
Serves 4-6