Category Archives: 6 Farm of Life Recipes

Moroccan Peanut Stew {vegan}

Moroccan Peanut Stew with Chickpeas

Moroccan Peanut StewServes 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:

  1. For dry chickpeas: soak chickpeas overnight.  Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes. 
  2. In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions.  Sauté and stir until translucent, about 5 minutes
  3. Add ginger, onions, red pepper and celery.  Continue to cook and stir until cooked through.
  4. Add  tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
  5. Add the coconut mylk/broth/water to cover the veggies, and the bay leaves. 
  6. Add carrots, starchy veggies, other veggies.  [If adding broccoli, wait about 20-minutes before you add them.]
  7. Stir everything together well.  Cover the pot, reduce heat slightly, and cook for 30 minutes. 
  8. Add in peanut butter and use whisk to to mix it all in really well. 
  9. 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.
  10. 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 

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Method

  1. Cook quinoa and black beans according to package, let cool enough to handle. 
  2. Prepare flax egg and let side for 5 minutes.
  3. 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. 
  4. In a large bowl, add cooked  black beans, mash with a fork or potato masher (I like to  leave some beans whole)
  5. 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.

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  6. 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.  
  7. Allow the burgers to sit in the fridge for 1 hour before cooking.
  8. Cook all or Freeze some and cook at a later date. 
  9. 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.

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Sunflower Seed Red Pepper Hummus {Raw}

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!

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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 

Ayurvedic Apricot Ginger Oatmeal 

Makes 3- 4 servings | Vegan

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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.

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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.

Olive & Fig Tapenade

Olive & Fig Tapenade

Try this recipe for your next Italian inspired dinner! Make some extra and bring it in your lunch. Tastes great with your favourite crackers, pita bread, veggie sticks, or as in the photo, with homemade sunflower seed paleo bread!

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Ingredients

1.5 cups pitted kalamata olives

6 large dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

1/4 cup extra-virgin olive oil

Freshly ground pepper

Method

In a food processor, pulse the olives, figs, capers, garlic, mint, and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled.

Makes 1.5 cups

Chocolate, Meditation & Love Aphrodisiacs

Have you Heard of the “Bliss” Molecule? 

Chocolate, Meditation and Love Aphrodisiacs

An article by Lacey Budge written for The Adult Chair

It’s time to up your chocolate consumption. Say goodbye to milk chocolate and hello to pure raw chocolate in the form of superfood drinks {elixirs}, smoothies and sweet desserts {bliss balls}.

Anandamide, the bliss molecule, is found in raw cacao (a.k.a chocolate) and is pronounced as ca-cow not coco. This natural pleasure boosting compound is released when we are feeling good and induces the same euphoric feeling as a runner’s “high” – minus the sprints and squats!

If you are looking for a boost, (mood or libido!), consider adding this superfood to your diet. Cacao is high in the amino acid tryptophan, which is key for the production of dopamine and serotonin – a natural mood stabiliser.

It even releases natural endorphins and compounds like theobromine and phenylethylamine (PEA) which gives us the natural “high” we feel when we are in love.

Cacao, known as the Food of the Gods by the Aztecs, comes from a plant native to Costa Rica (where it was once used as local currency). It is the highest antioxidant food in the world, along with chaga, maca, acai and goji berries.

The nutritional profile for this favourite treat is extraordinary. It is the highest source of the mineral magnesium – important for heart health and extremely beneficial for women, especially during their moon cycle. The pure of chocolate is also very high in iron, potassium, calcium, B vitamins and copper; promotes longevity and even weight loss.

Choose cacao in its pure raw form (vs baking cocoa), as many of these health compounds can be damaged by heating and over processing. If you can’t get your hands on a ethically sourced 100% chocolate bar, I recommend raw cacao powder. Other options include cacao beans and nibs.

Are you already excited about bringing more chocolate back into your life? Now, consider combining it with certain foods to increase its aphrodisiac effects.

We begin with Maca, also known as Peruvian Ginseng. This superfood root veggie, grown in the high altitudes of the Andes, helps you adapt to stress and promotes long lasting energy…especially during love making!

Next, we do like the Mayans! In traditional Mayan “heart opening” cacao ceremonies, warming spices like cinnamon, ginger, clove, cardamom and cayenne have always been utilised. These spices don’t only warm up your digestion, but can spice up your love life too.

Fun fact: hot peppers open the blood vessels and allow you to absorb the benefits of the cacao and maca even more. Vanilla bean relaxes the body, which is important for all aspects of life, and is traditionally grown along side the cacao plant.

Start using this powder in your chocolate love potions, morning smoothies, kids hot chocolates and any dessert that calls for cocoa.

You can join Holistic Lacey for a heart opening cacao ceremony in Costa Rica, during her 9 Day Holistic Lifestyle Retreat, this April at Farm of Life.

One last thing… when it comes to aphrodisiacs, we cannot forget about the importance of meditation. This mindfulness practice quiets the mind and increases an overall sense of well being, relaxation and connectedness. When we become more present in our life, we become a more present lover. Through a regular meditation practice, we begin to feel content and whole in the present moment, and no longer look to our partner to “complete” us.

By Holistic Lacey | Nourishing body, mind and Spirit

Recipe : The Aphrodisiac Hot Chocolate

Serves 2 

2.5 cups Chai Tea, hot and brewed

4 heaping tbsp of raw cacao powder

1 heaping tbsp organic coconut oil

1 tsp maca

1 tsp cinnamon

1 tbsp maple syrup, raw honey or 3 Medjool dates

1/2 tsp vanilla extract or powder

a small piece of ginger root

a pinch of cayenne

2 tbsp hemp seeds

Blend until well combined and super deliciously frothy! If you like, top with  additional superfoods like cacao nibs, bee pollen, hemp seeds or goji berries,  Enjoy at your own risk. Warning: may induce a state of euphoria and bliss! 

For more chocolate recipes, try  her Raw Decadent Chocolate Truffles, Healthy Chocolate “Mylk,” Chaga-Cacao Superfood Tea, and an All in One Chocolate Tonic she created specifically for women to boost mood, increase immunity and balance hormones.

 

Lacey Budge, @HolisticLacey, is dedicated to guiding individuals to live a holistic life, and to rediscovering that which already lies within. Her dharma {life purpose} is service. She believes that the best way to truly serve and make a difference is to inspire, educate, and live by example. With her clients, she offers tools such as whole food nutrition, yoga, meditation, self inquiry and connection to nature to reunite them with their True Self. Lacey, Registered Holistic Nutritionist, works in Canada and internationally as a Retreat Centre Coordinator and Facilitator, Vegan Chef, Yoga and Ecstatic Dance Teacher, Public Speaker and is currently so inspired by bringing women together into sacred sisterhood through her Emergence program.

All in One: Women’s SUPERfood Elixir RECIPE

Hail to being a woman… to fully feeling, embracing and honouring our emotions… ..to celebrating our ecstatic highs and witnessing our lows. Let’s set a collective intuition to thrive, rejoice and feel optimal and balanced in our body, mind, heart and spirit.

This drink is inspired by:

❤ the gratitude I feel for being a woman

❤ my love for superfoods (especially chocolate) and super health!

❤ my intention to live with a wide open heart

❤ my yearning feel fully alive and to thrive

❤  the inherent place of joy, stillness, love and freedom that dwells within my heart.

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It is so easy to collect a cupboard full of superfoods and not know how or why to use them, so I decided to make one drink withe everything in…that actually tastes amazing!

This drink has everything in one heart opening-balancing-nourishing-calming,-immunity strengthening- revitalising- detoxifying – chocolate bursting- delicious ELIXIR (a.k.a tonic, superfood tea, glorified hot chocolate, hot beverage).

Ingredients

2 cups brewed tea of choice. I like to use Tulsi (holy basil) Chai, lemongrass-ginger, chaga or gynostemma tea for the medicinal properties.

2 heaping Tbsp Raw Cacao Powder

1/4 tsp (up  to 1t) Ashwagandha

1/2 tsp (up to 1t) Maca powder

1/4 tsp (up to 1/2 t) Spirulina

1 ml reishi tincture (or your favourite mushroom tinctures/powders)

1 Tbsp Coconut or MCT oil

1 Tbsp Hemp seeds

2-3 tsp Maple syrup or local honey

1/2 tsp Cinnamon

Pinch of Cayenne

Toppings: Bee Pollen, Goji Berries, cacao nibs, additional hemp seeds and cinnamon

Blend all ingredients together in blender. Makes one very enjoyable serving! 

Read more about these superfoods in the article top-10-superfoods, also featuring aloe vera, camu camu, chlorella, fo-ti and more!

More superfood recipes you may like to try:

Raw Cacao Superfood Truffles 

Maca Cacao SuperMylk 

Chewy Chocolate MACAroons (ps. you can bake with maca … I did the research!)

 

 

Sweet N Spicy Rosemary Nuts

No need to buy any more store bough sweet nut medleys or trail mix. Once you try this sweet and spicy combo you will be hooked and this will become a kitchen staple. Guests on retreat at Farm of Life absolutely loved taking this snack on waterfall hikes! Everything homemade, truly is better! This is a great way to enjoy healthy fats found in nuts and seeds as well as coconut oil! No need to follow the recipe exactly, just use the nuts and seeds you have in your pantry!

Makes 16 snack size servings

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Ingredients:

2 cups peanuts

1.5 cup mixed nuts of choice (pecans, walnuts, whole almonds, cashews)

sweet and spicy coating

1/3 cup virgin coconut oil (optional)

1/3 cup dried cranberries or raisins

5 sprigs fresh rosemary or approximately 3 tbsp, finely chopped

1 tsp cayenne or more if you like it spicy!

1 tsp Himalayan pink salt

1.5 tsp pepper

1/4 cup honey, agave, maple syrup or sweetener of choice

Method:

In a pan, dry roast (no oil) all nuts on medium heat for 3- 5 minutes, stirring frequently with a wooden spoon to avoid burning.

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Place nuts aside in a bowl.

Return pan to heat, and add coconut oil. Once melted, stir in rosemary, cranberries, cayenne pepper, salt, pepper. Turn off heat and add in honey. If not using oil, simply mix above ingredients into the bowl with the nuts.

Add pan mixture into the nut bowl and mix until well combined.

Place nuts on a lined baking sheet and place in the fridge for 2 hours. Store in a glass container in the fridge.

Enjoy as a nutrient dense power snack, topped on salad or a creamy savoury soup, or even with breakfast on your morning oats….

Easy Overnight Chai Oats

 

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Ingredients:

1 cup gluten-free rolled oats

2 cups almond milk or fresh homemade coconut milk  *

1/4 cup raisins

1 inch piece fresh ginger root, grated

1/4 tsp ground ginger

1/4 tsp ground cardamom

freshly grated nutmeg, to taste (less than 1/4 tsp)

2 tsp cinnamon

ground clove and star anise (optional)

1/2 cup almonds or pecans, sliced

1/4 cup pumpkin seeds or sunflower seeds

1/2 tsp vanilla extract

1/4 tsp salt

1 Tbsp honey or maple syrup

*for canned coconut milk, add 1 cup coconut milk + 1 cup water.

Directions:

Mix all ingredients in a glass tupperware container and stir until well combined. Let sit overnight in the fridge.

Optional garnishes: fresh fruit like sliced banana or cubed apple. Add additional almond or coconut milk the next day before eating if needed.

Tip: Soaking the oats over night improves digestion and assimilation of the oats!

Makes 3-4 servings

Mint Chocolate Chip Ice Cream {dairy-free}

Mint Chocolate Chip Ice Cream

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Serves 2

4 tbsp or 1/4 cup fresh coconut milk or other milk substitute

1 tablespoon maple syrup (optional)

1 cup baby spinach or curly kale

3 to 5 drops of food grade peppermint oil or mint extract

4 bananas, frozen

3 tablespoons raw cacao nibs or mini chocolate chips.

handful Fresh mint leaves, optional

Instructions

Add coconut milk and spinach to blender and blend until as smooth as possible. Add maple syrup, bananas, peppermint oil and leaves. Start on low and slowly turn blender up to high, using the damper stick of the vitamix. Use the damper to mix well in all four corners, for about 1 minute. Add cacao nibs or chocolate chips and pulse 3 times. Enjoy immediately or allow to set for one hour in the freezer.

Inspiration and photo by @anna_bananas__