Category Archives: 7 Seasonal 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.

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

Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

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Serves 4
Roasted Ingredients

1 bunch asparagus
1 bag or 2 bunches of radishes
Extra Virgin Olive Oil
Salt + pepper

Sauteed Ingredients
1 tbsp spoon virgin coconut oil
1 leek, sliced finely
¾ cup walnuts
½ cup dried cranberries
¼ cup balsamic vinegar

For the dressing
1 large handful of arugula
Juice and zest of 2 lemons
1 tbsp dijon
1 tbsp honey
Generous handful of fresh mint, chopped
Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.
Place parchment paper on 2 baking sheets
Cut off asparagus ends and cut veggie into 3 inch pieces
Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.
Trim radish tops, and if they are large cut into 4, or leave whole if smaller.
Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet
Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.
Add arugula, and all dressing ingredients.
Stir or mix with hands until well combined.
Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.

Zucchini Chocolate Chip Cookies {vegan}

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These are simply the best! They started as a way to use up the extra garden abidance of zucchini this season, but now they have turned into a regular favourite! Essentially they are like a healthy and homemade granola bar (which means you can have it any time of day!)

yield: 2 1/2 DOZEN COOKIES

cook time: 10-12 MINUTES

INGREDIENTS:

1 cup organic light spelt flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup organic virgin coconut oil, melted
1/2 cup dark brown sugar or coconut sugar
1/4 cup organic raw cane sugar
1 flax egg ( 1 tbsp ground flaxseed + 2 tbsp water, mix and let sit for 5 minutes)
1 teaspoon vanilla extract
1 cup shredded zucchini (and drained)
2 cups rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup semisweet vegan chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a small bowl, prepare flax egg.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract. Next, add the shredded zucchini. Be sure to squeeze out any extra liquid with your hands. Mix until combined.
Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Olive & Fig Tapenade

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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!

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 Zucchini Brownies with Peanut Butter Frosting

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Chocolate Zucchini Brownies with Peanut Butter Frosting

Ingredients

1/2 cup pitted and chopped dates
3/4 cup hot water
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup organic light spelt flour, or buckwheat for gluten free option.
1/3 cup raw cocao powder
1/4 cup organic coconut sugar
3/4 teaspoon baking soda
1/4 teaspoon Himalayan or sea salt
1 cup finely shredded zucchini, by hand or with a food processor
1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

1/2 cup vegan chocolate chips
3 tablespoons almond milk
1 tablespoon natural peanut butter

Instructions

Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
You can eat them plain or add the Chocolate-Peanut Butter Frosting:
Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!