Tag Archives: homemade

Cream of Cauliflower Soup {vegan}

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

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

Jumbo Vegan Pecan Pumpkin Muffins

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To be honest, I actually found a variation of this recipe on the Taste of Home website. At a first glance, I thought this is not the recipe for me with its bleached white flour, white sugar, canola oil, buttermilk, etc…reminding me of some of my grandmother’s recipes (which is beautiful and nostalgic, but not how I want to nourish my body temple.)

And in that moment, I remembered how much I love taking any recipe and transforming it into a healthier version by substituting the types of flours, oils, sugars and for this muffin, even using flax “eggs” for a vegan version. I feel so grateful to have this knowledge and am looking forward to sharing this recipe with you!

Here are 2 tips for you: #1 – you can use spelt flour the same way you’d using any other kind of flour in a recipe without any need to change the measurements. #2- You can use less oil in a baking recipe by substituting half the oil for apple sauce (and it even makes the recipes more moist!)

This muffin is really tasty! …and it is jumbo! If you’re not much of a breakfast person, this may feel a bit heavy for you first thing in the morning so enjoy it mid morning with a tea, or in the afternoon.

Makes 16 delicious, moist, abundant muffins (with the most perfect crunchy topping!)

Ingredients

4 Flax Eggs (4 Tbsp of organic ground flax mixed with 8 Tbsp warm water)

5 cups Organic Light Spelt Flour

1 Cup Organic Raw Sugar

1 Tbsp of Pumpkin Pie Spice (or mix mostly cinnamon with ground ginger and a pinch of all spice and nutmeg.)

1.5 tsp Baking Powder

1.5 tsp Baking Soda

1/2 tsp Sea Salt

1/2 Cup Local Maple Syrup

2 cups Organic Canned Pumpkin Puree

1/4 cup Organic Almond Milk, or any non-dairy substitute that you have on hand

1/4 cup Organic Coconut Oil, melted

1/4 cup Unsweetened Apple Sauce

2 tsp Vanilla Extract

1 cup Chopped Pecans

Topping

1/2 cup Organic Coconut Sugar

2/3 cup Pecans

1/4 cup Organic Rolled Oats

2 Tbsp Organic Virgin Coconut oil, cold or room temperature

Directions

In a small bowl, combine ground flax and warm water, stir and set aside.
In a large bowl, combine flour, raw sugar, spices, baking powder and soda and salt.
In another bowl, combine maple syrup, pumpkin, almond milk, coconut oil, apple sauce, vanilla. Mix in flax eggs.
Add the wet ingredients into the dry, stirring until almost mixed and then fold in the pecans.
Preheat the oven to 375 degrees.
In a food processor, add all the ingredients for the topping and pulse for 5 seconds. Otherwise, finely chop the pecans and mix in a bowl with remaining ingredients.
Prepare muffins tins by greasing with additional coconut oil.
Scoops muffin batter into the tins (I use the silicone ones!), filling half way, and top each one evenly with the crunchy-sweet oat topping. Warning… these do get a little messy 🙂
Bake for 30 minutes.
Let cool on a drying rack for 5 minutes before removing from muffin cups.

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

Sweet N Spicy Rosemary Nuts

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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

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.

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….

Cleaning out your pantry for Sugar-Free September…& becoming a more conscious cook!

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There are some simple and easy steps that you can take to bring more awareness to what you are putting into your pantry..and therefore into your body (and that of your family).

I have selected some popular “food products” that unfortunately may still be found in the common pantry. Below, I share with you WHAT to replace it with, WHY you would want to replace it and HOW to become more educated on reading ingredient lists and food nutrition labels.

Bringing Mindfulness to Reading the Ingredient List

“Ingredients” that you want to be on the look out for when trying to purify your body, mind and spirit include sugar, high fructose corn syrup, partially/hydrogenated oils – especially soy, corn & canola (most likely GMO), maltodextrin, BHAT & BHT, the many names for MSG, and food colourings. For more types of added sugars of which to be mindful, see Sugar Explained by the Canadian Cancer Society. Although the packaged and processed foods you are eating at home may not be extremely high in sugar (i.e.: crackers, soups, frozen meals), they are filled with many other non-nutrient dense “foods”… or let’s say additives, fillers or preservatives.

Making the Lifestyle Change … Beyond Sugar-Free

You may want to start by first focussing on reducing sugar intake, or maybe you are ready to clean up shop a little bit more. Remember to make it work for you and your lifestyle and that small changes are more likely to last long term.

Pantry Makeover … Making Healthier Choices!

Peanut Butter (Kraft, Jif, Skippy) ….TRY 100% natural peanut butter or any nut/seed butter without any added ingredients.

“Oh great! Only 1 gram of sugar in my favourite Kraft Peanut Butter”…. Not such great news, unfortunately. Although it may seem like a low amount of sugar, this product is not filled with only roasted peanuts… it contains all the the additives from the list above and is sweetened with refined and processed sugars.

I invite you to make the transition to all natural peanut butter or nut butters than can now be found at most local grocery stores. Look for brands that contain only nuts.. no added oils or sugar necessary. Want to take it to the next step? It’s so easy (and cost efficient) to make your own nut butter at home with a food processor. Add your own natural sweeteners like maple syrup and a pinch of Himalayan sea salt to preserve it and feel good knowing that you are conscious of what you are eating or feeding your family.

2. White Refined Sugar (baking, morning coffee)…TRY a natural sweetener such as Canadian pure maple syrup, honey or Medjool dates.

Numerous amounts of research shows that white, refined sugar is a very addictive substance and even more addictive than drugs like cocaine!!! Utilise this 30 day challenge and fundraiser as an opportunity to break free from any addictive relationships with sugar and start to feel the Health Benefits of going sugar free. Stay tuned for my series Sugar Free Essentials which includes a delicious and satisfying way to enjoy your morning cafe latte free of refined sugar! As for baking, replace sugar with dried fruit like dates or even mashed bananas. Get the recipe for a sugar free Zucchini Cranberry Loaf sweetened with ripe bananas.

3. Sugary Breakfast Cereals… TRY homemade granola or chia pudding.

Today, I am using the example of Frosted Mini Wheats, a store bough cereal promoted as a “nutritious and delicious bite size snack, whole grain, and a high source of dietary fiber.” This product contains 11 grams of refined sugar per serving, as do many cereals. The ingredients consist of: Whole grain wheat, icing sugar, glycerin, gelatin, bht. Vitamins and Minerals: iron, thiamine hydrochloride, d-calcium pantothenate, zinc oxide, pyridoxine hydrochloride, folic acid.

I strongly believe that there are alternate breakfast options to offer our body a daily source of fiber, vitamins and minerals without the icing sugar, gelatin (sorry vegetarians!) and BHT.

Trusting that these examples inspire you to become a more conscious cook!

Stay Tuned for more sugar free recipes including homemade Sweet and Spicy Rosemary Nuts… a delicious alternative to buying candied nuts or pre packaged trail mix.