Holistic Lacey’s Pantry

Holistic Lacey’s Pantry

When transitioning to a plant based diet, focus on adding as many organic, seasonal, local and fresh fruits and vegetable to your diet. I recommend adding salads or raw food to every meal (according to constitution), as well enjoying snacks such as fruit, veggies, superfoods & green smoothies. Some of my favourite nutrient powerhouses include sweet potatoes, kale, spinach, avocados, almonds, brazil nuts, berries, lemons, broccoli.

Whole grains/ flours

Quinoa

Millet

Brown Rice

Spelt flour

Light bucwkwheat

Sprouted grain bread/ rye bread

Soba noodles

Rolled oats

Barley

Nuts & seeds

Flax seeds

Chia seeds

Hemp seeds

Pumpkin seeds

Sunflower seeds

Walnuts

Pecans

Almonds (almond butter)

Brazil nuts

Sesame seeds (+tahini)

Beans, legumes, & more veggie protein

Chickpeas

Black beans

Kidney beans

Edamame

Mung beans (sprouting)

Red lentils

Green lentils

Organic Tofu

Organic Tempeh

Organic Free-Range Eggs

Sweeteners

Maple syrup

Honey (raw/local)

Molasses

Dried fruits

Medjool dates

Organic un-sulphured apricots

Cranberries

Raisins

Oils & vinegars

Olive oil

Coconut oil

MCT oil

Sesame oil

Grapeseed oil

Apple cider vinegar

Balsamic vinegar

Spices & fresh herbs

All spices &herbs especially cinnamon, sea salt,  turmeric, fresh ginger root, garlic, parsley, cilantro

Condiments & more

Grainy mustard

Dijon Mustard

Tamari (gluten free)

Kalamata olives

Superfoods

Goji berries

Sea veggies

Cacao (raw)

Maca

Ashwagandha

Bee Pollen

Chaga/ Reishi Mushroom tea

Shortcuts

unsweetened Apple sauce

Vegetable broth

Almond milk (Earth’s own)

Hummus

Salsa

Sea veggies

Kombu

Nori

Dulse

Spirulina

Chlorella

Dairy (refrigerate)

Organic Butter

Organic plain yogurt

Organic Kefir

Goat cheese

Sheep feta

Other:

Fermented food (refrigerate) Kombucha

Saurkraut

Kimchi

Loose Leaf Tea

Supplements:

Probiotics

Plant based enzymes by Organika

Aloe Verga Juice by Lily of the Dessert

Greens Powder 

Recipe from the Detox: Creamy Sunflower Seed Dip

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I absolutely love this dip for so many reasons. It’s so easy since all you have to do is throw all the ingredients into a food processor. The dip is so creamy and makes you feel as though you are indulging in your favorite ranch and cream cheese dip..minus the dairy.

This dip is raw so it contains all the enzymes needed for digestion. It’s an easy way to include more raw food into the diet and to switch up the hummus dip typically served with veggies.

I love to eat this dip with flaxseed Foccacia, a recipe and new favorite I learned about from Healthful Pursuit’s “The Keto Beginning.”

Why was this dip included in the detox?

Raw sunflower seeds are a rich source of Vitamin E, an antioxidant that helps the body fight off oxidative stress and free radicals. They also contain tryptophan, an enzyme that produces serotonin and relieves tension and promotes relaxation.

It contains fresh lemon juice which is very important when it comes to detoxing and alkalizing the body, and so are fresh herbs (especially parsley!)

Garlic is an important anti-bacterial which helps to strengthen the immune system, fight off infection as well as delivers important minerals like selenium and manganese…among many other health benefits.

Creamy Sunflower Seed Dip

Makes 2 cups

1 1/2 C raw sunflower seeds (soaked for at least 3 hours)

1/2 lemon, juiced

3/4 C water

1 tbsp fresh dill

1/3 C fresh basil mint

1/3 C fresh parsley

1 green onion (for garnish)

1 garlic clove

1/2 tsp sea salt

1/4 tsp ground pepper

1/4 C cold pressed olive oil

INSTRUCTIONS : Put all ingredients except the olive oil in a vitamix or high powered blender.

Once the blender is running drizzle the olive oil through the opening in the lid and process until smooth. You may need to stop the blender to scrape down some of the sunflower seeds from the sides. Do that and then just run the blender for another few seconds. Refrigerate the dip for 1 to 2 hours before serving.

Post your comments below once you try it!

Oatmeal Chocolate Chip and Cranberry Cookies (w/ oat pulp)

Oatmeal chocolate chip and cranberry cookies… (Made from steel cut oat pulp after making delicious banana oat milk for granola and smoothies)

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If it’s up to me, nothing goes to waste..especially in the kitchen! I love to make homemade almond and hempseed milk, and was feeling inspired to make banana oat milk which I had tried at Hridaya Yoga Center in Mazunte,  Mexico.

I found an easy and delicious recipe from Oh She Glows and then added a banana for creaminess and sweetness (I add banana to anything if I can get away with it!)

When I noticed I had all this leftover steel cut oat pulp, I wondered how I could get creative with it. The recipe I came up with is so tasty and satisfying for dessert, pre-workout or breakfast.

Oatmeal chocolate chip and cranberry cookies

Ingredients

1/2 cup oat pulp (leftover from oat milk)

1/2 cup coconut oil

1/2 cup maple syrup

1/2 tsp cinnamon, ground

1 tsp vanilla

1 flax egg (1 tbsp ground flaxseed + 2 tbsp hot water)

1/2 tsp salt

1 1/4 tsp baking powder

 

1 1/4 cup light spelt flour or gluten free baking flour (look for a buckwheat base)

1/2 cup  vegan chocolate chips

1/3 cup cranberries or raisins

Instructions

Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed and warm water and let sit for 5 minutes.

In a separate bowl, combine oat pulp, oil, maple syrup, cinnamon, vanilla, flax egg, salt, baking powder, and vanilla. Mix until combined.

Add flour, cranberries, and chocolate chips.

Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes.

Makes 10 cookies.