Sunny Pecan Dill Dip {Raw}
Leave a reply
Tag Archives: vegan
Chewy Chocolate MACAroons {Grain Free, Dairy Free, Vegan}
Ever wonder what to do with an overload of ripe bananas, and looking to expand your recipe repertoire beyond banana bread? This recipe is one of the most easy and quick desserts I make, and at no sacrifice to the taste. When they first come out of the oven, they are absolutely perfect. So warm and chewy and the chocolate chips literally melt in your mouth. I really love the size of this delicious treat, it is just enough…. and they somehow remind me of 2 bite brownies in a way.. ha! The best thing about this recipe, is that everyone always loves them!
Ingredients
4 ripe bananas, mashed
3 cups unsweetened shredded coconut
½ cup raw cacao powder
½ cup dark chocolate, chopped or dairy free chocolate chips
2 tbsp ground flaxseed
1 tbsp vanilla extract
1 tsp maca, optional ** Traditionally, maca has always been used cooked – which enhances the health benefits and makes it easier on the body to digest. Read more about raw or roasted maca…
Instructions
1) In a large bowl, mash bananas by hand with a fork, or use a food processor or blender to speed up the process.
2) Add in all remaining ingredients and stir until just combined.
3) Scoop mixture into balls and place on baking sheet approx 1 inch apart. I like to use a medium size trigger ice cream scoop to get the perfect shape every time.
4) Bake at 350ºF for 10 – 15 minutes.
5) Let cool for 5 minutes before transferring to wire rack. Enjoy!
Mexican Night…and its all Raw!
It’s a raw Mexican Fiesta! Tonight we served walnut-sunflower seed taco meat wrapped in collard greens from the garden. These tacos are best enjoyed with a creamy cashew red-pepper cheezy sauce! …and of course, no fiesta is complete without guacamole and salsa. You can use cabbage cups or kale for the wrap.
The texture, taste (and the look) of these tacos are so similar to your typical non-veg taco filling, so its an easy way to introduce your friends or family to meatless favourites. This recipe is enjoyed my both raw foodies, vegan and even meat lovers!
This recipe is inspired by a great friend of mine, Jamie at The Blissful Kitchen, and I have added my own touch as well.
If you’d like to reduce the amount of nuts and seeds, you can substitute with mushrooms.
TACO MEAT by Jamie www.theblissfullkitchen.com
Ingredients
1 c. sunflower seeds (or mushrooms)
1 c. walnuts
1 red onion
2 tomatoes
1 jalepeno, vein and seeds removed
1 garlic clove
1/2 c. coconut aminos or 1/4 c. gluten free tamari
juice of one lime
1 T. cumin
1 T. chili powder
1 tsp. coriander
1/2 T. garlic powder
1 tsp. oregano
pinch of cayenne
DIRECTIONS: Pulse sunflower seeds and walnuts in food processor until a very fine, mealy consistency is achieved. Place in bowl. Next add remaining ingredients to food processor and pulse until well-combined and tomato and onion are finely minced. Add food processor ingredients to bowl with seed/nut mixture; stir until well-combined. Allow flavors to meld 1-4 hours before serving.
To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap-rolling parallel to the stem and folding in the sides. Serve with guac, salsa and cashew red pepper cheese sauce.
Sesame Miso Salad Dressing
This is such a tasty salad dressing for a mixed greens salad with an asian flare, or as a dressing for a slaw. When I am preparing an asian flavoured salad, I like to use spicy leafy greens like arugula, or mustard greens and add in bok choy leaves and kale for the base. Garnish the salad with radishes, cucumber, peppers, sliced almonds or peanuts and your favourite sprouts. I love to enjoy this salad with my raw pad thai !
Sesame Miso Dressing
2 TBSP MISO PASTE
3 TBSP SESAME OIL
2 TBSP EXTRA VIRGIN COCONUT OIL
2 TBSP RICE VINEGAR
2 TBSP WATER
1.5 TSP FRESHLY GRATED GINGER ROOT
1 MEDIUM GARLIC CLOVE
½ TSP MAPLE SYRUP, HONEY OR AGAVE
PINCH OF CAYENNE
Blend all ingredients until smooth.
Baked Maple Pecan Granola
Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.
Ingredients
2 cups rolled oats
1⁄2 cup pecans or almonds
1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries
1/3 cup sunflower or pumpkin seeds
2 tsp cinnamon
1⁄2 tsp nutmeg
1/4 tsp salt
1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey
1/4 cup coconut oil
1 tbsp fresh ginger, grated
1 tsp vanilla extract
Instructions
PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.
Fruit & Millet Muffins {spelt flour, coconut oil, maple syrup}
These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.
I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!
You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.
Fruit & Millet Muffins
2 cups Spelt Flour
2/3 cup Millet
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut
½ cup Apple Sauce, preferably homemade or unsweetened
½ cup maple syrup
1/3 cup extra virgin coconut oil
1 tsp Pure Vanilla Extract
1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach
Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.
Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together 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.
Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.
Maca-Cacao: superfood chocolate milk
This smoothie literally tastes like chocolate milk. It is extremely nutrient dense and filled with healthy fats, protein and whole food carbohydrates. The dairy free milk is made from omega-3 rich nuts and seeds + coconut milk. Enjoy as a morning energy boost, afternoon treat or post work out fuel. It is such an easy and delicious (and chocolaty!) way to include the benefits of so many amazing foods into your diet like coconut oil, hemp seeds, brazil nuts, maca, medjool dates, cacao and chia.
Benefits
Maca is a root vegetable grown in the Andes mountains of South America. It is often referred to as the “Peruvian ginseng” for its abilities to energize the body, increase stamina, reduce stress and increase libido. Maca has adaptogenic qualities which aid in balancing hormones and supporting the endocrine system.
Coconut oil contains medium chain fatty acids that are easily digested and utilized as an energy burning fuel source, rather than stored as body fat. It also acts as a natural anti-viral to eliminate parasites or viruses.
Hemp seeds are a complete protein containing all the amino acids needed by the body for energy, repair, building and healing. These little powerhouses also contain the perfect balance of healthy fats omega 3, 6 and GLA, among many other benefits.
Brazil nuts are one of the highest sources of selenium and contain a variety of important minerals required for heart health and a strong immune system.
Medjool dates are an excellent source of potassium, copper and fibre. They are the perfect way to sweeten a smoothie or nut mylk, and can also be enjoyed on their own. So decadent!
For raw cacao benefits, please see Raw Superfood Truffle Recipe.
Maca- Cacao Chocolate Milk or Smoothie
For 1 serving
3 tbsp hemp seeds or 5 brazil nuts
1.5 – 2 cups of water or almond milk, depending on consistency preference
1/3 cup of full fat canned coconut milk
1 tsp cinnamon
1-2 medjool dates, pitted
1/4 – 1 tsp maca. Start with a small amount and keep adding more until you are familiar with the flavour.
2 heaping tbsp of raw cacao
1 tbsp coconut oil
1/2 – 1 banana (frozen or room temperature, according to preferences)
Fresh ginger root, 1 inch piece (optional)
a pinch of pink Himalayan sea salt (optional)
Top with hemp and/or chia seeds.
Optional add ins include plant based protein powders or other superfoods like ashwagandha, chaga or reishi tincture, goji berries, bee pollen, etc.
Blend all ingredients until smooth in a high speed blender.
Herb Garden Biscuits with Spelt flour {vegan, light and fluffy!}
In 2013, I had the opportunity to design and publish Shanti Retreat’s first cookbook. I selected all the recipes, wrote the forward, came up with the design and assisted in all steps of production until it came to realization.
Shanti at Home is a collection of the retreat’s favourite recipes from the past and present. The recipes are vegetarian and focus on cooking at home with whole foods which are local and seasonal. The photography is absolutely incredible, as is the page design, thanks to Anne and Alex who volunteered their time and skills.
I love how light and fluffy this biscuit is, even though it is made with spelt. The recipe contains high quality coconut oil, is dairy free and sweetened with maple syrup. You can also prepare this with buckwheat flour but they do tend to fall apart more easily than when prepared with spelt. Spelt is an ancient grain which is easier to digest compared to wheat, and also contains a higher amount of protein.
What I love is how versatile they are too. I like to leave out the herbs and add a bit more maple syrup and orange zest for a breakfast biscuit or cake for strawberry shortcake with coconut whipped cream!
photo by http://www.lesbonheurs.fr
Herb Garden Biscuits
- 2 cups light spelt flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup fresh herbs or ½ cup dry (We like to use parsley, rosemary, basil, oregano and sometimes use even up to 1 cup of fresh herbs)
- ½ cup coconut oil
- 1 tbsp apple cider vinegar
- ¾ cup of almond or soy milk
- 1 tsp maple syrup
photo by http://www.lesbonheurs.fr
Preheat oven to 450 °F.
Line a baking sheet with parchment paper.
Whisk together the flour, baking powder and soda and salt in a large bowl. Add the herbs and whisk again. Cut in the oil using a pastry cutter until a coarse meal is formed. In a small bowl, add the apple cider vinegar to the almond milk. Add maple syrup and then combine with dry ingredients.
The mixture will resemble a muffin batter; add more almond milk if necessary.
For the next step, we use a large trigger ice cream scoop and scoop the batter onto the parchment paper. Place in the oven for 10 – 12 minutes.
Makes 10-12 biscuits
Please visit Shanti Retreat’s homepage to order your copy of Shanti at Home.
Vibrant Green Pea Dip {Raw}
If you’d like to practice patience and shell the snap peas, this dip is worth trying.
This dip is very light yet creamy and delicious with veggies or crackers. You can also experiment with adding 1⁄2 a cup of almonds, hemp seeds, or pistachios for an even creamier dip which will keep you fuller longer!
photo by pamelasalzman.com
Ingredients
3 cups fresh green peas, shelled
1/4 cup freshly squeezed lemon or lime juice
1 garlic clove, minced
1⁄2 cup water
1⁄2 fresh herbs, mint or parsley is my favourite 1⁄4 tsp of sea salt
1⁄3 cup extra virgin olive oil
1⁄2 cup nuts or seeds (optional)
Fresh ginger root, grated (optional)
Instructions
If using nuts or seeds, place in food processor and pulse into small pieces. Add peas, lemon juice, garlic, herbs, salt, and 1⁄4 cup of water. Process all ingredients and continuously add remaining water and oil until desired consistency is reached. Season to taste, adding more herbs, salt or ginger root, if desired.
Arugula, Walnut and Garlic Scape Pesto
Garlic What ???
Down Memory Lane…
I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!
“Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plant’s strength away from forming a plump bulb.” (source: gardening.about.com)”
Three years ago, I found a recipe that I loved and stuck to it. I was making garlic scape pesto as often as I could. I also preserved some in the freezer by using a food processor for making pestos later on in the summer or fall. Scapes are typically available in the early parts of the season.
Although I do love the pungency of garlic cloves, it is a nice change to enjoy a more mild, almost sweet, flavor. This can be ideal for anyone looking for a more subtle flavor or who doesn’t enjoy (or cannot digest) raw garlic.
This year, I had so many scapes that it was time to get creative! My favorite recipes is still a scape and walnut and with veggies, crackers or a nice homemade bread. But I am also enjoying grilling the scapes on the BBQ, adding them to a bottle of extra virgin olive oil for a homemade infused garlic oil, as well as cooking with them; adding to hummus, soups or stir frys, instead of garlic cloves.
If you really love garlic, or feel your immune system getting low, you may even just bite directly into the scape!
For your Health….scapes can
- oxygenate blood
- Reduce inflammation
- Boosts immunity; high in antioxidant glutathione
- lower blood pressure and cholesterol levels
- garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
- rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.
Recipe
Easy as 1,2, 3!
Once you learn the proportions for pesto, no need to use a recipe. The nuts, herbs and greens are always interchangeable. Walnuts, almonds and pistachios make a really creamy and rich pesto. For something lighter, try sunflower or pumpkin seeds. For the greens play with kale, spinach or arugula and try herbs like parsley, basil or cilantro.
Arugula, Walnut & Garlic Scape Pesto
2 c garlic scapes, cut into bits & the flower head discarded
1 – 2 cups arugula (spinach, kale, chard OR fresh herb of choice)
1/2 c walnuts, or nuts/seeds of choice
1/4 c grated parmesan cheese (optional, try adding nutritional yeast for a dairy free option)
1/3 c extra virgin olive oil
juice of 1/2 lemon (or more)
1/2 t sea salt
1/2 t cayenne (optional)
Combine the garlic scapes, arugula, walnuts, cheese in the bowl of a food processor. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt and cayenne. Slowly add the remaining oil until you’ve reached a good consistency. Store in a lidded jar in the fridge for a week or freeze in small jars.
Enjoy!
Welcome to Holistic Lacey | Nourishing body, mind, heart & spirit 