Bliss balls make a great snack! These bite-sized treats are packed with nutrition and are sweet enough to fulfill any craving for something sweet. Have 1 or 2 as a snack or dessert!
1 cup unsweetened shredded coconut
1 cup cashews
1 cup dates, pitted
pinch of sea salt
Blend the coconut in your food processor until it is finely chopped.
Add 1/2 cup of cashews and blend until they are finely chopped.
Add in remaining cashews, dates and sea salt. Blend until dates are finely chopped.
Form into little balls and refrigerate or freeze in an airtight container for up to 4 weeks.
Makes approximately 14 balls.
These apple cinnamon bites make a great snack. Use tahini to make them nut free and school friendly!
1 cup hemp hearts
1/4 cup ground flax seed
1/3 cup tahini or almond butter
1 apple, peeled and finely chopped
2 tsp raw honey
1 tsp – 1 Tbsp cinnamon
Combine all dry ingredients in a bowl and mix well. Add apples, honey and tahini and mix well.
Form into balls – should make approximately 14.
Refrigerate for at least 30 minutes in order for the balls to firm.
Store in an airtight container for 3 to 4 days.
Pumpkin is definitely an underused vegetable. Pumpkin pie and lattes is definitely only a small part of the gourd’s potential. It’s gentle on the digestive system, high in immune boosting beta-carotene, magnesium, potassium and a great source of fibre.
I’ve been experimenting with it in smoothies and was honestly surprised at how good it turned out!
1/2 cup pumpkin purée
1 scoop vanilla protein powder
1 Tbsp cinnamon (or more to taste)*
1 0.5cm thick piece of fresh ginger, peeled
1 Tbsp almond butter
1 cup (or more if needed) unsweetened dairy-free milk (almond, coconut, cashew)
1 Tbsp raw cacao nibs (optional)
*Pumpkin pie spice can be used instead of cinnamon.
Blend all ingredients EXCEPT cacao nibs in blender until smooth. Pour in glasses and top with cacao nibs and a dash of cinnamon.
Makes 2 servings, or 1 large serving.
At the beginning of Fall, I like to make this remedy to have it all winter. It’s so simple to make and I always have a good throat soothing syrup on hand.
Honey (I like to use raw local honey)
1 small jar (about 1 cup)
Peel and chop up your ginger to fill your jar 2/3 full and cover with honey. Let sit on the counter or in a cupboard (out of direct sunlight) for 4 weeks before using.
The honey will become more liquid with the ginger.
To soothe a sore throat, take a small spoonful several times per day.
*Avoid giving raw honey to children under the age of 2.
Turmeric has excellent anti-inflammatory and liver cleansing properties. You can use fresh or dried herbs (turmeric and ginger). For dried Turmeric, I like using Organic Traditions to ensure good quality anti-inflammatory properties (there are other good brands as well, I mention this one as I use it and like it).
The cinnamon adds a nice flavour. Cardamon and cloves are also a great additions to this latte and add a bit of the traditional Chai flavours.
1 cup coconut milk or almond
3/4 tsp ground or fresh grated turmeric or 1/2 tsp dried turmeric powder
1/2 tsp ground cinnamon
1/2 tsp grated fresh ginger or 1/4 tsp dried powdered ginger
small pinch black pepper
squirt of honey or maple syrup
1 tsp coconut oil (optional)
Makes 1 large serving or 2 smaller servings
Heat in a small saucepan, strain and enjoy warm. To make this drink frothy, shake it up in a mason share or spin it in your blender for a few seconds.
What better soup to make for on a beautiful fall day than butternut squash soup?
Butternut squash combines perfectly with curry and coconut to make a delicious, warming and nourishing soup. To add even more nutrition to your soup, use your homemade bone broth as a base.
1 1/2 Tbsp olive or coconut oil
3/4 cup diced onion
1 Tbsp grated fresh ginger
1 garlic clove
9 cups peeled and cubed butternut squash
3 cups chicken, vegetable or bone broth (make your bone broth using chicken bones)
1/2 tsp salt
1 tsp curry paste (choose the amount of heat you prefer for your curry paste)
3/4 cup coconut milk (full fat)
2 tsp fresh lime juice
fresh cilantro leaves to garnish
In a large pot over medium heat, warm the oil. Add the onion and cook until soft. Add the ginger and garlic and cook until fragrant. Add the squash, broth and salt. Bring to a boil and then decrease the heat and let simmer for about 20 minutes, or until the squash is soft.
Mix the curry paste with the coconut milk until well blended.
When the soup has cooled slightly, use a hand-held blender or transfer to a blender or food processor and blend until smooth. Return the soup to the pot, stir in the coconut-curry mix and warm.
To serve, squeeze some lime juice and top with fresh cilantro leaves and adjust salt to taste.
Serve with Life Changing Loaf of Bread and kale chips!
Granola is the ultimate “hippy food”! It’s nourishing and delicious, but store bought granola is usually full of sugar, making it more delicious but less healthy.
Making granola at home is actually quick & easy, especially with this recipe!
Mix all dry ingredients in a bowl, then add the wet ingredients all at once. Stir until mixture is even.
Spread on a baking sheet lined with parchment paper. Bake at 350F for 10 minutes, stir it up a little so the edge don’t burn and bake for another 10 minutes.
Take it out to cool. The granola will get crunchy as it cools!
Enjoy with warm or cold almond, cashew or coconut milk, coconut yoghurt and/or some fresh or frozen berries.
When cool, store in an air tight container (preferably not plastic).
This is a delicious, cooling and hydrating soup that’s great for a hot summer’s day or to accompany a spicy dish. It’s a great way to use up those extra cucumbers!
Blend the cucumber, avocado and lime juice in the blender until smooth. Add a tablespoon or two of water if needed. Add salt to taste
Pour in small bowls and garnish with freshly ground pepper, olive oil and some sprouts before serving.