Wednesday, September 28, 2016

Chia Lemon Pudding

Lemony and tart and amazing!

- the zest of 2 large lemons
- juice of 2 large lemons
- 1 (15 oz) can of coconut milk
- 1/4 cup of water
- 3 tbsp. raw cane sugar
- pinch of salt
- 1/4 tsp turmeric
Blend until combined.
- 3 tbsp. chia seeds
Stir in. Pour into a glass container. Chill over night stirring once after an hour or so to distribute the seeds.

Saturday, September 24, 2016


Love this recipe. All my favourites: fresh Kale and Tomatoes from my mom's garden, yams, and tahini. So easy to put together especially with my food processor. THANK you to my daughters who bought me this food processor almost a year ago. It is awesome.
I got this recipe from a site I found online called Rainbow Nourishment...check them out!

Yam Crust
1 large Yam, peeled, chopped and boiled until cooked
1/2 cup flour, I use a gluten free blend
1/2 water
2 tbsp. chia seeds
1/2 tsp baking powder

Tomato Pizza Sauce
2 large tomatoes chopped
1/2 can tomato paste
1 clove garlic
Cook all these ingredients, then with immersible  blender, blend until smooth

Ricotta and Kale Quiche Filling
150 g firm tofu
2 handfuls kale
1/4 cup almond milk
1/4 nutritional yeast
salt and pepper to taste
parsley, fresh
Blend all ingredients until smooth, add more milk if needed

Vegetables: I used eggplant and red pepper, roast in 400f oven until done

Cheese Sauce
2 tbsp. tahini
2 tbsp. water
2 tbsp. nutritional yeast

1. Preheat oven to 400F. Line a pie plate with parchment paper.
2. In a food processer, blend all ingredients for crust until smooth.
3. Spread crust on bottom and sides of pie plate. Bake for 20 minutes.
4. Tomato/pizza crust - boil ingredients and simmer until sauce like consistency. I used my immersible blender to make smooth.
5. Ricotta - blend all ingredients in food processor until smooth and it forms a paste like consistency. Add more milk if needed.
6. Prepare/roast veggies
7. To assemble pizza, on baked crust spread tomato sauce, then ricotta, then vegetables.
8. Bake for 45 minutes or until the crust starts to come away from the sides of the pan
9. Meanwhile make the cheese sauce by mixing all ingredients until smooth.
10. Remove pizza when done, drizzle with cheese sauce

Thursday, September 22, 2016

Jalapeno Popper Dip

AMAZING. This dip is incredible. It's vegan, raw and gluten free. Made from organic raw cashews. Healthy and just the right spice.
3/4 cup of raw cashews, soak for at least 2 hours
1/2 tbsp. olive oil
1/4 -1/2 cup water
Blend all ingredients. Remove 1/3 of mixture and set aside.

Blend together the
2/3 portion of cashew cream
1/2 tsp raw sugar
1/2 tsp salt
1 tsp apple cider vinegar
about a 1/2 clove garlic
1 tbsp. onion
7 slices pickled jalapenos
When blended pour in serving bowl

In the same blender add:
1/3 portion of the cashew cream
1/8 tsp salt
1/2 clove garlic
1 tbsp. chopped onion
1/2 tbsp. nutritional yeast
black pepper
1/8 tsp red pepper flakes
1/8 tsp Dijon mustard
Blend until smooth. Add on top of last layer.

Chop about 4 slices of pickled jalapeno add to dip. Swirl in. Don't mix completely.