Click the links below to jump to the recipe you are looking for.
- Raspberry Ganache Fudge Cake
- White Bean Dip
- Kyle's Spelt Oatmeal Cookies
- Stephane's Spicy Nuts
- Roasted Roots
- A New Way to Start the Day
- Sustainable Thanksgiving
- Summer Salad
- 3 Takes on the Green Smoothie
- A British Take on a Mexican Classic
- Super Simple Asparagus
Raspberry Ganache Fudge Cake
From the book Ani's Raw Food Desserts by Ani Phyo.
- 3 cups dry walnuts
- 2/3 cup unsweetened cacao powder or carob powder
- 1/4 teaspoon sea salt
- 1 cup pitted Medjool dates
- 1/3 cup semi-soft pitted Medjool dates
- 1/4 cup agave syrup
- 1/2 cup ripe avocado flesh (from about 1 medium avocado)
- 1/3 cup cacao powder
- 1/2 cup raspberries
Directions: To make the cake, combine the walnuts, cacao powder, and salt in the food processor
and pulse until coarsely mixed. Avoid over-processing. Add the dates and pulse until
mixed well. Shape into 2 stackable cakes of desired shape and set aside.
To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Makes About 6 Servings
White Bean Dip (Adapted from Giada De Laurentiis’ Food Network recipe)
- 1 (15-ounce) can cannellini beans, drained and rinsed*
- 2 small (or 1 large) cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Freshly ground black pepper
*If you're feeling extra ambitious, you can buy your beans dry and soak them overnight.
** Another ingredient you can try is tahini, a classic hummus ingredient.
Directions: Place the beans, garlic, lemon juice, olive oil, and parsley in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- 1 cup organic unsalted butter, softened
- 1 cup natural white sugar
- 1 cup packed natural brown sugar
- 2 organic eggs
- 2 teaspoons of vanilla extract
- 2 cups of spelt flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooking oats
- Creative fillings
Directions: In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
The cookies baked on their own are delicious in their own right, but with some creative additions, the cookies can really shine. This is where I mix in my creative fillings; be as creative as you want. Some suggestions are walnut peices, dark chocolate chips, dried cranberries, flax seeds, or goji berries; the options are as endless as your imagination.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes about 4 dozen cookies.
Heres how to eat some sweet nuts.
Preheat oven to 275 degrees F (150 degrees C).
1. Put a pound and a half of mixed nuts in a big bowl. Whatever mix is fine but make sure you get raw b/c they're gonna roast in the oven.
2. In a separate bowl you'll need to make the spice mix. The following measurements should be used as a guideline:
- 1 C Brown Sugar (more or less depending on how naughty you want to be that day) :)
- 1 tsp salt (more or less to taste)
- 1 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/4 tsp cayenne pepper (more or less depending on how spicy you want it)
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/4 tsp cinnamon
- 1/2 tsp garlic powder
Basically you can add or take out whatever and make them your own.
3. Take 2 egg whites in a separate bowl and whip them until theyre a little frothy. This is gonna act as your glue. Pour over nut mix and toss until coated.
4. Pour spice mix over nuts and toss until well coated.
5. Lay nuts out on a cookies sheet in one layer and bake for an hour.
6. Every 15 min you have to mix the nuts around a bit to prevent sticking.
7. It should take about an hour, but when the spices on the outside are dry, they're done.
8. Let them cool and enjoy!
Let's take morning yogurt to the next level:
Your choice of yogurt (cow’s milk, sheep’s milk, rice milk, soy milk)
Your choice of berry (blue, black, rasp)
Now, here’s the trick. Layer the bottom of your bowl with 1/3 inch of yogurt. Sift a teaspoon of spirulina powder on top. Then another layer of yogurt. Then, more spirulina. You get the idea. On top, place the berries and goji/flaxmeal. Drizzle a bit of honey. Then, mix it all up until the spirulina mixes completely with the yogurt. Enjoy!
Note: I recommend starting out with a teaspoon a day of Spirulina to allow your body to adjust and adapt to the sudden influx of long missing nutrients.
What better way to give thanks than giving back to Mother Earth?
Over the years, Mother Earth News has dished up plenty of good ideas for low-budget, practical, eco-friendly and fun Thanksgiving celebrations. Here's a guide to some of their best, including Thanksgiving recipes that range from quick-and-easy to slightly more inspired.
An omlette is one of my favourite meals to make. Quick, protein packed and different every time! Here's my current mix:
- 2-3 free range and preferably organic eggs (you can customize the yolk ratio depending on your current tolerance for cholesterol)
- 2 Tablespoons of Oat or Rice Milk (you're already getting your animal protein with the eggs, why not balance it out with some carbs?)
- Paprika and Tumeric to Taste (you can choose whatever spice you want...Cumin, Oregano, you name it)
- A pinch of sea or rock salt
- Sliced mushrooms (these bad boys are scientifically proven to boost the immune system as we head into the cold season!)
- Greens (I've been playing with Rocket/Arugula of late...adds a zest to the otherwise savoury nature of an omelet)
While not so much a recipe as an ingredient list, the following is designed to open up what's possible with salads. No two salads are the same!
- Rocket (Arugula) or a Spinach and Watercress Mix
- One Chopped Up Carrot
- Bean Sprouts
- I've been substituting tamari instead of vinegar (which does odd things to my skin).
- We've been playing around with different oils (walnut, pumpkinseed, even flaxseed!) to see what tastes best with which salads.
- Milled flaxseed & Goji berries. Two tablespoons of crumbled superfood!
- For the brave that are up for mixing a bit of fruit into their veggies...Clementine wedges!
There are so many recipes for green smoothies out there, I thought I'd point you in the direction of a few great ones that my nutritional soul sisters and brothers have already created!:
1. Traditional (If Slightly Intensely Delivered) Smoothie Recipe
2. Deeply Informative Smoothie Recipe
Don't forget you can add other cooked veg as well to "spice things up" a little more
The best tasting asparagus is the first of the season. Now's the time! And, they're quite simple to prepare. Boil 'em (8 minutes at boiling point) or steam 'em (stand them upright in a tall pot in two inches of water for 5-8 minutes depending on their thickness). For those that tolerate dairy well, add some butter. For those that don't, your favourite oil. For everyone, your favourite seasoning!
Or... Here's how to make a meal of it: