Ingredients for 4-6 servings

¼ tsp hot chilli powder
½ tbsp fenugreek seeds
1 cinnamon stick
1 tbsp black mustard seeds
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
2 large onions, chopped
2 tbsp coconut oil
2 tbsp flaked almonds
2 x 400g cans chopped tomatoes
3 garlic cloves, crushed
3 tbsp vegetable oil
4 aubergines, cut into 5mm-1cm slices
200ml coconut milk
small bunch coriander, roughly chopped (optional)
sugar, to taste

Directions

Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.

Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.

Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.

Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

Ingredients for 4 servings

1/3 cup cocoa powder

1/3 cup organic sugar
1 t vanilla
4 cups coconut milk (can use other milks, too; if you use a sweetened milk, you can reduce the amount of sugar you use)
dash of cinnamon

dash of sea salt

optional, chocolate bar, shaved

optional, whipped cream (coconut cream, whipped or whipped cream of choice)

Directions

Whisk all ingredients together in a crock pot. I used my 2-quart crock-pot. Don't worry if the cocoa powder doesn't completely dissolve into the milk, but try to mix thoroughly.

Heat on high for 1 ½ hours or until heated through.

Stir, and serve immediately or turn crock-pot to warm.

To make your hot chocolate an extra special treat, you can top with your favorite whipped cream, shaved chocolate bar and candy cane.

Ingredients for 12 servings

Bars:

¼ cup Organic Hemp Protein Powder
¼ teaspoon Himalayan Crystal Salt
1/3 cup Almonds
½ cup Almond Butter
½ cup Blueberries
½ cup Sweet Dreams Brown Rice Syrup
½ teaspoon Vanilla Extract
3 cups Arrowhead Mills Puffed Rice Cereal
zest of 1 lemon

Lemon Coconut Milk Glaze:

1 teaspoon Singing Dog Organic Vanilla Extract
1 (15 oz) can Unsweetened Organic Coconut Milk
2 teaspoons Maple Syrup
2 tablespoons Starch / Flour
juice of 1 lemon

Directions

Line an 8 x 8" baking dish with parchment paper and set aside.

In a large microwave-safe bowl, combine brown rice syrup and almond butter. Microwave for 30 seconds, until almond butter melts. Stir together.

Add remaining bar ingredients to the bowl. Stir until well combined.

Transfer mixture to the baking dish, then cover with another piece of parchment paper. Using your hands, firmly press the mixture into the baking dish so the surface is even.

Place the baking dish in the fridge to set for up to 3 hours.

To make the glaze, open the can of refrigerated coconut milk and scrape the solidified portion out into a medium-sized bowl.

Add the lemon juice, vanilla and maple syrup. Stir until a liquid forms, letting it sit for up to 10 minutes if needed.

Add the arrowroot starch and whisk together until dissolved. Place bowl in the fridge to set for at least one hour.

Once the bars are set, use the parchment paper to lift out of the baking dish and onto a surface for cutting. Use a large knife to cut it into 12 bars.

Drizzle the glaze over the bars (either with a spoon or by putting it in a baggie and cutting the corner).

Put the bars back in the fridge to set. Store in an airtight container in the fridge for up to 3 days.

Ingredients for 1 servings

1/3 cup regular, rolled oats
1 cup almond milk
1 large handful fresh spinach or small handful of kale
1 large ripe banana
1.5 tbsp chia seeds (necessary for thickening)

Directions

In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.

In a cereal bowl, add the oats and then pour the smoothie on top. Stir well until combined.

Place in fridge (uncovered is fine) overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge. Add desired toppings as you wish such as nut butter, granola, coconut, fruit, etc.

Ingredients for 1 servings

¼ scoop Amazing Grass Chocolate Infusion protein powder
1/3 cup regular oats (I used Bob’s Red Mill Organic)
½ tsp vanilla
¾-1 cup almond milk
1 tbsp chia seeds

Directions

Assemble the dry ingredients (chia, oats, powder) into a bowl and then add the wet (vanilla and milk) and whisk until clumps are gone. Pop in the fridge overnight or for 2 hours. In the morning make the carob banana soft serve (above) and then layer in a dish. Sprinkle with coconut.

Ingredients for 12 muffins

Dry:

1/8 tsp ground cloves
¼ cup natural sugar
½ tsp kosher salt
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
¾ tsp ground ginger
1 ¾ cup whole-grain Kamut flour (or white whole wheat flour)*see note

 Wet + Mix-ins:

¼ cup + 3 tbsp water
1/3 cup chopped & toasted walnuts
1/3 cup unsweetened applesauce (oil replacer)
1/3 cup + 2 tbsp pure maple syrup
½ cup coconut milk (the cream on top from a full fat can) OR yogurt * see note below
½ cup raisins, soaked in water and drained
1.5 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)

Directions

Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.

Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be thick.

Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes.

½ cup cranberry juice

½ cup quinoa

For the Dressing:

Combine all ingredients in a jar/cup with a lid; shake well and let stand.

For the Salad:

Combine quinoa and broth in a saucepan and bring mixture to a boil.

Lower heat, cover and simmer for 15 minutes; remove from heat and let cool.

Layer shredded lettuce on a large plate.

Layer cooled quinoa on top of salad.

Add tangerine, avocado and sliced radishes.

Sprinkle feta cheese and pomegranate seeds.

Shake or mix the salad dressing very well and add desired amount to salad.

Serve.

½ teaspoon Himalayan/sea salt

1 small red onion

1 teaspoon smoked paprika

2 tablespoons brown rice flour

1 teaspoon tomato paste

For the Tomato Onion Flaxseed Bread: 
Preheat oven to 320°F (160°C).

Chop the Roma tomatoes, red onion and garlic in relatively small pieces. They don’t have to be tiny but it will help with the chopping process.

Put all the chopped vegetables and sundried tomatoes in the blender (or food processor) and pulse it briefly to chop it up. DO NOT PUREE IT! It’s important that if you’re using something like Vitamix, you pulse it for a second quickly, then stir, and pulse until most of the stuff is chopped but not a complete mush.

Pour the mixture into a fine mesh sieve and squeeze out about a cup of juice. You can keep the juice in a container to use as broth for other things! (It will be a total waste to throw it out.)

Pour the chunky mashed vegetables in a large bowl and add the flaxseed meal, brown rice flour, olive oil, onion powder, garlic powder, basil, paprika and salt. Stir until everything is well mixed.

Align baking parchment paper on an 9×13 inch oven tray and grease the baking paper with non-stick cooking oil.

Pour the mixture on the baking tray with parchment paper underneath, and spread it out across the entire tray, so the layer is nice and thin, and even.

If you want the bread to be thin and crunchy, you will need to use a larger oven tray so the layer can be thinner. It will take shorter time to bake so you MUST check every 10 minutes or so after it’s been baking for 25 minutes, because the bottom may burn easily.

Bake in the oven for 50 minutes to an hour and 15 minutes (depending on the thickness). Allow it to cool before cutting it up. Be careful though, some thinner parts may burn, so every 5 minutes or so after it’s been baking for 40 minutes.

For the baby spinach salad:

Add all the ingredients in a bowl and toss and turn it around until the spinach leaves is coated by everything pretty evenly.

For the Grilled Breaded Tofu Steaks:

Cut half of a regular block of tofu out and squeeze out as much water as you can without breaking the tofu. Once water is squeezed, use some paper towels to get more water out from all sides.

Carefully cut the tofu block in three layers, then slice across to make 6 small rectangles. (But you can really cut them in any sized pieces you want). You will see that more water will emerge from the middle, so once again, get more paper towels to squeeze out even more water.

You may even want to leave it out for a little while to dry off. The more water you squeeze out, the better the outcome.

In a small bowl, mix together the soy sauce, tomato paste, miso paste, sesame or olive oil and maple syrup and stir until the sauce is even.

In a separate shallow dish, pour the breadcrumbs on it.

Dip the tofu steaks in the sauce, then quickly coat them with breadcrumbs. Do this to each of the tofu steaks.

Spray some non-stick cooking oil on a ribbed grill pan and lay the tofu steaks neatly on the pan.

Turn the heat on medium high (between 5-6) and cook the tofu on one side for about 10-13 minutes until you see it brown, then flip it over as carefully as you can, and cook the other side for another 6-10 minutes until the other side has browned as well. 

Cook penne according to package directions. Remove from heat; drain and set aside.

Meanwhile, in a large skillet, cook Swiss chard in olive oil over medium heat until wilted, approximately 4 minutes. Remove from heat; transfer to a large serving bowl. Add cooked penne, olives, cilantro, scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt and pepper; gently toss to combine.

Serve warm. 

Preheat oven to 350°.

Line an 8x8 brownie pan with foil and lightly grease with cooking spray; set aside.

Combine brownie mix and Sprite in a medium mixing bowl; whisk until no lumps appear. Batter will be thin.

Pour batter into prepared pan and bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before cutting into bars.

Serve. 

In a medium sized saucepan, add the lentils, carrots and water. Bring to a boil over high heat and reduce to a simmer, cover and cook for 20 minutes or until the carrots are fork tender and the lentils are cooked.

Meanwhile, in a deep skillet or Dutch oven, heat the oil over medium heat. Saute the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and saute for another minute or so.

To a blender or food processor, add the can of tomatoes, the sauteed vegetables and garlic, oregano, basil, red pepper flakes and spinach. Once the lentils have cooked, remove the carrots and add them to the blender or food processor. Puree until smooth.

In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Scrape any brown bits off the bottom of the pan. Add the pureed tomato mixture and bring to a simmer. Cook over low heat for about 30 minutes or until the white tails show on the quinoa meanwhile -- cook the pasta. If needed, add some pasta water to thin out the sauce a bit. 

Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a tiny amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

In a food processor, add your spinach and cilantro. Make sure to wash you greens.

Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set. 

Thaw or lightly steam ¾ cup shelled edamame and set aside.

Saute onion and ginger in 1 tsp coconut oil (or coconut oil spray) till soft and fragrant (about 5 minutes). Add edamame and swirl.

Place the edamame, onion, and ginger in a food processor and add the sweet potato, quinoa flakes, flax seed, lime juice, cilantro, tamari or coconut aminos, and dash of red pepper flakes, if using.

Pulse to combine, then run the motor and add some water until consistency is very thick but easy to mold.

Bake at 350° for about 35 minutes, or pan fry till crispy on the outside but still chewy.

These burgers are wonderful: a little sweet, a little spicy, and tangy from the cilantro and lime.