Coarse Sea Salt

Wraps

Ingredients

SWEET POTATOES

• 2 large sweet potatoes (~300 g | organic when possible)
• 1 Tbsp (15 ml) grape seed oil
• 1 tsp fresh thyme
• 1/4 tsp ground cinnamon
• 1/2 tsp sea salt
• optional: pinch cayenne pepper

CHICKPEAS

• 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
• 1 Tbsp (15 ml) grape seed oil
• 1 tsp fresh or dried thyme
• Pinch ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• scant 1/2 tsp sea salt
• optional: Healthy pinch each ground coriander + cardamom

FOR SERVING optional

• 4 Garlic Herb Flatbreads (or store-bought flatbreads or pita)
• Garlic Dill Hummus Sauce
• Toasted sunflower seeds or pumpkin seeds
• Dried cranberries, chopped
• Fresh arugula or parsley

Instructions

1. Preheat oven to 400 degrees F.
2. Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
3. Add to a mixing bowl with grape seed oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
4. To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
5. Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
6. Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
7. In the meantime, prepare toppings and dressing (if using).
8. Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
9. To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
10. Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

• 3/4 cup raw pecans
• 3/4 cup raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

Broccoli fritters

Ingredients:

• 1 medium head broccoli florets (about 3 cups processed)
• 1/2 cup onion, chopped
• 1/4 cup chopped cilantro
• 2 cloves garlic
• 1/2 cup Chickpea Flour
• 2 tablespoons flaxseed meal
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sea salt
• 1 tablespoon coconut oil or more for cooking

Directions:

Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains). Transfer to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper and salt. Mix well and squeeze together like you are forming a dough. Heat oil on medium in a large skillet. Form into patties about 1/4 cup, place fritters in the skillet, reduce heat to low and cook fritters on each side for about 4 minutes until golden brown. These are lightly fried and not deep fried. What I do is cover the skillet after I turn them to make sure the fritters are well cooked in the middle. Delicious served with guacamole.

Enjoy it!

Lemon chia seed scones

Ingredients

• 1 cup whole wheat flour
• 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon chia seeds
• ¼ cup organic cane sugar
• 3 tablespoons coconut oil (solid form, not liquified)
• ⅓ cup soy milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest

For the Glaze:

• ¾ cup confectioners’ sugar
• 1½ tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
5. Mix confectioners’ sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Enjoy it!

Buckwheat “Garden” Salad

INGREDIENTS:

• 1 cup buckwheat groats
• 2 cups water
• ½ tsp salt
• ½ chayotte, finely diced
• 12 large green olives, pitted and quartered
• 1 small yellow bell pepper, diced
• 1 cup broccoli florets, chopped
• ¼ cup red onion, finely chopped
• 50g walnut, chopped
• ½ cup fresh dill, chopped
• 2 tbs fresh mint, chopped
• juice of 1 lime
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

INSTRUCTIONS:

1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

Enjoy!

Recipe source: www.thehealthyfoodie.com

Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing

INGREDIENTS:

For the Dressing:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey or agave nectar
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh basil
• salt and freshly ground black pepper, to taste

For the salad:

• 2 cups water
• 1 cup quinoa
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
• 1 tablespoon fresh lemon juice
• 1 cup frozen peas
• 1 avocado, chopped
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped basil

DIRECTIONS:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

Recipe Source: www.twopeasandtheirpod.com

Dried Cherry, Almond + Chocolate Chip Granola Bars (Gluten Free + Vegan)

Ingredients:

• 1 cup gluten-free rolled oats
• ¾ cup puffed brown rice
• ½ cup sliced almonds, toasted
• 1 tablespoon chia seeds
• ¾ cup dried cherries, roughly chopped
• ¼ teaspoon kosher salt
• ⅓ cup creamy almond butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup dairy-free mini chocolate chips
• 2 oz. dairy-free dark chocolate (chopped or in chips)
• 1 tablespoon coconut oil
• Flaky sea salt, optional

Directions:

1. Line an 8×8” square pan with parchment paper and lightly grease with coconut oil. Set aside.
2. In a large mixing bowl, stir together the rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt.
3. Stir together the almond butter and maple syrup in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds – it should be hot and pour easily. Stir in the vanilla extract.
4. Pour the almond butter/maple syrup mixture over the dry oat mixture and stir until all of the dry ingredients are coated. Stir in the mini chocolate chips.
5. Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars.
6. After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars. Sprinkle with flaky sea salt, if desired.
7. Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks.

Enjoy!

Recipe Source: http://amp.gs/ZQqx

Vegetarian Mushroom & Wild Rice Soup

INGREDIENTS:

• 1 T olive oil
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 1 lb mixed mushrooms, chopped
• 6 cups vegetable broth/stock
• 1 cup wild rice
• 1 ½ tsp dried thyme
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 T red wine vinegar

INSTRUCTIONS:
1. Add olive oil to a large pot on medium-high heat.
2. Add onions and sauté until translucent (about 5 mins).
3. Add celery and cook for another minute before adding mushrooms.
4. Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
5. Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
6. Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
7. Remove top, add vinegar and simmer for another 10 minutes
8. Serve warm.

Enjoy it!

Recipe Source: http://amp.gs/B1Ot

Vegan Sticky Coconut Rice

INGREDIENTS:

• 1 (14.5-ounce) can lite coconut milk
• ½ cup water
• ½ teaspoon kosher salt
• 1 tablespoon pure maple syrup (can substitute granulated sugar)
• 1/3 cup scallions (white & pale green parts only), chopped, plus 2 tablespoons sliced green parts for garnish
• 2 cups white jasmine rice, rinsed

DIRECTIONS:

1. Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
2. Top with remaining scallions & serve.

Enjoy!!!

Recipe Source: www.kitchentreaty.com

Classic Hummus

This classic hummus recipe is quick and easy to make, it’s naturally gluten-free and vegan, and it tastes SO fresh and delicious!

INGREDIENTS:

• 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
• 2 cloves garlic, peeled and smashed
• 3 tablespoons tahini
• 1-2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• pinch of salt and freshly-cracked black pepper (to taste)
• 1/4 cup water, or more if needed
• optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto

DIRECTIONS:

1. Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
2. Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.

Enjoy!!!

🥔 Beet Carrot & 🍎Apple Salad 🥗

INGREDIENTS:

• 2 beets small, raw, peeled and roughly chopped
• 2 carrots small, roughly chopped
• 2 green apples cored and roughly chopped
• juice of 1/2 lemons
• 1 tbsp olive oil
• 3/4 tsp sea salt

INSTRUCTIONS:

1. Shred the beets, carrots, and apples. Use a food processor fitted with a shredding blade or use a box grater. Place the shredded beets, carrots, and apples into a large bowl.
2. Cut the lemon open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
3. Add the olive oil and salt.
4. Toss the salad well until everything is evenly combined.
5. Keeps in the fridge for up to 3 days.

Enjoy!!!