Prep Time 10 minutes Cooking Time 30 minutes Ingredients Ingredients 2 big bananas 2 large eggs 1 tablespoon of maple syrup or honey 2 cups of almond flour (ground almonds) 1 tspn cinnamon 1/2 tspn nutmeg 1/4 tspn ginger 1 tspn if bicarbonate of soda (baking soda) pinch of sea salt 1 tspn vanilla essence… Continue reading Banana Almond Cake
Prep Time 5 minutes Prep Notes This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time. Cooking Time 2 minutes Yields 4 servings Ingredients 1 cup cooked kasha (toasted buckwheat) 1 apple, diced 2 tbsps almond or cashew butter 2 tbsps water (use… Continue reading Morning Kasha
Prep Time 10 minutes Prep Notes n/a Cooking Time 45 minutes Yields 6 servings Ingredients 1 medium head cauliflower, florets only Extra Virgin Olive Oil 1 tsp sea salt 1 cup millet 2 1/4 cups water 2 cloves garlic, sliced 1 tbsp umeboshi vinegar Sea salt and black pepper to taste Handful of chopped parsley… Continue reading Roasted Cauliflower with Millet
Prep Time 5 minutes Yields 8 portions Ingredients 2 bunches broccoli 1 lemon, juiced 1 tablespoon olive oil 1/4 teaspoon sea salt 1 avocado Directions Chop broccoli into bite-size pieces, keeping stems separate from crowns. Fill a pot with 1 inch of water, place a steamer basket inside, cover and heat to boiling. Add stem… Continue reading Lemon Broccoli with Avocado
Prep Time 10 minutes Cooking Time 30 minutes Ingredients 1 pound parsnips Olive oil Sea salt to taste Black pepper to taste Directions Preheat oven to 350 degrees. Wash parsnips well. Slice parsnips very thin, crosswise, creating circular pieces and place in a bowl. Drizzle lightly with olive oil, salt and pepper and toss so… Continue reading Parsnip Chips
Prep Time 15 minutes Prep Notes n/a Cooking Time n/a Yields 6 servings Ingredients 1/3 cup slivered or sliced almonds 3 cloves garlic 3/4 cup silken tofu 1/4 cup olive oil 3 tbsps lemon juice 1 tbsp capers 1 tbsp caper brine 1/2 tsp mustard powder Sea salt to taste Directions Pulse almonds in a… Continue reading Vegan Caesar Dressing
Ingredients 1 cup toasted pumpkin seeds 2 tablespoons fresh parsley, minced 3 tablespoons scallions 2 teaspoons umeboshi paste 1/2 cup water Directions Place all ingredients in a blender. Purée until creamy. Notes Serve drizzled over steamed vegetables, salad, or noodles.