SWEET POTATO & CARROT GINGER SOUP
A silky, dairy-free sweet potato and carrot soup warmed with fresh ginger and coconut milk — pure cozy comfort in a bowl.
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Veggie Bowl with Green Tahini Sauce
VEGGIE BOWL WITH GREEN TAHINI SAUCE
A vibrant quinoa veggie bowl loaded with roasted broccoli, cauliflower and carrots, all drizzled in a zesty homemade green tahini sauce.
المقادير
Method
- In a small pan, add the quinoa along with 3 cups of water and bring to a boil until well cooked, about 10 minutes. Cover your pan and allow quinoa to fluff.
- In a large bowl, add the cubed potatoes, chopped carrots, broccoli and cauliflower florets, and toss altogether with the lemon pepper, oregano, freshly ground black pepper, salt and a drizzle of olive oil and toss altogether until well coated.
- Place your vegetables in a large baking pan and transfer to a preheated oven, and allow to cook for approximately 20 minutes.
- While your vegetables are cooking, add all sauce ingredients to a bullet or blender and pulse until well incorporated and you a have thick and fragrant green sauce.
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A bowl of Nutrilicious Delight, drizzled with a sauce that will make your taste buds dance!
Hazelnut Chocolate-Filled Oat Cookies
Wholesome oat cookies with a gooey Medjool date and roasted-hazelnut chocolate filling, naturally sweetened with maple syrup.
Freekeh Fresh
A fragrant, spice-laced freekeh pilaf finished with caramelized onions, roasted almonds and jewel-like pomegranate seeds.
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES
Tender oat-flour cookies with a fresh blueberry-chia filling and crunchy pistachios, sweetened with maple syrup.
المقادير
Method
For the BLUEBERRY CHIA JAM
- Rinse fresh blueberries in water and place them in a small saucepan.
- Add your squeezed lime and maple syrup and allow the blueberries to cook on low heat until softened. Use a wooden spoon or potato masher to mash the blueberries.
- Once you have a sauce like consistency, turn off the heat and add the chia seeds. Mix well and allow the jam to cool and slightly thicken. Transfer the cooled jam to an air tight container. *Any leftover blueberry jam can be refrigerated for up to 1 week.
For the COOKIES
- In a large bowl, mix together the oat flour, grounded pistachios, salt and cardamom powder.
- Add the coconut oil and maple syrup and mix to combine all ingredients. (If the mixture is not completely together, you can add and additional tbsp of coconut oil).
- Prepare your baking sheet and start forming balls between the palms of your hand. Once all your balls are done, press each ball in the center with your thumb to form a little curve that will hold the jam.
- Add a teaspoon of blueberry jam in the center of each pressed cookie dough.
- Have your oven ready and preheated at 180 degrees Celsius, and bake for 10-12 minutes or until your cookies are golden brown and firm.
- Allow to cool completely before serving.
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The amazing fragrance of these cookies will fill your kitchen with an aroma like no other!
Chia Seeds
A superfood, full of antioxidants, protein and fibre. The benefits of chia seeds have been widely researched and include improving digestive health, promoting heart health, boasting your energy and metabolism, and can even help treat diabetes. Chia seeds are one of the most powerful sources…
SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
Soft whole-wheat pinwheels swirled with a rich almond, sun-dried tomato and basil pesto — the perfect savory bite.
Vegetable Lo-Mein
VEGETABLE LO-MEIN
Better-than-takeout lo-mein noodles tossed with crisp vegetables in a savory ginger-garlic sauce.
المقادير
Method
- In a large pot, boil water and cook the Lo Mein noodles, or spaghetti till well done. Once done, drain, rinse and toss over with 2 tbsps of sesame oil to prevent them from drying and set aside.
- In a small mixing bowl, combine all the sauce ingredients (OMITTING the cornstarch) and whisk until well combined, and set aside.
- In a large wok, over medium heat, add the remaining 2 tbsps of sesame oil, the minced garlic and grated ginger. Cook for 30 seconds until fragrant then add the carrots, mushrooms, bell pepper, broccoli and half the sauce. Cook until vegetables are tender, then add the snow peas and baby corn and stir to combine.
- Add the remaining sauce and the 1 tsp of cornstarch to thicken the sauce (if you feel the sauce is not thick enough, you can add another ½ tsp of cornstarch).
- Allow all ingredients to cook for another minute, then add in the noodles or spaghetti and 1 tbsp of sesame seeds, and toss all ingredients together allowing the sauce to coat, using tongs.
- Taste and add in more soy sauce or oyster sauce if desired.
- Garnish with chopped green onions and sesame seeds.
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This is one colorful and tasteful dish, rich with ingredients and filled with fulfilling goodness and nutrition!
Vegan Chocolate Chip Cookies
Soft and chewy vegan chocolate chip cookies made with whole-wheat flour, coconut oil and dark chocolate.
