Ingredients

• 360g | 2 packed cups medjool dates, weighed without pits, (See recipe notes)
  


• 200g | 1 cup coconut oil (unrefined or refined coconut oil is fine)
  


• 240g | 2 cups ground almonds


• 120mls | 1/2 cup maple syrup
  


• 1/4 teaspoon salt


• 3/4 teaspoon nutmeg


• 2 teaspoons cinnamon
  


• 1 teaspoon ground ginger
  


• 1/2 teaspoon vanilla bean powder (It may seem expensive to buy but a package lasts for a very long time as you do not need much. If however you would rather not use it or you can't find it, use 1 teaspoon of vanilla extract instead).
  


• 1 orange zest of


• 1 lemon zest of


• 30g | 1/2 cup shredded unsweetened coconut


• 125g | 1 cup chopped pecans


• 115g | 3/4 cup chopped hazelnuts , or almonds


• 30g | 1/4 cup walnut pieces


• 150g | 1 cup raisins


• 150g | 1 cup dried cranberries
  


• 145g | 3/4 cup dried apricots , chopped

• 150g | 1 heaping cup dried chopped figs

Instructions

• Add the maple syrup, coconut oil, dates, spices, vanilla bean powder, salt & almonds to a food processor. or blender. Process until smooth.
  


• Spoon out into a large bowl.


• Pour all of the other ingredient into the bowl and mix well. This is quite hard work but it will come together.


• Line a tin with baking parchment. One that you would cook something like brownies in. I used my square USA Pan which is 8'x8'.
  


• Scrape the mixture into the tin and press down all over well.Use a spatula or the palm of your hand.


• Cover and put in the fridge for at least 12 hours.


• Remove from the pan and slice.

• Dust with powdered sugar or cocoa powder before serving.

NotesStore leftovers well wrapped in the fridge. They will keep well for up a couple of months. Medjool dates are softer than regular dried dates.You can usually find them in the produce department of grocery stores. If you can't find them, you may use regular dried dates but soak them in warm water for 15 minutes first to soften them up a bit. Make sure to drain them very well after their soak.

NutritionServing: 1serving | Calories: 273kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Sodium: 44mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 5% | Iron: 6%


Recipe Compliments: https://avirtualvegan.com/

Ingredients:

• 1 tablespoon olive oil
  
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 can organic pumpkin
• 1 ½ cups chicken bone broth OR vegetable broth
  
• 1 jar roasted red peppers
• ⅓ cup sprouted cashew butter
• 1 teaspoon maple syrup
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• ½ cup coconut milk

Directions:

1. Heat Olive Oil over medium heat in a sauce pan
   
2. Brown Onion then add garlic for two minutes.
3. Add everything but salt, pepper, Coconut Milk, lemon juice, maple syrup.
4. Bring to a boil, then allow to simmer for 5 minutes
5. Stir in remaining ingredients.
6. Pour into blender and puree until smooth.
7. Serve in a bowl with Parsley garnish.
   

Adapted from Dr. Axe's recipe.

1 tbsp. olive oil
2/3 cup onion finely chopped
4 cups broccoli - finely chopped
1 1/2 tbsp. tamari / soy sauce
salt and pepper to taste
2 large tomatoes about 225 g each in weight, halve and scoop out the centres, reserving them

Garnish:
12 fresh basil leaves / 4 cherry tomatoes

Dressing:
1 1/2 tbsp. olive oil
1 1/2 tbsp finely chopped fresh basil
(use tomato centres which you scooped out)
salt and pepper to taste.

1. Heat the oil, and fry the onion till soft.
2. Add the broccoli and cook covered for 10 minutes, or until tender.
   
3. Add the basil and tamari and combine.
   
4. Season, and blend in a food processor until smooth.
   
5. Use an ice-cream scoop to form four broccoli balls.
   
6. Divide the remaining broccoli mixture between the four tomato shells, and press into each base.
   
7. Place three basil leaves around the edge to form 'petals'.
   
8. Place the broccoli ball on top, then garnish with a cherry tomato.
   
9. Place all the dressing ingredients in a food processor or liquidize and blend until combined.
   
10. Pour the dressing over each tomato half or serve separately.
    

This dish can be served hot or cold - to serve hot, place covered on a lightly greased baking tray without the basil leaves or cherry tomatoes, and bake in an oven set at 190C for 10-15minutes, or until heated through, then garnish as described above.

Each serving of chickpea flour packs a whopping 6g of protein and 5g fiber.

Pulses are one of the most cost-effective proteins around and tend to be very affordable.Pulses deliver high levels of potassium, magnesium, zinc, B vitamins and iron. They’re also high in fiber and beneficial in disease prevention.

Have you ever tried chickpea flour?! Here's your chance! Try this beautiful chickpea flour banana bread packed with protein & fiber. You can't tell that it isn't made with normal flour!

Ingredients

• 3 medium ripe bananas, mashed
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• 2 large eggs --> vegans can use egg substitute
  
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon apple cider vinegar
• 1 1/2 cups chickpea flour (garbanzo bean flour)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional add ins:
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 1 cup blueberries
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
2. In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
3. In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend nuts & chocolate chips.
4. Pour batter into prepared pan and smooth top. Bake for 40-50 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Notes:  You can also bake this into muffins, adjust the baking time to 20-24 minutes.

Compliments : https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

 
Ingredients

• 1/2 Cup Coconut Milk (or other low carb milk)  
• 3/4 Cup Blackberries or mixed berries or strawberries or other low sugar fruit
• 2 Tablespoons Coconut , unsweetened shredded  
• 2 Tablespoons Walnuts , can sub for any type of low carb nut
• 1 Scoop low carb protein powder, vanilla flavour (can use hemp, chia or flaxseed protein)
  
• 2 Cups Ice Cubes (optional)
  
• 1 tbsp Hemp Seeds , topping, optional
  

Blend, drink and enjoy !

The complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too.

Recipe yields 4 large or 6 moderate servings of chili.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 1 pinch chili flakes
• 1/2  - 1 teaspoon chili powder
• 1 teaspoon Berbere powder (Ethiopian spice) - optional
• 1 teaspoon turmeric powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons paprika
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
• 2 cans (15 ounces each) red kidney beans
• 1 1/2 cups soy mince (hydrated)
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or cream cheese, grated cheddar cheese, etc.

Instructions

1. In a large pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, turmeric, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained red kidney beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
4. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days and am sure it would freeze well.
   

This is a  wonderful veggie side dish which makes vegetables more palatable and interesting for kids.

Ingredients

• 1 tablespoon olive oil for pan
  
• 2 lb. raw carrots
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 large eggs
• 1/4 cup soft unsalted butter or olive oil
  
• 1/4 cup grated Parmesan or cheddar cheese
  
• 1/4 cup blanched almond flour

Instructions

1. Preheat oven to 350 degrees F. Generously butter a square 8-inch baking dish.
2. Peel the carrots and trim the ends. Cut each carrot in half. Place in a large stockpot. Fill with cold water and bring to a rolling boil, then lower to gentle boil and cook the carrots are until very tender, about 20 minutes.
3. Meanwhile, in your food processor bowl, add the remaining ingredients and pulse to combine.
4. Drain the carrots; allow them to slightly cool, then gradually add them to the food processor, continuously processing the mixture until light and fluffy.
5. Using a rubber spatula, transfer the carrot mixture to the prepared baking dish.
6. Bake, uncovered, until edges are brown and a toothpick inserted in center comes out dry, about 50 minutes.
7. Cool in pan on a wire rack for 10 minutes, then carefully run a knife around the edges to loosen, cut into four squares and serve.
   

Prep Time: 20 mins   --  Cook Time: 40 mins --  Total Time: 1 hour -- Yield: 4 to 6 servings

The flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese).

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 1 pinch chili flakes
  
• 1/2-1 tsp chili powder (depending how hot you want it !)
  
• 1 teaspoon Berebere an Ethiopian spice (optional)
  
• 2 teaspoons ground cumin
  
• 1 teaspoon turmeric
  
• 1 ½ teaspoons paprika
  
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  
• 2 kidney beans (you can use black beans and pinto beans or a mix of both)
  
• 1 1/2  cups soy mince (hydrated)
  
• 2 cups vegetable broth or water (1 tsp veggie bouillon + water)
  
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, 1 tsp sour cream or cream cheese, grated cheddar cheese, etc.
  

Instructions

1. In a large pot or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
   
2. Add the garlic, chili powder, cumin, paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
   
3. Add the diced tomatoes and their juices, the beans hydrated soy mince, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
   
4. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).
   

1 Cup Sesame - raw
1/2 Cup Carob powder
1/2 Cup Molasses
3 tbsp Spirulina 
2 tbsp Bee Pollen
1/2 tsp Cinnamon

Place all ingredients in a food processor blend for a minute or two until a dough type consistency. then make little balls. Store in fridge.

Avocados are an excellent source of healthy omega 3 fats and a wide range of phytonutrients. The avocado is likely to provide you with health benefits in the areas of blood sugar control, insulin regulation, satiety and weight management, and decreased overall risk of unwanted inflammation. I like simple recipes that don't take much time or effort, and this recipe is super-fast and easy in addition to being incredibly nutritious! 



Servings: 1-2    Prep Time: 5 minutes     Cook Time: 0 minutes

Ingredients:

• 1/2; cucumber, diced
• 1 ripe avocado, pitted
• 1 cup full-fat unsweetened coconut milk or yogurt
• 1/4; cup fresh mint, minced (or 4 whole sprigs)
• 1/4; cup fresh basil, minced (or 4 whole leaves)
• 1 small handful fresh spinach
• 2 Tbsp. raw tahini
  
• 1 Tbsp. lemon juice
• 1/2 - 1 tsp. of a green powder (e.g. moringa, wheatgrass, spirulina, barley grass  powder) (optional)
• Salt & pepper to taste

Method:

Simply add all ingredients into a blender and blend into a smooth, thick, creamy soup. Place in the refrigerator for 1-2 hours to chill before serving.  Top with white chia seeds, bee pollen or raw shelled hempseeds for an additional superfood punch!