Summertime has finally erupted with its seasonal beauty! Plump fruits can be found at every farmers market while fresh flowers can be found in the nearby forest. 

This recipe is a great way to showcase your favorite summer fruits! Whip some up today and have it ready by tomorrow for breakfast, lunch or even dessert. Sweet and creamy cashews replace milk in this tangy dairy free treat! 

The truth behind most store bought vegan yogurts is that they are filled with both sugar and hidden additives. Although most companies advertise their product as being free from artificial flavors and preservatives, there are some chemicals which are not required to be listed by the FDA in order to keep the company's recipe a secret. These same chemicals are usually included on the label by the term "natural flavors" (which are ironically anything but natural). No need to worry though, it is so easy to make your own vegan yogurt at home! Check out  my pantry  page to find the natural yogurt brands I enjoy made from only real food!

Cultured foods are a great addition to any diet due to their ability to ward off cancer, heart disease and even depression! Additionally these cultured foods are filled with good-for-your-gut bacteria which can help with digestion and absorption of nutrients in the body! 

Gluten Free, Vegan, Low Carb

Ingredients:

1 1/4 cups raw cashews (150 g) 

1 cup filtered water (about 225 g)

Instructions:

Add the cashews to a high speed blender and pulse into a fine meal. While keeping the blender going, pour in the water. Continue to blend the cashews until the mixture resembles a heavy cream. Pour the cream into a pint sized glass jar and tightly cover with a cheese cloth. 

In order for your yogurt to ferment, leave it out overnight in a warm area of about 50 - 100F. I usually use my dehydrator to keep a consistent temperature. Check the yogurt in the morning and continue to let it ferment until it looks bubbly and achieves a pleasant sour taste. My yogurt usually only takes one night but depending on temperature and humidity levels, time will vary. Recipe makes about 2 cups. 

Gluten Free, Vegan, Low Carb

Ingredients:

2/3 cups coconut chips (large flakes)

1/2 cup raw almonds (optionally chopped) 

1/2 cup raw sunflower seeds

1/3 cup raw pumpkinseeds

2 tbs chia seeds

1/3 cup vegan mini chocolate chips

1/2 tsp ground cinnamon

2 tbs dried chai tea grounds 

1/2 tsp sea salt

2 tbs maple syrup

2 tbs coconut oil 

Instructions:

Pre-heat your oven to 350F.

Add all ingredients to a large bowl and toss to combine. Next, add in the wet ingredients and continue to toss and combine. 
Spread the granola out on a flat cookie sheet and roast for 15 - 18 mins, stirring every 5 mins. 
Serve with homemade yogurt and fresh fruit, enjoy! Recipe makes about 2 cups. 

Post by: Rebecca 

You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca 

My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 

Post by: Rebecca 

A time of thankfulness, of joy and of laughter has arrived. While we come together to give thanks for the things we do have, we must always remember there is someone out there that has even less. It has always annoyed me how the media tends to completely skip Thanksgiving, it is one of my favorite holidays! Now, let us talk food. 

Face it, Thanksgiving is nothing without pie. It is what everyone cleans their plate for; dessert. Not just any dessert either, this recipe is so good no one will ever know it is vegan. I served this classic pecan pie to Thanksgiving guests last year and no one even suspected a thing!

Pecans are a winter staple around here. Not only do pecans help battle high cholesterol but they are also known to fight against some cancers and infections. These hearty nuts are also rich in vitamins B-6 and E, as well as minerals beta carotene, lutein and ellagic acid (an important antioxidant).  In some cases, pecans have even been found to help reduce the risk of heart disease by supporting a healthy blood profile. 

I knew this post would never be complete without a Thanksgiving recipe roundup! So here it is! Listed in order: appetizers, sides and desserts. 

Herb Roasted Chickpeas

Orange Scented Fig Jam

Classic Garlic Hummus

Cheezy Hummus

Balsamic Roasted Brussels with Pecans and Raisins

Rosemary Mashed Sweet Potatoes

Sweet Potato Corn Biscuits

The Ultimate Raw Brownie

Pumpkin Cardamom Donuts with Chocolate Frosting

Gluten Free, Vegan

Ingredients 

Crust:

1 cup GF oat flour

1 cup buckwheat flour (or rye)

3 tbs organic sugar

2 tbs flax meal

1 tsp cinnamon 

1/2 tsp sea salt 

1/2 cup unsweetened almond milk

1/2 cup coconut oil, melted

Filling:

3/4 cup extra firm tofu

2 tbs GF oat flour (or another GF flour)

1/4 cup unsweetened almond milk 

1/2 tsp vanilla extract

1 - 2 tbs good quality bourbon 

1/2 cup maple syrup

3/4 cup organic sugar

2 tsp molasses

1/4 cup coconut oil

1 1/4 cups pecans (chopped or halved) 

Instructions:

Preheat your oven to 400F degrees.

For the crust, combine all the dry ingredients in a large mixing bowl and make a well in the center. Pour in the melted coconut oil and almond milk, stir until a dough begins to form. Now, mold the dough into a ball and roll it out to about 1/4 inch in thickness. Drape the rolled dough over a greased pie pan, press it down into the corners and trim the edges. Lightly poke the bottom of the crust with a fork and pre-bake for about 7 minutes. Let the crust cool for about 10 minutes before filling. 

Preheat your oven to 350F degrees. 

For the filling start by adding the tofu, almond milk, 2 tbs GF oat flour, vanilla and bourbon to a blender. Blend until very smooth and set aside. Next, add the maple syrup, sugar and molasses to a small pot and heat over medium heat until bubbles start to form. Reduce the heat and continue to stir for about 10 minutes, until all the sugar is dissolved. Now, add in the coconut oil and the tofu mixture along with about the 1 1/4 cups of pecans to the stove pot. 

To assemble, pour the filling into the pre-baked pie crust and decorate with more pecans if desired. Cover the crust with foil and bake for about 1 hour, allow to cool for at least 30 minutes before slicing into, enjoy! 

Post by: Rebecca 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca 

Yay! Are you proud, I finally changed the header. I do not know why it takes me so long, but it just has to be perfect before I post it. You would think I would be on top of things during my favorite season, but it seems to be just the opposite unfortunately. Anyway, let us get back to this beautiful recipe! I have been waiting to try my hand at a galette for quite a while now, but I am so glad I waited until fall! To me, freshly baked pastries are an essential part of this glorious season. The feel of the crisp fall air and colorful leaves  accompanied by a warm flaky crust stuffed with freshly baked fruit, what can be better than that? Now, I know some of you are wondering what exactly is a galette? A galette is literally a cross between a pie and a tart with a flaky crust and a delicious filling. Galettes are much easier than dealing with a pie, no more worries about torn dough or imperfect edges, because that is what galettes are all about. Irregular edges = more character. 

Plums come around at the end of summer and the beginning of fall around here. If you are lucky you might even find a local tree growing about. Though packed with nutrition, fresh and juicy plums are usually eaten in dried forms (prunes) for convenience. Though both plums and prunes are loaded with health benefits, nothing beats a fresh plum ripe for the picking. Plums provide a hefty dose of vitamin C, which aids with iron absorption. These super fruits are also high in polyphenols as well as antioxidants! Additionally, studies have shown that eating fruit (like plums) can help your eyesight as you age. With over 2000 varieties of plums available worldwide, there is  nothing stopping you from grabbing some yourself. 

Just giddy for ghee! Ghee is a type of clarified butter which originated from South Asia. With its deep nutty, caramelized flavor ghee is perfect for baking. Because of its higher smoke point, in comparison to butter, ghee is usually preferred for sautéing. Though ghee is traditionally used in South Asian dishes, it has recently become available throughout the world. To make ghee, butter is boiled down so that its residue can be removed. Because of this process, ghee can be stored on the shelf without refrigeration! Ghee is usually found in the specialty foods/ organic foods section of the grocery store (my local store actually places it near the honey). 

Vegan, Nut Free 

Ingredients:

1 cup rye flour* 

1/2 cup sorghum flour

1/2 cup chilled coconut oil or ghee (I liked the taste the ghee provided better) 

2 tbs coconut sugar

1/2 tsp sea salt

Filling:

about 3 cups sliced fresh plums (any variety is fine)

2 tbs raw honey or agave 

1 tbs sorghum flour

Instructions:

For the dough, combine the flours, cold water, oil/ghee, coconut sugar and salt in a blender or food processor and pulse until a dough begins to form. Add more cold water a little at a time if needed. Roll the dough into a ball and place it covered in the refrigerator for about 30 minutes to harden up while you prepare the filling. If you end up leaving it overnight, make sure to set it out about 1 hour ahead of time in order to soften. 

Preheat your oven to 375F degrees. 

For the filling, thinly slice your plums and toss them with about 2 tbs honey and 1 tbs sorghum flour. Set aside. 

To assemble, roll the dough into a circular shape, about 1/8 in thick. After draining any excessive amount of juice from the plums, arrange them on the dough in a circular pattern overlapping slightly. To finish it up, grab one edge of the dough and begin to fold it up towards the center (it doesn't have to be perfect as you can see from mine). Bake your galette for about 30 - 35 minutes. I found that a pizza stone works best, but a pan covered in parchment works as well. Serve with ginger ice cream (below), enjoy! 

* If you have a gluten intolerance, try subbing in some GF oat flour for the rye. 

Gluten Free, Vegan, Nut Free, Low Carb

Ingredients:

1 can full fat coconut milk

1 inch fresh ginger peeled and finely grated

3 tbs raw honey or agave 

about 1/2 cup boxed coconut milk or almond milk 

Instructions:

Whisk together the canned coconut milk, raw honey or agave, and grated ginger in a small mixing bowl. Next, freeze this mixture in ice cube trays overnight. 

The next day, add the frozen cubes and the remaining 1/2 cup boxed coconut milk to a high speed blender and blend until smooth. Add more liquid as needed (my plunger attachment came in handy for this one). Pour your ice cream in a freezer safe container and freeze until ready to serve. Enjoy! 

*This ice cream becomes hard after 5 - 8 hours, so let it sit out for a few minutes before serving time in order to soften.  

Today's Question: What is your favorite type of pie? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

In celebration of the first week of fall I just had to post a comfort food inspired recipe! Remember a time sitting around a fire, cuddled up in a warm blanket, sipping hot cocoa and wiping that sticky but delicious toasted marshmallow off our face. Since vegan marshmallows are not easy to find or make, I opted for something a little easier to work with (but just as delicious)! These s'mores might just be easier than the conventional ones of your childhood. I do not know what else to say but coconut butter coupled with chocolate = heavenly deliciousness. 

Coconut butter is one of my favorite foods, you can crumble it on top of oatmeal, toss it in muffins or use it as icing in desserts! This nut and seed free butter is made from the pulp of the coconut and ground into a smooth paste. 7 percent protein and 14 percent fiber and healthy fats is what makes coconut butter so satisfying. While coconut butter might seem like an impossibility with its low carb and sugar content, I assure you it is not! 

Now, on to these delicious crackers! Graham crackers are one of my favorite types of crackers, I enjoy paring them with peanut butter, cookie dough dip and of course coconut butter! I decided to use spelt in these crackers because I have been trying to cut back on oats, they sometimes mess with my stomach. Spelt happens to be a little powerhouse of its own. Spelt is an excellent source of manganese, protein, fiber and zinc. This ancient grain has also been found to prevent gallstones as well as slow the progression of atherosclerosis, the accumulation of plague within the blood vessels.  You can see why spelt has been used since Biblical times. Native to Iran and southeastern Europe, spelt was one of the first grains used to make bread, usually in the form of a cracker. As stated in Ezekiel 4:9...   

Gluten Free, Vegan

Ingredients:

For the Graham Crackers:

1 cup spelt flour  *see below for a GF version 

1/2 cup sorghum flour

1 -2 tbs coconut sugar

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

3 tbs smooth almond butter (or peanut butter)

2 tbs maple syrup

2 tbs blackstrap molasses or sorghum 

4 tbs almond milk

2 tbs apple sauce or melted coconut oil

1/2 tbs ground flax mixed with 1 tbs water (for your flax "egg") 

For the Filling:

coconut butter 

1 good quality vegan dark chocolate bar 

Instructions: 

Pre heat the oven to 350F degrees and mix your flax "egg", set it aside to gel up. 

For the crackers, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, slightly warm your almond butter if it is hard then add it to a small mixing bowl along with the rest of your wet ingredients. Now add the wet mixture to the dry and continue to stir and combine. Add more almond milk if needed for moisture but the mixture should be a little dry. 

Next, take about 1/2 of the dough and roll it out to 1/8 in thick on a large workspace dusted with spelt flour. Trim the rough edges and cut your crackers into the desired size and shapes. Place the crackers on a baking sheet covered in parchment paper, sprinkle with corse sugar (optional) and poke some holes in them using a fork. Bake in the oven for about 15 - 18 minutes, rotating your pan about halfway through cooking time (only if your oven is not very consistent). 

To assemble, take two crackers of about the same size and place one square chocolate piece on top of one and about 1/2 tbs coconut butter on the other. Leave the crackers face side up and turn the oven to broil. Heat the smores for about 2-5 minutes (be sure to watch them carefully). Once the chocolate and coconut butter has melted, sandwich the crackers together and (messily eat them or) place them in the fridge for about 5 minutes to cool (they are less messy this way). You can store the smores in the fridge and eat them cold or let them warm to room temperature when you are ready to eat the rest. Enjoy! 

*Other Filling Additions:
sliced fresh figs
apple butter
peanut butter 

* If you have a gluten intolerance or are simply on a GF diet, I have also had success with subbing in 1 cup GF oat flour for the spelt. 

Post by: Rebecca

I am finally back, it is amazing how far a little cold can set you back! I have currently been enjoying my weekly trips to the local farmers market though, and I bet you can guess what I bought this week! Tomatoes, a summertime speciality. Fresh produce, simple ingredients and easy instructions, what more could you ask for? 

Tomatoes are a long time love of mine, fresh, roasted, dried, you name it! Even when I was little I remember gazing upon rows and rows of freshly canned tomatoes ready for the winter months. Little did I know about all the health benefits these beauties have to offer! Tomaoes are very rich in lycopene, which aids in the formation of healthy bone tissue. Vitamins C,A and K are also provided by tomatoes. Recent studies have also shown that tomaotes play a key role in heart health due to their ability to help regulate fat in the bloodstream. 

This hearty gluten free crust is packed with flavor and nutrition. Walnuts provide a rich flavor and texture while also issuing a unique amount of vitamin E, which serves as an aid in heart health. Sunflower seeds help to dampen the bitterness of the walnuts, as well as contributing both anti-inflammatory and cardiovascular benefits. These tiny seeds have also been found to lower the frequency of hot flashes during menopause and reduce the risk of colon cancer!   Flax seeds, a superfood traced back to 3000 BC, are packed with nutrients such as omega-3 fatty acids, fiber and lignans, which contain antioxidant properties. Recent studies have now suggested that flax seeds may protect against breast cancer, prostate cancer and colon cancer! 

Gluten Free, Vegan, Low Carb

Ingredients:

3 fresh tomatoes, sliced (I used an herloom variety)

Crust:

1 cup GF oat flour 

1/2 cup walnuts, ground into a fine meal

1/2 cup sunflower seeds, ground into a fine meal

3/4 cup flax meal or ground chia seeds 

3/4 cup filtered water

1 tbs sunflower oil (or another neutral tasting oil) 

salt + pepper

Filling:

1 1/2 cup raw cashews, soaked for at least 4 hours 

2 tbs coconut oil 

1/2 cup fresh basil (I used two types) 

1/3 - 1/2 cup filtered water 

1 - 2 tbs agave nectar or honey

1 tbs apple cider vinegar

Instructions:

Pre heat the oven to 400F degrees.

If desired, you may warm your tomato slices in the dehydrator for about 4 hours at 115F degrees to get rid of some extra juice. 

For the crust, grind all your flours, nuts and seeds. Next, toss them togther in a large bowl along with the salt and pepper. Then, add in the water and oil a little bit at a time until a dough begins to form. After the dough has been mixed throughout, press it into a springform or pie pan. Bake for 35 minutes, let it cool once done.

For the filling, add all your filling ingredients to a high speed blender and blend until smooth. Add more water if needed to create a smooth consistency. 

To assemble, pour the basil cream into the tart crust (if you have some leftover that's fine) and top with your tomato slices! Serve at room temperature. Garnish with fresh basil and enjoy! 

Posy by: Rebecca 

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