Kale Caesar Salad

Salad
9 cups fresh kale (cleaned and stemmed)
6 thin pieces of cooked pancetta
3 hard boiled eggs cut in half to make 6 portions
6 lemon slices

Crispy topping
1/3 cup gluten free breadcrumbs or panko breadcrumbs (Japanese style breadcrumbs)
1 1/2 tablespoons organic butter
Sprinkle of sea salt

Caesar Dressing
1/2 cup organic cold pressed olive oil
1 organic egg yolk
1 1/2 teaspoons Dijon mustard
1 clove garlic (minced)
1 teaspoon chopped capers
1/2 tablespoon lemon zest
1/2 tablespoon lemon juice
1/2 tablespoon white wine vinegar
2-3 tablespoons fresh grated Parmigiano Reggiano (use a microplane if possible)
1/2 teaspoon raw honey
Sea salt and freshly ground pepper to taste

Method
Note- Remove the breadcrumbs and honey and you got yourself a low carb caesar salad
Clean and de-stem your kale; chop your kale into very fine slices, it is called chiffonade in French. Add the kale to a large bowl.
Bring your 3 eggs to a boil with the lid on, turn the heat off when it starts boiling and keep the lid on. Set the timer for 10 minute; then allow eggs to cool in cold water.
Pan fry your pancetta until crispy, then set aside on a paper towel.

Crispy topping: In a small sautée pan, melt the butter on medium heat, add your panko breadcrumbs and season with sea salt.
Allow the heat to brown the panko, once they are thoroughly browned, remove from heat and allow to cool.

Dressing: Dampen a dish cloth and wrap it up into a circle onto a cutting board so that your bowl will sit nicely onto the damp cloth. The point of this is to keep the bowl still, while you are whisking in the ingredients.
Put a medium sized glass or stainless steel bowl on top the damp cloth. You want your bowl to hug the damp cloth and hold the bowl in place. Add your egg yolk and Dijon mustard to the bowl.
Very slowly, whisk in your oils to the egg yolk and Dijon mixture; it will become very thick like mayonnaise. If you do not go slow enough you can break the emulsion and have to start over again. Add the lemon juice and vinegar this will loosen up the dressing and give it more dressing like texture.
Add the rest of your ingredients and season with salt and fresh ground pepper.
The LOVE in this kale caesar salad is the crispy panko, fresh ground pepper and white wine vinegar!

How to assemble your masterpiece?

Toss your chiffonade kale with as much dressing as you like. Separate the dressed kale into 6 big bowls.
Sprinkle the crispy panko over each salad.
Add a piece of crispy pancetta and 1⁄2 hard boiled egg.
Season with fresh ground pepper and top the salad with a lemon wedge. 

Voila! Bon Appétit.

Muhammara

1 1/2 cups organic walnuts (lightly roasted)
12 oz. bottle of roasted red peppers in water (strain the water before using)
3 tablespoons extra virgin olive oil
2 cloves garlic
2 tablespoons pomegranate molasses (omit for lowER carb or keto)
1 tablespoon raw honey (omit for lowER carb or keto)
1/2 teaspoon ground cumin
1 teaspoon dried chili flakes
1-2 tablespoons onion
Sea salt and fresh pepper to season

Method
Note- Omit the pomegranate molasses and honey and you got yourself a low carb dip.
Combine all above ingredients except for the olive oil in a food processor and puree to a smooth paste while slowly adding in your olive oil from the top of the food processor. Season with sea salt and pepper. It always tastes better after it has rested in the refrigerator for a couple of hours, but you can definitely eat it right away.

Cook Outside the box
Serve as a dip with pita bread or freshly cut vegetables, especially celery.
Top your roasted salmon or grilled chicken breasts with muhammara after they are cooked.
Use it as a spread for your next whole foods sandwich or wrap.
Make sweet potato wedges and use the muhammara as a dip.

Leek and Chickpea Soup

This is my go to soup for any clients that have adrenal fatigue, digestive problems or that are going through chemotherapy. This leek and chickpea soup is so grounding and comforting and those that suffer from adrenal fatigue especially, crave comfort. It is also easy to digest, so instead of the bodies energy being wasted on breaking food down and digesting, the energy can be spent on healing the body and help bring it back to homeostasis. It also contains sulfur; which supports the liver, helps balance the body in stressful times and can help fight cancer.
The LOVE comes from the creaminess that you achieve in this soup, not from 35% cream (although delicious) but from the potatoes and chickpeas. Pure deliciousness!

3 cups leeks (chopped roughly and washed well)
2 medium unpeeled russet potatoes (washed and roughly chopped)
1 can-398ml chickpeas (rinsed and drained)
5-6 cups vegetable stock or chicken stock
1 tablespoon coconut oil or butter
2 garlic cloves (peeled and roughly chopped)
1/4 cup fresh chives (chopped)
1/4 to 1/2 cup fresh, real parmigiano reggiano 

Method
Cut and wash leeks well, and only use the light green and white part of the leek; the dark green parts tend to be very fibrous and bitter. It's great in your compost!
In a large soup pot, heat up the oil or butter and sautée the garlic and leeks for 2-3 minutes on medium heat. Add the chopped potatoes, chickpeas and vegetable or chicken stock.

Simmer covered for 25-30 minutes.
Allow to cool for 5 minutes, then blend with a hand blender or blender.
*If the soup turns out too thick, just add some more stock until you have the consistency that you would like.

I like to add the cheese and chives to every individual bowl because it looks pretty but for real life, just add the freshly grated cheese and fresh chives after you have blended the soup.Season with Himalayan salt and fresh ground pepper.

You can freeze this soup but when it defrosts it may not look so appetizing because it may separate. Don't worry, once it heats up, just whisk the soup and that creamy deliciousness will come back!



Zucchini Pizza "Crust"

You will notice that the title and method below have quotation marks around the word "Crust". That is because it really isn't a crust. A crust is a hard, crispy covering or surface, usually made from bread. This alternative pizza "crust" is not crispy or hard. It is delicious in it's own way, but I do not want to deceive you, it drives me crazy when people give you gluten free alternatives and they say "Oh it tastes just like the real thing." i call BS.

You could always cook these "crusts" at a much higher heat (425-550 degrees Fahrenheit) like every other recipe in order to get a crispier "crust", but then it would denature the nutrients in the delicious zucchini and any other vegetables that you add to your pizza. Check out Smoke points For Oils for more information.By paying attention to the temperatures at which you cook your food, can make your whole foods dishes that much more nutrient dense.

4 cups zucchini shredded
1/3 cup almond flour
3 teaspoons oregano
1 teaspoons chili flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup organic medium gouda
1 organic egg
Sea salt and fresh pepper

Method:
Preheat oven 375 degrees Fahrenheit. Makes 2- 7” pizzas

Using a food processor with the shredding blade, or a hand shredder, shred the zucchini and place it into a bowl.Sprinkle ½ teaspoon of sea salt over the shredded zucchini and allow to stand for 15 minutes. This helps remove excess water from the zucchini. Meanwhile, in another bowl, mix together the rest of the ingredient except for the egg.

Super important part: After 15 minutes, squeeze all of the water out of the shredded zucchini and add it to the rest of the ingredients.

Whisk your egg and add it to the bowl as well. Toss everything together and let stand for 1 minute.

Divide the zucchini mixture into 2 round pizzas on a baking sheet lined with parchment paper.
Bake for 30 minutes. 

I am so happy to say that these freeze beautifully after they have been cooked. Once they have cooled, you can either build your own pizza and then freeze it or you can just freeze the patty's on their own. Layer the zucchini "crusts" between parchment paper and add them to a large zip lock bag, suck all of the air out of the bag and freeze. 
Basic cooking instructions for Pizza's with toppings; bake them at 375 degrees Fahrenheit for 20-25 minutes.  

Cook Outside the Box:
I do not give a recipe for the toppings purposely. You can add whatever you like to these gluten free zucchini pizza "crusts".
I love to add homemade pesto or chimichurri sauce, caramelized onions, organic cheese and some delicious pancetta, finished with a little drizzle of raw honey. Yum! 
Make little baby zucchini "crusts" and turn them into delicious appetizers for your next dinner party. Add some bruschetta on top and voila! A simple and delicious whole foods appetizer.
They would also be delicious in your kids lunch box with cooked organic sausage and yummy organic cheese. They could make their own little mini pizzas at school!
Serve the mini version of these at room temperature with a yummy spread, like Raw Cashew Dip or Homemade Yogurt Cheese.

Bon Appétit! 

Red Lentil Dahl with Roasted Vegetables

1 tablespoon organic coconut oil
1/2 cup onion (small dice)
1 large clove garlic (minced)
1 cup red lentils
2 1⁄4 cup vegetable stock or organic chicken stock
2 tablespoons tomato paste
2 tablespoons Madras curry paste
Season with sea salt
3 tablespoons organic sour cream (optional)

Method:
Note- This is not strict low carb
In a saucepan, melt the coconut oil and sautée the onion over medium heat for about 3 minutes.
Add the garlic, tomato paste and curry paste, sautée for another 2 minutes.
Add your lentils and stock, cover and simmer on low for 15 minutes stirring occasionally.
Take the dahl off the heat and let it sit covered for 10 minutes to finish cooking.
Top your dahl with sour cream, fresh mint or cilantro and season with sea salt.

Cook Outside the Box

As seen in the picture above, I served this delicious warm dahl over steamed kale, roasted sweet potato wedges and roasted cauliflower.
Clean and de-stem the kale, I like to steam about 1 1/2 cups of fresh kale per serving. Steam the kale for about 3-4 minutes or until tender, and then toss the nutrient dense steamed kale with a little organic coconut oil, sea salt and garlic powder.
I roasted the cauliflower florets and sweet potato wedges with a little coconut oil and Indian red curry powder.
Follow these directions on how to roast vegetables, Roasted Vegetables.
Put all of these delicious and powerful foods together and you have the above picture and a happy belly.

P.S The dahl freezes like a dream, so double up yo!

Bon Appétit! 

Fresh Mussels with Thai Green Curry Sauce

2 lbs fresh mussels
2 teaspoons organic coconut oil
1/2 cup onion (sliced thinly)
1 teaspoon fresh ginger (grated)
2 teaspoons fresh garlic (grated)
3 lime leaves (optional)
1 can full fat organic coconut milk
1/4 to 1/3 cup chicken stock or water
2 tablespoons Thai green curry paste
1 tablespoon local honey
1 fresh Thai red chili (if you like it spicy!)
Fresh cilantro for garnish 
Salt

Method:
Rinse mussels under cold water and let them sit in a bowl in the fridge, uncovered until sauce is ready.
In a large saucepan, heat the coconut oil on medium heat and add the onion and fresh Thai red chili (if you like it spicy). Sprinkle with a little salt and pepper and allow them to cook for 2-3 minutes.
Add the green curry paste, ginger and garlic, cook for another 2-3 minutes.
Add the remainder of the ingredients, except for the mussels.
Cover the sauce and simmer for 10 minutes.
Remove the mussels from the fridge and add them to the simmering sauce and cover.
Turn the heat up to medium high and cook the mussels for about 5-6 minutes.
Discard the lime leaves, season with salt and garnish with freshly chopped cilantro and fresh gluten free bread on the side! 

Note: If you find mussels that have not opened during cooking, discard them. Do Not Eat Those Ones, For Real!
You will probably have leftover lime leaves, don't worry, freeze the extra and use them as needed for future cooking creations. 
Here is a really great link for some tips on how to cook perfect mussels Discover Mussels

Cook Outside the Box
Double the batch of Thai green curry sauce and set half of it aside after you have allowed it to simmer for 10 minutes. Heat the sauce up the sauce the next day and our it over steamed vegetables and brown rice, yum!

Creamy Butternut Squash Soup

800g or 6 cups frozen butternut squash
1 can or 400ml organic coconut milk (full fat)
2 cups vegetable stock
1 teaspoon fresh ginger
2 teaspoons fresh garlic or 2 cloves
3/4 cup onion (large cubes)
1-2 tablespoons Madras curry paste ( I use Patacks)
1 tablespoon organic coconut oil
Juice of 1 lime

Method
Chop your garlic, ginger and onion coarsely. Everything is going to be pureed, so there is no need to make perfect cuts.
Heat a soup pot on medium and add the coconut oil.
Add the garlic, ginger and onion, sauté for 3-4 minutes.
Add the remainder of the ingredients, cover and simmer for 20 minutes.
Allow the soup to cool down for 5-10 minutes before blending
Season with salt and pepper if needed.

Note- This is not strict low carb. If you use fresh butternut squash, add 3 cups of broth instead of 2 cups. 

Organic Buttermilk and White Truffle Dressing

1/3 cup organic buttermilk
1/3 cup organic, extra virgin olive oil
1/2 teaspoon white truffle oil
2 teaspoons capers
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or red wine vinegar
1 teaspoon raw honey
1/4 teaspoon sea salt
5 fresh basil leaves
1 tablespoon fresh parsley
1 tablespoon fresh tarragon
1 large clove garlic

Method:
Note- Remove honey for strict low carb version
Add everything to your blender, starting with the liquid.
Blend until everything is nice a creamy.
Serve over a crisp, fresh green salad with garden tomatoes and cucumbers.
Note: If you do not have fresh herbs but only dried herbs, use less. Probably half of the amount. Fresh is better though, try hard, it tastes better:) 

Bon Appétit! 

Cook Outside the box:
This gluten free buttermilk and truffle dressing is delicious drizzled over baked wild salmon
Use this dressing for your next potato salad. Um, yum!
Use it as a dip for fresh vegetables and pita
Use the leftover organic buttermilk to make the most delicious pancakes on a Saturday morning.
Kale salad with this dressing instead, yum!
Chips and dip. OMG 

Beet and Walnut Salad

2 cups of cooked beets (sliced into circles)
1/4 cup soft French goat cheese (crumbled)
1/3 cup organic walnuts (lightly toasted at 300 degrees Fahrenheit for about 12 minutes)
Sprinkle of Maldon sea salt and fresh ground black pepper
Drizzle of balsamic cream (reduced balsamic vinegar)
Drizzle of organic extra virgin olive oil
Zest from an orange

Method:
Steam your baby beets until they are tender; about 40 minutes.
Cool them down and remove the skin under running water, (it makes it so much easier to remove the skin under running water)
Slice your beets into desired size circles and add them to a bowl.
Drizzle about 1 tablespoon of balsamic cream and 1 tablespoon of organic extra virgin olive oil on top of the beets
(you can add more if you like), add ½ teaspoon of orange zest, sea salt and ground pepper. Toss the beets in the dressing.
Place your beets in a pretty serving bowl.
Sprinkle beets with the toasted walnuts and soft goat cheese.
Garnish the salad with edible flowers for the LOVE.
Learn more about the health benefits of beets.

Bon Appétit! 

Gluten Free Lentil Burgers

1/2 cup onion (small dice)
2 garlic cloves (minced)
1 tablespoon organic coconut oil
1 tablespoon chili powder
1 tablespoon cumin
1-2 tablespoon sambal oelek
1 teaspoon oregano
2 tablespoon nutritional yeast
2 cups French lentils (cooked)
¼ cup fresh parsley (chopped fine)
½ cup ground almonds
1 cup sunflower seeds
1 cup carrot (shredded)
1 cup sweet potato (shredded)
1/2 cup parsnip (shredded) 
1/4 cup gluten free tamari light
4 organic eggs
1 tablespoon sesame oil
1/4 cup chickpea flour

Method
Note- This is not strict low carb
In a small sauté pan, heat up 1 tablespoon of organic coconut oil and sauté the onion and garlic for about 5 minutes or until soft and translucent.
Allow to cool and set aside.
In a large food processor bowl shred your carrots, sweet potato and parsnip. Then combine your cooked onion and garlic and the rest of your ingredients except for the last four.
Pulse until well combined.
*Note: If your food processor only has a small bowl you may need to do 2 batches.
With the processor on, add your last 4 ingredients and pulse until everything is well combined.
Place parchment paper onto 2 baking sheets and evenly spread some coconut oil onto the parchment.
Form 12 patties and divide them onto the two greased baking sheets.
Bake at 375 degrees Fahrenheit for about 20 minutes.

These burgers freeze super well, once cooled, wrap individually in plastic wrap and place them into a freezer zip lock bag.

Cook Outside the Box:
I eat these yummy burgers with my cashew dip but you could use hummus, chipotle mayo, tahini dressing, pesto or sun dried tomato tapenade.
You could always add shredded beets, and omit either the sweet potato or carrots. 
Break the burgers up and make a veggie and lentil burger wrap, add some kale salad and you have yourself a delicious, nutrient dense vegetarian dinner.

Raw Cashew Dip

2 cups raw unsalted cashews (soaked in water for 3-4 hours)
2 teaspoons Sriracha hot sauce
1 1/2 tablespoon fresh lemon juice
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon sea salt
2 teaspoon ground coriander
2 tablespoons nutritional yeast
½ tablespoon garlic powder
1 tablespoon onion powder
3/4 cup filtered water

Method:
Soak the raw cashews in water for 3-4 hours.
Drain the cashews and add them to a food processor with the lemon juice and water, process until smooth and creamy.
Add the rest of your ingredients except for the fresh parsley.
Blend until everything is combined well.
Add the cashew dip to a large bowl and fold in the fresh parsley.
*Note: You can open up one probiotic capsule and add the powder to the raw cashews while they are soaking. This will add a tangy flavour to you cashew dip.

Cook Outside the Box
Instead of adding the herbs and spices above, you could make your own version. 
Try fresh chives and garlic, lemon zest and tarragon or chipotle and lime.
This dip is also a great base for vegan pasta. Just blend the cashews, water and lemon; then add nutritional yeast and garlic powder. Dilute the dip a little with some organic soy milk or organic rice milk to make the consistency of a creamy sauce. Add some cooked pasta and steamed veggies and you got yourself a delicious vegan, gluten free, dairy free dinner.

I love to eat this dip with my gluten free, dairy free lentil burgers. I also like it with crackers and fresh vegetables. The possibilities are endless with this dip, think outside the box; sandwich spread? Ummm, yes.

Bon Appétit!

Gluten Free Apple and Cinnamon Muffins

2 cups almond flour
1/4 cup unsweetened, shredded organic coconut
1/4 teaspoon sea salt
1 teaspoon baking soda (aluminum free)
1 teaspoon cinnamon
1/2 teaspoon allspice OR 1/4 teaspoon nutmeg
1/4 cup  organic coconut oil or olive oil
4 organic eggs
2 teaspoons vanilla extract
2 tablespoons raw, local honey (ommit for low carb)
2/3 cup shredded apple with the peel

Method
Note- Remove the honey and you got yourself a low carb version. Not strict low carb, but low carb.
In a large bowl, add all of the dry ingredients and mix together. 
In another large bowl, add all of the wet ingredients including the shredded apple ; mix together with a fork until a little frothy.
Pour the dry ingredients into the wet ingredients and mix together well.
Divide the batter into 12 muffins and bake at 325 degrees Fahrenheit for 15-20 minutes. These gluten free muffins will last for 5-6 days in the refrigerator.
Refrigeration is recommended. 

Curry Cauliflower with spinach

4 cups cauliflower (medium florets)
1 1/2 cups cooked chickpeas
2 cups fresh spinach
1 cup onion (diced small)
1 teaspoon garlic (minced)
1 teaspoon fresh ginger (minced)
1 tablespoon + 1 teaspoon Indian red curry powder
1 1/2 tablespoon organic virgin coconut oil
1/2cup vegetable stock
1 can organic coconut milk (full fat)
2 lime leaves (optional but highly recommended)
1/2 teaspoon sea salt

Method
Heat the coconut oil in a large pot and sauteé the onion for 2-3 minutes.
Add the cauliflower and brown the cauliflower for a couple of minutes on medium heat.
Add your , lime leaves, red curry powder, garlic and ginger.
Sauteé for 1 minute.
Add your chickpeas, coconut milk, seas salt and vegetable stock. Stir everything together.
Simmer with the lid off for 8-10 minutes. You want the cauliflower to be aldente. 
Turn the heat off, remove the lime leaves and add the spinach. Cover with a lid until the spinach has wilted.

Cook Outside the Box
Instead of chickpeas, you could always add cooked French lentils for a different texture ad flavor.
Serve this curry over brown rice or quinoa
Add cooked organic chicken or Ocean Wise approved shrimp
I love adding fresh cilantro at the end and a squeeze of fresh lime.
If there are leftovers, you could always cook some jasmine rice add it to the curry and then wrap it up in a whole wheat wrap and add some fresh veggies. Yum.

Bon Appétit! 

Gluten Free Rice Noodle and Raw Vegetable Bowl

For the Peanut Sauce
1/4 cup natural organic peanut butter
1/4 cup warm water
2 tablespoons coconut milk (optional)
2 tablespoons local raw honey
1 large clove garlic
1 teaspoon fresh ginger
2 teaspoons serrano pepper
1 tablespoon cilantro
1 tablespoon organic tamari light

My organic vegetables of choice
Red cabbage (Finely sliced)
Red pepper (finely sliced)
Carrots (shredded)
Cucumber (thin slices)
Kale (finely sliced)
Fresh cilantro, mint and basil (roughly chopped)
1/2 package Rice noodles (cooked)

Method
Note- This is not strict low carb but can be modified.
Add all of your peanut sauce ingredients to a blender and blend until smooth.
Add to a mason jar.
*Note, I would double up on the sauce, it is delicious and you can use it for other dishes throughout the week!
Put your rice noodles into a bowl and cover with boiling water. Allow the noodles to sit for a couple of minutes. Once tender, cool under cold water.
Mix some of the peanut sauce with the noodles and divide into serving bowls. Add your favourite vegetables and herbs to the top, and then finish your beautiful creation with a little more peanut sauce.

Cook Outside The Box
You could mix everything together and wrap everything up in a rice wrap
You could also add some cooked quinoa, organic chicken, organic beef or Ocean Wise approved shrimp to your bowl for extra protein.
Use brown rice instead of rice noodles, it does contain more fibre and is more nutrient dense than rice noodles
You could use almond butter instead of peanut butter for the sauce
Double the peanut sauce recipe and use it for BBQ chicken sate , roasted fish and even a dipping sauce for baked sweet potato fries.

Bon Appétit!

Organic Yogurt Cheese

Homemade Organic Yogurt Cheese. AKA Boursin Cheese.
650 grams plain organic yogurt (full fat. Yes full fat!)
3 teaspoons fresh chives (chopped)
1/2 to 1 teaspoon freshly minced garlic
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
Fresh ground pepper
Cheesecloth

Method
Line a fine sieve with 2-3 large pieces of cheesecloth. They need to overlap the sieve.
Place the sieve over a deep bowl and pour your organic yogurt into the cheesecloth. Cover the cheese with the overlapped cheesecloth.
Allow the whey to drain into the bowl for 24-48 hours. Just put it in the back of your fridge and forget about it until the next day.
After 24-48 hours, remove the cheese from the fridge and lightly squeeze the cheesecloth into a tighter ball, to see if more water comes out.
If you do see more water come out of the cheesecloth, squeeze lightly until the cheesecloth has very little water coming out of it. Make sure not to squeeze to hard or else the cheese will start coming out of the cheesecloth.

Add the cheese to a storable glass container and add the fresh chives, garlic, salt, olive oil and pepper.Stir everything together and serve with fresh rustic bread or crackers.Clean your cheesecloth under warm water, allow to dry and keep it for next time! Yogurt cheese is filled with good fat, which our bodies need for proper hormone development and for healthy cells. It also contains protein to help build muscle and tissue, and probiotics, which we need for a healthy gut.

Cook outside the box
You could add a little cayenne pepper to this homemade yogurt cheese for a little heat.
Use this fresh yogurt cheese as a spread in your sandwiches
Make homemade bagel and lox, instead of using processed cream cheese.
It’s a great homemade gift to give to people you love!

Bon Appétit!

Chocolate and Banana Chia Pudding with Coconut

Whole Foods- Chia PuddingI don't really like to call this dessert chia "pudding". When I think of pudding, I think of a smooth velvety texture and this chia "pudding" is not smooth and velvety. But i'm not quite sure what else to call it, so Chia Pudding it is and it's delicious in its own way. Chia seeds are filled with antioxidants, iron and lots of fibre for healthy bowels. Chia can help give your body long lasting energy, help balance blood sugar levels and help cleans your bowels. WORD to Chia, thank you for existing!

1/4 cup chia seeds
1 1/4 cup homemade unsweetened almond milk or coconut milk
1 organic banana
1 tablespoon raw cocoa powder (Fair Trade)
2 tablespoons organic unsweetened, fine shredded coconut
1 tablespoon raw honey or maple syrup

Method
Note- Omit maple syrup for a low carb version, top with some berries instead.
This is the easiest dessert I have ever made. Ready? Put everything in a blender except for the chia, blend until fairly smooth. Add the mixture to a bowl and whisk in your chia seeds. Let it sit for 2-3 minutes and then stir. Add it to the fridge to thicken, should take 2-3 hours or make this and allow it to sit overnight. Divide the pudding into 4-5 little ramekin dishes, garnish with fresh mint and some shredded coconut

Cook Outside the Box
Don't stop at chocolate; add fresh berries, omit the chocolate and use mango puree and coconut milk instead of almond milk. The possibilities are endless. Let me know how you made this recipe your own! 

Bon Appétit!

Chipotle Mango Salsa

1 mango or 3/4 cup
3 tablespoons white vinegar
1 teaspoon chipotle (seeded)
1 tablespoon fresh cilantro
1/8 teaspoon sea salt
1 tablespoon lime

Method
Note- This is not considered strict low carb
Add everything to the blender except for the chopped cilantro.
Blend until smooth and stir in the chopped cilantro

Cook Outside the Box
Serve this fresh salsa with fish tacos with a raw red cabbage and kale salad
Shrimp quesadillas with black bean salad
Lather BBQ chicken with this sauce or even roasted pork tenderloin.

Vegan Chili

1 tablespoon organic, virgin coconut oil
3/4 cup onion (diced small)
2 cloves garlic (minced)
1 teaspoon fresh serrano pepper (optional if you like it spicy)
1/2 cup celery (diced medium)
3/4 cup carrot (diced medium)
1 cup red pepper (diced medium)
3 cups kidney beans (BPA free can, rinsed)
3 roma tomatoes (cut in half and chard under the broiler)
2 cups vegetable stock ( I really like Harvest Sun vegetable cubes)
1 1/2 tablespoons maple syrup
2 tablespoons white wine vinegar (this is the LOVE)
1 cup fresh kale (Sliced thin and added at the end)
1 cup broccoli (cut into cute little pieces and added at the end)
1/2 cup organic frozen corn kernels

Spice mix
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon smoke paprika (optional)
1 teaspoon paprika

Method
Note- This is not strict low carb, omit the maple syrup and beans and it will reduce overall carbs.
Cut all of your vegetables up and portion everything out before you start cooking. Set the broccoli, corn and kale aside to add at the end. Measure all of your spices and set them aside in a little bowl. Cut your tomatoes in half, place them onto foil, season with salt ad pepper. Place them under the broiler in the oven and let most of the tomatoes skins turn black. Flip them over and do the same thing on the other side. After they have been chard, puree them in a blender and add the white wine vinegar, vegetable stock and maple syrup. Set aside. Heat your coconut oil in a large pot on medium heat add your onion, garlic, celery, carrots and red pepper season with sea salt and pepper, sauteé for about 5 minutes. Add the spice mixture and sauteé for another 1-2 minutes, add your kidney beans and blended tomato mixture to the pot stir until well combined, cover, turn the heat down to low and simmer the chilli for about 30 minutes. Once the chilli is cooked, turn the heat off and add the kale, broccoli and corn, cover the pot and let the kale and broccoli cook from the heat that is still in the pot for about 5-6 minutes. Taste, season if needed

This is the most important part, serve this vegan chilli with:
Baked potatoes, guacamole, salsa verde and pico de gallo.
If you do eat dairy I highly suggest topping your vegetable chilli with organic shredded cheese and organic sour cream

Cook Outside the Box

Reduce the chilli until most of the liquid is gone and add some cooked brown rice. Wrap that mixture up in a whole wheat tortilla, serve with a salad.
Use the leftover chilli as an appetizer. Make some crostini, spread Boursin cheese on the toasts and add some warm chilli to the top. Soooooo good! 
Cook some quinoa and serve the warm chilli on top
Top your morning omelet with some of this vegetable chilli 

Bon Appétit!

Raw Tahini Salad Dressing

I can not take credit for this recipe, although I wish I could because it's so versatile and delicious. This recipe came from Chad Sarno's cook book called Crazy Sexy Kitchen. I of course, tweaked it a little and I suppose I could say that the extra LOVE comes from the Sriracha hot sauce. Tahini is just finely ground up sesame seeds; Sesame seeds contain the highest source of absorbable calcium out of any food! So stop drinking cows milk to get your calcium, it is not a good absorbable source and it actually makes the body very acidic. Disease grows in acidic bodies. The tablespoon of organic olive oil isn't just for flavour, it actually allows your fat soluble vitamins to be absorbed! 

1/2 cup raw tahini
1 tablespoon organic olive oil
3/4cup water
2 cloves garlic
2 tablespoons fresh lemon juice
1 teaspoon toasted sesame seed oil
1 1/2 tablespoons organic gluten free tamari light
1 tablespoon nutritional yeast
1 teaspoon Sriracha hot sauce
Fresh ground pepper to taste

Method
Place everything into a blender and blender until smooth. Once you put it in the fridge it will get thicker, you could add a little water to thin it out or just let it sit out until it reaches room temperature. Don't worry it will still taste freakin delicious.

Cook Outside the Box
Steam vegetables like kale, broccoli, carrots and sweet potato. Serve the vegetables over warm quinoa and pour some tahini dressing over the top
Make roasted vegetables or homemade falafels and top it with tahini dressing
Make a big green lettuce salad with chickpeas, red peppers, tomatoes and onion and toss your salad with the tahini dressing. Voila!

Bon Appetit!

Gluten Free Mint and Chocolate Brownies

I originally got this recipe from a friend of mine Barb Thomas whom I think got the recipe from Whole Foods grocery store. I did a little tweaking and added some Christina love. The LOVE that I added to this recipe is the virgin, organic coconut oil which adds a great mild coconut flavour and the peppermint extract which we all know that mint and chocolate love each other just like chocolate and vanilla do. *This is not low carb but a great alternative dessert for people that are gluten free.

2 1/2 cups black beans (drained and rinsed) I use Eden Brand, here is why.
1/4 to 1/3 cup local raw honey (I use 1/4 cup)
2 organic, local eggs
1/3 cup extra virgin, organic coconut oil (melted)
1/4 cup raw cacao powder
1/2 teaspoon peppermint extract
2 teaspoons vanilla
1/4 teaspoon sea salt
1/2 cup chocolate chips (Fair trade if possible)

Method
Preheat oven to 350°F.
Place everything (except for the chocolate chips) in a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely puréed.
Remove the blade and pour the mixture into an 8x8 pan that has been greased ahead of time or that has parchment paper on the bottom of the pan. Sprinkle the chocolate chips over the top of the brownie batter.

*Note: You could also divide the mixture into mini muffin pans to make cute little black bean brownies. Cooking time will be a lot less time.
Bake for about 25- 30 minutes. When they are ready they should be firm to the touch. Cool them completely before cutting them into squares or with heart shaped cookie cutters. These brownies are actually best served from the fridge and eaten with a smile!

I must warn you, these taste so delicious that you may want to eat them all, but because of the black beans, they are really high in fibre and may make you toot toot ! Need I say more?