Sweet Potato and Black Been Burgers

Ingredients

• 1 1/2 pounds sweet potatoes (smaller potatoes cook faster)

• 1/3 cup millet

• 1 cup old fashioned oats (use certified gluten-free oats if you are avoiding gluten)

• 1 15 oz. can black beans, rinsed and drained

• 1/2 small red onion, diced

• 1/2 cup lightly packed fresh cilantro leaves, chopped

• 2 teaspoons cumin powder

• 1 teaspoon chili powder

• 1 teaspoon chipotle powder or smoked hot paprika

• 1/2 teaspoon cayenne powder (optional, to taste)

• 1/2 teaspoon salt

• high quality vegetable oil for cooking burgers (or coconut oil, if you don’t mind the coconut taste, olive oil may burn)

• 8 whole wheat hamburger buns (optional)
• your favorite burger fixings (avocado or guacamole, tomato or pico de gallo, lettuce, sprouts, ketchup, hot sauce, mustard, pickles, etc.)

Instructions

1. Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes cut side down on a rimmed baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily) and roughly chop the insides. Set aside to cool completely.
2. Cook the millet: In a small saucepan, bring 1 cup of water to boil. Stir in the millet, reduce heat to low and simmer, covered, until tender (about 25 minutes). Drain off any remaining liquid and set aside to cool.
3. Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
4. Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, cayenne (optional, add to taste for spicier burgers) and salt. Use a potato masher, big mixing spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
5. Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
6. Shape the burgers: Use a measuring cup to measure out 1/2 cup of the mixture. Gently shape it into a patty about 3 1/2 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8. If you would like to toast your hamburger buns, preheat the oven to 350 degrees now.
7. Panfry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.
8. Toast the buns (optional): Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes.

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Mango-Coconut Pudding

Ingredients

• 6 tablespoons kudzu
• 1/2 cup water
• 4 cups diced fresh mango (or frozen)
• 1 can coconut milk (1 2/3 cup)
• 1/4 cup agave nectar
• 2 teaspoons vanilla

Topping:

• diced fresh mango
• shredded, unsweetened coconut

Directions

1. Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.
2. In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.
3. Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You’ll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.
4. Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours. Top with diced fresh mango and shredded coconut. 

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Buckwheat Donuts

Ingredients

• 3/4 cup brown rice flour
• 1/2 cup potato starch
• 1/3 cup buckwheat flour
• 1/4 cup arrowroot
• 1 cup evaporated cane juice
• 1 & 1/2 tsps baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/3 cup sunflower oil
• 1/3 cup applesauce
• 1/4 cup vanilla extract
• 1/2 cup hot water

Directions

1. Pre-heat your oven to 160 degrees celcius (325 degree fahrenheit). Brush your donut trays (or in my case bundt tins) with oil and set aside.
2. Sieve and whisk all of your dry ingredients.
3. Add the wet ingredients, stir until smooth (the batter starts to thicken and will feel a bit stiff).
4. Tip 1/8 cup amounts of batter into moulds and swirl into the tin with a toothpick.
5. Bake for 25 mintues or until golden brown. Babycakes suggests cooking for 15 minutes. I had to cook mine for almost double that.
6. Leave to cool in trays for 5 minutes before turning out onto a cooling rack.

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Protein Bars

Ingredients

• 1 cup gluten-free quick oats
• ½ cup puffed rice, chopped fruit or raisins
• 3 tablespoons brown rice protein powder
• 1 tablespoon coconut sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons creamy seed or nut butter (sunflower, peanut, cashew, almond)
• 2½ tablespoons honey or agave nectar
• 2 tablespoons coconut nectar or brown rice syrup
• 1 teaspoon pure vanilla extract

Directions

1. Line a 9x5-inch loaf pan with waxed or parchment paper.
2. Mix together oats, puffed rice, brown rice protein powder, coconut sugar, cinnamon and salt in a bowl. Set aside.
3. Place seed butter, agave and coconut nectar in a saucepan and heat over medium heat, stirring occasionally until mixture boils.
4. Boil for 1 minute. Then remove from heat and let cool slightly. Stir in vanilla.
5. Pour warm mixture over dry ingredients and stir well.
6. Pour mixture evenly into prepared pan and compress. Do this by placing a sheet of waxed or parchment paper on the batter and pressing down firmly.
7. Then place an empty 9x5-inch loaf pan on the paper and put a heavy weight in the empty pan. Press down hard with your hands.
8. Put pans (with weight) in the refrigerator for about 1 hour. Cut into bars.

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Raw Mango Lime and Fig Cake

Ingredients

Crust

• 2 cups Pecans (about 215 g)

• 2 pinches of pink Himalayan salt

• 1 teaspoon Mesquite powder

• 1 cup dry baby Figs, put in soaking water

• 1 teaspoon Agave nectar

Crust Directions

1. Soak the dry Figs in water for 15 min.
2. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste.
3. Add the pecan flour and rest of the ingredients and process until you have a dough ball. Press it into a spring pan and with your hands, form a crust.
4. Even out the surface with a spoon.
5. Put in the fridge to rest while you make the filling.

Filling

• 2 ripe mangos (a ripe mango smells of nectar)

• 1 cup Cashews, dry

• a pinch of pink Himalayan salt

• zest from one organic Lime

• 5 teaspoons Lime juice

• 2.5 tablespoons virgin Coconut oil

Filling Directions

1. If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime and salt. Then add the Coconut oil and process some 30 sec more. Process until completely smooth.
2. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls!
3. Cut slices of the kiwi to place on top.

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Lavender Parfait or Love Potion

Ingredients

Lavender Cream

• sweetener of choice
• 1/16th tsp salt
• handful blueberries
• scant 2 1/2 T water (20g)
• 3 drops coconut extract (optional, but highly recommended)
• 1/2 serving agar base

Lavender Cream Instructions:

1. First, make up the agar base. When it’s cooled, put 1/2 of it in a blender (or Magic Bullet) with all the other ingredients and blend away.  Whip very well.
2. Put it in the freezer for a few minutes prior to eating, so it’s super-cold.

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Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade

Ingredients

For the ravioli

• 3/4 cup quinoa flour (plus more for dusting)
• 1/8 cup tapioca flour
• 1 TBSP olive oil
• up to 1/2 cup water
• 1 T fresh coriander 
• 1 tsp sea salt

For the mushroom and olive filling

• 1 clove of garlic
• 3/4 cup sliced mushrooms
• 1/2 cup mixed pitted olives
• 1 TBSP of tomato paste
• handful of basil
• olive oil to cook

Directions

Ravioli Directions

1. On a clean bench top, combine flours and salt.
2. Make a well in the centre of the flour and add the coriander, the oil and 1 TBSP of the water.
3. Mix the flour from the outside in and combine until your dough comes together in a kneadable ball (adding more water as necessary).
4. Once your dough comes together and is not too sticky or dry, knead for 5 – 10 minutes. The quinoa flour dough is very easy to knead and becomes very smooth after about 5 minutes. Form into a disc shape and wrap in glad wrap.
5. Set aside for 30 minutes to one hour.
6. Once the dough has got to know itself get your pasta maker ready to roll.
7. Cut the dough in half and shape into a rough rectangle. Flatten slightly and dust in flour as necessary, you don’t want the dough to be sticky when it is going through the pasta roller.
8. Start by feeding your pasta through the widest setting on your pasta machine (usually number 1).
9. After each roll, dust your dough with more quinoa flour as necessary. Continue to roll the dough, making the setting finer with each roll.
10. Once you are satisfied that your pasta sheet is thin and long enough, lay it on a floured surface. Repeat with remaining dough.
11. Cut both pasta sheets into an even rectangle.

Directions Filling

1. In a medium frying pan over medium heat saute garlic in a generous dash of olive oil.
2. Add mushrooms and cook until softened. Add olives just to heat through.
3. Place all filling ingredients along with the basil into a processor and pulse into a tapenade/paste consistency. 

Completing the Ravioli

1. Evenly space apart teaspoons full of the mushroom and olive filling on one pasta sheet.
2. Each teaspoon will make a ravioli so be sure to leave enough space around the filling for the top sheet of pasta to join the bottom sheet without ripping.
3. With a pastry brush, brush the edges of each section of filling with water (this will make it easier for the top sheet of pasta to stick).Gently place the second sheet of ravioli on top of the bottom and gently press the top sheet of pastry into the bottom around each teaspoon of filling.
4. Cut each section of ravioli into squares.
5. Decorate with prints from a fork if you like and cut excess pastry from the edges.
6. Place each ravioli onto a lightly floured board while they wait to be cooked.
7. Bring a large pot of water to the boil. Place ravioli in the boiling water.
8. Once the ravioli float to the top of the water, it’s cooked! This will only take about 1 minute.
9. Remove the ravioli with a slotted spoon and place directly on serving plates.

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Orange ‘Dreamcicle’ Smoothie Or Vegan ‘Orange Julius’

Ingredients

• 11/2 C Dairy Free Milk
• 1/2 C Orange Juice Concentrate
• 1tsp vanilla extract (or 1 scoop vanilla protein shake)
• 6 Ice cubes

Directions

1. Blend all ingredients 
2. Split between two glasses

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Mango Beet Cooler

Ingredients

• 1 medium mango
• 1/2 medium beet peeled and chopped
• 8-10 mint leaves , or dry mint or basil to taste
• 2-3 cups of water
• 2 Tablespoons raw sugar or jaggery
• 1/2 teaspoon salt
• 1/4 teaspoon salt or 1 Tablespoon lemon juice
• 1/4 teaspoon cumin powder

Directions

1. In a pressure cooker or a deep pan, add beet, peeled chopped mango, mint leaves, salt, sugar, rock salt or lemon juice, cumin powder, and water enough to cover the fruit.
2. Pressure cook for 1 whistle, or boil for 15-20 minutes until mango is soft and cooked.
3. Blend the mixture when cool and adjust salt, sugar and rock salt(rock salt adds a nice sour taste).
4. Add more or less water according to preference. For super hot days, add more chilled water to get a watery version.
5. Serve chilled topped with fresh mint leave

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Raw Buckwheat Breakfast Porridge

Ingredients

• 2 cups raw Buckwheat Groats, (note: this is not the same as Kasha) soaked in water for minimum of 1 hour or overnight
• 1.25 cups dairy free milk
• 2 tbsp chia seeds
• 1/4 cup liquid sweetener (use Agave if you want it raw) or to taste
• Pinch of kosher salt
• 1 tsp pure vanilla extract
• 1 tsp cinnamon

Optional Toppings:

• Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
• Chopped nuts and or seeds (I used almonds)
• Nut Butter or ABU
• Toasted coconut, chocolate chips, etc

Directions

1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight.
2. After soaking, rinse well in a strainer several times.
3. Place buckwheat groats in food processor or blender, along with the milk, chia seeds, and vanilla. Process until combined and slightly smooth.
4. Add in the sweetener and cinnamon to taste.
5. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold.
6. Place leftovers into fridge and enjoy for the next few days.
7. Makes 4 cups 

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Asparagus Mint Soup

Ingredients

• 40 medium asparagus stalks
• 1 medium onion, diced
• 2 vegetable bouillon cubes dissolved into two cups of water
• 1/4 tsp. pepper
• Pinch of salt, to taste
• 1 1/2 Tbsp. extra virgin olive oil
• 1/2 cup mint

Directions

1. Set aside 8 of the asparagus stalks, and place them in a steamer basket over a large pot of boiling water.  Cook for 3 minutes, until just tender.  Cut remaining asparagus stalks into 1-inch pieces.
2. In a large saucepan, heat olive oil over medium-high.  Saute onions 5-7 minutes, until tender.
3. Add chopped asparagus, pepper, and broth.  Cover, and simmer 8-10 minutes, until asparagus are tender.
4. Remove from heat, and transfer contents into a food processor (or blender).  Puree until creamy.  
5. Taste, and season with salt.  
6. Add mint, and puree until smooth.
7. Garnish with mint and asparagus, or cut steamed asparagus into 1-inch pieces and stir into soup.

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Blueberry Cardamom Cheesecake

Crust Ingredients:

• 1 cup walnuts
• 2/3 cup pitted, packed dates

Directions Crust

1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into pans of choice. Set aside.

Filling Ingredients

• 3 cups blueberries
• 1 1/2 cups cashews
• 1/2 cup pure maple syrup or agave 
• 2 tablespoons lemon juice
• 2 teaspoons ground cardamom
• (start with less and add more, cardamom can be strong!)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 3 tablespoons melted cacao butter

Directions

1. In a blender, combine all but the cacao butter, until completely smooth and creamy. 
2. Add the butter and blend again to incorporate. 
3. Pour the mixture over the crust(s)
4. Chill in the fridge or freezer until firm. Since the freezer means less chilling time, you may prefer it. 
5. Garnish with blueberries, edible flowers, or any other garnish of your choice.

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Cherry Vanilla Power Bars

Ingredients

• 2 ½ cups slivered almonds
• ⅓ cup golden flaxmeal
• ⅔ cup dried cherries
• ⅓ cup dried cranberries
• 10 drops vanilla crème stevia
• 2-3 tablespoon water

Directions

1. Place almonds, flax, cherries, cranberries and stevia in food processor
2. Pulse until well ground, then pulse in water until the mixture begins to form a ball
3. Remove from food processor and press into an 8 x 8 inch baking dish
4. Slice into bars and serve

Makes 12 bars

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Cashew Date Cream Stuffed Strawberries

Ingredients

Cashew Date Cream

•  1 cup raw cashews, soaked in cold water for 4 hours
• 1 cup pitted dates soaked in cold water for 4 hours
• 1 tbsp pure vanilla extract
• 1-2 pinches ground cinnamon, to taste
• Non-dairy unsweetened vanilla milk, for thinning

Directions:

1. Soak cashews and dates separately in cold water for 4 hours.
2. Drain cashew and dates. Add dates, cashews, vanilla and cinammon to high-powered blender or cuisinart fitted with S-shaped blade.
3. Puree until creamy and smooth adding a tiny bit of non-dairy milk if too thick.
4. Chill  minimun 1 hour or until ready to use.

Cashew Date Cream Stuffed Strawberries

Ingredients:

• 1 pint of fresh strawberries, washed and dried
• 1 pint of fresh blueberries, washed and dried
• 1 cup cashew date cream

Directions:

1. Cut a thin slice from bottom of strawberries so they stand upright. Remove tops of strawberries with a paring knife and gently scoop out some of the inside of the strawberries. Another option is to not cut off the top off the strawberries, but cut the strawberries from the top into wedges, like a + sign ( but not all the way through).
2. Use a pastry bag with a decorative tip, or fill a ziplock bag with one corner cut off with cashew date cream.
3. Fill the strawberries with the cream and top with a blueberry. Cover and refrigerate until ready to use.

Lentil Cabbage Soup

This recipe requires a large stew pot or slow cooker

Ingredients

• 1 head (savoy) cabbage, shredded
• 1.5 cups uncooked lentils, rinsed
• 1.5 cups baby carrots, halved
• 6 baby portabella mushroom caps, diced
• 1 large vidalia onion, diced
• 1 T minced garlic
• 16 cups water or vegetable broth  (or split 50/50)
• 1 T low-sodium sea salt or salt substitute like Lo-Salt or to taste
• 1 teaspoon low-sodium garlic sea salt
• Black pepper to taste, about 1 teaspoon
• 3 T garlic powder or to taste
• 1 teaspoon turmeric or to taste
• 2 T dried parsley
• 1 tsp dried oregano
• 2 T extra virgin olive oil
• 1 T apple cider vinegar
• Optional: 1-2 teaspoons Tabasco sauce (for spicy)
• Optional: 3 TBSP white distilled vinegar (for sour)
• Optional: Fresh parsley for garnish

Directions

1. Add all vegetables and lentils to crock pot with salt and spices.
2. Add in water/broth.
3. Cover and let cook on medium or high for 8-10 hours or until lentils and veggies are tender.

Note: If you don’t have a crock pot, make in large pot on stove, covered. Simmer on low until lentils and vegetables are cooked, check often; don’t leave unattended.

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