Raw vegetable tahini salad

The goods:

Red cabbage
1 carrot
1/4-1/2 cup edamame beans
Handful of snow peas
A couple mushrooms
1/4 red bell pepper
A couple stalks kale
Cucumber
1 green onion

Dressing:
1 1/2 tbsp tahini
1 tbsp tamari
1/2 tbsp apple cider vinegar
1/2 tbsp raw honey
Up to 1/2 tsp sesame oil if needed to thin out

Slice all the vegetables into thin strips and place in a bowl. Blend dressing ingredients and toss with salad. Serve cold.

Pumpkin oatmeal cookies

Makes approx a dozen cookies

3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 ground nutmeg
3/4 cups raw pecans
3 tbsp coconut oil (solid)
1/4 cup coconut sugar
1/2 cup pumpkin puree
1 cup rolled oats
1/3 cup chocolate chips

Preheat oven to 350. Line a baking sheet with parchment. In a large mixing bowl combine oat flour, baking soda, salt and spices. In a food processor process nuts into a fine crumble. Add the coconut oil, sugar and pumpkin puree and process until smooth. Add to bowl with dry ingredients and mix. Fold in oats and chips. Spoon 2 tablespoons for each cookie onto a baking sheet. Flatten slighty and bake for about 13-15 minutes.

Superfood Green Smoothie

The goods:

1 frozen banana
1/2 cup blueberries
1 kiwi
1 tbsp nut butter
1/2 tsp cinnamon
2 handfuls spinach
1 tsp spirulina
1 tsp bee pollen
1 tbsp hemp, chia and flax seeds
Coconut water/regular water

Blend until desired consistency. Feel free to sub any fruit you desire in place of kiwi and/or blueberries. Frozen fruit makes for a significantly better smoothie.

Raw Chocolate Maca Bites

The goods:

5 medjool dates
1/4 cup raw cashews
1-2 tsp maca
2 tbsp cacao
1/2 tbsp water

Process first 4 ingredients until crumbly. Add water and continue to process until doughy. Roll into balls and refrigerate or freeze until ready to eat!

Chocolate chip cookies

The goods:

1/2 cup coconut oil
1/2 cup coconut sugar
1 flax egg: 3 tbsp water 1 tbsp flax meal left to sit for 10 min
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup whole wheat flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips

Preheat oven to 350 and line baking sheet with parchment. Beat coconut oil and sugar for 1-2 minutes until creamy. Beat in the remaining ingredients. Fold in chocolate chips. Using a tablespoon roll into balls and flatten slightly. Bake for about 12-14 minutes. Allow to cool for 5 minutes before transfering to a cooling rack. Makes about 16 delicious cookies.

Cheeseless quesadilla

The goods:

Hummus
Black beans
Cumin, smoked paprika, chili powder, cayenne
Chopped veggies of choice
Salsa
Whole grain tortilla

Smear hummus all over one side of the tortilla, add a sprinkle of each of the spices. Heat coconut oil over medium heat and add the wrap hummus side up. Add beans and veggies if you wish and fold over. Cook until crispy on the outside and warm on the inside. Serve with salsa and avocado (or add along with the beans when cooking).

Tempeh with mushrooms and caramelized onions

The goods:

1 serving tempeh
1/4 white onion, sliced into strips
Handful of sliced brown mushrooms
1 clove garlic, minced
1 tbsp tamari
1/2 tbsp honey
Pinch of thyme
Salt and pepper to taste
Coconut oil for the pan

Heat coconut oil over medium heat. Add the onions and saute, stirring frequently to prevent burning, for about 5-10 minutes. Add the mushrooms, garlic and tempeh and continue to saute for a few more minutes. Add the tamari and honey and the thyme. Let it simmer for about 5 more minutes. Serve with rice or grain of choice and some roasted veggies.

Stir Fry with Peanut Sauce

Serves 1

The goods:
about two cups worth chopped veggies of choice
coconut oil

2 tbsp peanut butter
1 tbsp apple cider vinegar
1/2 tbsp olive or sesame oil
1/2 tbsp honey
1/2 tbsp tamari
pinch chili's
1/2 tsp grated ginger
1 clove garlic, minced
1 tbsp water

Saute your veggies in coconut oil. Meanwhile either blend or whisk sauce ingredients. Plate veggies over grain of choice and drizzle sauce over top. Garnish with chopped peanuts and sesame seeds.

Lentil Curry

Serves 2

The goods:
1/2 onion, chopped
2 cloves garlic, minced
1/2 inch ginger, grated
1 1/4 tsp curry powder
3/4 tsp garam masala
1/4 tsp turmeric
pinch chili flakes
1/2 tsp salt, and pepper to taste
1/4 of a lime, juice
1/2 cup lentils of choice (green, red etc.)
1-2 cups vegetable broth
1-2 cups chopped kale (optional)
1/2 cup corn kernels (optional)
coconut oil

Heat coconut oil over medium heat and saute onions and garlic for a couple minutes. Add spices and continue to saute for a few minutes more. Add lime juice, lentils, optional veggies and broth. Bring to a boil then turn down to a simmer and let cook for 15-20 minutes depending on the lentils you used. Serve over a grain or with a pita.

Chocolate pudding

Serves 1

The goods:
1/2 an avocado
2 tbsp cacao powder
1-2 tbsp honey
1 tbsp chia seeds
2-3 tbsp almond milk
Walnuts, goji berries, cacao nibs

Blend all ingredients together until smooth but thick, adding milk as necessary and sweeten to taste. Eat plain or add any toppings you like!

Moroccan Couscous and Chickpeas

The goods:

knob of coconut oil

1/2 onion, chopped finely

1 garlic clove, minced

1/4 tsp cinnamon, cumin, coriander, ginger, tumeric

1 1/2 cups chickpeas

1/2 cup couscous

1/4 cup raisins

1/2 orange juice

1/2 water

1/2 lemon, juice and zest

sprinkle salt and pepper

1/4 cup sliced almonds

Saute the onions, garlic and spices for a couple minutes. Add everything else except for almonds. Bring to a slow boil, then turn the heat down and cover with lid, simmering for about 10-15 minutes. Fluff with fork and serve in a wrap or on its own. 

Key Lime Smoothie

The goods:
1 cup coconut water
1/2 lime, juiced
1/2 avocado
2 tbsp shredded coconut
1-2 cups greens
2-3 dates
1 tbsp flax/hemp/chia seeds
couple ice cubes

Add coconut water and lime first followed by the ice cubes, avocado, dates, coconut and super seeds, and lastly greens. Blend till smooth.

Slow-Baked Tofu

Serves 4

The goods:

1 package extra firm tofu

1/2 cup diced celery

1/2 cup diced carrots

2 shallots, diced

2 cloves garlic, minced

1/4 cup veggie broth

2 tbsp olive oil, apple cider vinegar

2 tsp thyme

1 tsp sage

Cube the tofu and mix all ingredients in a small baking dish. Cover with foil and bake for 30 minutes and 425 degrees. Remove foil, stir and bake for an additional 30-45 minutes. 

Hummus Rice Bowl

Serves 1

The goods:
1/2 cup cooked rice
1small carrot, grated
1small head broccoli florets

2 stalks kale, torn

1 clove garlic, minced

3/4 cup chickpeas

cucumber and tomato slices

plain hummus
salt and pepper 

hemp seeds
paprika

Preheat oven to 400 and roast the chickpeas for 10 minutes with a little olive oil and salt. Steam broccoli. Saute kale with garlic. Put rice in a bowl top with vegetables and a dollop of hummus, salt and pepper and a sprinkle of paprika and hemp seeds.