Ingredients:
- 1 packet Konnyaku powder
- 1 liter Yuzu juice drink + 100ml Water
- extra yuzu juice drink
Course: condiment,dip,spread
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Lemon “Cream” With Fresh Raspberries
Ingredients:
- 4 teaspoons grated lemon zest, divided use
- 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tsp agave nectar or honey, divided use
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained*
- 2 cups fresh raspberries
Course: side dish
Roasted Golden Beet Salad
Ingredients:
- 1 inch golden beets, scrubbed and chopped in ½ cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup slivered almonds (or walnuts or pine nuts), toasted
- 1/4 cup dried cranberries
- 1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
- Lettuce
- Red wine vinegar, to taste.
Course: side dish
Red, White, and Blue Fruit Salsa
Ingredients:
- 1 pint blueberries
- 16oz container of strawberries, diced
- 1 cup sweetened shredded coconut
- 1 tsp lime juice
- 2 tbsp strawberry jam
- Freedom Chips
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Cuisine: Mexican
Banana in brown sugar ice cream
Ingredients:
- 600g very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
- 1 tsp dark rum
- 500 ml coconut milk or full-fat sour cream
- Lemon juice, optional
- 135g light or brown sugar
- Big pinch of sea salt
- 1 tablespoon vanilla extract
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Pumpkin Banana Protein Oat Bars
Ingredients:
- 3 cup oats
- 3 cup canned pumpkin
- 3/4 cup unsweetened applesauce
- 3 overripe bananas
- 3/4 cup almond butter (any nut or seed butter will do)
- 5-6 scoops Perfect Fit Protein
- 6 teaspoons cinnamon
- 6 teaspoons pumpkin pie spice or apple pie spice (I used pumpkin pie spice)
- 6 teaspoons vanilla
- 5-6 Tablespoon brown sugar
- 6 Tablespoon pumpkin seeds (optional)
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Cuisine: Mediterranean,Italian,European
Roasted Plum Oatmeal
Ingredients:
- 1 teaspoon cinnamon
- 2 tablespoons pure maple syrup, divided
- 2 cups milk (cow's, almond, rice, hemp, etc..)
- ½ cup olive oil
- 2 plums, pitted and chopped
- 1 cup whole quick cooking oats*
- 1 teaspoon pure vanilla extract
- 1½ cups water
Course: morning meal,brunch,breakfast
Asian Slaw
Ingredients:
- 2 cups Shredded cabbage (about a 2 pound head)
- 2 cups Shredded carrots
- teaspoon Cayenne pepper (the more the merrier!)
- 1 teaspoon Finely chopped ginger root
- cup Rice vinegar or mirin (mirin is a 2 teaspoons Honey
- 2 tablespoons Sesame oil
- 2 tablespoons Tamari soy sauce
Course: side dish
Cuisine: Asian
Smokin’ Good Margarita
Ingredients:
- 1 ounce Grand Marnier
- 1 ounce fresh squeezed lime juice
- 1 tablespoon Del Maguey Chichicapa Mezcal
- 2 ounces quality, good silver tequila (Herradura is nice)
Course: beverage,drink
Chocolate Pistachio Energy Bites
Ingredients:
- ½ cup pistachios, hulled
- ½ cup sweetened shredded coconut
- ¼ cup cocoa powder
- ¼ – ½ teaspoon salt, start with ¼ teaspoon and add more to taste
- 1 teaspoon vanilla
- 14 medjool dates, pitted
- Dark chocolate (mixed with a touch of coconut oil), cocoa powder, and shredded coconut for topping
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Apple Pears and Dates Chutney / Compote
Ingredients:
- Red chilli powder : to taste, optional
- Cinnamon stick : 1 big
- Cumin powder : 1 tbsp. Take the cumin seeds in a pan and dry roast on low flame for a minute or less till they turn slightly brown. Don't burn. Cool and grind in coffee grinder. Use 1 tbsp.
- Pear : 1 big washed and cut in cubes
- Brown sugar or regular : to taste or 1/2 cup
- Black pepper and Salt to taste
Course: sauce
Chocolate Plums
Ingredients:
- 24 dried plums (prunes)
- 24 wholes almonds, toasted
- 8 ounces dark chocolate
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Turmeric Ginger Beer
Ingredients:
- 6 cardamom pods, crushed
- 1 teaspoon coriander seeds
- 2 ounces fresh ginger (about 4 T grated ginger)
- 1 ounce (2 T.) turmeric ginger syrup
- a strip of lemon zest
- 6 ounces soda water
- 3/4 cup sugar
- 2 teaspoons turmeric
- 2 cups water
- 2 ounces Prepare as for ginger beer, but add gold rum
Course: side dish
Canadian apple butter
Ingredients:
- 850g /30 oz. apples (about 3-4)
- 2 tbsp brown sugar (you can also use maple syrup or sugar, or honey)
- ¼ tsp vanilla powder
- 1 pinch cinnamon
- 30g / 1 oz. / 2 tbsp butter (for a vegan version, I believe you could use margarine or coconut oil? Let me know)
Course: condiment,dip,spread
Bird Cakes
Ingredients:
- 1 cup Kibbled Wheat
- 1 cup Mixed Wild Bird Seed
- 1 cup Vine Fruits, chopped
- 1 cup Flaked Maize
- 1 cup Chopped Nuts
- 1 cup Oatmeal
- 225 grams Solid White Vegetable Fat
Celery & Ginger Juice
Ingredients:
- 1 bunch celery
- 2 cups water
- 3 smalls piece ginger (½ inch piece )
- 2 tablespoons key limes or approximately 2 lime juice
- 6 tablespoons honey or 4 teaspoon sugar
Course: beverage,drink
Healthy Hazelnut Cookies
Ingredients:
- 130 g hazlenut meal (if you do not have hazelnut meal, ground 130 g hazlenuts in a blender)
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp vanilla powder/extract
- 1 tbsp coconut oil, melted
- 2 tbsp honey/maple syrup
- ⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g)
- 3 Tbs water
Course: dessert
CHOCOLATE PEANUT BUTTER, FROZEN BANANA DIPS
Ingredients:
- 2 bananas
- 8 tbsp dark chocolate chips
- 1 tbsp coconut oil
- 2 tbsp natural peanut butter
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Beet and Cashew Croquettes With Tahini Sauce
Ingredients:
- 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
- 3/4 cup (200gm) Raw Unsalted Cashew Nuts
- 2 pinches Coarse Sea Salt
- 1 tablespoon (15ml) Corn Starch
- 2 teaspoons extra-virgin olive oil
- Salt and Pepper to taste
- 3/4 cup (200ml) Plain Soy Milk
- 4 tablespoons (60ml) Tahini (well-stirred)
- 2 smalls or 1 large clove of garlic
Course: side dish
Autumn Pumpkin Cake
Ingredients:
- 500g pumpkin, steamed
- 180g brown rice flour (ground some brown rice)
- 200ml coconut milk
- 1/4 cup raisins
- 100g agave syrup or Sucanat
Course: dessert
Japanese Pickles
Ingredients:
- 3 Fresh red chili peppers seeded
- 4 Japanese cucumbers thinly sliced
- 2 tablespoons Fresh cilantro
- 1 Red onion, thinly sliced
- 2 teaspoons Rice syrup
- 1 1/2 teaspoons rice vinegar
- 1/4 teaspoon Salt
Course: side dish
Cuisine: Japanese,Asian
Smoky Black Bean Dip
Ingredients:
- 2 (15-ounce) cans organic black beans, rinsed and drained
- 1 1/2 teaspoons adobo sauce (chipotles in adobo sauce can be found in your Mexican food section)
- 1 teaspoon salt
- 1 teaspoon garlic pepper, or other all purpose seasoning
- 2 tomatoes, diced
- Juice of 1 lime
- 1/2 jalapeno (scrape out the seeds if you are sensitive to spice)
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Butternut Squash and Apple Soup
Ingredients:
- 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
- 2 tablespoons of neutral flavored oil such as canola
- 2 apples, preferably macintosh or golden delicious
- 1/4 teaspoon of nutmeg, preferably freshly ground
- Salt and pepper to taste
- 1 large onion, preferably a sweet variety
- 2 cups Vegetable Stock
Course: side dish
Bing’s Mango Salsa
Ingredients:
- 1.5 to 2 cups of sweet ripe mangoes (peeled and seed removed)
- Zest from 1 lime
- Juice from 1/2 to 1 lime
- 2 tablespoons of coriander leaves or mint leaves
- 2 tablespoons shallots/red onion (very thinly sliced)
- 1/2 teaspoon of salt (or to taste)
- 1/2 teaspoon of black pepper (or to taste)
- 1 teaspoon of sugar (or to taste)
- 2 teaspoons of chopped fresh chilli (seeds removed)
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Cuisine: Mexican