Fave Recipes & more



I am a huge advocate for healing our health with nutrition and supplementation. I have possessed a keen interest in holistic healing from a young age. I enjoy cooking at home and trying my hand at new recipes. It is typical to follow a recipe once and then add my own flair to appeal to my personal taste. 

 Below are some of my favorite recipes. More to come....

Homemade Vanilla Cinnamon Almond Milk




Yield: 3.5 cups

Ingredients:

  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 2-4 pitted Medjool dates*, to taste (I used 2 large)
  • 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 tsp cinnamon
  • small pinch of fine grain sea salt, to enhance the flavour

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.
Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.


Special thanks for the recipe to: http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/#ixzz2goH1YWt1
Raw Cookie Dough Bites (Vegan)
Author: 
Prep time:  
Total time:  
Serves: 16 bites

These bite-sized treats feature coconut oil, almond butter and pure maple syrup, which when combined with dried almond pulp, create the texture and mouth feel of traditional cookie dough–> without any raw eggs to worry about!
Ingredients
  • 1 cup dried almond pulp flour
  • ¼ cup coconut oil, softened
  • ¼ cup pure maple syrup
  • 6 tablespoons raw almond butter
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • dark chocolate chips, as needed
Instructions
  1. The key to working with almond pulp is drying it first, so don’t be tempted to skip this crucial step. Trust me, I’ve tried! Once the pulp is dry, you simply pulse it in a food processor to break up any clumps and create a flour-like texture. Any leftover almond pulp “flour” can be stored as you would traditional almond flour, in a sealed container in the pantry, or in the fridge for longer shelf life.
  2. Measure out one cup of the almond pulp flour, using the “scoop and swipe” method: Scoop the flour with a measuring cup and swipe the top with the back of a knife to level off the top.
  3. Combine the dried almond pulp flour with the coconut oil, almond butter, maple syrup, vanilla and sea salt in the bowl of a food processor, and pulse until a sticky, uniform batter is formed.
  4. Adjust the flavor to taste, if necessary, then use a tablespoon to scoop the batter into bite-sized balls. The batter may feel slightly greasy, thanks to the coconut oil melting with the warmth of the food processor, but rest assured that they will lose that greasy texture once they have set in the fridge.
  5. Roll the batter between your hands to form a smooth shape, then arrange on a baking sheet lined with parchment paper. Press the dark chocolate chips into each ball, before placing in the fridge or freezer to set.
  6. I placed mine in the freezer, because I’m impatient, and I found that these were set “enough” after 10 minutes. I actually recommend storing and serving these bites directly the freezer for best texture!
Notes
As an added bonus, these little bite-sized bites can also be baked for a delicious cookie treat! They don’t spread like a traditional cookie, but they do get crispy on the outside and stay soft and tender on the inside. If you keep a stash of these bites in your freezer, you will only be 10 minutes away from a freshly baked chocolate chip cookie anytime you like! To bake, preheat your oven to 350F and arrange the frozen cookie dough bites on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the cookie bottoms are golden brown. Allow to cool for 5 minutes– they will firm up a bit– then devour!


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