Dessert

Strawberry Rhubarb Apple Crisp

Strawberry-Rhubarb-Crisp-1024x673

Ingredients:

For the Topping:

3/4 cup rolled oats

1/4 cup flour (GF, almond, whole wheat)

1/4 cup organic cane or brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons butter

For the Fruit:

3 cups peeled and sliced Granny Smith apples

1.5 cups sliced strawberries

1.5 cups sliced rhubarb

1/2 cup organic cane or brown sugar

2 tablespoons freshly squeezed orange juice

1.5 tablespoons arrowroot powder (similar to cornstarch, but non-GMO)

Method:

  1.  Preheat oven to 375 F
  2. Combine all topping ingredients in a medium bowl until mixture resembles coarse crumbs.  Set aside.
  3. Combine all fruit ingredients in a large bowl.  Mix well.  
  4. Grease a baking dish with butter or coconut oil.
  5. Pour in fruit mixture and spread evenly.
  6. Sprinkle topping over fruit.
  7. Bake uncovered for 35-40 minutes or until fruit is tender and topping is golden brown.
  8. Serve warm and enjoy.

Pumpkin Pie

10679544_10152476071124576_2164927250272378013_o (2)

Once you try this recipe, you will never want to use pumpkin pie fill again!  The combination of antioxidant and anti-inflammatory compounds found in pumpkin have shown this food to have clear potential in the area of cancer prevention.  So go ahead and enjoy a piece of pie!

Ingredients for Two Pies: 

  • 1 large (10-12″) pumpkin or 3-4 pie pumpkins (if you are pressed for time, you can substitute 3 1/2 cups of pumpkin puree — NOT pumpkin pie fill)
  • 7 large eggs
  • 1 1/2 cups organic coconut palm sugar
  • 1 teaspoon fine sea salt
  • 4 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 3 cups of your favourite non dairy milk (if using dairy milk, purchase organic)

Method:

  1. Cut pumpkin(s) in half and remove seeds and stringy pulp.  Place halves face down on shallow baking pan and bake at 350 F for 45 minutes to 1 hour, or until soft.
  2. Once pumpkin has cooled, peel off skin.  Cut up pumpkin and press the water out.  I like to use a nut bag or cheese cloth and squeeze the pumpkin in my hands.  This is the most time consuming part of the recipe and if you can recruit some extra helping hands, I highly recommend it.  Eliminating excess water is important for preventing a watery pie.
  3. Put pumpkin in a food processor and process until smooth.  Measure out 3 1/2 cups of pumpkin puree.
  4. Mix all ingredients together in a large bowl.  It will smell wonderful!
  5. Pour the mixture into two unbaked pie shells.
  6. Bake at 400 F or 10 minutes and then reduce heat to 350 F and continue baking for an additional 35 minutes or until a cake tester inserted in the centre of the pie comes out clean.

In the fall I like to bake extra pumpkin; press & puree it into 3 1/2 cup portions and freeze it.  Then I have pumpkin on hand for baking pies at Christmas.

Peach Cobbler

IMG_0131

 

This peach cobbler is so healthy, you can eat it for breakfast, but it tastes so delicious you may want to serve it for dessert.

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups freshly peeled and sliced peaches

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the peaches, in a large mixing bowl.
3. Pour the peaches into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

Blueberry Cobbler

IMG_0124

This blueberry cobbler is so healthy, you may want to enjoy it for breakfast!

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour 
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups blueberries

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the berries, in a large mixing bowl.
3. Pour the berries into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

IMG_0122

Blueberry Pudding

Creating new recipes can be fun and delicious. After all, who doesn’t love pudding? I had never tried blueberry pudding until I saw Ricki Heller’s recipe for Creamy Blueberry Protein Pudding. This recipe is a spin off from it. I made it extra creamy with the addition of coconut milk and loaded it up with LOTS of blueberries!

Blueberries are a nutritional powerhouse, loaded with antioxidants, vitamins, and minerals. Continue reading

Sunshine Cookies

Here is my latest cookie creation. I had some sunflower seeds left over from making Sunflower Coconut Bliss Balls and I was looking for a new way to use these nutrient dense seeds. I love adding them to salads, yogurt, oatmeal, granola and smoothies, and now I’ve discovered they make a great addition to oatmeal raisin cookies. Continue reading

Sunflower Coconut Bliss Balls

For my daughter who is anaphylactic to nuts, these seed based bliss balls are a real treat. They also make a delicious, safe addition to school lunches. Thank you to my friend Tania for this great recipe. Follow Tania at http://www.threehungrypeas.com/

Sunflower seeds are a rich source of easily digestible protein which is essential for the repair of tissues, nerves, and cells. Continue reading

Raw Carrot Cake Balls

This super easy, super healthy recipe came from Joy McCarthy’s book “Joyous Health.” If you love carrot cake, you are really going to enjoy these.

Ingredients:

  • 3/4 cup unsweetened shredded coconut
  • 6 Medjool dates, pitted
  • 3/4 cup walnuts
  • 1/2 cup grated carrots
  • 1/4 cup hemp hearts
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Method:

1. Continue reading

Follow Us:

    

Contact Us: