Recipes Archive

Serves 4

• 1 cup of dry green lentils
• 2 medium shallots, sliced
• 2 large cloves garlic, minced
• 1/3 cup hummus
• 3 tbsp of tahini
• 1 1/2 tsp of maple syrup
• 1 tsp of lemon juice (for lentils)
• 2 tbsp of lemon juice (for sauce)
• 3 tsp of olive oil
• 1/4 tsp sea salt and black pepper
• 3 tbsp of chopped fresh dill
• Optional: Fresh chopped parsley and/or kalamata olives

1. Add lentils to boiling water. Cook for 20 to 25 minutes (or until water is mostly absorbed) after reducing heat.
2. Strain the lentils and add them to another pan along with salt, pepper, 1 tsp of maple syrup, 1 tsp of lemon juice, and 2 tsp of olive oil. Stir everything together on low heat.
3. Add remaining 1 tsp of olive oil, shallots, and garlic to pan and cook on medium heat for a few minutes.
4. In a large bowl, mix together hummus, tahini, dill, 1⁄2 tsp of maple syrup, and 2 tbsp of lemon juice. Add a bit of hot water if too thick.
5. Place the cooked lentils into the pan with the shallots and garlic. Mix in the sauce and stir everything together. Optional: top with chopped parsley and/or Kalamata olives.
6. Serve with pita chips, bread, vegetables, or on a baked sweet potato.

For bruschetta
• 1/3 to 1/2 cup of diced or sliced tomatoes
• 1/2 cup of rinsed cannellini beans
• 1 whole grain baguette (or any kind of bread) Salt and pepper

For pesto
• 1/2 cup chopped zucchini 1 clove minced garlic
• 1/2 cup of pine nuts
• 1/4 cup of water
• 2 tbsp of fresh lemon juice 1/2 tsp of salt
• 1 handful of fresh basil leaves

1. For the bruschetta, mix and toss tomatoes, beans, salt, and pepper in a large bowl.
2. For the pesto, add all the ingredients into a blender until reaching a spread-like consistency.
3. Slice the bread, spread the pesto, and top it off with the bruschetta.

2 cups of fresh (or frozen) cranberries 2 tbsp of chia seeds
• 4 cup of water
• 1/4 cup maple syrup
• 1 tsp vanilla

1. Mix and cook the cranberries, water, maple syrup, and vanilla in a saucepan on medium heat for 6 to 8 minutes (or until cranberries burst). Optional: For a smoother consistency, blend the sauce.
2. Let cool before putting the sauce in a jar or container.
3. Mix in the chia seeds and let set in the refrigerator overnight.

• 4 1⁄2 to 5 cups of cauliflower florets 3 to 4 tbsp. of lemon juice
• 1⁄2 tbsp. of tahini
• 1⁄4 tsp. of smoked paprika
• 1⁄4 tsp. of sea salt
• Optional: ground black pepper

1. Line a baking sheet with parchment paper and preheat the oven to 450 degrees.
2. Mix together lemon juice, tahini, smoked paprika in a large bowl.
3. Add the cauliflower florets to the mixture, coating each one.
4. Place the florets on the baking sheet, adding any extra mixture from the bowl on top.
5. Sprinkle with salt and place in the oven for 25 to 30 minutes, stirring once in between to ensure all of the florets become golden.
6. Remove and add ground pepper. Serve and enjoy!

• 1 15oz can of kidney beans
• 1 15oz can of chickpeas (rinsed)
• 1 cup of orange sweet potatoes (cooked and peeled) 2 tbsp. of tahini
• 1 tsp. of sea salt
• 1⁄4 tsp. of cinnamon
• 1 clove of garlic (diced)
• 4 tbsp. of freshly squeezed lime juice
• 1⁄2 to 1 tsp. of chili powder
• 1 to 3 tbsp. of water
• Optional: Fresh parsley or cilantro

1. Add kidney beans, chickpeas, sweet potato, tahini, garlic, salt, cinnamon, lime juice, chili powder, and 1 tbsp. of water into a food processor or blender.
2. While processing, add the remaining 2 tbsp. of water, if needed. Mix everything until smooth.
3. Scoop into a large bowl and top with fresh parsley or cilantro. Enjoy!

• 1 butternut squash (medium) 3 cups of soy milk|
• 2 tbsp, of cornstarch
• 4 tbsp. of nutritional yeast
• 1 tsp. of ground mustard
• 1 tsp. of garlic powder
• 1 tsp. of smoked paprika
• 1 16 – 18oz box of elbow pasta 1⁄2 cup of panko breadcrumbs

1. Chop the butternut squash into large pieces, making sure to remove the seeds.
2. Steam the butternut squash pieces until they are tender.
3. Once tender, scoop out 2 cups worth of flesh from the skin.
4. Chop another cup’s worth of butternut squash, removing any skin and seeds, and set aside.
5. For the sauce, add 2 cups of butternut squash flesh, 3 cups of soymilk, and paprika, garlic powder, cornstarch, nutritional yeast, and ground mustard into the blender and mix until smooth.
6. Add the sauce to the large pot of pasta and set the stove to medium to low heat. Don’t forget to keep stirring the sauce and pasta together. Once the sauce begins to simmer, add the 1 cup of chopped butternut squash.
7. After simmering for a few minutes, place the sauce and pasta mixture into a 9”x13” baking pan, topping it with the panko breadcrumbs.
8. Place it in the oven on a low setting for five minutes/until the crumbs become brown.
9. Remove it from the oven, serve hot, and enjoy!

• 1 15oz can of pumpkin puree
• 2 cups of plant milk (your choosing)
• 2 cups of ice
• 2 tbsp. of maple syrup
• 1 tbsp. of vanilla extract
• 1 tbsp. of pumpkin pie spice (or mix together cinnamon, nutmeg, and all spice)

Place all of the ingredients in a blender and mix for two minutes or until desired consistency.

  • 1 medium fresh pumpkin
  • Olive oil
  • Salt (to taste)
  • Seasoning to taste, such as black pepper, cayenne pepper, garlic powder, paprika, Worcestershire sauce, onion powder, turmeric, brown sugar, pumpkin spice, cinnamon

Sample recipe: 3/4 cup raw pumpkin seeds, cleaned and dried, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/8 teaspoon black pepper (follow instructions below)

  1. Using a large spoon or ice cream scoop, remove the pulp inside the pumpkin. Disentangle the raw seeds from the stringy fibers. The number of seeds will depend on the size of the pumpkin.
  2. Put the seeds in a large bowl of cool water and use your hands to separate the seeds from the pulp. The seeds will float to the top once they’ve been separated from the pulp.
  3. Put the separated seeds in a colander to drain as you work. It might take a little time, but try to remove as much pulp from the seeds as you can.
  4. Spread the separated seeds on a piece of parchment paper or kitchen towel to air dry (don’t use paper towels—the seeds will stick to them as they dry). The seeds don’t have to be completely dry before roasting, but this process help crisps the seeds faster during roasting.
  5. Toss the dry seeds in a large bowl with a little olive oil and season to taste using savoring or sweet seasoning(s) of choice. Go easy on the more potent seasonings to start, especially the salt. It is very easy to over-salt the seeds before roasting, so add just a little bit at a time. I always say it is better to under-salt than over-salt because you can always add some later if needed, but you sure can’t take it back once its in there.
  6. Spread the seasoned seeds out in a single layer on a large nonstick cookie sheet (you can also line the tray with parchment paper). Roast the seeds in the oven for 12 to 30 minutes (or longer, depending on how dry (or wet) they were to start) at 350°F (177oC). Check the seeds often to avoid over-roasting them, and toss them a few times during the cook cycle for even cooking and browning. When the seeds are a golden brown color and crunchy, they are ready!
  7. Once they’ve completely cooled, roasted pumpkin seeds can be stored in an airtight container—up to 7 days at room temperature and for 2 to 3 weeks in the fridge.

• 1 apple
• 2 tbsp peanut butter
• 1 to 2 tbsp hemp hearts 2 tsp agave nectar
• 1⁄2 tbsp of cocoa powder
• Optional: 1 to 2 tbsp of dark chocolate chips, nuts, or coconut shreds. Skewers for the apple slices.

1. Wash and slice apple into six large wedges, ridding of seeds and core, and set aside.
2. In a bowl, add peanut butter, hemp hearts, agave, and cocoa powder.
3. Mix until everything is blended together.
4. Melt the chocolate chips and add them to the mixture.
5. Once the melted chocolate is mixed in, either poor the dipping sauce into a small to-go container or stick the apple with a skewer and dip the apple into the sauce, topping it with extra nuts, coconut shreds, or chocolate.

• 2 1⁄2 cups instant rolled or steel cut oats
• 2 cups rice crisps
• 3⁄4 cup nut or seed butter (peanut, almond, etc.) 1⁄2 cup of agave or maple or date syrup
• 1⁄4 cup brown sugar
• Addition options for flavor variations, add 1⁄4 cup of:
• Mini chocolate chips, chopped peanuts, and/or dried fruit.

1. In one bowl, add the dry ingredients (oats, rice crisps, and brown sugar) together.
2. In another bowl, add the wet ingredients (nut or seed butter and syrup) and microwave for a few seconds to make it easier tom mix.
3. Pour the bowl of dry ingredients into the bowl that contains the wet ingredients and mix them both together.
4. Then, add your toppings of choice to the mixture and stir them in.
5. Line a baking pan* with parchment paper and pour the mixed ingredients so it covers the bottom of the pan.
6. Press the mixture into the pan.
7. Bake in the over for 5 to 8 minutes.
8. Then, take them out of the oven and let cool completely.
9. Once cooled, removed them from the tin and slice them into rectangles.
10. Place them in a container and/or eat them immediately!

*Tip: the standard pan size for this recipe is 9”x9”. If you’re using a larger pan, or want the bars to be thicker, double the recipe.

• 3 cups of seedless watermelon, diced and seeded
• 1 peeled cucumber, diced and seeded
• 1 peeled mango, diced and seeded
• 1 small red onion, chopped
• 1 jalapeno pepper, chopped and seeded 8 fresh basil leaves, chopped
• 1⁄4 cup of fresh lime juice (3 limes)
• 1 1⁄2 tsp of lime zest (1 lime)
• 1 tbsp sugar
• 1⁄2 tsp of garlic salt
• Ground pepper to taste

1. In a large bowl, stir together the lime zest and juice, sugar, and pepper.
2. Next, add the cucumber, watermelon, mango, onion, jalapeno, and basil.
3. Toss everything gently.
4. Add garlic salt when it’s time to serve.


• Popsicle sticks
• Popsicle mold*
• Aluminum foil
*if you do not have a mold, you can use paper cups, and ice cube tray, empty yogurt containers, or a muffin pan

• 1 cup of almond or oat milk 1 cup of fresh spinach
• 1⁄4 cup of fresh parsley
• 1 banana
• 2 kiwi fruit
• 2 tbsp of agave syrup
• 1 tbsp of either grated ginger or ginger powder

1. Chop the banana and peel both kiwis (chopping only one of them).
2. Blend the milk, spinach, and parsley together for 10 to 20 seconds.
3. Add the chopped banana and kiwi, agave, and ginger into the blender.
4. Blend again until smooth.
5. Slice the other peeled kiwi and place a piece in each section of the mold.
6. Take the mix and pour it into the mold over the kiwi slices, filling the mold. 7. Cover with aluminum foil.
8. Place a popsicle stick in each section before putting in the freezer.

Tip: After 6 hours, run the popsicles under warm water for a few seconds before removing the foil. This will help loosen them from the mold/containers.

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