Author Archives: Angela Liddon

Vanilla Superseed Protein Energy Scoops

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{“head_note”:”These nut-free energy scoops\u00a0are the perfect snack when you’re feeling famished and can’t wait until your next meal! I love having them on hand for early mornings when I wake up hungry, but don’t have time to prepare my breakfast until my daughter is looked after. Even though these scoops are completely nut-free, their flavour is reminiscent of peanut butter thanks to the roasted sunflower seeds, and delightful, nutty combination of sesame and hemp seeds. If you are short on time, though, feel free to skip toasting the sunflower seeds. The scoops will still taste great, they just won’t be quite as nutty tasting.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F. Spread the sunflower seeds onto a small baking sheet in an even layer.<\/li>\r\n\t
  2. Toast the sunflower seeds for 5 to 9 minutes, until lightly golden.<\/li>\r\n\t
  3. Add the wet\u00a0ingredients into a food processor (pitted dates, sunflower seed butter, maple syrup, and coconut oil). Process until\u00a0almost smooth, about 30 to 60 seconds.<\/li>\r\n\t
  4. Now add the dry ingredients (sunflower seeds, rolled oats, hemp hearts, sesame seeds, vanilla powder, and salt). Process until the mixture comes together. Add the water, if desired, and process again. The mixture should easily stick together when pressed between your fingers.<\/li>\r\n\t
  5. Line a large plate with parchment paper. Using a 30 mL retractable ice cream scoop, scoop the dough and gently press it into the scoop (it’s ok if some excess dough hangs over the sides of the scoop). Release\u00a0the dough onto the plate, flat side down. Dip the scoop into water, shake off the excess, and scoop the next one. Repeat this process until all the dough is used up. You should have around 14 large scoops. Place the plate with the scoops in the freezer, uncovered, while you prepare the chocolate.<\/li>\r\n\t
  6. Add the chocolate and oil into a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth. Remove the scoops from the freezer and drizzle the chocolate onto each. You can top each scoop with some sesame seeds, if you’d like.<\/li>\r\n\t
  7. Chill the scoops in the freezer for 15 minutes, or until the chocolate hardens. Serve and enjoy!<\/li>\r\n\t
  8. Store the scoops\u00a0in an airtight container in the freezer for up to 1 month, or in the fridge for up to 4 to 5 days.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * It helps to use soft, fresh dates in this recipe. If yours are a bit on the firm side, soak them in boiling water for 15 to 30 minutes, and drain well before you begin.<\/li>\r\n\t
    • ** I recommend using Sunbutter brand of sunflower seed butter. It’s super smooth and not too thick.<\/li>\r\n\t
    • If you don’t have a retractable ice cream scoop, feel free to shape the dough into balls!<\/li>\r\n<\/ul>“}

Heat Wave Superfood Lemonade

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{“head_note”:”This anti-inflammatory superfood lemonade packs a powerful punch, and its golden colour is simply stunning! Fresh turmeric, ginger, lemon juice, and cayenne pepper unite to create a lemonade that’s detoxifying\u00a0and immune-boosting, yet delicious all the same. Rather than using cane sugar, this lemonade uses pure maple syrup for a natural, unrefined sweetener. The fresh ginger and cayenne pepper make this drink fairly spicy, so feel free to cut down the ginger amount (and omit the cayenne pepper) if you aren’t a big fan.”,”instructions”:”

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  1. Add the water, ginger, and turmeric into a small pot. Set the heat to high and bring to a low boil. Reduce the heat to medium-low and simmer, uncovered, for 4 to 5 minutes.<\/span><\/li>\r\n \t
  2. Meanwhile, add all of the ice cubes and lemon juice into a large wide-mouth jar or glass.<\/span><\/li>\r\n \t
  3. After simmering, strain the water mixture into the jar\/glass using a fine mesh sieve. Compost or discard the solids.<\/span><\/li>\r\n \t
  4. Add maple syrup and cayenne (if using) to taste and stir.<\/span><\/li>\r\n \t
  5. Allow the ice to cool the lemonade to your liking (I let it sit for 3 minutes), stir again, and serve.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”
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    • * This amount of ginger results in a fairly spicy lemonade. If you prefer a less spicy drink, feel free to cut this amount down to suit your tastes.<\/li>\r\n<\/ul>“}

Jumbo Chocolate Chunk Cookies

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{“head_note”:”These vegan and gluten-free chocolate chunk cookies will\u00a0blow your mind! The cookie dough is sweetened with pure maple syrup\u2014you’d never know they don’t contain any granulated cane or brown sugar (aside from the chocolate, of course). Almond butter, oats, almond flour, and a small amount of coconut oil form the hearty and nutritious base of these irresistible cookies. Prepare yourself for an addiction. We love these warm, but they’re also great straight from the freezer or fridge!”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.<\/li>\r\n \t
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.<\/li>\r\n \t
  3. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit\u00a0wet\/oily, but this is normal.<\/li>\r\n \t
  4. Chop the chocolate into small chunks. Set aside 3 tablespoons\u00a0(for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.<\/li>\r\n \t
  5. Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1\/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they’ll spread a lot while baking.<\/li>\r\n \t
  6. Press\u00a0the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)<\/li>\r\n \t
  7. Bake for 8 to 10 minutes (I prefer 8 1\/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer\u00a0a crispy cookie, bake for about 12 minutes.<\/li>\r\n \t
  8. Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super\u00a0delicate until they are cooled. Using a spatula, gently transfer each cookie\u00a0directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. (It’s normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * It’s important to use natural smooth almond butter that has a fairly \”drippy\” consistency. Be sure to stir it very well before measuring and avoid using the dry\/hard nut butter at the bottom of the jar as it’s too difficult to mix with the other wet ingredients. Some readers have also said that using peanut butter resulted in cookies that didn’t spread out and didn’t hold together, so I wouldn’t recommend\u00a0subbing the almond butter.<\/li>\r\n \t
    • ** What is softened coconut oil? During the warm summer months, coconut oil is the perfect \”softened\” consistency at room temperature; it’s neither solid nor completely melted. If you do need to use melted coconut oil, just be sure that it’s not hot\/warm or it could melt the chocolate.<\/li>\r\n \t
    • *** I prefer\u00a0Camino 55% dark chocolate bars in this recipe, but feel free to use the chocolate of your choice.<\/li>\r\n \t
    • Tip: These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking. (I haven’t tried this yet myself.)<\/li>\r\n<\/ul>“}

Avocado Strawberry Caprese

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{“head_note”:”Meet your new favourite summer salad! This delightful combination of strawberries, avocado, basil, and tomatoes is tossed with a touch of extra-virgin olive oil, and drizzled with homemade balsamic reduction for a refreshing, lightly sweet salad that’s great on a hot day.”,”instructions”:”

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  1. I<\/span>n a small saucepan, bring the vinegar to a simmer over medium heat.<\/span> Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside.<\/span><\/li>\r\n \t
  2. Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.<\/span><\/li>\r\n \t
  3. Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.<\/span><\/li>\r\n \t
  4. Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction.<\/span><\/li>\r\n \t
  5. Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.<\/span><\/li>\r\n<\/ol>“,”foot_note”:””}

Soy-Free Vegan Mayonnaise

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{“head_note”:”This soy-free vegan mayo is a\u00a0homemade alternative to my favourite store-bought \”Vegenaise\” mayo (the taste is very similar, too). It\u2019s thickened with the magical powers of aquafaba\u2014the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn\u2019t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it\u2019s super quick to scoop out! If you\u2019re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad<\/a>. If you have leftover mayo to use up, my\u00a0Crispy Smashed Potatoes<\/a>\u00a0are also a must make!”,”instructions”:”

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  1. Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.<\/li>\r\n \t
  2. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use\u00a03\/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3\/4 to 1 cup.)<\/li>\r\n \t
  3. Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a\u00a0can of chickpeas for best results, as I haven’t tested it other ways yet (such as using homemade aquafaba).<\/li>\r\n \t
    • **\u00a0It\u2019s crucial to use a neutral-tasting oil in this mayo. I don\u2019t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure\/refined olive oil for the best flavour!<\/li>\r\n<\/ul>“}

Toffee Cinnamon Oatmeal Cookie Bars

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{“head_note”:”These cookie bars are soft, delicate, and chewy in the middle with a crispy outer edge. Coconut sugar lends a wonderful toffee flavour to these bars. Try serving them with\u00a0vegan ice cream for an easy dessert or just enjoy them with some homemade almond milk.”,”instructions”:”

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  1. Preheat oven to 350\u00b0F (180\u00b0C) and line an 8-inch square pan with parchment paper.<\/li>\r\n \t
  2. Mix the ground flax and water\u00a0in a small bowl or mug and set aside to thicken.<\/li>\r\n \t
  3. In a large mixing bowl, beat the coconut oil, almond butter, and sugar with electric beaters until combined.<\/li>\r\n \t
  4. Pour in the flax mixture\u00a0and vanilla extract and beat until combined.<\/li>\r\n \t
  5. Add the baking soda, salt, and cinnamon and beat again.<\/li>\r\n \t
  6. Finally add in the oat flour, rolled oats, almond flour, and 1\/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.<\/li>\r\n \t
  7. Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.<\/li>\r\n \t
  8. Bake for 17 to 20 minutes, until lightly golden and firm\u00a0around the edges. (The edges will be high and the middle portion will be sunken a bit. This is all normal!)<\/li>\r\n \t
  9. Gently place the pan on a cooling rack for 15 minutes. Then, carefully lift out the bars and place directly on cooling rack for another 10 minutes or so, until mostly cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.<\/li>\r\n \t
  10. Store leftovers in the fridge in an airtight container for up to 3 days, or in the freezer (tightly wrapped and placed in a freezer bag) for up to 3 to 4 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • *\u00a0Instead of coconut sugar, you can try using unpacked light brown sugar.<\/li>\r\n \t
    • ** To make the freshly ground oat flour, add 3\/4 cup rolled oats into a high speed blender. Blend on high until a very fine flour forms.\u00a0This will make 3\/4 cup plus 1 tablespoon of oat flour. Or you can simply use store-bought oat flour.<\/li>\r\n \t
    • This recipe is an updated version as of May 24\/16. The previous version did not contain almond butter, and it had\u00a01\/4 cup plus 2 tablespoons virgin coconut oil. Everything else is the same.<\/li>\r\n<\/ul>“}

All Day Glow Green Smoothie

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{“head_note”:”This refreshing and tangy smoothie happened by total accident. I created it on my birthday as I was looking to feel my absolute best, and I had resolved to eat more veggies in the year ahead. So I threw in all of the healthy ingredients I had lurking in the fridge, and I was absolutely astounded by how delicious it turned out. I’m not sure if I’ve ever created such a powerhouse smoothie before! This one is jam-packed with nutritious ingredients like fresh turmeric, cilantro, parsley, lemon, avocado, green apple, lettuce, coconut water, and more. Keep in mind this is a large batch that just fits in a 64-ounce high-speed blender, so if your blender is smaller you might want to make a half batch. I love to have a glass first thing in the morning, and another in the afternoon. Since there’s no banana in it, it also keeps well until the next day when stored in an airtight container. Be prepared to feel that \”all-day\” glow!!”,”instructions”:”

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  1. Add the coconut water and mango juice into a (64-ounce) high-speed blender. (If your blender is on the small side, you may want to make a half-batch.)<\/li>\r\n \t
  2. Now add the rest of the ingredients. Blend on high until super smooth. If you have a Vitamix, use the tamper stick to get things moving. Taste and adjust sweetness if desired. If it’s too tart, feel free to add a bit of liquid sweetener.<\/li>\r\n \t
  3. Serve and enjoy! Place any leftovers into an airtight container and store in\u00a0the fridge for up to 24 hours. I love to enjoy half in the morning, and the other half in the afternoon.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * The cilantro flavour in this smoothie is quite pronounced. If you aren’t a cilantro fan, feel free to swap it with more romaine or fresh mint (start with 1\/4 cup of mint).<\/li>\r\n \t
    • **\u00a0Fresh turmeric root is becoming more and more common\u00a0in grocery stores these days; keep your eyes peeled for it in the produce section. It can also be found on Amazon, and in select health food stores and Indian and Asian grocery stores. Look for firm turmeric that is unblemished.<\/li>\r\n<\/ul>“}

Chocolate Banana Chia Pudding

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{“head_note”:”This light-tasting chocolate banana\u00a0chia pudding is a dreamy (yet healthy) breakfast! Chia seed pudding is\u00a0packed with Omega-3 fatty acids, fibre, calcium, protein, and iron. You can whip this up before bed in a few minutes, and let it chill overnight in the fridge. (Or if you are short on time, simply let it chill for a couple hours.) Be sure to use very ripe, spotty bananas for the sweetest flavour. I love serving this pudding with sliced banana, fresh berries, The Perfect Granola, and Coconut Whipped Cream<\/a>. To take it over the top, try adding some shaved chocolate, too!”,”instructions”:”

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  1. Add the milk, peeled bananas, cocoa powder, and vanilla extract into a blender. Blend until smooth.<\/li>\r\n \t
  2. Pour the banana-milk mixture into a large container (with a tight-fitting lid). Whisk in the chia seeds. Secure the lid and shake the container to combine. If possible, shake the mixture a few times during the next 15 minutes to prevent the chia seeds from sticking to the bottom of the container. (If you don’t have a container, simply whisk it in a large bowl, and cover it with wrap before chilling.)<\/li>\r\n \t
  3. Chill the pudding in the fridge overnight, or for a minimum of 2 hours. After chilling, whisk it again to combine. You can add some liquid sweetener, to taste, and thin it with a touch of milk, if it’s a bit too thick. Or simply enjoy as is!<\/li>\r\n \t
  4. Enjoy with your desired toppings. This pudding will keep in an airtight container in the fridge for a few\u00a0days.<\/li>\r\n<\/ol>“,”foot_note”:””}

Super Thick Coconut “Yogurt”

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{“head_note”:”This shortcut coconut yogurt is as simple and fresh as it gets! I occasionally buy coconut yogurt from the grocery store, but when I want something that is super fresh and without any added ingredients I will make this version for a fun treat. Granted, it’s not a true yogurt since there’s no fermentation, but I love how quick this version is. I often take the shortcut by purchasing frozen coconut meat (found in the freezer section of some health food grocers, like Organic Garage or Whole Foods) rather than buying young coconuts. Once the meat is thawed it just takes a minute of blending to create a yogurt with a texture similar to Greek yogurt. If you are well-versed with young coconuts and a cleaver, feel free to scoop out the flesh the old-fashioned way too! See this video<\/a> for a tutorial. I recommend making this recipe in advance so it has time to chill in the fridge.”,”instructions”:”

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  1. Add all ingredients into a high speed blender and blend on low, gradually increasing the speed to high, until super smooth. Keep blending until it\u2019s not grainy anymore. Adjust sweetness to taste by adding sweetener if desired and blending again. I add a tablespoon of cane sugar and blend on high to pulverize it in my Vitamix.<\/li>\r\n \t
  2. Spoon the yogurt into an air-tight container and chill in the fridge for at least a couple hours.<\/li>\r\n \t
  3. Serve with granola and chia seed jam, parfait-style, if desired. Or simply enjoy alone or with fresh fruit. This yogurt is also great mixed into vegan overnight oats or added to smoothies! I\u2019m not positive on the shelf life because we usually enjoy it within a couple days, but I imagine it lasts at least a few days in the fridge in an air-tight container.<\/li>\r\n<\/ol>“,”foot_note”:””}

Carrot Cake Oatmeal

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{“head_note”:”This one is for all of the carrot cake fans! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients. This oatmeal is also wonderful as part of a holiday breakfast with loved ones (the serving size can be scaled up). I love serving it with Coconut Whipped Cream<\/a> to take it over the top!”,”instructions”:”

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  1. Peel and finely grate the\u00a0carrots on a box grater. (Use the finest grate,\u00a0rather than the standard-sized one,\u00a0so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.)<\/li>\r\n \t
  2. In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.<\/li>\r\n \t
  3. Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer.\u00a0Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. Sometimes I stir in\u00a0another tablespoon of almond milk if it’s too thick.<\/li>\r\n \t
  4. Remove from heat and stir in the vanilla extract. Portion into bowl(s).<\/li>\r\n \t
  5. Garnish\u00a0the oatmeal with your desired toppings and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for a couple days. They are delicious cold, too!<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * In lieu of almond milk, coconut milk is a fun alternative!<\/li>\r\n<\/ul>“}