Author Archives: Angela Liddon

Carob Almond Freezer Fudge

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{“head_note”:”Ready in 30 minutes, this carob freezer fudge is low in sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don’t let it sit on the counter for more than a couple minutes.”,”instructions”:”

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  1. Line a very small loaf pan (4\” x 8\”) with plastic wrap for easy removal.<\/li>\r\n \t
  2. Mix all ingredients together in a large bowl until smooth.<\/li>\r\n \t
  3. With a spatula, scoop the mixture into the prepared pan and smooth out.<\/li>\r\n \t
  4. Freeze for about 20 minutes, or until solid.<\/li>\r\n \t
  5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.<\/li>\r\n<\/ol>“,”foot_note”:””}

Ultimate Nutty Granola Clusters

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{“head_note”:”I drove myself a bit crazy testing this granola recipe. I wanted to create something truly unique, something unlike the loose granola recipes that I had tried. My goal was to create the ultimate nutty, cluster-filled granola. It was a tough job, but someone had to do it! Two tips for creating the clusters: Use almond meal to aid binding, and let the granola cool completely on the pan before you break it apart. I know it\u2019s a lot to ask, but letting it cool allows the sugars to harden, making it less likely that you\u2019ll be left with a crumbly mess at the end. Go ahead and break some off when it comes out of the oven, but leave the rest on the pan for about one hour, and you\u2019ll be rewarded with the perfect bite-size clusters for sprinkling on oatmeal, cereal, parfaits, and smoothies, or enjoying alone as a snack. This is a versatile recipe, so have fun changing up the nuts, seeds, dried fruit, and sweeteners at your every whim. Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright \u00a9 Glo Bakery Corporation, 2014.”,”instructions”:”

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  1. Preheat the oven to 275\u00b0F (140\u00b0C). Line a large rimmed baking sheet with parchment paper.<\/li>\r\n\t
  2. Place \u00bd cup (125 mL) of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.<\/li>\r\n\t
  3. In the food processor, combine the remaining \u00bd cup (125 mL) almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You\u2019ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.<\/li>\r\n\t
  4. Add the oats, buckwheat groats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.<\/li>\r\n\t
  5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.<\/li>\r\n\t
  6. With a spatula, spread the granola into a \u00bd-inch (1-cm) layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.<\/li>\r\n\t
  7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.<\/li>\r\n\t
  8. Store the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”Tips: If you\u2019d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts.”}

Super Seed Chocolate Protein Bites

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{“head_note”:”Nut-free chocolate energy bites featuring hemp, sesame, and chia seeds!”,”instructions”:”

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  1. Add dates into processor and process until a chunky paste forms.<\/li>\r\n \t
  2. Add in the hemp, chia, sesame, cocoa, vanilla, cinnamon, and salt. Process until thoroughly combined. Pulse in the cacao nibs. The dough should be sticky when pressed between your fingers. If it\u2019s not sticky enough to shape into balls, add a small amount of water (a teaspoon at a time) and process until it comes together.<\/li>\r\n \t
  3. Shape dough into small balls (about 16) and freeze for 20 minutes or so until firm. Store leftovers in the freezer until your next snack attack hits.<\/li>\r\n<\/ol>“,”foot_note”:””}

Raw Almond Butter Cups

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{“head_note”:”Like the peanut butter cup candy, but so much tastier and better for you! These raw almond butter cups are the perfect solution to any sweet craving. I used a mini silicone muffin tray since they are so flexible and I just popped the cups out after freezing. You can certainly use a regular muffin tin lined with paper liners too. For the thick chocolate coating, I made my own chocolate using cocoa powder, coconut oil, and sweetener. Feel free to simply use melted dark chocolate if that’s what you have on hand. Be sure to keep these chilled until just before serving and store them in the freezer for best results. I personally love them straight from the freezer.\r\n\r\nNote: Use certified gluten-free oats to make this recipe gluten-free. \u00a0NEW: See below for a nut-free version!”,”instructions”:”

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  1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.<\/li>\r\n \t
  2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.<\/li>\r\n \t
  3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.<\/li>\r\n \t
  4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.<\/li>\r\n \t
  5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.<\/li>\r\n<\/ol>“,”foot_note”:”If looking for an oat-free option, you might be able to substitute the 1\/4 cup of oats for more almond meal. My guess is that you\u2019d need to add another 1\/3-1\/2 cup almonds to avoid the dough becoming too sticky. Please report back!\r\nFor a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter. Works great!”}

Detox Tabbouleh

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{“head_note”:”A raw, no-cook detox tabbouleh, bursting with flavour! You won’t see tabbouleh the same way again. My favourite way to enjoy this is served with Buckwheat Crackers and hummus. It makes a great snack or light summery lunch when you don\u2019t want to turn on the oven. The leftovers will keep for a couple days and it tastes even better after sitting for a few hours so the flavours can develop. Just be sure to toss it well before serving.\r\n\r\n \r\n\r\nInspired by: Detox Salad<\/a>“,”instructions”:”

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  1. If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces.<\/li>\r\n \t
  2. Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.<\/li>\r\n \t
  3. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein.<\/li>\r\n<\/ol>“,”foot_note”:”Salad will keep in a container for a couple days (possibly longer) in the fridge.”}

Rad Rainbow Raw Pad Thai

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{“head_note”:””,”instructions”:”

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  1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.<\/li>\r\n \t
  2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.<\/li>\r\n \t
  3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!<\/li>\r\n<\/ol>“,”foot_note”:””}

Speedy Almond Milk Iced Coffee

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{“head_note”:”This is my go-to homemade almond milk iced coffee. I find a 1:1 ratio of coffee concentrate and almond milk is really tasty. Feel free to adjust this to your own taste buds depending on how strong you like it!”,”instructions”:”

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  1. Stir together the coffee concentrate and almond milk. Add sweetener to taste if desired. Add ice cubes and enjoy.<\/li>\r\n<\/ol>“,”foot_note”:”Tip: You can also make coffee ice cubes to use in your iced coffee so it doesn\u2019t get watered down by regular ice. I personally drink it so fast the ice cubes don\u2019t really have a chance to melt, so I don\u2019t bother with the coffee cubes! Coffee ice cubes would be ideal if serving to a large crowd in a pitcher though.”}

Gena’s Hemp Seed Tabouli

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{“head_note”:”Tabouli with a high-protein twist! A tasty raw summer dish that doesn’t require any cooking and comes together in less than 10 minutes. Try serving it with my Endurance Crackers<\/a> and hummus for a fun mezze platter. Recipe from Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, \u00a9 2014.<\/em>“,”instructions”:”1. In a food processor fitted with the \u201cS\u201d blade, process the parsley, mint, and sea salt until minced.\r\n2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.\r\nStored in an airtight container in the fridge, the tabouli will keep for 2 days.”,”foot_note”:””}

Iced Mocha Green Monster Smoothie

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{“head_note”:”This icy drink is a hybrid between an Iced Mocha Coffee and a Green Monster Smoothie. I snuck in a handful of greens, but you can\u2019t taste them one bit.”,”instructions”:”

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  1. Blend until smooth. Gulp. Cool down. Enjoy summer!<\/li>\r\n<\/ol>“,”foot_note”:””}

Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas

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{“head_note”:”A hydrating, Thai-style cucumber salad topped with crunchy spiced chickpeas.”,”instructions”:”

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  1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.<\/li>\r\n \t
  2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1\/8-inch \u201chalf moons\u201d and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.<\/li>\r\n \t
  3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.<\/li>\r\n \t
  4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.<\/li>\r\n \t
  5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:””}