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Raspberry Ganache Fudge Cake
From the book Ani's Raw Food Desserts by Ani Phyo.

Ingredients:

FUDGE CAKE

FROSTING

FILLING

Directions: To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.

The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.

Makes About 6 Servings


White Bean Dip (Adapted from Giada De Laurentiis’ Food Network recipe)

Ingredients:

*If you're feeling extra ambitious, you can buy your beans dry and soak them overnight.
** Another ingredient you can try is tahini, a classic hummus ingredient
.

Directions: Place the beans, garlic, lemon juice, olive oil, and parsley in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Kyle's Spelt Oatmeal Cookies

Ingredients:

Directions: In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.

The cookies baked on their own are delicious in their own right, but with some creative additions, the cookies can really shine. This is where I mix in my creative fillings; be as creative as you want. Some suggestions are walnut peices, dark chocolate chips, dried cranberries, flax seeds, or goji berries; the options are as endless as your imagination.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 4 dozen cookies.

Stephane's Spicy Nuts!!!

Heres how to eat some sweet nuts.

Preheat oven to 275 degrees F (150 degrees C).

1. Put a pound and a half of mixed nuts in a big bowl.    Whatever mix is fine but make sure you get raw b/c they're gonna roast in the oven. 

2. In a separate bowl you'll need to make the spice mix.  The following measurements should be used as a guideline:

Basically you can add or take out whatever and make them your own.

3. Take 2 egg whites in a separate bowl and whip them until theyre a little frothy.  This is gonna act as your glue.  Pour over nut mix and toss until coated.

4. Pour spice mix over nuts and toss until well coated.

5. Lay nuts out on a cookies sheet in one layer and bake for an hour.

6. Every 15 min you have to mix the nuts around a bit to prevent sticking.

7. It should take about an hour, but when the spices on the outside are dry, they're done.

8. Let them cool and enjoy!



Roasted Roots

Roasted Root Vegetables - Andrew Weil, M.D. from Andrew Weil, M.D. on Vimeo.



A New Way to Start the Day!

Let's take morning yogurt to the next level:

Your choice of yogurt (cow’s milk, sheep’s milk, rice milk, soy milk)
Spirulina Powder
Your choice of berry (blue, black, rasp)
Goji/flaxmeal
Raw Honey

Now, here’s the trick. Layer the bottom of your bowl with 1/3 inch of yogurt. Sift a teaspoon of spirulina powder on top. Then another layer of yogurt. Then, more spirulina. You get the idea. On top, place the berries and goji/flaxmeal. Drizzle a bit of honey. Then, mix it all up until the spirulina mixes completely with the yogurt. Enjoy!

Note: I recommend starting out with a teaspoon a day of Spirulina to allow your body to adjust and adapt to the sudden influx of long missing nutrients.


Sustainable Thanksgiving

What better way to give thanks than giving back to Mother Earth?

Over the years, Mother Earth News has dished up plenty of good ideas for low-budget, practical, eco-friendly and fun Thanksgiving celebrations. Here's a guide to some of their best, including Thanksgiving recipes that range from quick-and-easy to slightly more inspired.


Omlettes

An omlette is one of my favourite meals to make. Quick, protein packed and different every time! Here's my current mix:


Summer Salad

While not so much a recipe as an ingredient list, the following is designed to open up what's possible with salads. No two salads are the same!


3 Takes on the Green Smoothie

There are so many recipes for green smoothies out there, I thought I'd point you in the direction of a few great ones that my nutritional soul sisters and brothers have already created!:

1. Traditional (If Slightly Intensely Delivered) Smoothie Recipe



2. Deeply Informative Smoothie Recipe


3. Text Only, But Multiple Recipes and Highly Varied!


A British Take on a Latin Classic

Don't forget you can add other cooked veg as well to "spice things up" a little more


Mexican:
How To Make Tomato Salsa


Super Simple Asparagus


The best tasting asparagus is the first of the season. Now's the time! And, they're quite simple to prepare. Boil 'em (8 minutes at boiling point) or steam 'em (stand them upright in a tall pot in two inches of water for 5-8 minutes depending on their thickness). For those that tolerate dairy well, add some butter. For those that don't, your favourite oil. For everyone, your favourite seasoning!

Or... Here's how to make a meal of it:


How to Make Farro Risotto with Asparagus