Walnut-Pecan Pesto

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Ingredients:

  • Heaping ¼ cup walnuts
  • Heaping ¼ pecans
  • 1 cup fresh basil (loosely packed)
  • 2 cloves of garlic (minced)
  • The juice of 1 lemon
  • 1 tsp Himalayan salt
  • ½ cup Balsamic Dressing (preferably homemade: garlic, EVOO, balsamic, lemon juice, salt & pepper)

Process:

  1. In a food processor pulse the walnuts and pecans until they are finely crumbed
  2. Finely chop basil and then add to food processor.
  3. Add all of the other ingredients and blend. 
  4. That’s it! 

Awesome Sesame Slaw

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Sesame Slaw

Sesame Slaw 2

This slaw is super healthy and addictive!  The recipe is simple to make and only takes a few minutes!  Unlike other salads,  it lasts in the fridge for a few days.  It goes really well on Pulled Jackfruit and Portobello Tacos (recipe coming soon!) and is amazing to eat by itself.  You can easily customize the recipe to suit your dietary needs.  If you are Keto, Paleo, Soy-free, Nut-free, etc. all you have to do is swap one or two ingredients.

Ingredients:
  • 1 medium head of Savoy Cabbage
  • Himalayan Salt (to taste)
  • 2-3 cloves of Minced Garlic
  • 1-2 tsp Hot Sauce (I have used kimchi hot sauce which was delicious or Valentina’s which is always a favourite on anything)
  • 2 tbsp Coconut Aminos
  • 2 tbsp Tamari (if soy-free or Paleo you can use more Coconut Aminos)
  • 1.5 tbsp ACV
  • 1 tbsp Sesame Oil (if you are strict Paleo you could use MCT Oil or Liquid Coconut oil although the distinct flavour comes from the Sesame Oil)
  • 1 Spring Onion (mid-section minced)
  • 1 cup raw nuts & seeds – I use 1/3 Macadamia, 1/3 Sunflower Seeds & 1/3 Cashews (if Keto use all Macadamia and if nut-free use all seeds)
  • Onion Powder and Garlic Powder to taste
  • Few spoonfuls of raw Sesame Seeds (for garnish)
Note: 
You will need a Food Processor, NutriBullet, etc. to crumb the nuts and seeds. If you don’t have any of these you could just use whole sunflower seeds and sesame seeds. If you have a Mandolin it makes shredding the cabbage much easier, otherwise, you can just use a big knife.
Method
  1. Shred the cabbage. I put my mandolin on the smallest thickness and shred the cabbage in different directions.  I generally try to avoid the really thick core as it tends to have a slightly bitter taste.  Place in a large bowl and lightly salt with Himalayan salt.
  2. Add all of the ingredients except the nuts, seeds, onion powder and garlic powder. Mix well!
  3. Season with onion powder and garlic powder (to taste).
  4. Pulse nuts and seeds in a food processor (or equivalent) until they are crumbed. Add the nuts and seeds.  Taste and add any other seasoning you think is missing.  If the slaw tastes a bit tart or bitter I add a bit more coconut aminos.  For salt, you can add Himalayan salt or tamari.
  5. Garnish with a few more sesame seeds.
  6. Enjoy!

Roasted Red Dip

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This has become one of my favourite go-to dips.  It is super quick and easy to make and is super versatile.  I’ve layered it with leftover spinach & artichoke dip to make lasagne and also baked it in portobello caps as an easy dinner main.

Ingredients:

  • 1 Cup Cashews (raw)
  • 1/4 Cup Sunflower Seeds (raw)
  • 1/4 Cup Pumpkin Seeds (dry roasted unsalted if possible, otherwise raw)
  • 1 Cup Roasted Mixed Coloured Peppers
  • 1/2 Cup Sun-Dried Tomatoes (packed in oil) + 1 Tbsp of the oil
  • 1 Clove Garlic (crushed)
  • 1/2 Tsp Himalayan Salt (plus more to taste)
  • 4-6 Tbsp Apple Cider Vinegar (ACV)
  • 1/2 Cup Water (added 2 tbsp at a time)
  • Dash of Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tbsp Onion Powder

Method:

  1. In a food processor add cashews, sunflower seeds and pumpkin seeds.  Pulse until the nuts and seeds are coarsely crumbed. Pour into a bowl and set aside.
  2. Next, slice the sun-dried tomatoes into small pieces and add them to the food processor.  Do the same with the roasted peppers (recipe can be found here).  Pulse a few times.
  3. Add nut and seed mix, ACV, a splash of water, salt, pepper, onion & garlic powder, crushed garlic clove and a dash of smoked paprika.
  4. Pulse to combine.  The mixture will start forming a paste. Keep adding water, ACV, a bit of oil from the sun-dried tomatoes and spices until you get the right taste and consistency.   The more liquid you add and the more you blend it, the colour will change to a bright orange-y red and turn into a thick dip or sauce consistency.  Keep tasting and seasoning until you get the right flavour.
  5. Garnish with pumpkin seeds, smoked paprika, salt and pepper.  (If you want to get fancy sch-mancy – when you roast the peppers, save the awesome juice that is left on the pan – drizzle this on top with your garnish 👌)
  6. Enjoy! 😊

TIPS

  1. Because the cashews are raw they will naturally thicken the dip with a bit of time, as they soak up some of the moisture.  I have learned after making the dip a few times that if I make it to what I think is a little too runny, it thickens up to a good consistency.
  2. Keep tasting the dip and seasoning as you go.  It always takes me forever to get a recipe out of my head and into writing because I never really know exactly what goes into each recipe.  Every batch is a little different – don’t be afraid to add a little bit more of something and see how it changes the taste.
  3. ACV is the secret ingredient, – don’t be afraid of it!  The recipe says 4 tbsp and I think the last batch had 6.  Once the dip rests for a few minutes the flavours will blend a bit more.

Creamy Jalapeño Penne

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This recipe is just one of many ways you can use the Ultimate Cashew Cream Sauce to make so many awesome dishes!

Ingredients:
  • Ultimate Cashew Cream Sauce
  • 3 Small Onions
  • Mushrooms (1-1.5 cups)
  • Baby Spinach (a few large handfuls)
  • Pickled Jalapeños (small can – about 1/3 cup)
  • Gluten Free Penne
  • Onion Powder
Note: Always remember you can customize the recipe however you like!  Add or leave out any ingredients ~ get creative!  I love adding spinach into dishes because it is a great way to pack in a LOT of greens that cook down into almost nothing.
~
If you aren’t a big fan of pasta this also makes a great dip!
Method

 

Sauce:
  1. Saute onions and mushrooms in a bit of coconut oil on med-high to brown them a bit and then turn on med-low.  The longer you let them cook the better (about 45 mins to caramelize).  When onions are almost done add your spinach and watch it magically turn into almost nothing!
  2. If you haven’t made it already, whip up a batch of Ultimate Cashew Cream Sauce and add it to the sauteed veggies.
  3. Finely chop up jalapenos.  Add them to the sauce a bit at a time, let it cook for a bit and taste until you get the right spice.
Noodles:
  1. Bring a large pot of salted water to a rolling boil.  Add the noodles and a bit of oil to prevent them from sticking together.
  2. Strain and sprinkle with salt and onion powder.

Now just add the awesome jalapeño sauce to your noodles, season with ground pepper & enjoy!!!

Note:  If you plan on saving any for leftovers, it is best to keep the noodles and sauce separate.

Ultimate Cashew Cream Sauce

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Ingredients:
  • 1 cup cashews
  • 2.5 cups water
  • 9 tbsp nutritional yeast
  • 2 tbsp tamari
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper
  • 2 tbsp arrowroot powder/tapioca starch
Method
  1. Soak cashews overnight or boil them until soft.
  2. Strain and rinse cashews. Add cashews to a high-speed blender with water, nutritional yeast, tamari, onion powder and garlic powder. Blend until smooth.
  3. Taste the mixture – add salt and pepper to taste along with any other ingredients. Add more nutritional yeast for cheesiness, and more garlic or onion powder for flavour. Onion gives a nice sweet flavour without getting too bitter (which can sometimes happen with too much garlic). Tamari gives a nice salty savoury flavour.
  4. Once you get your desired flavour, then add the arrowroot/tapioca starch and blend once more. The reason you add it after is because the starch tastes chalky before it is heated and will make it hard to get the seasoning right.
  5. Pour the sauce into a saucepan and heat over medium-high heat and stir constantly. Once the mixture starts to thicken and bubble, turn the temperature down to medium-low and cook for a few more minutes to fully activate the starch and thicken up. Taste the mixture – if it tastes starchy at all you haven’t cooked it long enough.
  6. Depending on what kind of thickness you want you can easily add more water and stretch out the sauce a bit further (which I usually do).
  7. Again, keep tasting the sauce and season it more if needed. Sometimes the starch absorbs some of the flavour and needs a bit more salt or pepper.
  8. Enjoy right away and store the rest in a glass jar to reheat for another meal later.

That’s it! This sauce is a good base and is very versatile for a number of different dips and sauces. I’ve used this recipe to make Spinach & Artichoke Sauce/Pasta, Vegan Queso, Creamy Roasted Red Pepper Pasta, Creamy Jalapeño dip/pasta. So good!!

 

Cucumber Infused Gin & Grapefruit Mimosa

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Ingredients:
  • Cucumber
  • Gin
  • Ice
  • Sparkling Rose
  • Grapefruit Juice 
  • Pineapple Juice (optional)
  • Fresh mint
Method
  1. Start by stripe peeling some cucumbers.  Use a peeler to make stripes down the side and then thinly slice. 
  2. Put some ice in a shaker with cucumber slices and gin and shake it up.  If you don’t have a shaker, no worries you can skip this step.  
  3. Put a few ice cubes in a glass with a couple slices of cucumber and pour one or two shots of gin and give it a stir.
  4. Fill ⅔ of the way full with a sparkling rosé (I used Yellowglen Pink).  Top with grapefruit and pineapple juice. 
  5. Garnish with a bit of fresh mint and enjoy. 
You can switch it up and add whatever juice you like.   Sometimes if I can find oranges and grapefruit on sale I will juice some and use that.  Instead of using ice you can also use frozen berries.

Roasted Red Peppers & Garlic

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Ingredients:

  • Red peppers (about 3-4 – enough to fill a baking tray)
  • 1-2 heads of garlic
  • EVOO (a few spoonfuls)
  • Salt & pepper
  • Splash of balsamic vinegar
  • Optional: Other seasonings (I usually use chipotle)
Method
  1. Heat oven to 430 degrees.
  2. Cut peppers into halves or quarters.
  3. Cut the top of garlic head off and wrap in aluminum foil.  Line pan with aluminum foil and parchment paper.
  4. Mix extra virgin olive oil (EVOO), salt, pepper, tiny bit of balsamic vinegar and seasoning of your choice (I used Chipotle and Garlic Lovers Flavor God seasoning).
  5. Baste both sides of peppers, tomatoes and garlic.
  6. Cook for 20 mins, flip, baste and check every 15 minutes until peppers start to blacken on the edges.
  7. Turn off oven and crack the door for another 10 mins.  Take out and cool.  Save oil and charred bits they are great to add to salad dressing or hummus.

Caramelized Onions

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Caramelized onions are a staple in almost every meal I make. They are a great way to start off tasty sauces, add to homemade hummus, add to veggie tacos/burgers and the list goes on and on! I like to make a large batch and save the leftovers for an easy addition for future meals.

Quick kitchen hack: You can freeze extras in silicone ice cube trays for quick single-use add-ins.

Ingredients:
  • 2 tbsp Coconut Oil
  • 3-4 large Onions
  • Splash of Balsamic Vinegar
  • Salt & Pepper (to taste)
Method
  1. Dice onions.
  2. Put a couple spoonfuls of coconut oil in a pan over medium-high heat and add diced onions.
  3. Cook for a few minutes until you see a few golden edges, season with a splash of balsamic vinegar and season with salt and pepper.
  4. Turn down to low heat and put the lid on for around an hour, (the longer the better), stirring occasionally.
  5. At the very end, remove the lid, turn up to high, stir constantly until the excess liquid evaporates and the onions get little colour.
  6. Turn off, add more salt and pepper to taste and let rest.

Slow Cooker Method:

You can also throw all the ingredients in the slow cooker on low and let them do their thing overnight or longer. You get a slightly different taste but it’s a big timesaver.

 

Easy Bruschetta Mix

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This Easy Bruschetta Mix is super simple, very diverse and the flavours continue to get even better with a little bit of time.
Ingredients:
  • 1kg Tomatoes
  • 2 Red Onions (small or 1 large)
  • Handful of Basil
  • Balsamic Vinegar (few splashes)
  • Olive Oil (few splashes)
  • Salt & Pepper
  • Nutritional Yeast (few spoonfuls)
Note: I made a large batch but you can really use whatever you’ve got on hand. 
Method
  1. Dice the tomatoes whatever size you like. Mine were about 1 cm.
  2. Dice red onion really small.
  3. Chop up basil fairly fine.
  4. Mix ingredients together in a bowl.  The next bit is all about taste testing.  Add a drizzle of olive oil, a splash of balsamic and season with salt and pepper.  Taste until you get a flavour that you like.  Add a bit of nutritional yeast, give it a good stir and season more.
  5. Serve as a dip, make traditional bruschetta on toast, add it to sandwiches, wraps or serve with rice.

Coconut Mango Ice Cream

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I bought a massive $8 box of discount mangos and ever since I have been pondering possible recipes. I used the rest of the fresh mango for salsa (in my last recipe) and spent many days freezing the rest. Soooo I thought I’d try out a dairy-free mango ice cream 🙆🏻‍♀️. This recipe is super simple and only has 3 ingredients! Mango, coconut cream and dates. The dates add natural sweetness and they also do not fully freeze so it helps the texture.

Ingredients:

  • 1 can coconut cream
  • 1/2 cup dates
  • 2 cups frozen mango

Method:

  1. Pour coconut cream in a saucepan over medium.
  2. Chop dates into pieces and add to coconut cream. Stir and cook until bubbling then turn to low until dates are soft. Turn off and let cool for 5 minutes.
  3. Place coconut cream and dates in a high-speed blender and blend on high until smooth.
  4. Add mango a little bit at a time and blend until smooth.
  5. Place into a container and freeze.  I used a small glass dish.

Note: You can enjoy right away and it will be more of a thick smoothie bowl OR you can let it freeze overnight then thaw for a few minutes, break it up and blend once more for a more ice creamy consistency. Serve plain or with toppings of your choice. I topped mine with fresh passionfruit from the neighbour’s backyard. 😋