Curried Cauliflower Cashew Salad

Curried Cauliflower Cashew Salad

With my background being Chinese Jamaican, I grew up loving curry! This is a much lighter take on a deli salad using roasted cauliflower and a cashew based sauce. Make this ahead of time and take it with you on a picnic. This salad is great simply wrapped in a lettuce wrap.   Curry Roasted Cauliflower 1 large head of Cauliflower Juice from a Lime 2 teaspoons Curry ½ teaspoon coriander 2 teaspoons Honey ½ teaspoon Salt Toss cauliflower florets in sauce and bake at 400 for 20-30 minutes. Cashew Curry Sauce ½ Cup Cashews, Soaked ½-2/3 Cup Hot Water 1 Tablespoon Curry 1 Tablespoon Honey ½ teaspoon salt, or to taste 1 garlic clove 1 tablespoon lime juice A few slices of ginger (optional) Blend till smooth. For the Salad: Curry Roasted Cauliflower 2 Red Bell Peppers ½ Cup chopped apricots ½ cup Cashews, toasted 1 Cup Green Peas, thawed ¼ Cup Cilantro, diced Toss all the ingredients together till well combined. Enjoy on its own or in a lettuce...
Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking. Kale and Boston Bib Salad tossed with Lemon Tahini Dill Dressing, Roasted Chickpeas & a Sunflower Seed Hemp Parm For the Salad: 2 Heads Boston Bib Lettuce, cut into bite sized pieces 1 Bunch Lacinto Kale, de-stemmed & cut into bite sized pieces 1 Cucumber, Diced 1 Bell Pepper, Diced For the Dressing: 1/4 Cup Lemon Juice 3 Tablespoons Tahini 1/2 teaspoon Apple Cider Vinegar 3/4 teaspoon Salt 1/3 Cup Olive Oil 2 Tablespoons Fresh Dill Blend to together all the ingredients till smooth. For the Chickpeas: 1 Can Chickpeas, Drained and Rinsed 1/2 teaspoon Cumin 1/2 teaspoon Smoked Paprika 1/2 teaspoon Salt 1/2 Tablespoon Oil (coconut, olive or grapeseed oil) Toss chickpeas with spices & oil. Bake in a 375 degree oven for 20-30 minutes. For the Sunflower Hemp Parm: 1/2 Cup Sunflower Seeds 1/4 Cup Hemp Seeds 3 Tablespoons Nutritional Yeast 3/4-1 teaspoon Sea Salt Pulse all ingredients in a blender or food processor till crumbly. Toss salad ingredients together with the dressing. Top with the roasted chickpeas & Sunflower Hemp...
Vegan Banana Pudding with Gluten Free Almond-Oat Cookies

Vegan Banana Pudding with Gluten Free Almond-Oat Cookies

This is my take on the classic Banana Pudding:). A creamy pudding made with non dairy milk(coconut & almond), dates & vanilla, gluten free oat cookies & fresh bananas layered in a parfait cup and topped with coconut whip cream. This recipe serves 3… with left over cookies:) For the Pudding: 1/3 – 1/2 cup Dates, Softened 3 Tbs. Tapioca Starch ⅛ tsp. salt 1 Can Coconut Milk 3/4 Cup Non Dairy Milk 1 ½ tsp. vanilla extract Blend all ingredients in a high speed blender till smooth. Heat in a small saucepan till it thickens. Chill. For the Cookies: These are simple cookies that are not too sweet. I love the texture that it adds to the pudding. 1/4 Cup Coconut Oil, melted 1/4 Cup Apple Sauce 1/2 Cup Maple Syrup 1 Flax Egg (1 Tablespoon Ground Flax mixed with 3 Tablespoons Water) 1 Tablespoon Vanilla 1 Cup Oat Flour 1 Cup Almond Flour 1 teaspoon Baking Powder Pinch of Salt Preheat oven to 350 degrees. Mix flax egg and set aside. Whisk together the oat flour, almond meal & baking powder, set aside. In another bowl, combine the coconut oil, apple sauce, maple syrup, flax egg & vanilla. Add wet ingredients to the dry and mix till smooth. Chill batter for about 30 minutes. I made small cookies, and dropped about 2 teaspoons of batter for each. Bake for 12-15 minutes, till the edges are slightly golden. Click Here for an Easy Coconut Whip Cream...
Lemon Blueberry Muffin

Lemon Blueberry Muffin

These hearty yet light blueberry muffins are delicious treat to take on the go, or a snack to send to school. It’s not overly sweet, and has a texture similar to a sweet cornbread. Makes 10-12 muffins. ¾ Cup Non-Dairy Milk like Almond, Coconut or Soy Milk 3 Tablespoons Lemon Juice Zest of 1 Lemon 1/3 Cup Coconut Oil, melted 1/3 Cup + 1 Tablespoon Honey ¼ Cup Coco Palm Sugar 1 teaspoon Vanilla 1 Cup Cornmeal 1 Cup Spelt Flour 2 teaspoons Baking Powder ½ teaspoon Baking Soda ½ teaspoon Salt 1 tablespoon Flaxseeds, ground 1 Cup Frozen Blueberries Preheat oven to 350 degrees. Combine the lemon juice, milk and zest in a small bowl. Let sit for a few minutes while you gather the rest of the ingredients. Whisk together cornmeal, spelt flour, baking powder, baking soda, salt & flaxseeds. Set aside. Mix coconut oil, honey, coco palm sugar and vanilla into the lemon juice and milk. Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries and spoon into muffin cups. Bakefor about 22-24...
A Clean Start for My Day

A Clean Start for My Day

I have gotten into a routine of starting my day drinking hot lemon water in the morning. It’s a great way to wake my body up with added benefits. In the midst of making breakfast and packing lunches, a warm drink is the perfect to get my body going. Hot Lemon Water Here are a few of the Health Benefits: Helps Flush Out Toxins Lemon Juice helps flush out toxins & supports liver enzymes. Balances pH Levels Lemons are very alkaline in the body. It helps neutralize some of the acid in the body that can have negative affects. Immune Boost Lemons are a great source of antioxidants like Vitamin C, helping to fight off the flu, colds & viruses. Re-hydrates the Body After a night’s sleep, the body is often dehydrated. The lemon juice helps to restore body salts in the body. Aids in Digestion  Lemons are high in minerals and vitamins that help loosen toxins in the digestive tract. This is how easy is this… Use warm filtered water and squeeze in about half a lemon. It’s important to use warm water, not boiling or cold water. Cold water can be a shock to the body in the morning. I drink this before I eat/ drink anything else allowing the lemon water to re-hydrate my body and awaken my digestive tract....
Chocolate Chia Hemp Pudding

Chocolate Chia Hemp Pudding

Creamy, Decadent & Healthy all in one bite. Pact full nutrients this pudding makes an indulgent post workout breakfast, snack or dessert! Chia Seeds are not only a great source of fiber, but also loaded with antioxidants & a great source of omega 3 fatty acids. Hemp Seeds give this treat a boost of protein & additional omega 3 fatty acids which aids in reducing inflammation. 1 Cup Water 1 Cup Almond Milk 5 Dates 1 Banana 1/4 Cup Cacao 1 tsp Vanilla Pinch of Sea Salt 1/4 Cup Hemp Seeds 1/4 tsp Cinnamon 1/2 Cup + 2 TB Chia Seeds Blend together all the ingredients except the chia seeds till smooth. Whisk in the chia seeds and let chill till it thickens up, about 1 hour.  Top with any garnishes that you may have on hand. We enjoyed it with bananas, chopped almonds, goji berries & shredded coconut. This recipe is a little bittersweet, feel free to add a drizzle of honey or maple....