Website Video.mp4 strawberry muffin

Strawberry Muffins
1 cup spelt
1/4 cup of coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups of finely chopped fresh strawberries
3/4 cup coconut milk
1/2 tsp apple cider vinegar
Preheat oven to 180C/350F
Mix milk and vinegar and let stand for 5 mins
Mix dry ingredients, mix wet ingredients
Add wet to try dry ingredients and fold until blended
Add strawberries and stir through
Spoon into 6-8 muffin cases
Bake for 25 mins


Chickpea cookies

540 ml can of drained chickpeas
1/2 cup of coconut sugar
1/2 cup of sunflower butter
1/2 cup of sunflower seeds
1/4 cup of cacao nibs
1/2 tsp of sea salt
Blend chickpeas, sunflower butter, sea salt until smooth in a food processor. Add cacao nibs and sunflower seeds then pulse until fully combined.
Place a spoonful on parchment paper and bake on 375 for 20 mins. This mixture also makes for a great cookie dough and can be eaten as is.



2 cups of romaine
1/2 a cup of cooked quinoa
2 tbsp of hemp hearts
1/2 a cup of chopped peppers
1/2 a cup of cooked chickpeas
2 sun dried apricots
3 tbsp of acropolis olive oil
1 tsp of acropolis olive tapanade
2 tbsp of lime juice
1/4 tsp of sea salt
Add all ingredients together then adjust flavors if necessary.

Vegan Alk
2 jars of Pure Edible’s Mediterranean Garden pasta sauce
1 pack of button mushrooms sliced
1/4 tsp of sea salt
1 tbsp of grapeseed oil

Lasagna Noodles
1 package of Artisan Acres’ Kamut Lasagna Noodles
(cook noodles according to instructions on the package.)

1/2 a cup of Brazil nuts
1/4 cup of nutritional yeast
1/4 tsp of salt

*Soak chickpeas over-night or for a minimum of 4 hours.

Cook chickpeas in 4 cups of water using 1 tsp of sea salt. Bring to a boil, then cook on medium heat for about 20-25 mins. Drain water and let chickpeas cool for about 20 mins before blending with other ingredients. In your oven, toast walnuts for a about 4 to 6 mins at 375 degrees. In a food processor, add cooked chickpeas, toasted walnuts, lime juice, onion powder, dried basil, sea salt, fresh parsley and olive oil. Pulse until mixture looks roughly ground. This mixture can be used in any dish– I use it for tacos, pasta, or nachos.

To make the sauce, in a cast iron pan, heat oil and add mushrooms and salt. Fry for about 4 mins on medium heat or until slightly golden brown. Add ground and sauce and mix well. Let this mixture cook for a few mins on low heat and then set aside.

Cook Artisan Acres’ Kamut Lasagna Noodles according to instructions on the package.

Using a lasagna pan, add 2 to 3 scoops of sauce to the bottom and start layering. Adding about four rows of noodles. Repeat until done. Use up all the sauce.

Then, bake covered in a 400 degree preheated oven for 45 minutes covered and the last 10 mins uncovered, totaling 55 minutes in the oven.

For a yummy lasagna topping, in a food processor, add 1/2 a cup of Brazil nuts, 1/4 cup of nutritional yeast and 1/4 tsp of salt to top lasagna.

Top lasagna with fresh basil leaf and a drizzle of good quality olive oil to add a lovely looking touch.