These filo rolls make a great appetizer to a meal or finger food on a buffet table. Yellow onions and fennel are caramelized to bring out their sweetness which is off set by the saltiness of the olives and za’atar spice. They’re perfectly crispy, sweet, and savoury and the sauce adds an element of freshness. It’s like a flavour and texture party in your mouth.
These brownies are made with gluten free and protein rich hemp flour, hazelnut meal and pure cacao powder. They’re vegan, oil free and refined sugar free, super moist, fudgy and decadent.
Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.
These blueberry coconut macaroon style cookies were adapted from my Raspberry Coconut Macaroon Scones from last year. They’re vegan, refined sugar free, gluten free and oil free. They make a great addition to a brunch table, or a nice afternoon snack with or without tea.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
This creamy breakfast polenta with balsamic stewed strawberries, chia seeds and flaked almonds makes a wonderful and satiating breakfast. It’s loaded with dietary fiber, protein, iron, and B complex from the cornmeal, a healthy dose of vitamin C from the strawberries, omega 3 fatty acids from the chia seeds, and many other vitamins and minerals overall. It’s vegan, refined sugar free, naturally gluten free and made with non GMO organic cornmeal.
These banana coconut oatmeal pancakes are vegan, flourless, sugar free and gluten free if certified gluten free oats are used. They’re made with whole food ingredients, are topped with maple caramelized bananas and make a decadent and indulgent breakfast or brunch option.
This soups is spring in a bowl and loaded with nutrient dense ingredients like peas, leeks, mâche greens and ground sunflower seeds and topped with crispy leeks and crispy edamame beans for added protein. It’s light, fresh and bright and a perfect starter to a spring meal.