This lentil, carrot and quick pickled fennel salad makes the perfect light yet satiating lunch or dinner all on it’s own or paired with some roasted vegetables and/or a spread on whole grain sourdough. It comes together quickly for a delicious nutrient dense meal.
Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
These pancakes are made with whole spelt flour, unsweetened shredded coconut, a hint of lemon and antioxidant rich blueberries for a perfect weekend morning treat.
This quinoa speckled brown basmati rice salad is a complete meal in a bowl and perfect for warm summer days or evenings, backyard BBQ’s, summer party potlucks or picnics. Prepare the rice and dressing up to two days in advance, but slice the vegetables and toss the salad just before servings for optimal freshness and to guarantee crispness.
This seasonal dish makes a great center of the table main course. Artichokes are stuffed with a mixture of almonds, bread crumbs pine nuts and herbs and seasoned with salt, pepper and my vegan walnut parm, layered over a bed of brown, red, and wild rice with spinach and baked to perfection.
These cookies are vegan, gluten free and refined sugar free and made with whole food ingredients like ground sweet brown rice, ground almonds and pine nuts, lightly sweetened with coconut sugar and infused with the flavour and aroma of fresh rosemary and lemon zest.
This bright green tapenade is loaded with the goodness of artichokes, pistachios, and parsley with a rich texture and hints of lemon and garlic. It’s sure to be an impressive appetizer and crowd pleaser at our next gathering.
This tangy pesto is packed with the nutritious goodness of dark leafy green Tuscan Kale and loaded with vitamins and minerals and delivers a good dose of chlorophyll. Tossed with Orecchiette pasta and topped with a vegan Walnut parm it makes a great meal for any occasion.
This Tempeh “Tuna” Salad is perfect for lunch, a pot luck gathering, as a snack or an appetizer. Made with the wholesome goodness of soaked almonds and sunflower seeds, tempeh and antioxidant rich veggies and herbs like parsley and radicchio. Your body will thank you, and so will the tuna and the ecosystem.
Tabbouleh is a traditional Lebanese salad made with antioxidant rich, super food parsley. It’s naturally raw, vegan and super healthy. Get the recipe here now!