These raw tahini hemp bites are naturally sweetened with dates and make the perfect bite size snack.
This creamy sunchoke, leek and potato soup is rich in flavour, deliciously satisfying and satiating yet light. It makes a perfect winter warmer any night of the week as the main course accompanied by crusty bread or as a starter to a more elaborate meal, especially for the holidays, as you can double, triple or quadruple the recipe to feed a crowd without much thought, it’s really forgiving.
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.
This strawberry crisp is a classic with a twist. It’s vegan, gluten free, refined sugar free and oil free as it uses tahini in place of oil to hold the topping ingredients together, which adds a whole other dimension of flavour that complements the sweetness of the strawberries. It’s very lightly sweetened with maple syrup, as the ripe strawberries do most of the work in that department and served with a fresh cold coconut tahini crème to contrast the warm strawberry fillong and crisp almond oat and tahini topping.
This lightened up three layer lasagna is filled with artichokes, leeks and a creamy and flavourful vegan bechamel that has been infused with the seductive aroma of saffron.
Sunny winter mornings are far and few between in Milan, but thankfully Italy is abundant in orange citrus fruits this time of year, adding a little sunshine to our lives […]
This hearty soup is made with brown lentils, sweet potatoes, and tuscan kale and seasoned with za’atar spice and herbamare for a comforting and satisfying one pot meal that’s packed with protein, fiber, and several essential vitamins and minerals.
Roasted vegetables get dressed up with a savoury almond butter dressing and the healing benefits of umeboshi plum vinegar.