Cole Slaw Dressing

This recipe make enough to make a batch of coleslaw using 1/2 a medium size cabbage and 1 large carrot. (I prefer using red cabbage)

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  • 1/4 cup mayonnaise
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1/4 cup date puree
  • 1/4 tsp salt

Mix everything together using an emulsion blender. And enjoy your sugar free coleslaw.

Muffins

This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.

Made with frozen raspberries
  • 1 1/4 cups almond flour
  • 1 1/2 cups wheat bran (flax flour for gluten free)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Date Puree
  • 1/3 cup almond milk
  • 3 eggs
  • 1/3 cup coconut oil (melted)
  • 1/2 tsp. vanilla
  • 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!

Easy No Bake Chocolate Oat Bars

Ready to Eat
  • 2 cups oats or oat bran
  • 10 oz. chocolate chips (sweetened with stevia)
  • 2 oz. Lindt 95% chocolate
  • 1 cup natural peanut butter
  • 2/3 cup Date Puree
  • 1/2 cup coconut oil
  • 1 tsp. sea salt (optional but yummy)

Place all ingredients, except oats and salt, in a medium size pan and melt together over medium heat stirring often. Once melted remove from heat and stir in oats and salt. Pour into a 9 x 9 parchment lined pan. ( a silicon pan works very well for this and it does not need to be lined) Refrigerate until firm and cut into bars. Enjoy

Baked Pakora

This pakora recipe is a take off from an original recipe that I love. Normally I would just spend extra time frying these in oil about 1″ deep in a pan doing about 4 to 5 at a time. But I have decided to forgo the long process of frying them and press the whole works into a baking dish and bake. This is also a healthier method of cooking and allows for the flavor of the vegetables to intensify through the process of baking. This worked out great and I will never deep fry pakora again.

  • 2 cups chickpea flour
  • approx. 1″ fresh ginger finely diced (optional)
  • 3 cloves fresh garlic finely diced
  • 1 Tbsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp red pepper flakes
  • 1 – 1 1/2 cups water
  • approx. 8 cups of chopped vegetables. Use any kind you like. Some that I have used are onions, peppers, carrots, cauliflower, broccoli, spinach, arugula, celery, kale, sweet potato, swiss chard etc.

Once you have all your vegetables prepared mix all other ingredients, except water, together in a large bowl. Add water and mix to get the consistency of pancake batter. Now add all your veggies. Mix well, using your hands, for this step will help get the veggie mix well coated with batter. Press mixture into a greased or parchment lined 9×13 pan and bake at 350°F for approx. 40 min. Pakora goes really well with Chutney. See my recipe for Apple Chutney. It is very easy to make and versatile.

Apple Chutney

This is a great condiment to use with just about anything.

  • 1/4 cup coconut oil
  • 1 onion, diced
  • 2 tsp. fresh dice ginger (optional)
  • 1/2 tsp. cinnamon
  • 1 tsp. curry powder
  • 1/4 cup Date Puree
  • 1/2 cup raisins (optional)
  • 5 – 6 large apples, peeled, cored and diced (*see note)

In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.

*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.

Lemon Cheesecake with Wild Blueberry Sauce

Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.

Cream cheese filling

Lemon Cheesecake with Blueberry Sauce
coconut cream
  • 8 oz. cream cheese
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup Date Puree
  • 1 400 ml can coconut cream (not milk)

Cream together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.

Wild Blueberry Sauce

  • 2 cups wild blueberries(fresh or frozen)
  • 1/4 cup date puree

Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.

Oat Crust

  • 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor)
  • 1 Tbsp. date sugar or date puree
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • 4 – 5 Tbsp. cold water

Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.

Chocolate Peanut Oat Bars

squares scored after 30 min in fridge

This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.

Ingredients

Base

cut and ready to enjoy
  • 3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
  • 1 1/2 cups natural peanut butter
  • 1/3 cup coconut oil
  • 1/2 cup date puree
  • 1 tsp. vanilla extract
  • 1 tsp. salt

If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.

Chocolate Topping

this is the chocolate combo that I use
  • 4 oz. chocolate chips (sweetened with Stevia)
  • 2 oz. 95% Lindt chocolate
  • 2 Tbsp. coconut oil

Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.

Shepherd’s Pie

This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it can go directly from stove top to oven. If you don’t have a pan like this it can be started in a smaller pan and finished in a casserole dish.

  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 3 portabella mushrooms, sliced
  • olive oil or butter
  • 1 19 oz. can kidney beans
  • 1 Tbsp. basil
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • 1/2 cup red wine (optional)
  • 3 medium size carrots, diced
  • 2 medium size parsnips, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • water
  • 1/2 cup Ketchup (link to my ketchup recipe)
  • 2 Tbsp. mustard
  • approx. 4-5 cups mashed potatoes (peel and cook potatoes while cooking filling)

Sauté garlic and onion in oil or butter until onions are soft. Add mushrooms and kidney beans, continue to sauté, breaking up beans a bit as they soften. Add seasonings stirring into mix. Add red wine (if using) and cook until almost evaporated. Add carrots and parsnips, ketchup, mustard and just enough water to barely cover vegetables. Simmer until vegetables are almost done. Mix in corn and peas. Cover with mashed potatoes and bake for approx. 45 min. at 350°F.

Here is a new twist on Shepherd’s Pie. Instead of mashed potatoes use baby potatoes. Just wash and toss in oil, salt and pepper and place on top of base. No need to precook. Baking time will be the same.

Layered Vegetable Loaf

This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in microwave or oven. If freezing I suggest slicing in portions before freezing.

Layered Vegetable Loaf

First Layer

  • 1 cup finely chopped broccoli
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Second Layer

  • 1 cup finely chopped cauliflower (chopping in food processor works great)
  • 1 sweet bell pepper finely diced
  • 1/2 cup grated cheese (mozzarella or cheddar)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Third Layer

  • 1 1/2 cup grated carrot
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Mix each layer in a bowl. Grease an 8 x 4 inch loaf pan and press each layer into the pan. Bake a 325°f for approx. 1 1/2 hours or until an inserted knife comes out clean. Let cool slightly. Slice and enjoy.