Simone's Veggie Flat "Bread" (a wonderful gluten alternative)

Last week my two longest-running (not oldest!) besties - Sally & Sim, and I got together, and my heart was so very glad. (I can't believe we didn't take a photo!) All three of us are foodies with a palate for clean, healthy & delicious, so the menu Sim prepared for us was perfect. We mmm'd and oooh'd and yummed our way through lunch - gluten-free veggie "flat breads" with homemade pesto, hummus, avocado, salad-y bits and goat cheese and just so much good stuff. And to top it all off, gluten-free honey-sweetened chocolate cake with coconut yogurt and (honey sweetened) rhubarb compote! Mmmm! Hearts and bellies satiated, cheeks sore from smiling.
My personal tummy-health has meant I've been avoiding gluten and much reducing grain for about 14 years now. I don't usually go for the GF products in stores and have instead always gravitated to real food that is "free from" but sometimes I really want a vessel for things that sit so well on bread/toast. Most gluten free breads I find to be pretty gnarly (full of weird ingredients and absolutely require toasting), so to find something that checks all my boxes and tastes amazing, well... I have to share! Do give these a whirl, whether you tend towards gluten free eating or not. They are truly wonderful.
Turmeric Cauliflower Flatbread
1 head of cauliflower (use the whole thing, incl stem)
100 g (1 cup) almond flour or ground almonds
4 eggs (we found two was enough, so start with less and add more if you find it not wet enough
1 TBS turmeric powder
sea salt and black pepper to taste
how to:
Preheat your oven to 400°F (200°C) and line a baking tray with baking parchment paper. Roughly chop the cauliflower and put in food processor and blend until you have got a fine rice-like texture. Place the cauli 'rice' in a mixing bowl. Add ground   
almonds, turmeric, salt & pepper - mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands or spatula. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge (but eat some straight away for lunch, it's so good!) 
Beet Flatbread
(about) 3 medium raw beetroots, peeled
100 g (1 cup) almond flour or ground almonds
4 eggs (as above, play by feel)
1/2 tsp sea salt and black pepper
Use the same instruction as above. The dough is slightly more moist than when using cauliflower, but dries out perfectly when baked.

We made one of each, one on each baking tray but if you were feeling experimental you could stripe the different breads - orange and red alternating. You can also try this with broccoli and make a green one. Possibly a "sneaky" way to get your non-veggie eaters eating veggies too! I reckon this recipe is open to experimenting with different veggies so give it a go!
Serve with all your favourite sandwich ingredients.
Sim found this recipe in Green Kitchen Stories which is a pretty great food blog, lots of good recipes and adorable photographs! And it would be remiss of me to mention the desert without sharing the recipe... that honey chocolate cake was from Claire Ptak in the Guardian, and can be found here!



Shannon's Spicy Cucumber Avocado Dill Soup

Shannon's Spicy Cucumber Avocado Dill Soup 
"I have one of the smallest kitchens in the world (or at least in Brooklyn),  so I am always looking for quick, easy recipes that can be made in 5 minutes or less.  This is especially true in the summer months, when my kitchen becomes a sauna.  The other thing I love about this soup is that most likely you already have most of the ingredients on hand (especially if you have ever cleansed with Sacha :)"

What you will need:  


1/2 large avocado
3 cups cucumber (peeled if not organic, or if waxy)
3 celery stalks
1 cup fresh dill (or 2 tsp dried)
1 green onion
1 garlic clove
1/2 orange, juiced yourself (not packaged oj)
1 tbs lemon juice
1 tbs organic miso
1 tsp curry
 powder (optional)
Dash cayenne
2 cups filtered water (or to taste)
Himalayan pink salt* (or other good sea salt) 
 and freshly ground black pepper to taste
* only if you think it needs it, the miso is quite salty.

"Throw everything in the blender and smile. If desired, warm up gently on the stove, but I like it either room temp or chilled.  (Adapted originally from a recipe from Sunny's Raw Kitchen Blog which has an awesome selection of raw soups) Feel free to garnish with some fresh dill and a slice of cucumber.  Enjoy! Love Shannon!"
Stiggly notes:  I've made this a few times and love how flexible it is as a recipe.  I've made it with and without the curry powder, I've sometimes added rhubarb and each time have added a head of romaine lettuce to bulk it up.  Oh, and I use a whole avocado.  

Shannon lives in Brooklyn, NY with 2 dogs, 2 cats, her husband and a huge stash of yarn.  She loves knitting, spinning fiber, reading, and gardening.    When she is not scouting locations for movies & television, she can either be found in her back yard simultaneously reading a book and  
knitting a sock, or at the park with her 2 gorgeous dogs Buster & Humphrey.    Her current podcast  of choice is Curiously Veg Radio, but her all time favorite is Knitmore Girls.    Shannon's favorite foods right  now are beets, kale and fresh farm eggs (from happy chickens of course!)  She's awesome!



Grain Free Tabouleh

I dedicate this one to my Mum because she loves tabouleh -- after all, it's still Mothers Month -- as well as to cheers the warm weather and the summer season that kicks off "officially" this (Memorial) weekend!  It's a great dish for picnics & potlucks.  
This "grain-free" version of tabouleh comes by way of Kriss Carr's Crazy Sexy recipes (and then adapted a little by Stiggly),  and I like it because it's super fresh tasting, light & easy on the digestive system (I struggle somewhat with grains)  - it's a really nice twist on the classic middle eastern dish.  I hope you like it too. 

What you will need:
A cup and a half of sliced/quartered cherry tomatoes

About a cup of fresh local strawberries cut in half (optional, but yum!)

A cup or so of peeled & diced cucumber
3 cups of coarsely chopped parsley
Half a cup of grated parsnip
3-5 cloves of garlic - finely chopped
3 tablespoons of finely chopped mint
3-5 tablespoons of fresh lemon or lime juice
2-3 tablespoons (glugs) of extra virgin olive oil
Hefty pinch of Himalayan pink salt (or top quality sea salt of choice), to taste
3 tablespoons of hemp seeds
1 tablespoon of chia seeds (optional)

Mix all of your ingredients together, in the order listed, by hand, in a large ceramic or glass bowl.
Leave it to sit (covered) for about an hour, and strain off any excess liquid.
Serve, smile, chew well, say mmmmmmmm!


African Sweet Potato Peanut Stew 

This one comes from lovely Juicy Tuesday guest chef, Ms. Audrey Peterson.   Audrey is one of my favourite people.  She has the greatest
laugh and a smile that'd melt the ice caps(but she'd never do such a thing!)  She's super smart, and sassy, and cooks up the most delicious African Peanut Stew you ever did imagine.  What better way to honour and  celebrate Black History Month.  Take it away Audrey....

"I was looking for a way to eat healthy and expand my menu beyond our borders and decided to turned to West Africa, a place where I share DNA with people from Benin, Togo, Mali, Ghana, and Nigeria, (according to DNA tests) but whose cuisine always seemed as faraway and out of reach for me as that ancient city in Mali, Timbuktu.
The memory of eating a bowl of peanutty, gingery super savory  West African Stew long ago at a restaurant here in the city sent me on a mission to recreate the dish, but vegetarian style. I am an omnivore, but wanted to try a non-meat version as I move to a more plant-based diet.
This recipe combines the traditional West African ingredients of sweet potatoes-which are not true yams, but got the name because the lovely orange tuber we commonly eat today is called nyami in places in West Africa, which we shortened to "yams,"- and peanuts. Enslaved Africans here in America made peanuts, groundnuts or as many southerners called them, goobers (from the Bantu Kikongo word for peanut, nguba) popular as early as the colonial period, when they served them in peanut soup.
A third addition to the stew, greens -which the collards Afro-descended everywhere use in abundance- nicely rounds out the main ingredients.  I think this stew is tastier with what I call the forgotten greens-collards, turnips, and mustard. These are the greens of my childhood growing up as child of a black man from Alabama, who ate greens almost every day when he was a kid. Their flat leaves and distinct strong, bitter, and musky flavors add balance and complexity, and blend into the stew readily." - AP

Vegetarian West African Sweet Potato Peanut Stew

(Serves four to six depending on hunger factor) 
 If at all possible, always use fresh, local, and organic ingredients:

- 2 tablespoons peanut oil (coconut oil is fine too)
- 1 red onion, chopped
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, minced
- Sea salt and fresh ground black pepper to taste
- 4 cups of vegetable broth (homemade is best)
- 4 to 5 small sweet potatoes, cut into chunks
- (16 ounce) can chopped tomatoes, with liquid
- Bunch of collard greens, roughly chopped
(kale works too if you can't find collards)
- 1 cup chunky peanut butter (get the good stuff with no added ingredients, only peanuts!)
- 1 (16 ounce) can of Great Northern beans or 2 cups of home cooked as you prefer (chickpeas work great too)
- Red pepper flakes (optional)

How To:
- Heat the oil in a large pot with medium-high heat. Add onion, ginger, and garlic until soft, about 5  minutes, stirring so as not to stick. Pour the vegetable stock over the mixture. Stir the sweet potatoes into the liquid and bring to a boil; reduce heat to low, partially cover the pot with a lid, and simmer for 15 minutes.
- Stir the tomatoes, greens, beans, and peanut butter into the soup.  Add the peanut butter in smaller chunks and stir well.  Season with sea salt and pepper. For spicy stew add a tablespoon of red pepper flakes. Partially cover the pot again and cook, stirring occasionally, about  20 minutes or until the sweet potato are ready.

Stiggly Notes - this dish is very versatile.  When I made it,  I wanted to use up half a Kabocha squash so threw that in with the sweet potatoes, and for left overs the next day added some broccoli and some more fresh greens, for a little variety.  It's delightfully easy to make and you will likely say YUM every mouthful.  I also put extra garlic in ours because I'm afraid of vampires, but that's just me!

Audrey Peterson is a writer and editor in New York City specializing in black history and culture.  She is always looking to explore and celebrate her twin West African and European heritages. Food is just one of the ways in which she does that.  For a taste of black history and culture in New York City, please visit Audrey's Facebook page -Gotham City Soul


Stiggly's Veggie Shepherds Pie

deliciously comforting cozy veggie version of Shepherds Pie.  Usually someone corrects me and says it can't be a Shepherds Pie without lamb, but I am sure there are some Shepherds who don't want to eat the flock, so here's to those folk!  It's so very yummy, and perfect for a chilly day


Veggie Shepherds Pie

(makes a lot so you will have left overs, or have some friends over for dinner)

1 cup french lentils (well rinsed)
1 or 2 bay leaves
1 teaspoon of turmeric powder
3 large sweet potatoes, cut into quarters
2 tbsp grass fed ghee or butter
1 tbsp olive oil
1 or 2  cloves of garlic
1 medium leek, well washed & diced
1 zucchini, sliced
1 carrot, diced
14.5 oz can fire roasted tomatoes
1 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1 green pepper, diced
1 jalapeno pepper, diced (seeds removed)
about 6 crimini (or other favourite) mushrooms, sliced
3 leaves of collards or kale, thinly sliced
good quality sea salt and black or white pepper

(1) Preheat the oven to 350F, (175C, gasmark 4, UK)

(2) In a small pot, bring 2 to 2 and a half cups of water. Toss in the bay leaves and turmeric, bring to a boil, and add the lentils.  Allow to boil for a couple of minutes then reduce the heat and let simmer for 20-30 minutes or until lentils are fully cooked and water is absorbed.


(3) Meanwhile, in a large pot of boiling water with salt, add quartered sweet potatoes. Cook for about 20 minutes  until soft. Use a fork to test whether they are done (should be able to easily pierce the potato). Drain water and peel potatoes by hands after cooling for a few minutes. The peels should come right off! Then add back into the original pot, and mash potatoes using a masher or fork. Mix in ghee or butter until texture is creamy. Add salt & pepper. Set aside.


(4) While your potatoes & lentils are cooking, you can  start the third step. In another large pot, over medium heat saute garlic and leek in olive oil for a minute or so. Then add the carrot and let cook for about 5 minutes until soft, add zucchini, mushrooms & greens. Add can of fire roasted tomatoes and spices (cumin, paprika, oregano). Let cook for another five minutes and then add green pepper and jalapeno peppers. Cook another five minutes and then fold in the cooked lentils. Cover pot and let everything simmer for a bit. Season as you like.


(5)  In a large enough baking pan, you will then start to assemble your pie. The first layer should be the lentils/vegetable mixture. It should take up about two-thirds of the baking dish. The last layer is the sweet potato mash. Make sure to spread it out evenly so it looks beautiful. Your pie is now ready to bake. Insert in oven and cook for 20-30 minutes for a nice crispy top.

(6) Serve, sit, smile, chew, enjoy...( for those of you in the UK, this goes very well with HP sauce, it's delicious of course)
This photo credit goes to Ameet of Rice of Life, who featured my recipe on his food blog.  He cooked the greens as a side dish and served the pie on top.


Sara's Kabocha Squash Salad

Every month I invite a talented chef to share a recipe they love with all of you.  This month I am proud and excited to introduce you to Sara Hohn, a new lovely friend of Stiggly Holistics.  Sara creates easy-to-make recipes, and offers meal plans & guidance for thriving on a plant-based diet. Balancing work as a chef, educator, recipe-developer and user-experience designer, Sara knows what it's like to be pressed for time. Her straightforward recipes help busy people easily incorporate plant-based foods into their modern-day, busy lifestyle. When she's not discovering new ways to simplify meal preparation, she's trying to conjure more space in her tiny Brooklyn kitchen.  I encourage you to explore her website Homemade Levity and check out more of her delicious and accessible recipes!  Also,definitely read her article on Eating With The Seasons, a concept very much endorsed by Stiggly Holistics.   

This recipe to me just really speaks to me right now and fits perfectly with the time of year.  She introduces autumn and winter veggies while still incorporating summery greens. And really, October is like that.  One day we are wearing woolies and bundling up, the next we are walking down the street without even a jacket.  Sara Hohn is a delight, and so is this recipe, so tuck in friends!

Sara's Kabocha Squash Salad

"This kabocha squash salad feels like a colorful transition to fall with every bite offering a variety of tastes and textures.

At the center of the salad is kabocha squash. Kabocha is actually a generic term that refers to many different types of squash. The one I see most often is a green Hokkaido variety with rough, green skin and smooth (i.e. not too stringy) orange flesh inside. The primary cooking for this dish involves steaming or roasting the unpeeled squash. Leaving the skin on is prettier and it softens up considerably when steamed. You can instead roast the squash, which adds richness and caramelization to the inside. If you don't have kabocha squash available, another type of winter squash or pumpkin could work. However, not all have edible skin and the cooking time may need to be adjusted.

This is a bold salad with pronounced flavors. I love the combination of sweet kabocha squash, tart pomegranate, earthy tahini, spicy baby arugula and bitter walnuts. The creamy tahini dressing is something I always have on hand to add to vegetables, grains or legumes. It also helps make this salad hearty and filling. I love this salad as is, or served with quinoa, farro or bulgur for a complete meal." - Sara

Sara's Kabocha Squash Salad:
Serves 6 
    *    1 medium kabocha squash, sliced in 1-inch crescents 
    *    2 T coconut oil 
    *    salt and pepper 
    *    6 c baby arugula 
    *    ¼ c pomegranate arlis (seeds)
- Stiggly note, you can get them frozen if you prefer 
    *    ¼ c parsley, roughly chopped 
    *    ½ c walnuts, toasted and chopped 
    *    ½ c tahini 
    *    3 T lemon juice 
    *    2 T extra virgin olive oil 
    *    2 t apple cider vinegar 
    *    ½ t chili powder 
    *    ½ t maple syrup 
    *    1 t garlic, minced 
    *    ¼ - ½ t salt 
    *    ½ c water 
    *    freshly ground pepper to taste 
    1.    Preheat oven to 425 degrees F. Toss squash with coconut oil and a couple of pinches of salt and pepper. Roast in the oven for 35 minutes, tossing halfway through the cooking time. 
    2.    In a medium bowl, combine all dressing ingredients and blend well. 
    3.    On a platter or individual serving plates, arrange arugula, top with squash slices, pomegranate arils, parsley and walnuts. Sprinkle on dressing to taste.

Mmmmm, are you hungry yet?  I sure am!  Please let us know if you make this, we always love to see your photos!  Learn more about Sara and check out her other recipes right here! 

Stiggly's Extraordinary Veggie Broth

Hot Veggie Broth ( For Fasting)


Liquid fasting is a great way to give your internal organs (and your skin), a rest following a high fiber emptying.  A few days of veggie broth and/or juice fasting  is wonderful for many people, in combination with herbal infusions, fire water and plain filtered water.  You may also like to include a little coconut oil or ghee in your broth to help you feel more satiated (and warmer, depending on the weather) - and this also serves as a lubricant to help things move through you, especially if you are feeling at all constipated. It can also be nice to add a little miso paste sometimes.    Making a vegetable broth with nourishing  vegetables & spices offers a rich nutrient-dense cleansing brew to sip on whenever you're hungry, or crave something  comforting.  When you allow your body to focus less on digesting difficult things, it can go to work repairing, healing and cleansing.   You can make yourself a big pot of veggie broth and have fresh fruit and veggies on hand (an avocado is great) in case you really decide you want to eat solid food.  This kind of broth fasting can sustain you for a day to a few days depending on YOU.

Extraordinary Veggie Broth!

Organic vegetables are always preferable.   


1 or 2 medium onions - cut in half
A bunch of celery, roughly chopped
2 large carrots with skins if organic, roughly chopped
1 large beet, peeled/roughly chopped
1 large parsnips, with skin if organic, roughly chopped
Half or a whole celeriac root depending on the size 
1 sweet potato, with skin if organic, roughly chopped
One bunch of leeks, roughly chopped (very well washed)

One large bunch of kale or collards, roughly chopped

A pinch of small seaweed or a small cutting of a larger long seaweed  

Garlic - as much as you like, I usually throw in a whole head (leave the skins on but chop it up) 

I also like to save my peels and veggie ends in the freezer and throw those in too (optional, maybe something to start saving going forward).  


- generous pinch of turmeric* &  black pepper corns, and cumin - plus any other spices you like - i love smoked paprika and/or curry spices as well as cayenne or red pepper flakes, but choose spices to your taste, or season individually.
*if you can find the root, that's wonderful grated in there too.
- ginger root (grated, about an inch or so - optional)

Sea Salt - a couple  generous pinches  

Herbs - up to you if you would like to throw in some herbs, fresh or dry, maybe oregano, cilantro or rosemary? If you have them, dried nettle, dandelion leaves, elderberries, and oatstraw are great too.   

 How To: 

Chuck all your chopped veggies in a large pot and cover with filtered water.

Bring to a boil. Lower heat and add spices/herbs/etc., then leave it to simmer on low, with the lid covering for about an hour.

Turn off the heat, allow to cool and strain through a sieve into another large pot- be sure to squeeze out all the goodness from the veggies - press down on the veg with a wooden spoon 

You can enjoy straight away and keep left overs in the fridge in glass or ceramic lidded containers once it's cooled down enough.     

- You can add more spice if you like when you eat it.   

- If you want to add miso, place it directly into each bowl or cup as you want to eat it - pour some of the hot broth on top and stir to dissolve (preserve the healing probiotic quality of the miso rather than adding it to the whole pot at once)   

- You can add a little coconut oil or/& some avocado slices and mushrooms too. 

- Mmmmmmmmmmm!


Extra maybe

- I sometimes will add a tablespoon of dried elderberries and sometimes dried ginger root to my veggie broths as they are so good for boosting the immune system  - with all these veggies and spices you don't really taste the elderberry flavour but I like knowing it's packing even more of a punch. 

Autumn Coleslaw Salad with Caraway Seeds

Autumn Coleslaw Salad with Caraway:

1 head of cabbage - shredded
1 large carrot - grated
2 TBS sunflower seeds roasted
2 TBS fresh chives - chopped

2 TBS grated onion
1 TBS umeboshi paste in tablespoon water
1 TBS of sesame or olive oil
1-2 teaspoons of caraway seeds

Shred & grate your veggies
Prepare dressing using mortar and pestle
Mix ingredients together
Toss lightly with dressing

Squash Soup with Sage


 Squash Soup With Sage

Based on recipe by Deborah Madison in Vegetable Soups From Deborah Madison's Kitchen
1 winter squash, about 3 pounds, halved 
2 onions, ½ sliced and the remainder finely diced 
2 thyme sprigs 
~ Sea salt and freshly ground pepper 
3 Tbsp. olive oil, toasted sunflower-seed oil, or ghee 
2 Tbsp. chopped parsley 
~ A few tablespoons chopped sage 
To finish:
2 Tbsp. olive oil or ghee 
8 sage leaves
Scoop out the seeds of the squash and put them in a wide pot with the sliced onion, a thyme sprig, and as much water — up to 2 quarts — as you can before putting in the steaming rack.

Place the squash cut side down in the steaming rack, bring the water to a boil, then cover and steam until the flesh is tender — anywhere from 30 minutes to an hour, depending on the variety of squash and its size. When it’s done, scoop out the flesh. A 3-pound squash will yield about 4 cups cooked flesh. Strain the steaming water and set it aside.

While the squash is steaming, heat the oil in a wide soup pot and add the onion with the remaining thyme sprig, sage, and parsley. Cook over medium-low heat, stirring occasionally, until the onions are golden, 15 to 20 minutes.Add the cooked squash, 1½ teaspoons salt, and enough of the reserved liquid to achieve the texture you like. (A very dry-fleshed variety of squash, such as the Kabocha, will need more liquid than a sugar pumpkin or Red Kuri squash.) Mash the squash into the liquid and simmer, covered, for 20 minutes.

Pass the soup through a food mill or purée it, then return it to the pot. Taste for salt and season with pepper.
To finish, heat the oil or ghee in a small skillet. When hot, add the sage leaves and fry until dark green, about 30 seconds. Remove them to a plate. (Stir any remaining oil or ghee into the soup.)

Ladle the soup into bowls. Add a cluster of croutons to each, 1 or 2 sage leaves, a bit of freshly ground pepper, and serve.

Stiggly's Chia Pudding


to share - serves 2-4 depending!


This is great for breakfast (runner's food!) and would also be good for a dinner party as pudding - served in wine glasses or something pretty (thinking those little 4 ounce glass mason jars)....   


The steps are:

(1) Soak some almonds (enough time to be able to peel them easily) - skip this step if you want to save time

(2) Peel almonds (discard peel)

(3) Make a "smoothie"

(4) Add the chia and a few other ingredients, put in the fridge

(5) Next morning, eat and enjoy


Ingredients (adapt accordingly):

This recipe makes two generous breakfast portions, or maybe 4 desserts. 


For the Smoothie:

(adapt accordingly)

9 almonds (soaked and peeled) 

half a cup of pineapple chunks (I used frozen)

half a cup of wild blueberries (I used frozen)

half a cup of chopped spinach (or kale, or other leafy green)

2 TBS of sesame seeds (or hemp seeds)

one banana or one avocado

4 prunes (take out pits if needs be)

1 TBS of raw unsweetened cacao powder (or use roasted unsweetened if that's all you can get - just make sure there is no sugar, nor fake sugar)

2 tsp of virgin coconut oil

1 generous pinch of pink salt (or other good salt) 

1 tsp of turmeric powder

few cracks of freshly ground black pepper

1 tsp fennel seeds 

1 TBS of maca powder (optional) 

1 pinch of cayenne (optional)

water or cold herbal infusion - enough to make the consistency you enjoy


For the pudding (not blended)

4 TBS chia seeds (shared out amongst vessels) 

a few gojis

and the creme de la creme, the pies de resistance ...

Organic Lemon Zest!! - the lemon zest is gonna take it over the edge baby! (wash your lemon before zesting) 


How To:

- Make your smoothie in the blender

- If you are making this for two people - get two mason jars or bowls and place half of the chia seeds in each.

- Add a few goji berries to each bowel too.

- Add a generous amount of organic lemon zest (or other favourite citrus zest) to each bowl

- Portion out your smoothie and stir very well

- Add a little extra zest on top for decorative purposes (especially as a dessert)

- Place the lids/covers on your chia puddings and put in the fridge

- Have lovely dreams...

 - In the morning, enjoy enjoy enjoy... mindfully, with oohs and ahs and mmmmmmmms. 



This is a great "releasing" kind of food, helping to empty bowels and do an internal clean for you.

Chia is considered to be "runners food" - an ancient super food, good vegan protein, and really thickens up your "pudding".   

I would most definitely serve this at a dinner party for dessert, the pineapple and prunes make it sweet, the cacao makes it sexy, the lemon zest makes it sassy.


Love love love


Stella's Chia Pudding

"I my chia puddings
I find them the best breakfast.
They keep me happy and full and are the best gift to my intestines
This one is pretty decadent. So delicious it's like having desert for breakfast" - Stella


- To start with I make a smoothie
1/2 frozen bananas, a big handful of blueberries another one of soaked almonds and a cup of water.
(Or You can use almond milk instead ) you blend very well till smooth.


- Then in a bowl you add two table spoons of chia seeds some more almonds and you put the smoothie over it. You mix well with the chias so that it didn't become lumpy.


- On top I added pomegranate, Cacao nibs and lime zest. A must!


Try playing around with chias and fruits.


Jennifer Cornbleet's Pear Fennel Smoothie

Pear-Parsley-Fennel Green Smoothie
Yield: 3 1/2 cups, 2 servings

Parsley and fennel give this smoothie a crisp, refreshing taste. But these two herbs do a lot more than that. Parsley is an excellent source of Vitamins C and K, while fennel offers health-promoting anti-inflammatory effects. And both are rich in antioxidants.

1 cup water, or 1 cup ice plus 1/2 cup water
2 pears, chopped
1 stalk celery, sliced
1/8 bulb fennel, chopped
1/2 lemon or 1 lime, peeled
3 1/2 cups stemmed and chopped greens, lightly packed
1/2 cup chopped parsley, packed

Put all the ingredients in a blender and process on high speed until smooth.


Ashley Neese's Homemade Coconut Yogurt (dairy free)


Some of the other health benefits of fresh coconut:

  • Support the immune system, they are anti-bacterial and anit-viral
  • Improve digestion and nutrient absorption
  • Supports thyroid restoration
  • Keeps hair and skin well hydrated
  • Promotes kidney and bladder function


For the recipe you can adjust the consistency by adding more or less coconut water. I like my yogurt on the thicker side but I know some like it more runny. It’s totally your call. I like to top mine with fresh fruit and raw bee pollen for the ultimate superfood breakfast. Crunchy granola, seeds or nuts work well with it too.

If cracking open fresh coconuts isn’t your thing you can use frozen coconut flesh and raw coconut water. Let the flesh thaw first bu running the pouch in hot water or letting it rest on the counter.

Note: if you’re using fresh coconut and the flesh is grey please discard.


Homemade Coconut Yogurt

serves 6


Ingredients //

  • 16 oz. coconut flesh, cleaned (about 3 large  young coconuts)
  • 1  c. coconut water (plus 1/2 c. if needed)
  • Juice of 1 lime
  • 1 probiotic capsule (I use ReNew Life, Women’s 90 Billion)


Method //

  1. Blend the coconut flesh, coconut water and lime juice well.
  2. Add more coconut water if you want it thinner. I used 1 1/4 c. coconut water.
  3. Empty the capsule and blend for a few seconds.
  4. Pour contents into a clean glass jar and cover with cheesecloth or a nut milk bag.
  5. Set on the counter to ferment for 12 hours (I do it over night)
  6. Refrigerate and eat!


If it gets clumpy after it’s fermented you can put it back in the blender and then in the fridge. I can’t wait for you to try this recipe!

Have a fantastic weekend, Ashley


Green Market's Za'ater Falafels

za’atar falafels

(vegan, gluten free, egg free)

1 cup of dried chick peas

1 cup of dried broad beans (washed & soaked overnight)
1 onion
3 cloves of garlic
1 bunch of corriander (cilantro)
1/2 tsp pepper
2 tsp salt
2 tsp cumin

2 tsp sumac
2 tsp Lebanese 7 spice mix
(cardamom, cinnamon, cloves, coriander, nutmeg, pimento & black pepper)
Optional If you like it spicy you can throw in a few fresh chillies. I leave the chilli out as my little ones aren’t into spicy :)

1. Rinse & drain the soaked chick peas & broad beans.
2. Blend all ingredients in food processor & roll into balls.
3. Roll in Za’atar mixture
4. Shallow fry until golden brown & cooked through.

I have tried baking these in the oven, but unfortunately I found them too dry, so that’s why I choose to shallow fry them.

Serve with salad, lettuce cups & babaganoush, hummus or tahini dressing.
Happy bean soaking,
Tina xo



Sweet Potato Noodles



  • 3 medium California sweetpotatoes, cut into noodles
  • 2 cloves garlic, roughly chopped
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 1 cup button mushrooms, cleaned and sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons freshly chopped chives
  • Kosher salt and freshly cracked black pepper to taste


  1. In a large skillet, heat the olive oil over medium high heat. Add the chopped garlic and shallots and sauté for 1 minute until fragrant. Add the sliced mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper as needed.
  2. Add the sweetpotato noodles to the skillet and sauté for 5-6 minutes until they start to become tender. Add a tablespoon or two or water to continue to cook the sweetpotato noodles until they are fork tender and fully cooked. Season with salt and pepper along with the red pepper flakes and remove from the heat.
  3. Sprinkle with the freshly cut chives before serving and serve as a main course or a side dish.


Green Market's Rustic Basil & Toasted Garlic Pesto

3 cloves of garlic (or more if you are a garlic head like me) - smashed/peeled

third cup of extra virgin olive oil (divided)

half teaspoon seasalt or pink salt (plus more to taste)

half cup raw cashews (get broken pieces, they are usually less $)

1 TBS apple cider vinegar

3 cups fresh basil - leaves and stems - reserve some to garnish

1 TBS nutritional yeast (optional)


coursely chop garlic

heat one TBS olive oil in small frying pan

gently saute the garlic for 2 minutes until fragrant

transfer into mortar with salt - pound into paste

coursely chop basil and pound again into a paste (you may need to do this in batches)

add the cashews and pound again breaking pieces until incorporated

add remaining olive oil while pounding again, until smooth

finally add ACV and nutritional yeast and season to taste


maybe try this with roastie veggies:


Greenmarket's Green Smoothie with Edible Flowers

Green Smoothie with Edible Flowers:

1 cup organic/raw (good quality) coconut water

juice of one organic lemon

1 TBS apple cider vinegar

1 small pear: seeded & chopped (if organic, leave skin on)

1 kiwi (leave skin if organic)

1 TBS chopped ginger** (leave skin if organic)

1 TBS chia seeds

1 TBS whole flax seeds

1 TBS hemp seeds

1 cup peeled & chopped guava

3 collard green leaves (or other greens of choice)

edible flowers

3-4 ice cubes (if you desire)

In the blender:

coconut water, lemon juice, acv, pear, kiwi, ginger.

blend until just mixed

then - add all seeds, guava, greens

blend again 'til just mixed

add ice and blend 'til smooth

garnish with edible flowers (if desired)


** thinly slice against the grain to prevent long strands of fiber that even a Vitamix won't blend.



Crazy Sexy Blueberry Pecan Quinoa Breakfast Bowl

Crazy Sexy Blueberry Pecan Quinoa Breakfast Bowl

(cook extra quinoa at dinner time so you can have some for breakfast)


(from Kriss Carr)

Serves 1


  • ¾ cup cooked quinoa*
  • ¼c coconut milk - or other nut or seed milk 
  • ½ tsp vanilla
  • sprinkle of cinnamon
  • sprinkle of ginger powder
  • 2-3 T pecan pieces
  • 2 to 3 T shredded coconut
  • ½ cup frozen blueberries


1. Whisk vanilla into coconut (or other nut/seed milk) and pour over cooked quinoa.

2. Top with cinnamon, pecan pieces, coconut and blueberries.


MBG's Autumn Yam Lentil Ginger Soup

"As fall officially begins, this nutritious, vegan-friendly soup is the perfect thing to serve when you're snuggling up on the couch with the biggest blanket you own!"

Yam, Lentil & Ginger Soup: Perfect For Fall!



  • 1 cup red lentils, rinsed and picked through
  • 5 garnet yams, peeled and roughly chopped
  • 2 Tbsp. of fresh turmeric, grated or finely diced
  • 4 Tbsp. ginger, grated or finely diced
  • 1 Tbsp. of organic coconut oil
  • 6 cups of organic home made vegetable stock or water
  • 1/4 cup of organic coconut milk
  • 1 bunch of fresh cilantro, finely chopped
  • 1 tsp. of sea salt
  • Black pepper to taste


Pick through the lentils, just to make sure that there isn’t any sediment. Those pesky little rocks are no fun on your teeth.

Melt the coconut oil on a medium heat, add in the grated turmeric, ginger and lentils. Sauté for a 3-5 minutes until fragrant, then add in the yams. Toss until well coated and slightly caramelized.

Pour in stock, bring to a gentle boil and then simmer until lentil and yams are soft enough to easily squish with the back of your spoon.

Take the soup off the heat and mix in coconut milk and cilantro.

Season to taste and serve.


Autumn Apple Kale Salad

Autumn Apple Kale Salad

"I love my kale, and although I eat it a lot in the form of chips, a delicious kale salad makes me happy as well. I had some beautiful concord grapes and apples last week, and I imagined they would be wonderful in a salad with kale and a sweet creamy dressing.

For the dressing I used hempseeds to add extra protein, pecan butter for silkiness, plus a little orange for a sweet note and it was pretty addictive wonderful stuff. It was even better on the kale with the apples and grapes combined with some more pecans for crunch, and cranberries for color. I was in LOVE with this salad it was that good which is why I had to share it with you so you can enjoy the deliciousness too"

Autumn Apple Kale Salad

Serves 2-4

1⁄4 cup raw pecan butter or raw almond butter
1⁄4 cup raw hempseeds
2 Tbsp raw coconut nectar, or raw honey or maple syrup 2 Tbsp lemon juice
1/3 cup orange juice
1 tsp cider vinegar
1⁄2 tsp sea salt

2 bunches kale, washed and torn into bite sized pieces
2 sweet tart apples (such as honeycrisp or pink lady), sliced 3 cups concord grapes
1 small shallot, sliced
1/2 cup dried cranberries
3/4 cup raw pecans

In a high speed blender, combine all dressing ingredients and puree until smooth. In a large bowl, combine all remaining ingredients, then pour the dressing over and massage in with your hands until it is well coated. Serve!