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The Best Ever Red Lentil Dhal

Curry.

I love it. The smell, the taste, the health benefits. 

Even as a little girl I was always so drawn to many different cultural foods. I wanted to try everything! I remember in grade 2 this boy in my class brought sushi and seaweed to school and I ate up every last bite while the other kids made funny faces and spat it out. 

Crunchy crickets however… I haven’t been able to get over that. I just can’t do it. I can eat them when they are ground and covered in chocolate, but actually mini crunchy tiny crickets. UGH! Can’t do it. 

Anyways, I don’t want to spoil your appetite before we move forward to my incredible Red Lentil Dhal. It is such an amazing fall meal and because it makes a large pot, you can enjoy leftovers for the whole week! Or freeze it and enjoy leftovers for months. 

I love a good leftover meal. I actually call my boyfriend the leftover chef because he’s so great at grabbing a bunch of random leftover ingredients out of the fridge and whipping up an amazing meal. 

It’s nice having two cooks in the house. We take turns normally. I’m on dinner duty while he does breakfast duty then we fend for ourselves for lunch. It works out really well actually. He normally gets up before me and prepares eggs, pancakes or works his magic with the leftovers. 

Being that he works later and I’m at home, I cook dinner so it’s nice and warm when he walks through the door and he doesn’t have to worry about cooking at the end of his day. When he walked in the door the other night his first words were, “Mmm, I smell curry!” 

Oh! and as a random side note, I often have lots of people ask me if I take my own food photos. Yes I do! I love photography and love snapping photos of food (especially baked goods!) and the funny thing is, I often have a hard time taking a photo of my entrees because I make them at night and the lighting sucks! For the Red Lentil Dhal however, I snapped this photo while eating it for lunch the next day, i.e. good lighting!

So onto this delicious recipe. As a Qualitarian, I enjoy a variety of proteins in my diet. Often times people think I’m vegan or paleo, and truth is, I’m both! Bottom line is to enjoy and eat quality food, regardless if it’s plant based or not. 

The Best Ever Red Lentil Dhal
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tablespoons coconut oil or ghee
  2. 1 medium onion, chopped
  3. 3 large garlic cloves, minced
  4. 2 tablespoons freshly grated ginger
  5. 2-3 large carrots, peeled and finely diced
  6. 2 teaspoons curry powder (or more to taste, based on preference)
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon ground turmeric
  9. 1 1/2 cups dried red lentils, rinsed and picked through
  10. 1 (14-oz) can light coconut milk
  11. 2 cups low-sodium vegetable broth
  12. 1/2 teaspoon sea salt + fresh cracked pepper
  13. 1 (5-oz) package baby spinach
  14. Cilantro and green onion for garnish (optional)
Instructions
  1. Heat a large pot over medium heat and add in oil. Add in chopped onion, garlic, and a pinch of salt. Stir to combine. Saute over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.
  2. Stir in the ginger and carrots, and continue sauteing for 3-4 more minutes.
  3. Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
  4. Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.
  5. Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dhal well as the heat will help to wilt it.
  6. Serve over basmati rice or quinoa and garnish with cilantro and green onion.
Notes
  1. *This dhal will keep for up to a week in the fridge or 4-5 weeks frozen and enjoyed throughout the winter.
Holistic Wellness https://holisticwellness.ca/
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The Best Tempeh Vegan Chili

It’s officially fall! Although, the weather has me thinking otherwise!

These hot temperatures are A-ok in my books. I hope this weather sticks around a little longer as I’m not prepared to bundle up just yet. 

Although the weather may not feel so fall like, the grocery stores are full of squashes, pumpkins and lots of seasonal veggies. I just couldn’t help but want to cook up a delicious chili and embrace the fall season. 

Which brings me to my vegan chili. A chili that is so easy to make and completely plant based. 

So here’s the thing… most people actually assume that I’m a vegan. While others assume I’m a paleo. Truth is I’m all of those things. What matters to me is the quality of my food, hence why I call myself the Qualitarian Nutritionist. 

I eat beans and I eat meat. I like both. 

Sometimes I can’t get my hands on organic pasture raised meats, so instead I opt for organic beans and tempeh. My diet also varies based on how I feel. Some days I want meat and other days I don’t.

It’s important to tune into your body and know what it’s really craving. At the end of the day, regardless of the diet you follow, quality is key. Plus, you also want to be sure to load up on greens and veggies and then fill in the rest with quality protein sources and healthy fats. Stop beating yourself up over new diet trends. Tune in, tune out the madness and love and care for your body with quality food. Don’t overcomplicate it. 

The only reason you might want or need to eliminate certain foods or follow a particular diet can be due to particular health goals, whether that be lose weight, combat inflammation, gain weight, balance hormones, heal digestive issues, etc. 

In the end, I just don’t want to see people over complicating their diets and questioning every single thing they eat. With all the misinformation out there it can be difficult to truly enjoy eating anymore, because we always have someone debunking or questioning us. 

Eat. Quality. Food. 

Simple.

Speaking of simple and quality, my tempeh vegan chili is just that. It was exactly what I was craving. Hearty, nourishing and delicious. 

And if you’re unfamiliar with tempeh; yes it is a soy product, but it’s a fermented soy. So much healthier! Be sure to buy organic and non-gmo tempeh. It’s loaded with protein and makes the perfect addition to chili’s, stews, soups and even sandwiches. You can checkout my delicious tempeh sandwich here.

Enjoy the chili!

The Best Tempeh Vegan Chili
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 8oz. package tempeh, crumbled
  2. 1 large onion, chopped
  3. 3 large cloves garlic, minced
  4. 2 tablespoons olive oil or coconut oil for sauteing
  5. 1 can (15 oz.) red kidney beans, drained and rinsed (I like Eden Organic Beans)
  6. 1 can (28 oz.) fresh diced tomatoes
  7. 1 can (4 oz.) mild green chilies, diced
  8. 1 green bell pepper, cored, seeded and diced
  9. 2 tablespoons chili powder ( I use simply organic vegetarian chili spice mix)
  10. 1/2 teaspoon chipotle powder, optional
  11. Salt & freshly cracked pepper to taste
  12. 1 cup water
  13. scallions, for garnish
  14. sliced avocado, for garnish
Instructions
  1. In a large dutch oven or stock pot, heat oil over medium heat.
  2. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chilies, bell pepper and water.
  3. Bring to a boil, reduce heat to low, partially cover and simmer for roughly 45 minutes.
  4. Let sit for 15-20 minutes before serving. Serve with green onions, avocado or cilantro.
Holistic Wellness https://holisticwellness.ca/
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Roasted Red Pepper Hummus

Ok… so I’ll admit it. 

I’m pretty obsessed with hummus. Like all kinds. 

Aside from just dipping Mary’s Jalapeño crackers into it (which I do often), it can easily be used for so many recipes. 

I love spreading it on my toast and then topping it with a poached egg, or spreading it on my favourite raw sun-dried tomato wraps and adding in some roasted chicken and sliced veggies. Both are great recipe ideas for any meal of the day!

Plus, it’s easily transportable when travelling or heading out for an afternoon. Pack it into a container, chop up some veggies and you’re golden!

Bottom line, I love it.

With my 21-Day Delicious Detox launching in just a few more days, I wanted to provide you with a delicious and healthy detoxifying recipe that you can enjoy guilt free. And if you don’t happen to be “detoxing,” you can still enjoy this recipe and all of the healthy benefits. 

Oh! and in case you missed my periscope where I share all about the important foods you need to include into your diet to support detoxification, you can catch it here.

So, moving onto those benefits, what are they?

Well… there’s plant based protein from chickpeas (great for balancing blood sugar), tons of vitamin C from red peppers (amazing for liver detoxification and skin health), fresh garlic (amazing for immune health and contains sulphur which is a detoxifying nutrient) and tahini paste (loaded with calcium which helps to strengthen your bones and ease PMS cramps). 

Um… need I say more?

This hummus is da bomb and I think you’re gonna love it just as much as I do. It’s not just any hummus, it’s a roasted red pepper hummus and it rocks!

Ok, so, let’s get to it because I know you’re dying to make it and try it on some gluten free toast with poached eggs. Yup… I knew I sold you on that one 🙂

Roasted Red Pepper Hummus
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
  2. 2 cans organic chickpeas/garbanzo beans (15 oz. each), drained and rinsed well
  3. 1/4 cup tahini paste
  4. 2 tbsp extra virgin olive oil
  5. 1 1/2 tbsp fresh lemon juice
  6. 1 1/2 tsp crushed fresh garlic (or more to taste. *Roast for extra flavour!)
  7. 3/4 tsp smoked paprika (or more to taste)
  8. 1/4-1/2 tsp sea salt
  9. 1/4 tsp cayenne pepper (or more to taste)
  10. Warm water as needed
Instructions
  1. First, you need to roast some peppers. Alternatively you can used jarred peppers, just be sure it's free of GMO oils and additives. Otherwise, preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay peppers on their sides, stems pointing sideways. Place in the oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure the peppers have fully roasted. The skin should be charred and soft and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven and let them cool.
  2. Once peppers have cooled, add them to your food processor, along with the chickpeas, tahini paste, olive oil, lemon juice, garlic and spices.
  3. Pulse the ingredients for about 60 seconds, then process again until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste if necessary. Process again to blend any additional ingredients.
  4. Place in a bowl and allow hummus to chill. It tends to firm up while it chills.
  5. Serve with your favourite crackers or veggies or use as a spread in sandwiches or wraps.
Holistic Wellness https://holisticwellness.ca/
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Creamy Milky Homemade Chocolate Ice Cream (minus the cream & milk!)

OH. MY. WORD!

This is hands down one of the best desserts I have ever made!

It is just so friggin’ good and I’m sooooo excited to finally share the recipe with you. 

With all the banana ice cream recipes popping up on the internet, I gotta say, they don’t really excite me that much. 

I’ve made them a hand full of times, and even though they are satisfying and delicious, I really wanted something more creamy and rich and didn’t freeze into an awkward block in the freezer. If you’ve made banana ice cream before, you know what I mean!

But if you’re craving chocolate and want something more decadent, let’s dive into this recipe and breakdown the one secret ingredient that takes this treat to a whole other level. 

Sweet potato. 

Yes… this recipe contains creamy sweet potato and I PROMISE you, you would NEVER even know it. 

I was unsure when testing this recipe if it would even work and come together the way I had imagined in my head, but it worked like a charm. 

In fact, the texture of this ice cream resembles a creamy and milky soft serve ice cream, minus the cream and milk! 

Bottom line, you gotta try it for yourself and I want feedback. I love hearing from all of you about your recipe experiences. 

The true test will be when you have your family try it. Don’t even tell them what’s in it. Just watch their eyes light up with chocolatey joy and pleasure and ask for seconds!

The best part is, this recipe is chalk full of beta carotene, vitamin A, antioxidants, magnesium, healthy fats and B vitamins. Plus, it contain no dairy, gluten or added sugar.

Ladies, this is probably the ultimate PMS dessert to indulge in. It’s perfectly sweet and contains blood sugar stabilizing carbs. It’s  the perfect indulgence for those sugar cravings and you and I know how intense those can sometimes be! 

In fact, if you’re suffering with PMS cramps, the magnesium rich chocolate in this recipe will help with that too. Magnesium helps to soothe cramping and ease muscle tension. Bonus! 

Oh and the best part is, you don’t even need an ice cream maker. This can all be done simply with your blender 🙂 

Now go make this incredible treat for you and your family this weekend. 

You can thank me later!

Creamy Chocolate Ice Cream
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Ingredients
  1. ¾ cup roasted sweet potato, mashed
  2. 2 cups canned coconut milk (I used full fat. Shake cans really well before opening)
  3. 1½ cups mini chocolate chips, melted (I used Enjoy Life brand. They are dairy free)
  4. 1 scoop Organic Whey Chocolate Protein Powder (I used Progressive brand. This ingredient is optional)
  5. 1/2 teaspoon ground vanilla bean powder or extract
  6. ¼ teaspoon sea salt
Instructions
  1. Roast your sweet potato in the oven at 400F. This is the preferred method as roasting brings out more flavour. Simply wash and scrub your sweet potato, then poke a few holes in it, set it on a baking tray lined with parchment paper and pop it in the oven for roughly 45-60 minutes. The larger the potato, the more time it will need to roast. You literally do not need to do anything else. You don't even need to wrap it in foil. Just simple pop in the oven. You will know it's done when it's super soft and you can simply poke your fork into it.
  2. Alternatively, you can peel your sweet potato and boil it, which may take only 20 minutes, but roasting is best and more flavourful.
  3. Once your sweet potato is roasted, set aside and let it cool.
  4. Once cool, remove sweet potato from skin and mash it really well with a fork.
  5. Measure out 3/4 cup worth of sweet potato and add it to your blender with the coconut milk, protein powder, vanilla and salt. Don't blend yet.
  6. Over a double boiler, melt chocolate chips until nice and smooth.
  7. Add melted chocolate to your blender and blend ingredients on high until smooth and no chunks remain. I didn't add any sugar to this recipe as I found it to be perfectly sweet. Taste test it at this point and feel free to add in some maple syrup or coconut sugar if you'd like it sweeter.
  8. Pour into a container or bowl and store in the freezer for roughly 2 hours or overnight until completely frozen.
  9. To serve - remove from freezer and let the ice cream come to room temperature. It actually starts to melt quite quickly and becomes this super creamy soft serve texture. Don't let it melt too much!
  10. Scoop into ice cream bowls and ENJOY!!
Notes
  1. *I like to roast about 2-3 sweet potatoes throughout the week to have on hand for recipes and meals. This makes it easy to whip up this recipe or to enjoy along side chicken breast or even poached eggs.
  2. * Feel free to top you ice cream with fresh berries, shredded coconut or just enjoy as is.
Holistic Wellness https://holisticwellness.ca/

 

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Foodie Fridays! The Best Ever Kale Caesar Salad

Feed me some leafy greens and I’m one happy girl! I eat them so frequently you’d think I’d be sick of them by now. 

In fact, even as a little girl I loved Kale. My grandmother used to use it in many dishes, sautéed with lots of garlic, and my mom makes this amazing Caldo Verde Portuguese soup. It basically means collard green soup and it is my favourite! 

Collard greens, swiss chard, kale and other cruciferous veggies like broccoli and brussel sprouts are so incredibly detoxifying, support liver health and supply you with an incredible amount of magnesium.

Plus, they are rich in antioxidants, contain anti-inflammatory benefits, cancer protective compounds and cholesterol lowering properties. How ahhhmazing is that? But wait… there’s more! Kale also contains vitamin A, vitamin C, vitamin K, vitamins B1, B2, B3 and B6, plus omega 3 and 6 fatty acids, fiber, iron and potassium. 

So if you’re not eating kale by now, you better start! In fact, when I hear people say how they don’t eat any veggies or would never even consider trying kale, it breaks my little (big) heart. I know what eating nutrient rich food can do for your health and without these magnificent greens in your life, you’ll be suffering with inflammation, brain fog, sleeplessness, anxiety, pms, hormonal imbalances and lack of energy. Who wants that?

Which brings to my creamy, leafy, amazing, kale caesar salad. I’m gonna say it’s the best ever (because it is) and so ridiculously delicious that you’ll want to make it all the time! Or at least it may start to replace your traditional caesar salad recipe. 

There’s just something about caesar salad. For me, it’s the creaminess. I so regularly make olive oil, lemon and balsamic dressing that it just gets kind of boring and unexciting. 

This caesar dressing is perfect as a dip for veggies or even used as a spread on sandwiches. 

So before we get into this amazing recipe, let’s have a quick chat about massaging kale. Yes, I said massage. I’m sure you’ve heard of this before, right?

Well, curly kale (which is what I use in this recipe) can be a little on the tough side. To break it down and to allow for your body to absorb and assimilate all of the vital minerals and nutrients, you first need to massage your kale with a little bit of olive oil, lemon and sea salt. 

It’s easy. Before you make the caesar dressing, wash and de-stem your kale. Add it to a large bowl and drizzle 1-2 tablespoons of olive oil, a squeeze of lemon juice and a sprinkling of sea salt. Then massage. Use your hands to really get in there and soften up the leaves. You’ll want to do this step as it lends a much nicer texture to the kale, making it more enjoyable to chomp on. 

Then, let it sit while you make your dressing. 

So now, onto the goodness! 

Enjoy 🙂 

Kale Caesar Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
SALAD
  1. 5-6 cups (1 large bunch) raw kale, massaged (see above)
  2. 2 tablespoons hemp seeds
  3. 1 tablespoon nutritional yeast
  4. Organic or homemade croutons (I use the sprouted croutons from LIVE ORGANIC FOODS), this is optional
CAESAR DRESSING
  1. ½ cup raw cashews, soaked overnight or for 4 hours
  2. 1 tablespoon tahini
  3. 1 cup water
  4. 3 tablespoons nutritional yeast
  5. Juice of 1 large lemon
  6. 3 garlic cloves
  7. 2 teaspoons dijon mustard
  8. Black pepper & sea salt to taste
Instructions
  1. Massage kale in a large salad bowl and set aside.
  2. Add all caesar dressing ingredients into a food processor and blend until well combined. You may need to add more water, depending on the consistency you like.
  3. Add dressing to salad and top with hemp seeds, nutritional yeast and croutons.
Notes
  1. *You can always step it up a notch and add some parmesan cheese and bacon to this recipe. I've done it many times and it's delicious! You can also serve this with some grilled or poached chicken or salmon for a healthy nutrient packed lunch!
Holistic Wellness https://holisticwellness.ca/
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Chocolate Hazelnut Protein Power Bowl

Your breakfast needs a pick me up!

One of the biggest complaints I hear from my clients is that they don’t know what to eat for breakfast. Enter this power bowl. It’s not just any power bowl. It’s a friggin chocolate hazelnut bowl and I totally approve of you having it for breakfast! 

My breakfast varys often. From oats, to eggs (which can be made poached, fried or into a delicious veggie filled omelet) to leftovers, I eat quite the variety of things in the a.m.

And yes, by leftovers I mean I’ve eaten my leftover poached salmon with avocado and a side of greens for breakfast. It’s delicious, healthy and full of protein to fuel my body for a busy day. You should try it sometime!

I often tell my clients that they need to get over the idea that breakfast has to come in the form of a bagel, a donut, a box of cereal or any other type of breakfast-y type food. Breakfast is just another meal of the day, so don’t limit your choices. 

This power bowl has definitely gotten many of my clients up and out of bed in the morning. Even their kids enjoy it (which is a huge win!).

I mean, what kid (or adult) is going to pass up chocolate in the morning? I use cacao in this power bowl and if you haven’t gotten on the cacao-powder bandwagon, then I suggest you join. I use cacao in a lot of my smoothies and baking recipes, because it contains no artificial sugars, junk, or crap that you find in a typical cocoa powder. 

Cacao is a superfood and it’s rich in vitamin C, magnesium and lends a perfect chocolatey decadence to just about anything.

Have you tried my Black Bean Brownies yet? They contain a delicious amount of cacao and are perfectly gooey, rich in protein and packed with fiber. Click here to get that recipe. 

Oh! and ladies! This power bowl is perfect for those sugar craving PMS days where all you want is chocolate and you’ll rip someones heads off until you get your fix. You know what I’m talking about! The thing is, when you’re craving chocolate around your period, what your body is actually telling you is that it needs magnesium.

Magnesium is a very important mineral that helps to ease cramps and release muscle tension. It’s basically like the perfect PMS mineral! So take some, or eat cacao. 

So get out that blender, whip up this delicious chocolatey goodness, bask in your all day soaring energy and tame the PMS monster. 

Chocolate Hazelnut Protein Power Bowl
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Ingredients
  1. 1 frozen banana
  2. ¼ cup hazelnuts, soaked 30 minutes
  3. 3 tbsp hemp protein (I used Progressive Organic Hemp)
  4. 2 tbsp raw cacao powder
  5. 1 scoop of your favourite chocolate protein powder (I love Progressive Harmonized Chocolate in this recipe)
  6. ¾ cup coconut milk
  7. 1 tsp cinnamon
  8. ice (optional)
  9. 1/4 avocado (optional and may be needed for additional thickness and consistency)
Toppings
  1. Banana
  2. Strawberries
  3. Cacao nibs
  4. Shredded coconut
  5. Hemp seeds
  6. Chia seeds
  7. Goji berries
  8. Hazelnuts
  9. Sesame Seeds
  10. Pumpkins Seeds
Instructions
  1. Place all ingredients (minus the toppings) into a blender and blend until well combined. Pour into a bowl and top with your favourite ingredients. Topping with hemp seeds, chia seeds and other superfoods will give this bowl a super antioxidant kick and supply you with a ton of plant based protein and healthy fats.
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays – Raw Lemon Cheesecake

I made this cheesecake for Easter weekend a few weeks ago and it was a serious hit!

I’m sometimes skeptical sharing a raw dessert with my family because well… they don’t normally eat raw cheesecake!

My family is used to “baked” desserts and still doesn’t really get the idea of raw or that a cake can be made from nuts and seeds and still be creamy and delicious. 

Well, I think this dessert convinced them! It was honestly so refreshing and is the perfect dessert to enjoy during the sunnier, warmer months. Ok… I think I’m holding back a little. Honestly, this cake is insanely good and I probably could’ve eaten the whole thing! We all went back for seconds and if you like lemon and coconut, well then you are going to looove this cake!

Last summer I whipped up a raw pecan pie and my family quite enjoyed that one too! You can get that recipe by clicking here. Seems like I’m winning them over one raw pie at a time!

Unlike most raw desserts, which tend to take a lot of time, this one was pretty easy. Aside from having to soak your nuts to help with the digestibility and let it sit in the freezer to set, actual prep time didn’t take long at all. 

Enjoy! 

Raw Lemon Cheesecake
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Crust
  1. 2 cups almonds, soaked for 4-8 hours
  2. 10 medjool dates, soaked in warm water for 2 minutes
  3. 1/2 tsp vanilla powder
  4. 1 tsp cinnamon
  5. 1/8 tsp sea salt
Filling
  1. 2 1/2 cups cashews, soaked for 4-8 hours
  2. 1 1/2 cup almond or coconut milk
  3. 1 1/4 cups fresh lemon juice
  4. 3/4 cup maple syrup
  5. 2 Tbsp lemon zest
  6. 1/8 tsp sea salt
  7. 3/4 cup coconut butter
  8. 3 Tbsp arrowroot starch
Strawberry Maple Fruit Sauce (optional)
  1. 3/4 cup fresh strawberries
  2. 2 Tbsp maple syrup
  3. 2 Tbsp fresh lemon juice
  4. Pinch of sea salt
Instructions
  1. For the crust - place almonds in the food processor and process until finely ground, like crumbs. Add the dates, vanilla, cinnamon and sea salt and combine.
  2. Press down into the bottom of a 10-inch spring form pan.
  3. For the filling - place all of the ingredients, except the coconut butter and arrowroot starch, into a food processor and process until mixture is smooth. Add coconut butter and arrowroot and blend again for 1 minute, until everything is combined. The final mixture should be smooth and creamy.
  4. Pour the filling onto the crust and spread out evenly with a spatula. Cover the cake and freeze it for about 4-6 hours, or overnight.
  5. For the strawberry sauce - add all ingredients into a blender and blend until smooth. Store in a mason jar in the fridge until cheesecake is ready to serve and pour over each slice.
Notes
  1. *The strawberry sauce is optional but makes a delicious and refreshing addition to the cake. Plus it looks pretty poured over top. Alternatively, you can garnish your cake with lemon slices and a sprinkling of shredded coconut.
Adapted from Rawlicious
Adapted from Rawlicious
Holistic Wellness https://holisticwellness.ca/
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Almond Pulp Raw Brownies

Fancy dinners, indulgent desserts and expensive wine tend to make up most Valentines Days.

Maybe the addition of chocolates, cinnamon hearts and lingerie get thrown in the mix too!

This year, my hunny and I are staying in. I’m getting treated to a delicious and healthy homemade meal (sweet!) and will get busy in the kitchen baking up something yummy!

That’s where these Almond Pulp Raw Brownies come in!

You heard right… I said Almond Pulp! Have you been busy making your own almond milk at home only to throw out the pulp? Well don’t! Save it for this delicious and raw brownie treat. 

This recipe only works if you have raw almond pulp on hand, so technically, this is a 2 phased recipe. First, make your own homemade almond milk by following this recipe HERE

Then, onto the un-baking. Since these delicious gems are raw, you don’t even need to turn on your oven!

Happy Valentines Day! xo

Almond Pulp Raw Brownies
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup almond pulp (squeezed reeeally well to dry out. Pulp must be completely dry to use)
  2. 1/2 cup cashews
  3. 1 cup dates
  4. 5 tbsp cacao powder
  5. 4 tbsp dried unsweetened coconut
  6. 1 tbsp hemp seeds
  7. 2 tbsp raw honey
  8. 2 tsp cinnamon
  9. 1/2 tsp ground vanilla bean
  10. 1/4 tsp sea salt
Instructions
  1. Place cashews in your food processor and process until they become small and crumbly, like a cashew-flour.
  2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed and incorporated.
  3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery and creamy.
  4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using clean hands.
  5. Place the brownies into the freezer for at least one hour.
  6. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy, almost fudge-like.
  7. *Do not refrigerate or defrost. Keep brownies in freezer. They will last 7 days in freezer.
Notes
  1. Feel free to add in cacao nibs, goji berries, dried cherries or your other favourite superfood or dried fruits. Get creative and experiment!
Holistic Wellness https://holisticwellness.ca/
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Spinach and Lentil Soup – a Delicious Meatless Meal

Lentil soup… a perfectly hearty, healthy and flavourful meal you can whip up for your family in no time.
 
I’m gonna say that this is probably THE BEST lentil soup I’ve ever made! It’s perfect for a chilly winter day and if you’ve got yourself a thermos, this is great heated up and enjoyed for lunch the following day at work. Nothing beats leftovers that you can reheat quickly and is healthy at the same time. 
 
Lentils are full of soluble and insoluble fiber, both which help keep you regular, assist in balancing blood sugar and lowering cholesterol.
 
Lentils are also full of B vitamins and protein, which are both energizing and fuelling for the body.
 
These little green gems will help fill you up, not fill you out!
 
Enjoy making this recipe and share with me how much you love it! 🙂
 
P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!
 
Spinach and Lentil Soup
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium celery stalk, diced
  3. 1 medium carrot, peeled and diced
  4. 1/2 medium yellow onion, diced
  5. 3 medium garlic cloves, minced
  6. Sea salt
  7. Freshly ground black pepper
  8. 1 quart low-sodium vegetable broth
  9. 1 (15-ounce) can diced tomatoes with their juices
  10. 1 1/4 cups green lentils (any colour will do except red), rinsed
  11. 1 bay leaf
  12. 1/4 teaspoon finely chopped fresh thyme leaves
  13. 1/2 tsp dried oregano
  14. 1 teaspoon red wine vinegar or sherry vinegar
  15. 1 large bunch spinach leaves
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
  2. Stir in the garlic and cook until fragrant, about 1 minute.
  3. Season with several generous pinches of salt and pepper.
  4. Add the broth, tomatoes with their juices, lentils, bay leaf, thyme and oregano, stir to combine. Cover and bring to a simmer, about 15 minutes.
  5. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
  6. Taste and season with more salt or pepper as needed, then stir in the vinegar.
  7. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender or with a hand blender. ENJOY!!
Holistic Wellness https://holisticwellness.ca/

 

Health & Abundance,
Samantha 🙂

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