Sneaky Green Chocolate Pudding

Prep time:  5 minutes

Cooking time: 5 minutes

Yields: 2 serves

Ingredients: 

1/2 an Avocado
1 and 1/2 cups baby spinach leaves
1 cup frozen raspberries and blueberries
1-2 sachets (or 1-2 servings) of Stevia leaf powder
1/2 cup to 1 cup Almond Milk (or nut milk of your choice)
2 tablespoons Raw Cacao powder

Directions: 

  1. Blend all ingredients into a blender or food processor until smooth.
  2. Place in fridge to chill.
  3. So healthy and delicious you can eat this for breakfast! I do. You can vary the quantity of nut milk to make the consistency more like a smoothie or a pudding.

Almond Butter Bark

Prep time:  5 minutes

Cooking time: 5 minutes

Yields: 10 serves

Ingredients: 

3 tablespoons coconut oil (melted)
2 tablespoons almond butter
Pinch of sea salt
1 sachet (or 1 serving) of Stevia leaf powder
1/2 cup flaked coconut
2 tablespoons Raw Cacao nibs

Directions: 

  1. Mix all ingredients together well, then pour onto a dinner plate lined with baking paper.
  2. Place in fridge to chill. Once set break into shards. Keep in glass container in fridge, and enjoy a couple of pieces anytime a sugar craving hits!

Nutty Cinnamon Trail Mix

Prep time:  5 minutes

Cooking time: 15 minutes at 375 degrees

Yields: 10 serves

Ingredients: 

1 cup roughly chopped raw almonds
1/2 cup pepitas
1/2 cup sunflower seeds
2 teaspoons ground cinnamon
1-2 tablespoons coconut oil (melted)
1/2 cup coconut flakes

Directions: 

  1. Mix all ingredients well, then spread a thin layer onto a shallow baking tray.
  2. Bake for about 15 minutes in a hot oven. I like mine quite dark and crunchy, but take out early if it looks like it is getting too brown. Pop into a glass container in fridge. Coconut oil will set the mixture in the fridge and allow you to break pieces off as a quick pick-me-up energy boost.

Tofu Whipped Cream

Prep time:  5 minutes

Cooking time: 5 minutes

Yields: 1 serve

Ingredients: 

1 package silken tofu
3 tablespoons maple syrup
1-2 teaspoons vanilla extract
1-2 tablespoons almond or cashew butter

Directions: 

  1. Blend all ingredients into a blender or food processor until smooth.
  2. Place in fridge to chill.
  3. Blob onto a warm berry crumble, or dollop on top of fresh fruit salad for a taste sensation!

Ginger Halibut with Shredded Daikon Radish

Prep time: 5 minutes

Cooking time: 35 minutes

Yields: 2 serves

Ingredients: 

2 8-ounce halibut fillets
1 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger juice
1/2 cup water
1 tablespoon olive oil
1 cup daikon radish, shredded

Directions: 

  1. Wash fish and place in a shallow baking dish.
  2. Mix tamari, sesame oil, ginger juice and water in a small bowl.
  3. Cover fish with marinade and refrigerate for 20-30 minutes.
  4. Heat olive oil in a pan.
  5. Add fish and cook for about 7 minutes until fish is almost done.
  6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.
  7. Serve with shredded daikon radish.

Dandelion Salad with Warm Hazelnut Vinaigrette

Prep time: 10 minutes

Cooking time: 5 minutes

Yields: 4 serves

Ingredients: 

2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste

Directions: 

  1. Wash greens, remove stems and chop into 3/4-inch pieces.
  2. Place greens in a large mixing bowl.
  3. Heat oil in a sauté pan on medium.
  4. Add garlic and nuts, stirring constantly for 2 minutes.
  5. Stir in vinegar, salt and pepper.
  6. Pour the hot vinaigrette over the greens and toss well.

Pumpkin Seed Dressing

Prep time: 5 minutes

Yields: 4 serves

Ingredients: 

1 cup roasted pumpkin seeds
2 tablespoons fresh parsley, minced
3 tablespoons scallions
2 teaspoons umeboshi paste
1/2 cup water

Directions: 

  1. Place all ingredients in a blender and purée until creamy.

Notes: 

  • Serve over steamed vegetables, salad, or noodles.