Month: October 2013

Recipes: Satisfy Your Cookie Cravings (dairy-free & egg-free!)

As a Vata type living in a cold climate, I’m always looking for sweet, comforting, wholesome foods to satisfy my hunger and keep me in balance. I try to avoid packaged and processed options, but find myself missing  the chewiness of a great cookie. This recipe is one of my favorite standbys as it involves no egg or butter, lots of satisfying oats and raisins, and the finished product has outstanding flavor and texture. I whip up a batch a week and enjoy whenever my sweet tooth hits!


3/4 cup whole wheat flour

1/2 teaspoon baking soda

1 pinch salt

1/2 teaspoon cinnamon

1/2 cup raw unrefined sugar

2 tablespoons maple syrup

1/4 cup applesauce, drained on a paper towel

1/4 cup sesame oil

1/2 teaspoon vanilla

1 1/2 cup rolled oats

1/2 cup raisins or cranberries, plumped and patted dry

Walnuts, almonds, sunflower seeds (optional)

Preheat oven to 350 degrees F. Grease two cookie sheets.

Mix together the flour, baking soda, salt and cinnamon. Set aside.

Mix sugar, maple syrup, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.

Let sit for 10 minutes.

Drop rounded spoonfuls onto the cookie sheets. Bake for 12-14 minutes. Allow to cool then store in an airtight container.

Recipes: Mmmmmm….Homemade Granola

Granola is my absolute favorite breakfast, and I’ve probably spent thousands of dollars on it over the years, sometimes disappointed with the results, until I came to the very obvious conclusion that it’s time to start making my own. I’ve played around with a few recipes and came up with this finished product which I think is the most delicious granola around! I make a batch about once a week. You can get creative and add in whatever nuts, seeds and dried fruits you prefer.

Ingredients (use organic when possible!)

(5-7 servings)

3 cups rolled oats

1/4 cup plus 2 tbsp. maple syrup

1/4 cup raw, unrefined sugar

1/4 cup sesame oil

1 tsp. vanilla essence

1/4 cup flaked almonds

1/4 cup shredded coconut

1 mashed banana

Preheat oven to 250. Mix ingredients together and spread out on a large baking sheet. Bake for 1 hour 15 minutes, stirring occasionally. Remove from oven and allow to cool before storing in an airtight container. Enjoy with milk, yogurt and fruit!

Recipes: Vegan Chocolate Pudding

Serves 2-4

Recipes for vegan chocolate pudding and mousse that call themselves “delicious”  keep popping up on my social media streams lately! I’ve been a little doubtful (I usually equate vegan with tasteless), but 27 days into a 30 day cleanse and I’m desperate for dessert recipes that don’t involve eggs, cream, butter or refined sugar! I culled this one from a few different recipes online, it fits the bill of the cleanse and I must say, it is delicious!

Ingredients (use organic when possible!)

1 large avocado

1/4 cup raw cocoa powder

1/4 cup coconut milk

3 tbsp. maple syrup

1 tbsp. vanilla extract

Puree the avocado.

Toasted almonds (optional)

Mix the cocoa and coconut milk together in a bowl until smooth, then add to avocado along with the vanilla and blend until creamy. Spoon into bowls and refrigerate until ready to eat. Garnish with toasted almonds!

Recipes: Perfect Vegetable Curry! (inspired by Rick Stein)

 (serves 1)
I’ve been trying to create great Indian food at home for years, and have always fallen short until my dad bought me the book Rick Stein’s India. This recipe is my interpretation of his lamb korma dish, and is the closest I’ve come to the incredible dishes I enjoyed in Tamil Nadu, India. I’ve tweaked the recipe to make it vegetarian and serve one person, but you can certainly adjust the proportions, and make it with chicken or lamb.

Ingredients (use organic when possible!)

1 cup chopped vegetables (I use sweet potatoes, cauliflower, snap peas and carrots)
1/4 cup ghee (or coconut oil if vegan)
1/2 onion, chopped
1/8 cup raw ginger, peeled and grated
1 tbsp. shredded coconut
1 tbsp. Garam Masala or Curry powder
1/4 tsp. salt
Puree the onions and coconut with a little water. Melt the ghee in a pot over a medium heat, then add the onions and sauté 8-10 minutes until golden. Add the ginger and salt, sauté 2 more minutes. Add the vegetables and cook 15 minutes, stirring occasionally, adding a little water if they start to stick.
Add the Garam Masala or Curry, and cook for another 5 minutes.
 If desired, garnish with fresh cilantro and black pepper. Enjoy with rice or flatbreads!

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