Recipes

A soft, moist cake that's bursting with lemon flavor! Add fluffy lemon buttercream to make it absolutely heavenly! Free from gluten, grains, eggs, dairy, sugar, so you can freely enjoy cake that fits your dietary needs. (Paleo, Vegan, Keto)

Ingredients:

• 2 cups fine almond flour
• 1/4 cup tapioca flour
• 2 Tbs monkfruit granules
• 1/3 cup ground flaxseed
• 1/2 Tbs baking powder
• 1/2 tsp baking soda
• 1/2 tsp pure stevia powder
• 1/8 tsp pink salt
• Pinch of turmeric - or 2 squirts natural yellow food coloring, optional for color
• 1/2 cup water
• 4 Tbs lemon juice
• Zest of 2 lemons
• 1/4 cup avocado oil
• 1 tsp vanilla

An easy quinoa chickpea salad ready in less than 30 minutes!

Ingredients:

• 2 cups quinoa, cooked (about 1 cup uncooked)
• 1 cup chickpeas
• 1 bell pepper, chopped
• 1 cup parsley, chopped
• 1/4 cup chopped red onion
• 1/4 cup dried cranberries
• 1/4 cup toasted sliced almonds

Lemon olive oil vinaigrette

• 3 tbsp lemon juice
• 1/3 cup olive oil
• 1 tsp dijon mustard
• 1 small garlic clove, minced
• salt and pepper to taste

Lemon chia pudding that is topped with a lemon creamy for the ultimate lemony-chia experience!

Ingredients:

Chia pudding

• 1/4 cup chia seeds
• 1/2 cup coconut milk
• 1/2 cup almond milk
• 1–2 tbsp maple syrup (depending on how sweet you want it)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• zest of 1 lemon

Lemon cream

• 1/2 cup raw cashews, soaked in hot water for 1 hour then drained
• 6 tbsp full-fat coconut milk (from a can)
• 2 tbsp maple syrup
• 1/4 cup lemon juice
• zest of 1 lemon
• 1/4 tsp turmeric (optional, for colour)

These almond flour waffles are soft, fluffy, gluten-free, and super easy to make. Top them with maple syrup, fresh berries and nut butter for a delicious breakfast the whole family will love!

Ingredients:

• 3 large eggs, at room temp
• ½ cup almond milk , or other non-dairy milk
• 1 Tablespoon maple syrup, optional
• 2 Tablespoon melted coconut , or avocado oil
• 2 teaspoon vanilla extract
• 2 cup fine blanched almond flour
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• cooking spray for the waffle iron
• Toppings: maple syrup, fresh berries, nut butter, bananas, etc.

Raw vegan cheesecake with a golden base and creamy, slightly tart, and perfectly sweet filling made with cashews.

Ingredients:

Crust:

• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 1 cup Medjool dates , pitted
• 1/4 tsp. fine sea salt

Filling:

• 3 cups raw cashews , soaked*
• 1 cup full-fat coconut milk , chilled**
• 1/2 cup maple syrup
• 1/3 cup coconut oil , melted
• 2 limes , juice only
• 1 lemon , juice only
• 1 tsp. vanilla extract

Rich, creamy chocolate topped with sweet caramel and toasted pecans on a buttery crisp crust. But made healthier using whole foods!

Ingredients:

Crust:

• 2 1/4 cups almond flour
• 4 1/2 Tbs oil - I used almond
• 1 1/2 Tbs maple syrup
• 1 Tbs ground flax + 1 Tbs water
• 1/4 tsp pink salt

Chocolate Filling:

• 3 ripe avocados
• 1/2 cup raw cacao powder - to taste
• 1/4 cup coconut oil - melted
• 1/2 cup pure maple syrup - to taste
• 1 Tbs vanilla extract
• 1/16 tsp almond extract
• 1/16 tsp pink salt

LAY HO MA everyone! You're in for the ultimate treat. Join me in this episode on how to make easy vegan cheese. In fact, you only need two ingredients. This vegan cheese is perfect for spreading on crackers, breads, and much more!

Ingredients:

2 1/2 cups of cashew milk
*if making cashew milk, blend 1/4 cup cashews with 2 cups water
2 tbsp lemon juice

Directions:

1. Heat up the cashew milk in a saucepan on medium heat. Do not boil.
2. Add the lemon juice, and gently incorporate
3. Turn off the heat, and let the mixture cool for 15-20min
4. Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag
5. Pour the mixture into the milk bag, and gently strain out some of the water
6. Fill a mason jar up with water, and place it on the bag to act as a weight
7. Place in fridge overnight
8. That's it!!

Shortbread Cookie Crust:

• 2 1/4 cups almond flour
• 1/4 cup coconut oil - or oil of choice
• 2 Tbs maple syrup - or coconut milk + a dash of stevia powder
• 2 Tbs ground flax + 2 Tbs water
• 1/4 tsp pink salt

Strawberry Cream Filling:

• 2 cups unsweetened shredded coconut - or scant 3/4 cup coconut butter, warmed
• 2 cups diced strawberries - + more for topping
• 2 Tbs maple syrup - or coconut milk + a dash of stevia powder
• 2 tsp vanilla extract
• Dash of salt

Almond Cheese:

1cup blanched and peeled almonds
2tbsp lemon juice
3tbsp olive oil
1tsp salt
1/2cup cold water
1 clove of garlic

This doesn't make a lot so the cheese I displayed at the end was actually double the recipe.

As for the oil at the end, it was just olive oil and rosemary blended together. Enjoy!

This Vegan Blueberry Cheesecake is a no-bake recipe and easy to make!

Ingredients:

Base layer: 

• 1 cup Medjool dates (pits removed)
• 3/4 cup walnuts
• 1/2 cup oats (quick oats or rolled oats)
• pinch of salt

Cheesecake layer: 

• 2 cups raw cashews, soaked overnight and drained*
• 3/4 cup full-fat coconut milk (from a can)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract

Blueberry Layer

• 1 1/2 cups blueberries
• 1 tbsp maple syrup