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KellyChilds

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In Nourish

Kelly and Erinn Share The Advantages of Choosing A Healthier Diet

You are what you eat. Kelly Childs believes this to its very core. She is the co-founder and co-owner of Kelly’s Bake Shoppe and co-author of Made With Love cookbook – Kelly is also a Plant-based chef and co-founder of award-winning restaurant Lettuce Love Café.  Kelly has embodied this proverb since it was taught to her. Kelly has not only passed on this “philosophy” to her brilliant daughter, Erinn Weatherbie, who is also an entrepreneur and a baker, but she has also applied it to her food business — her passion, to be exact — and consequently, on to other people. Childs has always had a passion for food. She believes deeply that eating well means using good (i.e., organic and good for the planet) ingredients and that you should always keep your health in mind when choosing what to eat. When you eat healthy, you not only look better but also feel better. And introducing a plant-based and…

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In Dessert

Lemon Poppy Seed Loaf

Moist and luscious, this is the perfect lemon loaf to accompany a cup of afternoon tea. Be sure to let the loaf cool completely before you drizzle over the glaze. Otherwise, it will all be absorbed completely and you’ll miss out on the sweet-tart surprise. Active time: 20 minutes Total time: 60-70 minutes 1 tablespoon flax meal 1 tablespoon chia seeds 2 cups GF all-purpose flour ¾ cup organic cane sugar ¼ cup Sucanat 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ teaspoon sea salt 3 tablespoons poppy seeds 1 cup almond milk or rice milk 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon plus 4 teaspoons lemon juice 2 teaspoons lemon extract ½ cup melted vegan butter 1 cup powdered sugar Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan. Combine the flax meal and chia seeds with…

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In Dessert

Vanilla Cupcakes

This is one treat that no one will refuse. Delicate cupcakes that are rich and simply classic. One of our customers calls these “cupcakes without guilt” and “the best gluten-free cupcakes you have ever eaten!” We think they’re the best cupcakes, period. Total time: 35-40 minutes Active time: 15 minutes 3 cups GF all-purpose flour ¾ teaspoon xanthan gum 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon sea salt ¾ cup vegan shortening 1 ½ cups organic cane sugar 1 tablespoon egg replacer + 8 tablespoons water (page xxx) 2 cups vanilla coconut yogurt 1 tablespoon vanilla extract Preheat the oven to 350ºF. Line two 12-cupcake pans with paper liners. In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt. In a large bowl, cream the shortening, then add the sugar, egg replacer, yogurt and vanilla. Beat until light…

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In Recipes

Mega Salad

What is so wonderful about making salads is the more you make them, the more you get comfortable with experimenting and discovering new favorite flavors, and the more confidence you’ll gain every day. Trust us, salads are addictive. Treat this recipe like a guideline; substitute whatever nuts, seeds or sprouts are your faves. Active time:15-20 minutes Total time: 15-20 minutes 8 cups any greens, such as romaine, arugula, spinach, torn into bite-sized pieces 1 cup cilantro, chopped 1 cup basil, chopped 1 cup mint, chopped 2 cups any sprouts, such as radish, sunflower, pea, broccoli, lentil or popcorn 4 tablespoons fresh lime or lemon juice ¼ cup avocado oil Pinch sea salt ½ cup walnut pieces ½ cup dried blueberries ½ cup hemp seeds ½ cup sunflower seeds ¼ cup pumpkin seeds 1 cup avocado, chopped into ½-inch chunks 2 tablespoons Brazil Nut Parmesan (page xxx), optional In a large…

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In Breakfast

Yummy Vegan Quiche

This recipe proves that you can do anything you set your mind to. When our publisher challenged us to create a quiche recipe without animal products, we took up the challenge with gusto. We promise you won’t miss the eggs! For convenience, we would never frown on anyone for using a store-bought piecrust. Try to find a vegan version, please! Active time: 30 minutes Total time: 60 minutes 1 (14 ounce) package firm tofu 2 tablespoons soy or coconut milk creamer ½ cup Cashew Cream (page xxx) 4 tablespoons nutritional yeast 2 tablespoons chick pea flour 1 tablespoon arrowroot starch 1 teaspoon dried parsley 1 teaspoon dried basil ¾ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon red chili flakes (or more if you like spicy heat) 2 tablespoons olive oil or coconut oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 cup cremini…

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In Dessert

Vanilla Buttercream

Active time: 10 minutes Total time: 10 minutes ¼ cup vegan butter, softened 1 cup palm shortening 4 ½ cups powdered sugar 2 tablespoons vanilla extract 2 tablespoons almond milk or rice milk In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar. Makes enough to frost 18 cupcakes or a 9-inch double layer cake

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In Dessert

Bite-size Brownies

Sometimes one bite is all you need when you want a treat. These are perfect little brownies to take along, tuck into your lunchbag or serve with other delectables for afternoon tea. And just in case you didn’t realize it, brownies are 100% kid-friendly; these are also magically nutritious! Active time: 15 minutes Total time: 45 minutes 1 tablespoon flax meal 1 cup GF all-purpose flour ¼ cup potato starch 2 tablespoon arrowroot starch ½ cup cocoa powder ½ cup organic cane sugar ½ cup Sucanat 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon xanthan gum 1 teaspoon sea salt ½ cup coconut oil or canola oil ½ cup applesauce 2 tablespoons vanilla extract ½ cup hot coffee ¼ cup chocolate chips Preheat the oven to 350°F. Spray mini muffin pans or line with mini cupcake liners. Combine flax meal with 3 tablespoons of water and set aside…

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In Breakfast

Waffles

This is a variation on our pancake recipe, for tender-crisp waffles that you can enjoy with sweet or savory toppings. Really! Try waffles piled high with garlic-sauteed greens, a mound of mashed potatoes and a ladleful of vegan gravy: you’ll be in comfort-food heaven. Active time: 10 minutes Total time: 30 minutes 1 cup GF all-purpose flour 1¼ cups brown rice flour 1/2 teaspoon baking soda 1 tablespoon Sucanat 1/2 teaspoon sea salt 2 tablespoons flax meal 1 tablespoon chia seeds 1 ½ cups plain coconut milk yogurt 1¼ cups almond milk 2 tablespoons olive oil 1 teaspoon lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract In a large bowl, whisk together the flour, rice flour, baking soda, Sucanat and salt. In a small bowl, mix the flax meal with 6 tablespoons of water and set aside to thicken. In another small bowl, mix the chia seeds with…

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In Dessert

Chocolate Almond Bites

These delicious frozen bites are unbaked, super-simple and taste like cookie dough! The good news is that you can enjoy them as an anytime snack without guilt. We’ve even helped out with portion control. Conventional cookie doughs are loaded with unhealthy animal fats and full of processed white sugar. Not these! Total time: 65-70 minutes Active time: 20 minutes 3/4 cup GF rolled oats 3/4 cup almond flour 2 tablespoons chopped almonds 2 tablespoons coconut sugar 2 tablespoons shredded unsweetened coconut 4 tablespoons chocolate chips 1/2 cup almond butter 5 tablespoons coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 teaspoon sea salt 1 teaspoon maca powder 1 teaspoon hemp seeds In a food processor or blender, pulse the oats until they are a light floury texture. Combine the powdered oats, almond flour, chopped almonds, coconut sugar, shredded coconut, chocolate chips, almond butter, coconut oil, vanilla, maple…

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Kelly Childs - What food to NOT eat
In BLOG

Part 3 – Immune Boosting – What NOT to eat!

Part 1 Video – Immune Boosting Tips Part 2 Video – How to Make a Heavy Metal Detox Smoothie Thank you to Medical Medium for all of this information. As I said in the video below, I have never felt better in my life and the last 6 months I have been so diligent with 16 ounces of celery juice first thing in the morning and then a heavy metal detox smoothie through the day. This discipline has paid off and I now can say I feel INCREDIBLE! I’m thriving! Raw veggies, raw fruit. Unlimited amounts every day. and of course, #plantbased living….always. (See my supplements below) These are my supplements and what I take daily: Zinc Sulphate – 2 droppers daily Ester – C (2 capsules, 2 times a day) B12  Barley Grass Powder – for the smoothie Vitamin D – 4000iu to 8000iu depending on the time of year…

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