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In Recipes

SunWarrior Superfood Chocolate Smoothie for Lunch

September 1, 2014

Need a quick lunch (or breakfast too)? Too busy to find the time to make a sit-down meal? The perfect lunch can be a smoothie and it really can make more nutritional sense then a hurried lunch that you may not have time to make in the first place. There really is nothing more simple than assembling ingredients in a blender and pressing ‘start’. I’ve been busy with book writing and websites and other laptop work and I can relate to not wanting to step foot in the kitchen to make a ‘meal’. So I grabbed the blender and put some solid nutrition in it. SunWarrior is a crazy delicious brand of raw Superfood Protein and made with other raw and non-GMO Superfoods. It’s my only go-to source of protein powder (raw, vegan, gluten-free, Non-GMO, soy-free and organic) and also my choice of ultra healthy superfood greens for my diet. This…

In Main Course Recipes

Easy Gluten-Free Sweet Potato Gnocchi – Vegan too

March 4, 2014

I must admit that my gnocchi are the most incredible comfort food to me on the planet. These soft yummy pillows of healthy deliciousness, that simply are surrounded by sauces that enhance the gnocchi, are something I look forward to so much when I make them. I save them for special days that I can enjoy the process of making them with uninterrupted peace and quiet and making usually two sauces to serve them with, and of course, a nice bottle of Chianti. On a side note, did you know that a single gnocchi is called a gnoccho? I learned that while researching and writing this blog today and thought I’d share that tidbit of trivia. I always thought it was gnocchis (plural) and gnocchi (singular) but I was wrong and it’s always fun to learn a new word. For this recipe, I’m giving you the easy addition of sweet…

In Recipes

Versatile Cashew Cream

March 3, 2014

Oh! To be a complete chef with all the tools to make your kitchen hum, it must never be overlooked the versatility of vegan cashew cream. It is a staple in our kitchen and can be stored in the fridge (3 days) or freezer (4 months but needs to be re-blended) so it’s ready to go at any moment’s notice. It is used as you would for creamy substitutions in so many creative ways: heavy creams for soups, mashed potatoes and sweet potatoes, pasta sauces, gravy, fillings for ravioli – the list is endless. The trick is to use RAW cashews only – this way they will not impart any flavour into the dish you are creating and they are solely your fat source to attach flavour too. (no you cannot use roasted) Your best bet too is to soak them overnight. Soaking allows them to be soft and break…

In Appetizer Recipes

Roasted Red Pepper Hummus – Kelly Childs

April 30, 2012

This is an easy delicious dip for adults and kids alike. A great source of protein and fibre in every bite. We actually have this on the LettuceLove Cafe’s menu sometimes as it works well in Collard Wrap or a substation for mayo in our Kind Sandwich. I’ve been using this recipe for years and it never fails to give me a healthy snack that I could easily make every day. The trick to eating better (try to do the best you can every day) is to have healthy things in your fridge and pantry at all times so that you won’t be tempted to indulge in processed, sugary, fatty, unhealthy foods. Here’s how you get started: Note: You will need a food processor for this recipe. Ingredients: 1 15oz can of garbanzo beans, drained and rinsed. 1/2 cup water-packed roasted red peppers (about 2 peppers) 2 tbsp organic tahini…