Gluten-Free Yummy Quinoa Muffins
½ cup quinoa flour
½ cup quinoa flakes
2 Tbsps Agave Nectar
2 tsp baking powder
1 tsp baking soda
2 very ripe bananas
2 eggs
½ cup pure chocolate or carob chips
¼ cup whole flaxseeds

Preheat oven to 350F. Mix dry ingredients. Mix Agave Nectar, bananas and eggs in separate bowl and add to dry ingredients. Mix and pour batter into greased muffin tins. Bake for 20-25 minutes. Yields 6 muffins.

 

Non-Dairy Cream “Cheese” by Claudia Gaviria
½ cups each pine nuts, macadamia nuts, sunflower seeds
1 ½ red bell pepper, roughly chopped
Zest of ½ a lemon
2 cloves fresh garlic
1 Tbsp Braggs Amino (savoury) or Agave Nectar (sweet)
 
Mix all ingredients together in a food processor until smooth.

 

Veggie Pate

1 cup sunflower seeds and / or almonds, soaked until soft
1 cup peeled & washed carrots
½ cup broccoli, chopped
½ cup parsley or cilantro
1 garlic clove
1 Tbsp lemon juice
1 Tbsp warm water

Blend all ingredients together in food processor until creamy. 

 Sweet & Sour Lentil Salad

Salad:
2 cups lentils, sprouted or simmered until soft
1 cup tomato, chopped
½ cup cucumber, chopped
½ cup yellow pepper, chopped
1 carrot, shredded
Juice of ½ a lemon
Salt & pepper to taste

Dressing:
1 Tbsp almond butter
1 Tbsp ginger root
1 scallion
1 tsp tahini
Juice of ½ a lemon
4 tsp extra virgin olive oil
Pinch of curry
1 tsp Agave Nectar or raw honey

Blend all dressing ingredients together in a blender until smooth. Pour over all salad ingredients. Toss to coat.

Lamb & Asparagus Stew

1 lb fresh asparagus spears
½ lb lamb meat, cubed
1 medium onion, chopped
3 tbsp sweet, unsalted butter
1 cup water
Salt & pepper to taste
Juice of 1 lemon

Cut asparagus spears into 2 inch lengths, discarding the tough portion at the bottom. Wash & drain.
Sauté meat and onions in butter until brown. Add water, salt and pepper. Cook until tender. Add asparagus. Simmer for 15 minutes or until tender. Add lemon juice. Serves 2.

 

Sugar-Free, Dairy-Free “Tapioca” Pudding by Ashley Regan, RHN
2 Tbsp shredded coconut
4 Tbsp Chia seeds
¾-1 cup coconut milk
1 tsp. pure vanilla extract
1-2 tsp Xylitol or raw honey

Combine all ingredients in a medium bowl. Mix well. Allow to sit 20-30 minutes, and as long as overnight, stirring once after about 5 minutes to prevent clumping.
Stir again before serving.

Sugar-Free Chocolates by Ashley Regan, RHN

4 Tbsp coconut oil
2 Tbsp coco butter
1 Tbsp lecithin powder (non-GMO, whole food lecithin powder, Canadian Trophic brand)
2 Tbsp cocoa powder
1 ½ Tbsp Xylitol
2 Tbsp Chia seeds
2 Tbsp shredded coconut
¼ tsp vanilla

On low-med heat melt oil and coco butter.  Take off heat and add remaining ingredients.  Stir well. Pour into moulds and freeze.  Keep refrigerated.