Sour Green Apple Juice

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For serious sour apple fans only –  if you love to bite into a fresh green apple, this is a must try juice recipe for you. The sourness of the green apple and grapes is set off by the watery cucumber and celery, and the pungent and distinct ginger flavour can be tasted throughout (not to mention, ginger has digestion-friendly properties as well as numerous other health benefits). This is a great recipe to get in a whole bunch of green goodness in just one glass of juice. Happy juicing!

Ingredients:

-4 celery stalks
-1 1/2 cup fresh spinach leaves
-1 green apple
-3/4 cup green grapes
-1/2 large cucumber
-1/2 inch cube of fresh ginger
-Optional: handful of fresh kale if you have some at home

Directions:

1. Wash and cut all your fruits and veggies so they are able to pass through your juicer.

2. Stir the finished product in it’s juicing container before pouring it into a new glass. Try your best to separate any foam from the juice while pouring it into the glass. Drink up before the liquids separate!

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***I try to keep my fruits and veggies chilled in the fridge so my juices come out perfectly chilled***

 

Natural Peppermint Patties

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These little things are to die for. I always love a mint and dark chocolate combo, but on top of that there’s also coconut – real, natural, delicious coconut flakes. The cool peppermint centre is bursting with flavour, yet the treat as a whole is fairly light. You can actually taste how fresh and natural these peppermint patties are. The first two ingredients of a typical peppermint patty are sugar and corn syrup (barf city), not to mention the rest of the lingering ingredients are made up mostly of other sugars, preservatives, and artificial flavours. There are only five ingredients in my recipe, and not one of them contains gluten, dairy, or refined sugar. Oh yeah, and they also taste pretty kick ass. 

Ingredients:

-1 ¼ cup shredded unsweetened coconut
-¼ cup agave nectar
-3 tablespoons melted coconut oil
-¼ teaspoon peppermint extract 
-1 cup of dark chocolate chips (or dark chocolate bar pieces)

Directions:

1. In a food processor, process the shredded coconut for about 15 seconds or so, until it becomes a bit more fine. Add in your agave and pulse. Next add in your melted coconut oil and peppermint extract and pulse until a paste forms. ***TASTE YOUR PASTE*** If the 1/4 teaspoon of peppermint extract doesn’t tickle your fancy, add more (1/8 of a teaspoon will kick it up a bit). 

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2. Remove the paste from the food processor and start forming little patties with your hands. I made mine about an inch and a half in size (about the size of a poker chip). Place the patties on a baking sheet and place in the freezer for 10 – 15 minutes until they harden.

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3. Place your chocolate in a microwavable bowl and microwave until the chocolate has melted – this will take about four minutes. If there are still chunks of chocolate, stir the chocolate until it fully melts.

4. Take your frozen patties from the freezer and coat them in the chocolate by gently dipping them in the bowl. Your chocolate will probably be pretty hot if you do this right away, so it’s a good idea to let it cool down a bit (or alternatively, you can dip them using chopsticks). Lay them again on the baking sheet and freeze again for 10 – 15 minutes, until the chocolate has hardened.

5. Voila! All natural peppermint patties. Make sure to store any leftovers in the fridge.

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This recipe makes about 14 baby little peppermint patties.

Anti-Valentine Cookie (Lemon Cranberry Puffy Cookies)

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I have to admit, I am not a huge fan of Valentine’s Day. I guess I made these cookies as an “alternative” V-Day treat (and to be honest with you, they were for my mom and dad who I love very much). These cookies were inspired by that delicious puffy little italian cookie called Ginetti. I wanted something light, fluffy and flakey with a hint of sweetness. These babies are sweetened with agave and the lemon zest adds such a nice flavour. These are perfect with a nice cup of tea and can be served on any occasion – not just Valentine’s Day! For a yummy gluten-free, dairy-free, sugar-free and vegan treat, make these for your special someone (or for yourself!)

Ingredients:

-1 cup gluten free all purpose baking flour
-1/2 cup blanched ground almonds
-1/4 cup agave nectar
-1/3 cup melted coconut oil
-1/4 tsp baking soda
-1/2 tsp vanilla extract
-Pinch of sea salt
-1/4 cup dried cranberries
-1 tbsp fresh lemon zest (about one large lemon)

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Directions:

1) Preheat oven to 350 degrees.

2) Mix your flours, baking soda and salt until there are no clumps.

3) In a second bowl, mix together the melted coconut oil, agave, lemon zest and vanilla extract.

4) Pour this wet mixture into the dry mixture and combine all together until a greasy dough forms. Fold in your dried cranberries. 

5) With your hands, roll the dough into small bite-sized cookies (I made mine about the size of a tablespoon). When they are all done, top with more cranberries by pressing one or two onto the tops of the cookies. 

6) Bake the cookies for 13 – 14 minutes until the edges start to turn golden brown. Allow the cookies to cool for 15 minutes before eating.

ImageThis recipe makes around 16 to 18 yummy little lemon cranberry cookies.

Sweet Orange Ginger

I’ve recently becoming obsessed with juicing. There’s something so satisfying about making healthy, colourful and delicious juices from your own fruits and vegetables. If you’re new to juicing or are just intrigued by the idea, then this is a must try recipe. The ginger flavour, the sweetness from the apple, and the beautiful orange colour makes this beverage so appealing to the eyes and tastebuds. This is also an amazing way to consume around 2 servings of fruit and 3 servings of vegetables! Drink up.

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Ingredients:

-2 green apples
-3 large carrots
-4-5 large sticks of celery (I keep the leaves too!)
-Small chunk of fresh ginger

Directions:

1. Wash your fruit and veggies.

2. Cut the apple and carrots into small enough slices so they can fit in the juicer. Don’t peel the carrots! The skin contains a plethora of nutrients.

3. Juice away! When all is finished, make sure you stir up your juice before drinking it. Don’t let it sit too long, or the juice will become thick and frothy.

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This recipe makes one large single serving of juice.

Chocolate Chip Cookies

Gluten-free. Dairy-free. Vegan. Simple. Delicious. This is such a basic chocolate chip cookie recipe that it’s just too easy not to try at least once. I made a batch of these wheat free babies and they were devoured extremely quickly by my pals. I made my cookies small and placed them inside a mason jar to give  as a gift, and I have to say I think it looks pretty adorable. For a healthy cookie packed with dark chocolate chunks and sweetness, try this recipe.

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Ingredients:

-1 1/2 cups almond flour
-1/4 cup coconut Oil
-1/4 cup agave nectar
-1/4 cup melted coconut oil
-1/4 tsp Baking Soda
-½ tsp vanilla extract
-Pinch of Sea Salt
-1/4 cup vegan or dark chocolate chips (or a bit more if you desire)

 Directions:

1) Preheat the oven to 350 degrees.

2) Pour your almond flour into a mixing bowl and make sure there are no clumps. Add in the baking soda and sea salt and combine all together.

3) In a second bowl, combine the agave nectar and melted coconut oil. Add in the vanilla extract and mix all together.

4) Pour the wet ingredients into the dry ingredients. Combine all together until a batter forms. Fold in the chocolate chips until they are nicely mixed.

5) Line a baking tray with parchment paper. Form dough into miniature balls and press them down gently with the back of a spoon. Bake for 12 minutes – they will turn golden brown.

6) Allow to cool for over 15 minutes before eating – these babies are fragile and need to harden first!

This recipe makes 24 perfectly awesome little chocolate chip cookies. 

Banana Oat Smoothie

This smoothie is perfect at breakfast or just as good for when you’re craving something sweet, yet virtuous. This five ingredient recipe is very simple and basic, but it offers a tremendous amount of flavour and sweetness. This smoothie is now one of my favorites to make in the mornings. Swap the honey for agave nectar if you want this to be vegan.

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Ingredients: 

-1 banana, sliced
-1/4 cup gluten free rolled oats
-1 cup coconut milk (or almond milk)
-1 1/2 tsp honey
-1/2 tsp ground cinnamon

Directions:

1. Place the banana, gluten free rolled oats, coconut milk, honey, and cinnamon in a blender and pulse until smooth. If you would like the smoothie to be colder, leave it in the freezer for five to ten minutes. Sprinkle with cinnamon and rolled oats to serve.

This recipe makes a single serving smoothie.

Honey Lavender Cookies

ImageOkay, we have a winner. I know it’s been a while since I posted a recipe, but I promise you that you will fall in love with these pretty little cookies. These cookies are gluten-free and dairy-free. If you would like them to be vegan you can substitute the honey for some agave nectar. The sugar that I used is coconut sugar, and I used very little at that. These cookies are packed with lavender flavour, and offer a crispy yet soft texture with a delicious buttery taste. These are also extremely easy and quick to make and bake! These are a must try. I really hope you enjoy them!

Ingredients:

-1 cup almond flour
-1/2 cup all purpose gluten free baking flour
-1 tbsp arrowroot starch
-1 tsp baking powder
-2 tbsp dried lavender flowers, finely chopped
-¼ cup coconut sugar
-1/2 tsp sea salt
-2 tbsp honey
-1/2 cup melted vegan butter

Directions:

1) Preheat the oven to 350 degrees.

2) Combine the dry ingredients into a bowl: flours, coconut sugar, baking soda and sea salt. When everything is blended, mix in the finely chopped dried lavender.

3) Mix in the melted vegan butter and honey and combine all together until a nice dough forms.

4) Using your hands, form little balls with the dough and place on a baking tray lined with parchment paper. Gently press down each ball with the back of a spoon to flatten them.

5) Place in the oven and bake for 15 minutes.

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This recipe makes 15 adorable little lavender cookies.