Oat and Peanut Butter Energy Nibbles

I'm a peanut butter addict, and also a big fan of raw treats and little bites. These easy-to-make raw peanut butter and oat balls are a great source of protein and a good healthy snack besides. They are not too sweet, with only a small amount of maple syrup and coconut sugar added, along with some dried cherries and some extra dark chocolate. You may want to have more than just a few nibbles, but they are surprising filling if you only just have one little ball.

I know it's been quiet around here lately, but with the blazing unseasonable heat wave that has been going on for a few weeks here in London, Ontario, I haven't much felt like cooking. And to think, just before this started, there was talk of turning on the furnace.

Oat and Peanut Butter Energy Nibbles

Recipe by Lisa Turner Published on September 28, 2017 Easy, mix-and-roll raw peanut butter and oat protein balls with dried cherries and chocolate Print this recipe Ingredients: 1/4 cup rolled oats 1/4 cup natural peanut butter 1 tablespoon protein powder (optional) 1/2 tablespoon coconut sugar 1 tablespoon maple syrup 3 tablespoons hemp seeds 2 tablespoons dried cherries 1/4 cup dark chocolate, chopped 1 teaspoon vanilla 1/2 teaspoon sea salt almond flour as needed Instructions: Mix together all of the ingredients except the almond flour until well blended. If the mixture is too moist, add a few tablespoons of almond flour so that the mixture is still moist but dry enough to handle. Shape into little 1 to 1 1/2 inch balls. Chill in the refrigerator in a covered container. Store any remaining balls in the refrigerator for up to a week. Makes about 12 to 15 balls

Other raw treats you may enjoy from Lisa's Kitchen:
Raw Peanut Butter Fudge
Essentially Raw Pumpkin Bites
Raw Nut and Seed Chocolate Chunk Mint Energy Balls
Creamy Chickpea Flour Peanut Butter Maple Fudge

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Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

As much as I enjoy vegan meals, there are times when only cheese will do. Paneer, creamy goat cheese, brie, feta and extra old Cheddar are just a few of my favorites. Here brie is incorporated with some grain to make some baked savory cakes served with some basil pesto.

Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on September 22, 2017 Rich baked savory quinoa and brie cakes with sun-dried tomatoes, mushrooms and herbs served with a basil pesto Print this recipe Cakes: 1 cup quinoa (3 cups cooked) 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/2 oz (14 g) dried mushrooms, soaked in hot water for 30 minutes, drained and finely chopped 1/3 cup pine nuts, lightly toasted 6 oz (180 g) brie cheese, rind removed and cut into pieces 2 shallots, finely chopped 2 jalapeños, seeded and finely chopped 1 large egg, lightly beaten 1 1/2 cups quick-cooking oats 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried) 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper Pesto: 1/2 cup fresh basil 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/4 cup pine nuts, lightly toasted 1/4 cup olive oil juice of 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and transfer to a large bowl to cool. While the quinoa is cooking and cooling, prepare the remaining ingredients for the cakes and pesto including soaking the sun-dried tomatoes and dried mushrooms and toasting the pine nuts in an unoiled pan over medium-low heat, tossing frequently. When the quinoa has cooled to room teperature, line a baking sheet with parchment paper and preheat an oven to 425°. Add all of the remaining cake ingredients into the quinoa and stir until well combined. With wet hands, shape the quinoa mixture into small cakes roughly 3-inch in diameter and transfer to the baking sheet. Bake until browned, about 12 minutes per side. While the cakes are baking, pulse together all of the ingredients for the pesto in a food processor until combined. Serve the hot brie cakes with pesto on the side. Makes 10 cakes

I am sharing this recipe with Jac's Meat Free Mondays event.

Other baked savories from Lisa's Kitchen you may enjoy:
Baked Mushroom Arancini
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Baked Chickpea Kofta Tacos with Avocado and Harissa

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Chocolate Cake with Chocolate Filling and Ganache - Vegan

Surely this is the most divine layered cake I have made yet. I made it for Christmas, but it has been sitting in my draft folder since. I don't eat eggs, so I adapt baked goods to suit my preferences. Moist, sweet, but not overly so, and it is vegan, though you would not know if I didn't tell you. The cake is not too difficult to make either, and the result, well try it and taste.

Chocolate Cake with Chocolate Filling and Ganache - Vegan

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 25, 2017 Moist, rich and delicious not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for special occasions and guests Print this recipe Cake: 3 cups unbleached all purpose flour 3/4 cup cocoa powder 2 1/4 teaspoons baking soda 3/4 teaspoon sea salt 2 cups almond milk 2 tablespoons apple cider vinegar 1 3/4 cups coconut sugar 2/3 cup melted coconut oil 2 teaspoons vanilla Filling: 1 cup unsweetened unspiced pumpkin purée 1/4 cup cocoa powder 1/4 cup maple syrup 3 tablespoons almond butter Ganache: 7 oz (200 g) fine dark chocolate, finely chopped 2/3 cup coconut milk 2 tablespoons maple syrup Instructions: Preheat an oven to 350°. Line two 8-inch round cake pans with parchment paper and lightly grease with coconut oil. In a large bowl, combine the flour, cocoa powder, baking soda and salt and whisk until well blended. In a medium bowl, whisk together the almond milk and vinegar until frothy. Whisk in the sugar, oil and vanilla. Now add about a third of this mixture to the flour mixture and stir with a spatula or an electric hand mixture on the lowest setting. Repeat, adding the wet ingredients in two more additions until just incorporated. Pour the batter into the prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle of the cake. Remove the cakes from the oven but let sit in the pans until completely cool. For the filling, combine the pumpkin purée, cocoa powder, maple syrup and almond butter in a food processor and process until smooth. For the ganache, put the chocolate in a medium glass bowl. In a small saucepan, combine the coconut milk and maple syrup and cook, stirring occasionally, over medium-low heat. When it just begins to simmer, pour over the chocolate and stir until melted. Leave to cool at room temperature. Now for the assembly. Remove the cakes from the pan. Gently shave off the rounded top of the base cake with a sharp knife. Then spread the filling over top and place the other baked cake on top. Now for the ganache. Pour it over the cake and let it drizzle down the sides. If you want it pretty, as it should be, place on a wire rack over a plate as you drizzle over the ganache. Chill for at least an hour and serve. Cover up leftovers for up to 4 days and everyone will be happy. Makes 10 servings

Other cakes to enjoy from my kitchen:
Olive Oil Almond Cake {Vegan}
Chocolate Chili Cake
Moist Chocolate Date Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze

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Best-Ever Cream of Tomato Soup

I don't ordinarily take to using the "best-ever" label lightly unless something is really exceptional, but I've made this cream of tomato soup now on a few occasions for family and friends and no one can get enough of it. My husband in particular grew up eating canned cream of tomato soup with toast for one of his favorite snacks or lunches, so he ought to know … if this isn't the "best-ever" cream of tomato soup, it sure must be close!

The depth of tomato flavor in this soup is incredible, and enhanced by a generous helping of sweet peppery fresh basil, a few dashes of dried herbs, a light seasoning of cumin and paprika or chili powder spices, and just one fresh jalapeño for the gentlest bit of kick. But what I really like about this cream of tomato soup is that the cream comes from coconut milk and a paste made from cashews and nutritional yeast, making the soup not only vegan but also a fair source of protein — not something that you could expect from a can of tomato soup!

Best-Ever Cream of Tomato Soup

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 18, 2017 Creamy and delicious tomato soup seasoned with fresh basil, dried herbs and gentle spices — a warm and comforting soup at any time of year Print this recipe Ingredients: 1 cup raw cashews, soaked in warm water for 3 hours or overnight 2/3 cup coconut milk 1/2 cup water 1/4 cup nutritional yeast 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 28 oz (800 mL) can quality diced tomatoes without salt (or 2 1/2 lbs (1150 g) tomatoes, diced) 1/2 cup tomato paste 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder or paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried red pepper flakes 1 teaspoon sea salt, or to taste 1/4 cup fresh basil, chopped Instructions: Drain and rinse the cashews and transfer to a food processor. Pour in the coconut milk, water and nutritional yeast. Process into a smooth paste, adding more water as necessary for a fairly thick paste. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until translucent. Add the garlic and sauté for another few minutes. Now add the jalapeño and saute for another minute. Now add the tomatoes, tomato paste, turmeric, cumin, chili powder or paprika, oregano, thyme, red pepper flakes and the cashew paste. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Add water if you prefer a thinner cream of tomato soup. Stir in the basil and salt, taste, and enjoy served hot. Note: Purée the soup for a smoother soup if preferred, or leave it "chunky" as I like. Makes 4 to 6 servings

Other tomato soups to try:
Urad Dal Tomato Soup
Tomato Soup with Polenta Croutons and Chive Oil
Puy Lentil and Tomato Soup
Spicy Yellow Lentil Tomato Soup

I'm sharing this with Jac's Meat Free Mondays event.

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Mung Beans with Fresh Mustard Greens

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans.

Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a pinch of dried mustard powder.

Mung Beans with Fresh Mustard Greens

Recipe by Lisa Turner Cuisine: Indian Published on August 6, 2017 Simple creamy spiced mung bean curry cooked with peppery fresh mustard greens Print this recipe Ingredients: 1 cup dried whole mung beans (3 cups cooked) 1/2 teaspoon turmeric 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped 2 teaspoons sea salt 1 1/2 tablespoons olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon kalonji (nigella or black onion) seeds (optional) 1/2 teaspoon fennel seeds 2 dried whole red chilies, broken into pieces 2 to 3 fresh green chilies, seeded and finely chopped 1/2 teaspoon cayenne pinch of asafetida Instructions: Rinse the mung beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes. After 30 minutes, gradually add small handfuls of the mustard greens, stirring between each addition, until the greens are wilted. Stir in the salt and continue to cook for another 20 minutes or until most of the liquid is absorbed and the beans are tender. In a small saucepan or skillet, heat the olive oil over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds (if using), fennel seeds and dried red chilies, and stir for 30 to 60 seconds or until the mustard seeds begin to splutter and pop. Toss in the fresh chilies, cayenne and asafetida. Stir for another minute or two, then transfer to the cooked beans. Cover the pan for 5 minutes to let the flavors mingle. Give the beans one last stir and serve hot. Makes 4 to 6 servings

More mung bean dishes from my kitchen:
Mustard Mung Beans
Indian Style Spicy Mung Beans
Mung Bean Paneer

I'm sharing this with Eat Your Greens, cohosted by Shaheen of Allotment 2 Kitchen and The Veghog.

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Spicy Thai Pumpkin Noodle Soup

I came to Thai cooking many years later after mastering Indian cooking, but now I enjoy the vivid and unique hot, sweet and sour fragrances and flavors of Thai soups and curries almost as much. I keep a jar of homemade vegetarian Thai red curry paste on hand in the refrigerator at all times to make putting soups like these together a snap.

Like most of my Thai soups, this soup features mushrooms — mushrooms are a favorite of mine and taste delicious swimming in a spicy coconut milk broth — but also rice noodles for texture and heartiness. Pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup the kind that your guests will go back for seconds.

Spicy Thai Pumpkin Noodle Soup

Recipe by Lisa Turner Cuisine: Thai Published on July 27, 2017 Simple, sweet and spicy rice noodle and mushroom soup in a delicious and fragrant pumpkin and coconut milk broth Print this recipe Ingredients: 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon sesame oil 2 large shallots, chopped 1-inch fresh ginger or galangal, grated or minced 3 tablespoons Thai red curry paste 1 cup fresh shiitake mushrooms, sliced 3 cups vegetable stock 13.5 oz (400 mL) can coconut milk 2 cups unsweetened pumpkin purée 1 tablespoon coconut or brown sugar 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 cup fresh basil leaves, chopped 2 cups (5.5 oz or 150 g) uncooked rice noodles 1 1/2 teaspoons sea salt, or to taste juice from 2 limes (4 tablespoons) roasted peanuts for garnish Instructions: Soak the dried mixed mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the shallots to the pan and sauté for a few minutes until translucent. Add the ginger or galangal and sauté for another minute. Now add the red curry paste and stir for another few minutes. Stir in the fresh and soaked mushrooms, vegetable stock, coconut milk, pumpkin purée, sugar, paprika, cumin and half of the basil. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes until the mushrooms are tender. Now stir in the noodles, lime juice, salt and remaining basil. Turn off the heat, cover, and let sit for 5 to 7 minutes until the noodles are tender. If the soup seems too thick, add some of the reserved mushroom soaking water. Serve hot, garnished with roasted peanuts and some chopped basil if desired. Makes 6 servings

I'm sharing this with Jac's Meat Free Mondays event.

Other Thai soups to enjoy from Lisa's Vegetarian Kitchen:
Thai-Inspired Sweet Potato Kidney Bean Soup
Creamy Thai Coconut Mushroom Soup
Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables
Thai Red Curry Vegetable Soup

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Skillet Potato Salad with Fresh Basil and Cilantro

Potato salads are always popular no matter the time of year, but when the temperatures are soaring, as is the case currently in southwestern Ontario, salads are clearly in order. As this one is free of dairy, it makes for a good choice to take on a picnic or potluck if you are so inclined. The unique aspect of this salad is that the potatoes are slow cooked until crisp after some soaking time and then tossed with an aromatic blend of roasted coriander and cumin seeds. Blend up the roasted seeds, toss the cooked potatoes with the spices, some orange juice, fresh herbs and seasoning, and you are all set. It is an attractive salad too especially if a selection of colorful fingerling potatoes are used. No need to peel them either.

I've adapted this lovely salad from the highly anticipated and latest released cookbook "Smashed, Mashed, Boiled, and Baked — and Fried, Too!" by renowned author Raghavan Iyer. It surpassed all my expectations but considering his Indian cookbooks occupy a treasured space on one of my many cookbook shelves, I should not have been surprised. Innovative and creative as always, Mr. Iyer is best know for his Indian expertise, but in this volume, he travels across the culinary globe in his kitchen and explores the global obsession with potatoes that need not be so humble, as Mr. Iyer so masterfully demonstrates. Everything you ever wanted to know about preparing and serving many varieties and preparations of potatoes is covered in this volume.

This collection does include some recipes that include meat, although the vast majority are suited to a vegetarian diet. Though many of the recipes make ample use of dairy, there are plenty of ideas to please vegans and substitutes are often suggested alongside the original recipe. Another gem that I will be exploring and speaking about more soon.

Skillet Potato Salad with Fresh Basil and Cilantro

Recipe by Lisa Turner Adapted from Smashed, Mashed, Boiled, and Baked — and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes Published on July 17, 2017 Crispy skillet-fried fingerling potatoes tossed with aromatic seeds, citrus and herbs — a perfect summer potato salad Print this recipe Ingredients: 1 1/2 lb (675 g) fingerling potatoes (assorted colors are most impressive) 2 tablespoons olive oil 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/3 cup fresh squeezed orange juice 1/2 cup fresh basil, trimmed and finely chopped 1/2 cup fresh cilantro leaves, trimmed and finely chopped 1 1/2 teaspoon sea salt, or to taste 1 teaspoon coconut or brown sugar 1/2 teaspoon cayenne or red pepper flakes fresh cracked black pepper to taste Instructions: Scrub the potatoes and cut into 1-inch pieces. Transfer to a medium bowl and cover with cold water. Let the potatoes soak for 20 to 25 minutes. Drain and rinse the potatoes well and spread out onto paper towels. Pat dry. Heat the oil in a large non-stick skillet over medium heat. When hot, stir in the potatoes to coat with the oil, cover the pan, and cook, stirring occasionally, until they crisp up and are tender inside, about 20 minutes. Be careful not to overcook to prevent the potatoes from falling apart. While the potatoes are cooking, heat a small skillet over medium heat. When hot, add the coriander and cumin seeds to the pan and fry, stirring often, until the seeds are browned. Transfer to a spice grinder and grind into a semi-coarse blend. When the potatoes are cooked, transfer them to a large bowl. Let them cool for 5 to 10 minutes and then toss in the orange juice, basil, cilantro, ground coriander and cumin blend, salt, sugar and cayenne or red pepper flakes. Sprinkle with black pepper. Let the salad sit for 30 minutes or longer to allow the flavors to blend. Can be served at room temperature or slightly chilled. Makes 6 side servings

I'm sharing this recipe with Jac's Meat Free Mondays.

Other potato salads to enjoy:
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Vegan Potato Salad Dressed with Avocado
Creamy Potato Salad with Cashew Dressing and Fresh Basil
Potato and Green Bean Chaat Salad

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Raw Nut and Seed Chocolate Chunk Mint Energy Balls

Raw homemade nut and seed treats are perfect little bundles of protein, good fats, fiber and other mineral nutrients that can keep you going between meals or at any time of day. In fact, I can't say anything against them … they're easy to make, keep for a long time, and taste absolutely delicious.

Chocolate and mint is one of my favorite combinations, so these little energy balls are flavored with peppermint extract, cocoa and chunks of good quality dark chocolate in addition to the healthy medley of nuts, nut butter, seeds and maple syrup. They're so good that there was never any chance of them lasting for the two weeks that they could keep.

Raw Nut and Seed Chocolate Chunk Mint Energy Balls

Recipe by Lisa Turner Published on July 10, 2017 Healthy raw homemade nut and seed energy treats with the delicious flavor combination of chocolate and mint Print this recipe Ingredients: 1 cup raw almonds 1/2 cup raw cashews 1/3 cup pepitas (pumpkin seeds) 1/3 cup hemp seeds 1/4 cup flax seeds 1/4 cup chia seeds 3 tablespoons cocoa powder 1/3 cup maple syrup or dark raw honey 1/4 cup natural peanut butter 1/3 cup dark chocolate, broken into small pieces (or use chocolate chips) 1 tablespoon coconut oil, melted 1/2 teaspoon peppermint extract 1/2 to 1 tablespoon coconut flour or rice flour (if needed) Instructions: In a food processor, combine the almonds, cashews and pepitas and process until roughly chopped and broken down, but not ground into a fine meal. Transfer to a large bowl. Stir in the hemp, flax and chia seeds and cocoa. Now add the maple syrup or honey, peanut butter, chocolate chunks, coconut oil and peppermint extract. Stir well to combine until you have a fairly moist but shapeable mixture. If too moist, stir in a bit of coconut or rice flour and let sit for a few minutes. Conversely, if the mixture is too dry, stir in a bit more peanut butter or sweetener. Shape the mixture into small 1-inch balls and transfer to a plate. Refrigerate for an hour or so to firm up. These keep well in the refrigerator in a well-sealed container for at least two weeks, or freeze if desired. Makes 24 1-inch balls

More raw energy boosting treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Cookies
Cherry Nut Bars
Cocoa Fruit Energy Bites
Peanut Butter Carob Balls

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Strawberry-Blueberry Breakfast Casserole

I admit to a special affection for breakfast recipes that can be prepared the night before to make the morning meal as simple a job as pouring a bowl of cold cereal. And I have an even greater affection for fresh strawberries and blueberries, which makes this easy strawberry-blueberry breakfast casserole an object of affections indeed!

Sweet local strawberries are in season now and they are certainly available in abundance. Now I don't eat eggs, but my husband does enjoy them, so this casserole was for him as it contains loads of eggs, milk, cream cheese and bread along with the berries making this breakfast casserole go a long way during the day, and it's a perfect solution for feeding a family or morning guests — they'll certainly be enticed by the smells as the casserole bakes in the morning. Leftovers can also easily be wrapped in aluminum foil, stored in the refrigerator for a couple of days, and reheated in the oven.

Strawberry-Blueberry Breakfast Casserole

Recipe by Lisa Turner Published on July 5, 2017 Simple make-ahead breakfast casserole loaded with fresh strawberries and blueberries Print this recipe Ingredients: 1 loaf white sandwich bread, slightly stale and cut into 1/2-inch cubes 8 oz (225 g) cream cheese, crumbled 1 cup sliced strawberries 1 cup fresh blueberries 12 large eggs 2 cups milk 1/2 cup maple syrup or packed brown sugar 2 teaspoons vanilla 2 teaspoons ground cinnamon Instructions: Generously grease a 9×13 inch baking pan. Layer half of the bread pieces over the bottom and sprinkle the cream cheese over the top. Scatter the strawberry slices and blueberries evenly over the cream cheese and layer the remaining bread pieces on top. Beat the eggs together with the milk, maple syrup or brown sugar, vanilla and cinnamon in a mixing bowl. Gently pour the egg mixture over the casserole, trying to soak the bread evenly. Cover with tin foil and refrigerate overnight or up to 24 hours. The next morning, leave the foil covering on and bake at 375° for 25 minutes. Remove the foil and continue to bake until the eggs have set and the casserole has puffed, about 25 minutes. Do not brown. Remove from heat and let stand for 10 minutes before serving. Makes 8 servings

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Blueberry Pineapple Smoothie

Adding nuts and dried grain flakes like oats to fruit smoothies makes them not only a quick, simple and tasty breakfast solution but also a nourishing one that will provide you with the protein and fat energy to keep you going in the morning. Blueberries and pineapple are a surprisingly delicious combination of sweetness and tartness, but add any fruits or combination of fruits that suits your morning fancies.

Blueberry Pineapple Smoothie

Recipe by Lisa Turner Published on June 27, 2017 Quick and nourishing blueberry and pineapple smoothie with dried grains and almonds Print this recipe Ingredients: 1 cup fresh blueberries 1 cup pineapple chunks 1 cup almond milk 1/2 cup coconut water or water as needed 1/3 cup quinoa flakes or rolled oats 1/3 cup raw almonds ice cubes if desired Instructions: Combine all of the ingredients in a blender and process until smooth. Add more coconut water to achieve desired thickness. Ice cubes may be used for a colder smoothie, or use frozen blueberries instead of fresh ones. Makes 2 servings

Other smoothies to enjoy from Lisa's Kitchen:
Cherry Coconut Milk Smoothie
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Mango Banana Coconut Smoothie

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No-Bake Blueberry Bars

The advent of blazing southwestern Ontario summer heat means that it's time to enjoy refrigerated treats and the refreshing taste of summer berries … or better yet, refrigerated berry treats! I'm especially partial to blueberries and wholesome and nourishing raw treats, so these two-layer no-bake raw blueberry bars combine the best of both worlds. Chewy, cool and refreshing, these are perfect bars to keep on hand in the refrigerator or to pack into a picnic cooler on hot days.

No-Bake Raw Blueberry Bars - Vegan

Recipe by Lisa Turner Published on June 17, 2017 Cool and refreshing refrigerated blueberry bars — perfect for the summer heat Print this recipe Bottom layer: 1 cup oat flour (*see note below) 2 tablespoons coconut water or water 2 tablespoons coconut oil, melted 1 tablespoon maple syrup 1 tablespoon molasses Top layer: 1 1/2 fresh or frozen and defrosted blueberries, puréed 1 2/3 oat flour 1/4 cup maple syrup 1 tablespoon molasses 3 tablespoons coconut oil, melted Instructions: Line a 8×8 inch baking pan with parchment paper. For the bottom layer, combine all of the ingredients in a medium bowl. Press the bottom layer firmly into the prepared pan. Place in the freezer for 20 minutes to firm up. To prepare the top layer, stir all of the ingredients in a medium bowl until well blended. Spread evenly over the bottom layer. Return to the refrigerator until set before cutting into 2-inch bars. Keep refrigerated. *Note: to make oat flour at home, simply process equivalent amounts of rolled oats in a blender or food processor for a minute or two until finely ground into a powder. Makes approximately 12 to 16 2-inch bars

More blueberry delights from Lisa's Vegetarian Kitchen:
Quinoa Blueberry Bites
Peanut Butter and Blueberry Shortbread Bars
Dumplings in Blueberry Syrup
Classic Blueberry Muffins

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