6 servings 

Prep time: 15 minutes
Cook time: 15 minutes

What you need:

• 1 tbsp coconut oil
• 1 large onion, diced
• 1 tsp ground cumin (more or less to taste)
• 1 tbsp chili powder (more or less to taste)
• 1 tbsp fresh ginger, grated
• 1 large carrot, cubed
• 1 large sweet potato, peeled and cubed
• 1 large yellow potato, peeled, and cubed
• 2 cups frozen corn (or more to taste)
• 1 fresh tomato, diced
• 6 cups bone broth
• 3 cups cooked black beans (2 x 398 ml can)
• 1/2 cup sauerkraut (optional)
• 1 lime, juiced
• 1 tsp salt
• freshly ground pepper (to taste)

What you do:

1. In a large saucepan, melt the coconut oil. Add the onions and sauté until they have softened. Add the ginger, cumin and chili powder. Mix and cook for another minute.
2. Add all the vegetables and broth. Mix and bring to a boil. Then simmer for 15 minutes or until all vegetables have softened.
3. Add the beans, sauerkraut and any leftover chicken or fish (if using). Stir and heat through.
4. Pour into serving bowls, top with coconut kefir, cubed avocado or crushed nachos.

Bon appétit!

Substitution tips:

• Replace the fresh tomato with 1/2 cup salsa.
• Add some cooked leftover fish or chicken for more protein.
• Add some chili pepper for more heat.
• The soup will keep in the fridge for a few days or in the freezer for a month.

1 large pizza dough

Prep time: 45 minutes

What you need:

• 2 1/4 cup gluten free all purpose flour* 
• 2 1/4 tsp quick-rise instant yeast
• 1 tsp salt
• 1 tsp maple syrup
• 1 1/2 tbsp coconut oil, melted
• 2 tbsp olive oil
• 1 cup warm water

What you do:

1. In a large bowl, combine the flour, yeast and salt. Mix well.
2. In a smaller bowl, combine the rest of the ingredients.
3. Make a whole in the middle of the flour mix and add the liquid. Mix together with a spoon. Then use your hands to form a ball with the dough. If it is still very sticky add a little bit of flour (only 1 tsp at a time) until you get a softer dough. Leave on the counter in a warm area for 30 minutes to give the dough a chance to rise a little. 
4. While dough is proofing, preheat oven to 425F. Line a round large pizza pan with parchment paper. Drop the pizza ball onto the parchment paper. Using your hands, flatten the dough and spread it to cover the area, making a thin pizza crust. 
5. Bake in the oven for 10 minutes or until is just starts to have some golden edges. Do not overcook as it will continue cooking once you add toppings.
6. Add your favourite toppings and return to the oven. Bake for another 10 minutes or until all toppings are heated through.

*We use Bob Red Mill’s 1:1 Baking Flour for best results.

Bon appétit!

Our favourite toppings:

• Sauces: tomato sauce, pesto, or infused olive oil
• Vegetables: peppers, mushrooms, olives, sun-dried tomatoes, onions, garlic, sprouts (after it’s cooked)
• Protein: Italian sausage, cooked chicken, or ham
• Fats: goat cheese, spicy olive oil
• Spices and herbs: red pepper flakes, Italian herbs

Let your imagination take over and have fun trying various ingredients and various flavour profiles.

2 servings as main course or 4 servings as a side salad

Prep time: 15 minutes

What you need:

• 1 can chickpeas, drained and rinsed
• 1 green pepper, chopped
• 1/2 English cucumber
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• 1/2 cup feta, diced or crumbled

Dressing:

• 1/2 lemon, juiced
• 1 tsp dried basil
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Sea salt & freshly ground pepper to taste

What you do:

1. In a small bowl or Mason jar, combine the salad dressing ingredients. Set aside.
2. Combine all the other ingredients in a large salad bowl. Drizzle with salad dressing. Mix in and serve. 

Bon appétit!

Substitution tips:

• Replace the green pepper with red, orange, or yellow pepper.
• Replace the feta cheese with goat cheese or omit altogether if doing a vegan version.
• Extra add ons: olives, thinly sliced red onions.

4 servings 

Prep time: 15 minutes
Cook time: 30 minutes

What you need:

• 1 large onion, diced
• 1/4 cup coconut oil
• 1 tbsp turmeric
• 2 tsp ground cumin
• 1 tsp freshly ground pepper
• 1 tsp sea salt
• 3 stalks celery, sliced
• 3-4 medium beets, peeled and cubed
• 1 large apple, chopped
• 1 large carrot, cubed
• 2 cups diced cabbage
• 6 cups bone broth
• 1 bay leaf
• 1/2 lemon, juiced
• sprouts (optional)

What you do:

1. In a large saucepan, melt the coconut oil. Add the onions and sauté until they have softened. Add the turmeric, cumin and black pepper. Mix and cook for another minute.
2. Add 1/4 cup of the broth, the apple and all the vegetables. Mix well. Cover and simmer on medium-low heat for 10 minutes. Add more broth if vegetables start to stick to the bottom.
3. Pour in the rest of the bone broth. Add the bay leaf, salt and lemon juice. Bring to a boil. Reduce heat and simmer for 15 minutes or until all vegetables are soft.
4. Remove the bay leaf and purée in small batches in your blender or use a hand-held immersion blender.
5. Return to saucepan and re-heat. Pour into serving bowls. Top with sprouts.

Bon appétit!

Substitution tips:

• Replace the cabbage with cauliflower.
• If vegetarian, replace the bone broth with vegetable broth.
• The soup will keep in the fridge for a few days or in the freezer for a month.

Makes 25-30 energy balls. 

Prep time: 20 minutes

What you need:

• 3/4 cup pecans
• 3/4 cup macadamia nuts
• 1/2 cup Brazil nuts
• 3/4 cup Medjool dates
• 2 tbsp almond butter
• 1 tbsp cocoa powder
• 1 tbsp grated gingerroot
• 2 tbsp raw cacao nibs (optional)

What you do:

1. In a food processor, grind the pecans, macadamia nuts and Brazil nuts until you get a coarse crumbly mixture.
2. Add the dates, almond butter, cocoa powder and fresh ginger. Continue blending in the food processor until you get a sticky mixture. You may need to scrape the sides a few times. 
3. If using cacao nibs, fold them into the mixture.
4. Using your hands, take approximately 1 tbsp of mixture and roll into a ball. You will get between 25-30 balls depending on the size of each one.
5. You can store in the fridge for a week or in the freezer for a month.

Bon appétit!

Substitution tips:

• Replace the fresh gingerroot with 1 tsp ginger powder.
• Replace the pecans/macadamia/Brazil nuts with any combination of nuts or seeds including almonds, cashews, walnuts, pumpkin seeds.  
• Replace the almond butter with any nut butter.
• No Medjool dates? Use regular dates. Soak them in boiling water for 15 minutes to soften. Drain and add to the recipe.
• Want sweet and salty energy balls? Use roasted salted nuts.

Makes 24 mini muffins. 

Prep time: 15 minutes
Cook time: 18-20 minutes

What you need:

• 1 cup oat bran
• 3/4 cup almond meal (finely ground almonds)
• 1/4 cup ground flaxseeds
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup non-dairy kefir 
• 1/3 cup maple syrup
• 2 tbsp avocado oil
• 3/4 cup dried Goji berries
• 1/4 cup pumpkin seeds

What you do:

1. Preheat oven to 350F. Line a mini muffin pan with paper cups or grease with avocado oil
2. In a medium-sized bowl, combine the dry ingredients: oat bran, almond meal, ground flaxseeds, baking soda, cinnamon, nutmeg and salt. Mix well.
3. In a small bowl, whisk together the eggs and kefir. Add the avocado oil and maple syrup. Whisk until you have a homogenous consistency.
4. Pour the wet mixture into the dry mixture. Mix until combined (don’t overmix). Fold in the Goji berries and pumpkin seeds until evenly distributed throughout the mix.
5. Spoon into the prepared muffin cups. Fill to the top. Cook in the oven for 18 to 20 minutes or until golden brown and firm to the touch. Remove from the oven and let cool.

Bon appétit!

Substitution tips:

• Replace the kefir with some yogurt (use a more liquid one).
• Replace the Goji berries with another dried fruit.
• Replace the pumpkin seeds with sunflower seeds or chopped pecans.