Month: July 2015

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.

Lemon Dill Chickpea Salad

I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.

Lemon Dill Chickpea Veggie Salad

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

1- 15 oz. can chickpeas (drained and rinsed)

1/2 c. red onion- diced

1/2 c. carrot- peeled and diced

1/2 c. cucumber- diced

1/2 c. celery- diced

1/2 c. pepper (your choice of colour)-diced

1/4 c. olive oil

1/3 c.  lemon juice

2 Tbsp. lemon zest (optional)

2 Tbsp. fresh dill (or 2 tsp.dry)

sea salt and pepper to taste

Lemon Dill Chickpea Veggie Salad

Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have…  I would enjoy many of the different flavours that the stores would have to offer.

Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!

I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!

Paleo Chocolate Chip Dough Ice-Cream

 

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Cookie Dough:

1/3 c. coconut oil

1/3 c. maple syrup (raw honey if not vegan)

2 tsp. vanilla

2 c. almond meal

1/3 c. coconut flour

1/2 c. dairy free chocolate chips

Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.

Ice Cream:

2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)

3/4 c. maple syrup (raw honey if non vegan)

2 tsp. vanilla

1/4 tsp. sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.

Paleo Cookie Dough Ice Cream

To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Paleo Cookie Dough Ice Cream

Shared On:Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays, Sunday Sweets, Fat Tuesday, Gluten Free Fridays, Healthy Vegan Fridays

Raspberry Vinaigrette (Paleo/ Vegan)

It’s raspberry season! I remember taking my kids to pick our own fruits and veggies at the farmer’s markets. If you don’t have space to grow your own, then supporting your local farmers is the next best thing. Your can make a morning of it, taking the kids and showing them how fruits and veggies are grown in your own communities! You can then pick your own raspberries or other fruits and veggies that are in season at the time. You take them home, wash and enjoy them!

I still visit my local farmer’s markets but,  am so glad that I can now grow many of my favourites in my own back yard! Yes, one of my favourites are raspberries! The cross between tangy and sweet is absolutely delicious. I have been making this wonderful dressing for a few years now and thought that it was about time that I shared it with you. I hope you enjoy it as much as I do!

Paleo Raspberry-Vinaigrette

 

Raspberry Vinaigrette (Paleo/ Vegan)

1 c. raspberries- fresh or frozen

1/3 c. apple cider vinegar

2 Tbsp. maple syrup (or honey if not vegan)

2 tsp. dry mustard powder

1/2 c. avocado oil (or desired mild oil)

sea salt to taste (I use ¼ tsp.)

Put raspberries, vinegar, maple syrup and mustard powder into blender and puree.

Vegan-Raspberry Vinaigrette

Slowly add oil, blending thoroughly. Add sea salt to taste. Makes approximately  2 cups.  Store covered in the fridge for up to a week. If you don’t like the raspberry seeds then strain dressing through cheese cloth, to remove seeds.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Friday, Savoring Saturdays

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

Mini Vegan Cheese Cake Bites

 

I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly.  Once your mixture is done put 1 tsp. mixture  into the bottom of a  mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Mini "Cheese" Cake Bites

Before serving top with your desired toppings such as fruit, strawberry jam, cherry toppingcoconut cream, caramel sauce, etc.  Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

 

 

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