Everyone’s favourite whole wheat chocolate chip cookie recipe – in cake form! Fancied up with dried cherries, dark chocolate, walnuts, and smoked salt, this cookie cake is next level delish!
Velvety smooth Spicy Carrot Soup enriched with tahini and topped with garlicky wilted greens cooked in toasted sesame oil. Naturally vegan and gluten-free.
Sweet Potato Gingerbread Waffles made with whole wheat flour, buttermilk, molasses, and scented with festive spices. These make perfect freezer waffles that you can simply pop in the toaster when you’re in the mood for waffles.
Olive Oil Braised Chickpeas are an incredibly simple, elegant, and delicious appetizer. Easily vegan, or fancied up with a bit of cheese over the top.
Roasted Cauliflower Hummus Bowls are perfect for lunch, a snack, or a party platter! Protein-packed hummus is spooned into bowls and topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.
Egg In A Squash Hole – Eggs are baked in rings of roasted squash for a delicious, healthy, fun seasonal breakfast the whole family will enjoy.
Pumpkin and Black Bean Taquitos – oven baked vegetarian taquitos with pumpkin and black beans are healthy, delicious and easy to make.
Butternut Squash and Black Bean Chili with quinoa and smoky chipotle peppers – A hearty vegetarian meal packed with protein and fall flavours.
A red curry coconut stir-fry loaded with vegetables and tofu. Quick, easy, and nourishing, you can have this simple weeknight meal on the table in under 30 minutes.
Forget expensive coffee shop lattes, make your own dairy-free matcha latte at home with ceremonial grade matcha, honey, and oat milk.
Healthy pumpkin granola with millet, golden raisins, and pumpkin seeds. Sweetened with maple syrup and a touch of raw sugar, this granola has a delicious crunch the whole family will love. Well hey there. It’s October and I don’t know about you guys but I’m ready to dive face first into pumpkin spice and everything…
This Kale Tabbouleh Salad is a totally untraditional riff on tabbouleh, plumped up with kale, chickpeas, and kamut for a hearty and filling salad. We spent this past weekend in Tuscany on a whirlwind trip to marry off a couple of our friends. And I do mean that literally – I officiated the wedding, which was…