Cinnamon Nut Dough Energy Balls

The first step to recovery is admitting you have a problem right? Well, here it is: I am a sugar addict.  My cravings are seemingly innocent, a handful of chocolate covered bananas, a vegan ice cream bar,  or even a couple squares of an organic dark chocolate bar. Nothing is wrong with indulging with a sweet treat once in a while, but when you’re dependent on it then you know you have a sugar addiction.

The American Heart Association says the most amount of added sugars you should have in a day is 36 grams for men and 25 grams for women (not fair)*. The reality is the average American eats 82 grams of sugar a day**. I’m not surprised since sugar is hidden in so much of our food, such as condiments, sauces, breads, and yogurt.

I recently learned from Sarah Wilson, author of I Quit Sugar, that the human is genetically wired to crave and binge on sugar.  This is because back in the hunter and gatherer days, sugar was hard to come by and people didn’t know when their next meal would be. When sugar was eventually found, say a beehive, they would gorge on it. This would allow them to put on fat quickly and have enough energy to survive until their next meal.  Today we are still wired the same but don’t need to binge on sugar for survival.

Eating too much sugar may result in a bunch of health issues such as increased risk of heart disease, cancer, diabetes. It may cause wrinkles, insomnia, allergies, hair loss, and ADD/ADHD, and hormone imbalances.

With all that being said, I have been trying to curb my sugar intake even if it’s less refined sugar like honey and maple syrup. Instead I am enjoying sugar from fruits and vegetables. I’ve also been eating foods that curb my sugar cravings as seen in this infographic from Positive Health Wellness.

These delicious nut dough balls are my first line of defence for when I’m craving a snack that  will give me energy from healthy fats and without all the sugar. Hope you enjoy them as much as I do!


Cinnamon Nut Dough Energy Balls

A low in sugar treat! 

Servings: 18 balls
  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1/4 cup raw shelled sunflower seeds
  • 2 tbsp ground flax seeds (optional)
  • 1/4 tsp raw vanilla bean powder, or the seeds scraped out of half a vanilla bean
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1/4 cup raw almond butter
  • 1/4 cup organic coconut oil
  • 2 medjool dates, pitted
  1. Place the nuts and seeds into a food processor or high speed blender and pulse into a coarse flour.  Add the remaining ingredients and pulse until well blended. 

  2. Roll dough into bite size balls with your hands and place on a parchment lined baking sheet (If dough is too soft and sticky place in the fridge for half an hour). 

  3. Refrigerate finished balls for about 1 hour before serving. 

  4. Store the nut dough balls in an air-tight container in the fridge for about 3 weeks or for months in the freezer. 

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Sugar Snap Peas and Mint Quinoa Fried ‘Rice’

Last night I watched the Netflix film ‘Okja’ one of the most meaningful and heart wrenching movies I have seen in a long time.  The movie is about a South Korean girl who forms a lifelong friendship with a genetically modified super pig that is  bred for consumption by a big corporation. The movie is a social critique on capitalism, factory farming, and meat consumption. I know the directors intention was not to make everyone vegan but I hope it makes people question where their meat comes from so they can make more informed decisions.  Anyways, the movie really struck a chord with me and I can’t stop thinking about it. I think everyone should watch it!

With that said I present to you a new delicious vegetarian recipe inspired by Chinese fried rice but with quinoa. Quinoa is a super grain that is perfect for busy people who don’t have much time to put together a healthy meal. It takes 15 minutes to cook and is packed with protein, iron, and fiber. It’s a grain that I make in big batches and eat throughout the week. This recipe is super simple and can be made in 15 minutes using pre-cooked quinoa. If you want to add a pasture- raised egg to this recipe feel free to add it last and cook for an additional minute.

Sugar Snap Pean and Mint Quinoa Fried 'Rice'
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
  • 1 zucchini, cut lengthwise and cut into 1/2" half moons
  • 2 cups sugar snap peas, trimmed (stem end)
  • 1 tbsp extra virgin olive oil
  • 2 large cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 cup pea tendrils or pea shoots
  • 2 cups cooked quinoa (1/2 cup raw quinoa)
  • 1 tbsp tamari
  • 2 tsp sesame oil
  • 1/4 cup chopped mint
  1. Place the sugar snap peas and zucchini in a frying pan and fill with enough water to cover the vegetables. Bring to a simmer and cook until tender, about 2 minutes. Discard the water and return pan to stove. Over medium heat allow excess water to be evaporate. 

  2. Add the olive oil, garlic, and ginger and cook until fragrant, about 2 minutes. Add the pea tendrils and cook for 1 minute. Add the quinoa, tamari, and sesame oil, and cook until quinoa is heated through. 

  3. Remove pan from heat and mix in the mint. Serve immediately. 

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GF Plant-Based Chocolate Chip Cookies

I never go a day without indulging in something sweet.  Life is too short to not to.  I’m not indulging in anything too unhealthy, but rather I find (or make) what I consider to be “healthy-ish” dessert options.  Today I present to you a more nutritious version of your beloved chocolate chip cookie that is both vegan, gluten-free, and uses one of the friendlier sugars, coconut sugar.

Not too long ago I rolled my eyes at the entire concept of ‘gluten-free’. I thought that as long as I ate whole grains I was leading a pretty healthy life. It wasn’t until I learned about the modernization of wheat in my nutrition course that I became more understanding and interested in the gluten-free lifestyle. I learned that you don’t have to be allergic to gluten to experience sensitivities from it. I went on a one month gluten elimination diet to see if it would alleviate some of my health conditions such as brain fog, and eczema. I was surprised that I had noticeable improvements. After the month was up I didn’t even have much desire to introduce it back in my life. Eating gluten-free encouraged me to eat less processed foods and more whole foods! Shortly after re-introducing gluten my itchy skin came crawling back. It’s actually been eye opening to me that all of our health conditions can be traced back to what we eat. With that said, I’m not entirely committed to a gluten-free life but I do love embracing it as much as I can.

This chocolate chip recipe is a great gluten-free option for those who crave a good ol’ classic treat.  They are also a soft, so If you want them to be harder I recommend storing them in the fridge. I prefer all my cookies cold! Try it out and let me know your thoughts.

GF Plant-Based Chocolate Chip Cookies
Prep Time
1 hrs 20 mins
Cook Time
12 mins
Total Time
1 hrs 32 mins

Adapted from Alton Brown's The Chewy Gluten Free 

Servings: 36 cookies
  • 1 tbsp ground flax seeds
  • 3 tbsp water
  • 3/4 cup coconut oil (not melted)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 2 cups brown rice flour
  • 2 tbsp tapioca flour
  • 1/4 cup potato starch
  • 1 tsp xantham gum
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 10 oz chopped dark chocolate or vegan dark chocolate chips
  1. Make your flax seed 'egg'. In a small bowl, whisk together the ground flax seeds and water. Place in the fridge for 10 minutes. 

  2. In a medium bowl, whisk together the brown rice flour, tapioca flour, potato starch, xantham gum, kosher salt, and baking soda. Set aside. 

  3. Place the coconut oil and coconut sugar in a large bowl. With an electric mixer on high speed, cream together until fluffy. Beat in the flax seed 'egg', vanilla, and almond milk. Reduce speed to low and mix in the dry ingredients, until just combined. Sir in the chocolate. Place in fridge for 1 hour. 

  4. Preheat oven to 375° F,  and line two baking sheets with parchment paper. 

  5. Measure out a heaping tablespoon of dough. Roll into a ball and press down with your fingers to flatten slightly.  Continue with remaining dough. Cookies should be spaced about two inches apart on baking sheet.  

  6. Bake cookies for 12 minutes.  Remove from oven, and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely.


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Coconut Curry Pasta with Broccoli Rabe

I’m not a vegetarian, at least not now, however, since starting a Health Coach Certificate course at the Institute for Integrative Nutrition I’ve been eager to incorporate more vegetables into my every day diet. The notion that food is medicine has strongly resonated with me and I want to feed my body the best so I can feel my best. I’ve been eating less animal products and a lot more vegetarian meals.  My diet is always evolving and this way of eating seems to suit my lifestyle right now. With that said my blog has been great motivation for me to come up with delicious vegetarian meals. This recipe for Coconut Curry Pasta and Broccoli Rabe will be a go to vegetarian meal for me and maybe for you as well! 

Eating green vegetables can be tricky for some people. Case in point: my father. The only vegetables he likes are cauliflower and broccoli, and of course they need to be cooked. I personally think that he just doesn’t eat enough vegetables to know that he can like them. This pasta recipe is great for those who want to “sneak” vegetables into their food. I mean who can resist pasta? It’s a comfort food that everyone loves. The best plan is to use alternative gluten-free pastas like quinoa, brown rice, or in this recipe where I’ve used chickpea. Chickpea pasta is packed with protein making it a great choice for a vegetarian meal. I highly recommend Explore Cuisine’s Chickpea Fusilli.

Before shooting this recipe I was fortunate enough to find broccoli rabe flowers at the farmers market. Sometimes the broccoli rabe has flowers on it as well. It makes a beautiful garnish for the pasta so make sure to cut some off to sprinkle on the pasta later!

Just a quick tip for eating leftover pasta; I recently moved into a new apartment so I don’t have a microwave. I ended up heating up the leftover pasta in a skillet and it was a great call. It tastes delicious when the pasta is toasted!

Coconut Curry Pasta with Broccoli Rabe
Prep Time
10 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 4 people
  • 1 tbsp coconut oil
  • 1/2 yellow onion
  • 2 garlic cloves, minced
  • 1 small serrano pepper, finely chopped
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp paprika
  • 1 398 ml full fat coconut milk
  • 1 tbsp gluten-freen tamari
  • 2 tsp coconut sugar
  • 1/2 cup cilantro, chopped
  • 1 box, approx. 227 grams, fusilli pasta of your choice (I used chickpea pasta)
  • 1 large bunch broccoli rabe, roughly chopped into 1 inch pieces
  1. In a skillet over medium-high heat add the the coconut oil, onion, garlic, and serrano pepper. Cook until onions starts to golden, about 10-15 minutes. Add the ground coriander, turmeric, garam masala, and paprika, cook for an additional 2 minutes. Add the coconut milk, tamari, and coconut sugar. Whisk together. Allow to simmer until thickened, about 20 minutes, whisking occasionally. 

  2. While the sauce is simmering, bring a large pot of well-salted water to a boil. Cook the pasta according to it's instructions. 5 minutes before the cooking time is up add the broccoli rabe. Cook together for 5 minutes.  Strain and place in a large bowl. 

  3. Once the sauce is thickened whisk in the cilantro. Combine the sauce and the pasta. Serve immediately! 

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White Turnips and Chives

Lately, I’ve been visiting the Union Square Greenmarket a lot. I honestly get such a happy high exploring all of the summer crops. I’ve never seen such an amazing assortment of flowering produce before. I saw the most beautiful sage with purple blossoms, broccoli rabi with tons of yellow flowers, and even arugula flowers. Let’s just say the Farmers markets in Toronto do not compare. My favourite stall on Monday is called Lani’s Farm and they have a super smart marketing strategy. All of their produce is paired with health benefits and different ways to cook the vegetable. They even prepare some of their produce for samples. I think this is brilliant because it is easy to get overwhelmed by the selection. One sample of white turnips cooked cilantro and I knew I had to buy a bunch.

I think white turnips need more airtime. They are sweet with a peppery taste and the green are delicious when cooked with garlic. Taste aside they are loaded with minerals, antioxidants, and dietary fibre. The greens are even more nutritious than the white roots. The greens are an excellent source of vitamin K, and omega-3 acids, which combat inflammation.

This is a fantastic early summer recipe because it’s likely you can grab a bunch of white turnips with beautiful fresh greens at your farmers market. If you’re lucky you can score a bunch of chive blossoms. Chive blossoms taste like chives and add a stunning touch of purple to the dish. In this recipe I used the chives that were attached to the flowers, which are much more tough than a standard bunch of chives. Either type of chives would work in this recipe. If you can’t find blossoms feel free to garnish with fresh chives.


White Turnips and Chives
  • 1 bunch white turnips with greens attached
  • 2 tbsp extra virigin olive oil
  • 2 gloves garlic, minced
  • 1/4 cup chopped chives
  • 1 tsp lemon zest
  • 1/4 tsp red chilli flakes
  • 1 tbsp lemon juice
  • 2 chive blossoms for garnish, optional
  • sea salt for seasoning
  1. Bring a medium pot of salted water to a boil. Prepare an ice bath in a large bowl.  Cut the leafy greens off the turnips. Wash the greens and turnips to remove any dirt. Slice each turnip lengthwise into small wedges about 1/2 inch thick. 

  2. Add the leafy greens to boiling water and cook until tender, about 1-2 minutes. Add to the ice bath to chill. Drain and squeeze out any excess water. Slice the greens 1 inch thick. 

  3. Heat olive oil in a skillet over medium high heat. Add the turnips cook and until golden and tender, about 5-7 minutes. Add the greens, garlic, chives, lemon zest and red chilli flakes. Cook until garlic is fragrant and greens are heated, about 1-2 minutes.  Remove from heat and mix in lemon juice and season with salt. 

  4. Garnish with chive blossoms and serve immediately. 

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DIY Shiso Hand Rolls with Yuzu Tofu

I recently came across an excellent little Japanese grocery store on my route to yoga. One step inside and I felt as if I had been transported to Tokyo.  Now every time I walk by, it is next to impossible for me not to stop in and explore the various onigiri, pastel mochi’s, fresh daikons from Japan, and the assortment of miso pastes and other fermented delicacies. This routine stop inspired this recipe for DIY hand rolls with Shiso and Yuzu Tofu. 

Three ingredients in this recipe may prove to be difficult to find in your average grocery store:  Yuzu juice, shiso leaves, and Shichi-mi tōgarashi, but they are definitely worth hunting down at your local Japanese market! You may even have luck in Chinatown.

Yuzu is a citrus fruit with a tart flavour that resembles a grapefruit with the overtones of a mandarin orange (thank you wiki for that flavour description). You can find yuzu juice in the condiment aisle. If you are super lucky you will find the fresh fruit!

Another unique flavour are shiso leaves (also named perilla leaves). Shiso is part of the mint family but taste very different with citrus flavour notes. This little leaf makes all the wonderful difference in a recipe.

Shichi-mi tōgarashi is a common Japanese spice mixture that is used as a seasoning. A typical blend may contain red chili pepper, orange peel, black sesame seed, poppy seed, and nori. It’s a pretty seasoning and it brings the heat.

If you need a tasty and healthy recipe to whip up for friends, this is it! It’s  unique, engaging,  fun, and easy to prepare. You can even cook the rice and tofu ahead of time and just heat before serving. I think sushi tastes exceptionally better when the rice is warm.

DIY Hand Rolls with Shiso and Yuzu Tofu
Prep Time
45 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 3
Yuzu Tofu
  • 14 oz organic non-GMO firm tofu
  • 1/4 cup gluten-free organic tamari
  • 1 tbsp organic unseasoned rice vinegar
  • 2 tsp fresh or bottled yuzu juice
  • 1 tbsp virgin coconut oil
Sushi Rice
  • 1 cup short-grain brown sushi rice, rinsed
  • 3 tbsp organic unseasoned rice vinegar
  • 1 tsp raw honey
  • 1 tsp sea salt
  • 8 sheets nori, cut in half, about 8” x 4” strips
  • 16 shiso leaves
  • 1-2 large avocados, sliced
  • Shichi-mi tōgarashi and toasted sesame seeds for seasoning
  1. Prepare the tofu. Begin by pressing the tofu to release the liquid. Sandwich the tofu between a few sheets of paper towel. Place a heavy weight, such as a couple of glass bowls or a tin of tomatoes on a plate and place on top of the tofu. Allow the tofu to drain excess liquid for about 15 minutes.

  2. Begin the marinade. Combine the tamari, rice vinegar, and yuzu juice. Slice the tofu into about 2” x 1” long pieces and marinate in mixture for at least 30 minutes.

  3. Combine rice with 1 2/3 cups of water in a medium saucepan with a tight fitting lid. Bring to a boil and then simmer for about 20 - 25 minutes until water is absorbed and rice is tender. Whisk together the rice vinegar, honey, and salt. Add to the cooked rice. 

  4. Heat 1 tbsp of coconut oil in a medium saucepan over medium high. Remove the tofu from the marinade and and pan fry each side, rotating until golden, about 5 minutes. Splash a little extra yuzu juice. 

  5. To serve, make a spread of all of the ingredients. Take a piece of nori and layer with a small amount of brown rice, 1 shiso leaf,1 slice of avocado, a piece of tofu and garnish with sesame seeds and togarashi. Roll up and enjoy! 


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Raw Raspberry Goji Macaroons

It’s currently Passover, an eight day holiday that commemorates the emancipation of Israelites from slavery in ancient Egypt. During this time Jews should avoid “chametz”, which is food containing wheat, barley, rye, oats, and spelt that has leavened. Growing up this was tough to do. Thankfully our neighbourhood bagel shop made the most delicious matzah bagels, which I still can’t believe are actually kosher for Passover, they’re so “bready”. When not eating matzah bagels, I would be eating pizza matzah, which is basically tomato sauce and cheese melted on matzah. Oh times have changed, fast forward to today and eating kosher for Passover is a breeze.  As long as I can eat quinoa and sweet potatoes, I’m golden.

One of my favourite Passover treats are coconut macaroons. Unfortunately, most coconut macaroons available are made with sweetened coconut and white sugar, which we want to avoid. I decided to create a macaroon that met its healthy potential.

My Raw Raspberry and Goji Macaroons are nutritious because, not only do they contain no refined sugar, but they contain delicious goji berries. Goji berries are one of the most powerful superfoods in the world. They have been used in Traditional Chinese Medicine for over 5,000 years for their longevity and strength-building capabilities. Goji berries are a great source of essential amino acids, antioxidants and have over 20 vitamins and minerals. When paired with a delicious raw treat enrobed in chocolate the benefits of goji berries are also very pleasurable!  In order to retain the nutritional profile of the goji powder it’s important that the treat is made raw because cooking destroys the vital and essential nutrients of the superfood.

Goji berry powder has a mild flavour, which is why I paired it with raspberries. I used Natierra Nature’s All freeze dried raspberries and turned it into powder by crushing it with my hands.  To take the treat to the next level, I had to dip it in dark chocolate. Raspberry, coconut, and chocolate is a winning combination.

The beauty of this recipe is that no electronic equipment is required to make it, ensuring cleanup is a breeze. Make these treats to get you through Passover or make it for your Easter festivities.


Raw Raspberry Goji Macaroons
Servings: 20
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup grade A light maple syrup
  • 3 tbsp powdered raspberries (freeze dried raspberries crushed into a powder), plus extra for garnish
  • 2 tbsp goji berry powder, plus extra for garnish
  • 1/2 tsp raw vanilla powder or vanilla extract
  • pinch pink salt
  • 3 cups unsweetened shredded coconut
  • 300 g organic dark chocolate, finely chopped
  1. Line a baking sheet with wax or parchment paper. 

  2. Whisk together coconut oil, maple syrup, raspberry powder, goji powder, vanilla, and salt until combined. Stir in the coconut. 

  3. Using a tablespoon measure, divide the macaroon mixture into about 20 balls and place on to the baking sheet (If mixture is too soft to work with, place in the fridge for 15 minutes). Refrigerate macaroons for 1 hour until firm.

  4. When the macaroons are firm begin melting the chocolate. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring after a minute and then stopping and stirring at 15-30 second intervals, until chocolate is melted and smooth. 

  5. Working with one macaroon at a time, dip the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheet. Feel free to sprinkle with raspberry or goji powder. Once all macaroons are coated, refrigerate for 20-30 minutes. 

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Spring Salad with Crispy Kale + Miso Vinaigrette

I moved from Toronto to NYC this past Saturday. My husband got a new job here that he is very excited about. I left behind my pride and joy- my dog Lilly, family, friends, and my stocked kitchen! I’m basically starting from scratch here. Next trip to Toronto I am bringing back my spices, superfood powders, Vitamix, and food processor… all very important to my well being…and maybe my family dog who is vital to my well being : (

I do miss my Toronto go- to stores, but grocery shopping in New York has been really fun. There is so much variety of innovative organic, vegan, gluten free products. I’m also really close to Eataly, which has great produce. They have beautiful lettuces such as heritage gem lettuces, variegated radicchio, and containers of just mizuna lettuce. A few things I’ve never seen in Toronto.  They also had baby corn in the husk and fresh chickpeas.  I was definitely inspired.

Lately I’ve been eating a lot of salad, which has surprisingly become a new habit. I’ve been eating particularly healthy these days and my body continuously craves something fresh and green. This recipe for ‘Spring Salad with Crispy Kale + Miso Vinaigrette’ is great because it’s light and refreshing but the crispy kale adds that crunch that we all crave when enjoying a salad. Can kale chips be the new crouton?

I love this salad because the vinaigrette can be made in less than a minute. Feel free to adapt this recipe to your own taste. You can add any vegetables you like such as shaved carrots, beets, or zucchini. You can also add protein packed ingredients such as tofu or tempeh to make it an entrée salad- you may want to change the serving size to 2 or 1…

Spring Salad with Crispy Kale + Miso Vinaigrette
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
  • 1 head purple curly kale, washed, stemmed, and torn into bite size pieces
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 romaine heart, sliced 1/2" thin
  • 2 persian or baby cucumbers thinly sliced
  • 3 purple radishes, thinly sliced
  • 1 cup kale or cabbage micro-greens, plus extra for garnish
  • 2 tbsp golden raisins
  • 1 tbsp organic white miso
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp raw honey
  • 1/4 cup extra virgin olive oil
  1. Preheat oven to 400°F. Dress the kale in olive oil and sprinkle with salt. Arrange in a single later on a baking tray. Bake until crispy about 15 minutes.

  2. Make the dressing, whisk together all of the ingredients. 

  3. For the salad, combine all of the salad ingredients but the crispy kale. Toss with enough dressing to lightly coat the salad greens. Gently mix in the kale. 

  4. Divide amongst 4 plates and garnish with more micro-greens. Serve immediately.

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‘Cheeze’ Seed Crackers

I am addicted to hummus. Everyday around noon my body itches for it. It’s delicious, satisfying, and good for you. I probably eat more than I should in one sitting, but so be it. A great dip demands a great best friend, a cracker. My go to crackers are these vegan  Cheeze Seed Crackers.  They are incredibly delicious and actually taste cheesy with the addition of nutritional yeast. Their flavour is subtle enough that they can go with pretty much any savory topping you desire.

What is nutritional yeast? Good question. Nutritional yeast it’s basically a deactivated yeast. It’s a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses. It’s harvested, washed, and dried with heat to deactivate it. I agree, it sounds complicated. But I do know it’s high in b-complex vitamins and protein. Vegan’s often use it as a cheese substitute and for it’s umami flavour.

I know making crackers sound intimidating, but  they are pretty easy to make. They can also be customized with different seeds, spices, or nuts of your liking. Go ahead and impress yourself and your friends with this cracker recipe.

In the photo above, I served these crackers with hummus (obviously), baby cucumber, and zesty micro-greens.  An elegant and super simple way to serve these crackers.

Cheeze Seed Crackers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 45 crackers
  • 2 cups cooked quinoa
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp nutritional yeast
  • 1/4 tsp sweet smoked paprika
  • 1 tsp pink salt
  1. Preheat oven to 350°F. 

  2. Place quinoa in a food processor and pulse until mushy. Add the remaining ingredients plus 1 tbsp of water and pulse until a ball begins to form. Roughly form dough into a flat rectangle about an inch thick. 

  3. Place the rectangle on to a piece of parchment paper fitted for a baking tray. Using a rolling pin and plastic wrap, roll out the dough to about a 1/8 inch thin rectangle, putting the plastic wrap between the rolling pin and mixture. 

  4. Using a sharp knife or pizza cutter, cut the dough into a diamond shape about 1.5 inches in diameter. You can achieve a diamond shape by cutting the dough parallel, 1.5 inches apart, and then cutting diagonal, 1.5 inches apart. Any excess dough can be rerolled and recut.  

  5. Bake the crackers for 15 minuts. Flip and bake for an additional 15-20 minutes, until golden and crispy. 


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Broccoli Soup with Kaffir Lime Leaf and Lemongrass

Broccoli is one of a few vegetables I don’t eat very often. I love broccoli,  but for some reason I always choose another vegetable to prepare. Maybe it’s the little kid in me rebelling against the most child-dreaded vegetable. In an effort to introduce more of the fibrous green into my diet, I have created a delicious broccoli soup. South East Asian flavors, such as lemongrass and kaffir lime leaves breathe new life into this broccoli recipe. With the soup’s nutritious profile it may even breathe new life into you. Make sure you don’t toss the broccoli stem,  it’s just as nutritious as the florets.

This recipe uses a unique method to making soup. Instead of browning the vegetables in a pot, the vegetables are roasted in the oven until tender and deliciously charred. This is an easier approach to browning. This superfood, greener than green soup can be completed in 30 minutes.

Broccoli Soup with Kaffir Lime Leaf and Lemongrass
Servings: 3
  • 1 head broccoli, cut into small florets and stem trimmed and chopped
  • 1 large onion, sliced
  • 2 garlic cloves, peeled and smashed
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 liter organic vegetable stock
  • 3 kaffir lime leaves
  • 1 stalk lemongrass, rough ends trimmed and sliced lengthwise into several peices
  • 450 grams baby spinach
  • half a lemon
  • 1/2 cup chopped cilantro or cilantro sprouts for garnish
  • handful chopped dry roasted peanuts
  1. Preheat the oven to 420° F. On a baking tray toss the broccoli, onion, garlic, salt and olive oil. Roast until charred and tender, 20-25 minutes.

  2. Meanwhile, in a medium pot, combine the vegetable stock, lime leaves, and lemongrass. Bring to a boil then simmer with the lid on for 18 minutes. Add the spinach and simmer for an additional 2 minutes. 

  3. Place all of the ingredients in a high-speed blender and blend until very smooth. Season with salt and juice of half a lemon. 

  4. Garnish with cilantro and dry roasted peanuts and serve hot.  


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