Recipes

1. Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken.
2. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly.
3. Combine the soya or almond milk and cider vinegar. Add the melted coconut oil, then whisk in the flaxseed mixture.
4. Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet   mixture,  stirring continuously until combined – don’t worry if there are still a few lumps.
5. Fold in the blueberries, then set aside. Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat.
6.  Add a ladleful of the batter to the pan (one ladleful is enough for one pancake), then add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.
7. Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden.
8. Place in the oven to keep warm while you make the remaining pancakes.
9. Serve with a dollop of soya yogurt, a drizzle of maple syrup and extra blueberries.

Recipe and image courtesy of Jamie Oliver – www.jamieoliver.com

Ingredients

2 carrots, shredded
½ red bell pepper, minced
14 egg whites
4 whole eggs
½ tsp basil
1 sliced partly skinned mozzarella cheese or ¼ cup shredded
Dash of sea salt and pepper

Directions

1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of oil spray to prevent sticking.
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasoning in a large mixing bowl.
4. Use a 1/3 measuring cup for the egg mixture and pour slowly into each muffin tin.
5. Egg mixture should fill tin the rest of the way. Top each cup with cheese.
6. Bake for 30 minutes or until muffins have risen and are slightly browned.
7. Serve or keep in the refrigerator for up to 5 days and grab as snacks to go!

Recipe courtesy of: www. nutritionistinthekitchen.com 

Ingredients

1lb whole wheat elbow macaroni
1 (16 oz.) can low-sodium chickpeas, drained
1 cup cauliflower florets
1 cup chopped kale, tough stems removed
1 cup flat-leaf parsley leaves
1 small glove garlic
2 tbsp chopped walnuts
¼ cup olive oil
1 ¼ tsp lemon juice
¼ tsp salt

Directions

1. Cook pasta according to package directions, add chickpeas during last minute of cooking time.
2. Add cauliflower to bowl, cover loosely with plastic wrap and microwave on high 4-5 minutes or until very soft.
3. Combine cauliflower, kale parsley, garlic, walnuts, olive oil, lemon juice and salt to food processor. Puree until smooth, adding up to ½ cup water, if needed.
4. Toss pesto with pasta.

Recipe courtesy of www.cookthestory.com

Ingredients

4 eggplants (2 ½ pounds)
Extra virgin olive oil
1 pound oyster mushrooms sliced lengthwise thinly
Freshly ground pepper
4 garlic cloves, minced
1 medium red onion, finely diced
1 tsp ground cumin
2 tbsp unsalted butter
4 ounces stale baguette, cut into ½ inch dice, soaked in ½ red wine
2 ounces young pecorino, diced
¾ cup low sodium vegetable broth
2 tbsp chopped parsley

Directions

1. Halve the eggplants lengthwise and cut out the flesh leaving ¼ inch shells. Cut the flesh into ½ inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.
2. Preheat the oven to 350 F. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add ¼ cup of water, cover with foil and bake for 45 minutes.
3. Meanwhile, in the skillet, heat 2 tbsp of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl. Heat 1 tbsp of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
4. Add the garlic, onion and 2 tbsp of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tbsp of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season with salt and pepper.
5. Increase the oven temperature to 425 F. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tbsp of butter and bake in the upper third of the oven for 10 minutes.
6. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with parsley and serve.

Recipe courtesy of www.myrecipes.com

Ingredients

1 batch sugar cookie dough, chilled
8 ounces packaged cream cheese, softened
¼ cup granulated sugar
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
4 cups mixed, fresh berries (blueberries, strawberries, raspberries, blackberries, and any other fruit you’d like)

Directions

1. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a baking sheet and set aside.
2. Remove chilled cookie dough from fridge and roll out to roughly a 13-inch circle. Make sure the dough is as even as possible.
3. Place on prepared baking sheet and bake for 20 minutes or until golden brown.
4. Remove from oven and allow to cool completely.
5. In a large bowl, beat cream cheese and sugar together until smooth and creamy.
6. Add the vanilla and lemon zest, beat to combine.
7. Spread frosting over cooled cookie.
8. Arrange fresh fruit over the pizza in any pattern you choose.
9. Chill until ready to serve. Can refrigerate unused portions up to 3 days.

Recipe courtesy of www.cookingwithcurls.com

Ingredients

3 cups of Freshline pre-cut and washed kale
3 cups of Freshline pre-cut and washed shredded cabbage
¾ cup cashews
½  tsp hemp seeds
1 cup water
1 tbsp lemon juice
2 ½ tbsp apple cider vinegar
¼ tsp sea salt
2 pitted dates
2 tbsp Dijon mustard

Directions

1. Blend the cashews, hemp seeds, water, lemon juice, vinegar, sea salt, dates, and mustard in a blender until totally smooth.
2. Pour about 1/3 cup of dressing over the kale and cabbage. Massage it in with hands. Add more dressing as needed until the slaw is creamy and evenly coated

Recipe courtesy of www.choosingraw.com

Ingredients

1 pouch of Freshline pre-cut sweet potatoes
2 pouches of Freshline pre-cut sliced apples
2 tbsp olive oil
½ tsp cinnamon
½ tsp dried basil

Directions

1. Preheat the oven to 400 degrees. Open the pouches of Freshline’s pre-cut and pre-washed sweet potatoes and sliced apples.
2. Place the cubed sweet potatoes and sliced apples in a large bowl. Add the olive oil, cinnamon and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they’re in a single layer.
3. Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.

Recipe courtesy of www.choosingraw.com