•  1.5 cups of Raw walnuts
  • 10-12 Pitted Dates
  • 3 TBSP of Raw Cacao Powder
  • 1 TSP of Vanilla
  • 2 TSP of water***** if needed

Place Walnuts in the food processor and process until finely ground. Add in all other ingredients and blend until evenly distributed. Roll into balls and place on parchment paper. Freeze or refrigerate.

  •  2 cups of Raw Almonds
  • 1/3 Cup of 100 Pure Organic Maple Syrup
  • 1 TBSP of Ground Cardamon
  • 2 TSP of water***** if needed

Place almonds and cardamom in the food processor and process until finely ground. Add in maple syrup and blend until evenly distributed. Roll into balls and place on parchment paper. Freeze or refrigerate.

  • 1 Cup of Chickpeas
  • 1 Tsp Coriander seed ground
  • 1 Tsp of Fennel Seed Ground
  • 1 Pinch of Crushed red pepper flakes
  • 1 Tsp of fresh ginger grated
  • 1 TBSP Olive Oil
  • 2 TBSP fresh Lemon Juice
  • 1 TBSP Fresh Cilantro Chopped

Sea salt and Pepper to taste. Directions add all ingredients to a bowl and mix well. Refrigerate or serve at room temperate.

  • 2 cups of Raw Pecans
  • 1/3 Cup of 100 Pure Organic Maple Syrup
  • 1/4 Cup of Pumpkin Puree
  • 1 TBSP of Pumpkin Pie Spice

Place Nuts in the food processor and process until finely ground. Add in all other ingredients and blend until evenly distributed. Roll into balls and place on parchment paper. Drizzle with Enjoy Life Brand chocolate. Freeze or refrigerate.

  • 2 Cups of Bob’s Red Mill Gluten Free Oats (not quick cooking oats 15 min oats)
  • ½ Cup of Organic Unsulfered Cranberries (sweetened with fruit juice not sugar) we use the brand Fruit d’ Or
  • 1 Cup of Organic Sunflower Seeds (no salt)
  • 1 cup of Organic Raw Pumpkin seeds
  • 1 ¼  Cup of Organic brown rice syrup
  • ½ Cup of Enjoy Life Mini Chocolate Chips (dairy, soy, gluten, corn, wheat ect they are free of 10 most common allergens)
  • OR Instead of chocolate chips you could add ½ cup of dried pineapple & ¼ Cup of Organic coconut

Line the pan with Parchment paper

Spread evenly mixture on the large size cookie sheet with rim (mixture is sticky!)

Bake at 325 for 20-25 mins or all the brown rice syrup bubbles all the way into the middle

Allow to cool on pan about 5 mins and then remove parchment (with bars) from pan and place on cooling rack.Allow to cool for about 15 mins before cutting. We use a pizza cutter and you want the bars to be cool enough that you will be able to cut them but not so cool that they become hard to cut.

  • 3 cups of dried Quinoa, cooked
  • 3 Onions
  • 6 cloves garlic
  • 8 big potatos diced and roasted in the oven
  • 2 cups of peas (fresh or frozen)
  • 5 Tsps coriander
  • 4 Tsps cumin
  • 1 Tsp cinnamon
  • 1/2 tsp turmeric (optional, for colour)
  • Drizzle of Olive oil
  • Sea salt, to taste

Cut potato into small chunks and coat with olive oil, spread on a parchment lined baking sheet or in roasting pan. Roast until tender.

Heat a frying pan to medium-low, cooks onions and garlic until onions are translucent.
Add in all of the spices except for turmeric. Cook spices for a minute or so.
Add cooked quinoa to onion mixture. Stir in the Potatoes.
Season with salt, oil and turmeric, add in peas and put a lid over quinoa in order for the flavors to infuse.

  • 2 Tbsp Olive Oil
  • 1 Cup of Sweet Onion Chopped
  • 1/2 Tsp Turmeric
  • 2 Tsp Cardamom
  • Pinch of Red Pepper Flakes
  • 3 Cloves of Garlic Chopped
  • 1 Head of Cauloflower roughly chopped
  • 3 Cups of Low sodium Veggie Stock
  • 2 Cups of water
  • 1 Tbsp Fresh Lemon Juice
  • Sea Salt and Black Pepper

Heat oil and add onion. Cook until softened about 2 minutes. Add spices and heat for an additional minute. Transfer to a slow cooker and add cauliflower, veggie stock and 2 cups of water. Heat for 3-5 Hours.
Add Lemon Juice, Salt, Pepper and Spiced Chickpeas to taste.

  • 2 Tsp ground cumin
  • 1 Tsp  ground ginger
  • ½ Tsp ground cloves
  • 1/2 Tsp ground nutmeg
  • 1/2 Tsp ground turmeric
  • 1/2 Tsp curry powder
  • 2 teaspoon Sea salt
  • 7 Cups organic vegetable broth
  • TBSP olive oil
  • 2 sweet onion, chopped
  • 2 cups finely shredded kale
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon honey
  • 4 large carrots, chopped
  • 3 sweet potatoes, peeled and diced
  • 3 large potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • 1 teaspoon ground black pepper, to taste
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.

Place oil in a large pot over medium heat. Cook the onion in the oil until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.

Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.

Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew thickens.