• 2 ripe bananas
• 1 – 1 1/2 cups of rolled oats
• shredded coconut or chocolate chips
• grape seed oil
• cinnamon

Preheat oven to 350 degrees F (or 180 C) Mesh ripe bananas, add 1 – 1 1/2 cup oats, three tbsp grape seed oil and sprinkle with cinnamon. If you wish to add coconut or chocolate chips, 1/2 cup is the recommended amount for each. Once you have finished prepping your cookie ‘dough’, use your hands to shape your desired-sized cookies. Bake for 15 minutes only, let cool, and dust with powdered sugar

• 2-3 carrots
• 2-3 cups of vegetable stock
• 1.5 – 2 cups of dry red lentils
• 1 small onion or leek
• 1 (small) head of cauliflower
• 1 Granny Smith
• 1 bay leaf

Sauté the peeled and thinly cut carrots and onions (or leeks) in a splash of olive oil for a couple of minutes, or until they have softened slightly.  Add the chopped cauliflower florets and the apple (also peeled and diced). Cook for 2 minutes. Add the veggie stock and bay leaf, bring to a boil. Lastly, add the lentils and simmer for 20-30 minutes. Enjoy!

• 1 large onion (chopped)
• 1 large potato (quartered)
• 1 broccoli head (use the florets only)
• 2 garlic cloves – minced
• 1 tsp turmeric 
• 4 cups vegetable stock
• 1 tbsp. dried parsley
• 1 tsp. dried dill
• olive oil
• salt & pepper

Instructions

If you are the proud owner of a Vitamix, Blentec or other household gadget made exclusively for blending – you know what to do.

No-blender option: Heat olive oil in a large sauce pan. Sauté onions and garlic over medium heat until tender. Add turmeric and stir. 2 min

Add potatoes and stock. Incorporate the parsley and the dill; season with salt & pepper to taste. Let simmer for 30 minutes, then add broccoli. Cook for another 10 minutes, then remove from heat. Puree until smooth and creamy!

Option to garnish: Tofutti sour cream & sprouts

Want to find out more? http://coconutbliss.com/

• 2-3 cups peeled & shredded zucchini
• 2 peeled & mashed apples
• 1 cup corn flour (naturally gluten free)
• 1 1/2 cups [gluten free] all purpose flour of your choice (Bob’s Red Mill is best)
• 1 cup sugar
• 1/2 cup cocoa powder
• 6 tbsp. ground flax (to be mixed with boiled water)
• 1 tbsp. vanilla (recommendation: a real vanilla pod; simply scoop out the goods!)
• 1 tsp. cinnamon
• 1-2 tsp. baking powder
• dash of sea salt (Fleur de Sel)

Instructions

Preheat oven to 350 degrees Fahrenheit and set aside a greased bundt cake pan (reg. size). I like to use grapeseed oil to grease my baking pans; it’s easily applied and healthy. It doesn’t leave a grapeseedy taste on your bakings either, so don’t worry! Set aside a small cup with the ground flax and pour boiling water overtop. Let sit until the mixture is thick and gooey.

Once peeled, you can throw your apples in a food processor to mash them. If you don’t own a food processor, simply shred them on a regular hand shredder. Combine your fresh mashed apples, sugar, vanilla, and flax mixture. Beat on medium until everything is mixed properly. Now stir in the zucchini with a big spoon. Same procedure as before: food processor shreds zucchini quickly (for those who are in a rush); however, regular shredders work just fine, plus it gives you a bit of a work out!

In a separate bowl, mix all dry ingredients together. Combine the dry with the wet ingredients — for best results pour the dry into the wet, churning the batter on medium to high speeds, until everything is evenly mixed and flour residue on the sides of the bowl has completely disappeared. We are looking for a semi thick, yet moist batter. If you desire more moisture in your batter, simply add 1/4 – 1/2 cup of soda water. The soda makes for a fluffier cake later on.

Pour the batter in the bundt pan and bake for approx. 40 minutes. I suggest turning off the oven after 30 minutes, and leaving the cake be for the remaining time. Don’t forget to do the tooth pick test, as baking times may vary! Once out of the oven, I suggest waiting 30 minutes before attempting to take it out of its pan.

Suggestions for garnishing

Personally, I love melting [lactose free] white chocolate overtop of this cake and sprinkling some crushed pistachios on top! Alternatively you can give your cake a classic powdered sugar top

For more information on Udo’s Oil please visit their website at http://www.oilthemachine.com/!

• 1/2 cup steel cut oats
• 2 cups water
• 1-2 tbsp. maple syrup
• 1-2 tbsp. currants
• 2-4 tbsp. crushed or chopped almonds
• 1/2 cup coconut cream (Silk coffee cream works!)
• 1-2 tbsp. margarine
• cinnamon
• dash of salt

Bring 2 cups of water to a boil, add salt. Now start to stir in the oats, slowly. Let sim for 30 minutes, stirring occasionally. Once the oatmeal has reached its desired consistency (some people prefer a thicker oatmeal), add 1-2 tbsp. of margarine & 1-2 tbsp. maple syrup. Now add the almonds (leave a few for garnishing) & currants, pour some cream along the side and sprinkle it with cinnamon. Guten Appetit!

• Zucchini
• Spinach
• Swiss chard
• Kale
• Cilantro
• Parsley
• Garlic
• Pine nuts
• Tomatoes
• Avocado
• Chickpeas

First you are going to peel and slice the zucchini(s) into long thin strips, laying them into your deep dish tray. Now add a layer of either spinach, swiss chard, or kale (the order really doesn’t matter), and spread a layer of chickpea hummus on top. Now add a second layer of zucchini, and another layer of leafy greens, adding yet another hummus layer (and so on and so forth). Next, slice up some avocado (nice and thin!) and add an avocado layer into your lasagna. Set aside. Pour some water, a clove of garlic, and 1/4 cup of pine nuts into a blender and blend until creamy. You will distribute this mixture over the avocado layer and top it off with more spinach or swiss chard. Add blended or crushed cherry tomatoes on top. Chop the parsley and cilantro and add on the tomato layer, and also a little bit along the sides of your lasagna. Last but not least, you may want to add a couple of tsp. fulls olive oil along the sides of the deep dish (this is optional). No baking required Enjoy!

• 1-2 lemons
• 150 g GF baking mix of your choice
• 1-2 tsp. baking powder
• 150 ml hot water mixed with 3 3/4 tbsp. (unground) flax
• 25 g ground almond meal
• 20-25 g sugar
  

  

• 75 g margarine
• 100 (+) ml almond milk
• 1-2 tsp. poppy seed

Add all dry ingredients in a bowl. Now whisk the margarine (semi melted) with the almond milk, set aside. Pour hot water over 3 3/4 tbsp. of unground flax and let it soak for a few minutes, until thick. Squeeze the lemons and add the juice to the wet ingredients. Combine both the dry and the wet ingredients, and lastly the flax. You may or may not need to add more almond milk to make the batter less thick.

Bake for 20-25 minutes at 160 degrees celsius (preheated), let the cakes cool, and add an icing of your choice. We recommend adding lemon juice to the icicing as well, for more zest. Garnish with berries of your choice. Enjoy!