Chef's Recipes

Chopra Chef Recipes

At the Chopra Addiction and Wellness Center, our extensively trained chefs provide guests with balanced, nutritious meals in the most appetizing combinations, fully satisfying the senses with the six tasty flavors the body craves. All five of our sensory organs are awakened by the diverse selection of foods with sweet, sour, salty, bitter pungent and astringent qualities, creating a fully rounded meal time experience that excites our senses from start to finish.

Learn more about the delicious, healthy meals we provide our guests here at the Center.

Enjoy the following selection of our nutritious Chopra Addiction and Wellness Center recipes!


4 large carrots, peeled and chopped
2 large Macintosh apples, chopped
1-2 inches ginger
3 cloves garlic, minced
1 yellow onion, diced
2 Tbsp coconut oil
¼ tsp nutmeg
1 tsp turmeric
1 can of organic coconut milk
4-5 cups vegetable broth
Salt and pepper to taste



  1. Fry the onions in coconut oil + salt for 5 minutes 

  2. Add the garlic and ginger sauté for another 5 minutes

  3. Add the carrots and sauté for 7-10 minutes. Stir often.

  4. Once the carrots are softened, add the apples, nutmeg and turmeric, stirring until the apples are soft and spices are combined.

  5. Add the vegetable broth and bring to a boil.

  6. Turn down and let the soup simmer for 20 minutes.

  7. Allow the soup to cool before adding it to a blender.

  8. Blend soup and pour back into pot.

  9. Stir in coconut milk over low heat and add salt and pepper to taste.



View/Print Details


2 cup zucchini, shredded (2 small green or yellow zucchini)
1 large apple, shredded, cored
1 Tbsp of fresh squeezed Lemon juice
2 tsp cinnamon
1 tbsp vanilla
½ cup maple syrup
½ cup coconut oil
1 cup of cranberries
½ cup pumpkin seeds
3 cups spelt flour
1 ½ Tbsp baking soda
½ tsp salt



1.Preheat oven at 350

2. In 2 separate bowls, mix wet ingredients in one bowl and dry ingredients in another

Wet Bowl: Combine zucchini, apple, lemon, oil, maple syrup, vanilla mix and set aside

Dry bowl: (be sure to sift all your powders) spelt flour, baking soda, cinnamon, salt, cranberries and pumpkin seeds. Mix and set aside. 

3. Gently mix both the wet and the dry ingredients together with as few folds as possible but enough to have everything mixed together well.

4. Fill your muffin pan with liners, scoop batter into liners and then sprinkle the top with a few extra cranberries or pumpkin seeds for decoration.

5. Bake for 35 mins

6. Let cool for 5 mins in muffin pan before taking them out of the oven. 

7. Let cool on baking rack for another 10-20 mins before serving.


View/Print Details


Golden milk is a nourishing, delicious, and anti-inflammatory Ayurvedic recipe that helps boost the immune system.

For each 2 cups of organic milk (almond, coconut, hemp, rice, full fat cow, or goat)  - add the following:


1/2-1 tsp of organic turmeric powder
1/2-1 tsp of organic ginger powder
1/2 tsp of organic cinnamon powder {or use 1 half a stick}
1/8 tsp organic cardamom powder
1 tbsp of coconut oil or ghee {I alternate or sometimes add both}
1-2 tbsp dark local honey
a twist of cracked pepper

* you can use all fresh ingredients if you wish - I just find it easier + cheaper to buy Organic Powders and whisk them together in the warm milk.


1. Warm up milk on stove top in a sauce pain over medium heat for 10 minutes, but do not bring to a boil. Whisk every 1-2 minutes.
2. Add all of the powders and continue whisking. Strain the liquid into your cup, then add honey and coconut oil or ghee, and black pepper. Enjoy!

Lindsay Renton is a Registered Holistic Nutritionist (RHN), who’s approach to health is focused on the mind-body connection and intuitive eating. Lindsay educates guests at The Chopra Addiction and Wellness Center on how to prepare Ayurvedic Vegetarian style Cuisine, so they can easily implement these practices in their own home.

View/Print Details
For the Dressing: Lemon Tahini Sauce

1 cup tahini
3/4 cup of lukewarm water (plus more to reach your desired consistency)
2-3 cloves of garlic (*optional)
1/4 or more of fresh lemon juice
1/4 tsp salt
2 tsp parsley

Place dressing ingredients in food processor or blender. Blend. You may need to scrape the sides of the food processor down during the process. Blend until sauce is creamy or desired consistency.

For the Buddha Bowl: 

2 cups uncooked rainbow quinoa (but any kind works)
2 tbsp coconut oil or ghee
2 cup of green beans, ends trimmed and chopped into bit size pieces
2 cups of snap peas, ends trimmed and chopped into bit size pieces
2 cups of yellow or green zucchini, sliced into half-moons
1-2 cups of dark leafy greens (kale spinach or arugula)
1-2 medium carrots, peeled and grated
1 medium beet, peeled and grated
1-2 large ripe avocados, pitted and sliced
1 cup of toasted pumpkin seeds


1. Cook the quinoa; in a medium size saucepan add the quinoa along with 4 cups of water (Or veggie broth for added flavour). Stir to combine. Bring to a boil at high heat. Then reduce heat, cover and cook for 15mins.

2. Meanwhile, add ghee to large skillet and saute the green beans, snap peas, and zucchini. Stir to combine and season with salt. Saute veggies on low-medium heat for about 10mins or until cooked to desired consistency (you want the veggies to have a slight crispness to them the end). Remove from heat.

3. Peel and grate the carrot and beet, and slice the avocado.

4. To assemble: Scoop 1 cup of quinoa into a large bowl, add one scoop of veggie-mixture over the quinoa. Top the bowls with carrots, beets, avocados and lots of pumpkin seeds.

5. Drizzle the lemon tahini sauce over each bowl. Enjoy!

Lindsay Renton is a Registered Holistic Nutritionist (RHN), who's approach to health is focused on the mind-body connection and intuitive eating. Lindsay educates guests at The Chopra Addiction and Wellness Center on how to prepare Ayurvedic Vegetarian style Cuisine, so they can easily implement these practices in their own home.

View/Print Details

Kitchari is a traditional Ayurvedic recipe that's nourishing, easy to digest, and promotes whole body healing.

1/2 cup yellow split pea mung beans
1 tbsp ghee
1 tsp black mustard seeds
2 inches cinnamon bark
2 cardamom pods
1/4 tsp turmeric
1 inch ginger finely chopped
1/4 tsp cumin
1/4 tsp coriander
Salt and pepper to taste
1 cup basmati rice
6 cups filtered water


1. Rinse and soak mung beans in filtered water for 30mins.

2. Heat ghee in a stove top pot on med-low.

2. Add mustard seeds and cook until they pop.

4. Add the rest of the spices and sauté for a few minutes to release the fragrances.

5. Add the rice and beans.

6. Mix well with the spices

7. Add the water and bring to a boil

8. Simmer on low for 15-20mins

*stir occasionally, and serve. Enjoy!

View/Print Details
Quinoa Salad











2 teaspoons basil
½ teaspoon kosher salt
½ freshly ground black pepper
2 cups cherry tomatoes, halved (I like to use the small heirlooms in a variety of colors.)
1 medium eggplant
2 medium zucchini, halved and cut into ½-inch slices
2 medium bell peppers, or use 8-10 of the small mini peppers
1 medium sweet yellow onion, halved and cut in small wedges
3 tablespoons extra virgin olive oil
finely grated zest of 1 lemon
6 cups cooked quinoa


Preheat oven to 450˚F.
Combine basil, salt and pepper in a small bowl. Stir to combine.
Place several thickness of paper towels on a plate and top with tomatoes. Allow to drain while preparing rest of salad.
Line 2 sheet pans with parchment paper
Combine zucchini, peppers and onions on prepared sheet pan. Add 2 tablespoons olive oil. Sprinkle with ⅔ of the herb/salt mixture. Toss it with a spatula to coat veggies with oil and spices.
Place eggplant on the second prepared sheet pan. Drizzle with 1 tablespoon olive oil and the remaining ⅓ of the herb/salt mixture. Toss to coat eggplant with oil and spices.
Place both pans in preheated oven and roast for 10 minutes. Remove from oven and stir gently. Return both pans to oven and cook for another 10 minutes. Remove pepper/onion pan and set aside to cool. Stir pan with eggplant and return to the oven for another 10 minutes. Set aside.
Combine cooked quinoa and roasted veggies in a large bowl. Add lemon zest and tomatoes. Drizzle with about 2 tablespoons of the dressing.

Served hot or cold.

View/Print Details

This sauce is also great served over rice or as a side dish stew. Garnish with toasted pine nuts.

  • 1 teaspoon ghee or olive oil

  • 1 cup chopped leeks or onions

  • 1 tablespoon Bragg liquid Aminos or tamari

  • ½ teaspoon black pepper

  • 1 teaspoon thyme

  • 1 teaspoon dried basil or 2 tablespoons chopped fresh basil

  • 1 teaspoon oregano

  • 1 cup asparagus, cut into 1-inch pieces

  • ½ cup artichoke quarters, fresh or canned, rinsed

  • 1 cup green beans, cut into 1-inch pieces

  • ¼ cup vegetable stock

  • 2 cups watercress or red Swiss chard, torn into small pieces

  • 2 cups diced tomatoes

  • 2 tablespoons chopped Kalamata olives

  • ½ pound fresh pasta or 6 ounces dried pasta, cooked and drained

Extra Virgin Olive Oil

Balsamic vinegar

In a large saute' pan, heat the oil and add the leeks, aminos, pepper. thyme, basil, and oregano. Simmer for 2 minutes, then add the asparagus, artichokes, green beans, and vegetable stock; stir and cover the pan and continue to simmer for 3 or 4 more minutes. Add the watercress, tomatoes, and additional stock, if necessary. Simmer until the greens are just wilted. Add the olives and serve over your favorite cooked pasta. Drizzle a little extra virgin olive oil and balsamic vinegar over the pasta before adding the sauce to add extra zest.

Serves 4

Recipe from the Chopra Center Cookbook

View/Print Details




  • 1 cup pine nuts

  • 1 cup sunflower seeds

  • 1 cup almonds

  • 2 cup dried cranberries or use dried fruit of your choice

  • 2 tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground nutmeg

  • ½ cup coconut flakes


Place pine nuts, sunflower seeds, & almonds in food processor.
Pulse till coarsely ground.
Add dried fruit; pulse 3-4 times
Add maple syrup, vanilla, and nutmeg.
Continue to pulse till mixture begins to stick together.
Taste for sweetness. Add more maple syrup, if necessary.
Place coconut flakes in flat bowl.
Roll nut and fruit mixture into 1inch balls and roll in the coconut flakes.
Store in an airtight container.

From the Chopra Center Cookbook

View/Print Details



    • 4 large tomatoes

    • 2 bunches spinach

    • 1 teaspoon ghee or olive oil

    • 1 cup chopped leeks or onions

    • 4 stalks celery, chopped

    • 1/2 teaspoon black pepper

    • 1 teaspoon tarragon

    • 1 teaspoon thyme

    • 1 teaspoon basil

    • 1 teaspoon marjoram

    • 1/2 teaspoon nutmeg

    • 1 tablespoon Bragg Liquid Aminos or tamari

    • 4 cups vegetable stock

    • black pepper, thyme, rosemary, olive oil to taste



    Preheat oven to 350 degrees. Cut off the vine end and make a small "X" with a paring knife on the top of the smooth side of each tomato. Place the tomato in a shallow baking pan, X side up. Sprinkle generously with black pepper, thyme, rosemary and spray lightly with olive oil.

    Roast for 20 to 30 minutes. Cool the tomatoes, then gently peel off and discard the skin. Place the tomatoes and their juice in a bowl and break them up or mash into small pieces with a fork. Set aside.

    Clean, rinse and drain the fresh spinach. Set aside. Heat a soup pot over medium heat and add olive oil, leeks, celery, dried herbs, spices and Aminos. Sauté for 3-4 minutes.

    Add the tomatoes and the spinach and simmer for another 5 minutes. Add the stock to just cover the tomato mixture. Bring to a boil then reduce the heat.
    Simmer for 5 more minutes. Add more stock to create desired consistency.

    from The Chopra Center Cookbook

    View/Print Details
    Broccoli cream soup on a tablecloth


      • 1 large head broccoli

      • 1 teaspoon ghee or olive oil

      • 1 cup chopped leeks or onions

      • 2 teaspoons Braggs Liquid Aminos or tamari

      • 1 teaspoon thyme

      • 1 teaspoon marjoram

      • 1 teaspoon nutmeg

      • 1 teaspoon dill

      • 1/2 teaspoon black pepper

      • 1/2 cup almonds, finely chopped, or substitute 2 tablespoons almond butter for richer taste

      • 4 cups vegetable stock

      • 2 teaspoons lemon juice

      • 2 tablespoons chopped fresh parsley


    Cut the broccoli head into florets. Peel and chop the stalk.
    Heat the oil in a soup pot. Add the leeks, aminos, herbs, and spices.

    Sauté for 2 or 3 minutes, then add the broccoli and the finely chopped almonds. If you are using almond butter, add later. Sauté the almonds and broccoli, with the herbs and spices, for several minutes; stir frequently.

    Add the stock and bring to a boil (if you’re using almond butter, add it now), then reduce the heat. Simmer the soup until the broccoli is almost soft. Be careful not to overcook the broccoli.

    Let the soup cool for about 10 minutes, then purée with a hand blender or food processor.
    Reheat; then add the lemon juice. Ladle into bowls and garnish with chopped parsley.

    Serves 4

    Recipe courtesy of

    View/Print Details



    • 1 teaspoon ghee

    • • 2 tablespoons maple syrup

    • • 2 cups walnuts, chopped coarsely

    • • ¼ cup coconut flakes

    • • 1 teaspoon cinnamon

    • • 12 sheets whole-wheat pastry filo

    • • ¼ cup ghee or vegetable spray

    • • 1 teaspoon nutmeg


    Heat the ghee and maple syrup in a sauté pan. Add the walnuts and sauté until well coated. Stir in the coconut flakes and cinnamon. Continue to combine until well coated.
    Cut a whole filo pastry sheet into 4 equal-sized pieces. Very lightly spread the ghee on the sheets with a pastry brush. (You can also use vegetable spray instead of ghee. Lightly spray the sheets with the vegetable oil.) Stack the 4 pieces on top of each other.
    Place some of the chopped walnut mixture into the corner of the filo pastry. Fold into a triangle starting at the corner and keep folding until the triangle is complete.
    Place on a sprayed sheet pan, lightly brush some ghee on top, and sprinkle with nutmeg. Bake at 350 degrees (F) for 10 to 15 minutes, or until golden brown.

    Recipe courtesy of

    View/Print Details

    warm soup


    • ½ large onion

    • 2 medium potatoes

    • 3 cups stock

    • Directions

      Slice up your onion and sauté until translucent in a bit of oil. Add the potatoes and stock and boil until the potatoes are soft.

      That’s the basics now here come some of the variations that we tried:
      If your stock is home made vegetable stock you may need to add a bit of salt for starters and we added two herbs – 1 bay leaf and 2 sprigs of thyme. The leaves will handily come off the little thyme branches and if you decide to puree the soup you will need to take the bay and twigs out before you do that. Try chicken stock for more richness and add a a couple of tablespoons of cream as a finishing touch.
      You can leave the soup thick and rustic adding thinly sliced zucchini, carrot, spinach, broccoli, kale etc, near the end of the cooking time. Or you can puree it to a fine texture and add cream, a swirl of yoghurt, chopped chives, fresh herbs, grated cheese…
      Feel free to interpret “onion” as any member of that family: garlic, leeks, shallots and add liquid as you will to reach the consistency that you desire.
      A favourite trick is to add a ½ teaspoon – just a touch of vinegar to a soup, especially in this earthy potato fare, it gives it a bit of a pick up that is not overtly vinegar on the palate.

    View/Print Details

    apple crisp
    This is an interesting and delicious twist on an apple crumble.


    • 16 Granny Smith apples

    • ¾ log of goat cheese

    • 5 sprigs thyme

    • 2 cups oats

    • 2 cups + extra 2 tbspns all purpose flour

    • 1 cup brown sugar

    • ½ lb butter

    • salt and pepper to taste


    Peel the apples and cut into large slices. Mix by hand the goat’s cheese, thyme, salt and pepper. Place into bottom of a pan or baking dish.
    Cut butter into cubes and mix with remaining ingredients until the mixture is completely blended and feels moist.
    Cover apple and cheese mixture with crumble topping and bake @ 350 degrees for 40 minutes or until apples are tender.

    View/Print Details



    • ¼ cup frozen raspberries

    • ¼ cup frozen blackberries

    • 1 c water

    • 2 tbsp pure maple syrup


    Add all ingredients into a blender and blend until smooth. Top with unsweetened coconut if desired.


    • add in other berries as preferred or in season

    • substitute juice or coconut milk for water

    • omit maple syrup

    View/Print Details


    • 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon

    • 1/4 cup fresh lime juice (I used 3 or 4 small limes)

    • 1/2 cup mint leaves, torn

    • Salt (I prefer sea salt, but use whatever kind you have).


    1. In a large bowl, toss the watermelon with the lime juice
    2. Fold in the mint leaves, season with salt and serve.

    Look at that. Only TWO steps in the entire recipe. I call that wonderful.

    The salad can be made ahead and refrigerated overnight, but wait to add those delicate little mint leaves until right before serving.

    View/Print Details


    • 2 cups coconut milk (For a thicker smoothie, use 1 can of coconut milk. For a thinner smoothie, use a good quality, organic coconut milk that you find in the refrigerated section.)

    • 2 dried figs

    • 6-7 fresh strawberries

    • A few mint leaves

    • 1 tsp cacao powder

    • 1.5 tsp chia seeds


    Wash and cut the tops off of the strawberries. Put everything into the blender. Blend together and serve immediately. For an added touch, you can garnish the smoothie with a strawberry and some coconut flakes.

    View/Print Details




    • 18 Medjool Dates

    • 1 tbs chia seeds

1/2 cup almonds

    • 1/2 cup cashews

1 tsp vanilla extract

Pinch of Salt

2 tbs coconut oil - melted

    • 2 tbs cocoa powder

Coconut for topping


    Process the nuts in a food processor until chopped. Place in a big bowl. Process the rest of the ingredients, and add into the bowl with the chopped nuts. If the mixture is too dry add some more coconut oil.
Form mixture into balls and roll in coconut to coat. Place in the fridge for half an hour to firm up & enjoy!

    View/Print Details





    • 2 tablespoons red wine vinegar

    • 1 teaspoon dried oregano

    • 3 tablespoons olive oil

    • 3 -4 ripe tomatoes, cut into wedges

    • 1 medium cucumber, cut into into 1/4-inch half-rounds

    • 1 cup feta, cubed

    • 1/2 medium red onion, thinly sliced

    • 10-12 Kalamata olives, pitted


    In a small bowl, whisk together the vinegar, oregano and a sprinkling of salt and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing is emulsified. Combine the ingredients in a large bowl and drizzle a little vinaigrette at a time.

    View/Print Details


    This is an incredibly easy recipe which involves no cooking and very little cutting of vegetables. Fantastic for the summer and a great snack. I suggest that you use heirloom tomatoes or some of the slightly tastier varieties.


    • 2 lbs heirloom tomatoes

    • 2 cups country bread cubed (crusts removed)

    • 1 cucumber peeled, seeded and chopped

    • ¼ cup extra virgin olive oil

    • ½ cup chopped red onion

    • ½ tsp cumin

    • 2 dashes of Tabasco sauce

    • 1 tsp minced garlic

    • salt and pepper to taste

    • cherry tomatoes (halved) to garnish


    Cut tomatoes in half and squeeze out seeds and juice into a bowl. Remove tomatoes from the bowl and roughly chop. Strain the seeds and juice and add the juice to the chopped tomatoes.

    Add the cubed bread and Tabasco to the tomatoes and leave to stand for at least 1 hour.
    Then add all the ingredients to the tomato and bread mixture and put through the blender in batches. If it looks a little too thick, add some water. Season to taste.

    Ladle soup into serving bowls and garnish with halved cherry tomatoes. You can also garnish with some herbs, especially basil or thyme. The consistency of this soup will vary according to the varieties of tomatoes used. You may have to use more bread if the texture is too watery. Enjoy!

    View/Print Details

    date bars


    This is a delicious old fashioned dessert, but also a favourite for afternoon tea.


    • 1 cup dates

    • 1 cup lemon juice

    • ½ cup water

    Additional options:

    • ¼ tsp cinnamon

    • ½ cup blueberries


    Blend together:

    • 1 cup whole wheat flour

    • ½ tsp bicarbonate soda

    • Pinch salt

    • ½ cup brown sugar to taste (up to 2/3 cup)

    • 2 cups rolled oats or other grains (options ½ cup seeds or nuts)

    • 1/3 cup butter

    • ¼ cup apple juice



    Place half of the oat mixture into the bottom of an 8 x 8 baking pan, press down well to create the bottom crust. Spread date mixture evenly over the crust. Crumble remaining oat mixture on top and press down lightly to secure. Bake at 325F for 30 minutes.

    View/Print Details


    A simple to prepare detoxifying meal that most people can tolerate for at least a few days is know as Khichuri, which is a mixture of basmati rice and mung beans.

    Khichuri – Recipe for Detoxification


    • ½ whole mung beans (soaked overnight if possible)

    • 1 c basmati rice

    • 1T clarified butter (ghee)

    • ½ t ground cumin

    • ½ t ground fennel

    • ½ t turmeric

    • 1 t salt

    • 4 ½ c water


    Wash the rice in cool water and combine with the soaked mung beans in a 6 quart pot. Add 4 ½ cups water
    Bring the water to a boil, then reduce the heat and cook until most of the water is absorbed (about 30-40 minutes). Melt the clarified butter on low heat in a frying pan and gently roast the spices. Add the spices to the rice and bean mix and continue cooking until the mixture is the consistency of a loose stew. If you desire, you can add chopped vegetables (spinach, zucchini, carrots, and the like), during this last cooking phase.

    Freedom from Addiction, David Simon & Deepak Chopra

    View/Print Details


    • 2 cups blueberries

    • 1 avocado

    • ½ C Fresh Mint leaves, chopped

    • 1 tsp lemon juice

    • ½ C fresh orange juice (or water)

    • 1 C water (more if not using orange juice)

    • 2 T hemp hearts (optional)

    • 1 T chia seeds (opt


    Add all ingredients to blender, mix until smooth. Pour into your favourite glass and enjoy!

    View/Print Details


    • 3 cups water

    • 2 tbsp black tea

    • 5 whole cloves

    • 3 cardomom pods

    • 1 cinnamon stick, broken

    • ½ tsp fresh grated ginger

    • 1 cup milk


    Crush spices in a mortor or small grinder. Add spices, ginger and tea to a saucepan with water. Bring to a boil and let simmer for 3 mins. Remove from heat and add milk. Bring to a boil once more. Remove from heat and let steep for 2-3 minutes. Strain into mugs or a tea pot. Sweeten to taste and enjoy!

    View/Print Details

    muffin in purple wrap


    • 16oz can of organic pumpkin or butternut squash

    • 1 tbsp chia seeds, ground

    • 1 cup brown rice flour

    • ½ cup arrowroot powder

    • 2 tsp cinnamon

    • ½ tsp nutmeg

    • 2 tsp baking soda

    • Pinch salt

    • 2 eggs, beaten (or use substitute below)

    • Egg substitute. 2 tbsp ground flax seed + 6 tbsp warm water

    • ¼ cup coconut oil

    • ½ cup maple syrup

    • ¼ cup Truvia (

    • 1 tbsp vanilla

    • ½ cup walnuts, chopped


    • Preheat oven to 350F.

    • Prepare a 12 hole muffin try (spray with cooking oil or rub a small amount of coconut oil in each hole to prevent muffins from sticking).

    • If using egg substitute, combine ground flax seed and water and allow to sit for 10 minutes.

    • In a large bowl mix together all dry ingredients and walnuts.

    • In a smaller bowl, mix together pumpkin puree, coconut oil, maple syrup and either the egg or egg substitute.

    • Pour the wet mixture into the dry mixture and gently fold together until just combined (don’t over stir).

    • Divide mixture in to muffin tray, bake for 30-35 minutes.

    • Serve warm.

    View/Print Details



    • 2 tbsp coconut oil

    • 2 tbsp raw cocoa powder

    • 1 tbsp maple syrup or honey

    • 1 cup of mixed nuts, seeds and dried fruit

    • ¼ cup Nature’s Path Brown Rice Crisps (optional)


    • Make a simple double boiler by placing a small bowl into a large bowl that is half filled with boiling water.

    • Place coconut oil and maple syrup in the small bowl and stir until completely melted. Stir in cocoa powder and mix will. The mixture will resemble a thin chocolate sauce.

    • Add the mixed nuts, seeds, dried fruit and Rice Crisps and mix until everything is coated evenly.
      Line an ice cube tray with cling wrap and fill each hole with the chocolate nut mix (alternatively you could use mini muffin liners).

    • Place in the refrigerator of at least 10 minutes to set.

    • Keep chocolates in the refrigerator as they will melt at room temperature.


    • Add a few drops of mint essence to the chocolate to create chocolate-mint

    • Add 1/8 tsp cayenne pepper with a pinch of sea salt

    • Use chocolate to drizzle over strawberries or dried fruit

    • Use chocolate to coat almonds or other nuts and seeds

    View/Print Details

    Raw vegan energy breakfast, this is a great start to the day and also is very good for you.


    • ¼ cup chia

    • 3 tbsp hemp hearts

    • 2 tbsp buckwheat kernels

    • 1 tbsp dried apple cubes

    • 1 tbsp dried cranberries

    • 1 tbsp raisins

    • ½ tsp cinnamon


    Mix 2 tablespoons of the Holy Crap with almond milk, rice milk or whatever milk you would like and leave overnight. The next morning, you can add fresh fruit of your choice.

    View/Print Details

    If you are running short on time and need to come up with a great dessert, this is definitely one that you could put together in a few minutes.


    • 8 oz dark chocolate chips

    • 6 oz 36% cream (full fat - even double cream)

    • 1 whole egg

    • Flavour (optional - see below)


    • Place chocolate chips in the blender.  Add warm cream which you will have simmered on the stove and leave it for one minute to soften the chocolate. Blend the mixture for 30 seconds or until the mixture appears to be smooth. Add the egg and blend for an additional 30 seconds.  Presto!

    • Pour mixture into four or five ramikins (depending on size) and put in the refrigerator for at least 3 hours.

    • If you wish you can use any fruit, nuts or dried fruit at the bottom of the ramikin.

    • Of course, chocolate pudding would not be completed without cream.  I suggest that you use either vanilla, zest of an orange, candy cane or mint and honey.

    View/Print Details

    Anti-inflammatory tea for the winter months.


    • 4 cups Water

    • 1 tbsp Grated fresh ginger

    • 1 tbsp Grated fresh turmeric


    Bring to a boil. Turn off and enjoy hot or cold.

    View/Print Details

    This is a great rustic dish that can really work any time of the year. Adjust the greens to the season. Don’t be afraid to mix it up, use anything from kale and chard and broccoli to herbs, spinach, beet greens or sea asparagus for that matter.


    • 2 big bunches of leafy greens (4-5 handfuls)

    • ½ Head of broccoli or broccolini

    • 1 Handful of sea asparagus (100 gms)

    • 4 balls of bocconicini


    Once the water has come to the boil, add the broccoli, and let that cook for one minute. Add the sea asparagus, cook for a further two minutes and add the leafy greens for one minute. Strain the greens and shake out as much water as you can.

    Toss all the greens with vinaigrette (recipe below) and spread on large oval platter. Cut bocconcini into pieces and place over the greens. Make sure that you leave a little of the vinaigrette to drizzle over the bocconcini.

    Lemon Vinaigrette

    • 1 ½ cups Extra virgin olive oil

    • ¼ cup White wine vinegar

    • ¼ cup Freshly squeezed lemon juice

    • 1 tbspn Dijon mustard

    • 2 1 tsp Capers

    • 1 clove Garlic

    • Salt and pepper to taste


    Combine all ingredients in a blender and process for 2 minutes. Adjust seasoning to your taste. Please remember that we added salt to the boiling water and you may not need at much as you think.

    View/Print Details



    • 1 cup fresh or frozen strawberries

    • 1 banana

    • 1 pear, sliced

    • 1 cup fresh spinach

    • 1 lime, peeled

    • Few sprigs of mint

    • 2 tbsp chia or hemp seeds

    • Water


    Place all items in a blender, blend until smooth and serve! If the consistency is too thick, add water as needed.

    View/Print Details
    It is very important that a high quality (preferably organic & 70% or higher cocoa) Also note that this cake needs to be refrigerated before serving.


    • 8oz / 225 gr. organic dark chocolate, melted

    • 3 Tbsp high-quality organic cocoa powder, plus some for dusting

    • Zest of one organic, un-waxed orange (optional)

    • 1 can (or 1 1/3 cup) garbanzo beans, drained

    • 1 cup apple sauce (or 4 eggs if you eat them)

    • ½ cup date syrup (or maple syrup)

    • ½ tsp. aluminum-free baking powder


    • Preheat oven to 350 F / 175C. Lightly coat an 8” loaf pan or spring form pan with coconut oil, ghee or butter.

    • Mix beans, eggs, syrup, orange zest, cocoa and baking powder in blender until smooth.

    • Add melted chocolate and blend until well mixed.

    • Transfer mixture into pan and bake for 35-50 mins My toothpick still didn’t come out ‘clean’ when I did the test, but the cake firms up well when cold. Chill completely in the fridge. Dust with cocoa powder.

    • Serve chilled.

    View/Print Details

    Spicy Cabbage Soup


    • 1 sml red cabbage 1 sml red onion

    • 1/2 leak, sliced & halved

    • 2 leaves curly kale split & chopped

    • 2 celery sticks, julienne

    • 4 rainbow carrots, julienne

    • 1 sml rutabaga, cubed

    • 1 lg can diced organic tomatoes

    • 4 cups veggie stock

    • Pinch paprika

    • Pinch cayenne

    • Pinch turmeric

    • 2 cloves fresh garlic, grated Herbamare to taste

    • 1 tbsn cold pressed virgin olive oil


    Begin cooking harder vegetables at medium high in stock with tomatoes. Add spices & garlic pre-mixed with olive oil. Once cooked to el dente, add softer vegetables for the final 10 15

    minutes medium simmer.

    View/Print Details
    Mushroom Nut Burgers


    • 1 tablespoon olive oil

    • 1 cup mushrooms, chopped

    • 1/2 cup assorted nuts—cashews, brazil nuts, almonds, sunflower seeds

    • 1 medium sized carrot, chopped

    • 1/2 onion, minced

    • 1 clove garlic, minced

    • 2 tablespoons ground flax seed

    • 1/4 cup water, or more to create desired consistency

    • 1 cup bread crumbs

    • 2 tablespoons ketchup

    • 1 teaspoon vegetarian Worcestershire sauce or soy sauce

    • 1/2 teaspoon basil

    • 1/2 teaspoon salt

    • 1/2 teaspoon fresh ground pepper

    • flour, for dredging

    • more oil, for frying


    Saute mushrooms in oil until dry, about 10 minutes.

    Meanwhile, grind nuts in a food processor until finely ground. Add chopped carrot, onion and garlic and process until ingredients are combined. Place mixture in a bowl with other ingredients, including mushrooms. Mix thoroughly & shape into patties. (Makes 4-6)

    Dredge each patty in flour & pan fry in oil for around 7 minutes each side, medium heat.

    Serve warm with grilled eggplant, top with a slice of tomato, cashew cheese & cilantro wasabi mayo.

    Notes on ingredients: A variety of nuts were used, including selenium-rich Brazil nuts. The patties could be individually wrapped and frozen, just like the ones in your grocer’s freezer case.

    View/Print Details


    • 1/2 cup chopped cilantro

    • 1 tbsp wasabi paste, to taste

    • Juice and zest of one lime

    • 1 tbsp rice wine vinegar

    • 2-3 tbsp full fat coconut milk


    Himalayan/Sea Salt to tasteCombine ingredients in a blender until smooth, adjust to preferred consistency & taste.

    View/Print Details


    • ¾ cup raw, unsalted cashew pieces

    • 1 tsp light miso

    • Juice of ½ lemon

    • ¼ tsp dried oregano

    • 1-2 tsp cold pressed virgin olive oil


    Combine the above ingredients in a food processor along with 2-3 tbsp of water so that the mixture becomes smooth. Process for about a minute, pausing to scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Taste and adjust salf, water and other seasonings as desired. The mixture will be smoother if you can soak the cashews for 1-2 hours first. Sometimes you may not have time and that’s alright.

    View/Print Details

    Coconut Curried Vegetables

    Like all Indian dishes, this is so unbelievably easy, easy and easy.  Try it!


    • ¼ cup        grapeseed oil

    • 1 small     handful fresh curry leaves (25 ish)

    • 1 tbsp       mustard seeds (preferably black)

    • 2          finely chopped medium onions

    • 4 tbspns     chopped garlic

    • 2 large      chopped tomatoes (2 cups)

    • 1 tspn       ground cumin

    • 1 tspn       turmeric

    • ½ tspn       cayenne pepper (optional)

    • 1 tspn       salt

    • ½ tspn       black pepper

    • 1 can        coconut milk

    • 1 lb         eggplant cut into 1” cubes

    • 1 lb         cauliflower small florets

    • 1 lb         sweet peppers

    • ¾ cup        chopped cilantro

    • ½ cup        cooked rice per person


    • If you do not wish to use the eggplant, cauliflower or sweet peppers, try zucchini or fennel Heat oil to a medium/high heat, add curry leaves and mustard seeds and then cook for one minute or until the mustard seeds begin to pop (do not burn).

    • Reduce heat to medium and add onions to the pot and cook for 5 minutes.  Add garlic and cook for a further 2 minutes.

    • Now, add the tomatoes, cumin, turmeric, cayenne, salt, black pepper and coconut milk.  Simmer for 5 minutes.

    • Add your choice of vegetables and simmer for a further 10 minutes.

    • Serves 6 – or serves 10 as a side dish.

    View/Print Details


    Preheat oven to 350 and grease a 9/9 baking dish with room temperature butter.

    Sift into a bowl


    • 1 stick unsalted butter

    • 1 large egg

    • ¼ cup packed brown sugar

    • 1 cup light molasses

    • ¼ cup boiling water

    • 1 ¾  cups all purpose flour

    • 1 tsp baking soda

    • 1 tbsp ground ginger

    • 2 tsp ground cinnamon

    • ¼ tsp ground cloves

    • ¼ tsp salt


    Beat 1 stick (8tbsp) of unsalted butter until creamy, gradually add 1 large egg and ¼ cup of packed brown sugar until fluffy (approximately 2-3 minutes). Gradually beat in 1 cup of light molasses, stir in dry ingredients, once combined add ¼ cup of boiling water.

    At this point you can mix in some interesting flavours, for example crystallized ginger or candied orange peel or candied lemon peel. If you are going to do this limit it to 3 tablespoons.

    Pour mixture into baking dish and bake for 35-40 minutes, insert a toothpick into the centre of the cake and it should come out dry. Turn gingerbread out onto a cooling rack and allow to cool until it is no longer steaming.

    View/Print Details

    This is a lovely sweet creamy dip and is enjoyed by most of my friends.  It also has a lot of protein in it and what is wonderful – it is different!


    • 3 large roast red peppers

    • ½ cup walnuts lightly toasted

    • 3 tbsp spelt breadcrumbs

    • 2 tbsp lemon juice

    • 2 tbsp pomegranate juice or molasses

    • 2 cloves garlic

    • ½ cup chopped parsley

    • ½ tsp cumin


    Puree all ingredients except the breadcrumbs. Mix in breadcrumbs to achieve desired consistency.

    View/Print Details