The Latest

Strawberry Chia Pudding

Yields  4 Cups

Note: Fantastic dessert or midday snack


  • 4 oz Chia Seeds – Hydrated in 1.5 cups of lukewarm water for 20 minutes
  • 3 cups Coconut Milk
  • 1 cup Almond Milk
  • 2 -4 Tbsp Honey
  • 1-2 Tbsp Vanilla Extract
  • 1 lb.  Strawberries, diced  (substitute other fruits, mango, pineapple or raspberry)
  • 1.5 cups Strawberry Puree  (adjust to desired flavor profile)


  1. Combine hydrated chia seeds with the milks, honey, vanilla extract and puree.  
  2. Allow to sit for 2 hours or overnight. Add diced fruit and puree,  mix together. 
  3. Adjust to taste and to desired consistency with milk or water.

Saffron Rose Water Syrup

Yields  3 Cups

Note: Creates the most unusual fruit salad or cocktail!

  • 2 cups water           
  • 1/2 cup sugar           
  • ~32 coriander seeds   
  • 2 each star anise       
  • 2 pinches saffron           
  • 2 cardamom pods   
  • 2 cloves (whole)       
  • 1 vanilla bean (optional--cut in half, do not scrape)
  • rose water to taste      


  1. Toast coriander and cardamom pods in a sauté pan, remove to a small bowl and crush pods with the back of a spoon.   
  2. Add all of the ingredients, except for the rose water, back into the sauté pan and bring to a gentle boil.  Reduce heat to a simmer for 1 minute.  
  3. Take off the heat, squeeze the vanilla seeds into the water, and place into a blender for 2 minutes.  
  4. Strain seeds.  Allow to cool and add rose water to taste.

*Options: Pour over grilled Pineapple and  allow to marinate for a few hours.  Serve with diced granny smith apples,  pomegranate seeds and top with vanilla ice cream.

No Bake Thumbprint Cookies

Yields 2 Dozen


  • 3/4 cup pitted Dates (cover with boiling water for 5-10 minutes, reserve liquid)
  • 3 cups  Oats, rolled
  • 1 1/2 cups Almond Butter
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 Orange, zested and juiced
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Kosher Salt
  • 3/4 cup 100% all-fruit preserves, such as cherry or apricot

*Option - mini chocolate chips, cocoa powder (½ cup) and any nut butter that you prefer.

  1. In a food processor or blender, grind oats into a flour consistency; transfer to a large bowl and set aside.
  2. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
  3. Add remaining ingredients, except the fruit preserves to the bowl with oats,  kneading together to make a dough.
  4. Roll dough into balls, transferring them to a parchment paper-lined sheet tray when done. Make an indentation in the middle of each cookie by pressing down with your thumb.
  5. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Lisa’s Love Bites

Yields  2 Dozen Cookies


  • 8 oz dates (hydrated in 1 cup of boiling water for 5-10 minutes)
  • 1 cups of rolled oats (ground into a flour)
  • 1 cup shredded unsweetened coconut
  • ½ cup Manitoba harvest hemp seeds   (optional)
  • ½ teaspoon ground cinnamon (or ginger, allspice or cayenne)
  • 3-4 Tbsp cocoa powder
  • ¼ tsp of salt
  • ¼ cup of almond (or cashew) butter
  • ½ cup chocolate chips or chunks


  1. Combine the ground oats, coconut, hemp seeds, cinnamon, cocoa powder and salt in a blender.  Blend into a fine powder and transfer into a bowl.  
  2. Chop the chocolate chunks and combine with the dry ingredients.

  3. In the blender, puree the dates and the water into a fine paste.  Pour the date paste into the dry ingredients and add the nut butter.  

  4. Combine the wet and the dry together with your hands.  Roll into small balls and press your thumb into the center, creating a well for jam or press flat into a pan (lined with plastic or parchment paper) and cut into squares.  Chill to set.

Dark Chocolate Brownies

Yields 9 Servings


  • ½ cup light brown sugar
  • ½ cup raw sugar
  • 1 cup unsweetened applesauce
  • 1 Tbsp Ener-g egg replacer  (whisk with a  ¼ cup water)
  • ¼ cup + 2 Tbsp almond milk
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp cider vinegar
  • 1 ½ cups whole wheat pastry flour
  • ¾ cup cocoa powder (Valrhona is suggested)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups chocolate chunks


  1. Preheat oven to 350.  
  2. Combine the sugars and applesauce.  
  3. Whisk Ener-G egg replacer with ¼ cup water & beat beat in with almond milk, vanilla and vinegar.
  4. Combine the dry ingredients (except chocolate chips)  in a separate bowl.  
  5. Gradually add the dry mixture to the wet ingredients & stir in the chocolate chips.  
  6. Pour the batter into a prepared 9x9 pan and bake until set. (15-20 minutes)

Coconut Milk Cheesecake

Yields 4 Servings

  • 12 oz walnuts (pulsed & finely ground in  food processor)
  • ½ cup oats (finely ground into a powder)            
  • ½- 1 cup pureed dates (hydrate in boiling water until soft)            
  • ½ tsp cinnamon        
  • ½ tsp ginger            
  • ½ cup coconut flakes  (optional)      
  • 2 cups cashews (Cover cashews with boiling water and leave to soften for 15 minutes, strain)
  • 1 lemon (zested & juiced)
  • 1 can coconut milk (shake well)
  • ¼- ½ cup honey     


  1. Combine ingredients together in a bowl.  
  2. Line a pan with tin foil.  Press a ¼ - ½ inch layer into base of the pan.  You can bake to set (7-10 minutes at 350 F) or leave raw.  If you bake it, allow it to cool before pouring the cheesecake base.


  1. Puree all ingredients in a food processor or a Vita Mix until smooth.  
  2. Adjust to taste by adding more lemon zest or date paste.  And continue to puree for desired smoothness.  
  3. Pour over the crust and allow to set up for 4-6 hours in the freezer or overnight.  


Coconut Macaroons

Yields 2 Dozen

  • 1 cup raw macadamia nuts or cashews (soak in hot water for 15 minutes, strain)
  • 1 cup unsweetened dried fine shredded coconut
  • ¾ cup apricot jam
  • 2-3 Tbsp lemon zest
  • 1/8 tsp kosher salt
  • chocolate (for melting)
  1. In a food processor, process all ingredients until finely ground. The mixture should form into a ball when pressed.
  2. Use a small scoop to portion out the macaroon base.   Once you have worked the scoop into the base, level the mixture and drop it onto a sheet pan. 
  3. Bake at 350 for  7 minutes or until the bottom is golden brown.
  4. When cooled, dip into melted chocolate.  Place onto plastic lined sheet pan, move into the refrigerator for 3-4 minutes and allow to set.

Raw Brownies


  • 1 cup each of the following: hazelnuts, whole almonds and walnuts
  • 6 oz. dates, seeded and hydrated in warm water
  • 1 cup of cocoa powder
  • 1/3 cup agave
  • 2 tsp. cinnamon

** 1 cup chocolate chunks optional


  • Toast the nuts in oven at 350 degrees.  (Consider toasting the hazelnut separate from the rest, you will want to remove the skins afterwards.)  Set aside and allow to cool.
  • Seed and then hydrate dates in warm water.  Once they are soft, purée in food processor or a high powered blender with ½ of the warm water.  Add in the agave and the cinnamon.  Combine the remaining water with the cocoa powder to make a paste.  Add into the date purée and combine.
  • Once the nuts have cooled, add them to the chocolate date mixture.  **Depending on the equipment you have, you may need to add some warm water to help the nuts blend into the mixture.  Add chocolate chunks at this time.
  • Once they have blended in and the mixture is smooth, you can spread it out into a foil lined pan (loaf pan for thick, 9x9 for thin) and allow to set up in the refrigerator.  To attain the double layer in the photo, spread the PowerBalls recipe onto the bottom of a foil lined pan first, allow to set up in the refrigerator and then spread the raw brownie on top.

Coconut Tapioca


  • 2 cups rice milk  **alternative milk optional
  • 1 can coconut milk
  • 1 can of water
  • ¼ cup agave or honey (¼  to ½ cup)
  • 1 cup tapioca pearls
  • 1 Vanilla bean, split  ** optional

Garnish Options: basil leaves, toasted coconut flakes


  • Bring milks, water, sweetener and vanilla bean to a simmer. 
  • Add tapioca and continue to cook on low to medium heat.  You will have to stir this to keep it from collecting on the bottom of the saucepan.  Cook until the tapioca is translucent. 
  • Remove from heat and add basil leaves and toasted coconut flakes.  Wrap tightly with plastic and allow to cool to room temperature.
  • Top with fruit and serve.



  • 16 oz. peanut butter
  • 3/4 cup honey
  • 1 1/2 cups oats
  • (Optional) crispy rice, sesame seed, granola, cocoa powder, gogi berries or cacao nibs, & cinnamon


  •  Place oats in blender, grind until they become powder
  • In a bowl, mix oats, peanut butter and honey
  • Combine and adjust the consistency as desired
  • Roll into small balls and store in a container in your refrigerator

No shelf life is known... as they seem to disappear!

Chocolate Chunk Cookies


  • 3/4 cup and 2 Tbsp. unsweetened applesauce 
  • 2 Tbsp. flaxseed meal mixed w 1/4 Cup water 
  • 1 cup and 4 Tbsp. sweetener (date or apricot paste or 1/2 white 1/2 brown sugar) 
  • 1 Tbsp. Ener-G egg replacer mixed w 1/4 Cup water 
  • 1 Tbsp. vanilla extract 
  • 3 cups whole wheat pastry flour or 2 1/4 Cup whole wheat flour 
  • 1 tsp. baking soda 
  • 1/2 tsp. finely ground sea salt 
  • 2 cups 70% cocoa(+) chocolate chips or chunks


  • Hydrate the flax meal in hot water, whisk, set aside. 
  • Combine the applesauce, sugar, vanilla and spices, set aside. 
  • Combine the flour, salt and baking soda.  
  • Whisk the egg replacer with warm water, whisk until the froth is stiff.    Combine the flax and applesauce mixture.  Add the egg whites, combine. 
  • Combine the wet and dry ingredients.  After 2-3 folds you may need to add some water.   
  • Add the chocolate chunks.  Spoon onto a sprayed sheet pan, do not bake off in large round shapes  as it will not spread (no butter or sugar). 
  •  Bake for 7-8 minutes at 350. Allow to cool.  Under baking them will give you a moist chewy cookie!