Raw Protein Squares

Okay, folks - by popular demand, I have written out a simple raw protein bar recipe. I always do variations of this, sometimes I add more of one thing, sometimes I add whole new ingredients or take some out, sometimes I make rolls, balls, etc.... but the point is, I still end up with 100% raw, plant-based protein. The kind your body loves and needs after a workout!

These contain chlorella, one of the most highly concentrated protein substances you can get. That's why they're green. Oh, and I have a confession to make... I used roasted organic peanut butter in mine, so it technically isn't raw. BUT feel free to switch it up, cashew butter or almond butter works wonderfully as well.

-1/2 cup nuts, soaked overnight or for at least 2 hours, drained and rinsed

-6 chopped and pitted medium size dates (if using Medjool dates, use only 4)

-1/3 cup raw nut butter

-1 tsp maca powder

-2 tsp chlorella or spirulina

-1 tbsp raw honey

-1 tsp vanilla extract

-1 tbsp melted coconut oil

Use a food processor to combine nuts and chopped dates for about one minute, until no large chunks remain and mixture is uniform. Add remaining ingredients, process until mixture clings together like dough. Firmly press into a small pan and refrigerate at least two hours. Cut into six squares. Carefully use a knife to remove squares from pan, store in fridge in an airtight container.

Three Delicious & Healthy Fall Pumpkin Recipes

Fall is upon us. That means pretty colours and even prettier fruity friends gracing supermarkets everywhere. You know what I speak of, my friends - the pumpkin! If you're like me and you love to get your pump on, enjoy these beta carotine rich savoury dishes.

A good tip I found was to steam a bunch of pumpkin and puree it in a blender or processor. I keep it in the fridge and use as needed. A couple of these recipes call for puree. You can use organic canned, but who are you kidding, non canned puree is much healthier for your precious bod!

I also use garama masala in a couple recipes - it's a delicious Indian spice blend usually containing cumin, cinnamon, nutmeg, cardamom and cloves. A true taste of fall!

Maple Roasted Root Veggies with Red Rice

- 3-4 cups chopped pumpkin and yams
- 1/4 cup pure maple syrup
- 1 tbsp red miso
- 2 tbsp avocado (or olive) oil
- 1/2 tsp garam masala
-3/4 cup red rice
-1 organic vegetable bouillon cube
- 1" piece of kombu

Preheat oven to 375. Combine syrup, miso, oil and garam masala in a bowl, whisking well until combined. Toss chopped veggies in the glaze. Roast in the oven for 45-50 minutes, turning halfway.

Meanwhile, combine the rice with about 1 and a half cups of water. Bring to a boil, add bouillon cube and simmer on low heat. Add kombu (it helps with the digestibility of grains and gives them a nice earthy taste, I find). Cover, and cook for about 30-35 minutes, or until water is absorbed.

Serve veggies over rice.
Serves 3-4.

Pumpkin Porridge

This is a great alternative to standard porridge toppings, like banana. Not too sweet but packs great flavour! You can add a little maple syrup if you like it sweeter, but I think adding dates makes it perfect.

- 1/4 cup pumpkin puree
- 1/3 cup rolled oats
- 1/2 tsp pumpkin spice
- 1 tbsp almond butter
- 3-4 pitted dates, chopped (optional)
- Non-dairy milk, to taste

Boil about 1/2 cup of water. Put oats and pumpkin in a bowl, and cover with boiling water just so the oats are covered, not too soggy. Stir, and let sit for about a minute. Add remaining ingredients and mix well.

Serves 1.


Beet Pumpkin Soup

So. Freaking. Good. And very low cal!

- 1 cup pumpkin puree
- 3-4 large beets, chopped
- 1 tbsp avocado (or olive) oil
- 1/2 tsp garam masala
-1/2 - 3/4 cup non-dairy milk
- Sea salt, to taste

Combine beets with oil and roast for 35-40 minutes, or until tender, turning halfway. Process in a food processor until no large chunks remain. Heat in a pot with milk and pumpkin. Add spices, continue stirring until heated through.

Serves 2 as a main or 3-4 as a side.