Plant-Based

Roasted Chickpeas

Roasted Chickpeas

jmckenziend
Roasted Chickpeas
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Roasted Chickpeas

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 2 15- to 19-ounce can chickpeas, rinsed

  • salt, paprika and other spices to taste

Directions

  • To prepare, rinse, drain and pat dry two cans of chickpeas.
  • Place them on a rimmed baking sheet, and drizzle them with olive oil.
  • Roast in a hot oven until dark and crunchy, 30 to 40 minutes.
  • Sprinkle with salt and paprika to taste, and roast a few minutes more.
Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

jmckenziend
Roasted Cauliflower Steaks
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Roasted Cauliflower Steaks

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

3

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 2 tbsp. coconut oil or ghee, melted

  • 1 tsp. ground ginger

  • 1 1/2 tsp. turmeric

  • 1 head cauliflower

  • 2 tbsp chopped chives or green onions

  • 2 tbsp chopped coriander

  • Pink Himalayan salt to taste

Directions

  • Preheat the oven to 180 C/350 F.
  • Combine the coconut oil or ghee, herbs and spices in a small bowl. Remove the leaves of the cauliflower, but keep the core intact.
  • Place the cauliflower, core side down, on a non-slip cutting surface. Use a large, sharp knife to click 1 inch thick steaks.
  • Lay the cauliflower slices on a parchment lined baking sheet and drizzle each side with the turmeric mixture. Season with salt (if using).
  • Roast until the edges are crispy and browned – this will take around 25-30 minutes.

Notes

  • Source: emmaolliff.com 
Zucchini “Pad Thai” Salad

Zucchini “Pad Thai” Salad

jmckenziend
Zucchini
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Zucchini “Pad Thai” Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

0

minutes

Ingredients

  • 1 large zucchini

  • 1/4 c raw sunflower seeds

  • 2 cups arugula or spinach

  • Creamy Thai Sauce

  • 1 tbs almond butter

  • 3 tsp grated ginger

  • 1 c freshly chopped parsley, or any of your favourite herbs

  • 1/2 fresh lemon, squeezed

  • 1 clove garlic

  • 1 tbs wheat free tamari

  • 1/2 c water

  • 1/2 ripe avocado

Directions

  • Spiralize zucchini using a spiralizer or a julienne peeler.
  • Put sauce ingredients in a blender or food processor. Blend until smooth.
  • Mix sauce with zucchini spirals and put into a bowl with spinach or arugula.
  • Sprinkle with sunflower seeds.

Notes

Raw Chocolate Fudge

Raw Chocolate Fudge

jmckenziend
Raw Chocolate Fudge
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Raw Chocolate Fudge

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

16

servings
Prep time

1

hour 
Cooking time

0

minutes

Ingredients

  • 1 454g jar of coconut butter (not oil)

  • 4 tbs raw cacao powder

  • 5 tbs raw honey or maple syrup

  • 1 tsp vanilla

  • pinch of sea salt

Directions

  • Warm coconut butter in double boiler for 2-3 minutes or place jar in a small bowl or sink of boiling water for about 30 minutes.
  • Add remaining ingredients and mix well.
  • Press into a pan or fill muffin cups and refrigerate for at least 30 minutes. If using a pan, cut into 16 bars.
  • Store in refrigerator.
  • Optional Add-ins: chopped nuts, raisins, pumpkin seeds, hemp, goji berries, mint essential oil
Raw Chocolate Date Granola Bars

Raw Chocolate Date Granola Bars

jmckenziend
Raw Chocolate Date Granola Bars
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Raw Chocolate Date Granola Bars

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

15

servings
Prep time

30

minutes
Cooking time

0

minutes

Ingredients

  • 2 1/2 cups quick oats

  • 5 Medjool dates, pitted

  • 3 tbsp hemp seeds

  • 2 tbsp sesame seeds

  • 3 tbsp ground flax seeds

  • 2 tbsp whole flax seeds

  • 1 tbsp ground chia seeds

  • 1/4 cup raw sunflower seeds

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 2 tbsp coconut oil

  • 1/2 cup shredded unsweetened coconut

  • 1 tbsp raw Honey

  • 1 cup raw chocolate chips

Directions

  • Coat a 9×13 or 11x 13 glass dish with coconut oil.
  • Soak dates in enough water to cover them for approx. an hour. They need to be soft enough to form a paste in the food processor.
  • Once soaked place dates along with 3 tbsp of date water, vanilla and coconut oil in food processor and blend until a thick paste forms. Add water 1 tbsp at a time as needed and scrape down sides of processor as required.
  • Mix all other ingredients except for chocolate chips and honey in a large bowl.
  • Once well combined add date paste and mix until all of the oat mixture is moist. 
  • Add honey and mix to combine, next add chocolate chips.
  • Press into glass dish and refrigerate to set. Makes 15 bars.
Raw Carrot Cake Balls

Raw Carrot Cake Balls

jmckenziend
Raw Carrot Cake Balls
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Raw Carrot Cake Balls

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

20

servings
Prep time

45

minutes
Cooking time

40

minutes

Ingredients

  • ¾ cup unsweetened shredded coconut

  • 6 medjool dates, pitted

  • ¾ cup walnuts (or almonds), chopped

  • ½ cup grated carrots

  • ¼ cup hemp seeds

  • ¼ cup honey

  • 1 tsp. pure vanilla extract

  • 1 tsp. ground cinnamon

  • 1 tsp. ground nutmeg

  • 1 tsp. ground cloves

Directions

  • Reserve ¼ cup of shredded coconut in a shallow dish for rolling.
  • Combine remaining ingredients in a food processor (or in a bowl by hand).
  • Form mixture in to 1-inch balls and roll in reserved shredded coconut. You should be able to make about 20 balls from this recipe.
  • Transfer to a baking sheet and refrigerate for a few hours or overnight.
  • Keep chilled or freeze in an airtight container.

Recipe Video

Notes

Quinoa and Chickpea Salad

Quinoa and Chickpea Salad

jmckenziend
Quinoa and Chickpea Salad
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Quinoa and Chickpea Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 2 cups water

  • 1 cup quinoa

  • 1 pinch salt

  • ¼ cup olive oil

  • ½ tsp. sea salt

  • ¼ tsp. lemon juice

  • 3 tomatoes, diced

  • 1 cucumber diced

  • 1 bunches green onions, diced

  • 1 carrot, grated

  • 1 red bell pepper, diced

  • 1 cup fresh parsley, chopped

  • 1 can of chickpeas, drained

Directions

  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, red bell pepper and parsley.
  • Stir in cooled quinoa and chickpeas.
Pumpkin Spice Granola

Pumpkin Spice Granola

jmckenziend
Pumpkin Spice Granola
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Pumpkin Spice Granola

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 3 cups gluten free rolled oats

  • 1 cup raw pecans

  • 1 cup raw almonds

  • 1/3 cup raw pumpkin seeds

  • 3 tbs coconut sugar

  • 1/4 tsp. sea salt

  • 1 tsp. pumpkin pie spice (or make your own using 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg)

  • 1/4 cup coconut oil

  • 1/3 cup maple syrup

  • 1/3 cup pumpkin puree

Directions

  • Preheat oven to 350 F. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
  • In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  • Spread the mixture evenly onto a baking sheet and bake for 30 minutes. Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools. Add 1 cup of dried cranberries if desired.  
  • Transfer to an airtight container.  
  • Serve over yogurt, berries or oatmeal, with your favorite milk as a cereal or as a snack.
Pumpkin Bites

Pumpkin Bites

jmckenziend
Pumpkin Bites
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Pumpkin Bites

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 11⁄2 cups of rolled oats

  • 1⁄2 cup of ground flax seed

  • 1 tablespoon of chia seeds

  • 1⁄2 cup of honey

  • 1⁄3 cup of unsweetened coconut flakes

  • 1⁄2 cup of pumpkin puree

  • 1 teaspoon of vanilla extract

  • 2 teaspoon of pumpkin pie spice (or make your own and use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. allspice and 1/4 tsp. nutmeg)

  • 1⁄2 cup of dried cranberries

Directions

  • Mix all ingredients in a large bowl.
  • Use about 1 tablespoon of “dough” per bite and form into 24 small balls. Place the balls in a sealable container lined with parchment paper.
  • Cover and chill in the refrigerator for 2 hours.
  • Serve cold.

Notes

Persian Barley and Bean Stew

Persian Barley and Bean Stew

jmckenziend
Persian Barley and Bean Stew
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Persian Barley and Bean Stew

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

Ingredients

  • 1 cup barley, soaked overnight

  • ½ cup chickpeas, soaked overnight

  • ½ cup beans (i.e. white beans), soaked overnight

  • ½ cup lentils

  • 1 cup chopped parsley

  • 1 cup chopped leeks

  • ½ cup chopped cilantro

  • ½ cup chopped spinach

  • 1 cup chopped carrots

  • ½ cup chopped dill (optional)

  • Water

  • Salt and pepper to taste

  • Toppings: sliced onions, turmeric, mint

Directions

  • In a large stew pot, place barley, chickpeas, beans, lentils and add 6 cups of water.
  • Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for about 1 hour and 40 minutes or until beans are tender. 
  • Add the chopped vegetables/herbs, salt, and pepper. Stir a few times to prevent it from sticking to the bottom. Add more water if necessary.  Cook for another 20 minutes on low heat. Taste and adjust the seasoning.
  • In the meantime, in a small pan heat some oil, sauté the sliced onions until golden brown, add turmeric and mint, sauté for 5 more minutes.
  • Add toppings to barley and bean mixture, and serve.

Notes