Almond Tostadas (GF, V) This is a favourite from our second cookbook that is a popular during our detox retreats. It’s a bit time consuming to prep but worth the effort. Served with Spinach Guacamole (recipe below). Yield: 6 servings 2 cups (500 mL) almonds, soaked …
This colourful, tasty salad has lots of texture and features squash, which is now available at local markets. 1 cup wild rice or wild rice blend 1 cup cubed butternut squash 1 tbsp olive oil 1 tsp paprika 1/2 tsp salt and …
This recipe contains three of my favourites—chocolate, avocado, and maple syrup—blended together to make a luscious sweet treat. It appears in the spring chapter of the new cookbook simply as a pudding. However for the launch we wanted to serve it in something edible and I came up with this idea.
Yield: 2 servings
1 avocado, soft and ripe
¼ cup (125 mL) cocoa powder
¼ cup (125 mL) maple syrup
1 teaspoon (5 mL) vanilla
Cut the avocado in half and remove the pit. Scoop the flesh out into a food processor. Add the cocoa powder, maple syrup, and vanilla and process until smooth, occasionally scraping down the sides. Serve immediately or refrigerate until you’re ready to serve.
To make pudding cups, you will need 1 package wonton wrappers and a mini muffin pan or ramekins, lightly buttered. Place 6 wonton wrappers at a time on a cutting board. Brush with melted butter and sprinkle with a cinnamon sugar (1 tsp sugar, 1/4 cup sugar) mixture. Place in the muffin pan or ramekins and bake at 350 degrees for about 5 minutes or until lightly brown. Let cook and then pipe in pudding and top with strawberries and fresh mint.