Author: Natalie Lehto

Clean Green Salad from Mandy’s Gourmet Salads


2 cups chopped romaine lettuce

2 cups mesclun greens

1/4 cup thinly sliced red cabbage

1/4 cup small broccoli florets (raw)

1/4 cup diced cucumber

1/4 cup thawed and rinsed frozen edamame

1/4 cup sliced scallion

1/4 cup pumpkin seeds

2 tablespoons torn basil leaves

2 tablespoons torn mint leaves

2 tablespoons torn cilantro leaves

1/2 avocado, diced (optional)

1/3 cup Spring Detox Dressing


Makes 2 cups

2 teaspoons Dijon Mustard

2 tablespoons maple syrup

1 clove garlic

1/3 cup lemon juice

1/2 apple cider vinegar

1 cup olive oil

1 teaspoons salt

1/2 teaspoon freshly ground black pepper


Cauliflower Al Pastor Tacos

20-30 minutes

serves 4

about 3 cauliflower florets cut bite-size

1 (8-ounce) can pineapple chunks, drained

2 Tlbs olive oil

2 tsp taco seasoning 

1/2 tsp sea salt

8 small soft corn tortillas 

cashew queso (recipe follows) 


pickled red onions, sliced avocado or guacamole, chopped cilantro, lime 

Preheat the oven to 425 F

Put the cauliflower and pineapple on a rimmed baking sheet and toss with the olive oil, taco seasoning and salt. Arrange in an even layer and roast for 20-30 minutes, until cauliflower is fork-tender and nicely charred. Taste and adjust the the seasoning.

Heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for 20-30 seconds on each side, until lightly browned. Use tongs to flip. Layer on some of the cauliflower, cashew quest, pickle onions, and avocado. Garnish with cilantro and serve with lime wedges. 

Cashew Queso

1 cup water

1 cup raw cashews

2 tbls nutritional yeast flakes 

4 ounces canned tomato sauce

1 tsp sea salt

1/2 tsp chilli powder

1/4 tsp ground turmeric

1/4 tsp cayenne pepper

2 tsp agave nectar 

In a blender, combine all the ingredients and blend until smooth. Fans fee to a small saucepan and stir over medium-low heat for about 5 minutes, until warmed through and thickened. 


Chloe Flover, by Chloe Coscarelli page 118




Carrot and Date Muffins!

20 minutes

Carrot and Date Muffins
(Adapted From Alive Magazine, December 2013)
1 cup whole dates
1/2 cup water
1 tsp vanilla
1 cup carrot, grated
3 eggs
1/4 cup coconut oil, melted
1 cup whole wheat flour
1/2 cup unsweetened coconut, shredded
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
pinch salt
1 apple, shredded
Preheat oven to 350. Line 12 cup muffin tin with paper cups (or 24 mini muffins). 
In a small saucepan, simmer dates with the 1/2 cup of water until dates are very tender. 
When tender, place in food processor or blender. 
Add in vanilla and process until smooth.
Pour puree into a medium mixing bowl, beat date puree with carrots and eggs. Gradually beat in the coconut oil.
In another bowl, whisk together flour, coconut, baking powder, baking soda, nutmeg, cinnamon, and salt. 
Add the wet ingredients to the dry ingredients and stir until just mixed.
Stir in the apples – just until evenly distributed, don’t over mix.
Scoop evenly into the 12 muffin cups (or 24 mini muffins). 

No-Bake Superfood Breakfast Bars

10 mins

This recipe is from “Joyous Detox” by Joy McCarthy 

makes 12 Bars

1 cup old-fashioned rolled oats

3/4 cup dried cranberries 

3/4 unsweetened, unsulphured shredded coconut 

1/2 raw sunflower seeds 

1/4 cup chia seeds

1 tbsp cinnamon

1 tsp pure vanilla extract 

1/2 cup almond butter ( or sunflower seed butter for a nut-free option) 

2 bananas, mashed 

Zest of 1 organic orange 

1/2 vanilla, chocolate or natural-flavour protein powder

1/4 cup coconut oil, melted 


Combine all ingredients in a large bowl and mix well. Press into 9-inch square pan and refrigerate for 4 hours. Cut into squares and enjoy. Store in the fridge or freezer. 

Loaded Sweet Potatoes


Vegan, Vegetarian

This Recipe is a quick easy meal to make, and full of flavor! The recipe is from “Oh She Glows Every day”by Angela Liddon


2 medium sweet potatoes

For the Avocado Cilantro Crema

1/2 cup fresh cilantro

1 small clove garlic

1 medium/large ripe avocado, pitted

4 tsp fresh lime juice

1 tbls water

1/4 tsp fine sea salt, or to taste


For the Loaded sweet potatoes

1 tbls extra-virgin olive oil

1 cup diced sweet onion

2 medium cloves garlic, minced

1/4 tsp chili powder1/4 ground cumin

1 can of black beans

fine sea salt and freshly ground black pepper

fresh lime juice

2 green onions, thinly sliced


  1. Preheat the oven to 400 F. Line baking sheet with parchment paper.
  2. With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45-75 min (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5-10 minutes.
  3. Make the avocado cilantro crema. In a food processor, process the cilantro and garlic until minced. Add the rest of the ingredients and process until mostly smooth. There might be small bits of cilantro, but this is okay.
  4. In a medium skillet, heat the oil over medium heat.  Add the onion and garlic and saute for 3 to 5 minutes, until softened. Stir in the chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.
  5. Assemble the sweet potatoes Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season.
  6. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with green onion, a pinch of chili powder and cumin, and a sprinkle of salt and pepper.  serve immediately. Enjoy!