Category: Recipe

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!                   

Sririacha Roasted Cauliflower Peanut Butter

30 min

Vegan, Vegetarian


  • 2 medium heads cauliflower
  • 1/2 cup flour
  • 1/2 cup water
  • 1 cucumber cut into sticks.

Hot Sauce

  • 2 teaspoons oil
  • 1/3 – 2/3 cups sriracha depending on how hot you want it
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon soy sauce or tamari

Peanut Dipping Sauce

  • 1/4 cup warm water
  • 1/4 plus 2 tablespoons peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons fresh minced ginger
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon maple syrup or agave syrup


  1. Heat oven to 450 degrees. Grease a baking sheet or use parchment paper or foil to line. Chop cauliflower into bite sized chunks
  2. Whisk together the flour and water until there are no lumps. Toss cauliflower with the flour water mixture and mix until all the pieces are coated. Spread the cauliflower on baking sheet and roast 15 minutes. Stir once about halfway through.
  3. Make the hot sauce. In a small pan mix oil, sriracha, vinegar and soy sauce. Heat over low heat til warm.
  4. Make peanut sauce. In a bowl whisk together peanut butter and water creamy and smooth. Add in all other ingredients and stir til combined.
  5. After 15 minutes in the oven, dump the cauliflower back in a big bowl and toss with hot sauce mixture. Make sure it all is coated. Pour them back on the baking sheet and cook about 5 more minutes.
  6. Serve hot or room temperature with sliced cucumber.

Baked Spanish Rice

1 hr 15 min

Spanish rice recipe from THUG KITCHEN

Makes enough for 4 to 6 as a side or 8 burrito fillings.


  • 1/2 onion, chopped
  • 2 large tomatoes, chopped (about 1 1/4 cups)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon tomato paste
  • 2 1/2 cups vegetable broth
  • 2 cups long-grain brown rice
  • 1 1/2 tablespoons olive or grapeseed oil
  • 1/2 teaspoon of sea salt
  • 1 cup corn kernels – frozen is fine
  • 1 cup green peas – frozen is fine
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro


  1. Preheat oven to 375F. Grab a 9×13 inch glass or ceramic baking dish.
  2. In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
  3. While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
  4. When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for 1 hour. Try not to check on it because every time you do you’ll be letting out precious steam and your rice will be undercooked. Just keep the oven at 375 and you’re all good.
  5. After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn’t all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.

Serve right away, and enjoy!


A great make ahead meal for you and your whole family, this Spanish rice recipe is sure to please! Make it tonight and definitely pick up a copy of the THUG KITCHEN cookbook.

GRAINola Bars

45 min


Chewy homemade granola bars with oats, flax, pumpkin, cranberries, nuts and mini chocolate chips

Why bother buying expensive boxes of granola bars full of questionable ingredients when it’s easy and fun to make your own? You can individually wrap and refrigerate the bars to make portable, grab-and-go snacks.


  • Preheat oven to 350˚F. Line a 9 x 13-inch baking pan with parchment paper, letting the paper over hang on two opposite sides (so you can use it as a sling to pick up the granola bars after baking)
  • Combine first 9 ingredients in a large bowl. Mix well. In a medium bowl, whisk together pumpkin, honey, butter and vanilla. Pour wet ingredients over dry ingredients. Mix with a wooden spoon until dry ingredients are coated with pumpkin mixture. Make sure there aren’t any dry oats in the bottom of the bowl! Stir, stir, stir!
  • Pour the wet granola mixture into the prepared pan and spread it evenly to the edges. Using your hand, press down firmly on the granola so that it’s tightly packed.
  • Bake on the middle oven rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove pan from oven and cool completely on a wire rack. Lift cooled slab of granola from pan by holding on to parchment paper and transfer to a cutting board. Using a large, sharp knife, cut the granola into 16 bars, about 1½ x 4 inches each. (Tip: Press down with the knife to cut the bars and avoid a sawing motion.) Wrap bars tightly in plastic wrap and store in an airtight container, either at room temperature or in the fridge.

Variation: For banana-nut granola bars, use mashed ripe bananas instead of pure pumpkin and replace the dried cranberries with chopped walnuts.


  • 2½ cups quick cooking rolled oats (not instant)
  • 1 cup unsweetened shredded coconuts
  • ½ cup chopped raw almonds, pecans or pistachios
  • ½ cup copped dried cranberries
  • ½ cup mini semi-sweet chocolate-chips
  • 1/3 cup whole wheat flour (see tip)
  • ¼ cup ground flaxseed
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup canned pure pumpkin (not pumpkin pie filling)
  • ½ cup liquid honey
  • ¼ cup butter, melted
  • 1 tsp­ vanilla

Makes 16 bars

Per bar: 214 calories, 9.7 g total fat (5 g saturated fat), 4 g protein, 30 g carbohydrate, 3.4 g fiber, 9 mg cholesterol, 83 mg sodium

Recipe Tips

The smaller you chop your dried cranberries and nuts, the better the bars will hold together. You can use just about any dried fruit and nuts you like, but please keep the quantities the same, or the bars may not hold together properly. For a gluten-free version, make sure your oats are certified gluten-free. Replace the whole wheat flour with oat flour. To make it, simply measure an additional cup of oats and place them into a food processor, then pulse on and off until the oats are ground to a super-fine consistency, like flour. Measure 1/3 cup oat flour and use it instead of the wheat flour.