Carrot Energy Balls

I had the pleasure of teaching a functional cooking class this week for Lifestreams Ministries. I had never guided a cooking class before and I figured it wouldn’t take much of a different mindset than guiding one of my yoga classes. Unbeknownst to me beforehand, though, the co-author of the naturopathy textbooks I’ve been pouring over for the last few years was taking the class. It’s funny how life works out like that sometimes.

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Leftovers Pizza

Like I explained with the cauliflower and chickpea crust pizza: gluten, cheese, and tomatoes are off the table for me. Some might say that’s not pizza, but I can roll with it purely for shape.

In this case, pizza is a vessel to repurpose leftovers and frozen goods.

About the title, leftovers pizza, I’m guilty of preferring to cook all my meals fresh than meal prepping. It’s not the most efficient use of time but cooking is the ultimate therapeutic activity in my book. This past weekend I finally caught a break, and ending up spending 4 or 5 hours simply developing and testing recipes out.

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Golden Beet Chips

Golden beets are the more subtle, intro version to root vegetables compared to their red counterparts. They’re no doubt a bit sweeter, but a root vegetable with vitamins and minerals nonetheless.

When shopping for them, try to pick the firmest ones possible. Beets don’t exactly fly off the shelves at grocery stores. If they’re soft, it’s a good indicator they’ve been sitting around for a while.

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Toasted Coconut Almond Butter

I came home this week after a trip to London with no nut butter on hand, a rare occurrence for me. With jet lag still hitting hard I needed something to do at 6am this morning and whipped up this spread.

Spreading it on Medjool dates makes for a sensational snack, but I’m fairly certain I enjoy anything with a spoonful of nut butter added to it.

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