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Recipes
Cucumber Hummus
By Sarah-Lyn
Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until froth...
- 1 cup diced cucumber (from about 1/2 large cucumber, peeled)
- 1-2 cloves garlic
- 3 tablespoons water
- 1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
- 15 ounces cooked chickpeas (or canned, drained and rinsed)
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sumac, optional for garnish
Poppy Seed Lemon Loaves
By Sarah-Lyn
These light golden loaves have just a hint of almond flavor mixed in with the lemon
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons poppy seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon peel
- 2/3 cup plain yogurt
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 1 egg yolk, beaten
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Savoury Broccoli Cakes
By Sarah-Lyn
1. Preheat the oven to 180°C/350°F
- 12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
- 275g (1 cup and 2.5 tbsp) butter, softened
- 50g (1/4 cup) sugar
- 4 large eggs, at room temperature
- 300g (1 1/4 cup) flour
- 1 tsp. baking powder
- 1 tsp. turmeric
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 60g (full 1/4 cup) strong cheddar cheese, grated
Lemon Fruit Dip
By Sarah-Lyn
“My husband's a construction worker and this is a great treat to put in his lunch with whatever fresh fruit he wa...
- 1 cup cold milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup (8 ounces) sour cream
- Assorted fresh fruit
Mushroom and Kale Lasagna with Rosemary Cashew Sauce
By Sarah-Lyn
1. Preheat oven to 350 degrees
- 12 whole wheat lasagna noodles
- 1 cup raw cashews
- 3 cups boiling water, reserved from cooking lasagna noodles
- 2 teaspoons fresh lemon juice
- 3 garlic cloves
- 3 tablespoons olive oil, divided
- 1/4 cup nutritional yeast
- 1 tbsp. fresh rosemary, minced
- 1 pound mushrooms, sliced (any kind you like is fine)
- 1 medium onion, thinly sliced
- 3/4 pound kale, rinsed thoroughly, stems removed, and chopped
- salt and pepper to taste
Black Bean Brownies with Raspberry Sauce
By Sarah-Lyn
Black Bean Brownies 8 ounces bittersweet chocolate, chopped 1 stick unsalted butter 1 1/2 cup cooked black beans, ...
- Raspberry Sauce
- 2 pints of raspberries
- 1/4 cup of sugar
- 1 tablespoon of lemon juice
- 1 pinch of lemon zest for garnish
- 1 . Combine raspberries, sugar and lemon juice in a saucepan.
- 2 . Cook over a medium-high heat until the raspberries break apart.
- 3 . Strain through a chinois to remove the seeds.
- 4 . Add back some of the raspberry seeds to the sauce for texture.
Spirulina Salad
By Sarah-Lyn
Drizzle Vega EFA oil (or any other high quality oil) to coat the greens
- Put in a bowl:
- 2 large handfuls of mixed greens
- 1 large handful of sprouts
- Palmful of fresh basil
- Palmful of fresh mint
- Palmful of cilantro
Delicate Raw Fruit Crepes with Chocolate Brownie Filling
By Sarah-Lyn
Instructions For The Fruit Crepes: 1
- For the Orange Fruit Crepe
- 2 oranges
- 1/2 banana
- 1-2 teaspoons honey, agave or maple syrup
- For the Apple Fruit Crepe
- 2 apples
- 1 lemon
- 1-2 teaspoons honey, agave or maple syrup
- For the Kiwi Fruit Crepe
- 2 kiwis
- 1/2 banana
- 1-2 teaspoons honey, agave or maple syrup
- For the Brownie Filling
- 200 gr. raw cashews
- 100 gr. dates
- 1 tablespoon coconut oil
- 2-3 tablespoons raw honey or any sweetener you want
- 30 ml spring water
- 2 tablespoons raw cacao powder
- a pinch of salt
Lettuce Wraps
By Sarah-Lyn
In a medium sized bowl, mash the avocado
- INGREDIENTS:
- 2 very ripe avocados
- 3 tomatoes, diced
- 1/2 jalapeno pepper, diced
- 2 tbsp yellow onion, diced
- 3 cloves fresh garlic, minced
- 1/4 cup fresh cilantro, chopped
- kernels from one ear raw organic corn
- 2 tsp fresh lime juice
- 6-8 large romaine lettuce leaves
Spicy Carob Banana Energy Bars
By Sarah-Lyn
Process everything except sesame seeds in a food processor
- 3/4 cup Medjool dates
- 1/2 jalapeno pepper
- 1 small banana
- 1/2 cup sprouted buckwheat (or substitute cooked)
- 1/4 cup raw carob powder (or substitute raw cacao nibs or roasted carob powder)
- 1/4 cup salba
- 1/4 cup macadamia nuts
- Sea salt to taste
- 2 tbsp unhulled sesame seeds