Fig, Nut and Pomegranate Molasses Bars.

A different take on the classic energy bar I typically make, featuring mineral-rich dried figs instead of dates! This recipe also includes pomegranate molasses – adding a bright, slightly tart note. Delicious and nutritionally-balanced, these bars offer whole (unprocessed) plant-based protein from the almonds, and omega-fat rich walnuts. Composed of a few nourishing ingredients, enjoy […]

Read More

Eat & Enjoy. Plant-Based Cooking Video Program.

Happy to share this plant-based cooking video program with you! A project I passionately created with the intention of helping you transition towards a nourishing and delicious lifestyle. In this 55-minute program, I guide you through the step-by-step process of making a full day of nutritionally-balanced recipes including: – Breakfast: Roasted Butternut Squash Bowls with […]

Read More

Chewy Orange Chocolate & Ginger Plant-Based Bars.

This nutritionally balanced and complete recipe offers fiber-rich carbohydrates, plant-based protein, and heart-healthy unsaturated fats. These bars serve as a sweet snack, pre or post-workout bite, or healthy dessert! Making our own nourishing and delicious bars, using whole (unprocessed) ingredients, is a simple, and healthy choice compared to store-bought bars – which are often high […]

Read More

Sticky Black Rice ‘Cake’ with Mango & Sesame.

Inspired by one of my favourite Thai desserts, ‘mango sticky rice’, this recipe uses black rice aka ‘forbidden rice ‘- which offers more nutrition than white rice. It also has a delicious nutty flavour, and beautiful dark pigment – due to the presence of anthocyanin antioxidant (also found in blueberries!). Black rice provides protein, fiber, […]

Read More

Rainbow Veggie Chili with Nut ‘Parm’.

Ingredients: Two jars of passata, chopped red onion, roughly chopped fresh spinach, chopped carrots, cooked and rinsed canned black and pinto beans, chopped red/orange/yellow peppers, chopped zucchini, cumin, smoked paprika, Mexican chili powder, scallion tops/fresh coriander leaves, sliced limes, avocado, walnuts, and nutritional yeast, salt, and cracked black pepper, Angele wearing my RADISH T-SHIRT and me, admiring one […]

Read More

Spiced Roasted Vegetable Lentil Salad with Arugula & Walnuts.

One of the complete-meal salads I served at Osheaga music festival and YUL eat festival this past summer! A nutritionally balanced whole food plant-based dish, that offers protein-packed lentils, vitamin/mineral-rich vegetables (including leafy greens!) and heart-healthy unsaturated fats – in the form of walnuts and tahini. I boosted the flavor and healthfulness of this salad […]

Read More

Cauliflower ‘Couscous’ Salad with Herbs, Pomegranate & Walnuts.

Cauliflower is a wonderfully versatile vegetable that serves as a nutritious, and lower glycemic (less starch/sugars) alternative to couscous aka pasta. Breaking down the cauliflower into smaller pieces, using a food processor, and sautéing it until tender – provides a mouth-feel that is similar to couscous, while offering more vitamins, minerals, antioxidants, fiber and flavor! […]

Read More