Conscious Cookbook LYM by Darci Nyal

Living Your Moksha 2012

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Living Your Moksha 2012

Contents smoothies breakfast snacks salads soups side dishes main course nibbles and bits tasty desserts sauces

Living Your Moksha 2012

4-9 10 - 13 14 - 20 21 - 25 26 - 34 35 - 42 44 - 52 53 - 63 18, 20, 43

Smoothies

Beneficial Properties: The yogurt has acidophilus and adds good bacteria to your gut. It is also rich in calcium, potassium, magnesium, protein and B vitamins, including B-12. The blueberries have plenty of antioxidants and tend to be easy to digest (side note: to change it up you can substitute the blueberries for fresh pineapple, which is high in digestive enzymes). The Maca Powder is a nutritionally dense super- food that supports the endocrine system and increases energy levels. The aloe vera helps cleanse and sooth the digestive system. The egg, which is high in quality proteins and fats, helps this drink be a meal in itself. Overall liquid meals are easier on the gut to digest. I recommend getting your eggs from a trusted source if you are concerned about eating it raw. You can always omit the egg and this becomes more of a refreshing drink with powerful benefits.

Sooth Your Gut Smoothie Submitted by: Sophie Arès-Pilon

Ingredients ¼ cup almond or oat milk 1

banana

2 tbsp plain unsweetened yogurt/or cottage cheese 1

egg

¼ cup organic blueberries (can be frozen) 1 tsp

vanilla powder (or vanilla extract)

2 tsp

Maca Power

baby finger size aloe leaf

Directions Cut a leaf (or a part of it) off your aloe plant. Peel off the top layer of skin. Use a spoon to scope the inside out. You can scrape the inside of the top layer of the leaf or apply it on your skin to help hydrate it. In the blender put the above listed ingredients together. I usually put the almond/oat milk first. Blend it for a minute or two and serve in your favourite fancy glass. It is simply delicious and even though the aloe has a bitter taste on its own you can’t taste the bitterness in this smoothie.

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This drink also doubles as a super protein power shake. The almond butter has a delicate nutty flavour that is enhanced even more by the exotic sweetness of the dates.

Ingredients 4

dates, pitted (soaked in hot water)

6 oz

soy, hemp, almond or rice milk

banana, peeled

1 tbsp almond butter 1 tsp.

maple syrup (grade C)

shake cinnamon

ice cubes

Directions Soak the dates in hot water for 5 minutes. Put the milk, soaked dates and banana in the blender. Start the blender on a low setting while you add the rest of the ingredients. Switch to a higher setting and blend for about 2 minutes. Pour into a tall glass and enjoy.

Fuel is an integral part of operating any machine efficiently. We thought you might appreciate a premium fuel to operate your machine, rather than the low or mid-grade stuff! So here you have it! Premium fuel you can pump into your body with this all-natural shake to give you some extra calories and complex carbohydrates that you can enjoy before or after a workout.

Living Your Moksha 2012

Smoothies

Date Almond Power Shake

Smoothies

Simple Green Smoothie

Breakfast Green Smoothie

Submitted by: Jacqueline Huard

Submitted by: Maegan McLaughlin

The really fun part about this recipe is that you can

Ingredients

change the ingredients from time to time. It’s great to use seasonal local greens - and if you have a backyard, or community garden plot - plant some kale - it’ll grow until November

large leaf of kale

sliced mini cucumber (or 6” piece)

banana

½ cup coconut water

Ingredients 1

mango

banana

bushels of kale

¼ cup coconut milk ¼ cup water (or coconut water) 2 tbsp organic ground flax 1 tsp

organic hemp protein (or to taste)

Directions: Using a food processor or mixer (like a magic bullet or similar) blend your mango, banana and kale. Blending these separate allows the kale to really get broken down. Add a little water if you find it is not mixing well. Add the rest of the ingredients (coconut milk, water, organic ground flax and organic hemp protein) and blend until smooth! Note: if you prefer your smoothie chilled out – once blended just add a few ice cubes and blend one last time.

1 tbsp raw chia seeds 3

stems of fresh organic mint

stems of fresh organic parsley

1”

piece of fresh ginger grated.

Juice from one lime

ama zing

Kale is king of greens! It fights

fat through its

ability to mingle

in a variety of roles

-- in side dishes,

combined in main

dishes, or in salads.

Kale

unusually

high in fiber. This helps create the bulk you need

W hy

source of well-

prevent osteoporosis.

Beta-

e l ka

to fill you up and to keep

s s

you full for a good amount of

time. Kale stands a head above the

rest of greens. An excellent source of

nutrients, especially vitamin A and calcium,

beta-carotene, carotenoids, Vitamin C, folic acid,

vitamin B6, manganese and potassium! As an incredible

absorbed calcium, it works as one of the many factors that may help

carotene is one of the antioxidants believed by many nutrition experts to be a major

player in the battle against cancer, heart disease, and certain age-related chronic diseases. Carotenoids such as lutein and zeaxathin help keep UV rays from damaging the eyes and causing cataracts. The manganese in kale helps your bodyâ&#x20AC;&#x2122;s own antioxidant defense system, superoxide dismutase, protecting you from damaging free radicals. Its folate and B6 team up to keep homocysteine levels down, which may help prevent heart disease, dementia, and osteoporosis bone fractures.

Smoothies

Blueberry Banana Protein

Chocolate Peanut Butter Submitted by Leia Bridge

¾ cup blueberries ½

banana

1½ cups organic unsweetened coconut milk

1 cup

nut milk

2 tbsp natural peanut butter

3 tbsp protein powder

scoop chocolate hemp protein

handful of ice cubes

Chocolate Cherry Chia

handful of raw cacao nibs ½

banana is a good addition too!

¾ cup cherries

Winter Breakfast Smoothie

1 tbsp unsweetened cocoa powder 1 cup

nut milk

1 tbsp chia seeds

Submitted by: JJMa

*If you refrigerate this for 5-10 min after blending it will thicken substantially.

bananas

1 cup

organic apple juice

kale leaves

stalks celery,

2” chunk of cucumber

frozen strawberries

1½ tbsp almond butter

big gob of organic almond butter

½ tbsp ground flax

4 tbsp aloe vera juice

banana

1 tbsp spiralina or greens plus

1 cup

nut milk

acai frozen cube if available

1 tsp

cinnamon

1 tsp

cacao nibs

1 tsp

bee pollen

Cinnamon Banana Butter

Peanut Butter “Monster”

1 tbsp hemp protein mix

frozen blueberries

Blend all of the above ingredients until frothy and yummy.

As coined by Angela

Have a glass straight up or pour over steel cut oats,

2 cup

amaranth, leftover quinoa (or combination of all). Sprinkle

raw spinach

1 ½ tbsp peanut butter

with a bit of home made granola, heavy on the raisins and

1 cup

nut milk

coconut. Now that is a winter breakfast.

1 tsp

honey Living Your Moksha 2012

Submitted by: Sophie Arès-Pilon

Ingredients: ground rooibus vanilla almond milk agave or maple syrup tea masala (optional) Ground rooibus tea leaves, or you can buy them already ground up (red espresso). Fill your cappuccino machine as you normally would using ground coffee but this time using ground rooibus. The rooibus should come out a very dark red/brownish colour. Froth your vanilla almond milk using your machine. Or you can heat it up on the stove using an electric frother, this is what I do. Not to push brand names but the Blue Diamond Almond Breeze froths the best (even better than non vanilla flavour). I have also used oat milk and that works great too. Pour the rooibus tea first into your cup and then add your foamed

Smoothies

Rooibus Cappuccino with Vanilla Almond Milk

milk on top (your choice whether you want more foam, less milk or vice versa). Add a drizzle of agave syrup or maple syrup to taste and sprinkle some tea masala on top as an option. Et voila, enjoy! As your taste buds enjoy the flavour, your body will enjoy the antioxidants.

Juicing if you don’t have a juicer Submitted by: Marie-Eve Colon Cleansing “Power Juice” Recipe Apple - the skin of the apple contains pectin, which helps remove noxious substances from the

Ingredients:

system. Pectin helps to prevent protein matter in the intestines from spoiling. Cucumber - it contains erepsin, an enzyme that helps to digest protein.

red apple

medium size carrot

slices of cucumber

stalk of celery (optional)

big glass of cold water

Celery - helps in the diseases of the kidneys, pancreas, liver and gallbladder. Lemon - is a natural antiseptic, the juice of the lemon will destroy harmful bacteria. Apple cider vinegar - when ACV is used, the formation of kidney and gall bladder stone is unknown. Honey - contains an ample amount of nutrients.

1 tbsp honey (or 1 tsp maple syrup)

These are just guidelines. Baking should be like a fun chemistry experiment. It should make you happy and everyone around you happy. Living Your Moksha 2012

Breakfast snacks

Gluten Free Breakfast Bars Makes 12-16 bars

Ingredients 1¼ cup blanched almond flour ¼

tsp celtic sea salt

¼ tsp baking soda ¼ cup grapeseed oil ¼ cup agave nectar 1 tsp

vanilla extract

½ cup shredded coconut ½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup almond slivers ¼ cup raisins

Directions: In a small bowl, combine almond flour, salt and baking soda - set aside. In a large bowl, combine grapeseed oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins. Grease an 8 x 8 baking dish with grapeseed oil, then press the dough into the baking dish, wetting your hands with water to help pat it down evenly. Bake at 350° for 20 minutes.

Gluten comes from the Latin word for glue. It is the adhesive properties of gluten which allow for breads and cakes to hold together. It is those very properties which cause gluten to interfere with the breakdown and absorption of much needed nutrients. When you sit down for a meal which includes a gluten rich product, it would prevent the absorption of nutrients from all foods in that meal. Living Your Moksha 2012

Spelt, Oatmeal and Banana Power Muffins Ingredients 1 cup

whole spelt flour

¼ cup oat bran or buckwheat flour ¼ cup brown sugar or maple syrup 1½ tsp baking soda ½ tsp salt 1 tsp

ground cinnamon

1 cup banana chips, dried fruits and seeds (hemp, sunflower) 1½ cups rolled oats, slightly chopped 1

egg, ¼ cup applesauce, or egg replacement

1 cup yogurt ¼ cup vegetable oil or apple sauce or a banana 1 tsp

vanilla

1 tsp

molasses

½ cup water

Directions Preheat oven to 375º F. Grease a muffin tin, or line with baking cups. In a large bowl, whisk together flour, bran, sugar, baking soda, salt and cinnamon. Stir in dried fruit and oats. In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water. Add yogurt mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for up to one week. Spoon batter into prepared tins by heaping ¼ cups. Bake for 20 minutes until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold to start.

Living Your Moksha 2012

Breakfast snacks

Peanut and Oat Granola bars Ingredients 1 tbsp coconut oil 1 tbsp honey 1/3 tsp salt ¼ tsp cinnamon (optional) 2/3 cup natural peanut butter ½ cup honey ½ cup milled flax seed (grind flax seed in coffee grinder to mill) 2 cups rolled oats ¼ cup chopped nuts of your choice 1/3 cup dried cranberries, or other dried fruit 2 tbsp spelt flour (or whole wheat flour) 1 cup

puffed grain cereal: millet, wheat, rice, or kamut

Directions Preheat the oven to 325 F. In a small pot combine the oil, honey, salt and cinnamon. Stir frequently until mixture is very thin. Add peanut butter, honey, milled flax seed, and continue melting. Remove from heat, add the oats, nuts and dried cranberries and stir until coated evenly. Lastly, add flour and puffed cereal, mix until coated, then pour into 13 x 9 x 2 pan. Bake for 10 to 15 minutes.

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Makes 12 muffins

Ingredients 1 cup almond milk 1 tbsp ground fIax seeds 4 cups oil, grapeseed or vegetable oil ¼ cup agave nectar 1 tsp

vanilla extract

1¼ cup whole wheat flour or gluten free flour (spelt works well) ¼ cup almond meal (place almond slivers on your mini food chopper to make almond meal) 1½ tsp baking powder 1 tsp

baking soda

½ tsp

salt

1 tsp

cinnamon

1¼ cup quinoa, cooked 2/3 cup currants

Directions Preheat oven to 350º F. Mix together almond milk and ground flax seed, let sit for one minute. Whisk in oil, agave nectar and vanilla. Mix dry ingredients in large bowl (except quinoa and currents). Mix in wet ingredients, fold in quinoa and add currents. Lightly grease muffin pan and dust with flour. Bake for 20 minutes or until a toothpick inserted into the center of muffin comes out clean.

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Breakfast snacks

Vegan Almond Quinoa Muffins

Salads

Tangy Fruit Salad Ingredients: All your favourite fresh fruit in a bowl Fresh pineapple is always a must in fruit salads ½ cup favourite nuts 1”

chunk of ginger

1 cup frozen or fresh raspberries 1

orange

4-5

strawberries

1 tbsp maple syrup Cut up all your favourite fruits and mix in a bowl. If you have fresh raspberries you can mash them with a fork adding one tbsp of maple syrup. Or, if they are frozen heat them on low heat with 1 tbsp of maple syrup until they are unfrozen and soft (do not cook them). Remove the skin off a piece of ginger (the larger the size the more spicy the taste) and orange. Juice the ginger, orange and 4 – 5 strawberries. Add raspberries and juiced ingredients to mixed fruit. Top off with your favourite nuts. Et voila, a tangy and refreshing fruit salad! Put in a tupperware and serve after a hot yoga class. Your body will love you for it. If you are serving at home you can use a cantaloupe shell as a bowl. If you do not have a juicer you can skip the juicing part and it is still a delight to eat (the mashed raspberries adds wonder to the fruit salad).

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Ingredients 4 cups baby spinach 2

sweet potatoes

handful of mushrooms

few stalks of asparagus

few chunks of broccoli

crumbled feta, optional

Cut sweet potatoes into wedges, drizzle with olive oil, salt and pepper. Bake in the oven for about 25 minutes at 350.

Salads

Lindsay’s Spinach Sweet Potato Salad

Sweet Potatoes have amazing benefits, just like yoga does! Their high potassium content means sweet potatoes can alleviate muscle cramps which are often related to potassium deficiency. During times of stress, the body uses more potassium, so eating sweet potatoes can help protect you from the negative health effects of tension.

Green Citrus Salad with Hemp Hearts Submitted by: Victoria Moksha Community

Sauté the mushrooms, asparagus and boiled broccoli in just a tad of olive oil. Mix the spinach with the Balsamic Salad

head of red cabbage, chopped into small sticks

Dressing (below), put the hot veggies on top, the sweet

handful of spinach

potatoes and crumble the feta on top.

¼ cup finely chopped cilantro ¼ cup chopped mint

Balsamic Salad Dressing:

•

jalapeno pepper, finely chopped

1 cup

diced cucumber

½ cup olive oil

½ cup diced red onion

¼ cup balsamic dressing

tomato diced

1 tsp

dijon

chopped orange bell pepper

½ tsp

maple syrup

avocado cut into small chunks

salt & pepper

¼ cup hemp hearts

hemp hearts • • • •

Hemp hearts contain more amino acids (proteins) than milk, meat or eggs. They are a complete protein source. Contain 47% oil, 86% which are the Omega 3, 6 and 9 oils. Contain all the essential Omega fats required and many, many more times the Omega 3 than any fish. Provide more energy than energy bars–without all the sugar!

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juice of 1 lemon

salt and pepper

Strawberries Itâ&#x20AC;&#x2122;s been said that strawberries conventionally grown are so full of chemicals they can be ground down and used as pesticides. Buy local, organic strawberries during the summer months and freeze to reduce known chemicals, the transportation footprint, and the packaging.

Living Your Moksha 2012

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Salads

Mango Black Bean Avocado Salad Submitted by: Greta & Janet Podleski

Ingredients 1 can (19 oz) black beans, drained and rinsed 1 can (14 oz) whole-kernel corn, drained 1 cup quartered grape tomatoes

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1 cup diced red bell pepper 1 cup diced mango ½ cup chopped green onions 2 tbsp minced fresh cilantro 2 tbsp freshly squeezed lime juice 1 tbsp olive oil ¼ tsp each salt and freshly ground black pepper 1/8 tsp each ground cumin and chili powder (see tip below) 1 cup diced avocado (see tip below)

Directions Combine all ingredients in a large bowl and mix well. Chill for one hour before serving. As with most dishes containing avocado, this dish tastes best when eaten the day it’s made.

Spinach and Edamame Salad Ingredients Spinach, walnuts, and edamame, grapes and gorgonzola (which happens to be very healthy too). Top it off with a Healthy White Balsamic Vinegar (opposite page), lightly toss all the above ingredients together and voila!

Living Your Moksha 2012

Salads

Exotic Rice/Roasted Veggie Salad Submitted by: JJMa You will need....everything in the recipe below. For sure, do not be tempted to leave out the cranberries. They are yummy! Yep, it is a bit of work, but so full of love that it is worth it. This recipe was invented in my kitchen by Amrita, a wonderful young house guest who will someday be a Moksha teacher for sure. I always make enough for at least 2 days of this. While you are chopping and creating a mess, you might as well do enough for a friend as well. Peel 2 big yams, 2 medium potatoes, 2 large beets, 4 carrots, 2 good sized parsnips. Cube all of these root veggies into 1’’ pieces and put them into a pyrex baking dish, with 3 -4 tbsp of coconut oil. Sprinkle with salt, pepper and cinnamon. Roast in oven at 350 about 20 minutes, until veggies are soft and yummy. At the same time cook up 1 cup of short grain organic rice and 1 half cup wild grain rice in 3 cups water. Bring to boil and then simmer with top slightly askew undisturbed until bubbles or small volcanic looking shapes occur in the rice. Do not be tempted to stir at any point in the cooking! The night before, soak a half cup of raw almonds in a bowl of water. While the above is cooking, enjoy the fun of pinching the soaked almonds to release the bitter brown skin and release the yummy white flesh of the almond. Chop almonds into smallish pieces. Wash and chop a large bunch of fresh cilantro, this is essential. When the veggies are cooked, dump everything into a large bowl and begin combining...root veggies with rices, add chopped almonds, chopped cilantro, raisins and dried cranberries to taste. Add some citrus juice...either lemon or orange juice with a drizzle of almond oil. Spring salt and pepper to taste. You can make it a few hours before serving so that tastes blend and then you do not have to be a frantic hostess when the family arrives!

Pesto 4 cups fresh basil leaves removed from stems, washed and spun dry 4

cloves garlic

I cup

parmesan cheese ( optional for vegans, but really yummy)

½ cup olive oil ¼ cup chopped pine nuts or walnuts Chop nuts first while food processor is dry. Dump them into big bowl, add parmesan to bowl. Process basil, dump into bowl, the process garlic with oil and combine to a perfect consistency... not too liquidy and not to leaffy. Mix and bag for freezer or serve for dinner over yummy gluten free pasta, with great salad. Living Your Moksha 2012

Soups

Pumpkin Coconut Banana Soup Submitted by: Sophie Arès-Pilon

Ingredients ½ cup chopped white onion

potato pieces and water together with a masher. Bring it all together and let simmer

½ cup chopped celery

on low heat. Test the soup and add more spice/salt/sugar as desired. Meanwhile, cut

1½ cup water

little pieces of banana and put in a jar that has a lid. Add spelt bread crumbs. Put the

2 tbsp freshly grated ginger

lids on the jar and shake. After the soup has simmered for ½ hour, pour the soup in a

1 tbsp freshly grated turmeric

bowl and serve with coated banana and sprinkle shredded coconut on top. You could

1 can pumpkin puree

always substitute the banana for avocado if you wish.

1 can coconut milk 1

sweet potato

cube vegetable bouillon

1 pinch tea masala 1 tsp

curry powder

1 tbsp maple syrup 1

banana

1 tbsp shredded coconut 1/8 cup spelt bread crumbs

Directions Cook onion, celery, ginger, turmeric, vegetable bouillon, curry powder, tea masala in ½ cup of water until onion and celery are tender (you may have to add more water after a while). Meanwhile peel, cut in pieces and cook sweet potato in boiling water. In a big pot, mix pumpkin puree with coconut milk and maple syrup and heat on lowmedium heat. Once the sweet potato is cooked (soft) remove most of the water except for one cup. Mash

soups

Soup: Ginger-Squash Tonic Submitted by: Sophie Arès-Pilon

Ingredients 2

medium squashes

Directions Cut 2 of your favourite squashes lengthwise and remove seeds. Prick the inside of the squash with a fork a few times and place them face down in an

2 cups sliced shiitake mushrooms

oven glass deep dish filled with 1 inch of water. Cook in oven at 415 F for

yellow onion

45 – 50 minutes. It is ready when you can easily prick through with a fork.

3 lg

carrots (or 4 medium size)

Meanwhile, cut 3 – 4 carrots in small pieces and cook in 6 cups of boiling

¼ cup grated ginger

water with vegetable bullion cubes. Add grated ginger, fresh turmeric, curry

2 tbsp grated fresh turmeric

powder, cayenne pepper and black pepper. Cut the yellow onion into small

cubes and separate in half. Add half to the boiling water. Cook the other half

vegetable bullion cubes

2-3 tsp curry powder

in a pan with the sliced shiitake mushroom at medium heat with coconut oil.

1-2

pinches of cayenne pepper

Add salt and 2 tbsp of the maple syrup or agave syrup, and cook until done.

1-2

pinches black pepper

Once the carrots are cooked thoroughly, place aside to cool along with squash

1 tbsp coconut oil

and mushrooms (about 15 – 20 minutes). Scoop out squash meat and mix in

3 tbsp maple syrup or agave syrup

with the carrot mixture. Blend squash and carrot mixture until well blended

and put mixture in a pot on the stove at low heat. Once all is blended and in

salt to taste (1-2 pinches)

2-3 tsp fresh dill

the pot, add the mushrooms, and onions (to the pot) as well as fresh dill and 1

avocado per serving

tbsp maple syrup/agave syrup. Cook on low heat for 10 minutes. Serve and

cottage cheese, optional

add 1 scoop cottage cheese (optional) and ½ an avocado with a pinch of fresh dill on top. This soup has been reported to help sooth and heal the gut and overall is an excellent meal to eat adding value to your health.

Submitted by: Kathryn Budig

Soups

Totally Fresh + Addictive Tomato Fennel Soup Ingredients 3 med fennel bulbs, fonds removed and roughly chopped 1

yellow onion, diced

carrots, sliced

1 tbsp red pepper flakes ½ cup extra virgin olive oil (get Lucini, you’ll thank me) 1-28 oz can diced tomatoes, drained (San Marzano is the best) 4 cups organic vegetable broth ¼ cup creme fraiche, optional

sea salt and fresh pepper to taste

fresh tarragon leaves for garnish

Directions Trim the bottoms and fronds off of the fennel bulbs. Wash well removing the heart and chop roughly (if you have an old school blender, work on a finer chop for all of your veggies). Remove the skin from your onion and finely dice. Chop your carrots into half inch slices. Place all your veggies into a bowl and go grab the olive oil. Pour your olive oil into a dutch oven or large soup pot. Bring to medium heat and add your bowl of lovely veggies. Sprinkle with salt, pepper and red pepper flakes. Saute for 10 minutes or until the carrots soften and the onions and fennel are translucent. Drain your tomatoes and add to the pot along with the broth. Give it a good stir and reduce to medium-low heat for about 20 minutes, which allows the flavours to marry. Remove from heat and as an option, stir in the dollop of creme fraiche just to give that kick of slight creamy goodness. Time for the blender. The key here is to ladle small batches into the blender at a time. If you add too much at once you’re going to have a super unpleasant blast of hot soup everywhere. Blend on high (I highly recommend using a BlendTec or Vitamix Blender) working in batches until your soup is nice and creamy. Ladle into bowls and garnish with a few leaves of fresh tarragon and more creme fraiche if you’re feeling super french. Bon Appetit! Living Your Moksha 2012

Suffer from heat rashes from being in the hot room? Fennel is great as it naturally helps combat inflammation.

soups

Watermelon Gazpacho Soup Tailor this recipe to your own preferences. If you prefer it more chunky, switch out the romaine for a large yellow pepper. Add a garnish of finely chopped red onion or a dollop of creamy greek yogurt and chopped fresh mint.

Ingredients 1

ice cold 3 lb. ripe watermelon (thump it- does it sound hollow?)

1 lg

cucumber, skinned, seeded (or 2 medium)

2 lg

celery stalks

1 sm

head romaine lettuce, trimmed, cut up

2 med dense, heirloom tomatoes, seeded, chopped 1-2 tsp elephant garlic, minced

juice from 1-2 limes, according to taste

2 tbsp white balsamic or rice vinegar 2 tbsp fresh chopped cilantro, basil, mint or parsley

Sea salt, to taste

Directions Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a Vita-Mix or blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse mixture briefly to process it. Add lime juice, vinegar, chopped herbs, sea salt. Pulse till combined. Taste test. Does it need more lime juice? A touch more salt or vinegar? Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving. Two hours is best.

Watermelon is an excellent fruit to enjoy after a sweaty class to help replace lost electrolytes.

Soups

Cara’s Vegetable Barley Soup: Ingredients ½ cup carrots, celery and onion 19 oz can of diced tomatoes ½ cup barley (pot barley - uncooked) 6 cups vegetable stock

Directions Put all ingredients in a pot and let simmer (covered) for 1 hour

Directions:

Spicy Tomato Soup

In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, and carrot once hot. Add the thyme, red

Ingredients

pepper and cayenne, and cook for 5-6 minutes, stirring often, or

1 tbsp olive oil

until the onion is fragrant and the carrot is soft. Add the tomatoes

1 lg

onion

with juice and broth, bring to a simmer and cook, uncovered for

4 lg

cloves garlic, finely chopped

20-25 minutes. Working in batches, puree the soup in a food pro-

1 lg

carrot, finely chopped

cessor or blender. Return the pureed soup to the pot, add the milk

1 tsp

dried thyme

and sugar, and cook until desired heat and consistency. Add salt and pepper to taste. Serve hot, garnishing with parsley if desired.

½ tsp ground red pepper ¼ tsp cayenne 2-28 oz cans whole peeled tomatoes in juice 1 cup vegetable stock 2 cups plain soy, almond or hemp milk 1 tsp

cane sugar

Salt and pepper, to taste

Parsley, for garnishing (optional)

Living Your Moksha 2012

side dishes

Pumpkin Polenta Submitted by: Tysir Salih

Ingredients 3 cups fresh water

Pinch of sea salt

1 cup Bob’s Red Mill Gluten-Free Polenta 1 14-oz can organic pumpkin puree 2/3 cup coconut milk 2 tbsp vegan butter 1 tbsp raw organic agave nectar or pure maple syrup

Pinch of nutmeg

Directions Heat the water in a deep saucepan until boiling and add a pinch of sea salt, to taste. Pour the polenta into the simmering water, stirring with a whisk as you pour. Continue to whisk for a minute or two as the polenta cooks and adjust the heat to medium-low heat, so that the mixture gently simmers but does not cook too quickly- you don’t want to scorch it. Keep an eye on it and stir frequently to keep it from sticking. When the polenta has absorbed most of the water, add in the pumpkin puree and whisk to combine. Add in the coconut milk, vegan butter, agave and a pinch of nutmeg, and stir again. The polenta should be ready in roughly 20 to 30 minutes. It should be tender to the bite, not gritty. If it isn’t soft enough for you, add more coconut milk and cook it a little longer. Serve in soft mounds with a topping of salsa fresca (recipe follows) or more vegan butter and maple syrup. Sprinkle with roasted shelled pumpkin seeds.

Tomatillo-Avocado Salsa Fresca Ingredients: 3

tomatillos

orange or yellow bell pepper

anaheim chile pepper

fresh lime

dash of extra virgin olive oil

drizzle of raw organic agave nectar

sea salt, to taste

a handful of fresh chopped cilantro

small avocado

Instructions: Remove the papery skins from the tomatillos and wash the stickiness off with produce soap and water. Roughly chop and toss into a bowl. Wash, halve, seed and chop the bell pepper, adding to the bowl when done. Stem, clean and dice chile pepper, and toss it in the bowl. Drizzle the mix with fresh squeezed lime juice, olive oil and agave nectar. Season with sea salt, to taste. Add in fresh chopped cilantro and stir to combine. Cover and chill till serving. Just before serving, peel and pit the avocado, dice it and add the avocado to the salsa. Living Your Moksha 2012

Ingredients Agnolottis:

Sauce:

10 oz white beans

1 clove garlic

shallot

2 tsp

small clove garlic

2 cups roasted red peppers

extra virgin olive oil

1 cup tofu, cubed

¼ cup almonds, blanched and sliced

1/8 cup extra virgin olive oil

6 cups kale

¼ cup vegetable

sea salt and freshly ground black pepper, to taste

½ cup basil leaves, chopped

750 g whole semolina lasagna noodles, fresh Roasted Red Pepper, Almonds and Kale

¼ cup parmigiano reggiano, optional

sea salt and black pepper to taste

Directions Agnolotti: Blend beans, shallot, garlic, tofu, oil, and seasonings in a food processor to make a smooth paste. Lay fresh lasagna noodles on a work surface. Place a round glass upside down on the lasagna noodle, and use a knife to cut out circles. Drop 1 tsp of filling in the centre of each agnolotti round. Dip your finger in water and apply to ½ the edge of each agnolotti. Wrap pasta over the filling and gently press two pasta edges together, ensuring a closed seal. Place agnolottis on a tray lined with parchment paper. Sauce: Bring a large pot of water to a boil and season with salt. Finely chop 1 clove of garlic up. Cut roasted peppers into long strips. Strip kale leaves from the stem. Heat a frying pan on low heat and add olive oil. Add garlic to the pan and saute for 30 seconds being careful not to brown. Add almonds and roasted peppers, season with salt and pepper and cook for 3 minutes. Add kale to the pan with stock, cover and let kale steam for 3 minutes. Add agnolottis to pot of water and cook for 2 to 3 minutes. Remove agnolottis from water with a slotted spoon and add to pan with peppers, almonds and kale. Add basil, toss gently and place in a serving dish. Option to garnish with fresh parmigiano reggiano.

Living Your Moksha 2012

side dishes

White Bean Agnolottis with Roasted Peppers, Almonds & Kale

side dishes

Spiced Sweet Potatoes Cooked with Split Red Lentils In my kitchen I cook with lentils, chickpeas, and beans very frequently. There is really no end to what you can do with them. The best part of this recipe is that the spices form a nice crust on the sweet potatoes.

Ingredients 3 cups split red lentils (masoor dhal) 6 cups water ½ tsp

salt

1 tsp

ground turmeric

2 tbsp grapeseed oil 1 tbsp ginger, finely chopped 1 tbsp cumin seeds 1 tbsp ginger masala ½ tsp

coriander seeds, crushed

½ tsp

mustard seeds

10 -12 curry leaves 1⁄8 tsp salt 1 small sweet potato, peeled and cubed ½ cup water

Directions To prepare the lentils, place all the ingredients in a saucepan and bring to a boil. Turn the heat to low and simmer until the lentils are soft, about 15 to 18 minutes. To prepare the spiced sweet potatoes, heat the oil in a skillet over medium-high heat. When the oil is hot, add the ginger and cook for 10 seconds. Add the cumin seeds, ginger masala, coriander seeds, mustard seeds, curry leaves, and salt and cook for 5 seconds. Stir in the sweet potato and water. Bring to a boil and turn the heat to low and simmer, stirring regularly, until the sweet potato is tender, about 12 to 15 minutes. To serve, add the cooked sweet potatoes to the lentils and mix them gently. Enjoy over rice or with rotis.

Living Your Moksha 2012

side dishes

Black Bean Nachos Submitted by: Melissa Pawlyk

Ingredients ½ cup cottage cheese 2 tbsp sour cream

Hot sauce to taste

¼ tsp cumin 2 cups pita chips ½ can black beans, rinsed & drained ½ cup mexican cheese blend shredded ¼ cup green onions, chopped ½

tomato, chopped

red pepper, chopped

Directions Mix the cottage cheese, sour cream, hot sauce and cumin in a small bowl; set aside. Layer the pita chips on an oven friendly dish. Top with half of the beans and shredded cheese. Heat until the cheese is melted. Drop the cottage cheese mixture by spoonful’s over the melted cheese on the nachos. Top with green onions and tomato. Enjoy!

Dried vs. Canned beans

Here are just a few reasons why dried beans are the way to go. •

Price

•

Sodium Free

•

Healthier (preservative free)

•

Tastier

•

Reduces your environmental footprint

•

More bean variety

•

Control over texture

•

Guaranteed to be BPA free (cans are lined with a plasticliner known to contain Bisphenol

•

Soaking beans is actually really quite easy

Living Your Moksha 2012

side dishes

South Indian Coconut Quinoa Submitted by: Alice Toyonaga

Ingredients 1 cup

quinoa, washed drained

2 tbsp olive or coconut oil

Yummy Quinoa Salad Submitted by: Lindsay Dandeneau - A wonderful one dish meal!

Ingredients 1 cup cooked quinoa

red pepper, celery, carrots, cucumber, red

onion, chopped

avocado feta cheese (optional)

1 tsp

cumin seeds

1 tsp

mustard seeds

½ tsp

fenugreek (pungent!)

5-6

dried curry leaves

1/3 cup olive oil

½ can diced tomatoes, juice strained and set aside

3 tbsp white balsamic vinegar

¼ cup shredded coconut

2 tbsp red wine vinegar

½ cup strained tomato juice

1 tsp

dijon mustard

garlic cloves

clove garlic minced

1 can

coconut milk

dill (fresh if possible)

salt and pepper to taste

salt/pepper to taste

2 cups broccoli, cut up

Directions Directions

Cook quinoa according to directions and let cool.

Start with a few tbsp of oil in a saucepan and heat up the

To make vinaigrette, mix oil, vinegars, mustard,

oil enough so that when you add your seeds they sizzle/

garlic, dill, salt and pepper. Adjust to your taste.

pop. Add cumin and mustard seeds. Put the lid on top.

Chop your favourite veggies, add to quinoa with

Let them “splutter” for about a minute but watch the

desired amount of vinaigrette. Can be made

heat as they can burn fast. After a minute add fenugreek

ahead of time or even night before. Top with

and dried curry leaves. Toast your seeds to bring out the

chopped avocado and feta cheese (optional). Serve

flavour but again watch the heat. Add tomatoes one

immediately.

minute after the fenugreek and curry leaves have started to cool down. Add coconut and cook with the tomatoes for another minute or two to make the tomatoes saucier. Add tomato juice from the can, garlic, milk and bring to a light boil. Add salt, pepper, the quinoa and a handful of cashews, reducing the heat to a simmer and cook covered for 15 minutes. After 15 minutes, add broccoli placing them on top and re-lid to simmer, steam them for another 5 minutes.

Living Your Moksha 2012

Submitted by: Lindsay Dandeneau Impress your guests with easy gourmet cuisine!

Ingredients

Directions

bell peppers

Preheat oven to 350º F. Cut the tops off and discard

avocado chopped

the insides of bell peppers. Place in boiling water

Goat cheese (optional)

for 5 minutes and then remove. To make stuffing, combine quinoa, beans, tomatoes, jalapeno, sauteed

Stuffing (1-1 ratio):

vegetables, chili powder, lime, salt and pepper. Fill

1 cup

cooked quinoa

each pepper full with stuffing. Bake for 25 minutes

beans or refried beans (½ to whole can)

on a lightly greased pan. Top with avocado and goat

1 can

Italian stewed tomatoes, drained & chopped

cheese (optional). Bake another 5-10 minutes,

jalapeno chopped (optional)

remove and serve.

1 cup sautéed vegetables: onion, garlic, carrots, celery 1 tbsp chilli powder

hint of lime

salt/pepper to taste

d o o f r e p u s a e than just

Mor

y: Submitted b

deneau

Lindsay Dan

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side dishes

Quinoa Roasted Bell Peppers

side dishes

Coconut Tempeh

Beluga Lentil Salad

Submitted by: Shannon

Ingredients

Ingredients 1

block tempeh, cut into bite-sized chunks

2 cups shredded coconut ¼ cup canola oil Dosa batter: 1 cup light spelt flour ½ tsp sea salt ½ tsp baking powder ½ tsp curry powder

1 cup beluga (black) lentils - picked over and rinsed off 2 cups water 1/2 cup fresh chopped tomato 1/2 cup chopped cucumber 1/4 cup thinly sliced scallions 3 tbsp extra virgin olive oil 3 tbsp fresh parsley chopped 2 tbsp red wine vinegar 1 tbsp light agave nectar

kosher salt + pepper to taste

½ cup plain soy, almond or hemp milk ¾ cup filtered water

Directions

3 tbsp sunflower oil

Cook your lentils according to the package. Meanwhile, place

tomato, parsley, and green onions into a large bowl. Strain Marinade:

cooked lentils and pour into bowl with cut up veggies. Gently

2 cups filtered water

stir to mix and add in olive oil, agave nectar, red wine vinegar,

kosher salt and paper to taste.

bay leaves

1 tbsp garlic powder

Refrigerate the salad for 2-3 hours

2 tbsp sea salt

before serving.

Directions Mix marinade ingredients in a small bowl and pour over cut tempeh. Let marinate at least 2 hours. Prepare the dosa batter by first combining the dosa pancake ingredients in a bowl and then gradually adding the milk and water. Whisk until smooth. Pour dosa batter over tempeh and stir to coat each piece. Lay out coconut on a baking sheet and coat each piece of tempeh with coconut, pressing it gently to make sure it sticks and the entire piece is covered. Let tempeh sit in the fridge for 30 minutes to set. Heat oil in saucepan over medium heat and gently drop tempeh into the oil. Cook until golden brown. Drain on paper towels and serve with a wedge of lime.

side dishes

Carrot Souffle Ingredients

Directions

16 med carrots, chopped carrots

Steam carrots until soft and then cool completely. Preheat oven

2/3 cup cane sugar

to 350º F. Place carrots in a food processor and pulse until pureed.

4 tbsp flour

Add the other ingredients, pulsing as you go. Run food processor

3 tbsp plain low fat yogurt

until all the ingredients are well incorporated. Spray a souffle dish

with cooking spray and pour in carrot souffle batter. Bake for about

eggs, or 1/4 apple sauce

2 tbsp melted vegan butter, or coconut oil

50 minutes until a knife comes out clean when inserted. Try not to

1 tsp

eat the whole dish while it is still steaming warm from the oven.

baking powder

½ tsp salt

After all, you might want to save some for dessert.

¼ tsp mace (or nutmeg) ½ tsp vanilla extract ½ tsp orange extract

mm-yummy

side dishes

Honey Buttered Sweet Potatoes Submitted by: Sara Salehi

Ingredients ¼ cup olive oil ¼ cup honey (vary based on desired sweetness) 3 med sized sweet potatoes

salt, paper and cinnamon to taste

Directions Pre-heat oven to 375º F. Wash, peel and cut sweet potatoes. Lay the potatoes out in a single layer on a roasting tray. Drizzle oil and honey, salt, pepper, cinnamon over potatoes. Roast for 25-30 minutes in oven until tender. Take potatoes out and if desired, you can drizzle more oil or honey before serving.

Easiest ever.... Steamed Greens Submitted by: JJma Wash a large bunch of Kale or Swiss Chard. Come to the farm mid summer and I will send you home with some! Chop casually into 2 inch-ish size pieces and put aside. Take 2 good size bunches of broccoli. Cut the heads off about 1” below the flower and put aside. Use a carrot peeler and scrape the tough part of the stalk away discovering a light green yummy secret inside that stock. Cut this yumminess into 2 inch slices and put aside. Heat up steamer and put everything on a rack over boiling water and give it a few minutes. The green will get much more vibrant and vital. DO NOT OVERCOOK THIS AND RENDER IT MUSHY! Pour out the water and put lightly steamed veggie’s into serving dish. Sprinkle with braggs liberally and serve on a bed of yummy Quinoa or brown rice.

Living Your Moksha 2012

Submitted by: Tysir Salih

Ingredients 8 oz

whole wheat linguine (or your pasta of choice)

½ cup nonfat plain greek yogurt ¼ cup grated parmesan cheese 1 tsp

grated lemon zest

¼ tsp

salt

¼ tsp

ground black pepper

1 tbsp olive oil 3 med zucchini, cut into thin strips (3 inches long and ¾ inch wide, like a big stick of gum) 2

garlic cloves, thinly sliced

½ pint grape or cherry tomatoes, halved lengthwise.

Directions Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove ¼ cup of the cooking water and set it aside. Drain the pasta and set that aside too. Meanwhile, in a large bowl, stir together the yogurt, parmesan, lemon zest, and salt and pepper. Set aside. In a large skillet, heat the olive oil over medium -high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. The zucchini will be soft and somewhat see-through. Use a spoon or spatula make a well in the middle of your zucchini. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown. Mix the garlic into the zucchini. Stir in the tomatoes and cook until softened, about 2 minutes. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tbsp at a time, if necessary, to thin it. Serve hot, and enjoy.

Living Your Moksha 2012

Main Course

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

main course

Beet it Rice Pasta Submitted by: Heather Senderewich

Ingredients 1 tbsp vegan margarine 2 tbsp honey or agave syrup 1

apple, grated

beets, boiled, peeled and grated

cloves fresh garlic

small yellow onion

2 tbsp fresh dill Â˝ box brown rice spaghetti

Directions Cook pasta according to package directions, break the spaghetti into thirds before putting in pot. Meanwhile, saute onions and garlic in the vegan margarine. Add honey/agave syrup, then mix. Add apples and beets, stir and cook until apple is soft - about 5 minutes. Mix in cooked pasta and dill, allow to cook on minimum heat for another 3 minutes. Enjoy!

Italian Linguine with Portobello Mushroom, Garlic and Balsamic Sauce Ingredients 1

Portabello Mushroom

Directions

1 cup sliced onion

Saute mushrooms, onion, coconut oil, garlic in a pan on med low. Add

2 tbsp coconut oil

veggie broth and balsamic reduction, and let simmer. Turn on low and

garlic cloves

cover, stirring occasionally, but allowing it to thicken. Cook the pasta

Splash of veggie broth

according to package directions. Add Mushroom sauce to pasta.

Few drops of balsamic reduction

Add a heavy sprinkling of nutritional yeast, and enjoy.

Italian Linguine

Salt and Pepper

nutritional yeast Living Your Moksha 2012

Submitted by: Maegan McLaughlin Makes 7-8 large patties

Ingredients 2 cans cannelloni white beans, drained 1 large sweet potato, baked/peeled/mashed (about 2 cups) 2 tbsp tahini 2 tsp

maple or agave syrup

1 tsp

lemon pepper seasoning OR Cajun seasoning (or another fave spice!)

Âź cup wheat flour

few dashes cayenne, black pepper and a scoop of nutritional yeast, salt to taste if needed

Panko crumbs

Safflower oil for pan

Directions Bake sweet potato at 450 F for 40-50 min, or until tender. Peel and place in large mixing bowl. Add drained beans to the mixing bowl. Mash beans and potato together. Add in seasoning, flour and ditional seasoning you like. Your mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of bread crumbs if your patty doesnâ&#x20AC;&#x2122;t stay together. Heat safflower oil in a pan over high heat. Form a patty from mixture and coat in Panko crumbs. Then drop the patty in the pan. Repeat making remainder patties and place in pan until the pan is filled. Cook until browned on both sides. To reduce fat, you can also bake in the oven, but remember to use less panko crumbs if you do. Transfer cooked patties to paper towel and let cool down. Serve on whole grain toasted bun with suggested toppings or toppings of your choice! Suggested Toppings: Avocado, Dijon Mustard, Romaine, Onion, Olive Oil, Pepper

Living Your Moksha 2012

any ad-

Main Course

Sweet Potato Veggie Burgers

main course

Crisp Tofu with Asian Greens and Peanut Sauce Submitted by: Anat van Eeden

Ingredients 1 pkg

Firm Tofu

handful baby bok choy, chinese broccoli, tatsoi or napa cabbage

coconut oil

red chilie flakes

Â˝ cup peanut butter 2 tbsp soy sauce

fresh lime juice

water

Directions Slice firm tofu into strips or cubes and pat dry; roughly chop a bunch of the greens. Pan-fry the tofu in some coconut oil until it browns on all sides, about four minutes. Remove tofu from pan and pour off all but a little of the oil. Add the greens and pinch or two of red chile flakes, and continue cooking until the vegetables turn dark green, about three minutes. Mix together peanut butter, soy sauce, and fresh lime juice to taste. Add a bit of water if necessary to get a nice consistency, then add the sauce to the pan along with the reserved tofu and toss to coat. You may not need to use all of the sauce, depending on how much greens/tofu you have. Garnish with crushed peanuts and serve.

Living Your Moksha 2012

Submitted by: Erik Giasson

Directions

Ingredients 50 grams

coconut oil

Heat the butter and half the olive oil and saute the

4 tbsp

olive oil

mushrooms for about 5 minutes, set aside. Heat

250 grams

chanterelles trimmed

remaining oil in a skillet and add garlic and pepper, cook

250 grams

porcini better fresh or frozen

at low heat until garlic is tender and add parsley and

½ tsp

pepper

mushrooms, cook for another 5 minutes at low heat and

2 cloves

garlic minced

add the mascarpone, the lemon juice and stir. Season

3 tbsp

chopped parsley

with salt and pepper. Cook the pasta al dente in plenty

6 tbsp

mascarpone cheese

of boiling salted water, add the pasta in the mushroom

juice of ½ lemon

sauce, mixing well, top with parmesan and serve.

400 grams

short pasta

parmesan, salt and pepper

Celeriac Pancakes Makes about 14 small pancakes

Directions Toss the celeriac and parsley together. Add the bread

Ingredients

crumbs, arrowroot or cornstarch, flour, salt, and turmeric

4 cups grated celeriac

and toss until blended. Stir in the lemon juice and water.

½ cup finely chopped flat-leaf parsley 1 cup

Heat a skillet and add a generous amount of ghee or oil

fresh bread crumbs

for pan-browning. Take a small handful of the celeriac

1 tbsp whole wheat flour

mixture and squeeze it into a ball, then flatten it to form

1 tbsp salt

a pancake, then fry in pan until browned and slightly

½ tbsp turmeric

crispy. Repeat until all the pancakes are cooked. Serve

2 tbsp lemon juice

immediately.

¼ cup water

Ghee or oil

Living Your Moksha 2012

Main Course

Pasta With Chanterelles, Porcini, Parsley, and Marscapone

main course

Hickory-Smoked Mushroom Quinoa Burgers Submitted by: Stefan Schneider Makes 10-12 burgers

Ingredients 2 tbsp olive oil 1 lb

portobello or cremini mushroom, diced

pepper

1 tbsp tamari 3 cups quinoa, cooked 1

red onion, sliced thinly

garlic cloves, minced

1 small zucchini, peeled, grated ½ tsp red pepper flakes

2 tsp

fresh parsley, minced

1 tsp

fresh thyme, minced

1 tsp

smoked paprika

salt & pepper

2 tbsp flax seeds, ground ¼ cup potato flour ¼ cup nutritional yeast ½ cup grated daiya (mozzarella or cheddar) 1 tbsp tamari

Directions Smoke the diced mushroom for 20 minutes with hickory wood chips. Remove from smoker and grind in a food processor or high-speed blender until well ground (not pureed). In a wok on medium-high heat saute the mushrooms until they’ve lost most of their liquid, about 6-8 minutes. At the end of cooking splash with the tamari and turn to coat. Remove from heat and set aside. Rinse the quinoa well, bring the water to a boil and add the quinoa, cook for 1214 minutes or until cooked through. Drain, set aside. While the quinoa is cooking, set a large saute pan on mediumlow heat, add the olive oil and cook the onions slowly until caramelized, about 8-10 minutes. Add salt and pepper to taste, then add the garlic and cook one additional minute. Add zucchini and fry for 5 minutes more. Add parsley, thyme and smoked paprika. Stir to combine, cook for one additional minute. Remove from heat, set aside. In a large bowl, add the cooked mushrooms, onion/zucchini mixture, quinoa, ground flax seeds, potato flour, nutritional yeast and grated cheese together and mix until well incorporated. Add the tamari and mix a little more. Check for seasoning. Let chill in the fridge for a few hours. Set a cast iron pan on medium-high heat, put 1 tbsp oil in the pan, form the mixture into 3”-4” patties about ¾” thick and fry 4-5 minutes on the first side, flip and cook and addition 3-4 minutes until finished.

Living Your Moksha 2012

Submitted by: Jennifer Reed

Ingredients For the crust:

For the filling:

medium sweet potatoes

2 lbs

medium yellow onion

1 small yellow onion diced

egg white

1 bunch green onions, green and white parts chopped

oil for brushing

½ cup fresh dill chopped 8 oz

fresh spinach roughly chopped

feta cheese, or vegan replacement

¾ cup cottage cheese, or vegan replacement

Directions For the crust:

eggs beaten, or egg replacement

salt and pepper to taste

Grate the sweet potato and the onion in a food processor. Mix the sweet potato together with the egg white. Brush the sides of a deep-dish pie pan with oil to prevent sticking. Line the pie pan with the potato mixture, patting down and forming it along the sides. You can build up the sides above the pan ¾ of an inch to create a “crust”. Bake at 400 F for 30 minutes. Remove from the oven, brush the sides of the crust with oil to help it crisp up and return to bake for 10 more minutes or until the crust is browned along the edges. Lower your oven temperature to 375º F. For the filling: Sauté the onion with some olive oil until it becomes translucent. Add the spinach and continue cooking until it wilts. Remove from the heat and place in a bowl to cool. Meanwhile, mix the other ingredients together. Return to the spinach, taking handfuls and squeezing out excess moisture, as much as possible. Then add the spinach mixture to the other mixture and stir to combine. Salt and pepper to taste. If the mix seems too dry you can always add an extra beaten egg. Add the filling to the pie crust and bake for 25-30 minutes or until a knife inserted in the center comes out clean. If the crust starts to brown/burn too quickly, you can place a sheet of aluminum foil on the top of the pie.

Living Your Moksha 2012

Main Course

Gluten-Free Spanokopita Pie with Sweet Potato Crust

main course

Mung Beans and Rice Makes 10-12 two cup servings

Ingredients 4½ qts water (1 qt = 4 cups) 1 cup mung beans 2 cups basmati rice

Beans and rice makes a perfectly balanced protein

½ cup ginger root, chopped

and, when prepared in this way it is easily digested.

1-2

It is a very healing food and especially good to eat

onions, chopped

½ bulb garlic chopped

when recovering from illness, after giving birth or

2-8 cups chopped vegetables (colourful veggies are great)

surgery. We think it is great to eat anytime!

2 tbsp ghee or oil

This recipe calls for basmati rice but you can

½ tsp crushed red chillies 2 tsp

tumeric

1 tbsp ground coriander

substitute brown rice if you prefer the chewier texture. In this case add the rice to the water at the same time as the beans and cook 30 minutes longer.

½ tsp black pepper 2 tsp

garam masala

½ tsp ground cumin 2 tsp

salt or to taste

Directions Set water to boil in 6-8 qt pot. Pick through mung beans and remove any debris and rinse thoroughly. Add to water and boil until beans start to split ( about 30 minutes). Meanwhile, prepare other ingredients. Clean rice in the same manner as mung beans. Peel and chop vegetables. When the beans are split, add rice to the pot along with the vegetables as you finish chopping them. Peel and chop ginger root, onions and garlic. Heat ghee or oil in a frying pan over medium heat. Add onions, ginger and garlic and sauté until onions are translucent. Add all spices and let sizzle stirring for 1 minute. Add to cooking mung beans and rice. As rice starts to break up you will need to lower the heat to medium and stir occasionally. Continue to cook uncovered until all the ingredients are very well done and it’s a bit mushy. Add salt or bragg’s aminos or tamari soy sauce to taste. Serve with yogurt, and chapatti or tortillas. Grated cheese is also yummy. And Indian pickle to spice it up!!

Living Your Moksha 2012

Submitted by: Bryde Maclean

Ingredients ¼ cup peanut butter 2

minced cloves of garlic

1 tbsp minced ginger 2 tbsp honey ¼ cup minced cilantro

juice of 1 lime

1 tbsp sesame oil 1 tbsp sambal oelek ¼ cup brags 2 tbsp rice wine vinegar

Directions Mix ingredients together in a pot on the stove at medium-low heat. Stir often until it’s well mixed and hot, about 5 minutes. Add to noodles, rice, or veggies!

Tahini Dressing Submitted by Moksha Yoga Victoria Community

Ingredients ¼ cup tahini 2 tbs

apple cider

1 tbs

braggs

1/3 cup nutritional yeast 1

clove minced garlic (optional, and YUM!)

Juice of a lemon (optional)

Directions Depending on the desired consistency, when you blend it up, add as much water to it as you’d like.

Living Your Moksha 2012

Sauces

Peanut Lovers Sauce:

nibbles and bits

Strawberry Coconut Breakfast Cookies Gluten-free + Vegan Submitted by: Darci Nyal Makes 18-24 cookies

Ingredients 2 cups certified gluten-free rolled oats (I use Bob’s Red Mill) ¼ cup certified gluten-free oat flour (or just process some gluten-free rolled oats into a fine powder) 1 cup unsweetened coconut flakes 2 tbsp ground chia seeds or ground flaxseeds ½ cup almonds, roughly chopped ¼ tsp sea salt 2

organic bananas, mashed

2 tbsp maple syrup (or honey) ¼ cup coconut oil, melted 1 cup fresh organic strawberries, roughly chopped 1 tsp

vanilla

Directions Preheat the oven to 350º F. Line a baking sheet or two with unbleached parchment paper. In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt. Stir in bananas, strawberries, coconut oil, maple syrup and vanilla. I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed. You can of course just use a large spoon or spatula. Form the dough into 2 ½ inch balls/discs with your hands and place into even rows with just a little room in between them. Press them down very gently to flatten them a bit. Bake for 2530 minutes or until fragrant and golden. Cool on pan for a few minutes than transfer to a cooking rack. Enjoy for breakfast, dessert or an anytime snack. Living Your Moksha 2012

Makes 12 cups

Ingredients 6 cups old fashioned rolled oats (not instant) 1½ cup chopped nuts, such as raw almonds, pistachios, walnuts, pecans, or a combination (optional) ¼ cup raw hulled pumpkin seeds (pepitas), sunflower seeds, or a combination ½ cup ground flaxseed or toasted wheat germ, or a combination ¾ tsp

ground cinnamon

3 lg

egg whites

¾ tsp

coarse salt

¾ cup sweetener, such as honey, agave, or unsulfured molasses 1 cup coarsely chopped dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, pineapple

Directions Preheat oven to 350°F. In a bowl, combine oats, nuts (if using), pumpkin seeds, flaxseed, and cinnamon. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl; stir in dried fruit.

Personal suggestions

I personally like to add more nuts than suggested. Other dried fruits that taste great are blueberries, dates, kiwi... the more the better!

Living Your Moksha 2012

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Marilou’s Granola

Ted Gran d, Moksh Co-Founder a Yoga i nc.

Living Your Moksha 2012

5 Tips to Great Granola: 1. You Need Oil: I know there’s a tendency to want to make granola as healthy as possible, but if you’re not using oil you’re going to have a pile of dry oats. The oil leaves this toastiness that teeters between sweet and savory. The kind of oil doesn’t really matter, a light oil as Ted suggested, olive oil or coconut oil. Whatever you do, do not omit it. 2. Choose Oats Wisely: Choose an old-fashioned rolled oats instead of quick-cooking oats. Quick-cooking oats leaves your granola dry and dusty. 3. Add Fruit Last: A good general rule of thumb is to add in any chopped, dried fruits after the granola comes out of the oven. This helps keeps fruit moist rather than dried up and hard to chew. 4. Use a firm press: When pouring granola onto your baking sheet, fill the pan up full and evenly spread/press down with spatula. This keeps your granola in a uniform layer, reduces any random burning and, it helps create those clump formations that are so tasty. 5. When Is it Truly Done? Granola is a lot like cookies in that they continue to bake even after you remove them from the oven. Do not wait until your granola browns to pull it out. Pull them out just before then (listen to your intuition on this one) and watch how they crisp up as they cool down.

Living Your Moksha 2012

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Jerry’s Kale Chips Ingredients

kale washed and dried

olive oil

salt and pepper to taste

garlic powder

onion powder

Directions Remove stems and rip kale into pieces; toss with olive oil, salt and any other seasoning (garlic or onion powder). Spread out on a cookie sheet and bake in oven at 350º F for about ten minutes.

Bernie’s Nuts Ingredients 2 cups raw nuts (you choose the variety, I love cashews)

Agave nectar or maple syrup

sprinkle of spices (cinnamon, ginger)

sesame seeds

poppy seeds

cracked black pepper

Directions In a non-stick pan heat up 1 tbsp of olive oil. Dump raw nuts and toss with enough agave nectar or maple syrup that will cover their surface lightly. Sprinkle spices in, seeds and pepper. Toss until the sweetener starts to thicken and boil. Pour onto a tray and cool in fridge.

Living Your Moksha 2012

Submitted by: Cristina Piticco

Ingredients

Mary’s Organic Crackers (thin flax crackers)

1 cup ground up cashew nuts 5 tbsp True Silk Almond Milk 1

Prickly pear

Apple

Fennel bulb

Parsley leafs

Directions Ground up the cup of cashews in a blender, or by a knife, until it becomes into a semi-chunky power. Add milk so that the cashew powder turns into a paste like consistency. You may need to add more milk if it is not enough, or may need to add more nuts if it becomes liquidy. Put a tsp full of nut paste onto the flax cracker. Cut a small sliver of apple, fennel and prickly pear and place them on the cashew paste. Add a parsley leaf and sprinkle some cashew powder on the top. Make as many as you can until you are out of cashew nut paste! Placing them on a white plate with sprinkled turmeric powder is always a real nice touch. This recipe is great to use if you need to make quick hors d’oeuvres for friends, family, or love ones!

In preventing bone loss, flax seed pays a great role. It increases bone density and decreases the risk of osteoporosis.

Living Your Moksha 2012

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Flax Cracker with Cashew Spread Hors D’oeuvres

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Vegan Herb Crackers 2 cups blanched almond flour Âž tsp

celtic sea salt

2 tbsp herbes de provence (or rosemary) 1 tbsp olive oil 3-6

cloves of roasted garlic (optional)

1 tsp

honey (optional)

2 tbsp water

In a large bowl, combine almond flour, salt and herbes de provence. In a medium bowl, whisk together olive oil and water, honey and garlic. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper, 2 inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350Â° F for 9-11 minutes, until lightly golden. Let crackers cool on baking sheet for 20 minutes, then serve.

now that's a cracker

Living Your Moksha 2012

Submitted by: Rebecca Wood Makes Two - 8 ½” x 4 ½” loaves This is the recipe that I use at home for spelt bread, I think you will like how it comes out. The trick with spelt is not to over knead it. When using wheat flour it is almost impossible to knead “too long”, but with spelt flour if you knead too long your finished loaf will come out heavy and crumbly. Remember to add the flour gradually and only use enough that you don’t actually stick to everything as you knead. I usually add the last cup or so a bit at a time so I can stop when I think the dough has enough flour. Hope you like it! For a lighter flavor and texture, use up to 50% white spelt flour. Some people who are sensitive to common wheat are able to enjoy spelt bread.

Ingredients 1 tbsp active dry yeast 2 cups warm water (105° to 110° F)  3 tbsp honey  3 tbsp butter, melted (you can also use vegan butter or coconut oil) 2 tsp

sea salt

6 cups spelt flour (use any combination of whole or white spelt)

Directions Combine the yeast, water and honey in a large warm bowl and let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elasticy Do not over knead. Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. Grease two 8 ½” x 4 ½” loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans. Preheat the oven to 350° F. Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Living Your Moksha 2012

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Spelt bread

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Carrot Pulp Bread I make this bread with ground almonds (almond flour), but it could also be made with ground cashews or hazelnuts (filberts) or coconut flour.

Ingredients 8 oz

carrot pulp (left over from juicing)

6 oz

ground almonds (or ground cashews, hazels or sunflower seeds or coconut flour)

2 oz

melted butter (option to use vegan butter or coconut oil)

2-4 tsp honey (or maple syrup for non SCD and low fructose diets) 4 lg

free range eggs (or vegan egg substitute such as apple sauce)

1 tsp

bicarbonate of soda

juice of half a lime or a third of a lemon

1 tsp

cinnamon

Â˝ tsp

fresh grated nutmeg

3 tsp

cider vinegar

small handful of chopped walnuts, pecans or raisins (optional)

Directions Preheat the oven to 320Âş F fan assisted, 350Âş F without, and put a tray of water in the bottom of the oven. Line a 1 lb loaf tin with grease proof paper, letting it hang well over the edges. In a mixing bowl, stir together carrot pulp, ground almonds, melted butter, spices, with bicarb and eggs. In a small bowl or cup stir together, lime juice, vinegar and honey. Pour over the rest of the ingredients (adding the option extras if wished) and stir till well mixed in. Pile into the tin and smooth the top. Bake for 50 - 70 minutes, until the top is golden brown and a cake tester comes out clean. Allow to cool in the tin for about 10 minutes and then gently loosen with a knife and lift out using the paper strips. Leave paper attached until completely cool and then remove carefully so as not to detach the crust. Slice and toast or keep in an airtight container for up to three days. Otherwise, slice and open freeze, storing in an airtight container in the freezer for up to three weeks.

Living Your Moksha 2012

Makes 24 graham crackers

Ingredients Graham Crackers: ¼ cup + 2 tbsp buckwheat flour ¼ cup + 2 tbsp chestnut flour ¼ cup + 1 tbsp sweet potato flour * ¼ cup

arrowroot starch

1 ½ tsp

chia seed meal

½ cup

dark brown sugar, lightly packed

½ tsp

baking soda

¼ tsp

sea salt

4 tbsp

vegetable shortening, melted

3 ½ tbsp

honey

2 ½ tbsp

almond milk

1 tbsp

vanilla extract

S’mores: Graham Crackers Marshmallows White, Milk or Dark Chocolate Optional: Peanut Butter or Almond Butter

Directions In a large mixing bowl, combine the first 8 ingredients and stir together thoroughly. Note: Make sure the chia seed is thoroughly incorporated so that when the liquids aren’t any little gel blobs. In a large measuring cup, add the vegetable shortening, honey, almond milk and vanilla extract and stir together. Slowly pour the liquid ingredients into the bowl containing the flour mixture and stir. The dough will be slightly sticky. Divide the dough in half and put one half on a sheet of parchment paper. Press down the dough with your hands and then cover with another sheet of parchment paper. Roll out the dough until it is about 1/8 inch thick. Repeat this procedure with the other half of the dough. Then place the parchment paper covered rolled dough into the freezer for 20 minutes. Preheat the oven to 350º F and cover a cookie sheet with parchment paper. With a sharp knife or pizza cutter, cut the dough into squares or rectangles. Then remove the cookies from the parchment paper and place on the covered cookie sheet. Using a toothpick prick the dough to form 2 rows of 3 dots. Bake for 13 - 15 minutes and rotate the pan at the halfway point so the crackers cook evenly. At 13 minutes the graham crackers will still be a little soft, at 15 minutes they will be crisper. Living Your Moksha 2012

tasty desserts

Wheat Free Crackers for S’mores

tasty desserts

Healthy Flourless Chocolate Cake Makes a single 9” layer cake, which can be halved and stacked for the taller cake you see here!

Ingredients 1-15 oz can of black beans 5 lg

eggs (option to use egg substitute)

1 tbsp pure vanilla extract ½ tsp

sea salt

6 tbsp unsalted organic butter OR extra virgin coconut oil ¾ cup honey 6 tbsp unsweetened cocoa powder 1 tsp

aluminum-free baking powder

½ tsp baking soda

Directions Preheat oven to 325º F. Spray a 9” cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, honey and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

Living Your Moksha 2012

Submitted by: Maegan McLaughlin Serves 4 persons, for 10 x 10 cm cake

Ingredients 8

dates

½ cup shredded coconut

fruit - bananas, kiwis, blueberries or any other fruit you desire.

Directions In a food processor mix dates and shredded coconut together until you get sticky pastry. Take a small bowl or plastic/glass container and lay down one layer of banana slices with covering the sides as well. Take about 2/3 of date-coconut mixture and press on top of that. Now start layering the fruit inside - blueberries, kiwis, bananas or any other fruit. Now cover all of it with remaining 1/3 of date-coconut mixture. Place in the fridge for few hours or overnight. When taking out of the container carefully loosen the edges with a knife and turn the cake upside down on the plate.

Vegan Fudgesicles Ingredients 1

banana, mashed

¼ cup peanut butter 2 tbsp maple syrup 1 tsp

cacao powder

Directions Mix together mashed banana, peanut butter, maple syrup and cacao powder. Try not to eat the whole batter as you taste to adjust quantities. When you think it’s perfect, pour into popsicle containers. Eat as soon as frozen for total happiness.

Living Your Moksha 2012

tasty desserts

Upside-Down Cake

tasty desserts

Vegan Sprinkle Party Cake Ice Cream Makes 1 serving

Ingredients ¼ tsp

pure vanilla extract

1/16 tsp salt (don’t omit) 1 tbsp raw sugar ½ tbsp sprinkles 1 cup

almond milk (I used unsweetened)

2 tbsp coconut butter

Directions Mix the ingredients together in 1 or 2 shallow plastic containers and then place in the freezer. Once frozen, pop the blocks out of the container, thaw for 3 - 8 minutes (depending on how powerful your blender is), blend and enjoy.

Apple Sauce Ingredients 3 lbs

apples

1 tsp

cinnamon

1 pinch nutmeg 1 ½ cups water 2

lemon (thin, slices)

¼ tsp

salt

Directions Peel and core apples. You can leave the skin on a few of them if you like the taste and texture. Cut apples into approximately 1 inch cubes. Add all ingredients to a pot, and turn heat on high. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary and remove lemon slices. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature. Living Your Moksha 2012

Ingredients Brownies:

Frosting:

½ cup cashews

1 tbsp coconut oil

½ cup raisins

1 tbsp agave

4 tbsp cacao powder

2 tbsp cacao powder

½ tsp vanilla

shredded coconut for topping

pinch salt

Directions In a food processor fitted with an “S” blade, process the cashews until finely ground and powdery (but not oily). Add the raisins, cacao powder, vanilla, and salt, and process again until the mixture starts sticking together. Press the brownie mixture firmly into the mold of your choice. I used a rectangular miniature tart pan with a removable bottom. Release onto a plate. For the frosting, stir together the coconut oil, agave, and cacao powder until smooth. Spread on brownie and top with coconut flakes

Lavender Chocolate Squares Submitted by: Sonia Raposo

Ingredients I cup

liquid coconut oil

1 tbsp agave syrup ¼ cup fresh lavender flowers ¼ cup cacao powder ¼ cup almond butter 1 cup almonds, coarsely chopped by pulsing in food processor 1 cup raisins 11/3 cup sliced almonds

Directions In a high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed. Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well. Spread the mixture onto a sheet tray lined with parchment papers in a ½ to 1-inch layer. Top with sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve. Will keep for a month or more in the freezer.

tasty desserts

Simple Raw Vegan Chocolate Frosted Brownie

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Sweet Potato Cake Submitted by: Amy Yaccato

Ingredients Cake: 1 cup shortening (or vegan butter substitute) 3

eggs (or egg substitute)

3 cups cake flour 3 tsp

baking powder

1 tsp

vanilla

½ cup almond milk 1 box light brown sugar (or cane sugar) 1 tsp

cinnamon

1 cup baked and mashed sweet potato Icing: 1 cup

evaporated milk

¼ cup chopped peanuts 1 cup

sugar

3 egg yolks ½ cup coconut

Directions Cream shortening and sugar, add eggs and sweet potatoes. Sift cinnamon and baking powder with flour, add to mixture. Add milk and vanilla and mix well. Bake in three 8 or 9 inch greased and floured cake pan. Bake at 350º F for 30 minutes. Cook sugar, egg yolks, butter and milk over low heat for about 12 minutes, stirring constantly. Remove from heat. Add nuts and coconut. Stir until thick enough to spread. Do not eat all of the icing just yet! Spread icing on cake and enjoy.

Living Your Moksha 2012

Submitted by: Katie Wagner

Ingredients 1 tbsp ground flax + 3 tbsp water, whisked 1 cup brown rice flower 1 cup

whole almonds, ground into flour/meal & sifted OR (1.5 cups almond flour)

2 tbsp arrowroot powder (or cornstarch) ½ cup cacao powder ½ tsp

kosher salt

¼ tsp

baking soda

½ cup earth balance or vegan butter substitute 1 cup

organic cane sugar

½ cup + ¼ cup non dairy chocolate, divided ¼ cup almond milk 1 tsp

vanilla

½ cup walnuts, finely chopped (optional)

Directions Preheat oven to 350º F. Line a 9 inch square pan with parchment paper and grease all sides. In a small bowl, whisk together ground flax and water and set aside. In a blender or processor, blend almonds until they make flour. Sift out any large pieces from the flour. In a large bowl whisk together flours, arrowroot, cacao powder, salt and baking soda. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax, sugar, vanilla, and milk, whisk. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but no worries just keep mixing! Now add in walnuts and remaining ¼ cup chocolate chips. Scoop thick batter into prepared pan and place piece of parchment on top. Spread with hands or pastry roller until smooth and even. Bake for 35-37 minutes at 350º F and allow brownies to cool in pan for about 1 ½ hours. Do not remove brownies until they have completely cooled or they will crumble. After an hour or more separate edge of brownie from pan with butter knife and place on cooling rack. Cool completely, maybe over night, and cut in the morning.

Living Your Moksha 2012

tasty desserts

Vegan Gluten-Free Brownies

tasty desserts

Chewy Peanut Buttah Cookies Submitted by: Elisa Schwarz

Ingredients 2 cups spelt flour 1 tsp

baking soda

½ tsp

salt

1 cup organic natural peanut butter 1 cup maple syrup 1/3 cup sunflower or olive oil 1 tsp

pure vanilla extract

1/3 cup chopped peanuts ½ cup non-dairy chocolate chips (organic and faire trade if possible and I always put lots more!!!)

Directions Mix all of the above ingredients until fully combined. Drop heaping tablespoonfuls of dough onto an un-oiled cookie sheet. Press down with a fork, and bake at 350º F for 12 minutes.

Chewy Chocolate Chips Makes 25 to 30 cookies

Ingredients

Directions

1 cup vegan butter

Preheat the oven to 350º F. In a large bowl, mix the butter, sugar,

½ cup date sugar

and maple syrup until it’s light and fluffy. Slowly stir in the almond

¼ cup maple syrup

milk then add the vanilla to make a creamy mixture. In a separate

¼ cup almond milk

bowl, combine the flour, cacao powder, salt, and baking soda. Add

1 tsp

this dry mixture to the creamy mixture and stir well. Then fold in

vanilla

2 cups flour

the chocolate chips. Drop small spoonfuls onto non-stick cookie

¼ cup raw cacao powder

sheets and bake for 8 to 10 minutes.

½ tsp

salt

½ tsp

baking soda

12 oz dairy-free dark chocolate chips

Living Your Moksha 2012

Serves 2

Ingredients ¼ cup arborio rice ¼ cup unsweetened finely shredded coconut 2 cups unsweetened almond milk (or your favourite non-dairy milk)  1 tbsp cane sugar ¼

vanilla bean, split (or ½ tsp vanilla extract)

Pinch of cardamom (my ¼ tsp measure was about 1/3 full)

Directions If your shredded coconut is coarse or tough (and you prefer a softer pudding overall) try putting it through the food processor, blender, or spice grinder to achieve a finer texture. Alternatively, you can soften up tough coconut by soaking it in advance (as you would soak raw nuts in preparation to make nut milks) – this should soften the coconut significantly. In a large saucepan, place all the ingredients (except extract, if using). Bring to a gentle boil and turn down immediately. Allow to simmer gently, stirring often (or it will stick to the bottom) for 35 to 45 minutes, depending on how thick you like it. A silicone spatula makes an excellent stirring tool, allowing you to easily scrape the pudding down the sides and off the bottom of the pan. The rice should be soft and significantly plumped up. Check it often towards the end of cooking to ensure it does not get overdone or burn. Once it’s cooked to your liking, remove the pot from the heat and stir in the vanilla extract. Serve immediately in the cutest bowl you can find, if you like it hot – otherwise let it chill in the fridge and enjoy later. It can also be reheated.

Living Your Moksha 2012

tasty desserts

Rice Pudding

tasty desserts

Peppermint Chocolate Chip Cookies Makes 1-2 dozen

Ingredients ½ cup maple syrup 2/3 cup canola oil or yogurt ¼ cup applesauce (or 1 egg substitute) 2 cups flour ½ tsp

baking soda

½ tsp

salt

1½ cups crushed peppermint candy (I use peppermint sticks) 1½ cups vegan semi-sweet chocolate chips

Directions Preheat oven to 350º F. Mix sugar, brown sugar, oil, and egg replacer in a large bowl. Mix flour, baking soda, and salt in another bowl. Add dry ingredients to wet. Add chocolate chips and crushed peppermint. Drop on ungreased cookie sheet. Bake in the oven for about 8-10 minutes. Keep an eye on these because sometimes the peppermint will seep and burn on the pan. I recommend not using any type of vegetable shortening for these cookies. They will turn out dull and flat.

Living Your Moksha 2012

Molasses Oat Cookies Makes 15-16 cookies.

Ingredients 1 cup

rolled oats (ground into flour)

1/3 cup rolled oats (unground) ¼ tsp

salt

1 tsp

baking powder

½ tsp cinnamon ½ tsp

pumpkin pie spice

1 tsp

finely grated ginger root

1 tsp

vanilla extract

banana, mashed

1/3 cup unsweetened apple sauce 2 tbsp vegan margarine 2 tbsp molasses 2 tbsp agave nectar

Directions Preheat your oven to 375º F. Combine the dry ingredients (Oat flour, Oatmeal, baking powder, salt, cinnamon, pumpkin pie spice) in a small bowl. Stir to mix evenly. Let the banana, apple sauce, and vegan margarine warm to room temperature. Combine all of the wet ingredients. Whip wet ingredients together using a stand or hand mixer (or wooden spoon or whisk). You will see flecks of margarine in the mix, and that is ok. They will become incorporated when you add the dry ingredients. Mix until consistency is smooth with small margarine flecks. Slowly add the dry to the wet ingredients. Blend together until the batter is well mixed. Line a cookie sheet with a sheet of parchment paper (or lightly grease the cookie sheet). Scoop out rounded tbsp of batter onto the cookie sheet. Space cookies 2 inches apart. Bake for 8-12 minutes. Living Your Moksha 2012

We plan to make a recipe book each year for LYM. If youâ&#x20AC;&#x2122;d like to add something great that is vegan/vegetarian/raw/sugar free/gluten free and all around delicious for next year, submit your recipes to livingyourmoksha@mokshayoga.ca. Have a great, healthy, and all around transformative LYM!

7 weeks, 7 challenges, to inspire your life.