Pomegranates, blueberries, apples, chia, hemp hearts and lecithin are all beneficial for bowel cleansing. Chia seeds are a rich source of soluble fibre, which helps the body sweep away waste, toxins, and minimizes your risk of developing constipation. This recipe is also gluten-, soy-, dairy-, egg-, and nut-free
Makes: 4–6 servings. Keeps for up to 4 days in the fridge.
- 2 cups wild blueberries, fresh or frozen
- 1 cup filtered water, just off the boil if using frozen berries
- 1 cup organic pomegranate or berry juice
- 1 cup applesauce
- 1/2 cup chia seeds
- 2 Tbsp Hemp Hearts
- optional boosters
- 2 tsp sunflower lecithin powder
- 1 tsp pure vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 5 drops liquid stevia (if you like it sweeter)
- 1 tbsp NutraVeg Omega 3 Oil
- 1 cup fresh pomegranate seeds (about 1/2 pomegranate), or other fresh fruit if pomegranate is unavailable
- 2 Tbsp raw pumpkin seeds
- Place the blueberries in a large bowl. If using frozen blueberries, pour boiling water over them, mixing gently to thaw; otherwise, add cold or room-temperature water.
- Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
- Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
- In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.
Tags: dessert, gluten free, healthy
These muffins are moist with a taste of cinnamon, nutmeg, and a crunch of pumpkin seeds! Plus, they’re gluten-, dairy-, and nut-free!
Pumpkin spice muffins
- 1 1/2 cups of gluten free flour blend
- 2 teaspoons of cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt and black pepper
- 1 can (15 oz) pumpkin purée (approx 1 1/2 cups)
- 2 eggs
- 1/4 cup coconut oil
- 3/4 cup of maple syrup
- 1 tablespoon vanilla extract
- ¾ cup of pumpkin seeds
Tags: dessert, pumpkin spice muffins
- Combine all of the dry ingredients. Combine all of the wet ingredients. Gently add the dry to the wet 1/2 cup at a time.
- Bake in oven at 350 for 20-25 minutes.
What’s better than warm fruit crumble with cold vanilla ice cream on a hot day? Not having to share it! Inspired by a late-night craving, below is a recipe for peach crumble — that’s just for you!
There’s no need to lay out the virtues of crisps, crumbles, and cobblers — they speak for themselves. But I will say that while peaches are in season, you should do as much with them as you can. Fresh, local peaches are a whole other breed compared to what we have access to the rest of the year. Sweet, floral and tender with vibrant orange flesh, they’re out-of-sight.
August is the middle of the peach season, and the varieties available right now are ideal for cooking. When buying peaches, look for smooth, firm skin. Avoid wrinkly skin as the fruit may be overripe, and also avoid those with bruises or uncharacteristic marks. Store peaches at room temperature until they’re ripe — you can tell they’re ripe when you gently press on them and the flesh indents. At this stage, it’s best to store them in the fridge.
This recipe for personal peach crumble is quick and easy. I like peaches to remain a bit firm in my crumble, but if you prefer yours soft and mushy (I don’t judge), then cook for an extra 30 seconds in the microwave. Also, go wild with flavours — adding berries or other fruits (such as plums and apricots) will work just as well.
Personal peach crumble
Prep: 5 min
Total: 10 min
Makes: 1 serving
- 2 tbsp quick oats
- 1 tbsp flour
- 2 tsp butter
- 3 tsp brown sugar
- pinch cinnamon
- pinch salt
- 2 peaches, peeled and chopped
- 1/2 tsp lemon juice
- Pinch lemon zest
Tags: dessert, fall, peach crumble
- STIR oats with flour, butter, 1 tsp brown sugar, cinnamon and salt in a small frying pan over medium high. Cook, stirring until mixture is crumbly, golden and the flour is cooked through, 3 to 5 min. Reserve.
- COMBINE peaches with 2 tsp brown sugar, lemon juice and zest in a mug. Microwave on high for 1 minute.
- SPOON crumble over peaches. Serve with ice cream. Enjoy!
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6
Tags: dessert, fruits, no bake, snack, summer, tarts
4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup 35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest
- SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
- STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
- BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
- STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.
Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg
PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME | MAKES 9 SERVINGS
1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk
1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional
Tags: cake, dessert, summer, tres leches coconut cake
- PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
- STIR ﬂour with baking powder in a medium bowl.
- BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in ﬂour mixture, then milk and 1/2 tsp vanilla, until smooth.
- STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
- BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
- WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours