Chia Seed Tahini Pudding

by Pure2Raw Twins

-1/2 cup chia seeds
-1 1/4 cup water
-3 tablespoons tahini (ground sesame seeds)
-banana, maple syrup, stevia, coconut flakes, flavorings or any fruit of choice (optional).

Place water in a large bowl or cup and add in tahini and chia seeds. Plus you can add in any extras or flavorings of choice. Stir till well combined. Let mixture sit for about 10 minutes.

Delicious Detox Recipe: Walnut Lentil Salad

By Alexandra Jamieson

-1 ½ cups cooked brown lentils, cooled and drained
-¼ cup sliced green onions, green part only
-1 cup packed thinly sliced baby spinach
-½ cup halved cherry tomatoes
-8 kalamata olives, pitted and roughly chopped
-¼ cup chopped walnuts
-2 tablespoons extra-virgin olive oil
-1 tablespoon balsamic or umeboshi vinegar
-1 teaspoon Dijon mustard
-1 teaspoon chopped fresh rosemary
-1 clove garlic, crushed
-½ teaspoon sea salt
-¼ teaspoon freshly ground black pepper

In a large mixing bowl, combine the lentils, green onions, spinach, tomatoes, olives and walnuts. Mix well with a wooden spoon and set aside.

In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt and pepper and whisk together. Pour over the lentil salad and mix well.

Allow the salad to set at room temperature for at least 20 minutes, stirring a few times before serving. Alternatively, refrigerate in an airtight container for at least and hour hours before serving.

Refrigerate for up to three days for picnics and lunch leftovers.

Cinnamon Butternut Squash Soup

by Kristin Richardson

-1 butternut squash
-½ cup filtered water
-1 tablespoon extra virgin olive oil
-paprika
-cinnamon
-sea salt
-parchment paper

Peel butternut squash and remove seeds (but do not throw them away! They are delicious roasted or on salads.). Chop into cubes. Add butternut squash to a baking sheet lined with parchment paper. Roast until squash is easily speared with a fork. Add butternut squash to blender, Add ½ cup filtered water to blender. Blend until squash is smooth. Add more water to desired consistency.

Add extra virgin olive oil to blender. Follow with cinnamon and sea salt to taste. Garnish with a sprinkle of paprika. Excellent served both hot and cool.

Photo by: Keira-Anne

Healthy Pumpkin Spiced Cookies

by Elizabeth Rider

Serves 2-6

-2 cups organic raw whole rolled oats*
-8 ounces (about 1 cup) organic mashed pumpkin (from a can is OK)
-1 small ripe banana, chopped
-1/3 cup sliced almonds
-3 tablespoon ground flax seeds
-3 tablespoon grade B maple syrup
-1 ½ teaspoon pumpkin pie spice**
-¼ teaspoon fine sea salt

Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.

*Oats are gluten-free by nature, but some are processed in plants that also process gluten-containing ingredients. Read the package instructions for more info, and, if necessary, buy oats that are certified to not contain gluten.

** Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and clove. I recommend buying the blend at your local natural grocer (it’s inexpensive and contains proper proportions), or you can make your own if you’d like.

Gluten-Free Oatmeal Protein Bars

by Charity Lighten of Whole Food Mommies.com

-2 cups rolled oats
-1 cup almond butter
-2 tablespoons hemp seeds
-2/3 cup soy protein powder (I used non-GMO vanilla flavor)
-½ cup honey
-½ cup applesauce
-¼ cup semi-sweet chocolate chips (preferably dairy-free)
-1 teaspoon cinnamon
-pinch of salt

Roast the oats in the oven for 15-20 minutes at 350 F.

Let them cool and then in a mixer combine all of the ingredients.  This makes a thick “dough,” and I used my dough hook to mix it thoroughly.

Spread the dough in a greased 9×13 pan and bake at 350 F for 20 minutes until golden brown.