Chocolate Chia Seed Pudding

I first started making chia pudding when I began my job at Mother Earth’s. I learned about the health benefits and properties of chia seeds and how they work in recipes. They remind me of tapioca, but can be eaten raw. The recipe I used (which wasn’t one of my own) was ok but not…

Sweet Bell Pepper Salad with Fresh Tarragon

Beautiful,  red bell peppers are on sale this week at Mother Earth’s, so it was time to once again test out this recipe. The first time around (1.5 years ago), I received very positive reviews.  I was pleased to see that the customers were as equally satisfied this time as well. Thank you customers! Ingredients:…

Sweet Potato Quinoa Patties

This is a variation of my Potato Quinoa Patties. Customers asked if they could use sweet potatoes instead of white potatoes (the preference of many), so I created this recipe. Sweet potatoes are less starchy, so I added less quinoa and a little garbanzo/chickpea flour as a binder. The quinoa needs to be cooled first and…

Maple Walnut Chia Granola

This is a variation of my Cinnamon-Pecan Granola recipe. Ingredients 2 cups whole rolled oats ½ cup raw walnuts, chopped (or you can use pecans) ¼ cup raw sunflower seeds ¼ cup raw pumpkin seeds 2 tablespoons raw chia seeds 1 teaspoon cinnamon ⅛ teaspoon salt 2–3 tablespoons maple syrup 2 tablespoons coconut oil, melted…

Apple Walnut Salad

For our springtime celebrations theme I prepared a variation of the traditional Passover dish: haroset. It is basically made with apples, walnuts, cinnamon, sugar or honey, and dates. There are many variations, one of which has sweet grape wine, so I decided to try out a nice, sweet balsamic vinegar instead. And to balance the…

Artichoke Pesto

Some years ago I tasted artichoke pesto for the first time. I loved it! I looked at the list of ingredients and decided to try to recreate the dish. I attempted to make a vegan version as well, though the original recipe was made with Parmesan cheese. You can try it either way; they are…