Blanched almonds feta


1 cup blanched almonds

¼ cup fresh lemon juice

2 tbsp nutritional yeast

1 tbsp white miso

1 tbsp garlic powder

1¼ tsp rock salt/ sea salt

½ cup cold water

Thyme or rosemary depending on your liking


Soak your almonds for at least 6 hours.

Blend with all ingredients.

Place your blend in a container/ bowl covered with a cheesecloth which you should then tie with an elastic rubber band. Allow to drain in the refrigerator overnight or at least 8 hours.

Preheat oven.

You can shape the feta as needed (circular/ squares etc.) before placing it on parchment paper.

Bake for 30 minutes until top is firm and dry. Cool and chill.

When ready to serve place cheese on a plate and sprinkle dry or fresh herbs on it/ or sprinkle olive oil.

Caramelized apples ice cream


Ice cream

1 can coconut cream

1 tbsp tapioca

1/2 cup dates

1 to 2 tbsp golden rum (optional)

1 teaspoon pure vanilla extract

Caramelized apples

1 large apple, peeled and sliced

1.5 tbsp coconut sugar

1 tbsp coconut oil


1.     Start by soaking your dates in warm water and rum.

2. Meanwhile, caramelize your apple in a non-stick pan: you first add coconut oil to your pan; once it is warm add your diced apple and coconut sugar. Keep stirring until the apples are golden.

3.     Remove from heat and set aside.

4.     Blend the dates with coconut cream and vanilla.

5.     Whisk your mixture with tapioca.

6. Fold in your caramelized apples. Mix well then pour into molds or freezer proof container.

Cookie smoothie bowl


2 cups almond flour

1/2 tbsp baking powder

1 tsp vanilla

1/3 cup crunchy peanut butter

1/2 cup maple syrup

Chocolate chips


Simply combine and bake for 10 minutes.

Smoothie bowl

1 pack açaí purée

1 tbsp cocoa

1/2 frozen banana

1/2 cup coconut milk

Simply blend all ingredients together

Maamoul cookies

Maamoul cookies

Maamoul cookies

2 cups almond meal

3/4 cup tahini

1/4 cup maple syrup

1/2 teaspoon sea salt

2 teaspoons vanilla extract

½ cup dates

½ cup rose water


Warm the rose water and soak the dates in warm rose water for 30 minutes until they are soft.

Meanwhile, place tahini, maple syrup, salt and vanilla in a medium heavy bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.

Add almond meal to the tahini maple mixture and mix until a rough dough forms.

Slice your dates.

Roll 1-2 tablespoons worth of the dough in the palm of your hands into a ball. Add the sliced dates.

Place in maamoul mold to shape it.

Bake in the pre-heated oven for approximately 10 to 15 minutes until they are golden.

Vegan labneh

For the Labneh:

1 cup raw cashews

3 cups water

1/4 cup lemon juice

1 teaspoon apple cider vinegar

Pinch salt

2 teaspoons nutritional yeast

1 teaspoon onion powder

1/4 teaspoon garlic powder

1 clove garlic, minced

1/4 teaspoon black pepper

To serve: olive oil, herbs of choice


Soak the cashews in the water for 12 hours.

Puree the cashews and soaking water in a high speed blender until totally smooth.

Heat up your cashew mixture in a saucepan; remove from stove before it boils.

Stir in the lemon juice and vinegar. Allow to set for ½ hour.

Pour the mixture into a cheesecloth over a bowl.

Place into the refrigerator for the night – ideally leave for 24 hours.

Remove your curds from the cheese cloth, place in a bowl and add the nutritional yeast, garlic powder, onion powder, minced garlic and salt to taste. Blend until completely smooth.

You can then add herbs like zaatar, dill etc.

Mushroom shawarma

2 cups mushrooms

3 tbsp soy yogurt

3 tbsp olive oil

1 chopped onion

1 chopped tomato

2 tbsp Shawarma Mix

Preheat the oven to 200℃/390℉.

Lightly sauté the mushrooms, onion and tomato with 1 tbsp oliver oil.

Then pour into a bowl and add 2 tbsp olive oil, yogurt and spice mix.

Stir until well combined and leave for 30 minutes.

Flaxseed flatbread

Gluten-free wholesome alternative to toast


1.5 ground flaxseeds

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Pinch of sea salt, thyme, black pepper

1 cup boiling water


In a large mixing bowl, combine the ground flaxseeds and seasoning.

In parallel, boil the water.

As soon as it’s boiling, remove from heat and add the ground flaxseeds to the saucepan.

Using a wooden spoon, stir until it forms a ball. Let the dough cool for 2-3 minutes in the saucepan.

Divide the dough into 4 balls. Place each ball on a parchment paper. Top with another sheet of parchment paper and roll out the dough into a thin wrap.

Heat a non-stick skillet over medium-high heat. Once hot, cook the flaxseed wrap for about 1 minute on each side. Repeat with the other wraps.

1 2 20