For the love of falafels

  • 2 cups chickpeas, drained and rinsed
  • ½ cup yellow onion, diced
  • ½ tsp garlic powder
  • 2 TBS almond flour
  • ½ tsp. coriander
  • 1 tsp. cumin
  • ¼ cup dry parsley
  • Himalayan sea salt
  • Black pepper

Blend all ingredients until smooth.

Scoop out with spoon and form patties.

Flatten and bake for 30 minutes or until lightly brown.

Creamy Cauli Alfredo


3 cups steamed cauliflower slices

1/2 cup nutritional yeast

1 tbsp onion powder

1 tbsp garlic powder

1/2 tsp paprika, black pepper, sea salt

1 tbsp white miso

3/4 cup warm water or more depending on desired texture


Simply blend all ingredients and serve warm.

Choco-coco cake



2 cups brown rice flour

1 cup almond flour

3/4 cup organic coconut sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cup almond milk

2 tablespoons ground flaxseeds, (golden)

1/2 cup coconut oil, melted

2 teaspoons vanilla

2 tbsp cacao powder


In a bowl, combine brown rice flour, almond flour, sugar, baking powder and salt. In another bowl, stir together, almond milk, ground flaxseeds, coconut oil, vanilla and almond extract.

Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Remove cake from oven to a cooling rack, keep in the pan until completely cool before adding optional frosting of choice.

Barbecue sauce makeover

2 cups Sundried tomatoes
2-3 tbsp Cold pressed virgin olive oil
2 tbsp Gluten free tamari
1 tbsp Apple cider vinegar
2 tbsp Garlic powder
2 tbsp Onion powder
2 tbsp Raw honey or 3 dates
1/2 tbsp smoked paprika
1/2 tsp Pink himalayan salt
1/2 tsp of black pepper

Add enough water while blending to reach the desired consistency of your BBQ Sauce.



1 cup chopped cocoa butter

1/4 cup cacao powder

1/4 cup carob powder

2 tbsp date syrup – Optional (I skip it)

1 tbsp vanilla extract

Quinoa pops

Optional additions for flavoring: rose water, mint extract, orange extract, maca powder…


1. Melt the cocoa butter (Bain Marie method)

2. Combine all ingredients in a bowl

3. Pour in chocolate moulds

4. Sprinkle quinoa pops then Refrigerate for at least 1 hour

Softest vanilla cookies

1.5 cups almond flour

1 cup rolled oats

1/4 cup coconut oil melted

1/4 cup date syrup

1/4 teaspoon sea salt

½ teaspoon cinnamon

1/2 teaspoon baking soda

2 teaspoons raw vanilla

1 scoop vanilla protein (optional)

1/2 teaspoon apple cider vinegar  


In a large bowl, combine all ingredients and stir well to create a uniform, sticky dough

Drop the dough onto the baking sheet one heaping tablespoon at a time, then use your hands to gently flatten and shape them.

Bake until the cookies are firm, about 15 minutes.


Boules au chocolat



1 cup almond flour

1/2 cup almond butter

2 tbsp cacao powder

1 tbsp coconut cream (more if needed)

2 tbsp date syrup

2 tbsp shredded coconut

1 tsp vanilla

3 Tbsp maple sirup or honey

Chocolate coating

Option 1

1 large dark chocolate bar of choice

1 tbsp coconut oil

Option 2

1/2 cup coconut oil

1/2 cup cacao powder

1 tsp vanilla

2 tbsp date syrup


1. Mix all ingredients in a food processor and transfer into a mixing bowl. Add more coconut cream if you prefer a soft texture.

3. Roll into small balls and place on a cookie tray.

4. Freeze 20 minutes.

5. Prepare your chocolate coating meanwhile. If you chose option 1 melt together chocolate bar & coconut oil (Bain Marie). If you chose option 2 simply combine all ingredients in a bowl.

6. Dip your chocolate balls in the sauce.

7. Refrigerate for at least 30 minutes before serving.