Nom Yourself Simple Vegan Chocolate Chip Cookies

I was having a bad day the other day and decided that the only thing that was going to make me feel better was to make some chocolate chip cookies.  I had purchased Nom Yourself Cookbook a while ago and haven’t had a chance to try too  many recipes in there yet but chef Mary had a chocolate chip cookies recipe that I was itching to try.

I don’t know about you but I have tried so many different chocolate chip cookie recipes and have found them all so different in the way the cookies turn out.  Sometimes too fluffy or cakey, sometimes too gooey and flat.  Mary Mattern’s Simple Vegan Chocolate Chip recipe was easy to follow and I must say, the cookies were amazing.  They received glowing reviews from the harshest of cookie critics in my house.

I have decided to share this recipe with you but encourage you to take a look through her blog.  If you click on the name, it is linked to her blog.  It is full of yummy recipes, both sweet and savoury.

Mary’s Simple Vegan Chocolate Chip cookie recipe:


3/4 cup Vegan Margarine (ie Earth Balance)

1 1/3 cup Turbinado Sugar 

1 tbl. Vanilla Extract

1 tbl. Milled Flax Seeds

3 tbl. Hot Water

2 cups Unbleached Flour

1/2 tsp. Sea Salt

1/2 tsp. Baking Soda

1/2 tsp. Cream of Tartar

1 16oz. bag of Vegan Chocolate Chips 

Vegetable Oil (for greasing)


  1. -Preheat oven to 350 degrees.
  2. -Mix Margarine, Sugar & Vanilla Extract in large bowl until smooth
  3. -In small bowl, whisk flaxseeds and hot water for 30 seconds then pour into Sugar mixture.
  4. -In another bowl, whisk flour, salt, baking soda and cream of tartar until well combined.
  5. -Slowly mix flour mixture into sugar mixture until there are no more flour clumps.
  6. -Fold in Chocolate Chips until well distributed.
  7. -Lightly grease cookie sheet with vegetable oil then scoop cooking dough with spoon onto tray, leaving an inch between each cookie.

-Bake for 9 minutes. Let cool on cookie rack for 15 minutes, then enjoy!

**Nom Tip: The cookies will be very mushy still when you take them out of the oven. Use a metal spatula to transfer cookies to cooking rack. I assure you the 15 minute cool time will harden the outside of the cookie, but keep the inside extra gooey! 

Click here for the Instagram pic of these babies:






Daytrippin’ with Val

‘All Journey’s Have Secret Destinations of Which the Traveler is Unaware’ Marten Buber

I can totally relate to the nature of this quote as I have pursued the art of breaking ritual and the routine of life by taking day trips to places I’ve never been. I will often get into my car without a planned destination and begin driving, with my favorite music playing and a hot drink and a few healthy snacks of course. Some of the villages and towns are within an hour of home, which gives me more time to explore the tastes, sights and sounds of the destination. We are spoiled for choice here in southern Ontario, from the Niagara region, Prince Edward County, Stratford- Elora-Fergus, Caledon, Collingwood and Tobermory to name a few. Recently I discovered The Bicycle Cafe on facebook suggested to me based on my profile. The name had me intrigued from the start, as I am an avid biker.

The journey to the small historical town of Flesherton is well worth the 90 minutes, passing many autumn sights including pumpkin patches, fruit farms, hay harvesting and mennonites in their horse drawn wagons, and not one big box strip mall in sight. The town has a museum, art galleries, antique shops, bakeries and many other creative shops. I’m told that the area is filled with artists and musicians who moved from Toronto for a slower pace of life.

The Bicycle Cafe was built in the 1800’s and has an old world feel the moment you approach the front deep blue glass door vestibule complete with cast iron handles. Once inside, you are greeted with a warm smiles and friendly staff . The cafe is filled with whimsical art, from a David Bowie poster to a hand painted canvas map of the world hung by carved wooden branches and twine. The handmade menus were created from recycled record covers. Speaking of records, while dining I had the pleasure of listening to an eclectic mixture of musical tastes from their record collection. I heard an Edith Piaf style French album and some Caribbean music. I love listening to all genres of music so this was perfect for me.

The description of the cafe on their Facebook page was unlike my pre-conceived idea of a meeting place for cyclists looking for a welcoming place to restore their batteries after a long journey. They describe the cafe as an alchemy of great food, music and art.

The choice for the name is explained in their menu as follows:

‘ The bicycle cafe is a tribute to playing cards, and the vehicle alike. They both represent the coming together of simple elements to create something greater than the sum of their parts. Playing cards kept soldiers alive in the trenches, transferred unspeakable wealth, instilled fundamental mathematics in young minds, and like laughter, served as a common language everywhere man has lived or travelled. Bicycles have liberated women, enabled families to eat, launched great men of industry, delivered books and medicine, pumped water, generated light, connected communities and all through the power of muscle fueled by determination. All fine examples of who we humans are and how little we need to be. Simple is always better. ‘

The owners are husband and wife team, Peter and Julie Reitzel ,who left busy Toronto life 3 years ago to live a quieter more relaxed vibe. Their first page of their menu greets you with their wish for you to take your time, relax, drink, play a game, talk to strangers and listen to music while visiting their cafe. They are dedicated to delivering fresh, local and seasonally sourced food. Their wonderfully creative menu provides a wide variety of choices for everyone including vegetarian, vegan, gluten free, and lactose free. The ‘Non-Meaty Eats’ menu serves a delicious bowl of Spicy African Stew which I throughly enjoyed that has just enough spice without masking the other tastes. The Cashew Rice Bowl is another tasty mixture of very fresh sunflower sprouts, avocado, cashews tzatziki, jasmine rice, hot chilis and tamari. The chickpea, spinach and cauliflower bowl was a creamy coconut curry served on jasmine rice was also delicious. The meal was topped off with a date, caradamon rice pudding served with sprinkled pistachios and ‘cream’ all washed down with a lovely hot chai tea. There are many more Non-Meaty eats options that I can’t wait to try.

The ingredients may be simple but the flavors and freshness of the dishes are elegantly combined to create the feeling that the creator of the dish truly cares about the end result. Attention to detail is evident in the presentation of the entrees.

Fall is the time of year live music really gets into swing at the cafe with independent musicians performing on weekends. For the current schedule check out the site at The Bicycle Cafe or call (519)-924-2920.

The cafe is open Thursday-Sunday from 11 am to 8 pm or later on live music nights. This will be a warm and welcoming destination during the long winter ahead here in Ontario. The local area is an outdoor haven for active people looking to get out of the city to ski or snowshoe with Beaver Valley, Collingwood and Duntroon close by the cafe. There are several beautiful Inns and Bed and Breakfasts to stay overnight if you have a little too much ‘Cider’ to drink.

As fall proceeds, we encourage you to break free from routines, take a loved one or close friend along to explore and let the journey awaken your spirit on the way to your destination. Who knows what you will discover along the way.

The Bicycle Cafe is located at 14 Sydenham Street in the town of Flesherton, Ontario.

Let us know if you visit!

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Soul-Soothing African Peanut Stew – from Oh She Glows Cookbook

During my first year at university I worked in the food services dept as a liaison between students and staff relaying complaints to the food managers to improve the quality of choices offered. On a tour of the kitchen I noticed a new dish they were trying called African Peanut Soup. Growing up I adored my peanut butter and jam sandwiches on my Mother’s homemade bread. I was initially put off by the idea of tomatoes and spicy chilis mixed in with my beloved peanut butter. Boy, was I mistaken! The soup was more of a thick, creamy broth with just enough spice to balance the acidity of the tomatoes. I was a fan from the first taste. Let us take a glimpse at a bit of history on how this soup came to be associated with West Africa.

In Africa peanuts are called ‘groundnuts’; a legume from an annual vine called ‘Arachis hypogaea’. The legume was not native to Africa, as it was brought from South America by Spanish and Portuguese colonists around 1560.

Known widely as West African Peanut Soup, this nutrient rich tasty dish can be enjoyed as an entree or served over rice, millet, couscous or diced sweet potatoes. Traditional recipes vary widely according to the region, offering variations of roasted peanuts, tomato, yams, greens, onions, garlic, chili peppers, okra, squash, eggplant, corn and beans. The piping hot bowls are topped with a choice of sliced tropical fruits, African hot sauce, parsley, shredded lettuce, chopped nuts or coconut.

Todays version is a lighter version of the peanut-buttery version I first tried all those years ago.

We chose our favorite from Angela Liddon’s ‘Oh She Glow’s Cookbook‘ sure to warm your soul on this cold October day. Enjoy!


Serves 6 or more

*2 tsp Olive oil

1 medium sweet onion, diced

3 cloves or more of garlic, minced

1 red bell pepper, diced

1 jalapeno, seeded if desired and diced (optional)

1 medium sweet potato, peeled and chopped into I/2 inch pieces

28 ounce can diced tomatoes, with their juices

fine sea salt and freshly ground black pepper

4 cups vegetable broth

1/3 cup of peanut butter (natural)

1 1/2 tsp chili powder

1/4 tsp cayenne pepper

1 x 15 ounce can chickpeas, drained and rinsed

2 handfuls of baby spinach or destemmed torn kale leaves

fresh cilantro or parsley, for serving

roasted peanuts, for serving

*The original recipe called for a tsp of oil, I used 2 tsp. This recipe is also delicious with coconut milk blended in. Add 1 can full fat coconut milk to the above recipe along with the broth and spices.


1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent.

2. Add the bell pepper, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and the cayenne.

4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10-20 minutes, or until the sweet potato is fork-tender.

5. Stir in the chickpeas and spinach or kale and cook until leaves are wilted. Season with salt and pepper to taste.

6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

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Happy National Coffee Day!

Like we need a special day to celebrate this blessed beverage! Val and I have what you call OCD. Obsessive Coffee Disorder!


Coffee, in our culture, is not only a beverage, but a destination – “Want to meet for coffee?” It is a reason for gathering and a reason for talking.  Coffee brings us together. Coffee wakes us up.  Often, it is the first thing we think of in the morning.  I know after the shower, the coffee is on in our house.  Val and I do a lot of brain storming and recipe planning over coffee too and you can’t deny that coffee and chocolate are a pair like no other.

It took me while to catch onto this nectar, but after a couple of kids, it was inevitable that I was going to need something to keep up.  Typically, I drink a cup or two in the morning, and that is it for me.  I am more of a tea drinker in the afternoon if I need a little lift.  The mornings though just wouldn’t be the same without it.

So as we celebrate the National Coffee Day, we would like to give props to a couple of our local coffee shops.

I am in Hamilton, but it isn’t unusual for Val to be in the area for work, so one of our faves is My Dog Joe, in Westdale Village.

After celebrating their 10th year open, it still remains one of the best in the city of Hamilton.  Fair trade, organic coffee is freshly brewed and is delicious.  Home made muffins, cookies, soups, sandwiches, and cupcakes make it hard to pick a goodie to go along with your coffee or tea.  The staff is friendly and it makes you feel at home.  My Dog Joe is in the heart of Westdale village, which is just down the street from McMaster University.  The clientele at My Dog Joe is a great mix of students and families that live in the area.  As part of the community, they showcase local artists on a monthly basis as well as local musicians.

Their treats are all good and some cater to gluten free and vegan options.


My Dog Joe has a couple of cousins worth mentioning as well that are finding their special place in our city as well.  Democracy Coffee House is in the west end of Hamilton, on the trendy Locke Street South area.  Democracy offers a wider variety of vegan options that are delicious.  The same treats and goodies can be found here as at My Dog Joe.  A welcoming atmosphere, this coffee shop’s walls are covered in chalk board encouraging their patrons to express themselves.  A family friendly place, you often see this as a weekend morning haunt for  young families.


Mulberry Coffee House is the other cousin that is in the heart of the city on James Street North’s active art neighbourhood.  Again, most of the menu remains the same with a few  things that are highlighted in this young and thriving neighbourhood.  This location is frequented by a vast array of customers, especially during the street’s monthly art crawl.  Mulberry has a side patio and on a warm summer day is the place to hang out by many artists and musicians.


So wherever you live, celebrate today, National Coffee Day with a cup of your favourite blend.  And if you are ever in Hamilton, Ontario, make sure you check these gems out when you are in need of a cup.




My New Roots – 10 Spice Chocolate Chili

The sunny, warm weather is still with us but Fall is officially here. Just like we change over our clothes for the impending cooler weather, we also tend to eat differently in the Fall and Winter months.  With the cooler, crisper weather at our doorstep, Val stepped into the Experimental kitchen and opened up one of her favourite cookbooks, My New Roots by Sarah Britton, which we have posted a review on previously. (click here to go to it!)

Val’s pick from My New Roots today is 10 Spice Chocolate Chili.  Chili is a cold weather staple in our home and we seem to make it slightly different every time depending on what is in the cupboard and fridge, but the basics remain the same.  Sarah Britton’s Chocolate Chili recipe is sure to warm you on a cold day.

Now, you’re probably wondering…did she just say Chocolate Chili?  Yes!  The inspiration for this rich warm chili was based on the classic ‘Mole’ sauce from Mexico.  The word, ‘Mole’ was the ancient word for mix.  A classic ‘Mole’ sauce can be an elaborate mixture of up to 30 ingredients, including, cocoa, chilies, nuts, seeds and spices.

The ingredients are roasted and ground into a fine powder or paste which is then mixed with water or broth, simmered in a heavy clay pot and stirred almost constantly to prevent burning. This sauce is usually poured over other roasted dishes and not served alone.

In this short cut version, Sarah fills it with antioxidants and delicious ingredients.  Using cocoa in a savory dish may be new and strange to you as it was for us when we first started using it, however,  in its natural state, cacao is not sweet at all and is the perfect superfood for this recipe.


1 large sweet onion, diced

2 medium red bell peppers, diced

2 medium sweet potatoes, cubed

2 ears of fresh corn, kernels sliced off the cob

4 cloves garlic, minced

1 tbsp coconut oil

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp sea salt

1/2 tbsp ground cinnamon

1/2 tbsp chili powder

1/2 tsp freshly ground black pepper

1/4 tsp ground cloves

pinch nutmeg

1/8 tsp cayenne pepper, or to taste

1 tbsp dried thyme or 7 large sprigs of fresh thyme leaves

1/2 tbsp dried oregano or handful fresh oregano leaves

4 bay leaves

1/4 cup unsweetened cocoa powder

28 ounce can whole tomatoes

2 cups mixed beans (kidney, black eyed peas, black beans)

1 tbsp maple syrup

1 1/2 cups water

freshly squeezed juice of 1/2 lime

fresh cilantro leaves, for garnish

1/3 cup pumpkin seeds, lightly toasted for garnish

1 lime, sliced into wedges, for garnish

Optional: fresh cubed avocado


  1. Chop the onions, bell peppers and sweet potatoes, keeping the onions separate. Shuck the corn and slice the kernels off the cobs; you will have about 2 cups of kernels. Mince the garlic.
  1. Heat the coconut oil in a large pot over medium heat. When it has melted, add the cumin and coriander seeds. Cook for a couple of minutes, until fragrant. Add the chopped onions and salt; cook for another 5 minutes, until softened. Add the garlic and cook for 1 minute.
  1. Add the cinnamon, chili powder, black pepper, cloves, nutmeg, cayenne, bay leaves, thyme, oregano and cocoa powder, and cook for a minute or two. If the pot gets dtry, add some of the juice from the tomatoes.
  1. Add the corn, peppers, sweet potatoes, and beans, canned tomatoes with their juices, maple syrup and 1 1/2 cups of water. Cover and bring to a boil. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20-25 minutes. Stir in the lime juice and season to taste with more salt if desired.
  1. Serve hot, garnished with the cilantro, pumpkin seeds and lime wedges or diced avocado.

*Our recipe excluded the chipotle powder and exchanged it with chili powder and added a pinch of freshly ground nutmeg



More from My New Roots in the Experimental Kitchen

Looking through My New Roots is much like looking through the old Sears catalogue at Christmas time from when we were younger. (I know, I am dating us…sorry about that Val) Every time you flip a page, there is something else we want.  Each picture looks better than the last.  Each recipe sounds better than the last.  Don’t read recipe books when you’re hungry.

We decided to try out the Grain Free Hemp Tabouleh on page 141.  I love tabouleh.  We often make it with quinoa instead of couscous as we have a few Celiacs in the family.  Bulgar wheat can also be used as well.  Sarah Britton’s new twist on Tabouleh is made with chick peas so we were super excited to give it a try.


1 cup cooked chickpeas

1/2 cup packed flat leaf parsley leaves

1/2 cup fresh mint leaves

1/3 cup raw pine nuts (toasted in oven for about 10 minutes on 350)

1/3 cup hemp seeds

1 small red onion, sliced

Grated zest of 1 lemon

5 medium heirloom tomatoes in different colours.

Olive oil for serving.


2 table spoon cold pressed olive oil

1 tablespoon freshly squeezed lemon juice

1 garlic clove, minced

1/2 teaspoon maple syrup or honey and a pinch of sea salt

In a food processor, pulse the chickpeas until grain -size.  This did not take long at all.  You don’t want to do it too long as you’ll end up with hummus.  Which is ok, but not what you are going for here.  Put the granules into a large bowl.

Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.


Toast the pine nuts in a dry skillet over medium heat until golden and fragrant.Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely.Add the cooled pine nuts, hemp seeds, sliced onion and lemon zest to the chickpea mixture.


Make the dressing: whisk the olive oil, lemon juice, garlic, honey and salt together in a small bowl.  Pour this over the salad tossing to combine.


Slice the tomatoes into thick slices and arrange them on a platter.  Drizzle with little olive oil and sprinkle with salad.  Spoon the tabouleh over the tomatoes and serve.

The chick peas in this tabouleh recipe are a perfect substitute for the couscous normally found in tabbouleh salad.  The dressing is fresh and the mint gives you the Mediterranean flavours that you get with the traditional salad.  Fresh, fun, and a great addition to any dinner.  We just happened to be having a back yard barbecue and this was an awesome choice.

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We are still working through My New Roots and so far, it has not disappointed.  The recipes are full of flavour and the book is a joy to work through.  I have a feeling we are making some dessert next, so stay tuned.

My New Roots can be purchased from Amazon by clicking the picture below.

Experimental Kitchen Day – Working through My New Roots

Yesterday was Canada Day and a welcomed day away from my office and alter ego as an Accounts Payable Administrator.  Val was also with out clients on our national holiday so we thought it was a good day to have what we like to call…”Experimental Kitchen Day”.

Val had recently purchased My New Roots, by Sarah Britton.  If you haven’t seen the book, check out her blog.  So full of informative and really interesting posts.  Sarah is a Holistic Nutritionist and Certified Nutritional Practitioner from Canada who has relocated to Copenhagen, Denmark. Upon arriving there, she was unable to practice as  Nutritionist, but decided to pour her heart and knowledge into her blog, which quickly became world known.

Val and I decided that we would pick a couple of Sarah’s recipes (it was very hard to just pick a few, there are so many good ones!) and try them out.

Our first pick for the experimental day was to try Sarah’s Fully Loaded Breakfast Bars on page 81 of My New Roots.

Preheat the oven to 350F and line a baking sheet with parchment paper and set aside.  Or in our case we decided to do a bar version so we lightly greased a square cake pan.

Combine 1 tablespoon of Chia seeds with 3 tablespoons of water in a  small bowl and set aside for 15 minutes to allow the Chia to gel.

Pulse 1 1/4 cups of rolled oats in a food processor until they resemble a very rough flour.  Transfer the flour to a large mixing bowl and whisk the remaining 2 cups of oats, 1 teaspoon of each baking powder and baking soda, 2 teaspoons of cinnamon and 1 teaspoon of fine salt. Put into a large bowl and set aside.

Take 1 1/2 cups of cooked white navy beans and pulse with 1/4 cup of coconut oil, melted in a food processor.  Ok, here is where we improvised.  We used chick peas instead.  Like I said, it is “Experimental Kitchen Day”.  Pulse them until creamy.  Add 1/4 cup of maple syrup or honey, grated orange zest (of one orange), the Chia gel, 1/4 cup of unsweetened applesauce and 1 teaspoon of vanilla extract.  Pulse all together until smooth.

Pour the mixture over dry oat mixture and stir.  Add 1/3 chopped dried apricots, 1/4 cup of raisins, and 1/4 cup of pumpkin seeds.  Stir it up to combine them all.  We found that mixing by hand…I mean use your hands, seemed to combine all the ingredients well.

Sarah shapes these into about 10 balls and flattens them and cooks on a cookie sheet for 15-18 minutes or until golden brown.  Val and I were feeling extra experimental and decided to do a bar version instead.  We lightly greased a square cake pan and put the mixture into it, flattening with our hands so it was even.  Cook about the same amount of time, until the outer edges are brown.  Let cool completely before you cut them, or you may end up with granola. 🙂


The verdict from the group of judges we had was an overwhelming thumbs up.  They were very addictive.  Excellent replacement for boxed granola bars that usually contain a lot of sugar and preservatives.  Use for breakfast, snack, or even as a cookie with your tea.

Stay tuned for more updates from our “Experimental Kitchen Day” on Canada Day as we do two more amazing recipes from Sarah Britton’s new book, My New Roots.

My New Roots is available on Amazon by clicking the photo below.

Green Smoothie Bar – James St. North

As people try to eat more healthy, the challenge that they are met with is when they are going out.  Whether it is a snack or a full on dinner, finding a place where they don’t look at you like you have 3 heads when you ask for vegan, or even vegetarian choices can leave you just asking for a garden salad.  Do not even try to ask for gluten free at some places.  Then, when the salad arrives it is just iceberg lettuce and some tomatoes with probably Italian dressing on it.  Not very appetizing.

Thankfully, as the word gets out, more and more places like the Green Smoothie Bar on James Street North in Hamilton open their doors and give not only those who have already chosen to eat healthy a place to go, but also gives people an opportunity to see just how good healthy food can be.

Opening in 2012 on Hamilton’s super cool James Street North, the Green Smoothie Bar has  become a destination for many that not only live in the area but for those who make their way onto the street for the monthly Art Crawl and yearly Supercrawl.


Co-owners, Joe and Danielle, have created this bright and sunny lounge style eatery where you can grab one of their famous smoothies if you’re on the go, along with a take out snack, or stay and eat some hearty hot food they have prepared fresh daily.  All of what they prepare is 100% organic and 100% Vegan.  Most items are also gluten free too, but just ask, the staff is friendly and very well informed.

I discovered this gem in the heart of my home town the year they opened and have been a frequent customer ever since.  The smoothies are amazing.  Each flavour contains spinach and kale (hence the name) but they have perfected the art of creating wild and wonderful flavours out of fresh ingredients.  My personal fave is the Muddy Monkey, but I am impartial to anything peanut butter and chocolate.  Rest assured there are enough different flavours to please anyone.  Fruity, fresh, and delicious.

They also have some delectable eats as well if you are on the go.  I have had the Detox salad quite a few times and as it fills you up, you are left feeling satisfied without the feeling of being over full.  The macaroons are delicious as well as their in house protein bars that pack a whopping 20g of protein per bar. Perfect post work out snack.  Hot food is also available every day.  The chili is a definite favourite especially on a cold winter day.

For more info on the Green Smoothie Bar, just click on the name and it will take you to their site.  Or check them out of Facebook.

Ok…now I’m hungry.  Stay tuned for more reviews and updates to our blog and thanks for reading!  Have a great day.



The Vibrant Table – Book Review


The Vibrant Table is the first cook book for Anya Kassoff and her photographer daughter, Masha.   Working from their Golubka Kitchen , Anna created 100 recipes  over the course of 4 years of blogging and experimentation. This book is both full of mouth watering recipes as well as a work of art.  The photos are to die for!

The Vibrant Table is filled with inspired and inventive vegetarian and vegan recipes to please every palette. The ingredients are healthy whole foods that are combined so creatively and then photographed with such flare, that you can’t help but want to try them out right away.  A great read as well, including useful tips on on sprouting, grinding your own flours, making nut milks, and cooking with children.

So far, we have tried out a few recipes that you should definitely check out.

Roasted Kala Chana Hummus, pg 101…out of this world east Indian inspired recipe. Delicious as a dip or spread.

Cacao Buckwheat Granola, pg 55…a fresh take on traditional granola with a lighter texture and pleasing crunch.  Great to add to a bowl of fruit or a topping for yogurt or cereal.

Pumpkin Seed Falafal with Grilled Peach Salsa, Pg 167… baked falafal never tasted so delicious and light. Served with savory tahini sauce on a lettuce leaf or in warm pitas.

Black Lentil and Butternut Squash Chili, pg 117… a warm and soothing fall chili.  I like to serve with wholegrain naan bread.

Matcha Kiwi Smoothie, pg 71… spring fresh, energizing smoothie loaded with antioxidants, vitamins/minerals and fiber.  You can take on the world after one of these!

Cacao Nib Cookies with dried Currants, pg 260… a gluten free, low in sugar treat made with an almond quinoa and coconut flour base. Not a very sweet cookie which can be altered by reducing the amount of cacao nibs and adding a little more coconut sugar. I like it with espresso or rooibos tea as a mid afternoon pick me up. The cookie is crispy on the outside and soft on the inside.

Fingerling Potato and Rosemary Flatbread Pizza, pg 135.. perfect appetizer or as an entry for lunch or dinner. Colourful and bright with the amazing flavours of potato and rosemary together.

Pink Lemon Coconut Bonbons, pg 308… these fun treats reminded me of an old fashioned styled candy from another time. Pretty to look at and serve to young ones and beyond. Made with macadamia nuts, lemon zest, lemon and rolled in coconut. Can be frozen and enjoyed right after removing from the freezer.

The cook book is available on Amazon by clicking the link below:

These are just a few of the delectable recipes found in The Vibrant Table.  I hope that Anya is working away experimenting for another addition some time. In the mean time, we are working our way through and enjoying every moment.