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Makes 12 bars




For the bars

·        1/2 cup oats

·        1/2 cup sunflower seeds

·        1/2 cup shredded coconut

·        4 Tbsp hemp seeds

·        2 Tbsp chia seeds

·        2 Tbsp sesame seeds

·        2 cups medjool dates 

·        1/2 cup almond butter (or nut butter of choice)

·        2 Tbsp coconut oil (melted)

·        1 tsp vanilla

·        2 tbsp maca powder (optional)

·        1/2 tsp cinnamon

·        pinch salt


For the topping

·        1/4 cup coconut oil (melted)

·        1/4 cup maple syrup

·        1/4 cup cacao powder




1.      Place oats, sunflower seeds, coconut, hemp seeds, chia seeds and sesame seeds into your food processor and pulse a few times until crumbly.

2.      Add dates, almond butter, coconut oil, salt, vanilla, maca powder and cinnamon and blend until sticky. 

3.      Press the mixture into an 8”x8” lined baking pan.

4.      Make chocolate covering by combining all ingredients in a small bowl.

5.      Pour the chocolate over the top of the bars and place in the freezer for approximately an hour to set.

6.      Slice into 12 bars. Store in the fridge or freezer






In a 750ml Mason Jar (or salad bowl) add:




·        1 cup Quinoa Tabbouleh Salad (recipe attached)

·        1/4 cup Tzatziki Sauce (recipe attached)

·        1/4 cup shredded carrots

·        1/4 cup Tofu Feta (recipe attached)

·        1/4 cup shredded cabbage 

·        Lettuce or microgreens 

·        cherry tomatoes, black olives

·        2 Falafels (recipe attached)



Feel free to add any combination of fresh veggies to your salad.





Makes 4 1/2 cups




For the salad

·        3 cups quinoa, cooked (cooled)

·        2 cups fresh parsley, finely chopped

·        1 cup red pepper, diced

·        1/2 cup red onion, diced


For the dressing

·        1/3 cup olive oil

·        1 garlic clove, minced

·        1 Tbsp maple syrup

·        1/4 cup lemon juice

·        2 tsp Dijon mustard 

·        Salt & pepper to taste




-Add all dressing ingredients to a small Mason jar and give it a vigorous shake or combine in a small bowl and whisk.

-Combine all salad ingredients in a medium sized bowl and toss with dressing until incorporated.



-This tabbouleh salad will store in the fridge for about 5 days.


Makes 2 cups




·        1 cup cashews, soaked

·        2/3 cup water

·        1 cup cucumber, grated

·        3 cloves garlic, finely minced

·        2 Tbsp olive oil

·        1/4 cup lemon juice

·        1-2 Tbsp fresh dill, minced (or 1 tsp dried)

·        salt & pepper to taste




1.      Soak your cashews 4-6 hours or overnight. Then drain and rinse well.

2.      Blend the cashews, water, garlic, olive oil, red wine vinegar, lemon juice and salt until smooth.

3.      Meanwhile, cut your cucumber in half, scrape out the seeds and grate the cucumber with a box grater.

4.      Drain the grated cucumber in a cheesecloth or fine mesh strainer and press it down to remove the liquid.

5.      Stir the grated cucumber and fresh dill into the cashew cream

6.      Refrigerate the mixture for about 30 minutes before serving. This will allow the flavors to meld together beautifully. until ready to use – it will thicken as it chills. 





·        1 bloc tofu, firm or extra firm

·        1/4 cup lemon juice

·        1/2 cup water

·        1/2 cup apple cider vinegar 

·        1 Tbsp olive oil

·        1 Tbsp oregano

·        1 tsp garlic powder

·        2 tsp dill (dried)

·        1 tsp salt

·        1 Tbsp nutritional yeast 





·        Press tofu for 30 mins*

·        Cut tofu into cubes

·        Mix all marinade ingredients in a bowl, and add tofu, stir to coat.

·        Refrigerate for 2-3 days before serving



To remove extra moisture you can drain the tofu, wrap it in a clean towel, place it on a plate and weigh it down using some books or another flat and heavy object.





Makes 12 falafels 




·        2 (15oz) cans chickpeas, drained and rinsed

·        1/2 red onion (1/2 cup diced)

·        1 cup fresh cilantro, roughly chopped

·        1 cup fresh parsley, roughly chopped

·        4 garlic cloves

·        2 Tbsp olive oil 

·        1 Tbsp lemon juice

·        1 Tbsp cumin

·        1/2 tsp cinnamon 

·        1 tsp baking powder 

·        4 Tbsp flour (I used chickpea flour)

·        salt to taste




1.      Preheat oven to 400F.

2.      Add all ingredients to your food processor and pulse until combined. Be careful to not over process, you will want to keep some texture.

3.      Form falafel mixture into 12 balls with damp hands and arrange them on a baking sheet lined with parchment paper. Lightly press the balls down to flatten. Each should be about 2” wide and 1/2” thick. (If dough is too sticky to handle refrigerate for 30 minutes or up to overnight).

4.      Bake for 20-25 minutes until the bottom is golden brown. Carefully flip the falafels and return to the oven and bake for 10-15 minutes until both sides are golden brown.



-Keep leftover falafels in an airtight container stored in the fridge for up to 5 days or freeze. 

-Reheat in oven, pan fry or in your air-fryer until warm and crispy.

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