Author: Chef Kim

tahini fudge brownie

Tahini Fudge Brownie

Chef KimLeave a Comment on Tahini Fudge Brownie

The combination of chewy fudge walnut brownie and creamy tahini fudge is equivalent to the death by chocolate cakes you find in restaurants, but better for you.

The brownie comes together in a food processor, using creamy dates to bind the walnuts and cacao into a chewy fudgy dough. Then you just whisk the tahini fudge together and layer on top of the brownie. Chill to set and then enjoy!

These tahini brownies are a great source of fiber, and omega 3 fats which are helpful for reducing inflammation. Sesame seeds which make up the tahini, are a good source of calcium. So, this dessert is one that truly has some benefits and yet tastes more decadent that a chocolate cake.

Give it a try and let me know how you like it. Enjoy!

tahini fudge brownie
Print Recipe

Tahini Fudge Walnut Brownie

Chocolatey fudgy walnut brownie topped with a creamy tahini fudge layer.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: brownies, fudge, gluten free,, tahini, vegan, walnuts
Servings: 12
Calories: 471kcal
Author: Chef Kim

Equipment

Ingredients

Brownie

  • 4 cups walnuts
  • 1 1/3 cups dates
  • 2/3 cup cacao powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1-2 tbsp water

Fudge layer

Instructions

  • Place walnuts in a food processor and pulse to break down in to a rough meal.
  • Add cacao powder and pulse again to combine.
  • Add the dates, vanilla and salt and process until the mixture starts binding together. Add one tablespoon water and pulse to combine.
  • Test the mixture by pinching some between your finger and thumb. It should be moist and hold together without a crumb texture. If crumbs, add another tablespoon of water and pulse again.
  • Press this mixture into a parchment lined square or round pan.
  • Make the ganache by melting the coconut oil, adding the maple syrup and cacao powder and whisking until it turns thick, smooth and shiny.
  • Add in the tahini and use a whisk to completely incorporate. It will be thick, whisk until smooth.
  • Pout over brownie and smooth with spatula. Sprinkle with cacao nibs.
  • Chill for 2 hours before cutting and serving. Enjoy!

Nutrition

Serving: 95g | Calories: 471kcal | Carbohydrates: 25g | Protein: 13g | Fat: 33g | Sodium: 7mg | Potassium: 674mg | Fiber: 11g | Calcium: 105mg | Iron: 5mg

Cranberry Pecan Cashew Cheesecake

Chef KimLeave a Comment on Cranberry Pecan Cashew Cheesecake

Make this Cranberry Pecan Cashew Cheesecake to impress or to indulge a little. This really is a luscious combination for the holidays or anytime you have a special occasion. It may look harder than it is, it only takes a little time to put together and then at least four hours to chill.

This cheesecake is not a cloyingly sweet dessert, its main sweetness comes from dates and orange juice, so there’s no refined sugar and it won’t spike blood sugar because of the fiber and fat content, which slows sugar absorption. Enjoyed it with a sparkling holiday drink.

cranberry pecan cheesecake
Print Recipe

Cranberry Pecan Cashew Cheesecake

A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Prep Time30 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: cashew, cheesecake, cranberries, pecans
Servings: 12
Calories: 537kcal
Author: Chef Kim

Equipment

Ingredients

Crust

  • 2 cup pecans or almonds
  • ¼ cup cocoa / carob powder optional
  • 3 tablespoons coconut oil

Cheesecake Filling

  • 2 cups cashews soaked 30
  • minutes
  • 3/4 cup dates soaked in
  • 1/2 pure water
  • 3/4 cup fresh orange juice
  • 1 teaspoon vanilla
  • Pinch salt
  • 3/4 cup melted coconut oil
  • 1/2 cup fresh cranberries chopped
  • 1 cup pecans chopped

Ganache

  • 2 tablespoons coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup

Instructions

  • If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
  • For the crust: combine pecans and cacao in food processor and blend into a meal.
  • Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
  • For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
  • Add in the cashews, orange juice, vanilla and salt, blend until smooth.
  • Add in melted coconut oil and continue to blend until the oil is incorporated.
  • Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
  • Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake

Notes

The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
 

Nutrition

Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
cookie pie

Chickpea Chocolate Chip Cookie Pie

Chef KimLeave a Comment on Chickpea Chocolate Chip Cookie Pie

Cookies are not thought of as healthy foods, but these chickpea chocolate chip cookies are a healthier alternative to typical ones when you want to satisfy your cookie craving.

The chickpeas in this recipe are packed with fiber, which helps to stabilize blood sugar, and they provide a bit of protein along with complex carbohydrates, vitamins and minerals.

Dates and applesauce or banana are used as sweeteners for this cooking and bring with them a host of fiber and antioxidants, which is a much better option than the mound of sugar found in regular cookies.

The chocolate chips can be your choice, but I like to look for ones that are dairy free and made with coconut sugar. Give this cookie recipe a try and see if it will satisfy your internal cookie monster.

cookie pie
Print Recipe

Chickpea Chocolate Chip Cookie Pie

Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chicpea, chocolate chips, date sweetened
Servings: 8
Author: Chef Kim

Equipment

Ingredients

  • 1 cup dates if hard, soak in water for 15 minutes
  • 1/3 cup oat or almond milk
  • 2 tbsp almond butter or peanut butter
  • 1 tsp vanilla extract
  • 2 tbsp apple sauce or mashed banana
  • 1 14oz canned chickpeas
  • 1/2 cup almond flour or sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions

  • Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
  • Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
  • Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
  • Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.
goji orange and spice

Cranberry Compote and Pear Tart

Chef KimLeave a Comment on Cranberry Compote and Pear Tart

This Cranberry and Pear Tart is a perfect fall and holiday dessert. The bright compote made with cranberries, goji berries and raspberries, is full of vitamin C and antioxidants that provide your body with immune supporting polyphenols.

The compote can be used by itself as a jam or spread on bread or crackers, it’s delicious over coconut yogurt and frozen banana ice cream and it pairs well with chocolate!

The crust can also be made into balls and stored in the fridge or freezer for a quick healthy snack.

What does fall taste like? Find out when you layer these flavors together into this seasonal treat, cranberry compote pear tart with ginger crust. Let me know if you give this a go.

goji orange and spice
Print Recipe

Cranberry Compote & Pear Tart with Ginger Crust

Bright and festive pie, easy to prepare!
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: cranberry, goji berry, nut crust, orange, pear, rose hips
Servings: 8
Author: Chef Kim

Equipment

Ingredients

Crust:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1 tsp cinnamon
  • 1 teaspoon ginger
  • pinch ground cloves
  • 1/2 cup dates pitted

Filling:

  • ½ cup orange juice or apple cider
  • 3 large firm-ripe pears stems removed, cored and thinly sliced about ¼” thick (no need to peel)
  • 1 cup fresh or frozen cranberries thawed
  • 1 navel orange and zest peeled and cut into chunks
  • 1 cup 1cup raspberries, fresh or frozen, thawed
  • 1/2 cup goji berries, soak to soften about 15 minutes, drain
  • 1/4 cup rose hips, soaked in warm water until soft about 1/2 hour and drain
  • 1 tablespoon chia seed
  • 2 tablespoons maple syrup, honey or coconut sugar
  • 1 teaspoons cinnamon and ginger to taste
  • 2 tablespoons orange juice, if needed

Instructions

  • Pour orange juice or cider into a flat dish and slice pears into the juice. Let marinate while you prepare the crust.
  • Prepare the crust by processing the almonds in a food processor until finely ground. Add the walnuts, dates and spices. Pulse on and off until it forms a sticky crumble, but not until it forms a ball. Press into a parchment lined square pan or a round spring form pan.
  • Prepare the cranberry compote: Add cranberries and orange pieces to a food processor and pulse to chop and combine. Add in remaining ingredients, except orange juice, and blend into a chunky compote. If it's too thick add some of the OJ. It will thicken slightly as the chia absorbs the moisture. Chill for 15 minutes.
  • Take the pears out of the juice and layer them evenly over the crust. You should have about three to four layers. Scoop the cranberry mixture on top and spread evenly. Cover and chill in the refrigerator for 2 hours or overnight.

Notes

The compote in this recipe has very high anti-oxidant properties and is great used as a spread, over coconut yoghurt or sliced fruit, or frozen banana ice cream. 
turmeric

Warming Turmeric Chai Tea

Chef KimLeave a Comment on Warming Turmeric Chai Tea

Fall has arrived and that means warming spices are on the menu and this turmeric chai tea hits the spot. It tastes wonderful and helps empower your immune system, which is especially needed this time of year.

Spices are packed full of polyphenols which help calm inflammation and improve your immune response to pathogens or the germs going around. Drinking this tea as a daily habit this fall may help you overcome the crud we are all exposed to this time of year.

Cinnamon sticks are readily available and are packed with antioxidants. Infusing cinnamon into this tea helps naturally sweeten the tea but will also help fight inflammation and stimulate the immune system.

Turmeric is another ingredient that has powerful anti-inflammatory properties. If you can find fresh turmeric, grab it and make this tea. Fresh has more phytochemicals and higher antioxidant activity compared to dried. You can freeze fresh turmeric to increase its usability. Pair turmeric with black pepper to increase the absorbability of the active ingredient, curcumin.

Ginger is also a component to this recipe and also has highly anti-inflammatory properties as well as digestive benefits.

Incorporating these spices into your daily habit can help set you up for a healthy fall and holiday season. You can always bump up the amount for a stronger tea. Let me know if you give it a try.

turmeric
Print Recipe

Turmeric Chai Tea

Immune enhancing and anti-inflammatory
Cook Time15 minutes
Course: Drinks
Cuisine: Indian
Keyword: cinnamon, cloves, ginger, turmeric
Servings: 6
Author: Chef Kim

Ingredients

  • 2 large cinnamon sticks
  • 1/8 tsp cardamom seed or powder
  • 5 whole clove buds
  • 2 inches fresh ginger thinly sliced
  • 2 tablespoons fresh turmeric or 1 tsp dry powder or more depending upon taste
  • 4 cups of water
  • 1 tablespoon coconut sugar or maple syrup or honey to sweeten
  • 2 cups unsweetened coconut milk almond, hemp or oat milk to taste

Instructions

  • In a medium pot, bring the herbs and water to a simmer for 15 minutes.
  • Turn off the heat and allow to steep and cool.
  • Strain liquid through fine-mesh sieve into a jar for storage or for deeper flavor, keep the spices in the tea during storage.
  • To serve, pour desired amount of tea into a cup and add milk of choice and sweetener to taste. Store refrigerated, in a covered jar. Warm up or drink cold.
breakfast bars

Breakfast bars

Chef KimLeave a Comment on Breakfast bars

Do you need a quick breakfast? Have one of these breakfast bars and a piece of fruit and you’ll set yourself up for an energetic day.

You can substitute your favorite nut or seed in place of the pumpkin seeds in this recipe, if you prefer. Or use a mixture.

I add a couple scoops of protein powder to help stabilize blood sugar, but you can leave it out if you want to. If you include it, use protein powder without added sugars or no more than 4 grams per serving. (This is the protein powder I use.)

In the picture, I topped each bar with a couple pieces of chopped dates.

breakfast bars
Print Recipe

Breakfast Bars

Chewing Bars that satisfy and are a great way to start your day.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, oats, pumpkin seeds
Servings: 12
Calories: 285kcal
Author: Chef Kim

Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 cup dates, pitted, softened if water if hard
  • 1 cup banana, mashed I use bananas with no spots
  • 1/2 cup peanut butter
  • 1/3 cup protein powder
  • 1/3 cup maple syrup
  • 1/3 cup shredded coconut, unsweetened
  • 1/4 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1 1/2 cups gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla

Instructions

  • In a small bowl, combine flax meal and water, stir and let sit to thicken.
  • In a large mixing bowl, combine the coconut, pumpkin, hemp and chia seeds, the oats and protein powder. Stir to combine.
  • In a food processor, combine the dates, bananas, maple syrup and peanut butter. Process until well combined and the dates have been broken down into small bits. Add the flax and water mixture and vanilla and pulse to combine. Pour this over the dry ingredients.
  • Stir everything together.
  • Line a cookie sheet with parchment paper. Drop onto the pan in 2-3 tablespoon size portions and flatten into a bar shape.
  • Bake at 350 degrees for 15-25 minutes. Check at 15 minutes, you want them firm and lightly golden brown.
  • These will keep for 3-4 days at room temperature in an airtight container or weeks in the fridge or freezer.

Notes

Per bar: Protein 11.2g, Carbs 34g, Fat 13g, Fiber 6g

Nutrition

Calories: 285kcal
asparagus alfredo

Spring Asparagus Alfredo

Chef KimLeave a Comment on Spring Asparagus Alfredo

When spring arrives, asparagus is usually fresh, tender and found at the farmers markets. I like the thin stalks that are so tender and delicious raw. In this vegan alfredo recipe, asparagus can be lightly steamed and cut or shaved raw and tossed with the sauce. The vegan alfredo sauce is a cauliflower and cashew base for the creaminess you expect. This dish is light and hits the spot when you want comfort and goodness on your plate.

For noodles, pick a good quality gluten free pasta. I like Tinkyada and Jovial brands. Or serve more veggies by spiralizing some zucchini, turnips or sweet potatoes and warm them up before pouring the alfredo over them. Sometimes, I’ll even mix gluten free pasta and veggie noodles together for this dish.

Of course, you can pack this with even more veggies to bump up the variety of nutrients. Try adding sauteed kale, peas, steamed broccoli or sauteed zucchini to the sauce. Find your favorite combo and indulge.

 

asparagus alfredo
Print Recipe

Spring Asparagus Alfredo

Fresh and delicious asparagus atop creamy vegan alfredo sauce makes for a perfect spring dinner.
Prep Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: alfredo, asparagus, cashew, cauliflower, noodles
Servings: 4
Author: Chef Kim

Equipment

  • peeler or mandolin
  • blender

Ingredients

  • 1 lb fresh asparagus
  • Veggie noodles or gluten free pasta of your choice
  • ½ head of cauliflower about 4 cups florets
  • 1 cup cashews, soaked in warm water for 30 minutes and drained
  • 1-2 cup oat or nut milk
  • 2 tbs chopped scallions
  • ½ cup yellow onion
  • 3 cloves chopped garlic
  • 1 tbsp miso paste
  • ¾ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp pepper

Instructions

  • The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
  • For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.

For the alfredo sauce:

  • Steam the cauliflower and onion until tender, then add to the blender.
  • Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
  • Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
  • Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)
chopped salad

Tons of Veggies Chopped Salad

Chef KimLeave a Comment on Tons of Veggies Chopped Salad

This chopped salad you won’t be able to stop eating. All the colors and flavors of the chopped veggies provide a rainbow of nutrients that support your microbiome, immune system and help to reduce inflammation.

The recipe comes together quickly when you use a food processor. Just be sure to use short pulses so the veggies don’t get too small.

The dressing is olive oil based, which is healthy if you use a good quality olive oil. I recommend the olive oil shops where you can see the date the oil was pressed. Look for a date within six months for quality flavor and benefits.

You could use your favorite dressing as well. Just get these veggies into your body and they will benefit you in multiple ways. This delicious, chopped salad is perfect for picnics and family gatherings. Let me know if you try it!

Print Recipe

Tons of Veggie Chopped Salad

Bright and crunchy chopped salad filled with a variety of veggies and tossed in a garlic dressing. Perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: broccoli, cabbage, cauliflower, peppers, spinach, tomatoes, zucchini

Equipment

Ingredients

  • 1/2 small cabbage
  • 1/2 head cauliflower
  • 1 stalk of broccoli
  • 2 cups zucchini, rough chopped
  • 2 cups spinach
  • 2 stalks of celery cut lengthwise then crosswise into dice
  • ¼ cup red onion diced
  • 1 red or yellow bell pepper diced
  • 1 tomato diced, seeds removed

Dressing:

  • 1 cup olive oil
  • ¼ cup Bragg’s or coconut aminos
  • 1 tsp lemon juice
  • 1 Tbsp cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 clove garlic
  • 2 Tbsp red onion diced

Instructions

  • Use a food processor to chop cabbage, broccoli, cauliflower, zucchini and spinach. Fill processor container with one kind of vegetable and use very quick tapping pulses to chop. If you hold down the button rather than tap, the vegetables will chop too fine. Pour chopped veggies into a large bowl. Repeat.
  • Prepare celery, onion, pepper, and tomato by dicing with a chef knife. Add to the mixing bowl.
  • Blend the dressing ingredients until smooth, pour ½ over chopped veggies, mix to coat and add more if needed to coat all the veggies. Store any leftover dressing in the fridge for 5 days.
  • The dressing can be whisked together instead of blending, but blending creates a creamy dressing, which I prefer, but whisking it together works as well.

Lemon Tart

Chef Kim2 Comments on Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

Print Recipe

Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim

Equipment

Ingredients

For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric

Instructions

Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
green goddess dressing

Green Goddess Dressing

Chef KimLeave a Comment on Green Goddess Dressing

Oh my, this green goddess dressing is one of the best! Dressings are one of the easiest things you can make that can be a boon for your health. That is if you eat a lot of salads.

Store bought dressings are old, who knows how long they have been sitting. The oils used in shelf-dressings are low quality and have often gone rancid, which does harm in your body. They also have more ingredients, since they need stabilizers and sugar and gums to increase their shelf-life. Ingredients that do not bring any benefit to you.

Make a dressing once a week and dress your salads with high quality ingredients that elevate your salads to superfood status. Give this one a try.

Print Recipe

Green Goddess Dressing

Creamy tangy and full of love and good things for you. You might just want to drink it.
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: avocado, cilantro, parsley
Author: Chef Kim

Equipment

  • 1 blender

Ingredients

  • 1/2 cup cold pressed, good quality olive oil look for a pressed date within 6 months.
  • 1/2 cup fresh lemon juice
  • 1 bunch parsley chopped
  • 1 bunch cilantro chopped
  • 1/4 cup hemp seeds
  • 1 clove garlic
  • 1/2 avocado, pitted and peeled
  • 3 chives chopped
  • 1/2 tsp salt
  • 1/2 cup water

Instructions

  • Put everything in your blender and puree on high for about a minute. Scrape the sides of the container and blend again until smooth and creamy.
  • Store in a tight sealed jar in the fridge. Will keep for a week.