Vegan Mini Strawberry Cheesecakes

Happy month of love my friends!

Vegan Strawberry Cheesecake

Base


1 cup hazelnuts


1 cup medjool dates

Cheesecake


2 cups raw cashews (soaked overnight, rinsed, and drained)


1/2 cup coconut milk


1/2 cup sugar (I used coconut sugar)


1/4 cup lemon juice


1/3 cup coconut oil melted


1 tsp vanilla extract


1 cup strawberries (fresh or frozen)

structions

• In a food processor blend the hazelnuts and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates)

• Line a muffin tin with cupcake paper liners. Press the base into the bottom of each cup and set to the side.

• Blend the raw cashews, coconut milk, sugar, lemon juice, coconut oil, vanilla and strawberries together in a food processor until smooth and creamy.

• Add your smooth and creamy strawberry mixture into the muffin tin cups over the delicious base.

• Place into the freezer.

• Let freeze for 4 hours then remove from freezer and serve

• You can serve frozen or take out and leave for 10 minutes before serving for a little bit of a creamier indulgence

• I like to top these little tasty gems with some whipped coconut cream and some fresh strawberry slices.

These little slices of vegan creamy deliciousness are such a wonderful sweet treat after any special meal or, well… anytime!!

I hope you enjoy them and please let me know what you think!

Happy Valentine’s Day loves!

https://www.wtnh.com/on-air/gmct-at-nine/health-coach-makes-vegan-strawberry-cheesecake/amp/

Vegan Creamy Cashew Pesto

• 2 cups fresh basil (leaves only)

• 2 cups fresh baby spinach

• 1 cup raw cashews pre-soaked, drained and rinsed very well

• ¼ cup nutritional yeast

• 5-6 garlic cloves, peeled

• ¾ teaspoon sea salt

• 3-4 Tbsp extra virgin olive oil

• Juice of a small lemon (about 1 tablespoon lemon juice)

Place all of the ingredients in the food processor and blend until very creamy, if you would like it a little creamier, you can add a bit of water or cashew milk and continue to blend to desired consistency.

Serve over cooked pasta with green peas, add any or all of you favourite veggies! Enjoy this gorgeously green dish! I used chic pea spaghetti here to keep it delicious and gluten free, and I added green peas to up the green factor as well as the plant based protein factor!

Creamy Spicy Sweet Potato and Carrot Soup

A little spicy, a little nutty, a lot delicious!

Hearty, filling, vegan, gluten free and packed with plant based protein!

Cozy Comfy Curry Sweet Potato and Carrot Soup

2 Sweet potatoes (peeled and chopped)

5 Carrots (peeled and chopped)

1 Onion (chopped)

4 Cloves garlic (pressed)

1 Cup of cashews (pre-soaked, drained and rinsed)

1/3 Cup peanut butter

4 Cups vegetable broth

2 Tbsp extra virgin olive oil

1 Tsp freshly grated ginger

1 Tbsp curry powder

1/4 tsp cayenne pepper

1/2 Tsp salt

Juice of a lime

Freshly ground pepper to taste

~Place raw cashews in a bowl and cover with boiled water for one hour.

~In a skillet, sauté onions in the olive oil until translucent and tender, add the pressed garlic and grated ginger, curry powder, cayenne powder, salt and pepper. Sauté for 2-3 minutes longer.

~Set crock pot on low for 5-6 hours. Add vegetable broth, sweet potato chunks, carrots, onion and garlic mixture, mix together and let cook.

~Drain and rinse cashews

~About 30 minutes before the soup is finished cooking completely, add drained and rinsed cashews, peanut butter and lime juice.

~Use an immersion blender to purée into delicious creamy goodness! Or use blender and blend in small batches.

Enjoy with a scoop of quinoa or a scoop of cooked lentils… or both!

This soup is also delicious topped with toasted chic peas and toasted pumpkin seeds.

I like to set up a “toppings board” with this soups, offering all of the toppings that compliment it so well so that my guests may choose their favourites, try something new and even come back for seconds and a different combination.

Soup definitely does not have to be boring! Very perfect for these colder months when our bodies are craving heartier and spicier foods but we also want to stay healthy, clean up our eating habits and fuel our bodies with nutritious and delicious, filling and satisfying foods!

My “Toppings Board” would include:

Quinoa

Lentils

Roasted chicken peas

Roasted pumpkin seeds

Chunks of bread (gluten free if needed)

Zucchini and chic pea mini veggie balls

(Recipe link to come)

Vegan sour cream

Fresh parsley

Cashew and Cranberry Christmas Cookies

Cashew and Cranberry Christmas Cookies

Oh my goodness! These are absolutely, hands down and completely my new favourite cookies. I taste tested A LOT… I mean, I really ate so very many of these delightful and festive, flavour packed cookies, because I just could not stop myself!

https://www.wtnh.com/food/holistic-health-and-wellness-coach-shares-holiday-cookie-recipe-for-family-gatherings/amp/

Cashew and Cranberry Christmas Cookies

(April Godfrey)

1 1/2 cup cashew flour

1/2 cup 1-1 gluten free flour

1 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp ground flax seed

3 Tbsp cashew milk

1/2 cup cashew butter

1/2 cup vegan butter

1 tsp vanilla

1/4 cup dried cranberries

1/4 cup pistachios

~ Pre-heat oven to 350 degrees.

~ Line a baking sheet with parchment paper.

~ Mix ground flax seed with cashew milk and set to the side.

~ Mix together all dry ingredients.

~ In a sauce pan on low heat melt the vegan butter and cashew butter together, just until it it blended, this will only take a few minutes.

~ Mix the cashew butter mixture into the dry ingredients, add the vanilla and the flax mixture as you blend the wet and dry ingredients together.

~ After all is blended add cranberries and pistachios. Mix just until we’ll blended.

~ Cover and pop into the fridge for at least an hour

~ Scoop (I love to use a small ice cream scoop) cookie dough into balls and place on baking sheet (with at least and inch and a half to two inches between cookies).

~ Bake for 15 minutes, let cook for at least 5 minutes on the cookie sheet before you move them to the cooling rack.

So crazy delicious! Seriously my new fave cookie!!

Rustic Savory Sweet Potato Galette

https://www.wtnh.com/food/holistic-health-and-wellness-coach-shares-meatless-recipe-for-holiday-parties/amp/

Savory Rustic Lentil and Mushroom Galette

1/2 yellow onion finely chopped

4 cloves of garlic pressed

1 tsp brown sugar

1 sweet potato grated

1 cup mushrooms chopped

1 cup cooked lentils

1 cup black beans drained and well rinsed

3 Tbsp extra virgin olive oil

3 Tbsp tamari or soy sauce

1/2 cup vegetable broth

1 tsp sea salt

1 tsp black pepper

Pre-made pastry

~sauté chopped onion on medium heat in extra virgin olive oil, about 3-4 minutes, add tsp of brown sugar and continue to sauté 3-4 more minutes.

~add garlic and continue to sauté 2-3 more minutes.

~ add chopped mushrooms and grated sweet potato, continue to sauté adding gradually the vegetable broth and tamari sauce, salt and pepper.

~add pre-cooked lentils and black beans, continue to sauté on low approximately 8 minutes. Remove from the heat and let sit.

~pre-heat oven to 400 degrees

~ prepare a baking sheet with a lining of parchment paper. Place prepared dough on the parchment paper.

~ add the filling to the dough leaving about 1 1/2 inches at the edges, to fold over the filling

~ bake 35-40 minutes

~slice the galette into wedges and sprinkle with fresh parsley. Serve hot or at room temperature.

~enjoy

Home made pastry dough

~ 2 cup gluten free flour

~1/4 tsp sea salt

~ 1/2 cup vegan butter (cold)

~8-10 Tbsp cold water

~whisk flour and salt together.

~cut the vegan butter into the flour using two forks or a pastry cutter until mixture is crumbly.

~ add the cold water starting with 5 tablespoon and adding a tablespoon at a time after that to mix to the desired consistency. Gather dough into a rough ball. Do not work the crust too much.

~place between two pieces of parchment paper to roll out into our rustic style

Circle or oval

You can place this dough, still between the parchment paper and wrapped in plastic, in the fridge for later use. Great way to prepare and make this delicious dish even easier to make later!

Spiced Pumpkin Chia Pudding with Whipped Coconut Cream

Spiced Pumpkin Chia Pudding

Ahhhhh… all I have to say is… YUM!

Pumpkin Pie Chia Pudding with Coconut Whipped Cream

1 Cup pumpkin puree

1 Cup almond or coconut milk

2 Tbsp maple syrup (3 if you would like it a bit sweeter)

1 1/2 tsp vanilla

1/2 tsp cinnamon (you could also add a 1/4 tsp of nutmeg and cloves if you would like it really interesting!)

Scant 1/4 cup of chia seeds (Scant meaning make this 1/4 cup just shy of completely full):o)

-Place all of the ingredients into the blender except the chia seeds.

-Blend until well mixed and creamy.

-Add chia seeds and just pulse quickly until mixed. Not too much.

-Pour into a jar or serving dishes, cover and refrigerate over night or at least 4 hours

Coconut Whipped Cream 

1 Can of full fat coconut milk

1 Tbsp maple syrup

1 Tsp vanilla

-Place the can of coconut milk in the refrigerator for 24 hours.

-Place the can of coconut milk in the freezer 1 hour before making the whipped cream.

-Open the can from the freezer and separate the “liquid” from the cream. I use the liquid in my morning smoothie the next day.

-Using a mixer or by hand, whip the coconut cream, add in the maple syrup and vanilla, continue to beat until soft peaks are forming.

-Top absolutely anything with this decadent, delicious, guilt free whipped coconut cream.

If you are topping your pumpkin chia pudding with whipped coconut cream, it is really nice to add a sprinkle of cinnamon.

Vegan Tacos with Cashew Sour Cream

Vegan Taco Deliciousness!

Here is the link to the segment on WTNH Good Morning Connecticut at 9, where I put all of these beautiful ingredients together!

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Vegan Tacos

Vegan Sour Cream

1 cup pre-soaked cashews

Juice of one very juicy lemon

1/2 tsp apple cider vinegar

1 Tbsp nutritional yeast

Pinch of salt

1-2 Tbsp of filtered water

~Place all ingredients in a food processor or blender (except the water)

~Blend until very creamy, add water to desired consistency.

Raw Taco Walnut Filling

Raw Walnut Delicious Taco Filling

1 1/2 cup raw walnuts

1 Tbsp taco seasoning

1 Tbsp avocado oil

1 Tbsp tamari sauce

~place all ingredients in the food processor and blend until fine and crumbly, can be coarse as well. This is up too you!

Vegan Taco Wow!

Black Bean and Corn Salsa

1 can of black beans rinsed very well

1 cup of cooked corn

1/2 of one red onion finely chopped

1 cup chopped cherry tomatoes

1 avocado chopped

1/2-1 cup chopped cilantro

3-4 cloves of garlic

Juice of one lemon

Juice of one lime

2 Tbsp olive oil

1 Tbsp honey

1/2 tsp salt

Pepper to taste

~in a large bowl whisk together olive oil, lemon juice, lime juice, honey and garlic.

~add all other ingredients and toss together until very well blended! You could even add a chopped jalapeño pepper into the mix as well!!

You can use soft taco shells or hard taco shells, whichever you please… or both! If you use lettuce wraps instead, you have raw vegan tacos!

Add walnut mixture, top with a very generous amount of salsa and then top with vegan sour cream

Super big, crazy delicious, yum!!

Fudgey Decadent Vegan Brownies

Chewy Delicious Vegan Brownies

Hey Friends!!

These babies are vegan, gluten-free, naturally sweetened, packed with protein… oh, and super crazy yummy!

Fudgey Gooey Just Perfectly Delicious Vegan Brownies

There are many variations that you can make with these vegan brownies. I have used flax milk but you can use almond milk, coconut milk, oat milk or any dairy alternative milk you would like. I used peanut butter but you can choose your favourite nut butter, or use sun butter (and omit walnuts) to keep these nut free.

There are so many options to really personalize these vegan brownies to your taste buds! They are certainly gooey, very fudgey, sweet, simple and delicious!

Perfect for an after dinner desert with some whipped coconut cream or some cashew cream ice cream!

Sweet Simple and Delicious

Awesomely Fudgey Vegan Brownies


15 medjool dates, pitted

1/2 cup peanut butter

1 cup flax milk, almond milk or coconut milk

1/3 cup cocoa powder

1/3 cup chocolate plant based protein powder

1/2 tsp sea salt

2 tsp vanilla extract

1 tsp baking powder


1/4 cup vegan chocolate chips

1/4 cup chopped walnuts


~ Pre-heat oven to 350 degrees and line an 8×8 baking pan with parchment paper.


~In a food processor, add pitted medjool dates, peanut butter and flax milk (or alternate milk of your choice) blend very very well, stopping to scrape down the sides.


~ Add the protein powder, cocoa powder, vanilla, sea salt and baking powder. Blend again until very well blended, then add chocolate chips and walnut and pulse quickly, just to blend.


~Pour mixture into the prepared pan, it will be thick so use a scraping spatula to scrape down the sides and spread through out the pan.


~ You may want to top with extra chocolate chips and walnuts… I always do!


~ Bake for 25-30 minutes, checking for doneness.


~ Cool in pan and then on cooling rack.~ Cut into desired sized pieces.~ Store in an air tight container in the fridge, or freezer.


These are extremely fabulous warm… with a nice cup of tea!

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Yum!
With love, April

Chocolate Chip Mini Muffins

I hope this recipe comes to you just in time to help with the lunch box/ snack box dilemma as we are heading back to school soon!

These sweet little treats are loaded with protein and healthy omegas for those sweet little brains and bodies!

These chocolate chip muffins can be kept in an air tight container, either in the refrigerator or on counter top or you can place them in a freezer safe container to store them in the freezer for any snack emergency that may arise! I like to make a surplus and store in the freezer so I can just pop them in my littles lunch boxes or snack boxes and they are at ready to eat temperature by the time lunch rolls around.

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Chocolate Chip Muffins!

1 cup ground oats

1 cup flour (1 to 1 gluten free flour can be used in place of regular flour to make these a gluten-free delight)

1/4 cup vanilla plant based protein powder

1 tsp baking soda


1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp ground flax seed mixed with 6 tbsp water

3/4 cup pure maple syrup

1/2 cup coconut cream

1/4 cup olive oil

1 tsp vanilla

1/2 cup chocolate chips (if you use vegan chips you now have full on vegan muffins!)

-Pre-heat the oven to 350 degrees.

-Line or lightly grease your mini-muffin tins, or full size if you prefer.

-Mix ground flax seed and water together, set aside.

-Mix all dry ingredients together, set aside.

-Whisk together maple syrup, coconut cream, olive oil and vanilla.

-Add the wet ingredients into the dry and mix until well blended.

-Add the ground flax mixture and mix until well blended.

-Add chocolate chips and do the same!

-Scoop into your prepared muffin tins and bake for approx. 15 minutes.

-Let cool for a few minutes before you remove from the tin before removing to cooling rack.

They also go really nicely with a nice cup of tea and a good book, because what else would you have to do with your time once your children are back in school??? ??‍♀️??

My kiddos really like these AND they have gotten very good feedback from their friends as well. I hope this recipe helps and of course, let me know how you like them!

Much love,

April ❤️

Veggie Rice Wraps with Creamy Avocado Dressing

Super veggie yum! This tangy, garlicky dressing is what makes this wrap so scrumptious! The Creamy Avocado Dressing can also be used as a dip with freshly cut veggies, it definitely has enough yum to stand on its own, but here, my friends, is how I build this wrap!

Recipe:

“Dressing” or dip, you choose what you would like to call it!

Creamy Avocado Dip

1 cup pre-soaked cashews

1 very ripe avocado

Juice of 2 very juicy limes

1/2 cup fresh cilantro

1/2 tsp salt

2 Tbsp extra virgin olive oil

3-4 cloves of garlic

~pre-soak the cashews by placing the cashews in a bowl and cover with boiling water for an hour or you can soak over night with cold water. Drain and rinse the cashews.

~place all ingredients in a food processor or blender and blend away… until it is very smooth and creamy, scrape down the sides and blend a little more.

~if it is too thick you can add a little more olive oil.

Package of rice wraps

Red peppers cut in thin slices

Yellow peppers cut in thin slices

Cucumbers julienned

Shredded carrots

Cooked quinoa

Chic peas or black beans

~prepare the rice wrap in warm water according to package directions and load up with any and all ingredients that you would like! You can use the above list or get creative and use your favourite veggies and beans! Snap peas thinly sliced are so perfect inside this little wrap of delish and spiralized beet root is fab here as well! The possibilities are endless!

~I like to layer the rice wrap with the creamy avocado mixture first then some veggies, dollop on some additional dressing, add the quinoa and beans of choice, roll it up and call it a wrap!