summer recipes

The Best of: Plant-Based Eating

Today it seems as if almost everyone you know is trying a plant-based diet, or is at least becoming more aware of this lifestyle and trying to incorporate it into their daily lives. Here are a few recipes that are truly nutritious & delicious. No sacrifices here!





  1. preheat the oven to 375
  2. Rinse the asparagus and then chop the ends off
  3. I place the asparagus in a bowl and then add some coconut oil and mix it around and then transfer the asparagus to a cooking sheet to place in the oven
  4. Let the seasoned asparagus cook for about 12 minutes or until they start to brown
  5. While the asparagus is in the oven, I fill a pot with water, add a tsp of olive oil and a pinch of sea salt to the water while it's boiling) bring the water to a bowl before adding in the brown rice pasta and leave for 10 minutes on low heat. Slice tomatoes while the pasta is boiling and heat up the sauce on low heat.
  6. The key to making brown rice pasta delicious is once the 1o minutes are up turn off the stove and let the pasta sit in the water for 1 min. Then strain and place in a bowl.
  7. Take out the asparagus and squeeze 1/2 lemon over all of them.
  8. Add sauce with seasonings (sea salt and nutritional yeast to taste) and split pasta so you can add mozzarella to one and the vegan cheese to the other. Sprinkle cheese on top and mix in so it melts.
  9. Top off with sliced tomatoes and cooked asparagus. Enjoy!






1/2 cup rolled oats

1/2 cup rye flakes

1 1/2 cups fresh carrot juice

1 cup unsweetened plant-based milk (we like this home-made version)

A pinch of sea salt

Serve with...

Sultanas or raisins, or raw cacao nibs, or toasted flaxseeds



First, prepare the apple compote. Cut the cored apple into cubes. Add all compote ingredients to a sauce pan with 2 tablespoons of water, cover, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until tender and golden.

Meanwhile, place all oatmeal ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until thick, stirring occasionally. Serve and top with raisins, cacao nibs, and toasted flaxseed.




  • 1 cup almond milk
  • 1 cup coconut cream
  • 2 Tbl maple syrup
  • 6 Tbl chia seeds
  • 1 tsp vanilla extract
  • 1/8 cup grated coconut
  • 1/4 cup almonds, sliced
  • 1/4 cup cornstarch


  1. In a bowl mix the milk, coconut cream, maple syrup, chia seeds, cornstarch, and vanilla.

  2. Let the chia soak for 10 minutes.

  3. Stir gently, cover, and put in the fridge for at least 1 hour.

  4. Pour the pudding into small bowls.

  5. Top with the almond flakes and grated coconut. Serve and enjoy.


Leave a comment if you try one of these or have a favorite recipe you'd like to share!

Mini Berry Tarts

Mini Berry Tarts

Recipe courtesy of Driscoll's


Graham Cracker Crust

  • 1 Cup unsalted butter (2 sticks), softened
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 1/4 Cup honey
  • 2 Cups all-pupose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cinnamon

Cream Cheese Pastry Cream

  • 1 1/4 Cups whole milk
  • 6 Tablespoons granulated sugar, divided
  • 3 Tablespoons cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 5 large egg yolks
  • 1/2 vanilla bean, sprit and scraped, or 1/2 teaspoon vanilla extract

Mixed Berry Topping

  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 2 Tablespoons granulated sugar
  • 1 Tbsp. cornstarch


Graham Cracker Crust

  • Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
  • Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
  • Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.
  • Preheat oven to 325°F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.

Cream Cheese Pastry Cream

  • Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
  • Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

Mixed Berry Topping

  • Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.
  • Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.


  • Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.