Category: almond

Wild Things (Chia Pudding)


Basic Chia Pudding*
RAW, VEGAN! original recipe by allison sklar

what you’ll need

4 tbsp ground chia seed
1 cup unsweetened almond milk**
2 tbsp agave nectar
1 tbsp vanilla (optional)
**Note: soy, coconut or hemp milk would work too, all yielding different flavours.

how to do it

whisk all ingredients together in a medium mixing bowl.
allow mixture to sit and thicken, about 10 minutes.
Serve immediately, or refrigerate and keep for later.

*This is a basic recipe. On it’s own, it has a very mild flavour. For added flavour and pizzazz, I recommend incorporating one of the following variations:

BANANA – Add one pureed banana to the mixture

CHOCOLATE – Use chocolate almond milk instead of unsweetened. Reduce agave nectar by 1 tbsp. Top with cacao nibs.

TROPICAL – use coconut milk in place of almond. Add 2 tbsp shredded coconut, and 1/4 cup crushed pineapple.

BERRY – Add in the puree of about 1/2 cup of your favourite berries. Add 1/4 more ground chia seed if pudding becomes too watery.



Summer Slaw (Creamy Sesame Coleslaw)

Any time that I feel as if I’ve overeaten, or when I’ve drank too much, I find myself attempting to compensate the following day by consuming ridiculous amounts of vegetables, taking multivitamins, and drinking green smoothies.

Today has been one of those days.
The only problem? I was super hungry, and craving something creamy.
My fridge brimming with a medley of fresh fruits and veggies, I concluded that a salad with a creamy dressing would perfectly satisfy this craving all while ensuring that my veggie intake for the day remained at an all-time high.

Inspired by a bagged Asian-style salad that I tried out recently, I decided to make a creamy asian coleslaw – and to take it up a notch, I made it vegan! Now, I know what you non-vegans are thinking. How can you make something creamy without actual cream? The answer to this perplexing question- Vegenaise and tahini – a match made in vegan heaven!

Creamy (Vegan!) Sesame Coleslaw
an original recipe by allison sklar

what you’ll need 

for the salad
2 cups chopped mixed cabbage greens
1/2 cup asian-style fried noodles (such as these: La Choy Chow Noodles)
4 tbsp chopped fresh cilantro
4 tbsp slivered roasted almonds

for the dressing
4 tbsp Vegenaise
2 tsp tahini
2 tsp sesame oil
3 tsp apple cider vinegar
2 tsp agave nectar
salt & pepper to taste

how to do it
Combine cabbage, noodles, cilantro and almonds. Whisk dressing ingredients together until creamy. Pour over cabbage mixture and toss to coat.

Note: if preparing ahead of time, only add noodles in just before serving, otherwise they will be soggy. Nobody likes a soggy noodle.

A Healthy Sweet Treat

Could it be? The words cake and healthy in the same sentence? While I’m usually quite indulgent when it comes to desserts (nothing beats the consistency created by creaming fresh butter and sugar), and I am often the first to dismiss “low-fat” recipes (never a fan of the spongey texture), this is one nutrition-packed loaf that’ll have you going back for seconds! Possibly one of the most flavorful cakes that I have ever baked, this sweet delight was a pleasure for the senses. Moist to the touch, with a sweet aroma that’ll warm up your winter blues… you must be wondering what this magical creation is made from. Well, the secret doesn’t lie in artificial sugar, nor does it involve butter substitutes. The secret is an ingredient that many of you may have laying in your pantries just itching to be used up: good old fashioned cream of wheat. When you mix this unusual ingredient with some yogurt, you get a fluffy cake that is low in calories, low in fat, high in calcium and multivitamin-enriched. Glaze it in a honey syrup and you’ve just added some sweet antioxidants. Sprinkle on some almonds and you’ll boost your protein intake and you’ll benefit from some heart-healthy monounsaturated fat. Finish it all off with a touch of almond extract and a sprinkle of sweetened flaked coconut and your tastebuds will love you forever. But enough talk… let us eat cake and feel good about it too!

Almond Coconut Cake

what you’ll need
1 cup cream of wheat, uncooked
1 cup sugar
1 cup plain low-fat or fat-free yogourt
1 tsp baking powder
2 tbsp vanilla
1/2 cup coconut, shredded

for the topping:
1/2 cup honey
1/2 cup water
1 tbsp lemon juice
1/2 cup slivered almonds
1/2 tsp almond extract (optional)

how to do it
Butter or grease an 8” loaf pan and preheat oven to 375F.
In a large bowl, stir the cream of wheat, sugar and baking powder until well combined, then add yogurt and vanilla and stir until thoroughly blended. Stir in coconut until just coated.
Pour into prepared cake pan and bake about 45 minutes, or until golden brown (oven times may vary).
While baking, heat the honey and water on the stovetop over medium heat. Remove from heat after it bubbles, then stir in the lemon juice, almond extract and almonds.
While cake is still warm, pour syrup over top.
Voila. Almond coconut delight!