Chocolate, cashew millet mousse with persimmon cream and raspberries

Persimmons have a lovely rich, mild flavour that contrasts with both the bittersweet chocolate and the tart raspberries in this dish.


1/4 cup hulled millet
1/2 cup water
1/4t coarse sea salt
1 cup unsweetened soy milk
2T cocoa powder (I used a fair trade, Dutch-processed brand)
3T agave nectar
1T cashew butter
1 fuyu persimmon (not vanilla/Hachiya persimmon)
1/2 cup raspberries


Using an immersion blender or food processor, grind the millet until you have a coarse, coffee texture.
In a small sauce pan with a lid, bring the water to a light simmer.
Add the millet and sea salt, cover, reduce heat to low and simmer for 10 minutes.
Puree the millet until smooth.
Add the soy milk, cover and simmer another 10 minutes.
Add the cocoa powder and agave nectar, puree, cover and simmer another 5 minutes.
Add the cashew butter, puree smooth and let stand 10 minutes to cool.
Spoon the millet into an appropriate container, cover, and chill for 2 hours to setup.
When the millet has setup, spoon into a serving dish or glass.
Trim the top and the bottom of the persimmon, cut a thin slice from the middle (about 1/8″), quarter it, and reserve it for garnish.
Puree the rest of the persimmon until smooth and creamy.
Garnish the mousse with the raspberries, persimmon cream, sliced persimmon and serve.

Peanut butter frozen dessert with salted chocolate, walnut and maple fudge sauce

A time honoured flavour combination sweetened with maple syrup.


1T heaping and 1t chopped walnuts, separated
2T cocoa powder (I used a fair trade, Dutch processed brand)
2T warm water
2-3T maple syrup, separated
1/4t coarse sea salt
3 medium frozen bananas (about 2 cups)
1/4t vanilla extract
1T unsweetened, unsalted peanut butter

Optional: 1t powdered maca


Puree 1T walnuts, the cocoa powder, water and 1T
maple syrup until emulsified and thick, but fluffy.
Add the sea salt and stir to combine.
Puree the banana, vanilla extract, peanut butter, and 1T
maple syrup (including the maca if you’l be using it).
Add additional syrup to either the peanut butter mixture and/or the fudge to sweeten to taste.
Spoon out into an appropriate container.
Add the fudge and garnish with the 1t chopped walnuts.



Black cherry, vanilla and persimmon frozen dessert

A simple frozen dessert that combines cherries and persimmon for an extravagant looking presentation and lovely flavour.


3/4 cup frozen dark cherries
3 medium frozen bananas (about 1 1/2 cups)
1 fuyu persimmon
1T agave nectar, divided
1/4t vanilla extra

Optional: 1t powdered maca


Trim the permission and puree with 1 banana until smooth, and return to the freezer.
Puree the cherries with 1/2T agave nectar, and the maca if you’ll be using it, until smooth.
Puree the remaining 2 bananas with the vanilla and 1/2T agave nectar until smooth.
Add the permission, the vanilla and the dark cherry to an appropriate dish and gently stir to swirl.

Vanilla frozen dessert with cherries, walnuts and maple syrup

What makes this dessert (or breakfast) more fun and more clean-up is the wholly unnecessary use of the piping bag for visual effect. But some things just aren’t as nice with a spoon. Carefully rolled parchment paper or a plastic storage bag with a trimmed corner make good, make-shift piping bags if you don’t need the refinement a tip provides.


1T maple syrup, divided
1/2 cup frozen cherries, divided
A pinch coarse sea salt
1T walnuts, chopped
3 medium frozen bananas (about 2 cups)
1/2t vanilla extract

Optional: 1t powdered maca and/or a little shaved chocolate for garnish.


Finely chop half of the cherries.
Toss the cherries, 1/2T maple syrup, sea salt and all but about 1t of the walnuts.
Let stand about 5 minutes at room temperature.
Puree the bananas, vanilla and 1/2T maple syrup until quite smooth. Add the maca if you’ll be including it.
Using a piping bag (I use it without a tip for this), pipe the banana mixture into an appropriate glass into the design of your choice, narrowing about an inch or in from the sides around the top for the cherries and walnuts.
Add the cherries and walnuts and drizzle with the maple syrup.
Sprinkle the top with the remaining walnuts and serve.

Blueberry frozen dessert with lime and maple accented ginger sesame sauce

A little sweet, a little sour, a little spicy.


For the blueberries
2 cups frozen blueberries
1 medium frozen banana (about 3/4 cups)
1T maple syrup (or to taste)
1/4t vanilla extract

Option: 1t powdered maca

For the sesame ginger sauce
2t sesame seed butter
1t lime juice
1T warm water
1/4t fresh grated ginger (or to taste)
1T maple syrup
A pinch coarse sea salt


In a small bowl, whisk the ingredients for the sesame ginger sauce until smooth and thick. Let stand 15 minutes.
Puree the blueberries, banana, vanilla, and maple syrup until smooth. Add the maca if you’ll be using it. Season to taste.
Spoon out the blueberries into an appropriate dish, spoon the sesame ginger sauce on top and enjoy.

Chocolate amaranth pudding, red pear and walnut cream and sweet black cherries

A simple, very nutrient dense pudding — a healthy dessert or a rich breakfast.


For the amaranth
1 1/2 cups water
1/4t coarse sea salt
1/2 cup dried white amaranth
1/4 cup cocoa (I use a fair-trade, Dutch-processed brand)
1/4 cup agave (or to taste)
1T cashew butter
Coarse sea salt to taste

For the garnish
1 red pear
2T chopped walnuts
1T lemon juice
1T agave nectar
1 cup dark cherries
1/4t coarse sea salt


In a small sauce pan with a lid, bring the water and sea salt to a light boil.
Add the amaranth, cover and simmer on low approximately 25 minutes, until the amaranth is thick, stirring occasionally.
Remove from head, add the cocoa, agave, and cashew butter.
Whisk to combine, season to taste and transfer to small glasses.
Chill uncovered for 20 minutes, cover with plastic wrap, and chill for 2 hours.
Core and chop the pear.
Puree the pear with the walnuts, lemon juice, and agave until thickened.
Spoon the pear and walnut sauce over the top of the amaranth.
Garnish each with 1/2 cup of cherries tossed in the remaining sea salt.



White corn grits with smokey maple, tamari coconut, black beluga lentils, and baby greens

Heirloom tomatoes, nutritional yeast, sumac, purple dulse, and nori flakes add some additional colour and flavour to a traditional breakfast dish.


For the lentils
2/3 cups water
1/4 cup black beluga lentils
1 sprig dried kombu (about 1″)
1/2T olive oil
1T nutritional yeast
Sea salt and black pepper to taste

For the grits
1 1/2 cups of boiling water
1/2t coarse sea salt
1/2 cup white corn grits (grits are treated corn meal)
1/4 cup unsweetened plant milk
1T olive oil (use sesame seed butter as a flavourful alternative)
1T fresh garlic, minced
1 scallion, minced (4″ green reserved for garnish)
1T tapioca flour dissolved in 2T water
2T nutritional yeast
Sea salt and black pepper to taste

For the coconut
2T coconut flakes
2t maple syrup
1T tamari
A dash liquid smoke
Sea salt and black pepper to taste

For the garnish
3-5 heirloom grape tomatoes, thinly sliced
1/2 cup baby greens (I use a mix of baby spinach and baby kale)
1T nutritional yeast
Scallion green sliced at an angle (as noted above)
A good pinch each: dried ground sumac, purple dulse flakes, and nori flakes.

Start lentils, then the grits, then the coconut. In a small sauce pan with a lid, bring the water and sea salt to a soft boil. Add the lentils and kombu, cover and simmer on low for 30-40 minutes or until the water has been absorbed. When done, drain the lentils, remove the kombu, and rinse. Set aside until you’re ready to plate.

While the lentils cook, make the grits. In a small sauce pan with a lid, bring the water and sea salt to a soft boil. Add the grits slowly, whisking as you go. Reduce heat to the lowest setting and cook for roughly 20 – 30 minutes, stirring frequently to avoid sticking. The grits will be done when they’re quite thick and pulling away from the sides of the pan. Cooking time varies by pan and grind — use the consistency of the grits to determine when they’re done. When the grits are done, add the garlic, scallion, olive oil, and soy milk. Cover and simmer another 5 minutes on low. Stirring continuously, add the tapioca mixture until thickened. Remove from heat, add the nutritional yeast, and stir to combine.

With grits and the lentils well underway, make the coconut. Preheat the oven to 350F. Toss the coconut in the other ingredients until well-coated. Arrange the coconut in a a small glass or ceramic baking dish in an even layer. Bake on the middle rack until brown, about 10-12 minutes, stirring here and there. Ovens vary; use the color and dryness as a guide and be careful not to overcook.

When everything is ready, toss the black lentils with the oil, and nutritional yeast. Season the lentils and grits to taste. Spoon half of the grits onto the plate in a circle, thinner in the middle than at the sides. Sprinkle with the sumac, nutritional yeast, nori and dulse around the edges. Add half of the black lentils a couple of tablespoons at a time, layering half the baby greens in between tablespoons of lentils. Add a sprinkle of coconut to the top. Add half the sliced tomato around the sides. Repeat for the second portion and serve.

Mocha frozen dessert sweetened with stevia

Fresh espresso and cocoa make this dessert (or breakfast) rich and flavourful Although quite sweet, stevia can still be an acquired taste and hard to find. Sweeten instead with 2 tablespoons maple syrup or agave nectar if you prefer, or 3 tablespoons coconut sugar, and so on.


3 medium frozen bananas (about 2 cups)
1 shot espresso (short)
2T cacao powder (I use a fair-trade, Dutch-processed brand)
A pinch of sea salt
Stevia to taste

Optional: 1t maca powder


Make the espresso, mix it with the stevia and flash chill in the freezer for a minute. It should be fairly sweet (so that it sweetens the banana and cocoa sufficiently). A scant teaspoon of powdered or several drops of liquid stevia should be sufficient. When the espresso has cooled, puree everything together until smooth. Sweeten to taste and serve.

Tamari and masala-spiced French lentils and amaranth

Served with with roasted kale, cabbage and red onion this make a light lunch or a good savoury breakfast.


1 cup water
1/4 cup amaranth
3T French lentils
1 ‘sprig’ dried kombu, about 2″
1T tamari
1T cooking oil
1T garam masala
2T nutritional yeast
Sea salt and black pepper to taste

For the vegetables
1T cooking oil
1/4t coarse sea salt
1 scallion, minced
1 cup green cabbaged, shredded (I use coleslaw mix)
1/2 cup red onion, thinly sliced
1/2 cup green kale, coarsely chopped
Sea salt and black pepper to taste


Start the amaranth and lentils, then make the vegetables. In a small pan with a lid, bring the water to a boil. Add the amaranth, lentils and kombu. Cover, reduce heat to low and simmer 30 minutes or until the lentils are soft, stirring occasionally.

While the amaranth cooks, make the vegetables. Preheat the oven to 450F. Toss the vegetables in the oil and sea salt. In a lightly oiled roasting pan, roast for 20-30 minutes turning occasionally, until the vegetables are lightly browned. Ovens vary; use the colour and texture of the vegetables as a guide.

When the lentils are soft, remove the kombu. Add the tamari, cooking oil and masala to the amaranth and cook another 5 minutes. Remove from heat, add the nutritional yeast and stir to combine. Let stand 10 minutes to cool.

When the vegetables are done, season both the amaranth and the vegetables to taste. Plate the amaranth and lentils in a small even circle. Add the vegetables to the middle and enjoy!

Strawberry, vanilla, and white miso frozen dessert with chopped walnuts.

A flavorful but light dessert or rich breakfast.


For the bananas
2 medium frozen bananas (about 1.5 cups)
1T sweet white miso
2t white pickling vinegar
1/4t vanilla extract
1-2T maple syrup (or to taste)

Optional: 1t maca powder

For the strawberries
1 cup frozen strawberries
1/2T maple syrup
1/2T lemon juice

For garnish
1t chopped walnuts


Puree the banana first and its ingredients first, including the maca if you’ll be using it. Let the flavours mingle for about 3-5 minutes in the freezer. Puree the strawberries with their ingredients. Spoon the bananas out into an appropriate dish. Swirl about 1/3 of the strawberry mix with the bananas and top with the strawberries. Garnish with walnuts and serve.

Note: If you’re not accustomed to white vinegar or white miso, start with smaller amounts and add more to your taste, or try apple cider vinegar instead. The flavours will mellow after a few minutes.