Raspberry-Apple Overnight Oats

Overnight oats make for a healthy and quick breakfast on busy mornings. This recipe serves 1.


1/2 cup rolled oats (not quick cook) + 1 tbsp (optional; keep separate)
1/2 cup plant milk (e.g. unsweetened soya)
1 apple
1/4 cup fresh or frozen raspberries
1 tbsp chopped nuts of choice (e.g. pecans or almonds)
Maple syrup, if desired


1. Soak 1/2 cup oats in the plant milk overnight (or for at least 20 minutes).
2. Toast 1 tbsp oats in a sauté pan over a low heat until golden.
3. Just before you’re ready to assemble and eat the dish, dice the unpeeled, but washed, apple. Mix half of the apple into the oat mix.
4. You can create layers of oats, raspberries (reserving a few for topping), apples, repeating until all of the oat mixture is used up. Alternatively, you can place all ingredients into a bowl and mix. Top with the toasted oats, raspberries and nuts. If desired, pour some maple syrup over the top.

Triple scoop blueberry, raspberry, and strawberry frozen dessert

Sometimes you need all three.


3/4 cups frozen blueberries
3/4 cups frozen raspberries
3/4 cups frozen strawberries
3T lemon juice each, separated
1 1/2 cups frozen banana, separated
1/2 cup soft, dried dates, pitted and chopped (or to taste)

Optional: 1t powdered maca root if you like. You could add a little chopped chocolate to the strawberry, ginger to the blueberry, a splash of white wine or 1T roasted red pepper to the raspberries to make the dish more ornate, or just keep it simple. You can leave the bananas out if you prefer or for a more sorbet like texture, but in that case, you may need to reduce the lemon juice a little and/or date more dates to taste.


If your dates are quite dry, soak them a little ahead of time. Puree each set of berries separately with 1T lemon juice, 1/2 cup bananas and 1/3 dates. Scoop out and enjoy!

Whole grain, flax waffles with raspberry, fig compote and cashew topping

Simple waffles with lovely colours and flavours.


For the waffles
1 cup whole wheat flour
1/2t baking powder
A pinch baking soda
1T milled flax seed
Coconut sugar to taste (I use 1T)
1 1/4 cup unsweetened plant milk (I use soy)
1/2T balsamic vinegar
1/2T avocado oil (or similar)
Additional plant milk as necessary
A pinch sea salt

For the compote
1 1/2 cups raspberries
3 dried, soft fig, stems trimmed and sliced,1/8″ (more for a sweet tooth)
A pinch sea salt
Sweeten to taste (I don’t use additional sweetener)

For the cashew topping
1T cashew butter
12t lemon juice
1 – 3t sweet white miso (or to taste)
1T cold water

Optional: The miso is what adds the fermented flavour to the cashews. Use sodium reduced if you have the choice. If you’re new to miso (or want to keep your sodium intake low) add 1t at a time to start. You may need to increase or decrease the amount of batter in ratio to suit the size and cut of your maker. You may also need additional plant milk to suit your flour.


Start the cashew butter, then the berries, and then the waffles. Whisk together the ingredients for the cashews in order until emulsified. You’ll know when this happens. Refrigerate until you’re ready to use.

Warm a large pan on medium heat. Add 3/4 cup raspberries and the sea salt. Saute for 2 – 3 minutes until they are berries are starting to lose the juice. Add the figs. Saute another 2 – 3 minutes. Add the remaining raspberries and stir fry until heated through. If you use frozen berries, you may need to increase the cooking time. Remove from heat.

While the berries cook, whisk together the ingredients for waffles. Mix the dry ingredients for the waffles. Mix the wet ingredients. Mix the wet with the dry and let stand a few minutes while the berries finish. Turn off the stove, but leave them in the pan to keep them warm.

Heat up your waffle maker (or your waffle pans if that’s what you have) as per its instructions. When ready, add half of the batter. Cook as appropriate and repeat. Spoon the compote over the waffles, add the cashew butter mixture, and enjoy.

Raspberry and apple crisp with walnut streusel

A nice blend of seasons fruits and walnuts for a slightly crispier, richer streusel.

For the fruit

6 cups of fresh raspberries
1 apple, cored, seeded and thinly sliced
1/3 cup of hard wheat flour
2T of table sugar
2T of brown sugar*
A pinch of sea salt

For the streusel

3/4 cup of rolled oats
3/4 cup of hard wheat flour
1/2 cup of sugar*
2T of agave nectar
1/2 cup of vegan margarine
2T of unsweetened soy milk
1/4 cup of chopped walnuts
A pinch of sea salt


Preheat the over to 350F.
Toss the raspberries in the flour and sugar until well-coated
Blend the ingredients for the streusel except for the walnuts until coarse.
Mix the walnuts with the streusel topping.
Add the raspberry mixture to a 9″ pie plate.
Top the raspberries with the a layer of sliced apples.
Distribute the streusel evenly over the fruit.
Bake for 35-45 minutes or until the streusel is starting to brown lightly and the fruit is cooked.
Let cool for 1 hour and serve warm or refrigerate.

*Cane sugar, including brown sugars, are still sometimes produced with animal bone charcoal. A growing number of table sugars are not refined using animal bone charcoal; organic sugar and beet sugar typically are not.