BEASTIE FOODIES, FEED THE BEAST IN YOU

Ingredients  

Love

  3 eggs

1/3 cup coconut or date sugar 

¼ cup sunflower oil

1 tbsp pure vanilla extract

2 cups shredded pumpkin in Ninja

1 cup oat flour

¼ cup cocoa powder

2 tsp baking powder

½ cup puffed brown rice cereals

¼ cup ground flaxseeds 

Preparation

1. Preheat the oven to 350 °F. Place the rack in the middle. Place baking cups into your mould if your using any.

2. In a large bowl, with a fork, mix the eggs, coconut or date sugar, oil and vanilla.

3. Fold in the shredded pumpkin with the fork. Add the flour, cocoa and baking powder and mix well.

4. Fold in the puffed cereals and ground linen seeds and mix well.

5. Pour the mixture in the mould and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean.

6. Last up to five days in the refrigerator or three months in the freezer.

Ingredients  

Love

   3 ½ cups oat flour 

¾ cup powdered date sugar

1 tsp sea salt

1 tbsp chopped fresh rosemary

Zest of 2 lemons

1 cup extra virgin olive oil 

Preparation

1. Preheat the oven to 325 °F. In a medium-sized bowl, combine the flour, sugar, salt, rosemary, and lemon zest with a whisk. When combined, pour in the olive oil and mix until everything is incorporated. 

2. Transfer the dough to a greased 9x9 baking pan covered with parchment paper and press it down into an even layer. Use a fork to make a pattern of holes all over the dough OR flatten the dough between two pieces of parchment paper keeping thick enough and cut out shapes with your favourite cookie cutter and place them on the baking pan covered with parchment paper.

3. Bake for 45-55 minutes or 10-14 minutes depending on step 2 and thickness, and until the surface is lightly golden. 

4. Remove from the oven and let it cool for 20 minutes. If you pressed though directly into the baking pan, slice it into 8 even columns and 4 even rows. Let the cookies cool a bit longer before removing them from the pan.

* Modified version of a recipe by the Pacific Rim College

Ingredients  

Love

½ cup of date puree

1 ½ cup of almond flour

1 to 3 tsp of ground cinnamon  

Preparation

1. Preheat oven to 350 F.

2. In a bowl, mix all the ingredients until well combined and of a smooth consistency.

3. Line a baking sheet with parchment paper.

4. Flatten the dough between to parchment papers to the desired thickness and with a cookie cutter of your choice, cut out forms and place them of the baking sheet.

5. Cook around 15 min.

6. For crispier cookies, let them dry 10 min in the oven at 170 F.

7. Let cool and enjoy!

* Slightly modified version of a recipe by Madame Labriski

Ingredients for one cup

  Love

2 tbsp Homemade pumpkin spread (pumpkin, cinnamon, ginger, nutmeg, five-spice, honey)

3/4 tbsp Ashwagandha root

2 to 3 tbsp Marshmallow root

1 or 2 tbsp Cinnamon chips

500 ml water 

Preparation

  Cold infuse Marshmallow root in 500 ml of water for five to eight hours in a Mason jar, then warm up the mix for 2 minutes and add the other ingredients. Cover and infuse for 20 minutes. Strain, take the time to smell, feel and set your intentions, and pour in your favourite cup!

* Herbs from Black Sage Apotheka (https://BlackSageApotheka.ca)

Ingredients for one cup

  Love

1 tbsp fresh or dried rosemary*

1 tbsp fresh or dried chamomile*

500 ml hot water 

Preparation

  Infuse the herbs in 500 ml of hot water for about 20 minutes (directly in water or in a tea infuser). Strain if needed, take the time to smell, feel and set your intentions, and enjoy in your favourite cup!

* Herbs from Black Sage Apotheka (https://blacksageapotheka.ca/)

Ingredients  

Love

2 cups water

1 1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/3 cup sesame seeds

1/3 cup poppy seeds

1/3 cup hemp seeds

1/3 cup flax seeds (whole)

3/4 tsp sea salt

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried sage

1 tsp oregano

2 cups unsweetened rice puffs

Coarse sea salt

Preparation

1. Grind the rice puffs into a powder.

2. Mix all the dry ingredients in a medium bowl, then add the water and stir well.

4. Set aside to allow the mixture to thicken for about 20 minutes until it forms a paste-like texture.

5. Preheat the oven to 350° F.

5. Cover a baking sheet with parchment paper.

6. Spread the mixture on the baking sheet into a thin layer. I use one baking sheet and spread the mixture on the entire surface. For thinner crackers, use two baking sheets.

7. Sprinkle with coarse salt.

8. Bake in the oven for about 1 hour until golden brown and firm. If you would like to cut the crackers evenly, do it after 15 to 30 minutes of baking.

9. Remove the crackers from the oven and leave to cool completely before eating or breaking them into pieces by hand and transferring them into an airtight container or resealable metallized food bag (with 1 to 3 desiccant packets). May last for up to 3 weeks (or more) at room temperature. 

* Modified version of a recipe by Samira

Ingredients

Love

1 1/2 cup almond flour

1/4 cup sour cream**

1/4*** cup fresh dill (dried works too), finely chopped

1/2 tsp sea salt

1/2 tsp celery salt

1/2 tsp onion powder

Preparation

**Greek yogurt sour cream: mix 1 cup of plain Greek yogurt with about 1 tsp of vinegar or  fresh squeezed lemon juice (about two wedges) and a pinch of sea salt (optional). Keep the rest for your nachos!

***This was the measurement from the original recipe, but it is a lot. If you like dill a lot, then go for it. Otherwise, you might want to use less.

1. Preheat the oven to 350° F.

2. In a medium bowl, add the almond flour, salt, celery salt and onion powder. Stir to mix.

3. Add the sour cream and chopped dill and mix into a dough.

4. Roll the dough out in between two pieces of parchment paper. The dough should be about 1 cm thick. The thinner the dough, the crispier the cracker.

5. Cut the dough into the desired shape with a tool of your choice or a cookie cutter.

6. Place the cut out shapes onto a parchment paper lined baking tray.

7. Bake for 10 minutes, turn the crackers over and bake for another 5 minutes until golden and firm. If they look too pale, bake for another 5 minutes.

8. Allow to cool.

*Modified version of a recipe by Divalicious Recipes

Ingredients

Love  

Pickled Ginger (to be prepared in advance)

8 oz. fresh ginger root, peeled

1 small beet

1 cup rice vinegar (pure)

¾ cup coconut sugar or maple syrup

¼ cup water

1 ½ tsp. sea salt

Wasabi paste (to be prepared in advance)

1 horseradish root

Mustard seeds powder (15 to 20% of the total content)

Unflavoured matcha powder (optional, only to give it a nice green colour!)

Desiccant packets

Water

Spicy mayonnaise

1 egg

¼ tsp. sea salt

¼ tsp. mustard powder

Pinch of black pepper

2 tbsp. lemon juice

1 cup avocado oil

2 tsp. chili powder or ground chili flakes

2 tsp. paprika

½ tsp. cayenne pepper or more to taste

Sushi Rolls and Nigiri

2 cups oat groats

Cold water for soaking

4 cups cold water

1 carrot

2 celery stalks

1 sweet red pepper

1 sweet potato

1 cup avocado

1 tsp. lemon juice

1 tsp. sesame oil

¼ cup sesame seeds, toasted

1 cup shiitake mushrooms, diced

1 clove of garlic, peeled and minced (10 minutes before being used to activate the alliinase)

2 tsp. maple syrup

3 to 5 green onions

1 cup Arugula microgreens

½ cup fresh cilantro

3 eggs (optional if vegetarian or vegan)

1 cup edamame

1 bag frozen raw shrimps (optional if vegetarian or vegan), thawed

5 nori sheets (or more)

Tamari

Mirin 

Preparation

  Pickled Ginger*

1. Peel the ginger and slice into paper-thin strips with a mandoline. Pack the ginger strips into a container with a tight lid, or multiple containers. Add a few slices of beet to give a nice pink colour!

2. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.

3. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.

* Recipe, slightly modified, by Sommer Collier

Wasabi paste*

1. Peel and cut the horseradish into thin slices. Dry on a dry rack for 2 weeks.

2. Once dried, grind into fine powder (food processor, coffee grinder or spice mill).

3. Put in a mixing bowl.

4. Add about 15%-20% mustard seeds powder to the mix.

5. Add the matcha powder and mix well until desired green colour is achieved.

6. Put in a 500 ml Mason jar.

7. Add 1 or 2 desiccant packets into the jar to remove the humidity caused by the heat of grinding horseradish.

8. Shake the jar every day for a few days to ensure powder is not packed at the bottom.

9. Take the quantity you need and add water to the powder until desired texture and taste are achieved.

* Recipe by Samuel Lacombe, Black Sage Apotheka

Spicy mayonnaise*

1. In a cylindrical container or 1 L Mason jar, mix together, with the hand blender, the egg, salt, mustard powder and black pepper.

2. Add the lemon juice and mix.

3. Add the avocado oil slowly in a thin, steady stream while mixing.

4. Add the chili powder, paprika and cayenne pepper and mix well to combine.

5. Keep in the refrigerator in a Mason jar for up to 15 days.

* Recipe, slightly modified, by Aline (Keto Santé Plus) and Ricardo

Sushi Rolls and Nigiri 

1. Choose your favourite music playlist and let’s dance and roll! There’s nothing like good music to set the tone, elevate your soul and energize your food! In my case, as I was born in the ’80s, my 80s–90s music playlist is a must when I’m cooking. It’s vibrant and magical! Here is a sample of my favourite playlist: https://beastieu.com/music.

2. Soak the oat groats overnight or during the day for at least 8 hours, with at least one inch of water over the groats. Then discard water and rinse the groats with a fine-mesh strainer. Place the groats into a large pot on the stove with the 4 cups of cold water. Bring to a boil and reduce heat to let the groats simmer for about 45 minutes. If there is any water left after that time, lightly strain the groats (you can keep the water and apply it on your face for a little facial while you prepare the rest ;0). You will then have sticky groats that still have a nice bite to it.

3. Cut the carrots, celery stalks, sweet red peppers and green onions (don’t steam them, reserve them for the sushi making) into julienne. Steam them for about 5 minutes or just to make them a bit more tender but still crunchy enough. This can be done by putting your vegetables in the fine-mesh strainer over the oat groats while they cook with the lid over that. Then let cool.

4. In a small pot, cook the edamame with water according to the instructions on the bag (boil for about 3–4 minutes). Drain and let cool.

5. In a medium bowl, beat the eggs with the maple syrup and pour the mixture into a small or medium preheated skillet to which you added 1 tsp. of olive oil first. Cook over medium-low heat, flipping the egg patty once to cook on both sides, transfer into a plate then let cool and slice.

6. In the same previous skillet, cook the shrimps in olive oil for about 3 minutes, flipping them once. Make sure that they are well cooked but not rubbery. Transfer into a plate and then let cool. You can also steam them.

7. In this same skillet, add olive oil and sauté the mushrooms, adding the garlic towards the end, for about 5 minutes. Then add the maple syrup, stir and turn off the heat. Let cool.

8. Reduce the avocado into a purée and mix in the lemon juice and fresh cilantro.

9. For the nigiri, add oat groats to a mold or shape the groats into small mounds with your hands. Garnish the mounds with any of the ingredients. Be creative and have fun!

10. For the sushi rolls, put a nori sheet on the sushi rolling mat, pat oat groats onto the sheet with a spoon in a thin layer to cover the sheet, leaving about ½ to 1 inch at the top to close the roll. Take your time to make sure that you don’t tear up the sheet, they are very delicate!

11. Sprinkle sesame seeds on the bottom half of the sheet with oat groats and some arugula microgreens. Then, it’s up to you what your creation will be. I always create various rolls with different ingredients to have unique flavour and colour profiles. There is no wrong here. Just mix ingredients, but make sure that you don’t put too much so that you still can close the roll. The ingredients should be layered at the bottom of the sheet.

12. Then it’s time to roll! For that, I suggest watching a few videos on YouTube if you’ve never made sushi before. It’s not that hard and it doesn’t have to be perfect!

13. Once it is rolled up almost to the top, pat with your fingers the top part of the sheet left empty with a bit of water so you can roll and close the sheet.

14. Put this first roll aside (it will give it time to rest and be firmer before slicing it).

15. Repeat with the other sheets. If rolling seems to be too frightening of a task, you can form a cone with your hands or just enjoy all the ingredients as a poke bowl!

16. Once you have all your rolls and allowed them to sit a few minutes, one by one, slice the rolls into pieces of the desired thickness.

Transfer the pieces to a plate and decorate them with sesame seeds and arugula microgreens if desired. Then, simply enjoy with some spicy mayonnaise, wasabi paste and a mix of tamari and mirin dipping sauce. Voilà! 

NO GUILT BEASTIE MINIS

Mini Cupcakes

Love

3/4 cup dates purée**

1/2 cup unsweetened applesauce

1 cup almond milk (or your favorite beverage)

1 egg

1 tbsp of pure almond extract

1/2 tsp of baking soda

1 tbsp of baking powder

1 pinch of sea salt

1 1/2 cup oat flour

1/2 cup unsweetened cocoa powder

1/3 cup ground flaxseeds

**Dates purée: Combine 3 cups of dried and pitted unsweetened dates with 1 2/3 cup of water  in a medium pot, bring to a boil and simmer over medium heat until dates are very soft. Remove from heat. With an immersion blender, purée the mixture.

1. Preheat the oven to 180° C (350° F).

2. In a bowl, mix well all the ingredients of the first section.

3. Add the ingredients of the second section and mix well.

4. Stir in the ingredients of the third section.

Pour the mixture into a silicone mini cupcake mould and bake in the oven for about 20 minutes (maybe less or more). Let cool before unmoulding.

*Modified version of a recipe by Madame Labriski, Le Méchant Plaisir

Chocolate Avocado Mousse

Love

1 avocado - ripe

6 pitted Medjool dates (dates purée equivalent)

1 1/4 cup canned coconut milk

1 tsp pure almond extract

1/4 cup unsweetened cocoa powder

1. Place the dates into a mixing bowl and cover them with hot water. Soak for 10 minutes, then drain. Discard the water. (Or use dates purée.)

2. Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.

3. In a blender, add avocado flesh, canned coconut milk, unsweetened cocoa powder, almond extract, and soaked dates.

4. Blend on high speed until creamy and smooth.

5. Let set in the fridge for at least an hour before using it.

*Modified version of a recipe by The Conscious Plant Kitchen

Spread the mousse on top of the mini cupcakes once cool, add a cherry or any fruit you like and microgreens (in this case, arugula) or herbs (like basil), and voilà!

The mini cupcakes can be frozen too, if you don't eat them all at once!

Ingredients

Love

1 cup oat flour

1/4 cup pure cocoa powder

1/2 cup unsalted grass-fed butter, softened

3/4 cup powdered date & coconut sugars (or just one or the other, powdered in a coffee grinder)

1/4 tsp sea salt

1 egg white

3 oz 70% cocoa dark chocolate, chopped

Preparation

This recipe is supposed to make 30 to 40 small cookies, but since I like my cookies to be big and thick enough and I kind of never achieve that number even when I try to make them small, while I'm at it, I multiply everything by four!

1. In a medium bowl, combine the flour and cocoa power. Set aside.

2. In a big bowl, cream the butter, sugar and salt with an electric mixer until smooth. Add the egg white and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and chocolate. Divide the dough in half and place each piece on a sheet of plastic wrap.

3. With the plastic wrap, shape and roll each piece of dough into a 1 1/2-inch diameter log. Twist the plastic wrap at each end of the logs to seal. Refrigerate for 2 hours or until the dough is very firm to the touch (or freeze at this stage).

4. With the rack in the middle position, preheat the oven to 350° F. Line two baking sheets (or more) with parchment paper.

5. On a work surface, unwrap the logs. Cut into 1/4-inch slices (or desired thickness). Place the cookies on the baking sheets.

6. Bake, one sheet at a time, for about 12 minutes (usually a few minutes more) or until the edges of the cookies are firm but still soft in the centre. Let cool completely on the sheets.

7. These shortbreads will keep for about two weeks in an airtight container in a cool, dry place. You can also freeze them and enjoy them right out of the freezer!

*Modified version of a recipe by Ricardo Cuisine

Ingredients

Love

1/2 cup homemade pumpkin spread (pumpkin, cinnamon, ginger, nutmeg, five-spice, honey when cooled down or maple syrup)

1 cup grass-fed salted butter

2 cups oat flour

1/4 cup and 2 tablespoons powdered coconut sugar

2 teaspoons cinnamon powder

1/4 teaspoon five-spice powder

1/4 teaspoon nutmeg powder

1/4 teaspoon ginger powder

Around 2/3 cup dark chocolate (75% cocoa)

Preparation

Pumpkin Spread: Cut pumpkin into cubes, add the spices to taste and cook until soft, purée the mix in a blender and then put back the mix in your pot to let it simmer without the lid for about two to three hours until a thick consistency is achieved. Then add honey when it has cooled down or maple syrup to taste.

1. Preheat your oven to 350° F and line baking sheet with parchment paper or a baking mat.

2. Melt butter in a medium, heavy-bottomed, light-colored saucepan over medium heat. Bring to a simmer and cook, swirling the pan frequently, until butter becomes a medium nutty brown color. Do not leave the butter unattended as the milk solids will burn easily. Remove from heat.

3. Add prepared pumpkin spread to the butter and whisk vigorously until well-combined (it will bubble and pop, so be careful).

4. In a large bowl, whisk together all of the dry ingredients. Pour pumpkin and butter mixture

over the top and use a rubber spatula to stir the ingredients until well-combined.

5. Divide the dough into two equal parts, place each part in a plastic wrap and roll out to the desired thickness. Place in the refrigerator until it firms up, about one or two hours.

6. Remove dough from the refrigerator and cut out rounds of the desired thickness. Transfer rounds to prepared baking sheet.

7. Bake for 10 to 12 minutes (even more depending on your oven, until the tops of the cookies lose their shiny, under-cooked look and get a nice golden colour; the more you let them cook, the crispier they will get).

8. Cool completely on the tray, at least 20 min.

  9. Decorate the cookies with melted dark chocolate (optional).