Banana Nut Muffins

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup finely chopped walnuts

2 eggs
1/4 cup yogurt
2 Tbsp oil
1/4 cup maple syrup
1 Tbsp lemon juice
3 bananas mashed
1/2 cup dried fruit (raisins or cut apricots)

Mix the dry ingredients together in a large bowl. Mix the wet in a separate bowl. Stir wet ingredients into the dry and stir only to moisten. Pour into muffin tins. Bake at 375 for 20 minutes.

Chocolate Chip Cookies

2 cups rolled oats
1 1/3 cup w.w. flour (or spelt)
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup unsweetened shredded coconut
2/3 cup raisins or chopped dried fruit
8 tbsp chocolate chips
2 tsp baking powder
2/3 cup flax meal (not flax seed)
1 cup pure maple syrup
6 Tbsp almond butter (may use cashew, peanut, hemp seed butter)
3 tsp vanilla extract

In a large bowl combine oats, flour, salt, cinnamon, coconut, raisins, chocolate chips and baking powder. In a small bowl whisk together flax meal, maple syrup, almond butter and vanilla. Stir in the wet ingredients into the dry and mix as little as possible (folding works well). Drop small balls onto a cookie sheet and bake at 350 for 13 minutes.

Yields 3 dozen.

Creamy Caesar Dressing

2 cloves garlic
1/2 pkg (10 oz / 300g size) soft or silken tofu
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp olive oil (or grapeseed)
1 1/2 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp salt (I use sea salt)
1/2 tsp pepper (fresh ground, if possible)
1/4 tsp dry mustard pwdr
2 Tbsp Parmesan cheese (freshly ground, if possible)

Mince garlic in food processor or blender. Add tofu, lemon juice, water, olive oil, anchovy paste, Worcestershire, salt pepper and dry mustard. Whirl, occasionally scraping down side, until smooth. Add Parmesan and whirl just until mixed. Toss with chopped romaine lettuce. Dressing keeps well 2-3 days if covered in the fridge.

Blueberry Muffins

1 cup cashews
1 cup water
1/2 cup honey
1/2 tsp salt
1 tsp vanilla
1 egg
1 tsp lemon juice
1 1/4 cups flour
2 1/2 tsp baking powder
2 cups blueberries

Blend cashews and water until smooth (NO grit remaining at all).
Add remaining liquids and continue blending until combined.
Place flour and powder in a bowl, mix. Pour liquids into dry and stir only to combine. Fold in blueberries and pour into pan. Bake at 350 20-25 minutes. Yield: 12

Granola Bars

1 c sunflower seeds
1/2 c pumpkin seeds
1/2 c walnuts
1/2 c slivered almonds
1/4 c hemp seeds or sesame seeds
1/3 c raisins or other dried fruit
1/3 c tbsp flax meal

1/3 c brown rice syrup
1/4 c almond butter
1/4 c coconut oil (optional)
1/4 tsp cinnamon
1/8 tsp sea salt

Combine seeds, nuts raisins and flax seeds. On med- low heat rice syrup, almond butter, coconut oil, cinnamon and salt. Stir until heated through. Don't boil. Add wet mixture to dry. Put on lightly oiled 8X12 baking dish. Press down and refrigerate or freeze until cool. Refridgerate.

Fudge

1 cup dates
1 1/2 cups chocolate chips (semi-sweet)
1 cup almond (or another nut butter)
1/2 cup maple syrup
walnuts

1. Melt chocolate chips in a pot or in a glass bowl in the microwave on medium heat. Stir in dates and allow them to sit and soften for 5-10 minutes.
2. Meanwhile puree the nut butter and maple syrup in a food processor.
3. Add melted chocolate and dates and puree again.
4. Pour and press into a 9" or 8" square pan and press walnuts into the top.
5. Cool in the fridge and then slice into small pieces.

(adapted from Silver Hills cookbook)

Claire's Favourite Smoothie

fresh squeezed OJ
spinach leaves or 1 piece of kale (not the stalk)
1/2 banana (frozen or fresh)
1/2 cup blueberries (frozen)
Brad King's Protein Powder (vanilla)

Blend first 4 ingredients and pour into a cup. Add the protein powder and sip(-: