Lemon Date Chia Pudding

Recipe by Megan Stulberg

Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.

This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.

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  • 1 lemon, juiced
  • 2 cups unsweetened almond milk
  • 1/2 cup medjool dates, pitted
  • 1/2 cup black chia seeds
  • 2 tbsp maple syrup
  • Handful of blackberries, for garnish


  1. Using a high-speed blender, chop dates until finely processed.
  2. Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
  3. Let pudding sit in refrigerator overnight.
  4. Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.

Makes four servings (or one really big serving, if you’re me).

Raw Caesar Salad Dressing

Recipe by Megan Stulberg

I worked a brief stunt in appetizer and dessert preparation at Swiss Chalet when I was in high school. That being said, I couldn’t touch a Caesar salad for years afterwards. Now I’m absolutely hooked to the vegan version! Yeah, I don’t understand it either.

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  • 1 cup raw cashews (soaked overnight + drained)
  • 1/2 cup cold water
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup (or other natural sweetener of your choice)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp dried dill
  • 1 tbsp cold-pressed extra virgin olive oil
  • Salt and pepper, to taste


1. Blend all ingredients in a high-speed food processor until thoroughly combined. Taste and add more garlic or seasoning if desired.

2. Leave dressing in fridge for one hour to set. Add more water if the dressing becomes too thick.

2. Toss kale (or lettuce, but it’s 2015 and that’s boring) in dressing. Top with nutritional yeast flakes and raw walnuts.

Black Bean and Quinoa Burger with Purple Sweet Potato Fries: vegan, gf, sugar-free, oil-free

By Alexandra Courts

Summer is here! It’s time to fire up the grill and invite your friends over for a backyard feast. Store-bought veggie patties (as most fake meat products do) often contain gluten. By using whole foods and spending a bit of extra time in the kitchen, you can make a tasty plant-based version of the BBQ’d classic.

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Patty Ingredients…

  • 1 standard can of black beans, rinsed and drained
  • 1/4 cup quinoa, rinsed until water runs clear
  • 1/4 cup red pepper, finely chopped
  • 1/2 cup gluten-free flour
  • 1/2 cup gluten-free vegetable broth (can substitute for water)
  • 1/2 cup mushrooms, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp cumin powder
  • 1/2 tsp salt

Additional Ingredients…

  • 1 package gluten-free hamburger buns
  • 1 large avocado, sliced
  • Handful of fresh spinach or lettuce
  • Ketchup, mustard, onions, pickles, whatever you want!


  1. Bring pot of water to a boil. Cook quinoa covered on low heat for 12-15 minutes.
  2. Drain and rinse black beans, then mash beans with fork thoroughly.
  3. Combine cooked quinoa and black beans in large bowl.
  4. Add mushrooms, red pepper, flour, garlic, cumin and salt to mixture. Mix ingredients together until incorporated.
  5. With hands, form mixture into round patties.
  6. Using a lightly greased pan, cook each patty individually for 5 minutes on each side until lightly browned. If preferred, cook on barbecue instead for a smoky taste.
  7. Lightly toast hamburger buns, then serve with desired toppings.

Makes 4 servings.


Fries Ingredients…

  • 4 purple yams, washed
  • 2 tsp cumin
  • 1/2 tsp salt


  1. Preheat oven to 420F.
  2. Cut unpeeled potatoes into thin rectangular pieces. Spread out evenly on baking pan lined with parchment paper. Sprinkle cumin and salt overtop.
  3. Bake for 25 minutes until lightly browned. Flip fries halfway through baking time.

Makes 4 servings.