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I’ve been baking these muffins quite often over the course of about two years, perfecting the recipe each time. Please let me know if there is a “healthy muffin contest,” because my muffins deserve to enter and win gold medals made out of carrots: they are that healthy! They freeze extremely well, too.  As I made the muffins today, I put half of them in the freezer: they make a wonderful kid breakfast on the go; just add a soft-boiled egg or some yogurt or a nice green smoothie to increase nutritional value.

(makes 12 muffins)

1 cup (240 ml) rolled oats
½ cup (125 ml)unsweetened applesauce ( add an extra banana if you don’t have it)
2 mashed ripe bananas
1 tbsp nut butter or 1 tbsp of flaxseed and 3 tbsp of water
2 tablespoons coconut oil
1 tablespoon (15 ml)  baking powder
1 teaspoon (5 ml) cinnamon

1/2 cup blackstrap molasses

1/2 cup water
½ cup (125 ml) whole wheat flour  or 1/4 cup of whole wheat and 1/4 cup of quinoa flour
½ cup (125 ml) dried cranberries

optional: 1/4 cup sliced walnuts

optional: 1/4 cup of coconut flakes

Preheat oven to 375oF . Coat the muffin pan with some olive oil. Combine oatmeal, molasses, applesauce,  bananas, water, nut butter or flaxseeds and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Mix the wet and the dry ingredients. Add dried fruit and nuts if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.


This raw vegan cheese can be used for five days (if kept in the fridge.) Right away, the consistency should be soft and ricotta-like, but if you continue the process (putting the “cheese” in the cloth bag and letting it sit under a weight,) the “cheese” would become harder. If you want to make a soft “cheese,” put it in the refrigerator right after you blend the ingredients.

For a simple dish, cut a zucchini in spaghetti-like strips, add some chopped tomatoes, fresh basil, olive oil, garlic, paprika and this “cheese.”


Almonds, soaked in water overnight  1 cup
Cashews, soaked overnight  1 cup

1/2 tsp  salt

optional: four garlic cloves, minced

Put all of the ingredients in the blender, add water to cover. Blend all of the ingredients until smooth. Put the mixture into a nut milk bag and hang over a bowl or a pot overnight. In the morning, put the bag on a cutting board with another cutting board on top. Put weight on top (I use three thick books.) Pour the draining liquid out periodically. The “cheese” is ready for the fridge! Refrigerate the “cheese” for an hour or so.


The inspiration for this very simple and very healthy dish came from a famous New York raw restaurant, Pure Food and Wine. I loved their raw lasagna so much I bought their cookbook and saw a page-long recipe, which included making your own cheese out of nuts, using a food processor. I simplified the whole thing to the point that the beautiful lasagna now takes five minutes to make. Make sure that you have quality ingredients for this dish, as it has to be very fresh and crispy-tasting.

For 2 servings:


Zuchini – 1 large

Tomatoes, large, thinly sliced -2

Pesto- 3 tbsp

Sundried tomato pesto -3 tbsp

Fresh basil leaves-  6

Green leaf mix -to garnish

Arrange some green leaves on the serving plates.  Slice the zucchini lengthwise fairly thinly, so that you get nice crispy zucchini rectangles.  Put two zucchini slices close together on the bed of greens. Spread some pesto sauce on top of the zucchinis. Put three basil leaves on top. Put a few tomato slices on top of the basil. Then -another layer of the zucchini slices. Then – tomato pesto. Then – tomato slices and one more layer of zucchini slices.  Serve immediately!

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