Date paste can be used in baking, as a spread on your favorite cracker, and in chutneys and other recipes. Put your own spin on this recipe: while processing, add in apricots, raisins, dried mango or other fruit. You can also mix raisins or cranberries into the paste after it's processed. Experiment and see what sweet bliss you can create!

Ingredients and Supplies 

• 450 g. standard pitted dates (Medjool dates can be used but are more expensive)
• 1/2 litre Mason jar (or similar glass jar)
• Approx. 3/4 c. water
• Pinch of Salt
• Splash of Pure Vanilla Extract (optional but recommended)
• Food processor

Directions

1. Tightly pack the pitted dates in a Mason type glass jar. You should be able to cram about 450g in a half liter jar.
2. Pour water over the dates until the jar is really full. Add water if needed to cover dates.
3. Cover the jar. Soak dates overnight, at least 12 hours.
4. After soaking, transfer the entire content of the jar, including the water, to the bowl of your food processor.The mixture should look chunky and gooey.
5. Add vanilla and pinch of salt.
6. Process dates on high speed for about 5-8 minutes, or until smooth and creamy. The longer you process, the smoother and creamier your paste will be. After 3 to 4 minutes, you will have obtained a paste, but it will still be somewhat grainy. Run the processor for a bit longer.

​After the desired consistency has been obtained, transfer your date paste back to your Mason jar. Place it in the fridge. Paste will darken after a few days. Keeps 3-4 months.

Around the world, people enjoy the health benefits of lentils, part of a group of proteins known as pulses, which also includes beans, peas, chickpeas. Naturally gluten-free, lentils are rich in dietary fiber, protein, calcium, potassium, zinc, and iron. They help lower cholesterol and are a great addition to the diet especially for people diagnosed with blood glucose disorders.
Prior to the use of pharmaceutical medicines, lentils were used to treat diabetic conditions. When included with a meal, the high fiber content helps prevent blood glucose from rising rapidly after eating. Although calorie dense (230 cal/ one cup serving), lentils are low in fat and very filling - you won't be hungry after a lentil meal!

You can find lentils in the bulk bin aisle or in prepackaged containers. When purchasing in bulk, try to buy organic and make sure there is no moisture in the bin or in the packaging. Look for whole, not cracked lentils. Store them in an airtight container in a cool, dark and dry place. They will keep up to a year. When buying canned lentils, watch for added salt or other preservatives. Unlike other canned veggies, lentils do not lose much of their nutritional potency.

Lentils are easy to prepare (no presoaking required as with other dry beans). Wash and strain lentils under cool water before cooking. You can boil lentils and store in the fridge for later use in casseroles, soups, rice or pasta dishes, salads, spreads/hummus, or soups. Cooked lentils stay fresh in the fridge in a covered container for about three days. Try this recipe for Wild Salmon with Lentils and Mustard-Herb Butter.

Want to satisfy your sweet tooth without adding inches to your waistline? This rich, creamy avocado mousse is about as close as you'll get to a truly healthy chocolate treat.
Serves 1.



Ingredients

• 1 ripe avocado, skin and pit removed, mash slightly with a fork
• 3 1/2 Tbs unsweetened dark chocolate cocoa powder
• 3 1/2 Tbs RAW honey
• Unsweetened almond, coconut or hemp milk

Preparation:

1. Place avocado and cocoa powder in food processor. Add honey.
2. Process avocado, cocoa powder and honey for approximately 1 min, pausing to scrape the sides, or until a thick, smooth mousse forms.
3. Add milk as needed to bring to desired consistency.
4. Spoon mousse into a small bowl; top with almonds or fresh fruit.

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This easy, 9-ingredient plant-based meal is packed with flavour and delicious nutrition in every bite! Aromatic brown rice and pinto beans are embellished with onion, salsa and a simple avocado crema!

Prep time:  15 minutes;  Cook time: 1 hour 15 minutes
Serves: 4

Ingredients

RICE

• 8 cups (2880 ml) water
• 1 cup (185 g) uncooked brown rice, this can be substituted with quinoa
• 1 tbsp (15 ml) grape seed oil
• 1/2 white or yellow onion, thinly sliced (55 g)
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/3 cup (85 g) chunky red or green salsa, plus more for topping; a homemade salsa or pico de gallo would work here as well
• 1/4 cup (15 g) cilantro, plus more for serving

PEPPERS

• 4 poblano peppers, skin on
• 1 tsp grapeseed, olive or coconut oil

BEANS

• 1 15-ounce (425 g) can pinto beans, lightly drained (if unsalted, add additional salt)
• 1/4  tsp ground cumin
• Sea salt to taste (~ a pinch)

FOR TOPPING (optional)

• Creamy Avocado Cilantro Dressing (see link for recipe)
• Hot sauce
• Fresh cilantro
• Sliced avocado

Instructions

1. Add 8 cups water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Drain and return to pot off of heat, and cover for 10 minutes. Set aside.
2. In the meantime, preheat oven to high broil and place a rack at the top of your oven.
3. Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered.
4. Turn oven off broil and preheat to 375 degrees F.
5. Let peppers cool for a few minutes, then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
6. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp oil and onion and sauté for 4-5 minutes, or until soft and translucent.
7. Next add cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
8. In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.
9. Place peppers in a lightly greased, large baking dish (9x13-inch is best) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
10. Bake peppers at 375 degrees F for 15 minutes, then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.
11. Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350 degree F oven until warmed through.

I hope you enjoy this amazing recipe that I came across and had to share! For more pictures check out the recipe here.