Homemade HEALTHIER "Nutella" spread

A jar of this healthy "homemade Nutella" is going to put a smile on everyone's face! Prana Bio sells this AMAZING hazelnut butter that already tastes like Nutella.  I adapted their famous chocolate spread recipe and what can I add... I almost ate all the jar myself during the photoshoot! 

Homemade "Nutella" spread 

INGREDIENTS FOR THE HEALTHY "NUTELLA" SPREAD 

Slightly adapted from Prana Bio (Homemade Hazelnut spread)  

• 1 cup hazelnut butter
• 1/4 cup organic coconut oil, melted 
• 1/3 cup raw cacao powder 
• 1/4 cup maple syrup 
• 1 tsp pure vanilla extract 
• 1 pinch sea salt 

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1. In a food processor or blender (or in a bowl), combine all the ingredients.  Mix well to combine.  
2. The spread will be liquid before you store it in the fridge.  Use this soft "Nutella" sauce on your cookies.  Cut the end of a Ziploc pastic bag and drizzle on the cookies.  Store the rest in the fridge.  The chocolate sauce will thicken and become a spread.  
3. Enjoy with your favorite bread! 

Lemon tahini dressing

Lemon tahini dressing

Ingredients

1 garlic clove

1 tablespoon chopped parsley (+ more to garnish the vegetables) 

1/3 cup tahini

1/4 cup extra virgin olive oil

Juice of 2 lemons

1/4 cup water

1 tablespoon honey (or maple syrup)

1 teaspoon dijon mustard

Salt and pepper to taste

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1. hisk together with a hand mixer or a blender all the ingredients until smooth and creamy.  Set aside. 
2. Serve on a salad, roasted fall vegetables or on top of this Autumn Harvest Bowl. 

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ROASTED BUTTERNUT, FINGERLING POTATOES, BRUSSELS SPROUTS w/ lemon tahini dressing

These roasted brussels sprouts, fingerlings potatoes (my favorite potato of all time!) and butternut squash with rosemary and olive oil can also make the perfect side dish ! They are crispy, tasty and when you drizzled your veggies with this creamy lemon tahini dressing,  they really get a hint of freshness.  

Roasted brussels sprouts, fingerlings potatoes and butternut squash w/ lemon tahini dressing

Ingredients

1 butternut squash, diced 

0.7 kg (1.5 pounds) potatoes (fingerlings) 

0.5 kg (1 pound) brussels sprouts 

3 tablespoons olive oil

1 tablespoon fresh rosemary

2 garlic cloves

salt and pepper to taste

1/4 teaspoon chilli flakes (optional) 

Lemon tahini dressing + fresh chopped parsley for garnish 

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1. Preheat your oven to 400F.  
   
2. Slice in half lengthwise your potatoes and brussels sprouts (be sure to cut off stem).  Place in a bowl and set aside.  
3. Peel the squash. Slice through the middle lengthwise to make two halves. Remove the seeds with a spoon.  Cut into 1-inch cubes and add into the bowl with the other vegetables.  
4. Add the garlic, rosemary, oil, chilli flakes, salt and pepper and toss well to combine.  Place on a oiled baking pan and roast for about 35 minutes or so.  Be sure to stir once in a while.
5. Drizzle dressing over everything when serving.  

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Smoked & spicy pepitas (pumpkin seeds)

These spicy and smoky pepitas (pumpkin seeds) make a perfect grab-n-go snack and they're a great substitute for popcorns and chips.

Smoked & spicy pepitas (pumpkin seeds) 

Ingredients

1 cup fresh pumpkin seeds - see note 

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon chilli flakes

salt and pepper to taste  

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1. Mix the spices together.  
2. Coat the washed seeds with the spicy mixture  and oil and stir well.  Spread the seeds onto a baking sheet.   
3. Roast the seeds at 325F for 10 minutes. Stir well and roast for another 8-10 minutes.  

Roasted cauliflower w/ lemon, parsley & sliced almonds

Roasting the cauliflower florets brings out their sweet nutty flavour. The parsley, lemon juice and sliced almonds give a crunchiness and freshness to this dish. It’s definitely a hit!

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Roasted cauliflowers w/ lemon, parsley & sliced almonds

Ingredients :

1 medium cauliflower (in florets)

1 cup fresh chopped parsley

Juice and zest of 1 organic lemon

2 tablespoons + 2 tablespoons olive oil

½ cup sliced almonds

¼-½ teaspoon chilli flakes

salt and pepper, to taste 

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1. Preheat the oven to 425F for the roasted cauliflowers.  Toss the cauliflower florets with olive oil (2 tbsp) on a pan.  Roast until golden and tender (about 20-25 minutes).   
2. When your oven roasted cauliflowers are cooked, add directly on the pan (less dishes!) 2 tbsp of olive oil, the chopped parsley, zest and lemon juice, chilli flakes, sliced almonds, salt and pepper.  Toss well. 

Vegan sour cream

Vegan sour cream 

Recipe from Thrive energy cookbook 

1 cup soaked cashews (at least 2 hours), drained 

1/2 cup water

1 teaspoon apple cider vinegar

2 teaspoons lemon juice

Salt and pepper to taste 

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1. Soak cashews in a bowl (be sure to cover with water) for at least 2 hours or more.  Drain and rinse.  
2. Place in the blender with all the other ingredients and blend on high until smooth.

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