Wholesome Creations

Place all of the ingredients (except the olive oil) into a food processor. Once the motor is running, slowly pour in the olive oil. Once everything becomes smooth, and well incorporated, turn off the machine and give this a taste (adjusting the flavors, and seasoning if you need). Enjoy the hummus right away with your favorite sliced vegetables such as carrots, celery, and cucumbers. You can also serve warm gluten free tortillas or flatbread alongside! Leftover hummus can be stored in an airtight container for up to 5 days in the fridge.

Begin by bringing a large pot of water to a roiling boil. Next, slowly pour in both bags of pasta, and 1 teaspoon of the sea salt. Give this a few generous mixes, and lower the heat to med/low. Letting this cook till al dente ( roughly 7-8 minutes) *Once the pasta is cooked through, drain this well, and place this back into the pot, add the chopped kale, sundried tomatoes, fresh herbs, basil, salt and pepper if using) & olive oil. Give everything a few more generous mixes (so the pasta,& vegetables get evenly coated with the olive oil,& additional ingredients). Give this a taste, adjusting flavors if you need. When you're ready to serve, place a generous portion onto your favorite plates, and sprinkle some fresh parmesan cheese if you desire! Enjoy this yummy, and hearty dish for your next lunch or dinner!

Begin by boiling a large pot of water. Add the sea salt, and slowly pour in the pasta. Give this a few mixes, lower the heat to medium, and cook this for 7-8 minutes. (till al dente) Once the pasta is almost cooked through (after 5 minutes), slowly add to the same pot, the chopped vegetables. Allow this to steam together for 2- 3 additional minutes. Next, drain the pasta, and vegetables into a large colander, then pour everything into your favorite large pasta bowl. Add the olive oil, sea salt to taste, ground oregano, and fresh parmesan cheese (if using) Give the pasta salad a few generous mixes, to incorporate the olive oil, and spices. Give this a taste, adjusting the flavors/seasonings if needed. Enjoy this yummy, dish for your next lunch or dinner!

In a large pot, add the sesame seed oil, begin warming this on medium heat till slightly fragrant. Slowly add the chopped tofu, and grated ginger, cooking this till light brown for 10 minutes. Meanwhile, boil some water, and place the dried pad Thai noodles into a large bowl. Pour the water to cover, allowing the noodles to soften for 5-7 minutes. Once soft, drain the noodles and place them back in the bowl, to keep warm. Next, add the chopped vegetables into the large pot (only the asparagus and chopped cabbage) allowing this to cook together for another 3 minutes, till the vegetables become tender. Next turn off the heat, and add the precooked noodles, Tahini, tamari, fresh lime juice, and minced cilantro. Give this a few generous mixes, so everything becomes well incorporated. Taste the pad Thai, adjusting the seasoning/ flavors if needed. Enjoy this yummy dish for your next lunch or dinner!

To prepare the beans, combine the precooked or canned beans (drained well) into a food processor, along with the olive oil, sea salt, cumin, oregano, and paprika. Blend until smooth and creamy. Taste, adjusting the seasonings if needed (warm this right before eating). Next, warm the tortillas. To assemble the tacos, place 2 tortillas onto each plate. Add a smooth layer of the beans, then the chopped vegetables, some cilantro, and sliced avocado, along with some fresh lemon or lime juice. Fold the tortillas, and enjoy!

In a large stockpot, warm up the olive oil on medium heat. Once warm, begin cooking the mushrooms, and minced garlic for 5 minutes. Next, add the chopped Swiss chard, and the precooked rice. Place a well-fitted lid on top, and continue cooking the ingredients together for another 5 minutes. Turn off the heat, and add the sea salt, fresh lemon zest, ground pepper, and freshly grated parmesan cheese (if using). Give everything a few generous mixes, and taste. Adjust the seasonings/ flavors if needed. Serve this warm in your favorite bowls, and add the freshly minced parsley, and some additional cheese. Makes a great lunch or dinner with a side salad!

In a large stockpot, add olive oil, and warm this gently on medium heat. Once warm, add the chopped onions, bell peppers, celery, sea saltand ground spices. Cook this for 5-7 minutes until the vegetables soften. Next, add the rolled oats, pinto beans, tomato paste, and water. Place a well-fitted lid on top, and bring this to a boil. Once this begins to boil, lower the heat, and simmer this on low for an additional 10-15 minutes. Next, turn off the heat, and add the chopped kale, and minced parsley. Give everything a few generous mixes, allow the soup to cook down slightly, and give this a taste. Adding additional seasonings/flavors if needed. Enjoy this hearty soup for your next lunch/dinner with some warm crunchy sliced bread! This comforting meal this is sure to warm you up!

To prepare the spring rolls, lightly dip each rice paper wrapper into a large bowl of water (for 5 seconds) as you want the wrappers to stay firm to prevent from getting too soft. Place a small handful of the vegetables inside, along with the herbs. Begin folding the sides as you would a burrito. Continue the same method for the remaining spring rolls. Next, in a small bowl, combine the tahini, tamari sauce, and the remaining cilantro. Mix this well until the ingredients become smooth. (if this is too thick, you can thin this out with a few spoonfuls of water). Once the sauce is ready, serve this alongside the fresh spring rolls. Enjoy!!

In a large saute pan, add the sesame seed oil, warm this till fragrant (1-2 minutes) turning the heat on medium. Add the chopped tofu, ground turmeric, cumin, and minced ginger. Give this a few gentle mixes, so the tofu is well coated with the spices. Place a well fitted lid on top, allowing the tofu to become slightly browned. Cook for 10 minutes. Next, add the vegetables, and Tamari sauce. Give this a few mixes, and place the lid back on, and lower the heat to low/ simmer. Cooking for an additional 5-7 minutes (till the vegetables become tender). Once the vegetables/tofu are cooked, turn off the heat, and add the Tahini sauce, and fresh cilantro. Give everything a few more mixes. Taste, adjusting the flavors if needed. If this is too thick you can add a few tablespoons of water. When ready to serve, place a spoonful of the rice onto your favorite bowls, add a generous serving of the tofu, and vegetables and pour some of the sauce on top. For a pretty garnish, add a sprig of the fresh cilantro!

Begin by placing the 2 cups of lentils, 4 cups of water, & 1 teaspoon of turmeric into a large stockpot. Place a well-fitted lid on top, and bring this up to a boil. Once this comes to a rolling boil, lower the heat to a low/ simmer and add the chopped vegetables (bell peppers,& asparagus). Simmer this all together for 15 minutes, until the lentils, and vegetables become tender. Once the lentils and vegetables become tender, turn off the heat, and drain the ingredients into a colander. Next, place the lentils/ vegetables into your favorite salad bowl, add the chopped parsley, sea salt, cumin, smoked paprika, olive oil, and Apple cider vinegar. Giving this a few generous mixes, so all of the ingredients become well incorporated. Taste, adjusting the flavors/ seasoning as needed. Enjoy this hearty salad as a main meal for lunch or as a side dish!

In a large saute pan, warm up the olive oil on medium heat. While the oil is warming, add the Ingredients into the tortillas (forming the Quesadillas) Add as many as you can at the same time, keeping enough space between each quesadilla to prevent them from sticking. Warm each side for 2 minutes (till golden brown) continue to cook on the other side. Once all of the Quesadillas are finished cooking, serve these warm, and sliced. Add a few slices of the avocado, a few sprigs of fresh cilantro, and the sliced carrots! Enjoy anytime!

Place all of the ingredients (except the chocolate chips) into a food processor. Pulsing until thick, and somewhat smooth (resembling cookie dough). If the mixture seems too dry, add 1-2 tablespoons of water, or additional oil. Once the mixture is to your desired texture, start forming the cookies, by placing a tablespoon into the palm of your hand, and roll them. For a pretty garnish, you can place a chocolate chip in the center of each cookie. Continue the same method for the remaining cookies. When you are finished, you can enjoy these right away, or place these in the fridge to firm up (left over cookies can be placed in an airtight container in the fridge for 1 week). Enjoy!