Raw Nanaimo Bars - A Healthier Twist on a Classic

Nanaimo bars are a Canadian classic dessert, named after the city of Nanaimo, British Columbia, on Vancouver Island. It generally does not require any baking, and more traditional versions that I have come across are made of a crumb layer with coconut, often with nuts or crumbled graham cracker crumbs, a middle creamy layer, often made with vanilla custard powder, and a chocolate topping. I have made nanaimo bars on more than one occasion, including this classic version, a slight variation of the classic version with a walnut base, and also a version with avocado as the shining ingredient for the filling.

3-Ingredient No-Bake Tahini Fudge

Many bakers believe that making fudge can be an ordeal, often requiring a candy thermometer for exact precision to ensure that the candy is not overcooked on the stove top, and sometimes a long wait in the oven too. It turns out that this is not the case at all, depending on the method you use. And raw fudge is just about the easiest treat to make, and while there is still waiting time involved, in this instance it is only a bit of patience while the fudge sets in the freezer. And this fudge has only three ingredients — well, four, if you include some crunchy peanut butter as I did — and no special equipment is required either. Simply melt the coconut oil, stir everything together in a small bowl, and transfer the mixture to a mini muffin tin to set.

Another advantage to this recipe is it's not overly sweet either, which is another drawback of more traditional fudges. Sweetened only with maple syrup, the texture is creamy and it's certainly sweet and tastes just as delightful and decadent as the fudge you may have grown up eating. And although the recipe does include coconut oil, the taste of coconut is barely detectable, so if you are one of those people who is not overly fond of coconut, don't let that prevent you from trying this quick and easy recipe.

Ginger Cashew Cookies

These most delightful ginger cookies with raw cashews, almond butter, fresh ginger and a scattering of sesame seeds are sweetened with medjool dates, and are also eggless and flourless. With only five ingredients, they are also remarkable easy to prepare, especially if you have a food processor or high-powered blender to speed up the mixing process. Simply shape the dough, and bake for 10 minutes. Let sit for another 10 minutes, and enjoy. Ginger cookies are a popular treat all year round, especially during the holiday season, so you may want to consider making up a batch or two as part of your holiday baking. Best of all, they are packed with protein, not overly sweet, so if you want to enjoy a cookie for breakfast, you'll have no need to feel guilty. Moist and portable, peanut butter could also be used instead of the almond butter if you so choose.

Skillet-Fried Flatbread with Lentils and Fenugreek (Dal Methi Paratha)

Breads in different shapes and forms can be found as part of a meal in many cultures around the world, from baguettes in France to ciabatta in Italy, biscuits in the United States, tortillas in Mexico, and teff flour injera in Ethiopia. In India, flatbreads are an especially integral part of meals, and these are made with a wide variety of techniques and ingredients — including cooked lentils or rice as well as wheat, rice and bean flours — and are frequently seasoned with the Indian herbs and spices for which the cuisine is so famous. From chapatis, rotis, dosas, naans, parathas and more, Indian flatbreads deserve their places on the table and the attention of any cook who wants to make an authentic Indian meal.

Cashew Chocolate Chunk Cookies {Vegan}

Though I am more of a savory girl, I do enjoy sweets from time to time, especially during the winter months. And when I desire something sweet, I usually make something in my own kitchen, as I find treats purchased from bakeries or the supermarket much too sweet for my taste.

Vegetable Vindaloo

Goan in origin, vindaloo is a hot and spicy preparation that typically features meat marinated in wine or vinegar and garlic. Typically vindaloo dishes are hot and spicy too, with a pleasing tangy element from the use of vinegar, tamarind or lemon juice, and usually tomatoes as well. But vindaloo dishes need not feature meat, and here vegetables are the star of the dish. Any variety of mixed vegetables may be used, though the ones I suggest add nice contrasts in texture and color, and also make for a filling side.

Chocolate-Covered Hemp Seed Protein Bars

Loaded with plenty of protein from nut butters, tahini, mighty hemp seeds and nuts, and sweetened only with dates, apricots and a wee bit of maple syrup, these raw protein bars are not only good for you, but positively delicious too. They make for a fine treat anytime of year, and are a good choice if you are in rush, but want something quick for breakfast, or whenever you need a snack to fuel the body and satisfy the urge for a sweet treat. They keep for at least a week in the fridge, and even longer in the freezer, and they are fancy enough to serve up on your holiday tables too.