RE for respond: creating your own REcipes that work for your family, and here are some recipes created by me and my children.

All of these recipes are made with organically grown plant-based food 
such as fruit, vegetables, sprouts, legumes/lentils, seeds, nuts
and gluten free grains.

Apples that Bounce Pancakes
Tools: hand mill grinder
1 cup Oat flour (freshly ground from Oat groats)
1/4 cup Arrow Root flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 dash of Nutmeg & Cinnamon
2 Apples (made into applesauce by grinding them)
1 Banana (mushed by fork)
4 tbsp Maple Syrup
1/4 cup Raisins
1/4 water, if needed (depending on how watery is applesauce)
Apple and Pear slices are great addition to pancakes as a topping.

  1. Place all dry ingredients (Oat flour, Arrow Root flour, Baking Powder, Sea Salt, Cinnamon, Nutmeg) in a mixing bowl and stir until well combined, meaning evenly distributed.
  2. Next, place all wet ingredients (homemade Applesauce, mushed Banana, Maple Syrup) in a different bowl and combine.
  3. Now add the wet ingredients into dry ingredient bowl and combine.
  4. Raisins are added at the very end and stirred in gently.
  5. Place the parchment paper on a baking sheet and spread a 1/4 cup spoonful of the pancake mixture on the lined baking sheet leaving a 2 inch space between each pancake. (optional: grease the parchment paper with a bit of a coconut butter; another option is adding fresh cranberries on top of the pancakes)
  6. Bake on 350 F for 15 minutes on the middle rack. After 15 minutes have passed take the pancakes out of the oven, flip them and bake for another 5 minutes. Let the pancakes cool on the room temperature for few minutes before eating them.

Pear Bear Smoothie
Tools: blender
¼ cup Sunflower Seeds
1 tsp Hemp Seeds
1/2 cup Water
2 ripe Pears (chopped)
2 small Bananas (frozen or fresh)
½ tsp Cinnamon
1 tsp Vanilla Extract

Pre-soak Sunflower seeds in water for at least 10 minutes. Rinse well before blending.

  1. Blend pre-soaked Sunflower Seeds and water on the highest blending option for 1 minute.
  2. Now add Pears, Bananas, Vanilla Extract and Cinnamon and blend until just combined, achieving a creamy textured consistency.
  3. Decorate with an extra Pear (sliced in thin circles), and sprinkle with additional 1 tsp of Sunflower Seeds and 1 tsp of Hemp Seeds and some Cinnamon.

Loving Lasagna

Tools: mandolin for slicing, hand mixer for blending, medium size glass rectangle dish (option: you can double up ingredients and use larger rectangle glass dish)

2 Sweet Potatoes (2 orange skin ones and 2 purple skin ones)
2 small Zucchinis or one medium size
4 cups Spinach
2 tbsp Coconut Oil
1 can Chickpeas (Organic with Seaweed)
(option: precook Chickpeas day before, about 1 cup)
Salt and Pepper to taste

Tomato Sauce:
1/3 cup Sun Dried Tomatoes (soak in hot water for 10 minutes, until soft)
1 Red or Purple Sweet Onion (diced)
3 cloves Garlic
2 sticks Celery
2 ripe large Tomatoes
1 tbsp Tomato paste
½ cup water

  1. Chop and sauté Onion and Garlic until soft with 1 tbsp of Coconut Oil on the stove top in a small pot for about 5-7 minutes.
  2. Add Celery (chopped) and simmer for another 10 minutes.
  3. Gradually add diced ripe tomatoes and pre-soaked sun-dried tomatoes and simmer for another few minutes.
  4. Season with salt and pepper to your liking.
  5. Use hand mixer and smooth out all the textures.
  6. Let the sauce cool on the side.
  7. Lightly grease the bottom of a glass dish with some Coconut Oil.
  8. Proceed with slicing Sweet Potatoes and Zucchinis into 1/8 inch lengthwise slices using mandolin.
  9. Layering starts with orange flesh Sweet Potatoes at the bottom of a glass dish, than the white flesh Sweet Potatoes, a layer of Zucchinis, and half of the portion of Tomato Sauce, two cups of loose Spinach leaves and half of the amount of the Chickpeas spread out evenly.
  10. Repeat the layers and finish with a layer orange Sweet Potatoes, sliced a bit thicker for the top (option: you can also use an extra sweet potato for the top). Lightly grease top layer of the potatoes with some coconut oil, so that potatoes turn out crisper.
  11. Bake on 350 F for 40-50 minutes and let sit on cooling rack for 5 to 10 minutes.
  12. After taking out the first square of Loving Lasagna, pour excess juice from a bottom of the baking dish into a small pouring dish and serve it as a dressing for a salad (e.g. green mixed salad or thinly sliced cabbage make a great paring as a side dish).