<![CDATA[WILD SEED HOLISTIC HEALTH

<![CDATA[WILD SEED HOLISTIC HEALTH - Recipes]]>Wed, 21 Jan 2026 17:00:27 -0500Weebly<![CDATA[Carrot Date Muffins]]>Fri, 15 Mar 2019 14:56:56 GMThttps://www.wildseedholistichealth.com/recipes/carrot-date-muffins

Recipe

2 cups oats
1 medium shredded carrot
½ chopped dates
1 banana
½ cup plant milk
Flax seeds
¼ cup maple syrup (or 5-6 soaked dates pureed)
Salt

Note* Maple syrup can be replaced with soaking 5-6 date in boiled water for 15 mins, blending them and adding them to the “banana flax eggs”.

Instructions

Add the oats, shredded carrot, chopped dates, maple syrup, ans salt to mixing bowl.
In a second bowl mash a banana with a fork and then add the plant milk and flax seeds and whisk together.
Add wet ingredients to the dry and mix thoroughly. Add small amounts of plant milk if needed more damp.
Oil then fill muffin trays.
Bake at 350 for 25 mins.

Makes 6 medium sized muffins.

]]><![CDATA[Chickpea Salad Sandwich Mix]]>Mon, 30 Jul 2018 16:07:18 GMThttps://www.wildseedholistichealth.com/recipes/chickpea-salad-sandwich-mix

Recipe

2 Cups Soaked and Cooked Chickpeas ( or 1 large can)
4 Stalks of celery chopped
3 tbsp Veganaise ( or vegan mayo)
1 juice of Lemon
dried or fresh dill and oregano to taste
salt and pepper to taste

Instructions

Rinse and drain chickpeas into a mixing bowl, partially mash them with a potato masher or the back of a ladle ( which I call a multi purpose tool) Add Veganiase, lemon juice, celery and spices to the bowl and mix.

Serve on crackers, cucumbers, sandwiches, wraps, a bed of spinach, alongside guac and salsa.. you name it!! Hope you love it!!

]]><![CDATA[Tabouli Salad]]>Wed, 20 Jun 2018 15:45:53 GMThttps://www.wildseedholistichealth.com/recipes/tabouli-salad

Recipe

2 cups Quinoa
2 bunches of Parsley
1/4 Red onion
2 Tomatoes
1 Cucumber
2-3 Lemons
Salt & Pepper to taste

Directions

Bring 4 cups of water and 2 cups of rinsed quinoa to a boil , then turn to low heat for 10-12 mins to cook the quinoa. then let cool.
Chop all vegetables, mince onion, and squeeze the juice of 2-3 lemons and toss with quinoa. This is great topped with walnuts, chia or flaxseed, or sliced almonds.

]]><![CDATA[On the Go Breakfast Bars]]>Tue, 29 May 2018 14:28:47 GMThttps://www.wildseedholistichealth.com/recipes/on-the-go-breakfast-bars

Recipe

2 cups organic rolled oats
1 cup sunflower seeds ( or any seed you have preference to)
1/2 cup combo of sesame, chia, and flax seeds (or whatever you have in the cupboard)
1/4 cup blackstrap molasses
1/4 cup unsweetened PB (or any nut butter you prefer) *see where I'm going with all the brackets...
1/2 cup plant mylk ( whatever mylk you like)
5-6 soaked and blended dates ( or you can use 1/4 cup maple or agave syrup instead)
Pinch of sea salt.

Instructions

Soak dates in warm water and set aside.

Set the oven to 300.

Combine all dry ingredients in a mixing bowl.

in seperate bowl mash soaked dates (minus the water) with mylk with a fork until consistent.

Add the nut butter, molasses, and date paste to the dry ingredients and mix thoroughly. do not worry about over mixing! mix, mix, mix!

press mixture firmly down into a baking dish with parchment paper for easy removal.

Add a pinch of sea salt ot the top of the bars for a salty sweet & savoury touch. Optional.

baked for 30-40 mins, checking often after the 20min mark.

let cool for 15 mins then remove from baking dish and slice into bars.

]]><![CDATA[PB & Molasses Cookies]]>Sat, 12 May 2018 13:10:38 GMThttps://www.wildseedholistichealth.com/recipes/may-12th-2018

Recipe

1 cup Oat Flour
3/4 cup Peanut Butter
1/4 Blackstrap Molasses
1/4 Coconut Sugar (Rice Syrup can also be used but it's very messy to make the cookies)
tsp Cinnamon
pinch Nutmeg
pinch of Salt

Instructions

1) Combine all dry ingredients in a medium size mixing bowl.

2) Pour molasses over dry ingredients and spoon in PB.

3) With a fork mix thoroughly until the dough is even.

4) Spoon out apx. 1" round and roll it in your palm until round, place on baking sheet.

5) Press each round down with a fork until they are apx 1/2" thick.

6) Place in the oven set at 350 and bake for 14-17 mins.

7) Let cool for 5 mins and enjoy!

]]><![CDATA[Apple & Spice Breakfast Muffins]]>Thu, 26 Apr 2018 16:16:56 GMThttps://www.wildseedholistichealth.com/recipes/apple-spice-breakfast-muffins

Recipe

2 cups Rolled Oats
1/4 cup Oat flour (can be made in a grinder)
6 soaked Dates
1/4 cup Flaxseeds
1 banana
1 med size Apple (finely chopped)
1/2 cup plant mylk
1 tbsp cinnamon
Pinch of ground Cloves
Pinch of Himalayan salt or sea salt

In a small bowl add 6 dates and just enough (boiled) hot water to cover them. Set aside for 15-20 mins while preparing everything else.

In a large mixing bowl add the oats, oat flour, flaxseeds, cinnamon, and cloves.

In a medium mixing bowl mash the banana with a fork until consistently mushy add the dates (without the soaking water but keep water to the side) and mash them in as well. This can be done in a blender but is just as easy with a fork. Then add any plant mylk you desire and mix this well.

Chop an apple into small pieces and add them to the dry mix.

Pour the wet mix into the dry bowl and mix thoroughly. If this mixture seems to be dry in any area just add a tiny bit of the date water to it at a time and continue mixing.

Scoop equal parts into a 6 tray muffin tin, pinch a tiny bit of sea salt on top of each one, and slip them into the oven to bake at 350 for 35-40 mins dependant on your oven.

Allow them to cool for 10mins and this make it easier to pop them out of the muffin tin.

This recipe is gluten free, dairy & egg free, high in fibre and easy on the planet. Did I mention I think they're delicious!

Experiment and have fun with whole foods, pineapple, blueberries or pretty much any fruit you have in the fridge or freezer is a great switch up for new full flavours every week!

Add a small amount of coconut butter, nut butter, or chia jam to a warm one and enjoy!

Health & Happiness.
~R

]]><![CDATA[Moroccan Style Stuffed Sweet Potatoes]]>Fri, 22 Dec 2017 19:43:10 GMThttps://www.wildseedholistichealth.com/recipes/moroccan-style-stuffed-sweet-potatoes

With these warming spices and sweet earthy flavour you will definitely dream of a Moroccan Rooftop in a blazing sunset.

Recipe

3 Med size Sweet Potatoes
11/2 cups cooked Chickpeas (or 1 can)
1 lrg Carrot (finely chopped)
1/4 small Red Cabbage ( apx 1 cup finely chopped)
1/2 Onion (finely chopped)
3 cloves Garlic chopped
1 tbsp olive oil ( you can always saute in water and skip any oil)
1 Medium-lrg Tomato (or 1/4 cup Tomato Sauce)
1 tbsp Garam Masala powder
Pinch of ground dried ginger or grate a small amount of fresh in as cooking
Pinch or Nutmeg
Pinch or Sea Salt and Black Pepper

Bake the sweet potatoes in the oven at 350 for 45 mins or until cooked thoroughly. As the Sweet potatoes are baking, turn a pan to medium high and saute the garam masala with onions garlic, and oil for 1 min, turn down to medium heat then add blended tomato, carrots, red cabbage, and ginger to cook for a several minutes add water by the tbsp as needed for a moist but thick sauce. As the veg is almost cooked add the chickpeas, salt, pepper, and nutmeg to taste, cook for a few more minutes.

Let the sweet potatoes cool a little when done as they are easier to neatly cut in half and scoop out. Add the scooped sweet potato to the pan mix and loosely fold in the chunks of potato.

Spoon the mix back in the potato and slip back into a heated oven for 10 mins.

I like to serve this dish with a tangy cool plant-based yogurt, it pairs perfectly with the sweet, rich spice of this dish.

]]><![CDATA[Potato and Chickpea Creamy Masala]]>Fri, 08 Dec 2017 15:25:48 GMThttps://www.wildseedholistichealth.com/recipes/potato-and-chickpea-creamy-masala

Recipe

3 medium Organic Potatoes
3 cups soaked + cooked Chickpeas (2 cans)
1 lrg yellow Onion
4 cloves Garlic
2 medium Carrots
1/2 cup Coconut cream
1 inch cubed piece of fresh Ginger
2 Tbsp ground Turmeric
1 Tbsp ground Coriander
1 Tbsp ground Cumin
1 Tsp ground Chilis ( add more if you like it hot)
1/2 tsp ground Paprika

Pinch of
ground Bay Leaf
Allspice (Clove, Nutmeg, and Cinnamon)
Black pepper
Sea salt to taste

Green Peas would have been a lovely addition but this is what I had in the kitchen so this is what I put together. Add some ingredients, adjust some, or omit others, make it your own, and enjoy the kitchen journey!

On Medium temperature, saute the cubed organic potatoes with their skin and the sliced onion in a large enough pot to accommodate all ingredients. I saute in water as they cook just as well and keeps the healthy fats in this dish to the coconut milk instead of a lot of extra oil. When the potatoes are almost cooked add chickpeas, and the diced garlic, ginger and carrot, along with any other veggies you would like to use.

Let this cook for 2 mins stirring 1 Tsp extra virgin Olive oil and all of the ground spices.

Turn the stove down to a low setting slowly stirring in the coconut milk, mixing with all of the spices, cook for just a minute or 2 on low and you are ready to serve.

I happened to garnish this dish with pomegranates as they are in season this time of year and add a small sweet burst of cooling freshness to this warm earthy dish. Cilantro is one of my favorite accompaniments to most any curry dish for its fresh vibrant taste but hope you all discover your best garnishes that make this dish your own.

I also happen to love a bit of Tamari for a salty flavour;)

This recipe make 4-6 servings depending on whom you are eating with, and if this served with rice or chapatis.

~In Heath

]]><![CDATA[Colourful Cabbage Slaw]]>Tue, 28 Nov 2017 19:53:58 GMThttps://www.wildseedholistichealth.com/recipes/colourful-cabbage-slaw

Recipe

1/2 a Red Cabbage shredded or finely chopped
1Lrg Yellow Beet Shredded or finely chopped
2 Carrots Shredded or finely chopped

Dressing

1 Tbsp Balsamic Dressing
2 Tbsp Olive Oil (Sesame oil is also lovely in this mix)
1 Tsp Maple Syrup
juice of 1 Orange (Mandarin)
Pinch of salt and pepper to taste

Shred All ingredients into a large bowl. Blend all Dressing ingredients with blender and pour veggies, mix well and serve anytime, now or later. The tastes blend over time but the ingredients stay crunchy making great leftovers or batch prep salad for the week.

Toppers are always optional, make it your own, or add different flavour for each serving. I love dried cranberries, walnuts or pumpkin seeds.

Hope you enjoy!

]]><![CDATA[Apple Crumble Granola]]>Thu, 16 Nov 2017 17:04:13 GMThttps://www.wildseedholistichealth.com/recipes/apple-crumble-granola

Recipe

2 cups Organic Rolled Oats
1 Med size Russet Apple
1/3 cup Coconut Oil
1/4 cup Coconut Sugar
1/4 cup Pumpkin Seeds
1/4 cup Almond Flour
1 tbsp Cinnamon
1tsp Sea Salt

Turn the oven to 350 c. to preheat. Chop the apple into very small cubes. Warm the coconut oil on the stovetop or even in the oven while it warms up, and when a liquid pour over all other ingredients waiting in the bowl.

If the mixture is too dry you can add plant milk, tsp by tsp until it is consistently mixed.

Mix well, spread evenly over baking sheet, then bake for 18-20mins dependant of oven.

Let cool, then serve.

This is like an apple crumble and should be kept in the fridge once cooled. Is good for 4-5 days.

Enjoy!

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