Food

Call it part cooling effect, part nostalgia, who doesn’t love an ice-cold popsicle when temperatures are soaring? (Hint: nobody.) In this fanciful version, seasonal peaches add just the right amount of natural sweetness, while ricotta makes each lick seem extra indulgent. Delicious, fruity, and creamy—it’s like summer on a stick. And these pops come together super-fast so you can spend less time sweating in the kitchen.

If you like the store-bought version, you’ll go bananas for these peanut butter “nice” cream sandwiches that are big on nostalgia but with a modern nutritional appeal. No ice cream maker required. If desired, you can replace peanuts and peanut butter with almonds and almond butter. For a dairy-free centre, whipping cream can be swapped out for coconut cream. And for a lower calorie treat, you can simply scoop some ice cream on a single cookie base for a cool twist on an open-faced sandwich.

Meaning “half cold” in Italian, think of semifreddo as sliceable ice cream. This lime-forward riff on the elegant cold treat teams up with coconut cream and trendy avocado to keep it dairy free but still oh-so-rich tasting. And since you don’t need an ice cream maker or any other fancy equipment to make it, it’s easy to whip up when the heat is on.

The Sicilian icy delight known as granita is the ultimate summer refresher. This one uses sun-kissed blueberries that are now at their flavour peak and trendy kombucha for a little fizzy tang. If using a flavoured kombucha, choose one that will complement the berry mint flavour, so maybe not turmeric. It’s important not to skip stirring the granita every hour or so while it’s freezing or you’ll end up with a huge blueberry popsicle.

A cross between cookie dough and a chewy oatmeal cookie, these bites also pack a good protein boost from the almond butter.

Where should you get CBD?

I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the kitchen.

These cookies are the heartiest, most complete, yet delicious cookies you will ever eat, no matter the name. It’s a cookie you can feel good about feeding your family (or snacking on yourself). I love cookies with lots of nuts and seeds, as they feel so satisfying. These cookies also freeze very well, so you might want to consider doubling your batch.

This large-format dreamboat of a cookie (crispy on the edges, chewy in the middle) stars plenty of gooey dark chocolate, which can legitimately bring on feelings of calmness and perk up your mood. Cut this Zen-like pie into wedges and feel good about serving it with a scoop of vanilla ice cream. If needed, an all-purpose gluten-free flour blend can replace the spelt flour.

After a full meal, just a little decadence is required. This creamy, egg-free, dairy-free mousse is the perfect ending. We used fortified oat milk with its healthy nutrients that include 50 percent of your daily vitamin B12 recommended dietary allowance. To make this mousse completely vegan, be sure to use vegan dark chocolate.

The beauty of this sweet little treat is that it’s a recipe you can make from a well-stocked pantry. And even better: you can easily substitute with other pantry ingredients. For example, no dates in your pantry? How about dried figs? Or use your own homemade jam or compote. Just make sure your fruit filling is very, very thick and pastelike before assembling.

Looking for an easy meal? Waffles lend themselves as a base for every meal of the day. Breakfast? Dessert? Lunch? Even dinner. In our version, we’ve covered breakfast, lunch, and dessert, serving this recipe with dried fruit compote. But there are also savoury toppings and more ideas to dress up a waffle. Make a big batch and freeze; they’re easy to heat up for any meal.

Is there such a thing as a crispy heart-healthy cake wedge? We think so. In this chew-worthy snack, we’ve combined oats with coconut, a little flaxseed, and some nutty hemp hearts. Together they make a perfect treat that your heart will love.

Tip

Flourless chocolate cake became my obsession in the bustling kitchen of a gourmet restaurant where I worked in the early 90s. I was fascinated by the dense but creamy texture as well as the deep, dark fudgy flavour of this masterpiece. I experimented with different chocolates, sweeteners, number of eggs, and flavourings until I found the perfect combination. This should be the cake you serve when impressing and spoiling your guests is the goal. You might never use flour again.

Flavour boost

This raw frozen treat is reminiscent of a much loved chocolate hazelnut spread in taste but without all the refined sugar and artificial flavours. Try folding in some cacao nibs and chopped cherries for an added burst of flavour and crunch.

When you crave a taste of chocolate, nothing else will do. This homemade chocolate is delicious on its own, but stir in a few healthy extras and you have a decadent snack that will leave you and your body feeling nourished and satisfied. 1 cup (250 mL) chopped cocoa butter 3 Tbsp (45 mL) maple syrup or coconut nectar 1/4 vanilla bean, split and seeds scraped out (optional) 2/3 cup + 2 Tbsp (190 mL) raw cocoa powder 2 Tbsp (30 mL) raw pumpkin seeds 1 Tbsp (15 mL) cacao nibs 2 Tbsp (30 mL) unsweetened coconut flakes 1/2 tsp (2 mL) Himalayan sea salt (optional) Line baking tray or individual loaf moulds with parchment paper, or have ready a selection of chocolate moulds. Place cocoa butter in medium heatproof bowl and set over saucepan filled about a quarter full with water. Position saucepan over medium-low heat and allow cocoa butter to melt slowly. Meanwhile, whisk together maple syrup or coconut nectar and vanilla seeds (if using). Once cocoa butter has melted, remove bowl from saucepan and sift cocoa powder over cocoa butter. Pour in syrup mixture and stir with spatula until well incorporated. Gently stir in pumpkin seeds, cacao nibs, coconut flakes, and salt (if using). Pour chocolate onto prepared baking tray and let it spread into a thin layer, or divide evenly among moulds. Place chocolate in freezer to firm up, about 10 minutes, before unmoulding and storing in airtight container in refrigerator for up to 3 weeks. Makes about 22 servings. Each serving contains: 109 calories; 1 g protein; 11 g total fat (9 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 54 mg sodium Raising the bar Use this recipe as a stepping stone to creating your own chocolate concoctions. Try adding chopped nuts, dried fruits, different seeds, and even some spices such as cinnamon or a pinch of ground chili to create a personalized chocolatey indulgence. source: "Smart Snacking", alive #387, January 2015

This cheesecake looks great, tastes sophisticated, and plays by the nutritional rules, too. A perfect way to finish off a day of love. 1 1/2 cups (350 mL) fresh or frozen (thawed) raspberries, plus more for garnish 2 cups (500 mL) gluten-free organic rolled oats 3/4 cup (180 mL) unsalted almonds 1 cup (250 mL) raisins 1/4 cup (60 mL) melted coconut oil 3 Tbsp (45 mL) cocoa powder 2 Tbsp (30 mL) honey 1 Tbsp (15 mL) unflavoured gelatin or agar-agar powder 1 1/2 cups (350 mL) plain Greek yogurt 4 1/4 oz (120 g) soft goat cheese, at room temperature 1/2 cup (125 mL) milk 2 Tbsp (30 mL) coconut sugar or other raw-style sugar Zest of 1 lemon 1 tsp (5 mL) vanilla extract Dark chocolate, grated Combine raspberries and 2 Tbsp (30 mL) water in blender container; blend until puréed. Strain through fine-mesh sieve, pressing with wooden spoon or spatula to remove seeds. Place oats and almonds in food processor container and process until nuts are well chopped. Add raisins, coconut oil, cocoa powder, and honey; process until mixture sticks together when squeezed between your fingers. Line bottom of 8 or 9 in (20 or 23 cm) springform pan or round cake pan with parchment paper and lightly grease sides of pan. Place oat mixture in pan and press down firmly to form an even, flat crust. Place pan in refrigerator while you prepare topping. Stir together gelatin or agar-agar and 2 Tbsp (30 mL) water in small bowl; let sit for 5 minutes. Purée together yogurt and goat cheese in food processor container. In small saucepan over medium heat, bring milk, sugar, lemon zest, and vanilla to a simmer. Add gelatin and stir until gelatin has dissolved. Add raspberry purée and hot milk mixture to yogurt mixture and blend until combined. Pour yogurt mixture over crust. Refrigerate until set, at least 2 hours. Serve slices topped with fresh raspberries and grated chocolate. Serves 10. Each serving contains: 335 calories; 12 g protein; 15 g total fat (8 g sat. fat, 0 g trans fat); 43 g total carbohydrates (21 g sugars, 6 g fibre); 80 mg sodium source: "A Red Inspired Menu", alive #388, February 2015

Mexican chocolate is known for combining warming spices with dense cocoa, transitioning perfectly into the season of cinnamon-spiced everything. Normally, flan contains a far greater amount of sugar, making this a lighter yet still indulgent-feeling dessert or snack option.

Olive oil cake is a traditional Italian dessert that beautifully showcases the fruity characteristics of olive oil, which lends moisture and richness. Combined with pears and thyme, this dessert looks and feels sophisticated while retaining its old-world, rustic charm. Tip: Replace pears with apples, plums, apricots, or peaches as the seasons change.

Butter is replaced in the classic chocolate chip cookie with a touch of fruity olive oil. Loaded with almonds and dark chocolate chips, and accented with orange, it’s a snack worthy of your cookie jar. Tip: To make these cookies nut free, replace almonds with toasted pumpkin seeds or sunflower seeds.

A flavourful whole grain crust is enhanced with olive oil and coconut, contrasting perfectly with a creamy yogurt and berry filling. It’s all drizzled with honey (buy a local variety, if you can) for a healthier take on pie. Tip: Adding a spoonful of cocoa to both the crust and yogurt filling is an ideal switch-up for the chocolate lover.

This recipe highlights just how versatile your slow cooker can be. Moist and fudgy, this cake makes a sweet pick-me-up or a decadent dessert garnished with coconut whipped cream and a sprinkle of dark chocolate shavings.      

No one will know that these decadent-tasting chocolate cakes are infused with lentils. In fact, the moisture they provide lets you cut back on the amount of fat needed. If needed, you can make the cakes using a 1:1 gluten-free flour blend instead of whole wheat pastry flour.

Grilling fruits concentrates and caramelizes their natural sugars, making them sweeter. You can also use apricots, nectarines, or peaches. Add a dollop of Greek yogurt instead of ice cream, or top the crisp with Lemony Banana Ice Cream.

Lemony Banana “Ice Cream”

From coast to coast to coast, Canada is home to a number of wild berry varieties. Many, like mulberries, even grow in urban backyards. Berries are one of the easiest wild foods to locate during the summer months—a very good thing, as you’ll want to make these fudgy blondies more than once. Use the wild berries available in your neck of the woods such as wild blueberries, Saskatoon berries, mulberries, or salal berries.