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Kelly Childs Recipes

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Mega Salad

What is so wonderful about making salads is the more you make them, the more you get comfortable with experimenting and discovering new favorite flavors, and the more confidence you’ll gain every day. Trust us, salads are addictive. Treat this recipe like a guideline; substitute whatever nuts, seeds or sprouts are your faves. Active time:15-20 minutes Total time: 15-20 minutes 8 cups any greens, such as romaine, arugula, spinach, torn into bite-sized pieces 1 cup cilantro, chopped 1 cup basil, chopped 1 cup mint, chopped 2 cups any sprouts, such as radish, sunflower, pea, broccoli, lentil or popcorn 4 tablespoons fresh lime or lemon juice ¼ cup avocado oil Pinch sea salt ½ cup walnut pieces ½ cup dried blueberries ½ cup hemp seeds ½ cup sunflower seeds ¼ cup pumpkin seeds 1 cup avocado, chopped into ½-inch chunks 2 tablespoons Brazil Nut Parmesan (page xxx), optional In a large…

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In Dessert Recipes

Bite-size Brownies

Sometimes one bite is all you need when you want a treat. These are perfect little brownies to take along, tuck into your lunchbag or serve with other delectables for afternoon tea. And just in case you didn’t realize it, brownies are 100% kid-friendly; these are also magically nutritious! Active time: 15 minutes Total time: 45 minutes 1 tablespoon flax meal 1 cup GF all-purpose flour ¼ cup potato starch 2 tablespoon arrowroot starch ½ cup cocoa powder ½ cup organic cane sugar ½ cup Sucanat 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon xanthan gum 1 teaspoon sea salt ½ cup coconut oil or canola oil ½ cup applesauce 2 tablespoons vanilla extract ½ cup hot coffee ¼ cup chocolate chips Preheat the oven to 350°F. Spray mini muffin pans or line with mini cupcake liners. Combine flax meal with 3 tablespoons of water and set aside…

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In Breakfast

Waffles

This is a variation on our pancake recipe, for tender-crisp waffles that you can enjoy with sweet or savory toppings. Really! Try waffles piled high with garlic-sauteed greens, a mound of mashed potatoes and a ladleful of vegan gravy: you’ll be in comfort-food heaven. Active time: 10 minutes Total time: 30 minutes 1 cup GF all-purpose flour 1¼ cups brown rice flour 1/2 teaspoon baking soda 1 tablespoon Sucanat 1/2 teaspoon sea salt 2 tablespoons flax meal 1 tablespoon chia seeds 1 ½ cups plain coconut milk yogurt 1¼ cups almond milk 2 tablespoons olive oil 1 teaspoon lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract In a large bowl, whisk together the flour, rice flour, baking soda, Sucanat and salt. In a small bowl, mix the flax meal with 6 tablespoons of water and set aside to thicken. In another small bowl, mix the chia seeds with…

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In Recipes

Carrot Cake Smoothie

Also known as the “Bunny Smoothie” back in our Kindfood days. We always make our own fresh carrot and ginger juice – it’s so easy. Commercially prepared juices are pasteurized, which causes so much nutrient loss.  With the cinnamon and banana, this smoothie tastes like that classic dessert we can’t resist! Active time: 5 minutes Total time: 5 minute 2 large carrots, peeled 1-inch piece of ginger 1 cup almond milk ½ avocado 1 frozen banana, chopped into 1-inch pieces 1 tablespoon unsweetened shredded coconut Pinch of cinnamon In a juicing machine, juice the carrots and the ginger just before you make the smoothie. In a heavy-duty blender on high speed, blend 2/3 cup of the carrot/ginger juice with the milk, avocado, banana chunks, coconut and cinnamon until smooth. Serve immediately. Makes 2 servings Did you know? Pasteurization involves heating to kill any harmful bacteria. Unfortunately, the process also kills…

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In Dessert Recipes

Grandma’s Apple Crumble

Let’s admit that most people think the topping is the best part of a fruit crumble. The crunchy, sweet oat nuggets are really “the icing on the cake”, right? It may surprise you to learn that you get better results with coconut oil than with the butter our grandmas used.  Coconut oil makes for a rich, crisp topping that’s also much better for you. Active time: 20 minutes Total time: 70 minutes Filling 12 apples, peeled, cored and sliced 1 tablespoon arrowroot starch ½ cup coconut sugar 3 tablespoons chia seeds 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon sea salt 3 tablespoons fresh squeezed lemon juice Topping 2 cups GF rolled oats ¾ cup GF all-purpose flour 1 cup vegan butter ½ cup roughly chopped almonds 3/4 cup organic cane sugar 3 tablespoons shredded coconut (optional) 1 teaspoon cinnamon 1 tablespoon vanilla extract 1 ½ teaspoons…

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In Recipes

Love N’ Peas Muffins

We developed this muffin at Kindfood as a lunch special for kids. The inspiration came from a T-shirt slogan Kelly saw and loved in California. Moms would buy these for their kids’ lunches and snacks, knowing they would get something fun, nutritious and yummy. And they’re not just for kids, this is a perfect lunch muffin to take along when you’re brown-bagging it. We recommend you make the Oat Streusel topping, it’s perfect! Active time: 10 minutes Total time: 45 minutes 4 tablespoons flax meal 2/3 cup rice milk 2 cups GF all-purpose flour 1/2 cup oat flour 3/4 cup coconut sugar or Sucanat 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon xanthan gum 1 teaspoon sea salt 1 teaspoon cinnamon ½ cup sunflower seed oil, canola oil or olive oil ¼ cup maple syrup 2 tablespoons molasses 2 teaspoons vanilla extract 1 ½ cups pureed butternut…

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In Breakfast

Blueberry Oat Muffins

Who doesn’t love blueberry muffins? Well, these tasty little guys are one of our favorites at home and in the Bake Shoppe. It’s important to use wild blueberries for these. In fact, you should choose wild blueberries whenever possible because they have more than double the antioxidants of commercially farmed blueberries and more flavor. Go wild! Active time: 30 minutes Total time: 55-60 minutes 2 tablespoons flax meal 1 cup almond milk or coconut milk 1 cup GF rolled oats 1¼ cups GF all-purpose flour ¼ cup sorghum flour ¼ cup arrowroot starch 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon xanthan gum ¼ teaspoon sea salt ¼ cup palm shortening ¾ cup coconut sugar or Sucanat 2 teaspoons vanilla extract 2 tablespoons maple syrup ¾ cup fresh or frozen wild blueberries Crumble Topping 4 tablespoons oats 2 tablespoons vegan butter 3 tablespoons coconut sugar…

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In Milks and Sauces Recipes

Vanilla Almond Milk

This is such a simple, useful recipe and making your own almond milk means you can control the ingredients. If you love vanilla, use more! We like Himalayan sea salt but you can choose whatever high quality sea salt you prefer. The cinnamon is comforting and will help your digestion. Active time: 10 minutes Total time: 8 hours of soaking time, plus 15 minutes 1 cup raw almonds 3 soft Medjool dates, pitted 2 teaspoons vanilla extract 1/4 teaspoon cinnamon Pinch of fine sea salt In a medium bowl, cover almonds with 2 cups of filtered water. Refrigerate almonds and water to soak overnight. Drain the almonds, then rinse well and drain again. Tip the almonds into a heavy duty blender, with 3 1/2 cups filtered water. Blend on high speed for about 2 minutes. Place a nut milk bag over a large bowl and slowly pour the almond milk…

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white bean and garlic soup | www.kellychilds.com
In Recipes

Creamy White Bean and Garlic Soup – Tuscan Style

This hearty soup is thick and rich and deliciously filling. It’s loaded with protein from the beans and garlic aids with immune boosting power. I had a soup like this in Italy in the fall of 2014, and was instantly mesmerized and in need of creating the euphoric flavours I experienced there. Once back home, I made a few different batches until this final one was created. Since then, this soup has turned into a favourite in my home and I share with others all the time. If you don’t have three cans of cannellini beans in your cupboard, it is simple to sub in another bean. I’ve used navy beans and butter beans – they work well but not optimally. I also suggest that adding cashew cream is optional. For me, this soup is creamy enough so please add at your discretion. I use shallots over onions in this recipe to add the more full, rich…

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Kelly Childs' pumpkin pie scones and smoothie
In Recipes

Pumpkin Pie Smoothie

PUMPKIN Anyone? LOL!! This is my favourite food. It is a ‘food group’ all on its own. I made this smoothie for breakfast yesterday morning and totally fell head over heels. I think we crave the spices that work so well with pumpkin – especially in the fall and winter – they actually help to comfort us and keep us warm by boosting our metabolism and warming our doshas. I’m already jumping the gun into autumn:) Pumpkin Pie Smoothie – Serves 2 people Ingredients: 1 cup organic pumpkin puree (I use organic ‘Farmer’s Market’ brand) 1½ cups vanilla almond milk or coconut milk ¾ cup canned coconut milk ½ medium size banana, frozen pieces are preferred 2 tablespoons maple syrup 1 tablespoon organic chia seeds 2 teaspoon coconut oil 1 teaspoon organic vanilla extract ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon allspice optional: add 2 tablespoons of vanilla protein powder (SunWarrior or Vega vegan protein powders…

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