Plum Planted

K guys, many of you may not know this about me, but long before I started a Blog about whole foods, I was into natural dyes.  If you've read my " About " tab, you already know that I'm also a Pattern Designer .  All my earliest patterns are knitting patterns, specifically fulled (or felted) knitting patterns using wool, that are later shrunk down and transformed through a felting process.  Working with wool is one of my VERY favourite things.  Along those lines, I've always had a big interest in dyeing wool naturally, to give it some pretty, vibrant colours.  I LOVE seeing the wool transform and come to life with colours found in nature, primarily from edible sources.  So, it only makes sense that I would also love dyeing food naturally too!  So much more beautiful and vibrant (and healthier) than the dyes you can buy at the supermarket.     I kind of have an obsession with coconut.  It's delicious, versatile, and has a mil...

I debated whether I should name this recipe Hearty Vegetable Soup or Hearty Vegetable Stew , as it could pass as a soup on day one, but once it thickens up in the fridge overnight, the leftovers are most definitely stew-like in nature.  Regardless of its name, or which day you eat it, it's delicious.  I think the thing that makes this soup / stew so unique is the sweet potato.  I personally love sweet potato in soups,  and this along with the other starchy vegetables and barley in the soup, are what gives it that thick, stew-like, stick to your ribs kind of texture, and also what appeals to people on those cold nights when you just want something to warm you from within.  Let this stew be that something, I'm telling you, it will not disappoint, especially when served with my Bomb-Digity Baking Powder Biscuits . I was feeling a little under the weather myself when I made this stew last, and I didn't have the energy to take pictures as I went, so I hope you ...

These biscuits are THE BEST!  It is a very rare occasion at our house to eat soup without having a few of these along with it.  They are the perfect blend of spices and flavours in a delicious and perfectly chewy baking powder biscuit.  And the best part is, they are super quick and easy to make.  Usually I'm done making them before the oven is even preheated, which in my opinion is a real treat indeed.  So here's how it's done... First of all, I'd just like to point out that in the pictures I'm using a standard muffin tin, only because it's all I have currently.  I lightly grease my muffin tins to make it easier to turn out the biscuits, but ideally you could use either parchment muffin cups or a silicone muffin pan instead, thus making the biscuits 100% oil free.  I still need to invest in some silicone bakeware and parchment paper muffin cups, so for the moment, I'm still using my old tins. So, prep your muffin tin, by either greasi...

I guess this isn't technically a "recipe", but I wanted to share with you guys my little process for making homemade vegetable broth.  I haven't been making my own broth for long, but it's so much better than the store bought stuff!  I actually really don't like store bought vegetable broth, and it's often full of things we don't realize are even in there, like sodium, oils, and all sorts of preservatives.  So today I'm going to walk you through how to make your own broth using only vegetables and water. First off, I keep this large ziplock freezer bag in my freezer, and whenever I have some vegetable scraps from making dinner, they go in my trusty little freezer bag, rather than the garbage.  It's super important that you remember to wash all your veggies before peeling them though, otherwise your broth could end up tasting a bit like dirt.   A few quick tips about what types of veggies to use...most good broths get their base...

This is the healthiest caramel sauce you'll find that still tastes like a super yummy treat.  I love to eat it over my Banana Bundt Cake , or as a delicious fruit dip.  The best part is that it's super simple, so I won't overcomplicate it for you... In a high speed blender, combine your plant milk, dates, vanilla, and soaked cashews (I add my cashews to boiling water for just a few minutes to soak them, nothing fancy or time consuming) until smooth.  Chill in the fridge to allow flavours to blend (this is my preference) or serve warm with fruit or drizzled over my Banana Bundt Cake. Enjoy! xoxo ~ Lise-Anne {Plum Planted} ------------------------------------------------------------------------------------------------- Click Here for Printable Recipe Creamy Caramel Sauce By Lynn Wilson & Lise-Anne Michel {Plum Planted} Makes about 2 cups WFPB, Vegan, Gluten-free, Paleo, Oil-free, Dairy-free, Refined Sugar-free Ingredients: ...

This Bundt cake and I are pretty tight.  It's my favourite dessert...snack...occasional breakfast, and I really don't feel bad at all when I eat it, so BONUS!!!  It's sooo yummy, and incredibly moist.  It's like a hybrid between the best banana bread ever, and a deliciously moist cake.  Topped with a bit of fruit and my Creamy Caramel Sauce for icing, it's pretty hard to beat as far as healthy treats go.  I have to give my Mom credit here, because this recipe was all her.  She's pretty amazing right?!?  I've tweaked the process a bit to make it a bit more simple, and taken some pretty pictures, but the cake itself and all the ingredients came right from her awesome noggen.  With her permission, I'm bringing it here to you.  So here's how it's done... Preheat your oven to 350 degrees Fahrenheit, and lightly grease and flour a 10" round Bundt Cake pan. Before we get started, let's just pause for a moment so we can reall...