Hazelnut Chocolate Spread

This protein rich spread is a fun way to start the day.  Spread on toast or crepes.

Hazelnut Chocolate Spread
Save RecipeSave Recipe
Recipe Image


  • 1 cup hazelnuts
  • ½ cup cooked chickpeas
  • Pinch salt
  • 1 tsp vanilla
  • ½ cup maple syrup
  • 6 Tbsp cocoa
  • 1/3- 1/2 cup water as needed
recipe by STIR Cooking School


Toast hazelnuts on a cookie sheet in a 350-degree oven for 8-10 minutes. Cool. When cool rub the hazelnuts to remove their skins.

Add nuts to a food processor or blender/Vitamix. Pulse until nuts are very small pieces. Add remaining ingredients, starting with just some of the water. Blend well. Add water as necessary to reach the desired consistency. Scrape down sides or use a tamper to ensure the mixture is well blended.

Eat right away or keep in the refrigerator for up to 5 days.


Cashew Avocado Smoothie Bowl

Breakfast Bowls are the new Smoothie and a great way to get to those important morning nutrients in a tasty way…

Here a delicious Breakfast Bowl for you to try out!


Our Nourish Bowls Class features another amazing smoothie bowl as well.

Don’t miss this class on Feb 5th.


Cashew Avocado Smoothie Bowl
Save RecipeSave Recipe
Recipe Image


  • ½ cup raw cashews, toasted,soaked overnight
  • 6 Tbsp. Coconut milk
  • ¼ cup avocado, mashed
  • ¼ cup greek yogurt
  • ¾ cup unsweetened vanilla almond milk
  • ½ small banana, frozen,chopped
  • ¼ cup kale firmly packed
  • toasted coconut flakes, pomegranate seeds for garnish
recipe by STIR Cooking School


In a small food processor blend together drained cashews and coconut milk with a pinch of salt.

In a blender, add the remaining ingredients minus the garnish and blend until smooth,,thick and creamy.

Divide the mixture between 2 bowls and swirl in 2 Tbsp. of the cashew cream.

Garnish with additional cashews, pomegranate seeds and coconut flakes

and enjoy!!




Squash and Lentil Stew


Here’s is a great recipe for all those yet to be christened Christmas Instant Pots from last year; freeze the extras for an easy dinner on the fly when your schedule gets hectic!

Squash and Lentil Stew
Save RecipeSave Recipe
Recipe Image


  • 2 med. shallots, thinly sliced
  • 1 Tbsp. ginger, peeled, chopped
  • 1Tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 1 small butternut squash peeled, seeded and cut into 1 ½ in. chunks
  • 1 lb. green lentils
  • 6 c. chicken or veg broth
  • 5 cups packed spinach or kale
  • 1 Tbsp. cider vinegar
  • sea salt
  • ground pepper
recipe by STIR Cooking School


Put the pot to sauté and cook shallots, ginger in oil for 5 min.

Add coriander and cardamom, cook for 1 min. Add squash, lentils, broth and ¼ tsp. salt.

Cover and lock, set for 12 minutes. Quick release when done.

Stir in spinach, vinegar and ½ tsp. each of salt and pepper.

Serve with crusty warm bread and a salad for a healthy hearty dinner.


Sheetpan Fish Dinner

Fish in a Bag!
Save RecipeSave Recipe
Recipe Image


  • • 1 lg. steelhead or salmon fillet
  • • ½ fennel bulb, cored, cut into ¼“ slices
  • • ½ red pepper, sliced in ½” slices
  • • ½ cup, pitted nicoise olives
  • • ½ cup cherry tomatoes
  • • 1 lemon, ½ sliced in thin half moons , ½ in 4 wedges
  • • 1 Tbsp fennel seeds, toasted, ground
  • • ½ cup dry white wine
  • • salt and pepper to taste
  • • olive oil
recipe by STIR Cooking School


Serves-4 Total time: 30 min.

Slice and prepare vegetables.

Pre-heat oven to 400F. Spread a large sheet of tin foil onto sheet pan. Sprinkle oil onto foil and rub area for the fish. Place dried fish fillet on oiled area.

Sprinkle the fillet with a bit of oil, rub in dried fennel, top with lemon slices.

Cover with fresh fennel, tomatoes, peppers and olives. Pour wine over and season with salt and pepper.

Wrap the fish up in a tight seal like a gondola boat with the ends looping up [it looks impressive].

Place the fish in oven for 30-35 minutes depending on thickness.

When you plate the fish make sure you spoon on the juices from the foil!

Garnish with fennel fronds and lemon wedges. Serve with rice pilaf and green salad.

Note - If you are making this ahead and leaving in the fridge until cooking, don’t add wine until you are ready to cook.


Grilled Avocado with Lemon, Tomato and Herbs

This delicious, tasty appetizer helps keep the heat out of the kitchen. Simple and elegant enough for entertaining, you could add protein ie. grilled prawns to make a lovely light lunch.

Grilled Avocado with Lemon/ Tomato and Herbs
Save RecipeSave Recipe
Recipe Image


  • 2 medium ripe avocados, cut in half, pit removed
  • 2 lemons, cut in half
  • 6-8 cherry tomatoes, chopped
  • ½ cup mixed herbs (ie. basil, chives,rosemary oregano)
  • 1 Tbsp extra virgin olive oil
  • ¼ cup toasted pine nuts
recipe by STIR Cooking School


Grill the avocado until there are grill marks

Grill the lemon until brown and caramelized

Mix the tomatoes and herbs with the olive oil

Squeeze the caramelized lemon onto the avocado and top with

tomato mixture and toasted pine nuts


See more BBQ ideas here

Avocado Pesto recipe

Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!


Avocado Pesto recipe
Save RecipeSave Recipe
Recipe Image


  • 1 ripe avocado
  • 3 cups organic baby kale
  • 2 cups organic fresh basil
  • 1 cup organic fresh thyme(substitute 4 tbsp. dry )
  • 6 garlic cloves
  • 1 cup water
  • ¼ cup squeezed lemon juice
  • 1 tsp. sea salt
  • ½ tsp ground pepper
recipe by STIR Cooking School


Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)

Serving suggestions:

Serve on shiritaki noodles, zucchini zoodles or yam noodles.

Spread on toast and top with poached egg or in your favorite

wrap. Drizzle on fish, chicken, prawns or pizza.

Add a bit more water and toss with salad greens for a refreshing, delicious dressing.

This pesto should be used in the same day as it will oxidize.


Traditional Hummus and Flavour Variations

Making your own hummus is easy.  Starting from dried chickpeas instead of canned increases the nutrition, the taste and helps you save money!

Save RecipeSave Recipe
Recipe Image


  • 2 cups chickpeas, soaked, cooked and drained
  • 1/3 cup tahini
  • 2 Tbsp olive oil
  • 1/3 cup parsley
  • 2 Tbsp lemon juice
  • salt to taste
  • 1-2 garlic cloves, minced
recipe by STIR Cooking School


Add all ingredients to food processor, process until smooth. Add small amounts of water if needed to puree well. Adjust seasoning and lemon juice level and adjust if necessary.


• Pesto

• Sundried Tomatoes and Oregano

• Cooked Beets (on its own or with dill)

• Roasted Sweet Potato

• Roasted Red Peppers

• Caramelized Onions

• Curry Spices and Cooked Carrots

• Spicy Chipotle and Cilantro (swap out lemon juice for lime juice)



Garam Masala Recipe

Garam Masala is a combination of spices.  Garam means hot, masala means mixture. The hot refers not to its spicy quality but to the warming effect the spices have.

Garam Masala Recipe
Save RecipeSave Recipe
Recipe Image


  • 3 Tbsp coriander seeds
  • 3 Tbsp cumin seeds
  • 4 tsp black peppercorns
  • 1 Tbsp green cardamom pods
  • 3 star anise pods
  • 2 tsp cloves
  • 2 cinnamon sticks, crushed
  • 2 bay leaves, crushed
recipe by STIR Cooking School


Toast the spices in a frying pan until fragrant.

Cool. Grind spices in a coffee mill(used for spices only) or high speed food processor.

Store in an air tight container for up to 4-5 months.


Sun-dried Tomato Jam on Goat Cheese Crostini

Easy tasty Recipe for entertaining!


Sun-dried Tomato Jam on Goat Cheese Crostini
Save RecipeSave Recipe
Recipe Image


  • 1 8 ounce jar sun-dried tomatoes, in oil, drained chopped, reserve oil
  • ½ onion, thinly sliced
  • 1 clove garlic
  • 2 Tbsp. sugar
  • ¼ cup red wine vinegar
  • 1 cup water
  • ½ cup veg or chicken broth
  • 1 tsp. chopped fresh thyme
  • ½ tsp. unrefined salt
  • ½ tsp. ground black pepper
  • Crostini
  • 1 baguette, cut in ¾ in.slices
  • ¼ cup olive oil
  • freshly ground pepper
  • 5 ounces goat cheese, room temp.
  • 2 tsp. chopped fresh thyme leaves
recipe by STIR Cooking School


In a medium sauce pan over med heat ,brown onions with olive oil, sun-dried tomatoes,1 Tbsp reserved oil, and garlic, 5-7 minutes.

Add sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil and simmer covered for 30 min. Remove lid and simmer 5-10 more min. until mixture is jam consistency.

Pre-heat oven to 400F.Line a baking sheet with parchment. Brush baguette on each side with olive oil, sprinkle with salt and pepper and toast lightly, approx. 8 min.

Mix goat cheese with thyme and spread on crostini, top with tomato jam.

Serve on a platter with thyme garnish.




Chipotle Corn Chowder

This Chipotle Corn Chowder is warming for autumn as the nights descends earlier and the days grow colder.

Chipotle Corn Chowder
Save RecipeSave Recipe
Recipe Image


  • 2Tbsp butter
  • 1 large onion, small dice
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 red pepper, seeded and diced
  • 1 Tbsp chipotle puree
  • 2 yukon gold potatoes, peeled, diced
  • 2 cups vegetable broth
  • 3 ears sweet corn or 2 cups frozen corn
  • 1/3 cup flour
  • 3 ½ cups milk
  • ½ tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
recipe by STIR Cooking School


In a large soup pot, heat butter over medium heat. Add onion and garlic and cook for 2-3 minutes.

Add celery, carrot, red pepper, chipotle, potatoes.

Add broth and cook until vegetables are tender, approximately 10 minutes.

In a medium bowl whisk together flour and milk. Pour into soup pot.

Add the corn kernels, thyme, salt and pepper.

Simmer for 20-30 minutes or until vegetables are tender.

Ladle soup into bowls and top with cheddar cheese if desired. Serve with warm bread or cornbread and crisp salad or slaw.