Enter to Win a Mother’s Day Gift Basket!

Win a Mother’s Day Gift Basket From Clean Treats Bath & Body

Eat Heal Love and Clean Treats Bath & Body want to give one lucky winner a fabulous Mother’s Day gift box!
All products are made from scratch using the finest oils, butters, spices and botanicals. Coloured with earth minerals and spices, these natural body care products are free of dyes, phthalates, preservatives, parabens, SLES/SLS and sulphates. This gift box includes: Choco Mint Body Frosting, Peppermint Love Butter (bath) Bomb, Lavender Bliss Soap and a beautiful butterfly soap dish.


Contest Rules: Contest runs from 8am April 24, 2015 to 11:59pm April 26, 2015. Open to all residents of Canada and the United States. Winner will be chosen through random draw. Odds of winning depend on the number of eligible entries. Winner will be notified by email April 27, 2015.

Cauliflower Mango Couscous Salad (grain & gluten-free)

cauliflower couscous
Cauliflower Mango Couscous Salad
Using cauliflower as replacement for grains is super easy and an amazingly delicious way of adding more vegetables and fiber to your diet, while increasing your intake of cancer-fighting, sulfur rich antioxidants!

1 head of cauliflower, grated
1 large tomato, chopped
1 cucumber, cubed
1 mango, peeled and cubed
1/4 cup parsley, freshly chopped
1/4 cup raisons

1. Grate cauliflower using a box grater and set aside. I find it easiest to place the grater inside a large mixing bowl while grating to prevent making a huge mess.
2. Add the chopped cucumbers, tomato and mango to the grated cauliflower mixture.
3. Pour in the dressing, mixing well.
4. Toss in the raisons and parsley.

2 Tbsp. of butter or olive oil (You can choose from coconut butter, organic olive oil or organic, grass-fed butter)
1/4 tsp. ground cinnamon
1/4 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. sea salt
1 Tbsp. coconut sugar or maple syrup

Add the butter or oil to use to a small saucepan over low/medium heat. When fully melted, add the remaining dressing ingredients, whisking well to combine. Remove from heat and pour over the salad, mixing well.
This recipe is best if let to chill for at least one hour to allow the flavors combine.
Will keep fresh in the refrigerator for up to 4 days.

Beetroot Hummus Dip

beet root hummus
1 small beet, baked and purred
1 (14 oz.) can chickpea, drained and rinsed well
1 Tbsp. tahini (sesame seed butter)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground ginger
1/4 tsp. cumin
Juice from half a lemon
2-3 Tbsp. water
1/4 tsp. Himalayan pink salt
1 Tbsp. extra-virgin olive oil

Preheat oven to 350° F.
Wash and scrub the beet to remove any dirt then and wrap it in aluminum foil. Place it on a baking sheet and bake for approximately 45 minutes.
Remove from oven and set aside until cool enough to handle before removing the foil. When cool, the skin should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree.

Add the chickpeas to a food processor along with the tahini, lemon juice, maple syrup and spices. Add just enough water to allow the mixture to blend up smoothly (approximately 2-3 tablespoons).
When smooth, add the beet puree and process until well combined.

Transfer to a bowl, garnish with sesame seeds and parsley if desired and serve with your favourite crackers or vegetable sticks.

Chocolate Hazelnut Red Velvet Chia Seed Pudding

Chocolate Hazelnut Red Velvet Chia Seed Pudding

Chocolate Hazelnut Red Velvet Chia Seed Pudding
* Makes 4 servings

1 small beet, baked and purred
2 Tbsp. cacao powder
1/2 tsp. cinnamon
3 Tbsp. maple syrup
1 tsp. vanilla
1/4 cup chia seeds
1 cup almond milk
2 Tbsp. hazelnut butter
1/4 cup dried organic cranberries

Coconut whipped cream (or cream of your choice)

Begin by making the beet puree.
Place rack in the middle of the oven and preheat to 350° F.
Wash and scrub the beet to remove any dirt then wrap it in aluminum foil. Place beet on a baking sheet and bake for 45 minutes.
Remove from oven and set aside until cool enough to handle. When cool, remove the foil and slip off the skin, which should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree. Set aside.

Mix the cocoa powder, cinnamon, maple syrup and vanilla together in a bowl. Add the chia seeds to the mixture, then pour in the almond milk, stirring well. Let the mixture sit for a few minutes before stirring again. Stir every 5 minutes for the first 20 minutes, then refrigerate for 2 hours, or overnight, to allow the chia seeds to plump up and absorb the liquid. After 2 hours, you can add the remaining ingredients.
In a small pot over medium heat, warm the hazelnut butter then add it to the chia seed mixture. Stir in the beet puree and add a touch more almond milk to achieve the desired consistency. Lastly, mix in the dried cranberries.
When ready to serve, pour into serving bowls, top with the whipped cream of your choice and garnish with raspberries and a sprinkle of cinnamon.

Coconut Whipped Cream (needs to be refrigerated for 4 hours)
This whipped cream can be added to any dessert. It remains solid at room temperature and can be piped into a variety of shapes or simply dolloped on top.

389 ml (14 fl oz)can full fat coconut milk (room temperature)
1½ Tbsp. agar flakes or 1½ tsp. agar powder
2 Tbsp. cornstarch, divided
2-3 Tbsp. raw cane sugar, or powdered sweetener of your choice (stevia, coconut sugar etc.)
1/2 cup almond milk (sweetened or unsweetened, your choice. I used unsweetened)
2 tsp. vanilla extract

1. Begin by combining the coconut milk, almond milk and agar in a small pot. Whisk well, then allow to sit at room temperature for 30 minutes.
2. Stir in 1 Tbsp. of the cornstarch along with the sugar and blend until smooth.
3. Slowly bring the mixture to a boil over medium heat, stirring continuously until it reaches boiling point.
4. Reduce heat to low and simmer for 5 minutes, whisking occasionally. Be careful not to overheat or burn the mixture.
5. Remove from heat and add the vanilla.
6. If you are using the agar flakes, strain the mixture into a glass bowl to remove any bits that haven’t fully dissolved.
7. Let the mixture cool at room temperature for 30-45 minutes then place in the refrigerator overnight (or for a minimum of 4 hours).
8. When the mixture has chilled, place in a food processor with 1 Tbsp. of cornstarch and process until smooth. You may adjust the sweetness at this point, if desired.

Chia Seed Blueberry Apple Pie Breakfast Bowl with Homemade Granola

If you are making homemade granola, start the granola first, which will take approximately 15-20 minutes to bake. Recipe for the granola is listed at the end.

Chia Seed Blueberry Apple Pie Breakfast Bowl
*makes 4 servings

1/4 cup of whole chia seeds
1 cup apple juice
2 apples, chopped
½ cup walnuts, chopped
1 tsp. *pumpkin spice
1 cup of blueberries
1 cup of granola

* Pumpkin Spice
This recipe only requires 1 tsp. of pumpkin spice. Any any extra can be stored in an airtight container for future use.
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/8 tsp. ground cloves

1. In a medium sauce pan, add the apple juice and chopped apples and bring to a light boil, then reduce heat to medium.
2. Add the pumpkin spice and simmer the apples for 2 minutes.
3. Pour in the chia seeds, stirring frequently for one minute so the chia seeds don’t clump together.
4. Reduce heat to low and lightly simmer for 5 minutes.
5. When the apples have softened and the chia seeds have plumped, remove from heat and add the walnuts.
6. Pour the apple chia seed porridge into a bowl, add the blueberries and granola and enjoy!

Homemade Maple Cinnamon Granola
3 cups rolled oats (not instant)
1 tsp. ground cinnamon
1/4 tsp. Himalayan pink salt
1/2 cup slivered almonds
1/4 cup raw pumpkin seeds
1/3 cup maple syrup
1 tsp. vanilla extract

1. Preheat oven to 300°F.
2. Combine the oats, almonds, pumpkin seeds, cinnamon and salt in a large bowl and set aside.
3. Place the maple syrup and vanilla in a small bowl and stir to combine. Pour over the oat mixture and stir until the oats are thoroughly coated.
4. Spread the mixture in a thin, even layer on a parchment lined baking sheet and bake for 15 minutes, then stir and continue baking until the granola is very light golden brown (about 5 to 10 minutes). Check often to make sure it does not burn.
5. Remove from oven and allow the granola to cool to room temperature.

* Store granola in an airtight container for up to 2 weeks.

Roasted Cauliflower Soup with Homemade Croutons (Dairy-free)

cauliflower soup

1 head of cauliflower, roasted
1 small onion, roasted
3 cloves of garlic, roasted
4 cups, vegetable broth
1 cup water
1 400 ml can coconut milk
3 Tbsp. nutritional yeast
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/8 tsp. ground clove
2 tsp. olive oil (for roasting the garlic)

1. Preheat oven to 375 F.
2. Cut the onion in half. Slice the top of the garlic bulb off and drizzle with olive oil.
3. In a large roasting pan or on a baking sheet lined with parchment paper, place the onion cut face down along with the garlic and cauliflower. Roast for 30-40 minutes, or until the cauliflower begins to turn golden brown. Remove from oven and allow to cool.
4. When the vegetables are cool enough to handle, chop the cauliflower into small pieces and chop the onion. Slip the garlic out of its skin and mash with the back of a fork.
5. Place the vegetables in a large soup pot with the broth and bring to a boil.
6. Reduce heat and simmer for 15 – 20 minutes.
7. Remove from heat and carefully add contents to a blender and process until smooth. Return soup to the pot.
8. In a small saucepan, bring the coconut milk, nutritional yeast and nutmeg to a light boil and whisk well. Add this mixture to the cauliflower soup puree and simmer for another 10 minutes before serving.
9. Top with cashew parmesan and homemade rustic croutons.

Rustic Homemade Croutons
6 pieces of high quality gluten-free bread
2 Tbsp. * Italian seasoning
3 Tbsp. coconut oil, melted

* Italian Seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
1/8 tsp. dried sage
1/2 tsp. sea salt
1 Tbsp. ** cashew parmesan

1. Preheat the oven to 350 degrees F.
2. Add the Italian seasoning to a bowl and mix in the coconut oil.
3. Tear bread into ½ inch irregular pieces and add to the bowl with the spices and oil, coat well.
4. Spread evenly on a parchment paper lined baking sheet, and bake for 15-20 minutes or until desired crispness, stirring occasionally.
5. Use right away, or store in an air tight container for up to 5 days.

Croutons can also be frozen in a lip lock bag. To use, simply put them in the oven for 3-5 minutes.

** Cashew Parmesan
1 cup raw cashews
1/4 cup nutritional yeast
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder

Add all ingredients to a food processor, and process until crumbly.
Store in a sealed, airtight container in the refrigerator for up to 4 weeks.

Individualized Baked Oatmeal Breakfast Muffins


3 cups rolled oats
1/2 cup almond butter (or whatever nut or seed butter you have on hand)
2 bananas, mashed
1 cup almond milk
1/4 cup maple syrup
1/4 cup coconut sugar
1/2 tsp. sea salt

Fun combinations to play around with:
Blueberry almond
Blueberry pecan
Blueberry coconut
Apple pie walnut
Apple pumpkin seed
Banana cranberry
Cranberry pecan coconut
Everything but the kitchen sink

1. Preheat oven to 350 degrees and grease a muffin tin with coconut oil.
2. In a small sauce pan over low/medium heat, warm almond butter to soften it up.
3. Combine all dry ingredients and spices together in a bowl.
4. In a separate bowl, mix together the maple syrup, milk and almond butter, until well combined.
5. Combine the wet ingredients with the dry, mixing well.
6. To create individual flavours, scoop a ladle full of the basic mixture into a small bowl and add the ingredients and toppings of your choice.
7. Bake for 20-25 minutes. Allow to cool for several minutes in the muffin tin before removing.

Serve warm or let cool and refrigerate for a quick and easy breakfast on the go!