Feel Good Guru’s

Plant-Powered Recipes

moira nordholt

from the hit documentary “Forks Over Knives”

recipes from FOK 1
Table of Contents
Let me introduce myself............. 03
Food Activism............................. 04
The Forks Over Knives Shoot.... 05
Oprah, Dr. Oz, CNN................... 06
Mediterranean Quinoa Salad..... 08
Lemon Ginger Dressing............ 09
Green Goddess Veggie Dip....... 10
Asparagus Spears
& Cashew Cream....................... 11
Kathmandu Stew........................ 12
Creamy Asparagus Soup........... 13
Zingy Italian White Bean Soup... 14
Arugula Pesto Risotto................ 15
Plant-Powered Polenta Pizza..... 16
Herbed Cashew Cheese............ 17
Quinoa & Kale
Stuffed Tomatoes....................... 18
Curried Tempeh Burgers............ 19
City Hippy Holiday Nut Roast..... 20
Shiitake Miso Gravy.................... 21
Sexy Raw Carrot Cake............... 22
Other Books by Moira................ 23
Credits........................................ 24

recipes from FOK 02


Thank you for finding me!
let me introduce myself...
I’m a free spirit who lives in Toronto, Canada with
frequent layovers in Venice Beach, California
and summer sojourns in the Land of the Midnight
Sun. I have two passions: plant-powered food
and motorcycle-powered adventures.
I’m a glass-half-full kinda girl who cares more for
fitness than fashion, loves a good thunderstorm
as long as I’m not riding in it, and am just naive
enough to think I can change the world.
Feel Good Guru is my passion project – an
online destination celebrating people, ideas and
things that make the world a better place.
I am not anti-social; I’m pro-solitude.
I am not afraid of breaking down on the Alaska
Highway, but I am afraid of spiders and rednecks.
I make a mean campfire, and love to share food and
stories around it under the deep purple northern sky.
I practice yoga and meditation daily in my attempt to
live to be 132-years-young.
I’m a self-taught vegan chef who owned and operated
Banff, Canada’s first vegetarian restaurant between
1994 and 2000. My customers were my loyal guinea
pigs. The sense of purpose was high, and the energy
exchange was enormous.
Since then, I’ve taught, consulted, cooked, menu
planned and recipe developed for some of Canada’s
top spas, retreats and wellness centres. Dozens of my
original recipes have been published in paperback,
including the New York Times best-selling companion
book “Forks Over Knives.”
I am presently operating a hyper-local, super-
awesome handmade organic vegan food delivery
service in the downtown Toronto core, as well as
offering private and semi-private vegan cooking
classes and consulting worldwide. Please feel free to
be in touch at moira at feelgoodguru dot com.
recipes from FOK 03
Food Activism...

I’ve never been one for shoving anything down anyone’s

throat, whether it be religion, politics or food choices. The
people I admire most don’t preach, but lead by example.

What I love to do more than anything is prepare a meal

for someone who is not necessarily a vegetarian, then be a
witness.

People who have never been exposed to the plant-based way

of life have an expectation that this food will taste bland and
boring, or that it won’t be satisfying, that they’ll be forced to
endure an iceberg lettuce salad with oil and vinegar as their
main course, or that everything is lentils and tofu.
The truth, as you may have discovered since watching Forks
Over Knives, or on your own path, is that a plant-based diet
is more varied and flavorful than you ever expected. So many
of the world’s cuisines are plant-based, and are incredibly
exciting.
Once we embark on this delicious journey, we discover an
endless array of combinations for our tastebuds, and you
may find that your cravings for animal products disappear
altogether.
I absolutely love hearing from clients who are just
beginning down the plant-based path and are experiencing
epiphanies as their bodies begin to speak to them. So
many people are blown away with the mental, physical
and emotional changes that happen very quickly after
going off animal foods.
One of my best compliments (or at least one of my most
quotable compliments) was from someone who raved, “I
can’t tell you how pleasantly surprised I was when I tasted
your food. I honestly thought I was going to be eating
drywall!”
This is my form of activism:)

recipes from FOK 04

The Forks Over Knives Shoot...
…or the day I was given the honor of cooking for a bunch of
beautiful vegans on camera...

For four years in a row since moving to California, I’ve hosted a growing apres-Genesis Awards
“Animal Lovers Brunch” in my rented Venice walk street garden. The Animal Lovers Brunch has
become my favorite party of the year, introducing me to some of the sweetest, most beautiful,
committed, active -- and healthiest people I’ve ever met.

When Forks Over Knives Producer, Brian Wendel was on the hunt for some gorgeous plant-
based foods to shoot for his film, a mutual friend who had attended the annual brunch happily
hooked us up.

A few days later I had a garden full of friends enjoying a menu of some of my favourite recipes
chosen for their comfort qualities and high-density plant-powered nutrition.
recipes from FOK 05
Oprah, Dr. Oz, CNN...

The popularity of Forks Over Knives has

led people to search for these recipes, so
I wanted to make them super-easy for you
to find.

This is a compilation of all the food I

cooked for the film, along with a small extra
handful of easy faves.

A whole bunch of my other recipes can

be found on my website, as well as in my
e-book series “Feel Good Fast ~ 21 days
the Feel Good Guru way ~ your seasonal,
plant-powered guide to a cleaner, greener,
leaner lifestyle.”

If you’re just beginning your plant-powered

journey, know that there is an amazing,
colorful, delicious and nutritious adventure
ahead of you. May the force be with you!

recipes from FOK 06

 Raw Date Power Bars

These raw date squares are a powerful way to start the day, a
perfect food to grab either before or after a workout or a hike or
just about any time you need an energy boost or a pick-me-up
between meals.

They’re simple to whip up in a food processor in five minutes

and ready to eat immediately. They won’t last long once they’re
sitting out on the counter, but if you’re able to ration, they’ll
improve with a little rest in the fridge or an overnight, counter-
top.

Here’s how for a small pan:

Pulse almonds first in a dry food processor until they’re broken

up but still crunchy chunks. Add the rest of the ingredients 1 banana
except coconut and blend just until they’re mixed well. 1 cup fresh pitted dates (if dates
aren’t fresh, soak for a few minutes in
Sprinkle coconut on the bottom of a small square pan. Spread just enough water or orange juice to
mixture into the pan and press down gently. Sprinkle coconut on cover them)
top. 1 1/2 cup organic almonds
1/2 cup cacao nibs
An hour or more of refrigeration will make it easier to cut and 1 tsp pure vanilla extract
serve, but they’re at their gooey, datey, tasty best at room sprinkle dried shredded coconut
temperature.

recipes from FOK 07

 Mediterranean Quinoa Salad

Quinoa was the “gold of the Incas” because of the

protein and energy it supplied their warriors. Yes, if
you’ve got quinoa in your pantry, you’re wealthy! This
superfood is actually a seed, but cooks up quickly like
a grain and has a really nice sort of creamy, mildly nutty
flavour. I love cooking with quinoa not just for its
wonderful aroma and texture, but for its quick cooking
time. You can whip up a pot in about 15 minutes.

To cook quinoa, wash and rinse first, then cover 2-1

with water, bring to a boil, then turn down to minimum
and cook, covered for 15 minutes.
For this recipe, try cooking one and a half cups of qui-
noa with 3 cups of water. It will expand and yield 3 cups
or so of quinoa.
Mix everything together in a bowl, then drizzle with fresh
squeezed lemon juice and add salt to taste. Depending
how juicy your lemon is, you may wish to add more. Or
you can also squeeze in the juice from an orange for a
lovely sweet and tangy flavor.
You can serve this warm, chilled or room temperature.
(serves 2)
3 cups cooked quinoa
1/2 cup organic chick peas, soaked overnight
and cooked (or half a can of organic chick peas)
5 sundried tomatoes, chopped
half a cup of hulled hemp seeds
half a Persian or English cucumber, diced
2 Tbsp capers
3 large spicy olives, pitted and chopped
half a cup of toasted pine nuts
1 organic lemon, juiced
pink Himalayan sea salt to taste

recipes from FOK 08

 Lemon Ginger Dressing

Fresh lemon and ginger go so nicely together with just a

touch of sweetness from pure maple syrup.

Your greens will sing with this simple and delicious

salad dressing. Make it in advance and let it sit,
covered, at room temperature until you’re ready to
serve.

(for 2 salad portions)

1 inch of fresh ginger, grated finely

1 juicy lemon, juiced
2 Tbsp maple syrup

Mix together in a small bowl and drizzle over baby

greens.

recipes from FOK 09

 Green Goddess Veggie Dip

I use this dressing for salads, rice dishes, steamed

veggies, basically anything I want a little extra flavor
and substance added to.

Blend everything in a blender and adjust consistency

and flavors to your taste. You may need to add a little
water to thin it out a bit.

Makes a large jar that’ll last in the fridge:

2 ripe Hass avocados

3 cloves garlic
1 lime, juiced
splash of maple syrup or agave nectar
1 cup cilantro, chopped
3/4 cup olive oil
1/2 cup apple cider vinegar
1 tsp Himalayan sea salt

recipes from FOK 10

 Asparagus Spears & Cashew Cream

Place asparagus in an inch of water in a frying pan

on high. Bring to a boil and cook for 1 minute. (Or
roast on the barbie!)

Meantime, in a powerful blender, mix cashews with

juice from half a juicy lemon, a splash of water and
a pinch of sea salt.

Blend on high until creamy and smooth. Adjust

consistency with a little more water if you need it.
You should be able to pour the “cream” from the
blender, but it should still be rich and thick.
(Serves 2 main vegetable portions or 4
Take asparagus from the stove and plate. appetizer-sized portions)

Pour cashew “cream” over the asparagus and 1 bunch spring asparagus, stems snipped
grind fresh pepper over the whole dish. 1 cup of raw cashews
½ lemon
Serve as a gorgeous vegan side to any meal. pinch Himalayan sea salt
fresh pepper

recipes from FOK 11

 Kathmandu Stew
This recipe has become the most requested of all
the dishes I made for Forks Over Knives and has
been re-published in several places, including in
the Huffington Post.

It’s a really nice mildly curried, sweet red lentil and

yam stew that’s satisfying served alone or with a
simple raita made with soy yogurt, toasted cumin
seeds and cucumbers.

In a dry cast iron pan on high, gently toast all the

spices until cumin seeds start to pop. (serves 4)

Add rinsed red lentils and stir until the spices are 1 medium sweet potato, diced
2 carrots, diced
mixed in. Add a splash of water and continue stirring.
1 medium red onion, diced
2 cups organic red lentils, rinsed well
Add sweet potato, carrots, onions, sambal oelek or 4 cloves garlic, minced
chilis and the rest of the water. 1 or 2 tsp sambal oelek or dried red chilis
1 tsp cumin seeds
1 tsp fennel seeds
Stir and cover on high. Bring to a boil, then stir again
1 tsp cumin powder
and turn down to low to simmer for about 20 minutes 3 tsp curry powder
or until sweet potatoes and lentils are cooked. 1/2 tsp coriander
1/2 tsp turmeric
Add a sea salt to taste, adjust spices to your liking pinch cinnamon
pink Himalayan sea salt to taste
and serve garnished with fresh cilantro.
4 cups water
1 small bunch of fresh cilantro
recipes from FOK 12
 Creamy Asparagus Soup
Asparagus is a natural diuretic, and fills your gut with friendly
bacteria, making it difficult for unhealthy bacteria to take up
residence. It’s a tender delicacy that comes in a variety of
colors and sizes, and can be served hot or cold in countless
ways.

This is a lovely, light, sweet and simple dairy-free Cream of

Asparagus Soup. Y-ommm. So good and so good for you!

Sautee garlic and onion for 5 minutes in veggie broth on

medium in a soup pot. Add carrot and stir.

Add asparagus with a little sea salt and stir. Add spring water,
just enough to cover veggies.

Bring to a quick boil, then turn down and simmer for 20 minutes. (makes about 6 servings)

Take off heat and add soymilk - the taste of the soup will greatly 3 small bunches of asparagus
depend on your soymilk brand. I find Westsoy - unsweetened to 1 litre of Westsoy Original Plain Soymilk,
be the nicest for a savory soup. Others can tend to taste “beany” or unsweetened hemp milk
or are too sweet. 3 large cloves garlic, minced
1 medium spring onion, diced
Blend with a braun hand blender or in a regular blender. 1 medium carrot, diced
Put back on heat and gently warm to your desired temperature 1/4 cup veggie broth
and serve. You could sip this all day and be completely satisfied. Himalayan sea salt to taste

recipes from FOK 13

 Zingy Italian White Bean Soup
If you happen to have some fresh pesto made up,
a dollop on top of this soup adds a beautiful
buttery texture and aromatic basil notes. See the
following page for a great oil-free hempseed pesto
recipe.

Cook your soaked cannellini beans until al dente.

In a large soup pot, dissolve bouillon cube in a

quarter cup of water. Add minced garlic and diced
onion. Stir until they sweat. Add diced celery and
fennel with a pinch of sea salt. Stir some more.
(serves 4)
Allow veggies to heat through and soften.
half a red onion
Cover veggies with spring water and bring to a boil. 4 cloves of garlic
Simmer five or ten minutes. 2 stalks of celery
3 stalks of fresh fennel, or half a fennel bulb
1 cup cannellini beans (white Italian kidney beans),
Add diced zucchini, chopped spinach and cooked, washed, soaked overnight and cooked
drained beans. 1 zucchini
1 head of fresh spinach
Add herbs, tamari, sea salt and pepper. Simmer 1 lemon
another five minutes to cook the zucchini, being 1 tsp oregano
4 leaves fresh sage
careful not to overcook it. Turn off heat. 1 tsp dried parsley
1 tsp sea salt
Squeeze the juice of a whole lemon into soup. splash tamari
Adjust flavors to your liking and serve. fresh ground pepper
1 unsalted veggie bouillon cube (or home made
veggie broth)
recipes from FOK 14
 Arugula Pesto Risotto
This dish has the creaminess and stickiness reminiscent
of the traditional Italian dish, without the butter, white wine,
cheese and beef stock.

The pesto is a fresh green version with arugula and

spinach, ripe avocado instead of olive oil and a generous
blob of mild miso for a “cheesy” flavor. The avocado gives
it a great creaminess that sticks nicely to the rice.

Put on a pot of organic short grain brown rice, then make

the pesto.
(for 3 cups of pesto)
Blend all ingredients except hemp seeds until creamy. Add
hemp seeds and pulse. 2 ripe avocados
1/2 pound of organic arugula
1/2 pound of organic spinach
If you like it a little thinner, add a drop of water and ad- 1 small bunch of basil
just to your desired consistency. For a little “zing” add a 1 small bunch of parsley
squeeze of lemon. 5 cloves of garlic
3 Tbsp mild white miso
Stir in to warm brown rice with kale ribbons, diced red 1 cup of hemp seeds
pepper and diced zucchini. You can use any leftover pesto to toss with penne
noodles or any pasta, use as a delicious spread on
Sprinkle with vegan “parmesan” - pulse together about a toast, or dollup into carved zucchini or cucumber
cup of organic walnuts with half a cup of nutritional yeast rounds for an elegant raw h’ors d’oeuvre.
and a tsp of Celtic sea salt.

recipes from FOK 15

 Plant-Powered Polenta Pizza
This easy and fun, wheat-free pie makes a wonderful appetizer or finger
food, cut into small wedges and served warm from the oven.

Don’t be intimidated thinking you’ll have to stand over the stove stirring
constantly for an hour to make your polenta crust. With this easy-shmeasy
version, you whip it up, cover it and walk away. The polenta takes the
shape and size of the pan you cook it in and browns up in the oven on a
cookie sheet. Simply top with your favorite sauce and toppings, or follow
the recipe below for a perfect vegan polenta pizza!

(serves 4 as a meal or many more as finger food h’ors d’oeuvres)

Polenta Crust:
2 cups organic polenta or cornmeal
4 cups water or unsalted vegetable broth
1 tsp sea salt
Bring water or broth to a boil in a 10 or 12-inch diameter pot with sea salt.
Whisk in polenta slowly until it’s all incorporated. Give it a stir for about a
minute, then turn the heat to low, cover the pot and leave it for 40 minutes.
Turn off the heat and allow to sit for another 10 minutes. Turn the pot up-
side down, carefully dropping the polenta onto a cutting board, and slice it
through into two equal round pizza crusts.
Bake on a cookie sheet for about half an hour at 350 or until crispy around
the edges.
Chef’s tip: if you have a really well-seasoned cast iron pan, this will work
like a dream. If not, add a tiny bit of olive oil to the water so the polenta
doesn’t stick to your pan.
Heirloom Tomato Sauce:
This can be made in advance. Quarter a pound of heirloom
tomatoes and place face up on a roasting pan and sprinkle with
sea salt. Add 6-8 whole cloves of garlic and roast about half an
hour or until lightly caramelized.
Pulse with an immersion blender or mash with a fork. Add your
favorite seasonal fresh herbs like basil, chives, oregano and
sage.
Toppings:
Slice and chop any and all of your favorite seasonal market
veggies and herbs and/or the following: finely sliced red onions,
zucchini rounds, sundried tomatoes, thinly sliced Chinese
eggplant, fresh baby artichokes, maple Shiitakes (in a cast iron
frying pan on medium, toss sliced shiitakes with a little splash
each of tamari and maple syrup). And Herbed Cashew Cheese
(recipe below). Bake pizza for another 10 minutes just to heat
toppings. Garnish pizza with whole fresh basil leaves.
recipes from FOK 16
 Herbed Cashew Cheese

1 cup organic cashews

(you can used almonds as well,
just soak them overnight in spring water)
1/2 lemon, juiced
1 tsp Himalayan sea salt
1 tsp fresh basil or your favorite seasonal herb
1/4 cup spring water

Blend all ingredients in a food processor and add water

slowly until a thick, cream-cheese-like consistency is
formed. You want to be able to form little “cheeseballs”,
so careful not to add too much water.

Taste and adjust seasoning to your liking. (I enjoy a

clove or two of garlic and sometimes more lemon juice,
depending how juicy the lemon is.) Use a teaspoon to
form little balls to arrange on your pizza.

recipes from FOK 17

 Quinoa & Kale Stuffed Tomatoes
This dish looks elegant on a plate and is a beautiful, light and healthy meal to
serve to guests.

(serves 1 – for more, simply cook more quinoa and eyeball additional
veggies to create a nice mixture)

1 large organic heirloom tomato, cored

1 cup of quinoa, cooked
½ cup of broccoli florets
4 dinosaur kale leaves, cut into fine ribbons
¼ red onion, finely diced
3 cloves garlic, minced
splash tamari
Himalayan sea salt

Cook quinoa with spring water or unsalted veggie broth (2 to 1) and a pinch of
sea salt, first rinsing it well in a fine sieve.
In a cast iron fry pan, heat a splash of spring water or broth and sautee garlic,
onion, broccoli and kale. When the broccoli and kale have turned a nice dark
green, add a splash of tamari, stir through and remove from heat.
When quinoa is cooked (10 or 15 minutes), add it to the veggies and mix
through. (You decide how much.)
Hollow out the center of a large organic tomato and add the mixture. It’s good
to go here, or you may wish to pop it in the oven for ten minutes to heat the
tomato through.
Serve with the rest of the veggie-quinoa mix on the side and drizzle with raw
nut “cream”.
Raw Nut “Cream”
½ cup raw organic almonds, soaked overnight
¼ cup raw organic cashews, soaked overnight
¼ cup raw organic pine nuts, soaked overnight
1 lemon, juiced
Himalayan sea salt to taste
Spring water
Drain, then combine soaked almonds, cashews and
pine nuts in a powerful blender. Add a splash of water
and the juice of a whole lemon and blend. Keep
adding water until you achieve your desired creamy
consistency. Add a pinch of sea salt and blend again,
making sure all the nuts are blended.

recipes from FOK 18

 Curried Tempeh Burgers

These Curried Tempeh Burgers are a hit at any bbq party. They’re delicious,
filling, protein-packed, and easy to whip up. Bake them first in the oven, then
just warm them on the bbq to give’em a mild smoky aroma. Dressed with a
homemade sundried tomato pesto, they’re simply irresistible.

Crumble tempeh finely into a frying pan with a splash of water. Add onion and
simmer for a few minutes on medium until everything feels incorporated. Add
just enough water so nothing sticks (about 1/4 cup).

Meanwhile, make curry paste by combining in a small bowl miso and spices
with about 1/4 cup of spring water.

Transfer tempeh from the pan to a bowl and add chopped spinach and pumpkin
(makes 1 dozen patties)
seeds. Stir in curry paste. Sprinkle in oats to adjust consistency. The oats will
absorb excess water and help everything stick together. If your mixture feels
2 8-oz pkgs of Wildwood Organic Tempeh
very wet, add the entire cup. If not, try half a cup. Your mixture should stick
1 small-medium onion, diced
together when you squeeze it in the palm of your hand.
1/2 cup organic pumpkin seeds
2 cups loosely packed baby spinach, chopped
Form into patties and bake for about half an hour on 325. Flip after 15 minutes
1/2-1 cup rolled organic oats
to ensure even baking.
3 Tbsp mild white miso
1 tsp turmeric
Heat through on the barbecue and serve in a multi-grain bun slathered with
1 tsp ground cumin
homemade sundried tomato pesto made by blending sundried tomatoes with
1 tsp mustard seeds
pumpkin seeds, a pinch of sea salt, fresh ground pepper and just enough water
2 tsp curry powder
to form a thick spread.
1 tsp coarse Celtic sea salt
pinch of cayenne
1/2 cup of spring water

recipes from FOK 19

 City Hippy Holiday Nut Roast
This City Hippy Holiday Nut Roast is absolutely loaded in protein and substance,
contains healing alkaline grains and is so good for you!

There are a lot of similar herbs that you’d put into turkey stuffing, so no one will
miss those traditional flavours. It’s always a hit, and people always ask for the
recipe. So here it is! It has a lot of steps and takes awhile to prepare, but so does
any holiday feast prepared with love. Enjoy!

Rinse the millet and red lentils in a pan until the water runs clean. Cover the grains
with about double the water or just a little more than double. We want the mixture to
be moist. Bring to a boil, then turn down to low and simmer for 20 minutes.

Meanwhile, in a cast iron pan, sautee garlic, mushrooms and half a red onion in a
little olive oil. Add a splash of tamari. When the mushrooms are cooked, turn off the
heat and add tahini and miso and mix with a spoon. Set aside.

Make the garlic croutons by cutting bread into cubes and tossing them on a cookie
sheet with a little olive oil and a clove of minced garlic. Bake at around 350 for about (for 6)
half an hour, turning them occasionally to evenly brown. Remove from the oven. 1 cup millet
1 cup red lentils
In a cuisinart or blender, toss carrot, half a red onion, celery stalk, garlic croutons, veggie bouillon cube
nutritional yeast, and a handful of your favourite mixed herbs. (If you can’t get fresh 4 or 5 cloves garlic, chopped
herbs, use dry, but go easy on these because each of these herbs is potent when 4 or 5 shiitake mushrooms, sliced
dried and will strongly flavour your loaf.) Blend this mixture, then add the nuts. If 1 red onion
there’s room in the cuisinart, add the mushroom mixture. Don’t pulverize, just pulse splash of tamari
a few times. 1 tbsp miso
1 tbsp tahini
By now the millet and red lentils will be cooked. Combine all ingredients in a large 4 slices multigrain bread
stainless steel bowl. The texture should be thick, like heavy cookie batter. Taste and tbsp olive oil
adjust the herb and salt seasoning to your liking. 1 carrot, diced
1 celery stalk, diced
Lightly oil or place parchment paper in a loaf pan and add the mixture to the pan. quarter cup nutritional yeast
Bake at 350 for about 45 minutes or until lightly brown on all sides. Careful it doesn’t 1 small bunch each fresh sage, savory, thyme, rosemary, parsley,
dry out. You might want to cover it with tinfoil, then take away foil for the last ten tarragon (or pinches of dried)
minutes. half a cup each cashews, almonds and pecans or walnuts
(or any combination of 2 or 3)
See next page for Shiitake Miso Gravy Recipe. 1 tsp sea salt recipes from FOK 20
 Shiitake Miso Gravy

While your City Hippy Holiday Nut Roast is baking, sautee garlic and
mushrooms in a tiny drizzle of olive oil in a small cast iron pan on
medium heat.

Add a splash of tamari, and when mushrooms are cooked, add water.

You’ll have a handful of herbs leftover from the nut loaf. Add them here,
chopped finely. (Again, if you’re using dried herbs, just a pinch of each will
do.) Simmer for a few minutes.

In a separate bowl, add a splash of cold water to flour and mix with a spoon
or fork until no lumps are left. Add to the simmering gravy.

Turn off the heat and add miso. Blend two thirds of the gravy with a hand
blender, then mix it all together for a lovely chunky mushroom and herb
gravy.
5 or 6 cloves garlic, minced
Pour gravy over 1-inch slices of Nut Loaf and serve the entire feast with
6 or 7 shiitake mushrooms, chopped finely
your favourite greens and a cranberry coulis made by simply blending fresh
drizzle olive oil
or frozen cranberries with a few medjool dates to sweeten.
2 cups water
herbs
The perfect dessert to accompany this feast is the Sexy Raw Carrot Cake
1 tbsp whole wheat flour
in the next recipe. Enjoy! And please let me know how your friends and
2 tbsp mild miso
family like your offerings:)

recipes from FOK 21

 Sexy Raw Carrot Cake
This beautiful cake has all the flavor and
decadence of a traditional carrot cake without the
refined flour, oil, eggs, icing sugar and cream cheese!

(makes about 6 portions)

1 large or 2 medium carrots, grated finely

1 cup organic raisins, soaked in spring water til plump,
rinsed, then chopped finely
2 cups whole walnuts, chopped finely
½ cup organic shredded coconut
1 lg Tbsp tahini
1/4 cup maple syrup (or less – usually just a splash will do)
1 tsp pure vanilla extract
pinch each of cinnamon, nutmeg, clove

Mix all ingredients in a large bowl, then press firmly into a

small round pan or glass pie dish. Vegan “Cream Cheese” Icing

Let sit for at least an hour before icing and serving. 1 cup cashews
juice from 1 lemon
Chef’s tips: splash water
1/8-1/4 cup maple syrup
Try blending first just with lemon juice and maple syrup, then 1 tsp pure vanilla extract
add a little splash of water as you need more liquid for your
desired consistency. A powerful Vita-Mix on high speed will Blend on high to create smooth, creamy, thick
help to make a silky creamy texture. If you soak the cashews consistency, then spread or pour over cake.
overnight then drain, you won’t need to add water.

Remember, there’s no flour holding the cake together.

Extracting the carrot cake in a nice wedge requires an angel’s
touch.
recipes from FOK 22
Other Books by Moira
This is just a taste. If you’re looking for more easy, healthy and delish recipes, along with seasonal menu plans and a ton of
plant-powered inspiration, please check out my e-book series:

“Feel Good Fast ~ 21 Days the Feel Good Guru Way ~ your seasonal, plant-powered guide to a cleaner, greener, leaner lifestyle”

Credits
All original recipes and content
© Copyright 2011 Moira Nordholt

Design
by Moira Nordholt

Photography
by Moira Nordholt

Cover photo of Moira by Karon Liu for The Grid

This portrait by Susan Weingartner

email: moira@feelgoodguru.com
web: feelgoodguru.com
twitter: @feelgoodguru
facebook: tinyurl.com/fggsfood

I love to hear from my readers! Reach out and let me Thank you so much for blogging, tweeting
know how your plant-powered path is unfolding:) and telling the world!

May the force be with you! If you do so, please make sure to give credit and link
back to feelgoodguru.com.