RECIPES | Mediterranean Mix & Autumn Crumble

Mediterranean Mix:

serves 4

1 sweet white onion, chopped
1 eggplant, cut into 1-inch cubes (or 3 Japanese eggplants)
1 cup of diced tomatoes
1 15oz can of garbanzo beans (or chickpeas), drained and rinsed
1 cup of fresh basil, chopped
2 lemons
3 Tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
1 teaspoon cumin
3 Tablespoons nutritional yeast
½ teaspoon salt


Cut eggplant into 1-inch cubes. In a large bowl, marinate eggplant in 2 Tablespoons of olive oil, 2 Tablespoons of lemon juice, and a dash of salt. 

In a large frying pan, heat 1 Tablespoon of olive oil, and add chopped onion once oil is hot. Once onions start to turn translucent, add eggplant. Stir the eggplant and onion together, and cover for 5-7 minutes. Once the eggplant starts to soften, add tomato, beans, and basil. Then add juice of one lemon, smoked paprika, red pepper flakes, cumin, and nutritional yeast. Let simmer for 5 minutes. Just before you take the frying pan off the heat, add salt, and thoroughly combine. 

Enjoy on its on or over a bed of spinach, brown rice or quinoa. 

Autumn Crumble:

serves 4-6

3 apples or pears, chopped and marinated in
2 TB lemon juice, 
1 TB honey
½ tsp cinnamon
¼ tsp ground cloves
1 bag of frozen cherries, thawed
1 TB corn starch diluted in 4 TB water

Crumble Topping:

1 cup oats
½ cup almond flour (or whole wheat flour)
¼ cup shelled hemp seeds (may sub any other seeds)
¼ cup coconut oil
¼ cup honey
pinch of salt


In mixing bowl, combine diced apples with lemon juice, honey, cinnamon, and cloves. Let marinate for 20-30 minutes (or longer). 

Add in 1 bag of frozen (thawed) cherries. 

In a small bowl, dilute cornstarch in water, then pour over fruit mixture and thoroughly combine. 

In a second bowl, mix together “crumble topping” ingredients with your hands, forming a granola-like topping. 

Lightly coat a 6x6 baking pan (or individual ramekins) with coconut oil. First spoon the fruit mixture into baking pan, then top with the crumble topping, making sure all the fruit is covered. Cover baking pan with aluminum foil.

Bake at 400 degrees for 30 minute. Take aluminum foil off and bake for another 10 minutes. Let cool for 15 minutes before eating.