Gemma Davis

Gemma is a Naturopath, yoga teacher and co-author of The Compassionate Kitchen. She has been involved in the making of a documentary and is an Ambassador for the animal protection group, Voiceless. She started a blog, The Compassionate Vegan because she is incredibly passionate about helping others live healthy, conscious lives.

Vegan Brownies With Chocolate Chips and Almond Butter
Sweet Spot Brownies
Why We Love It: These brownies are moist and tasty making them perfect for the occasional indulgence!
INGREDIENTS

1/2 cup maple syrup
2/3 cup cocoa powder
1/2 cup melted coconut oil
1 cup buckwheat flour
1 cup almond butter
6 dates
1 teaspoon salt
1 cup coconut milk
1/2 cup of vegan chocola…
Citrus and Kale Salad
Citrus and Kale Salad
Why We Love It: A low-calorie, antioxidant-rich salad perfect for the warmer weather!
Serves 4
INGREDIENTS
For the Dressing

2 tablespoons tahini
2 tablespoons blood orange, or orange juice
2 tablespoons olive oil
1 tablespoon maple syrup
Salt and pepper

For the Salad

½ bunch of Lacinato k…
Cauliflower and Zucchini Soup With Turmeric
Cauliflower and Turmeric Soup
Why We Love It: This simple soup recipe is a perfect example of “sattvic” eating, which means it is light, nourishing and gives energy without being over stimulating or being heavy.
Serves 4
INGREDIENTS

1 cauliflower, chopped
1 can of coconut crea…
Vegan Caesar Salad with Homemade Dressing
Vegan Caesar Salad
Why We Love It: This salad has a great mixture of flavors and the creamy dressing makes it feel like a hearty dish!
Serves 4
INGREDIENTS
For the Salad

4 cups romaine lettuce
1/3 cup croutons
1/3 cup toasted sunflower seeds
1 Lebanese cucumber sliced
1/3 cup black olives
1/2 cup Coconut “bac…
Roasted Chickpea and Kale Salad
Roasted Chickpea and Kale Salad
Why We Love It: The beans and chickpeas bring depth and protein to this kale salad. Top it off with this simple and flavorful dressing!
Serves 6
INGREDIENTS
For the Salad

1 bunch of kale
1 can chickpeas
1 can cranberry beans rinsed, drained and dried
2 tablespoons olive oil
1 …
Fresh Baby Green Salad With Wild Rice, Chickpeas and Herbs
Fresh Israeli Herb Salad
Why We Love It: Herbs are great ways of adding nutrients and flavor into your daily meals. What I have found is I now use them even as a base for a salad, rather than an add on.
Serves 4
INGREDIENTS

2 cups chickpeas (from a can or cooked)
1 bunch of curly parsley, roughly chopped
…
Pea and Radish Bruschetta Toast
Pea and Radish Bruschetta Toast
Why We Love It: Peas are rich in vitamin C which is good for your skin and helps boost your immune system.
Serves 4
INGREDIENTS

2 radishes, thinly sliced
2 cups peas
2 tablespoons chives
1/2 cup dill, chopped
4 tablespoons cashew nut cheese
4 slices toast
Drizzle oliv…
Walnut and Date Loaf
Walnut and Date Loaf
Why We Love It: A fiber-filled breakfast to pair with a cup of tea or coffee in the morning.
Makes 12 slices
INGREDIENTS

10 dates, pitted and chopped
1 teaspoon baking soda
 ½  cup buckwheat flour
1 ½ cup almond meal
½ cup coconut sugar
½ cup nut butter – we used almond, cashew and basil…
Eggplant Shakshuka with Middle Eastern Spices
Eggplant Shakshuka
Why We Love It: Eggplant and mushroom come to life with the Middle Eastern spices in this recipe. A great high protein breakfast you can make for brunch with your friends!
Serves 6
INGREDIENTS

2 eggplants, chopped into cubes
2 portobello mushrooms, sliced
1 bunch of parsley, roughly cho…

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