1 cup pomegranate juice
1 cup fresh or frozen cherries (pitted)
1/4 cup filtered water or ice
1 small banana
1 scoop protein powder (vanilla or unflavoured)
1-2 tbsp. peanut butter (or other nut butter)
Blend all ingredients in high powered blender.
Wednesday, July 29, 2015
Antioxidant Cherry Blast Smoothie
Antioxidant Cherry Blast Smoothie
1 cup pomegranate juice
1 cup fresh or frozen cherries (pitted)
1/4 cup filtered water or ice
1 small banana
1 scoop protein powder (vanilla or unflavoured)
1-2 tbsp. peanut butter (or other nut butter)
Blend all ingredients in high powered blender.
1 cup pomegranate juice
1 cup fresh or frozen cherries (pitted)
1/4 cup filtered water or ice
1 small banana
1 scoop protein powder (vanilla or unflavoured)
1-2 tbsp. peanut butter (or other nut butter)
Blend all ingredients in high powered blender.
Saturday, April 11, 2015
African Inspired Sweet Potato Mushroom Stew
This dish is actually inspired by a date I had with a man from Senegal. He said he wanted to cook for me. I wasn't going to turn that opportunity down so I went to his house and he prepared a traditional African dish of sweet potatoes and lamb in a spicy peanut sauce served on a bed of rice. It was really good so I have tried to create a vegetarian version of the meal because I have never cooked lamb in my life!
And, in case you're wondering, there was no second date but I sincerely appreciated the meal.
Sweet Potato Mushroom Stew
Ingredients:
1 onion chopped
4 tbsp. olive oil
2 garlic cloves chopped
2 tsp grated root ginger
2 medium sized sweet potatoes cut into bite sized cubes
1.5 tbsp. curry paste (I use Thai Kitchen brand)
3 tbsp. tomato paste
1 1/2 - 2 cups vegetable broth
8 oz. button mushrooms, quartered
2 large handfuls spinach
1/4 cup smooth peanut butter
2 tbsp. coconut milk (optional)
1/4 cup fresh coriander, chopped
salt and pepper
Instructions:
Heat the oil in a large pot, add the onion, garlic, ginger and fry for 5 minutes.
Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture.
Mix the tomato paste and vegetable broth in the saucepan. Bring to a boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.
Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.
Add peanut butter. To take the edge off the curry you can add the coconut milk if desired.
Add coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.
And, in case you're wondering, there was no second date but I sincerely appreciated the meal.
Sweet Potato Mushroom Stew
Ingredients:
1 onion chopped
4 tbsp. olive oil
2 garlic cloves chopped
2 tsp grated root ginger
2 medium sized sweet potatoes cut into bite sized cubes
1.5 tbsp. curry paste (I use Thai Kitchen brand)
3 tbsp. tomato paste
1 1/2 - 2 cups vegetable broth
8 oz. button mushrooms, quartered
2 large handfuls spinach
1/4 cup smooth peanut butter
2 tbsp. coconut milk (optional)
1/4 cup fresh coriander, chopped
salt and pepper
Instructions:
Heat the oil in a large pot, add the onion, garlic, ginger and fry for 5 minutes.
Add the curry paste to the onion mixture and cook, stirring for 1 minute. Add the sweet potatoes, stir to coat with the onion mixture.
Mix the tomato paste and vegetable broth in the saucepan. Bring to a boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.
Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.
Add peanut butter. To take the edge off the curry you can add the coconut milk if desired.
Add coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.
Tuesday, April 7, 2015
Veggies & Dip, Dip, Dip
Raw veggies and dip are a healthy, quick and easy snack. Veggies alone can get boring and are not a significant source of protein or good fats but add any of these nutrient packed dips to them and you have a powerhouse snack or lunch on the run.
Classic Basil Pesto
Ingredients:
2 cups raw walnuts
1/2 cup of olive oil
2 cups fresh basil
2 garlic cloves
Dash of salt
Instructions:
In food processor, process nuts until fine. Add remaining ingredients and process until very smooth. Refrigerate.
Classic Humus
Ingredients:
2 cans chickpeas (15 oz. each), drained and rinsed
1/3 cup tahini
Instructions:
Scoop avocado out of it's shell and remove the pit. Place in food processor with all other ingredients and blend until smooth. Refrigerate.
Classic Basil Pesto
Ingredients:
2 cups raw walnuts
1/2 cup of olive oil
2 cups fresh basil
2 garlic cloves
Dash of salt
Instructions:
In food processor, process nuts until fine. Add remaining ingredients and process until very smooth. Refrigerate.
Classic Humus
Ingredients:
2 cans chickpeas (15 oz. each), drained and rinsed
1/3 cup tahini
3 garlic cloves
1/4 cup fresh lemon juice
1/4 extra virgin olive oil
1/2 tsp cumin
Pinch of salt
Pinch of cayenne pepper
1/4 cup filtered water (only necessary if blend is too thick)
Instructions:
Process all ingredients in food processor until smooth. Refrigerate.
Avocado Cilantro Dip
Ingredients:
2 ripe avocados
1 cup fresh cilantro
Pinch of salt
1 tsp of garlic powder
3-4 tbsp. fresh lime juice
Ingredients:
2 ripe avocados
1 cup fresh cilantro
Pinch of salt
1 tsp of garlic powder
3-4 tbsp. fresh lime juice
Instructions:
Scoop avocado out of it's shell and remove the pit. Place in food processor with all other ingredients and blend until smooth. Refrigerate.
Tuesday, March 31, 2015
Breakfast Bonanza
For the past 3 mornings in a row I have had at least 2 breakfast guests + myself and my children to feed. My best friend seems to be around most mornings, my dad drops by on Sundays, and currently one of my girlfriends is staying for a few days because she needs "space" from her relationship to think. There is never a dull moment at my house!
To me, the kitchen is the soul of the house and I love my open door policy. At my house anyone is welcome anytime. I hate the idea that my friends would ever need to make an appointment to see me. I believe electronic communication has distanced us enough from one another and I think we should get back to face to face interaction. As a result, I leave my door open most of the time and people can come and go as they please. I always leave treats in my fridge for whoever might be passing through. When I came home from work at 11:00 p.m. the other night there were three people sitting at my kitchen island debating. It warms my heart.
These 3 recipes are the top breakfast picks at my house this week.
Blueberry Banana Pancakes
Ingredients:
1 cup spelt flour
3/4 cups oat flour
3 tsp baking powder
1 egg
1 3/4 cup almond milk (vanilla or plain)
6 tsp olive oil
3 tsp maple syrup
1/2 medium ripe banana
Handful of fresh blueberries
Instructions:
Place dry ingredients in a bowl. Blend wet ingredients in blender. Mix wet into dry and then fold in blueberries. Spoon into greased frying pan and flip when the top starts to bubble. Top with maple syrup and/or peanut butter. Yes, peanut butter. While in Hawaii, on vacation, I came across the best peanut butter in the whole wide world. I put the stuff in and on everything. Check it out. It's called North Shore Goodies Famous Coconut Peanut Butter
CITRUS ALMOND FRENCH TOAST
Ingredients:
6 slices of bread of your choice (I use any type from the local company Little Stream Bakery)
2 eggs
2 tbsp raw honey
1/4 cup almond milk (vanilla or plain)
1/4 tsp cinnamon
1 tbsp grated orange zest
1/2 tsp vanilla extract
3 tbsp butter or coconut oil (melted)
Instructions:
In a medium bowl, beat together eggs, almond milk, honey, cinnamon, orange zest and vanilla extract. In a frying pan, melt the butter over medium-high heat. Soak the bread in the mixture and fry in the pan until golden brown.
To me, the kitchen is the soul of the house and I love my open door policy. At my house anyone is welcome anytime. I hate the idea that my friends would ever need to make an appointment to see me. I believe electronic communication has distanced us enough from one another and I think we should get back to face to face interaction. As a result, I leave my door open most of the time and people can come and go as they please. I always leave treats in my fridge for whoever might be passing through. When I came home from work at 11:00 p.m. the other night there were three people sitting at my kitchen island debating. It warms my heart.
These 3 recipes are the top breakfast picks at my house this week.
Blueberry Banana Pancakes
Ingredients:
1 cup spelt flour
3/4 cups oat flour
3 tsp baking powder
1 egg
1 3/4 cup almond milk (vanilla or plain)
6 tsp olive oil
3 tsp maple syrup
1/2 medium ripe banana
Handful of fresh blueberries
Instructions:
Place dry ingredients in a bowl. Blend wet ingredients in blender. Mix wet into dry and then fold in blueberries. Spoon into greased frying pan and flip when the top starts to bubble. Top with maple syrup and/or peanut butter. Yes, peanut butter. While in Hawaii, on vacation, I came across the best peanut butter in the whole wide world. I put the stuff in and on everything. Check it out. It's called North Shore Goodies Famous Coconut Peanut Butter
CITRUS ALMOND FRENCH TOAST
Ingredients:
6 slices of bread of your choice (I use any type from the local company Little Stream Bakery)
2 eggs
2 tbsp raw honey
1/4 cup almond milk (vanilla or plain)
1/4 tsp cinnamon
1 tbsp grated orange zest
1/2 tsp vanilla extract
3 tbsp butter or coconut oil (melted)
Instructions:
In a medium bowl, beat together eggs, almond milk, honey, cinnamon, orange zest and vanilla extract. In a frying pan, melt the butter over medium-high heat. Soak the bread in the mixture and fry in the pan until golden brown.
The Perfect Start to the Day Green Smoothie
This is what I have :)
Ingredients:
1 cup homemade almond milk
1 scoop of unflavoured whey protein
1/2 ripe banana
dash of cinnamon
1/4 cup oats
2 tbsp almond butter
1/2 bunch of rainbow chard or red chard (or spinach...but chard is my favorite)
Instructions:
Blend all ingredients in a high powered blender and enjoy!
Sunday, December 7, 2014
Almond Milk + Almond Coconut Macaroon Cookies
Every other morning I make a fresh batch of almond milk to use in my smoothies, baking, etc. I don't like the idea of drinking the store bought one regularly. I do use it in baking from time to time but only as a back up. Many varieties of packaged almond milk contain sugar, "natural flavor" (God only knows what that might be), carrageenan, and possibly some preservatives not even listed on the label. Not to mention, every second week when I carry my blue bin out to the end of laneway I see how many tetra packs, cartons and packages I could have possibly avoided - almond milk being one of them. It 's really quite simple to make and it's absolutely delicious!
ALMOND MILK
Ingredients:
1 cup raw almonds, soaked overnight
2 cups filtered water
1-2 medjool date
Instructions:
Soak almonds over night. Drain the water and place in a food processor or high powered blender with 2 cups fresh filtered water and one or two pitted medjool dates (depending on how sweet you'd like it). Blend for 30-60 seconds. Strain through a nut milk bag (I bought mine at Simply Raw Express) or cheese cloth. Store in a glass or stainless steel container in the fridge. Use within 4-5 days.
ALMOND MILK
Ingredients:
1 cup raw almonds, soaked overnight
2 cups filtered water
1-2 medjool date
Instructions:
Soak almonds over night. Drain the water and place in a food processor or high powered blender with 2 cups fresh filtered water and one or two pitted medjool dates (depending on how sweet you'd like it). Blend for 30-60 seconds. Strain through a nut milk bag (I bought mine at Simply Raw Express) or cheese cloth. Store in a glass or stainless steel container in the fridge. Use within 4-5 days.
When you're finished making your almond milk you'll be left with a healthy bunch of almond meal. It seems such a shame to throw it away so I invented a cookie recipe, of course, to use up the leftover almond meal.
ALMOND COCONUT MACAROON COOKIES
Ingredients:
1 1/4 cups almond meal
1/4 cup dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/3 cup cane sugar
1 egg
3 tbsp. coconut oil
1/2 tsp alcohol free vanilla extract
Instructions:
Combine first 5 ingredients in a large mixing bowl. In a separate bowl whisk together egg, coconut oil and vanilla. Pour egg mixture into the mixing bowl with the almond meal and mix together. Refrigerate batter for 3-4 hours or overnight. Grease cookie sheet and use your hands or a spoon to form into balls and place on the cookie sheet. Press them down slightly to flatten. Bake at 375 degrees for 15-20 minutes.
Saturday, December 6, 2014
Vegan High Protein Quinoa Lentil Bowl
Wow! I just invented this dish tonight and it's so amazing!!! The secret ingredient is peanut butter (or any nut butter). I mean, what doesn't taste good with peanut butter!?!??! If you are what you eat, then I am 85% peanut butter because, as a child, I ate peanut butter sandwiches three meals a day, everyday, from about age six to age seventeen.....and can you believe it? I'm still alive - and well!
I recently visited Hawaii and found the most amazing peanut butter I've ever had in my life. It's called North Shore Goodies Coconut Peanut Butter. I literally purchased over $100 worth of peanut butter while I was there. I bought so much that my bag was overweight when I went to check in for my flight. There was no way I was leaving that peanut butter behind so I paid the extra $35 and brought it back with me.
VEGAN HIGH PROTEIN QUINOA LENTIL BOWL
Ingredients:
1/2 cup raw sesame oil
1/2 cup soaked almonds or cashews
3 tbsp. gluten free tamari
2 tbsp. maple syrup
1/4 cup unsweetened peanut butter (or almond butter)
1 cup uncooked green lentils, rinsed
1 3/4 cup vegetable broth (or water)
1 cup uncooked quinoa
2 cups water
2 tbsp. olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups spinach or chard
Salt to taste
Instructions:
In a blender or food processor mix first five ingredients (sesame oil, nuts, tamari, maple syrup, and nut butter). Blend until smooth and set aside.
In a medium saucepan bring lentils and broth to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender.
In a separate saucepan bring quinoa and water to a boil. Reduce heat and simmer for 25 minutes until all liquid is absorbed.
Meanwhile heat olive oil in a pan. Saute onions, garlic and peppers until tender. Add spinach or chard and cook until wilted.
In a ceramic dish or large bowl combine all ingredients and mix together well. Serve warm.
I recently visited Hawaii and found the most amazing peanut butter I've ever had in my life. It's called North Shore Goodies Coconut Peanut Butter. I literally purchased over $100 worth of peanut butter while I was there. I bought so much that my bag was overweight when I went to check in for my flight. There was no way I was leaving that peanut butter behind so I paid the extra $35 and brought it back with me.
VEGAN HIGH PROTEIN QUINOA LENTIL BOWL
Ingredients:
1/2 cup raw sesame oil
1/2 cup soaked almonds or cashews
3 tbsp. gluten free tamari
2 tbsp. maple syrup
1/4 cup unsweetened peanut butter (or almond butter)
1 cup uncooked green lentils, rinsed
1 3/4 cup vegetable broth (or water)
1 cup uncooked quinoa
2 cups water
2 tbsp. olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups spinach or chard
Salt to taste
Instructions:
In a blender or food processor mix first five ingredients (sesame oil, nuts, tamari, maple syrup, and nut butter). Blend until smooth and set aside.
In a medium saucepan bring lentils and broth to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender.
In a separate saucepan bring quinoa and water to a boil. Reduce heat and simmer for 25 minutes until all liquid is absorbed.
Meanwhile heat olive oil in a pan. Saute onions, garlic and peppers until tender. Add spinach or chard and cook until wilted.
In a ceramic dish or large bowl combine all ingredients and mix together well. Serve warm.
Tuesday, November 11, 2014
Raw Strawberry Chocolate Trifle
Since I am about to make this for an audience tonight I thought I better record the recipe ;). This is the best summer pot luck, barbeque dish ever. It's definitely my favorite dessert and everywhere I take this dish people can't stop raving about it!
RAW STRAWBERRY CHOCOLATE TRIFLE
Ingredients:
Crunchy layer:
1 cup walnuts
1 tbsp. coconut palm sugar
4 pitted medjool dates
Place all ingredients in food processor and set aside.
Chocolate Ganache layer:
1/4 cup coconut oil
1/2 cup maple syrup
1/2 cup raw cocoa powder
Wisk ingredients together over very low heat (still considered raw if not heated over body temperature)
Vanilla Mousse
1 1/2 cups soaked cashews
1/4 cup maple syrup
1/2 cup water
1/2 cup coconut oil
1 tsp vanilla
Blend all ingredients in food processor until smooth and creamy. Refrigerate for about an hour.
Chocolate Mousse
1 1/2 cup soaked cashews
1/2 cup water
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup raw cocoa powder
Blend all ingredients in food processor until smooth and creamy. Refrigerate for about an hour.
Strawberry Layer
1 pint of strawberries washed and cut up
To assemble, use a large trifle dish and layer as follows: Crunch, ganache, chocolate mousse, strawberries, vanilla mousse, strawberries, vanilla mousse, chocolate mousse, ganache and crunch.
RAW STRAWBERRY CHOCOLATE TRIFLE
Ingredients:
Crunchy layer:
1 cup walnuts
1 tbsp. coconut palm sugar
4 pitted medjool dates
Place all ingredients in food processor and set aside.
Chocolate Ganache layer:
1/4 cup coconut oil
1/2 cup maple syrup
1/2 cup raw cocoa powder
Wisk ingredients together over very low heat (still considered raw if not heated over body temperature)
Vanilla Mousse
1 1/2 cups soaked cashews
1/4 cup maple syrup
1/2 cup water
1/2 cup coconut oil
1 tsp vanilla
Blend all ingredients in food processor until smooth and creamy. Refrigerate for about an hour.
Chocolate Mousse
1 1/2 cup soaked cashews
1/2 cup water
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup raw cocoa powder
Blend all ingredients in food processor until smooth and creamy. Refrigerate for about an hour.
Strawberry Layer
1 pint of strawberries washed and cut up
To assemble, use a large trifle dish and layer as follows: Crunch, ganache, chocolate mousse, strawberries, vanilla mousse, strawberries, vanilla mousse, chocolate mousse, ganache and crunch.
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