Simple Lemony Lentil Soup

Lemony Lentil Soup

Ingredients:
1 onion, chopped
3-4 cloves of garlic, chopped
6 carrots chopped (or 1 yam)
2 cubes of organic vegetable cubes
1-4 cups of water
1 cup red lentils, rinsed
1 lemon, zest and juice
salt and pepper to taste

Preparation:
1. Saute onion and garlic in butter/ghee/coconut oil or grapeseed oil.
2. Cook everything until soft, then puree.
3. Yummy.
 


Spring Salad Goodness - Two Favorites

Salmon and Spinach Salad


Serves 4 
Preparation: 15 minutes 
Cooking: 15 minutes 
Recipe: Mary Bowman 1997
 

Ingredients:


1 Pound wild salmon fillet 
1 Large organic fennel bulb with greens still attached 
1 Bunch organic spinach, washed and tom into bite sized pieces 
1/4 Cup organic red onion 
Zest of one organic orange 
2 Tablespoons organic orange juice 
4 Tablespoons apple cider vinegar 
2 Tables poons extra virgin olive oil 
1 teaspoon sea salt 
1/2 teaspoon fresh ground cinnamon 
1/4 cup fresh basil, minced 

Preparation:


. Cut the greens from the fennel, and place them in a steamer. Lay the salmon on top. Steam the fish for 10 to 15 minutes or until the flesh is pink throughout. 
. Meanwhile, cut the fennel into 1/8 inch strips diagonally. Then cut the resulting pieces into sticks. 
. Combine the fennel in a large bowl with the spinach and red onion. 
. Combine the next 6 ingredients in a small bowl, and whisk together. 
. Remove the salmon from the steamer, and cut into bite sized pieces. Discard the greens used to steam the fish. 
. Add the salmon to the spinach. 
. Pour the marinade over the salad, and add the minced basil. Gently toss all together. 
 

Kale Salad

Ingredients:

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher/Himilayan Salt 
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons

 

Directions:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Healthy Tasty Treats

Carob Almond Bark  

Gluten Free, Sugar Free

  Ingredients:

1/4 cup Coconut Oil (virgin or regular)
1.5 tbsp Carob Powder
1/4 cup Almonds (Any nuts, whole or chopped)
1/2 tsp Stevia (powdered extract)

Preparation:   

Line small metal pan with waxed paper and chill in freezer.
Melt the coconut oil to liquid, add carob powder and stevia. Stir to combine, blend well.
Stir in nuts and pour into chilled pan. Spread evenly. Put in fridge or freezer. Enjoy!

Bark melts easily when not refrigerated. You can adjust Stevia and carob amounts to your liking.

Dream Cookies 

Super yummy cookies that are super easy to make!! 

Ingredients:
1 cup ground nuts (walnuts, cashews, pistachios, pecans, etc. Whatever makes your mouth water) 
¼ cup maple syrup or honey
1 tsp. vanilla
¼ tsp. nutmeg
Makes 20-24 cookies
 

Preparation:
Mix ingredients. 
Drop rounded half teaspoons of batter onto a cookie sheet lined with foil (shiny side up). 
Bake at 300° for 12-20 minutes. 
Watch carefully to prevent burning. 
Allow cookies to cool and then peel foil carefully. 

Easy to Make Nut Balls Hiking Snack

Easy Peazy Nut Balls by Holly

Ingredients:

1 cup nut butter (your choice)
1 cup ground almonds (or other nut - ground hazelnut works as does ground cereal even - anything
powdery)
1 cup coconut flakes
1-3 Tbsp Maple Syrup/Rice Syrup

Preparation:

Mix ingredients together, roll into little balls (roll the balls in more coconut flakes if you'd like to coat them) and then put in fridge/freezer to harden.

Three Easy Dips & Chia Chip Recipe

Bean Dip Snack

Ingredients:

Pick over and rinse:
½ c. lima or great northern beans.

Soak 8 hours or overnight, then drain.  In fresh water, cook beans 4-6 minutes in pressure cooker or 25-30 minutes on the stove top  (or use one can of beans).
Place cooked beans in blender or food processor with:

1 tbsp dijon-style mustard
1 clove garlic           
Juice of ½ lemon           
¼ c. flax or olive oil           
Sea salt (optional)

And whirl. 

Stir in: 2 tbsp finely chopped parsley.
Garnish with a sprinkle of paprika.  

NB: Recipe doubles easily and tends to be eaten quickly!

Guacamole

Ingredients:
One or two mashed avocado
2 cloves garlic minced
½ squeezed fresh lemon
small onion finely minced
small tomato finely minced
salt and pepper to taste

Preparation:

Mix and mash everything together.  Serve immediately or keep one pit of the avocado to prevent browning.

Chia Chip Recipe

Ingredients:

1 cup coarsely chopped carrot

1 cup coarsely chopped celery

1 cup chopped red pepper

1/4 cup chopped red onion

1/3 cup chopped parsley

1 tsp dried basil

1/2 tsp dried oregano

2 Tbsp lemon juice

1/4 tsp pink himalayn salt (or sea salt)

1 cup of chia seeds

Preparation:
Combine all ingredients except the chia in Vitamix or food processor. Pour smooth mixture into a bowl and combine with chia seeds. Mix until chia seeds are evenly coated. Spread the mixture, a spoonful at a time, into thin circles on a dehydrator sheet or cookie sheet. Dehydrate at 115 degrees for 4 hours or bake in the oven at the lowest temperature possible until crispy.

Veggie Sushi

 Veggie Sushi

(modified version of recipe by Julia Gonen ND) 

Serving size: 4 sushi rolls (24 pieces) 
Cooking time: 45 minutes (to cook the rice) 

Basics you need: 
Bamboo rolling mat, stiff piece of cardboard/little hand fan, sharp knife. 

Ingredients: 
3 cups short grain brown rice (I had a great quinoa roll the other day – once you’re comfortable
making this experiment with other grains!) 
4 sheets nori - seaweed
4-5 tbsp rice vinegar (can also play around with apple cider vinegar) 
1 tbsp finely granulated sugar (optional) (maple syrup is an option too) 
2 green/spring onions (white part only) 
2 tbsp toasted black or brown sesame seeds
Filling ideas – here are some ideas – the sky is of course the limit – fill the roll with any
filling/veggie you and your family like. E.g. Carrot, Cucumber, Avocado, Sweet Potato, Umeboshi
plums/plum paste (if you like sour – great food for the Spleen and digestion), Spinach, Asparagus, 
Cilantro. 

Preparation:
Cook rice. Use 2 cups water per cup rice. Bring to boil. Turn to low and cover. Cook ~ 45min. 

Meanwhile prepare fillings.
Steam sweet potato until just soft, but not mushy. Slice into long thin sticks.
Cook spinach and mix with toasted sesame seeds.
Cut cucumber and carrot into long thin sticks.  (May soak carrots in rice/balsamic/apple cider vinegar).
Cut avocado into long thin strips.
Chop fresh cilantro finely.
In small bowl mix vinegar and sugar (optional).
When rice is cooked, transfer into large glass bowl.

Put in the fridge for a little bit to cool it down. Add vinegar and sugar mixture. Stir well.
Stir in green onions and sesame seeds. 
Hold a sheet of nori with tongs and toast it by waving it above an open flame, or place it in a frying pan
over high heat until crisp and fragrant (not very long).

Place nori, shiny side down, on a sushi mat or dish towel.

With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving
1/2 inch around edges uncovered.
Make a lengthwise groove in center of rice; place fillings in groove. 
Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking are not to catch
mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal. 
Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve
the rolls with natural pickled ginger, tamari. 
You can prepare these rolls up to one day ahead, but no more.

Do not cut the completed rolls; wrap them in plastic and cut just before serving. Enjoy! 

Healthy Muffins to Have on Hand

No Grain Muffins (Favorite)
Great, easy to make non-gluten, protein snacks for home or for hikes!


 Ingredients:

2 ½ cups ground almonds/pecans
½ tsp. Baking soda
¼ cup melted ghee
3 eggs
¼ cup of honey
1/8 tsp. unrefined sea salt
¼ cup unsweetened applesauce/apple butter, grated wet veggies – carrots, zucchini or mashed bananas, blueberries, etc.

Preparation:

** Combine all ingredients to make batter. Grease muffin tin with ghee.
Bake at 375 F for 15-20min. Makes 12.

Spice Muffins

Gluten Free, Sugar Free. Perfect for candida diets.

  Ingredients:

1 Egg
1 tbsp  Almond Butter
3/4 tsp  Stevia (powdered extract)
1/8 cup  Butter or oil
1/2 tsp  Vanilla (or almond flavour)
1/2 cup Plain Yogurt ( can substitute cream)
1/2 cup Water    
3/4 cup Brown Rice Flour ( can substitute any flour)
1/4 cup Rice Bran (can substitute with almond meal or flour) 
1/2 cup Almond Meal (whole almonds put through a coffee grinder)
3/4 tsp Baking Soda
1 tsp Cinnamon
1 tsp All Spice
1/2 cup Favourite Fruit 

Preparation:
Whip egg until frothy. Add almond butter, stevia, butter or oil, vanilla, yogurt and water. Mix on med/high for about 1 minute. Add remaining ingredients (except fruit) and mix slightly. Add fruit, gently stir. Pour or spoon into greased muffin tin about 2/3 full. Bake at 375 for 20-25 minutes.

These Muffins actually rise.

Feel free to experiment, as long as the liquid to dry ratio remains some what the same; many different substitutions will work.

Anti-Inflammatory Diet Guidelines

Everyone is unique and there’ s not really one size fits all diets. This anti-inflammatory diet guideline summary is a standard one that is then modified depending on the individual’s needs, gut health, pain level, etc.

Anti-Inflammatory Diet Guidelines

Try and eat only the following organically grown foods for the next 28 days. There is no restriction on the amount of food you can eat. The foods listed are only examples of foods to eat. Any food that is an allergen must also be avoided due to the inflammatory component of allergens.

 Steamed vegetables

Steaming veggies improves the utilization of the food substances and reduces the initiating residue in the gut, allowing the GI mucosa to restore itself. Use minimal raw vegetables except as a salad.
Eat a variety of any and all vegetables (except tomatoes, potatoes) that you tolerate. Yams, sweet potatoes, squash are allowed. Add your favorite spices to enhance the taste of these vegetables.
Do not use aluminum cookware.

Grains

Eat one to two cups of cooked grains per day of those you can tolerate.
Allowed grains are: millet, basmati or brown rice, quinoa, amaranth, oatmeal, barley, buckwheat, rye, teff
Other grain foods that may be eaten are rice crisps and wasa crackers

Legumes

Eat a variety of any legumes that you are able to tolerate: split peas, lentils, kidney beans, pinto beans, soy beans, mung beans, garbanzo beans, aduki and azuki beans.

Fish

Deep-sea fish (salmon, halibut, cod, sardines, tuna, mackerel) is preferred – no shellfish
The fish should be poached, baked, steamed, or broiled.

Chicken/Turkey

Eat only white meat and do not eat the skin.
The free-range or organically grown chicken/turkey should be baked, broiled, or steamed.

Fruit

Eat only 1 or 2 pieces of practically any fruit except citrus. If possible, it is preferred to eat the fruit baked (such as a baked apple or pear).

Sweeteners

Very small amounts of maple syrup, rice /barley syrup, honey or stevia(1/4tsp=1c.sugar).
Absolutely no sugar, NutraSweet, or any other sweetener is allowed.

Butter/Oils

    For butter, whip 1 pd butter and 1 cup extra virgin olive oil.
    Incorporate 2 Tbsp of Flaxseed oil / Udo’s oil into diet/day.

Herbal Teas & Good Water to Drink

    Minimum of 6-8 glasses of spring, bottled, filtered or reverse osmosis water/day
    Herbal teas – 2-4/day – best taken in evening and sipped slowly.
____________________________________________________________________________

For the time being, avoid the following inflammatory foods:

Milk, cheese, eggs
All wheat products, including breads
Citrus fruits
All caffeinated teas, coffee
Alcohol
Sugar, Nutrasweet
Tomatoes
Potatoes
Corn Products
Peanuts and peanut butter
Red meat – esp. pork
Fried and processed foods
 

 

Sweet Breakfast Ideas

Pear Crisp
A delicious and easy recipe that can be served as a breakfast dish or even dessert.

Ingredients:

1 cup flour (rice, amaranth, millet) 
½ tsp. sea salt
¼ cup oil
¼ cup maple syrup
1/3 cup chopped cashews
2 Tbs. water
2 Tbs. maple syrup or brown rice syrup
2 tsp. vanilla
5 cups bite size sliced pears
 

Preparation:

-Preheat oven to 350 degrees F. 
-Mix flour and salt together in a bowl. Add oil and sweetener; mix well. Stir in nuts and set aside. 
-In a small bowl combine water, syrup and vanilla; set aside. 
-Slice fruit and place in a lightly oiled pie pan or an 8 by 8 inch baking dish. 
-Pour the liquid mixture over the fruit and toss gently. 
-Spoon the flour nut mixture evenly over the top of the fruit. 
-Cover and bake 45 minutes. Uncover and bake 15 minutes more to crisp the topping.
 

Immune Support Breakfast
 

 Ingredients:
(makes a big batch)
4 cups rolled grain*
2 cups oat bran
½ cup dried fruit*
1 cup raw nuts*
1 cup sunflower seeds*
1 cup milk thistle seeds
1 cup lecithin

 Preparation:

Grind nuts and seeds. Mix all ingredients. Soak serving in rice milk, soy milk, nut milk, cow’s milk or water for at least 30 minutes before serving. Store unused portion in the refrigerator.

For additional protein, add yogurt or tofu.

*Vary the types of seeds, nuts, dried fruit and rolled grains you use till you create a mix you absolutely love!

 

Oatmeal Waffles

Ingredients:

7 c. quick oats
7 c. soy or nut milk (see recipe below)
1/3 c. good quality oil
2 tsp. salt

Preparation:

Combine in a large bowl, Mix and let stand 8 hours or until thick.  Bake 6-9 minutes in hot waffle iron.

 

Nut Crust Berry Pie for Breakfast! 

Gratitude to the Folks at The Green Door Restaurant for the base recipe and to Dorise for introducing me.

Ingredients:

Preheat oven to 350

Nut Crust
1 cup large flake rolled oats
½ cup almonds
1 cup barley/millet flour – you can use less flour and add more ground almonds too – experiment! (-:
¼ tsp cinnamon
a pinch of salt
1/3 cup coconut oil
1/6 - 1/3 cup maple syrup

Preparation:
Oil and flour one 10 inch pie plate. Grind oats, almonds, salt and cinnamon and put in a bowl. Add the oil and maple syrup and mix it into a soft dough. Press into pie plate. Bake at 350F for 25 minutes until golden brown. Allow to cool while preparing filling.

Filling

4 cups berries, fresh or frozen
¼ cup agar flakes (high in calcium – in seaweed section at stores)
2 cups juice (I usually add a little water to the frozen blueberries/strawberries and then use that liquid)
1/3 cup arrowroot
¼ cup maple syrup – I’ve used half this and it’s still super yum.

Preparation:

Mix the arrowroot and maple syrup in a small bowl and set aside. Heat the liquid and add agar and stir. When the agar dissolves fully, add arrowroot and maple syrup mix.  Stir until slightly thick and then add the blueberries and mix well. Pour into baked crust and refrigerate until set: about 2 hours.

Enjoy !

 

 

 

Fancy Healthy Refreshing Dessert for Lime Lovers

Lime Meringue

Ingredients:

1/2 cup pitted soft dates
2 Tablespoons raw honey
1/2 Tablespoons non-alcohol vanilla extract
1 Tablespoon cold pressed coconut butter (optional)
3 Tablespoons lime zest
3 Tablespoons lime juice
2 1/2 cups mashed avocados (about 3 medium avocados)
1 teaspoon spirulina (optional for colour)
6-12 drops clear stevia (optional)

Preparation:

Soak dates in 1/2 cup fresh water for 5-10 minutes to soften.  Drain the soak water and set aside.

In a food processor or blender, blend dates, honey, vanilla, coconut butter, lime zest and lime juice until smooth.  Add 1-2 Tablespoons of date soak water if necessary to aid in blending.  Spoon in avocado and spirulina and blend until smooth.  Add a few drops of liquid stevia to taste for additional sweetness (if desired).  Spoon the meringue into serving glasses and garnish with berries if desired.  Makes 4-6 servings. Enjoy!

Our Family's Favourite Way To Eat Kale: Delicious Kale Salad (you gotta try it!)

My kids were not fans of kale (aside from kale chips) until this came to us. Our friend Cheryl brought it to a party as her potluck item and we have never looked back. Whoever tastes it seem to want the recipe so here you go! (-:

Kale Salad

Ingredients:

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher/Himilayan Salt 
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons

 

Directions:

In large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Simplest Ever Immune Nourishing Soup

'Astragalus' is a fun word to say - A-strag-a-lus. Just as it is spelled.

It is one of my favourite herbs for immune health and nice for the adrenals too. Once you start looking you'll see you can get it at health food stores, Asian markets (for cheap!) and some grocery stores. The way I usually buy it is as a sliced root where it comes thin and a couple inches long - resembling wooden tongue dispensers.

Astragalus is part of a potent immune soup I learned about in my Chinese Medicine studies in ND school, the infamous "Change of Season Soup". This soup is incredible healthy but in the day-to-day of my life as a mom and business owner it doesn't get made.

You see I love simple and so when this soup combination came across my desk from John (creator of the Wildcraft board game) I smiled. I knew and loved all the ingredients, there was only four and in 20 minutes soup would be up - yah! The other reason I love this is that I can have all things ingredients in my home without them needing to be fresh: frozen jar of bone broth in the freezer, miso paste in the fridge (lasts a long while), and the dried astragalus.

For you the Astragalus may be the ingredient you have not bought before. Make a couple calls or check in at the health food store next time you are in. Once you have the Astragalus Root you are set as it can be stored for a long time.

OK, here's the details ...

You'll need:

  • 2 cups broth (bone, meat, or veggie)

  • Astragalus (4-6 or so pieces - for this recipe the dried strips are better than getting powder)

  • Pinch of black pepper

  • 1-3 tablespoons miso (comes in a paste - usually in fridge section)

Instructions:

Basically you combine everything but the miso in the pot (with a tight lid), simmering it all for 20 - 30 minutes. Then you strain the Astragalus pieces out and add miso to your taste preference. That's it. Time to enjoy your cuppa goodness. (-:

Bonus Fun Fact: Since Miso contains live active cultures you always want to add it at the end of any preparation as the high heat of boiling will decrease its goodness. xo

Thai Coconut Soup

Inspired by Soups 70+ Nourishing Recipes by Hearst Books

4 ounces bean-thread noodles (rice vermicelli works too)

1 can coconut milk

2 garlic cloves, crushed

1/2 tsp coriander 

1/2 tsp ground cumin

1/4 tsp cayenne pepper

3 chicken breasts/3-5 fillets of a white fish

4 cups chicken or veggie broth

2 green onions, thinly sliced

2 carrots, cut into thin strips

1/2 bell pepper, thinly sliced 

1 Tbsp asian fish sauce (optional)

2 Tbsp lime juice

1 cup fresh cilantro, chopped

Instructions:

In large pot heat 3 liter water to boil, place noodles in water, soak until transparent 10 to 15 min.

Heat 1/2 cup coconut milk to boil over medium heat, add garlic, ginger, coriander, cumin and cayenne pepper, stirring for 1 minute. Increase heat to medium high. Add chicken/fish (or tofu) and cook, stirring constantly, just until chicken looses it's pink colour or until fish is cooked.

Drain noodles. Rinse with cold water.

Add broth, green onions, carrots, red bell pepper, fish sauce , 1 cup water, remaining coconut milk  and the cooked noodles. Heat just to simmer over medium heat . Stir in lime juice and cilantro just before serving. Enjoy! (-:

DeeYAMarammalicious Dessert! (No sugar)

This is an oldie but a goodie.

When I first graduated from Naturopathic Med School I loved teaching cooking workshops and my partner in teaching, Cathy Maniwa and I came up with this dessert's name one evening ... and it has stuck ... let us know if you agree with the name after giving it a taste. (-: 

 I had never used cardamon in a recipe before this and since have loved adding it to smoothies and stirfries --- this dish is where I still like it the best though ... you?

1. Preheat oven to 400 F

2. Grate 2 cups orange sweet potatoes (we're going to say these are 'yams' because of the dish's name and all)

3. Melt 1/3 cup ghee/coconut butter (ghee is our favourite by far for this one)

4. Add the grated yams to the pan of heated ghee, stirring to coat.

5. Transfer ghee and yam mix to a large casserole and stir in 1 cup rice/coconut/nut milk, 3/4 raisins and 1-2 tsp ground cardamom.

5 Bake at 400F approximately 30 min.

6. Remove from oven and stir in 1/2 cup ground almonds and 10 strands saffron.

7. Let everything in that casserole mingle for as long as you can take it before jumping in and enjoying the goodness. This does taste really good the next day too (apparently) but  yeah ... in our house we wouldn't know!  (-: Yummy x 100 folks ...

 

 

Simple Black Bean Dip for After School Snack

A healthy, quick, and easy dip that serves 4.

Ingredients:
15 ounce can black beans, drained and rinsed
1/4 cup fresh salsa
1/4 cup fresh cilantro
2 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon chili powder
1/4 teaspoon celtic/himalayan salt

Instructions
Blend ingredients adding up to a tablespoon of water as blending if necessary.
Serve with vegetables like bell pepper strips, cucumbers, zucchini, celery, snap peas, or carrots ... or tortilla chips.

3 Gluten-free, Healthy Desserts to Enjoy (We Eat the First 2 for Breakfast!)

Tasty Berry Pie

Preheat oven to 375 F

Make Nut Crust (can use this crust for any pie)

  • 1 cup large flake rolled oats
  • 1/2 cup almonds
  • 1 cup rice/barley/other flour
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 1/3 cup of  oil (grapeseed/organic Canola)
  • 1/3 cup maple syrup

Filling

  • 4 cups blueberries, fresh or frozen
  • 1/4 cup agar flakes (at Nutters/Save-On - high on Calcium)
  • 2 cups blueberry juice or apple juice
  • 1/3 cup arrowroot
  • 1/4 cup maple syrup

Preparation

1. Grind oats, almonds, salt and cinnamon in blender/food processor.
2. In a bowl, mix the flour with the oat mixture.
3. Add the oil and maple syrup and mix into a soft dough. Press into pie plate.
4. Bake at 375 F for 20 - 25 minutes until golden brown. Allow to cool while preparing the filling.
5. Mix arrowroot and maple syrup in a small bowl and set aside.  Heat the juice and agar and stir till agar is fully dissolved. Add the arrowroot-maple syrup mix and stir until slightly thick. Turn off heat.
6. Add the blueberries and mix well. Pour into baked crust and put in fridge for about 2 hours.

Pear Crisp

A delicious and easy recipe that can be served as a breakfast dish or dessert.

Ingredients

  • 5 cups bite size pear pieces

Flour Nut Mixture

  • 1 cup flour (rice, amaranth, millet, almond) 
  • ½ tsp. whole salt
  • ¼ cup oil
  • ¼ cup maple syrup
  • 1/3 cup chopped cashews

Liquid Mixture

  • 2 Tbs. water
  • 2 Tbs. maple syrup 
  • 2 tsp. vanilla

Preparation

  1. Preheat oven to 350 F
  2. Mix flour and salt together in a bowl. Add oil and sweetener; mix well. Stir in nuts and set aside. 
  3. In a small bowl combine water (2 Tbsp), maple syrup (2 Tbsp) and vanilla (2 tsp); set aside. 
  4. Slice fruit and place in a lightly oiled pie pan or an 8 by 8 inch baking dish. 
  5. Pour the liquid mixture over the fruit and toss gently. 
  6. Spoon the flour nut mixture evenly over the top of the fruit. 
  7. Cover and bake 45 minutes. Uncover and bake 15 minutes more to crisp the topping.

Dream Cookies 

Ingredients (20-24 cookies)

  • 1 cup ground nuts (walnuts, cashews, pistachios, pecans, etc. Whatever makes your mouth water) 
  • ¼ cup maple syrup or honey 
  • 1 tsp. vanilla 
  • ¼ tsp. nutmeg 

Preparation

  1. Mix ingredients. 
  2. Drop rounded half teaspoons of batter onto a cookie sheet lined with foil (shiny side up). 
  3. Bake at 300° F for 12-20 minutes. Keep an eye on to prevent burning. 
  4. Allow cookies to cool and then peel off carefully and ...  enjoy! (-:
     

6 Nourishing Healthy Drinks to Savour Over the Holidays: Golden Milk, Mock Egg Nog, Chaga Chocolate Milk/Tea, Festive Chai (Caffeine Free), Spiced Apple cider and Rosehip Immune Tea

Golden Milk Tea
 

Instructions & Ingredients

1. Combine and warm up (on low heat) 2 cups almond/other milk, 1 tsp ghee or coconut oil, 1 tsp honey (as needed), 1 tsp tumeric powder, 1 tsp ginger powder, 1 tsp cardamon, sprinkle of black pepper, 1/2 tsp nutmeg (fresh nutmeg is best - you just grate the whole nut!).

2. Stir so it doesn't stick to the pot and enjoy - before bed or as part of an afternoon couch snuggle fest! (p.s. - throwing it into the blender or hand blending it can give it some frothy over-the-top-greatness ... )

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Rosehip Immune Tea

1 tsp of Rosehips per cup.  Boil for 5 minutes, steep with lid on for 10, strain and drink before bed - calming for you and your child's nervous system and nutritive for the immune system. You can add a favourite berry tea or honey to taste!
 

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Simple Spiced Apple Cider

Ingredients

1 - 64 oz Apple Cider
12 Cloves
2 Lemons, juiced
2 Cinnamon Sticks

Preparation

1. Place all the ingredients (including the juiced lemon halves) in
a saucepan and simmer over low heat for 20 minutes.
2. Serve (obviously don't ladle the cloves, cinnamon or lemons into the cups!).


 

Mock Egg Nog

Ingredients

  • 1 cup unsweetened flax milk 
  • 2 medjool dates, pitted
  • ¼ cup raw cashews
  • ¼ tsp fresh, ground nutmeg
  • ¼ teaspoon allspice
  • (optional) ¼ tsp ghee/butter 
  • 1 cup crushed ice
  • 1 serving of a vanilla protein shake ( 2 scoops)

Instructions

To make, add the milk and the protein powder to your blender. Blend it up and add the dates, cashews and spices. Keep blending adding in the ice. Blend it until it is smooth and enjoy! Easy. (-: 

Festive Kid-Friendly Chai (no caffeine)

Ingredients
1.5 c. unsweetened coconut milk/almond milk/other
1.5 c. pure water
1 cinnamon stick
Seeds from 5 cardamon pods
6 cloves
1/8 t. fennel seeds
Pinch grated nutmeg
1 t. vanilla
Stevia as desired

Preparation

  1. Combine water and milk in a pot and bring to a simmer.
  2. Add herbs and spices and simmer for between 15-60 minutes depending on the desired strength.
  3. Add stevia prior to serving. Makes 2 servings. Doubles/quadruples easily!

Chaga Chocolate Milk/Tea

First make a batch of Chaga tea. A-mazing for your immune system and liver. Both systems that will enjoy some TLC at this time of year ...

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To make the tea, add a handful of pieces of Chaga to 1 L of water and bring to a boil. Let the Chaga simmer until the water turns a red-brown (at least an hour is recommended - the longer the more of the medicinal goodness you get out of it).

After straining the Chaga, add the following ingredients to 1 cup of the tea and warm it all up to the temperature you'd like. (Again, frothing it up before serving increases the enjoyment factor !)

  • 1/4 cup unsweetened coconut milk/almond milk
  • 1 tbsp coconut oil
  • 1 tsp raw cacao
  • 1 tbsp honey
  • Cinnamon as desired

To a yummy, healthy holiday! xo, Dr. Monika

 

4 Favourite, Healthful Breakfast Ideas - great for Blood Type A

1. Immune Support Breakfast - great for Blood Type As

This recipe has given me so many referrals over the years - I can't count the amount of times when folks would come with a stained photocopy of this and say that their friend recommended this and they feel great on it and  … what else do I have?

 Ingredients:
(makes a big batch)
4 cups rolled grain*
2 cups oat bran
½ cup dried fruit*
1 cup raw nuts*
1 cup sunflower seeds*
1 cup milk thistle seeds
1 cup lecithin

 Preparation:

Grind nuts and seeds. Mix all ingredients. Soak serving in rice milk, soy milk, nut milk, cow’s milk or water for at least 30 minutes before serving. Store unused portion in the refrigerator.

For additional protein, add yogurt or tofu.

*Vary the types of seeds, nuts, dried fruit and rolled grains you use till you create a mix you absolutely love!

2. Oatmeal Waffles

Ingredients:

7 c. quick oats
7 c. nut milk 
1/3 c. good quality oil
2 tsp. salt

Preparation:

Combine in a large bowl, Mix and let stand 8 hours or until thick.  Bake 6-9 minutes in hot waffle iron. Serve with ghee and berries - sprinkle hemp seeds on … be creative!

3. Nut Crust Berry Pie for Breakfast! 

Gratitude to the Folks at The Green Door Restaurant for the base recipe and to Dorise for introducing me to it!

Ingredients:

Preheat oven to 350

Nut Crust
1 cup large flake rolled oats
½ cup almonds
1 cup barley/millet flour – you can use less flour and add more ground almonds too – experiment! (-:
¼ tsp cinnamon
a pinch of salt
1/3 cup coconut oil
1/6 - 1/3 cup maple syrup (modify as needed)

Preparation:
Oil and flour one 10 inch pie plate. Grind oats, almonds, salt and cinnamon and put in a bowl. Add the oil and maple syrup and mix it into a soft dough. Press into pie plate. Bake at 350F for 25 minutes until golden brown. Allow to cool while preparing filling.

Filling

4 cups berries, fresh or frozen
¼ cup agar flakes (high in calcium – in seaweed section at stores)
2 cups juice (I usually add a little water to the frozen blueberries/strawberries and then use that liquid)
1/3 cup arrowroot
¼ cup maple syrup – I’ve used half this and it’s still super yum.

Preparation:

Mix the arrowroot and maple syrup in a small bowl and set aside. Heat the liquid and add agar and stir. When the agar dissolves fully, add arrowroot and maple syrup mix.  Stir until slightly thick and then add the blueberries and mix well. Pour into baked crust and refrigerate until set: about 2 hours.

Enjoy !

4. Pear Crisp
A delicious and easy recipe that can be served as a breakfast dish or even dessert.

Ingredients:

1 cup flour (rice, amaranth, millet) 
½ tsp. sea salt 
¼ cup oil 
¼ cup maple syrup 
1/3 cup chopped cashews 
2 Tbs. water 
2 Tbs. maple syrup or brown rice syrup 
2 tsp. vanilla 
5 cups bite size sliced pears 

Preparation:

-Preheat oven to 350 degrees F. 
-Mix flour and salt together in a bowl. Add oil and sweetener; mix well. Stir in nuts and set aside. 
-In a small bowl combine water, syrup and vanilla; set aside. 
-Slice fruit and place in a lightly oiled pie pan or an 8 by 8 inch baking dish. 
-Pour the liquid mixture over the fruit and toss gently. 
-Spoon the flour nut mixture evenly over the top of the fruit. 
-Cover and bake 45 minutes. Uncover and bake 15 minutes more to crisp the topping.