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.

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.

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.