Tag Archives: quick

Chia Buckwheat Seed Flat Bread

Hello!

Well I’ve just been too busy to create or post any recipes,  I moved from an apartment into a house with a huge yard and besides that being a ton of work in itself I planted a huge vegetable garden, very exciting and having my own organic fresh veg, fruit and herbs to work with is awesome. I am off today to my family cabin for most of August so I was up late last night blending my green smoothies for freezing and making breads and crackers.  The recipe below is one I created from gluten-free bread and cracker recipes, it’s kind of a cross between a cracker and a bread. Very filling and nutritious, loaded with protein, healthy fats and fibre.  I used my fresh herbs but you can use dried if that’s what you’ve got and feel free to experiment with different herbs or flavours.   You can top these gems with most anything, I love them plain or avocado spread on top. Hope you enjoy them as much as I do!

Chia-flatbread-2Chia Buckwheat Seed Flat Bread

 

Oven 350 degrees
Coconut Oiled Baking Sheet
Food Processor

1        cup Gluten-free Oats
1/2  cup Raw Buckwheat Groats
1       cup Chia Seeds
1       cup Pumpkin Seeds
1       cup Sunflower Seeds
1/2  cup Hemp Seeds
2       teaspoon Coconut Sugar
2       teaspoons Oregano, chopped
1       teaspoon Thyme, chopped
1       teaspoon Sea Salt
1/2  teaspoon Garlic Powder
1/2   teaspoon Onion Powder
2       cups Water

Grind your oats and buckwheat in a high powered blender or food processor until you get a flour.  Move to a large bowl, add remaining ingredients and  mix well.

Transfer to a coconut oil greased baking sheet and use a spatula to spread and flatten.  Sprinkle with some more sea salt and bake for approximately 25 minutes or till firm to the touch.

All to cool for a 5-10 minutes then cut and transfer to cooling rack.

Store in the fridge for a few days or freeze.

Smoothies

Peach+Ginger+Mint+Green+SmoothieI love smoothies. I drink one or even two every day, especially green ones. Blending helps make greens full spectrum of nutrition readily available to the body, nutrients are encased inside plant cells and getting their benefits requires these cells’ walls to be ruptured. Smoothies are a nutritious and a quick way to get super healthy raw greens, fruits and vegetable into your diet without all the prep and chewing! And, a smoothie will keep in your refrigerator, as long as it’s covered, for about two and a half days. You can also freeze portion sizes of it (in glass containers preferably) and thaw out the night before which is what I usually do so I’m really only making them a couple times a week. All you need is a good blender and fresh, raw, organic fruits and vegetables. Organic is so so very important, I am not going to preach on this here but if you are absolutely dead set on not buying organic or maybe you feel you can only afford some organic produce then consider Googling “The Dirty Dozen” for a list of foods you must buy organic vs foods you can get away with. Apples, Pears, Celery, Cucumbers, Spinach, Strawberries to name a few you MUST buy organic. And if you still aren’t convinced, I promise they actually taste better!
Consuming raw fruits and vegetables in a smoothie every day will do several things for you:

  • Drink a green smoothie at breakfast or even before breakfast and you will feel fresh and energized at the start of your day.
  • You will have more energy and mental sharpness.
  • Ensure you are properly hydrated.
  • Provide you with the full spectrum of nature’s bioavailable chlorophyll, vitamins, nutrients, and antioxidants.
  • Give you plenty of natural fiber to ensure excellent digestion.
  • Help empower your immune system to protect you from illness and diseases and reduces inflammation.
  • Improves the health, suppleness or appearance of your skin.
  • Can aid in loosing and obtaining a healthy body weight.
  • Save time on healthy food prep and enable you to consume a diverse mix of healthy foods.

Below I am posting several smoothie recipes I have made, come across or use regularly, check back later as I will continue to add to the list as I try new combinations and please get creative, I would love to hear of your smoothie creations!

First, some smoothie recipe secrets:

  • Try adding Avocado for creaminess. Avocados provide high amounts of potassium and magnesium and can add healthy calories to your smoothie.
  • Rotate your greens in green smoothies, you can make a basic green smoothie like Kim Snyders (below) and simply switch the lettuces and greens each time.
  • Try to add herbs like parsley, basil or cilantro to your green smoothies. We often don’t consume good portions of these herbs but they are very nutritious and have cleansing properties by helping to extract heavy metals and other toxins out of the body.
  • Spirulina and Chlorella are super foods and great added to smoothies.
  • Use High Mineral Greens, Herbs, and Fruit in your smoothies: Arugula, Cucumber, Celery, Broccoli, Boy Choy, Kale (all types) Romaine, Green and Red Lettuce, Spinach, Collard Green, Swiss Chard, Wheatgrass, Basil, Cilantro, Dill, Fennel, Mint, Parsley, Alfalfa, Clover, Sunflower, Broccoli and Radish Sprouts, Acai Berries, Apples, Avocado, Banana, Blackberries, Blueberries, Cherries, Durian, Figs, Goji Berries, Grapefruit, Grapes, Huckleberries, Lemons, Limes, Orang, Papaya, Pear, Pineapple, Plums, Pomegranate, Strawberries and Tangerine.
  • Nuts and nut milks really well blended are great in smoothies, Almonds, Brazil Nuts, Cacao, Coconut, Hemp Seeds, Macadamia, Pecans, Pine Nuts, Pumpin Seeds, Sesame Seeds or Tahini and Walnuts.
  • Chia seeds have become a popular superfood, mainly for their high protein and omega-3 essential fatty acid content. They are also a healthy addition to smoothies and will thicken it up considerably.
  • Ginger, Maca and Turmeric Roots are amazing healthy additions to a smoothie.
  • Fresh Stevia Leaf is a great way to naturally sweeten a smoothie, check your local garden store for a live plant! Dates work well too!
  • Use frozen fruits for a thicker, cold smoothie.
  • If you eat dairy yogurt is another good way to bulk up a smoothie, not always great with greens but spinach does blend well with yogurt.

Here is a short list of some well-known Nutritionists and Health Enthusiasts signature smoothie recipes. The first one is one of mine and of course a personal favourite, I make this one for guests all the time and everyone loves it, I like to have it post yoga, hiking or a bike ride, its my healthy green pina colada!

Kyla’s Green Pina Colada

Half a bunch Lacinato Kale (aka dinosaur kale), stems removed

2 cups pineapple (preferable frozen)

½ ataulfo mango

1 banana

2 cups fresh raw coconut water

Juice of half a lemon or lime

Blend well!

Kimberly Snyder’s Glowing Green Smoothie

Kimberly says: “Green drinks make you feel light and energetic and, yes, they improve your appearance and help you drop the kilos!”

1½ cups water

1 head organic romaine lettuce, chopped

½ head of large bunch or ¾ of small bunch organic spinach

3–4 stalks organic celery

1 organic apple, cored and chopped

1 organic pear, cored and chopped

1 organic banana

Juice of ½ organic lemon

Optional

1/3 bunch organic cilantro (stems okay)

1/3 bunch organic parsley (stems okay)

Add the water and chopped head of romaine and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple and pear. Add the coriander and parsley if you choose. Add the banana and lemon juice last.

Jessica Ainscough’s Wellness Warrior smoothie

Jess says: “This smoothie has so many amazing benefits. It is like a nutritious meal in a glass – and it tastes amazing!”

3 stalks of kale (discard the tough stalk and use the leaves)

3 leaves of Cos lettuce

1 cup coconut water

1 small frozen banana

A small handful of goji berries or blueberries

1 tsp hemp seeds

1 tsp chia seeds

1 tsp bee pollen

1 tsp maca powder

1 tsp spirulina

Add all ingredients to a blender and whiz until smooth.

Lee Holmes’s Body+Soul Green Renewal Juice

Lee says: “This is one of my favourite enzyme-rich green juices. It’s great for providing energy, detoxifying and alkalising your body. And it’s quick and easy to make, and you’ll probably find all the ingredients in your vegetable crisper.”

1 bunch English spinach

1 handful mint

1 handful parsley

1 tablespoon lemon juice

1 Lebanese (short) cucumber, cut in half lengthways

A few lettuce leaves

4 celery stalks

2–3 cm (3/4–11/4 inch) knob of fresh ginger, peeled

6 ice cubes

With the motor running, feed all the ingredients except the ice cubes into a juicer one at a time. Pour into a drinking glass, add the ice cubes and sip slowly to enjoy its benefits.

Emma Sutherland’s Power Smoothie

Emma says: “This drink will keep you going for hours and contains good levels of tryptophan, antioxidants, vitamin D, iodine and many essential nutrients for weight loss and detoxification.”

1 cup oat milk

1 cup coconut water

1 tsp spirulina

2 tsp flaxseed meal

1 tbsp organic coconut oil

¼ cup frozen berries

1 tsp probiotics

2 tbsp organic natural yoghurt

A pinch if cinnamon

2 drops stevia for sweetness

Place all ingredients into a blender until smooth.

Here are some more…..

Cilantro-Mango Detox

1 ½ cups spinach

½ cup cilantro

2 cups water

3 bananas

1 lime, peeled

1 inch ginger, fresh

Blend spinach, cilantro and water until smooth. Next add the remaining fruits and blend again.

Cilantro Limeade

1 ½ cups spinach

½ cup cilantro

2 cups water

3 bananas

1 lime, peeled

1 inch ginger, fresh

Blend spinach, cilantro and water until smooth. Next add the remaining fruits and blend again

Strawberry, Banana, Blueberry

This smoothie is full of iron, potassium, vitamin C, and antioxidants. We often add olive leaf extract, echinacea, and elderberry extract to to make it a power-packed immunity booster as well.

2 cups spinach

3/4 cup water

3/4 cup orange juice, fresh squeezed

1 cup strawberries

1 cup blueberries

2 bananas

Blend spinach, orange juice and water until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make

the green smoothie cold.

Refreshing Watermelon-Mint Green Smoothie Recipe with Parsley

This is one of my favourite Summer Smoothies, the watermelon is so refreshing and one of my favorite summer fruits. Watermelon contains 0.7 milligrams of iron in just two cups. It’s also a great source of vitamin C with 28% DV in two cups. It’s hydrating as well.

2 cups watermelon, frozen

11 fresh mint leaves

1 cup whole strawberries

1 cup fresh Italian (flat leaf) parsley

Add all the ingredients to your blender and blend on high for 30 seconds or until the smoothie is creamy.

Chocolate Covered Cherry

This antioxidant-packed green smoothie is a healthy indulgence that will satisfy any sweet tooth.

2 cups spinach, fresh

2 cups almond milk, unsweetened

2 cups cherries, pitted

2 bananas

1 teaspoon cinnamon

3 tablespoons cacao powder

Blend spinach and almond milk until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Pomegranate Citrus Punch

The Pomegranate Citrus Punch green smoothie is a great energy and immunity booster. Once you master the art of seeding a pomegranate, you should celebrate with this antioxidant-rich green smoothie. Makes about 4 cups.

2 cups spinach, fresh

1 cup orange juice, fresh squeezed

1 cup water

1 cup pomegranate seeds

1 banana

Blend spinach, orange juice and water until smooth. Next add the remaining fruits and blend again. If you have two fresh oranges, feel free to add them to blender rather than the orange juice.

* Use at least one frozen fruit to make the green smoothie cold.

Coco-Ginger Zinger

This refreshing green smoothie helps speed up your metabolism with cinnamon as well as eases any stomach discomfort with a slice of ginger.

2 cups spinach, fresh

2 cups coconut water

1 pear

1 banana

1 teaspoon cinnamon

1 inch of ginger, fresh

Blend spinach and coconut water until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Cucumber-Grape Punch

This Cucumber-Grape Punch superfood green smoothie with kale is packed with some amazing nutrients. The mighty green kale is an excellent source of manganese, which helps build bones, and supports connective tissues in the body.

2 cups kale, fresh

1 cup almond milk, unsweetened

2 cups grapes

1 cucumber, peeled

1/2 avocado

1 banana

1/2 cup pineapple

Blend kale and almond milk until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Strawberry Peach Refresher

This smoothie uses the mild tasting green, bok choy, which is known as a cancer-fighting cabbage because of it’s good source of beta carotene. In just one 9 calorie cup of bok choy, you receive 63% vitamin A, 52% vitamin C and 88% calcium of your recommended daily value.

2 cups bok choy, fresh

2 cups almond milk, unsweetened

1 cup strawberries

2 cups peaches

Blend bok choy and almond milk until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Mango Ginger Immune Support

Enjoy this immune boosting mango ginger green smoothie chock full of green vegetables and low in sugar. Did you know that ginger clears sinuses and soothes a sensitive stomach?

1 cup celery

1 cup parsley, fresh

2 cups water

1 cucumber, peeled

1-inch ginger, fresh

3 cups mango

1 lemon, peeled

Blend celery, parsley and water until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Beginner’s Luck With Tops

We are lovers off all things leafy green— especially kale. And this extremely creamy green smoothie is no exception.

1 ½ cups spinach, fresh

2 carrots, include leaf tops

2 cups water

1 cup pineapple

1 cup mango

1 banana

Blend spinach, carrot top leaves and water until smooth. Next add the remaining fruits and blend again. You can grate your carrots with a cheese grater, or steam them to soften them before blending.

* Use at least one frozen fruit to make the green smoothie cold.

Spa Skin Cleanse

Get a lot of bang for your blend with this green smoothie. Avocado has a significant portion of healthy fats and vitamin E, while the coconut water is like nature’s gatorade, “hydrating and regenerating your tissue.” By gulping natural skin boosting ingredients in this green smoothie and applying external moisturizer (Jen’s favorite is unrefined coconut oil), your skin should be glowing in no time.

2 cups spinach, fresh

2 cups coconut water

2 cups pineapple

1 avocado

Blend spinach and coconut water until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

Kiwi Strawberry Twist

Get adventurous with your green smoothies by rotating the greens you put in it (which is a great way to avoid alkaloid build-up.) Strawberries, kiwi and fresh oranges give this green smoothie a sweet vitamin C boost.

2 cups kale and dandelion greens, fresh

2 cups orange juice, fresh squeezed

2 cups strawberries

2 ripe kiwi

1 banana

1 lemon, squeezed

Blend kale, dandelion greens and orange juice until smooth. Next add the remaining fruits and blend again.

* Use at least one frozen fruit to make the green smoothie cold.

TIP: You can keep the kiwi skin on to add an extra nutritional boost of fiber. But feel free to peel the fuzzy kiwi skin. It’s really a personal preference.

Berry Protein Bash

Give yourself a protein boost with this yummy Berry Protein Bash green smoothie. Protein burns slower than carbohydrates, so adding it to smoothies helps prevent blood sugar spikes and helps prevent hunger pains. And it’s also great if you are working towards a flat belly or building muscles. Yes, the majority of us are on a mission to get those firm abs back— and drinking a protein-rich smoothie after your work-outs is the perfect formula.

2 cups spinach, fresh

2 cups almond milk, unsweetened

1 cup strawberries

1 cup blueberries

1 banana, frozen

1/2 cup almonds*

Blend spinach and water until smooth. Next add the remaining fruits and blend again. * Soak overnight in water before blending, or use almond meal.

Healing Cranberry Cleanser

Cranberries are an antioxidant powerhouse, so get them fresh during the fall and winter. By drinking this Healing Cranberry Cleanser green smoothie with cranberry, your body will experience the immediate effects of natural energy. Get your healthy dose of vitamin C and fiber in this healing green smoothie!

2 cups kale, fresh

1 cup water

1 cup cranberries

2 oranges, peeled

2 bananas, frozen

Blend kale and water until smooth. Next add the remaining fruits and blend again.

TIP: Keep as much of the orange pith (the white part) on to add nutritional benefits. Because of the cranberries, your smoothie may turn out more “purple-ish.”

Avo-Banana Kale

2 cups kale, fresh

2 cups water

3 bananas

1/4 avocado

Blend kale and water until smooth. Next add the remaining fruits and blend again.

Spicy Savory Green Smoothie

3 cups water

1 avocado

1 small orange beet

1 small cucumber

4-6 stalks of collard greens

juice of one lemon

splash of vanilla extract

inch of fresh ginger

1/2 jalapeno pepper*

*this will vary depending on your own personal tolerance of heat

Blend everything up in blender till creamy.

Kale and Pear Smoothie with Herbs

1 1/2 cups water

2 cups greens (I used kale)

1/4 cup herbs (parsley and cilantro both work great)

2 ripe pears, cored

1 frozen banana

1 cup ice

1 Tablespoon flax seeds (optional)

1/4 avocado (optional)

*Option to add protein powder!

Blend well.

Figgy Green Monster

Have figs and don’t know what to do with them? The easiest thing you can do (besides eating them plain) is blend them into a delicious and healthy smoothie. This Green Monster smoothie had an unexpected cake-batter-like flavor.

1 1/2 – 2 cups loosely packed spinach

sweetener of choice, to taste, optional (you can add with the other ingredients or blend and taste first and add in at the end)

1 banana, frozen

4 figs, stems removed, halved

1 cup milk of choice (dairy, non-dairy, vanilla non-dairy, etc.) – I used vanilla soy

2 cubes ice

Blend till smooth.

Peach, Orange, and Romaine Smoothie

2 oranges, peeled and chopped

1 white peach, pitted and chopped

4-6 large romaine lettuce leaves

1 cup ice

Peel oranges with a knife and cut into pieces. Cut peach in half, discard pit and chop. Add oranges to blender, followed by peaches, romaine and ice. Blend on high until smooth.

Banana-Papaya-Blueberry

2 organic bananas, peeled

1 cup papaya, cubed

1 cup wild frozen blueberries (or use fresh)

8 ounces of filtered water

Blend till smooth

Vanilla-Jackfruit Green Smoothie

This green smoothie is very simple and yet very tasty. I love the way that fresh vanilla blends with the exotic sweetness of jackfruit.

If you haven’t had jackfruit before, it’s a large fruit from southeast Asia. It taste like a mixture of banana, pineapple and mango. Some people say it tastes like Juicy Fruit gum.

1 medium banana, peeled

1/2 cup jackfruit pieces

The vanilla from 1 vanilla bean

2 cups fresh baby spinach

6 to 8 ounces of water (or use coconut water)

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Papaya–Mint

This is a mineral-rich green smoothie providing 27% of your daily value of calcium, and 5.5 milligrams of iron.

I used goji berries in this recipe as they are a great source of protein. One tablespoon of goji berries has 1 gram of protein.

2 cups papaya, cubed

1 pear, cored

3 cups fresh or frozen spinach

10 fresh mint leaves

2 tablespoons dried goji berries

8 oz filtered water

If you do not have a high-speed blender, be sure to soak goji berries in water for 10 minutes before adding them to your blender.

Kiwi-Cucumber Green Smoothie Recipe with Broccoli

Don’t get creeped out by this green smoothie recipe because it has cucumber and broccoli in it. Go ahead and give it a try. The banana and kiwifruit blend wonderfully with crisp, refreshing cucumber and you’ll barely taste the broccoli. It’s all good!

1 medium frozen banana, peeled and sliced

1 cup frozen broccoli, chopped

4 kiwifruit, with peel if organic (peeled if not organic)

2 small cucumbers, or ½ a large one

8 ounces filtered water

Pineapple-Coconut with Wheatgrass

I’m not usually one for powdered supplements, but for this recipe I used a wheatgrass powder from Amazing Grass (available in health food stores). If you’re not on the go, you can use fresh wheatgrass juice. You’ll need a dedicated wheatgrass juicer, however. Even top-of-the-line blenders are not designed for breaking apart the tough cell walls of grasses. If you blend wheatgrass in a Vitamix, you’ll end up with bits of indigestible grass with no nutritional benefit.

Since wheatgrass has a “highly distinctive” flavor on its own, I find that adding sweet pineapple, coconut water, and bananas mellow it out nicely.

2 cups pineapple, cubed

2 small bananas, peeled

1 packet Amazing Grass Wheatgrass

1 cup baby spinach

8 ounces coconut water

Pumpkin Pie Smoothie

Delicious Sweet Treat, perfect for the Fall!

1/2 cup pumpkin

1 1/2 cup almond milk

1/2 frozen banana

1 medjool date (pitted) – for added sweetness

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp of cloves

Shake of allspice

1 Tbsp chia seeds (for added protein & energy)

1/4 avocado (for thickness and healthy fat)

1 tsp green powder (for added nutrient boost)

Optional: Ice cubes

Blend all ingredients in Vitamix or blender.

Garnish with cinnamon sprinkled on top.

Peach-Fig Green Smoothie Recipe with Vanilla

Summer is peach and fig season, and luckily, both fruits are delicious when blended together in a green smoothie recipe! Figs are a good fruit-source of calcium. The figs in this recipe contain 89.6 milligrams, or 9% daily value, of calcium. Peaches are a good source of lycopene and lutein. Research shows that lycopene and lutein may help prevent heart disease, macular degeneration and certain cancers.

2 small peaches, pitted

4 large figs

1/2 teaspoon pure vanilla extract (non-alcoholic)

3 cups fresh baby spinach (or use escarole, butter or romaine lettuce)

8 ounces of filtered water

Start by adding the liquid to your blender followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Two Layer Mango-Strawberry Smoothie Recipe with Ginger & Hazelnut

You are going to make this fruit smoothie in two parts, then combine them in the glass. This recipe makes two servings, so double or triple as needed to serve more.

Bottom Layer

1 large mango, peeled and pitted

1/2 teaspoon freshly grated ginger

4 ounces hazelnut milk *

Top Layer

1 cup whole strawberries

1 cup watermelon

1 small banana, peeled

Add all of the bottom layer ingredients to your blender and blend on high for about 30 seconds or until creamy. Pour the smoothie into two glasses, stopping when they are half full or when the mixture is divided evenly between the glasses.

Next add the top layer ingredients to your blender and blend on high for about 30 seconds or until creamy. With a spoon, gently spoon the top layer on top of the bottom layer in the glass. Make sure you start with the inside edge of the glass and work your way toward the center. Distribute it evenly so that you don’t end up mixing the two layers together.

* You can also use almond, cashew or coconut milk in this recipe if you do not have hazelnuts on hand.

Apricot-Strawberry and Radish Greens with Goji Berries

Two of my favorite summertime fruits lend their flavors to this delicious green smoothie recipe. Goji berries boost the antioxidant, protein and beta-carotene levels in this smoothie and radish greens provide a solid dose of minerals such as calcium and iron without any bitterness.

Radish greens taste nothing like their roots, so if you don’t like radishes, it doesn’t mean that you won’t like their much milder greens. I highly recommend only using organic radish greens and be sure to wash them well.

4 apricots, pitted

8 large strawberries, with tops

1 banana, peeled

1 tablespoon goji berries

3 cups organic radish greens

8 ounces of almond milk

Start by adding the liquid to your blender followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

If you do not have a high-speed blender, be sure to soak goji berries in water for 10 minutes before adding them to your blender.

Strawberry-Basil Green

The fresh basil really adds a nice flavor to this smoothie that complements the strawberries and bananas. For me, five leaves of fresh basil is just right. Your tastes might vary so if this is your first time making this recipe, or using basil, start with three leaves and add more if you like.

Use only fresh, organic basil only. Do not used dried basil. An alternative spice to use is fresh mint if you do not have basil on hand

2 cups whole strawberries

2 frozen bananas, peeled and sliced

Juice from 1/2 lime

5 fresh basil leaves

4 cups fresh baby spinach

8 ounces of homemade hazelnut milk

If using frozen bananas, cut into pieces before adding to your blender. Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Strawberry-Cinnamon Cooler Smoothie Recipe

Enjoy this delicious fruit smoothie when you need to cool down on a warm spring day. Cinnamon accents the flavor of fresh strawberry, peach and banana in a cool, creamy smoothie.

A secret ingredient in this smoothie is carrot. While the flavor is hidden by the sweet fruit, the nutrients are unlocked in the blending process, providing an exceptionally high dose of vitamin A (as beta-carotene). Carrots are famous for promoting healthy vision, especially night vision.

You’ll also get a good dose of vitamin C.

1 medium carrot, chopped

1 medium organic peach, pitted

1 cup whole organic strawberries (with tops)

1 frozen banana, thawed slightly and sliced

1 teaspoon ground cinnamon

8 ounces of filtered water

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Add a tropical flavor note by using fresh young coconut water in place of the plain water.

Blackberry-Apple & Chocolate Iron-Rich

I just love how the flavors of blackberries and apples mingle with chocolate in this delicious and nutritious green smoothie recipe!

Apples are a great source of fiber, which helps with weight loss and bowel function. Studies also suggest that eating apples might provide some health benefits for people who suffer from asthma.

Blackberries are a rich source of antioxidants.

Cacao is a great source of antioxidants as well. Depending on the brand of raw cacao you get, it can be an exceptional source of iron. Sunfood brand raw cacao has the highest iron content of any raw chocolate, which provides a significant amount of the 24 milligrams this recipe contains.

1 cup blackberries

2 medium apples, cored

2 teaspoons cacao nibs or powder

4 cups fresh baby spinach

2 small carrots

8 ounces of filtered water

*For a thicker smoothie at ¼ of an Avocado

Start by adding the liquid to your blender followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

If you do not have a high-speed blender, grind cacao nibs in a coffee grinder or use cacao powder.

Beet Smoothie Recipes

Beet-Berry Smoothie

Beets have an earthy flavor that blends well with strawberries, pineapple and bananas. You probably don’t want a beet-flavored smoothie, but if you blend it with sweet fruit and use mild greens, you’ll get a delicious green smoothie with a wonderful purplish color and an excellent source of folate. Be sure to cut the beet into small pieces before blending, and only blend them if you have a high-speed blender like a Omniblend or Vitamix. Otherwise, use beet juice as your smoothie liquid. Avoid using bitter greens like dandelion and kale in smoothies that contain beet. Instead, blend beets with escarole, butter or romaine lettuces, or use fresh baby spinach.Beets are particularly rich in folate. One 2-inch in diameter beet contains up to 22% RDA of folate. Beets are also a great source of copper, iron, magnesium, manganese, phosphorus and potassium. A small beet provides 35 calories and 1 gram of protein.

1 small beet root, peeled and chopped

1/2 cup frozen blueberries

1 cup strawberries

1 small orange, peeled and deseeded

8 ounces homemade almond milk

 

Chocolate Maca Power Smoothie

I have recently discovered the benefits of adding Maca to my diet, although not new, Maca has been added to the current popular list of super foods and while it does have a pretty nice looking nutritional profile, I was attracted to it for claims of providing energy, stamina and hormone balance.   See my post on Maca HERE for more info!   This recipe includes a few super foods and makes one perfect sized smoothie, if you like a sweeter smoothie, add a whole banana or an extra date!

1 cup Home Made Almond Milk

1/4 cup of water as needed

½ Banana

1 tablespoon Hemp Seeds

1 tablespoon Chia Seeds

1 tablespoon Flax Meal

1 heaping tablespoon Raw Cocoa

2 tablespoons Coconut Cream or Macadamia Nuts, or Cashews

1 soft Date

1 tablespoon Cinnamon

Home Made Almond Milk

*Addendum :  You can make quick nut milks (no soaking required)  with just a Nut-Milk-Bag_1024x1024nut bag and a good blender.  Creamy nuts like Cashews and Macadamias make great milk for coffee, tea, granola or smoothies.  Don’t be afraid to experiment either, I like  Cashew Almond or Macadamia and Toasted Coconut,  simply toss 1/2 – a full cup of nuts with  equal parts water (less or DIY-Coconut-Milk-All-Sorts-of-Pretty6more depending on the thickness you desire), a pinch of sea salt, flavour if you like: vanilla or cinnamon and/or sweetener like honey or stevia and blend until smooth.  Sheeze through the nut milk bag and you’re done!

 

I’ve been meaning to post these simple instructions on how to make your own nut milk for years, if you Google almond milk recipes you’ll find pretty much the same instructions, its super easy and much healthier and tastes fresh. You can make any sort of nut milk you like, Hazelnut is awesome, Walnut for an another example, Pecan, Brazil Nut, Macadamia, Cashew, the list goes on, or, mix more than one nut together like Almond Hazelnut! Yum! Beware this is raw, natural food so it will only keep for 3-4 days (as real food should). I used to make my nut milks with layered cheese cloth, its super cheap, you can buy it at a hardware store but eventually I bucked up and bought a re-usable nut bag, and honestly it’s well worth it. Look for future posts on using the left over nut pulp!

Makes 32 oz.
High powdered blender
Nut bag or Layers of Cheese Cloth
Pitcher or large bowl
2     cups Raw Almonds
4     cups Fresh, Spring or Filtered Water
Pinch of Sea Salt
Optional:
1    teaspoon Vanilla
Healthy Sweetener of your choice: stevia, coconut sugar, honey, maple or add dates to the soaking nuts and blend too.

Soak the almond in the filtered water over night or for 8-12 hours. Rinsing and replacing the water at least once is a good idea.

Drain and rinse your soaked almonds then blend with 4 cups of fresh water and sea salt on high for 2 minutes. If using a regular blender (not heavy duty, like a VitaMix) you may need to do two batches, blending 1/2 at a time.

Strain the milk from the pulp using your nut milk bag by squeezing as much of the milk out as possible. Add vanilla and sweeten to taste if you desire.

Reserve and store the pulp in the freezer to make other delicious recipes like crackers, cookies or bread.

Variations:

Chocolate Milk
32 oz    Almond Milk
1             tablespoon Unsweetened Cocoa Powder
1/4       cup Honey or Dark Agave
1            teaspoon Vanilla Extract
Blend.

Chai Milk

32 oz     Almond Milk
1/4        cup Honey, Maple Syrup or Dark Agave
1             teaspoon Vanilla Extract
1             teaspoon Cinnamon
1/2       teaspoon Garam Masala
1/4       teaspoon Nutmeg
Blend.

Home-Made Protein Bars

 

860717_10151248562646780_840883433_oThis weekend I went snowshoeing with my boyfriend and decided to make him some protein bars for the trip. I used my tried and tested granola bar recipe and worked on a new creation raw bar from researching other recipes I found online. I love the home made granola bar, it is such a flexible recipe, you can really change the flavour every time you make them and they are really nice a crunchy. You can add your favourite protein powder and a little extra coconut oil or leave them the way they are. They are much healthier than store bought ones and really easy to make.
The raw/uncooked protein bar is nice and easy to make too and tastes surprisingly good! Perfect post workout or as a meal replacement to go.


granola barsCrunchy Granola Bars

Oven 325 degrees
9×9 pan lined with parchment paper
You can shift around these ingredients depending on what you have or prefer. Add 1/4 cup of protein powder with an extra tablespoon of oil for a protein granola bar.

Medium pot:
1/4      cup Nut Butter of your choice: Almond, Cashew, Sunflower, Peanut ect.
1           tablespoon Coconut Oil
3           tablespoon Honey or Maple Syrup
3 1/2   tablespoon Brown Rice Syrup or Molasses
1            tablespoon Vanilla
1            tablespoon Coconut Sugar

Mix in a bowl 3 cups total of:
1 1/2    cups Puffed Rice/Kamut/Quinoa
1/2       cup Kamut or Rye Flakes
1 1/2    cups Rolled Oats
1/3       cup dried juice sweetened Cranberries or other dried fruit like goji berries, blueberries, cherries, pineapple, apricots or raisins
1/4       cup raw Pumpkin Seeds
1/3       cup raw or toasted Sunflower Seeds
1            teaspoon Cinnamon *optional

Warm nut butter, honey, brown rice syrup, vanilla, and coconut sugar until sugar has melted.

Mix dry ingredients in a medium bowl.

Pour warm onto op the dry and mix well.

Once well coated, spread the mixture into your pan. Press down with a spatula or oiled hands then bake for about 25 minutes.

Allow to cool completely before removing to cut. Bars will crisp up over a few hours.
Note: Mix up your ingredients! Add coconut ribbons or chopped up banana chips for different flavours.

Raw Protein Bars

1/2      cup Chopped Pistachios
1/2      cup Pumpkin Seeds
1/2      cup Coconut Flour
1/4      cup Vanilla Protein Powder
2           tablespoon Hemp Seeds
2           tablespoon Chia Seeds
1/3      cup Goji Berries
1/3      cup Coconut Flakes
1           Vanilla Bean or 1 teaspoon Vanilla
1/3      cup Almond or Hemp Milk
1/3      cup Coconut Oil
1/4      cup Honey
2          teaspoon Cinnamon
Pinch of Sea Salt

Mix all ingredients together and press into a square pan. Chill in refrigerator for approximately 1 hour. Slice into desired sized bar.

Store in the refrigerator or freezer until the day you plan to eat one.

Creamy Celery and Fennel Soup

fennel-celeryHad a fennel craving tonight and when I went looking for this soup recipe I discovered it sitting in my drafts! So, here it is: creamy, light and very healthy soup.

Large heavy bottomed soup pot
3-4    tablespoons Sunflower Oil
2         Leeks,trimmed,white and light green section only, diced
1         tablespoon Fennel Seeds
4        cloves Garlic, chopped
1         head of Celery, chopped
1         large Fennel Bulb, chopped
1         large Yukon Potato, diced
1-2     liters Organic Vegetable Broth
1         cup plain/unsweetened Milk, (I use Goats Milk but Almond, Hemp or Soy will work too)

Sea salt and fresh Ground pepper to taste

Heat oil in soup pot over medium heat. Add the leek, stir for a couple minutes, add the fennel seeds and garlic and stir for another. Add the celery, fennel, potato, and stir. Add broth to the top of the vegetables and bring to simmer. Simmer on low till tender, about 45 minutes.

Cool soup enough to blend in a blender or use an immersion blender, blend till smooth. Return to pot, add milk and heat on low until serving.

Oven Dried Salmon Jerky

Cleaning out my freezer making room for soups and stews last night I found the last of my Summer Cabin Time salmon, so I whip up a marinade and dried it in the oven. This method is actually quite simple and you get a very tasty, preservative free jerky! The recipe below is my tried and tested marinade but feel free to adjust or improvise on it, if you don’t like any sweetness you can take out the maple, if you like spice and pepper add more or add some fresh cracked pepper to the flesh of the salmon before drying, if you don’t have smoked paprika you could use liquid smoke to keep the smokey flavour. You could use soy sauce in place of Braggs too. 6-8 hours of oven drying time should do it, but watch for desired doneness. I like my jerky less done so 6 hours at my ovens lowest temp with the door cracked open ever so slightly is just right for me. This is one of those recipes you’ll HAVE to try along the way – Oh darn. 😉

2    full Salmon Filets, approximately 3 lbs, cut into 1 inch strips (I use sockeye so this was maybe a 9lb fish)
Medium bowl
2/3     cup Braggs Liquid Amino
2/3     cup Worcestershire Sauce
2/3     cup Agave, Maple or Brown Sugar
2    teaspoons Smoked Paprika
2    teaspoons Tabasco
2    tablespoon Toasted Sesame Oil
1    teaspoon Garlic Powder
2    teaspoons Crushed Red Pepper
1    teaspoon Onion Powder
1    teaspoon fresh Ground Pepper

Whisk all ingredients in a bowl. Arrange Salmon strips in a shallow glass dish or place in a ziplock bag and pour in marinade sauce. Allow to marinade for 6-8 hours, turning or shaking every so often.

Drain marinade and shake off excess drippings.

Line the bottom rack of your oven with foil to catch drippings and turn onto the lowest setting, usually ovens set as low at 170 degrees, if 160 degrees is available go with that or if you’ve got a fancy oven with a dehydrating setting definitely use it! My oven only goes to 170 but I crack the door, just a little bit with a small metal spatula to allow the moist air to escape similar to a dehydrator.

Arrange salmon strips skin side down, spaced out on a rack place mid oven.

Bake for approximately 6-8 hours or until desired dryness.

Salmon jerky will last a couple months in the fridge or freeze it for longer term.

Eat it as is, take it hiking, serve with goat cheese or cream cheese, capers and crackers…endless delicious possibilities.

Enjoy!

Kale and Quinoa Salad with Apple Lime Dressing

This salad is a combination of so many of my favourite foods right now: kale, quinoa, carrots, fresh in-season fuji apple and lime….so delicious and, it is perfect served immediately or can be stored in the fridge for a day or two; it also makes a great potluck or party dish. I always make it with Lacinato or Dinosaur Kale but it would work with curly kale or any other variety too. I suppose you could use a different variety of apple as well but the Fuji apple has a nice balanced sweet and tart with a hint of floral flavour and, bonus, they are local and in season (here) right now. This recipe serves 4.

Apple Lime Dressing
1/2    large Fuji Apple, chopped
1         Lime, zested
1         Lime, juiced
1         teaspoon Sea Salt
1/2    cup Rice Vinegar
2         teaspoons Sesame Oil
1/4    cup Sunflower Oil
2         tablespoons Honey or Agave Syrup

Toss all ingredients in a food processor or blender and set aside.

Kale Quinoa Salad
1        large bunch Lacinato Kale, stems removed, coarsely chopped into about 1 inch strips then hand torn*
3/4   cup Quinoa, rinsed well then cooked in one cup fresh water
2-3    large Carrots, shredded
1/2    large Fuji Apple, chopped
1/2    cup raw or toasted Almonds

Hand tear the chopped kale into a large bowl. *Hand tearing bruises the raw kale making it softer and ready to eat without cooking, if you are planning on storing the salad in the fridge to serve later you could skip the hand tearing as marinating in the dressing will also soften the kale.

Add warm cooked quinoa, shredded carrot and the vinaigrette, toss until coated.

Add chopped apple and almonds, toss to combine again and add fresh ground pepper to taste.

Enjoy!

Dressings

Summer is coming and (apparently) Spring is here which for me means salad time!  I almost never buy a salad dressing, it is so healthy, fresh and easy to make your own, once you get the hang of it you’ll wonder why you ever bought a store dressing.  Some of these recipes are mine, some I have acquired along the way but all are well used and loved. I have been meaning to do this post for too long now so I’m going to just provide a list and will likely come back and update to add more later.  A post for Dips and Pesto are soon to follow.  Enjoy your greens!

Miso Honey Cilantro Dressing

4              tablespoons White Miso
2              tablespoons Honey
2              bunches fresh Cilantro
4              tablespoons White Wine Vinegar
1/4         cup Sunflower Oil
4              tablespoons White or Yellow Onion, chopped
2              teaspoon Dijon Mustard
Sea Salt and Pepper to taste

Combine, blend or process until smooth.

Makes approximately 1 cup.

Creamy Cilantro Lime Dressing

3/4         cup raw Cashews, soaked in filtered water for at least 6 hours
1              cup fresh Organic Cilantro
1/2         cup Nut or Rice Milk
1/2         Avocado, peel  and pit removed
1/4         cup Extra-Virgin Olive Oil
1/2         Jalapeno, stemmed and cut in half (if you do not like spicy you can remove the seeds and membrane)
3              tablespoons fresh Lime Juice (about 2 limes)
2              Garlic Cloves, skin removed

Combine, blender or food process  until smooth. Store in an airtight container in the fridge for 4-5 days.

Makes Approximately 3 cups.

Cilantro Lime Dressing

1              Jalapeño Pepper, seeded (1/2 if you prefer less heat)
2              Garlic Cloves
3/4         teaspoon fresh Ginger, minced
1/3         cup fresh Lime Juice
1              tablespoon Honey or Agave Nectar
2              teaspoon White Balsamic Vinegar
1/2         teaspoon Sea Salt (or to taste)
1/2         cup packed fresh Cilantro
1/3         cup Extra Virgin Olive

Combine, blend/process. Best if refrigerated for a couple of hours prior to serving.

Makes approximately  1 cup.

Carrot Ginger Dressing/Dip

1              large Carrot, grated
2              tablespoons Mirin
1              tablespoon Agave Nectar
2              tablespoons Rice Vinegar or Apple Cider Vinegar
1              tablespoon wheat-free Tamari
1              tablespoon Mustard
1              tablespoon fresh Ginger, grated

Put all ingredients into a blender or food processor and puree until smooth.

Makes approximately 1/2 cup.

Poppy Seed Vinaigrette

1/2         cup White Vinegar
1              cup Sunflower Oil
1              Tablespoon Poppy Seeds
1/2         Sweet Onion, grated
1/4         cup Honey or Agave Syrup
1              teaspoon Dry Mustard
1              teaspoon Sea Salt

Just a couple pulses in a blender will do or just a good shake!

Makes approximately 2 cups.

Oil-Free Italian Vinaigrette (personal fav, use this on green salad all the time)

1/4         cup Apple Cider Vinegar
2              teaspoons Dijon Mustard
1-2          tablespoons Italian Seasoning
3/4         cup Water
1              teaspoon Sea Salt

Combine, blend/process.

Makes approximately 1 cup.

Maple Mustard Vinaigrette

1              clove of Garlic
1              heaping teaspoon of Mustard
2              tablespoons Maple Syrup
1              tablespoon Lemon Juice
3              tablespoons Red Wine Vinegar
1/2         cup Extra Virgin Olive Oil
Sea Salt to taste

Combine, blend/process/emulsify.

Makes approximately 1 cup.

Basic Balsamic Dressing

1              Garlic Clove, peeled
1              small Shallot, peeled
1              teaspoon Lemon Juice
2              tablespoons Agave Nectar
1/4         cup Balsamic vinegar
1/2         cup Extra Virgin Olive Oil
Sea Salt and Pepper to taste.

Combine, blend/process/emulsify.

Makes approximately 1 cup.

Green Apple Salad Dressing (vinegar and citrus free)

1              Green Granny Smith Apple, cored
1/2        cup Water
1/3         cup Extra Virgin Olive Oil
3 to 4    Garlic cloves
2              inch piece of fresh Ginger, peeled
Sea Salt, to taste

Combine in blender/processor and blend until very smooth and creamy. Add salt to taste and blend again.

Makes approximately 1 cup.

Cucumber Vinaigrette

1              Long English Cucumber
1/4         cup Rice Vinegar
1              tablespoon Toasted Sesame oil

Combine, blend/process till smooth.

Makes approximately 1 cup.

Super Healthy Oil and Vinegar Free Dressing  (great of baby kale greens)

1              Lemon, juiced
1/4         cup Nutritional Yeast
3-4          tablespoons Dulse Flakes
1-2          teaspoons Braggs Liquid Aminos or Wheat Free Tamari
Handful fresh Basil or Dill
Cayenne Pepper to taste

Combine and shake.

Makes approximately ½ cup.

Creamy Avocado Dressing (also great as a dip for veggies)

1              Avocado, peeled, pitted
1              small Garlic Clove, minced
1/4         cup Water
1              tablespoon Fresh dill
1              tablespoon Honey or Agave
2              tablespoons Lemon Juice
1/2         teaspoon Sea Salt

Combine, blend or processes until creamy and smooth.

Makes approximately 1 cup.

Sweet Basil-Lime Dressing

1              clove Garlic
2              cup fresh Basil Leaves
1/4         cup Olive Oil
1/4         cup fresh Lime Juice
2              tablespoon Water
1              tablespoon Honey or Agave
1              teaspoon Sea Salt

Combine, blend/process until smooth.

Makes approximately 1 cup.

Oil-free Basil Lover’s Dressing

3              tablespoons Apple Cider Vinegar
1              tablespoon Organic Miso Paste
1-2          cups fresh Basil
1              Garlic Clove
1/2         cup Water
1/4         cup Lemon Juice
1/4         cup Nutritional Yeast
2              tablespoons Honey or Agave

Combine, blend or process.

Makes over 1 cup.

Strawberry Vinaigrette

1              cup Sunflower Oil
1/2         pint fresh Strawberries, halved
2              tablespoons Balsamic Vinegar
1/2         teaspoon Sea Salt
1/4         teaspoon ground Black Pepper
1              tablespoon fresh Tarragon (1/4 teaspoon dried)
1              tablespoon Honey or Agave

Combine, blend/process

Makes just over a cup.

Blueberry Dressing

1/2     cup fresh blueberries
1          tablespoon Apple Juice
2          tablespoon Red or White Wine Vinegar
2          tablespoons Goat Yogurt (or sub for water or additional apple juice)
1          teaspoon Shallots, coarsely chopped
1/8     teaspoon Sea Salt
1          tablespoon Honey, Agave or pinch Stevia
Freshly ground Black Pepper to taste

Combine, blend/process until relatively smooth.  Dressing will thicken over time.

Makes approximately ¾ cup.

Sweet and Tangy Mango Salad Dressing

2              ripe Mangos (or about 2 cups if using frozen)
1/3          cup Water
1/2          Avocado, pitted and skinned
1              heaping tablespoon Spicy Brown Mustard

Combine and blend/process

Makes approximately 2.5 cups.

Raspberry Salad Dressing

1/2         cup Sunflower Oil
1/4         cup frozen or fresh Raspberries
3              tablespoons Raspberry Vinegar (Red Wine Vinegar will work too)
2              tablespoons All-Fruit Raspberry Jam
1-2          tablespoon Honey or Agave (to taste)
1              tablespoon Grainy Dijon Mustard
1              teaspoon Poppy Seeds
1              Shallot, chopped

Combine, blend/process until smooth.

Makes approximately 1 cup.

Healthy Herb Omega Flax Dressing

3/4       cup Flax Seed Oil
1/4       cup Apple Cider Vinegar
1             teaspoon Dijon Mustard
1             teaspoon Wheat-Free Tamari Sauce
3-5        cloves Garlic, crushed
6             drops Tabasco or other hot sauce
1             tablespoon Sweet Basil
1/2        teaspoon Tarragon
1/2         teaspoon Oregano
1/2         teaspoon Maple Syrup
1              tablespoon Capers

Combine, blend/process.

Makes just over 1 cup.

Gluten-Free Vegan Thumbprints

I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today.  I just love these not-so-sweet treats and have a lot of fun trying different fruit centres.  Great as a snack with a cup of tea!

I have also included a couple of recipes for the fruit centre which easy to make and  a little thicker than regular jam but you can always use a regular  jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!

Oven 350 degrees
Baking sheet lined with parchment paper
Large bowl
2              cups gluten-free Oat Flour  (You can make this by grinding oats in your blender)
1/2         cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4         cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2         teaspoon Baking Powder
1/2         teaspoon Baking Soda
1              tablespoon ground Chia Seeds (also done in a blender)
1/2         teaspoon Sea Salt
Small bowl:
1/2         cup Agave or Maple Syrup
1/4         cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4         cup Nut Butter (I use Almond-Cashew)
1/4         cup of Unsweetened Applesauce (I use Eden Apple Butter)

In your large bowl, combine all dry ingredients.

In your small bowl, mix all wet ingredients.  Then, combine all in large bowl and mix well.

Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam.  I like blackberry or fig (recipes below).

Bake for 15 to 20 minutes until just turning golden brown on edges.

Makes 2 dozen.

Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste

Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth.  Add more water or another fig till you get your desired consistency.  Store in a glass jar in the fridge.

Quick Blackberry or Raspberry Jam Recipe
1½          cup of Berries
5-6          Pitted Dates
½             teaspoon Lemon Juice

Combine all and blend.  Store in a glass jar in the fridge.

Sheep and Goat Cheese Spinach and Artichoke Dip

Wow it’s been so long!  I know too much time has past without any posts, I have a few good reasons or excuses but mostly just haven’t been creating anything new at all.  I have one quick little recipe to share that I came up with over the holidays that was a huge hit and then a promise to post again soon.  In fact, I have just been given a good amount of Saffron which is amazing because it’s expensive but also because I have never worked with it and have wanted to for a long while. Going to do some research and creating and get back to you very soon!

Sheep and Goat Cheese Spinach and Artichoke Dip

This is my healthier, dairy-free version of traditional spinach and artichoke dip, I honestly put this one together while guests were arriving for our Christmas party and thankfully, it turned out awesome. Kinda a hit at the party! Only thing of mention as far as the recipe goes is the vegetable bouillon cube, I think it’s important to find a good healthy brand because most have a lot of junk in them.  I like GoBio, they are made with sea salt and are gluten free, GMO free, no MSG and yeast free.

Oven to broil
Glass baking dish

8          ounces Frozen Chopped Spinach, defrosted and drained
1/2     cube Vegetable Bouillon melted in a few tablespoons of warm water
1          can (4 ounce size) Artichoke Hearts, drained and chopped up
1/2     cup grated Perricone Romano
2          ounces Goat Cheese
2          tablespoons Full Fat Goat Yogurt
2          tablespoons Vegan Mayonnaise
1/2     head Roasted Garlic*
Sea Salt and Pepper

Combine all ingredients in glass baking bowl and bake in oven for 10 minutes until the top has turned lightly golden brown.

Serve with gluten-free chips or bread and veggies!

*Roasting garlic is incredibly easy, wrap a whole head in tin foil and place in 400 degree oven for 30-35 minutes.