7 08, 2011

By |August 7th, 2011|Uncategorized|0 Comments|

Lamb Bhuna
My cousin Audrey posted a photo of lamb bhuna on Facebook the other day and I knew immediately what I was making for dinner that night.  She used this recipe.
I read it over, decided it was a winner and promptly ran out to buy the meat and chiles.  I completely forgot to buy the fresh methi, so I used the dried I already had in the cupboard.  I walked to the grocery store, found they only had red chilies, so decided to go with them as I figured it wouldn’t make much of a difference.  I also used fresh tomatoes from the garden, rather than canned.  I also didn’t bother adding the extra water at the end, as I didn’t feel it needed it. I think I pretty much stuck to the recipe otherwise.  This was absolutely wonderful.  Best Bhuna I’ve made (and tasted) and all three of us just loved it.  I’ll be making it again soon.
Here’s what I did…
I put 4 roughly chopped chilies into the Vitamix (blender)
 Added 8 cloves of garlic
 About 2 inches of ginger
 Then I whizzed it until it became a paste
I removed half of the paste to a separate small bowl and then added 1/2 a very large onion (roughly chopped) to the blender
 I whizzed all this again until it was a fairly fine paste
 In a small pan, I dry-roasted 4 green cardamom pods, 4 cloves, 4 dried red chilies and a cinnamon stick
Then I ground the roasted spices in a spice grinder
 To a large bowl, I added 1 tsp. each of cumin, turmeric and white pepper
 I added 1 tsp. each of cayenne pepper, Celtic sea salt, coconut palm sugar, coriander and the ground spices
Then I added 1/4 cup dried methi (fenugreek) leaves and 3 tbsp. full-fat yogourt
 To the dried spices, I added the mixture from the blender
 I added 3 lbs. cubed lamb and mixed it all by hand until it was really well coated.  Covered it and left it for about 2 1/2 hours
 After the meat had marinated, I sautéed the other half of the large onion (sliced) until it was lightly browned
Then I added the remaining garlic/ginger/chili paste and sautéed for another few minutes
 Next, I added the chopped fresh tomatoes and cooked until they were softened
 I added the meat and brought to a light simmer.  Next, I covered the pot and let it cook for about half an hour.
By this time, it had let out quite a bit of liquid, so I uncovered the pot and let it simmer for about 2 more hours, stirring occasionally.
 I let it cook until the there was only a thick sauce coating the meat.

I served it atop cooked brown Jasmine rice.  Delish.! 🙂


3 08, 2011

By |August 3rd, 2011|Uncategorized|0 Comments|

Avocado Banana “Ice Cream”
I’ve been looking for some more healthful dessert ideas other than the various cookies and muffins I usually make.  Krestan loves ice cream and I hate for him to be eating the commercially made stuff with all the additives.  I saw this recipe and thought it looked like a keeper.
Here’s what I did…
I put one (very) ripe avocado into my Vitamix
 I absolutely love this handy dandy avocado-scooping tool 🙂
 Then I added 1 chopped, frozen banana
 I added a tsp. of vanilla extract
 Then I added 1/2 cup almond milk and 1/4 cup maple syrup
 Finally, I added 1 cup of ice and blended on high for about a minute
Until four peaks appeared on the surface.  Mmmm! 🙂
26 07, 2011

By |July 26th, 2011|Uncategorized|0 Comments|

Roasted Cauliflower and Cheese Soup
I was reading Erin’s blog
this morning and saw those glorious pics. for creamy cauliflower soup.  Since it’s meatless Monday today, I figured it would be a good idea as part of tonight’s dinner.  I didn’t actually follow the recipe, just sort of did what I thought sounded good (in my head) as I usually do.  
Here’s what I did…
 I roasted 1 head of cauliflower (drizzled with melted coconut oil) on a baking sheet lined with parchment for 45 minutes at 400F.

 Meanwhile, I sautéed a chopped Vidalia onion in coconut oil until softened
 I added about 4 cups of broth and 4 roughly chopped garlic cloves and simmered for a few minutes
 Into my Vitamix blender, I added the roasted cauliflower, some roughly chopped extra-aged cheddar (about 100g) and 2 tablespoons of Dijon mustard
 I poured the broth, onions and garlic into the Vitamix
 And I added a teaspoon of cayenne
Blended it all up and voila!
18 05, 2011

By |May 18th, 2011|Uncategorized|0 Comments|

Meghan’s Magnificent Asparagus Pesto
Once again, this is a Meghan Telpner recipe that worked out beautifully!  When I read that she had made an amazing sounding version of asparagus pesto with the fat coming from wonderful seeds like sunflower and hemp and only a tiny bit of olive oil, I knew I wanted to try it.

I pretty much followed Meghan’s recipe to the letter.  The only change I made was to add some nutritional yeast.  I had planned to use it as a spread for crackers, but after tasting it I decided to make some pasta with lots of veggies and beans and toss it in this yummy concoction.  I saved the rest for crackers.
Here’s what I did…
I lightly steamed some lovely Ontario asparagus that I’d bought at the Sherway Gardens Farmers’ Market.  Then I cooled them and plopped them into my Vitamix blender.
 Added hemp seeds and Sunflower seeds.
Added Dijon mustard, a clove of garlic and a little bit of olive oil.
Added Celtic sea salt, lemon juice and cayenne pepper.
Blended it until smooth, tasted it and decided it needed a touch more sea salt and thought I’d add a couple of tablespoons of nutritional yeast just for fun 🙂
Then I sautéed 2 sliced onions, 2 sliced red bell peppers, 1 sliced yellow bell pepper and 2 Thai bird chilies in some coconut oil.  Added some cooked kidney beans and cooked chickpeas.  Meanwhile, I cooked some whole grain spaghetti.  When the pasta was done, I tossed everything together with about 1/2 cup of the pesto and 2 ladles of pasta water.  This was absolutely delish.!!!
30 03, 2011

By |March 30th, 2011|Uncategorized|0 Comments|

Red Lentil and Wheat Berry Snacks
I’m always on the lookout for tasty snacks that are also good for us and was thrilled to come across this wonderful recipe.
I love red lentils and I’m crazy about Indian spices, so these really fit the bill when it comes to yummy yet nutritious snacks.
Here’s what I did…
Melted some coconut oil and added chopped onion
Added cumin seeds, ground coriander, garam masala and chili flakes (I didn’t actually have chili flakes, so I just crumbled up some dried chilies)
 Sautéed the onions and spices for a few minutes and then added some minced garlic
Added cooked wheat berries
And cooked red lentils
Decided it wasn’t spicy enough or colorful enough, so added cayenne and turmeric and mixed it all together then refrigerated the mix overnight
On one plate I poured some white sesame seeds and black sesame seeds
On another I poured some chia seeds (Perry’s brilliant idea!)
I rolled some of the golf ball-sized scoops in the sesame mixture, some in the chia seeds and left some naked
Baked them (on a parchment-lined cookie sheet) for 30 minutes at 400F, turning after 15 minutes.  Served with tamarind chutney.  YUM!
27 03, 2011

By |March 27th, 2011|Uncategorized|2 Comments|

Kamut Oatmeal Chocolate Chip Cookies
The other day, I was really in the mood to make some chocolate chip cookies.  I didn’t want to make a traditional chocolate chip cookie, but one with some healthy additions and omitting some of the less healthy options.  I had some kamut flour in the fridge, so I decided I’d search for a recipe online and see what I came up with.  I found this recipe
and decided it was exactly what I was looking for.  The recipe called for kamut flour and kamut flakes, but I decided to use rolled oats instead of the flakes because that’s what I had on hand.

These cookies are absolutely delicious.  I’d say they’re as good as or even better than any oatmeal chocolate chip cookies I’ve had in the past.
Here’s what I did…

 I partially melted (gently on the stove) 1/2 cup of virgin coconut oil

 Added 1/2 cup maple syrup, 2 teaspoons water and 1 teaspoon vanilla (I think the water was unnecessary) 

 Then I added 1 1/2 cups rolled oats, 1 cup kamut flour, 1/2 teaspoon Celtic sea salt, 2 tablespoons flax seeds, 2 tablespoons chia seeds and 1/4 teaspoon baking soda
 Next I added 1/2 cup chopped walnuts and 1 cup Guittard 63% cocoa (so happy to find these) chocolate chips 
Then I mixed it all together and dolloped by tablespoons (using a cookie scooper) onto a parchment-lined cookie sheet
And baked for 20 minutes, rotating cookie sheets after 10 minutes.
26 03, 2011

By |March 26th, 2011|Uncategorized|4 Comments|

Wheat-Free Blueberry and Banana Muffins

I’ve been experimenting quite a bit lately with wheat-free baking and finding it a lot easier than I expected.  In the past, when I’d searched recipes online for wheat-free muffin and cake recipes, I always found ingredients like xanthan gum and guar gum and such things.  I didn’t want to get into buying yet another bag or box of something I’d use once and then have to find storage space for, so I’d always forget about it and just make something else.  I’ve realized lately though, that I can sub. most flours for wheat and the products work out just as well as they had with wheat.  So, I looked at one of my favourite muffin recipes and made it over.  The texture and flavour of these muffins is pretty much the same as it was with wheat flour and white sugar, but this one is so much more healthful.
Here’s what I did (recipe at the bottom)…
Put 3 very ripe bananas and two large eggs in my stand mixer
 Added 1/2 cup of gently melted coconut oil (didn’t worry about it melting 100%)
 Mixed these until well blended
 Added 1/4 cup arrowroot flour, 1/4 cup brown rice flour, 3/4 cup oat flour and 2/3 cup coconut palm sugar
 Added 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1/2 teaspoon Celtic sea salt and 1 teaspoon baking soda

Mixed on low speed until just blended

Added 1 cup frozen blueberries and 1/2 cup chopped walnuts

Folded them in and poured into paper muffin liners in a muffin tin.

Baked at 375F for 27 mins.

Blueberry and Banana Muffins
2 large eggs, at room temperature
1/4 cup arrowroot flour
1/4 cup brown rice flour
3/4 cup oat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon Celtic sea salt
1/2 cup virgin coconut oil, gently melted
2/3 cup coconut palm sugar
3 very ripe bananas, peeled
1/2 cup chopped walnut pieces
1 cup frozen blueberries (don’t thaw)

In a stand mixer fitted with the paddle attachment mix the eggs, coconut oil and bananas.  Add all other ingredients except walnuts and blueberries and give it another quick mix.  Fold in the walnuts and blueberries.  Spoon into muffin tins lined with paper cups.  Bake at 375F for 27 minutes or until they spring back when gently pressed.

Cool on a wire rack for 5 minutes. Remove from muffin tins and allow to cool (or eat while warm).
10 03, 2011

By |March 10th, 2011|Uncategorized|0 Comments|

Spicy Shrimp with Okra
This was dinner for Perry and me last Saturday night.  Krestan had few friends over for a sleepover, so they were doing their own thing for dinner.
The shrimp was just sprinkled with a homemade Cajun spice blend (recipe follows) and then sautéed in coconut oil for a minute or so each side.  I served the meal with quinoa which had been cooked with onions, garlic, cayenne, Celtic sea salt and lemon juice.
I made the okra similar to the way my Sister’s friend Priscilla taught me when she was visiting from B.C. a couple of summers ago.  It’s fairly simple, but absolutely delicious!!
Here’s what I did…

I sliced some onions and green chilies and chopped some garlic (Priscilla pounded the 3 in a mortar)
 Washed and chopped some okra
 Sautéed the onions, garlic and chilies in coconut oil for a few minutes
 Added the okra and continued to sauté, stirring gently until cooked (about 25 minutes), then seasoned with Celtic sea salt
 About 5 minutes before the okra was done, I sprinkled some shrimp (peeled and deveined) with Cajun seasoning
 Sautéed in coconut oil for a minute or so each side, until pink
 Served the shrimp atop the quinoa, with a lemon wedge on the side
Cajun Seasoning 

1/4 cup Celtic sea salt
1/4 cup cayenne pepper
1/4 cup paprika (smoked is nice)
1/4 cup garlic powder (not salt)
1/4 cup freshly ground black pepper
2 tablespoons onion powder (not salt)
2 tablespoons oregano
2 tablespoons thyme

3 03, 2011

By |March 3rd, 2011|Uncategorized|0 Comments|

Frozen Choco-Banana Coconut Treats

When I read Angela’s blog this afternoon, I knew I had to make these little treats.
I’m so happy I did because they’re absolutely delicious!  My photography skills (nor camera) are nowhere near Angela’s level, but keep reading to see my version of her wonderful Chocolate Coconut Butter Banana Bites!!

The only changes I made were to use my Vitamix instead of a food processor, organic coconut palm sugar instead of icing sugar and 2/3 of a (100g) 70% cocoa chocolate bar instead of chocolate chips.
Here's what I did...
I put 2 2/3 cups cups of unsweetened coconut into my Vitamix
 Blended it for 45 seconds at speed #5, then increased to full speed for 15 seconds.  I was amazed to find liquid coconut after such a short period of time!
 Added 1/2 tsp. Celtic sea salt and 2/3 cup organic coconut palm sugar and blended for a few more seconds.
Broke up 2/3 of a 70% cocoa chocolate bar

Melted it and stirred the 2 mixtures together

dipped chunks of banana into the chocolate/coconut mixture (using a toothpick)

Then put them onto a baking sheet lined with parchment.  Then popped the sheet into the freezer for 20 minutes.

And they were done!

Yum, yum, yum!!

I had about 3/4 cup of the chocolate coconut butter left over.  Not sure what to do with it, but I'm sure Krestan will come up with some ideas :-)
24 11, 2010

By |November 24th, 2010|Uncategorized|0 Comments|

Fennel, Arugula and Orange Salad with Miso-Lime Dressing
I made this salad a couple of weeks ago and have been meaning to write about it.  It is quite similar to a salad I’ve been making for years, but that one doesn’t have miso in the dressing and has pomegranate seeds sprinkled on top.  Had I had any pomegranate when I made this one, I definitely would have added them and will do the next time I make it.  Regardless, this is a ‘keeper’ and I plan to make it again soon.  The miso in the dressing adds a wonderful flavour.  I used this recipe.
  Unfortunately, I was unable to find blood oranges, but regular navel oranges worked just fine.
Here’s what I did…
Put about 3 cups of arugula on each plate
 Using my mandolin, shaved fennel and red onion on top of the arugula
 Removed the peel and pith from a couple of oranges, sliced them and added to the plates
Used a microplane to finely grate ginger into a bowl 
Added miso, lime juice, Celtic sea salt, coconut nectar and Extra-Virgin olive oil.  Whisked this mixture together until smooth.
Topped salads with dressing and sprinkled with finely sliced mint and chopped cashews.  Yum! 😀