22 11, 2010

By |November 22nd, 2010|Uncategorized|0 Comments|

Pumpkin & Pistachio Crunch
 

This recipe is the result of a challenge given to me by my Sister.  She told me about a snack she had tried and really enjoyed and asked me if I could recreate it.  I didn’t write down the details, just listened to her explanation, so the first time I made this I forgot the sesame seeds, only adding them at the end.  This meant that they weren’t really incorporated into the mixture properly.  I tried again on Thursday and think this batch worked out a little better.  
I did end up trying the original and although it was interesting, I think I liked mine a bit better because I didn’t add any spices other than Celtic sea salt and cayenne.  I really don’t think it needs anything more.  I’ll probably play around with it in the future, perhaps using different nuts and/or seeds.  I’m thinking chia seeds would be fantastic in this!! 
Here’s what I did…
 

 Preheated the oven to 300F and spread out 1 cup of raw pistachios on a parchment-lined cookie sheet.  Roasted them for 20 mins.


 Did the same with 1 cup raw pumpkin seeds on a separate cookie sheet.  Meanwhile, in a dry pan I toasted 1/4 cup of sesame seeds (shaking constantly to prevent scorching).
 Once they were done and cooled slightly, I mixed all the nuts and seeds with 3 teaspoons of maple syrup, 1/2 teaspoon Celtic sea salt and 1 teaspoon (heaping) of cayenne.  


 Popped it all back into the oven for 25 more minutes (until dry-ish).
Added about 1/2 cup goji berries and allowed it all to cool before sealing in an airtight container.
31 10, 2010

By |October 31st, 2010|Uncategorized|0 Comments|

Baked Barley ‘Risotto’
I hesitate to call this a risotto, as it’s not at all traditional.  But I did make it in a similar fashion although I finished it in the oven.  It was fairly decadent for us as I don’t cook with cream, bacon or cheese very often. It really was yummy, so I’ll be making it again.  I may try using different grains next time, but loved the combination of the smoky bacon and the gooey cheese so I probably won’t mess with those!
Here’s what I did…

First, I sautéed some sliced onions and sliced double smoked bacon (I trimmed all the fat from the bacon first)
 Then I removed the bacon and onion and added barley and some minced garlic and sautéed this for about a minute (virgin coconut is my oil of choice).  Next I added a cup of white wine and stirred it over low heat until the wine was incorporated.  I then added homemade turkey broth one cup at a time, stirring until each was incorporated and the barley was tender.

Meanwhile, in a separate skillet I sautéed some chopped portabello mushrooms.

I stirred everything together, along with a huge bunch of Swiss chard (sliced, washed and dried) and Celtic sea salt, freshly ground black pepper and cayenne pepper

I added some cream

Then poured it all into a casserole dish and added slices of gruyere and edam.  Baked it all in a 400F oven for about 30 mins., then completely forgot to take a pic. of the ooey, gooey mixture on a dinner plate!  But it was yummy!! 
 
22 10, 2010

By |October 22nd, 2010|Uncategorized|0 Comments|

Yummy Chocolate Superfoods cake
This cake is an amalgamation of a recipe or two that I’ve read and a bunch of ideas I’ve been dying to try out.  I wanted to make a cake without any flour (well, it has 1 tbsp. of ground oats, so I suppose that’s oat flour) and with a few superfoods included.  I really didn’t expect it to turn out well since it was my first attempt at a cake that I more or less made up, but it worked out really well.  It’s almost brownie-like, but with lots of tiny almond chunks in it.  I’m not a fan of the brownie consistency, but I stuck my slice in the freezer for about 20 mins. and it was really delicious!!  Perry and Krestan ate it ‘as-is’ and loved it.

Here’s what I did…
 
I spread some almonds on a parchment-lined cookie sheet and baked them until golden
Put virgin coconut oil and broken-up 70% cocoa chocolate into a saucepan and melted together gently
Separated 4 eggs and put the yolks into my mixer bowl and whipped until thick
Pitted 2 avocados and added them, along with some Celtic sea salt and vanilla to the egg yolks and whipped further
Put the cooled almonds, oat flour and coconut palm sugar into the food processor
And pulsed until it was fairly finely chopped

Added this and the melted chocolate/coconut oil to the avocado/egg yolk mixture and mixed for another minute

Whipped the egg whites in a clean bowl with some cream of tartar and when stiff, added coconut palm sugar and whipped for another minute

Added the egg white mixture to the chocolate mixture

And gently folded the two mixtures together

Poured the mixture into a prepared (greased and parchment-lined) springform pan  

And baked for an hour at 350F

Allowed it to cool in the pan (on a wire rack) and then sliced it open!

Deb’s Chocolate Avocado Almond Cake
1 generous cup of almonds
7 oz 70% cocoa chocolate, broken into small pieces
7/8 cup virgin coconut oil
1 cup coconut palm sugar, divided
1 tablespoon oat flour
4 eggs, separated
2 ripe avocados, peeled, seeded and diced
1 teaspoon vanilla extract
1 teaspoon Celtic sea salt
1/8 teaspoon cream of tartar
Oil an 8-inch springform pan and line with parchment paper.
Bake almonds in a preheated 350F oven on a parchment-lined baking sheet for about 15 minutes, until golden.  Allow to cool completely.  Add to the bowl of a food processor with 1/4 cup of the coconut palm sugar and the oat flour and pulse until finely ground.
Melt chocolate and coconut oil lightly, stirring until smooth.  Set aside to cool.
Beat the egg yolks with 1/2 cup coconut palm sugar until yolks mixture is quite thick. Add the avocados, vanilla and Celtic sea salt and continue mixing until smooth. Fold in chocolate/oil and nut mixture.
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Add 1/4 cup coconut palm sugar, in small amounts and continue beating until stiff, but not dry. Fold the beaten egg whites into the yolk mixture.  Pour into the prepared springform pan and bake for about 1 hour or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan.
19 10, 2010

By |October 19th, 2010|Uncategorized|0 Comments|

Barley, Kale and White Bean Stew
 
 
This was last night’s dinner.  We’ve been eating more meat than usual lately, so I decided I wanted to make something with plenty of veggies, some sort of whole grain and also to use some of the homemade turkey stock I had made the night before.  It turned out really well, made quite rich by the homemade stock.
Here’s what I did…
Sliced and chopped 1 onion, then sautéed in coconut oil
Added 8 cloves of chopped garlic and about 3 cups of sliced mushrooms and sautéed for about 5 more minutes
Added 1 cup of pot barley (I prefer this to pearl barley)

And one can of petite-diced tomatoes, some Celtic sea salt and freshly ground black pepper
About 5 cups of the homemade turkey stock (of course veg. stock could be subbed to make it a vegetarian stew) and 2 tablespoons cayenne pepper (we like our food fairly spicy)
I drained and rinsed a can of white beans and added those for a little extra protein, then covered and simmered for about 30 minutes, until the barley was tender
Finally, I stirred in about 4 cups of shredded, organic kale and simmered for about 2 mins., just until it was wilted
Finished!!
12 10, 2010

By |October 12th, 2010|Uncategorized|0 Comments|

Quick, Easy and Delicious Oat Spice Cookies
I made these yesterday and they literally took 25 minutes.  I decided I wanted to make a crispy cookie without flour and with some superfoods.  I’ve been using coconut palm sugar for a little while now and decided to try using it as the only sweetener in these cookies.  It turned out tasting pretty much like I’d used brown sugar.  Here’s what I did…

To a mixing bowl, I added 1/4 cup gently melted virgin coconut oil, 1/2 cup coconut palm sugar, 1/3 teaspoon Celtic sea salt and one egg
 Added 2 cups rolled oats

2 tablespoons chia seeds, 2 teaspoons cinnamon, 2 teaspoons ginger
Mixed all these ingredients together
Dolloped on parchment-lined cookie sheets and baked for 15 mins. at 350F

 Let them sit on the cookie sheets for a couple of minutes and then removed to cooling trays





Deb’s Oatmeal Spice Cookies

1 egg
1/4 cup virgin coconut oil (lightly warmed to melt)
1/2 cup organic coconut palm sugar
2 cups Rolled oats
1/3 teaspoon Celtic sea salt
2 tablespoons Chia seeds
2 teaspoons ground ginger
2 teaspoons ground cinnamon
Preheat oven to 350F.  Mix together all ingredients.  Drop heaping tablespoons onto a parchment-lined cookie sheet.  Bake for 15 minutes or until golden brown.  Allow to cool on tray for a few minutes before removing to cooling rack.  Once cool, store in an airtight container.

UPDATE
 
I just made another batch of these cookies with some modifications.  A couple of weeks ago, my Sister told me her friend had bought her a box of mint chocolate Girl Guide cookies and I’ve been craving them ever since.  Since I don’t eat that kind of junk food anymore, I decided to make a healthy version of mint chocolate cookies.  I used this recipe, omitting the ginger and cinnamon.  I added 1/4 cup raw cacao powder, 1/4 cup raw cacao nibs and 2 teaspoons of organic peppermint extract.  They’re yummy and definitely hit the spot!! 
 
 Sorry about the lousy pic.  I took it with my iPhone.
14 09, 2010

By |September 14th, 2010|Uncategorized|0 Comments|

Green Goodness!
 
 
This is my favourite green smoothie creation so far!  It doesn’t taste anywhere near as ‘green’ as it looks 🙂  It’s sweet and creamy and has a lovely banana and coconut flavour.  I’m so glad I took pictures as I was working or I’d never have remembered what I’d done!  Here’s how I made this glass of deliciousness 🙂
 
 
 Picked 3 large leaves of kale from the garden.  Washed and dried them, ripped them into pieces and placed in my blender
 
 Added a frozen banana (broken into chunks)
And a handful of frozen green grapes
Added a teaspoon of spirulina powder, a pinch of Celtic sea salt and a little stevia (maybe 1/3 tsp.)
About 2 teaspoons of bee pollen

A tablespoon of shelled hemp seeds
And a nice, big scoop of chia seeds
Topped it all off with a scoop of raw coconut butter
Finally added about 1/2 cup water and 1/2 cup unsweetened almond milk
Blended it all together and quickly guzzled it all up 🙂
14 09, 2010

By |September 14th, 2010|Uncategorized|1 Comment|

Black Bean and Roasted Beet Salad
 
 


I found a bag of golden beets on clearance at a local grocery store yesterday.  They inspired me to make this salad as I remembered I had a couple of small red beets in the fridge.  I didn’t use a recipe, so measurements are approximate.
Here’s what I did…
 
 I washed and trimmed the ends of a golden beet and a red beet.  Then I diced them and placed on a baking sheet.  Sprayed with olive oil and sprinkled with Celtic sea salt and freshly ground black pepper. Baked at 400F for about 25 mins.(until tender)
 
 Into a large bowl, I added the juice of half a lemon, about 3 times that amount of extra-virgin olive oil, 1 teaspoon Celtic sea salt and a few grindings of black pepper
Added about a teaspoon of ground chipotle powder
 
 I whisked the dressing ingredients and added 1/2 an onion, diced and a large red Sheppard pepper, diced
 
 Added 1/2 cup chopped cilantro
 
 Tossed in a can of rinsed and drained black beans
 
 Tossed in the roasted beets
 

 And served it with a fish fillet (sprinkled with Old Bay seasoning and baked)
4 08, 2010

By |August 4th, 2010|Uncategorized|0 Comments|


Stuffed Turkey Wings

I was originally planning to follow a recipe I’d found for stuffed chicken wings, but upon closer inspection I realized that the ingredients for the marinade and the stuffing were all mixed up and some were even missing. I mentioned this to Perry and we decided that instead of trying to figure out how they were supposed to be made, we’d prefer to make up our own recipe. We are so glad we did as these were wonderful. The filling was so incredibly tasty. I didn’t write down exactly how much of each ingredient we added, but I think I can take a pretty close guess.

Here’s what we did…

Perry removed the bones from the wings and I put them into a freezer bag with about 20 cloves of minced garlic, 1 teaspoon agave nectar, 1/2 cup minced lemongrass, 1 tablespoon freshly ground black pepper, 1 tablespoon Thai fish sauce and 1/2 cup chopped cilantro. Marinated these in the fridge for 24 hours.

To the bowl of a food processor, added 1 cup shrimp

Added 2 minced green onions and 3 finely sliced Kaffir lime leaves

Added 2 tablespoons minced lemongrass and 3 chopped Thai bird chiles

Added 2 tablespoons Massaman curry paste, 1 tablespoon Thai fish sauce, 10 cloves of garlic mashed together with 1 teaspoon evaporated cane juice

Blended these ingredients and added 1 cup lean ground pork. Placed this into a freezer bag and cut off one corner. Piped this into the boned turkey wings. Secured with toothpicks and baked at 400F for 20 mins., turned over and baked for 20 more mins.

Served the wings with a salad made from 1/2 a sliced English cucumber, 1/2 sliced red onion, 3 tablespoons chopped roasted peanuts, 2 tablespoons fried shallots. Poured over a dressing of 2 tablespoons rice wine vinegar, 2 tablespoons agave nectar, 1 tablespoon Thai fish sauce and 2 minced Thai bird chiles.


26 07, 2010

By |July 26th, 2010|Uncategorized|2 Comments|

Beet Chips

There’s not much of a recipe to this. I just decided the other day that since we enjoy kale chips so much, perhaps there was a way to make beets into chips. We like beets, but there are only so many ways we’ve tried to prepare them. I made cookies with them last week (I promise to share that recipe soon), I juice them all the time, occasionally roast them, but this was something new. They turned out so much better than I had hoped, so I’ll make them again for sure. I baked them, but some of them were getting a little brown and others weren’t yet crisp, so I finished them off in the dehydrator. Next time, I’d like to try only using the dehydrator.

Here’s what I did…

Scrubbed and halved a beet, then sliced it thinly with my mandoline.

Arranged the slices on 2 baking sheets, lined with parchment. Sprayed with a little olive oil and sprinkled with Celtic sea salt.

Baked at 375F for 20 mins., turned them all over and baked for a further 20 mins. Removed to the dehydrator and dried them for about an hour. Delicious!!
23 07, 2010

By |July 23rd, 2010|Uncategorized|1 Comment|

Duck Breasts with Summer Fruits

Perry and I are big fans of duck. We don’t have it often as it tends to be very expensive. I happened upon some duck breasts for a very reasonable price yesterday, so I decided to look for an interesting recipe for dinner. I found this recipe and knew it would be a winner. I changed very little of the original as I thought it sounded almost perfect. I don’t use much sugar, so instead decided to use evaporated cane juice and cut the amount in half to 40g. I used a little less butter than the original called for and I decided to salt and pepper the ducks ahead of time and put them in the fridge for a few hours before cooking (removing one hour ahead of time to come to room temperature).
Here’s what I did…

Caramelized the evaporated cane juice


Added 150ml dry red wine and 100ml beef stock then reduced until fairly thick

Seared the duck breasts, skin side down. Cooked them on medium heat for about 10 mins.

Turned and cooked for another 5-6 mins. Then allowed them to rest for 8 minutes.


Grilled 2 halved peaches and 1 thickly sliced mango and served with the duck. Drizzled the sauce overtop.