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Quick Quinoa Salad

27 Dec

Quick Quinoa Salad

This salad it so easy to make and quick too! So healthy, and you can have it made in 30min. Your friends will be asking for more! It’s also low fat, no oil is used. All ingredients used here are organic.

1 cup dried quinoa

2 raw carrots grated

1 raw golden beet  peeled and grated

2 large tomatoes diced

1 medium red onion diced

1 clove of garlic minced

1 handful or two fresh chopped cilantro

2 large purple kale leaves finely chopped

a can of rinsed chickpeas

1 large lemon juiced

4 or 5 splashes of apple cider vinegar

salt and pepper to taste

Rinse quinoa extremely well and drain. Cook in a medium pot: 2 cups water for 1 cup dried quinoa. Bring to a boil and reduce heat and simmer for about 20min. When cooked, remove from heat and let cool to room temperature. Meanwhile, wash produce. Grate the carrots into a large salad bowl. Grate the peeled golden beet into the bowl. Add the diced tomatoes, chopped red onion, finely chopped purple kale and cilantro. Stir well. Then added cooled quinoa and toss well. To make the dressing, mix the lemon juice, garlic, salt, pepper and apple cider vinegar. Mix well. Add to the salad and toss until well mixed.

Serves 4-6

tip: this is a great side dish or can be eaten as a main meal



photo by: For The Love of Fiber on

Spicy Exotic Daal

27 Dec

Spicy Exotic Daal

This is one of my favourite recipes that I have learned from an Indian Goddess. It is a bit of work to make but well worth it!

a cup of dried black lentils

1/4 cup of dried kidney beans

one large onion chopped

2-3 cloves of garlic chopped

a handful of chopped fresh cilantro

2-3 tomatoes chopped

a spoon or two of butter

several spoons of heavy cream

a spoon or two of garam masala spice

a spoon or two of turmeric powder

a pinch or two of cardamon powder

one dried red chili pepper ground up

salt to taste

2 green onions finely chopped

Rinse lentils and kidney beans and place in bowl with lots of water to cover and soak overnight. Then the next day, drain and rinse the beans/lentil well. Place in a pot with enough water to cover. Bring to a boil and then reduce heat to gently boiling. Cook until beans are tender 45min-60min. meanwhile, in a blender, puree the tomatoes, onion and garlic. In a large pan, heat butter on medium heat. When butter is heated, add the garam masala, turmeric, chili, cardamon and salt. Stir well and mix completely in the butter for about a minute. Then add the pureed tomato mixture to the pan. Stir well to mix all the spices and reduce heat to a simmer. When the beans/lentils are cooked, drain and rinse and add them to the pan. Stir well and cook for 10-15 min on low heat. Then add the heavy cream to the pan and stir. Remove from heat and serve. Serve with cooked rice and naan bread. Add a little cilantro and green onion on top for a nice garnish.


tip: cook spices in butter a little longer to create a more spicy flavour. Just be careful to not overcook the spices as they will burn easily!


photo by: Maitri on

Potato Leek Soup

27 Dec

Potato Leek Soup

This soup is definitely comfort food for a rainy day. This soup is a meal in itself served with warm crusty bread. It is a soup I keep coming back to.

1- 2 medium sized leeks chopped

1 medium onion chopped

4 medium potatoes chopped (I use a combination of red, russet and yukon gold potatoes)

1 clove garlic chopped

1 spoon of oil

salt and pepper to taste

a dash or two of spices: thyme and rosemary

a big bay leaf

In a large pot, add oil and sautee leeks, onion and garlic over medium heat for a few minutes stirring frequently. Add the potatoes and cook another couple of minutes. Add the spices and cover the potatoes with water. Bring to a boil and reduce heat cooking until potatoes are tender. When the potatoes are cooked, remove from heat and let the soup cool to room temperature. Remove the bay leaf. Then, blend the soup in a blender (filling half the blender at a time) until soup is pureed and smooth. Return to the purred soup to the pot and reheat. Serve with warm crusty sourdough bread.

Serves 4

Tip: if you want more bite to this soup, then use white pepper



photo by: Ann@74’s on

Winter Nut Loaf

22 Dec

Winter Nut Loaf

This recipe is so savory and makes a nice entree for Christmas or Holiday Dinner. Serve with a beet salad or a side dish of greens and you got it made!

2 large onions chopped

3-4 stalks celery diced

1 leek diced

1 large carrots diced

12 – 15 brown mushrooms, chopped

1 cup of cooked rice pilaf (or white basmati rice)

1.5  cups chopped nuts (almonds, walnuts, pecans)

a splash of vegetable broth to moisten mixture

a handful of seasoned bread crumbs

half a cup of grated romano cheese

a dash of each: parsley, basil, thyme and sage

4 eggs beaten

a dash of pepper

a pinch of salt

a spoon of olive oil

Make the rice pilaf first and let cool. Then sautee vegetables in oil until slightly tender. In a bowl, mix all ingredients well so that it becomes the consistency of a “meat loaf”. Put into an oiled loaf pan. Bake at 350 degrees for about 45 min to an hour.
To check if  it’s done, insert a toothpick into the middle of the loaf and check to see that it comes out dry.

Mushroom Gravy

2 cups or so of mushrooms chopped (brown mushrooms, shiitake, portobello)

a cup or so of vegetable broth

a spoon of olive oil

2 spoons or so of flour (to thicken broth, use more or less as needed)

1 or 2 cloves of garlic minced

a stalk or 2 of chopped green onion

a dash of pepper

pinch of salt

Saute mushrooms and garlic in frying pan in a little olive oil until soft. Add seasonings and stir. In a small bowl, mix flour in with the vegetable broth until it’s smooth and no lumps. Then add the broth to the pan with mushrooms continually stirring so that it won’t stick. Cook over medium heat until it bubbles lightly and thickens to gravy consistency while stirring constantly.
If gravy does not thicken then mix in a little more flour, or if it’s too thick, then add a little more broth. Then add green onion, cook for another min. Cut slices of the nut loaf and spoon gravy on top to serve.

serves 6-8



photo by nettsu on

Coco Truffles

21 Dec

Coco Truffles

This is so good…and addictive! Be forewarned, but it’s healthy too with spirulina as the secret ingredient!

a cup of hempseeds

2 cups raw cacao powder (or you can grind cacao nibs or use pure cocoa)

half a cup of pure spirulina

half a cup of organic coconut oil

half a cup  (or a little more) of raw honey

a dash of celtic sea salt

a spoon of vanilla extract

a dash of cinnamon

a dash of cardamom

a pinch of cayenne (to spice it up!)

Mix all ingredients in a bowl until everything is mixed well. Roll into little balls and put in the freezer for 15 minutes. You can store them in the fridge until time to serve or in the freezer for several weeks.

Makes 80



photo by qwrrty on

Holiday Shortbread

21 Dec

Holiday Shortbread

This is such a great recipe and gluten free too! Perfect treat for the holidays.

2 3/4 cups organic fresh-ground brown rice flour

¼ cup organic corn starch (Optional. Just add ¼ more flour if you omit it)

half a tsp baking soda

dash of sea salt

8 spoons (about 1 stick) unsalted butter (melted)

half a cup of brown rice syrup, maple syrup or honey

a spoon pure vanilla extract

Juice & grated zest of 1 organic lemon

15 or so almonds, pecans or walnuts, halved

Heat oven to 350 degrees. Sift the flour, salt & baking soda together. Combine the butter, honey/syrup, vanilla, lemon zest, and juice. Cut butter and sugar into flour mix with pastry blender into dough (or with your hands). Blend until smooth and satiny. Form into a large ball and chill in fridge for 30 minutes. Roll with rolling pin to ¼ inch think between 2 sheets of parchment paper. Remove paper and cut into shapes and place on greased cookie sheet. Press nut into the center of each cookie. Bake for 10-12 minutes or until the bottoms are lightly browned.  Makes about 30 cookies.



photo by jillmotts on

Chocolate Strawberries

7 Oct

Chocolate Strawberries

So good! That’s all I can say about that. Great little dessert with a beautiful presentation.

12-14 large organic strawberries washed and dried

1 cup of semi sweet chocolate chips

wax paper

In a small saucepan, melt the chocolate chips over medium low heat. Stir frequently and very gently to melt the chocolate. Overheating the chocolate can cause it to become stiff and clumpy. As soon as it is melted and has a smooth consistency, remove from heat and dip in strawberries while twisting. Then place  strawberry onto the wax paper. Repeat for all strawberries. Place strawberries in the fridge to all chocolate to harden.

Tip: while dipping strawberries, work fast so that the chocolate doesn’t harden up. If chocolate in the pot hardens, it doesn’t work well to re-melt it!



photo by flit on

Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.



photo by elana’s pantry on

Crusty Corn Bread

5 Oct

Crusty Corn Bread

This recipe is vegan and gluten free! It’s a great addition to a Thanksgiving dinner feast!

1 1/3 cup yellow cornmeal
8 spoons of evaporated cane juice sugar
pinch of salt
2 spoons of baking powder
half a spoon of baking soda
another 2/3 cup cornmeal
2/3 cup boiling water
a splash of fresh lemon juice
2 cups or so of either soymilk or nut milk
a spoon of  ground flaxseed
2 spoons of melted coconut oil

Preheat the oven to 425 degrees F.
Mix together the first cornmeal, sugar, salt, baking powder, and soda in a medium bowl.In another bowl mix together the 2/3 cup cornmeal and the boiling water and stir well. Stir in the lemon juice and soymilk mixture, flaxseed and melted coconut oil.
Pour this into the dry mixture and mix briefly. Pour into a well-greased 9″ square baking pan. Bake for 25 minutes or until it tests done and is crusty on top.

Tip: you can add fresh herbs to the mix such as thyme, rosemary and/or oregano for a zestier bread.



photo by: jeff_w_brooktree on

Baba’s Borscht

26 Sep

Baba’s Borscht

Yes, it’s true. This recipe came from a wise woman Ukrainian Baba. It’s food for the soul and nourishing right down to the bone. You have never tasted beet soup so good!

4-6 large red beets grated

2 carrots diced

2 large russet potatoes diced

2-3 tomatoes diced

1 large bunch of fresh dill diced

2 cloves of garlic mined

1 large onion diced

a cup of cooked white beans (or canned beans well rinsed)

small handful of peas

salt and pepper to taste

a bay leaf

splash of oil

a splash of cream

In a large soup pot, add the oil and heat on medium heat. Add onions and garlic and sauté for a minute. Add potatoes, carrots, and tomatoes and sauté for another minute. Add beets, bay leaf and peas and stir well. Then add enough water to cover the mixture and bring to a boil. Then reduce heat to simmer and add the dill. Cook until beets and potatoes are tender. Serve in bowl and add a splash of cream. Serves 4-6.

Tip: if you bought bunched beets with the greens, then you can steam them and serve as a side dish.



photo by stu_spivack at