Tag Archives: vegan

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 flickr.com

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 flickr.com

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 flickr.com

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 flickr.com

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 flickr.com

Green Beany Salad

26 Sep

Green Beany Salad

This salad is so easy to make, it’s all raw and packed with flavor! Great for potlucks!

a big handful of green beans

a big handful of yellow string beans

3-4 ripe red tomatoes

2-3 ripe yellow tomatoes

1 small red onion

1-3 cloves of mince garlic

1/2 bunch of fresh cilantro finely chopped

juice from 2 lemons

a spoon of fresh grated ginger

salt and pepper to taste

Wash the beans, tomatoes and cilantro. Remove the ends of the beans and chop then into 1/4 inch pieces. Diced the tomatoes. Dice the red onion finely. Mix all ingredients in a large salad bowl. Add the ginger, garlic, salt and pepper. Mix throughly. Add the lemon juice and cilantro and toss until well mixed.

Tip: add a splash of lime for a zestier tasting salad!



photo by savorytart on flickr.com

Viva Kale

21 Sep

Viva Kale

This is so great as a vitamin packed side dish. Easy to make, full of color and healthy too. The secret combo of purple, red and yellow colors will make your mouth water!

1 head of purple kale, stems removed and loosely chopped

juice from 1 lemon

dash of maple syrup

2-3 diced roma tomatoes

15-20 yellow/orange grape tomatoes halved

a handful of raw (or roasted) pumpkin seeds

a splash of olive oil

salt and pepper to taste

In a pan, heat oil on medium heat and add the juice from the lemon, maple syrup and the spices. Add roma tomatoes and cook for one min. Add kale, remove from heat, cover for a minute to allow kale to wilt. Then add yellow tomatoes and stir until well mixed. Serve on a plate and garnish with the pumpkin seeds.

Viola! Yum…..

photo by: anthro_aya on flickr.com

Healing Kombucha Tea

21 Sep

Healing Kombucha Tea

I really LOVE Kombucha Tea! The first time I saw the Kombucha, I thought that it looked like this weird slimy alien-like fermented growth and didn’t want to drink the tea made from it. Well, when I did try the tea, I fell in love with it. It was slightly fizzy, sweet and tangy and oh-so-good for you. Kombucha tea is a healing tea with many medicinal properties. It can aid with digestion, restore an alkaline balance in the body, aid in Vitamins (especially B Vitamins), can boost energy levels and support the body as a nutritious drink.  You can’t buy the Kombucha culture in a store. You can get a starter Kombucha from someone you know or there are online resources that will ship one out to you. Once you get one, follow this recipe for your perfect batch of healthy goodness!

You will need:

a big wide mouth glass jar for fermenting the Kombucha (1.5 to 2 litre capacity)

a 2 litre pyrex measuring cup for brewing tea

a wooden spoon

3 tea bags of English Breakfast tea (preferrably organic)

2 tea bags or organic fruit tea (peach flavored)

1 cup of sugar (for 2 litres of water)

paper towel and rubber bands

1-2 jars with lids for storing the Kombucha once it’s ready

**IMPORTANT: always use VERY CLEAN utensils and clean hands while preparing the Kombucha and NEVER let the kombucha touch metal of any kind including rings and bracelets. Metal will kill the Kombucha!**

Boil 2 litres of water and pour into the pyrex measuring cup. Add the sugar and stir with a wooden spoon until dissolved. Add all of the tea bags and steep for 8 min. Let the tea cool down completely until room temperature. This can take anywhere from 3-4 hours. Please be patient, it’s worth it. Then in your large capacity fermenting jar, pour some of the tea that came with your Kombucha culture into the jar (filling about 1/4 of the jar). Then pour in the cooled tea that you brewed into the jar. With your hands, take the Kombucha and gently float it on top of the tea mixture in the jar. It’s ok if it sinks to the bottom. Then cover the jar with a piece of paper towel and put a rubber band around it to hold it in place. This will keep out dust, pets and insects. Then place the jar in a location where it won’t be disturbed and allow to ferment for 7-10 days. A new Kombucha culture will form on the top of the liquid. Then it’s ready for harvest. Repeat the entire process above to make a new batch. Make the new batch with the newly formed Kombucha. With the “old” kombucha, you may give it away to a friend. With the left over newly fermented Kombucha tea, use some to start the new batch and the rest pour into a glass jar, place  a lid on it and put it into the fridge. It will keep for a couple of weeks.

If you see mould growth on the Kombucha, get rid of it and get a brand new Kombucha culture!

Enjoy! Bottoms up!

photo by: Zero-X on flickr.com

Magnificent Mango Salad

4 Jan

Magnificent Mango Salad

This salad is so great to make anytime of year. Even better in the winter to create a bit of summer in the dark cold days. I love the color this salad creates!

2-3 ripe avocados peeled, pitted and diced

1-2 ripe mangoes peeled and diced

1 red pepper seeded and diced

3 sprigs of green onion finely chopped

1 head of red leaf lettuce washed and torn into bite size pieces

1 spoon of toasted sesame seeds


2 spoons of freshly squeezed lime juice

2-3 spoons of extra virgin olive oil

1-2 spoons of maple syrup

a dash or two of tamari sauce

a pinch or two of ground cumin

salt and pepper to taste

In a large salad bowl, mix all the salad ingredients except the dressing. In a small bowl, mix together all the dressing ingredients. Add the dressing to the salad and toss until everything is well coated. Serve in bowls and then sprinkle the sesame seeds on top before serving.

Tip: sometimes I like to add diced red onion to jazz it up a bit



photo by visualdensity on flickr.com

Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!


photo by michael.paul on flickr.com