Category Archives: Lunch & Dinner

DIY vanilla stevia drops

Standard
DIY vanilla stevia drops

This slideshow requires JavaScript.

Stevia is my sweetener of choice and I find liquid stevia is far superior to any other form.

A small bottle of stevia drops is about $16. If you opt for the cheaper brand the dropper is plastic and I think it really affects the taste.

I love making my own things and saving money so here is my attempt at making vanilla stevia drops.

I found ground stevia leaves at a local herb shop. The sweet green powder was about $4 for a cup. So I have now found the most natural and cheapest way to buy this sweetener. On its own the herb is super sweet and has a bit of a grassy flavour. I don’t mind that, but we’ll see how the tincure works out.

I have purchased several flavours of stevia drops including, vanilla, root beer, orange, caramel and chocolate. Vanilla is my favourite and most versatile.

Warning: This is an experiment, not a tried a true recipe. I’ll update this post in a couple weeks to one month and let you know how it turned out.

You will need:

Two vanilla beans (I used Mexican vanilla)
1/2 cup dried stevia leaves
375 ml of vodka (or any other hard liquor)

1. Cut the beans lengthwise and scrape out the vanilla seeds. The put the seeds and empty pods in a jar.

2. Add stevia leaves and alcohol.

3. Let sit in a dark cupboard for two to four weeks.

4. Strain mixture. I am going to fill all my empty stevia bottles with it.

Advertisements

Kefir

Standard
Kefir

This slideshow requires JavaScript.

Kefir is delicious and easy.

For my vegan followers, kefir can be used in almond, soy or rice milk.  Once of these days I am going to make a batch of homemade almond milk and ferment it with kefir. I’ll keep you posted.

It’s flavour is different from standard yogurt, and it has so many health benefits.

It has bacteria and good yeasts that are not in yogurt. These good little guys attach to your gut and actually sweep out all the bad bacteria and yeasts.

I am like a mad scientist in the kitchen when it comes to fermenting. I ferment veggies, dairy and water.  Kefir is something everyone should make it at least once.

I buy little packs of kefir starter from the health food store. You may be able to score some kefir grains off a fermenting friend, if you have one.

My recipe calls for one litre of milk, but I like this so much I double the recipe to two litres when I make it.

What to do:
Put two litres of milk in a pot and heat slowly. The heating slowly is really the key here. I set the dial to three and then wait for nearly an hour. You want it to get just before boiling. You can use a thermometre look for 82C or 180F.

Then remove from heat, transfer to dish or jar. Let cool on counter to 23-25C or 73-77F.

Take a small amount of cooled milk and mix with kefir starter. Then pour back into the jars. Leave on the counter for 24 hours and place in fridge. Leave in fridge for eight hours before consuming. This ensures the fermenting process is over.

You can then flavour with fruit or chocolate. I even like it plain on a potato.

I have tried to make yogurt a few times and each time it failed. I am convinced kefir is fool-proof.

Berry good syrup – A toddler must

Gallery

Lemon millet patties

Standard

This slideshow requires JavaScript.

Here is yet another recipe from The Whole Life Nutrition Cookbook.

This is a delicious addition to a meal.  My daughter loved them and so did my friends.

If you have never cooked with millet, it is an amazing grain. It is very sticky and gluten free. This is the best veggie patty I have made. I may consider adding some beans in a batch one day.

Ingredients
1 cup millet
2 cups water
pinch salt ( I prefer either sea salt or Himalayan rock salt)

2 small carrots
Green onions (the original recipe calls for one or two, but I used six)
handful of fresh parsley
4 tablespoons lemon juice (I juiced one lemon)
1/4 teaspoon sea salt
coconut oil for sauteing

1. Rinse dry millet in a fine strainer under running water. Place rinsed millet, water and salt in a pot with tight fitting lid. Bring to boil, then turn down heat to a low simmer and cook for 30 minutes.

2. Place chopped veggies, lemon juice and zest, and salt in food process and pulse. Then add millet and pulse until it’s mixed.

3. Form mixture into patties and cook in a pan with coconut oil.

Tip: You can add cook them in any oil, but the coconut really adds to the lemon flavour.

Butternut Squash and Pear Soup (cooked)

Standard
Butternut Squash and Pear Soup (cooked)

This slideshow requires JavaScript.

I have been working with a naturopathic doctor, Dr. Kyle Morrison. He has been giving me some recipes and meal plans to follow. This is one of his recipes. This is a cooked vegan recipe.

Ginger root peeled and minced: 1 inch

Cinnamon stick

Buternut squash peeled, seeded and cubed

Sweet potato

Stock or water 6 cups

Olive oil, 1  tablespoon

medium onion

2 pears cored and chopped

up to one cup of coconut milk

1 teaspoon sea salt

1/2 red pepper diced

1. Place ginger, cinnamon stick, squash and sweet potato in soup pot. Cover with veggie stock (or water) and bring to boil and simmer.

2. Heat olive oil in pan. Cook onions until caramelized.

3. Add 1/3 cup water to pan add pears cook for a few minutes until water is reduced. Then add pan contents to soup.

4. When squash and yams are cooked add coconut milk, salt and pepper. Remove from heat and remove cinnamon stick.

5. Puree in blender or food processor.

6. Garnish with diced red pepper and a small drizzle of coconut milk (optional).

Spicy broccoli walnut salad

Standard
Spicy broccoli walnut salad

This slideshow requires JavaScript.

This was thrown together with some random items in my fridge. But I haven’t been this excited about a new invention in a while.

1. Take a couple small handfuls of walnuts and pulse in the food processor with 1 teaspoon cumin, 1/2 teaspoon Mexican chili powder, 1/4 teaspoon coriander and a small drop of cold-pressed olive oil.
2. Put the walnut mix in a large bowl.

3. Pulse together some green onions and a large handful of kale in the processor until they are all small flakes. Add to large bowl.

4. Chop up about two cups of broccoli into small peices and add to bowl. Toss together with 1/2 teaspoon of apple cider vinegar.  Season with Himalayan rock salt, pepper and some cayanne pepper.
Tip: The salad I made turned out really spicy and I think would be great served with some flax crackers. If you are not totally raw I think it would taste really great wrapped in a tortilla. It could also be served in a large romaine lettuce leaf.

Grain-free tabouleh

Standard
Grain-free  tabouleh

This is super quick and easy. If I had parsley on hand I would have used it.

1. Chop up one cucumber, 1/2 onion and one red pepper.

2. Add some chopped up mint leaves.

3. Then add a couple drops  of olive oil, juice from one lemon and some Himalayan salt.

Tip: Let sit in fridge for at least one hour before serving. Can be made the day before.

Tzatziki sauce on zuchini noodles

Standard
Tzatziki sauce on zuchini noodles

This slideshow requires JavaScript.

This recipe was thrown together and in all honesty I was a little scared to taste it. But I did and it was great. I have been marinating a lot of the vegetables I eat lately and it makes all the difference. Oh and I bought a new mandolin slicer at the flea market for $5 and it can turn my zucchini into angel hair pasta.

1. Cut up 1/2 a zuchini into pasta. This can be done with a mandolin, julienne peeler, a grater or a knife. I also chopped up some broccoli and mixed it with the noodles.

2. Marinate in juice from 1 lemon and some Braggs soy sauce. Before servning drain and rinse.

3. For the tzatziki  combine about 1/3 cup of almonds (soaked) with 1/2 cup shredded cucumber and a couple green onions.

4. Add a little water and blend in blender.  Added some salt and pepper to taste and juice from a lime.

Tip: Like most of my recipes this was an evening creation made for lunch the next day. I kept the noodles and the sauce separate until right before serving.

I will definitely be making this again. Now with a good raw tzatziki sauce, I need to figure out how to make some falafels.

Portabella mushroom burger

Standard
Portabella mushroom burger

This slideshow requires JavaScript.

This was really good and easy preparation. I made it the night before and ate if for lunch.

1. Remove stem from portabella mushroom. Marinate the cap in a couple tablespoons of Braggs and juice from one lemon or lime.

Tip: Marinating the mushroom gives it a “cooked” texture.

2. Drain, rinse and dry mushroom in a cloth or paper towel.

3. Place on two crisp romaine lettuce leaves top with onions. I also added banana peppers.

Raw vegan pizza

Standard
Raw vegan pizza

This slideshow requires JavaScript.

So here is the pizza recipe that was requested by one of my loyal blog followers.  I have never made a raw vegan pizza. This was fun to create, but it takes a lot of planning.

Italian flax crust

1. Put 1/2 a zucchini and 1 medium tomato with 1 cup of water in the blender.

2. Once blended the mix should yield about three cups. If it comes up short add a little water.

3. Add one cup of whole flax seeds and soak in mix for about two hours.

Tip: When wet flax is gelatinous and will form a thick batter.

4. Place mix on a dehydrator tray will liner. Add some fresh cracked pepper.

5. After two hours in dehydrator score the flax crust with a butter knife where you want the crust to break apart later.

6. Then an hour or two later flip the crust and remove the liner. Dehydrate until dry.

Tip: If you don’t flip the crust it will not dry properly. Wet flax goes rancid quickly so make sure it is fully dry.

7.Break pieces apart and add toppings.

Tomato basil sauce

I have tried to make several raw tomato sauces and have never been too impressed.  I created this one and it’s the best I’ve had yet.

1. Add one medium tomato, 3-4 large basil leaves, small piece of green onion or regular onion, a couple tablespoons of sun-dried tomatoes in food processor and blend.

Tip: I seeded the tomato before using because I want the sauce to be a little thick.

2. Add a small drizzle of olive oil, agave syrup and Himalayan salt.

3. Chill in fridge for flavours to set.

Toppings.

You can use whatever topping you want. I have chosen to use green peppers, mushrooms, greens and pine nuts I used some kind of Japanese greens I bought at the farmers market, but don’t remember the name. Spinach would work well too.

1. Cut up mushrooms and green pepper and marinate in juice from 1/2 a lime and some Braggs soy sauce.

2. Drain and rinse add to pizza with pine nuts.

Cashew Parmesan  cheese

This was also a first for me, but it works and think I’ll be making a lot more of it other dishes.

1. Soak 1/2 cup of cashews for a couple hours. Drain and rinse.

2. Put in the blender with 1/2 teaspoon Miso paste and 1 teaspoon of  nutritional yeast. Add enough water to blend well

3. Pour mix on a dehydrator tray with lining sheet. Dehydrate until fully dry. No flipping needed.

4. Flake cheese off the tray with a butter knife. You can keep the pieces big or smaller to resemble Parmesan.