Featured Posts

Kale Quinoa saladKale Quinoa salad The other night in the Phoenix airport, my girlfriend Sue and I went to Chelsea's kitchen for a quick bite before I caught my plane. The Phoenix airport by the way has some...

Readmore

Low fat Greek Mediteranian SaladLow fat Greek Mediteranian Salad [caption id="attachment_2127" align="alignright" width="300"] OLYMPUS DIGITAL CAMERA[/caption] I love Greek salads, they are easy, tasty and healthy.  I often will...

Readmore

Delicious lentil soupDelicious lentil soup Today I am on cleanse day #2 of my Isagenix cleanse and my boyfriend comes into my office and announces to me that he is hungry and wonders what he can eat. How can you tell...

Readmore

Is Cleansing Bad for you?Is Cleansing Bad for you? I am a big proponent of cleansing and intermittent fasting.  It took me awhile to get to this point as I had a very negative idea about cleansing. The cleanses that I knew...

Readmore

Vegan lentil loafVegan lentil loaf I recently returned from a three-week wine tour covering California and Oregon. Being on the road for three weeks I was eating at restaurants all the time and enjoying...

Readmore

Gluten Free, Vegetarian Thanksgiving dinner

Posted by clstevens | Posted in Recipes | Posted on 28-10-2015

0

ThanksgivingThis was the first year ever that I hosted my family for Thanksgiving. I was a little worried that some would be disappointed about the fact that I was not making anything traditional. No turkey, no breaded dressing, no mashed potatoes, no baked squash and no candied yams. I sent out my menu in advance just to get everyone prepared and I let them know that if they wanted to bring a pre-cooked piece of meat or a dish that to them would really make it Thanksgiving then they were more than welcome to do so. I was so pleased that everyone embraced this meal and no one opted to bring any meat or any other dish other than was was already discussed. They were so amazingly open to having a meat free, gluten free Thanksgiving and they all raved about it. I decided that it might be fun to share the recipes that I chose. I made some alterations to them all and I noted them along side each. I used organic options whenever possible.  I hope you enjoy!

Brussel Sprouts: http://www.finecooking.com/recipes/roasted-brussels-sprouts-caramelized-onions.aspx
I used balsamic vinegar instead of apple cider.

Greek Potatoes: http://allrecipes.com/recipe/31522/greek-style-potatoes/
I made with all yams but you can mix it up or do white.  I also add in more garlic that it calls for and I add onions.  Additionally if I have a full extra lemon around I like to slice half of it into quarters and spread throughout the dish while baking

Miso Gravy: http://www.domesticdiva.ca/blog/homemade-naam-sauce-miso-gravy/
I didn’t have sesame oil so I used peanut.  I just used whatever kind of Miso I had on hand, it wasn’t barley I don’t think.  I used a half a cup of ground oats instead of the spelt flour.

Lentil loaf: http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/
I subbed zucchini for carrots and oats for breadcrumbs, cranberries for raisins. For the glaze I used organic ketchup and half regular basamic and half specialty balsamic (this is thicker and had a cherry flavor)  I didn’t add in any extra sweetener as it requested and I used pepper flakes, just a shake or two.

Wild rice stuffing:  http://detoxinista.com/2014/11/wild-rice-mushroom-stuffing-vegan-gluten-free/
I subbed zucchini for the mushrooms.  (Thanks Mom for all the zucchini!)

Chelsea’s kale salad: http://cleansegirl.com/kale-quinoa-salad/
In this recipe I subbed rice for the quinoa and pumpkin seeds for the sunflower seeds and aged cheddar for the parmesan.  Check here for the lime honey dressing too.

Roasted Squash: http://www.food.com/recipe/roasted-zucchini-and-yellow-summer-squash-484546
I think we could have really improved this one if we actually put it on a roasting pan as was suggested. It would have actually roasted/caramalized this dish rather than just cook it which sometimes gets soupy as this one did. We added in a half a cup of feta at the end and used fresh garlic instead of powder.

Brownies: http://minimalistbaker.com/5-minute-espresso-walnut-brownies/
I topped them with a chocolate ganache that is not in this recipe: You can borrow from one of the Nanaimo bar recipes.

Maple pecan pie: http://www.epicurious.com/recipes/food/views/maple-pecan-pie-104528
I made a gluten free pie crust by finding a regular pie crust recipe and subbing ground oats for the flour and coconut oil for the lard.  In the past this has worked well but this time it turned it into more like a pecan crumble but it was still good.  A few substitutions in this recipe, I did not use flour, I used a TBSP of ground oats instead and I used coconut sugar instead of the two sugars it called for.  I put in a total of 3/4 cups of sugar vs one cup and I put in about 3/4 of maple syrup, I used about 2 TBSP of butter & 1 TBSP of coconut oil vs. 3 TBSP of butter and I added in a half a cup of chocolate chips.  I only did the switch up with the butter and coconut oil because we didn’t have enough butter or coconut oil.  I used Madegascar organic vanilla and I think that so far has been the best I have found.

Raw Nanaimo Bars: http://www.mylivingnutrition.com/2013/09/21/nanaimo-bars/
As you know I made two kinds.  I preferred these ones. They are a bit sweeter and they are also easier to source the nuts for as they take cashews vs. macadamia nuts – finding raw macadamia nuts is not easy I have found.  As of the posting date of this, this URL isn’t working.  I hope it comes back up! Otherwise I will be searching out and testing a new recipe.

Raw Nanaimo Bars: http://www.radiantrachels.com/vegan-nanaimo-bars/
These were less sweet and I had to buy ingredients that I don’t usually keep around, like macadamia nuts and almond milk.  I prefer the above ones.

Delicious lentil soup

Posted by clstevens | Posted in cleansing, Recipes | Posted on 27-10-2015

0

TLentilsoday I am on cleanse day #2 of my Isagenix cleanse and my boyfriend comes into my office and announces to me that he is hungry and wonders what he can eat. How can you tell who is responsible for making sure good healthy food is on the table around here? I decided to teach him how to make one of his favorite meals – lentil soup. It is so easy and quick to make that he can be eating it within the hour. You can easily double this recipe.

2 cups of red lentils
4 cups of water
1 onion chopped
6 cloves of garlic minced
1/2 inch of grated ginger
1 TBSP cumin
pepper flakes or cayenne to taste

Sautee the onion, ginger and the garlic either in coconut oil or just steam in water, while they are cooking add in the spices and mix together. Once they are soft, add in the rinsed lentils and the water.  Cover and let simmer until the lentils are soft anywhere from 20-30 minutes.  Eat as is or if you like, blend 3/4 to all of it in the vitamix to smooth it out.  You can add as much water as you like but adjust the spices accordingly.  Other options are to add a tablespoon of lemon at the end of cooking.  If you do not have fresh ginger or garlic around use powder.  I find this to be a very forgiving dish. Enjoy!

 

 

Greek Parfait Recipe

Posted by Teri Broome | Posted in Recipes | Posted on 13-07-2015

0

Greek Parfait

This dessert has me dreaming of sailing in the Greek Islands. When I was sailing a few years ago I was eating my fair share of Greek yogurt with honey and nuts. The other day I had a craving for something sweet and I realized that I could recreate this delicious tasting dessert with local fruits. I went to the Whistler farmer’s market and purchased some organic blueberries and cherries.  I had on hand some organic unsweetened shredded coconut, cranberries and pecans from Trader Joe’s and some maple syrup.  I created a couple of layers with organic greek yogurt, berries, a few cranberries, a little coconut and chopped pecans, then I drizzled a little maple syrup between the layers – probably no more than 1 TBSP in total. What I feel makes this really good is the different textures, the chewy cranberries, the crunch of the pecans and the pop of the fresh blueberries.  You may not even need any maple syrup depending on how sweet you like things as the berries and the cranberries give it a sweetness already. I have been making this treat again and again with different seasonal fruits, including raspberries, strawberries and apricots.  It tastes decadent and the calories are fairly low and the nutrition is high.  Serve it at your BBQ and wait for the rave reviews.

Vegan lentil loaf

Posted by clstevens | Posted in Recipes | Posted on 12-07-2015

0

I recently returned from a three-week wine tour covering California and Oregon.

Being on the road for three weeks I was eating at restaurants all the time and enjoying lots of wine, so now it is time for a cleanse. I’m doing my trusty Isagenix program and have started to eat very cleanly. I like to think I eat this way all the time but when I am on vacation, all bets are off.

One of my favorite items to cook with are lentils.  I find them very versatile and they are an excellent source of fiber and protein, I came up with this recipe last night that actually had my boyfriend asking for second helpings. I loved it so much the next time I make it,  I’m going to double the batch and freeze some of it for later date.

Here’s what you need to make this recipe:

1 cup of dry lentils use green or brown

2 ½  cups of water (You may also use vegetable broth)

3 tablespoons of ground flax seeds

? cup of water

2 tablespoons of coconut oil

3 cloves of minced garlic

1 medium onion finely chopped

Vegetables of your choice; I used peppers and zucchini

¾  cup of sunflower seeds

½ cup of flour (I ground up a half a cup of chickpeas in my Vitamix and made chickpea flour) You may also use ground oats or any other flour you like

1 heaping teaspoon of dried thyme

½  heaping teaspoon of cumin

½  teaspoon of onion powder

½  teaspoon of pepper flakes

½  cup of minced cilantro

 

Glaze:

½ cup of organic ketchup – this part isn’t the healthiest but it does make it taste great and a little over top isn’t a bad thing.

1 tablespoon of balsamic vinegar

1 tablespoon of maple syrup

Rinse lentils.

In a large pot add 2 ½ cups of water or broth to the lentils.

Bring to a boil, reduce heat, cover and simmer for about 35 to 40 minutes.  It’s okay if they get mushy, 3/4 of this mixture is going to be blended.

Once they are done, remove the lid and set them aside to cool.

Preheat the oven to 350 degrees

In a small bowl combine the ground flaxseed and ? cup of water.  Mix it up well set it aside for at least 10 minutes.

Mix the onion, peppers, zucchini  and whatever other vegetables you like with the garlic and the spices then set them aside.

In a food processor, immersion blender or a Vitamix blender, mix three quarter of lentils until they become like a paste.

Pour all the lentils including the unmashed lentils into a large bowl,  add in the vegetables, the flaxseed, additional salt and pepper and mix well. I use my hands to mix it.

Grease a pan with coconut oil and press the mixture into the pan.

Mix the three items from the glaze; the ketchup the balsamic vinegar and the maple syrup together.   And drizzle it over the lentil loaf.

Bake for 45 to 50 minutes, let cool slightly and serve with a salad.  Let me know what you think by leaving your comments below.

Vegan, raw cashew caramel squares with nut crust & raw cacao ganache

Posted by clstevens | Posted in Recipes | Posted on 18-12-2014

0

raw caramel squareThis recipe looks deeelicious!  And in keeping with some healthier recipe alternatives for the holidays I thought I would share this one.  In the past I have made raw salted caramel squares and they were so good, the ones I made had more dates and tahini in them.  So if you are looking for a new tasty desert and healthier alternative to the refined sugar and flour treats of the season, give these a try. This recipe comes from a new business in Whistler BC called Foodease.  You can find out more about them at www.foodeasemeals.ca

Nut Layer
1 cup of nuts (almonds, pecans, walnuts or cashews) – I normally use almonds.
1 cup of medjool dates
Grind nuts in the food processor until coarse, then add dates and process until it becomes a sticky ball. Press firmly into a small baking dish approximately the size of two bread or loaf pans side by side.  Refrigerate to set and make caramel layer.

Caramel Layer
1/2 cup of cashew butter or 3/4 cups of cashews blended up in a vitamix to make your own butter
1/2 cup coconut oil
1 cup of medjool dates
Mix all ingredients in the food processor or a high powered blender until smooth.  This is important to get it smooth so it has a caramel like consistency.  Spread the caramel layer over the nut crust.

Chocolate ganache layer
1/3 cup coconut oil
2 heaping TBSP of raw cacao or if you don’t have it, use cocoa powder
1/4 cup of honey or maple syrup – to make it vegan, use maple syrup.

close
Facebook Iconfacebook like buttonYouTube IconSubscribe on YouTubeTwitter Icontwitter follow button