Steel Cut Oats Breakfast

Posted by on May 23, 2011 in Breakfast, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Steel Cut Oats Breakfast Ingredients: 1 cup steel cut oats, rinsed and soaked over night (for gluten-free make sure the oats are certified gluten-free) 1 tablespoon coconut oil 1 cup blueberries 1/4 cup chopped walnuts 1/2 teaspoon cinnamon 1 tablespoon pure maple syrup Directions: Pour oats and soak water (please note that oats are the only grain that you actually cook in the soak water as oat water has healing properties for the gut) into a medium pot over medium-high heat. If water does not cover oats, add more...

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Homemade Granola

Posted by on May 23, 2011 in Breakfast, Recipes, Vegan, Vegetarian | 0 comments

Homemade Granola Ingredients: 8 cups old fashioned oats 1/2 cup wheat germ 1/2 cup oat bran 1/2 cup coconut oil, melted 1 cup raw honey or pure maple syrup 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1 teaspoon unrefined sea salt 1/2 cup chopped dates 1/2 cup raisins 1/2 cup dried cranberries 1/2 cup chopped pecans 1/2 cup slivered almond 1/2 cup pumpkin seeds 1 cup unsweetened flaked coconut (optional) Directions: Preheat oven to 275 F. In a large bowl, mix oats, wheat germ and oat bran. In a medium...

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Easy Thai Pumpkin Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Easy Thai Pumpkin Soup Ingredients: 1 large yam, cut into thick circles 1 small sugar pumpkin or butternut squash, halved and seeds removed 1 tablespoon Thai red curry paste 1 can organic coconut milk unrefined sea salt and pepper to taste hot water to achieve desired consistencey Directions: Preheat oven to 400 F. Place yam circles and squash (cut side down) onto baking stone or greased roasting pan. Roast until soft, about 30-45 min. Scoop out pumpkin or butternut squash (discarding skin) into a large stock pot....

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Apricot Lentil Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Apricot Lentil Soup Ingredients: 3 tablespoons organic extra virgin olive oil 1 onion, chopped 2 cloves garlic, crushed 1/3 cup dried, non-sulfured apricots 1 1/2 cups red lentils 5 cups chicken stock (or vegetable stock to make vegan) 3 roma (plum) tomatoes – peeled, seeded and chopped 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme unrefined sea salt to taste ground black pepper to taste 2 tablespoons fresh lemon juice Directions: Saute onion, garlic, and apricots in olive oil. Add lentils and stock and...

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Black Bean and Couscous Salad

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Salads & Dressings, Vegan, Vegetarian | 0 comments

Black Bean and Couscous Salad Ingredients: 1 cup uncooked whole wheat couscous (or quinoa to make gluten-free, make as per regular directions) 1 1/4 cups water (or chicken stock if you’re not vegetarian for added flavour) 3 tablespoons organic extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon red wine vinegar 1/2 teaspoon ground cumin 4 green onions, chopped 1 red bell pepper, seeded and chopped 1/4 cup chopped fresh cilantro 1 1/2 cups fresh or frozen organic corn kernels, thawed if frozen 2...

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Peanut Soba Noodle Salad

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Main Courses, Salads & Dressings, Vegan, Vegetarian | 0 comments

Peanut Soba Noodle Salad Ingredients: 454 g (16 oz) package soba (buckwheat) noodles 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments 3/4 cup organic peanut butter 1/4 cup brown rice vinegar 2 cloves garlic, crushed drizzle of toasted sesame oil big pinch of crushed red pepper flakes 1/4-1/2 cup hot water 4 spring onions, chopped 1/2 cup peanuts, chopped 350g (12 oz) extra-firm organic tofu, cut into small cubes (I usually saute mine first in some coconut oil) unrefined sea salt to...

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