I made this soup for a bridal shower and it was a big hit. Thought it was worthy of posting! It will be a great addition to your winter soup collection. Enjoy :)

INGREDIENTS

1 butternut squash (cut in half length wise and seeded)

4 cups low sodium vegetable or chicken broth

1/5 cups unsweetened almond milk

1 large sweet onion - diced

1.5 cups carrots - diced

2 celery stalks - diced

1 head of garlic + 4 more cloves

1 tbsp yellow curry powder

1/4 tsp turmeric

3 tbsp coconut oil

1/4 tsp cinnamon

Handful of Italian parsley - chopped

Himalayan salt and freshly cracked black pepper

DIRECTIONS

Preheat oven to 425 degrees. Massage flesh side of butternut squash with 1 tbsp of coconut oil, cinnamon and salt and pepper. Place flesh side down on a baking sheet lined with parchment paper and bake for approximately 40 minutes. At the same time, take the full head of garlic, chop off the bottom (where the root is), drizzle with olive oil salt and pepper and wrap in tinfoil making a little bundle and place on the same baking tray as the butternut squash

While the butternut squash and garlic bakes, place the curry powder, turmeric and coconut oil together in a large pot and cook on medium heat for about one minute. Then, add onion, garlic and a pinch of salt and pepper cooking until onions become transluscent. Once they do, add in the carrots and celery and cook until vegetables becomes soft. If they bottom of the pot starts to brown, add a splash of broth and continue stirring.

Add the stock to the pot, bring to a boil and then lower heat to a simmer. Remove the butternut squash and garlic bundle from the oven. Let the squash cool slightly before peeling off the skin and dropping the flesh into the soup. Let the soup continue to simmer for approximately 15 minutes. Remove from heat.

Add the soup to a high speed blender in batches, adding 1/2 cup of coconut milk to each batch before transferring into a new pot. Season with salt and pepper to taste.

Garnish soup with roasted garlic and chopped Italian parsley.

I was inspired by a cold quinoa salad that my cousin made for me at the cottage a couple of weeks back. This asian inspired snack is both healthy and absolutely delicious.
 

INGREDIENTS

3 sheets toasted nori

1 cup uncooked quinoa - rinsed

1 red bell pepper - diced

1 english cucumber - diced

2 large handfulls of baby spinach - roughly chopped

1/4 cup flat leaf parsley - chopped

1/4 cup pickled ginger

1/4 cup toasted pine nuts (optional)

Dressing:

1/2 cup olive oil

2 tablespoons toasted sesame oil

1/3 cup rice wine vinegar

2 1/2 tablespoons honey or 2 tablespoons Agave

1/2 cup soy sauce

2 or 3 garlic cloves - minced

1 1/2 tablespoons fresh ginger - grated

3 tablespoons cold water
 

DIRECTIONS

Boil 2 cups of water, then stir in quinoa. Reduce heat to low and simmer covered for approximately 15 minutes. Remove quinoa from the heat to cool slightly.

In the meantime, combine all ingredients for the dressing in a mason jar. Shake well.

Once the quinoa has cooled slightly, add the cucumber, red pepper, pickled ginger, spinach, toasted pine nuts and parsley as well as 3/4 cup of the dressing. You can always add more dressing later, or use the left over on salad or as a dipping sauce.

Put the quinoa in the fridge for about half an hour so it can soak in all of the flavours and cool down even more. Eat as is or create a cone shape with a piece of nori and stuff the quinoa mixture inside.

Crisp, tart, delicious!

INGREDIENTS

1 English cucumber - diced

3 kumato or vine ripened tomatoes - diced

1/2 vidalia onion - diced

Handful flat leaf parsley - chopped

1 garlic clove - minced

3 tablespoons red wine vinegar

1/2 teaspoon olive oil

1/2 teaspoon dried oregano

Pinch of Himalayan salt

Cracked black pepper

DIRECTIONS

Toss all ingredients together in a large bowl. Refrigerate for an hour before serving so vegetables can marinate. 

Cook these slow and steady. You’ll thank me later! Then serve them up with some homemade guacamole. You may just want to make a tripple batch.

INGREDIENTS

1 large sweet potato (cleaned, not peeled)

2 teaspoons olive oil

Pinch Himalayan salt

Freshly cracked black pepper

1/2 teaspoon nutritional yeast (optional)

1/2 teaspoon onion powder (optional)

DIRECTIONS

Preheat your oven to 200ºF. Using a mandoline, slice the sweet potatoes on the 1/8 inch setting. Lay the sweet potatoes on 2 baking sheets lines with parchment paper. Make sure not to overlap the sweet potato slices. Lightly drizzle the sweet potatoes with olive oil and then use a basting brush to be sure the top of the sweet potato slices are evenly coated. Sprinkle with salt and pepper. Bake for 45 minutes. Take them out of the oven, flip them over and cook for another 30 minutes. Flip them over once more and cook for an additional 20-30 minutes. Let them cool slightly before serving. Sprinkle with nutritional yeast and onion powder for some “sour cream and onion” flavour.

I can eat avocado by the spoonful. But sometimes it’s nice to take it up a notch.

INGREDIENTS

1 Hass Avocado

3 tablespoons coconut oil or olive oil (only 1 tablespoon if eating raw)

1 tablespoon fresh squeezed lemon juice

1/3 cup ground raw, unsalted macadamia nuts

1/4 teaspoon Himalayan salt

DIRECTIONS

Mix 1 tablespoon of coconut oil with lemon juice in a small dish. Spread ground macadamia nuts and Himalayan salt on a plate. Cut the avocado in half, remove the pit and use a spoon to scoop out the avocado from the skin. Slice the avocado into 1/2 inch strips. Using a basting brush, lightly coat avocado slices with oil/lemon mixture. Once coated, take avocado slices and gently press them into the macadamia nuts. If eating raw, this is the last step. If cooking, heat 2 tablespoons of coconut oil in a sauté pan on medium/high heat. Add the avocado slices and cook for approximately 30 seconds on each side.

This recipe was adapted from the My Dance With Cancer website. I added raw walnuts for some texture and of course, health benefits.

INGREDIENTS

3/4 cup raw cacao powder

1 cup coconut oil

1/4 cup raw honey

1/2 cup raw walnuts

1 teaspoon organic vanilla extract

1/8 teaspoon Himalayan salt

DIRECTIONS

Set up a double boiler on your stove. Bring three cups of water to a boil in the lower pot. Then turn the heat down to low. Add the cacao powder, coconut oil, raw honey and Himalayan salt to the top pot. Mix until all ingredients are melted together into liquid form. Remove from heat and stir in vanilla extract and walnuts. Pour mixture into a medium sized baking dish lined with parchment paper and refrigerate for approximately two hours before serving. Store leftovers (if there are any) in the refrigerator. 

I LOVE cinnamon. And with the added benefit of chia seeds, this drink makes the perfect snack.

INGREDIENTS

1/4 cup chia seeds

1 cup unsweetened coconut or almond milk

1 cup water

1 tablespoon cinnamon 

1 organic granny smith apple - *puréed

Stevia to sweeten

DIRECTIONS

Mix all ingredients together in a large glass and give it a good stir. Let the chia seeds plump up for about five minutes before drinking. If you want a smoother consistency, blend until smooth.

*NOTE: I peel the granny smith apple and then grate it on a microplane. I find this to be the easiest way to purée it. You can always sub with unsweetened applesauce.

This is such an easy, delicious side dish.

INGREDIENTS

1 pound mini tri-coloured potatoes

4 garlic cloves - smashed

2 tablespoons olive oil

1/8 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon Himalayan salt

Freshly cracked black pepper

Handful of italian parsley - chopped

DIRECTIONS

Preheat oven to 450ºF. Line a baking sheet with parchment paper. Place the potatoes and garlic cloves on a baking sheet and coat with olive oil, cayenne pepper, smoked paprika, salt and pepper. Bake for approximately 15 minutes. Remove from the oven and use a fork to press potatoes down, so they become flat. Drizzle with a little more olive oil and place back in the oven for another 20 minutes, or until potatoes are crispy on the outside and soft on the inside. Garnish with Italian flat leaf parsley.

This was adapted from Chef Amber Shea’s Almost Vegan recipe. It is AMAZING! 

INGREDIENTS

3 cups raw, shredded coconut

2 cups frozen strawberries (defrosted)

2 tablespoons coconut oil

1/4 cup coconut sugar

1/3 cup water

DIRECTIONS

Combine all ingredients together in a high speed blender. Blend for at least 3 minutes on the highest setting. If your blender is having trouble breaking this mixture down, add more water 1 tablespoon at a time.

Store in the refrigerator for up to two weeks.

I absolutely love mushrooms. And this decadent sauce will convert those who don’t!

INGREDIENTS

4 medium sized portobello mushrooms - sliced

8-10 shitake mushrooms - sliced

1/2 cup marsala wine

3/4 cup low sodium vegetable stock

1 tablespoon olive oil

1 small yellow onion - diced

3 garlic cloves - minced 

3 sprigs of thyme

Handful of flat leaf parsley - chopped

2 tablespoons Earth Balance spread (soy free)

2 tablespoons gluten free oat flour

1 teaspoon Himalayan salt

Freshly cracked black pepper

1/8 cup *cashew cream (optional)

DIRECTIONS

In a large pot, add olive oil, onion, garlic, thyme, Himalayan salt and pepper. Cook on medium heat for approximately five minutes, or until onions are soft and translucent. Add the mushrooms to the pot and cook for another five minutes, or until mushrooms are tender. Then, add flour and Earth Balance spread and cook through for one minute. Pour in the marsala wine to deglaze the pot. Reduce the marsala for a couple of minutes before adding the vegetable stock. Simmer for ten minutes. The sauce should be nice and thick at this point. Test the sauce to see if more salt or pepper is needed. If you are adding the cashew cream, do so in the last minute of cooking. Toss with your favourite pasta and garnish with flat leaf parsley.

* To make cashew cream, combine 1/3 cup raw cashews with 1/4 cup boiling water in a blender. Blend until smooth.

A flavourful, filling, delicious vegan dish!

INGREDIENTS

1 cup green lentils

2 1/2 cups water

1 yellow onion - diced

3 garlic cloves - minced

1/2 teaspoon grated ginger

1 teaspoon coconut sugar (optional)

2 medium or one large carrot - diced

1 tablespoon coconut oil or grape seed oil

1 1/2 teaspoons garam masala

1/2 teaspoon turmeric 

1/8 teaspoon mustard seeds

1/8 teaspoon cumin

2 dried red chilis

1 teaspoon Himalayan salt

2 tablespoons Earth Balance spread or Ghee (clarified butter)

Freshly cracked pepper

DIRECTIONS

Soak green lentils overnight in the fridge.

In a large pot, add coconut oil. Once oil is hot, add garam masala, cumin, mustard seeds, red chilis and turmeric. Let spices toast up for about a minute before adding onion, garlic, ginger, salt and pepper and cook on medium heat for about 5 minutes, or until onions are translucent. Add in the carrots and coconut sugar and cook for another few minutes. If the bottom of the pot becomes brown, add water a tablespoon at a time.

Now, add in the water and green lentils. Bring to a boil and then simmer for approximately 1 hour, or until lentils are soft (but not mushy). Remove from the heat and stir in Earth Balance spread, black pepper and more salt if needed.  

This zucchini cake is vegan, gluten free and absolutely delicious! The recipe is featured on Healthy Blender Recipes as part of Gluten Free Baking with KitchenAid. I hope you enjoy!

INGREDIENTS

2 heaping cups of grated zucchini

2 cups gluten free oat flour

1 cup cooked millet

1/3 cup coconut sugar

1/4 cup coconut oil

1/4 cup raw honey or maple syrup

1/4 cup unsweetened applesauce

3 tablespoons coconut milk

2 tablespoons sprouted ground flax seed

2 teaspoons gluten free baking soda

1 1/2 teaspoons gluten free baking powder

1/2 teaspoon cinnamon

1/4 teaspoon Himalayan salt

Pinch of ground nutmeg

1/4 cup organic chopped walnuts (optional)

1/4 cup organic golden raisins (optional)

DIRECTIONS

Preheat oven to 350ºF. Sift the oat flour, flaxseeds, cinnamon, nutmeg, baking soda, baking powder and salt into a large mixing bowl. Set aside.

Remove excess water from grated zucchini by placing it in a kitchen towel and squeezing out the liquid over the sink. Place the zucchini into your stand mixer bowl along with the millet, coconut oil, coconut sugar, maple syrup, applesauce and coconut milk. Mix ingredients together on a low speed.

While the stand mixer is still on low, add the dry ingredients 1/3 at a time until just combined.Fold in the optional chopped walnuts and raisins if desired. Pour into a standard size loaf pan that has been lined with parchment paper. Sprinkle the top of the cake with coconut sugar and cinnamon.

Bake for approximately 50-60 minutes. Cool before serving.

Folic acid, vitamin-C, antioxidants, anti-inflammatory… I could go on.

INGREDIENTS

6 beets (3 red, 3 yellow with beet greens attached)

2 tablespoons olive oil

1 teaspoon Himalayan salt

Freshly ground pepper

6 gloves garlic - finely chopped

1 teaspoon red wine vinegar

Organic goat cheese (optional)

DIRECTIONS

Preheat oven to 400ºF. Wash beets, but do not peel them. Cut off both ends of the beetroot, disgard the stems but put the beet greens to the side. Drizzle olive oil on beets along with a pinch of salt and pepper. Wrap each beet in a separate piece of aluminum foil and place them on a baking sheet. Bake for 45-50 minutes. Remove the beet roots from the oven, unwrap the aluminijm foil and let cool slightly before handling. Once cool, run the beets under cold water and use your hands to massage the skin off. Use a mandoline to thinly slice beets. If you do not have a mandoline, finely slice with a sharp knife. 

In a sauté pan, add garlic, salt, pepper and olive oil. Cook for one minute on medium heat before adding beet greens. Once the greens are wilted, add a splash of red wine vinegar. Remove from heat.

Plate the beet roots and greens and crumble goat cheese on top.

A new way to eat brussel sprouts. And it’s SO easy to prepare.

INGREDIENTS

2 cups brussel sprouts

10 sun-dried tomatoes packed in olive oil

1 garlic clove

1/2 lemon - juice and zest

1 tablespoon wholegrain mustard

1/4 cup olive oil

Pinch of Himalayan salt and pepper

DIRECTIONS

Bring a medium pot of water to a boil. In the meantime, prep a large bowl filled with water and ice cubes. Add brussel sprouts into the pot of boiling water for approximately 1 minute. Remove and immediately put into ice bath. Once brussel sprouts have cooled, remove from the water bath. Cut off, and discard the ends of the brussel sprouts. Peel the brussel sprouts into separate layers. Spin leaves in a salad spinner until completely dry. 

Finely chop garlic and lemon zest and add to a small bowl along with lemon juice, whole grain mustard, lemon juice, salt and pepper. Mix together. Slowly whisk in olive oil. Pour over brussel sprouts and top with chopped sun-dried tomatoes.

I drink this every morning for breakfast. Never felt better. Heathy, refreshing, energizing and delicious. *Modified from Kimberly Snyder’s Glowing Green Smoothie.

INGREDIENTS

5 cups organic spinach

3-4 inch piece organic cucumber

Handfull of organic flat-leaf italian parsley (optional)

1/2 organic green apple

1/2 organic pear

1 banana

Juice of 1/2 lemon or 1 lime

2-3 cups of water

DIRECTIONS

Add spinach, cucumber, flat leaf parsley and water to a high speed blender. Blend together for 30 seconds. Add the apple, pear, banana and lemon. Blend for another minute. If the smoothie is too thick for you, add more water 1/2 cup at a time. I like mine pretty liquidy so I normally end with 3 cups of water in it. I pack it in a mason jar and bring it to work.