Posts Categorized: Recipes we ❤

winter survival salad

Survival salad

It’s been a looonnnggg winter and my body needed this salad. I literally loaded it up with everything I was craving. It’s packed with vitamin C, antioxidants, protein, iron, fibre, calcium, beta-carotene and more. And I’ve eaten it every night this week. It goes like this:

Winter Survival Salad

arugula
spring pea mix (pea shoots, radish, red choi, buckwheat)
chickpeas
avocado
beets (steamed)
red onion
peeled grapefruit segments
raw walnuts
honey goat cheese

Dressing:
really good extra virgin olive oil
balsamic reduction
Himalayan pink mountain salt

 

Survival salad closeup

Every mouthful is a delicious, nutritious treat.

they’ve got the power

5 healthy ingredients and a whole lotta power

5 healthy ingredients and a whole lotta love

 

These Power Balls are  one of many easy cleanse-friendly recipes that come in Dr. Jodi Larry‘s handbook for her Cleanse for Life program, which I’ve participated in twice and wrote about here. With spring on its way (please), there’s no better time to consider kick-starting a new, healthy lifestyle.

Craving chocolate or something sweet? Pop one of these babies in your mouth! They are a breeze to make, with only 5 ingredients, and are so delicious you won’t believe they’re so good for you.

Dr. Jodi’s Power Balls
6 medjool dates (soak for a few minutes and remove pits)
1/2 cup walnuts
2 tbsp ground flaxseed
2 tsp raw cacao powder
unsweetened shredded coconut

Blend all ingredients in a food processor. Roll mixture into balls. Roll the balls in shredded coconut. Refrigerate for about an hour, if you can wait that long.

(My friend Mia, who is a fantastic cook, recommends adding a pinch of sea salt before blending ingredients. I can see where she’s going with that.)

a new year, a new salad

Kale, brown rice, pomegranates, raw walnuts, chickpeas and more kale.

Kick off 2014 with this healthy, hearty salad: kale, brown rice (it’s nice if it’s warm), pomegranates, raw walnuts, chickpeas and more kale.

 

Sprinkle some feta on top and dress.

Sprinkle some feta on top and dress. For the dressing I used extra-virgin olive oil, white balsamic vinegar, Dijon, maple syrup, salt and pepper to taste. Be sure to serve it like this so your guests can see how pretty it is before you mix it all up!

 

would you like latkes with that?

Our applesauce is pink-a-licious!

Our applesauce is pink-a-licious!

 

My favourite Jewish holiday starts tomorrow night. I love Chanukah for so many reasons—the nightly ritual of lighting the menorah, the spin-the-dreidel games, the chocolate Chanukah gelt—but especially for the latkes. I like mine with a dollop each of sour cream and applesauce. I admit, I’ve never made latkes. But I make a mean applesauce. Everyone from babies to bubbies adores my applesauce.

Applesauce

15 apples (I use Empire; it’s best to use organic since the skin is left on for this recipe)
2 to 2½ cups water
Cinnamon, to taste

Leaving the skin on and the pits in, cut apples in half and then again and again until they’re in smallish chunks. Put chunks in a large pot. Add water. Boil over medium heat until the apple chunks are mushy, stirring every now and then, for about 20 minutes.

Place a colander over a big bowl or pot and pour the apple mush into the colander to drain, reserving the juice that’s drained. Let apple mush cool down.

Once cool, put mushy apple pieces into a food mill and purée, scraping down the underside of the mill as you go.

Take 2-3 cups of the reserved juice and add it to the puréed applesauce. Place this mixture in a large pot with the lid half on, over medium heat for about 10 minutes, stirring, until you hear little “pop” sounds. That’s how you know it’s ready. Remove applesauce from heat and let cool.

Once cool, add cinnamon to taste.

 

My trusted food mill.

My trusted Macina Legumi food mill.

 

This Chanukah I aim to make latkes! Here are a couple of recipes I’ve got my eye on:

Best-ever potato latkes – This recipe is from foodie Amy Rosen, so I know these potato pancakes are going to rock my world. Classic lacy latkes like bubby made them, except with rice flour. Mmmm…

Oven-fried butternut squash latkes – I’m on a butternut squash rampage right now so this recipe called out to me. These babies are baked, not fried in oil, so they’re healthier for you and they won’t stink up the house! I’m going to substitute rice flour for the whole-wheat flour in the recipe. Wish me luck.

Happy Chanukah!

GFG guest speaker Maggie Savage

Blah Blah Blah

Looking for some healthy gluten-free treats this Halloween?

 

We're loving Maggie Savage's

BOO-YA! We’re loving Maggie Savage’s Spooktacular Chocolate Cutout Cookies!

 

Come meet Maggie Savage, of She Let Them Eat Cake, at Gluten Free Garage!

GLUTEN FREE IS IN THE HOUSE!
Maggie Savage will share her experience running a gluten-free household and will arm you with the knowledge you need to raise a happy, healthy and totally awesome gluten-free family!

Sunday November 17 @ 1 pm
The Stop, Artscape Wychwood Barns
Free with admission to the Gluten Free Garage

Check out Maggie at She Let Them Eat Cake

In Maggie’s world, smoothies are a food group.