Ingredients 1 inch piece of ginger 2 cloves of garlic ¼ cup ketchup, preferably organic or homemade 2 tbsp tamari 2 tbsp sesame oil 2 tbsp balsamic vinegar 1 tbsp maple syrup ½ an orange, juiced Pinch of chili flakes (optional) Directions 1. Peel and coarsely chop the ginger and garlic. 2. Place everything in the blender and combine until it has a smooth sauce-like consistency. 3. Use it in place of traditional BBQ sauce for ribs, veggie burgers or chicken. By using organic or homemade ketchup the sugar content of this recipe goes way down. Liquid sugar in commercial brands of ketchup may be high fructose corn syrup in disguise
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Ingredients:
Directions:
Ingredients:
4 cloves garlic, minced 1 can corn 1 can black beans (I use Eden Organic, they produce less gas!) 1 can pinto beans 1 lg can tomato sauce 2 carrots, shredded 1 large kale leaf, finely chopped 1 stalk celery, chopped 1 tsp chili powder 1 tsp dry mustard 1 tsp salt 1/2 tsp pepper 1/2 tsp cinnamon 1/2 tsp turmeric 1 tsp cumin sour cream (optional) Place the beans in a sieve and rinse well, until no more foam or bubbles appear. Put all ingredients in a slow cooker and gently mix. Cook on high for 4-5 hours or low for 8-10. After dishing out, place a generous tablespoon of sour cream on top. Serve with your favourite bread or buns. This is based on Peggy Kotsopoulos' Chocolate Mousse recipe Ingredients 2 cups canned pumpkin (yes…this is the secret ingredient!!) 1/3 cup cocoa powder 1/3 cup honey or maple syrup 1/2 cup coconut oil, melted 1/4 tsp cinnamon 1/2 tsp vanilla extract fresh fruit: raspberries or strawberries Directions (serves 4) Combine all ingredients except berries in a bowl and mix well. Divide between 4 bowls and top with berries and fresh whipped cream. Salad Ingredients: 6 cups spinach 1/2 cup soft goat cheese 1/4 cup pine nuts (can substitute walnuts or sliced almonds) 2 cups sliced strawberries Dressing Ingredients: 1 clove garlic, minced 1 tsp dijon mustard 2 TBSP raspberry vinegar 1 TBSP balsamic vinegar 1 tsp sugar 1/4 cup olive oil In a small bowl, wisk dressing ingredients together. Set aside. In a large bowl, toss salad ingredients together with dressing ingredients. Serves 4. **Please note: Make sure to buy organic strawberries, they are on the list of the "Dirty Dozen", a list of fruits and veggies that have the highest amount of pesticide residue** Get your copy here Ingredients:
Directions:
Combine all of the ingredients in a medium sized bowl. Let sit for an hour for the flavors to combine. Makes approximately 3 cups. 2 Tbsp coconut oil or butter 1 onion, chopped 4 cloves garlic, finely chopped 1 inch fresh ginger, grated OR 1/2 tsp dry ginger 2 Tbsp tomato paste 1/4 tsp black pepper 1/8-1/4 tsp hot pepper (depending on your taste) 1 Tbsp turmeric 4 Tbsp garam masala 2 lbs boneless skinless chicken thighs, cut in bie size pieces 1/2 head cauliflower 2 cups vegetable or chicken broth 1 can of coconut milk 1. Fry the onion, garlic and ginger in the coconut oil until golden 2. Add the chicken and cook until no longer pink 3. Add the paste, black and hot pepper, turmeric and garam masala. Stir until the chicken is completely covered 4. Add the broth and simmer for 1 hour, stirring regularly 5. About 10 minutes before serving, add coconut milk and stir Serve over rice or quinoa. Tip: If it needs to be thicker, dissolve 2 Tbsp corn starch in warm water and add to chicken dish. 1 1/2 cups whole wheat flour 1 cup quick oats 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 cup coconut sugar 1/2 cup coconut oil 1 large egg 3/4 tsp vanilla extract 1 1/2 cups shredded zucchini 1 cup chopped nuts/seeds (try a variety like walnuts, pumpkin seeds, sunflower seeds, sliced almonds, hemp seeds) 1 cup dark chocolate chips Preheat oven to 350 F. 1. Beat coconut oil and sugar until well mixed. Add the egg and vanilla extract until well mixed. Add zucchini. 2. Combine dry ingredients in a separate bowl (flour, oats, cinnamon, baking soda) and add to the above mixture. 3. Mix in the nuts and chocolate chips. 4. Bake for 9 - 11 minutes or until lightly browned around the edges. Cool on a baking sheet for 2 minutes and then move to a wire rack to cool completely. Makes about 48 cookies. |
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