Butternut Acorn Squash Soup

Butternut squash
acorn squash
in slow-cooker 8 hours

onion
2 apples - sautéed

box vegetable stock
add squashes

cinnamon
nutmeg
sage
pepper
2 tablespoons maple syrup

heat and blend

add a bit more cinnamon, nutmeg, pepper

Pumpkin Rice Pudding

https://www.juliedaniluk.com/recipes/julie-s-pumpkin-rice-pudding.html

Dairy Free Pumpkin Pie Ice Cream

Canadian Living Burger

Portion size: 4

Ingredients

• 1 egg
• 2 tbsp (30 mL) water
• 1/4 cup (60 mL) dry breadcrumbs
• 1 small onion, grated
• 2 tsp (10 mL) Dijon mustard
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 lb (454 g) lean ground beef
• 4 hamburger or kaiser buns

Preparation

In large bowl, beat egg with water; stir in bread crumbs, onion, mustard, salt and pepper. Add beef; mix just until combined. Shape into four ?inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Sandwich in buns.

From: http://www.canadianliving.com/food/the_canadian_living_burger.php

Ayurvedic Chai Recipe

Here’s my favourite Ayurvedic Chai Recipe (as seen on Urban Rush on December 6, 2010)

Whole Cardamom Pods – 6 to 7
Whole Black Peppercorns – 4 to 5
Cinnamon – ½ “ stick
Cloves – 2 or 3
Fennel – few seeds
Star Anise – optional 1 pod
Fresh Ginger – ¼ “ grated or thinly slicked
2 – 3 cups water
Organic milk – 2 cups or Organic Almond Milk if you’re vegan or milk intolerant
Tea – Robust English Breakfast or Assam Tea –  4 tsp
Roiboos tea is a nice option if you prefer to drink a de-caf version of chai, and Green Tea works well too for a milder taste.

To make:

Crush the spices in a mortar and pestle.  Add spices to ginger and water and bring to a boil.  Upon boiling, let simmer for 10 minutes at least ten minutes.  Add milk, let simmer for five minutes more.  Finally add tea-leaves, bring to a rolling boil.  Strain and serve.  You can add pure maple syrup, raw, organic sugar or a bit of agave nectar to sweeten.  The sweetness helps bring out the flavor of the spices.

Serve in small tea cups with a garnish of a pinch of freshly ground cardamom or cinnamon powder.

From: http://www.yogue.ca/insiyas-ayurvedic-chai/

ACV Dressing

1/4 cup           extra virgin olive oil
2 tbsp             apple cider vinegar
1 tbsp             honey
to taste           sea salt

from: https://www.juliedaniluk.com/recipes/thyme-for-kale-saute-salad.html

Almond Meal Pancakes

Primal Pancakes Pancakes

If there’s one thing almost every neo-Primalist misses, it’s a heaping stack of pancakes on a cold winter weekend morning. This recipe will sate those deep-seated cravings and make you forget about your extended tryst with Mrs. Buttersworth (as sweet and sinful as it may have been).

Ingredients:
1 cup almond meal
3 large eggs
1/8 tsp vanilla extract
1/8 tsp ground cinnamon

Mix it all together until a batter forms. Pour the batter onto a buttered or greased skillet. Cook over medium heat until both sides are golden brown. Drizzle raw honey or just eat it plain. For kicks, add some blueberries or bananas to the batter.

One word of caution on this recipe: I would suggest keeping the size of these almond pancakes on the small side. Larger pancakes have a tough time sticking together.

FitDay breaks the whole batch down thusly (without any honey or added berries);
Calories:   798
Fat:   65.4 g
Carbs:   20.1 g (11.2 g fiber)
Protein:   42.1 g



Read more: http://www.marksdailyapple.com/the-many-uses-of-almond-meal/#ixzz3ion01ClA

Curry Dip

Kimberley's awesome curry dip

Coconut Vanilla Oatmeal

Coconut-Vanilla Oatmeal

• 1 cup oatmeal

• 1/2 cup shredded, unsweetened coconut

• 1 cup coconut milk

• 1/2-1 cup water

• 1 teaspoon real vanilla bean (I love Bourbon vanilla powder – it should be black, not white!)

• 1/2 teaspoon Himalayan sea salt

• 2 tbsp chia seeds

• 2 tbsp hemp seeds

Put the oatmeal, coconut and coconut milk in a pot on high heat. Once it starts boiling, turn the heat to low and add about half of the water. Depending on how much time you have, let your oatmeal simmer on very low heat until it’s thick and creamy. If you have lots of time, use all of the water and let it simmer for a while. If you have no time, skip the water or just add a tiny bit. When your oatmeal is ready, add the salt and vanilla and stir. Pour in a gown and sprinkle chia seeds and hemp seeds on top. Serve with unsweetened coconut milk (or almond milk) and strawberry preserve.

From: http://rachelbrathen.com/sunday-morning/

Sassy Water

You Will Need:

{8 ½} cups water

{1} teaspoon grated ginger

{1} medium cucumber, sliced thin

{1} large lemon, sliced thin

{12} mint leaves

put in the fridge overnight

 

Coconut Quinoa and Kale with Tropical Pesto

Author: Cookie and Kate Recipe type: Salad
Prep time:  20 mins Cook time:  15 mins Total time:  35 mins
Serves: 4+

Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew "tropical" pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.

INGREDIENTS
1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)
½ small red onion, chopped
⅓ cup large, unsweetened coconut flakes*
Tropical Cilantro-Cashew Pesto
2 cups cilantro, packed
scant ½ cup cashews
4 cloves garlic
½ cup olive oil
salt and freshly ground black pepper, to taste
½ lime, juiced (or more, to taste)
pinch red pepper flakes, optional

INSTRUCTIONS
In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.

NOTES
Cilantro-cashew pesto adapted from the tropical pesto in Flavors of Belize, the cookbook. Salad inspired by my trip to Belize, courtesy of McNab Design and several generous sponsors.
I'm not a big fan of white quinoa (I find it bland), so I always recommend using a rainbow blend or red or black quinoa.
The recipe didn't specify to toast the cashews first, so I didn't, but toasting the nuts before blending them into the pesto would add an extra dimension of flavor.
This salad keeps well in the fridge for a couple of days, but I think it is best served fresh. Either eat it cold or gently reheated.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are "Let's Do Organic" (green package) and Bob's Red Mill.

from: http://cookieandkate.com/2012/coconut-quinoa-and-kale-with-tropical-pesto/

Radiant Red

Radiant Red (30oz)

favourite juice recipe for skin:

• Apples - 2 medium
• Beet Root - 1 beet
• Carrots - 4 medium
• Cucumber - 1/2 cucumber
• Dandelion Greens - 1 cup
• Ginger Root - 1 thumb (1" dia)
• Kale (optional) - 2 leaves
• Orange (peeled) - 1 fruit
View it on JuiceRecipes.com  

Butternut Squash Ramen Bowl with Rice Noodles, Tofu and Fresh Pea Shoots

BUTTERNUT SQUASH RAMEN BOWL W/RICE NOODLES, TOFU & FRESH PEA SHOOTS

from: http://inpursuitofmore.com/2014/02/19/10-minute-meal-butternut-squash-ramen-bowl-with-rice-noodles-tofu-fresh-pea-shoots/

:

• (1) cup veggie stock (pre-made or store-bought is fine)
• (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
• (1/4) tsp salt
• (1/4) tsp soy sauce
• (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
• (1/4) cup medium soft tofu, rinsed and cubed
• (1) scallion, sliced diagonally, greens only
• (1/4) tsp Sambal Oelek
• (1/2) tsp toasted sesame oil
• (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
• Black sesame seeds for garnish

This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two! Start by combining the soup and the broth in a medium pot, and stirring to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.

While the broth is heating up, cube the fresh tofu into one inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.

When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.

When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.

Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Orange Soup

Orange Soup

INGREDIENTS: 

½ butternut squash 
3 medium carrots 
1 small red onion 
1 vegetable stock cube 
1 tbsp vegetable oil 
Crushed black pepper 

HOW TO MAKE: Peel the butternut squash and remove the seeds. Peel the carrots and red onion and chop all the vegetables into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan heat the oil and add all the vegetables and season with black pepper. Gently sweat the vegetables in the pan with the lid on for 15 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 10 minutes. Remove from heat and using a blender (hand or jug), blend the soup until smooth. Pour into a bowl and enjoy.

from Jason Vale

Hunky Chunky Vegetable Soup

Hunky Chunky Vegetable Soup

 INGREDIENTS: 
1 parsnip 
1 carrot 
1 sweet potato 
1 leek 
1 courgette 
1 vegetable stock cube 
1 tbsp vegetable oil 
Crushed black pepper 


HOW TO MAKE: Remove the top and tail from the parsnip, carrot, sweet potato, leek and courgette and peel and chop into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan, heat the oil and add all the vegetables. Gently sweat the vegetables in the pan for 15 minutes and then add the stock and seasoning, bring to the boil and simmer for 10 minutes. Remove from the heat and divide the soup roughly in half. Blend one half of the soup (hand or jug), then combine the smooth soup with the chunky soup to create something smooth and creamy, so you can really get your teeth into.

from Jason Vale

Beets and Treats

Beets and Treats

Ingredients

• Beet Root - 1 beet (3" dia) 175g
• Cabbage (red) - 2 leaf 46g
• Carrots - 3 medium 183g
• Lemon - 1/2 fruit (2-3/8" dia) 42g
• Orange - 1 fruit (2-5/8" dia) 131g
• Pineapple - 1/4 fruit 226.25g
• Spinach - 2 handful 50g

Directions

Process all ingredients in a juicer, shake or stir and serve.

from: https://juicerecipes.com/recipes/beets-and-treats-76

Ultimate Skin Cleanser

Ultimate Skin Cleanser (Have as many of these as you like on days 1-3 and 2 a day from day 4) 

INGREDIENTS: 

½ Cucumber 

3 Apples (organic if possible) 

1 stick Celery (organic if possible) 

½ cup Spinach 

½ - ¾ Avocado (ripe) 

1 × heaped teaspoon of Clear Skin Boost (optional but recommended) 

HOW TO MAKE: Put cucumber, celery, spinach and 2½ of the apples through the juice extractor. Place avocado, ½ apple and ice into the blender, add juice and blend the lot for 45 seconds to 1 minute or until smooth. If the juice is a little too thick, add more ice or a drop of water.

Parsnip Pear Soup

See page 49 of Moosewood Cookbook

Ginger-Mint Pear Smoothie

Ginger-Mint Pear Smoothie
Makes 3 cups / 700ml

from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/

Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)

Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.

Cilantro Spinach Sweet Potato Soup

Cilantro Spinach Sweet Potato Soup
Makes 6.5 cups / 1.5 liters

from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/

Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach

Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.

Carrot Apple Ginger Soup

Carrot Apple Ginger Soup
Lightly adapted from Joy The Baker.
Yield: ~5 cups

Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste

Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!


Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG

Creamy Orange Sunshine Soup

http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/

Creamy Orange Sunshine Soup

Filled with carrots, ginger, orange, garlic, onion, and sprouted cashews, this soup will have you feeling your best no matter what kind of storm you’re dealing with. Whether it’s a cold to get over or warming up on a damp day, I hope this soup is just what you’re looking for. Try serving it with a hunk of fresh bread and a pat of vegan butter.

Inspired by Carrot, Apple Ginger Soup.

Email, print, or text this recipe

Yield: about 6.5 cups

Ingredients:

• 1-2 tsp coconut oil (or extra virgin olive oil)
• 3 cloves garlic, minced
• 2 cups sweet onion, diced
• 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
• 1 cup freshly squeezed orange juice (about 2 lg. oranges)
• 5 cups vegetable broth, plus more if needed
• 2-3 tbsp freshly grated ginger, to taste
• 3/4 cup raw cashews, soaked in water
• salt & pepper, to taste

1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.

2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.

3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.

4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.

Read more: http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/#ixzz3Y0dMhysp

Life Changing Loaf of Bread

Life Changing Loaf of Bread


http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

The Life-Changing Loaf of BreadMakes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!