Make your leftovers into a delicious meal!

Use your leftover grains & turn them into a delicious meal. I had extra brown rice that I wanted to use up so I sautéed 2 garlic cloves & 5-6 sun dried tomatoes in coconut oil for a few moments. I then added a couple of big handfuls of chopped mixed greens. I stir fried the greens until they were slightly wilted then folded in the cooked rice. I had a can of organic chickpeas in my cupboard so I tossed about a cup of them into the mixx for extra protein & sprinkled in some black sesame seeds. You can experiment with different beans or tofu as well as regular sesame seeds. I finished the preparation off with Braggs to taste ( or tamari soy sauce ) & crumbling feta cheese ( optional ) on top …so yummmmy!

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Raw Mango Cobbler

I just spent 10 days in Maui & always leave there so inspired, filled with ideas & RECIPES! My dear friend Celeste shared this delicious raw cobbler recipe with me.

CRUST:

3 cups pecans, dry
1 vanilla bean, scraped ( if you don’t have, you can use 1 Tbsp vanilla extract)
3/4 tsp sea salt
3/4 cups pitted dates

SYRUP:

3/4 cup pitted dates
3 Tbsp coconut oil
1/2 vanilla bean ( again, you can use 1 tsp of vanilla extract)
2/3 cup water, as needed

FILLING:

3-4 ripe mangoes, peeled, seeded & sliced.

Directions:

To make the crust, process the nuts, vanilla & sea salt into a powder. Add the dates & process until mixed well. Press this mixture onto the bottom of a cake pan.

To make the syrup, use the same container. No need to rinse, the leftover crust crumbs will add in with the syrup. Process all ingredients until smooth. Set aside.

To make the filling, place sliced mangoes into a large mixing bowl. Pour the syrup over sliced mangoes, coating them.

Place mango mixture evenly over the crust & chill in freezer to allow filing to set.
Take cobbler out of the freezer & let warm up a bit before serving…. Enjoy this AMAZZZING raw cobbler as a healthy, yummmmy treat!

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Chocolate- Chia Almond Hemp Shake… Yummm!!

I think I just died & went to heaven after drinking this shake!!!!!
Check the ingredients & blow your mind how AMAZZING good health can taste.

This is best made with a Vitamixx 🙂

1 frozen banana
4 cups hemp milk( homemade is best, recipe on Blog)
6 fresh medjool dates
3 Tbsp almond butter
2 tbs soaked chia seeds
Raw cacao to taste – I like mine REALLY chocolatey, I probably added 1 cup!!

Blend together in a high speed blender until creamy … ENJOY!

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Urban Garden

Grow your own sprouts! I can’t tell you how much joy I get from being able to eat something I grew from seed. It’s hard when you live in a condo in the city to grow your own food, this is my small expression 🙂  During the cold seasons, sprouts are an excellent source of fresh vegetables.

Not only are they rewarding to grow, sprouts represent the point of greatest vitality in the life cycle of plants.  During sprouting, vitamin & enzyme content increases dramatically.  At the same time, starch is converted into simple sugars, proteins are turned into amino acids & peptones, & crude fat is broken down into free fatty acids.  The sprouting process actually predigests the nutrients of the seed, making it easier to assimilate & metabolize. 

According to Oriental traditions, the sprouting process increases the cooling attributes of the seed, which can over-cool the cold person & weaken digestion in those with low ‘digestive fire’. Generally, if one is frail, feels cold often &/or tends towards loose stools, then sprouts must be eaten sparingly.  Cooking makes sprouts more beneficial for these individuals.

How To Make Sprouts:

Use 1 part seed to 3 parts water.  Soak in a wide-mouth jar for 6-8 hours.  Half-gallon or large jars are more convenient.

*Cover the mouth of the jar with a plastic or stainless steel sprouting screen or cheesecloth, which is secured on with a rubber band. After soaking seeds, drain well & keep in warm, dark place.

*Rinse 2 times a day, ideally morning & evening. Keep jar mouth tilted down for better drainage. Thorough rinsing & complete draining improve sprout flavor.

*After 3 days place the sprouts in a cool place with indirect sunlight to induce chlorophyll. Continue rinsing twice daily until your sprouts are ready!

*To remove the loose hulls from the sprouts, place them in a large bowl of water & agitate them. , further loosening & brushing them aside.  Gently reach under the sprouts & lift out of the water, without disturbing sunken hulls, which can then be discarded.  Drain sprouts well.  If refrigerated, they keep up to one week in a plastic bag or covered glass jar.

Start your urban garden today!

 

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Gorilla Foods: Raw-Organic-Vegan

Lunch at Gorilla Foods in Vancouver, BC! I had the the Green Glory juice & Peanut Selecta Pizza… Yummm

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Creamy Mint Pea Soup

This soup is eeeeasy to make and perfect for a light spring lunch.  To prevent blender explosion from the hot broth, I put all ingredients in blender then heat up after on the stove. 

Ingredients:

1 bag frozen green peas (organic when possible)

3-4 cups organic veggie broth

1 cup coconut milk

Fresh mint, handful

Salt & pepper to taste

Parmesan cheese (optional)

Directions:

1. Rinse frozen peas in a colander or sieve with hot water to soften. Place in blender.

2. Warm broth to medium heat, add to blender.

3. Add remaining ingredients to blender & puree.  Add more coconut milk or broth if needed to make desired consistency.

4. Transfer puree to a pot and warm.

5. Ladle into bowls & serve with crusty bread. 

6. If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little coconut oil. This soup is also delicious cold, but not chilled.

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Coconut Chocolate Mousse

This mousse is dreamy, creamy and easy to make.  I love eating such a delicious treat and feeling goood about what I’m putting into my body.

You will only need 3 ingredients and ideally a Vitamix. You can try using a regular blender or food processor it just may not come out as creamy cuz the Vitamix is the BOMB!!

Ingredients:

1-2 young Thai coconuts ( you can usually find in Wholefoods or Chinatown or if you’re lucky straight off the tree! )

water from coconuts, enough to create desired consistency

1 organic dark chocolate bar ( you can also try raw cacao powder & agave syrup to taste)

Directions:

1. Carefully make a small opening in the top of the young coconut.  My friend Ja used a machete style knife and hacked a small square shape in the top, then poked it through to create an opening. If you can’t do this  outside, try on a wooden cutting board. Empty out water into cup for later use. Once water is emptied, split coconut in half and scoop out soft meat. Place in Vitamix, food processor or regular blender.

2. Melt 1/2 to 1 organic dark chocolate bar on low in a saucepan. Add to mixer.

3. Add half the amount of coconut water and proceed to blend. Add more to create desired consistency.

4. You can decorate with fresh fruit and shredded coconut to make a fancy dessert presentation 😉

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Get Extra Nutrients Easy..Eat Your Seeds!

An easy way to load up on extra nutrients in your diet is to add roasted or raw seeds to your meals. I love roasting pumpkin, sunflower & sesame seeds and tossing them with my salads & / or on top of graIns. Raw hemp seeds are also very nutrient-rich and delicious sprinkled on most dishes.  I keep my seeds in jars in the fridge, that way they are more readily available.  Below are some of the healing benefits these whole foods offer you.

Pumpkin Seeds:

Pumpkin seeds are high in iron, a nutrient some people have trouble getting enough of, especially if you don’t eat red meat. Anemia, a shortage of red blood cells in the body, is commonly caused by low dietary iron or strenuous exercise.  Iron is lost as a result of crushed red blood cells due to intense muscle contractions.  The more active the person, the more dietary iron is needed.  

Sesame Seeds:

Sesame seeds are a great source of easily absorbable calcium.  Calcium is important in the formation and maintenance of bones & teeth. Athletes and people living in warmer climates need extra amounts of dietary calcium as it is excreted in sweat. Sesame seeds are best  ground up before eating to make them more digestible.

Sunflower Seeds:

Sunflower seeds are made up of about 22 % protein therefore offering a good amount of dietary substance. They are also rich in vitamin E, antioxidants & trace minerals all which are important for good health.

Hemp Seeds:

Hemp in its whole-food state is more alkaline than most proteins. Hemp’s protein is complete, containing all 10 essential amino acids, making it a superior protein choice.  Essential amino acids are the ones we must obtain from our diet, as the body doesn’t produce them.  Hemp’s amino acid profile aids in boosting the body’s immune system and speeds recovery.  Hemp seeds also have anti-inflammatory properties, key for the quick repair of soft-tissue damage caused by physical activity.  Edestin, an amino acid present only in hemp, is an essential part of DNA. It makes hemp the plant source closest to our own amino acid profile.

Eating your hemp seeds raw keeps their naturally occurring digestive enzymes intact, which in turn reduces the digestive strain.  Raw hemp foods have high levels of vitamins, minerals, high-quality balanced fats, antioxidants, fiber and chlorophyll.

Hemp is important not only in muscle & tissue regeneration but also in fat metabolism.  Protein, once ingested, initiates  the release of a hormone that helps the body to utilize its fat reserve more effectively, which in turn improves endurance & facilitates fat loss.  

Chia Seeds:

High in magnesium, potassium, calcium & iron, chia is very effective in replenishing minerals used in muscle contraction & lost in sweat.  Chia contains about 20% high-quality protein & is packed with antioxidants making it an ideal food to help speed recovery after exercise. Chia helps maintain energy during a workout, & the seeds are extremely easy to digest. Next to flax, they are the highest source of omega-3 fatty acids.

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Spelt, Tomato & White Bean Stew

I find I end up using the same familiar grains in my meals ( brown rice, quinoa, kamut pasta). I wanted to branch out and cash in on the wide variety of fiber, vitamins, minerals and antioxidants that so many of the ancient grains offer. An ancient grain means it has not been altered over time by either primitive crossing techniques or modern genetic modification. Spelt is an ancient grain rich in energy-producing B vitamins & has 30% more protein than standard whole wheat. A relative of wheat, spelt has a chewy texture and tastes both nutty & sweet. Spelt does contain gluten but in considerably smaller quantities than whole wheat. The ancient whole grain is packed with fiber and zinc to bolster your immunity.

This is an easy, nourishing, one-pot meal to prepare (Gaeli you will like that 😉 ) & tastes even better the next day!

Ingredients:

2 tsp coconut oil
1 diced yellow onion
2 garlic cloves, minced
1 cup spelt berries
1 28-ounce can organic diced tomatoes
5 cups of water
1 large carrot, chopped
3 large potatoes, cubed
2 sliced celery stalks
1 portobello mushroom, sliced
1 tsp cayenne pepper
2 Tbsp nutritional yeast
2 tsp dried thyme
3 Tbsp chopped parsley
salt & pepper to taste
3 big handfuls of kale ( or more if ya like!)
2 cans organic white beans
feta cheese (optional)

Directions:

1. In a pot, heat coconut oil over medium heat. Cook onion & garlic for a few minutes.
2. Add spelt, tomatoes, water, carrots, potatoes, celery, mushrooms, parsley, cayenne, yeast, thyme & salt & pepper to the pot. Bring to a boil, reduce heat & simmer covered until spelt is tender, about 40 minutes. Add more water if needed but keep chunky consistency.
3. In the last 5 minutes of cooking time, fold in beans & kale.
4. Divide among serving bowls and crumble desired amount of feta cheese on top.

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Wild & Whole Grain Brown Rice With Kambocha Squash, Kale & Sage Butter

Kale seems to be in everything I make!! Because of their chlorophyll content, green vegetables are an excellent way to help alkalize the body which reduces inflammation & helps maintain bone health. Chlorophyll also cleanses & oxygenates the blood, making it a true performance enhancer. More available oxygen in the blood translates into better endurance & an overall reduction in fatigue. Dark greens are also an excellent source of iron & calcium. I’ve recently discovered in the packaged greens section at Wholefoods, baby kale, making it much easier to prepare.
Also, wild rice is much more nutritious than traditional grains by being high in B vitamins & the amino acid lysine. It’s actually an aquatic grass seed rather than a true rice.

This is a grounding, nutrient dense meal. I was inspired by a recipe in, ‘Whole Foods To Thrive’ by Brendan Brazier for this dish.

Ingredients:

1/2 medium kambocha squash
3 Tbsp soft coconut oil
1 C mixed wild & brown rice
2.5 C water
1/2 Tbsp chopped sage, packed
1 Tbsp minced shallots
1/2 tsp sea salt
kale

Directions:

-rinse rice, dry roast a few minutes to bring out the flavor. Add water, bring to a boil then reduce heat & simmer until water absorbed. ( about 40 min.)
-while rice is cooking, preheat oven to 450 F.
-slice squash into 1-inch chunks and place in baking dish tossed with melted coconut oil. Bake until soft, about 20 min. Keep warm until rice has finished cooking.
-Meanwhile, in a food processor, blend the 3 Tbsp of coconut oil, sage, shallots & salt until smooth.

To serve:

When rice & squash are finished cooking, heat sage butter in skillet & add as much kale as you like! Fold in rice & squash….Enjoy 🙂

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