Wednesday, October 29, 2014

Maple Caramel Corn


Halloween is coming and the trash train will roll in with all its processed glory. If you would like to feel a little better about what you are dishing out to the goblins, here is a more wholesome yet yummy treat.  

When making popcorn, I choose organic and therefore non - GMO popping corn and I air pop it. You can also pop on the stove if you do not have an air popper. Just avoid at all cost the packaged microwave versions. They are laced with rancid oils and often many other unsavory ingredients. 

You may not recognize the dressed up characters at your door but you should recognize the ingredients in your food.

Caramel Topping
                          1/2 cup virgin coconut oil or butter
                          1 cup maple syrup
                          Dash of sea salt


  • Preheat oven to 325 degrees F.
  • In a small to medium saucepan heat the coconut oil or butter, maple syrup, and a few dashes sea salt over medium heat.
  • Once small bubbles form begin timing for 4 to 5 minutes. Cook, whisking occasionally until thickened and foamy. 
  • Quickly pour over popcorn in bowls and toss together using two large spoons. 
  • Spread into two shallow baking pans or cookie sheets and place in the oven.
  • Bake for 10 minutes stirring half way through. 
  • Let cool completely. Caramel corn will crisp up as it cools. 
  • Store in a tightly sealed container once completely cooled to keep it crisp. 

Source: www.NourishingMeals.com




Sunday, October 26, 2014

Cozy up with a Coconut Curry

When the weather starts to turn and the leaves begin to fall we naturally start to crave something warm in our bellies. This is a great way to use some those tomatoes your grew and some of the other local in season vegetables that feed the body and the soul.

Coconut Curry

1 medium onion
3 large cloves of garlic chopped
1x1 inch chunk of ginger minced
2 Tbs of coconut oil or ghee
2 tsp cumin
2 tsp curry powder
1/2 tsp of cayenne
1 can of organic coconut milk
1 medium cauliflower, chopped
1 can of whole organic tomatoes or fresh tomatoes
bunch of green beans, trimmed and chopped

In large pan, saute in coconut oil, onions, garlic and ginger until onions are translucent.
Add in cumin, curry and cayenne.
Add in cauliflower and coat with spice onion mixture. 
Add coconut milk, tomatoes and green beans.
Cover and let simmer until cauliflower is soft and flavours have melded.

Enjoy over rice, millet or quinoa.

Don't be afraid to substitute the veg that you have on hand. 



Thursday, October 9, 2014

Delectable Dessert - No Added Sugar

After hosting the screening of FED UP!, the documentary that exposes how much sugar we consume  and the damage it causes. I thought it would be a good idea to share a dessert that is more than delish and has no added sugar. A way to transition from processed sweet treats. The sweet in this creamy mousse comes from dates. A naturally sweet and high fibre fruit. Unlike sugar, dates are nutrient dense (rich in B vitamins, iron, copper, potassium and magnesium) so have something to offer as opposed to robbing your body of its precious minerals. Here it is paired with some healthy fats in the avocado and coconut.

Whole food sweeteners are always the better choice if you are going to have a treat.

Avocado Chocolate Mousse Recipe


Ingredients
2 medium sized ripe avocados
1/3 cup raw cacao powder, or more to taste
5 fresh dates, pitted and roughly chopped
1/4 cup coconut milk, nut milk or filtered water (I use coconut milk)
1tsp natural vanilla extract or pure vanilla bean powder
A pinch of unrefined sea salt

Optional: Dried coconut, grated dark chocolate or berries to serve

Method
1. Soak the dates in the milk or water for 10-30 minutes to soften. In a blender, add the avocado flesh, dates, milk, vanilla and salt and cacao powder. Blend until smooth. You may need a little more liquid to facilitate blending and scrape down the sides of the jug a few times.
2. Adjust ingredients to taste, adding more cacao powder if it needs it. Serve and garnish with your choice of toppings.


This recipe is sourced from the Food Matters Recipe Book

Sunday, October 5, 2014

Warm Thanksgiving Salad

This is a hearty salad bursting with flavour. It is a meal in and of itself. The dressing is taken from one of fellow RHN,  Selah Koile's creations. It is fall and Thanksgiving in a bowl. Enjoy!

Warm Thanksgiving Salad

4 cups chopped greens of choice (I used romaine and spinach)
2 medium sweet potatoes pealed and chopped
1 head of broccoli
1 lrg. apple, chopped
1 c pecans
1 cup whole cranberries, fresh or frozen.
1 cup (or half can) of black beans (i use Eden Organic)
1 medium-large onion sliced into half moons
2 heaping tablespoons of minced garlic
2 tbsp ghee (or coconut oil)
2 tsp dry rosemary
2 tsp fennel seeds
¼ tsp chili flakes
½ tsp sea salt

3 tbsp raw apple cider vinegar
3 tbsp maple syrup


1. Fill bowl with a base of greens - I used a mix of romaine and spinach chopped to bite sized pieces. 

2. Warm dressing:
In a large pan, saute  onions, garlic, spices and sea salt in 2 tbsp of ghee until onions are soft. Then add the apple cider vinegar and let simmer for about 5 minutes. Add the maple syrup and let simmer for another few minutes Mixture will thicken slightly. At this point add in pecans and cranberries to warm.

3. Meanwhile steam:

  • sweet potato, cubed
  • broccoli, bit sized
  • cooked black beans (steamed just to heat through)

4. Add the steamed vegetables over the greens and dress with onion, cranberry, pecan mixture. Top all this with chopped apple.

5. Take a moment to give thanks for natures healing harvest.