Dogs deserve good food too!

I am dedicating this weeks post to my dog Murphy and anyone else who has decided to start cooking for their dogs or cats. After watching a documentary on cbc and discovering some dog food nutrition labels could be compared to that of a leather boot, I decide it was the right thing to do so..... here it is one of the many recipes I use to ensure Murph has a great healthy life and stays around for a good long time.....

I want to come back as my dog.

1 lb of stewing beef 

1 clove of garlic

2 whole carrots

1 beet

2 stalks of celery

4 florets of broccoli

1 tomato

1/2 cup of apple sauce

1/4 cup of parsley

1/4 cup of cilantro

1 cup of cooked brown rice

1tsp of sunflower oil

1 tsp of coconut oil

Saute beef in a pan with the garlic and set aside to let cool. process all the vegetables until desired consistency, I leave Murphy's really chunky to help keep his teeth sparkly. 

In a bowl add rice and processed vegetables. Once the meat has cooled cut it up into bite size chunks, you may not need to at all depending on the size of dog and add to bowl.

 Add the apple sauce and toss to coat. Store in a sealed container in the fridge for up to five days. You can also double this recipe and freeze half if you don't want to cook more than once a week.

Love u Murph. 

Organic Chicken Stock

Once you have enjoyed a beautiful organic chicken dinner and are in the process of cleaning up throw the bones and all the juices from the pan in your slow cooker and add:

a handful of celery leaves
2 ribs of celery,diced
2 diced carrots
1 spanish onion,diced
1 clove of garlic
1 bay leaf
1 tsp of celtic sea salt

1 tbsp of lemon juice (added later)

To make this a painless recipe you can dice all the vegetables and add them to your slow cooker along with the salt while the chicken is cooking. Then add the bones and juices from the pan after dinner and fill you crock with water leaving room for a simmer.

Simmer the stock on low over night. In the morning crack the bones and add the lemon juice. The lemon juice draws the vitamins and minerals out of the bones and into the stock, this step is why we like to use organic chicken and also establishes the difference between making a good soup and a fantastic soup.

After a few hours turn off your slow cooker and strain the stock into a large bowl, let it drip and cool. Once the pulp has cooled squeeze it and let those juices drip into the bowl, all the best vitamins are in that pulp. Discard dry pulp.

Pour into 2 cup freezer containers, I would not use glass, every time I have tried this they bust on the bottom, not sure why? Those ziploc containers with the twist off lid work really well and they hold exactly 2 cups. Freeze and use with 6 weeks.

Make soup!

Note of interest: According to Sam Graci, using celtic sea salt as opposed to other kinds, increases the amount of vitamins and minerals accessible, as opposed to raising your blood pressure. So use it.

xo

Lotus Root and Chinese Greens

I would have this dish so much more often if those lotus root thingy's weren't so darn elusive. I often find them hidden in the produce section in korean or chinese grocery stores, tucked inside boxes full of shredded paper. When I get my hands on them though, it's totally worth the hunt. The greens are easier to find choose the ones with the really thick stocks they saute the best and remain the most crunchy.

1 bunch chinese greens
1 clove garlic,minced
1 inch piece ginger, grated
2 or 3 lotus root
1 tbsp coconut oil
1 tbsp lime juice, fresh
1 tbsp bragg's
1 tbsp black and white sesame seeds

Prep

Lotus Root

Peel 2 or 3 lotus root and slice 1/2 inch thick. Soak the slices in a bowl with 1 tsp of vinegar and water to cover. This removes excess starch and prevents browning, I soak them for about 30 minutes. Rinse and drain just before cooking.

Chinese Greens

Bring a large pot of water to a boil and trim crummy ends of of the greens as well as any discolored leaves, I leave the flowers on but you don't have to. Add greens to boiling water until they are bright green, this shouldn't take more than a few minutes. Dip in a cold water bath and set aside to dry.

Heat coconut oil in a wok over medium heat, add garlic and ginger, saute for 30 seconds then add drained lotus root. they should start to turn transparent and brown slightly, flip and repeat for the other side, this doesn't take very long, maybe 2 minutes a side, add greens, lime juice and bragg's. Continue to saute at a slightly higher heat tossing to coat for 3 to 5 minutes, depending on how you like your veggies.

Plate and serve with chinese 5 spice chicken or have with  brown rice for a vegetarian twist.

Perfecto.....

Ps. chinese 5 spice recipe is coming soon

Alecs tomatoes with lemon basil

Up to my ears in flour yesterday there was a knock at the door, the dogs started barking furiously as I wiped my forehead with the back of my hand, a girl can't answer the door covered in flour!

Standing there on my porch was Alec (a friend of Michael's from the theatre) with a bag of multi colored tomatoes and three giant bunched of the most beautiful basil I have ever seen. Lemon, Purple Thai and Genovese.

We passionately started discussing what could be done with some much basil, the ideal would be to find a way to use it all fresh but there was just too much. We decided the best thing to do would be do blend it in the cuisinart, with a little garlic and olive oil and freeze it in ice cube trays. As a result, we will have the beginning makings of beautiful pesto, pasta sauce, pizza and many other beautiful recipes throughout the winter right in the freezer.

What I  did do immediately however, is chop some of that fragrant lemon basil, squeeze some fresh lemon juice and drizzle some fresh olive oil over those beautiful tomatoes that were, as Alec mentioned on his way out, just one hour old.

I was instantly transported back to Italy where I was standing in the kitchen in the villa we had rented, high on a mountain side on a beautiful September afternoon, making exactly the same salad, feeling exactly the same bliss.

It was the second best tomato basil salad I have ever had. I even drank the left over juice from the bowl, thanks Alec.....

I also wanted to mention, that in all the years I lived in Toronto, Vancouver, Calgary and everywhere else, no one has ever shown up at my door for no reason with beautiful gifts like these. I love where we live and feel blessed to be here.

Bean and Sprout Salad

1 cup cooked edamame simmer from frozen about 3 minutes
2 cups green beans blanched for 2 minutes
1/4 cup green onion
1/4 cup  grated radish
1/2 cup mung bean sprouts
3 tbsp lemon juice
2 tbsp olive oil
1 tsp agave
1/2 tsp salt

Cook beans as noted above and cool in a bath of cold water. Drain and let dry. Add remaining ingredients and toss olive oil, lemon and salt to taste. 


This goes amazing with grilled honey garlic bison sausage, we get ours from Banbrook Farms. The sweet goes really nice with the zing in this salad. 


We also got some young coconuts from the Asian Market and drank the water as a beverage. Watch out when you are slicing the tops of these suckers its a bit dangerous, but well worth it.  Scoop out and freeze the meat for your smoothies. 


About young coconut water, this liquid is loaded with vitamins and minerals and is a great electrolyte drink for you athletic types but most of all its considered to be the fountain of youth, that simply sold it for me.....I went and got a case......Woot!

Zucchini Cannelloni(Raw)

I discovered the perfect summer snack.These little treasures are simple to make and stand up for a couple days in the fridge. You can change up the filling but this one is the best i've tried so far...enjoy!!!

1 medium zucchini (sliced on the mandolin lengthwise set to about 1/4 inch thick)

6 or seven medjool dates (or however many zucchini slices you end up with)

1 tbsp raw almond butter (or enough to put 1/4 tsp in each cannelloni

Starting at one end place the date and nut butter on the zucchini strip. slowly roll up the zucchini and seal with a  toothpick chill for 1 hour or dehydrate for 1 hour. Serve....delish!!

Coconut pancakes

This morning is beautiful and sunny and I am cooking with the doors open. So happy to feel the warmth and see the sun streaking through the windows in my beautiful kitchen.

These scrumptious pancakes came out light and fluffy, the batter was a joy to work with and the end result was delicious.

I imagine these would also be good made a bit thinner and served with indian food but I haven't tried it yet, I anticipate that the batter would have to be a bit thinner also. When I put this version to the test I will post a comment and let you all know.

1/4 cup sorghum flour
1/4 cup potato starch
1/4 tapioca flour
1/4 coconut flour
1/4 cup shredded coconut
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1 cup almond milk
2 tbsp coconut oil
1 large egg (room temp)
1 tsp pure vanilla

Mix dry ingredients so there are no lumps. Melt coconut oil and mix with egg, vanilla and almond milk. Pour wet ingredients into dry and mix well. Let stand for 5 minutes so the mixture can reach the right consistency. If the mixture is to thick add 1 tbsp of milk at a time until desired consistency is reached(I found a thicker batter worked really well).

1/2 cup at a time fry pancakes in a non stick skillet, bubbles will form on the top to let you know its time to flip. Place pancakes in a warm oven (200 degrees) until all the mixture has been used up.

Serve with yogurt and fresh organic blueberries or any other topping.

Makes 6 or 7 pancakes.

Living Sprouted Buckwheat Cereal

This living cereal is a perfect breakfast transition for the warmer months from the heavy grain based cereals that we love to eat in winter. Its also an excellent way to get more sprouted and raw food in your diet. Don't feel intimidated by the sprouting its pretty fool proof especially with buckwheat, just make sure and rinse it each day. If you want an even easier way of sprouting pick up the easy sprouter from The Sprout People 

http://www.sproutpeople.com/devices/ez/easysprout.html.

This cereal and variations of it keeps me going all summer and is loaded with protein and essential fatty acids in live form.

1 cup buckwheat
1 tbsp cacao nibs
1/8 cup of dried soaked figs (or other dried fruit of choice)
2 tbsp hemp hearts
1/8 cup soaked pumpkin seeds (or other nut or seed of choice)

Soak buckwheat overnight and sprout for 2 days till little tails appear. Rinse and drain each day of sprouting. Soak figs and seeds for 2 hours on last day of sprouting. Mix together and store in the fridge for up to 4 days. Serve with almond yogurt(recipe found in our archives).

coconut chicken soup with homemade coconut milk

3 cups chicken stock
1 piece of ginger 1 inch, sliced thin
1 cup coconut milk (see recipe below)
1 tbsp fish sauce
2 tsp agave nectar
2 cooked chicken breasts
1 cup oyster mushrooms
1 carrot, juliened
5 to 10 fresh snow peas
2 tbsp lime juice
1/4 cup fresh cilantro
  
1. in a pot bring chicken stock and ginger to a boil,reduce heat and simmer 5 minutes.
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms, snow peas and carrot.
3. just before serving stir in lime juice and cilantro

This is an easy dish to make with leftover chicken.

Coconut Milk

2 cups hot water

2 cups dried or desiccated coconut

Add coconut to hot water, let steep for 10 minutes, place in food processor for 1 minute. strain through a fine sieve and you have the freshest most delicious coconut milk…unless you own a machete and a fancy grating device (which my friend does) and you can grate the coconut meat right from the nut, which I know most of us don’t or aren’t even brave enough to try. I have found I get a thicker coconut milk when I use desiccated coconut.

Almond Mayonnaise

ALMOND MAYONNAISE


1/4 cup apple cider vinegar
1 tablespoon agave nectar
1/2 cup olive oil
2-4 tablespoons raw almonds


Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined. With motor running on medium or high, drizzle in olive oil to create an emulsion.

Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture. Blend in 2 tablespoons of almonds then check for thickness and texture. If necessary, blend In another tablespoon of almonds, until thick and creamy.

Most Delish Bread Ever

When I am baking is the only time I truly feel in the moment, up to my
elbows in flour. 

How to bring this practice into everyday life and tasks that seem mundane? This weeks Recipe is the perfect loaf of gluten free bread. I have worked on this recipe for the last year, adapted from a Bette Hagman recipe.

The result....... The most delish bread ever!! 

 

Happy Easter everyone.

Dry Ingredients:

2 cups brown rice flour
1/3 cup tapioca flour
2/3 cup potato starch
2 tbsp ground flax
1 tsp salt
2 tbsp sugar
1 2/3 cup water (110 degrees)
2 1/2 tsp xanthan gum
1/4 cup coconut milk powder
1tsp unflavored gelatin
1 tbsp yeast (1packet)

Wet ingredients (Best to begin with everything at room temperature):

3 tbsp coconut oil, melted
1tbsp Molasses
1 tsp Vinegar
2 eggs
1 2/3 cup water (110 degrees)

Mix wet together and dry together before putting them into the machine.

Using the gluten free, 1/12 lb, medium crust setting on your bread maker wet ingredients in the bottom, dry on top.

After first mixing is completed scrape down sides with a spatula, complete cycle. Remove and cool on a wire rack.

Store in fridge for up to 1 week or slice and freeze.

Delicious!

feed your body-food for conscious living: Lamb Saag

feed your body-food for conscious living: Lamb Saag

Lamb Saag

When I woke up this morning To the wind and rain and the beginnings of green peeking out. I wanted something savory and warm to keep me cozy. 

This has always helped me beat the weather blues and I hope it does the same for you. The longer you simmer this dish the better and more tender it gets and its even better the next day. 

With the wind whipping through the cracks I started cooking this beautiful Lamb dish and was reminded of a beautiful leonard cohen quote...

"There is a crack a crack in everything, thats how the light gets in"

Here comes the boxcar train that runs through my backyard......

                  

Lamb Saag

2 teaspoons coriander seeds

1-1/2 teaspoons cumin seeds

3 tablespoons oil

1 kg (2.2 pounds) boneless leg or shoulder of lamb, cut into 2.5 cm (approx. 1-inch) cubes

4 onions, finely chopped

6 cloves

6 cardamom pods

10 cm (approx. 4-inches) piece of cinnamon stick

10 black peppercorns

4 Indian bay leaves (cassia leaves)

3 teaspoons garam masala

1/4 teaspoon ground turmeric

1 teaspoon paprika

7 cm piece (approx. 3 inches) ginger, grated

4 garlic cloves, crushed

190 ml (approx. 1 cup) thick natural yoghurt

450 g (approx. 16 ounces) spinach, roughly chopped

Salt to taste

Place a small frying pan over med heat and dry-roast the coriander seeds until aromatic. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar.

Heat the oil on med high in a Karhai, add meat and sear until browned. Remove from the pan. Add more oil to the pan, if necessary, and fry the onion, cloves, cardamom pods, cinnamon stick, black peppercorns, and bay leaves until the onion is slightly browned.(I like to add the whole spices in a spice ball as they are not meant to be eaten). 


Add the cumin and coriander, garam masala, turmeric, and paprika and fry for 30 seconds. Add the meat, ginger, garlic, yogurt 1 tbsp at a time until blended, add spinach and stir. Reduce the heat to a simmer, cover and cook for 1-1/2-2 hours, or until the meat is very tender, season with salt to taste. Serve with pappadums, rice and mango achar or lime pickle. 

Vegetarian/Vegan sushi hand rolls

These are delicious and can be made a few days in advance. when I am on the road I often grab one from the fridge and throw it in my bag. They are easy to eat and so good for you.

Vegan Sushi Hand Rolls

3  cups short grain brown rice

4 sheets toasted nori

1 tbsp grapeseed oil

1 tbsp toasted sesame oil

1 tbsp braggs liquid amino acids

1 tsp grey sea salt.

Options for filling: Cucumber, carrot, enoki mushrooms, burdock root, avocado, pea shoots,sprouts.

You will need a sushi mat for this, or if you are brave you can try to do it without, I tried and failed, rice was falling out and it was not tight. 

Place 1 sheet of nori on your mat and on the edge closest to you spread 3/4 cup of rice flat. 

Add your veggies in the centre and then roll away from you pulling gently on the mat to keep your roll tight. 

Repeat this with the rest of the sheets, wrap in plastic and keep in fridge for up to 5 days. 

These are delish little snacks, yes sir!

tahini dressing

Spring is fast approaching, along with this change of season comes a desire to shift gears, change eating patterns and transition from eating those wintery starchy foods to those that are a bit lighter. 


I myself have shed a bunch of emotional weight, which often happens in change of seasons..all this to say.... 


I am happy to post this recipe for the bi yearly cleanses that keep me feeling healthy, it is a wonderful alkalizing dressing for there is no vinegar, I can't get enough of it.  Enjoy and please tell me about it! 


Tahini dressing


1/2 cup tahini
1/2 cup distilled or reverse osmosis water
5 tbsp lemon juice
1/4 cup bragg's liquid amino acids
2 tbsp agave or honey
2 cloves garlic finely chopped
1 tsp grey sea salt
1/4 tsp cayenne


Blend all ingredients in a vita mix. This will keep for 10 days in the fridge and is fantastic as a dip or dressing.

Cashew Cream Vegan

• Here is this weeks post, a beautiful substitute for cream cheese or otherwise sugary muffin and cake toppings that is simply delicious. I have used this recipe for everything from frostings, to fruit toppings, to a dollop on my sprouted cereal for a little decadence. This is a vegan recipe that doesn't compromise one ounce of flavor or texture. If you find other uses for it please post a comment on my blog, I'd love to hear about it!! (One little tip, buy your nuts from somewhere there is a good rotation these can go rancid quickly, you will be able to smell them). Cashew Cream 1 cup whole raw cashews( rinsed very well under cold water. Cover with water and soak overnight. Rinse and place in a blender with enough fresh water to cover 1 inch. Blend until smooth about 1 minute. (I use a Vita-Mix, which creates a smooth cream otherwise you will need to strain the mixture through a fine sieve or cheesecloth.) To make thick cashew cream, reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews. Makes roughly 1 1/4 cups thick cream or 2 cups regular cream. To make this a sweet cream add 1 tbsp of agave.

Eggless Almond Flour Bread-Sweet Warm Delicious

EGGLESS ALMOND FLOUR BREAD

2 1/2 cups almond flour

1/2 cup of pear sauce (roughly 2 pears)

1/4 to 1/3 cup coconut oil (melted)

1/4 teaspoon salt

1 teaspoon baking soda

Preheat oven to 300F. In a bowl mix baking soda, salt and flour. Add pear sauce and coconut oil. Mix until it takes on a "butter-like" consistency.

Spread some coconut oil all around the bottom of an 8"x 8" baking dish. Sprinkle a little almond flour on the bottom.

Spread mixture into pan and smooth it out.

Bake 30 minutes.

When cooled it can be cut into squares or triangles if desired. This will keep in the fridge covered for 1 week.

Variations: In place of the pear sauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon. You can also add vanilla, honey and nuts.

Brown rice tortilla chips w/ Guacamole

Brown Rice tortilla chips w/ Guacamole

2 food for life brown rice tortillas

1 tbsp olive oil

1 tbsp lime

1/4 tsp celitc sea salt

Mix olive oil lime and salt. Cut tortillas into triangles. Brush one side of the tortillas with the mixture and bake for 5 to7 minutes then flip brush and bake again for 5 to 7 minutes. The longrer you leave them in the oven the browner and crispier they will get. Try adding chili to the lime, salt and olive oil mixture for a little heat!

Guacamole

1 ripe avocado

1 tbsp olive oil

1/2 tbsp to 1 tbsp lemon

1/4 tsp cayenne (smoked paprika is nice too)

1 clove garlic

1/4 tsp salt

pepper to taste

Mix all ingredients with a fork if you like chunky guacamole or in a blender if you like smooth. Place in a container with the pit to prevent brrowning. Serve with chips. You can also add a diced tomato and some red onion to add more chunkiness. I love olive oil in this recipe the guacamole gets so creamy.

Luscious Nut Yogurt

NUT YOGURT

1 1/3 cup whole RAW blanched skinned almonds or RAW blanched hazelnuts (filberts) or RAW macadamias (you can also use pre made nut flour if you want to skip the step of blanching and skinning the nuts. I found it almost impossible to skin hazelnuts)

2 tbsp wild honey (will be absorbed when dehydrating)

Water

1 pkg of yogurt starter -yogurmet

1. Put nuts (or flour) into blender
2. Add enough cold water to get a total of 4 cups.
3. Add 2 tablespoons of honey
4. Blend until mixture reaches 100 on a yogurt thermometer, let cool to just below 100
5. Add yogurt starter to 1/4 cup of the nut milk
6. Stir well with whisk; add the rest of the milk
7. Stir well and place container in dehydrator on yogurt setting (115) for 12 to 15 hours
8. Stir and store in fridge for up to 1 week (This lasts me and me fella about a week)

This nut yoghurt is a great alternative for goat or cow's yogurt, and it is so delicious as a topping for fruit or pie in place of ice cream or whipping cream, yippee!!! Enjoy!

New products

When things get quiet I have learned to listen carefully. In the past silence has scared me, especially when it comes to business.

This year I was able to recognize that the quiet times offer huge opportunities for growth, if you can ignore the fear monster.

The result for us this year was a whole new line of products.

I am so grateful that I was able to let myself float through the fear that often accompanies business in quiet times. 2010 is going to be prosperous.

What I have learned from the last year is that tough times are actually an amazing catalyst for creativity and really shows you your own strength of character.

It was a good lesson, I am strong...