Chimichurri Sauce

I am a home-cook and love to cook. I own the best knives, the best lemon zester, a very fancy blender and even a pomegranate deseeder! But what I didn’t have is a pair of high quality kitchen scissors, and now I do! They will change how you work in the kitchen and work wonderfully for this simple green sauce from Argentina. Made from fresh herbs, garlic and olive oil, the ingredients come together to make this Chimichurri sauce. I used my new kitchen scissors from Ciselier to snip the herbs but any sharp knife or food processor will do the job. Drizzle over grilled veggies, tofu or meat. This recipe is dairy-free, gluten-free, vegetarian and vegan!

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Chimichurri Sauce
Make about 3/4 cup.

Ingredients
1/2 cup coarsely chopped parsley
2 tablespoons fresh oregano leaves, chopped
1 tablespoon fresh mint, chopped (optional)
3 tablespoons red wine vinegar
2 large garlic cloves, finely minced
2 teaspoons finely chopped fresh jalapeno or dried crushed red pepper
Kosher salt to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Directions

In a medium bowl, combine the fresh herbs, vinegar, garlic and jalapeno or crushed red pepper. Mix well. Season with salt and pepper and pour the olive oil over the mixture. Let stand for at least 20 minutes. Use right away or let it rest in the refrigerator before using.

Cooks Notes
The oil may harden in the fridge. Let the jar come to room temperature for at least an hour before using so that the oil can liquify.
This sauce can be kept in the fridge for up to a week.
These are the Ciselier scissors I have.

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WInter Blood Orange Salad

Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues.

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Winter Blood Orange Salad
Easy, fresh and delicious. the perfect salad for citrus season.
This recipe serves 4

Ingredients for the Salad
8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces
2 blood oranges, cut into rounds or segments
4 radishes, thinly sliced
1 cup feta, crumbled or cubed
1/2 cup pistachios

Ingredients For the Blood Orange Dressing
1/4 cup extra virgin olive oil
1 blood orange, juiced
1/2 shallot, finely diced
1 - 2 tsp honey, start with 1 tbsp
1 tbsp apple cider vinegar
1/4 tsp salt
fresh ground black pepper

Directions for the Blood Orange Dressing
In a small bowl or measuring cup, whisk together all ingredients for the dressing. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired. Taste again adding more salt as needed.

Instructions to assemble Salad
In a large salad bowl or serving dish toss together the salad greens with as much dressing as you need, holding back a bit of the dressing. Top with the feta cheese, radishes and pistachios. Drizzle with a bit more dressing and a few grinds of black pepper. Serve.

Cooks Notes
If you cannot find Blood oranges Cara Cara are also delicious.
You could add some chickpeas or any protein you like to turn this salad into a main. Would be great with grilled or roasted fish, tofu or tempeh.
I happen to love the combination of pistachios with blood oranges but you could use any nuts or seeds you like.
To make this salad vegan, try vegan feta, there are so many good ones on the market.

FIND MORE DELICIOUS AND HEALTY SALAD RECIPE HERE

Winter Salad with Orange Miso Dressing or Maple Dijon Vinaigrette

I have a bit of a passion for beautiful serving pieces. I think that food tastes better when it is served on something that makes the love you put in your food special. My friend Patricia Cherrie makes just that. One of a kind small batch pottery from her studio in Uxbridge, Ontario where she is surrounded and inspired by the beauty of rural Ontario.
I was inspired to make this colourful healthy winter-time salad to showcase her work. Using hearty kale, brussel sprouts, red cabbage, nuts and fruit this salad is made for colder days. The orange miso dressing is a touch sweet and will add a bit of vitamin C to you day and the Maple Dijon highlights our pure Ontario maple syrup.

If you happen to find yourself in the Uxbridge area, Pat’s studio is Greenmantle Pottery and she is also selling her work on-line at Greenmantle Pottey and The Northern Kiln.

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Winter Salad with Orange Miso Dressing or Maple Mustard Dressing
Make 4 servings

Ingredients for the salad
3 cups red cabbage finely sliced
6 brussel sprouts finely sliced
4 large leaves kale, finely sliced
1 cup pomegranate seeds
1/2 cup almonds or hazelnuts roughly chopped
1/4 salt

For the Orange Miso Dressing
1/3 cup freshly squeezed orange juice around 2 oranges
1 tbsp white miso paste
1 garlic clove minced, (optional)
2 tbsp olive oil
1 tbsp maple syrup
pinch of salt
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

For the Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp salt
freshly ground black pepper to taste
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

Directions to Assemble Salad

1. Add the red cabbage, brussel sprouts and kale to a large mixing bowl.
2. Toss in the pomegranate seeds
3. Add half the dressing to the salad mixture and toss well. Add more dressing as needed and salt and pepper to taste
4. To serve top with the chopped nuts.

Cooks Notes
This salad keeps well in the fridge.
To make this salad into an entree, add some protein like beans, tofu or tempeh.

Grilled Radicchio Salad

Food is the best medicine. That is why I love eating salads any time of the year. You can get creative with what goes into the bowl as the seasons change. It may be cloudy and cold outside but your salad bowl can be filled with sunshine. Grilled radicchio is the star of this salad. The warm crunch of the radicchio balances well with the citrus fruits, tangy feta and when topped with the yogourt dressing turns this salad into a rainbow of colour and a salad packed with vitamins and minerals that help support overall immune health. The kale is high in vitamin A and vitamin C, both of which are important for maintaining immunity. The citrus in this salad adds incredible flavour, is bursting with colour, and also has a substantial amount of vitamin C. This quick and easy salad will help you through cold and flu season. I love foods that boost my mind, body and immune system.

This salad is packed with Immune-supporting ingredients:
Citrus fruit: Contains high levels of vitamin C which helps to support your immune health.
Greek yogurt: Greek yogurt has a higher content of protein than other types of yogurt. Our bodies required protein to help make antibodies, an important aspect of our immune system
Pistachios: Contains zinc which helps support immune function.
Feta Cheese: Not only does feta cheese contain calcium, but it also is high in protein, which it is required to help make antibodies, an important aspect of our immune system.
Kale: High in vitamin A and C, both vitamins are important for maintaining and supporting your immune system.

If you’re not already a member of the Jamieson Health Club, head to their website to sign up today and you’ll receive new immune-focused recipes throughout the cold & flu season. And looking for a little extra support through the winter months? Try Jamieson’s must-have immune product, Cold Fighter to help fight off early signs of cold and flu symptoms.

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Grilled Radicchio Salad
This recipe is gluten free, plant based and perfect for vegetarians.
Servings: 4

Ingredients For the Salad
2 radicchio, medium size ( any variety, I used Treviso)
1 box, (5oz) baby kale
2 tbsp olive oil, (more if needed)
1 large or 2 small ruby grapefruit
1 large or 2 small oranges, (any variety)
½ cup pistachio nuts, lightly salted
½ cup feta cheese, crumbled
handful fresh mint leaves, torn
½ tsp salt
freshly ground black pepper to taste

Ingredients For The Salad Dressing
½ cup plain 2 % Greek yogourt
¼ cup extra-virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp grapefruit juice
1 tbsp orange juice
1/4 tsp salt
freshly ground black pepper to taste

Directions For The Salad
1. Cut the radicchio into quarters, but leave the core intact. Carefully spread the radicchio apart and using a pastry brush lightly brush with olive oil.
2. Pre-heat grill pan to medium heat, once hot add 1 tbsp of the olive oil and place the radicchio in the pan. Grill for 2 to 3 minutes, if needed add a bit more oil, turn radicchio over and continue cooking until the edges are nice and browned and the leaves have softened. The radicchio should be lightly charred. Take off the heat and set aside.
3. Using a sharp knife peel and slice both grapefruits and oranges, I like to do this over a bowl to catch the juices, (the juice will be added to the salad dressing). Set aside.

Directions For The Salad Dressing
1. Add all ingredients to a small bowl and whisk until well blended.
2. Taste and adjust seasonings. If not sweet enough for you add a bit more honey.
3. Set aside until ready to assemble the salad.

To Assemble the Salad

1. Place the baby kale on a large serving platter.
2. Lay the grilled radicchio on top of the baby kale.
3. Place grapefruit and orange segments over the radocchio.
4. Top with crumbled feta cheese.
5. Scatter with pistachios and fresh mint leaves.
6. Drizzle with salad dressing, salt and a few grinds of pepper.

Cooks Notes:
Any leftover dressing can be stored in the refrigerator for up to one week.
You can use any soft cheese in place of the feta; try goat cheese or buffalo mozzarella.

Cauliflower Smoothie with Blueberries and Cinnamon

I tested this smoothie on my number one taste tester - Gordy; and I didn't dare tell him that it was made with cauliflower because I knew what his reaction would be. NO thanks. So with a twinkle in my eye, I presented him with this beautiful blue smoothie. I sensed a bit of hesitation, I know he is thinking there is more to this smoothie then just blueberries.  I waited and happily heard music to my ears...seconds please.  So there you have it, proof that cauliflower hides behind all the (healthy) deliciousness in this smoothie.

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Cauliflower Smoothie with Blueberries and Cinnamon
For the record cauliflower adds zero taste to your smoothie, what it does add is a super creamy texture, and if you use frozen cauliflower and frozen blueberries you may just believe that you are feasting on a milkshake.
Serves 2

Ingredients

1 cup fresh or frozen cauliflower florets
1 cup loosely packed greens of choice, I used swiss chard
1 cup frozen blueberries
1 tsp cinnamon
2 tbsp hemp hearts
pinch of salt
1 tsp vanilla extract
1 ripe banana
water, (about 1 cup)

Directions

1.   Add all ingredients to blender, add a cup or so water, then blend until very smooth.
2.  Add more water if needed and blend again.
3.  Drink and enjoy!

Cooks Notes

I used frozen cauliflower for this smoothie. I have made it with fresh cauliflower and it was just as delicious, I add a few ice cubes to make it colder and thicker.  Just so you know frozen cauliflower is lightly steamed.  When I use fresh I don't bother cooking the cauliflower first.  
You can use fresh blueberries too.
Store any leftovers in the fridge.

Bee Pollen Energy Balls with Dates and Chia Seeds

I often get asked about healthy snacks.
What do I eat when I have a sweet tooth?
These Bee Pollen Energy Balls are my new favourite treat and all you need are a few simple ingredients.
I love the sweetness of the dates, the crunch of the nuts and the energy from the bee pollen.
Bonus:  Bee Pollen is an excellent source of protein, carbohydrates, fat, vitamins and minerals including potassium, calcium, magnesium, zinc and iron and it's nutritious too.
Keep these in the fridge or freezer and when you need a burst of energy you will be ready for action.

Enjoy and have a ball!

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Bee Pollen Energy Balls with Dates and Chia Seeds
This recipe makes about 10 energy balls

Ingredients

1 cup walnuts or pecans, soaked at least 6 hours or overnight, rinsed well
2 tbsp bee pollen
1/2 tsp coconut oil
10 dates, (you may need more)
1 tbsp maple syrup or honey
1/4 tsp salt
1 tbsp chia gel (chia seeds soaked in water for at least an hour)
1/2 tsp vanilla
1/2 tsp cinnamon
Optional toppings:  bee pollen, hemp hearts and flaked unsweetened coconut 

Directions

1.  Soak the dates if dry.  I like to soak for about 10 minutes in warm water, drain and dry well.
2. Make the chia gel by adding 1 tbsp of chai seeds to 3 tbsp of water, let sit for 10 minutes or until gel-like.
3.  Put all ingredients into a food processor and process until well mixed.  The mixture will start to gather around the blade, you may need to scrape off with a spatula and continue processing until well combined.
4.  Transfer the mixture to a medium sized bowl and shape into balls by rolling in your hand.
5.  If you like a bit more crunch then roll in bee pollen, hemp hearts or unsweetened coconut.
6.  Store in the fridge or freezer until firm, then eat.

Cooks Notes

Be sure to keep any unused bee pollen refrigerated or in the freezer to avoid spoilage. 
If you have allergies, check with your doctor before using bee pollen.
I like to keep in the freezer.

Broccoli Bites: Vegan and Raw - The best thing since kale chips, really!

I first tried these Broccoli Bites from Doug's Public Kitchen and loved them.  So I thought well I do have a dehydrator from way back in the day while I was in my dehydrating faze...I made kale chips, apple chips, banana chips and crackers.  Then somehow my dehydrator made its way to the basement with other once-loved kitchen appliances, my crock pot, bread machine and sandwich press have all found a home in the basement too.  Well no more, the dehydrator is back and I am making broccoli bites.  I will admit it is a bit of work; you need to soak the nuts and seeds overnight, so some advanced planning is advised.  If you are looking for a quick snack then open a bag of chips, dehydrating is not a speedy process, after 6 hours my big head of broccoli had reduced to barely two trays and it did not take long to eat the whole batch. I think next time I get a craving I will be heading over to Doug's Public Kitchen.  In the meantime if you have a dehydrator hiding in the basement then try making this crunchy healthy snack.

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Broccoli Bites

Broccoli bites are the new kale chips.  
Careful, it is easy to eat the whole batch yourself, I did!

Ingredients:

3/4 cup raw sunflower seeds and/or cashews, soaked overnight and then drained, (I like to use a combinations of both)
1 red bell pepper, chopped into large chunks
1/2 carrot, chopped, chopped into large chunks
1/2 cup nutritional yeast
2 tbsp apple cider vinegar
1 tbsp olive oil
juice and zest of 1 lemon
1/2 tsp salt
1/4 tsp cayenne, (I like them a bit spicy so I added 1/2 tsp))
1/2 tsp garlic powder
1 or 2 tbsp water, (if needed)
1 head of broccoli, cut into bite-size pieces, (about 6 cups)

Directions:

1. Chop broccoli into bite-sized pieces.
2.  Put all ingredients except the broccoli, into a food processor and blend until smooth.  If it is too thick add a bit of water.  Depending on your food processor this will take a few minutes to become a thick paste.  
3. Pour this mixture into a medium sized bowl. Add the broccoli and toss it all together until well-coated.
4. Spread the broccoli out onto the sheets of your dehydrator.
5. For my dehydrator I set the temperature between 115 to 125 degrees for about 6 to 8 hours. Following your model’s instructions, dehydrate the broccoli until they’re totally dry and crunchy. Keep at room temperature to store.

Cooks Notes:

Note on storage:  they do tend to lose their crispness.  If you save up those little desicant packets you find in some packaged foods (like kale chips), place one or two of those in the container with the broccoli bites and it extends their shelf life...if you have any left to store!

The time needed to dehydrate the broccoli bites until crispy varies, as it depends on the temperature and humidity levels outside and in your house.  Read the instruction for your brand of dehydrator.  I have an Excalibur Dehydrator. 

If you have any leftover 'sauce'  - it makes a delicious dip for raw veggies. 

 

Raw Vanilla Maca Macaroons

On Passover we eat lots of matzah, matzah balls, matzah kugel, matzah brei and matzah with butter and salt, (my fav) -  that's a lot of matzah over eight days which may leave you feeling a bit weighted down. So I thought it would be nice to have a simple NO BAKE treat that you can eat during Passover, is made without matzah and is healthy too.  These little macaroons even have Maca, a superfood in the ingredient list. How good is that!  

Maca tastes a bit like malted chocolate, it reminds me of the candy Maltesers that I ate as a kid, (I looked up the ingredient list and not surprising sugar is listed first).  So if you liked the taste of Maltesers, then try these maca macaroons, they are naturally sweetened and ready in 10 minutes. Have a quick read at VegKitchen to learn about the power of Maca.

 Happy Passover and even if you are not eating matzah this week you will love these little mounds of power.

Try more delicious Passover Recipes:

Macaroons, The Official Cookie of Passover
Romanian Eggplant Salad
Chocolate Covered Toffee Matzah
This is my Great-Grandmother Gefilte Fish
My Mother's Potato Kugel
My Favourite Chicken Soup
Latkes From My Mother's Kitchen
Pistachio and Dried Fruit Haroseth

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Raw Vanilla Macaroons
This will make about 10 macaroons and take only 10 minutes to make!

Ingredients

2 cups shredded coconut (unsweetened)
2 Tbsp honey or maple syrup
2 Tbsp raw almond butter
1 Tbsp Maca powder (Maca is a superfood, you can find at your local Health Food Store)
1 /2 Tbsp pure vanilla extract
Pinch of sea salt
a little water, (if needed)
1/4 cup shredded coconut to press into the rolled balls
1/4 cup hemp hearts to roll balls into the rolled balls

Directions

1. Mix everything together in a food processor just until it begins to stick together. If it is too thick add a drop or two of water, if not sticky enough a bit more almond butter. Taste for sweetness and you could always add a bit more honey or maple syrup if needed.
2.  Scoop about a tablespoon of the mixture and roll with your hands into balls.  Then if you want roll in a bit more shredded coconut and or hemp hearts.
3. You can eat this now, or I like to place in the fridge or freezer so they firm up a bit.  You can store them in the freezer and take them out when ready to eat, just let them sit on the counter to soften up.

Blood Orange, Carrot, Ginger, and Turmeric Smoothie

This smoothie will knock your socks off - 

It's spicy with a real kick.

If you have a cold, drink this.

If you are cold, you will be warm. 

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Blood Orange, Carrot, Ginger and Turmeric Smoothie
Makes about 2 cups

Ingredients

1 blood orange, peel and white pith removed
1 large carrot or 2 small, chopped into chunks
1 cup mango chunks, fresh or frozen
1 cup water
1 inch knob of peeled ginger
1 inch knob of peeled turmeric
Pinch of cayenne pepper, (more if you like a hit of heat, I do)
Pinch of pink Himalayan salt
1 tbsp hemp seeds (for sprinkling on top, optional, I forgot to add them for the photo)

Directions

1.  In a blender add all ingredients, blend until smooth.  
2.  Taste and adjust, you may want more heat from the cayenne pepper or more fruit to make it sweeter.  

Cooks Notes

If you can't find blood oranges, use any variety of oranges.
If you don't have fresh turmeric, use about 1 tsp of dried.

DELICATA SQUASH & POMEGRANATE SALAD WITH PECANS, GOAT CHEESE AND POMEGRANATE DRESSING

This salad is...

Crunchy

A little sweet

Savoury

Nutty

Delicious

Colourful

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Delicata Squash and Pomegranate Salad

This salad serves 4

Ingredients for the salad:

1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 tablespoon extra-virgin olive oil, more if needed
Salt and freshly ground black pepper
1 box or bag of baby spinach or arugula
1/2 cup pomegranates seeds
1/2 cup pecans
Goat cheese, (as much as you like)

Ingredients for the Dressing:

1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1 tsp finely chopped shallot or garlic
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

Directions for the salad:

1. Preheat the oven to 400°F and line a baking sheets with parchment paper.
2.Place the prepared squash on the parchment lined baking sheet and toss with olive oil and several pinches of salt and pepper.
3. Roast until golden brown, 25 to 30 minutes, set aside.
4. Heat a small saucepan over medium heat and add the pecans, toast until they are slightly golden, shaking the pan as they cook for about 5 minutes, set aside.
5. Prepare the salad by putting the greens in a large salad bowl with a pinch of salt and pepper.  Toss in the toasted pecans, sprouts, goat cheese and pomegranate seeds.
6. Pour the dressing over the salad, lightly toss and you are ready to eat.

Directions for the dressing:

1. In a small bowl combine the pomegranate juice, vinegar, shallot, salt and pepper and whisk together.
2. Slowly pour in the olive oil while constantly whisking until the dressing comes together. 

Cooks Notes:

Make this salad vegan by leaving out the cheese.
This salad is also delicious with feta cheese.
You can use walnuts or hazelnuts in place of the pecans.
You can store any leftover dressing in the fridge for up to one week .

Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

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Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

I have lots of kitchen gadgets.  I have tools for testing if baked goods are done, squeezers, peelers, graters and zesters, whisks and brushes, thermometers and timers, mashers and nutcrackers, melon ballers and scoopers, blenders and juicers, (you get the idea).  But my favourite tool is from my sister-in-law Linda Rossman, it is called a Aril Removal Tool, a tool for pitting pomegranates and it was designed and made in Israel. It is made up of three parts, a cup, grate and cover.  You start by cutting the pomegranate in half and place it cut side own over the grate, cover it and with a heavy spoon (I use a heavy ladle) you hit the top and voilà, the seeds and juice fall into the cup. How great is that!  

Thank you Linda!

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Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

Serves 4 as a side dish

The sweet-tart taste of the pomegranate pairs well with savoury foods.

Ingredients:

For the Slaw:

• 1/4 white cabbage
• 1/4 red cabbage
• 1 large beet
• 2 medium carrots
• seeds from one pomegranate
• 1/4 hazelnuts, chopped and toasted

For the Dressing:

• 1 lime, juice and zest
• 1 tbsp Dijon mustard
• ½ cup extra virgin olive oil
• 1 tbsp honey (or more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp fine sea salt

Direction for the Slaw:

1. Using a food processor shred the cabbage, beet and carrots.
2. Lightly toast the hazelnuts in small saute pan, set aside.
3. Remove seeds from pomegranate, set aside.
4. Toss the vegetables with the dressing.  This can be done ahead of time.
5. Just before serving top with pomegranate seeds and toasted hazelnuts.

Directions for the Dressing:

1. Zest and juice lime into a small bowl.
2. Whisk in remaining ingredients.
3. Taste, you may need more oil, honey or lime juice, all depends on how much juice releases from your lime.
4.  Refrigerate until ready to use.

Cooks Notes:

• This makes a great salad for grilled fish or baked tofu cubes.
• Try any nuts or seeds you like.
• Top with chopped fresh herbs or chopped chives. 
• You can use lime in place of lemon in the dressing.

Dulce De Leche Banana Almond Smoothie

My day would not be the same without my green smoothie. It is a drink fit for the Queen that I am (as Gordy would say). And if all that it takes is a bunch of kale, a handful of parsley and some blueberries, well so be it. Gordy keeps asking does it always have to be so green? 

Well, nothing green here today. Hiding behind my bottle of honey, chia seeds and bag of quinoa is a pretty jar of Dulce De Leche . I am craving something sweet and this gooey, thick, creamy jar of goodness will be happily opened and eaten straight from the jar, well maybe just a taste from the jar. I made this smoothie with frozen bananas, almond milk and a big heaping spoonful of Dulce De Leche, (go ahead and lick the spoon, Gordy did).  My in-house taster is requesting more Dulce De Leche please.  Recent sightings - spreading it on toast, drizzled on waffles, fruit and ice cream…there are lots of good ways to add this caramel-like sauce to recipes, though I am pretty sure that it will not be showing up in my green smoothie any time soon!

 I am using Bonne Maman Dulce De Leche, (Gordy is a big fan of their strawberry jam), and we both thought it was delicious. Oh and  BTW, save the jar, it has a really pretty checkered top and is perfect for keeping spices fresh or storing home-made salad dressings.

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Dulche De Leche Banana Almond Smoothie

Makes 1 big serving fit for a Queen.

Ingredients:

• 1  frozen banana, cut into chunks before freezing or if you don't have frozen you can use a fresh banana. 
• 1 tbsp almond butter 
• 1 tsp ground flax seed, I like to sneak a bit of this in.
• 1 cup almond milk
• 1/4 tsp vanilla extract
• 1 tbsp of dulche de leche, or more if you like!
• Handful of ice cubes if your banana is not frozen.

Directions:

1. Place all the ingredients into a blender and blend until creamy.
2. Pour into large glass or keep in fridge until ready to drink.

Cooks Notes:

• Add a splash of coffee.
• A dash of cinnamon adds a bit of heat
• You can use any type of milk.

RAW ENERGY BARS (MY NEW BEST AFTERNOON SNACK)

If you are like me, you try to always make snacks as healthy as possible, I know that some of that thinking has become Yale’s thinking too. Yale is studying for exams and she came up with this super energy snack. These little snacks are jammed with oats, almond butter, honey and chia.  Today’s post is by Yale.

Guest Post by:  Yale Hertzman
Here is her article as it appears in the The independent student newspaper of the University of Toronto Faculty of Law, Ultravires.

Step aside, Nature Valley. There’s a new bar in town. Chocolate Dipped Chewy Bars, Nutrigrains, and Lara Bars pale in comparison to these home-made energy bars. While store-bought bars are undoubtedly convenient and delicious, they have their downsides:

1. Expensive. $2.99 for an energy bar, really? Unless you have direct access to Costco or an account in the Cayman Islands, buying energy bars daily are likely to suck the energy out of your wallet.
2. That KIND bar may not so kind after all. Purportedly healthy energy bars can be riddled with processed and unnatural ingredients. Soy isolate protein, what are you? If you need to chemical engineering degree to understand the ingredients in your food, you probably should not be eating it.
3. Deceiving. The package will say something like “chocolate-flavored” but inside is something that looks like and tastes like an actual brick.

Treat yourself right with one of these home-made, no-bake energy bars. You read it correctly: there is no baking required. Even if you are the worst cook alive – you burn toast, you use your oven as a storage space, and you don’t know how to make a pate en croute – you will be able to make these energy bars. Is time an issue? Of course it is – you’re a law student! From start to finish, these bars take 20 minutes to make. Meaning your precious Tort readings will not have to wait for long.

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Raw Energy Bars

Ingredients:

• 2 cups of quick-cook oats, uncooked
• 2/3 cups of dates (can also substitute for dried cherries or raisins)
• 1 cup all-natural peanut or almond butter
• ¼ cup of maple syrup or honey
• 1 tbsp of chia seeds
• 1 tsp of cinnamon
• 2 tsp vanilla
• Pinch of salt

Directions:

1. Mix all of the ingredients together in a large bowl.
2. Spread the mixture into a pan and freeze for at least 2 hours.
3. Slice into bars and enjoy!
4. Store in fridge or freezer.

I had to make these too. This is my version.  I added a 1/4 cup of cacao nibs and 1/4 cup of coconut flakes.

RAW FIG AND OAT BARS (TASTES LIKE A FIG NEWTON)!

Yale loves figs.  I thought I would make these fig bars as a super serious snack, for a super serious girl. I can see her now rolling her eyes,(when she reads this), but I know when she bites into one of these little squares of healthy goodness she will love me forever.  These are for you Yale. xo

This recipe was inspired from the food blog This Rawsome Vegan Life.

Makes 16 small squares.

Ingredients:
For the crust:

• 2 cups oat flour, (see instructions below on how to make your own oat flour)
• 1 1/2 cups raisins
• 6 dates, pitted
• 1/4 teaspoon cinnamon

For the filling:

• 1 1/2 cups dried figs, soaked in water for 2-4 hours ( remember to keep some of the water!)
• 1 tablespoons maple syrup
• 1 teaspoon vanilla
• 1/4 teaspoon salt

For the topping:

• 1 1/2 cups pecans
• 1/4 cup or a bit less of the filling

Directions:

1. To make the crust process the oats in your food processor or blender until you get the consistancy of flour. (see instructions).
2. Add the raisins, dates and cinnamon.  Process again until the mixture starts to gather around the blade.  If this does not happen you may need to add a few more dates or raisins.
3. Press the crust into a 8×8 or 9×9 pyrex lined with parchment paper.
4. For the filling blend the figs, maple syrup, vanilla and salt in the food processor.  While the food processor is running add a bit of the liquid from the soaked figs to make the filling smooth enough to spread on the crust layer.
5. Before spreading on the curst layer take out about a 1/4 cup of the filling and set aside.
6. Spread the remaining filling on the crust.
7. For the topping, add the pecans to the food processor with the rest of the fig mixture and pulse until the pecans are roughly chopped. Sprinkle the topping onto the fig filling and press down.
8. Cut into squares.
9. Store in the fridge. (These freeze really well).

How to Make Your Own Oat Flour

Ingredients:

• rolled oats

Directions:

1. Place rolled oats in a blender or food processor.
2. Pulse on high until the oatmeal becomes the consistency of flour, approximately 30 seconds to 1 minute.
3. Repeat until you have as much flour as you need.

END OF WINTER SALAD

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Sometimes you need a bit of colour in your day and this end of winter salad will do just that.

Ingredients for salad:

Use as much as you like of:

• red cabbage, thinly sliced
• green beans, lightly steamed
•  peppers, thinly sliced
• cauliflower, small florets
• radish, thinly sliced
• pear, thinly sliced
• handful of fresh herbs such as dill, parsley or cilantro, chopped
• handful of nuts or seeds or both, (optional)
• soft cheeses such as goat or feta, (optional)
• salt and freshly ground pepper to taste

 Ingredients for salad dressing:

• 1/2 cup olive oil
• 2 tsp Dijon mustard
• 1/4 cup apple cider vinegar
• Zest of 1  lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey

Directions:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and honey in a small bowl; taste and adjust seasonings.
2. To assemble the salad, place the veggies on a pretty platter.
3. Sprinkle with the nuts, seeds and cheese if using.
4. Pour the dressing on top of the salad and gently toss to combine.
5. Season with additional salt, pepper and fresh herbs.
6. Serve immediately.

RAW BEET AND KALE SALAD WITH LEMON VINAIGRETTE

I am having so much fun with my new spiralizer! I’ve been making curlicues of carrots, parsnips, apples, beets, sweet potatoes, radishes and my favorite, zucchini noodles! This salad has it all –  crunch, colour and WOW.

For the Lemon Vinaigrette:

Ingredients:

• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil

Directions:

1. In a small bowl, whisk together the mustard, garlic, lemon, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
3. Taste and adjust seasonings.

For the Salad

Ingredients:

• 2 cups of kale or your favourite salad greens
• any combination of spirilized veggies
• handfull of nuts and seeds (optional)

Directions:

1. Place the salad greens in a medium bowl and add all the sprialized veggies.
2. Add enough dressing to moisten.
3. Toss the salad well, (I use my hands to toss this salad)
4. Sprinkle with nuts and seeds
5. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Cooks Notes:

• When tossing the salad massage the kale well with your hands.

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Nutritional information for this recipe can be found at 

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

• 2 cups whole raw almonds, soaked for one hour
• 4 cups buckwheat groats, soaked for one hour
• 2 1/2 cups raw sesame seeds, soaked for 30 minutes
• 1 1/2 cups sunflower seeds, soaked for 3o minutes
• 1 cup whole flax seeds, soak for 30 minutes
• 1/2 cup chia sees, soaked for 30 minutes
• 1 cup pumpkin seeds, soaked for 30 minutes
• 3 cups red bell pepper, chopped
• 1 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 7 cloves garlic
• 1 tsp sea salt
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 cup ground golden flax seed

Directions:

1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
3. Add soaked almonds and buckwheat and process until smooth.
4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
5. Divide batter in your nonstick dehydrator sheets.
6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
7. Cool and store in an airtight container.
8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

• 4 ripe avocados (2 pounds total)
• 1 cup finely chopped white onion
• 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
• 1/4 cup fresh lime juice, or to taste
• 3/4 cup pomegranate seeds (from 1 pomegranate)
• 3/4 cup diced peeled mango
• 1/2 cup chopped cilantro

Directions:

1. Halve, pit, and peel avocados.
2. Coarsely mash in a bowl.
3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
   Season with salt and additional lime juice.
4. Garnish with lime wedges.

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Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

FAT FLUSH FRUIT SMOOTHIE

When I am feeling that I need to lose a few pounds after a wild weekend of eating,( which is every weekend) - I then start the day (most often on Monday’s) – with this delicious smoothie from the Fat Flush Plan by Ann Louise Gittleman.

 The recipe is so easy , I make it my own by adding a 1/2 teasoon of cinnamon.

Ingredients:

• 1 cup of fresh or frozen fruit (strawberries, blueberries, raspberries or peaches, I like a combination)
• 1 serving of protein powder, I use Sun Warrior vanilla flavour
• 8 ounces of water
• 1 ounce of pure cranberry juice or pure blueberry juice
• 1 teaspoon of flax seed oil
• ¼ teaspoon Stevia, or to taste
• 3 to 4 ice cubes

Combine all ingredients in blender.  Mix for about 2 to 3 minutes.

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
3. Mix in honey, lemon juice, orange peel, and spices.
4. Chop pistachios; mix into haroset.
5. Can be made 1 day ahead. Cover and chil