1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Pommy paleo pudding

BT Toronto | posted Wednesday, Dec 28th, 2016

Pomegranates, blueberries, apples, chia, hemp hearts and lecithin are all beneficial for bowel cleansing. Chia seeds are a rich source of soluble fibre, which helps the body sweep away waste, toxins, and minimizes your risk of developing constipation. This recipe is also gluten-, soy-, dairy-, egg-, and nut-free

Makes: 4–6 servings. Keeps for up to 4 days in the fridge.

Ingredients:

  • 2 cups wild blueberries, fresh or frozen
  • 1 cup filtered water, just off the boil if using frozen berries
  • 1 cup organic pomegranate or berry juice
  • 1 cup applesauce
  • 1/2 cup chia seeds
  • 2 Tbsp Hemp Hearts
  • optional boosters
  • 2 tsp sunflower lecithin powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 5 drops liquid stevia (if you like it sweeter)
  • 1 tbsp NutraVeg Omega 3 Oil
  • 1 cup fresh pomegranate seeds (about 1/2 pomegranate), or other fresh fruit if pomegranate is unavailable
  • 2 Tbsp raw pumpkin seeds

Method:

  1. Place the blueberries in a large bowl. If using frozen blueberries, pour boiling water over them, mixing gently to thaw; otherwise, add cold or room-temperature water.
  2. Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
  3. Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
  4. In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.

 

Tags: , ,

The perfect New Year’s Eve Feast!

BT Toronto | posted Wednesday, Dec 28th, 2016

image1

From dinner to dessert, and even drinks – Chef Jonathan Collins shares his recipes for preparing the perfect New Year’s Eve feast!

Garlic Studded Prime Rib Roast

Ingredients:

  • Prime Rib Roast Bone-In (2 guests/bone) – trimmed (manchonner if desired) 4 lbs
  • Shallots – trimmed, peeled and sliced in half lengthways 4pc
  • Garlic Bulb – cloves peeled and sliced in half 1 pc
  • Fresh Thyme – rinsed and leaves stripped 4 pc
  • Extra Virgin Olive Oil 1 tbsp
  • Unsalted Butter 1 tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Remove the roast from refrigerator 1 hour before preparation, bringing it close to room temperature
  2. Position rack in lower half of the oven, preheat to 350°F (180°C)
  3. Pat the roast dry with paper towels
  4. Using a boning knife make incisions into the roast deep enough to press a garlic clove below the surface
  5. Space the incisions evenly so when carving each slice has several cloves revealed
  6. Massage the spice mixture into the entire roast, drizzle with olive oil, add thyme leaves, season with salt and pepper
  7. Heat olive oil and butter in a cast iron or heavy bottom casserole pan over medium-high heat
  8. Gently roll the roast, presentation side first into the roasting pan, turning to brown each side, remove and set aside
  9. Place the roast fat side up and rib bones down in a roasting pan
  10. Estimate 25-30 minutes/kg for rare | 30-35 minutes/kg for medium rare
  11. Insert a probe thermometer into the thickest part of roast, not touching a bone
  12. Roast until probe thermometer reads 115°-120°F for rare or 125°-130°F for medium rare
  13. The roast will continue to cook when removed from the oven increasing the internal temperature
  14. Cover roast with foil and rest for 20-30 minutes before carving

Jalapeno-Honey Roasted Heirloom Carrots

Ingredients:

  • Heirloom Carrots – scrubbed, trimmed and quartered lengthways 24 pc
  • Jalapeno Peppers – trimmed, seeded and sliced into rings 4 pc
  • Fresh Rosemary – rinsed, plus more for garnish 3 pc
  • Lemon – zest for garnish 1 pc
  • Wildflower Honey to taste
  • Extra Virgin Olive Oil 1 tbsp
  • Unsalted Butter 1 tbsp
  • Wildflower Honey to taste
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
  2. Heat olive oil and butter in a heavy-bottom or cast iron roasting pan over medium-high heat
  3. Add carrots, jalapenos, and rosemary to pan, toss to coat with butter/oil, season with salt and pepper
  4. Spread the in an even layer, turning once during roasting
  5. Roast until tender, caramelized and golden brown, 30-45 minutes, remove rosemary sprigs
  6. To finish, check seasoning, add lemon zest, drizzle with honey and garnish with fresh rosemary

Sauteed Brussels Sprouts With Bacon 

Ingredients:

  • Brussels Sprouts – rinsed, trimmed and sliced in half 1 kg
  • Bacon – sliced into 4-5mm slices 450 g
  • Shallots – trimmed, peeled and finely sliced 4 pc
  • Unsalted Butter 1 tbsp
  • Extra Virgin Olive Oil 1 tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Preheat a large, heavy bottom sauté pan oven over medium-high heat, add butter and olive oil
  2. Add pancetta and shallots, sauté until golden brown and crispy, remove
  3. Add sprouts, season with salt and pepper, sauté until golden brown, remove, cover and set aside
  4. Gently fold ingredients together, check seasoning

New Year’s Watermelon Splash 

Ingredients:

  • Seedless Watermelon – scoop out pink flesh, strain if desired, chill 1/2pc
  • Lily Sparkling Wine 750ml

Method:

  1. Refrigerate sparkling wine
  2. Slice watermelon in half, scoop out pink flesh, add to blender, blend until smooth and consistent, chill
  3. Fill sparkling glasses 1/3 full with watermelon puree, top with chilled sparling wine

Red Prince Apple-Plum Crostata 

Ingredients:

  • Red Prince Apples – core, peel and slice into eighths 6pc
  • Red or Black Plums – sliced in half, pitted, sliced into eighths 4pc
  • Orange Zest and Juice 1pc
  • White Granulated Sugar ¼ cup
  • Unsalted Butter 3tbsp
  • Raw Sugar to taste
  • Flaked Sea Salt 1tbsp

Method:

  1. Roll out the pastry into a 12-14” round on a floured work surface
  2. Toss apple and plum slices with orange zest and juice
  3. Cover the sweet dough with the mixture leaving a 3” border
  4. Gently fold the edges of the dough over the filling, top with raw sugar
  5. Preheat oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone
  6. Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
  7. Cool slightly on wire rack, serve warm with vanilla ice cream

See the full video here:

Tags: , ,