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.
- 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
- 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.
- Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
- Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
- In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.
Tags: dessert, gluten free, healthy
Enjoy the holidays indoors, with your family by preparing these simple and delicious snacks!
Tools and Equipment:
- Sauce Pot x 2
- Wooden Spoon x 6
- Stainless Steel Bowl x 6
- Wire Piano Whisk x 2
- Portable Burner x 2
- Half Size Sheet Pan x 2
- Wooden Barrels x 2 small size
- Teflon Sautee Pan x 2
For the popcorn:
- ¼ Cup Sugar
- 2 Tablespoons Water
- ¼ Teapoon Salt
- 2 Tablespoons Butter
- ½ Teaspoon Baking soda
- Add 2 tbs water to sugar & start caramelizing.
- Add butter.
- Next, add baking soda. Stir even more vigorously now
- Add cooked warm popcorn and stir again
For the almonds:
- ¼ Cup White sugar
- 1 ½ Teaspoon Sea Salt
- 1 Teaspoon Cayenne Pepper
- 2 ½ Cups Whole Almonds
- 1 Teaspoon Water
- 1 Tablespoon Honey
- 1 Teaspoon Olive Oil
Tags: holidays, snacks, sweet
- Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
- Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
- Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature
Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.
Braised pork shoulder with onions
- 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
- 1/3 cup olive oil
- 4 large Spanish onions, diced
- 2 tbsp unbleached all-purpose flour
- 3 cups white wine
- 3 cups chicken broth
- ¼ cup Dijon mustard
- ¼ cup whole-grain mustard
- Salt and pepper
With the rack in the middle position, preheat the oven to 350F.
In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
In the same pan, gently brown the onions in the remaining oil until well caramelized.
Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.
Courtesy Ricardo Larrivee
Tags: bake, entrees, holidays, onions, pork shoulder, winter, winter meals
A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)
Ultimate roast beef & gravy
Prep time: 15 minutes
Total time: 4 hours
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium
- 2-kg bone-in prime rib roast
- 1/4 cup Dijon mustard
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 3 tbsp all-purpose flour
- 3 cups low-sodium beef broth
Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.
Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.
Transfer meat to a carving board and loosely cover with foil. Let stand 45 minutes before carving.
Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.
Courtesy Claire Tansey
Tags: gravy, holidays, roast beef