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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.

 

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

Screen Shot 2016-11-16 at 12.17.28 PM

Ingredients:

  • 4lbs Chicken Legs, trimmed and divided
  • 1cup Carrot, trimmed, peeled and sliced paysanne
  • 1cup Celery Heart, rinsed, trimmed and sliced paysanne
  • 1cup Yellow Onion, trimmed, peeled and sliced paysanne
  • 1cup Shallots, trimmed, peeled and sliced paysanne
  • 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
  • 4pc Fresh Thyme, rinsed and leaves stripped
  • 4pc Fresh Tarragon, rinsed and finely chopped for garnish
  • Lemon Zest and Juice to taste
  • 500ml Chicken Stock
  • 500ml Pinot Grigio Wine
  • 125ml Heavy Cream
  • 1tbsp Unsalted Butter
  • 1tbsp Extra Virgin Olive Oil 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
  2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
  3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
  4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
  5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
  6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
  7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
  8. Add lemon juice as needed to balance acidity, finish with tarragon

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