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

Recipes

Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013

pestopasta-featured

Beet pesto pasta

Serves 4-6

Ingredients:

  • 16 large purple beets, top trimmed
  • 3 cloves garlic, peeled
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 cup Parmesan cheese, finely grated
  • sea salt
  • 1 lb dry spaghetti

Method:

  1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
  2. Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
  3. Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , ,

Pickled beets

BT Toronto | posted Thursday, Sep 26th, 2013

pickledbeets-featured

Pickled beets

Yields 1 large jar

Ingredients:

  • 10 beets, cooked/peeled & cut in quarters
  • 1/2 cup apple cider vinegar
  • 1/2 cup beet juice
  • 3 tblsps honey
  • 2 cloves
  • 1/2 teaspoon salt
  • 3 peppercorns
  • 1/4 bay leaf

Method:

  1. Place the cut beets into a clean, empty jar.
  2. In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
  3. Pour the hot liquid mixture over the beets.
  4. Let come to room temperature and then chill.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , ,

Scrumptious super food smoothies

BT Toronto | posted Wednesday, Aug 21st, 2013

aug19-smoothie

Where’s the broccoli? It’s hidden beneath the flavour of Yopa! and blended with every sip.

Scrumptious super food smoothies

Prep Time: 5 minutes | Total Time:  5 minutes
Makes: 2 servings

Ingredients:

  • ½ cup  to 1 cup (125 mL to 250 mL) frozen cut broccoli
  • 1 cup (250 mL) skim milk
  • 1 medium banana
  • 3, 100 g containers (about 1 cup/250 mL) Yoplait® Yopa!™ Greek Yogurt – Very Berry Lush (or any other flavour Yopa! Greek Yogurt)
  • ½ cup (125 mL) frozen blueberries

Method:

  1. Cook broccoli as directed on package; rinse with cold water. Drain.
  2. In blender place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds.
  3. Serve immediately.

**Leftover Broccoli?  If you have any leftover cooked broccoli from dinner, put it in the fridge and use it up the next day in this super healthy smoothie!

Courtesy Yoplait Canada,
http://www.yoplait.ca/en/index.aspx

Tags: , , ,

Carrot and squash soup

BT Toronto | posted Tuesday, Aug 13th, 2013

Carrot and squash soup

Ingredients:

  • 2 cups fresh carrot juice, room temp.  (Best if you have a juicer and can make your own.)
  • 1/2 butternut squash, meat only, no skin, cubed (about 2 C)
  • 1/2 -2 very ripe avocados
  • 4 green onions OR 1 medium-sized leek washed very well, chopped
  • 3 tbsp hempseed or hemp hearts
  • 2 tbsp raw pine nuts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • Sea salt
  • Fresh ground pepper

Method:

  1. To blender, add juice, squash, onions and pine nuts.  Blend on HIGH for 30 seconds, and then bringing down to medium speed for about 2 more minutes.  Your aim is to puree it well, but to also slightly warm the soup.
  2. Once you are happy with the consistency, add the avocado, oil, cumin, ginger and a pinch of sea salt and pepper (to taste.)  Run on low to medium for another 30 – 60 seconds.
  3. Top each serving with 1 tbsp hempseeds.

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , , ,

Vegan endive tacos, chickpea hummus, and sunseed pate

BT Toronto | posted Tuesday, Aug 13th, 2013

Vegan endive tacos, chickpea hummus, and sunseed pate

No-meat endive tacos

Ingredients:

  • 1 cup raw sunflower seeds
  • ½ cup + 1 tbsp raw almond butter
  • 4 sundried tomatoes, soaked and chopped
  • 3 tbsp fresh basil, shredded
  • 1 tbsp nutritional yeast
  • 1 clove of garlic
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp olive oil
  • Pinch cumin
  • sea salt to taste

Method:

  1. Combine all ingredients in food processor and blend until the mixture reaches a texture similar to ground meat.
  2. Scoop the mixture out by into heaping teaspoons and form each meatball.  Try not to over-roll them; we are going for “rustic” Italian here!
  3. This mix can be served as balls over raw zucchini pasta as seen here, but it can also be a great vegetarian stand-in for any recipe you’d use ground meat.  Try it as a taco or sandwich filling, a base for a raw chilli, or as a crunchy topping for salad or soup!  This protein-packed flavour blend pairs well with marinara sauce, cashew sour cream or pesto!

Sprouted chickpea hummus

Ingredients:

  • 2 cup sprouted chickpeas (mine had tails about ¾ inch in length)
  • 2 tbsp tahini (sesame butter)
  • 1/3 cup extra virgin olive oil
  • 1 lrg clove garlic
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • ½ tsp sweet paprika
  • 1 tbsp tamari or soy sauce

Method:

  • Add all ingredients to bowl of your food processor.  Process on low until well incorporated and smooth.  You will need to scrape down the sides of the bowl with a spatula from time to time.

Sunseed pate

  • 1 ½ cup raw sunflower seeds
  • ½ inch fresh ginger
  • 1 tbsp hemp hearts
  • 1 clove garlic
  • 3 dates
  • 2 tbsp nutritional yeast
  • ¼ tsp turmeric
  • 1 tsp onion powder
  • 1 tbsp yellow curry powder
  • 1 tsp cumin
  • 2 tbsp fresh basil, firmly packed
  • 1 ½ tbsp fresh lemon juice
  • Sea salt to taste

Method:

  1. Add all ingredients to small bowled food processor of high powered blender.  Puree until well incorporated and smooth.  Serve with fresh crudité or crackers

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , , ,

Not-cho vegan cheese dip

BT Toronto | posted Tuesday, Aug 13th, 2013

Not-cho cheese dip

Ingredients:

  • 1 cup soaked raw cashews
  • 1-2 tablespoons lemon juice
  • 2 teaspoons onion powder (or ¼ cup fresh, grated)
  • 1 teaspoon garlic powder (or 1 clove fresh, grated)
  • 2 teaspoons cumin
  • 4 oz jar of chopped (or 1 large whole roasted pimento)
  • 1 teaspoon of salt
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Hemp Seeds
  • 1/2 cup water**

Method:

  1. Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.

**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , ,

Chocolate vegan macaroons

BT Toronto | posted Tuesday, Aug 13th, 2013

Chocolate vegan macaroons

Ingredients:

  • 3 cups of shredded coconut
  • 1 cup of raw cacao
  • 1 tsp lucuma powder
  • 1 tsp sea salt
  • 1.5 tbsp of maca root powder
  • 3/4 cup of raw honey
  • 1/4 cup of coconut oil

Method:

  1. In large bowl mix all ingredients with a spatula.  Create “igloo” shape using an ice cream scoop or rounded tablespoon. Dehydrate until desired texture is reached, anywhere from 5 to 14 hours!

*Oven option: set oven on lowest heat setting, line baking sheet with parchment and spread macaroons evenly.  “Bake” for an hour, with the oven door propped open (I used the thin end of my rolling pin to hold the door slightly ajar). 

Adapted from Cyrstal Bruneau’s recipe, owner of Hacienda Del Sol, a beautiful rustic retreat center located on the remote Guanacaste Peninsula of Costa Rica.  And my new soon to be home. 

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , ,
Page 3 of 3123