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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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Energy balls with quinoa and coconut

BT Toronto | posted Friday, Jan 6th, 2017

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Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup unsweetened toasted shredded coconut
  • 1/2 cup plus 2 tbsp natural almond butter
  • 2/3 cup flax seeds ground
  • 2 tbsp honey
  • 1/3 cup dried freeze dried mango minced
  • Pinch of salt
  • Additional toasted unsweetened shredded coconut for sprinkling (if desired)

Instructions:

  1. Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt. Roll into 32 balls.

 

 

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The perfect New Year’s Eve Feast!

BT Toronto | posted Wednesday, Dec 28th, 2016

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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:

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Peppermint-inspired healthy holiday treats

BT Toronto | posted Wednesday, Dec 21st, 2016

Screen Shot 2016-12-21 at 11.16.55 AM

Holistic nutritionist Jesse Lane Lee shares her favourite healthy treats with a holiday twist of peppermint!

Candy Cane Black Bean Brownies (gluten free, nut free)

Prep time: 15 minutes | Cook time: 35-40 minutes | Serving size: 12 brownies

Ingredients:

  • ½ cup oat flour
  • 19 oz black beans, drained and rinsed or 2 cups cooked black beans
  • 3 eggs
  • 3 Tbsp coconut oil, melted
  • ½ cup cacao powder
  • ¾ cup honey
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • ½ cup bittersweet chocolate chips
  • ½ cup crushed organic candy canes

Method:

1. Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
2. Place the oat flour, beans, eggs, coconut oil, cacao, honey, baking powder and vanilla and blend until smooth.
3. Transfer into the pan and even out the top with a wet spatula. Top with chocolate chips and crushed candy canes.
4. Bake the brownies for 40-35 minutes or until a toothpick inserted into the centre comes out clean.

Candy Cane Bark (Vegan, Gluten Free)

Prep time: 10 minutes | Inactive prep time: 2 hours | Serving size: 1 giant bar

Ingredients:

  • 3/4 cup candy cane bits
  • 7 candy canes
  • 1 cup carob powder
  • 1/8 tsp green powder stevia
  • ½ tsp peppermint extract
  • 1/2 cup coconut oil, melted

Method:

1. Whisk together carob, stevia, coconut oil, and peppermint extract; this mixture should be very drippy.
2. Pour the mixture into a lined bread pan, top with candy cane bits and place in the freezer to set for 2 hours.

Candy Cane Spelt Cookies

Ingredients:

  • 1/3 cup coconut sugar
  • 1/3 cup powdered coconut sugar
  • 1/2 cup butter, softened
  • 1/4 cup coconut oil
  • 1/2 Tbsp almond milk
  • 1 egg
  • 2 1/4 cup spelt flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 cup crushed candy canes

Method:

1. Combine granulated sugar, powdered sugar, butter, coconut oil, almond milk, egg in a bowl mix until smooth.
2. Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Add the crushed candy cane and stir until incorporated.
3. Shape the dough into a 2 inch diameter log and wrap in waxed paper. Chill in the fridge for 2 hours.
4. Pre-heat the oven to 350F.
5. Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
6. Bake for 13-15 minutes until the cookie edges are golden.

Candy Cane Hot Chocolate

Ingredients:

  • 1.5 cups almond milk
  • 2 Tbsp raw cacao
  • ½ Tbsp maple syrup
  • 1/8 tsp vanilla
  • ½ Tbsp coconut oil
  • 1/8 tsp peppermint extract

Method:

1. Whisk all ingredients together in a small pot and heat until warm. Garnish with a candy cane.

Candy Cane Blondies (nut free)

Prep time: 15 minutes | Cook time: 30 minutes | Serving size: 9 generous squares or 16 more reasonably sized squares.

Ingredients:

  • 1/2 cup organic butter
  • 1 cup coconut sugar
  • 2 Tbsp almond milk
  • 2 organic eggs
  • 2 tsp peppermint extract
  • 1.5 cups spelt flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup crushed candy cane
  • 1/2 cup chocolate chips

Method:

1. Pre-heat oven to 350F. Grease a square 8×8 cake pan with butter and lightly coat with flour or line with parchment paper and set aside.
2. Melt the butter in a small saucepan stirring constantly until the butter starts to brown.
3. Pour the butter into a large heatproof bowl and add the coconut sugar and vanilla, blend well.
4. Add the almond milk, eggs and peppermint extract and mix till combined.
5. In a small bowl mix the flour, baking powder and salt, then add to the wet mixture. Stir just enough to incorporate.
6. Fold in the 1/2 cup of crushed candy cane and the chocolate chips.
7. Pour the batter into the prepared pan and top with the remaining candy cane.
8. Bake for 30 minutes or until a tooth pick inserted in the centre comes out clean.

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Caramel popcorn & spicy almonds

BT Toronto | posted Friday, Dec 16th, 2016

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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:

Ingredients:

  • ¼ Cup Sugar
  • 2 Tablespoons Water
  • ¼ Teapoon Salt
  • 2 Tablespoons Butter
  • ½ Teaspoon Baking soda

Method:

  1. Add 2 tbs water to sugar & start caramelizing.
  2. Add butter.
  3. Next, add baking soda. Stir even more vigorously now
  4. Add cooked warm popcorn and stir again

 

For the almonds:

Ingredients:

  • 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

Method:

  1. 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.
  2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
  3. 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
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Togarashi Grilled Cheese & Red Cabbage Sauerkraut

BT Toronto | posted Friday, Dec 2nd, 2016

grilled cheese
Togarashi Grilled Cheese

Ingredients:

    • 2 tablespoons mayonnaise
    • 2 slices Ace Organic multigrain bread
    • 1/3 cup grated PC Black Label jura cheese
    • 1/3 cup grated PC Black Label Isle of Man cheddar cheese 
    • ¼ teaspoon PC Black Label togarashi spice blend
    • PC Black Label truffle aioli

Method:

  1. Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
  2. Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
  3. Top with second bread slice. Put the pan on the stove over medium.
  4. Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.

 

Red Cabbage Sauerkraut
Ingredients:

        • Half a small red cabbage (about 750g)
        • 2 teaspoons kosher salt, plus more for brine

Method:

  1. Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min. 
  2. Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
  3. Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.

Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

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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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Georgia Inspired Shrimp and Grits with Caramelized Vidalia Onions

BT Toronto | posted Tuesday, Nov 15th, 2016

shrimp

Ingredients:

  • 1 cup Gayla’s Grits
  • 4 cups chicken broth
  • 2 tbsp. butter
  • ½ tsp. pepper
  • 8 oz. of Sweet Grass Dairy Green Hill Cheese
  • 1 large Vidalia onion chopped
  • 2 tbsp. of Georgia Olive Farm Olive Oil
  • ½ tsp. of salt
  • 1 tsp. of sugar
  • 1 pound of large shrimp peeled and deveined
  • 2 cloves of garlic minced
  • 1 stick of butter melted
  • 2 tbsp. of chopped fresh rosemary

Method:

For the grits

  1. Bring the chicken broth, butter and pepper to a boil.
  2. Add the grits to the broth mixture and cook covered over low to medium heat for one hour stirring frequently.
  3. Add water ¼ of a cup at a time as needed during the cooking to keep the grits from sticking.
  4. During the last 15 minutes of cooking add the cheese to the grits and stir to allow it to dissolve into the grits. This part alone is creamy delicious comfort food.

For the onions

  1. Place the olive oil in a skillet over low to medium heat, add the Vidalia onion, salt, and sugar.
  2. Cook for 20 minutes until caramelized.

For the shrimp

  1. Spread the shrimp on a greased baking sheet. Melt the butter and mix in the garlic and rosemary.
  2. Pour the butter mixture over the shrimp and roast the shrimp in a 400 degree oven for 8 to 10 minutes.

To serve

  1. Ladle the grits into 4 large serving bowls and top equal portions of the onions.
  2. Place equal portions of the grits around the edges of the bowls.

 

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Bourbon Chocolate Bread Pudding

BT Toronto | posted Tuesday, Nov 15th, 2016

bourbon

Ingredients:

  • 6 regular size croissants
  • 1 1/2 cups heavy cream
  • 1 tbsp. butter
  • 6 oz. chocolate chips
  • 4 eggs beaten
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup plus 2 tbsp. of 13th Colony Southern Bourbon – 95 proof
  • 1/2 cup chopped pecans
  • Whipped cream for topping (optional)

Method:

  1. Tear the croissants into bite size pieces and place them in a large bowl. Heat the cream and butter over low heat.
  2. Once the butter has melted into the cream, then the chocolate chips may be stirred in the mixture. Continue to stir until they are melted.
  3. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs.
  4. Add the chocolate mixture to the egg mixture slowly as not to scramble the eggs.
  5. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well.
  6. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.

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