Sunday, May 31, 2015

Yummy 3-Ingredient Organic Breakfast Cookies






You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?"  Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute).  So, I say, try 'em and if you're disappointed, well, add some of the other ingredients...

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill)
INGREDIENTS (all organic and non-GMO)
    • 3 well-mashed Bananas
    • 1 C. Old-Fashioned Oat Flakes
    • 1/4 C. Chia Seed Gel
You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following:
  • 1/4 C. chopped Nuts (I like pecans) or Seeds
  • 1/4 C. unsweetenened Coconut shreds
  • 1/4 C. Raisins or dried berries, figs, apricots, etc.
  •  1 tsp. grated fresh Ginger or 1 tsp. Cinnamon or 1/2 tsp. Nutmeg, etc.
  • 1/4 C. Apple Sauce
  • Sprinkle of Celtic Sea Salt
  • 1/4 C. Carob powder with 1 tsp. Cinnamon
  • ?? (what did you try that isn't listed above? How did it turn out? Please tell in comments below.
INSTRUCTIONS:
  1. Preheat oven to 350 degrees F./180 C.
  2. Combine everything until well mixed
  3. Drop 12 cookies onto a cookie sheet covered by a silicone mat or parchment paper
  4. Bake for 15 - 25 minutes (different preferences, different ovens)
  5. Cool.  Eat in-hand as a cookie or, as my husband prefers, in a small stack with almond milk on top (like a super-rich, sticky banana porridge). However you eat them, they are 'natural' and yummy and easy on the digestion!
Here is a link to a very interesting presentation on the nutritional status of GMOs -- explained very clearly by Dr. Thierry Vrain, a soil scientist who worked for Agriculture Canada for many years.   If you are still confused about whether GMOs are over-played by the health nuts or terrifyingly justified by the Frankin-monster agro-industrialist supporters, this is a good video to watch for basic scientific understanding. 

Saturday, May 16, 2015

Pan-Fry Carrots (Roast Carrot Sticks)



Pan-roasted carrots (with some potato fries mixed in)
Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.  

Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.

PAN-FRY CARROTS (Roast Carrot Sticks)
Wash and scrape carrots.  Chip or slice into strips, as desired.
Preheat Oven to 425 degrees F.

In a large bowl, combine:
  • 1-2 T. Olive Oil
  • 1 tsp.  Celtic Sea Salt
  • 4-6     large straight Carrots, cut into chips or strips (as desired)
Lay chips out on a cookie sheet.  I recommend using either a silicate mat or parchment paper on the pan to cut down on clean-up after the baking.

Bake in pre-heated oven for about  25 minutes or until soft and fragrant.

Enjoy with ketchup, or throw into a roast veggie soup.



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Friday, May 1, 2015

Eating a Rainbow (of Carrots)




A few days ago I had some dental surgery and am still chewing gently on one side only. Peas and carrots are a childhood comfort food that I can virtuously squeeze into my healthier-eating adult menu (other comfort foods were chocolate bars and maple-walnut ice cream cones, not what the dentist ordered).

How sweet that my husband picked up a package of organic Rainbow Blend Carrots yesterday!  I've eaten these (pricey) babies before, and not only are they beautiful to look at, but they are truly yummy!

These ones come all the way from California-- but I have a package of West Coast Seeds-- untreated,
Aren't they pretty?  Rainbow Blend Carrots
organic, and GMO-- so that maybe the next time we eat these babies, we'll be doing the locavar thing!

He's out (conversing in Spanish with his weekly group who meet at the Starbucks upstairs in the Courtenay Quality Foods).  I'm hungry and am going to have one of those simple, cut-to-the-chase lunches we may all indulge in from time to time (?).  No salad.  No bread.  No dessert.  But I did make a quick little pretend-cheese sauce to go over the veggies (oh, and I added some brown rice shells into the mix-- this is one of Dr. McDougall's starchavor meals I guess.  Not unhealthy-- maybe not that appealing to people who don't have carrots and peas and rice pasta on their 'comfort food' list.)  Some of you might like it as much as I do!

  1. Prepare the Carrots the way you like them, i.e., boil, steam, stirfry, or maybe put them in a parchment pouch in the oven.  Cook up the peas and pasta.  Combine the carrots, peas and pasta.
  2. Make the Sauce and ladel it over the veggies and pasta.
  3. Enjoy.

The Cheezy Kreem Sauce Recipe (or just use one of your own cream sauce recipes)
  • Assemble the ingredients beforehand-- makes it so much easier to do up quickly!  This is a 'bland' sauce because my post-op instructions forbid curry powder and peppers and anything acidic.  I have no desire to have to get something redone-- like having more sutures in my gums, for example-- so this recipe reflects that.  You, on the other hand, can use what spices you really like.  The ingredients are:  
  • 2 T. Oil (I use coconut... you might prefer olive oil?)
  • 1 1/2 C. non-dairy, unsweetened Mylk (I used Almond)
  • 2 T. Tapioca Starch
  • 12 T. Nutritional Yeast
  • 4 tsp. Dijon Prepared Mustard
  • 1 tsp. Garlic Powder
  • 1/2-1 tsp. Celtic Sea Salt (to taste)
  • scant teaspoon Turmeric Powder (optional, but nice for a yellow-y color & the health benefits)
  1. Heat the oil on medium low for a couple of minutes
  2. Whisk Mylk and starch together in a 2-C. measuring cup until all lumps are gone & it's smooth
  3. Pour mylk  and starch into pan and continue to stir until thickening begins (around 5 minutes)
  4. Add in Nutritional yeast and stir to mix in
  5. Whisk in other ingredients
  6. Continue to stir until it is a nice smooth sauce... if too thick add some water (a little) and stir until the right consistency
  7. Either put sauce in a small sauce dish and let guests ladel on their own or combine it now with the veggies and pasta in major serving dish.
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                      To hear the 2015 speakers in the Food Revolution Summit, click HERE.


Wednesday, April 22, 2015

Organic Chickpea and Carrot Curry Soup - Vegan and Gluten-Free






Organic Chickpea and Carrot Curry Soup
Quite often I decide what to cook based on what I have in the fridge-- what veggies are malingering, waiting their turn, feeling left-out?

 What precious sauce did I make a couple of days ago that is only half-eaten? Did my husband mention something about wondering what I had planned for those carrots?

 That is how tonight's organic chickpea and carrot curry soup came about-- the bag of carrots that were starting to go a little brown on the tips... oh, and all those delish chickpeas that I cooked up the other day that I partly used for that yummy Avocado-Chickpea Hummus...

  INGREDIENTS

  • 2 T. Coconut Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, chopped fine
  • 1/2 tsp. organic Curry powder (I used Mild, you pick your own bite)
  • 1/2 tsp. Cumin seed, ground in the coffee grinder
  • 1 thumb-to-the-joint piece of Ginger, grated
  • 6 Carrots, chopped
  • 2 C. pre-cooked Chickpeas/Garbanzo Beans (or 1 15-oz. can, rinsed)
  • 5 C. Water or Vegetable Broth
  • 1/2 C. unsweetened Coconut Milk
  • Celtic Sea Salt to taste

METHOD

  1. Melt and heat the Coconut Oil over medium heat until fragrant.  
  2. Add in the Onions and then the Garlic, and stir occasionally until limp and glistening
  3. Stir in the Spices
  4. Add the Carrots and the Chickpeas with the 5 cups of Water or Broth (or a combination).  Cook until the Carrots and Beans are totally creamy-tender.
  5. Remove about a cup and a half of the soup, and set aside.  This is optional and I do it because I like the texture of some beans and carrots in the soup-- reminds me of my lovely experiences with real Indian Chickpea Curry.
  6. Blend up the soup with Coconut Milk -- use either a stick/immersion blender or a traditional blender carafe (cool a little first).  
  7. Let people use Celtic Sea Salt to add to their own liking when you serve the soup in individual bowls.  Enjoy!