Organic Granny

It is Christmas season, of course, so please forgive my divergence from strictly "healthy" fare... one could argue that I have used high anti- oxidants (raw cacao powder), enzyme-dense sweetening (raw honey), and organic extra virgin coconut oil (among all the other organic ingredients) and therefore, this is a healthy little morsel-- but we both know that that is stretching it a bit!  But it is DELICIOUS and I am guessing that it is healthier than the non-vegan version, and definitely there is no gluten in this recipe.  Scroll down for the history of the Nanaimo bar.  Enjoy, and Merry Christmas! I used a recipe for raw Nanaimo bars found at the (former) RawBC site, but I like raw honey better than agave, and I didn't have almonds, so used walnuts.  I soaked both the Macadamia nuts and the Walnuts.  The base layer is my least favourite, maybe because I am not particularly fond of Macadamia nuts?  If I were to do it over, I would use all almonds for the base, and I am conv

  This delicious plant-based grain and veggie mix is called a quinoto because it is like a risotto, but with quinoa instead of rice! INGREDIENTS : Serves 3-6 1-2 T. olive oil 1 onion, chopped 5 large Crimini or Baby Bella mushrooms, sliced 2 medium or 1 large zucchini, chopped large handful chard, chopped 2 T. poultry seasoning 1/2 cup + hot water 2 T. basalmic vinegar salt and pepper Violife moźerella cheese shreds Basil leaves to garnish. Beautiful Rainbow Quinoa- Grow Your Own Food! METHOD : In hot oil, on medium heat. cook, stirring, the mushrooms, onions, and zucchini Add in poultry seasoning and stir through Turn down temperature to low. Add water to a pool in middle of pan and add quinoa, stirring to stimulate cooking. Continue to stir as quinoa cooks.  Add small additional amounts of water to maintain cooking and prevent sticking. Stir in greens (chard).  Let chard steam to tenderness. Stir, as needed, to prevent sticking. Stir in basalmic vinegar. Add in salt and pepper to

This luscious fresh tomato salsa recipe is not only tasty, healthy, and easy to make, but if you have a ton of yellow cherry tomatoes, like I do, you have another great recipe to use them in.   U se whatever tomatoes you have around-- or check out the colorful bounty of different kinds at your Farmers' Market.   The following delightful recipe-- sometimes called Pico de Gaĺlo-- is fast to bring together for a side with a family dinner or barbecue, or as a pretty impressive addition to a summer potluck or picnic.  It's adapted from  Moosewood Restaurant's New Classics:350 Recipes for Homestyle Favorites and Everyday Feasts Combine the following in a bowl and mix together: *1 C. chopped red  Tomatoes *1 C. chopped  Yellow Tomatoes *1 C.  fresh Tomatillos , husked and chopped fine (or Green Tomatoes if no Tomatillos are available) *2 T. chopped, fresh  Cilantro *4 tsp.  Olive Oil *2 T. fresh  Lemon Juice *1 fresh  Green Chili , seeds removed and discarded, minced *2  Garlic  c

This corn bread is so delicious with baked-in fresh or frozen thawed corn giblets and Thompson raisins.  It is vegan and I used psyllium husk powder as a binder (you could use flax or chia seed instead but psyllium husk is my latest discovery for light fluffiness). INGREDIENTS : 1 cup organic yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 2 tablespoons psyllium husk powder 1/2 teaspoon fine sea salt 1/2 cup sugar (optional) 1/4 cup melted coconut oil 3 cups liquid (1 cup full-fat coconut milk and 2 cups water or aqua fava (fluid left over from cooking chickpeas) or (1 cup water and 1 cup aqua fava.) 1 cup corn niblets, patted dry 1/2 cup raisins METHOD :  1.Set oven to 400 degrees F. 2. Grease a pan or line with parchment or use a silicone pan 3. In medium large bowl, measure in corn meal. 4. Sift all-purpose flour and baking powder into the bowl. Add in psyllium husk powder and salt. Stir well. 5. Stir in sugar 6. Fold in oil and liquid just until flour is incorp

W ell, it is hot summer and my grandies are coming to stay for a while!!  Is there any better excuse to make ice cream?  I will make a lot of ice cream.  It will be vegan (no dairy, no eggs, no other animal products- ha) and gluten-free.  It will contain something out of our garden.  It will be sweet but low on common sugars, sugar-less if possible.  It will be relatively low-fat meaning that I won't be using nut purees as the primary base and will likely opt out of using full-fat coconut milk, yummy as it is.  Most of all, it must be creamy and absolutely delicious.... here is the first attempt at the above. INGREDIENTS 2 1/2 C. Almond or other non-Dairy Milk 2 1/2 C. Frozen Mango Chunks (I buy the organic brand at Costco) 1 T. Arrowroot Powder (or Tapioca Starch or Oat Starch) 1 T. Vanilla (in Alcohol) 2 T. Maple Syrup 1 very ripe avocado Berry syrup or Jam, your choice (I used blackberry jam made with stevia) METHOD Combine all ingredients EXCEPT THE JAM/SYR