Seed & Nut Bar

 

This is a tasty nutrient packed snack that can be substituted for a meal. This is a guest post from Tim. My recipe is a variation from E.D. Smith.

Recipe

Wet blender

• 2 cups pitted dates
• 1/2 cup water

Dry blender

• 1 cup almonds
• 1/2 cup pumpkin seeds
• 1/2 cup pecans
• 1/3 cup peanuts
• 1/3 cup flax seeds
• 1/3 cup sesame seeds
• 1/3 cup hazelnuts (filberts)

Unblended

• 1/3 cup chia seeds
• 1/3 cup hemp hearts

Heated to melting

• 2 tbsp coconut oil (optional)

Pumpkin pie spice option:

• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cloves

Method

1. Measure the dates and water into a wet blender. Blend on Vitamix speed 4.
   
   

   
2. Measure the dry blender ingredients into a dry blender.
   
   Blend on Vitamix speed 4, or at a speed where the blender can grab onto the ingredients without spinning out.
   
3. Measure the unblended ingredients into a bowl.
   
4. Optional: melt the coconut oil.
5. Optional: measure out the pumpkin pie spices.
6. Combine all ingredients into a bowl.
   
   
   
7. Mix all ingredients by hand.
   
   
   
8. Shape into the bottom of a 9"x9" glass baking pan.  Refrigerate.
   

To be enjoyed immediately.

Butter Chicken

This is my version of a favorite comfort food.

Recipe

• 1.5 tablespoon chilli powder
• 1 tsp garam masala
• 3 Tbsp oil
• 1 small onion 
• 2-3 frozen chicken breasts
• 2 tbsp pressed garlic or 2 tsp garlic powder
• 1 tsp ginger
• 2 cups spaghetti sauce
• 1 cup cream or 1 cup coconut milk/alternative creamy milk
• 1/4 cup or more pressed lemon juice
• 1/2-1tsp salt
• 1/4 tsp Pepper

Start with the first 5 ingredients, pop them into a frying pan. Mix the oil into the spice, cover and cook on low until the edges of the chicken turn white. 

Add garlic until aromatic 30-60 seconds. Remove chicken and slice

Add spaghetti sauce and sliced chicken, cover and let cook until chicken is cooked through. Add ginger, salt, pepper, lemon and then mix in the cream. Allow it to return to a mild boil. 

For best flavour let it cool and refrigerate. Re-heat 6 hours later or eat the next day. The spices really soak in better. You can add chilli powder or pepper if you want it spicier. 

Enjoy with Flatbread and rice. 

Pumpkin Pie

Hey there! 

This simple delight is sure to make your night. 

Here is the method:

Crust

1/3 cup brown sugar

1/3 cup oil (minus 2 Tbsp) approx 3/4 of the measuring cup full. 

2/3 cup flour 

1/4 tsp salt

Mix together dry ingredients, pour oil and mix by hand until it is all one consistency. Press and smooth into the bottom of the pie plate.

Pie filling

1 cup pumpkin purée

1 cup milk

1 egg

1/3 cup sugar

1 teaspoon cinnamon

1/2 tsp ginger

1/4 tsp cloves

Blend in a blender or whisk together. Pour onto the unbaked crust.

Bake at 350F for 30-35 minutes until the middle is no longer super jiggly.

If it gets an ugly crater or ridge gently smooth the top of the pie with a butter knife and let it cool.:)

Hope you enjoy it as much as we do! 

Pea Falafel

Today's delectable recipe is adapted from the wonderful blog called NotWithoutSalt.

https://www.google.ca/amp/notwithoutsalt.com/spring-pea-falafel/amp/

The taste is mild yet full of flavour.  A perfect protein punch. 

Recipe:

3 cups cooked chickpea (1 cup dry -pressure cooked) 

2 cups thawed green peas

1 small onion chopped coarsely

3 garlic cloves chopped coarsely

1 1/2 tsp cumin

1 tsp salt

1 1/2 tsp of baking powder

7 tablespoons of flour

Method:

Place chickpeas, onion, garlic, salt, cumin, and peas into a high powered blender or food processor. Mix until it makes a product that has bits and chunks of pea and chickpea that is also slightly like a paste. 

Stir in the baking powder and flour. 

Scoop with a 2 Tbsp cookie scoop onto parchment paper. Makes about 29.

Leave as is or flatten slightly with a spatula.

Take a pastry brush and about 4 tablespoons of oil. Brush the tops of the Pea Falafel.

Bake at 350F for 30-35 minutes. Flip over the Falafel after 15 minutes and bake so both sides get golden and crisp. 

Enjoy with flatbread and any topping you would like. The following list is some of my favourite toppings:

Pickles

Cheese

Onion

Tomato

Bell pepper

Salad dressing

Hummus

Avocado

Leafy greens

Enjoy!! :) 

English muffins

These beautiful muffins are so delicious. They are easy to make, but take time to cook. 

The recipe I'm using is adjusted from fatemahisokay on YouTube. She has some amazing recipes. https://m.youtube.com/watch?v=vyN59An_in8

2 1/2 cups flour

1 tsp yeast

1 tsp sugar

1 tbsp salt

3 Tbsp oil

1 egg

1 cup warm milk

1 tbsp oil to roll and rise the dough in. 

Take the flour, yeast and sugar, add the milk, egg, oil and salt. Mix with a fork until the dough comes together, once it has pulled into a mass knead by hand for a few minutes. If the dough get too sticky, add a couple tablespooons of flour and continue kneading. Once it is soft and slightly springy drizzle oil over and let rise at least 60 minutes or until doubled in size. 

Roll out into approx 1/4 inch thick and cut with a cup, cookie cutter, or measuring cup. Let rise at least 30 minutes or until doubled in size.

Preheat a large skillet or frying pan on low-med heat.It takes a good 10 minutes to get the pan heated through nicely. Gently place the muffin on the hot skillet gently flip and rotate from high heat areas to lower heat areas for 12-15 minutes until golden brown and cooked inside. 

When rolling out the next batch from the first cut scraps. You need to let the dough rest after shaping into a ball this can take about 30 minutes until the ball is ready to be rolled flat, then cut, let the muffins rise and bake as previously instructed. 

Yumm! Give them a try:) 

A spot of Jam

Today I bring you, my fresh (frozen) berry spread recipe. 

There are 2 ingredients necessary:

1 cup Frozen raspberries

1/3 cup sugar

Makes approx 1/2 cup - 3/4 cup depending on how much you reduce.

The less you reduce, the saucier the spread. 

Pour the berries and the sugar into a medium sized pot. Heat on low until the juices start appearing from the berries. Turn the heat to medium and boil for 5-8 minutes. Stir and watch the consistency carefully. I cooked mine a tad longer today, so much thicker in its final form. 

Perfect for breakfast pancakes, breads, whatever you like.

Keep in the fridge for 7-10 days if it lasts that long:) 

Give this recipe a go, let me know if you like it.

Enjoy!