Chickpea Curry & Cauliflower Rice

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If you’re looking for an easy, veggie packed and delicious curry, click here and check out my latest recipe for Chickpea Curry.  For a grain, free base to serve it on, also give Cauliflower Rice a try!

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Sweet Chilli Heat Veggies

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Here’s a quickie and a goodie for all of you out there who enjoy sweet and spicy.

This is a fast and simple roasted cauliflower and broccoli recipe that has just three ingredients: olive oil, maple syrup and Franks red hot sauce.  That’s it!

Here’s how to get it done:

Preheat oven to 425 degrees F.  Chop cauliflower and broccoli up into pieces.  Mix 1 part olive oil, 1 part maple syrup and 1 part Franks hot sauce.  Make enough of the mixture to coat the veggies well.

Transfer veggies to a bowl.  Toss with sweet chilli heat mixture.  Make a little extra sauce if needed.

Roast veggies for 25 minutes on a parchment lined cookie sheet or a cast iron roasting dish.  Enjoy!

This recipe will make you have a whole new appreciation for broccoli and cauliflower… Ka-Pow!

Raw Vegan Caesar Salad

 

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There is nothing better than a really good crispy, crunch, tasty salad recipe.  Caesar salad is a crowd pleaser but sometimes the dairy in the dressing or the sometimes included bacon bits is not the best fit for some.

This great recipe from MindBodyGreen is awesome!  Plus, the dressing is packed with nutrition.  Check it out here: Raw Vegan Caesar Salad.  …And enjoy the flavours of the garden fresh veggies that are the hallmark of the summer!

Zucchini Pancakes

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It’s zucchini season!  Zucchinis abound!  One of our lovely receptionists, Nancy V, brought in two zucchinis that were the length of my arm.  They were amazing!  She wanted them to go to a good home.

Our team member, Coleen, took one home and made an amazing zucchini bread.  She and Nancy shared a great tip with us.  They grate large volumes of zucchini when it’s in season and freeze it based on the recipe they make.  Very cool.

Naturally, I was inspired to bring the second one home.  I grated the whole thing and made 10 bags each yielding two cups of zucchini.  Freeze and good to go.

The zucchini can be added to so many other recipes too.  For instance, muffins, omelettes, quiche, soups and stews.

I thought… this would also be great for pancakes.  My kids love pancakes and why not get a serving of veg with them? 😉

I use Bob’s Red Mill Gluten Free Pancake mix for our pancakes.  For the recipe with the zucchinis added, I threw in a tablespoon or raw cacao powder to disguise the zucchini.  My boys are now ages three and five, and even with my own kids, things can go awry if one of them spots something green in their pancake!  lol!!

These were a hit!  The pancakes were extra moist and delicious.  We all enjoyed them.

If you are being gifted with zucchinis from you neighbours, friends or family, or grow your own, plan ahead to enjoy them into the fall and winter season.

Back With A Splash: Juicing Watermelon

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Hi Everyone!!  This has been my first blog post in a few weeks.  I have been tied up with some exciting new things happening at the clinic that I will announce very soon and I finished writing my next article for WO Magazine, due out this fall.

For today’s recipe post I thought I’d come back with a big slash and, naturally, I’m referring to green juice.

It’s watermelon season… but rather than toss your watermelon rinds did you know you can juice them.  The green and white parts of the watermelon contain the highest nutrient content.

For those of you who have juicers at home, you can combine juicing watermelon rinds with your other greens such as celery, cucumber, kale, swiss chard, collard greens or fresh herbs like parsley or dill.  The watermelon gives the green juice a refreshing flavour without the unopposed fruit sugar.

Often, juicers enjoy including sweet flavoured ingredients into their juices, like apples, carrots and other fruit.  However, it is important to consider that too much fruit juice, even fresh made, can spike blood sugar.

Go with green veggie juices.  That’s where it’s at.  Green vegetable based juices help to neutralize body chemistry, are rich with minerals that we need to combat stress and they do not spike blood sugar.

Are you curious to learn more about juicing or healthy eating?  Feel free to email me your questions anytime at drlaura@winhealth.ca and I’d be happy to help.

Hearty Greens and Beans Salad

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After having some out of town weekend fun I was ready to get back to some homemade food.  I whipped up this quick and easy, part cooked, part raw salad.  This salad provides healthy dose of plant protein, good carbohydrates, good fats and fiber.

Boy, oh boy did it turn out tastier than I expected.  I had a few odds and ends in my fridge so I threw them together.  The result created a new favourite.

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Make the salad in 5-7 minutes:

– chopped and washed kale leaves… then quickly sautéed them in a little olive oil and water until slightly wilted and still bright green… about 3-5 minutes… then threw this in a bowl.

– chopped up an apple

– chopped 1/2 red onion

– threw in some chickpeas

– threw in raw pecan pieces

– chopped 3 medjool dates

– added 2 tbsp hemp hearts

Dressing: 1 part lemon juice (from 1 lemon), 2 parts olive oil, a little raw honey, sea salt… mixed well to emulsify.

– drizzled the dressing over the ingredients

– toss

– serve

That’s all folks!

Enjoy this at lunch or dinner… It’s a tasty and healthy quick fix!

Seasoned Baked Cauliflower

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How are we all doing with our healthy eating so far?  This quick and easy little recipe for THE MOST DELICIOUS CAULIFLOWER I’ve ever made is hopefully going to help add to your repertoire of veggie recipes.

I love this seasoned baked cauliflower recipe… can you tell (see bold print above). lol

Cauliflower has a very neutral flavour and my most favourite way to prepare it when I’ve steamed it is to add a little olive oil, sea salt and Frank’s Red Hot sauce to it.  I find this is a pretty simple way to kick up my interest level a bit.

However… I think I’ve found a new way to enjoy this healthy veggie.  Seasoned with dried spices.

In my discussions I often find that people shy away from using spices and herbs.  Sometimes they find they don’t add enough flavour… or they are unsure about how much to add, or what spices work well together.

Here’s a great little tip that I learned a long time ago… It’s better to use more dried herbs and spices that a little.  This is how we can create a really great punch of flavour.  This recipe is a wonderful example of this.

This recipe was so easy in it’s method of preparation, too… virtually no clean up… just my knife, chopping board and a cookie sheet! 🙂

SEASONED CAULIFLOWER

1 head of cauliflower, washed & chopped

1 tbsp olive oil

1/2 tsp salt

1 tsp paprika

1 tsp chili powder (optional for those who don’t like heat)

1-1/2 tsp garlic powder (depending on preference)

Directions:

Preheat oven to 450 F. Place chopped cauliflower on cookie sheet.  Drizzle olive oil over cauliflower.  Next, sprinkle evenly over the cauliflower the salt and spices.

Next… get your hands in there!!  Mix the cauliflower around on the cookie sheet with your hands to ensure they are well coated with the olive oil, salt and spices.

Bake for 10 minutes.  Stir.   Bake another 10 minutes.  Your done.
Simple… easy… full of favour.  Keep up the great work everyone!  Health & happiness.  xo