Thursday, November 20, 2014

Cilantro Pineapple Smoothie -Detox Smoothie

Cilantro has quickly become my new favourite herb and is now a stable on the grocery list.  Cilantro plays an important role in removing heavy metals and other toxins from our bodies.  We usually add cilantro to many Indian dishes and sauces but have now been adding it to our smoothies/shakes.  Cilantro is also high in folic-acid, vitamin C and A.
*see below on how to keep Cilantro Fresh

  • 1 cup unsweetened coconut milk
  • 1 cup chopped pineapple
  • 1 cup spinach or kale
  • 1/2 cup cilantro
  • 1 banana (fresh or frozen)
  • handful ice cubes (optional)

  1. Add all ingredients into a blender and puree until smooth.
  2. Serve.
* to keep Cilantro fresher longer, keep it in a glass jar in the fridge with some water and lightly cover with a plastic bag.

Thursday, November 13, 2014

Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.


  • 1 egg white
  • 3 cups unsweetened shredded coconut
  • 1/2 cup cocoa
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut milk
  • 1/2 cup agave or honey
  • 1 teaspoon gluten free vanilla

  1. Preheat oven to 325 F.
  2. Beat egg white until stiff and set aside.
  3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
  4. Gently fold in the egg white.
  5. Scoop in ball sizes onto cookie sheet.
  6. Bake for 30 minutes.
  7. Store in air tight container in the fridge.

Sunday, November 09, 2014

Millet Pumpkin Biscuits (Dairy, Gluten and Refined Sugar Free)

We have been blessed with a lot of pie pumpkins this year so needless to say I am coming up with new recipes for pumpkin puree.  This is my latest idea and I have already made these biscuits a couple of times as they are a big hit.  This biscuits make a great or accompaniment to a soup or a chili.

  • 1 cup millet flour
  • 1 1/4  cup buckwheat flour
  • 1/2 cup tapioca or arrowroot starch
  • 3 teaspoons baking powder
  • 2 teaspoon guar gum
  • 1 teaspoon psyllium husk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt salt
  • 1/3 cup coconut oil (hard)
  • 1 cup pumpkin purée
  • 1/2 cup maple or agave syrup
  • 1 tablespoon non dairy milk (if too dry)


  1. Preheat oven to 425 F.
  2. In a large mixing bowl combine millet, buckwheat, tapioca, baking powder, guar gum, psyllium husk, cinnamon, nutmeg and sea salt.
  3. With a pastry cutter or back of a fork mix up the coconut oil with the flour until it is crumbly.
  4. Mix in the pumpkin, maple syrup just until combined.  Add milk if needed for a little extra moisture.
  5. Roll into biscuit size balls and place on baking tray.
  6. Bake for 12-15 minutes or until golden on top.

Wednesday, November 05, 2014

Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.
Ingredients (makes 4 side dishes)

  • 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
  • 1 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 medium size cabbage diced into bite size pieces
  • 1/3 cup cashews (I used raw, unsalted)
  • salt and pepper to taste

  1. In a large frying pan or wok on medium heat add oil/butter.
  2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
  3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
  4. Serve.

Saturday, November 01, 2014

Salted and Roasted Pumpkin Seeds (Gluten and MSG Free)

I should have posted these yesterday or early in the week but here it is anyway.  The girls have been snacking on these as well as my Maple Cinnamon Roasted Pumpkin Seeds already before breakfast.
These turned out so well.  I do stir or check on them quite frequently.  The inner seed should not get dark but stay greenish colour.
  • pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
  • 1 teaspoon sea salt
  • 1/2 tablespoon olive oil or grapeseed oil
  • sea salt to taste

  1. Preheat oven to 300 F.
  2. Line a cookie sheet with parchment paper.
  3. Rinse pumpkin seeds.
  4. In a medium size pot, cover seeds with water and add 1 teaspoon sea salt.  Bring to a boil then simmer 10 minutes.  Drain.
  5. In a medium bowl add pumpkin seeds, oil and sea salt.  Stir to fully combine.
  6. Spread onto baking sheet.
  7. Bake in oven for 15 minutes, stir and bake for another 15 minutes or until dry.
  8. You may need to break a few chunks apart.
  9. Store in an airtight container.