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veganpasta

3 Great Vegan Recipes containing Nutritional Yeast

Adding Nutritional Yeast to your diet is easier than you might think. It can simply be sprinkled to the foods you already enjoy, but if you’re looking for some new ways – try these great vegan recipes. Packed with protein, B vitamins and more. Adding Nutritional Yeast increases the protein and B vitamins in your food. It’s a great addition for kids with a taste they like – cheese!

Vegan Pasta Alfredo

INGREDIENTS
  • 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower
  • 3/4 cup almond milk
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon nutritional yeast
  • 1/2 tablespoon lemon juice
  • 4.2 ounces uncooked spaghetti (120 grams) (regular or gluten free)
INSTRUCTIONS
  • Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
  • Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft about 7 minutes.
  • Transfer to a blender (or use an immersion blender) and add the nutritional yeast and lemon juice. Blend until smooth.
  • Cook the pasta al dente according to package directions.
  • Drain the pasta and pour it into the pan with the sauce. Stir and serve.

Mashed Cauliflower with Roasted Garlic & Chives

INGREDIENTS
  • 1 large cauliflower, chopped into florets
  • 2 big cloves of roasted garlic (or 1 clove raw garlic)
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan margarine
  • 1 tbsp fresh chives, chopped
  • salt & pepper
INSTRUCTIONS
  • Chop the head of cauliflower into small florets.
  • Place cauliflower in a large pot and fill with just enough water to cover the florets.
  • Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes.
  • Drain the cauliflower well.
  • Place the cauliflower in a large bowl, and puree with a potato masher or immersion (stick) blender.
  • Mix in remaining ingredients, seasoning with salt and pepper, to taste.

Crispy Hash Browns

INGREDIENTS
  • 4 yellow potatoes (the small type)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2-3/4 teaspoon Himalayan/sea salt
  • 1/4 teaspoon dried basil
  • Generous sprinkles of Italian herbs
  • Spray Oil
INSTRUCTIONS
  • Fill enough water in a small saucepan to cover the potatoes and bring it to a boil – which may take up to 10 minutes.
  • Once the water is bubbling, turn the heat to medium (4) and simmer for about 50 minutes or so until the potatoes are very soft.
  • Drain all the water and rinse the potatoes in cold water to cool it down a bit, then put them in a bowl and remove any excess water. Mash the potato with a fork, masher or something else. You can leave little bits and pieces unmashed for better texture. Also, leave the peel in there.
  • Once the potato has been mashed pretty well, add the nutritional yeast, olive oil, garlic powder, onion powder, salt and Italian herbs. Give it a good mix until everything is even.
  • Preheat oven to 425°F (218°C).
  • Grease an oven tray with non-stick cooking spray.
  • Use your hands to form the dough into oval, hash brown sizes. The thickness should be about the same thickness as your pinky. Place them on the oven tray without overlapping.
  • Add a generous spray of cooking oil on top of the hash brown pieces and bake in the oven for about 20 minutes, flip them over (very important, or you’ll end up with one burnt side), then bake for another 16 minutes until the top has browned.
rhubarb

Strawberry Rhubarb Muffins

This perfect pairing of sweet and tart comes from Jae Steele’s book “Ripe from Around Here” her seasonal recipes are fantastic. I made these recently with fresh rhubarb and frozen strawberries, but fresh strawberries or frozen rhubarb would be fantastic too!

2 1/2 cups spelt flour
1 tsp baking powder
1 sp baking soda
1/2 tsp cinnamon
1.2 tsp sea salt
1 cup diced rhubarb (approx 1cm pieces, if they’re too large the sourness will be quite a contrast)
2/3 cup maple syrup
1/3 cup unsweetened applesauce
1/3 cup buttermilk or the vegan version buttermilk (1 tbsp apple cider vinegar + non-dairy milk)
1/2 sunflower oil
1 tsp vanilla extract
2/3 cups sliced strawberries

Preheat oven to 375 *F, Prepare a 12-cup muffin tin with liners or a light coating of oil

Whisk together the flour baking powder, soda, cinnamon and salt in a large bowl. Add the rhubarb. in a small bowl mix together maple syrup, apple sauce, buttermilk, oil and vanilla. Pour wet mixture into the flour mixture. Mix together just until the flour is absorbed – Don’t over mix. Gently fold in the strawberries. Portion into the muffin cups. Bake for 25 min or until a toothpick inserted in the centre comes out clean.

Keep in an airtight container for 2 days or up to a week in the fridge.

Meatball Curry

Take your meatballs to the next level with this Meatball Curry. Try our local grass fed ground beef from Thurston Livestock farms, mixed with traditional Indian spices and fried in ghee (clarified butter). Besides having a higher smoking point and a long shelf life, ghee has a number of health benefits. It can lower cholesterol, is lactose-free and helps support good digestion, plus it tastes great!

2 lbs. ground beef

2 onions

4 cloves garlic

2 tsp turmeric

2 tsp chili powder

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground ginger

2 tsp salt

1 egg

oil for frying

1/2 ghee (or 2 tbsp vegetable oil)

3/5 cup water

mint or cilantro to garnish

Mix the ground beef with half the onion, garlic, spices bind together with the egg. Divide into 12 equal sized portions and shape into balls. Heat the frying oil in a heavy bottom pan until hot. Deep fry the meatballs in batches in the oil for 5 min. Remove and drain excess oil.

Heat ghee in saucepan and remaining onion and garlic. Cook until soft (4-5 min) Add remaining spices and cook for 3 min, stirring constantly. Add the meatballs and coat in the spices.  Add the water and bring to a boil. Lower heat and simmer for 30 min. Serve hot with rice.

 

Salmon with Black Rice and Carrot-Miso Sauc

Salmon with Black Rice and Carrot-Miso Sauce

Cauliflower-Parsnip-Soup-Recipe

Detoxifying Cauliflower-Parsnip Soup

Ingredients

  • 4-5 shallots, or 2-4 leeks if you prefer a milder flavor
  • 1 rib (about ¼ cup) chopped celery
  • 1 head garlic (about 7 cloves)
  • 6 cups veggie broth (or 1 quart water plus 3 veggie cubes)
  • 1 tsp. curry + ¼ tsp. turmeric
  • 1 ½ pounds parsnips, diced
  • 1 head cauliflower (about 1 ½ cups florets)
  • 1 cup baby spinach
  • ¼ cup cilantro
  • 4 tbsp. Udo’s Oil
  • Optional; 1 t salt, ½ t pepper, 2 T chives, 1 T lemon juice

Instructions

  1. Heat a bit of broth in the bottom of a saucepan and add the alliums (shallots, leeks, garlic) and celery, stirring until translucent.
  2. Add broth, diced parsnips, and any cauliflower stems, and bring to boil.
  3. Cook 2 minutes, then add cauliflower florets, and reduce to medium heat.
  4. Cook 2-3 minutes more, and finally stir in the spinach and cilantro.
  5. Turn off heat and taste. Season with salt, pepper, and/or lemon juice to taste.
  6. Ladle into bowls and top each with 1 tbsp. Udo’s Oil and a sprinkle of snipped chives.

Holistic Nutritionist, Dana Green Remedios, RHN, RNCP has a passion for helping others break through their blocks to greater health, wealth, and happiness, working with transformational mind-body tools. The Vancouver-based educator and coach answers your questions in English, French, and Spanish as a Specialist working in the Product Information Department at Flora, and is a regular contributor to the FloraHealthy blog.

Banana_Bread_Protein_Muffins

High Protein Banana Bread Muffins

Lets face it, we don’t always want to make a smoothie and wash the blender! Try this easy muffin recipe for a simple, high protein snack that’s perfect when your on the run.

  • 1 large ripe banana
  • 3/4 cup egg whites (or 2 eggs)
  • 1/2 cup plain greek yogurt
  • 3/4 cup oats
  • 2 scoops Whey Protein Powder (Chocolate, Vanilla or Unflavoured all work great!)
  • 1/4 cup baking stevia OR 1/2 cup sweetener of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line tin with papers.

Place all of the ingredients in a blender (or food processor) and blend until mixture is smooth.

Divide mixture evenly between 12 muffin tins.

Bake for 15-18 minutes, or until toothpick comes out clean.

For information on protein read How To Pick a Protein Power

Shortbreadrounds

Gluten Free Shortbread

Eating a gluten-free diet this holiday? That’s no reason to go without a little short bread! Try this recipe from “125 Best Gluten-Free Recipes” and indulge a little!

2/3 cup rice flour
1/2 cup cornstarch
1/2 cup GF icing sugar
1/4 cup potato starch
2 tbsp tapioca start
3/4 cup soft butter (or butter substitute)

In a bowl combine rice flour, cornstarch, icing sugar, potato starch and tapioca start. Mix and set aside.

Using a separate bowl and a mixer, cream butter. Slowly beat in dry mix until combined, scarping the bowl.

Gather the dough, kneading in any remaining dry ingredients. Dough will be soft, handle gently and try not to add extra flour. Roll into 1″ balls. Place 1″ apart on baking sheets and flatten with a fork dipped in rice flour.

Bake in a preheated oven (300*F) for 15-25 min until set but not brown. Cool on rack.

Popsicle_2

Berrylicious Popsicles with Beets

Why add Salus Red Beet Crystals? Beets are nutritious, great tasting, sweet and delicious.  Plus their natural hue is a great way to add a bright pop of colour to your summer healthy eating.  Salus® Red Beet Crystals contain 100% natural, highly concentrated, active constituents pressed from fresh organic beets, without the addition of alcohol, sugar or other preservatives. Salus® Red Beet Crystals contain minerals such as calcium, copper, magnesium and iron as well as vitamins A, B1, B2, B6 and C.  949They are instantly soluble and blend well with fruit smoothies, shakes, juices, soup, and other dishes.  Can also be used to colour frosting, cookies and other treats while adding a little nutrition!

Flora’s Berrylicious Popsicles

Ingredients

  • 1 3/4 c. organic yogurt 
  • 1 1/4 c. berries
  • 6 tbsp. Salus Red Beet Crystals
  • 2-3 tbsp. Udo’s Oil

Instructions

  1. Place all ingredients in a blender and blend until smooth. Divide the mixture evenly among your popsicle molds. Freeze, then enjoy!
ChocolateHempTrufflesbyJulieDaniluk

CHOCOLATE HEMP TRUFFLES

Foodie Friday
Yet another fantastic and easy recipe to heal inflammation and keep the sweet tooth happy from Julie Daniluck – Nutritionist and Educator
Ingredients:
2/3 cup        raw cocoa or carob powder
2 tsp            Ceylon cinnamon
1/4 tsp         pink rock or grey sea salt
1 cup           nut butter, well stirred
2 tsp            organic vanilla extract
1/4 cup        raw honey
24 dried       cranberries, juice-sweetened
1/2 cup        hemp hearts
Directions:
1. Mix all the dry ingredients together in a bowl to create a uniform texture.
2. Slowly add wet ingredients and combine by hand.
3. Pinch an inch of mixture, add a dried cranberry to the centre and roll into balls.
4. Coat with hemp hearts.
5. Keep chilled in the fridge until serving. Makes 24 balls.
For more great recipes and information check out her website at https://www.juliedaniluk.com
Tofu-Mushroom-Kebabs-JAMA9189-690x518

Tofu Mushroom Kebabs with Nut Sauce

Foodie Friday
BBQ Season has finally arrived, but that doesn’t mean Meatless Monday needs be forgotten!  Toss the leftovers over a bed of greens for a great next day lunch.

Ingredients

3 Tbsp (45 mL) peanut butter or almond butter

3 Tbsp (45 mL) light coconut milk

1 Tbsp (15 mL) reduced-sodium soy sauce or tamari (Try Braggs!)

Juice of 1/2 lime

2 tsp (10 mL) grated orange zest

1 tsp (5 mL) grated fresh ginger

1/4 tsp (1 mL) chili pepper flakes

1 package extra-firm tofu or tempeh, drained and cut into 1 in (2.5 cm) squares

1/2 lb (225 g) crimini mushrooms, stems removed

2 small zucchini, cut into 1 in (2.5 cm) thick rounds

1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths

1 tsp (5 mL) sesame seeds

1/4 cup (60 ml) chopped cilantro

Directions

Whisk together peanut butter or almond butter, coconut milk, soy sauce or tamari, lime juice, orange zest, ginger, and chili flakes.

Preheat grill to medium-high and grease grill grate. In alternating order, thread tofu, mushrooms, zucchini, and green onions onto 8 skewers. Brush some nut sauce on skewers. Grill kebabs for 8 minutes, turning once halfway, or until vegetables are tender and tofu is golden. Brush on more sauce halfway through grilling.

Serve garnished with sesame seeds and cilantro.

For more great recipes pick up your copy of Alive magazine at The Granary or check out www.alive.com

– See more at: http://www.alive.com/recipe/tofu-mushroom-kebabs-with-nut-sauce/#sthash.nMvlLblM.dpuf