Sunday, July 31, 2011

Puttanesca Sauce w/ Rice

What does Puttanesca mean? I think it means very few ingredients, which is exactly my kind of meal.

This is a super quick vegan supper if you are in a time crunch and the ingredients are super simple, you probably have most of them in your cupboard right now!

This was inspired by a recipe by Jamie Oliver. I made it a couple years ago when I first began experimenting with "meat-free" recipes and it was so yummy! I love the taste of the black olives with the oregano and tomatoes. It's a very tangy, sweet, herbal sauce that can be spooned on top of rice or gluten-free pasta.

Puttanesca Sauce:

1/4 red onion, finely chopped
1 clove of garlic, minced
1/3 cup kalamata olives, de-pitted and halved
1/2 tbsp green capers
1 tsp dried basil
2 tsp dried oregano leaves
6-7 whole tomatoes (from a can) chopped
A couple spoonfuls of liquid from can of tomatoes
Salt and pepper to taste

Saute onion, garlic, olives, capers and spices in a frying pan until soft. Add salt pepper, tomatoes and juice. Let simmer for about 5 minutes. Add more liquid if need be. Serve on rice or pasta!

Saucy brown rice!
Pile on the Puttanesca!

Monday, July 25, 2011

Raw Banana-Kiwi Ice Cream

I have a confession....I am addicted to banana soft serve. Am I alone on this?! What makes it even better is when you mix in another frozen fruit. I used kiwi, but you can use anything! Strawberry, pineapple, papaya, mango, peach or our personal favourite...blueberries!

What you need:

3 bananas, sliced and frozen
3 kiwis, sliced and frozen
A splash of water

Pulse in a food processor to get it going (or in blender). Blend until smooth and fluffy. Transfer to a flat container and freeze. Stir every 15 minutes until desired consistency. 

Cool, creamy and collected...

This is what I'm living on this summer! It's so healthy and so yums!!

Saturday, July 23, 2011

Muffy and Friends' Strawberry Snackeroodles!

We love Arthur it was our favourite show growing up (we still watch it now and then when it's on shhhh). This episode WOULD be one of our favourites because it involves creating a recipe and lord knows we love doing that.

We made Muffy's Strawberry Snackeroodles! They were surprisingly good considering they are gluten-free and vegan and we got the recipe from a cartoon....Just make sure you give everyone who helps you make these credit, or else drama will ensue....

1/2 cup brown rice flour
1/2 cup oat flour
1/2 cup oats
1/4 cup buckwheat flour
3 tbsp ground flax
2 tsp baking powder
pinch of salt
1/2 cup coconut sugar
2 bananas, mashed (1/2 cup)
1/4 cup water
1/2 tsp vanilla
about 10 strawberries, chopped
1/2 peach, chopped
a small handful each of raisins, dry roasted peanuts and chocolate chips

Combine dry ingredients in small bowl and bananas, sugar, vanilla and water in a large bowl. Slowly add in dry mixture and dump in mix-ins. Bake at 350F for 20-22 minutes.

Chewy chewy treat!

Banana was my idea! Without me there would be no banana!

On another, more healthy note...One of my co-workers gave me some cucumbers from her garden....does anyone have any ideas on what we should make with them? 

We submitted these little guys to Ricki's Wellness Weekends, submit your own recipes too!

Monday, July 18, 2011

E-book release! Inner Ecology Cookbook

We have a surprise for you guys!
While you were innocently reading our blog posts this summer. Something was happening behind the scenes. Little did you know that we were creating new, completely original recipes to be released via this E-book which we've finally gotten around to putting together.

The recipes are inspired by the Body Ecology Diet by Donna Gates. 
Because as many of you know, a happy digestive system = a happy life...apparently...for most of the time ;)

But seriously, we've experienced the benefits of eating a diet low in sugar and high in fermented foods. The only problem was that it lacked the creativity and variety you get from using for example: sugar for cookies, or fruit for smoothies. You need something exciting every once and a while especially on restrictive diets.

We've created smoothies, granolas, ice cream, slushies, pizza, pasta, and even fudge! (I don't want to sound like a typical sales person, but there's much more too!) that all adhere to promoting a healthy digestive system, while also killing off some candida.

*This book could be used for any Candida Diet and for anyone who wants to browse some
healthy, interesting and creative recipes!

About the book:
  • Over 30 yummy, original recipes that have not seen the light of day (on our blog)
  • High quality photo for each recipe
  • Only stage ONE ingredients are used
  • Completely sugar-free
  • Fruit-free except cranberry, lemon and lime
  • Doesn't use hard to find products (coconut kefir, young coconuts, kelp noodles etc...)
  • Most follow proper food combining rules
  • Most are vegan

If you guys are interested in purchasing it, click on our E-BOOK page above. Or you can click HERE.

Friday, July 15, 2011

Butterscotch-Tahini Bars

Remember our Sunbutter Chocolate Bars? Well this is the butterscotch version! And Lucuma is the secret ingredient.

Lucuma is a delicious raw, fruit-based powdered sweetener that tastes like shortbread-y caramel-ness. So it was necessary for these butterscotch bars.

We used tahini, but you could also use cashew butter for a richer taste. Tahini is just cheaper and off sets the sweetness a bit.

1/3 cup coconut oil
1/4 cup tahini
1/4 cup lucuma powder
pinch salt
20 drops stevia
1/4 tsp vanilla extract
Black sesame seeds to top

Creamy and snappy! Sprinkled with black sesame

2 butters are better than 1

I am loving these butterscotch bars! Butterscotch is always left in the dust while chocolate gets all the glory, am I right? Well this time butterscotch is in the spotlight! ;)

Monday, July 11, 2011

Oatmeal Raisin Cookies with Cinnamon Spread

Hey all you gluten-freebies! Did you now you can make cookies with just ONE type of flour instead of combining all this craziness together (like potato starch, xantham gum, rice flour etc.) 

Gluten-free oats is the word! 

Think of these cookies as baked oatmeal, you know how gluey oatmeal can get, it sticks together no matter what! That was kind of the concept I was going here using oat flour. 

And they are a great chewy oatmeal cookie texture, yes they're not going to be like regular oatmeal cookies, but they really get the job done. Add some cinnamon spread for extra moistness because, as you know gluten-free doesn't always come moist :P.

And the giveaway winner, (sorry we're late with that) is Alex! who said that her favourite fruits were: Watermelon!!!!! Totally watermelon! And mangoes too! :)

Congratulations Alex! We will be sending your book and bars soon! Please email: your shipping address.

1 cup gluten-free oats
3/4 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Dash of cinnamon
1/2 cup raisins
2 tbsp agave nectar
1/4 cup grapeseed oil
1/4-1/3 cup water

Cinnamon Spread:
2 tbsp tahini
Water to thicken (about 1-2 tbsp)
1 tsp cinnamon
Drops of stevia to taste

Preheat oven to 350F. To make cookies combine oats, oat flour, baking powder, baking soda, cinnamon, raisins and salt in a medium bowl. In a separate, smaller bowl combine the honey and oil. Add honey and oil mixture to dry ingredients, add 1/4 cup water, you may need to add more so have some water more handy. Spoon cookies onto a cookie sheet and flatten slightly with hand. Bake in oven for 20-25 minutes or until golden brown and deliciously smelling! :)

Prepare cinnamon spread by combine all listed ingredients, if it's not spreadable enough add more tahini. Another great addition would be lucuma, yum!

Wednesday, July 6, 2011

Mango Salad w/ Spicy Thai Dressing

I've been trying hard for the last few days to eat entirely raw while also cutting back on fats. I obviously have been eating a lot of salads, but without the dressing. Until I made this super yummy mango salad made out of 100% fruits and veggies, even the dressing.

I couldn't even tell I was eating a gigantic bowl of fruits and veggies!

This would be perfect for bringing to a potluck picnic or family barbeque. You can keep it dressed in the fridge for several hours because there's no lettuce that will go soggy.

1 almost ripe mango, julienned
1/2 red pepper, julienned
1 small bunch of kale, chopped and massaged until wilted
1 zucchini, grated
2 carrots, grated
small handful of cilantro, chopped

1 almost ripe mango
1/2 red pepper
1/2 cup water
1/2 tsp sea salt
1 tsp thai yellow curry paste
2 tsp lime juice

Blitz dressing in your blender and dump over salad. Mix up and eat!

Sweet and Spicy

Mix it all together and you've got a summer salad!

I love the sweet mango with the spiciness of the curry paste. If you don't have curry paste put some cayenne pepper and a garlic clove. That should do the trick.

This salad made it easy to make a change and STICK TO IT!

Sunday, July 3, 2011

Spirulina Hawaiian Dream Smoothie

If you've read our previous posts, you know that I'm always trying to find ways of consuming my spirulina, which I still have from last summer! Good god when will it end! I have maybe half of the jar left.

I know that some people can tolerate the taste of spirulina, but I'm just not one of those people...

I've discovered that, as you could have guessed, it's best to combine sweet fruits like banana, dates and pineapple to spirulina to mask the taste.

Best colour evaa!

I got back from a run and was low on brown rice protein powder, so I substituted some spirulina to get the usual amount of protein for post-workout repair fuel. 

Honestly, with this spirulina smoothie recipe you will not taste the spirulina at all, maybe just lightly on the palate as an aftertaste, but other than that it tasted delicious!

1 banana, frozen
2 chunks of pineapple
1/2 tbsp spirulina
1 scoop vanilla brown rice protein powder
Dash of lime juice
Water to thin

Blend all ingredients until well combined. Enjoy as a post workout or anytime smoothie.