Friday, 24 January 2014

sesame garlic dressing

1 T toasted sesame oil
1 T pear juice
1/2 t tahini paste (if tolerated)
pinch of garlic powder
pinch of salt and fresh pepper

Stir ingredients together in a bowl until well mixed.  Great with spinach salad or a green salad.

Saturday, 18 January 2014

vanilla almond granola


2 1/2 cups rolled oats
1 cup unsweetened shredded coconut (no preservatives)
3/4 cup almonds
1/4 cup pure maple syrup
1 t organic pure vanilla extract
pinch of sea salt

Preheat oven to 300.  Spread the oats, coconut, and almonds on a baking sheet.  In a bowl, mix together the maple syrup and vanilla.  Pour maple syrup over oats, etc. and add a sprinkle of salt. Stir with a flipper until everything is well coated.

Bake for about 30 - 35 minutes, stirring with a flipper about every 5 -10 minutes.  When it's all looking lightly browned, you're done!

Remove from oven and transfer to a pyrex pan or glass container to cool, stirring once in a while. Store in a sealed container in the fridge.

Serve with unsweetened nut, rice or organic milk (or plain yogurt, if tolerated).  Add berries if you wish :).

Tuesday, 14 January 2014

pesto dressing

1/4 cup home made pesto
1 T Olive oil
1 T Pear juice
dash of salt and fresh pepper

Monday, 6 January 2014

veggie shepherd's pie

A hearty meal for the cold weather that smells lovely baking in the oven. When I make this, I usually do a double batch on the weekend to eat later in the week.      Serves  6


1/4 - 1/2 cup soup broth
4 - 5 medium red potatoes
1 small sweet potato
1 14 oz tin of brown lentils, drained and rinsed (or equal amt cooked lentils)
1/4 cup cooking onion (optional - if tolerated)
1-2 cloves garlic
1 carrot
1- 2 cups kale
1 head of broccoli
red pepper (to taste)
1/4 cup fresh or frozen corn
Fresh thyme and sage
Salt and fresh pepper (to taste)
Olive oil (small amount)

1 pyrex pan

Bring a large pot of water to a boil.  Wash and cut up the sweet potato and potatoes, removing any gnarly bits or rotten spots.  You can leave the skins on if they're organic.  Add them to the pot and reduce heat.

Heat up a little olive oil in a frying pan.  If using onions, dice them and add to the pan. Cook for a few minutes, until translucent.

Wash and chop the veggies and add them to the pan.  Saute for a few minutes, stirring often.

Smash and chop the garlic, add it to the pan and cook for a couple more minutes.

When potatoes are cooked (test them with a fork), drain the water.  Add 1/4 - 1/2 cup veggie broth and a bit of salt and pepper.  Mash with a fork or potato masher.

Add herbs to the pan and saute for another minute or so.

Preheat oven to 350

When veggies are somewhat cooked, transfer them to a pyrex pan.  Add the lentils and mix them together.  Add the mashed potatoes on top, making a relatively even top layer.

Put it in the oven and bake for about 30 minutes.

Additional notes: For a less potato-y crust, feel free to substitute one head of cauliflower for two potatoes.