Apple Cinnamon Teff Pancakes

These pancakes are quick to make, delicious and full of healthy fibre due to the high-fibre content of the teff.  My husband, Stan, can eaten gluten but he prefers these pancakes to the traditional fluffy kind.  I like to add some vegan protein powder as well to increase the protein content even more.  But it's not necessary.  When I'm making them for just Stan & I, I make half a recipe and even then we have about 4 leftover for snacking on later.

Strawberry Yogurt Posicles

This was my kids favorite treat when they were little.

1 - 4 serving size package strawberry jello
1 cup boiling water
3 cups plain yogurt
Popsicle molds

Boil water in the tea kettle.  In a large bowl or 4-cup measuring cup, mix jello and 1 cup of boiling water. Stir until well combined.  Then add the yogurt a little at a time, whisking with a wire whisk until smooth. Pour into Popsicle molds, freeze at least 6 hours and enjoy!

Basic Pesto

This recipe comes to us courtesy of my brother, Keith.

Puree the following ingredients in the food processor in the order listed.

1/4 cup pine nuts
2 cups fresh basil leaves (or parsley if you don't have basil, but good too)
Add 1/4 cup extra virgin olive oil at the same time and water, if necessary, to make a thick paste.
garlic to taste (3-4 good-sized cloves)
2 tbsp freshly-squeezed lemon juice (If lemons aren't on hand, you can use ascorbic acid crystals and water.  This keeps the pesto from going brown due to oxidization and improves flavour)
1 tsp each of dried basil and tarragon, if using parsley
Grated Parmesan cheese to taste (suggested 2 tbsp) or a substitute such as nutritional yeast.

Great with pasta.  The leftovers can be frozen but be sure you add enough lemon juice to keep it from going brown.

Enjoy!

Oatmeal Pancakes

This recipe came to us from my brother, Keith Berg, and his wife, Jane Houlden.  They live in the forest near Mt. Robson, where Keith builds hand-crafted French horns and Jane teaches music lessons.  They have two fabulous kids, Erik & Laurel, and they are into eating healthy so they can enjoy hiking in the mountains that surround them.  You won't be hungry after this breakfast!

Sweet Potato Cauliflower Soup

Here's another great recipe that I didn't invent.  It was passed on to me by a friend, who no doubt got it from a friend, and so on.  Remember the days when recipes were shared that way on little cards?

There's nothing like a hot bowl of soup on a cold winter day to warm you.  This one has the added warmth of cinnamon.  It's so easy to make and so delicious!

Is there something wrong with our food?

 

Is there something wrong with our food?

I eat a healthy diet, that includes lots of vegetables and I don’t eat junk food very often, so what could possibly be wrong with what I eat?

Fesenjan (GF, DF, NSF)

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.

Guacamole

Norwegian Sweet Soup

This is an old traditional recipe that I got from my Auntie Inga who left this world several years ago.  She was, without a doubt, the sweetest woman I ever knew.  I have Norwegian roots in three out of four of my grandparents so many of the things we ate, or the traditions we kept, were from Norway, but I didn't know that.  It was just the way our family did things.

Auntie Inga lived to the age of 95 in her own home.  Undoubtedly, one of the secrets to her longevity was her attitude to life, but she was also careful about what she ate because she was diabetic.  So even though it's called "Sweet Soup", the sweetness comes from the fruit.  It could also be called "sweet" because it helps keep you regular!

Paleo Sweet Potato Wraps (a.k.a Lefse!)

I'm a Canadian but most of my roots go back to Norway so every time there was a family get-together all the special Norwegian baking came out including - yup- wonderful, yummy lefse.  Who but crazy Norwegians would think of making a wrap out of potatoes and spreading it with butter, sugar and cinnamon before rolling it up and consuming it?  If you're not Norwegian, you probably don't think that sounds good at all but, trust me, it is.

Raw Carrot Cake

Lately I've been trying to incorporate a lot more raw food into my diet.  The reason is simple.  When you eat raw food it contains all the enzymes you need to digest it.  When you eat cooked food your body has to draw upon it's enzymes to do the work of digestion so organs like your pancreas have to work a lot harder.  Raw food will also make you feel much more energetic.  Who doesn't want more energy?

Gingery Squash Soup (GF, DF NSF)

This is a lovely winter warm-up soup!  I didn't invent the recipe - it was generously given to me by the owner of a little café in Ontario where I used to live.  I had asked her to tell me what all was in it and was so delighted that I could eat it (given all my food sensitivities), that she wrote out the recipe for me!  I've tried to find the little café since, but it's gone.  Anyway, it's too good to keep to myself.

Summer Fruit Crisp

What a great way to eat all those luscious summer berries! The best part is it has no added sugar, or grains or dairy. So you can even enjoy it for breakfast!

Ingredients:

3 pounds pears*, peeled & sliced (I grated mine)

2 cups blackberries

1 cup blueberries

1 tbsp fresh lemon juice (not bottled)

2 tbsp arrowroot flour

1/4 tsp sea salt

1/4 tsp cinnamon

1/4 tsp allspice

*Be sure to buy organic pears as they are on the "Dirty Dozen" list.

And now for the topping:

2-4 tbsp coconut or almond oil

1 1/3 cup raw almonds

1 1/3 cup raw pecan halves

8 dates, pitted

4 tbsp shredded, unsweetened coconut

2 tsp cinnamon

1/2 tsp sea salt

Note:  To make it easier to digest the nuts, soak them in a bowl of water with 1 tsp sea salt for at least 12 hours and then dehydrate for at least 12 hours.  

1. Preheat the oven to 375.

2. Put the pears & berries in a large bowl and add the rest of the filling ingredients, stirring to combine.

3. Place the topping ingredients in a food processor and pulse until coarsely chopped.

3. Grease an 11 x 17 glass baking dish with coconut oil.  

4. Spread the filling into the baking dish and spread the topping evenly over it.

5. Bake for 35 minutes low in the oven until the juices are bubbling and the topping is brown.

Enjoy with coconut ice cream or, if you can eat dairy, ice cream or Greek yogurt.